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---------- Recipe via Meal-Master (tm) v8.01
Title: Filet De Vivaneau Sauce D'algues
Categories: Fish/sea, Sauces
Yield: 4 servings
1 tb Olive Oil 2/3 lb Fresh Seaweed
2 ea Medium Carrots, chopped 1 1/2 qt Water
1 ea Small Onion, chopped 1 x Salt
1/2 c Minced Fresh Mushrooms 1 x Ground White Pepper
2 lb Fish scraps 2 tb Cornstarch (optional)
1 ea Lobster head 1/4 c Skim Milk (optional)
1 ea Bouquet Garni 4 ea 3/4 in. Red Snapper fillets
* Fish scraps: Heads and bones of red snapper, turbot, sole or halibut.
** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay
leaf and whole peppercorns.
Heat oil in heavy pot, add carrots, onions and mushrooms and cook over
medium heat for 2 minutes.
Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer
very slowly for 2 hours skimming off any scum that forms on the surface.
Strain fish stock through a fine sieve or a strainer lined with a tea
towel. Season to taste with salt and pepper.
If desired, blend cornstarch and milk together and stir into stock. Cook
gently until the sauce is thickened. Blend smooth in blender or food
processor.
When ready to cook fish, preheat broiler to hot and have rack 4 inched
from heat. Oil grill and broil fish for about 4 minutes, then turn and
continue broiling for 8 - 10 minutes or until fish flakes with a fork.
Season with salt and pepper, serve with hot sauce.
You may bake fillets in a heavy pan instead. Spread with some seaweed,
arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at
450 degrees for 8 - 10 minutes. Or, you can steam the fish. Arrange as in
baking, steam for about 8 minutes.
Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this
low-fat sauce for grilled red snapper with a fish stock he seasoned with
seaweed.
From The Gazette, 91/02/06.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spaghetti Alla Puttanesca
Categories: Pasta, Italian
Yield: 4 servings
1 lb Spaghetti 4 ea Ripe Plum Tomatoes
3 tb Extra Virgin Olive Oil 2 ea Fresh Basil Leaves
1/4 c Chopped Onions 1 tb Fresh Italian Parsley
1 ea Whole Clove of Garlic 1 tb Capers
2 ea Anchovy Fillets 12 ea Pitted Black Olives
1 ea Fresh Chili Pepper 1 x Reggiano Parmigiano cheese
If fresh tomatoes are not available, use canned Italian San Marzano
tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available.
Cook spaghetti in large pot of salted water until 'al dente'.
Heat olive oil in a large, heavy saucepan and saute onions and garlic
until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil,
parsley, and capers. Stir and cook gently for 8 minutes.
Discard garlic clove, add olives, and cook just until heated. Serve hot
over hot cooked spaghetti. Trim with fresh basil and freshly grated
Reggiano Parmigiano cheese.
Serves 4.
By Chef Antonio Richichi of Ristorante Da Vinci.
From The Gazette, 91/02/06.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grape-Nut Pudding
Categories: Desserts
Yield: 3 servings
1 1/2 tb Quick Cooking Tapioca 3/4 c Raisins
1 c Boiling Water 1/4 c Grape-Nuts
1/4 c Brown Sugar 1/2 ts Vanilla Extract
In a heavy saucepan, stir together tapioca, boiling water, brown sugar,
raisins and Grape-Nuts. Let stand for 5 minutes.
Over high heat, bring the tapioca mixture to the boil Stir well to prevent
sticking. Boil for 1 minute.
Remove the saucepan from the heat and stir in vanilla.
Serve hot with cream.
Serves 3.
From The Gazette, 91/02/06.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sur Le Gril Chopped Liver
Categories: Meats
Yield: 4 servings
1 lb Fresh Calves' Liver 1 ea Egg, hard-cooked, mashed
2 tb Salad Oil 1 x Salt
3 tb Butter 1 x Freshly Ground Pepper
1 ea Large Spanish Onion, chopped
With a sharp knife, remove the tough outer membranes from liver.
In a heavy skillet, heat oil and add chopped onions. Cook over medium high
heat until translucent and golden brown. Remove with a slotted spoon and
set aside.
Add butter to skillet. Heat until melted. Add liver pieces. Over medium
heat, fry liver until just done - 3 minutes on each side. Alternatively,
liver can be brushed with butter and broiled. To test for doneness, cut a
piece from liver slice. If still pink, continue cooking for 30 - 60
seconds. Overcooking causes the liver to be dry and tough.
For finely mashed egg that disappears in the liver mixture, force egg
through a wire strainer. For best results, separate the hard cooked whites
from yolks and sieve them separately. Set aside.
Fit meat grinder with a medium blade and place cooked liver and cooked
onions in the grinder. Grind, then regrind the ground mixture.
In a medium mixing bowl, combine the twice ground meat and onions mixture
with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If
desired, add a few drops of commercial gravy browning liquid to heighten
color.
Refrigerate for 24 hours before serving. Serve with slices of tomato,
cucumber and dark rye bread.
Serves 4.
By Sur Le Gril's chef Claude Dubourg.
From The Gazette, 91/02/06.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Yogurt Heart with Strawberry Coulis
Categories: Desserts
Yield: 6 servings
1 ea Envelope of Gelatin 2 1/4 c Plain Yogurt
1/4 c Cold Water 1 ts Vanilla Extract
1 1/2 c Skim Milk 1 ea Strawberry Coulis recipe
1/3 c Granulated Sugar 1 x Fresh Strawberries
Rinse a 1 quart heart shaped mold under cold water, do not dry.
Soak the unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar
together in a saucepan and heat until sugar dissolves. Remove from heat,
add gelatin mixture and stir until gelatin dissolves. Empty gelatin
mixture into a large bowl and let cool for 5 minutes.
Stir in yogurt and vanilla. Pour into rinsed mold and refrigerate for at
least 2 hours or until set.
Unmold by placing bottom of mold in warm water for a few seconds, then
turning out onto serving plate. Pour strawberry coulis around mold.
Decorate with fresh strawberries.
Serves 6.
From The Gazette, 91/02/06.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Coulis
Categories: Desserts
Yield: 6 servings
1 pt Fresh Ripe Strawberries 1 ts Fresh Lemon Juice
2 ts Fruit Sugar 1 x Raspberry Liquor
Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon
over mold.
Serves 6.
From The Gazette, 91/02/06.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate-Cinnamon Cake Roll
Categories: Chocolate, Cakes/choc.
Yield: 10 servings
3 ea Eggs; Lg 1/4 ts Salt
1 c Sugar 1 x Cocoa
1/3 c Water 2 tb Coffee-Flavored Liqueur
1 ts Coffee-Flavored Liqueur 1 c Whipping Cream; Chilled
3/4 c Unbleached Flour; OR 3 tb Powdered Sugar
1 c Cake Flour 1 tb Coffee-Flavored Liqueur
1/4 c Cocoa 1 ts Cinnamon Ground
1 ts Baking Powder
~------------------------CINNAMON WHIPPED CREAM---------------------------
Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X
1 inch with aluminum foil or waxed paper, grease generously. Beat the
eggs in a small mixer bowl, on high speed, until thick and lemon colored,
about 5 minutes; pour into a larger mixer bowl. Gradually beat in the
sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually
add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just
until the batter is smooth. Pour into the jelly roll pan. Bake until a
wooden pick inserted in the center comes out clean, about 12 to 15
minutes. Immediately loosen cake from the edges of the pan; invert on a
towel sprinkled generously with cocoa. Carefully remove the foil. Trim
off the stiff edges of cake if necessary. While hot, carefully roll the
cake and towel up, together, from the narrow end. Cool on a wire rack at
least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of
the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.
Sprinkle with cocoa, if desired and refrigerate until serving time.
CINNAMON WHIPPED CREAM:
Beat all of the ingredients in a chilled bowl until stiff.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Marzipan Slices (Mandulas Szalami)
Categories: Candies, Chocolate
Yield: 12 servings
7 oz Almond Paste; 2 tubes 1/4 c Almonds; Chopped
2 oz Semi-Sweet Chocolate; * 1 x Powdered Sugar
* Use 2 squares that have been melted and cooled.
Mix the almond paste, chocolate and almonds thoroughly. Knead on a
surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform
color and consistency. Shape into a roll, about 6 inches long; roll in
powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and
then cut the roll into 1/4-inch slices.
Makes about 24 candies
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mexicali Casserole
Categories: Mexican, Sausages, Casseroles
Yield: 4 servings
1 1/3 cn 14.5 oz. Old El Paso Tamales 3/16 c Shredded sharp ched.
2/3 ea 20 oz. drained yellow 2/3 cn 10.5 oz cond.Cr.of Chic.Soup
2/3 cn Vienna Sausages cut in 1/3ds
Remove wrappers from the first can of tamales. Cut tamales into thirds.
Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup.
Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35
to 40 minutes. Remove wrappers from second can of tamales. Cut
tamales diagonally in half. Garnish top of casserole with cut tamales.
Sprinkle cheese on top. Return to oven to melt cheese and heat top
tamales. Serves 6.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mrs. Fields Cookies
Categories: Cookies
Yield: 112 servings
2 c Butter 5 c Oatmeal *
2 c Sugar 1 ts Salt
2 c Brown sugar 2 ts Baking powder
4 ea Eggs 2 ts Baking soda
2 ts Vanilla 1 ea Chocolate chips (24-oz bag)
4 c Flour 1 x Chopped nuts. Optional
* (put small amount into a blender and blend until it turns into a
Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla.
Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz
bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c
chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized
cookies, placed 2 inches apart at 375 degrees for 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: $250.00 Cookies (Neiman Marcus)
Categories: Cookies
Yield: 112 servings
2 c Butter 4 oz Chocolate Chips
1 ts Salt 2 ts Vanilla
2 c Sugar 1 ea 8-Oz Hershey Bar, grated
2 ts Baking Powder 4 c Flour
2 c Brown sugar 3 c Chopped nuts
2 ts Baking Soda 5 c Blended Oatmeal *
4 ea Eggs
*Blended Oatmeal: Measure and blend in a blender to a fine powder.
Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and
nuts. Roll into balls and place two (2) inches apart on a cookie sheet.
bake for six (6) minutes at 375 degrees. Makes 112 cookies, but recipe can
halved.
From: Stephen Wilbur #4910 "Cooking Echo"
To: All Authored at 09:27 on 02-03-90
Subject: $250.00 COOKIE RECIPE
ENJOY....
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Surprise Rice
Categories: Sausages, Rice/grains
Yield: 8 servings
3 c Rice - boiled 1 c Milk
1 lb Sausages - tiny 1 ea Onion - small
1 ea Pepper - sweet 1 x Butter / margarine
Remove the seeds from the pepper, chop and parboil. Add pepper and onion,
chopped fine, to the rice. Mix thoroughly and put a layer in a buttered
baking dish. Add a layer of the sausages which have been partially
cooked, and cover with rice. Pour milk over it all and dot with butter.
Cover and bake for one-half hour. Remove the cover and bake for another
half hour.
Yield: 8 1-cup servings Temperature: 350F Time: 1 hour
from Rice, 200 Delightful Ways to Serve It copyright 1934 by Southern Rice
Industry, New Orleans, La.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rice Uruguayan
Categories: Beef, Rice/grains
Yield: 6 servings
1 c Rice 1/2 ts Parsley, chopped
1 lb Beef, ground 1 ea Garlic, small clove
2 ea Carrots (2-3 re size) 1 1/2 c Water
2 ea Potatoes, med 1 x Salt
2 ea Onions 1 x Pepper
The vegetables must all be chopped up finely. Wash the rice thoroughly.
Combine all ingredients, except the potatoes. Cook slowly for twenty
minutes, then add the potatoes and let everything continue to cook slowly
about an hour. Yield: 6 servings
From: Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern
Rice Industry, New Orleans, La.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: The Peace Maker
Categories: Fish/sea, Breads
Yield: 6 servings
1 c Rice 1 ea French bread loaf
36 ea Oysters 1 ea Butter, seasoning
Boil the rice and keep hot and dry. Cut off the top crust of the bread.
Hollow out the inside. Fry the oysters. Butter the inside of the loaf
well and place in the oven to brown. Fill with the hot fried oysters.
The top of the loaf of bread may be buttered, toasted and placed on the
oysters to retain the heat, although the oysters stay more crispy if
served uncovered. Serve on a platter with hot boiled rice which is
seasoned, dotted with butter, and garnished with minced parsley and
paprika. Yield: 6 servings.
Note: A finely minced clove of garlic may be used to flavor the butter.
From Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern
Rice Industry, New Orleans, La.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Vermont Corn Chowder
Categories: Soups/stews, Vegetables, Pork/ham
Yield: 4 servings
1/2 c Salt Pork; Diced 1 1/2 ts Salt
1 ea Onion; Lg, Diced 1 qt Milk
3 c Corn Kernels; * 1 x Black Pepper; To taste
5 ea Potatoes; Md, Pare & Cube 1 x Saltines Or Soda Crackers
* Use cooked fresh kernels or canned or cooked frozen.
Cook the diced salt pork over moderate heat, stirring occasionally, so
that all of the pork pieces become brown but not too dry. Remove them
from the pan with a slotted spoon. Saute the onion in the pork fat just
until tender, but not brown. Add the water, corn, potatoes and salt,
cooking, uncovered, until the potatoes are almost soft. Add the milk and
simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste
for seasoning, adding a good bit of freshly ground pepper. Sprinkle the
surface with the salt pork and serve with a large supply of soda crackers.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lima Beans Smitane
Categories: Vegetables, Beans
Yield: 4 servings
10 oz Lima beans, frozen 1/4 ts Garlic powder
1 ea Pimento 1/4 ts Salt
1/2 c Sour cream 1/4 ts Pepper
3 tb Chives
Cook limas as package directs. Dice pimento and chop chives.
Drain limas. Lightly toss all ingredients together. Source: Good
Housekeeping Illustrated
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Fettuccine with Tuna Sauce
Categories: Fish/sea, Sauces, Pasta
Yield: 4 servings
1 ea Red Onion; Md, Sliced 1/4 ts Black Pepper
1 ea Garlic Clove; Minced 8 oz Fettuccine; Cooked, Drained
1/2 c Regular Margarine 3 c Red Leaf Lettuce; Torn
6 1/2 oz Tuna In Water; Drain, Flake
In a medium skillet, over medium heat, cook the onion and garlic in the
margarine for 2 minutes. Add the tuna and pepper; cook and stir for an
additional 2 minutes more. In a large bowl, toss the hot fettuccine with
the tuna sauce and lettuce until well mixed.
FROM THE BACK OF A BLUE BONNET BOX.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Buttered Fried Parsnips
Categories: Vegetables
Yield: 4 servings
2 lb Parsnips 1 x Salt & Pepper; To Taste
4 tb Butter 1 tb Parsley; Chopped
1/8 ts Nutmeg
Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in
salted water, 25 to 30 minutes or until tender. Drain well, and let dry.
Just before serving, heat the butter in a skillet and saute over moderate
heat until light brown on all sides, letting the parsnips caramelize a
little in their own sugar. Season with the nutmeg, salt and pepper and
serve in a warm vegetable dish, garnished with parsley.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Roughy in Parchment
Categories: Fish/sea
Yield: 2 servings
1 ea Carrot; Julienned 1 x Paprika
6 ea Chinese Pea Pods; Whole 3 tb Stuffed Olives; Sliced
12 oz Orange Roughy Fillets; 2-6oz 2 tb Capers
1/4 c Lime Juice 2 tb Parsley; Chopped
Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in
1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment
or foil into 2 large pieces, big enough to wrap each fillet in. Place one
half of the carrots and peapods in the center of the foil. Place a fillet
on top of the vegetables. Pour one half of the lime juice over the fillet
and sprinkle with paprika. Scatter some of the sliced olives and capers
over the top of the fillet. Sprinkle some of the chopped parsley on top
of the capers. Fold the edges of the parchment or foil to completely
enclose the fillet and seal them. Place on a baking sheet and bake 8 to
10 minutes. To serve, place the packet on a serving dish, and cut a slash
in the top. Open slightly to let the steam escape and serve.
Each 1 package serving contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Figue Vert (Green Banana) Gratin
Categories: Fruits, Cheese/eggs
Yield: 4 servings
3 lb Green bananas 1 x Salt
2 c Chicken Stock 1 x Ground Nutmeg
2 tb Butter 1 pn Cinnamon
1 ea Small Onion, chopped 1 c Grated Cheddar Cheese
1 c Light cream or milk 1/2 c Fresh Bread Crumbs
2 ea Eggs, beaten
Grated Gruyere cheese can be used instead of cheddar cheese.
Place bananas in saucepan and add just enough chicken stock to cover.
Bring to a boil, reduce heat and simmer until bananas are tender, about 20
to 25 minutes. Using a potato masher, mash until smooth (chicken stock
will be absorbed). Let cool slightly.
Meanwhile, heat butter in a small frypan and saute onions until tender.
Add the onions, cream, beaten eggs to cooked bananas until combined;
season with salt, nutmeg and cinnamon to taste. Mixture will be quite
moist.
Place banana mixture in a buttered shallow baking dish. Combine cheese
with bread crumbs; sprinkle over top.
Bake at 350 for 35 - 40 minutes or until top is golden.
Serves 4 - 6.
From The Gazette, 91/02/13.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Flambie
Categories: Fruits, Lamb
Yield: 4 servings
8 ea Medium sized Ripe Bananas 1/3 c Orange Juice
1/4 c Butter 4 tb White Rum or Heated Brandy
1/3 c Apricot Jam
In a large frypan, melt butter over medium heat. Add bananas and cook for
3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes
more until just tender.
Transfer bananas to a dish. Add apricot jam and orange juice to frypan;
bring to boil and cook about 2 minutes until sauce thickens; return
bananas to dish.
Add rum or brandy; light with a match and flame. Serve immediately,
accompanied with ice cream or a dollop of whipped cream.
Serves 4.
From The Gazette, 91/02/13.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Banana and Mango Bread
Categories: Breads
Yield: 2 servings
1 c Butter 1/4 ts Grated Fresh Nutmeg
1 1/4 c Packed Brown Sugar 1 1/2 c Mashed Ripe Bananas
3 ea Eggs 1 ea Small Ripe Mango
3 c Self-raising flour 1 c Golden Raisins
1/2 ts Salt 1/2 c Chopped Walnuts
1/2 ts Cinnamon
* The recipe says to use self-raising cake/pastry flour and the small ripe
mango should be peeled and pureed.
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a
time, until incorporated.
In another bowl, combine self-raising flour with salt, cinnamon and
nutmeg.
Combine mashed bananas with mango puree.
Mix the dry ingredients and banana mixture, alternately, into the creamed
mixture until batter is just combined; fold in raisins and nuts.
Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350
degrees for 50 - 60 minutes or until cake tester inserted in the centre
tests done. Leave in pan for 10 minutes; remove form loaf pans and let
cool on racks.
Makes 2 loaves.
From The Gazette, 91/02/13.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Meringue Pie
Categories: Pies
Yield: 6 servings
1 1/4 c All-Purpose Flour 1/2 c Granulated Sugar
2 tb Granulated Sugar 1 tb Cornstarch
6 tb Cold Unsalted Butter, diced 1 ts Vanilla
1 ea Egg, beaten 4 ea Egg Whites, room temperature
6 ea Ripe Bananas 1 pn Salt
1/2 c Warm Light Cream 1/3 c Granulated Sugar
+------------------------------ FILLING ---------------------------------
+------------------------------ MERINGUE ---------------------------------
To make pastry, combine flour, sugar and butter in a food processor.
Process until the consistency of fine meal. Add beaten egg; continue to
process just until dough starts to come together. Gather into a ball, wrap
and refrigerate for one hour or place in freezer for 15 minutes to chill.
Roll out dough on a floured surface or roll out between two sheets of
plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily;
just patch together and fit into a nine-inch flan pan with removable
bottom; trim edges. (If you don't have a flan pan, a pie plate can be
used.) Chill for 30 minutes.
Bake pastry at 375 degrees for 12 minutes until light golden in color.
Thinly slice five of the bananas and arrange on bottom of pastry shell.
Mash the remaining banana and combine with warm cream, 1/2 cup sugar,
cornstarch and vanilla.
Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until
filling is set. Let pie cool slightly.
To make meringue, beat egg whites with a pinch of salt until soft peaks
form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or
until browned. Let cool; refrigerate until serving time.
Serves 6.
From The Gazette, 91/02/13.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Get Together Rice
Categories: Rice/grains
Yield: 2 servings
1/2 c Uncooked Rice 1/3 lb Honey Roast Ham
2 ts Corn Oil 2 ts Soy Sauce
1/4 c Diced Onion 1 ts Sugar
2 ea Scallions, sliced 1 tb Peanut Oil
1/2 c Snow Peas 1 ea Egg
1/2 c Fresh Bean Sprouts 1 x Salt
Fill a saucepan with water and add the rice. Bring the water to a boil and
let the rice boil freely for 9 minutes or until it is cooked through.
Drain and stir in the 2 tablespoons of corn oil.
While rice is cooking, wash and cut all of the vegetables and ham into
very small diced pieces. Mix the soy sauce and sugar together.
Heat a wok or frying pan and add the peanut oil. When it is smoking, add
the onions and stir fry for 1 minute. Add the scallions and continue to
fry for another 30 seconds. Add the ham, snow peas, sprouts and rice and
stir fry for 3 minutes. Push the ingredients aside, making a hole in the
centre.
Crack the egg and drop it into the hole, beating to mix the yellow and
white. Mix into the other ingredients.
Again, make a hole and add the soy sauce. Toss all of the ingredients
together and continue to fry another 3 - 4 minutes.
Taste for seasoning. Add salt if necessary.
Serves 2.
From The Gazette, 91/02/13.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken and Mushroom Soup
Categories: Soups/stews, Poultry
Yield: 2 servings
1/2 lb Boneless Chicken Breast 4 tb Sesame Oil
2 c Chicken Stock 2 tb Sherry
1 c Fresh Mushrooms, quartered 2 tb Fresh Parsley, chopped
Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and
mushrooms.
When the soup starts to boil again and all of the ingredients float to the
top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning. Add salt and pepper
if necessary.
Serve in individual soup bowls and sprinkle the parsley on top.
Serves 2.
From The Gazette, 91/02/13.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sesame Cookies
Categories: Cookies
Yield: 50 servings
3/4 c Toasted sesame seeds 1 c Sugar
2 1/4 c All-purpose flour, sifted 2 ea Eggs
1 ts Baking powder 1 ts Vanilla extract
1/2 ts Baking soda 1 ea Egg yolk
1 1/2 c Vegetable Shortening
Mix the egg yolk with 1 teaspoon of water.
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind
remaining seeds.
Combine ground sesame seeds, sifted flour, baking powder and baking soda
in a bowl.
In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at
a time and beat until smooth after each addition. Add vanilla and stir to
combine.
Add dry ingredients to creamed mixture a little at a time and mix until
well combined. Dough will be moist and pull away from sides of the bowl.
Dust a work surface with about 1/4 cup flour. Knead the dough to form a
smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball.
Press lightly with palm of your hand on cookie sheet.
Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes.
Brush cookies with egg wash. Press reserved sesame seeds into dough.
Bake for 15 - 20 minutes or until lightly browned. Remove and allow to
cool. Store in airtight cookie tin for up to 2 weeks.
Makes 50 cookies.
From The Gazette, 91/02/13.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lung Fung Shrimps
Categories: Appetizers, Fish/sea, Chinese
Yield: 2 servings
12 ea Jumbo Shrimps (an oxymoron) 1/4 ts Salt
4 ea Dried Chinese Mushrooms 1/2 ts Sugar
6 ea Straw Mushrooms 1 ts Soya Sauce
4 ea Large White Mushrooms 2 tb Oyster Sauce
1 ea Green Onion 1 tb Corn Starch
2 ea Ginger Root Slices 2 tb Water
4 c Vegetable Oil 3 dr Sesame Oil
1 c Chicken Stock 1 x White Pepper
1 ts Chinese Cooking Wine
Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat
dry.
Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain
and pat dry. Remove and discard stems. Cut caps into triangular pieces.
Set aside.
Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside.
Cut green onion in 2, separating the white bulb from the green stems. Cut
green stems into 1 inch pieces and set aside for garnish.
Cut two 1/8 inch slices of ginger root and set aside with white bulb of
green onion.
In a deep saucepan, heat the oil until it browns a cube of bread in 1
minute. Do not let it smoke. Add shrimps and fry them until pink and
curled. Drain and set aside.
Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds
each. Drain and set aside with shrimps.
In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
Add slices of ginger root and white bulb of green onion. Discard any
ginger root or onion that turns brown.
Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
Mix thoroughly and bring sauce to a boil.
Add shrimps and the 3 kinds of mushrooms and stir until shrimps and
mushrooms are well-coated with the sauce.
Mix corn starch with water. Add to the shrimp mixture and cook for 1
minute.
Add sesame oil and white pepper to taste. Spoon onto warm serving platter
and sprinkle with green onions.
Lung Fung is a restaurant in Montreal's Chinatown owned by Walter Yuen.
The recipe was developed by Susan Yuen, the kitchen director.
From The Gazette, 91/02/13.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Piri Piri Sauce
Categories: Sauces
Yield: 8 servings
6 ea Chili Peppers 1 c Olive oil
1 ts Coarse salt 1/3 c Cider Vinegar
The recipe calls for 2 - 6 chili peppers depending on the heat of the
pepper and your taste.
Stem the peppers and coarsely chop (include the seeds). Place peppers,
salt, olive oil and vinegar in a 1 pint jar with tight fitting lid. Cover,
shake well and refrigerate.
From The Gazette, 91/02/13.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chopped Bean Liver
Categories: Vegetables, Beans
Yield: 4 servings
1 c Cooked white or soy beans 1 ea Hard cooked egg, sieved
2 ea Medium Onions, chopped 1 x Salt
1 tb Salad Oil 1 x Pepper
1 ts Brewer's Yeast 1 x Soya Sauce (optional)
In a food processor or food mill, grind or mince beans until fine. Saute
onion in oil until well browned. Mix beans, onion, yeast and egg. Season
to taste. Added soy sauce will darken the mixture to give it a liver-like
color. Serve on bread or crackers.
Makes 1 1/2 cups.
From The Gazette, 91/02/13.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Clarence's Krabdip
Categories: Fish/sea, Sauces, Dips
Yield: 1 servings
16 oz Sour Cream 2 ts Horseradish (or 2" piece"
16 oz Philadelphia Cream Cheese 1 ea Half bottle chives
2 ea Onions, small, chop fine 8 oz Louis Rich Krab (or more)
3 ts Garlic (Polaner/Fiesta) 2 ts Lemon & Herb Seasoning
2 ts White Pepper 1/2 cn Mushrooms
1 ts Red Pepper
Chop onions in blender or processor. Be careful of adding liquid to the
dip and making it runny. Chop Krab into small (but identifiable) pieces.
Combine the cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in
Add onions and Krab and mix well. (Mix by hand to avoid chopping the
Krab into smaller pieces)
Store in refrigerator for several hours. If Dip is too runny, add some
dehydrated onions to absorb the excess liquid. Serve on crackers, chips
or vegetables.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peanut Butter Pie Ii
Categories: Desserts, Pies
Yield: 1 servings
8 oz Jar - Chunky Peanut Butter 3 oz Cream Cheese
1 c Powdered Sugar 1 ea 9" baked pie shell
20 oz Cool Whip 1 x Chopped Peanuts
Misprint??)
ptional)
seen a 3 oz pkg so thought it might be 8 ??)
add peanut butter and fold in 1/2 to 3/4 Cool Whip. Spoon into baked
shell and refrigerate. To serve, top with balance of Cool Whip. Garnish
with chopped peanuts if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grandma's Apple Cake
Categories: Cakes, Fruits
Yield: 10 servings
3 c Flour, unbleached 1 ts Cinnamon
2 c Sugar 3 ea Eggs, beaten
1 ts Soda 4 c Apples, chopped small
1 c Salad oil, (canola) 1 c Nuts, chopped (pecan, walnut
1 ts Salt
-----------------------------------ICING-----------------------------------
1/2 c Confectioners' sugar
Mix dry ingredients- then mix in eggs and oil. Don't beat - then add
apples and nuts. Bake in ungreased tube pan or sheet cake pan. Bake
350degrees for 1 - 1 1/4 hours. Cool then sprinkle with confectioners'
sugar. I use a lace doily to lay on cake and then sprinkle the sugar
over and then take off the doily. It makes it look quite special.
Jean Hores -
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peanut Butter Cream Pie
Categories: Pies, Desserts
Yield: 8 servings
1 ea Pie crust, baked
----------------------------------FILLING----------------------------------
1/3 c Peanut butter 1 pk Pudding, vanilla instant mix
1/2 c Confectioners' sugar 1 pk Cool whip
Mix together peanut butter and powdered sugar until crumbly - reserve
enough for topping. Mix pudding according to directions on package. Put
crumbs in pie shell forming crust. Pour pudding into crust. Put cool
whip on top and top with reserved crumbs.
Jean Hores
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Zucchini Nut Bread
Categories: Breads, Chocolate, Cakes/choc.
Yield: 2 servings
1 c Salad Oil 1 c Chopped Nuts
3 ea Eggs 2 c Sugar
1 ts Salt 3 c Flour
1/4 ts Baking Powder 1 ts Cinnamon
1 ts Baking Soda 1 ts Vanilla
2 oz Baking Chocolate, Melted 1/2 c Choc Chips
2 c Grated, peeled Zucchini
chocolate into egg mixture along with zucchini and vanilla. Sift flour
with salt, cinnamon, baking powder and baking soda. With a large spoon,
stir into zucchini mixture, along with nuts and chips. Mix thoroughly.
Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr.
MY NOTE: Excellent Quickbread. Very Moist and sweet.
is recipe comes out of Country Cook'n, compiled by the St Rose Parishioners
Fredonia, Wis and St Mary's Parishioners of Little Kohler, Wis. This one
the recipe of Mary Niedermeyer.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lasagna
Categories: Pasta, Ground beef, Italian, Beef
Yield: 8 servings
2 tb Oil 1/2 lb Mushrooms
2 ea Slices chopped bacon 1/2 c Water
2 ea Cloves crushed garlic 2 ts Salt
1 ea Chopped onion 1/4 ts Pepper
1 1/2 lb Lean ground beef 1/2 lb Mozzarella cheese
1/2 lb Chopped salami 2 ea Beaten eggs
1/2 ts Sweet basil 1/2 c Grated Parmesan cheese
1 tb Chopped parsley 1/2 lb Cooked lasagna noodles
2 ea 5 1/2 oz cn tomato paste 8 oz Cottage cheese
2 c Canned tomatoes
Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the
garlic. Add ground beef, salami, basil, and parsley. Brown well. Add
tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour
or until very thick. Season to taste with salt and pepper. Preheat oven
to 375F.
Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella.
Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato
sauce in the bottom of dish. Cover with a layer of noodles and a layer of
the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with
sauce and a layer of mozzarella. Bake for 30 min.
Note: The flavor improves when lasagna is prepared a day in advance and
refrigerated until time for baking.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple and Pork Curry
Categories: Pork/ham
Yield: 4 servings
2 tb Olive Oil 1 ts Cornstarch
4 ea Boneless Pork Chops, trimmed 1 ts Curry Powder
1 ea Small onion, sliced thin 1/2 ts Ground Cumin
1 ea Clove of Garlic, minced 1/2 ts Cinnamon
1 ea Tart Cooking Apple 1 x Salt
1 ea Small Sweet Red Pepper 1 x Freshly Ground Black Pepper
1/2 c Chicken Stock 1 x Chopped Parsley or Coriander
* The cooking apple should be peeled and sliced, the pepper should be
seeded and cut into thin strips.
In a heavy frypan, heat oil over medium-high heat. Cook pork chops until
browned on both sides and almost cooked through; remove from pan and set
aside.
Over medium heat, cook the onion, garlic, apple and red pepper strips for
2 minutes or until softened.
Blend chicken stock with cornstarch; add to pan along with curry powder,
cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and
thickened.
Return pork chops to frypan; adjust seasoning with salt and pepper. Cook
for 1 or 2 minutes or until heated through. Serve pork chops with sauce
and sprinkle with fresh chopped parsley or coriander.
Serve with quick-cooking couscous flavoured with chopped green onions and
raisins. Serves 4.
From The Gazette, 91/02/20.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pork Scallops with Lemon and Herbs
Categories: Pork/ham
Yield: 4 servings
1 lb Thin Pork Scallops 2 tb Fresh Lemon Juice
1/4 c All-purpose flour 1 ts Grated Lemon Rind
1 x Salt 2 tb Fresh Chopped Parsley
1 x Freshly Ground Black Pepper 1/2 ts Dried Basil
2 tb Olive Oil 1/4 ts Dried Thyme
1/2 c White Wine 1/4 ts Dried Oregano
* Instead of using white wine, you can use vermouth or chicken stock.
Dredge the pork scallops in flour seasoned with salt and pepper. Shake off
excess. In a large heavy frypan, heat oil over medium-high heat and cook
the pork scallops in batches until browned on both sides. Remove to a
plate and keep warm.
Add wine, vermouth or chicken stock to frypan and cook over high heat,
scraping up the brown bits from bottom, until reduced by about half. Add
lemon juice, rind, parsley, basil, thyme and oregano.
Return pork scallops to frypan, turning occasionally, until well coated in
the sauce and heated through. Serve with noodles and a green steamed
vegetable. Serves 4.
From The Gazette, 91/02/20.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pork Chops with Crust of Onions
Categories: Pork/ham
Yield: 4 servings
4 ea Large center-cut Pork Chops 1 x Thyme (fresh or dried)
1 x Salt 2/3 c Dry White Wine
1 x Freshly Ground White Pepper 2/3 c Chicken Stock
5 1/2 tb Butter 2/3 c Fresh homemade Bread Crumbs
2 ts Chopped Fresh Tarragon 2/3 c Freshly Grated Parmesan
4 c Chopped Onions
* You can use 1 teaspoon of dried tarragon instead of 2 teaspoons of fresh
tarragon. The pork chops should have the bone in and weigh about 10 oz
each.
** Your doctor will have a sh*t-fit if he/she knows about the butter.
Sprinkle chops with salt and pepper.
Melt 2 1/2 tablespoons of butter in a large heavy frying pan over
medium-high heat and brown chops on both sides, turning frequently so they
do not stick.
Remove from pan, sprinkle with tarragon, cover and keep warm.
Add another tablespoon of butter to the pan drippings and saute onions for
3 minutes or until soft and golden.
Spread 2/3 of the onions in the bottom of a shallow casserole, arrange
chops, tarragon-side down on top. Sprinkle lightly with thyme and cover
with onions.
Pour wine into pan, bring to a boil, add chicken stock, return to the boil
and cook until liquid is reduced to about 2/3 of a cup. Pour mixture over
chops.
Combine bread crumbs and cheese, spread over onions and chops. Melt
remaining 2 tablespoons butter and drizzle it over the crumbs. Bake at 400
degrees for 30 minutes. Serves 4.
From The Gazette, 91/02/20.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Budwix Cream
Categories: Fruits
Yield: 1 servings
4 ts Budwix 1 ea Juice of 1 Lemon
2 ts Cold-pressed Oil 2 ts Honey
2 tb Cottage Cheese 1 ea Banana
*Budwix is a mixture of millet, almonds and flax seed. You can use plain
yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits
can be used instead of a banana.
In a blender, grind the grain-and-nut mixture until homogeneous but
gritty.
Add oil, cottage cheese, lemon juice, honey and fruit to the mixture in
the blender. Blend until smooth and serve immediately.
From The Gazette, 91/02/20.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pappacito's Mango Chicken
Categories: Poultry
Yield: 2 servings
1 ea 14 oz can, Mangoes 4 ea Chicken Breasts
1/2 c Orange Juice 1/2 c Seasoned flour
4 ea Cloves of Garlic 2 ts Butter
1/4 ts Salt 2 tb Orange Liqueur
2 tb Salad Oil 1 x Toasted Almonds
Pound the chicken breasts to 1/4 inch thickness.
Reserve 8 perfect mango slices for garnish.
In a blender or food processor, whirl mangoes (including syrup) with
orange juice, garlic and salt. Set aside.
Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour --
be careful to shake off excess flour -- and place them in the hot pan.
Saute chicken, for approximately 2 minutes per side.
Add butter and mango puree to the pan. Cook until the sauce is reduced and
fairly thick -- about 2 minutes.
With a spatula, remove the mango-covered chicken breasts from the pan and
place them on a hot platter. Spoon remaining mango puree over the chicken.
Sprinkle with toasted almonds. Garnish each breast with 2 mango slices.
For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh
mangoes and 1/2 cup of orange juice. Boil for 1 minute.
From owner-chef Barry Pall of Pappacito's, a fast-food restaurant in the
Bell Canada Tower ind downtown Montreal. He refused to identify the spices
in the seasoned flour but will admit that there are 2 teaspoons of
powdered chicken soup per cup of flour.
From The Gazette, 91/02/20.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Oreo Cookies
Categories: Cookies
Yield: 48 servings
18 oz PKG Devil's Food Cake Mix 1 ea Envelope Unflavored Gelatin
2 ea Eggs 1/4 c Cold Water
2 tb Water 1 c Crisco
2 tb Cooking Oil 1 ts Vanilla
1/2 c Bitter Cocoa Powder 1 lb Plus 1 Cup Powdered Sugar
Blend all COOKIE DOUGH ingredients together until you can shape the dough
into a smooth ball. Let it stand 20 minutes, loosely covered. Form dough
into marble-sized balls. Place 2 inches apart on greased cookie sheet.
Flatten each with smooth bottom of a drinking glass greased once and
dipped into Nestles' Quick Powder. (Or use sweetened chocolate drink
powder). Bake at 400 degrees for 8 minutes. Remove cookies at once from
baking sheet, to paper toweling and at once, flatten each cookie with back
of pancake turner. Let cool 20 minutes. Fill with COOKIE FILLING
mixture.
(Cookie Filling)
Soften gelatin in cold water. Place in heatproof cup in pan of hot water
till gelatin is transparent. Meanwhile beat Crisco till fluffy, adding
vanilla and sugar a little at a time. Beat in Gelatin mixture when it is
completely cooled, but not yet "set" or firm. This is used to give the
filling stability - as well as protein! When cooled, shape filling into 1
inch balls. Place between the two bottom sides of the cooled cookies,
pressing gently till filling has spread to edge of cookies and rounded-out
like the originals.
This is suppose to be a great imitation version of the original Nabisco
Oreos.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Broken Shrimp Jambalaya
Categories: Fish/sea, Cajun, Sausages
Yield: 6 servings
1 1/2 lb Broken shrimp (cooked) 2 ts Paprika
1 c Peanut oil 1 x Red, black, white pepper
4 ea Onions, chopped 1 x Salt
5 ea Cloves garlic 1/4 lb Smoked sausage 3 c Ri
2 ea Bunches shallots 5 c Water
1 ea Bell pepper, chopped
Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage,
paprika, salt, and peppers and saute well. Add shrimp pieces, rice and
water. Bring to boil, cover, and over very low heat, steam for 20 to 25
minutes. Stir with fork and replace cover.
Serves 6
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---------- Recipe via Meal-Master (tm) v8.01
Title: Zuppa Di Vongole (Clam Soup)
Categories: Fish/sea, Soups/stews
Yield: 4 servings
48 ea Clams 1 qt Fish stock
3/4 ea Bottle white wine (1 liter) 1 x Peeled, chopped tomato
1 x Leek 1 x Small bunch marjoram
1 x Small onion 1 x Leaf of celery
1 x Clove garlic 4 x Crusts of bread (croutons)
From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's
ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams
(cockles or mussels can be used as well). Pour over them three-quarters
of a bottle of white wine and let them cook until they have opened. Drain
them, setting aside the liquid in which they have cooked, and remove the
empty half-shells. -- Chop the white part of a leek with a small onion,
add a clove of garlic, and saute this mixture in a saucepan with good oil,
add the liquid from the clams, and a quart of fish stock; add a peeled
and chopped tomato, a bouquet of marjoram, and a few green leaves of
celery. Let this bubble fast for ten minutes, remove the bouquet and the
garlic, stir the clams into the soup, and pour it into the tureen. Serve
separately small croutons of bread fried in oil."
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Nut Bars
Categories: Cookies
Yield: 48 servings
2 c Flour 1 ts Baking soda
2 c Quick oats 1 1/4 c Butter, melted
1 1/2 c Sugar 21 oz Cherry pie filling
1/2 c Chopped pecans 1 c Mini marshmallows
In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and
butter. Mix at low speed until crumbly. Reserve 1 1/2 cups of mixture
for topping; press remainder into bottom of 9 X 13 X 2 inch baking pan.
Bake at 350 F 12-15 minutes. Spoon pie filling evenly over crust.
Sprinkle marshmallows and remaining crumbs over top. Return to oven 25 to
35 minutes more, or until topping is golden. Cut into bars when cool.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Cherry Cake
Categories: Chocolate, Cakes/choc.
Yield: 8 servings
18 oz Devil's food cake mix 1 c Sugar
21 oz Cherry pie filling 5 tb Butter
1 ts Almond extract 1/3 c Milk
2 ea Eggs, beaten 6 oz Semisweet chocolate chips
Mix first 4 ingredients by hand with spatula until well-blended. Turn
into greased, floured 9 X 13 inch baking pan. Bake at 350 F 25-30
minutes, or until cake tests done. Let cool and cut into squares before
adding icing.
To make icing, combine sugar, butter and milk in saucepan. Bring to a
boil, stirring constantly, and boil 1 minute. Remove from heat and add
chocolate chips. Stir until melted. Pour over cake and spread.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ham with Spiced Cherry Sauce
Categories: Meats, Sauces
Yield: 6 servings
2 lb Cooked ham, thinly sliced 2 tb Water
16 oz Cherries, dark sweet (can) 1/8 ts Cinnamon
5 ts Cornstarch 1/8 ts Nutmeg
1/2 c Sugar 1/8 ts Allspice
2 tb White vinegar 1/2 c Rose wine (optional)
Place ham slices in baking dish. Drain cherries and reserve syrup.
Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water
and spices. Cook over medium heat, stirring constantly, until thick and
clear. Add wine and cherries. Pour over ham slices and bake at 350F 45
minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Cheddar Bread
Categories: Breads
Yield: 1 servings
2 1/2 c Flour 1 1/4 c Milk
1/2 c Sugar 1 ea Egg, beaten
1/2 c Brown sugar, packed 3 tb Oil
3 ts Baking powder 1 1/4 c Sweet cherries, frozen
1 ts Salt 1 1/4 c Cheddar cheese, shredded
Combine flour, sugar, brown sugar, baking powder and salt. Combine milk,
egg and oil; pour over dry ingredients and stir just enough to dampen.
Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2
3/4 inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick
inserted near center comes out clean. Cool on rack 10 minutes; remove
from pan. Cool completely before serving. Serve at room temperature, or
toasted.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Almond Macaroon Cherry Pie
Categories: Pies
Yield: 6 servings
--------------------------------FOR THE PIE--------------------------------
1 ea Pie shell, 9 inch, unbaked 1/8 ts Salt (optional)
21 oz Cherry pie filling 1 ts Lemon juice
1/2 ts Cinnamon
------------------------------FOR THE TOPPING------------------------------
1 c Coconut 1/4 c Milk
1/2 c Almonds, sliced 1 tb Butter, melted
1/4 c Sugar 1/4 ts Almond extract
1/8 ts Salt (optional) 1 ea Egg, beaten
Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan.
In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix
lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
Meanwhile, combine all topping ingredients in medium bowl and mix until
blended. Remove pie from oven after 20 minutes, spread topping evenly over
surface, and return pie to oven. Bake an additional 15 to 30 minutes, or
until crust and topping are golden brown.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Cherry Fruit Compote
Categories: Fruits, Desserts
Yield: 8 servings
16 oz Bing cherries, well drained 1 ea Grated lemon rind
16 oz Royal Ann cherries, drained 1/4 c Butter, melted
16 oz Peach slices, well drained 1/2 c Brown sugar
20 oz Pineapple chunks, drained 1 ts Curry powder (optional)
11 oz Mandarin orange sections 21 oz Cherry pie filling
1/3 c Light raisins 1/4 c Rum (brandy, sherry, GM)
1/4 c Crystallized ginger, minced
In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing
cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange
sections, raisins and ginger. Sprinkle grated lemon rind over all. Make
a paste of the melted butter, brown sugar and curry powder and distribute
over the fruit. Cover with pie filling and pour rum over all. Bake in
350F oven 45 minutes, or until hot and bubbly. Serve hot as an
accompaniment to meat or poultry, or chilled as a dessert.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cajun Catfish
Categories: Fish/sea, Cajun
Yield: 4 servings
4 ea catfish fillets (4 oz. each 1/2 ts cayenne pepper
1 oz wheat flakes cereal 1/2 ts black pepper
1 tb paprika 1/2 ts white pepper
1/4 ts salt 1/2 ts thyme
1/4 ts onion powder 1 tb oil
1/4 ts garlic powder
1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings. Pour
the dry mixture onto a piece of foil or wax paper, and dip the fillets
into the seasoning, coating both sides.
3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2
minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dirty Rice
Categories: Cajun, Pork/ham, Rice/grains
Yield: 2 servings
2 tb Chicken fat 1 ts Black pepper
1/2 lb Chicken gizzards 2 ts Paprika
1/4 lb Ground pork 1 ts Dry mustard
1 ea Bay leaves 1 ts Cumin
1 ea Yellow onions 1/2 ts Thyme
1 1/2 ea Celery stalks 1/2 ts Oregano
1/2 ea Bell peppers, green 2 tb Butter
1 ea Garlic cloves 2 c Pork stock
1 ts Tabasco sauce 1/2 lb Chicken livers
1 ts Salt 1 c Rice
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over
high heat; cook until meat is thoroughly browned, about 6 minutes,
stirring occasionally. Stir in the onion, celery, bell pepper,
garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and
oregano; stir thoroughly, scraping pan bottom well. Add the butter and
stir until melted. Reduce heat to medium and cook about 8 minutes,
stirring constantly and scraping pan bottom well. Add the stock or water
and stir until any mixture sticking to the pan bottom comes loose; cook
about 8 minutes over high heat, stirring once. Then stir in the
chicken livers and cook about 2 minutes. Add the rice and stir
thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves and serve immediately.
Source: Chef Paul Prudhomme, Louisiana Kitchen.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peach Crisp
Categories: Desserts, Pies
Yield: 6 servings
6 c Peeled, sliced fresh peaches 1/2 ts Ground cinnamon
1 c Sifted all-purpose flour 1/4 ts Salt
1 c Sugar 1/2 c Butter, softened
Place peaches in a lightly-greased 8-inch square baking dish; set aside.
Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in
butter with a pastry blender until mixture resembles coarse meal. Sprinkle
mixture evenly over peaches in prepared dish. Bake at 375 deg F for 45
minutes or until golden brown. Spoon into individual serving bowls; serve
warm with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Custard Pudding
Categories: Desserts, Pies
Yield: 20 servings
2 1/2 c Sugar 1/4 c Butter, softened
1/2 c All-purpose flour 1 ts Vanilla extract
1/4 c Cornstarch 1 pk (12-oz) vanilla wafers
7 c Milk 9 ea Med bananas, peeled & sliced
4 ea Egg yolks, beaten
Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well,
and set aside.
Pour milk into a large saucepan; cook over medium heat until candy
thermometer registers 160 deg F. Gradually stir one-fourth of hot milk
into yolks; stir into reserved dry ingredients, and add to remaining hot
milk. Cook, stirring constantly, until mixture thickens and coats the
spoon. Remove from heat, and stir in butter and vanilla. Let cool to room
temperature.
Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla
wafers. Arrange half of banana slices over wafers; top with half of cooled
custard. Repeat layers, reserving one-third of wafers to crumble and
sprinkle over custard. Chill thoroughly. Yield: 20 to 25 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pit Barbeque Sauce
Categories: Sauces
Yield: 2 servings
1/2 lb Butter 1 tb Onion juice
1 pt Catsup 1 1/2 ea Cloves garlic, fine
1 pt Vinegar 1 x Dash of red pepper
1 ea Small bottle 1 x Dash of black pepper
1 tb Brown Sugar 1 x 1-3 Tbsp Salt
1 tb Tabasco Sauce
rcestershire
opped
Refrigeration is not necessary. Makes almost 2 quarts.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Galliano Barbeque Sauce - Mary Hudgins - Hollywood Park
Categories: Sauces
Yield: 1 servings
2 c Catsup 2 tb Worcestershire Sauce
1 c Chili Sauce 1/2 c Dark Brown Sugar
1/2 c Liquore Galliano 1/2 c Lemon Juice
Heat all ingredients together in saucepan. Keep hot as needed. Makes
about 4 cups.
Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish
sticks and chicken.
From the collection of Clarence Fontish
supposed to be pretty versatile. *GRIN*
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---------- Recipe via Meal-Master (tm) v8.01
Title: Barbecue Sauce - Norine Juenger - Lenzburg
Categories: Sauces, Meats
Yield: 3 servings
16 oz Tomato Sauce 1 tb Paprika
2 tb Brown Sugar 1 ts Dry mustard
1/4 c Vinegar 1 ts Chili Powder
2 tb Worcestershire Sauce 2 tb Chopped Green Onion Tops
1 ts Salt 1/8 ts Cayenne Pepper
salt, paprika, mustard, chili powder and cayenne pepper. Simmer 15
minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups.
*****
While there was no indication, I would expect that this is best with Pork,
since the idea of 'BBQ' in that area was nearly always pork.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spareribs with Mustard Sauce
Categories: Cajun, Meats, Sauces
Yield: 8 servings
10 lb Spareribs 1 c Brown Sugar
1 c Salt 1/3 c Ground Horseradish
1 c Cumin 1/3 c Yellow Mustard
1 c Black Pepper 1/4 c White Wine
1/3 c Cayenne Pepper 1 c Honey
1/3 c Minced Garlic
Dry Rub Seasonings:
Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub
over entire surface of the spareribs.
Creole Mustard:
Combine horseradish, yellow mustard and white wine. This will keep refrig-
erated for several months.
Mustard Sauce:
Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix
well.
Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn
several times to avoid burning, adding sauce to the upper side.
Glaze ribs with the honey near the end of the cooking time (approx 15 min)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cajun Pork Roast
Categories: Cajun, Pork/ham
Yield: 12 servings
10 lb Boneless Boston Pork Roast 2 tb Steak Sauce (Lea & Perrins)
1 c Chopped Onion 2 1/2 tb Dry Mustard
3/4 c Chopped Garlic 1 x Seasoned Salt (Dry Rub)
1/2 c Tiger Sauce 6 oz Tomato Paste
1 ts Chopped Parsley 3 tb Brown Sugar
1/2 c Worcestershire Sauce
MARINADE:
Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce
Worcestershire sauce, steak sauce and dry mustard. Mix well.
Make slits into roast and rub sauce well into and over the roast (a bast
ing syringe works well to place sauce into slits).
Allow to sit in the refrigerator for 6 hours (or overnight).
TOMATO SAUCE:
Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the roast
is 170 degrees.
Brush with Tomato Sauce when done and serve.
NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Broccoli Garden Soup
Categories: Soups/stews, Vegetables
Yield: 11 servings
3 c Broccoli, chopped 1 tb Olive Oil
6 c Yams, peeled and chopped 1 c Celery Tops, chopped
6 c Defatted Chicken Broth,divid 1/4 ts Ground Allspice (opt)
2 ea Medium Onions, chopped 2 c Watercress, chopped
4 ea Cloves Garlic, minced 1 x Ground Pepper to taste
Simmer the yams, covered, in two cups chicken broth 10 minutes or until
soft; puree in food mill or processor. Set aside. In large pot with cover,
saute the onions and garlic in oil until the onions are translucent and
starting to brown. Add celery. Saute a few minutes, Add broccoli and
remaining chicken broth. Simmer, covered, eight minutes or
until tender-crisp. Stir in puree; add seasonings. Serve immediately or
serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11
one-cup servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams
sodium, .4 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991
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---------- Recipe via Meal-Master (tm) v8.01
Title: Broccoli Cheese Pie
Categories: Pies, Vegetables, Cheese/eggs
Yield: 6 servings
10 oz Broccoli * 1 ts Dried Oregano
1 c Evaporated Skim Milk 1 ea Carrot, sliced thin,blanched
1 ea Egg 1 ea Small Red Pepper **
3 1/2 oz Feta 1 ea Pie Shell (8-inch)
* Broccoli should be cut into long-stemmed florets, blanched, drained
** Red Pepper should be cut in julienne strips
Preheat oven to 325". Place one layer of broccoli in pie shell or
directly into 8-inch pie dish. Crumble cheese on top, cover with remaining
broccoli, arranging it with stems pointing center and the flowers to the
outside. Add the carrots and red pepper. Mix egg, oregano and evaporated
skim milk. Pour over vegetables. Bake loosely covered with foil for one
hour or until filling is set. Uncover for last 10 minutes of baking.
Nutrient content per serving: 196 calories, 11 grams fat, 8 grams
protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams
sodium, 2.6 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creole Shrimp Stew
Categories: Cajun, Fish/sea, Soups/stews
Yield: 4 servings
1/3 c Chopped Bacon 3 c Seafood Stock
1/3 c All-Purpose Flour 2 c Water
4 ea Stalks Celery, chopped 2 tb Lemon Juice
1 ea Large Onion, chopped 1 tb Granulated Sugar
1 ea Large Green Pepper, chopped 1 x Creole Spices
6 ea Green Onions, chopped 2 lb Uncooked, shelled Shrimp
1 c Tomato Paste 1/4 c Minced Fresh Parsley
* Instead of using bacon fat to blend with the flour, it can be drained
off and you can use oil.
cook bacon in large, heavy pan over medium heat until fat escapes and
bacon is crisp. Blend in flour and whisk until it burns a peanut brown
color. Add celery, onion, green pepper and green onions and cook,
stirring until vegetables soften, about 10 minutes.
Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices
to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat,
cover and simmer very slowly, stirring frequently, until sauce thickens,
about 10 minutes.
Add uncooked, shelled, deveined shrimp and parsley and continue to cook
over low heat, just until shrimp turn pink. taste and adjust seasonings.
Serve hot over hot rice. 4 servings.
By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: General Tao's Chicken (Le Piment Rouge)
Categories: Poultry
Yield: 4 servings
10 oz Chicken Legs, deboned 2 tb Sugar
2 c Soya Oil 2 tb Soy Sauce
1 tb Ginger Root, minced 1 1/2 ts Vinegar
2 ea Scallions, chopped 2 tb Cornstarch
1 tb Garlic, minced 1/4 c Chicken Stock
2 tb Dry Chili Pepper 1 ts Sesame Oil
----------------------------------MARINADE----------------------------------
1 ea Egg White 1 tb Soy Sauce
1 tb Cornstarch
For the best results use skinned deboned legs of capon.
Cut the chicken into pieces no larger than 1 inch square. Prepare marinade
by combining egg white, cornstarch and 1 tablespoon soy sauce in a large
bowl.
Add chicken pieces and set aside for two hours.
In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or
with a slotted spoon, lower several marinated chicken pieces into the fat.
Fry about one or two minutes or until the chicken becomes crisp; test for
doneness before completing the batch. Continue until all pieces have been
fried. Set oil and cooked chicken pieces aside.
In a wok, on high heat, reheat two tablespoons of the reserved oil. Add
prepared ginger, scallions, garlic and chili peppers. Stir to prevent
burning.
Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and
cornstarch mixed with chicken stock. Remove from the heat and stir sesame
oil into the sauce. Spoon the mixture on to a hot platter and serve
immediately with steamed rice.
Serves 4.
Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and
Le Piment Rouge Laurier graciously agreed to share the recipe for the
popular dish. This dish dates back to the Chin Dynasty and is named for
General Tao, a governor of the northern Chinese province of Hunan.
According to legend, the old general ate nothing but poultry and this dish
was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal.
From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peanut Butter Pinwheels
Categories: Candies
Yield: 48 servings
1/2 c Cold Mashed Potatoes 4 c Icing Sugar
1/8 ts Salt 1 c Peanut Butter
1/2 ts Vanilla
In a medium mixing bowl, combine cold mashed potatoes with salt and
vanilla.
Add icing sugar, one cup at a time, beating after each addition. At first
the mixture will be stiff and hard to handle but with beating it will
become very runny. With the addition of the fourth cup, the mixture will
firm up again.
Turn half of the mixture on to a board that's been lightly dusted with
icing; roll into a rectangle two inches thick.
Spread with half of the peanut butter. Roll up from the short side,
jelly-roll fashion. Repeat with rest of fondant.
Refrigerate until firm; slice 1/4 inch thick.
Makes 4 dozen candies.
From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Cross Buns
Categories: Breads
Yield: 24 servings
4 1/2 c All-Purpose Flour 1/4 c Melted Butter
1/3 c Granulated Sugar 2 ea Eggs, beaten
2 tb Quick Rise Instant Yeast 1 c Raisins or part currants
1 ts Salt 1/2 c Mixed Candied Peel
2 ts Cinnamon 1 1/2 c Icing Sugar
1/2 ts Grated Nutmeg 2 tb Milk
2 c Warm Water
In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt
cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs.
Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir
in raisins and candied peel. Scrape down sides of bowl, cover with a clean
dry towel and stand for 10 minutes.
Grease 24 medium to large-sized muffin cups and spoon in batter -- no more
than 2/3 full. Brush tops with melted butter. Cover and let rise in a warm
place until almost double, about 20 - 30 minutes.
Bake in an oven preheated to 375 degrees for about 20 minutes or until
tops are browned. Let cool on wire racks until warm, about 10 - 15
minutes.
Combine icing sugar with milk until smooth; place in a piping bag or spoon
on top of buns to make crosses.
Makes 24 buns.
From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cream Cheese Crosses
Categories: Cheese/eggs, Desserts
Yield: 18 servings
3 oz Cream Cheese, softened 2 tb Honey
1 tb Butter, softened 1/4 ts Grated Lemon Rind
In a small bowl, beat cream cheese and butter until smooth.
Beat in honey and lemon rind.
Refrigerate until ready to use.
On warm buns, pipe mixture to make crosses on buns. Do not reheat once
crosses are in place.
Makes enough for 1 1/2 dozen buns.
From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Vegetable Chili
Categories: Vegetables, Mexican, Chili, Beans
Yield: 4 servings
1 ts Olive Oil 1 cn 19 oz, Kidney Beans
1 ea Large Onion, chopped 1 tb Chili Powder
2 ea Cloves of Garlic, chopped 1 ts Ground Cumin
2 ea Medium Carrots, sliced 1 ts Dried Oregano
1 c Celery, sliced diagonally 1 x Salt
1 ea Medium Zucchini, quartered 1 x Freshly Ground Black Pepper
1 ea Red or Green Pepper 1 pn Granulated Sugar
2 ea Jalapeno Peppers 1 x Shredded Mozzarella
1 cn 28 oz, Tomatoes, chopped
In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots
and celery. Microwave covered at High for 7 to 8 minutes or until
vegetable are almost tender.
Add zucchini, peppers, canned tomatoes including liquid, kidney beans
including, chili powder, cumin and oregano. Microwave covered at High for
16 to 18 minutes or until zucchini is tender. Let stand, covered for 5
minutes. Season to taste with salt, pepper and pinch of sugar.
Ladle chili into warm soup bowls; sprinkle with shredded cheddar or
mozzarella and serve.
Serves 4.
From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Maple Oatmeal Bread
Categories: Breads
Yield: 2 servings
1 c Regular Rolled Oats 2 ts Salt
3 tb Butter, cut into bits 2 c Whole Wheat Flour
1 c Boiling Water 1 tb Quick Rise Instant Yeast
1 c Scalded Milk 1 ea Egg, beaten
1/3 c Maple Syrup 2 c All-Purpose Flour
in a large mixing bowl, combine the rolled oats and butter. Pour boiling
water over and stir until butter melts. Add scalded milk, maple syrup and
salt. Let mixture cool slightly until warm to the touch (if using a
thermometer, temperature should read 125 - 130 degrees).
Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden
spoon until smooth. Stir in enough all-purpose flour to make a stiff
dough. Turn out on floured board and knead, sprinkling surface with
additional flour to prevent dough from sticking, until smooth and elastic,
about 8 - 10 minutes.
Shape into a ball and place a lightly buttered bowl; turn to coat dough on
all sides with butter. Cover with a clean dry towel and let rise for 30
minutes.
Punch down dough and divide in half. Shape into loaves and place in 2
greased 8 1/2 by 4 1/2 inch loaf pans. Brush tops of loaves with melted
butter.
Cover and let rise in a warm place until double in bulk -- about 35 - 45
minutes. Bake in an oven preheated to 375 degrees for 35 - 40 minutes or
until done. Turn loaves out of pans and let cool on racks.
Makes 2 loaves.
From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin Soup
Categories: Soups/stews, Beef
Yield: 6 servings
1/4 lb Split Peas 1 x Salt
4 c Chicken Stock or Water 1 x Freshly Ground Black Pepper
1 lb Fresh chopped Pumpkin 1 x Mixed Fresh or Dried Herbs
1 ea Onion, chopped 1 x Fresh Thyme
1 x Strip of Beef or Bacon 1 x Fresh Parsley, chopped
Rinse split peas in cold water then add to stock in a large, heavy pot.
Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer
gently, partly covered, until peas and pumpkin are tender. Season to taste
with salt and pepper and serve hot, trimmed with parsley. 6 servings.
By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cucumber and Avocado Salad
Categories: Salads
Yield: 6 servings
1 ea English Seedless Cucumber 1 x Slices, Sweet Red Pepper
1 x Salt 1 x Lettuce
1 x Chili Pepper 1 ea Ripe Avocado, sliced
1 tb Fresh Lime Juice 1 x Fresh Parsley
1 ts Minced Onion
Peel and slice the cucumber paper-thin. Season with salt, chili pepper and
lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on
6 serving plates. Pile cucumber mixture in center of each plate. Add
avocado slices and parsley. 6 servings.
By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple and Fennel Salad
Categories: Salads
Yield: 6 servings
5 oz Fresh Spinach 2 ea Medium Granny Smith Apples
1 ea Small Fennel Head, sliced 1 ea Small Red Onion, sliced
* The Granny Smith apples should be peeled and cubed. Kuwait has been
liberated.
Thoroughly wash spinach, removing fibrous stems. Dry and place in salad
bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing.
Trim with fennel tops. 6 servings.
By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Elanor's Sweet Potato Pie
Categories: Pies, Desserts
Yield: 8 servings
3 1/2 c Sweet potatoes, cook/mash 1/2 ts Nutmeg
1/2 c Butter, softened 13 oz Evaporated Milk
2 c Sugar 2 ts Lemon extract
4 ea Eggs 2 ea Deep dish unbaked pie shells
1/2 ts Salt
beating well. After each one, stir in salt, nutmeg, milk and extract.
Pour into 2 deep dish unbaked, pie shells. Bake at 425 for 20 minutes.
Then lower oven to 325 and bake for 30-40 minutes longer.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pork Chops and Sweet Potatoes
Categories: Pork/ham
Yield: 2 servings
3 ea Sweet potatoes 1/2 c Currant jelly
4 ea Pork chops 1/2 c Orange juice
1/2 ts Salt 1 tb Lemon juice
1 ts Pepper 1 ea Lemon rind
1/4 c Flour 1 ts Dry mustard
2 tb Shortening 1 ts Paprika
2 tb Butter 1/2 ts Ginger, ground
Preheat oven to 350. Boil and slice potatoes. Salt and pepper the
chops and dredge in flour. Brown in shortening. Melt butter. Stir in
jelly, juices, and lemon rind. Add remaining ingredients, stirring to
blend. Arrange potatoes and chops in casserole and cover with 6
tablespoons sauce.Bake 30 to 40 minutes, basting occasionally.
Source: Williamsburg Cookbook
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---------- Recipe via Meal-Master (tm) v8.01
Title: Warm Bean and Tomato Salad with Basil
Categories: Salads, Beans
Yield: 2 servings
1/2 lb Green Beans, ends removed 2 ea Tomatoes, seeded, chopped
3 tb Olive Oil 2 tb Fresh Basil, chopped
2 ea Large Dry Shallots, chopped 1 tb Lemon Juice, fresh
1 tb Balsamic or Red Wine Vinegar 1 x Salt
1 c Chickpeas, drained 19oz 1 x Freshly Ground Black Pepper
* You can use 1 teaspoon of dried basil instead of the fresh stuff.
Remove the ends from the beans and cut into 1 12 inch lengths. Cook in
boiling water until just tender, about 5 - 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat;
cook the shallots until softened, about 2 minutes. Add balsamic vinegar
and cook until liquid is reduced. Drain chickpeas and stir in chickpeas
and green beans; cook until heated through, about 2 minutes.
In a serving bowl, combine the bean mixture with tomatoes, olives and
basil. Whisk together the remaining oil with lemon juice and pour over
salad; season with salt and pepper to taste. Serve warm or at room
temperature. Serves 2 as main course, 4 as side dish.
From The Gazette, 91/03/06.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Apple with Maple Yogurt Sauce
Categories: Fruits, Sauces
Yield: 4 servings
4 ea Apples 1/2 ts Nutmeg
1/3 c Brown Sugar, packed 1/3 c Yogurt, low-fat
1/4 c Raisins 1/4 c Maple Syrup
2 ts Cinnamon
+----------------------*** MAPLE YOGURT SAUCE ***-------------------------
* A large, firm, tart apple is best. Use Ida Red or Northern Spy. A
Cortland can be used. However, if you use a McIntosh, you must shorten the
cooking time.
Core apples and remove top inch of peel. Make a shallow out through skin
around centre of each apple to prevent skin from bursting. Place apples
upright in baking dish or pie plate.
In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg. Spoon
into centres of each apple. Add water to cover bottom of dish. Bake,
uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50
minutes for firm varieties or until apples are tender when pierced with a
toothpick.
Combine the yogurt and maple syrup to make the sauce. Pour over the baked
apples.
From The Gazette, 91/03/06.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Penne with Tomato, Black Olive and Feta
Categories: Pasta, Vegetarian
Yield: 4 servings
1 lb Penne or Fusilli 1/2 c Feta Cheese, crumbled
1 tb Olive Oil 1/2 c Parsley, fresh, chopped
1 ts Garlic, minced 2 tb Basil, fresh, chopped
4 ea Tomatoes, large, wedges 1/4 c Parmesan cheese, grated
1/3 c Black Olives, halved
* 2 teaspoons of dried basil can be used instead of the fresh stuff.
In a large pot of boiling water, cook pasta until al dente (tender but
firm). Drain and return to pot to keep warm.
Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir
in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated
through.
Transfer to pot with drained pasta, add olives, feta cheese, parsley and
basil. Toss gently to mix. Sprinkle each serving with freshly grated
Parmesan cheese. Serves 4.
From The Gazette, 91/03/06.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Quick Spinach Salad with Sprouts
Categories: Salads
Yield: 6 servings
1 lb Spinach 2 tb Water
1/2 c Alfalfa Sprouts 1 ea Garlic Clove, small, minced
1/4 c Feta Cheese, crumbled 1 ts Dijon Mustard
2 tb Sunflower Seeds 1 x Salt
2 tb Olive Oil 1 x Freshly Ground Black Pepper
2 tb Lemon Juice
+---------------------*** EVERYDAY VINAIGRETTE ***------------------------
* Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta
cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used
instead of lemon juice.
Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10
cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and
sunflower seeds.
In small measuring cup, bowl or jar with screw top, combine oil, lemon
juice, water, garlic, mustard, salt and pepper. MIx well.
From The Gazette, 91/03/06.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Harvest Vegetable Curry
Categories: Vegetables
Yield: 6 servings
2 ea Carrots, sliced 2 tb Gingerroot, minced
2 c Squash, cubed, peeled 1 ts Cumin
2 c Broccoli Florets 3 ea Garlic Cloves, minced
1 ea Sweet Red Pepper 1/4 ts Hot Pepper Flakes
1 ea Yellow Zucchini, wedged 1/4 c Chicken Stock
1 ea Red Onion, wedged 2 tb Lemon Juice
1 c Cooked Chickpeas 3 c Brown Rice, cooked
1 tb Olive Oil 2 tb Coriander, fresh, chopped
1 tb Curry Powder
* Parsley can be used instead of coriander, couscous or bulgur can be used
instead of brown rice, vegetable stock or water can be used instead of
chicken stock. The hot pepper flakes are optional.
Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini
and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minut
or until all vegetables are tender-crisp.
Meanwhile in a small saucepan, heat oil over medium heat and cook curry
powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using
them), stirring often, for 2 minutes. Add stock and lemon juice and simmer,
uncovered for 2 minutes.
Toss vegetables with sauce. Serve over hot rice or couscous. Sprinkle with
coriander or parsley. Serves 6.
From The Gazette, 91/03/06.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta Shells with Lemon Vinaigrette
Categories: Pasta, Vegetables, Vegetarian
Yield: 4 servings
12 x Jumbo Pasta Shells
----------------------------------FILLING----------------------------------
1 1/2 c Ricotta cheese, part skim 2 tb Grated Lemon Peel
3 tb Chopped fresh chives * 1/2 c Very finely chopped Almonds
3/4 ts Black Pepper
-----------------------------LEMON VINAIGRETTE-----------------------------
1/4 c Lemon juice 2 tb Chopped fresh parsley
2 tb Olive oil 1 tb Basil
1 ts Dijon Mustard 1 x Clove garlic, finely minced
* or 1 T dried chives or 1 chopped scallion
GARNISH:
Sliced almonds, cherry tomatoes, lemon wedges, fresh basil leaves or fresh
parley sprigs, or sauteed pine nuts, and Parmesan cheese, optional.
Bring a large pot of water to a boil; cook pasta until al dente.
While pasta is cooking, combine FILLING ingredients in a med bowl. Set
aside.
In a large bowl, combine VINAIGRETTE ingredients. Set aside.
When pasta is done, drain well, rinse under cold water, and drain well
again. Toss shells with dressing to coat.
Stuff shells with filling mixture, allowing 1 heaping Tablespoon for
each. Arrange on serving platter. Drizzle each with some of the remaining
dressing. Top with garnish(es) and serve immediately or chill.
VARIATIONS: - substitute 6 pieces of lasagna for pasta shells, spread each
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta Al Pesto
Categories: Pasta, Vegetables
Yield: 6 servings
8 oz Pasta (preferably linguine) 3 x Sm Zucchini, thinly sliced
3 x Carrots, thinly sliced 1/4 lb Peapods
2 tb Safflower or Olive oil
-----------------------------------PESTO-----------------------------------
2 c Fresh Basil Leaves 2 x Cloves Garlic
1/4 c Pine nuts (pignolli) 1 tb Olive oil
PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional
''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''
PESTO:
Place ingredients in bowl of food processor. Process until smooth, using
rubber scraper to push down the sides occasionally. Makes 1/2 cup.
Variations: - add 3/4 c freshly grated Parmesan Cheese
PASTA:
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, prepare pesto; set aside, covered.
Steam carrots. Meanwhile, in skillet, heat oil. Add zucchini and peapods.
Stir continuously until crisp/tender.
When pasta is done, drain well; toss pesto with noodles until they are
well coated. Then toss in vegetables. Garnish with pepper and cheese.
VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta with Herbed Ricotta and Pine Nuts
Categories: Pasta, Cheese/eggs
Yield: 4 servings
8 oz Pasta (preferably spinach) 1 tb Tarragon
2 tb Softened margarine 1 tb Lemon juice
1/2 c Pine nuts 1/2 ts Grated lemon rind
1 x Sm Onion, chopped (1/4 cup) 1/2 ts Pepper
3/4 c Ricotta cheese (part skim) 1 ds Ground pepper
2 tb Chopped fresh parsley
GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips,
steamed asparagus spears, or sauteed mushroom caps dusted with paprika.
Boil a large pot of warer; cook pasta until al dente.
While pasta is cooking, in a small skillet, melt margarine. Add pine nuts
and onion, stirring occasionally over medium heat for about 5 minutes,
until pine nuts are lightly browned and onion is softened. Set aside.
In a small bowl, beat cheese with remaining ingredients. Stir in
pine nuts and onion.
When pasta is done, drain well; toss with sauce. Top with freshly ground
pepper and garnishes.
VARIATIONS: - substitute raw cashews for pine nuts
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta with Ricotta-Walnut Sauce
Categories: Pasta, Cheese/eggs, Sauces
Yield: 4 servings
8 oz Pasta (preferably vermicelli
----------------------------RICOTTA-WALNUT SAUCE----------------------------
1/2 c Ricotta cheese 1/4 c Grated Parmesan cheese (1 oz
1/2 c Plain Yogurt 1/2 c Chopped fresh parsley
1 tb Margarine, softened 1 tb Chopped fresh Basil
2 x Cloves Garlic, minced 1/2 ts Black Pepper
1/2 c Chopped Walnuts (about 2 oz)
GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese,
and sprinkling of freshly ground black pepper, optional.
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, in bowl of food processor, place ricotta, yogurt,
margarine, garlic, walnuts, and chhese; process till smooth. Stir in
remaining ingredients.
When pasta is done, drain well. Toss with sauce. Top with garnishes and
serve immediately.
VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chick Pea - Zucchini Curry
Categories: Vegetables, Pasta
Yield: 4 servings
8 oz Pasta * 1 x Lg Tomato, cubed
2 tb Safflower Oil 15 oz Can Chick peas,drained(1.5 c
1 x Sm Onion, chopped (1/4 cup) 6 oz Can Tomato paste (2/3 c)
1 x Clove Garlic, minced 2 ts Curry powder, to taste
1 1/2 c Sliced Mushrooms (4 oz) 1 c Water
2 x Med Zucchini, sliced 1/4 ts Black pepper
* preferably thin egg noodles or whole wheat spaghetti
GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop
into ice water. Curls will form in about 15 minutes)
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, heat oil in a saucepan. Add onion, garlic,
mushrooms, and zucchini. Saute until zucchini is tender but not mushy.
Stir in remaining ingredients and cook over medium heat, covered, for
about 8 minutes.
When pasta is done, drain well.
Spoon vegetables over pasta. Garnish with scallion curls.
VARIATIONS: - add 1-2 t finely minced gingerroot; saute with vegetables
NOTE: Vegans are strict vegetarians who eat neither animal flesh nor
animal products, including all dairy products. This dish would fit
into a vegan diet. The chick peas and pasta complement each other to form
a complete protein.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta with Chinese Tahini Sauce
Categories: Pasta, Sauces, Chinese
Yield: 4 servings
8 oz Pasta * 1 c Peas
----------------------------CHINESE TAHINI SAUCE----------------------------
2 tb Tahini (sesame butter) 2 ts Chili Paste w/garlic (hot)
1 tb Rice Vinegar 1 ts Minced Gingerroot
1 tb Soy sauce 2 tb Vegetable stock or water
1 tb (pref. toasted) Sesame Oil 1 ds Freshly ground black pepper
* preferably buckwheat noodles or Chinese wheat noodles
GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds,
or chopped dry-roasted unsalted peanuts, optional.
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
NOTE:
Chinese wheat noodles are compacted into cubes. To cook, break the cubes
and drop into boiling water. When water returns to a boil, cook for 3
minutes and drain. They may be served as is or patted dry and sauteed in
oil until lightly browned.
Bring a large pot of water to a boil, cook pasta until al dente.
While pasta is cooking, steam peas. In a large bowl, combine remaining
ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas and
toss again. Top with garnish.
VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp;
mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the amt of dressing may
need to be increased.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta with Szechwan Peanut Dressing
Categories: Pasta, Dressings, Oriental
Yield: 5 servings
8 oz Pasta (preferably linguine) 2 c Broccoli florets
--------------------------SZECHWAN PEANUT DRESSING--------------------------
-------------------------------MAKES 3/4 CUP-------------------------------
1/3 c Peanut butter(smooth/chunky) 2 tb Safflower oil
1/2 c Hot vegetable stock or water 2 x Cloves Garlic, minced
1 ts Soy sauce 1/2 ts Dry crushed red pepper
2 tb Rice vinegar
2 cups Cherry Tomatoes
GARNISH: chopped scallion, optional
Bring large pot of water to boil; cook pasta until al dente.
While pasta is cooking, steam broccoli florets.
In a med mixing bowl, whisk together peanut butter and stock or water
until smoooth. Stir in remaining dressing ingredients.
When pasta is done, drain well. Pour sauce over pasta; toss to coat well.
Add broccolli and tomatoes; toss again. Garnish with chopped scallions.
4 - 6 Servings
VARIATIONS: - add more red pepper to taste
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---------- Recipe via Meal-Master (tm) v8.01
Title: Triple Cheese - Poppyseed Noodles
Categories: Pasta, Cheese/eggs
Yield: 5 servings
8 oz Wide Egg Noodles 1 tb Poppyseed
1/2 c Ricotta cheese (part skim) 1/2 ts Hot Pepper sauce
1/2 c Plain Yogurt 1/2 ts Black pepper
1/2 c Cottage cheese 1/2 c Grated Cheddar cheese (2 oz)
2 oz Jar chopped Pimiento 1 ds Paprika
1 x Clove garlic, finely minced
GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed
asparagus spears, optional.
Boil a large pot of water; cook noodles until al dente.
While noodles are cooking, in a med mixing bowl, combine remaining
ingredients except Cheddar cheese and paprika.
When noodles are done, drain well. Return them to pot. Pour in sauce
mixture and toss well to coat.
Pour mixture into a microwave-proof casserole dish. Sprinkle with grated
Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3
minutes, to melt cheese and heat through. Top with garnish.
4 - 6 Servings.
VARIATIONS: - stir in steamed vegetables
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---------- Recipe via Meal-Master (tm) v8.01
Title: Macaroni and Cheese with Vegetables
Categories: Pasta, Cheese/eggs, Vegetables
Yield: 6 servings
8 oz Pasta (bow-ties or ribbed) 1 ts Basil
3 tb Margarine, divided 1/4 ts Paprika
1 tb Unbleached Flour 1/4 ts Black Pepper
1/2 c Vegetable stock 2 c Broccoli florets
3/4 c Milk 1 x Med sweet red pepper,chopped
1/2 c Grated Cheddar cheese (2 oz) 1 c Sliced Mushrooms (3 oz)
1/2 c Grated Parmesan cheese(2 oz) 2 x Scallions, sliced
1 tb Chopped fresh parsley
Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine.
Remove from heat; add flour and stir until blended in. Whisk in stock and
milk, stirring over med heat until mixture comes to a boil and thickens.
Reduce heat to low. Stir in cheeses and seasonings. Continue stirring
until cheese is melted. Remove from heat and set aside.
In a large skillet, melt remaining 1 T margarine. Add remaining
ingredients. Cook vegetables, stirring constantly, for about 5 minutes,
until tender/crisp. Reduce heat to low. When noodles are done, drain well.
Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Herbed Macaroni Parmesan
Categories: Pasta, Cheese/eggs
Yield: 4 servings
8 oz Macaroni noodles 2 tb Minced fresh Basil(2 t dried
3 tb Margarine 2 tb Chopped fresh Parsley
1/2 c Grated Parmesan cheese(2 oz) 1 ds Freshly ground black pepper
1 x Italian Plum Tomato, chopped
GARNISH: broccoli florets, optional
Bring large pot of water to boil; cook pasta until al dente.
When pasta is done, drain well. Toss hot noodles with margarine to melt.
Add other ingredients. Toss to combine. Garnish with broccoli florets.
VARIATIONS: - add sauteed mushroom slices or your choice of steamed
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet and Sour Tofu
Categories: Vegetables
Yield: 5 servings
3 1/2 c Hot cooked Brown Rice
------------------------SWEET & SOUR SAUCE (1 3/4 C------------------------
1 c Pineapple juice 3 tb Tomato Paste
1/3 c Rice vinegar 2 tb Honey
2 tb Soy sauce 1 tb Minced Gingerroot
2 tb Cornstarch 1 ds White Pepper
----------------------------------ND STEP----------------------------------
2 tb Safflower oil 1 x Clove garlic, minced
2 x Med carrots, sliced thin 3/4 lb Firm Tofu (cut in 1/2" cubes
1 x Med sweet red pepper, sliced 1 x Lg Tomato, cut in wedges
1 x Med green bell pepper,sliced 8 oz Can Pineapple chunks,drained
1 x Med Onion, sliced 2 tb Toasted sesame seeds
GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig
fresh corriander, optional
Cook or reheat rice.
In a small bowl, whisk together pineapple juice, vinegar, and soy sauce.
Add cornstarch, stirring until smooth. Stir in remaining SAUCE
ingredients. Set aside.
In large skillet or wok, heat safflower oil on high. Saute carrots,
peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes.
Stir sauce, pour over vegetables, stirring until sauce thickens. Gently
fold in remaining ingredients.
Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings.
VARIATIONS: - add sliced mushrooms; saute with other vegetables
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---------- Recipe via Meal-Master (tm) v8.01
Title: Vegetable Curry
Categories: Vegetables
Yield: 5 servings
4 c Hot cooked Brown Rice 1 x Sweet red pepper,coarse chop
1 c Cauliflower florets 1 x Onion, cut into wedges
2 x Carrots, sliced 1 c Peas
1 c Broccoli florets 2 x Tomatoes, cut into wedges
-----------------------------------SAUCE-----------------------------------
2 tb Safflower oil 1 x Sm hot chili pepper *
2 tb Curry powder (to taste) 1/2 c Vegetable stock
2 tb Minced Gingerroot 2 tb Lime juice
3 x Cloves garlic, minced
* very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted
Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8
minutes. Add red pepper, onion, and peas for the last 3 minutes. Tomatoes
should be added just for the last 2 minutes, simply to heat.
Meanwhile, in a small saucepan, heat oil for the sauce. Add curry powder,
ginger, and chili pepper. Saute for 3-5 minutes. Add vegetable stock and
boil, uncovered, for about 3 minutes to reduce and thicken slightly. Stir
in lime juice. Toss steamed vegetables gently with sauce. Top with
garnish. Serves 4-6
VARIATIONS: - add 1 coarsely chopped apple
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---------- Recipe via Meal-Master (tm) v8.01
Title: Asparagus Cashew Stir-Fry
Categories: Vegetables
Yield: 4 servings
4 c Hot cooked Brown Rice
-----------------------------------SAUCE-----------------------------------
3 tb Soy sauce 1 ts (pref toasted) Sesame Oil
2 tb Cornstarch 1/4 ts Dry crushed red pepper
1 1/2 c Water or vegetable stock 1 ds White pepper
1 tb Minced Gingerroot
----------------------------------ND STEP----------------------------------
2 tb Safflower oil 1 x Sm sweet red pepper, chopped
1 lb Fresh Asparagus * 1 x Clove Garlic, minced
4 x Scallions, chopped 1 c Cashews **
* woody parts of stems removed, tender part cut into 3" lengths (3 cups)
** dry-roasted and unsalted, or raw slivered almonds
GARNISH: mandarin orange sections and toasted sesame seeds, optional
Cook or reheat brown rice.
In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce
ingredients; set aside.
In a wok or large skillet, heat oil. Stir-fry asparagus, scallions,
pepper, and garlic until vegetables are crisp/tender.
Stir sauce mixture; pour it over the vegetables and stir until it is
thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1
minute, until cashews are heated through. Serves 4-6.
VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus; or
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mrs. Maline's Health Salad
Categories: Salads, Vegetables
Yield: 5 servings
1 x Med head cabbage, shredded 1/4 c Water
3 x Carrots, sliced thin 1/2 c Oil
1 x Green pepper, sliced thin 1 x Lg Onion, sliced thin
2 x Cucumbers, peeled & diced 3/4 c Vinegar
1/2 c Sugar 1/4 ts Salt
Mix liquids. Add vegetables and let stand in fridge overnight.
Delicious!
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nancy's Sesame Chicken
Categories: Poultry, Ethnic
Yield: 2 servings
2 x Chicken cutlets 2 ts Tobasco sauce (to taste)
2 tb Sesame Oil 1 x Flour
2 ts Sugar
Marinate chicken cutlets in sesame oil, sugar, and tobasco sauce. Dredge
in flour.
Spray med skillet with Pam. Place chicken cutlets in hot pan, and brown
slightly on both sides.
Delicious served with Nancy's Sesame Noodles!
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nancy's Sesame Noodles (Cold)
Categories: Pasta, Ethnic
Yield: 2 servings
4 tb Peanut Butter 1/2 ts Sugar
3 ts Water (see directions) 1 ds Tobasco, to taste
2 ts Sesame oil 3 c Cooked Spaghetti noodles
1 ds Soy sauce
Cook spaghetti, drain and rinse with cold water (adjust how much
spaghetti you make depending upon how hungry you are!)
Mix peanut butter with a few teaspoons of warm water until creamy and
light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste.
Pour over spaghetti.
Serve with Nancy's Sesame Chicken.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creole Eggplant Souffle
Categories: Vegetables
Yield: 5 servings
2 tb Butter 1/2 ts Dried Thyme
1 x Med Onion, finely chopped 1/2 c Whole or low-fat Milk
1 x Med stalk celery, diced 1 x Lg Eggplant , peeled & diced
2 x Cloves Garlic, minced 1/2 c Fresh, soft bread crumbs
1 tb Unbleached white Flour 1 c Grated white cheese *
2 tb Minced fresh parsley 3 x Eggs, separated, room temp.
1 tb Minced fresh basil 1 ds Cayenne pepper
* firmly packed grated mild white cheese of your choice
Preheat oven to 350 deg F.
In a large skillet, heat butter till it foams. Add the onion, celery, and
garlic and saute over low heat until the onion is translucent. Sprinkle in
the flour, stirring until well blended. Add the herbs and saute, stirring
until the mixture just begins to brown. Add the milk and the diced
eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring
occasionally, until the eggplant is quite tender. Add a bit of water from
time to time if necessary, just enough to keep the bottom of the skillet
moist. Remove from the heat.
Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt
and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3
egg whites until they form stiff peaks, then fold them gently into the
eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking
casserole or souffle pan.
Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle
sit for 5 minutes, then serve at once. Serves 4-6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creole Stuffed Eggplant
Categories: Vegetables
Yield: 4 servings
2 tb Safflower oil 1 tb Chopped fresh Basil
1 x Lg Onion, finely chopped 1/4 c Chopped fresh Parsley
1 x Lg stalk Celery,chopped fine 1/2 ts Dried Thyme
2 x Cloves Garlic, minced 1 ds Cayenne pepper
1 x Sm green bell Pepper, diced 1/2 c Dry whole-grain Bread Crumbs
2 x Med Eggplants (1 lb each)
1 heaping cup chopped ripe, juicy Tomatoes (subst. canned imported if
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
Preheat oven to 375 deg F.
Heat the oil in large skillet. Add the onion, celery, and garlic and
saute over low heat until the onion is translucent. Add the green pepper
and continue to saute until the onion is golden.
In the meantime, stem the eggplants and cut them in half lengthwise.
With a sharp knife, score each half several times lengthwise and across,
carefully removing the pulp. Leave a sturdy shell of about 1/4" all
around.
Chop the eggplant pulp and add it to the skillet mixture along with all
the remaining ingredients except the bread crumbs. Add a bit of water,
just enough to keep the mixture moist. Simmer, covered, over low heat
until the eggplant is tender, stirring occasionally. Stir in the bread
crumbs.
Set the eggplant shells in an oiled shallow baking dish, which should be
of a size that they can be securely propped up against each other. Stuff
them, then bake for 30-40 minutes, or until the shells are tender but not
collapsed.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Noodle Soup
Categories: Soups/stews, Low-cal, Poultry, Pasta
Yield: 8 servings
3 lb Chicken pieces 1/4 ts Rosemary
6 c Hot water, divided 1/4 ts Pepper
2 x Lg stalks Celery, thin slice 1 ts Salt, (opt.)
1 c Med Carrots, thin sliced 1/2 c Thin Egg Noodles
1/2 ts Dried Basil
In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or
until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at
High 8-10 minutes, or until water boils. Then, Microwave at High 7-10
minutes, or until noodles are tender.
PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol
Exchanges: 1 veg, 1 1/2 low fat meat
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---------- Recipe via Meal-Master (tm) v8.01
Title: Granny's Broth (Cawl Marngu) Welsh
Categories: Soups/stews, Lamb
Yield: 4 servings
2 lb Best end of neck Welsh lamb 2 ea Large leeks
1 ea Small swede (Turnip) 1 oz Parsley
1/2 lb Carrots 1/2 oz Flour
1 lb Potatoes 1 x Salt and pepper
Put the meat into the saucepan, cover with cold water, add salt and pepper,
bring slowly to the boil and skin carefully. (This can be done the night
before and the fat allowed to set on the surface. This makes it easier to
skim off.)
Then add the carrots (cut in half), the swede (sliced) and the white of the
leeks, and simmer gently for 2 - 2 1/2 hours.
Add the potatoes (cut in four) and continue to simmer for another 30
minutes.
When the potatoes are almost cooked, thicken with flour and a little water.
Lastly, add the green of the leeks and parsley (chopped) and simmer for
further 10 minutes and serve in basins while hot.
Cawl was the dish most commonly served for dinner on the farm during the
winter months in th ecounties of South and West Wales.
The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.
Croeso Cymreig
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tregaron Granny's Broth (Cawl Mamgu Treagon) Welsh
Categories: Soups/stews, Beef
Yield: 6 servings
1 1/2 lb Bacon 1/2 lb Parsnips
1 lb Shin beef 1 lb Potatoes
1 ea White cabbage 1 ea Large leek
1/2 lb Carrots 1 x Oatmeal to thicken
1/2 ea Small swede (Turnip)
Use a large saucepan and see that all the meat and vegetables are covered
by water. Boil ingredients, except leek, together, and leave to simmer as
long as you wish.
Put the leek in 10 minutes before serving and let the cawl boil.
Cawl was the dish most commonly served for dinner on the farm during the
winter months, in the counties of South and West Wales.
The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.
Tregaron is a small market town in the heart of Ceredigion now famous for
its poney trekking.
Croeso Cymreig.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brithyll a Chig Moch (Trout and Bacon) Welsh
Categories: Fish/sea
Yield: 1 servings
1 ea Rainbow Trout (1 per person) 1 x Fresh sage
1 x Fresh rosemary 1 ea Rasher of bacon (per person)
1 x Fresh thyme 1 x A little butter
1 x Fresh parsley
Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a
mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and
blended with a little butter.
Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot
oven for around 25-30 minutes.
Open top of foil and shape like a boat, paint with a little butter and
serve.
Serve with boiled potatoes and plain fresh vegetables.
This dish used to be baked in an open fire with the fish encased in mud.
Anthony Crowter, Cae Nest
Hall Hotel, Llanbedr
Merionnydd, N. Wales
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn - Welsh
Categories: Lamb
Yield: 6 servings
1 1/2 lb Loin lamb 12 oz Shortcrust pastry
3 oz Onions 1 x Seasoning
4 oz Drippings 1 x Chopped parsley
1 oz Mushroom trimmings 1/2 x 1/2 Gill milk
4 oz Breadcrumbs 1 ea Sliced tomato (for garnish)
2 oz Laverbread
Lamb and Laverbread Roll
Skin and bone the loin of lamb.
Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped
mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread,
chopped parsley. Mix to a smoth consistency with a little milk, then
season.
Stuff the loin, tie and season it, seal it with melted drippings, roast in
an oven 430 degrees for 30 minutes.
Cool and drain the loin, roll out the pastery into a rectangle 5/16" thick.
Spread the pastry with the remainder of the stuffing, leaving a 2" margin
all around. Place the cold loin in the pastry, egg wash the margin.
Completely envelope the meat in the pastry and seal.
Turn it over, place onto a greased baking sheet with the folds underneath.
Egg wash it and decorate as required. Bake it in an oven of 425 degrees F
for 30 minutes. Garnish with parsley and sliced tomatoes.
Serve with brased leeks, jacket potatoes, and brown sauce.
Cardiff College of Food Technology
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh
Categories: Soups/stews
Yield: 8 servings
1 1/4 lb Leeks 5 pt Mutton stock
2 oz Butter 1 oz Roughly chopped parsley
1/4 lb Roughly chopped onion 1 x Salt and Pepper
1 ea Roughly choped head Celery 5 oz Double cream
Garnish: diced meat (optional)
Accompaniments: sippets
Clean the leeks thoroughly, chop them roughly, and set a little of the
green aside for garnish.
Melt the butter and cook the vegatibles under cover without browning them.
Add the stock, bring to the boil, and simmer for 1 hour, skimming if
necessary.
Rub the soup through a sieve or blend in a liquidiser. Reheat the soup,
stir in the parsley, green of leeks, and diced meat (if used). Season
with salt and pepper.
Stir in the cream, correct seasoning, and serve with sippets.
British Cookery (BTA, BFPC)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pastai Persli (Parsley Pie) Welsh
Categories: Pasta
Yield: 4 servings
4 oz Shortcrust pastry 1 tb Chopped parsley
1 x Desertspoon full plain flour 2 oz Choped steaky bacon
1/2 pt Milk 1 x Seasoning
2 ea Eggs
Cold boiled bacon may be used instead of steaky bacon.
Line a flan ring or pie dish with the prepared pastry and bake it blind
in a hot oven. Gas Mark 6 (400F) for 15 minutes.
Blend the flour with a little milk. Break the eggs into a basin and beat
well, add the blended flour and remaining milk, seasoning and parsley.
Put the bacon (lightly fried if you are using steaky) into the pastry case
and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35
minutes.
British Egg Information Service Leaflet. Welsh Fare
Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350
Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475
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---------- Recipe via Meal-Master (tm) v8.01
Title: Selsig Morgannwg (Glamorgan Sausages) Welsh
Categories: Vegetables, Sausages
Yield: 6 servings
5 oz Fresh white breadcrumbs 1 x Pinch of mustard
1 x Small onion finely chopped 2 ea Eggs
3 oz Grated cheese 1 x Flour and raspings to coat
1 x Salt and pepper
Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat
together 1 egg and 1 egg yolk and use to bind mixture.
Make into even sized sausage shapes (12) and roll in flour. Coat in
beaten egg white and raspings. Fry in hot fat or oil.
Glamorgan Sausages are particularly appetising served with fresh green
salad and red peppers. An ideal dish for a summer's day picnic.
British Egg Information Service Leaflet
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bara Brith (Currant Bread) Welsh
Categories: Breads
Yield: 16 servings
1/4 lb Dried fruit 2 ts Salt
4 oz Candied peel 6 oz Lard
1 pt Warm water 1 oz Fresh yeast
1/2 ts Mixed spice 1/2 lb Demerara sugar
2 lb Plain flour 2 ea Eggs
Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm spicy, strained water to mix the
dough.
Sift the flour and salt and rub in the lard; cream the yeast with the
sugar and a little of the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a firm, yet elastic
dough.
Knead well, leave to rise and knock back; blend in the drained fruit and
knead again.
Shape the dough into loaves and set into greased 1 lb tins in a warm place
to prove; bake, reducing the temperature after the first 15 minutes.
Originally, in some recipies, the fruit content would have been fresh
currants or blackberries.
Bara Brith is often served as part of the traditional Welsh tea. It can
also be purchased at many of the small bakeries found throughout Wales.
British Cookery (BTA/BFPC)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pice Bach (Welsh Cakes) Welsh
Categories: Cakes
Yield: 8 servings
1 lb Plain flour 6 oz Caster sugar
1 ts Baking powder 4 oz Currants
1 ts Mixed spice 2 ea Eggs
4 oz Margarine 1 x Milk
4 oz Lard
SIft the flour, baking powder, and mixed spice; rub in the margerine and
lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff
dough and roll out 1/4" thick.
Cut into 2" rounds and bake on a hot griddle until golden brown, after
about 4 minutes on each side.
British Cookery (BTA/BFPC)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tarten Riwbob (Rhubarb Tart) Welsh
Categories: Desserts
Yield: 8 servings
----------------------------------FILLING----------------------------------
1 lb Rhubarb, sliced 1 x Water
4 oz Sugar
-----------------------------------PASTRY-----------------------------------
8 oz Flour 1 ts Cinnamon
4 oz Fat 1 x Pinch mixed spice
1 oz Sugar 1 x Water
Line a plate or shallow tin with half the pastry. Fill with fruit, cover
with sugar and add a little water. Cover with the rest of the pastry and
bake for 45 minutes.
Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4
(350F) to finish.
All kinds of plate tarts with pastry top and bottom are popular in Wales.
Apples, plums, gooseberries, or mixtures of any kinds of fruits in season
can be used.
Croeso Cymreig.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Teisen Sir Fon (Anglesey Cake) Welsh
Categories: Cakes
Yield: 6 servings
10 oz Flour 1 ts Treacle
4 oz Lard 1 x Pinch mixed spice and ginger
3 oz Sugar 4 oz Dried fruit
1 x Egg 1 c Milk
1/2 ts Bicarbonate 1 x Pinch salt
Cream the sugar and fat. Mix in the egg and add the remainder of the
ingredients, having desolved the bicarbonate in the milk.
Bake in a greased tin for about 3/4 hour in a moderately hot oven.
Gas control, Gas MArk 5 (375F).
Alternate:
3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar;
2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit.
Rub the butter into the flour, add sugar, baking powder and well beaten
eggs and milk if necessary - it must be kept fairly stiff.
This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes.
Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5
(375F).
Croeso Cymreig.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tiessennau Mel (Honey Cakes) Welsh
Categories: Cakes
Yield: 6 servings
4 oz Honey 1/2 ts Bicarbonate of soda
1 ts Cinnamon 4 oz Butter or margarine
4 oz Brown sugar 1 x Caster sugar
1 x Egg 1 x A little milk
1/2 lb Flour
Sieve together flour, cinnamon and bicarbonate of soda.
Cream butter and sugar. Seporate the egg yolk from the white. Beat the
yolk into sugar and butter, then add the honey, gradually.
Stir in the flour with a little milk as required and mix all together
lightly.
Whisk the egg white into a stiff froth and fold into mixture.
Half fill small patty tins with the mixture; dredge the top of each with
cester sugar. Bake in a hot oven for 20 minutes.
Oven control Gas mark 6 (400F) or 7 (425F).
When ready sprinkle a little more sugar.
Croeso Cymreig.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh
Categories: Appetizers, Fish/sea
Yield: 4 servings
3 oz Cooked and shelled mussels 1 x Pinch mixed herbs
1 oz Celery 1 x Pinch dill weed
1 oz Carrot 1 x Pinch crushed garlic
1 oz Breadcrumbs 1 x Brandy & double cream to tst
4 ea Egg yolks 1 x Seasoning
2 oz Herring roe
Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and
breadcrumbs. Blend well with egg yolks, brandy and cream.
Cook for 1/2 hour at 350F in a Sainmarie in the oven.
Cook and serve with toast fingers.
Glantraeth Restaurant
Bodorgan, Anglesey.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Coygimwch Dell Patagonia (Prawn Patagonia) Welsh
Categories: Fish/sea
Yield: 8 servings
1 ea Small cauliflower 1 tb Tomato ketchup
1 pt Thick Bechamel sauce 1 ts Celery salt
1 ea Teacup double cream 1 ts Ground bay leaf
1/2 lb Peeled prawns 1 ts Turmeric
1/4 lb Caerphilly cheese 1 ts Mustard powder
1 ts Garlic salt
Cook small cauflower untill the florettes are soft, but still firm.
Break the florettes and put a desertspoonful into individual
hors a'ceuvres dishes or an oven proof dish. Keep hot.
Make a pint of Bechamel sauce using Welsh butter to Panada consistency.
Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground
bay leaf, tumeric, mustard powder and a little freshly ground pepper.
Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled)
and heat gently. Do not boil.
Pour the mixture over the cauliflower and grill until golden brown.
pipe creamed potatoes around the individual portions.
Mrs. M Neal, Plas Fron Deg,
Church Walks, Llanduduno.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peach Walnut Spice Cake
Categories: Cakes, Fruits
Yield: 12 servings
1/2 c Butter 2 1/2 c Flour
1/2 c Sugar 1/2 ts Salt
1/2 c Brown Sugar, packed 3/4 ts Baking Soda
4 ea Eggs 2 ts Cinnamon
1/3 c Molasses 1/2 ts Nutmeg
2 ea Fresh Peaches 1/2 c Chopped Walnuts
add molasses; beating thoroughly. Peel and chop peaches and stir into
mixture. Combine remaining ingredients and stir into creamed mixture
until smooth. Pour into greased and floured 9 inch square pan. Bake at
350 degrees for 40 to 50 minutes or until pick inserted into center comes
out dry. Cut into squares and top with whipped cream and peach slices if
desired. Makes 1 cake
Preheat oven to 350 degrees
Grease and flour 9 inch square pan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Deep Dish Peach Pie
Categories: Pies, Desserts, Fruits
Yield: 8 servings
2 tb Lemon Juice 1/4 ts Cinnamon
1 1/2 lb Fresh Peaches (6 c sliced) 1/4 ts Nutmeg
1 1/4 c Sugar 3 tb Flour
2 tb Sugar 4 tb Butter
1/8 ts Salt 1 c Heavy Cream, Whipped
juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt,
nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated.
Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to
to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and
flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10
minutes at 450 degrees, then reduce heat to 350 degrees and bake 30
minutes more. Serve with whipped cream. Makes 1 pie
Preheat oven to 450 degrees
Prep. time: 1 hour
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fruit Preserve Bars
Categories: Cookies, Preserve
Yield: 20 servings
1 c Butter 1/2 ts Almond Extract
1 c Brown Sugar, packed 1 1/2 c Oats, uncooked
1 1/2 c Flour 1 c Fruit Preserves
1/2 ts Baking Soda 1/4 c Sliced Almonds, toasted
baking soda; mix well. Blend in extract. Stir in oats. Spread mixture
in bottom of greased 13x9 inch pan. Spread with preserves to within 1/2
inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees
for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars
Preheat oven to 350 degrees
Grease 13x9 inch pan
Note 1: Experiment with different flavor combinations of extract, nuts and
preserves.
Note 2: Oats can be old-fashioned or quick, but not instant.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Old Fashioned Rice Pudding
Categories: Desserts, Rice/grains
Yield: 4 servings
1/3 c Rice, raw 1 1/3 c Milk
1/3 c Sugar 1 tb Butter
1 ts Cornstarch 1/2 ts Vanilla
1/4 ts Salt 2 ea Eggs
sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to
boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in
butter and vanilla. Separate eggs (whites will not be used) and beat
yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten
egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook
over medium heat, stirring frequently, just until mixture starts to
bubble. Serve warm or cold, plain or with favorite topping.
Optional:
One or more of the following ingredients can be added after the egg yolks
and before final cooking.
1/2 c Raisins
1/2 c Chopped Nuts
1/2 c Chopped Apples
1 t Cinnamon
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pineapple Butterscotch Cake
Categories: Cakes
Yield: 16 servings
1 cn Crushed Pineapple (20 oz) 1 pk Pound Cake Mix (16 oz)
1 c Butterscotch Chips 1 pk Instant Butterscotch Pudding
Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with
butterscotch chips. Combine pound cake and pudding mix. Mix pound cake
as package directs, using reserved syrup for all or part of the liquid.
Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan.
Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65
minutes.
Preheat oven to 325 degrees
Grease and flour 13x9 inch pan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Microwaved Norwegian Baked Apples
Categories: Fruits, Desserts, Appetizers, Microwave
Yield: 4 servings
2 ea Large Red Baking Apples 2 tb Brown Sugar
4 oz Gjetost Cheese, 1 c shredded 1/2 ts Cinnamon
1/3 c Chopped Pecans 1/8 ts Nutmeg
1/4 c Raisins
in 8 inch microwave safe dish. Combine remaining ingredients; spoon equal
portions into and over each apple half. Microwave on high 5 to 6 minutes,
rotating dish after 3 minutes (or use turntable). Cover with plastic wrap
and let stand 3 minutes.
Note: Time based on 650 watt oven, adjust time for different wattage
oven.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Authentic Pennsylvania Dutch Shoo Fly Pie
Categories: Desserts, Pies
Yield: 8 servings
1/2 c Baking molasses 1/8 ts Nutmeg
1 Egg yolk 1/8 ts Ground ginger
1/2 ts Baking soda 1/8 ts Ground cloves
3/4 c Boiling water 1/2 ts Cinnamon
3/4 c Flour 1/4 ts Salt
1/2 c Brown sugar 1 Pastry for 9-inch pie
2 tb Butter
Line 9-inch pie plate with pastry. Mix molasses and egg yolk. Dissolve
soda in boiling water and add to egg and molasses. Set aside. Stir dry
ingredients together, mixing well. Cut in shortening until mixture looks
like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly
over top. Do not stir. Bake at 450 degrees F. 15 minutes, then reduce heat
to 350 degrees F. and bake 20 minutes longer. Cool and serve. Serves 8.
Jim Bodle, F-Cooking
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocoholics Cookies
Categories: Cookies
Yield: 50 servings
4 oz Unsweetened Chocolate 3 c Flour
12 oz Semi-Sweet Chocolate 1/2 ts Baking Powder
3 oz Unsalted Butter 1/4 ts Salt
3 oz Margarine 6 oz Semi-Sweet Chocolate
1 1/2 tb Instant Espresso 8 oz Pecan Halves
4 ea Eggs 8 oz Walnut Halves
1 1/2 c Sugar 6 oz Semi-Sweet Chocolate, melted
4 tb Vanilla
in oven until toasted, 10 to 12 minutes or until they develop a toasty
aroma. Remove from oven and set aside to cool. Increase oven temperature
to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate,
butter, margarine and espresso in top of double boiler and place over
simmering (not boiling) water until chocolate is about 3/4 melted.
Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
Gradually add sugar, whisking until mixture becomes thick and light in
color. When chocolate is almost melted, remove from heat and stir until
completely melted and satiny in appearance. Gradually whisk chocolate
into egg mixture. Stir with a wooden spoon to incorporate. Sift flour,
baking powder and salt directly into chocolate mixture. Gently stir until
the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet
chocolate into 1/2 inch chunks and stir into dough along with the toasted
nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or
cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave
room for cookies to spread. Bake only one sheet at a time in center of
oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose
their shine. Cookies will still be very soft. Allow to cool for 2
minutes before removing from pans. Using a pin-sized tip on an icing bag,
pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
Allow to cool at least 1 hour before storing in tins.
Makes 50 one-ounce cookies
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bogus Cookies
Categories: Cookies
Yield: 112 servings
2 c Butter 1 ts Salt
2 c Sugar 2 ts Baking Powder
2 c Brown Sugar 2 ts Baking Soda
4 ea Eggs 24 oz Chocolate Chips
2 ts Vanilla 8 oz Hershey Bar, grated
4 c Flour 3 c Chopped Nuts (any kind)
5 c Ground Oatmeal
until all is powder.
oatmeal, salt, baking powder and baking soda then add to butter/sugar
mixture. Mix well and add chocolate and nuts. Make golf ball sized
cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375
degrees for 16 minutes.
Preheat oven to 375 degrees
Makes 112 cookies
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---------- Recipe via Meal-Master (tm) v8.01
Title: Streusel Cream Peach Pie
Categories: Pies, Desserts, Fruits
Yield: 8 servings
1 x Pastry for 9 inch Pie 2 tb Cream
10 ea Fresh Peaches 1/4 c Brown Sugar
1/2 c Sugar 1/4 c Softened Butter
1/2 ts Nutmeg 1/2 c Flour
1 ea Egg
plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and
cream and pour over peaches. Mix together until crumbly: brown sugar,
butter and flour. Sprinkle crumb mixture over peaches. Bake at 425
degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice
cream, whipped topping or sour cream.
Preheat oven to 425 degrees
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---------- Recipe via Meal-Master (tm) v8.01
Title: Butternut Cake
Categories: Cakes
Yield: 12 servings
2 x Sticks Butter 1/4 ts Salt
3 c Sifted Flour 8 oz Cream Cheese
1 ts Baking Soda 1 x Stick Butter
3 ea Eggs 1 x Box Powdered Sugar
2 c Sugar 2 ts Butternut Flavoring
1 c Buttermilk 1 c Chopped Nuts
3 ts Butternut Flavoring
Preheat oven to 350 degrees
Grease and flour three 9-inch cake pans
of butter. Add eggs one at a time, beating well after each addition. Mix
soda and salt into buttermilk until foamy. Add alternately with flour.
Add 3 teaspoons flavoring. Pour into prepared pans and bake until done,
20 to 25 minutes.
teaspoons flavoring. Add nuts. Spread on cooled cake.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fresh Pear and Apple Pie
Categories: Pies, Desserts, Fruits
Yield: 6 servings
4 ea Apples (4 cups sliced) 1/2 ts Cinnamon
4 ea Firm Pears (4 cups sliced) 1/4 ts Nutmeg
2 tb Lime Juice 2 tb Butter
2/3 c Brown Sugar, firmly packed 1 x Pastry for a 9 inch pie
1/4 c Cornstarch
Preheat oven to 350 degrees
apples and pears. Place in large bowl and toss with lime juice. Combine
brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with
apple and pear slices until coated. Turn into a 9x1-1/2 inch deep dish
pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to
vent steam during baking and place over filling. Seal and flute edges.
Bake at 350 degrees for 45 to 50 minutes or until crust is lightly
browned.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Overnight Coffee Cake
Categories: Breads, Desserts
Yield: 8 servings
1 pk Frozen Dough Pieces 1 pk Carmel/Butterscotch Pudding*
1 1/2 c Brown Sugar 1 x Stick Margarine
1 1/2 ts Cinnamon
* Small package of pudding mix, NOT instant
Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all
cut the margarine into slices and cover the top. Let sit overnight and
the next morning place in a 350 degree preheated oven for 30 minutes.
After 15 minutes cover the top with foil. Turn out upside down on a
plate. Each piece of dough will pull out separately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crumb-Nut Cheesecake Crust
Categories: Cheesecakes
Yield: 1 servings
5 oz Pecans (approx.) 1/4 c Confectioners Sugar
3/4 c Vanilla Wafer Crumbs 1/4 c Melted Butter
Chop nuts very finely in food grinder or food processor (a salad shooter
works great, put through twice.) Should have 1 cup of ground nuts.
Cookies should also be chopped very finely. Combine crumbs, chopped nuts
and sugar, and mix thoroughly; drizzle with melted butter and mix lightly.
Press onto bottom and 1 1/2 inches up side of springform pan.
Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs.
Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pastry Cheesecake Crust
Categories: Cheesecakes
Yield: 1 servings
1/3 c Softened Butter 1 ea Egg
1/3 c Sugar 1 1/4 c Unsifted Flour
mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch
springform pan. Bake at 450 degrees for 5 minutes. Cool and fill.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Graham Cracker Cheesecake Crust
Categories: Cheesecakes
Yield: 1 servings
1 1/2 c Graham Cracker Crumbs 1/3 c Melted Butter
1/3 c Sugar
inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and
fill.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Marble Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 12 servings
1 x Crumb-nut Cheesecake Crust 3 ts Flour
3 pk Softened Cream Cheese* 1/4 c Hershey's Cocoa
3/4 c Sugar 1/4 c Sugar
1/2 c Sour Cream 1 tb Vegetable Oil
2 ts Vanilla 1/2 ts Vanilla
3 ea Eggs
* 8 oz packages, or 24 oz total
Preheat oven to 450 degrees
sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium
speed until smooth. Add flour, 1 tablespoon at a time, blending well.
Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar.
Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture;
mix until well blended. Aternately spoon plain and chocolate mixtures
into prepared crust, ending with dollops of the chocolate on top; gently
swirl with knife or spatula for a marbled effect. Bake at 450 degrees for
10 minutes; without opening oven door, lower temperature to 250 degrees
and continue cooking for 30 minutes more. Without opening oven door, turn
off heat and let cheesecake sit in oven for 30 minutes. Remove from oven
and loosen sides with knife. Let cool and chill.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cold Clam Dip
Categories: Dips, Fish/sea
Yield: 4 servings
10 oz Clams 1/8 ts Pepper
6 oz Philadelphia Cream Cheese 1 ts Worcestershire sauce
1 ts Lemon Juice 1 ea Garlic clove (pressed)
1/2 ts Salt 1 x Tabassco sauce
Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Debbie's Chalupa Dip
Categories: Dips
Yield: 4 servings
3 ea Avocados 1/2 c Mayonnaise
2 ts Lemon juice 1 pk Taco seasoning mix
1/2 ts Salt 1/2 c Green onion (chopped)
1/4 ts Pepper 3 ea Tomatoes (chopped/drained)
8 oz Sour cream 8 oz Cheddar cheese (grated)
Mash avocados with lemon juice, salt and pepper until smooth. In
separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In
loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and
cheese.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Salsa Dip
Categories: Dips, Mexican, Salsa
Yield: 4 servings
4 ea Tomatoes (chopped/drained) 1 tb Olive oil
2 pk Green onions (chopped) 1 tb Vinegar
1 cn Black olives (chopped) 1 tb Garlic salt
1 cn Green chilies (chopped)
Mix; refrigerate at least 1 hour (better overnight). Serve with
tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Madras Dip
Categories: Dips
Yield: 4 servings
2 ea Hard-boiled eggs 2 tb Green pepper (grated)
2 c Sour cream 2 tb Celery (grated)
2 c Curry powder 1 x Seasonings
1 ts Onion (grated)
Add diced eggs to all other ingredients which have been smoothly
blended in blender. Consistency is thin. Chill; sprinkle with paprika
and serve with corn chips.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Curry Dip
Categories: Dips
Yield: 4 servings
1 qt Mayonnaise (no dressing) 1 x Black pepper
1 ea Worcestershire sauce (dash) 1 tb Curry powder
3 ea Green onions (chopped) 1 x Seasonings
1 x Crazy salt
Mix all ingredients together and serve with fresh vegetables. Let
stand in refrigerator for 1 hour before serving; tastes better chilled.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Artichoke Dip
Categories: Dips
Yield: 4 servings
1 c Parmesan cheese 1 1/2 cn Artichoke hearts
1 c Mayonnaise 1 x Garlic powder
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
french bread.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Deluxe Salmon Spread
Categories: Appetizers, Spreads, Fish/sea
Yield: 4 servings
1 lb Cooked canned salmon 2 ts Lemon juice
1 c Mayonnaise 1 ts Tarragon vinegar
2 tb Green pepper (diced) 1 ts Horseradish
2 tb Pimento diced 1 ts Chopped dried dill
Put mayonnaise, pepper and pimento into blender on low until smooth.
Turn into bowl with rest of ingredients. Mix well. Chill. Serve with
brown bread.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pimiento Cheese
Categories: Appetizers
Yield: 4 servings
1 ea Egg beaten 1 tb Water
1/3 c Sugar 2 c Cheddar cheese (grated)
1/4 c Vinegar 1/4 c Pimientos (chopped)
In small saucepan, beat egg and sugar until well blended. Stir in
vinegar and water. Cook over low heat until thick. Set aside until cool.
In medium bowl, mix together cheese, pimientos and sauce. Chill unitl
ready to use.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Kitchenaid Pie Pastry
Categories: Pies
Yield: 2 servings
2 1/4 c Flour, all-purpose 2 tb Butter or margarine, chilled
3/4 c Shortening, well chilled 5 tb Or 6 water, well chilled
Sift flour and salt into bowl. Cut shortening and butter into 4 to 5
pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir
Speed and cut shortening into flour until particles are size of small
peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened. Use
only enough water to make pastry form a ball. Watch dough closely as
over mixing will result in a tough crust.
Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between
pieces of waxed paper. Fold pastry into quarters; ease into pie plate and
unfold, pressing firmly against bottom and side. Trim and crimp edges.
Fill and bake as desired.
Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust.
For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F
for 8 to 10 minutes until light brown. Cool completely before filling.
HINT: I also chill the wax paper and rolling pin.
KITCHENAID COOK BOOK - jean hores
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lois's Magic Lemon Pie
Categories: Pies
Yield: 8 servings
-------------------------------LEMON FILLING-------------------------------
15 oz Sweetened condensed milk 1 ts Lemon zest
1/2 c Lemon juice 2 ea Egg yolks
----------------------------------MERINGUE----------------------------------
2 ea Egg whites 4 tb Sugar
1/4 ts Cream of tartar
----------------------------GRAHAM CRACKER CRUST----------------------------
18 ea Graham cracker squares 1/3 c Sugar
1/4 lb Butter or margarine, 1/8 ts Cinnamon
Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake
at 375 degrees for 10 minutes and put aside to cool. Reduce oven
temperature to 325 degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour
into cooled crust. Add cream of tartar to the egg whites and beat until
almost stiff. Add sugar gradually, beating until stiff and glossy but not
dry. Pile lightly on pie filling. Bake at 325 until lightly browned,
about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust
thickness very even and not too thick.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bishop Pie
Categories: Pies
Yield: 15 servings
1 c Butter 1 c Confectioners sugar
2 c Flour 3 c Whipped topping
1 1/2 c Chopped pecans 3 pk Instant chocolate pudding
8 oz Cream cheese 3 c Milk
Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a
thick paste is formed, with no flour lumps. Press into bottom of a 13x10
baking pan and bake 15 min at 375F. Cool.
Prepare first layer of filling by combining cream cheese, sugar, and 1 c
whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon
into cooled crust, then smooth with spatula.
Combine pudding and milk in the mixing bowl used for the first filling.
Beat well, then pour over the cream cheese layer. As soon as the chocolate
layer firms up a bit, spoon on more whipped topping, smoothing and adding
until there is an additional 1/2" layer above the chocolate. Sprinkle with
remaining pecans and chill for at least 3 hours.
From the Pipe Dream Restaurant, Willington, CT
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---------- Recipe via Meal-Master (tm) v8.01
Title: Classic Mud Pie
Categories: Pies
Yield: 8 servings
-----------------------------------CRUST-----------------------------------
6 oz Semi Sweet Chocolate Chips 1 1/4 c Chocolate Wafer Crumbs
3 tb Butter
--------------------------------FUDGE SAUCE--------------------------------
6 oz Semi Sweet Chocolate Chips 3 tb Butter
1/2 c Heavy Cream (whipping cream) 1 tb Coffee Flavored Liqueur
----------------------------------FILLING----------------------------------
1 qt Coffee Ice Cream, softened 2 tb Coffee Flavored Liqueur
CRUST:
Combine over hot (not boiling) water, 1/2 C chocolate chips and
butter, stir until chips are melted and mixture is smooth. Add
chocolate wafer crumbs, stir until well blended. Press into 9-inch
pie pan. Chill until firm.
FUDGE SAUCE:
Combine over hot (not boiling) water remaining 1 1/2 C chocolate
chips, heavy cream, and butter. Stir until chips are melted and
mixture is smooth. Remover from heat, stir in coffee flavored
liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of
chocolate cookie crust. Chill 15 minutes.
FILLING:
In large bowl, combine ice cream and coffee flavored liqueur. Pour
over Fudge Sauce layer in pie pan. Freeze several hours or until
firm. Serve with remaining warm Fudge Sauce and Whipped Cream if
used. Makes 1 9-inch pie
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---------- Recipe via Meal-Master (tm) v8.01
Title: Americana Key Lime Pie
Categories: Desserts, Pies
Yield: 6 servings
1 tb Unflavored gelatin (1 env.) 4 ea Egg whites
1/2 c Sugar 1/2 c Sugar
1/4 ts Salt 1 c Heavy cream, whipped
4 ea Egg yolks 1 ea 9-in baked pastry shell
1/2 c Lime juice 1 x Pistachio nuts, chopped
1/4 c Water 1 x Lime slices for garnish
1 ts Grated lime peel 1 x Heavy cream, whipped, to top
1 x Few drops green food color
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
over medium heat just till mixture comes to boiling. Remove from heat;
stir in grated peel. Add food coloring sparingly to tint pale green.
Chill, stirring occasionally, until the mixture mounds slightly when
dropped from a spoon. Beat egg whites till soft peaks form; gradually add
1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites.
Fold in whipped cream. Pile into cooled baked pastry shell. Chill till
firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle
chopped pistachio nuts in center. Garnish with thinly sliced lime placed
in whipped cream mounds around edge of pie.
Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the
famous Miami hotel!"
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---------- Recipe via Meal-Master (tm) v8.01
Title: Citrus Chiffon Pie
Categories: Desserts, Pies
Yield: 6 servings
1 ea Envelope unflavored gelatin 1/4 c Water
1/2 c Sugar 1/2 ts Lemon peel, grated
1 x Dash salt 1/2 ts Orange peel, grated
4 ea Egg yolks 4 ea Egg whites
1/2 c Lemon juice 1/3 c Sugar
1/2 c Orange juice 1 ea 9-in baked pastry shell
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling. Remove
from heat; stir in peels. Chill, stirring occasionally, till mixture
mounds slightly when dropped from a spoon. Beat egg whites till soft
peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in
gelatin mixture. Pile into cooled baked pastry shell. Chill till firm.
Trim with whipped cream and thin orange slices cut in fourths.
Source: Better Homes & Gardens Dessert Cookbook.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Cream Pie
Categories: Desserts, Pies
Yield: 6 servings
1 ea 9-inch baked pie crust 1/2 c Water
1/2 c Slivered, blanched almonds 1/4 c Sugar
1 ea Recipe Cream Filling 2 ts Cornstarch
2 1/2 c Fresh strawberries 1 x Few drops red food coloring
-------------------------------CREAM FILLING-------------------------------
1/2 c Sugar 2 c Milk
3 tb Cornstarch 1 ea Egg, slightly beaten
3 tb Enriched flour 1/2 c Heavy cream, whipped
1/2 ts Salt 1 ts Vanilla
Directions for Cream Filling:
Mix first 4 ingredients. Gradually stir in milk. Stirring constantly,
bring to a boil; reduce heat and cook and stir till thick. Stir a little
of hot mixture into egg; return to remaining hot mixture. Bring just to
boiling, stirring constantly. Cool, then chill. Beat well; fold in
whipped cream and vanilla.
Directions for pie:
Toast almonds until lightly browned, then sprinkle over the bottom of the
cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of
the strawberries. Pile atop filling.
Glaze:
Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix
sugar and cornstarch; gradually stir in berry juice. Cook, and stir till
thick and clear. Tint to desired color with food coloring. Cool
slightly; pour over halved strawberries. Keep refrigerated till serving
time. Pass whipped cream, if desired.
Source: Better Homes & Gardens Dessert Cookbook.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry-Rhubarb Pie
Categories: Desserts, Pies
Yield: 6 servings
3 ea Eggs, beaten 2 1/2 c Rhubarb, red, 1 inch slices
1 1/4 c Sugar 1 1/2 c Strawberries, fresh, sliced
1/4 c Enriched flour 1 ea Pastry for 9" lattice crust
1/4 ts Salt 1 tb Butter or margarine
1/2 ts Nutmeg
Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb
and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour
egg mixture over. Dot with butter. Top with lattice crust, crimping edge
high. Bake at 400 degrees about 40 minutes. Fill openings in lattice
crust with whole strawberries. Serve warm- plain, or topped with vanilla
ice cream.
Source: Better Homes & Gardens Dessert Cookbook.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rhubarb Cream Pie
Categories: Desserts, Pies
Yield: 6 servings
1 1/2 c Sugar 4 c Rhubarb in 1" slices (1 lb)
1/4 c Enriched flour 1 ea Pastry for 9" lattice crust
3/4 ts Nutmeg 2 tb Butter or margarine
3 ea Eggs, slightly beaten
Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie
plate with pastry; fill; dot with butter. Top with lattice crust. Bake
at 400 degrees 50 to 60 minutes. Cool.
Source: Better Homes & Gardens Dessert Cookbook.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rhubarb Pie
Categories: Desserts, Pies
Yield: 6 servings
3 c Rhubarb, 1" slices 3 tb Flour
1 c Sugar 1 x Dash salt
1/2 ts Grated orange peel 2 tb Butter or margarine
Combine all ingredients except butter or margarine. Line a 9" pie plate
with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or
margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes.
Serve warm with vanilla ice cream.
** Substitute orange juice for the water in your favorite pastry recipe.
Source: Better Homes & Gardens Dessert Cookbook.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Glazed Fresh Strawberry Pie
Categories: Desserts, Fruits, Pies
Yield: 6 servings
3 pt Strawberries; Fresh, Hulled 1 x Red Food Coloring; A Few Dr
1 c Sugar 1 ea Baked 9" Pie Shell
3 1/2 tb Cornstarch 1 x Sweetened Whipped Cream
1/2 c Water
Mash 1 pt of the strawberries, using a fork, and set aside. Combine the
sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed
berries. Cook over medium heat, stirring constantly, until the mixture
comes to a boil, then cook 2 minutes longer. Remove from the heat and
stir in the food coloring. Cool to room temperature. Fold in the
remaining 2 pts of strawberries and turn into the baked pie shell. Chill
in the refrigerator at least 2 hours. To serve, top with puffs of
sweetened whipped cream
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Caribbean Fudge Pie
Categories: Desserts, Pies
Yield: 6 servings
1/4 c Butter Or Regular Margarine 1 ts Rum Flavoring
3/4 c Brown Sugar; Firmly Packed 1/4 c Unbleached Flour
3 ea Eggs; Lg 1 c Walnuts; Coarsely Chopped
12 oz Chocolate Chips; Melt & Cool 1 ea Unbaked 9" Pie Shell
2 ts Instant Coffee Powder 1 x Walnut Halves
Cream the butter and brown sugar together in a bowl until light and
fluffy, using an electric mixer at medium speed. Add the eggs, one at a
time, beating well after each addition. Add the cooled chocolate, coffee
powder, and rum flavoring, blending well. Stir in the flour and the
chopped walnuts and turn into the unbaked pie shell. Arrange the walnut
halves in a circle around the edge of the pie. Bake in a preheated 375
degree F. oven for 25 minutes or until set around the edge. Cool on a
wire rack.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Divine Triple Chocolate Pie
Categories: Pies, Desserts, Chocolate
Yield: 6 servings
----------------------------CHOCOLATE PIE SHELL----------------------------
1 c Unbleached Flour; Sifted 1/2 oz Semi-Sweet Chocolate; Grated
1/4 ts Salt 2 tb Cold Water
1/3 c Vegetable Shortening
------------------------------------PIE------------------------------------
1/4 c Sugar 3 oz Baking Chocolate; Cut Up
1 x Unflavored Gelatin; 1 Env. 1/2 ts Vanilla
1/4 ts Salt 1/4 ts Cream Of Tartar
1 c Milk 1/4 c Sugar
3 ea Eggs; Lg, Separated 1 c Heavy Cream; Whipped
----------------------------------GARNISH----------------------------------
1 x Sweetened Whipped Cream 1/2 oz Semi-Sweet Chocolate
CHOCOLATE PIE CRUST:
Sift the salt and flour into a bowl and cut in the shortening, using a
pastry blender, until coarse crumbs form. Add the chocolate and water,
tossing with a fork, until the dough forms. Press the dough firmly into a
ball and then roll out on a lightly floured surface into a 13-inch circle.
Loosely fit the dough into a 9-inch pie plate and trim the edge so that
there it reaches 1 inch beyond the rim of the pie plate. Fold the extra
under the edge of the crust to from a ridge. Flute the edge and prick the
entire surface of the pie shell with a fork. Bake at 400 degrees F for 12
minutes or until a golden brown. Cool on a rack.
CHOCOLATE PIE:
Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart
saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz)
squares of unsweetened chocolate and cook over low heat, stirring
constantly, until the chocolate melts and the gelatin dissolves. Remove
from the heat and stir in the vanilla. Chill in the refrigerator,
stirring occasionally, until the mixture is the consistency of unbeaten
egg whites. Remove the chocolate mixture from the refrigerator and set
aside Immediately beat the egg whites and cream of tartar, in another
bowl, until foamy, using an electric mixer set on high speed. Gradually
add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each
addition. Continue beating until stiff, glossy peaks form when the beaters
are slowly lifted. When the chocolate mixture mounds slightly when dropped
from a spoon, beat until smooth, using an electric mixer at medium speed.
Fold the egg white mixture into the chocolate mixture; then fold in the
whipped cream. Chill in the refrigerator until the mixture mounds well
when spooned. Turn into the chocolate pie shell. Chill in the
refrigerator for 2 hours or until set. To serve, decorate the pie with
puffs of sweetened whipped cream. Grate and sprinkle the chocolate over
the whipped cream.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin Meringue Pie
Categories: Desserts, Pies, Vegetables
Yield: 6 servings
1 1/2 c Pumpkin; Canned, Mashed 3 ea Eggs; Lg, Separated
1/2 c Sugar 1 c Evaporated Milk
1 ts Cinnamon; Ground 1 ea Unbaked 9-inch Pie Shell
1/4 ts Nutmeg; Ground 1/8 ts Salt
1/4 ts Cloves; Ground 6 tb Sugar
1/2 ts Salt
Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a
bowl and mix well. Add the egg yolks, stirring until well blended, then,
gradually, blend in the evaporated milk. Pour into the unbaked pie shell.
Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife
inserted halfway between the center and edge comes out clean. Remove the
pie from the oven and increase the oven temperature to 425 degrees F. To
make the meringue, beat the egg whites and the 1/8ts of salt in a bowl,
using an electric mixer set on high, until foamy. Gradually add the 6
tbls of sugar, 1 tbls at a time, beating well after each addition.
Continue beating until stiff, glossy peaks from when the beaters are
slowly lifted. Spoon some of the meringue around the edge of the warm
pie. Spread the meringue so that it touches the inner edge of the crust
all the way around the pie, using the back of a spoon to do this. Heap
the remaining meringue in the center and, again using the back of the
spoon, push it out to meet with the meringue border. Using a flatware
knife, form light small peaks in the meringue and then bake in the
preheated oven for 5 minutes or until the meringue is lightly browned.
Cool on a wire rack.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin-Apple Pie
Categories: Desserts, Fruits, Pies, Vegetables
Yield: 6 servings
1/3 c Brown Sugar; Firmly Packed 1/3 c Sugar; Granulated
1 tb Cornstarch 3/4 c Pumpkin; Mashed, Canned
1/2 ts Cinnamon; Ground 1/2 ts Cinnamon; Ground
1/4 ts Salt 1/4 ts Ginger; Ground
1/3 c Water 1/8 ts Clove; Ground
2 tb Butter Or Regular Margarine 1/4 ts Salt
3 c Apple; Pared, Thinly Sliced 3/4 c Evaporated Milk
1 ea Egg; Lg 1 ea Unbaked 9-inch Pie Shell
Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
salt in a 2-quart saucepan. Stir in the water and butter. Cook, over
medium heat, stirring constantly, until the mixture comes to a boil.
Carefully add the apple slices and cook for another 4 minutes. Remove
from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of
salt, spices, and evaporated milk in a bowl. Beat until well blended
using a rotary or electric mixer set on low speed. Pour the apple mixture
into the unbaked pie shell and then spoon an even layer of the pumpkin
mixture over the apple mixture. Bake in a preheated 425 degree F oven for
10 minutes then reduce the oven temperature to 375 degrees F and bake
another 40 minutes or until the filling is set around the edge. Cool on a
wire rack.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mincemeat-Pumpkin Pie
Categories: Desserts, Pies, Vegetables
Yield: 6 servings
1 c Pumpkin; Mashed, Canned 3 ea Eggs; Lg
1/2 c Brown Sugar; Firmly Packed 1/2 c Heavy Cream
3/4 ts Cinnamon; Ground 1 c Mincemeat; Prepared
3/4 ts Nutmeg; Ground 1 ea Unbaked 9-inch Pie Shell
1/2 ts Salt
Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl,
mixing well. Add the eggs and heavy cream. Beat until smooth using a
rotary or electric mixer. Stir in the mincemeat and pour into the unbaked
pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until
the filling is set. Cool slightly on a wire rack and serve warm.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin-Pecan Pie
Categories: Desserts, Pies, Vegetables
Yield: 6 servings
2 c Pumpkin; Mashed, Canned 1/2 ts Salt
3/4 c Sugar 2 ea Eggs; Lg
1 ts Cinnamon; Ground 13 oz Evaporated Milk; 1 Cn
1/2 ts Ginger; Ground 1 ea Unbaked 9-inch Pie Shell
1/4 ts Cloves; Ground
---------------------------CRUNCHY PECAN TOPPING---------------------------
3 tb Butter Or Regular Margarine 2/3 c Pecans; Coarsely Chopped
2/3 c Brown Sugar; Firmly Packed
Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add
the eggs and evaporated milk. Beat until smooth, using a rotary beater or
an electric mixer. Pour into the unbaked pie shell. Bake in a preheated
425 Degrees F oven for 15 minutes and then reduce the temperature to 350
degree F. and bake for an additional 45 minutes or until a knife inserted
halfway between the center and edge comes out clean. Cool on a wire rack.
Prepare the crunch Pecan topping and sprinkle over the cooled pie then
place the pie under the broiler flame (5-inches from the heat source)
until the mixture begins to bubble, about 1 minute. Cool to room
temperature on a wire rack.
CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in a bowl and mix until
crumbly with a fork.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Festive Pumpkin Pie
Categories: Cheese/eggs, Desserts, Pies, Vegetables
Yield: 6 servings
8 oz Cream Cheese; Softened, 1 Pk 1 c Pumpkin; Mashed, Canned
3/4 c Brown Sugar; Firmly Packed 1 c Milk
1 ts Cinnamon; Ground 1 ts Vanilla
1/2 ts Ginger; Ground 1 ea Unbaked 9-inch Pie Shell
1/2 ts Salt 1 c Dairy Sour Cream
1/4 ts Cloves; Ground 2 tb Sugar
3 ea Eggs; Lg
Cream the cream cheese, brown sugar, spices and salt together, in a bowl,
until they are light and fluffy, using an electric mixer set on medium
speed. Add the eggs, one at a time, beating well after each addition.
Blend in the pumpkin, milk, and vanilla. Pour the mixture into the
unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50
minutes or until a knife inserted halfway between the edge and center
comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour
cream and sugar together and spread over the top of the warm pie. Return
the pie to the oven and bake an additional 3 to 5 minutes or just until
the topping is set. Cool on a wire rack. Cover and chill in the
refrigerator before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: French Pear Pie
Categories: Desserts, Fruits, Pies, French
Yield: 6 servings
6 c Bartlett Pears; * 1/2 ts Lemon Rind
3 tb Orange Juice; Frozen, Conc. 1 ea Unbaked 9-inch Pie Shell
----------------------------SPICY CRUMB TOPPING----------------------------
3/4 c Unbleached Flour 1/2 ts Ginger; Ground
1/2 c Sugar 1/8 ts Salt
1 ts Cinnamon; Ground 1/4 c Butter Or Regular Margarine
* The Bartlett Pears should be pared and thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the pears, orange juice concentrate and lemon rind in a bowl and
toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare
the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a
preheated 400 degree F. oven for 40 minutes or until the pears are tender.
Cover loosely with aluminum foil after 30 minutes if the top becomes too
brown. Cool on a wire rack before serving.
SPICY CRUMB TOPPING:
Combine the flour, sugar, spices and salt in a bowl. Cut in the
margarine, using a pastry blender, until the mixture is crumbly.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Almond-Topped Pear Pie
Categories: Desserts, Fruits, Pies
Yield: 6 servings
3 tb Cornstarch 1 ts Lemon Juice
1/4 ts Ginger; Ground 1/2 ts Lemon Rind; Grated
1/8 ts Salt 1 ea Unbaked 9-inch Pie Shell
1/2 c Dark Corn Syrup; Karo 4 ea Pears; Medium, *
2 tb Butter Or Regular Margarine
-------------------------------ALMOND TOPPING-------------------------------
1 c Unbleached Flour 1/2 c Butter Or Regular Margarine
1/2 c Brown Sugar; Firmly Packed 1/2 c Almonds; Coarsely Chopped
1/4 ts Ginger; Ground
* The pears should be pared and thinly sliced. There should be about 4
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the cornstarch, ginger and salt in a large bowl. Add the corn
syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
Add the pears and toss until well coated with the corn syrup mixture.
Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping
and sprinkle over the pears. Bake in a preheated 400 degree F. oven for
15 minutes, then reduce the heat to 350 degrees F. and bake an additional
30 minutes or until the topping and crust are golden brown. Cool on a
wire rack.
ALMOND TOPPING:
Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter,
using a pastry blender, until crumbly. Stir in the almonds.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Old Fashioned Raisin Pie
Categories: Desserts, Fruits, Pies
Yield: 6 servings
1 x Recipe For 9" 2 Crust Pie 1 1/4 c Water
15 oz Raisins; 1 Pk, 3 C 2 tb Lemon Juice
3/4 c Brown Sugar; Firmly Packed 1 c Walnuts; Coarsely Chopped
2 tb Cornstarch 2 tb Butter Or Regular Margarine
2 tb Instant Tang Orange Drink; *
* Any type of Instant Orange Breakfast Drink will do.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
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 and trim the pastry 1/2 inch beyond the rim of the pie
plate. Combine the raisins, brown sugar, corn starch and drink mix in a
3-quart saucepan. Stir in the water and lemon juice. Cook over medium
heat, stirring constantly, until the mixture boils and thickens. Remove
from the heat and stir in the walnuts. Turn the mixture into the
pastry-lined pie plate and dot with the butter. Roll out the remaining
pastry to an 11-inch circle. Place the top crust over filling and trim the
edge to 1-inch beyond the rim. Fold the top crust under the bottom crust
and form a ridge. Flute the edge and cut steam vents in the top crust.
Bake in a preheated 400 degree F. oven for 30 minutes or until the crust
is a golden brown and the filling is bubbly. Cool on a wire rack.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mint Pinwheels
Categories: Candies, Cookies, Chocolate
Yield: 10 servings
1 1/2 c Chocolate Mint Chips; * 1 ea Egg; Large
3/4 c Butter; Softened 1 ts Vanilla Extract
1/3 c Sugar 1/2 ts Salt
* One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir
until smooth. Cool to room temperature, set aside. In a large bowl,
combine butter and sugar; beat until creamy. Add egg and vanilla
extract, blend well. Gradually beat in flour and salt. Place 1 cup of
dough in a small bowl. Add melted chips; blend thoroughly. Shape into a
ball, flatten, (mixture will appear curdled). Cover with plastic wrap.
Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill
until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between
sheets of waxed paper, roll each ball of dough into a 13 x 9-inch
rectangle. Remove top layers of waxed paper and invert the chocolate
dough onto the plain dough. Peel off waxed paper. Starting from the long
side, roll up jelly roll stype. Cut into 1/4-inch slices; place on
ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool
completely on wire racks. Melt over hot, (not boiling), water remaining 1
cup of chips; stir until smooth. Spread flat side of cookie with 1/2
slightly rounded teaspoonful melted chocolate. Chill until set.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Minty Fudge Brownies
Categories: Candies, Cookies
Yield: 12 servings
1 1/4 c Flour; Unbleached 1 1/2 c Mint-Chocolate Chips; *
1/2 ts Baking Soda 1 1/2 ts Vanilla Extract
1/2 ts Salt 3 ea Eggs; Large
1 c Sugar 1 c Nuts; Chopped
1/2 c Butter 1 x Walnut Halves; Optional
3 tb ;Water
* Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 325 degrees F. In a small bowl, combine flour, baking
soda, and salt; set aside. In medium saucepan, combine sugar, butter and
water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips
and vanilla extract; stir until chips are melted and mixture is smooth.
Transfer to a large bowl. Add eggs, 1 at a time, beating well after each
addition. Gradually blend in flour mixture. Stir in nuts. Spread into a
greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35
minutes. Cool completely on wire rack, cut into 1 1/2-inch squares.
Garnish with walnut halves, if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mint Cookies
Categories: Cookies, Candies, Chocolate
Yield: 12 servings
1 1/2 c Mint Chocolate Chips; * 1/4 c Butter; Softened
1 c Flour; Unbleached 6 tb Sugar
3/4 ts Baking Powder 1/2 ts Vanilla Extract
1/4 ts Baking Soda 1 ea Egg; Large
1/4 ts Salt
-----------------------------------GLAZE-----------------------------------
1 c Mint Chocolate Chips; * 3 tb Corn Syrup
1/4 c Vegetable Shortening 2 1/4 ts ;Water
* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips;
divided into 1 cup and 1/2 cup.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir
until smooth. Set aside. In a small bowl, combine the flour, baking
powder, baking soda, and salt; set aside. In a large bowl, combine
butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend
in melted chips. Gradually beat in the flour mixture. Shape dough into a
ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350
degrees F. On a lightly floured board, roll dough to 1/16-inch thickness.
Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out
cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F.
for 8 to 10 minutes. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling)water the remaining mint chocolate chips,
vegetable shortening, corn syrup, and water; stir until morsels are melted
and mixture is smooth. Remove from heat but keep mixture over hot water.
Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place
cookies on waxed paper line cookie sheets. Chill until glaze sets (about
10 minutes). Keep refrigerated until ready to use.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mint Meltaways
Categories: Cookies, Candies, Chocolate
Yield: 12 servings
1 1/2 c Mint-Chocolate Chips; * 1 ea Egg Yolk; Large
3/4 c Butter; Softened 1 1/4 c Flour; Unbleached
1/2 c Confectioners' Sugar; Sifted
-----------------------------------GLAZE-----------------------------------
1/2 c Mint Chocolate Chips; * 2 tb Almonds; Toasted, Chopped
1 1/2 tb Vegetable Shortening
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup
and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup
of mint chocolate chips; stir until smooth. Set aside. In a large bowl,
combine butter, confectioners' sugar, and egg yolk. Beat until creamy.
Add melted chips and flour; beat until well blended. Drop by heaping
teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8
to 10 minutes. Allow to stand for 3 minutes before removing from cookie
sheets. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling) water the remaining 1/2 cup of
mint-chocolate chips and vegetable shortening. Stir until chips are
melted and mixture is smooth. Drizzle each cookie with 1/2 t of the
glaze; sprinkle with almonds. Chill until set. Stor in airtight
container in the refrigerator.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mint Sugar Cookie Drops
Categories: Candies, Cookies, Chocolate
Yield: 12 servings
2 1/2 c Flour; Unbleached 3/4 c Vegetable Oil
1 1/2 ts Baking Powder 2 ea Eggs; Large
3/4 ts Salt 1 ts Vanilla Extract
1 1/4 c Sugar; Divided 1 1/2 c Mint-Chocolate Chips; *
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium bowl, combine flour, baking powder and salt; set aside. In a
large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs
and vanilla extract. Gradually beat in the flour mixture. Stir in
Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of
dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie
sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on
wire racks.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Double Chocolate Mint Chip Cookies
Categories: Candies, Cookies, Chocolate
Yield: 6 servings
1 1/2 c Mint-Chocolate Chips; * 1/2 c Brown Sugar; Firmly Packed
1 1/4 c Flour; Unbleached 1/4 c Sugar; Granulated
3/4 ts Baking Soda 1/2 ts Vanilla Extract
1/2 ts Salt 1 ea Egg; Large
1/2 c Butter; Softened 1/2 c Nuts; Chopped
* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
half for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup
of the mint-chocolate chips; stir until smooth. Remove from heat; cool to
room temperature. In a small bowl, combine flour, baking soda and salt;
set aside. In a large bowl, combine butter, brown sugar, sugar, and
vanilla extract; beat until creamy. Add melted chips and egg; beat well.
Gradually blend in the flour mixture. Stir in remaining 3/4 cup of
mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto
ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes.
Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely
on wire racks.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Minty Mousse Pie Au Chocolat
Categories: Candies, Pies
Yield: 6 servings
6 tb Sugar; Divided 1 1/2 c Milk
2 tb Cornstarch; AND 1 c Cream; Heavy
2 ts Cornstarch 1 ea Graham Cracker Crust; 9" **
1 c Mint-Chocolate Chips; *
* Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10 oz
** Use a prepared 9-inch graham cracker crust in this recipe, or if
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and
mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly,
over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat.
Transfer to a large bowl; cover surface of chocolate mixture with plastic
wrap. Cool to room temperature (20 to 30 minutes). In a medium bowl,
combine heavy cream with remaining 2 T sugar; beat until stiff. Remove
plastic wrap from chocolate; beat well. Fold in whipped cream. Spoon
into crust. Chill until firm (about 2 to 3 hours).
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mint Layer Cake
Categories: Candies, Chocolate, Cakes/choc.
Yield: 8 servings
1 c Mint-Chocolate Chips;Nestles 1/2 ts Baking Powder
1 1/4 c ;water, divided 1 1/2 c Brown Sugar; Firmly Packed
2 1/4 c Flour; Unbleached 1/2 c Butter, Softened
1 ts Salt 3 ea Eggs; Large
1 ts Baking Soda
--------------------------CHOCOLATE MINT FROSTING--------------------------
1/2 c Mint-Chocolate Chips;Nestles 1/4 ts Salt
1/4 c Butter 3 c Confectioners' Sugar
1 ts Vanilla Extract 6 tb Milk
---------------------------------GARNISHES---------------------------------
1 x Chocolate Leaves 1 x Chocolate Gratings
1 x Chocolate Curls
CAKE:
Preheat oven to 375 degrees F. In a small saucepan, combine
mint-chocolate chips and 1/4 cup of water. Cook over medium heat,
stirring constantly, until chips are melted and mixture is smooth. Cool
10 minutes. In medium bowl, combine flour, salt, baking soda, and baking
powder; set aside. In a large bowl, combine brown sugar and butter; beat
until creamy. Add eggs, 1 at a time, beating well after each addition.
Blend in chocolate mixture. Gradually beat in flour mixture alterantely
with remaining 1 cup of water. Pour into 2 greased and floured 9-inch
round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until
cakes test done. Coll completely on wire racks. Fill nd frost with
Chocolate Mint Frosting. Garnish as desired.
CHOCOLATE-MINT FROSTING:
Combine over hot (not boiling) water, the mint-chocolate chips and butter.
Stir until chips are melted and mixture is smooth. Stir in vanilla
extract and salt. Transfer to a large bowl. Gradually beat in the
confectioners' sugar alternately with milk; beat until smooth. (if
necessary add more milk until desired consistency is reached.)
GARNISHES:
Use chocolate curls and grated chocolate on top of the cake. Form a ring
of grated chocolate pieces around the outside edge and use the curls in
the center. To make chocolate leaves, select several small leaves, wash
and dry them and paint one side of them with melted chocolate. Chill
until firm and peel the leaf off the chilled chocolate. Use as garnish.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nutty Chocolate Mint Fudge
Categories: Candies, Chocolate
Yield: 12 servings
7 oz Marshmallow Cream; (1 jar) 1/4 ts Salt
1 1/2 c Sugar 1 1/2 c Mint-Chocolate Chips;Nestles
2/3 c Evaporated Milk 1/2 c Chopped Nuts
1/4 c Butter 1 ts Vanilla Extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated
milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat,
stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir
until chips are melted and mixture is smooth. Add nuts and vanilla
extract. Pour into foil-lined 8-inch square pan. Chill until firm, about
2 hours. Cut into 1-inch squares.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Minty Mallows
Categories: Candies
Yield: 12 servings
14 oz Sweetened Condensed Milk 2 c Marshmallows; Miniature
1 1/2 c Mint-Chocolate Chips;Nestles 1 c Nuts; Coarsley Chopped
Combine over hot (not boiling) water; sweetened condensed milk and mint
chocolate chips. Stir until chips are melted and mixture is smooth. In a
large bowl, combine marshmallows and nuts. Add chocolate mixture; mix
well. Spread into a foil-lined 9-inch square pan. Chill until firm,
about 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Creme De Mints
Categories: Candies, Chocolate
Yield: 12 servings
2 c Milk Chocolate Chips;Nestles 2 1/2 tb Mint Flavored Liqueur
1/4 c Sour Cream
Melt over hot (not boiling) water, milk chocolate chips; stir until
smooth. Remove from heat. Blend in sour cream. Stir in mint flavored
liqueur. Transfer to a small bowl. Chill until thickened, about 30
minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies
onto foil-lined cookie sheets. Chill until ready to serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mint Baked Custard
Categories: Candies, Chocolate
Yield: 8 servings
1 1/2 c Milk; Divided 1 c Sweetened Condensed Milk
1 c Mint-Chocolate Chips;Nestles 2 ea Eggs; Large
Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk
and the mint-chocolate chips. Cook over low heat, stirring constantly,
until chips are melted and mixture is smooth. Set aside. In a large
bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until
well blended. Add chocolate mixture; beat well. Pour into a 1-quart
casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place
casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes.
Serve warm or cool completely.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mint Baked Alaska
Categories: Desserts, Chocolate
Yield: 12 servings
-----------------------------------CRUST-----------------------------------
1 1/2 c Mint-Chocolate Chips;Nestles 1 1/2 c Chocolate Wafer Crumbs
3 ts Butter
----------------------------------FILLING----------------------------------
1 c Mint-Chocolate Chips;Nestles 2 tb Heavy Cream
2 tb Corn Syrup 3 pt Vanilla Ice Cream; Softened
----------------------------------MERINGUE----------------------------------
4 ea Egg Whites; Large 3/4 c Sugar
1/2 ts Cream Of Tartar
CRUST:
Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and
butter. Stir until chips are melted and mixture is smooth. Add chocolate
wafer crumbs; stir until well blended. Press into bottom of 9-inch
springform pan; freeze until firm.
FILLING:
Combine over hot (not boiling) water, remaining 1 cup of chips, corn
syrup, and heavy cream. Stir until chips are melted and mixture is
smooth. Cool to room temperature. In a large bowl, whip the ice cream
until smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high in
center and leaving 3/4-inch edge. Using spatula, smooth to form dome.
Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F.
MERINGUE:
In a large bowl, combine egg whites and cream of tartar; beat until soft
peaks form. Gradually add sugar, beat until stiff peaks form. Spread
meringue over ice cream and crust to cover completely; swirl to decorate.
Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve
IMMEDIATELY !
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mint Ice Cream
Categories: Candies, Ice cream, Chocolate
Yield: 4 servings
1 1/2 c Heavy Cream 1 1/2 c Mint-Chocolate Chips;Nestles
1 c Milk 2 ea Egg Yolks; Large
1/3 c Sugar 1/8 ts Salt
In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1
cup of mint chocolate chips. Cook over low heat, stirring with wire
whisk, until chips are melted and mixture is smooth. Remove from heat.
In a medium bowl, beat egg yolks and salt until thick. Gradually add
chocolate mixture, beat until well blended. Chill 30 minutes. In a small
heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of
heavy cream. Cook over low heat, stirring constantly, until chips are
melted and mixture is smooth. Remove from heat and set aside. Pour
chilled chocolate/egg mixture into an electric iceream freezer; churn
until thick, about 25 minutes. Pour in reserved chocolate mixture; churn
10 seconds more. Remove dahser; cover and store in freeze until ready to
serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Thai Shrimp-Chicken Soup
Categories: Soups/stews, Fish/sea, Thai, Poultry
Yield: 6 servings
2 x Whole Chicken Breasts,halved 2 ts Ground Coriander
6 c Water 1 1/2 ts Chili Powder
1 x Small Onion, peeled &chopped 1 tb Soy Sauce
1 x Small Bay Leaf 1/2 lb Raw small,shelled shrimp *
2 x Sprigs Parsley 2 c Sliced Mushrooms
1/2 ts Thyme 6 x Scallions, with tops,sliced
1 ts Salt 3 c Hot Cooked Rice
1/8 ts Pepper 1/3 c Chopped fresh coriander **
1 x Garlic clove, crushed
* Deveined
** or use Parsley
=================================================
Remove skin from chicken breasts. Carefully cut meat from bones and pull
out the pieces of cartilage. Cut meat into strips and set aside. Put bones
in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
Strain broth into a saucepan. Combine garlic, coriander, chili powder,
and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
pink, and the chicken is tender. Stir in scallions and fresh coriander or
parsley. Remove and discard bay leaf.
Serve in bowls over or with rice. Serves 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: West African Lemony Chicken-Okra Soup
Categories: Soups/stews, Poultry, African
Yield: 5 servings
2 x Juice of 2 Lemons 2 c Sliced Okra (or 1 can 15 oz)
1 x Broiler chicken, (2 1/2 lbs) 1/3 c Uncooked long grain Rice
6 c Chicken broth or Water 2 ts Salt
1 x Lge Onion, peeled & chopped 1/4 ts Pepper
3 x Tomatoes, peeled & choppped 1/2 ts Ground Red Pepper
1 cn Tomato Paste (6 oz.) 1 ts Ground Tumeric
Cut up broiler-fryer chicken. If using can of Okra, drain it well.
Rub lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12
minutes. Add remaining ingredients and continue to cook slowly about 30
minutes, until chicken and rice are tender. Remove chicken pieces and
debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brittany Mixed Fish Soup
Categories: Fish/sea, Soups/stews
Yield: 6 servings
3 lb Mixed fish, cleaned * 2 x Med. Bay Leaves
2 x Lge Onions, peeled ** 1 ts Dried Thyme
1 x Lge clove Garlic, crushed 1/2 ts Dried Marjorin
3 tb Butter or margarine 4 x Sprigs Parsley
6 x Med potatoes, peeled,in 1/4s 2 ts Salt
10 c Water 1/2 ts Pepper
Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
'''''''''''''''''''''''''''''''''''''''''''''''''
Cut fish into chunks of equal size. Saute onions and garlic in heated
butter or margarine in a large kettle until tender. Add potatoes, water,
bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add
prepared fish and lower heat to moderate. Cook, covered, about 25 minutes,
until fish and potatoes are tender. Remove and discard bay leaves. Put
slices of bread in wide soup plates. Ladle broth over bread. Serve fish
and potatoes separately on a platter.
Serves 6 to 8.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hungarian Goulash Soup
Categories: Soups/stews, Beef, Hungarian
Yield: 10 servings
4 x Med Onions, peeled & chopped 1 1/2 ts Dried Marjoram
2 x Lg cloves Garlic, crushed 1 ts Minced Lemon peel
1/2 c Shortening or salad oil 8 c Water
3 1/2 tb Paprika (Hungarian) 2 ts Salt
3 lb Lean Beef Chuck (1" cubes) 1/2 ts Pepper
2 x Lg Tomatoes, peeled & choppe 4 x Med Potatoes, peeled & cubed
2 ts Caraway seeds
Cut chuck into 1" cubes.
Saute onions and garlic in heated shortening or oil in a large kettle
until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds,
marjoram, lemon peel, water, salt, and pepper.
Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add
potatoes and continue to cook about 20 minutes longer, until potatoes are
tender.
Serves 10.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Southwestern Meatball Soup
Categories: Soups/stews, Pork/ham, Ground beef, Beef
Yield: 6 servings
3/4 lb Ground Beef 1 x Med Onion, peeled & minced
3/4 lb Ground Pork 1 x Clove garlic, crushed
1/3 c Uncooked long grain Rice 2 tb Salad Oil
1 x Egg, slightly beaten 1/2 c Tomato paste
1 ts Dried Oregano 10 c Beef Bouillon
1 ds Salt & Pepper, to taste 1/2 c Chopped fresh coriander
Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon
pepper (or to taste) in a large bowl. Shape into small balls, about the
size of golf balls. Saute onion and garlic in heated oil in a large kettle
until tender. Mix in tomato paste. Add bouillon; season with salt and
pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly,
covered, about 30 minutes, until meatballs are cooked. Stir in coriander
or parsley.
Serves 6 to 8.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: German Lentil Soup with Frankfurters
Categories: Soups/stews, German
Yield: 8 servings
2 x Med Onions, peeled & chopped 2 c Lentils, washed & drained
1 x Clove Garlic, crushed 1 x Bay Leaf
2 x Med Carrots,(scraped,chopped 1 1/2 ts Salt
2 x Stalks Celery,(cleaned,chopp 1/4 ts Pepper
2 tb Salad Oil 1 lb Frankfurters, sliced thickly
8 c Water 2 tb Cider Vinegar
Saute onions, garlic, carrots, and celery in heated oil in a large kettle
for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
are just tender. Add frankfurters and cook another 10 minutes. Remove from
heat and stir in vinegar. Remove and discard bay leaf.
Serves 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Maine Fish Chowder
Categories: Soups/stews, Fish/sea, Pork/ham
Yield: 6 servings
1/4 lb Salt Pork, diced 3 lb White fleshed Fish *
4 c Diced raw Potatoes 2 c Scalded Milk
3 x Med Onions, peeled & sliced 1 ts Butter or margarine
2 ts Salt 1/4 ts Pepper, or to taste
* Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook
over medium heat, covered, 15 minutes, until potatoes are just tender. Do
not overcook.
Meanwhile, cut fish into large chunks and put into another saucepan. Add
boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
until fish is fork tender, about 15 minutes. Remove from heat.
Strain and reserve liquid. Remove any bones from fish. Add fish and
strained liquid to potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in butter and pepper.
Serve at once. Serves 4 to 6.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Danish Pea Soup with Pork
Categories: Soups/stews, Pork/ham, Sausages
Yield: 6 servings
1 lb Yellow Split Peas, washed * 2 x Med Onions, peeled & halved
2 lb Lean Bacon or smoked pork ** 1/2 ts Dried Thyme
3 x Med Carrots, scraped 1 1/2 ts Salt
1 x Celery root, peeled & 1/4-ed 1/4 ts Pepper
4 x Med Leeks, white parts *** 1 lb Pork Sausage links ****
* and drained
** in one piece
*** use white parts of leeks only, cleaned and washed
**** cook and drain sausage links
large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until
tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and
pepper in another kettle. Cover with water. Cook slowly, covered, 40
minutes until vegetables and bacon are tender. Take out bacon; slice and
keep warm. Remove vegetables and add to cooked split peas with as much as
the broth in which the vegetables were cooked as desired to thin the soup.
Reheat, if necessary. Ladle soup, including vegetables, into wide soup
plates and serve sliced bacon and the cooked sausage links separately on a
platter.
Serve with dark bread, mustard, and beer.
Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: West Indies Pepper Pot Soup
Categories: Soups/stews, Beef, Pork/ham
Yield: 8 servings
1/4 lb Salt Pork 2 x Scallions, with some tops *
1 1/2 lb Short Rib of Beef, 3" pieces 2 tb Salad oil
1 1/2 lb Stew Beef, cut into 2" cubes 1 x Lg Green Pepper, cleaned **
12 c Water 10 oz Fresh Spinach, washed, trimm
1/2 ts Dried Thyme 10 oz Fresh Kale, washed & trimmed
1 1/2 ts Salt 1 cn Okra , drained (15 1/2 oz.)
1/4 ts Pepper 4 x Med Sweet Potatoes, ***
1 x Lg Onion, peeled & diced 1 x Lg Tomato, peeled & cubed
2 x Cloves Garlic, crushed
* cleaned and sliced
** and chopped
*** peeled and cubed
Put salt pork and short rib pieces in a large kettle; brown ribs on all
sides. Add stew beef and brown on all sides.
Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and
pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any
scum that rises to the top.
While meat is simmering, saute onion, garlic, and scallions in heated oil
in a skillet until tender. Add green pepper and saute 1 minute. Remove
from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle. Continue to cook slowly, covered, about 30
minutes, until vegetables and meat are cooked. Remove from heat and cool
slightly. Take out short ribs and cut off and discard any fat. Cube meat
and return to kettle. Reheat, if necessary.
Serves 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Vegetarian Barley-Vegetable Soup
Categories: Soups/stews, Vegetables
Yield: 10 servings
2 x Med Onions, peeled & diced 1/2 ts Dried Thyme
2 x Lg Carrots, scraped & diced 2 ts Salt
2 x Stalks Celery, chopped 1/4 ts Pepper
3 tb Butter or margarine 1 c Pearl Barley
1 cn Tomatoes, chopped-1 lb 12 oz 2 c Frozen green beans or peas *
8 c Water 1 tb Chopped fresh Dill
1 ts Dried Basil
* (cut up up the frozen green beans or green peas to make 2 cups)
Saute onions, carrots, and celery in heated butter or margarine in a
large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and
pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly,
covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during
last 10 minutes of cooking. Remove from heat and stir in dill.
Serves 10-12. Good for informal lunch or supper.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Viennese Beef Soup
Categories: Soups/stews, Beef
Yield: 8 servings
2 1/2 lb Beef bones, cracked 2 x Med Carrots, scraped, sliced
3 lb Beef Chuck 1 x Celery root, pared & cubed
3 qt Water 3 x Sm Turnips, pared & cubed
2 1/2 ts Salt 2 c Cauliflower, cut up
3/4 ts Pepper 2 x Bay Leaves
1 x Lg Onion- peeled,sliced thin 4 x Sprigs Parsley
2 x Med Leeks, white parts only 1/2 ts Dried Thyme
Taking the white parts of the leek only, clean and thinly slice them.
Scald bones and rinse in cold water. Put beef and water in a large
kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a
full simmer; remove any scum from the top. Cook over low heat, partially
covered, 1 1/2 hours. Again remove any scum from the top. Add remaining
ingredients and continue to cook about 40 minutes, until meat and
vegetables are tender. Remove and discard parsley, bay leaves, and bones.
Take out the meat and cut into bite sized pieces, discarding any gristle.
Return meat to soup. Serves 8 to 10.
You may also add noodles, rice or dumplings to the finished soup.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Barbecue Sauce Prudhomme
Categories: Cajun, Sauces, Beef, Pork/ham
Yield: 5 servings
-------------------------------SEASONING MIX-------------------------------
1 1/2 ts Black pepper 1 ts Salt
1 ts Onion powder 1 ts Garlic powder
1/2 ts White pepper 1/2 ts Ground cayenne pepper
------------------------------MAIN INGREDIENTS------------------------------
1/2 lb Bacon, minced 1 1/2 c Chopped onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce
1 c Honey 3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon
2 tb Minced garlic 1 ts Tabasco sauce
4 tb Unsalted butter
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"
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---------- Recipe via Meal-Master (tm) v8.01
Title: Almond Crecents
Categories: German, Cookies
Yield: 8 servings
1 c Butter or margarine 3/4 c Sugar
1 ts Vanilla extract 1 1/2 ts Almond extract
2 1/2 c Flour; unbleached 1 c Almonds; ground
1 x Confectioners' sugar
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Angel Hair Pasta with Shrimp
Categories: Pasta, Fish/sea
Yield: 4 servings
1 1/2 tb Butter 1 1/2 tb Flour
1 1/2 c Milk 1/2 c 35 per cent cream
1 1/2 tb Pesto sauce 1 1/2 tb Chopped parsley
1 tb Minced garlic 2 tb Grated paresan cheese
1/2 ts Salt 1/2 ts White pepper
1 x Worcestershire and tabasco 2/3 lb Capellini
1/2 ea Red pepper, cut in strips 1/4 lb Snow peas, trimmed
1 lb Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour and cook for a
few minutes until golden. Add milk and cream, bring to a gentle simmer and
continue to stir until thickened. Add pesto, parsley, garlic, parmesan,
salt, pepper, worcestershire and tabasco, and stir until blended. Reduce
heat and keep warm, stirring occasionally. Cook pasta quickly in a large
pot of boiling water (3 to 4 minutes, or until al dente). At the same time,
poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2
or 3 minutes, or until just heated through). Drain the pasta, mix it with
the sauce and portion it into heated individual serving bowls. Garnish each
portion with shrimp and vegetables, and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Another Bean Salad
Categories: Salads, Vegetables, Beans
Yield: 10 servings
1 c Sugar 1/2 ts Salt
1 c Vinegar 16 oz Green beans, can, drained
16 oz Yellow beans, can, drained 16 oz Lima beans, can, drained
16 oz Garbanzo beans, can, drained 16 oz Red kidney beans, drained
1 ea Green pepper, slivered 4 ea Celery, sliced
3 ea Onions, medium, sliced thin
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all
other ingredients together and pour the vinegar mixture over them. Marinate
for 24 hrs in refrigerator, stirring occasionally. Cal: 313.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Antipasto
Categories: Dips
Yield: 10 servings
2 ea Green peppers 1 ea Medium onion
2 ea Stalks of celery 3 ea Carrots
1 ea Garlic clove 1/2 lb Sliced mushrooms
1 ea Flowerets of med cauliflower 2 tb Oil
1 c Tuna fish drained 1 ea Juice of one lemon
1 ts Granulated sugar 13 oz Bottle of ketchup
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour
into sterilzed jars, cool and refrigerate. When serving, place antipasto
in a pretty dish, surround with crackers.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple and Cream Kuchen
Categories: German, Cakes
Yield: 4 servings
1 x ------------cake------------ 1 pk Yeast; dry, active
1/2 ts Salt 4 tb Sugar
2 c Flour; unbleached, unsifted 1/4 c Butter or margarine
1/2 c Milk 1 ea Egg; large
1 x ----------filling----------- 3 c Apples; tart, sliced
1 tb Lemon juice 1 ts Cinnamon
3/4 c Sugar 2 tb Flour; unbleached
8 oz Cream cheese; softened 1 ea Egg; large
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple and Rum Custard Cake
Categories: German, Cakes
Yield: 8 servings
1 x -----------crust------------ 1 1/2 c Flour; unbleached, unsifted
5 tb Sugar 1 tb Lemon rind; grated
2/3 c Butter or margarine 1 ea Egg yolk; large
1 tb Milk 1 x ----------filling-----------
1/2 c Soft bread crumbs 2 tb Butter or margarine; melted
4 c Apples; tart, sliced 1 tb Lemon juice
1/4 c Sugar 1/4 c Raisins; *
1/4 c Rum 3 ea Eggs; large, beaten
1/3 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Brandy Butter
Categories: Fruits
Yield: 1 servings
6 c Fresh unsweetened applesauce 1/2 c Calvados
1 c Sugar 1/2 c Orange blossom honey
1 tb Ground cinnamon 1/4 ts Ground cloves
Place all ingredients in heavy saucepan. Bring to a boil over medium heat,
stirring frequently. Cook for about 15 minutes, or until mixture begins to
thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum
seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Cake
Categories: German, Fruits, Cakes
Yield: 6 servings
6 ea Apples; medium, tart 2 ea Lemons; medium, juiced
3 tb Sugar 3 tb Butter
3/4 c Sugar 2 ea Egg yolks; large, divided *
1/2 ea Lemon;juiced and peel grated 1 ts Baking powder
1 1/2 c Flour; unbleached 3/4 c Milk
1 tb Rum 2 ea Egg whites; large
1 tb Butter; to grease cake pan 1 ts Vegetable oil
3 tb Confectioners' sugar
* 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Raspberry Pie
Categories: Desserts, Pies
Yield: 8 servings
1 x Crust 2 c All purpose flour
7 oz Lard 1 tb Pple cider vinegar
1/2 ts Salt 6 tb Cold water
1/2 c + 1 tablespoon sugar 2 tb Flour
1 ts Cinnamon
** FILLING 1 pt raspberries 8 LG
Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG
pt CLOVES Freeze the flour in a medium bowl for
one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In
small cup combine vinegar, salt and water. Measure 1 cup flour on to
table, place lard cubes on top then cover with the remaining flour. Roll
rolling pin over the mixture until all of t pieces have been flattened and
slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough
out onto a lightly floured surface. With a lightly floured rolling pin,
roll out a rectangle about 8 X 12 inches. Fol to the center and roll out
slightly to form an 8 inch square. Roll and fol once more. Wrap in
parchment or waxed paper and refrigerate until needed. Peel and cut and
core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss
apples with lemon juice. Blend together 1/2 cup sugar with f and spices.
Add apples and toss until evenly coated. Add raspberries last toss lightly.
Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larg
than dish. Place and fit into dish and trim overhang to one (1) inch. Spo
in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle
remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr
for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to
brown evenly, Let cool.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Strudel
Categories: German, Fruits, Desserts
Yield: 6 servings
6 c Apples; tart, sliced 3/4 c Raisins
1 tb Lemon rind; grated 3/4 c Sugar
2 ts Cinnamon 3/4 c Almonds; ground
8 oz Fillo leaves; 1/2 box,thawed 1 3/4 c Butter;(no margarine),melted
1 c Bread crumbs; finely crushed
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Swirl Cake
Categories: Cakes
Yield: 12 servings
2 c Apples 3 tb Sugar
1 ts Cinnamon 2 c Sugar
1 c Cooking oil 4 ea Eggs
1/4 c Orange juice 2 ts Vanilla
3 c Sifted flour 1 tb Baking powder
1/2 ts Salt
Peel, core, and chop apples into small pieces. Mix together with 3
tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar
and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together
flour, baking powder, and salt; add to creamed mixture. Beat until smooth.
Pour one third batter into greased and floured 12 cup bundt pan alternating
with one half apple mixture. Repeat. End with layer of batter on top.
Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan
10 to 15 minutes; turn out on wire rack or serving plate to complete
cooling. Sprinkle with confectioners sugar.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Applesauce Tea Bread
Categories: Breads, Sauces
Yield: 20 servings
2 1/2 c White flour 2 ts Baking powder
1/2 ts Salt 1/2 c Sugar
1 tb Cinnamon 8 oz Applesauce
1 ea Egg 1 c Skim milk
Mix the dry ingredients together and add the applesauce, then the egg and
milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and
cool. Cal: 77 (slice); Fat: 1/10g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apricot Chicken Thighs
Categories: Low-cal, Poultry
Yield: 6 servings
1/2 c Apricot nectar 1/4 c Dry sherry
2 tb Soy sauce 1 tb Lemon juice
1 tb Prepared mustard 1/2 ts Ground ginger
6 x Chicken thighs(2 lb),skinned 12 x Dried apricot halves
Combine all but chicken and dried apricots. Mix well, set aside. Trim
excess fat from chicken. Rinse chicken with cold water, pat dry. Place
chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over
chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place
aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15
minutes or until chicken is tender. Remove chicken to a warmed serving
platter, discarding apricot nectar mixture. Garnish each thigh with 2
apricot halves. Serve immediately. PER SERVING: 192 calories, 18 g protein,
7.7 g fat, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg
sodium, 16 mg calcium.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Artichoke Soup
Categories: Soups/stews
Yield: 4 servings
19 oz Artichoke hearts drained 1 1/2 c Chicken broth
1 tb Lemon juice 1/2 ts Salt
1 ea Dash of white pepper 1 c 18% table cream
1 ea Thin slices of lemon
Puree artichokes and chicken broth. Place in saucepan with lemon juice,
salt and pepper. Heat just to boiling. Remove from heat and stir in
cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish
with lemon slices. Yield 4-6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Artichoke Spinach Dip
Categories: Dips
Yield: 1 servings
1 1/2 oz 340ml jr artichokes drained 10 oz Bag spinach
3/4 c Mayonnaise 3 tb Lemon juice
1/2 ts Grated lemon rind 1 ea Tabasco to taste
1 ea Salt and pepperr
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and
chop in food processor. Add chopped artichoke hearts and remaining
ingredients and process just until blended. Prepare a day in advance.
Serve with vegetable sticks. Yield 2 1/2 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Artichoke Squares
Categories: Appetizers
Yield: 24 servings
2 ea 6-oz jars marinated artichok 1 ea Small onion, mincec
4 ea Large eggs 1 ea 8-oz. package mozzarella che
1/4 c Dried bread crumbs 2 tb Chopped parsley
1/4 ts Salt 1/4 ts Pepper
1 x Non-toxic flowers for garnis
Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time:
Cholesterol per serving: 43 Drain liquid from 1 jar of artichokes into
1-puart saucepan. Drain liquid from second jar of artichokes and discard.
Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking
dish. In liquid in saucepan, over medium heat, cook minced onion until
tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked
onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley,
salt and pepper. Spread mixture evenly in baking dish. If not baking right
away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to
325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly
browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise
into 4 strips then cut each strip crosswise into 6 pieces. Arrange
appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Artichoke Tart in Walnut Pastry
Categories: Vegetables
Yield: 8 servings
8 ea Chopped scallions, 3 ea Eggs
1 c Light cream 1 c All purpose flour
1/2 pt Salt 8 tb Cold unsalted butter, cut up
1/2 pt Salt 1 cl Garlic, finely minced
1 ea Egg 4 tb Butter ea
6 oz Jar marinated artichoke hear
Ground pepper, to taste 8 oz Gruyere cheese, grated
WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat
oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in
butter until softened. Cut artichoke 2. Combine cream, eggs, salt and
pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the
partially baked crust. 4. Bake 35 minutes until golden and slightly
puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely
ground. Add flour and salt to work 2. Place pieces of butter atop dry
ingredients and pulse until mixture 3. Add egg and process just until
mixture begins to hold together. Do 4. Remove dough from processor and
shape into a flattened disc. Cover 5. Roll dough large enough to fit into
10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of
aluminum foil and fill with
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---------- Recipe via Meal-Master (tm) v8.01
Title: Asparagus with Mushrooms and Fresh Coriander
Categories: Vegetables
Yield: 6 servings
1 lb Fresh asparagus 2 tb Butter
1/2 lb Mushrooms, sliced (2 cups) 2 tb Chopped shallots
1/2 ts Salt 1 ea Freshly ground black pepper
4 tb Chopped, fresh coriander
Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut
asparagus on diagonal into 1 inch pieces. Melt butter in a non stick
frying pan. Add mushrooms and cook over high heat, tossing and shaking,
until mushrooms are lightly browned. Add asparagus. Cook, stirring and
tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with
coriander. Cook for 30 seconds.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Assam Spicy Shrimp
Categories: Fish/sea, Oriental
Yield: 6 servings
1 x ---------marinating--------- 1 1/2 c Water
2 lb Headless shrimp 1 tb Oyster sauce
1/2 ts Hot chili sauce 6 oz Tamarind
1 x ----------cooking----------- 3 oz Young ginger root
4 ea Large garlic cloves 1 ts Blachan
2 ea Small red onions 3 tb Oyster sauce
1 tb Dark soya sauce 1 tb Hot chili sauce
3 tb Oil 1/4 c Packed brown sugar
MARINATING: Break tamarind apart, place in a small saucepan with water.
Simmer, covered, for about 10 minutes or until pasty coating separates from
seeds. Press through a sieve or food mill to extract all pulp and soupy
liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro
1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot
chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized
slivers. If using mature ginger, peel and sliver. Peel and sliver garlic.
Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to
develop the flavors. Pell and cut red onions into wedges. Combine oyster,
soy and chili sauces with blachan; stir into remaining tamarind liquid.
Heat a large wok over high heat. When a drop of water sizzles immediately
into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and
when just at smoking point, dump in ginger and garlic. Stir fry until
golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp
in batches until orange red, about 3 minutes. Pour sauces over all the
shrimp in the wok and cook at a brisk bubble over high heat until shrimps
are aromatic and sauces have reduced and thickened to enrobe the shells,
about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning,
sweetening and spiciness. Makes plenty for 6 as a principal dish with rice,
enough for 8 with other dishes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Audrey's Oriental Chicken
Categories: Poultry, Oriental
Yield: 4 servings
1/4 c Firmly packed brown sugar 2 tb Cornstarch
1/4 c Vinegar 1 tb Soy sauce
1 ea 15 oz. can pineapple chunks 1 c Strips, green pepper
1 c Thin onion rings 1 tb Oil
2 ea Boneless chicken breasts*
*Cut into thin strips. In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper
and onion, set aside. Heat oil in wok. Add chicken and stir fry, just
until tender, and chicken has turned white. Add pineapple and vegetable
mixture; stir until well mixed. Cover and simmer over low heat 15 minutes.
Cal: 314; Fat 7g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Avgolemono Soup (Lemon)
Categories: Soups/stews
Yield: 10 servings
2 c Milk 2 tb Cornstarch
6 ea Egg yolks, beaten 2 qt Basic chicken stock
1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb
1 ea Chopped parsley to taste 1 c Fresh lemon juice
1 ea Grated lemon peel (optional) 1 ea Salt and pepper
Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook,
covered, until the rice is puffy and tender, about 25 min. Remove the soup
form heat, add milk and egg mixture, stirring carefully. Continue to cook
for a moment until all thickens. Remove from the heat again and add the
butter, chopped parsley, and lemon juice. You may wish to add some grated
lemon peel as well.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Avocado and Raisin Dip
Categories: Vegetables, Dips, Fruits
Yield: 4 servings
2 ea Avocados; peeled & chopped 1/2 c Raisins
1/2 c Vegetable oil 1/4 c Lime juice
1 ts Sugar 1 ts Salt
1/4 ts Freshly ground pepper
Place all ingredients in blender container. Cover and blend on high speed
until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas. Makes 1 2/3 cups of dip.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bacon Horseradish Dip
Categories: Dips
Yield: 2 servings
1 c Mayonnaise 1 c Sour cream
1/4 c Bacon bits 1/4 c Horseradish
Stir all ingredients until well mixed. Cover; chill. Makes 2 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bacon, Cheese, and Tomato Sandwiches
Categories: Vegetables, Breads
Yield: 3 servings
3 ea Slices bacon 3 ea Slices rye bread, toasted
2 tb Mayo. or salad dressing 1/2 ts Dried dill weed
1 ea Large tomato, sliced 3 ea Slices swiss cheese
Place bacon on microwave rack in glass dish. Cover loosely and microwave
until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle
with dill. Place toast slices on serving plate; top with tomato and cheese
slices. Crumble bacon and sprinkle over top. Microwave uncovered on high
(100%) until cheese begins to melt, 1 to 1 1/2 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bagel Thins, Lo Cal, Lo Salt
Categories: Appetizers, Breads, Low-cal
Yield: 20 servings
1 ea Bagel 2 ts Soft margarine, melted
1 ts Oregano, dried
Using a very sharp serrated knife, slice bagel into very thin rounds.
Arrange in single layer on baking sheet; brush with margarine. Sprinkle
with oregano. Bake in 350F oven for 12 minutes. Let cool and store in
airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat,
0 cholesterol, 15 mg salt.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bailey's Bouillabaisse (Fish Stew)
Categories: Fish/sea, Soups/stews
Yield: 9 servings
1 ea Onion, large diced 2 c Celery, diced
3 ea Potatoes, small diced 3 c Boiling water
2 c Skimmed milk 1 1/2 lb Cod or flounder
2 c Broccoli, diced 2 c Cauliflower, diced
1 1/2 ts Salt 1/2 ts Pepper
1/2 ts Marjoram 1/2 ts Basil
Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a
little milk with the flour to form a soupy paste and set aside. Add the
remaining ingredients and bring to a boil. Add the flour mixture, stirring
constantly. Simmer for 15 to 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Beans
Categories: Vegetables, Pork/ham, Beans
Yield: 4 servings
2 c Pork & beans (16 oz cans) 1/3 c Bottled bar-b-que sauce
1/4 c Brown sugar 1/4 c Golden rasins
1/3 c Tart (granny smith) apples 1/2 c Chopped onion
8 ea Bacon strips
Drain pork and beans and place into oven-proof bowl. Chop onion and apples
and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix
together and lay bacon strips on top. Place in covered grill and bake at
350 degrees for 1 to 1 1/2 hours.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Catfish Fillets with Horseradish Sauce
Categories: Fish/sea, Sauces
Yield: 4 servings
1 1/2 lb Catfish fillets 1 tb Lemon juice
2 x Egg whites 2 tb Sour cream
1 tb Grated onion 1 x Clove garlic
1/4 ts Dry mustard 1/4 ts White pepper
2 tb Butter or margarine 2 tb Flour
1 c Milk 4 ts Prepared horseradish
Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle
with lemon juice. In small bowl beat egg whites until soft peaks form.
Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or
until fish is opaque or skewer glides easily through flesh. Meanwhile in
small saucepan melt butter. Blend in flour until smooth. Stir in milk,
hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over
medium heat until mixture is bubbly and slightly thickened. Serve over
fish.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Pork Chops
Categories: German, Pork/ham
Yield: 6 servings
6 ea Pork chops 1 ea Garlic clove; minced
1 ts Caraway seeds; crushed 2 ts Hungarian paprika; mild *
1/2 ts Salt 1 x Pepper; as desired
1 c White wine; dry 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Spinach with Cheese
Categories: Cheese/eggs
Yield: 4 servings
1 lb Spinach; fresh * 1/4 lb Butter
1 ea Onion; large, diced 2 ea Garlic; cloves, minced
1/2 ts Salt 1/2 lb Emmenthaler cheese; grated
1 ts Paprika 1/8 ts Nutmeg
1/4 ts Pepper
* 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Tomatoes
Categories: Vegetables
Yield: 2 servings
2 ea Good sized plum tomatoes 1 ea Fine bread crumbs
1 ea Grated parmesan cheese 1 ea Dried thyme
Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle
each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15
to 20 min.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Coconut Bread
Categories: Desserts, Breads
Yield: 8 servings
1 c Currants 1/2 c Dark rum
3 c Flour 1 ts Salt
1 ts Baking soda 1 ts Baking powder
2 ts Cinnamon 1/2 ts Grated nutmeg
2/3 c Sweetened coconut 1/2 c Vegetable shortening
1 c Packed brown sugar 2 ea Eggs beaten lightly
1/3 c Buttermilk 1 c Mashed ripe banana
Heat rum and place in bowl with currants 1 hour. In separate bowl, sift
together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2
cup of the coconut. In a large bowl, cream vegetable shortening and brown
sugar till combined. Add eggs and beat well. Stir in buttermilk, banana
and currant mixture. Combine well. Add flour mixture and stir till just
combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with
remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes
or till don . Makes 1 loaf.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana-Brownies, Lo Cal
Categories: Cakes, Cookies
Yield: 16 servings
1 c Flour, all purpose 1/3 c Coca, unsweetened
1/4 c Nonfat dry milk powder 1/4 ts Baking soda
1/4 ts Salt 1 ea Large very ripe banana
1 c Sugar 2 ea Large egg whites
1/4 c Buttermilk 1 ts Vanilla
Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking
spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl.
Puree banana, sugar, egg whites, buttermilk and vanilla in food processor
until smooth. Add dry ingredients and pulse just until blended. Pour into
prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into
2 in. squares.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Barbecue Sauce 1
Categories: Cajun, Sauces
Yield: 1 servings
3 c Onions, chopped 1/4 c Honey
1 tb Garlic, chopped 2 tb Lemon juice
1 c Sweet pepper, chopped 1 tb Salt
1/2 c Parsley, dried 3 tb Lea & perrins
1 c Dry white wine 1/2 ts Mint, dried
3 tb Vinegar 1 tb Liquid smoke
2 c Ketchup 1/2 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"
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---------- Recipe via Meal-Master (tm) v8.01
Title: Barbecue Sauce 2
Categories: Cajun, Sauces, Beef, Pork/ham
Yield: 5 servings
1 x -------seasoning mix-------- 1 1/2 ts Black pepper
1 ts Salt 1 ts Onion powder
1 ts Garlic powder 1/2 ts White pepper
1/2 ts Ground cayenne pepper 1 x ------main ingredients------
1/2 lb Bacon, minced 1 1/2 c Chopped onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce
1 c Honey 3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon
2 tb Minced garlic 1 ts Tabasco sauce
4 tb Unsalted butter
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"
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---------- Recipe via Meal-Master (tm) v8.01
Title: Barbecued Beef in Crusty Rolls
Categories: Beef
Yield: 4 servings
1/3 c Catsup 2 tb Vinegar
2 tb Finely chopped onion 1 ea Finely chopped garlic clo
1 1/2 ts Worcestershire sauce 1 ts Packed brown sugar
1/8 ts Dry mustard 1 ea Dash pepper
2 c Cut-up cooked beef 4 ea French rolls, split
4 ea Slices american cheese
Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover
and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix
beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes
Fill rolls with beef mixture and cheese slices and serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Barbecued Beef on Buns
Categories: Beef, Ground beef
Yield: 4 servings
1 c Catsup 2 tb Brown sugar
1 tb Lemon juice 1 tb Worcestershire sauce
1 ts Prepared mustard 1/2 ts Onion salt
1/8 ts Pepper 8 oz Cooked roast beef *
4 ea Hamburger buns, split
* Roast Beef should be thinly sliced and there should be 8 to 10 slices.
~---------------------------------------------------------------------
~---- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard,
onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high
(100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer
half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover
and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes.
Place bottom halves of buns on serving plate. Top with beef and reamining
bun halves. Microwave uncovered on high (100%) until buns are hot, 30
seconds to 1 minute.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Barbecued Chicken
Categories: Poultry
Yield: 8 servings
2 1/2 lb Cut up chicken fryer 1 c Catsup
1/4 c Worcestershire sauce 1/4 c Vinegar
1/4 c Packed brown sugar 1 ea Med. onion, chopped
2 tb Cornstarch 1 tb Lemon juice
1 ts Salt 1 ts Celery seed
1/4 ts Liquid smoke 2 ea Dashes red pepper sauce
Cut chicken into pieces; cut each breast half into halves. Arrange chicken
skin sides up and thickest parts to outside in oblong baking dish, 12 x 7
1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure.
Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix-
ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover
loosely and microwave on high (100%) 10 minutes. Rearrange chicken and
baste with sauce. Cover loosely and microwave until chicken is done, 10 to
15 minutes, basting with sauce every 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Barvarian Potato Salad
Categories: German, Salads, Vegetables
Yield: 4 servings
4 c Potatoes; * 2 c Chicken broth; **
1/2 ts Salt 1/4 c Vegetable oil
1/3 c Onion; chopped 1/2 ts Sugar
2 tb Lemon juice 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: Barvarian Sausage Salad
Categories: German, Salads, Vegetables, Sausages
Yield: 4 servings
1/2 lb Knockwurst; cooked / cooled 2 ea Pickles; small
1 ea Onion; medium 3 tb Vinegar
1 tb Mustard; prepared * 2 tb Vegetable oil
1/2 ts Salt 1/4 ts Pepper
1/4 ts Paprika 1/4 ts Sugar
1 tb Capers 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: Barvarian Veal
Categories: German, Beef, Veal
Yield: 4 servings
1 lb Veal; cut in 4 thin slices 1/2 ts Salt
1/8 ts Sugar 1/2 ts Pepper; white
1 tb Mustard; dijon style 4 ea Bacon; slices
4 ea Eggs; large, hard cooked 2 tb Vegetable oil
1 ea Onion; medium, diced 3/4 c Beef bouillon; heated
1 tb Tomato paste 2 tb Unbleached flour
1/4 c Red wine
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: Barvarian Veal with Asparagus
Categories: German, Beef, Veal
Yield: 6 servings
2 lb Veal; cubed 2 tb Vegetable oil
1 ea Onion; large, chopped 1 c Carrots; chopped
1 tb Parsley; chopped 1/4 c Lemon juice; fresh
2 c Beef broth 3 tb Unbleached flour
1/2 ts Salt 1 x Pepper;fresh ground,to taste
20 oz Frozen asparagus; * or 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: Batter Rolls
Categories: Breads
Yield: 18 servings
1 ts Granulated sugar 1/2 c Warm water
1 pk Dry yeast 1 1/2 c Milk
1/4 c Granulated sugar 1/4 c Shortening
2 ts Salt 2 ea Egg
3 3/4 c Flour
Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let
stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening
and salt in saucepan. Heat until lukewarm and shortening is melted. Stir
well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with
wooden spoon or electric mixer until smooth. Gradually stir in remaining 1
c flour. Batter will be soft. Cover with tea towel. Let rise in warm
place until doubled about 1 hour. Stir down dough and let stand 10 minutes.
Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake
at 375 degrees for 20-25 minutes or until golden. Turn out of pans
immediately. Serve warm and cool. Makes about 18 rolls.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bavarian Vanilla Cream
Categories: German, Desserts
Yield: 6 servings
2 pk Gelatin; unflavored 1/2 c ;water, cold
9 tb Sugar 1 tb Cornstarch
2 ea Eggs; large, beaten 1 1/2 c Milk; scalded
1 c Ice cream; vanilla 1 ts Vanilla
1 c Cream; heavy, whipped
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: Bean and Garlic Dip
Categories: Dips, Mexican, Garlic, Beans
Yield: 4 servings
2 c Pinto beans; * 1/4 c Mayonnaise or salad dressing
1 ea Clove garlic; finely chopped 1 1/2 ts Red chiles; ground
1/4 ts Salt 1 x Pepper; dash of
* Pinto beans can be home cooked or canned.
~--------------------------------------------------------------------- ~---
Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla
chips. Makes 2 cups of dip.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bean Soup with Frankfurters
Categories: German, Soups/stews, Beef, Beans
Yield: 4 servings
1 lb Navy beans; dried 8 c Water
3 c Beef broth 1 ea Carrot; chopped
1 ea Celery stalk; chopped 4 ea Bacon; strips, cubed
2 ea Onions; small, chopped 1 ts Salt
1/4 ts Pepper; white 6 ea Frankfurters, sliced *
2 tb Parsley; chopped
* Note: Use the real Frankfurters in this recipe and not the hot dogs!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Soak beans overnight. In a 3-quart saucepan bring beans, water and beef
froth to a boil. Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan cook the bacon until
transparent. Add the onions; cook until golden. Set aside. Mash soup
through a sieve or food mill. Return to pan and add the bacon onion
mixture, salt and pepper. Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Jerkey #1
Categories: Appetizers, Beef
Yield: 30 servings
1 1/2 lb Flank steak
Select a 1/2 inch think flank or top round steak. trim away all fat then
partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add
soy or terriyaki sauce to cover meat. If desired onion or garlic powder or
Worcestershire sauce may be added. Toss to coat each piece. Cover and
refrigerate several hours or over night. Lift meat from marinade, drain
will then air dry for a couple of hours. Arrange meat strips in single
layer on fine wire screen or cake cooling rack. Place in low temp. oven
(175 to 200 degrees) or slowly smoke-cook in smoker until meat is
completely dried. Store in air-tight container. Serve as a snack or
appetizer.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Roast with Mushroom Stuffing
Categories: Beef
Yield: 6 servings
1 x -----------roast------------ 1/2 ts Salt
1/4 ts White pepper 2 lb Flank steak
1 ts Mustard; dijon style 1 x -----mushroom stuffing------
2 tb Vegetable oil 1 ea Onion; small, chopped
4 oz Mushroom pieces; * 1/2 c Parsley; chopped
2 tb Chives; chopped 1 tb Tomato paste
1/2 c Bread crumbs; dried 1/4 ts Salt
1/4 ts Pepper 1 ts Paprika
1 x -----------gravy------------ 3 ea Bacon; strips, cubed
2 ea Onions; small, fine chopped 1 c Beef broth; hot
1 ts Mustard; dijon style 2 tb Tomato catsup
* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Lightly salt and pepper flank steak. Spread one side with mustard. To
prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3
minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes.
Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt
and pepper and paprika. Spread stuffing on mustard side of the flank
steak, roll up jelly-roll fashion and tie with thread or string. To prepare
gravy, cook bacon in a Dutch oven until partially done. Add the meat roll
and brown on all sides, approximately 10 minutes. Ad onions and saute for 5
minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
Remove meat to a preheated platter. Season pan juiceswith mustard. Salt
and pepper to taste; stir in catsup. Serve the gravy separately.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Strips and Carrots
Categories: German, Vegetables, Beef
Yield: 4 servings
1 lb Carrots 2/3 c Carbonated soda water
1 c White wine 1 ts Salt
1/4 ts Sugar 1 lb Sirloin steak
2 tb Vegetable oil 2 ea Onions; small, diced
1/4 ts White pepper 1/2 c Heavy cream
1 tb Parsley; chopped
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: Bell Pepper Rajas
Categories: Appetizers, Mexican, Cheese/eggs
Yield: 6 servings
1/2 ea Green bell pepper; * 1/2 ea Red bell pepper; *
1/2 ea Yellow bell pepper; * 3/4 c Montery jack cheese;shredded
2 tb Chopped ripe olives 1/4 ts Red pepper; crushed
* Peppers should be seeded and cut into 6 strips each.
~--------------------------------------------------------------------- ~---
Cut bell pepper strips crosswise into halves. Arrange in ungreased
broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle
with cheese, olives and red pepper. Set oven control to broil. Broil
peppers with tops 3 to 4 inches from heat until cheese is melted, about 3
minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bernaise Sauce
Categories: Sauces
Yield: 6 servings
2 tb White wine vinegar 1/4 c Dry white whine or vermouth
2 tb Tarragon leaves chopped 2 ea Shallots, minced
3 ea Egg yolks 1/3 c Butter
1 x Salt and pepper to taste
Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set
aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg
yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter
at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into
butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15
seconds. Cook only until mixture starts to thicken. Season to taste with
salt and pepper.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Best Banana Bread
Categories: Desserts
Yield: 1 servings
1/2 c Butter 1 c Sugar
2 ea Eggs, beaten 4 ea Bananas, finely crushed
1 1/2 c Flour 1 ts Soda
1/2 ts Salt 1/2 ts Vanilla
Cream together butter and sugar. Add eggs and crushed bananas. Combine
well. Sift together flour, soda and salt. Add to creamed mixture. Add
vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for
60 minutes. Keeps well, refridgerated. Yield 1 Loaf.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Best Oatmeal Cookies
Categories: Cookies
Yield: 55 servings
3/4 c Low ft margarine, room temp 1 c White sugar
1/2 c Packed brown sugar 2 ea Egg whites, slightly beaten
1 1/2 c All purpose flour 1 ts Baking soda
1 ts Ground cinnamon 1/4 ts Ground nutmeg
1 1/2 c Oats, uncooked 1 c Raisins
1 ts Vanilla
In a large mixing bowl, beat margarine and sugars until light and fluffy.
Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon
and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill
1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place
on an ungreased cookie sheet. Grease the bottom of a glass with margarine,
dip glass in sugar and use to flatten ball of dough. continue, leaving
adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1
g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Black Bean Soup with Sour Cream and Mango Salsa
Categories: Soups/stews, Appetizers, Mexican, Beans, Salsa
Yield: 4 servings
2 c Black turtle beans 1 c Diced onion
1 ea Diced carrot 2 ea Diced celery stalks
3 ea Strips of bacon 2 c Chicken stock
1 ea Salt and pepper 4 ea Bay leaves
1 tb Honey
Combine all the ingredients and add enough water to cover the beans. Bring
to a boil, then reduce to a simmer and cook until beans are thoroughly
cooked. Add more water as required. Remove bay leaves and puree the soup
in a blender. Then pass the soup through a fine sieve to remove the skins
of the beans.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Black Forest Cherry Cake
Categories: German, Cakes, Fruits
Yield: 8 servings
1 x ------------cake------------ 6 ea Eggs; large
1 c Sugar 1 ts Vanilla extract
4 oz Unsweetened bakingchocolate* 1 c Flour; sifted
1 x -----------syrup------------ 1/4 c Sugar
1/3 c ;water 2 tb Kirsch
1 x ----------filling----------- 1 1/2 c Confectioners' sugar
1/3 c Butter; unsalted 1 ea Egg yolk; large
2 tb Kirsch liquer 1 x ----------topping-----------
2 c Sour cherries; canned, drain 2 tb Confectioners' sugar
1 c Cream; heavy, whipped 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: Black Magic Cake
Categories: Cakes
Yield: 16 servings
1 3/4 c Flour; unbleached, sifted 2 c Sugar
3/4 c Cocoa; baking 2 ts Baking soda
1 ts Baking powder 1 ts Salt
2 ea Eggs; large 1/2 c Vegetable oil
1 c Coffee; black, strong 1 c Buttermilk
1 ts Vanilla extract 1 x --hundred dollar frosting---
1/4 c Butter or regular margarine 3 oz Semisweet chocolate;3 blocks
1 ea Egg; large 2 c Confectioners' sugar
1 tb Vanilla 1 tb Lemon juice
1 c Walnuts; chopped
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in
a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla.
Beat with an electric mixer set at medium speed for 3 minutes. Pour
batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350
degree oven for 40 minutes or until the cake tests done. Cool in pan on
rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR
FROSTING: Combine butter and semisweet choclolate in a double boiler top.
Place over hot water, stirring until melted. Remove and cool well. Add egg
and stir vigorously. Stir in confectioners' sugar, vanilla and lemon
juice. Beat until smooth. Stir in walnuts and frost cake with icing.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bloody Mary #1
Categories: Beverages
Yield: 1 servings
1 1/2 oz Vodka 3 oz Tomato juice
1 ea Lemon; juiced 1/2 ts Worcestershire sauce
3 ea Drops tabasco sauce 1 x Pepper; to taste
1 x Salt; to taste
A wedge of lime may be added.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Blue Cheese Salad
Categories: Salads
Yield: 6 servings
1 c Sour cream 1 c Mayonnaise
1 tb Dry mustard 1 tb Oregano
1 tb Fresh ground black pepper 4 oz Blue cheese
1/2 tb Garlic oil 1 tb Lemon juice
1 ea Package fresh spinach
Blend the sour cream and mayonnaise together in a bowl. Stir in the
mustard, oregano and black pepper. Crumble the blue cheese and stir into
the dressing. Add the garlic oil and lemon juice and whisk into the
dressing. Pour some of the dressing over the spinach and serve. When we are
off our collective diet, we can add other garnishes such as cheese,
sprouts, croutons, bacon ....the list of fattening goodies will be endless.
Yield 6-8 portions
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bramberger Meat & Cabbage
Categories: German, Ground beef, Pork/ham, Beef
Yield: 4 servings
1 lb Cabbage; head, small 1 tb Vegetable oil
2 ea Onions; medium, chopped 1/2 lb Pork; lean, cubed
1 lb Ground beef; lean 1 ts Caraway seeds
1/2 ts Salt 1/2 ts Pepper
1/2 c White wine; dry 1 ts Vegetable oil
3 ea Bacon; strips, thick sliced
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: Bran Muffins
Categories: Muffins
Yield: 12 servings
1 c White flour 2 c Bran
1/4 c Cornmeal 1 ts Salt
1 1/4 c Skim milk 1/2 c Molasses
1 ts Baking soda, dissolved in wa 1 c Raisins (optional)
Mix all ingredients together and pour into a muffin tin, using either
nonstick pan or paper liners. Bake 325F for 25 min.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Brandied Beef Roast
Categories: Beef
Yield: 10 servings
3 lb Whole trimmed tenderloin 3/4 c Brandy
1 x Salt and pepper
Place roast in shallow roasting pan. Pour approximatedly one third of the
brandy on the roast. Roast at 325 degrees F. without lid for approximately
15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast
throughout cooking time. Baste frequently. If the surface of the roast
appears to be drying out during cooking, cover with suet or bacon strips.
When roated to desired doneness, remove from oven and allow meat to stand
for ten minutes before carving. Season with salt and pepper.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bread and Butter Pudding
Categories: Desserts
Yield: 4 servings
6 ea Slices of brea 3 ea Eggs
2 c Warm milk 1/2 c Sugar
1 ts Vanilla 1/2 c Raisins
1 ea Maple syrup on the side
Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9
inch square cake pan. Generously butter one side of bread, but in half to
make two triangles. Arrange triangles, buttered side up, in prepared dish.
In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together.
Stir in raisins. Slowly pour over bread making sure all bread is well
soaked. Bake 45 minutes or until custard has set. Serve with warm maple
syrup.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bread Pudding with Bourbon Sauce
Categories: Desserts, Sauces
Yield: 6 servings
3 ea Eggs 1 1/4 c Sugar
1 1/2 ts Nutmeg 1 1/2 ts Vanilla extract
1 1/2 ts Ground cinnamon 1/4 c Unsalted butter
2 1/4 c Milk 1/2 c Raisins
1/2 c Chopped pecans 5 c Stale french bread cubed
1 ea Chopped apple 2 ea Eggs
2 c Icing sugar 1/2 lb Unsalted butter
1/4 c Bourbon whisky
With an electric mixer, beat eggs until frothy (about 3 minutes). Add
sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a
sauce, heat the butter and milk until the butter melts (but do not allow it
to boil). In a large bowl, mix together raisins, pecans and bread cubes.
Combine the milk and egg mixtures, pour this over the bread and allow it to
soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease
individual ramekins or a large loaf pan. Add the apple to the bread
pudding, and spoon mixture into the baking container. Place in oven
immediately reduce heat 300 degrees F and bake for 40 minutes. Increase
heat to 425 degrees F and bake for another 15 minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a
double broiler, whisk in egg mixture and cook, stirring constantly, until
sugar has melted and sauce has thickened slightly. Allow to cool, and add
bourbon. Serve over bread pudding.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Breakfast Casserole (Pennsylvania Dutch)
Categories: Meats, Breakfast, Sausages, Casseroles
Yield: 6 servings
6 ea Large eggs 2 c Milk
1 ts Salt 1 ts Dry mustard
2 ea Slices white bread, cubed 1 lb Sausage browned
1 c Sharp/mild cheddar shreds *
* 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: Broccoli & Blue Cheese in Prepared Puff
Categories: Vegetables
Yield: 8 servings
1 x Prepared puff pastry, defros 4 ea Eggs
1 lb Ricotta cheese 1/2 lb Crumbled bleu cheese
4 c Cooked chopped broccoli flow
Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light.
Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set
aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish
quiche 4. Pour filling into crust. Bake 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Broccoli and Mushroom Dip
Categories: Relishes, Low-cal, Dips
Yield: 1 servings
2 c Broccoli, chopped 1 tb Vegetable oil
1 ea Garlic clove 1/2 ea Onion, chopped
1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat
1/4 c Yogurt, low fat plain 1 pn Salt, pepper
Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper
to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Broccoli and Mushrooms in Oyster Sauce
Categories: Vegetables, Fish/sea, Sauces
Yield: 4 servings
1 ea Bunch broccoli in pieces 1/2 lb Mushrooms, sliced
1 tb Garlic, minced 1 ea Water or chicken stock
2 tb Vegetable oil 2 tb Oyster sauce
Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
broccoli stalks and sliced into diagonal medallions. Heat wok on high add
oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add
broccoli, stir-fry rapidly until the broccoli is covered in oil. When the
wok is no longer oily, add a splash of water or chicken stock and continue
to fry, stirring constantly for 3 minutes, replenishing water/chicken stock
whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir,
cover and simmer at medium heat two minutes. Serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Broiled Chicken Oregano
Categories: Poultry
Yield: 4 servings
4 ea Chicken breast 1 ea Garlic clove; quartered
1 x ----marinade---- 1/3 c Lemon juice
1/3 c Olive oil 1 x Salt & pepper to taste
3 tb Oregano; fresh or 1 tbsp dr 1 x ----basting ingredients----
5 tb Butter; melted 1/3 c Lemon juice
3 tb Oregano; fresh or 1 tbsp dr
Several hours before serving-or the day before, if time allows, rub the
chicken pieces pieces with the garlic and place them in a deep china or
earthenware bowl. Combine marinade ingredients and the garlic clove and
pour over chicken. Cover the bowl and refrigerate the chicken. Turn
chicken pieces occasionally. When ready to cook, preheat the broiler to its
highest setting. Arrange the chicken pieces on the broiler rack and baste
with a little of the melted butter mixture. (Reserve part of the basting
mixture to serve over the chicken when served.) Broil the chicken 3-4
inches from the heat for 5-8 minutes per side, basting often. Chicken is
done when juices run clear when pierced with a sharp knife. Remove to
serving platter, pour reserved basting mixture over the chicken breasts and
serve immediately. This is also good done on a BBQ.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Broiled Deviled Tomatoes
Categories: Appetizers
Yield: 4 servings
4 ea Garlic cloves mashed 1 tb Dijon mustard
1/2 ts Dry mustard 1 ea Salt and pepper to taste
2 tb Virgin olive oil 4 ea Small tomatoes, halved
In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil,
drop by drop, whisking till smooth. Place tomatoes in buttered baking dish
and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1
minute or till tops are bubbly and golden.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Broiled Spicy Shark
Categories: Fish/sea
Yield: 4 servings
1 lb Shark fillets (3/4" thick) 1/3 c Lemon juice
1/4 c Chopped parsley 1 tb Chopped fresh basil, or
1 ts Dried basil 1 x Clove garlic, minced
2 tb Seafood sauce or chili sauce 1 tb Light soy sauce
Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic,
chili sauce and soy sauce. Close top of bag and refrigerate for at least
one hour, but not longer than 8 hours. Remove fish from bag and save
marinade. Place fish onrack of pre-heated broiler about 3 inches from heat
and broil for 3-5 minutes. Turn fillets over, brush top with marinade and
broil an additional 5-8 minutes until fish flakes or is done to taste. Boil
rest of marinade until it's reduced by half and pour over fillets when
serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brown Seed Bread
Categories: Breads
Yield: 1 servings
2 c Flour, all purpose 1 c Whole wheat flour
1 c Natural bran 1 c Quick cooking rolled oats
2 tb Sesame seeds 2 tb Poppy seeds
1 tb Baking powder 1 1/2 ts Baking soda
1 ts Salt 1/4 c Liquid honey
2 c Plain yogurt
In large bowl, combine all-purpose and whole wheat flours, natural bran,
rolled oats, sesame and poppy seeds, baking powder, baking soda and salt;
stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly
in bowl until dough is well blended. Fit dough into one greased 9x5 in.
(2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out
clean.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brownie Cookies
Categories: Cookies
Yield: 48 servings
4 oz Semisweet chocolate 1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour 1 1/2 ts Baking soda
1/2 ts Baking powder 1/4 lb Unsalted butter
1 c Granulated sugar 1 tb Vanilla extract
2 ea Egg 1 tb Milk
3/4 c Finely chopped walnuts
1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and
baking powder together. Set aside. 3. In the bowl of a mixer, cream the
butter. Add the sugar slowly and continue to beat. Add the vanilla, then
the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the
dry ingredients and the milk by hand. When just blended, mix in the
walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.
Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the
cookies, scoop out a portion of dough and roll out on a well-floured
surface. When dough is 1/4 inch thick, cut it into rounds or other desired
shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room
for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the
oven and don't let these cookies overbrown. VARIATION: For the Brownie
Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
Lightly grease the back side of a large baking sheet. Roll the dough out
onto the baking sheet as thinly as possible so that the baked product will
crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust
harden, then slide the cookie from the sheet and cool completely. Roll over
the cookie with a rolling pin until it is crushed to a fine crumb. (There
should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of
unsalted butter. Mix it into the crumbs and pack the mixture over the
bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes
before filling in order to set the crust. Note: When I made this, I made
individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by
using a large muffin pan. Line each cup with waxed paper for easy removal.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brussel Sprouts with Balsamic Vinegar
Categories: Vegetables
Yield: 8 servings
1 1/2 lb Fresh brussel sprouts 2 tb Olive oil
2 ea Cloves garlic, peeled and sl 1 ea Medium yellow onion, peeled
1/4 c Balsamic vinegar 2 tb Butter
1 x Salt and freshly ground blac
Trim off the stems and remove any limp leaves from the Brussel Sprouts.
Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse
under cold water to stop the cooking. Heat a large frying pan and add the
olive oil, garlic and onion. Saute a few minutes until the onion just
becomes tender. Add the blanched drained Brussel Sprouts. Saute a few
minutes until the Brussel Sprouts are cooked to your liking. Add the
vinegar and toss so that all the sprouts are coated with the vinegar. Add
the butter and salt and pepper to taste and toss together again.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brussels Sprouts in Beer
Categories: German, Vegetables
Yield: 4 servings
1 lb Brussels sprouts; fresh 1 x Beer; any brand, to cover
1/2 ts Salt 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Butter Ginger Sauce for Pasta
Categories: Sauces, Pasta
Yield: 4 servings
1/2 c Butter 3 tb Grated fresh giner
4 ea Garlic cloves finely chopped 1/2 ts Hot red pepper flakes
1 ts Dried basil 4 ea Whole gr onions finely chop
1 ea Fresh black pepper 1/4 c Fresh grated parmaesam
Melt butter in a medium skillet. Add everything except cheese and cook
until garlic is tender, about 4 minutes. Combine hot pasta, toss with
cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini,
spaghettini or linguine.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Buttermilk Chocolate-Hazelnut Cake
Categories: Chocolate, Cakes/choc.
Yield: 1 servings
1 c Buttermilk 1/3 c Safflower oil
2 ea Egg whites 1 ts Vanilla extract
1 c Light brown sugar 1 c Whole wheat pastry flour
1/2 c Cocoa powder 1 ts Baking soda
1 ts Baking powder 1/4 ts Salt
1/2 c Finely chopped hazelnuts
Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat
together with electric mixer. Combine remaining ingredients except the
hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time
and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake
pan. Sprinkle the bottom with flour. Pour in half of the batter, then
sprinkle it evenly with half of the hazelnuts. Pour in the remaining
batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or
until tests clean. Cook, and cut into wedges.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cabbage Fruit Salad with Sour-Cream
Categories: German, Salads, Vegetables
Yield: 4 servings
2 c Cabbage; raw, shredded 1 ea Apple; med., diced, unpeeled
1 tb Lemon juice 1/2 c Raisins
1/4 c Pineapple juice 1 1/2 ts Lemon juice
1/4 ts Salt 1 tb Sugar
1/2 c Sour cream
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caesar Salad Dressing, Low Cal
Categories: Salads, Appetizers, Low-cal, Dressings
Yield: 8 servings
1/3 c Tofu 2 tb Lemon juice
1 1/2 ts Dijon mustard 1 ea Garlic clove, minced
1 ts Anchovy paste, or anchovy 1/4 ts Salt
2 tb Parmesan cheese, grated 1 tb Olive oil
1 pn Sugar, pinch 1 pn Pepper
In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop
coarsely and let cool. In blender, blend lemon juice, mustard, garlic,
anchovy, salt, sugar and pepper. With blender running, gradually add tofu,
cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2
days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g
carbohydrate.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cafe Mexicano
Categories: Beverages, Mexican
Yield: 8 servings
8 c Water; cold 1/3 c Dark brown sugar; packed
1/2 oz Baking chocolate; fine chop 2 ea Cloves; whole
1 ea Cinnamon stick;broken in 1/2 1 c Coffee; regular grind, dry
1 ts Vanilla 1/4 c Brandy
8 tb Coffee liqueur
Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in
coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla.
Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe
Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat
brandy just until warm in small, long-handled saucepan. Remove from heat;
ignite. Pour flaming brandy over coffee.
Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each
with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if
desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cajun Coleslaw
Categories: Cajun, Salads
Yield: 10 servings
5 tb Mayonnaise, (heaping) 1 ts Louisiana hot sauce
2 tb Yellow mustard (heaping) 2 tb Ketchup
2 tb Olive oil 1 tb Wine vinegar
1 ts Garlic salt 1 tb Lea & perrins
1 ea Juice of mediums size lemon 3 ts Salt (to taste)
4 ea Bell peppers, sliced 2 ea Onions, medium, shredded
1 ea Large cabbage, shredded
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"
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caramelized Onion Dip
Categories: Dips
Yield: 6 servings
1 tb Unsalted butter 1 tb Peanut oil
1 x Large red onion, sliced 1/2 c Sour cream
1/2 c Mayonnaise 1/4 ts Salt
1/4 ts Cayenne pepper 1 ts Red pepper flakes
1/8 ts Tabasco sauce 1 x -----crackers or chips------
Saute onion in butter and oil until caramelized (golden brown), about 20
minutes. Cool and combine the remaining ingredients. Mix well and chill for
at least 1 hour. Serve with crackers or chips.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caramelized Onions in Flaky Pastry
Categories: Vegetables, Beef
Yield: 8 servings
1 c Coarse breadcrumbs 4 tb Butter
1/4 c Chopped parsley leaves 2 lb Small white onion
6 tb Butter 2 tb Sugar
1/4 c Marsala wine 1/4 c Beef broth
1 1/4 c All purpose flour 1/2 pt Salt
6 tb Cold unsalted butter, cut up 2 tb Vegetable shortening
3 tb Cold water
ea Ground pepper, to taste ** FLAKY CRUST 1. Cook
breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions
until crisp/tender in a steamer over simmering water. 3. Saute onions in 6
TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef
broth. Add fresh ground pepper. Continue 5. Place onion mixture in
partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10
minutes before serving. 1. Process flour, salt, butter and shortening
until consistency of 2. Add 2 TBS. water and process until incorporated.
If dough is too 3. Remove dough from processor and shape into a flattened
disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or
tart pan. 5. Line chilled pastry with large sheet of aluminum foil and
fill with
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caribbean Ginger Turkey
Categories: Poultry
Yield: 4 servings
2 lb Turkey breast, skinned 1/2 c Water
1/4 c Soy sauce 1/4 c Brown sugar
1/4 c Dry sherry 2 tb Vegetable oil
2 tb Apricot jam 2 ts Lemon juice
1/2 ts Ginger 1 ea Clove garlic, chopped
Carefully bone turkey breast. Remove fillet from underside of breast by
detaching the feather-shaped piece of boneless meat beside the breast bone.
Cut remaining breast meat into 3 equal portions. In a plastic bag, combine
water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and
garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey,
submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from
marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes,
turning and brushing meat with marinade. Serve with rice and garnish with
sliced fruit.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carla's Turkey Loaf
Categories: Poultry
Yield: 8 servings
2 lb Ground turkey 1 tb Worcestershire sauce
2 tb Hot ketchup 1 ea Medium onion, chopped
1 ts Salt 1/2 ts Pepper
1 ea Celery, finely chopped 1 ts Rosemary
1 ts Thyme 1 ts Basil
1 tb Chopped parsley 1/2 c Oatmeal
Mix all the ingredients together and form into a loaf. Place in a nonstick
loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carmelized Carnitas
Categories: Appetizers, Mexican, Pork/ham
Yield: 10 servings
1 1/2 lb Pork shoulder; bonless, * 2 tb Brown sugar; packed
1 tb Tequila 1 tb Molasses
1/2 ts Salt 1/4 ts Pepper
2 ea Clove garlic; finely chopped 1/3 c Water
1 ea Green onion w/top; sliced
* Pork should be cut up into 1-inch cubes.
~--------------------------------------------------------------------- ~---
Place pork cubes in single layer in 10-inch skillet. Top with remaining
ingredients except green onion. Heat to boiling; reduce heat. Simmer
uncovered, stirring occasionally unti the water has evaproated and the pork
is slighly carmelized, about 35 minutes. Sprinkle with green onion and
serve with wooden picks.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carrot Cake (Low Fat)
Categories: Cakes
Yield: 16 servings
2 c Flour, all purpose 2 ts Cinnamon
1 ts Baking powder 1 ts Baking soda
3/4 ts Salt 1/4 ts Nutmeg
1 ea Crushed pineapple (8 oz can) 3 tb Vegetable oil
1 ts Vanilla 3 c Carrots, shredded
3 ea Large egg whites 1 pn Cloves
1 1/2 c Sugar
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with
vegetable cooking spray. Combine first seven ingredients in bowl. Beat
sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry
ingredients until just combined. Stir in carrots. Beat egg whites in small
mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with
rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick
comes out clean. Cool in pan on wire rack. Invert cake onto wax paper;
remove pan and foil. Cut into 16 pieces.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carrot or Zucchini Muffins
Categories: Muffins
Yield: 24 servings
1 1/2 c Whole-wheat flour 1 ts Salt
1 1/2 ts Baking soda 1 ts Cinnamon
1/2 ts Nutmeg 1 1/2 c Natural bran
3 ea Carrots, 1c grated 2 ea Eggs
1/4 c Vegetable oil 1 1/2 c Skim milk or orange juice
2 tb Vinegar 1/2 c Honey
1/4 c Molasses 1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food
processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots
until pureed and add to dry ingredients. Process the eggs and oil for 2 -
3 seconds and add to bowl along with the milk, vinegar, honey, molasses,
and raisins. Stir with a wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25
min.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carrot-Oatmeal Cookies
Categories: Cookies
Yield: 48 servings
1/2 c All purpose flour 1/2 c Whole wheat flour
1/4 c Nonfat dry milk powder 1 ts Baking powder
1/4 ts Baking soda 1/2 ts Salt
1/4 ts Ground nutmeg 1/4 ts Ground cinnamon
1/4 c Solid shortening 1/3 c Brown sugar
1/2 c Molasses 1 ea Egg
1 c Shredded carrots 1 ts Vanilla
1 3/4 c Quick cook rolled oats
Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg,
and cinnamon. Cream together the shortening, sugar, and molasses; add the
egg, then the dry ingredients. Stir until well blended. Add the carrots,
vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased
cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until
lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carrots Glacees
Categories: Vegetables
Yield: 4 servings
1 lb Large carrots 3 tb Butter
1/3 c Water 1/4 c Light brown sugar
2 tb French dijon mustard 2 tb Minced parsley
3 ea Green onions, chopped fine
Peel the carrots and cut into thin sliced. Place the butter in a 4 cup
microwave safe dish. Melt 1 minute at high. Add the carrots and the
water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the
remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7
minutes at medium, stirring 2 or 3 times during the cooking period.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carrots in Beer
Categories: German, Vegetables
Yield: 4 servings
4 ea Carrots; large 1 tb Butter
1 c Dark beer; any brand 1/4 ts Salt
1 ts Sugar
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cathy's Baked Chicken
Categories: Poultry, Low-cal
Yield: 4 servings
2 ea Chicken breasts, halved 1 c Fresh bread crumbs
1/2 ts Onion powder 1/2 ts Garlic powder
1/4 ts Cayenne pepper 1/8 ts Ground ginger
1/3 c Plain low-fat yogurt
Preheat oven to 400F. Lightly spray a medium size shallow baking dish with
vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine
bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip
chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake
uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ceasar for Two
Categories: Salads, Appetizers
Yield: 2 servings
1 ea Clove garlic, minced 1 ea Head romaine lettuce
1 ea Tin anchovies (millionares) 1 x Croutons
4 ea Bacon chopped 2 tb Olive oil
2 tb White vinegar 2 tb Worcestershire
1 x Dash tobasco 1/2 x Lemon
2 ea Egg yolks 1 x Cappers
3 tb Parmasean cheese
Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop
mince with oil. Separate egg yolks in small bowl and add to mixing bowl
Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well.
Let stand for 5 minutes. Toss salad and add croutons and cheese.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ceasar Salad
Categories: Salads
Yield: 2 servings
20 ea Large romaine leaves 1 ea Head lettuce
1 c French bread cut 1/2 in cube 1 ea Large garlic clove
1 ea Egg 1/4 ts Salt
1/2 ea Juice of one lemon 1/4 c Olive oil
1/2 ts Worcestershire sauce 1/4 c Grated romano cheese
1 ea Fresh ground pepper to taste
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic into
side of large salad bowl. Ease egg into boiling water and boil exactly 1
minute, then crack into bowl, breaking it up with fork. Add salt. Add
lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup
dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and
pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons
Makes 2.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Champagne Chicken
Categories: Poultry
Yield: 6 servings
3 ea Chicken breast/boned/skinned 2 tb Olive oil
2 tb Butter 1/4 c Champagne; dry
1/2 c Heavy cream 3 tb Tarragon; fresh (1 t dry)
1 x Salt & freshly ground pepper 1 x ----optional ingredients----
6 ea Prosciutto slices/paper thin 3 ea Shallots; finely chopped
1 tb Butter or margarine
*** See instructions at end if using the optional ingredients. Cut chicken
into 1/4" wide slices. Melt the butter and olive oil in a large heavy
skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep
warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the
tarragon and reduce the sauce for two minutes. Put the chicken back into
the pan and bring just to a simmer. Remove to serving platter. Serve hot
with fresh vegetables or over rice or pasta. (I serve this over fettucini,
or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half
only. Place each half between sheets of waxed paper and pound with a meat
tenderizer until about 1/8" thick. Saute shallots in butter until tender.
Divide shallots equally between the breast halves, spreading evenly over
each. Place one slice of prosciutto on each breast half, fold in half, and
secure with toothpicks. Saute about 4 to 5 minutes on each side in the
butter and olive oil listed in the original ingredients. Chicken is done
when it springs back when lightly pressed with finger. Follow the balance
of the instructions listed above for the sauce. Source: The original recipe
came from "The Martha Culbertson Cook Booklet" published by Culbertson
Winery. The "additional ingredients" modification is my own.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chartreuse Cocktail
Categories: Beverages
Yield: 1 servings
1 1/2 oz Tequila; 3 t 1 oz Green charteuse liqueur; 2 t
1 oz Lime juice; 1 t 1/4 c Crushed ice
Pour all ingredients over ice in tightly covered container. Shake until
very cold. Pour into serving glass; garnish with lime slice, if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chedder Cheese Casserole Bread
Categories: Breads, Casseroles
Yield: 2 servings
1 ts Sugar 1 c Warm water
1 pk Dry yeast 1 c Warm milk
2 tb Butter 1 ea Egg beaten
4 c Flour 2 c Shredded sharp chedder
1 tb Salt
Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let
stand 10 minutes, then stir well. Stir in warm milk, butter and beaten
egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour
cheese mixture and beat with electric mixer on medium speed for 5 minutes.
Add remaining flour, beating well with wooden spoon. Cover and let rise in
warm place until doubled (about 45 minutes). Stir down and turn into two
well greased 1 quart casseroles. Let rise until doubled (about 30 minutes).
Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately
and cool on wire racks. Makes 2 round loaves.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheese Chiles
Categories: Appetizers, Cheese/eggs, Mexican
Yield: 12 servings
1 c Cheddar cheese; shredded 1 c Colby cheese; shredded
1 ts Red chiles; ground 1 ea Cilantro stems; bunch, *
1 x Paprika
* Cut the cilantro stems into 1/2-inch pieces.
~--------------------------------------------------------------------- ~---
Place all ingredients except cilantro and paprika in food processor work
bowl fitted with steel blade; cover and process until smooth, about 1
minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro
pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and
refrigerate until serving time.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheese Stuffed Rolls
Categories: Cheese/eggs
Yield: 6 servings
16 oz Cheddar; sharp, shredded 8 oz Green olives; stuffed, *
2 ea Green bell peppers; md 12 ea French rolls; large
6 oz Tomato sauce; * 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheesy Broiled Flounder
Categories: Fish/sea, Cheese/eggs
Yield: 4 servings
2 lb Flounder or white fish 2 tb Lemon juice
1/2 c Parmesian cheese 1/4 c Butter, softened
3 tb Mayonnaise 3 ea Green onions, chopped
1/4 ts Salt 1 ea Dash of hot sauce
Place fillets in a single layer on a greased, shallow oven-to-table type
broiler pan; brush with lemon juice. Combine next 6 ingredients in a
small bowl and set aside. Broil fillets 4 to 6 minutes or until fish
flakes easily when tested with a fork. Remove from oven; spread with
cheese mixture. Broil an additional 30 seconds or until cheese is lightly
browned and bubbly. Garnish with lemon twists and parsley if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken and Fresh Vegetable Provencale
Categories: Poultry
Yield: 4 servings
1 ea Small cauliflower 2 ea Ripe tomatoes, sliced
2 ea Med. carrots, sliced thin 1 ea Large onion, sliced thin
2 tb Chopped fresh parsley, divid 1 tb Diced leaf basil, divided
1/4 ts Pepper 1 ea Chicken cube bouillon
1/2 c Boiling water 2 tb Lemon juice
2 ea Chicken breasts, skinned,spt
Break the cauliflower into small pieces. Combine vegetables in 3 qt.
baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine
the bouillon cube and water and pour over vegetables. Make paste of 1T
parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken
over the vegetables. Spread the paste on the chicken. Cover and bake at
350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting
occasionally. Cal: 220; Fat 3/5g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken and Sweet Potatoes
Categories: Poultry, Low-cal, Oriental
Yield: 6 servings
2 c Mashed, cooked sweet potatoe 2 tb Brown sugar
1/2 ts Ground cinnamon 1/8 ts Ground nutmeg
1/3 c Skimmed evaporated milk 1/4 c Chicken broth
1/4 c Minced onion 1 ea 8 oz. can water chestnuts*
1 ea 10 oz. cream of chicken soup 1 ea Or white sauce chicken flav
3 c Cubed chicken 3 tb Water
*Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine
sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the
inside edge of a round 10 in. casserole, forming a ring. In a medium size
non stick skillet, heat broth over low heat. Add onion and water
chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons
water; cook over medium heat until hot, stirring occasionally. Spoon
chicken mixture into center of sweet potato ring in casserole. Bake
uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken and Vegetable Casserole
Categories: Poultry, Low-cal, Casseroles
Yield: 4 servings
2 ea Chicken breasts, halved 4 ea Carrots, quartered
1 c Pearl onions 2 ea Celery stalks, large pieces
2 ea Potatoes, peeled, quartered 1/4 c Chicken broth
1 ea 10oz can cream of mushroom s 1/2 c Skim milk
1/4 ts Dried leaf thyme 1/8 ts Ground sage
1 ea Bay leaf
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non
stick skillet over low heat; spray lightly with vegetable spray. Add
chicken and cook quickly until browned on both sides. Remove chicken to a
medium size shallow casserole. Add vegetables to casserole. In a small
bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken
and vegetables. Bake, covered 1 hour or until vegetables and chicken are
tender. Cal: 343; Fat: 9.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Breasts with Rice
Categories: Poultry, Beef, Rice/grains
Yield: 4 servings
2 1/2 oz 1 jar (2 1/2 oz) dried beef 2 tb Chopped parsley
2 c Cooked rice 1 1/2 lb (2 med.) chicken breasts
1 oz Jar (1 oz) pine nuts (opt.) 1 x Paprika
1/2 ts Seasoned salt 1 sm Small Onion, chopped
2 ea Med. stalks celery, chopp 1 tb Butter or Margarine
* Have the butcher bone and cut each breast in to halves.
~---------------------------------------------------------------------
~---- Snip beef into small pieces. Cover and microwave beef, celery, onion
and margarine in 2-Qt casserole on high (100%) until onion is crisp tender,
3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken
breasts skin sides up and thickest parts ot outside on rice mixture.
Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes;
turn casserole one half turn. Microwave until chicken is done, 8 to 11
minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Breasts with Spicy Rub
Categories: Poultry
Yield: 4 servings
4 ea Chicken breasts 2 ts Vegetable oil
1 x ------------rub------------- 2 tb Ground cumin
2 tb Paprika 2 tb Brown sugar
1 tb Black pepper 1 ts Curry powder
1 ts Cayenne 1 ts Salt
1/2 ts Five spice powderr 1 tb Dijon mustard
1 tb Red wine vinegar 1 tb Vegetable
2 ea Cloves garlic, minced
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over
bother sides of chicken; the more you use, the spicer it will be. Heat
barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill,
skin side down. Cook over medium heat, about 10 to 12 minutes per side,
until chicken is justed cooked through. (If heat is too high, coating will
burn; if too low, cooking time will be a little longer).
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Cordon Bleu
Categories: Poultry
Yield: 6 servings
6 ea Chicken breasts 6 ea Swiss cheese slices
6 ea Ham slices 3 tb Flour
1 ts Paprika 6 tb Butter
1/2 c Dry white wine 1 ts Chicken bouillon
1 tb Corn starch 1 c Whipping cream
Pound chicken breasts if they're too thick. Place a cheese and ham slice
on each breast within 1/2 in. of edge. Fold edges of chicken over filling
and secure with tooth picks. Mix flour and paprika and coat chicken. Heat
butter in skillet and cook chicken until browned on all sides. Add wine and
bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth
picks and transfer breasts to warm platter. Blend cornstarch with cream and
whisk slowly into skillet. Cook, stirring until thickened and pour over
chicken.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Etouffee
Categories: Low-cal, Poultry
Yield: 8 servings
1 x Lg onion, chopped 1 x Sm green pepper, chopped
1/2 x Sm sweet red pepper, chopped 2 x Stalks celery, chopped
1 x Clove garlic, minced 2 tb Margarine
2 tb Flour 3 c Chopped,cookd chicken breast
3/4 c Water 3/4 ts Dry chicken bouillon powder
1/2 ts Dried whole thyme 1/4 ts Salt
1/4 ts Red pepper 1 ds Hot sauce
2 c Hot cooked parboiled rice 1 tb Chopped fresh parsley
Coat a large skillet with Pam; place over med heat until hot. Add onion
and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice and
parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g
fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32
mg calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Fajitas
Categories: Poultry, Mexican
Yield: 8 servings
1/4 c Lime juice 2 ts Dijon mustard
1 ea Jalapeno pepper, minced 4 ea Garlic cloves, minced
1 1/4 lb Chicken breasts 1/4 c Olive oil
16 ea Flour tortillas 16 ea Pieces romaine lettuce
1 x -------pico de gallo-------- 4 ea Jalapenos, minced
2 ea Garlic cloves, minced 1 ea Onion, coarsely chopped
1/2 ts Salt 1/4 c Chopped fresh cilantro
In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in
olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2
hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt
and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8
minutes, turning once. Keep warm. Wrap torillas in foil; place in 400
degree F oven for 5 minutes until warmed through. Slice chicken lengthwise
into 1/4 inch thick slices; place on warmed tortillas, top with pica de
gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom
edge; fold in sides.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken in Black Bean Sauce
Categories: Poultry, Beans, Sauces, Oriental
Yield: 4 servings
1 lb Boneless chicken breasts 2 tb Dry sherry
1 tb Soy sauce 2 ts Sesame oil
1 x -----------sauce------------ 1/2 c Chicken stock
2 ts Cornstarch 1/2 ts Sugar
1 ts Soy sauce 1 ts Hot chili paste
1 tb Vegetable oil 2 ea Cloves garlic
2 ts Minced fresh ginger 2 tb Fermented black beans
Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a
4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate
while preparing other ingredients. In a small boil combine stock,
cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic,
ginger and black beans; set aside. Microwave chicken and marinade, covered
at high for 4 to 6 minutes or until chicken is opaque and tender. Stir
twice during cooking. Stand, covered, while making sauce. In a 2 cup glass
measure, microwave vegetable oil at high for 1 minute or until hot. Stir in
garlic, ginger and black beans and microwave, uncovered high for 1 minute
or until fragrant. Stir in stock mixture until smooth and microwave at high
for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir
once. Drain liquid off chicken, pour black bean sauce over, stir and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken in Lemon Grass and Chili (Ga Xao Xa Ot)
Categories: Poultry, Vietnamese, Chili
Yield: 4 servings
3 lb Chicken 4 ea Cloves garlic
1 ea Large onion 3 tb Vegetable oil
1 ea Salt 2 tb Minched lemon grass
1 ts Ground chilies 4 tb Fish sauce(nuoc mam)
1 tb Granulated sugar 1 tb Caramel sauce
1 c Water
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
salt, garlic and onion. Fry over medium heat until onion becomes
translucent. Add lemon grass and chili. Fry 1 to 2 minutes until
fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar
and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until
chicen is tender. Stir occasionally and add more water if necessary. Makes
4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in
heavy saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2 cup
water to mixture. Stir until sugar is dissolved. Remove from heat and
store in a jar in the refrigerator.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Indienne
Categories: Poultry
Yield: 4 servings
2 lb Chicken pieces 3 tb Fresh lemon juice
3 tb All purpose flour 1 ts Salt
1/8 ts Freshly ground pepper 3 tb Oil
1 tb Butter 1 ea Large onion, chopped
3 tb Curry powder 1/2 c Water
1/2 c Heavy cream 1 ts Chicken stock base
2 tb Candied ginger 1 ea Lime wedges (optional)
Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry.
Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a
heavy skillet with a tight lid, heat oil and butter. Cook chicken,
sprinkling with any leftover flour mixture, until browned on both sides.
Remove from skillet and set aside. Add onion and cook until golden. Add
onion and cook until golden. Add curry powder and cook for 2 minutes.
Gradually beat in water and cream, cook until thickened. Add chicken stock
base and ginger, stir, and return chicken to skillet. Cover and simmer,
turning chicken once, for 40 minutes or until chicken in tender. Transfer
to heated platter and surround with lime wedges. Serve with rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Marinade
Categories: Sauces, Poultry, Marinade
Yield: 5 servings
1 ts Fine sliced fresh ginger 2 ea Cloves garlic
1/4 c Lemon juice 2 tb Brown sugar
1/4 c Olive oil 1/4 c Soy sauce
1 ea Green onion, chopped
Combine marinade ingredients. Place in glass bowl or dish that will hold
chicken in single layer. Add chicken; let marinate a minimum of 4 hours,
turning occasionally. May be left in fridge, covered overnight. Remove
chicken from marinade. Grill chicken on barbecue, basting with marinade at
intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked
through.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Milanese
Categories: Poultry
Yield: 4 servings
4 ea Chicken breast halves; skin 3/4 c Parmesan; freshly grated
2 tb Parmesan; freshly grated 3/4 c Breadcrumbs; fresh white
1 tb Parsley; minced fresh 1/8 ts Salt
1/8 ts Pepper; freshly ground 1 ea Egg
1/2 c Milk 2 c Olive oil
2 tb Butter; unsalted 2 tb Lemon juice; fresh
1 ea Lemon; quartered 1 x Parsley springs; fresh
Flatten chicken breasts between sheets of waxed paper to thickness of 3/8
inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced
parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl
to blend. Dip chicken into egg, then into breadcrumb mixture, coating
completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil
in heavy large deep skillet to 375 degrees. Add chicken and cook until
golden brown and cooked through, about 4 minutes per side. Using tongs,
transfer to paper towels and drain. Transfer chicken to platter. Melt
butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish
with lemon wedges and parsley sprigs. *** My notes: I found that 3/4 cup
each parmesan and breadcrumbs makes too much coating for 4 chicken breasts,
so I reduced the amounts to 1/2 cup each- which is still about enough for 6
breasts. I use Bertolli Extra Light olive oil for frying, and just enough
to cover the bottom of the skillet.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Napoli
Categories: Meats, Poultry
Yield: 6 servings
1 ea Chicken, fryer, skinned, cut 1/2 ea Cauliflower, florets
2 ea Potatoes, sliced 2 ea Carrots, sliced
1/2 ea Eggplant, cubed 2 ea Onions, sliced
1 ea Red or green pepper, sliced 2 ea Celery, sliced
1/2 ts Pepper 16 oz Tomatoes, can
1/2 ts Garlic powder 2 ts Chicken boullion powder
1 1/2 c Water 1 tb Dill weed
Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add
tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill.
Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour
continues to develop as the casserole stands. Cal: 240, Fat 4/5g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Pate
Categories: Low-cal, Poultry, Appetizers
Yield: 6 servings
1 1/2 c Chicken breast,cooked,minced 8 oz Neufchatel cheese, softened
3 tb Chopped onion 2 tb Dry sherry
2 tb Mayonnaise (diet) 2 ts Lemon juice
1/4 ts Hot sauce 1/8 ts Ground nutmeg
1 ds Paprika
Combine chicken (which has been finely chopped), Neufchatel, onion,
sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of
electric blender; process until smooth. Transfer mixture to a 2 cup mold
coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a
serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if
desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4
cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g
fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg
potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Risotto
Categories: Poultry
Yield: 8 servings
2 ea Zucchini, thinly sliced 2 ea Green onions, sliced
2 c Skinned diced chicken,cooked 1/2 ts Salt
1/2 ts Thyme 2 tb Chopped pimento
3 c Cooked rice 1/4 c Grated cheese
Cook the zucchini and onions in small amount of water until tender, about 5
to 10 min. Add other ingredients, except for cheese. Cook and stir until
heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat:
1g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Salad
Categories: Salads, Poultry
Yield: 1 servings
1 ea Small sweet pickle 1 ea 1-inch piece onion
1 ea Cooked chicken breast, cubed 1/3 c Mayonnaise
1/2 ts Sugar 1 ds Salt
1 ds Pepper
Place pickle and onion in blender or food processor. Process until finely
chopped. Add chicken and process 3 fast pulses. Add remaining ingredients
and process 2 fast pulses. Yield: 1 Cup
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Scalopine
Categories: Poultry
Yield: 6 servings
4 tb Butter, divided 4 c Sliced fresh mushrooms
6 ea Boned chicken breasts flat 1/3 c Thin sliced green onions
1/3 c Water 1/4 c White wine
1/2 ts Chicken bouillon mix 1/3 c Whipping cream
1 ea Salt & pepper to taste
Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms
until tender and any liquid has evaporated; remove from pan; set aside.
Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts
on both sides until golden brown and cooked through; remove from pan; set
aside. Add onions to pan; saute until tender. Add water, wine and
boulillon mix to pan. Bring to boil. Cook and stir until mixture is
reduced by half. Add cream to pan. Cook and stir until slightly
thickened. Add salt and pepper to taste. Return mushrooms and chicken to
sauce in pan. Reheat to serving temperature.
Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Stock
Categories: Soups/stews, Poultry
Yield: 6 servings
4 lb Fowl 1 ea Neck and giblets chopped
1 ea Onion stuck with 2 cloves 2 ea Leeks, halved lengthwise
2 ea Carrots 1 ea Stalk of celery, halved
2 ts Salt 6 ea Parsley sprigs
1 ea Unpeeled garlic clove 1 ea Bay leaf
In a kettle combine the fowl, the neck and the giblets, and 12 cups cold
water, bring the water to a boil, and skim the froth. Add 1/2 cup cold
water, bring the stock to s simmer, and skim any froth. Add the onion, the
leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic
clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.
Remove the fowl from the kettle, remove the meat and skin from the carcass,
and reserve the meat for another use. Chop the carcass, return it and the
skin to the kettle, and simmer stock, adding boiling water if necessary to
keep ingredients barely covered, for 2 more hours. Strain the stock through
a fine sieve into a bowl, pressing hard on the solids, and let it cool.
Chill the stock and remove the fat. The stock may be frozen.
Make 6 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Thighs Marengo
Categories: Low-cal, Poultry
Yield: 6 servings
6 x Chicken thighs(2 lb),skinned 1/2 ts Salt
1/4 ts Pepper 2 ts Olive oil
1 c Sliced fresh mushrooms 4 x Green onions, sliced
1 x Clove garlic, minced 1/2 c Dry white wine (or chablis)
1/4 ts Dried whole thyme 2 x Med tomatoes, cut in wedges
1 tb Minced fresh parsley
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place in a shallow container. Sprinkle with salt and pepper. Coat a large
skillet with cooking spray; add olive oil. Place over med-hi heat until
hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly
browned. Remove chicken from skillet, and drain on paper towels. Wipe
skillet dry with a paper towel. Recoat skillet with cooking spray; place
over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring
frequently. Remove mushrooms from skillet, and set aside. Recoat skillet
with Pam. Place over med-hi heat until hot. Add green onions and garlic;
saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture
to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved
mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated.
Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories,
18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg
iron, 262 mg sodium, 20 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken with Mustard and Wine Sauce
Categories: Poultry, Sauces
Yield: 3 servings
1 ea Frying chicken 2 tb Oil, preferably peanut
2 ea Large garlic cloves sliced 2 tb Chopped shallots
1/2 c Dry white wine 1 c Leeks, sliced into 2" pieces
1 x Salt and pepper to taste 3 tb Dijon mustard
1/4 c Whipping cream
Cut chicken into serving size pieces. Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan. Add garlic and
shallots; cook 1 minute. Add wine and return chicken to pan. Cover and
simmer until tender, about 15 minutes. Add more wine if needed. Increase
heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover
and cook over medium heat for 3 minutes. Stir in mustard and cream. If
sauce is too thick, thin it with a little wine.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken with Peppercorn Sauce
Categories: Poultry, Sauces
Yield: 4 servings
1 ea Salt 1 ea Black pepper
1 ea Paprika 1 ea Garlic
1 ea Basil 4 ea Chicken breasts
4 tb Cooking oil 1 ts Cooking onion, chopped
1 tb White wine 1 ts Green peppercorns
1/2 c Chicken stock 1/2 c 35% cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder and
then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in
a frying pan and saute the chicken until it is cooked but not overcooked
and dry. Meanwhile, brush another frying pan with remaining cooking oil and
saute the onions until they are transparent.
Add the white wine and reduce until it is a syrup. Add 1/2 of the
peppercorns and crush with a fork in the pan. Add the chicken stock and
reduce by 1/2. Now, tranfser the liquid from the pan into blender and
blend until smooth. Place the mixture back in the frying pan, add the rest
of the peppercorns (do not crush this time) and the 35% cream. Cook this
slowly until the mixture thickens. Pour over the cooked chicken breasts and
enjoy.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken with Sauce Supreme
Categories: Poultry, Sauces
Yield: 8 servings
2 1/2 lb Broiler-fryer chicken 1 tb Salt
1/8 ts Pepper 1 c Chicken soup *
2 ts Dried parsley flakes 1 c Onions **
3 c Hot cooked rice
* Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10
** Onions to be whole onions, drained, (16 ozs)
~---------------------------------------------------------------------
~---- Cut chicken into pieces; cut each breast half into halves. Arrange
chicken sides up and thickest parts to outside in oblong baking dish, 12 x
7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and
microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove
chicken from dish; reserve juices. Stir soup and parsley flakes into
chicken juices. Arrange chicken in dish, coating with soup mixture. Add
onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with
rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken-Vegetable Pot Pies
Categories: Low-cal, Poultry
Yield: 6 servings
12 oz Chicken breast halves 2 1/2 c Water
2 x Med baking potatoes * 1/2 c Chopped celery
1 ts Dry chicken bouillon powder 10 oz Pkg frzn mixed vegetables
2 tb Unsalted margarine 2 tb Flour
1 c Skim milk 1 ts Poultry seasoning
4 oz Can drained sliced mushrooms 1 x -----------crust------------
1 c Flour 1 ts Baking powder
1/4 ts Salt 1 tb Plus 1 1/2 t margarine
1/2 c Nonfat buttermilk
* peeled and cut into 1/2" cubes Combine chicken and water in a large
saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or
until chicken is tender. Remove chicken, reserving broth. Bone chicken, and
cut meat into bite-size pieces; set aside. Add potatoes, celery, and
bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer
15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set
aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T
flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add skim milk; cook over med heat, stirring constantly, until mixture is
thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine
reserved chicken, vegetable mixture, white sauce, and mushrooms in a large
bowl. Spoon into individual baking dishes that have been coated with Pam.
CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1
T plus 1 1/2 t margarine with a pastry blender until mixture resembles
coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over
chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden.
PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates,
27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chile Con Queso
Categories: Dips, Mexican
Yield: 2 servings
1 c Cheese; shredded * 4 oz Green chiles; **
1/4 c Half & half 2 tb Onion; finely chopped
2 ts Cumin; ground 1/2 ts Salt
* Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can
of chopped green chiles, drained.
~--------------------------------------------------------------------- ~---
Heat all ingredients over low heat, stirring constantly, until the cheese
is melted. Serve warm with tortilla chips. Makes 1 1/4 cups dip.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chili Dogs
Categories: Meats, Mexican, Chili, Beans
Yield: 1 servings
2 ea Frankfurters 2 ea Frankfurter buns, split
1/3 c Chili with beans 1 ea Fresh onion, chopped opt.
Microwave frankfurters uncovered on high (100%) until warm, 30 to 45
seconds. Place 1 frankfurter in each bun on serving plate; spoon chili
onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2
minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to
45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped
onion on the top of the heated chili and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chilled Chicken with Dill Sauce
Categories: Low-cal, Poultry, Sauces
Yield: 8 servings
8 x Boneless chicken breast * 1/2 c Italian salad dressing (diet
2 tb Water 1 tb Lime juice
1 tb White wine vinegar 1 x Clove garlic, crushed
8 x Lime wedges 1 x ---------dill sauce---------
1/2 c Plain low-fat yogurt 1/4 c Low-fat cottage cheese
1 1/2 ts Lime juice 1 1/2 ts Chopped green onion
1/2 ts Dried whole dillweed 1/8 ts White pepper
* 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from
chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4"
thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2"
baking dish. Combine next 5 ingredients in a small bowl; pour over chicken.
Cover and refrigerate 2 hours. Remove chicken from marinade, discarding
marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals
8 minutes, turning once. Arrange chicken on a serving platter; garnish with
lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per
serving. (8 servings, 160 calories each.) DILL SAUCE: Combine all
ingredients in blender; process till smooth. Cover and chill thoroughly.
Yield: 1 cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates,
72 g cholesterol, 236 mg sodium, 264 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Barbeque Sauce
Categories: Sauces, Chinese
Yield: 1 servings
3/4 c Catsup 1/2 c Brown sugar
3 tb Soy sauce 1 tb Ground ginger
1 tb Liquid smoke 2 x Cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and bubbly.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Chicken-Stuffed Peppers
Categories: Low-cal, Poultry, Chinese
Yield: 4 servings
4 x Lg sweet red pepper 1 tb Sesame oil
1 x Clove garlic, minced 1 ts Minced fresh gingerroot
1/2 c Finely chopped carrots 1/4 c Thinly sliced green onions
1 c Finely chopped chicken * 1 c Cooked regular rice
1/2 c Frzn english peas, thawed 1 x Egg, beaten
1 tb Plus 1 1/2 t soy sauce 1/8 ts Salt
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut
a 1/2" thick slice from the side of each pepper, reserving slices; remove
seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med
heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots
and green onions; stir fry 2 minutes more. Remove from heat. Add chicken
and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each
reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side
up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or
until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g
fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg
calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Dry Marinade
Categories: Meats, Marinade, Chinese
Yield: 1 servings
3 tb Brown sugar 1 1/2 ts Paprika
1 ts Salt 3/4 ts Monosodium glutamate
3/4 ts Ground tumeric 1/4 ts Celery seed
1/4 ts Dry mustard
Combine ingredients and use for marinade for spare ribs and pork.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Pasta Salad
Categories: Salads, Pasta, Chinese
Yield: 6 servings
1 1/2 c Snow peas 250 g Rice vermicelli
1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin
6 oz Cooked shrimp 130 g Crabmeat
1 tb Fine chopped fresh ginger 1 ea Chopped garlic clove
2 tb Sesame oil 1/2 ts Black pepper
1 1/2 ts Salt 2 tb Lemon juice
3 ts Vegetable oil 1 ts Red wine vinegar
Wash and trim snwo peas. Place them in a bowl and pour in enough boiling
water to cover them. Let stand 10 minutes; drain and set aside. Cook the
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander,
rinse with cold water and set aside. In large bowl, combine noodles, snow
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
vinegar. Pour this dressing over the other ingredients and mix thoroughly.
Chill before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Pasta Salad with Creamy Ginger Dressing
Categories: Pasta, Salads, Dressings, Chinese
Yield: 4 servings
1 lb Precooked shanghai noodles 1 ea Dash sesame oil for noodles
1/2 lb Snow peas 1/2 lb Shrimp, shelled deveined
2 tb Coriander, chopped 2 tb Scallions, minced
1 tb Oil 1 x ------shrimp marinade-------
1 ts Salt 1/4 ts White pepper
1/2 ts Chinese cooking wine 1 x ----------dressing----------
3 tb Fresh ginger, grated 1 ea Small garlic clove, crushed
1 ea Egg yolk 1 ts Egg white
2 ts Lemon juice 2/3 c Vegetable oil (not olive)
1 1/2 ts Soy sauce 2 1/2 tb Sesame oil
1 tb Cream
Mix the marinade ingredients in a small bowl and add shrimp. Blanch the
noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
and set aside. (You may want to trim noodles with scissors to about 4
inches in length, to make serving easier.) Blanch whole snow peas and set
aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a blender or food processor,
mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix
in dressing to tastee. Garnish with scallions and coriander. Serve at room
temperature.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Smokey Ribs
Categories: Pork/ham, Chinese
Yield: 6 servings
6 lb Pork spareribs 1 x Chinese dry marinade
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room
temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or
place bones upright in rib rack. Smoke-cook until done. Brush ribs with
Chinese Barbecue sauce during the last few minutes of cooking, then serve
with remaining sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Brownies, Low Cal
Categories: Desserts, Low-cal, Chocolate
Yield: 16 servings
6 oz Chocolate, semisweet 1/2 c Hot water
4 ea Egg whites 1 ts Vanilla
2/3 c Sugar 2/3 c Flour, all-purpose
1 ts Baking powder 1 pn Salt
1 ea Icing sugar
In large heatproof bowl set over hot water, melt chocolate with water,
stirring until smooth. Remove from heat; let cool slightly. Whisk in egg
whites and vanilla. Stir together sugar, flour, baking powder and salt;
stir into chocolate batter just until combined. Pour into lightly greased 8
in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges
pull away from pan. Let cool on rack; dust with icing sugar.
Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Hazelnut Tart
Categories: Desserts, Chocolate
Yield: 8 servings
3 tb Cocoa powder 1/4 c Sugar
4 tb Butter 1 ea Lg Egg
4 oz Bittersweet or semisweet cho 4 tb Butter
1 c Dark corn syrup 1/2 c Sugar
3 ea Eggs 2 tb Dark rum (optional)
1 x Chocolate Dough 1 c Unbleached all-purpose fl
ea Pinch salt 1/4 t baking soda **
Chocolate-Hazelnut Filling 2 c whole Hazelnuts The already
buttery flavor of the hazelnuts pairs them naturally with the chocolate
filling. Walnuts or pecans make good variations. Mixing the Dough. Sift
the dry ingredients together three times. Rub in the butter and moisten
with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and
refrigerate. Cooking the Chocolate-Hazelnut Filling.
Place the hazelnuts on a baking pan and toast at 350 degree F until the
skins are loose and come off easily, about 10 minutes. Rub the hazelnuts
in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or
with a food processor. Combine the chocolate with the butter in a small
bowl. Bring a small pan of water to a simmer and turn off the heat. Place
the bowl of chocolate and butter over the hot water and stir to melt.
Combine the corn syrup and sugar in a small saucepan. Bring to a full
rolling boil over medium heat. Remove from heat and stir in the chocolate
mixture. Beat the eggs and salt with the optional rum. Beat in the
chocolate mixture, taking care not to overbeat. Assembling. Lightly flour
the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8
inch thick. Line a 10-inch tart pan with the dough, trimming away the
excess. Stir the chipped hazelnuts into the filling and pour the filling
into the pan. Baking. Bake at 350 degree F until the filling is set and the
crust is baked through, about 40 minutes. Holding. Store the tart at room
temperature up to 2 days.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Leaf Pie
Categories: Desserts, Pies, Chocolate
Yield: 8 servings
3/4 ts Salt 3/4 c Cold vegetable shortening
6 tb Ice water 4 oz Chocolate
3/4 c Heavy cream 1/4 ea Vanilla bean
1 tb Sugar
1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY
PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in
shortening until the mixture resembles coarse meal with some pieces of
shortening the size of corn kernels still visible. Sprinkle 5 tablespoons
of the ice water over the mixture, tossing to moisten evenly. Gather the
dough into a ball adding up to 1 tablespoon more ice water if the dough is
to dry. Divide the dough in half and pat each piece into a 6 inch disk.
Wrap separately in plastic warp and refrigerate for at least 30 minutes.
When dough is cold, roll out one piece on floured surface and fit into pie
plate. With other piece of dough roll out and cut leaf patterns making
light vein like designs. Fit onto pie plate and freeze. Pre bake at 350
degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped
vanilla bean, add melted chocolate and
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Pretzels
Categories: German, Chocolate
Yield: 8 servings
1/2 c Butter or margarine 1/4 c Sugar
1 ea Egg; large, beaten 1 ts Vanilla extract
1/4 c Milk 1/4 c Cocoa
2 c Flour; unbleached, unsifted 1 x -------cocoa frosting-------
2 tb Cocoa 1 1/4 c Confectioners' sugar
2 tb Butter or margarine; melted 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Sauerkraut Cake
Categories: Vegetables, Chocolate, Cakes/choc.
Yield: 16 servings
2 1/4 c Flour; unbleached, sifted 1/2 c Cocoa; baking
1 ts Baking powder 1 ts Baking soda
1/4 ts Salt 2/3 c Butter or regular margarine
1 1/2 c Sugar 3 ea Eggs; large
1 ts Vanilla 1 c ; water
2/3 c Sauerkaraut; * 1 x -creamy chocolate frosting--
1 ea ----------------------- 1 oz Semisweet chocolate
3 oz Cream cheese; softened 1 tb Milk
1 c Confectioners' sugar 1/8 ts Salt
1/2 ts Vanilla extract
* Sauerkraut should be rinsed and drained thoroughly and then chopped
coarsely.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Sift together the flour, cocoa, baking powder, baking soda and salt; set
aside. Cream together the butter and sugar in a bowl until light and
fluffy, using an electric mixer set at medium speed. Add eggs, one at a
time, beating well after each addition. Beat in vanilla. Add dry
ingredients alternately with water to creamed mixture, beating well after
each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x
2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes
or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate
Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a
custard cup in hot water. Cool slightly. Combine chocolate, cream cheese,
milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an
electric mixer at high speed until smooth and creamy. NOTE: This is one of
those dishes that sound absolutely horrible, but tastes great. It is also
one of those recipes that is a classic but you can never find in most
cookbooks. I have fooled my kids with this as well as seen it done on TV.
Everyone thinks that the sauerkraut is coconut. So be sure to rinse and
drain the sauerkraut several times when you make this recipe.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Vinegar Cake
Categories: Chocolate, Cakes/choc.
Yield: 9 servings
1 1/2 c Flour; unbleached, sifted 1 c Sugar
3 tb Cocoa; baking 1 ts Baking soda
1/2 ts Salt 1 ts Vanilla extract
1 tb Vinegar 5 tb Butter or regular margarine
1 c ;water 1 x --mocha chocolate frosting--
1 ea ------------------------ 1 3/4 c Confectioners' sugar
3 tb Cocoa; baking 3 tb Butter or regular margarine
3 tb Coffee; brewed, hot 1/2 ts Vanilla extract
Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well;
vinegar into 1 well and melted butter into the third. Pour water over all.
Beat with a wooden spoon until well blended. Pour batter into a greased
9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25
minutes or until cake tests done. Cool in pan on rack. Frost with Mocha
Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine
confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a
mixing bowl. Beat, with an electric mixer set at medium speed, until
smooth. NOTE; This recipe came from a very old church cookbook that the
woman found and is typical of many of the recipes of the 1800's. The
vinegar was used to keep the cake from spoiling. Try this and I think that
you will like it.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cock-A-Leekie (Chicken and Leek Soup)
Categories: Appetizers, Soups/stews, Poultry
Yield: 7 servings
2 1/2 lb Frying chicken cut up 4 c Water
1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced
1/2 c Barley 2 ts Chicken bouillon
2 ts Salt 1/4 ts Pepper
1 ea Bay leaf 1 1/2 c Sliced leeks, with topps
Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat.
Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, about 15
minutes. Remove chicken from broth and cool slightly. Remove chicken from
bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove
bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Coffee, Expresso or Cappuccino
Categories: Beverages
Yield: 6 servings
1 ea Coffee 1 ea Water
Fill machine with cold water up to water level for desired number of cups.
Do not cover safety valve hole with water. Fill brew basket to rim with
coffee. For 9 cups, remove the reducer from the brew basket and fill entire
basket. For 3 or 6 cups, use the reducer as follows: long stem facing down
for 3 cups; short stem facing down for 6 cups. Clean off excess grounds
from brew basket rim and o-ring. Close and tighten down knob as far as
possible. Close steam valve. Place machine on high heat and put a carafe
under valve to catch coffee. Coffee will begin to drip out slowly after
3-10 minutes, and appear very dark. As brewing process continues, stream
will become strong and steady, and coffee will lighten. When coffee stops
and becomes noisy, close coffee valve and remove carafe.
If you are making cappuccino, close valve and let steam build up. Put cream
or milk in cup and open steam valve to froth.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cold Fruited Chicken
Categories: Low-cal, Poultry
Yield: 4 servings
1/4 c Dried apricot halves, 1/4ed 1/4 c Chopped red onion
2 tb Dry white wine 2 tb Unsweetened orange juice
1 1/2 ts Red wine vinegar 2 c Chicken breast (chop, cooked
1/2 c Orange segments(coarse chopp 1/2 c Seedless red or green grapes
1/4 c Sliced almonds, toasted 1/4 c Chopped fresh parsley
1/4 ts Pepper 1/8 ts Salt
1 ds Red pepper 4 x Leaves red leaf lettuce
Combine quartered apricot halves, chopped onion, white wine, orange juice,
and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool.
Combine apricot mixture with chicken, orange, grapes, almonds, parsley,
pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2
hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER
SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59
g cholesterol, 132 mg sodium, 616 mg potassium.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cold Potato Salad
Categories: German, Salads, Vegetables
Yield: 6 servings
6 ea Potatoes; large * 1 x ;boiling water
1/2 ts Salt 1 ea Onion; medium, minced
3 tb Vinegar 1/2 ts Mustard; prepared
1 ts Sugar 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Coq Au Vin
Categories: Poultry, Low-cal
Yield: 4 servings
2 ea Boneless chicken breast, hav 4 ts Low fat margarine
1/8 ts Garlic powder 1/8 ts Dried leaf thyme
1/8 ts Lemon pepper 1/2 ts Minced chives
1 tb Chopped fresh parsley 1 tb All purpose flour
4 oz Mushrooms, sliced 4 oz Pearl onions
1/4 c White wine
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a
large non-stick skillet over medium heat. Add garlic powder and herbs;
stir together 30 seconds. Dredge chicken in flour. Add to skillet and
cook until brown on both sides. Remove to a small casserole; set aside.
Add remaining 2t margarine to skillet. Add mushrooms and onions; saute
until golden. Add to casserole. Pour wine into skillet and scrape up
browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until
tender. Cal: 193, Fat: 5g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Corn and Walnut Dip
Categories: Dips, Vegetables
Yield: 8 servings
16 oz Cream cheese; softened, 2 pk 1/4 c Vegetable oil
1/4 c Lime juice 1 tb Red chiles; ground
1 tb Cumin; ground 1/2 ts Salt
1 x Pepper; dash of 8 3/4 oz Corn; whole kernel, drained
1 c Walnuts; chopped 1/4 c Onion; chopped, 1 small
Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips. Makes 4 cups of dip.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Corn Dog
Categories: Meats
Yield: 6 servings
1/2 c Yellow corn meal 6 ea Frankfurters
1/2 c Flour 1 tb Sugar
1 ts Dry mustard 1 ts Baking powder
1/2 ts Salt 1/2 c Milk
1 ea Egg, lightly beaten 1 tb Melted shortening
6 ea Skewers or sticks
Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing
well. Add the milk, egg and shortening, mixing until very smooth. Pour the
mixture into a tall glass. Put the frankfurters on sticks. Dip them into
the cornmeal batter to coat them evenly. Deep fry in oil heated to 375
degrees until golden brown, about two minutes. Drain on paper towels.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Corn Relish
Categories: Relishes
Yield: 2 servings
1 1/2 c Corn, frozen 1/4 c Minced red onion
1 ea Small red bell pepper, mince 3 tb Honey
3 tb Cider vinegar 1/2 ts Dry mustard
1/4 ts Dill seed (optional) 1 ea Salt and pepper
Combine all the ingredients in a mixing bowl and stir until thoroughly
mixed. Pack into one or two glass jars with lids. Make up to two days
ahead of time, or at least two hours before serving. Makes two cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Corn Roasted with Herb Butter
Categories: Vegetables
Yield: 6 servings
3/4 c Butter softened 1 1/2 tb Minced parsley
1 1/2 tb Lemon juice 2 1/2 tb Minced green onion
1/4 ts Freshly grated nutmeg 1/2 ts Salt and pepper
1 x Dash of tabasco 1 x Dash of worcestershire sauce
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1
tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque
or broil 4 inches from heat 30 min or till kernels are tender. Unwrap,
detach husks and spread with remaining butter.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Country Beef Loaf
Categories: Ground beef, Beef
Yield: 8 servings
2 tb Butter or margarine 1/2 lb Mushrooms, trimmed & sliced
1 x Onion, diced (1 cup) 1 c Thinly sliced celery
1 c Shredded pared carrots 2 tb Water
2 lb Ground beef 1/2 c Sifted all-purpose flour
2 ts Salt 1 ts Seasoned salt
1 ts Fines herbes 2 tb Soy sauce
Combine butter or margarine, mushrooms, onion, celery, carrots, and water
in a medium-size frying pan. Heat to boiling, cover and cook 10 minutes or
until vegetables are crispy tender. Combine ground beef, flour, salt,
seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a
large bowl. Mix lightly, until well-blended. Shape into a rectangular loaf,
8 X 6, in a greased jelly-roll pan. Bake in moderate over (350 degrees) for
1 hour, or until crusty-brown. Sprinkle with chopped parsley before
serving, if you wish.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Country Captain Chicken
Categories: Poultry
Yield: 6 servings
4 tb Butter 1 ea Small onion, finely chopped
1/2 ea Sweet pepper, finely chopped 2 ea Garlic cloves finely chopped
2 tb Vegetable oil 1/2 c All purpose flour
1 1/2 ts Salt 1 ts Pepper
3 lb Chicken serving size pieces 1 c Plum tomatoes
2 c Chicken stock 2 tb Curry powder
1/4 c Dried shredded coconut 1/4 c Sultana raisins
1 x Salt and pepper to taste 1 ea Slived almonds to garnish
1 ea Chopped parsley to garnish
Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper
in bowl. Roll chicken in flour mixture, cook in hot oil until nicely
browned. Drain off any excess oil. Add tomatoes, their liquid, stock and
curry powder to sauce with cooked vegetables. Bring to boil over medium
heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and
raisins; simmer for 5 minutes longer. Test chicken for doneness, check
seasoning. Arrange chicken in serving bowl. Garnish with almonds and
parsley. Serve with boiled rice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Country Cork Irish Stew
Categories: Soups/stews, Lamb, Irish
Yield: 4 servings
8 ea Samll lamb chops, thawed 1 ea Salt and pepper
1 tb Vegetable oil 1 x Parsley, bay leaves
1 x Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage 1 ea Medium onion, chopped
1 ea Large leek white thin sliced 12 ea Small white onions
1 1/2 c Celery stalks, diced 1 1/2 c Peas
1 x Chopped fresh parsley
Season chops with salt and pepper. heat oil in saucepan wide enough to
hold all chops in a single layer. Brown on both sides. Spoon off any
melted fat and add enough water to cover chops. Bring to a boil and add
parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized
rounds. Chop trimmings from potatoes into small pieces. Add potatoes,
trimmings, cabbage, onion, well-rinsed leek, white onions and celery to
chops and liquid. Simmer 20 minutes then add peas. Add a little more water
if needed during cooking. Simmer 10 minutes more or until potatoes are
tender. Correct seasoning. Garnish with parsley and serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cowboy Caviar
Categories: Dips, Vegetables
Yield: 12 servings
15 oz Black beans; rinse & drain * 4 oz Ripe olives;chop & drained *
1/4 c Onion; finely chopped, 1 sm. 1 ea Clove garlic; finely chopped
2 tb Vegetable oil 2 tb Lime juice
1/4 ts Salt 1/4 ts Red pepper; crushed
1/4 ts Cumin; ground 1/8 ts Pepper
8 oz Cream cheese; softened, 1 pk 2 ea Eggs; large hard cooked, **
1 ea Green onion w/top; sliced
* 1 can of each black beans and ripe olives. Drain and rinse the beans,
Drain the chopped ripe olives. ** Eggs should be peeled and chopped.
~--------------------------------------------------------------------- ~---
Mix all ingredients except cream cheese, eggs, and green onion. Cover and
refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon
bean mixture evenly over cream cheese. Arrange eggs on bean mixture in
ring around the edge of the plate; sprinkle with green onion.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crab and Avocado Cocktail
Categories: Fish/sea, Appetizers, Mexican
Yield: 6 servings
1 c Crab meat; cooked 2 ea Avocados; peeled & chopped
2 ea Jalapeno chiles; * 1/4 c Tomato; chopped, 1 small
1/4 c Lime juice 2 tb Olive or vegetable oil
2 tb Onion; chopped 2 tb Cilantro; fresh, snipped
1 ea Clove garlic; finely chopped 3/4 ts Salt
1 x Pepper; dash of 1 1/2 c Lettuce; finely chopped
1 x Lemon or lime wedges
* Jalapeno Chiles should be seeded and finely chopped.
~--------------------------------------------------------------------- ~---
Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of
lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the
dishes. Garnish with lime wedges.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crab-Melt Canapes
Categories: Appetizers, Fish/sea
Yield: 1 servings
1/2 ea 12-oz package salad-style im 1 x (about 1 cup)
1/4 lb Jarlsberg or swiss cheese (s 1/4 c Mayonnaise or whipped salad
1/4 ts Dry mustard 30 ea Melba toast rounds
1/2 c Sliced pitted ripe olives 1 x Rosemary or wattercress spri
Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN
DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese,
mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread
1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on
cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If
not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE
SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3
minutes or until cheese melts. Top each canape with a slice of ripe olive.
Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen
canapes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crawfish Pie
Categories: Fish/sea
Yield: 6 servings
1 ea Onion; diced 1 lb Crawfish tails; coarsely ch
1/4 c Green onion; minced 1/4 c Parsley; minced
2 ea Garlic; cloves 1 tb Salt
1/2 ea Bell pepper; diced 1/2 c Bread crumbs; seasoned
2 ea Celery stalks; diced 1/2 ts Red pepper
1/2 c Butter 1 ea Egg
1/2 ts Pepper 1/4 c Tomato sauce
1 c Milk 1 ea 10" pie plate (double crust)
Calories per serving: 290 Fat grams per serving: 35 Approx. Cook Time:
1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and
celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook
slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg
and milk then mix well.
Bake 35 to 40 minutes in 350 degree oven. If you don't care for the
delicious mud bugs you may substitute shrimp.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cream Cheese Chocolate Cake
Categories: Cheese/eggs, Chocolate, Cakes/choc.
Yield: 12 servings
2 c Cake flour; sifted 1 1/2 ts Baking soda
1 ts Salt 6 oz Cream cheese
1/2 c Vegetable shortening 2 ts Vanilla extract
6 c Confectioners' sugar; sifted 1/4 c ;hot water
4 oz Baking chocolate 1/4 c Vegetable shortening
3 ea Eggs; large 3/4 c Milk
1 tb Milk
Sift the cake flour, baking soda, and salt together and set aside. Combine
cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat,
with an electric mixer set on high, until light and fluffy. Add
confectioners' sugar alternately with hot water and chocolate (melted and
cooled to room temperature) to cream cheese mixture, beating well after
each addition. Blend until smooth. Remove 2 cups of the chocolate mixture
and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening
into remaining chocolate mixture. Add eggs, one at a time, beating well
after each addition. Add dry ingredients alternately with 1/4 cup of milk,
beating well after each addition. Spread batter in 2 greased and waxed
paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven
for 35 minutes or until cakes test done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. Blend 1 T milk into
the reserved chocolate mixture for frosting. Place one layer on serving
plate and spread with frosting. Top with second layer and frost sides and
top with remaining frosting.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Chicken Casserole Lo Cal, Lo Fat
Categories: Poultry, Casseroles
Yield: 6 servings
2 tb All purpose flour 1 tb Non-fat powdered milk
1 1/4 c Skim milk 1/4 ts Salt
1 ea Pepper to taste 1/2 ts Dried leaf marjoram
1/2 ts Dried leaf thyme 1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms 1 c Chicken broth
1 tb Chicken broth 3 c Cooked rice
2 1/2 c Cubed cooked chicken 1 tb Chopped fresh parsley
1/4 c Slivered almonds (optional)
Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat until
sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme,
set aside. In a large non-stick skillet over low heat, cook celery and
mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth,
chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley
(and almonds). Bake, covered 35 minutes; remove lid and bake about 10
minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Chicken Popovers
Categories: Low-cal, Poultry
Yield: 6 servings
2 c Water 18 oz Skinned chicken breast halve
1 x Lge carrot, scraped, sliced 1 x Sm onion, sliced
1 x Sm onion, chopped 1 1/4 c Flour, divided
1/4 ts Dried tarragon 1 3/4 c Skim milk, divided
1/2 c Plain low-fat yogurt 1/4 c Dry white wine (or chablis)
1/2 c Frzn english peas, thawed 2 tb Chopped pimento
1/4 ts Salt 2 x Eggs
Combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken
from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside.
Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking
spray; place over med-hi heat until hot. Add chopped onion, and saute until
tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually
stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth.
Cook, stirring constantly, until mixture is thickened and bubbly. Stir in
peas, pimento, and reserved chicken. Set aside, and keep warm. Combine
remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup
skim milk; beat with a wire whisk until well blended. Spoon mixture evenly
into six 6-oz custard cups that have been coated with Pam. Place 4" apart
on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden
brown. Break open each popover. Spoon 1/2 cup chicken mixture over each
popover. Serve immediately. PER SERVING: 276 calories, 25.4 g protein, 3.9
g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium,
162 mg calcium.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crispy Baked Fish & Herbs
Categories: Fish/sea, Low-cal
Yield: 4 servings
4 ea Fillets white fish, 1 lb 1 ea Egg white
1 tb Water 1/2 c Cornflake crumbs
1/8 ts Lemon pepper 2 ts Chopped fresh parsley
1 ts Low fat margarine, melted
Preheat oven 400F. Lightly spray a medium size shallow baking pan with
vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with
a little water. Dip fish in egg white, then roll in crumbs. Arrange fish
in baking pan. Sprinkle with lemon pepper and parsley, then drizzle
margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal:
135; Fat: 2 g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crispy Chicken Drumsticks
Categories: Low-cal, Poultry
Yield: 4 servings
8 x Chicken drumsticks,skinned * 1 1/2 c Dry whole wheat breadcrumbs
1/4 c Grated parmesan cheese 2 tb Minced fresh parsley
1/4 ts Garlic powder 1/8 ts Pepper
1/3 c Skim milk
* about 2 1/2 pounds Rinse chicken with cold water, and pat dry. Combine
bread crumbs and other ingredients (except milk), stirring well. Dip
drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place
drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for
1 hour or till tender. PER SERVING: 286 calories, 37.3 g protein, 8.7 g
fat, 13.4 g carbohydrate 110 g cholesterol, 2.1 mg iron, 343 mg sodium, 135
mg calcium.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crispy Mustard Chicken
Categories: Low-cal, Poultry
Yield: 4 servings
2 tb Mayonnaise (diet) 2 tb Prepared mustard
1/4 c Wheat germ 1/3 c Fine, dry bread crumbs
1/2 ts Ground thyme 1/4 ts Salt
4 x Chicken breast halves *
* 4 oz each, skinned and boned Combine mayonnaise and mustard in a small
bowl; stir well. Combine wheat germ and other ingredients except chicken in
in a shallow bowl. Brush each chicken breast with mustard mixture, then
dredge in breadcrumb mixture. Place chicken in a 10x6x2" baking dish that
has been coated with Pam. Cover and bake at 350 deg F for 40 minutes.
Uncover and bake an additional 20 minutes or until chicken is tender. PER
SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g
cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cucumber and Potato Soup
Categories: German, Soups/stews
Yield: 4 servings
1 ea Cucumber; medium 4 ea Potatoes;med, peel and dice
1 ts Salt 2 c Water; cold
1/4 ts Pepper; white 1 c Cream; heavy
1/2 c Milk 1 ea Green onion; grated
1 ts Dillweed; dried or 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: Cucumber in Sour Cream Salad
Categories: Salads
Yield: 1 servings
1 ea Med cucumber thin sl 3 cups 1 ts Salt
1/2 c Sour cream 1 tb White vinegar
2 ea Drops of tabasco 2 tb Chopped chives
1 ts Dill seed or fresh chop dill 1 ea Dash of pepper
Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly.
Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill
seed and pepper. Pour over cucumber. Chill well before using. Garnish
with fresh dill.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cucumber Relish Salad
Categories: German, Salads, Vegetables, Relishes
Yield: 4 servings
2 ea Cucumbers; medium 1 1/2 tb Sugar
1 1/2 tb Cider vinegar 1/2 ts Salt
1/8 ts Pepper 1/2 c Sour cream
1 tb Parsley; fresh, minced
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: Cumcumber Dill Dip
Categories: Dips
Yield: 2 servings
8 oz Cream cheese, softened 1 c Mayonnaise
2 ea Cucumbers, seeded, chopped 2 tb Sliced green onion
1 tb Lemon juice 2 ts Snipped fresh dill
1/2 ts Hot pepper sauce
Beat cream cheese until smooth. Stir in remaining ingredients until well
mixed. Cover; chill. Makes 2 1/2 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Chicken
Categories: Poultry, Low-cal
Yield: 6 servings
3 ea Chicken breasts, halved 3 tb All purpose flour
1 1/2 c Sliced onion 1 tb Water
1 ea Apple, peeled, chopped 1/4 ts Curry powder
1/8 ts Ground ginger 1/8 ts Ground tumeric
1/2 ts Salt 1/8 ts Pepper
1 c Chicken broth 1/3 c Raisins
Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a
large non stick skillet with vegetable spray; heat over medium high.
Add chicken and cook just until brown; turn and brown other side. Put
chicken in a medium size shallow casserole. In skillet over low heat, cook
onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken;
sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until
tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Chicken and Bow Tie Pasta Salad
Categories: Salads, Pasta, Poultry
Yield: 4 servings
3 lb Chicken 1 x ----poaching ingredients----
6 ea *peppercorns 1 ea *bay leaf
1 ea *parsley stalk 1 ea *sprig of fresh thyme
1 ea *onion 1 ea *carrot
1 ea *celery stalk 1/2 x Green pepper, finely shred
1/2 x Red pepper, finely shred 1/2 x Yellow pepper, finely shred
8 oz Bow tie pasta, cooked 1 ea Salt
1 ea Pepper 1 x ------curry flavouring------
1/2 x *small onion finely diced 2 ts *vegetable oil
1 tb *curry powder 1/2 c *white wine
2 tb *water 1 x ------curry mayonnaise------
1 1/2 c Mayonnaise 2 tb Warm water
3 tb Curry flavoring (above) 1 ea Pepper
1 ea Salt
Poach chicken by placing in a large pot with enough cold water to barely
cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion,
carrot and celery cut into quarters. Bring to a bare boil with lid on;
reduce heat to low and simmer for 50 minutes. Cool in poaching liquid,
then drain, skin and shred. To make curry flavouring, soften diced onion in
hot oil, then add curry powder and cook over medium-high heat for a further
3 minutes. Add wine and water. Boil rapidly until reduced to about 3
tablespoons. Strain and let cool. Prepare curry mayonnaise by combining
all ingredients until smooth. Place peppers in a large bowl (reserving a
little for garnish), with chicken, pasta, salt, pepper and curry
mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too
thick, add warm water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved peppers on
top. Assemble just before serving, as the mayonnaise quickly loses its
fresh look.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Chicken Dinner
Categories: Low-cal, Poultry
Yield: 6 servings
2 1/2 c Water 1 c Brown rice, uncooked
1 1/2 ts Chicken bouillon powder 6 x Chicken breast halves *
2 1/2 c Water 1/2 ts Curry powder
1/4 ts Salt 2 c Unsweetened orange juice
2 tb Cornstarch 2 tb Dry sherry
1 ts Groung ginger 1 ts Grated orange rind
2 c Diagonally sliced celery 1 x Lg sweet red pepper **
1 x Lg green pepper **
* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups
water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover,
reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine
chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven;
bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken
is tender; drain. Bone chicken, and cut into bite-size pieces; set meat
aside. Combine orange juice, cornstarch, sherry, and ginger in a small
bowl, stirring until cornstarch is dissolved; set aside. Coat a large
nonstick skillet with Pam; place over med-hi heat until hot. Add celery and
peppers, and saute until crisp-tender. Stir in reserved chicken and orange
juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until
thickened. To serve, spoon chicken mixture over hot, cooked rice. PER
SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78
g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Daiquiri Souffle
Categories: Desserts
Yield: 4 servings
1/2 c Cold water 1 tb Unflavoured gelatin
4 ea Large eggs, separated 3/4 c Sugar
1 ea Rind of lemon and lime 2 tb Lime juice
2 tb Lemon juice 4 tb Light rum
1 c Whipped cream
Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes.
Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon
rind; mix to blend. Cook gelatin mixture over low heat until dissolved.
Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes.
Don't let mixture boil or it may curdle. Remove from heat; stir in rum,
lemon and lime juices. Cool until just beginning to gel. This can be
hastened by setting bowl on bed of ice.
Stir occasionally to prevent jelly forming. Whisk cream in bowl until
soft peaks form. Fold whipped cream and beaten egg whites into gelatin
mixture. Pour into prepared dish. Chill. Decorate with whipped cream,
violets, and lime slices.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Danablu Soup
Categories: Soups/stews
Yield: 4 servings
1 1/2 tb Butter 2 1/2 tb Flour
4 c Boiling water 4 ea Chicken bouillon cubes
1 1/2 c Danish blue cheese, crumbled 2 c Half and half
1/2 c Whipping cream, whipped 1 tb Parsley, finely chopped
In a large 3-quart saucepan, melt butter and blend in flour. Remove from
heat and stir in boiling water, a little at a time. Bring to a rolling
boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue
Cheese, stirring as cheese is added to dissolve. Return to boiling and
boil 10 minutes. (This is necessary to develop flavour). Reduce heat and
add the half and half, stirring constantly. Heat just to boiling and serve
hot, adding a spoonful of the topping to each serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Deviled Eggs
Categories: Cheese/eggs
Yield: 4 servings
3 ea Large hard cooked eggs 2 tb Mayo or salad dressing
1/2 ts Prepared mustard 1 ea Dash of pepper
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork.
Mix in remaining ingredients. Filltes with yolk mixture, heaping it up
lightly.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Deviled Eggs and Noodles
Categories: Pasta
Yield: 4 servings
1 ea Recipe #19 (deviled eggs) 2 tb Chopped onion
1 tb Margarine or butter 2 1/2 c Noodles, cooked
1 c ( 8 ozs) dairy sour cream 1/3 c Grated parmesan cheese
1/3 c Milk 1/3 c Sliced ripe olives
2 ts Poppy seeds 1/2 ts Salt
Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and
margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2
to 2 minutes. Stir in remaining ingredients. Cover and microwave until
hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until
eggs are hot, 1 to 2 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dill Cream Dressing
Categories: Sauces, Dressings
Yield: 1 servings
1 c Basic mayonnaise recipe 1/2 c Sour cream or plain yogurt
2 ts Dijon mustard 1 tb Dill; finely chopped, fresh
1 x Salt & pepper to taste
I concocted this recipe while trying to duplicate a potato salad served at
a local restaurant. (See recipe for New Potato Salad). Beat together all
ingredients and season well with salt and pepper. More mustard and some
lemon juice can be added to suit individual taste. Milk or cream can be
added for a thinner dressing. Chill an hour or more before serving. YIELD:
About 1 1/2 cups Source: Sallie Austin
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---------- Recipe via Meal-Master (tm) v8.01
Title: Double Chocolate Brownies
Categories: Desserts, Chocolate
Yield: 24 servings
5 oz Semi sweet chocolate, melted 1/2 c Butter, melted
2 ea Eggs 1 c Sugar
1 ts Pure vanilla extract 1/2 c All purpose flour
1/2 ts Baking powder 1 x Salt
2 oz White cho. cut 1/2 in pieces 1/2 c Chopped pecans
1 x ----------toppings---------- 1 oz White chocolate, melted
1 oz Semi sweet chocolate melted
Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan.
Line pan with with parchment paper or waxed paper. Combine melted chocolate
with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat
in chocolate mixture. Stir flour with baking powder and salt. Stir flour
mixture into chocolate mixture. Stir in white chocolate and pecans. Pour
batter into prepared pan and bake 30 minutes. (Brownies may appear to be
underbaked but will set when chilled). Cool. Do not worry if sides are
slightly higher than middle. Just press sides down as brownies cool.
Drizzle melted white and dark chocolate in a zigzag pattern on top uncut
brownies. Allow to rest at room temperature 1/2 hour. Cut into squares.
Chill.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dried Beef and Noodle Casserole
Categories: Beef, Casseroles, Pasta
Yield: 5 servings
4 oz Dried beef, snipped 1 c Water
1 ea Small onion, chopped 2 c Uncooked noodles
1 c Cream of mushroom soup * 1/2 c Milk
1 c Water 1 ts Dried parsley flakes
4 oz (1 c) shredded cheddarcheese
* Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream
of mushroom soup.
~---------------------------------------------------------------------
~---- Cover and microwave dried beef and 1 cup water in 2-qt casserole on
high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles,
soup, milk, water and parsley flakes. Cover and microwave 10 minutes;
stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir
in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5
minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Duck with Black Bean Sauce and Tamarind Jus
Categories: Poultry, Beans, Sauces, Oriental
Yield: 4 servings
1 x ----stuffing ingredients---- 2 ea Duck
1 c Chopped celery 2/3 c Chopped cooking onion
1 c Chopped carrots 1 c Peeled and diced orange
1 ea Salt and pepper to taste 1 x Black bean sauce ingredients
1 ea ------------------------ 2 c Black beans
1/2 ea Apple, skinned 2 ea Shallots, diced
1 tb Port 1 ts Cumin
1 ts Crushed chilies 1/2 ts Fresh lemon juice
1 tb Fresh chopped coriander 1 ts Worcestershire sauce
1 ts Fresh chopped tarragon 2 c Duck stock
1 ts Butter 1 x --tamarind jus ingredients--
1 ea ------------------------ 1/2 lb Tamarind
1 c Duck stock 1 ts Butter
Mix the stuffing ingredients in the cavity of the two ducks. Trim the
excess fat and bind the legs at the tail end. Season with salt and pepper
and roast in 325 degree F oven for 2 hours Pour off any grease. When ducks
are golden brown, remove from the oven and cool to room temperature. Halve
the ducks along the backbone and debone. Discard the stuffing and put the
bones in 4 cups of water with an onion, some carrot and salt and pepper.
Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the
beans in water until soft, then coursely chop. Skin and puree the apple.
Sweat the shallots in the port until they are translucent. Combine the rest
of the ingredients with the beans and pureed apple and simmer for about 15
minutes until the flavours blend. Swirl in the butter. Set aside and keep
warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out,
then strain and puree pulp. Combine puree and duck stock and heat through.
Swirl in the butter. Place the ducks skin side down in roasting pan in a
500 degree F oven for about 10 minutes (until skin is crispy) Pour some of
the black bean sauce on four plates and top with the ducks skin side up.
Drizzle some of the tamarind jus over the ducks and serve with oriental
vegetables.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dutch Apple Cake
Categories: Cakes, Low-cal
Yield: 6 servings
1 c Flour 1/4 c Skim milk
5 tb Sugar 1/2 ts Vanilla extract
1 ts Baking powder 4 c Sliced peeled apples
2 tb Low fat margarine 1 ts Cinnamon; ground
2 Egg whites, slightly beaten
Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing
bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or
2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat
until smooth. Batter will be stiff. Spoon into prepared pan and spread
batter to fit pan. Arrange apple slices, overlapping, in 2 concentric
circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon;
sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10
min before serving. Cal: 183; Fat: 2 g. Source: CRS file
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---------- Recipe via Meal-Master (tm) v8.01
Title: East Indian Chicken
Categories: Poultry
Yield: 4 servings
1/2 c Chopped onion 1/2 c Chopped green pepper
1/4 ts Garlic powder 1 ts Vegetable oil
2 c Skin, cooked diced chicken 1/2 ts Salt
1/2 ts Pepper 1 1/2 ts Curry powder
28 oz Whole tomatoes, can 1 tb Worcestershire sauce
2 tb Chopped parsley 1/4 c Raisins
2 c Cooked rice
Cook onion, pepper, garlic powder in oil until onion tender, about 3 min.
Add remaining ingredients, except rice, cook over low heat for 30 min.
Serve over rice. Cal: 340 Fat: 1 2/5g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Shortbread
Categories: Cookies
Yield: 48 servings
1 c Sugar 1 lb Butter
3 1/2 c Flour, all purpose 1 c Rice flour
2 tb Sugar
Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec.
(or use fruit sugar). Add to softened butter and cream mixture until very
fluffy. Combine flour and rice flour. Beat into batter in small portions.
Turn batter out onto a lightly floured surface. Knead until smooth, adding
up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly
roll pan. Score into bars with a sharp knife. Prick surface with fork.
Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F
and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool
and store in air tight container. (Good recipe from Toronto Star, very
fast.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Eggplant Mozzarella
Categories: Vegetables, Low-cal
Yield: 9 servings
1/2 c Chopped green onion 1/2 c Sliced mushrooms
1/4 c Water 2 c Spaghetti sauce
1/2 ts Salt 1 ea Small eggplant. peeled, slic
1 ea Egg white, slightly beaten 1 tb Water
1/2 c All purpose flour 1 ts Olive oil
1 c Low fat cottage cheese 1 c Shredded mozzarella cheese*
*Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat,
cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti
sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt
over sliced eggplant; set aside to drain about 10 min. In a shallow bowl,
beat egg white and water together. Dip eggplant in egg mixture, then into
flour. In a large non stick skillet, heat a few drops of oil over medium
heat. Add eggplant slices and cook until browned, turning once; drain on
paper towel. Continue until all slices are cooked. In a 13" x 9" casserole,
spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage
cheese and more sauce. Repeat until all ingredients are used, ending with
sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5
min. Cal: 152, Fat: 6g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Eggs in Green Sauce
Categories: German, Cheese/eggs, Sauces
Yield: 4 servings
2 tb Mayonnaise 1 c Sour cream; *
1 ea Lemon; med, juiced 9 ea Eggs; large, hard cooked
1/2 ts Salt 1/4 ts Pepper
1/2 ts Sugar 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Egyptian Chocolate Cake
Categories: Chocolate, Cakes/choc.
Yield: 12 servings
1 3/4 c Flour; unbleached, sifted 2 ts Baking powder
1 ts Cinnamon; ground 1/8 ts Cloves; ground
4 oz Semisweet chocolate 1/2 c ; brewed strong coffee
1/2 c Butter or regular margarine 1 c Sugar
2 ea Eggs; large 1 ts Vanilla extract
1/2 c Milk 1 x ---cinnamon whipped cream---
2 c Heavy whipping cream 1/4 c Sugar
2 ts Vanilla extract 1/2 ts Cinnamon; ground
Sift the flour, baking powder, cinnamon and cloves together; set aside.
Combine chocolate and coffee in small saucepan. Cook over low heat until
the chocolate is melted, stirring constantly. Remove from heat and cool to
room temperature. Cream the butter and sugar together in a mixing bowl,
until they are light and fluffy. Use an electric mixer set on medium
speed. Add eggs, one at a time, beating well after each addition. Beat in
vanilla and chocolate mixture. Add dry ingredients alternately with milk
to the creamed mixture, beating well after each addition. Pour batter into
2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350
degree F. oven for 30 minutes or until cake tests done. Cool in pans on
racks for 10 minutes. Remove from pans; cool completely on racks. To
assemble the cake, place one cake layer on serving plate. Spread with
Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top
with remaining Cinnamon Whipped Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine
cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at
high speed until soft peaks form and mixture is thick enough to spread. DO
NOT overbeat or you will have butter instead of whipped cream. NOTE: The
original recipe came from a GI who found it in Egypt when he was stationed
there. Hence the name. The whipped cream frosting was added later but
really adds to the recipe.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Empanaditas
Categories: Appetizers, Mexican, Ground beef, Beef
Yield: 12 servings
1/2 lb Ground beef 1/4 c Onion; finely chopped, 1 md
2 tb Raisins; finely chopped 2 tb Chopped green olives
1/4 ts Salt 1/8 ts Pepper
1/4 c Cottage cheese;sm curd,cream 1 ea Egg;large hard cooked, *
1 ea Egg; large, separated 1 ts Water
1 x 10-inch pastryrecipe,2 crust 2 ts Milk
* Hard boiled egg should be peeled and chopped.
~--------------------------------------------------------------------- ~---
Cook and stir ground beef in 10-inch skillet, breaking up into small
pieces, until brown; drain reserving 1 T of fat and the beef in the
skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook
over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg.
Heat oven to 400 degrees F. Mix egg white and water until slightly foamy;
reserve. Prepare pastry dough; gather into a ball. Divide into halves.
Shape into 2 flattened rounds on lightly floured cloth covered surface.
Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11
or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture
at the center of each circle; brush edge of pastry with egg white mixture.
Fold pastry circle up over filling; press edge with fork to seal. place
empanaditas on ungreased cookie sheet. Repeat with remaining pastry
circles. Gather any remianing pastry; shape into another round. Repeat
rolling cutting and filling. Beat egg yolk and milk until well blended;
brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes.
Serve warm.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Endive with Tomato Rosettes
Categories: Appetizers
Yield: 1 servings
6 ea Medium-sized heads belgiam e 1 ea 8-oz. package cream cheese (
3 tb Milk 2 oz Dried tomatoes, in oil (chop
1 x Basil leaves or watercress s 1 x Flower for garnish
Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN
DAY: Separate leaves from heads of Belgiam endive (you should be able to
get 6 pretty leaves from each endive). Reserve small leaves and centers for
salad another day. Rinse leaves under running cold water; pat dry with
paper towels. In small bowl, with mixer at medium speed, beat cream cheese
until smooth. Gradually beat in milk until blended. With spoon, stir in
chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with
large rosette tube. Place a basil leaf or small watercress sprig on each
endive leaf. Pipe some filling onto basil on wide end of each endive leaf.
Arrange endive leaves on platter; garnish platter with flower. Cover and
refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES
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---------- Recipe via Meal-Master (tm) v8.01
Title: False Hare (German Meatloaf)
Categories: German, Pork/ham, Ground beef, Meatloaf
Yield: 4 servings
1/2 lb Ground beef; lean 1/2 lb Ground pork; lean
1 ea Onion; medium, chopped 3 tb Bread crumbs
3 tb Water; cold 2 ea Eggs; large
1/2 ts Salt 1 ts Paprika
1 ts Mustard; prepared 2 tb Parsley; chopped
3 ea Hard cooked eggs; peeled 4 ea Bacon; strips
4 tb Vegetable oil 1 c Beef broth
1 x -----------sauce------------ 1/4 c Water; hot
1 ts Cornstarch 1/4 c Water
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Farmers Breakfast
Categories: German, Breakfast
Yield: 4 servings
4 ea Potatoes; medium 4 ea Bacon; strips, cubed
3 ea Eggs; large 3 tb Milk
1/2 ts Salt 1 c Ham; cooked, small cubes
2 ea Tomatoes; medium, peeled 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Faye's Zucchini Relish
Categories: Relishes, Preserve
Yield: 1 servings
6 c Grated zucchini 3 c Grated yellow onions
1 ea Sweet red pepper, grate,seed 3 tb Coarse salt
1 1/4 c White vinegar 3 c Sugar
1/2 ts Dry mustard 1/2 ts Ground mustard
1/2 ts Ground tumeric 1 ts Celery seed
1/2 ts Fresh ground pepper
Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well,
cover and let stand for 12 hours. Rinse well by running cold water over
vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and
spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and
cook for about 15 minutes, or until mixture begins to thicken. Immediately
add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into
hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fennel and Watercress Soup
Categories: Soups/stews, Appetizers
Yield: 4 servings
1 tb Butter 1/2 x Large fennel bulb chopped
1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4)
4 c Strong chicken stock 1 x Parsley, bay leaves
1 x Peppercorn, thyme 1 x Salt and pepper
1/2 c Whipping cream 1 ts Chopped parsley
1 x Large bunch watercress
Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat
until soft but not brown, about 5 minutes. Add potatoes, stock and
parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
pouch. Simmer 30 minutes then remove. Pass soup through food mill or
puree until smooth in a food processor or blender. Pour puree into a clean
saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes four 1
1/2 cup servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fettuccine with Cream, Basil and Romano
Categories: Pasta, Ethnic
Yield: 4 servings
4 ea Bacon slices; chopped thick 4 ea Green onions; chopped
1/2 c Whipping cream 1/2 c Parmesan; freshly grated
1 x Or: 1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh 1/2 lb Fettuccine
1 x Salt and freshly ground pepp 1 x Parmesan; freshly grated
1 x Romano; freshly grated
Cook bacon in heavy medium skillet over medium heat until beginning to
brown. Add green onions and stir until softened, about 1 minute. Add cream
and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup
Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large
pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain well. Return to hot pot. Add sauce and stir
to coat. Season with salt and pepper. Serve immediately, passing additional
cheese separately. *** My notes: When I made this, I used 1 cup whipping
cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and
substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly
in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner
pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo-
Cooking echo
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fiesta Hot Chocolate
Categories: Beverages, Chocolate
Yield: 4 servings
1/2 c Cocoa 1 tb Flour; unbleached
1/4 c Dark brown sugar; packed 4 c Milk
3 ea Cloves; whole 1 ea Cinnamon stick;broken in 1/2
2 tb Powdered sugar 1 1/2 ts Vanilla
1 x Whipped cream 4 ea Cinnamon sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT
boil). Remove from heat; remove cloves and cinnamon. Stir in powdered
sugar and vanilla. Beat with molinillo, wire whisk or hand beater until
foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon
sticks.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fillet of Fish a L'orange
Categories: Fish/sea
Yield: 2 servings
6 ea Small chopped green onions 1/2 lb Fresh mushrooms, sliced
1 lb Flounder 1/4 ts Salt & pepper
1/2 ts Dried whole italian season 2 tb Olive oil
1/4 ts Soy sauce 1/2 c White wine
1/4 c Orange juice 3 tb Curacau liqueur
1 ea Paprika 2 tb Minced parsley
Layer half of each of green onions and mushrooms in a greased 9-inch baking
dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add
remaining onions and mushrooms. Combine olive oil and next 4 ingredients,
pour over vegetables and fish. Cover and bake at 350 for 40 minutes or
until fish is opaque. Sprinkle with paprika and parsley.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fish and Potato Platter
Categories: Fish/sea
Yield: 4 servings
8 oz Plain non-fat yogurt 1/4 c Chopped fresh dill
2 tb Rice vinegar 2 tb Chopped chives
1/2 ts Salt 1/2 ts Pepper
3/4 lb Small red potatoes, sliced 1 lb Salmon filets, cut in pieces
1 c Broccoli florets 2 tb Lemon juice
Combine first 6 ingredients in a small bowl; cover and chill.
overlap potato slices around edge of a round 12 inch platter. Cover and
microwave at high for 3 minutes. Uncover and place fish in a ring inside
potatoes with pieces end to end. Mound broccoli in center of platter.
Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8
minutes or until fish is cooked through and potatoes are tender, giving
dish a half-turn at 4 minute intervals. Serve with a dill sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fish En Escabeche
Categories: Fish/sea, Appetizers, Vegetables, Mexican
Yield: 12 servings
1 lb Firm white fish fillets; * 1/3 c Lemon juice
1/3 c Lime juice 1/4 c Olive or vegetable oil
1 tb Cilantro; fresh, snipped, ** 1 ts Oregano; fresh, snipped, ***
3/4 ts Salt 1/4 ts Pepper
12 ea Stuffed green olives; **** 2 ea Jalapenos chiles; *****
1/4 c Onion; finely chopped, 1 sm 1 ea Clove garlic; finely chopped
1 c Tomato; seeded & chopped 1 ea Avocado, peeled & chopped
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
** If fresh Cilantro is not available, use 1 t dried cilantro leaves.
*** If fresh oregano is not availabel, use 1/4 t dried oregano leaves.
**** Olives should have pimiento stuffing. ***** Jalapeno Chiles should
be seeded and chopped.
~--------------------------------------------------------------------- ~---
Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish
in water. Heat to boiling; reduce heat. Simmer, uncovered, just until
fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart);
drain carefully. Mix remaining ingredients except tomato and avocado in a
glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day,
carefully stirring occasionally. Just before serving, gently stir in tomato
and avocado; drain. Serve fish mixture on saltine crackers or tortilla
chips, if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fish Fillets
Categories: Fish/sea
Yield: 1 servings
1/2 lb Fish fillets (any kind) 1/4 x Stick of butter
2 tb Lemon juice 1 x Curry
1 x Cayanne pepper 1 x Minced garlic
1 x Mrs. dash 1/2 ts Chicken bullion
2 tb Water
Put fillets in microwave safe baking dish. Sprinkle with lemon juice,
assorted spices, and bullion. Place butter on top of fillets, so it will
melt over them. Add a little water, cover with plastic wrap and punch with
holes. Microwave on high for 3-5 minutes or until fish will flake witha
fork.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Florida Red Snapper
Categories: Fish/sea
Yield: 6 servings
2 lb Red snapper fillets 1/4 c Grated onion
2 tb Orange juice 2 tb Lemon juice
2 ts Grated orange rind 1/2 ts Salt
1/8 ts Nutmeg
Thaw fillets if frozen. Cut fish into 6 portions. Place in a single
layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
Combine onion, orange and lemon juice, ornage rind, and salt. Pour over
fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish
with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30
minutes or until fish flakes easily when tested with fork.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Foil Envelope Fish
Categories: Fish/sea
Yield: 1 servings
1/2 x Green pepper, sliced 1/2 x Tomato, sliced
1 x Green onion, sliced 1/2 tb Basil
1 ea Salt 1 ea White pepper
1 x Filet firm white fish 3 x Slices lemon
Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and
green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil,
salt and pepper. Place fish on vegetables. Sprinkle with remaining basil,
salt and pepper. Top with lemon slices. Fold upper half of foil over fish
and vegetables. Double fold edges of foil to make a tight 1/2 inch seal.
Place foil envelope on baking sheet and bake at 450F for 15 minutes or
until envelope puffs. To serve, Cut an "X" in top of envelope and fold
foil back.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fourth Street Rose Rhubarb Pie
Categories: Pies, Desserts
Yield: 8 servings
2 ea Eggs 1/2 c Sugar
1/4 c Flour 2 c Frozen strawberries
1 ea Pie shell 2 c Frozen rhubarb
1 x -----stuuessel topping------ 1/2 c Sugar
1/4 c Shortening 1/4 c Butter
1 ea Pinch of salt 3 tb Liquid honey
3/4 c Flour
Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour
until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie
shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply
topping and bake for 40 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Frankfurt Crown Cake
Categories: German, Cakes
Yield: 10 servings
1 x ------------cake------------ 1 c Butter; no margarine
1 1/2 c Sugar 6 ea Eggs; large *
1 1/2 ts Grated lemon rind 8 tb Rum
4 ts Baking powder 3 1/2 c Flour; unbleached, sifted
1 x ----butter-cream filling---- 1 c Sugar
3/4 c ;water 6 ea Egg yolks; large
1 tb Rum 1 c Butter;no margarine,unsalted
1 x ------praline topping------- 2 tb Butter
1 c Sugar 1/2 c ;water
1 c Almonds; blanched, sliced 1 x -------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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: French Onion Dip
Categories: Dips, French
Yield: 4 servings
1/2 c Mayonnaise 2 c Sour cream
1 pk Knorr french onion soup mix
Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2
cups
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---------- Recipe via Meal-Master (tm) v8.01
Title: French Onion Soup
Categories: Soups/stews, Beef, French
Yield: 6 servings
1/4 c Butter 6 x Medium cooking onion sliced
1 ts Sugar 1 tb All purpose flour
1 c Dry white wine 4 c Beef broth
1/4 ts Pepper 6 x 1/2 in day old french bread
2 c Grated swiss cheese 1/2 c Grated parasean cheese
1 x Paprika
In large Dutch oven over medium heat, melt butter. Add onions and sugar.
Cover and cook, stirring occaisionally, 30 minutes or until onions are
tender but not colored. Uncover pan, increase heat slightly and continue
to cook, stirring regularly until onions are rich caramel colour (10 to 15
minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended.
Gradually add wine; cook, stirring constantly, until mixture boils and
thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to
low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof
bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean
cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese
melts and bubbles.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fresh Fruit Frappe
Categories: Beverages
Yield: 6 servings
1 c Watermelon; cut up 1 c Cantaloupe or honeydew; *
1 c Pineapple; cut up 1 c Mango; cut up
1 c Strawberries; halved 1/4 c Sugar
1 c Orange juice 1 x Crushed ice
* Melon should be cut up.
~--------------------------------------------------------------------- ~---
Mix all ingredients except ice. Fill blender container 1/2 full of
mixture. Add crushed ice to fill to the top. Cover and blend on high
speed until of a uniform consistency. Repeat with remaining mixture. Serve
immediately; garnish with fruit, if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fresh Tomato Sauce
Categories: Sauces
Yield: 1 servings
10 c Tomatoes 1 tb Sugar
1 ts White pepper 1 ts Salt
2 c Fresh basil
Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat
and cook for 20 minutes. Pour into sterilized containers and freeze.
Makes: 6 pint jars.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fresh Tomato Soup
Categories: German, Soups/stews
Yield: 4 servings
6 ea Tomatoes; medium size or 2 lb Italian plum tomatoes
1 ea Onion; chopped 1 ea Celery; stalk, chopped
2 c Chicken broth 1 tb Tomato paste
1/2 ts Basil; dried 1/4 ts Pepper; freshly ground
1/2 ts Salt 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fried Beef with Watercress Salad(Bo Luc Lac)
Categories: Ethnic, Beef
Yield: 4 servings
1 lb Beef fillet(500g) 5 ea Cloves garlic crushed
1/2 ts Black pepper 1 1/2 ts Granulated sugar
3 tb Oil 1 ea Large onion
2 tb Vinegar 2 tb Salad oil
1 ea Watercress (as required)
Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp
sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion
lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt,
1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well
and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of
sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry
for 2 minutes, until just cooked. Top watercress with meat, then onion
mixture.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fried Spinach (Rau Muong Xao)
Categories: Vietnamese
Yield: 4 servings
6 oz Rump steak 1 ea Medium onion
1 ts Black pepper 1 1/2 tb Fish sauce (nuoc mam)
1 tb Cornstarch 1 ea Fresh spinach
1 ea Large tomato 1 ea Clove of garlic
3 tb Oil
Trim any fat from steak. Sliced thinly. Chop onion finely and combine
with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch.
Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin
wedges and crush garlic. Heat 1 1/2 tablespoons of oil in a frying pan. Add
remaining garlic and stir fry until fragrant. Add spinach and stir fry for
3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then
remove to a heated serving platter. Heat remaining oil in frying pan. Add
meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to
pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper
and serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fruit Salad with Nuts
Categories: German, Salads, Vegetables
Yield: 4 servings
1 ea Honeydew melon; small 2 ea Oranges
1 c Blue grapes 1 x Lettuce leaves
12 ea Walnut halves 1 x ----------dressing----------
8 oz Yogurt; (1 container) 1 tb Lemon juice
1 tb Orange juice 1 tb Tomato catsup
2 tb Evaporated milk 1 x Salt; dash
1 x White pepper; dash
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Garden Pasta
Categories: Low-cal, Pasta
Yield: 6 servings
5 ea Tomatoes, chopped 2 ea Celery, chopped
2 ea Carrots, chopped 1 ea Onion, medium, chopped
8 ea Green onion, chopped 1 pk Equal
1 ts Basil 1/4 ts Garlic powder
1/2 ts Salt 1/2 ts Pepper
1/2 ts Oregano 1 tb Vegetable or salad oil
1 lb Spaghetti
Put the vegetables in a pot and cover tightly. Cook over medium heat,
stirring occasionally, for 10 min. Add seasonings. Cover pot, cook
medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until
carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150;
Fat: 1/2g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Garlic Sauce
Categories: Sauces, Appetizers, Garlic
Yield: 1 servings
1 ea Large head of garlic 10 ea Slices white bread
1 c Olive oil 1/2 c White vinegar
1 tb Lemon juice 3 tb Water
Peel and crush the garlic, the entire head. Remove the crusts from the
white bread, and place the crustless bread in a mixing bowl. Add the
garlic along with the olive oil and vinegar. Let this soften for 1 hour.
Beat with an electric mixer until all is smooth. Don't do this with a food
processor as it will be too smooth. Add lemon juice, slowly add water
while the mixer is running so you will have a thick and fluffy sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: German Beefsteaks
Categories: German, Ground beef, Beef
Yield: 4 servings
1 ea Hard roll; large, dry 1/2 c Water
4 tb Vegetable oil 1 ea Onion; medium, chopped
1 lb Ground beef; lean 1/2 ts Salt
1/4 ts Pepper 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: Gilled Salmon
Categories: Fish/sea
Yield: 6 servings
6 x Medium salmon steaks 1/3 c Olive oil
4 x Cloves garlic, crushed 1/2 c Chopped parsley
1/4 ts Dried dill weed 1 ts Salt
1 c Fine dry bread crumbs 1/4 c Butter or marg., softened
Place salmon on well-greased broiler pan. Combine and blend oil, garlic,
parsley, dill weed and salt in blender. Stir in bread crumbs and set
aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes
or until fish flakes easily when tested with fork. Spread about 2
tablespoons garlic mixture on each salmon steak. Return to broiler and
broil 1 or 2 minutes or until lightly browned.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Ginger Lime Dip
Categories: Dips, Sauces
Yield: 1 servings
1/2 c Mayonnaise 1/2 c Sour cream
2 ts Grated lime peel 1 tb Lime juice
1 tb Honey 1/2 ts Ground ginger
Stir all ingredients until well mixed. Cover; chill. Serve with fruit.
Makes 1 cup.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gingered Carrots
Categories: Vegetables
Yield: 6 servings
6 ea Medium carrots, 1" pieces 1 tb Sugar
1 ts Cornstarch 1/8 ts Ground nutmeg
1/4 ts Ground ginger 1/4 c Orange juice
1 ts Low fat margarine
Steam carrots just until tender; drain. While carrots are cooking, combine
sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice.
Cook over medium heat, stirring constantly, until sauce thickens. Cook 1
min, then remove from heat and stir in margarine. Place carrots in a
serving dish, pour sauce over them, tossing to coat evenly. Cover and let
stand 4 to 5 min before serving. Cal: 52 Fat 1g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Glazed Pork Loin Roast
Categories: Pork/ham
Yield: 8 servings
1 ea Fresh pork loin roast * 1 ea Clove garlic, cut into 1/4's
1 ts Salt 1 tb Orange marmalade
1 ts Prepared mustard 1/2 ts Dried thyme leaves
* Pork roast should be 2 to 2 1/2 lbs boneless roast.
~---------------------------------------------------------------------
~---- Make 4 slits in fat on pork roast with tip of sharp knife, insert a
piece garlic in each slit. Sprinkle roast with salt. Mix marmalade,
mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking
bag. Close bag loosely with string (leave hole the size of finger in
closure). Place roast on microwve roast- ing rack in oblong baking dish 12
x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast
over and turn dish one-half turn. Microwave until roast is done (170
degrees F on meat thermometer inserted in several different places in
roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve
with Meat Juices.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gloria Moss Old Fashioned Pumpkin Pie
Categories: Desserts, Pies
Yield: 6 servings
1 x Pastry for 9 in pie crust 1 x Beaten egg
1 c Dark brown sugar 1 x Pinch of salt
1 tb All purpose flour 2 ts Cinnamon
1 ts Ground ginger 1/2 ts Ground cloves
1/2 ts Ground allspice 1/2 ts Grated nutmeg
3 ea Eggs, beaten 1 c 14 oz mashed cooked pumpkin
1 1/2 c Milk 3 ts Brandy or rum
1 x Whipped cream, garnish
Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of
pastry with beaten egg. Refridgerate. To prepare filling, combine sugar,
salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten
eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill
well. Add brandy or rum to filling; pour into pie shell. Bake at 450
degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for
1/2 hour
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grand Marnier Marmalade
Categories: Fruits
Yield: 1 servings
2 c Thinly sliced kumquats 2 c Navel oranges, seed, chop
7 c Water 1 ts Grated fresh lemon rind
3/4 c Grand marnier 1 ea Sugar equal to cooked fruit
Place kumquats, oranges, and water in glass bowl. Cover and let stand in a
cool place for 12 hours. Pour into medium saucepan and bring to a full,
rolling boil over high heat. Cook for about 15 minutes, stirring
frequently. Remove from heat and stir in lemon and Grand Marnier. Measure
this mixture and add equal amount of sugar. Again bring to a boil and cook,
stirring frequently, for about 30 minutes. When mixture begins to gel,
remove from heat and immediately pour into hot sterilized jars. Vacuum
seal. Makes 6 1/2 pint jars. From: Gourmet Preserves, Judith Choate
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Green Beans and Bamboo Shoots
Categories: Vegetables, Beans, Chinese
Yield: 4 servings
10 oz (1 pk) frozen green beans * 1 c Bamboo shoots **
1 tb Margarine or butter 1/4 ts Salt
1/4 ts Sugar 1/4 ts Ground ginger
* Green beans should be french cut. ** Bamboo shoots shoud be cut
into 1/2-inch pieces.
~---------------------------------------------------------------------
~---- Cover and microwave frozen green beans in 1-qt casserole on high
(100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients.
Microwave uncovered until hot, about 1 minute.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Green Beans with Dill
Categories: German, Vegetables, Beef, Beans
Yield: 4 servings
9 oz Cut green beans; frozen(1pk) 1/3 c ;water, boiling
1 ea Beef bouillon cube 1 ts Dillweed or dillseed
2 tb Butter
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: Green Onion Dip
Categories: Dips
Yield: 1 servings
1 c Mayonnaise 1 c Sour cream
1/2 c Sliced green onion 1/2 c Parsley sprigs
1 ts Dijon mustard 1 ea Clove, crushed
In blender or food processor blend all ingredients until almost smooth.
Cover; chill. Makes 2 cups.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Green-Bean Salad
Categories: German, Salads, Vegetables
Yield: 4 servings
1 lb Green beans; fresh * 1 x ;boiling salted water
1/4 c Stock; ** 3 tb Vinegar
3 tb Vegetable oil 2 ea Onions; med., thinly sliced
1/2 ts Dried dillseed 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: Grilled Bratwurst
Categories: German
Yield: 6 servings
6 ea Bratwursts 12 oz (1 can) beer
1 ea Onion; med., chopped 6 ea Peppercorns
4 ea Cloves 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: Grilled Lamb Chops
Categories: Lamb
Yield: 4 servings
1 c Red current jelly 1 c Poupon mustard
1 ea Rack of lamb 1 c White wine
1/2 c Butter 1/2 c Shallots (minced)
2 tb Rosemary (crushed)
Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to
melt jelly. Remove lamb chops from rach and French cut, being careful not
to remove the fat from the eye (the fat will protect the meat from burning
on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce
and allow to marinade overnight (place in refrigerator). Grill over Hickory
coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it
cooks. Turn once half-way through cooking time. Prepare garnish sauce by
browning shallots in butter and stirring in the white wine and rosemary.
Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The
marinade sauce also goes well with other foods including mushrooms.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Lime Chicken
Categories: Low-cal, Poultry
Yield: 6 servings
1/4 c Chopped fresh parsley 1/2 ts Freshly ground pepper
1/2 ts Grated lime rind 2 tb Lime juice
1 c Dry white wine (or chablis) 6 x Chicken breast halves *
* 6 (4 oz each) skinned, boned chicken breast halves Combine all
ingredients except chicken in a shallow baking dish. Add chicken, turning
to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from
marinade, reserving marinade. Coat grill rack with Pam, place rack on grill
over med-hot coals. Place chicken on rack, and cook 5 minutes on each side
or until done, basting with reserved marinade. PER SERVING: 146 calories,
25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg
iron, 64 mg sodium, 21 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Seafood Kabobs
Categories: Appetizers, Fish/sea
Yield: 4 servings
1 lb Large shrimp (deveined) 1 lb Freah sea scallops
1 lb Large mushrooms 17 oz Bottled bar-b-q sauce
1/4 c Honey 4 tb Stone ground dijion mustard
8 ea Wooden skewers 2 lb Fresh fruit (as garnish)
Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place
alternating groups of shrinp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan. Spoon the marinade over the kabobs
and allow to set for 12 hours (or over- night) in the refrigerator. Grill
over direct heat for 7 to 8 minutes or until the shrimp have turned pink,
turing frequently to prevent buring. Baste with marinade and use a covered
grill to insure snokey flavor. Garnish with fresh fruit.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Shark To Die For
Categories: Fish/sea
Yield: 6 servings
1/2 c Soy sauce 1/2 c Orange juice
1/4 c Catsup 1/4 c Chopped fresh parsley
2 tb Lemon juice 1/3 tb Ground pepper
2 x Cloves garlic, minced 6 x Shark steaks, or
6 x Swordfish or salmon steaks
Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice,
pepper, and minced garlic. Add fish; cover and marinate in refrigerator
for 2 hours. Remove fish from marinade, reserving marinade. Grill fish
over hot coals 6 minutes on each side or until fish flakes easily when
tested with a fork, basting frequently with marinade.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Swordfish with Barbecue Sauce
Categories: Fish/sea, Sauces
Yield: 6 servings
2 lb Swordfish fillets 1 c Catsup
1/3 c Lemon juice 1/4 c Oil
2 ts Worcestershire sauce 1 x Clove garlic, minced
1/2 c Chopped onion 1/4 c Water
1 ts Sugar 1/4 ts Hot pepper sauce
1 x Small bay leaf
Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup,
lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover
and refrigerate about 1 hour, turning fish once. Remove fish, reserving
sauce. Use half of reserved sauce for brushing fish while grilling.
Combine remaining half of sauce with remaining catsup, onion, water, sugar,
hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors
and thicken. Meanwhile, place fish on well-greased, hinged wire grills.
(If barbecuing fish on standard grill, brush fish with oil before cooking.)
Cook about 5 inches from moderately hot coals 8 minutes. Baste with
reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes
easily when tested with fork. Brush fish with more sauce as needed during
cooking. To serve, spoon hot barbecue sauce over fish.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grouper & Horseradish Sauce
Categories: Fish/sea, Sauces
Yield: 4 servings
1 ea Small green pepper, sliced 1 lb Grouper
1/4 ts Pepper 4 ea Onion slices, thin
1/3 c Catalina dressing 2 tb Prepared horseradish
1/4 ts Hot sauce 1 tb Lemon juice
Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent,
microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter
fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and
onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily.
Drain & cover. Combine salad dressing and next three ingredients in 1-cup
glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish
and garnish with lemon wedges.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Guacamole
Categories: Dips, Mexican
Yield: 5 servings
1 ea Yellow onion quartered 1 ea Juice of 1/2 a lemon
1/3 c Mayonnaise 1/2 ts Crushed chili peppers
1/2 ts Salt 2 ea Ripe avocados, halved pitted
Put the metal blade chopping in your food procesor, then place the onion,
lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the
processor nonstop for 10 seconds. The onion should be minced, and the
other ingredients blended together. Use a tablespoon to scoop out large
chunks of avocado into the work bowl. Clean out each avocado shell as
thoroughly as possible. Distribute the chunks of avocado around the
chopping blade of the food processor. Pulse process two or three times,
until the mixture is churned, but lumpy (like cottage cheese).
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Half-Time Beef Sandwiches
Categories: Beef
Yield: 6 servings
2 ts Lemon juice 1 x Small apple,finely chopped
1 x 3-oz pkg. cream cheese 1 tb Milk
1 tb Prepared horseradish 1/4 c Walnut pieces
6 ea Kaiser rolls, split 6 ea Lettuce leaves
1 lb Thinly sliced roast beef 2 tb Sliced green onions
Sprinkle lemon juice over apple. Combine cream cheese, milk and
horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls
with equal amounts of the cream cheese mixture. Place equal amounts of
lettuce, beef and grean onion on each bottom roll half. Cover with tops.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Halibut Orange
Categories: Fish/sea
Yield: 2 servings
2 lb Halibut, fresh or frozen 4 tb Butter
1 ea Rind of orange 1 ea Juice of orange
1 ts Lemon juice 1 ea Salt and pepper to taste
1/8 ts Nutmeg 1/4 c Minced parsley
If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel
for a few minutes to remove excess moisture. Place fish in a single layer
in large, thickly buttered, microwave safe baking dish. Combine the
remaining ingredients, except the parsley, and pour over the fish. Bake at
high for 10 to 12 minutes, or until fish flakes easily. Let stand 5
minutes, then remove to a hot serving dish. Pour any sauce remaining in
the dish over the fish. Sprinkle with minced parsley and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hamburg-Style Fish Salad
Categories: German, Salads, Fish/sea
Yield: 4 servings
1 tb Butter 1 lb White fish fillets; *
1/2 c ;hot water 4 ea Eggs; large, hard cooked
2 ea Pickles; dill 1 tb Capers
1 x -----------sauce------------ 2 tb Mayonnaise
2 tb Sour cream 2 ts Lemon juice
1 ts Mustard; dijon-style 1/2 ts Salt
1/4 ts Pepper; white 1 x ----------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: Harvest Cornish Hens
Categories: Poultry
Yield: 8 servings
4 ea 1 3/4 lb. fresh or frozen ro 1 x Salt
1 x Pepper 2 tb Olive or salad oil
1 ts Dried parsley flakes 1/4 ts Dried thyme leaves
1 tb Butter or margarine 1 ea 10-oz bag carrots, sliced 1/
1 ea 10-oz container brussel spro 1 ea 12-oz. package mushrooms, sl
1 x Milk 1 tb All-purpose flour
1 ts Chicken-flavor instant bouil 1 x Parsley sprigs for garnish
Calories per serving: 435 Fat grams per serving: 23 Approx. Cook Time:
Cholesterol per serving: 105 Remove giblets and necks from Rock Cornish
Hens; refrigerate to use in soup another day. Rinse hens with running cold
water; pat dry with paper towels. Sprinkle inside body cavity with salt and
pepper. Fold neck skin to back; lift wings toward neck, then fold them
under back of hen so they stay in place. With string, tie legs and tail of
each hen together. Place hens, breast-side up, on rack in roasting pan. In
a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves,
1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens
in 350 degree oven about 1 1/4 hours, brushing hens occasionally with
drippings in pan. Hens are done when legs can be moved up and down easily
or when fork is inserted between leg and body cavity and juices that escape
are not pink. Toward the end of roasting hens, in 12-inch skillet over
medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2
tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling.
Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables
are tender-crisp, stirring occasionally; keep warm. When hens are done,
discard strings. Place hens on warm large platter; keep warm. For gravy,
remove rack from roasting pan; pour pan drippings into 1-cup measure; let
drippings stand a few seconds until fat deparates from meat juice. Skim 2
Tbsp. fat from drippings into 3-quart saucepan; skim and discard any
remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until
tender and golden, stirring occasionally. Stir enough milk into meat juice
to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp
salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown
bits from bottom of pan. Pour water and brown bits into mushrooms in
saucepan. Add meat-juice mixture; cook over high heat, stirring constantly
until mixture boils and thickens slightly; boil 1 minute. To serve, arrange
vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve
with mushroom gravy.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hearty Vegetable Soup
Categories: Soups/stews, Vegetables
Yield: 10 servings
15 oz Can red kidney beans 32 oz Canned tomatoes, cut up
15 oz Canned great northern beans 15 oz Garbanzo beans
1/2 c Water 3 ea Onions, medium, chopped
2 ea Green peppers, med. chopped 2 ea Celery stalks, sliced
1 ea Zucchini, halved length,slic 2 ea Cloves garlic, minced
2 ts Dried basil, crushed 1/4 ts Pepper
1 ea Bay leaf
Combine the undrained tomatoes, undrained beans, water, and remaining
vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce
the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal:
180 per serving; 1/4g fat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Herb and Oil Marinade
Categories: Sauces, Marinade
Yield: 1 servings
1 x Juice and rind of 1 orange 1/4 c Lemon juice
1/4 c Vegetable oil 1/2 ts Ginger
1/2 ts Sage 1 x Clove of garlic, minced
1 x Freshly ground pepper
Combine ingredients. Allow meat to marinate in shallow glass dish for 4
hours in refrigerator. Baste with marinade during broiling or barbequing.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Herring Salad with Sour Cream Sauce
Categories: German, Salads, Fruits, Fish/sea, Sauces
Yield: 4 servings
1 x ------sour-cream sauce------ 1 c Sour cream
1/2 c Yogurt 1/2 x Lemon; juice only
1/4 ts Sugar 1 x -----------salad------------
2 ea Onions; small 2 ea Apples; medium, tart
8 ea Herring fillets; marinated 2 ts Dill; fresh or
1/2 ts Dillweed; dried
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: Hershey's Light Chocolate Cake
Categories: Chocolate, Cakes/choc.
Yield: 12 servings
1 1/4 c Flour 1/3 c Hershey's cocoa
1 ts Baking soda 6 tb Extra light corn oil spread
1 c Sugar 1 c Skim milk
1 tb White vinegar 1/2 ts Vanilla extract
Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time:
Cholesterol per serving: 0 Heat oven to 350 degrees. Spray two 8 inch
round pans with cooking spray. In bowl, stir flour, cocoa and baking soda.
In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add
milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry
ingredients, wisk until well blended. Pour evenly into pans. Bake 20
minutes or until wooden pick inserted comes out clean. Cool. Fill and frost
top. Refrigerate. ==============Light CoCoa Frosting============= In small
mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold
skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on
high speed of mixer about 4 minutes or until soft peaks form.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hobo Buns
Categories: Vegetables
Yield: 3 servings
2 tb Mayo or salad dressing 1/2 ts Prepared mustard
3 ea Kaiser or french rolls,split 3 ea Slices bologna
1 ea Large tomato, sliced 3 ea Green pepper rings
3 ea Slices cheese
Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom
halves of rolls on serving plate. Top with bologna, tomato, green pepper,
cheese, and top halves of rolls. Microwave uncovered on high (100%) until
cheese begins to melt, 1 to 1 1/2 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Homemade Chips, Lo Cal, Lo Fat.
Categories: Appetizers
Yield: 4 servings
1 ea Unpeeled baking potatoe 2 tb Fat free italian dressing
Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking
spray. Slice unpeeled baking potato into very thin slices. In bowl, toss
potatoe slices with dressing until evenly coated. Arrange potatoes in
single layer on cookie sheet. Bake about 20 min. or until lightly browned
on both sides, turning once after 10 min.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Homemade Croutons
Categories: Salads
Yield: 2 servings
1 tb Butter 5 tb Light oil
2 ea Garlic cloves minced 1 ts Oregano
1 ts Thyme 5 ea Day old bread
Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5
slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Honey and Garlic Dressing 2
Categories: Salads, Dressings, Garlic
Yield: 6 servings
1 1/2 c Mayonnaise 1/4 c Red wine vinegar
3 tb Liquid honey 2 ea Garlic cloves, crushed
1 tb Dijon mustard 1 tb Worcestershire sauce
1 ts Tabasco 1 ea Salt and pepper to taste
Mix all the ingredients together with a wire whisk (remember this month is
dedicated to exercise and diet) and allow to sit in the fridge overnight.
Pour the dressing over a salad composed of iceberg lettuce, red and green
pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8
portions
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---------- Recipe via Meal-Master (tm) v8.01
Title: Honey Basted Turkey
Categories: Poultry
Yield: 10 servings
6 lb Turkey 1/2 c Oil
1/2 c Soya sauce 2 tb Honey
1 1/2 ts Ground ginger 1 1/2 ts Dry mustard
2 ea Cloves garlic, minced
Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger,
mustard and garlic. Marinate turkey in soya mixture 2 hours in
refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks,
thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30
minutes, turning accasionally. Add wings and bakc pieces. Grill another 30
minutes, turning occaisionally. Baste with marinade and grill until turkey
is tender about 20 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Honey Curried Chicken
Categories: Poultry, India
Yield: 2 servings
4 ea Chicken breasts; skin on 1/4 c Butter melted
1/4 c Honey 2 tb Dijon mustard
3 ts Curry powder or garam masala 2 x Hot pepper sauce
1 ea Clove garlic small crushed 2 tb Soya sauce
2 tb Lemon juice 1 ts Ginger grated or finely chop
1 ea Salt and pepper to taste
In an oiled Baking Dish, arrange chicken skin side down. Combine all other
ingredients and stir until smooth. Pour over chicken and refridgerate 1
hour. (or more if you wish). Drain into cup excess sauce and bake chicken,
uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste
with remaining sauce, bake chicken another 20-30 minutes or until its
tender and no pink remains, basting periodically. Serve with anything -
rice, noodles, or baked potatoe
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Honey Garlic Dressing
Categories: Salads, Dressings, Garlic
Yield: 5 servings
3 ea Egg yolks 4 c Olive oil
1 tb Paprika 1 tb Crushed black pepper
1 1/2 tb Salt 1 tb Fresh purred garlic
1/2 c Honey 3/4 c Tarragon
3/4 c Red wine vinegar
In a large bowl, beat the egg yolks. Slowly add the oil while whisking to
make a basic mayonnaise. It will work only if you add the oil very, very
slowly at first. You can also use a food processor to make this dressing,
but again, you must add the oil ever so slowly to get the desired
consistency. Once the mayonnaise is made, add all the ingredients except
the vinegars. Make sure the the dressing is well mixed and ingredients are
evenly distributed throughout. Slowly stir in the tarragon vinegar and then
the red wine vinegar, making sure that they are evenly blended. This
dressing must be stored in the fridge or it will spoil. Yield 5 cups
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Honey-Baked Chicken
Categories: Low-cal, Poultry
Yield: 6 servings
3 lb Broiler/fryer chicken,skined 3/4 c Shredded yellow squash
3/4 c Shredded zucchini 1/2 c Finely chopped onion
1/2 c Finely chopped celery 1 1/4 c Toasted,wholewheat breadcrum
1 x Clove garlic, crushed 1 x Egg, beaten
1/4 c Chopped pecans 1/4 ts Salt
1/4 ts Pepper 3 tb Unsweetened apple juice
2 tb Honey
Discard giblets and neck of chicken (or save for stock.) Rinse chicken
under cold, running water, and pat dry. Set aside. Coat a large nonstick
skillet with Pam; place over med-hi heat until hot. Add yellow squash,
zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain.
Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a
med bowl; stir well. Place chicken, breast side up, on a rack in a roasting
pan that has been coated with Pam. Stuff lightly with dressing mixture.
Truss chicken (or put ball of foil in opening.) Combine apple juice and
honey, stirring well. Brush chicken with half of apple juice-honey mixture.
Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move
and juices run clear, basting occasionally with remaining apple-honey
muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g
carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Horseradish Bbq Sauce
Categories: Sauces
Yield: 1 servings
6 lb Chicken pieces 1 c Butter
1/2 c Fresh lemon juice 1/2 c Cider vinegar
1/2 c Ketchup 2 ts Worcestershire sauce
4 ea Drops of hot pepper sauce 1/3 c Prepared horseradish
1 ea Salt and pepper
Combine all ingredients in a non aluminum sauce pan and bring just to a
boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2
cups. Lightly brush on barbecue sauce. Do no let chicken burn.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Chedder Bean Dip
Categories: Dips, Beans
Yield: 2 servings
1/2 c Mayonnaise 16 oz Pinto beans drained, mashed
1 c Shredded chedder cheese 4 oz Chopped green chilies
1/4 ts Hot pepper sauce
Stir all ingredients until well mixed. Spoon into small overproof dish.
Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Potato and Broccoli Salad
Categories: Salads
Yield: 6 servings
4 ea Potatoes, medium, peeled 1 ea Bunch broccoli, broken flore
1/4 c Vegetable or salad oil 1/4 c Lemon juice
1/4 ts Garlic powder 3/4 ts Salt
1 ts Basil 1/4 ts Liquid hot pepper sauce
2 ea Green onions, sliced
Cook potatoes until tender, then dice; cook broccoli until tender. Keep
both hot. Combine remaining ingredients. Bring to boil, stirring. Pour
over the vegetables and toss gently. (May be served hot or cold.) Cal: 160,
Fat: 2g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Howtowdie (Scottish Roast Chicken)
Categories: Poultry, Ethnic
Yield: 6 servings
3 lb Broiler, frying chicken 6 ea Medium onions
1/4 c Margarine or butter, melted 1 x --------oat stuffing--------
1 ea Large onion finely chopped 1/4 c Margarine
1 c Regular rolled oat 1 ts Salt
1/2 ts Ground coriander 1/2 ts Pepper
1/8 ts Grated nutmeg
Fill wishbone area of chicken with stuffing. Fasten neck skin to back
with skewer. Fold wings across back with tips touching. Fill body cavity
lightly. (Do not overstuff) The stuffing will expand while cooking. Place
chicken, breast side up, in shallow roasting pan. Cut onions in half and
arrange around the chicken. Brush chicken and onions with margarine. Roast
uncovered in 375 F oven, brushing chicken and onions several times with
remaining margarine until chicken and onions are done, about 1 1/2 hours.
OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over
medium heat unitl light brown. Stir in remaining ingredients. Cook and stir
until oats are golden brown and crip, about 3 to 4 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hunters Stew
Categories: Soups/stews, Appetizers, Sausages
Yield: 5 servings
4 ea Dried mushroom 1/4 c Water
2 lb Sauerkraut 1 ea Apple, peel, core, sliced
1 c 20 oz tomatoes 5 ea Peppercorns
1 ea Bay leaf 2 c Diced polish sausage
1 c Coarsely chopped bacon 1 ea Steamed potatoes
Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer
for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms
and the liquid in which they were cooked. Add the apples, the tomatoes,
peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add
the meat and the bacon, simmer 1 hour longer. It is best reheated. Served
with steamed potatoes or rye bread.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Irish Lamb Stew
Categories: Soups/stews, Beef, Lamb, Irish
Yield: 6 servings
1 ea Boneless leg of lamb 3 tb Oil
2 ea Medium onions, chopped 1 ea Clove of garlic, minced
2 tb Flour 2 c Beef stock
1 ts Salt 1 x Black peper to taste
1/4 ts Rosemary 1 ea Bay leaf
1 lb Potatoes, cut into pieces 6 ea Carrots sliced
2 ea Small rutabagas, cubed 1 lb Frozen peas
1 ea Jar of boiled onions
Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until
lightly browned, remove from pan. Add onion and garlic and cook for a few
minutes. Add flour andd stir, heat until mixture browns. Gradually add
stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary
and bay leaf. Cover and simmer for 1 hour or until meat is almost tender.
Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and
onions and continue cooking until peas are tender, about 10-15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Meat Sauce
Categories: Sauces, Ground beef, Italian, Beef
Yield: 5 servings
1/4 c Butter 1/2 c Olive oil
1 1/2 c Onion; finely chopped 1 c Carrots; grated
1/2 c Celery; finely chopped 2 1/2 c Mushrooms; finely chopped
2 ts Parsley; finely chopped 2 lb Lean ground beef/hamburger
2 tb Flour 2 tb Tomato puree
1 c Red wine 3 1/2 c Beef broth
1 x Salt; to taste 1 x Pepper; to taste
1 x Oregano; to taste 1 x Garlic; to taste
Combine butter and oil in large frypan and heat. Add onions and saute' for
one minute. Add carrots, celery, mushrooms and parsley; cook, stirring
frequently for 5 min. Crumble in ground beef and cook, stirring frequently
until lightly browned. Sprinkle flour over the ground beef and stir until
well blended. Stir in puree. Add wine gradually, stirring constantly. Add
the broth and season with spices as desired. Simmer, stirring occasionally,
for about 1 hour or until thickened. Serve with pasta. Each serving is
about 1 cup of sauce.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Meatballs in Tomato Sauce
Categories: Italian, Beef, Sauces
Yield: 5 servings
1 x -----------sauce------------ 3/4 c Chopped onion
2 x Cloves garlic, minced 2 tb Olive oil
1/3 c Minced parsley 1 ts Dried basil, crumbled
28 oz Crushed tomatoes 6 oz Tomatoe paste
1/2 c Chicken stock 1/4 c Dry red wine
2 tb Sugar 2 tb Freshly grated romano
1/2 ts Salt 1/2 ts Oregano, crumbled
1 x ---------meatballs---------- 2 ea Slices bread, soaked
1 lb Ground chuck 2 ea Large eggs, beaten lightly
1/2 c Freshly grated romano 1 ea Clove garlic, minced
3 tb Minced parsley 1 ts Dried oregano
1/2 ts Salt 1 x Ground black pepper
1/4 c Olive oil
SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over
low heat, stirring, for 2 minutes, add the parsley, the basil, the
tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the
salt and the oregano, and simmer the sauce, stirring occasionally, for 30
minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck,
the eggs, the romano, the parsley, the garlic, the oregano, the salt, and
the pepper and form the mixture into 10 meatballs. In a large skillet brown
the meatballs in the oil over high heat, turning them often. Transfer the
meatballs to the sauce with a slotted spoon and simmer the mixture,
stirring occasionally, for 30 minutes. The dish improves in flavour if it
is cooled and chilled, covered, overnight or up to 2 days.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Jambalaya
Categories: Cajun, Poultry
Yield: 6 servings
1/4 c Butter 1 c Chopped onion
2 ea Cloves garlic, crushed 28 oz Can tomatoes
1 1/2 c Long grain rice 1 ts Basil
1 ts Salt 1/2 ts Pepper
1/4 ts Cayenne 1 tb Soup mix
1/2 c Chopped green pepper 1/2 c Sliced celery
1/4 c Parsley, dried 1 lb Shrimp uncooked
3 ea Chicken breasts cook cube 6 ea Sliced mushrooms
Heat butter in tight, fully covered saucepan. Add onion and garlic, cook
over low heat for 5 minutes. Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix.
Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If
necessary, add a little water or tomatoe juice and cook for another 5
minutes. Transfer to a casserole dish and add shrimp, chicken and juices,
sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes
350 degrees F till shrimp are cooked, but not overdone.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Jerk Chicken
Categories: Poultry
Yield: 4 servings
1 tb Ground allspice 1 tb Dried thyme
1 1/2 ts Cayenne pepper 1 1/2 ts Black pepper
1 1/2 ts Ground sage 3/4 ts Grated nutmeg
3/4 ts Cinnamon 2 tb Salt
2 tb Garlic powder 1 tb Sugar
1/4 c Soya sauce 3/4 c Vinegar
1/2 c Orange juice 1/4 c Olive oil
1 c Minced onion 3 ea Green onions
4 ea Chicken breasts, halves
In large glass or ceramic bowl combine allspice, thyme, cayenne pepper,
black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly
whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive
oil. Add onion and green onion. Combine well. Add chicken and allow to
marinate 1 hour at room temperature or over night, covered in refrigerator.
If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6
min. each side. Chicken may also be broiled indoors 5-6 min. each side.
Either way, brush well with marinate while cooking. For hotter flavour,
double amounts of first 7 ingredients.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Kale and Potato Soup
Categories: Portuguese, Soups/stews, Sausages
Yield: 6 servings
4 ea Potatoes; medium 2 tb Vegetable oil
8 c Water 1 ts Salt
1/2 ts Pepper 2 lb Kale; fresh
1/2 lb Garlic sausage; *
* Garlic Sausage should be the smoked kind, cooked and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20
to 30 minutes or until potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to potato liquid. Add
salt and pepper and simmer for 20 minutes. Wash kale discarding all tough
leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add
sausage. Simmer gently for 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Kit's Chocolate Mousse
Categories: Desserts, Chocolate
Yield: 12 servings
18 oz Semisweet chocolate 2 c Heavy cream; well chilled
6 ea Egg 2 tb Confectioner's sugar
2 tb Creme de cacao 1 tb Vanilla extract
1. Melt the chocolate over hot water. Let it cool until only warm. 2.
While the chocolate cools, whip the cream until it forms medium-stiff
peaks. Do not overbeat or the mousse will lose some of its smooth, light
texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks
with the 2 remaining whole eggs in the bowl of an electric mixer. Beat
until eggs are thick and lemon colored, around 5 minutes. While the yolks
are beating, place the 4 egg whites in a clean copper or stainless steel
bowl and whisk, preferably by hand, until the whites start to stiffen.
Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4.
Working quickly, add the cooled melted chocolate and a scoop of the whipped
cream to the egg yolks. Stir until smooth, then add the remaining cream.
When it is fully incorporated, add the liqueur and vanilla, then fold in
the whites until just blended. 5. This mousse can be poured into small
individual serving dishes or into 1 larger dessert dish. Chill at least 4
hours before serving. (Chilling it overnight intensifies the flavor.) The
mousse may be frozen for up to 2 weeks. Remove from the freezer and let it
sit in the refrigerator overnight before serving. VARIATION: Make a Brownie
Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
Chill for 4 hours, then pipe whipped cream on top.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Konigsberg Meatballs
Categories: German, Ground beef, Beef
Yield: 4 servings
1 x ---------meatballs---------- 1 ea Hard roll
3/4 c Water 1 lb Ground beef; lean
1 ea Bacon; strip, diced 4 ea Anchovy fillets; diced
1 ea Onion; small, chopped 1 ea Egg; large
1/2 ts Salt 1/4 ts Pepper; white
1 x -----------broth------------ 6 c Water
1/2 ts Salt 1 ea Bay leaf
1 ea Onion; small, peeled, halved 6 ea Peppercorns
1 x -----------gravy------------ 1 1/2 tb Butter or margarine
1 1/2 tb Unbleached flour 1 tb Capers
1 ea Lemon juice; of 1/2med.lemon 1/2 ts Mustard; prepared
1 ea Egg yolk; large 1/4 ts Salt
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: Koorma Vegetable Curry
Categories: Vegetables
Yield: 6 servings
2 tb Margarine 1 ea Hopped onion
4 ea Garlic cloves 14 oz Can plum tom w liquid, chop
4 oz Can mild chiles drained chop 1 ts Grated ginger, salt, cumin
1 ts Coriander, dry mustard 1/2 ts Turmeric, nutmeg, cinnamon
2 ea Potatoes, peeled and diced 3 c Bite sized cauliflower
2 ea Large carrots 3 tb Chopped fresh cilantro
2 c String beans, 1 in. pieces 1 c Plain low fat yogurt
Heat margarine in wok. Add onion saute until translucent. Add garlic
continue until onion golden. Add tomatoes, chiles, ginger, salt and
spices. Bring to a simmer, then stir in potatoes, cauliflower, and
carrots. Cover and simmer over medium-low heat for 10 min., stirring
occasionally, then stir in the cilantro. Simmer for another 20 min over
low heat, until vegetables and tender but firm. While cooking, there
should be enough liquid to form a sauce; if needed add additional water,
but not so much that becomes soupy.Steam string beans separately until
bright green and crisp tender. Stir into vegetable mixture. Remove from
heat and stir in yogurt. Serve at once.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Leek and Potato Gratin
Categories: Vegetables
Yield: 8 servings
2 tb Margarine 2 ea Lg leeks, white part chopped
1 ea Red bell pepper, diced 3 ea Matzos, broken
1 c Hot water 4 ea Potatoes, baked, peel, slice
6 oz Evaporated skim milk 1 ea Salt and pepper
1 c Grated mozzarella 1 ea Minced chives for top
Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover
until wilted. Add red pepper saute 5 min.Combine matzos with water in
bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine
leek mixture and matzos with remaining ingredients, except cheese and
chives. Stir until fully mixed. Pour into an oiled shallow 2 qt.
casserole. Sprinkle cheese over top followed by chives.
Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Coleslaw
Categories: Salads
Yield: 6 servings
1/2 c Mayonnaise 1/2 c Sour cream
1/4 c Fresh lemon juice 2 tb Dijon mustard
2 tb Olive oil 2 tb Sugar
1 tb White wine vinegar 1 tb Prepared horseradish
1 ts Salt 1/2 ts Celery seeds
1/2 ts Pepper 8 c Shredded cabbage (about 1 1/
1/2 ea Red bell pepper (cut into ma 1/2 ea Green bell pepper (cut into
1/4 ea Red onion (cut into matchsti 1 ea Carrot, shredded
2 tb Chopped fresh parsley 2 ts Grated lemon peel
Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing
until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers,
onion, carrot, parsley and lemon peel in large bowl. Toss with enough
dressing to season to taste and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lentil Soup with Franankfurters
Categories: German, Soups/stews
Yield: 4 servings
1 c Lentils; dried quick-cooking 6 c Water
2 ea Bacon; slices, diced 1 ea Leek or green onion; *
1 ea Carrot;large, finely chopped 1 ea Celery;stalk, finely chopped
1 ea Onion; finely chopped 1 tb Vegetable oil
2 tb Unbleached flour 1 tb Vinegar
4 ea Frankfurters; thickly sliced 1 tb Catsup; tomato
1 ts Salt 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: Liver and Onions
Categories: Beef
Yield: 3 servings
1/2 lb Calf or beef liver * 2 ea Med. onions, sliced
2 tb Vegetable oil 1/4 ts Pepper
1/4 ts Ground sage 2 ts Soy sauce (importedif avail)
1 tb Lemon juice 1 x Chopped parsley
* Liver should be sliced from 1/4 to 1/2-inch thick.
~---------------------------------------------------------------------
~---- Cut liver into serving pieces. Mix onions, oil, pepper and sage in
1-qt casserole. Cover and microwave on high (100 until onions are crisp
tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest
pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver.
Cover tightly and microwave on high (100%) 3 minutes; turn pie plate
one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes
(do not overcook). Let stand 3 minutes. (Liver will continue to cook while
standing.) Sprinkle with lemon juice and parsley just before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Macaroni Bake, Low Cal
Categories: Low-cal, Pasta
Yield: 5 servings
2 c Macaroni, cooked 1 ea Onion, chopped
2 tb Margarine 1/4 c Flour
2 c Skimmed milk 2 ts Dill weed
2 ts Parsley 1/8 ts Garlic powder
1/2 ts Pepper 2 c Low fat cottage cheese
1/3 c Bread crumbs 1 pn Paprika
Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk,
little at a time until thick. Add spices. Add cheese. Add macaroni. Pour
into shallow pan. Top with crumbs and paprika. Bake 45 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mandarin Hot and Sour Soup
Categories: Soups/stews, Pork/ham, Chinese
Yield: 4 servings
8 c Soup stock, 6-8 cups 1/4 lb Pork, lean
1/2 ea Square bean curd (optional) 1/4 c Shredded bamboo shoot
3 ea Dried black mushrooms 2-3* 2 tb Sliced can button mushrooms
4 ea Dried wood ears (optional)* 2 ea Stalks green onion, chopped
1 ea Slice cooked ham, shredded** 4 tb Vinegar
1 ts Chili oil (optional) 1/4 ea Hite pepper
3/4 ts Salt 1/2 ts Sesame oil
1/2 ts Sugar 1 tb Soy sauce
2 ea Eggs lightly beaten 3 tb Cornstarch in 3 t water
* Soaked and shredded. ** Optional Bring soup stock to a boil, add
shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except cornstarch, eggs, and green
onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and
turn off heat. Slowly pour in beaten eggs in a thin stream while stirring.
Serve immediately. Garnish with green onion.
If soup is to be prepared ahead of time, do not add cornstarch and eggs
until serving time. Otherwise the egg will be overcooked and spoil the
appearance. Soup should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with different amounts of
vinegar.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mango Salsa
Categories: Sauces, Mexican, Salsa
Yield: 4 servings
1 ea Mango 1 ea Jalapeno peppr
2 tb Fresh corriander 1 ea Juice of 1 lemon
1 ts Olive oil
Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add
lime juice and olive oil. Serve the soup with a generous dollop of sour
cream and another generous dollop of Mango Salsa on top of the sour cream.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Manitoba Wild Rice
Categories: Pasta, Beef, Rice/grains
Yield: 4 servings
1 c Wild rice 4 c Water
1 ts Salt 6 ea Slices bacon
2 ea Onions, chopped 1 ea Sweet green pepper chopped
3 ea Stalks celery, chopped 1 1/2 c Sliced mushrooms
2 tb Butter 1/4 c Beef stock or water
1 x Salt and pepper to taste
Rinse rice in colander with cold running water. In large saucepan, bring
water and salt to boil; add rice; reduce heat to medium low and simmer,
covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat,
fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel;
pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet;
add onions and cook, stirring 3 to 5 minutes or until tender. Add green
pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable
mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake
covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season
to taste with salt and pepper..
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Maple Glazed Carrots
Categories: Vegetables
Yield: 4 servings
8 ea Medium sized carrots 1/2 c Fresh orange juice
1 ea Rind, of orange grated 3 tb Maple syrup
1 ea Pinch of mace or nutmeg 3 tb Butter
Peel carrots; but into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover and
microwave 8 to 9 minutes at high. Stir again, then add the remianing
ingredients. Microwave, uncovered 2 minutes at high. Stir then check for
doneness. If necessary, cook another 1 minute at High.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Marbled Chocolate Cheesecake (Lo Cal)
Categories: Low-cal, Cheesecakes, Chocolate, Cakes/choc.
Yield: 10 servings
2/3 c Skim milk 1/4 c Skim milk
1 ea Envelope unflavoured gelatin 6 tb Sugar
2 ea Eggs, separated, room temp. 2 ts Vanilla extract
12 oz Low fat cottage cheese 3 tb Unsweetened cocoa
1 x ---chocolate crumb crust---- 1/2 c Vanilla wafer crumbs
1 tb Unsweetened cocoa 1 1/2 tb Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
aside. In container of blender, sprinkle gelatin over remaining 1/4 cup
cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and
blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at
medium speed until well mixed. Add cottage cheese; blend at high speed
until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture
begins to thicken. Combine 1 T sugar and cocoa; add to blender container
and blend until mixed. Pour chocolate mixture into large bowl. Chill,
stirring occasionally, until mixture mounds when dropped from spoon.
In small bowl with electric mixer at high speed, beat egg whites until
foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold
beaten whites into chocolate mixture; pour chocolate mixture into prepared
crust. Spoon large dollops of vanilla mixture over chocolate; with knife or
spatula, gently swirl to create marbled effect. Cover; refrigerate until
firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
crumbs and cocoa; add butter and stir until evenly blended. Press mixture
evenly on bottom of 9 in. springform pan.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Margarita Sunrise
Categories: Beverages
Yield: 6 servings
1 ea Lime; cut into halves 1 x Granulated sugar
3 c Cracked ice 1/4 c Powdered sugar
1 c Tequila 6 oz Frozen orange juice; *
* Use 1 6-ounce can of thawed frozen concentrate.
~--------------------------------------------------------------------- ~---
Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in
granulated sugar. Squeeze juice from both lime halves into blender
container. Add remaining ingredients. Cover and blend on high speed until
foamy.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Marinade for Steak
Categories: Sauces, Marinade
Yield: 4 servings
1 c Olive oil 1/2 c Sherry vinegar
1 x Or: 1/2 c Wine; red or white
1 x Or: 1/4 c Lemon juice
2 tb Soy sauce 2 ea Garlic cloves; sliced
1 x Coarsely ground pepper 2 tb Freshly chopped herbs
1 ts Italian seasoning 1 x Red peppercorns; if desired
1 tb Worcestershire sauce 1 ts Sugar
"... Ingredients in a marinade can be varied, but it is important to use
wine, vinegar, lemon juice, or some acidic liquid to break down the
connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor." Use a good-quality olive oil or
walnut oil; add good-quality wine or vinegar and a combination of fresh and
dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade.
1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange
meat in shallow glass dish; pierce with a fork. Pour marinade over meat;
turn to coat. Cover and refrigerate several hours or overnight, turning
meat occasionally. 2. Remove meat from marinade; pat dry. Remove any
pieces of spices or herbs that may stick to meat. This recipe is a steak
marinade, but the ingredients can be adapted for other meats using the same
techniques.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Marinated Mushrooms
Categories: Vegetables
Yield: 8 servings
1 c White wine 1/2 c White wine vinegar
2 tb Brown sugar 2 ea Cloves garlic, minced
1/4 c Sliced green onion 1/4 c Diced red pepper
1 ts Hot red pepper flakes 1 lb Small fresh mushrooms, trim
1/2 ts Salt 1/4 ts Ground black pepper
1/2 ts Oregano leaves
Combine wine, viinegar, sugar, garlic, green onion, red pepper and red
pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3
to 5 minutes or until mixture is simmering. Add mushrooms. Cover;
microwave at high 6 to 8 minutes or until mushrooms are tender but not
mushy. Stir partway through cooking. Stir in salt, oregano and pepper.
Let stand, covered, for 30 minutes. Transferr to covered jar or container.
Regrigerate up to 1 week.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Marinated Tomatoes
Categories: German, Vegetables
Yield: 4 servings
4 ea Tomatoes; large * 1 c Vegetable oil
1/4 c Wine vinegar 1/4 ts Mustard; dry
1 ts Salt 1/4 ts Black pepper
1 ea Garlic; clove, large, minced 1 tb Basil; fresh, chopped
2 ea Thyme; sprigs, fresh,chopped 1 ea Marjoram; fresh, sprig, chop
1 tb Scallion; minced
* 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: Marions Best Ever Apple Pie
Categories: Pies, Desserts
Yield: 8 servings
1 x -----------pastry----------- 2 c All purpose flour
3 oz Ea cold butter and cold lard 5 tb Ice cold water
1 x ----------filling----------- 5 ea Large tart apples (spy)
1 ts Ground cinnimon 1/2 c Brown sugar
2 tb Lemon juice 1 ts Heaping of bread crumbs
1 x ----------egg wash---------- 1 ea Egg yolk
2 tb Milk
To make pastry, cut butter and lard into flour with pastry blender until
mixture resembles coarse crumbs. Scatter water on mixture, mixing with
fork until dough forms a ball. Wrap in plastic wrap and chill about 30
minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie
pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F.
Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon
juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly
over pie shell. Arrange apples slices on top, leaving as little space
between slices as possible. Pile slices high but do not mound in centre.
Roll out other half of dough to fit top of pie. Brush edge of bottom crust
with egg wash made by blending beaten egg yolk with milk. Place top layer
of dough on pie. Tuck top layer under bottom layer of dough around edge of
pie. Crimp edges with fingers to form fluting. Prick pie with fork in at
least a dozen places to let steam escape. Brush with eggwash. Bake 15
minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then
reduce to 325 degrees F and bake 20 minutes more, or until crust is golden
brown.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mark's Famous Po-Boy
Categories: Beef
Yield: 4 servings
1 1/2 lb Beef; roast 1/2 ea Onion; diced
1/2 ea Bell pepper; diced 5 oz Hickory smoked worcestershir
2 tb Peanut oil 1 ts Seasoning salt
3 tb Mayonnaise 8 ea Swiss cheese; sliced
2 ea Soft french bread
Calories per serving: 350 Fat grams per serving: 25 Approx. Cook Time:
:30 Cholesterol per serving: 20 The roast should be slightly frozen for
best results in cutting, as this allows you to slice the roast very thin.
Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes.
While meat is marinating Saute onions, bell peppers and 1/2 tsp of
seasoning salt in peanut oil. Remove vegetables from skillet and cook meat
in skillet until just browned adding remaining seasoning salt. Add the the
onions and bell peppers to meat and allow to cook for another 10 minutes.
Place french bread open face under heat under broiler until crisp. Place
meat mixture on top of the bread, cover with swiss cheese, and broil until
cheese has melted. Add mayonaise and serve with leftover juices.
Mum-Mum-Mummmm.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Martini Steak
Categories: Meats
Yield: 4 servings
3 tb Gin 2 tb Vegetable oil
1 tb Dry vermouth 2 ea Garlic cloves crushed
1/2 ts Dried basil 1/2 ts Dried marjoram
1/4 ts Salt 2 ea 5 oz rib eye/sirloin steaks
6 ea Pimento stuffed olives 1 x Dash of angostura bitters
In a shallow dish, combine all ingredients except meat and olives. Score
steaks with shallow crisscross cuts on one side; add to marinade. Marinate
at room temperature for two hours; turn several times. Remove steaks, save
marinade. Broil or place on hot grill about three inches from heat. Cook
four minutes per side for rare; six minutes for medium; baste meat several
times with marinade. Garnish with olives on a toothpick.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mashed Potatoes with Horseradish
Categories: German, Vegetables
Yield: 4 servings
5 ea Potatoes; medium 1 x ;boiling water
1/2 ts Salt 2 tb Butter
1 x Pepper; freshly ground 1/2 c Sour cream
1 tb Horseradish 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mayonnaise Chocolate Cake
Categories: Chocolate, Cakes/choc.
Yield: 16 servings
3 c Flour; unbleached, sifted 1/3 c Cocoa; baking
3 ts Baking soda 1/2 ts Salt
1 1/2 c Mayonnaise or salad dressing 1 1/2 c Sugar
1 1/2 c ;cold water 1 1/2 ts Vanilla extract
1 x -fluffy chocolate frosting-- 1 ea -----------------------
1 c Brown sugar; packed 3 tb Half and half or light cream
3 tb Butter or regular margarine 1/3 c Chocolate chips; semisweet
1/2 ts Vanilla extract
Sift together flour, cocoa, baking soda and salt; set aside. Combine
mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium
speed until blended. Gradually beat in cold water and vanilla.
Add dry ingredients to mayonnaise mixutre, beating until well blended,
about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake
in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool
in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares.
FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in
a saucepan. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips
and vanilla. Beat with electric mixer at high speed until of a spreading
consistency. NOTE: This recipe is included in this file as it is a classic
Chocolate Cake and I have looked for the recipe for years before finding
it.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Meat Patties
Categories: Pasta, Veal, Pork/ham
Yield: 6 servings
1 x ----------stuffing---------- 2 tb Fat
1 lb Veal or pork, diced 3 tb Water
1 ea Onion, sliced 1/4 lb Mushrooms, sliced
1 x Salt and pepper 1 tb Dill leaves
1 x -----------dough------------ 2/3 c Butter
2 1/2 c Flour 2 ts Baking powder
2 ea Egg yolks 1 ea Egg
3 tb Sour cream 1 ea Egg white
Heat fat in the skillet and brown meat on both sides. Remove to a
saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2
hours. For the last 1/2 hour add mushrooms. Grind everything. Add
seasoning, and mix well. To make dough: Cut the butter into the flour
with a knife and rub in with fingertips. Add baking powder, egg yolks, egg
and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6
inches. For a line of stuffing 1 inch off one long side of each rectangle.
Fold the dough over the stuffing, brush with egg white. Cut into 26
patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees
F. oven for 35 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Meatballs in Chile Sauce
Categories: Appetizers, Mexican, Pork/ham, Ground beef, Beef
Yield: 8 servings
3 ea Corn tortillas; * 1/2 c Milk
1/2 lb Ground beef 1/2 lb Ground pork
1/2 lb Ground ham; smoked, cooked 1/4 c Onion; chopped, 1 small
1 ea Clove garlic; finely chopped 1 ts Cumin; ground
1 ts Oregano leaves; dried 1/2 ts Salt
1/4 ts Pepper 1 c Basic red sauce; **
1 c Beef broth
* Corn Tortillas should be 6 inches in diameter and should be cut into
** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican
~--------------------------------------------------------------------- ~---
Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in
remaining ingredients except basic red sauce and broth. Shape into 1-inch
balls. Heat basic red sauce and broth to boiling in 10-inch skillet;
reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Meringue Tarts with Strawberries
Categories: Desserts
Yield: 8 servings
1 c Sugar 1/2 ts Baking powder
1/8 ts Salt 3 ea Egg whites
1 ts Vanilla 1 ts Vinegar
1 ts Water 1 ea Fresh sliced strawberries
Sift the sugar with the baking powder and salt. Combine the liquids. Add
the sugar, 1/2 t at time, to the egg whites, alternating with a few drops
of the liquid, beating constantly. When all combined, continue to beat for
several minutes. Place large spoonfuls on baking sheet and shape into
shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form
the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122,
Fat: trace.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Shrimp Cocktail
Categories: Fish/sea, Appetizers, Mexican
Yield: 6 servings
1 c Water 1/3 c Lime juice
1 ea Clove garlic; finely chopped 2 ts Salt
1 x Pepper; dash of 24 ea Shrimp; raw, *
1 ea Avocado; peeled and chopped 2 ea Jalapeno chiles; **
1/4 c Tomato; chopped 2 tb Onion; chopped
2 tb Carrot; finely chopped 2 tb Cilantro; fresh, snipped
2 tb Vegetable or olive oil 1 1/2 c Lettuce; finely shredded
1 x Lemon or lime wedges
* Shrimp should be peeled and deveined. ** Jalapeno Chiles should be
seeded and finely chopped.
~--------------------------------------------------------------------- ~---
Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart
Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add
shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove
shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer
liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing
ingredients except shredded lettuce and lemon wedges in a glass or plastic
bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4
cup lettuce on each of 6 serving dishes. Divide shrimp mixture among
dishes. Garnish with lemon wedges.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Tea Punch
Categories: Beverages, Mexican
Yield: 8 servings
2 c Tequila 2 c Tea; strong, cold
1 c Pinapple juice 1/4 c Honey
1/4 c Water 1/4 c Lime juice
1/4 c Lemon juice 1 1/2 ts Cinnamon; ground
1 1/2 ts Aromatic bitters
Mix all ingredients; refrigerate until chilled. Stir before serving. Serve
over ice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mile-High Chocolate Cake
Categories: Chocolate, Cakes/choc.
Yield: 16 servings
1/2 c Cocoa; baking 1/2 c ;hot water
2 ts Baking soda 1/2 c Vegetable shortening
2 c Sugar 2 ea Eggs; large
2 ts Vanilla extract 2 1/2 c Flour; unbleached, sifted
1 c Buttermilk 1 x -------cocoa frosting-------
1/2 c Butter or regular margarine 1 oz Baking chocolate
1 lb Confectioners' sugar; sifted 1 ea Egg white; large
1 ts Vanilla extract 1 ts Lemon juice
3 tb Milk
Combine cocoa, hot water and baking soda in a small bowl. Let stand while
mixing other ingredients. Cream the shoretening and sugar together in a
mixing bowl, using an electric mixer set on medium speed, until light and
fluffy. Add eggs, one at a time, beating well after each addition. Beat in
vanilla and cocoa mixture. Add flour alternately with the buttermilk to
creamed mixture beating well after each addition. Pour batter into 3
greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350
degree F. oven for 25 minutes or until cakes test done. Cool in pans on
racks for 10 minutes. Remove from pans; cool completely on racks. To
assemble cake, place one cake layer on serving plate. Spread with Cocoa
Icing.
Top with second cake layer and spread a layer of frosting. Top with third
cake layer and frost sides and top with remaining frosting. COCOA ICING:
Combine butter, and chocolate in the top of a double boiler. Place over hot
water; stir until melted. Remove from heat; cool to room temperature. Sift
confectioners' sugar into a large mixing bowl. Make a well in the center
and add egg white, vanila, and lemon juice. Pour in the chocolate mixture.
Blend until smooth, using an electric mixer set at medium speed. Add milk
to make frosting of a spreading consistency.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Miniature Cheesecakes
Categories: Cheesecakes
Yield: 8 servings
10 ea Wafers 8 oz Cream cheese
1/3 c Granulated sugar 1 ea Egg
2 ts Fresh lemon juice 1 ts Grated lemon rind
1/2 ts Vanilla
Preheat oven to 35 degrees F. Line muffin tins with papper baking cups.
Place vanilla wafter in each cup. Beat remaining ingredients together until
light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20
minutes. Garnish with sour or whipped cream, nuts, fruit or shaved
chocolate.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Molasses Brown Bread
Categories: Breads
Yield: 4 servings
2 1/2 c Whole-wheat flour 1 1/2 c Wheat germ
1/3 c Brown sugar 1/2 ts Salt
1 c Raisins; mixed dark & light 2 ts Baking soda
1 7/8 c Buttermilk 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mushroom Cups
Categories: Appetizers
Yield: 32 servings
1 c Chopped onions 2 c Chopped mushrooms
3 tb Margarine 1/2 c Chopped parsley
2 ea Egg yolks 3/4 c Grated mozzarella cheese
1/2 c Grated parmasean cheese 1 ts Salt
8 ea Sliced white bread 1/2 c Melted butter
Saute onions and mushrooms in margarine. Remove from heat. Add parsley,
eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut
into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in
melted butter and arrange in miniture muffin tins. Fill each with
mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mushroom Soup
Categories: Appetizers, Soups/stews
Yield: 8 servings
2 ea Carrot 1 ea Parsley root
2 ea Celery stalks 2 ea Onions, sliced
4 c Salted water 1 lb Mushrooms, sliced
1 c Water 1 ea Salt and pepper
2 tb Instant flour 1/4 c Cold water
1/2 c Sour cream 1 tb Dill leaves
1 lb Rhubarb finely chopped 1 ea Noodles, fine macaroni
Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20
minutes. Strain. Cook the mushrooms and second onion in 1 cup water for
10 minutes. Add salt and pepper. Combine with vegetable broth, add the
flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour
cream, dill and parsley. Add noodles, fine macaroni.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mushroom Strudel
Categories: Appetizers
Yield: 16 servings
3 tb Butter 1 ea Large onion, chopped
1/3 c Diced sweet red pepper 2 ea Cloves garlic minced
7 c Sliced mushrooms 1/2 ts Salt
1/2 ts Pepper 1/2 ts Thyme
2 ts Lemon juice 1/2 c Diced black forest ham
1/2 c Shredded mossarella cheese 1/4 c Minced fresh parsley
2 tb Fine bread crumbs 8 ea Sheets phyllo pastry
1/3 c Melted clarified butter 2 ts Dijon mustard
1/4 c Grated parmesan cheese
In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often, until
mushrooms are tender and all moisture has evaporated. Season with salt,
pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella
cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool.
Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry
lightly with melted butter; stack neatly one on top of the other. About 1
inch from one long edge of phyllo pastry, spread half of mustard in a 2
inch wide strip, leaving a 1 inch border on both sides. Over mustard,
spread half of the mushroom filling. Dust filling and phyllo pastry with
half the parmesan cheese. Turn up bottom edge of pastry over mushroom
filling; turn both side edges in the brush this exposed phyllo pastry on
bottom and edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with butter;
with sharp knife cut 8 slits on diagonal, on top of each roll, through top
2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes
or until pastry is golden and crisp. Let cool for about 5 minutes before
slicing.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mushrooms in Cream Sauce
Categories: German, Vegetables, Sauces
Yield: 4 servings
2 lb Mushrooms; fresh 1/4 lb Bacon; diced
1/4 c Butter or margarine 2 ea Onions; large, diced
1 c White wine 1/2 ts Salt
1/4 ts Pepper 1/4 ts Paprika
1 x Nutmeg; pinch of 1 x Mace; pinch of
1 c Cream; heavy 1 x Lemon juice; 1/2 med lemon
2 ea Parsley; sprigs
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nachos
Categories: Appetizers, Mexican
Yield: 4 servings
6 oz Cheddar cheese; shredded, * 6 ea Jalepeno chilies; **
1 x Tortilla chips;
* There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and
each cut into 6 slices.
~--------------------------------------------------------------------- ~---
Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and
1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla
chips with the tops only 3 to 4 inches from the heat until the cheese is
melted and serve hot.
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---------- Recipe via Meal-Master (tm) v8.01
Title: New Potato Salad
Categories: Salads
Yield: 8 servings
2 lb Potatoes; new (approximatel 1 ea Dill cream dressing recipe
5 ea Green onions; finely choppe 1 x Salt & pepper to taste
A local restaurant serves a simple, but elegant, potato salad as part of
their Sunday Brunch menu. This is my own attempt at duplicating it. Stir
the chopped green onions into the Dill Cream Dressing. Add salt and pepper
to taste. You may also want to add more lemon juice or Dijon mustard at
this point, as this produces a fairly bland dressing. Slice potatoes (leave
skins on) about 1/4 inch thick. Place in a large bowl and fold in the
dressing. Serve chilled. Best made the day before so the flavors have a
chance to mingle. Source: Sallie Austin
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---------- Recipe via Meal-Master (tm) v8.01
Title: New Year's Pretzels
Categories: German, Desserts
Yield: 2 servings
2 c Milk 1/2 c Butter or margarine
2 pk Yeast; active, dry 2 ts Salt
1/2 c Sugar 7 c Flour; unbleached
2 ea Eggs; large 1 c Confectioners' sugar
1 x ;water 1 ts Vanilla extract
1/4 c Almonds; chopped
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Noodles in Sesame Sauce
Categories: Salads, Appetizers, Sauces, Chinese
Yield: 2 servings
10 oz Fresh chinese noodles 1 x Oil
1 x -----spicy sesame sauce----- 1 1/2 tb Vegetable oil
3 ea Green onions white minced 3 ea Cloves of garlic, minced
1/2 x Piece of giner, minced 2 ea Small asian chilli peppers
3 1/2 ts Rice vinegar 2 tb Soya sauce
2 tb Sugar 1 1/2 tb Chinese sesame paste
1/2 c Chicken stock or broth 1 ts Sesame oil
1 x ----------garnish----------- 1 tb Roasted sesame seeds
1 x Fresh coriander leaves chop 1/2 c Julienned carrots/cucumbers
Cook noodles, fresh or fried, until al dente. Drain and rinse in cool,
then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame
oil. (Cold, oiled cooked noodles can be stored in the fridge for several
days). SAUCE: In a small skillet, heat vegetable oil and saute onions,
garlic, ginger and chili peppers until garlic is soft but not brown. Turn
off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock.
Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to
room temperature. Pour sauce over chilled noodles and mix well. Heap
noodles on s platter and garnish with sesame seeds, coriander and julienned
vegetables.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Old Fashioned Coconut Oatmeal Cookies
Categories: Cookies
Yield: 36 servings
1 c Butter 1 c Granulated sugar
1/2 c Brown sugar 1 ea Egg
1 c Flour 1 c Old mill oates
1/4 c Wheat germ 3/4 c Coconut
1 ts Baking powder 1 ts Baking soda
1 1/2 c Chocolate chips or raisins
Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat
germ, coconut, baking powder and baking soda. Mix well. Stir in raisins.
Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly
with floured fork. Bake at 350 degrees for 12-15 minutes or until golden.
Makes about 3 dozen.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Old German Muffins
Categories: German, Desserts, Muffins
Yield: 4 servings
3/4 c Butter or margarine 1/2 c Sugar
2 ea Eggs; large 1 tb Rum
1 ts Vanilla extract 3 tb Milk
1/2 ts Cinnamon 2 ts Baking powder
2 1/4 c Flour; unbleached 1/4 c Almonds; ground
1 tb Orange rind; grated 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Old World Chocolate Cake
Categories: Chocolate, Cakes/choc.
Yield: 12 servings
1 1/2 c Cake flour; sifted 1 1/4 c Sugar
1/3 c Cocoa; baking 1 tb Instant coffee
1 1/3 ts Baking soda 3/4 ts Salt
2/3 c Vegetable shortening 1 c Buttermilk
1 ts Vanilla extract 2 ea Eggs; large
1 x --sweetened whipped cream--- 1 c Heavy whipping cream
2 tb Sugar 1 ts Vanilla extract
Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt
together in a large mixing bowl. Add the shortening, 2/3 c of the
buttermilk and vanilla. Beat with an electric mixer, set on medium speed,
for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium
speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake
pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes
test done. Cool in pans on racks for 10 minutes. Remove from pans; and
completely cool. Place one cake layer on serving palte. Spread with
Sweetened Whipped Cream. Top with second cake layer. Frost cake with
remaining Sweetened Whipped Cream.
Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl
and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with
electric mixer, at high speed, until soft peaks form and mixture is of a
spreading consistency. DO NOT overbeat. (If you do, you will have butter.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Old-Fashioned Sage Loaf
Categories: Ground beef, Beef
Yield: 8 servings
2 lb Ground beef 2 x Eggs
1 c Quick-cooking rolled oats 1 x Medium onion, grated
1 c Canned applesauce 2 ts Salt
1/4 ts Pepper 1/2 ts Leaf sage, crumbled
1 tb Bottled steak sauce
Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt,
pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3;
unmold into a shallow baking pan. Score top in criss-cross pattern and
brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour and
15 minutes, or until brown.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Onion Chutney
Categories: Relishes, Preserve
Yield: 1 servings
6 c Chopped sweet onions 1/2 c Fresh lemon juice
2 ts Whole cumin seed 1 ts Whole mustard seed
1/2 ts Tabasco sauce 1/4 ts Red pepper flakes
2 ts Ground chili pepper 1/4 c Light brown sugar
1 ea Salt to taste
Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove from
heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint
jars.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Onion Dip, Lo Cal
Categories: Relishes, Sauces, Dips
Yield: 1 servings
1 c Cottage cheese, lo fat 1 tb Lemon juice
1/2 c Plain yogurt, low fat 1/4 c Green onion, chopped
1 ts Salt 1 pn Pepper
Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp,
crab, or curry as desired.In blender, process cottage cheese with lemon
juice until blended. Add other ingredients. Process just until mixed.
Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg
cholesterol; 96 mg sodium.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Onion Rings
Categories: Appetizers, Vegetables
Yield: 8 servings
8 ea Large onions 1 1/2 c All purpose flour
4 tb Corn meal 4 tb Onion powder
2 ts Salt 1 1/2 c Milk
1 ea Large egg 1/2 c Water
1 tb Orange food color
Combine flour, corn meal, onion powder, salt, milk, egg and water in a
large mixing bowl and stir well and there are no lumps. Add food color if
you prefer a nicer color to the finished batter. Slice the onions thick
(about 1/2"). Use only the outer rings for best appearance and dip into
batter. Drop coated rings into deep fryer and cook until golden brown.
Drain on paper towels and serve. Great with Bar-B-Que!
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange and Onion Salad
Categories: Salads
Yield: 4 servings
1 ea Head romaine lettuce 7 oz Mandarin oranges,drained
1 ea Toasted sliced almonds 1 x ----------dressing----------
2 tb Sugar 1/2 tb Salt
1 ts Tarragon 1/4 ts Pepper
2 ea Dashes tabasco sauce 1/3 c Vinegar
1 ea Egg yolk 3/4 c Vegetable oil
1/2 ts Dijon mustard
Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly
add vinegar and blend well. Add egg yolk, and with blender running, slowly
add oil. Blend until desired consistency. Let dressing sit in a jar for 1
hour before using, to blend flavours. Shake well before using.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Baked Chicken
Categories: Poultry
Yield: 6 servings
3 ea Chicken breasts, skin, split 1/4 c Minced onion
1/2 ts Paprika 1/2 ts Salt
1/4 ts Rosemary 1/4 ts Pepper
2 tb Flour 2 c Orange juice
Arrange chicken in shallow baking pan, breast side up, not overlapping.
Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice,
stir in the remaining juice and pour over the chicken.
Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender.
Serve the chicken over noodles or rice on a warm platter. Stir the pan
juices to blend and pour over the chicken.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Poppyseed Dressing
Categories: Salads, Dressings
Yield: 8 servings
2/3 c Safflower or corn oil 1/4 c Lime juice
2 tb Orange juice 2 tb Orange rind; grated
2 tb Honey 2 tb Onion; minced
1 tb Poppy seeds 1 x Salt & pepper to taste
** I used peanut oil and minced green onions when I made this. I served it
on a salad of Boston lettuce with melon and chopped prosciutto. Slightly
toast the poppy seeds (method below). Place all ingredients in a screw-top
jar. Shake vigorously. Chill until serving. This dressing complements any
green salad, but the addition of some small chunks of cantelope, honeydew,
or star fruit to your greens will enhance the orange-honey flavor of the
dressing. Or try it over slices of cold roast pork with nectarine wedges
on watercress. Poppy Seeds: Did you know that it takes almost a million
seeds to make a pound? These tiny bluish-black gems come from the opium
poppy plant. But even if you eat a million, you won't experience any
narcotic effect. Connoisseurs say those imported from Holland taste best.
For even better flavor, seeds should be slightly toasted in a 350 degree
oven for about 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Bar-B-Q Pork Tenderloin
Categories: Pork/ham, Oriental
Yield: 8 servings
8 lb Pork tenderloin (boneless) 1 1/3 c Soy sauce
2/3 c Oriental toasted sesame oil 4 ea Minced garlic cloves (large)
1 tb Ground ginger (fresh) 1 tb Msg (if desired)
19 oz Bottled bar-b-q sauce
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the
grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves,
ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger
is not not clumping. Place pork into marinade and place in refrigerator for
6 to 8 hours (over- night if you prefer). Remove pork from marinade and
place on covered grill. Add wet wood to grill firepan to insure adequate
supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil,
1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve
over sliced pork tenderloins.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Beef and Pea Pods
Categories: Beef, Oriental
Yield: 5 servings
1 ea Small head cauliflower 1 ea Med. green pepper *
1 lb Steak ** 1 ea Clove garlic, minced
1 ea Med onion, chopped 3 tb Soy sauce(imported if avail)
6 oz (1pkg) frozen pea pods 2 c Water
1/4 c Cornstarch 4 ts Instant beef bouilion
1/2 ts Sugar 3 c Hot cooked rice
* Green Pepper is to be seeded and cut up into small strips. ** Steak
is to be Tenderloin Tip or Round steak cut into paper-thin
~---------------------------------------------------------------------
~---- Break cauliflower into flowerets; cut each into 1/4-inch slices.
Combine cauliflower, green pepper, beef, and onion in 2-qt casserole.
Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave
on high (100%) 6 minutes; stir. Cover and microwave until meat is no
longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover and microwave
until pea pods are thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion
and sugar in 4-cup glass measure. Stir in juices from meat. Microwave
uncovered on high (100%) 2 1/2 minutes; stir. Microwave to boiling, 2 to 3
minutes. Stir into meat mixture. Serve over hot rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Flavored Cucumber Salad
Categories: Salads, Oriental
Yield: 4 servings
1 ea English cucumber 1 tb Rice vinegar
1 tb Soy sauce 1 tb Vegetaqble oil
1/2 ts Oriental sesame oil 1/2 ts Salt
1/2 ts Sugar 1/4 ts Hot chinese chili paste
1 ea Small clove garlic, minced
Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar
with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste
and garlic. Mix dressing with cucumbers and serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Pork
Categories: Pork/ham, Chinese
Yield: 4 servings
1 lb Bonless fresh pork shoulder* 1/2 c Water
1/2 c Orange juice 1/4 ts Salt
1/8 ts Pepper 3 tb Imported soy sauce
8 oz (1cn) water chestnuts, drain 16 oz (1cn) bean sprouts, drained
2 c Chinese cabbage, sliced thin 1 tb Cornstarch
1 tb Cold water 2 tb Chopped green onions
3 c Hot cooked rice
* Pork Shoulder should be cut into 1/4-inch strips.
~---------------------------------------------------------------------
~---- Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in
2-qt casserole. Cover and microwave on medium (50%) until pork is tender,
16 to 20 minutes, stirring every 3 minutes. Stir in drained water
chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%)
until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T
cold water in 4 c glass measure. Drain juices from meat mixture into
cornstarch mixture; stir well. Microwave on high (100%) until mixture boils
and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat
and vegtables. Sprinkle with onions and serve over the hot rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Rhubarb Jam
Categories: Fruits, Sauces, Preserve, Oriental
Yield: 4 servings
1 lb Rhubarb finely chopped 3 c Granulated sugar
1/2 ts Five spice powder 1/4 c Chopped candied ginger
1 x Dash hot pepper sauce 3 tb Lemon juice
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat, stirring
constantly until sugar dissolves. Bring to boil, skim off foam and cook
over medium heat, stirring frequenly, until mixture becomes transparent and
thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal.
Makes about four 6 ounce jars.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Our Marmalade
Categories: Fruits
Yield: 1 servings
3 ea Whole oranges, seeded, chopp 3 ea Whole lemons, seeded, choppe
1 ea Water equal to whole fruit 1 ea Sugar equal cooked fruit
Measure chopped fruit and place in heavy saucepan. Measure equal amounts
of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5
minutes. Remove from heat, cover, and let stand in a cool place for 24
hours. Again bring to a boil and cook over high heat for 10 minutes.
Remove from heat, cover, and let stand in a cool place for another 24
hours. Measure out fruit mixture. Add equal amount of sugar. Again bring
to a boil over medium heat. Cook, stirring constantly, for another 15
minutes, or until mixture begins to gel. Remove from heat and immediately
pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Oven French Fries
Categories: Vegetables, French
Yield: 4 servings
6 ea Medium potatoes 2 tb Oil
1 ea 1 oz. good seasons italian * 1 tb Chopped fresh parsley
*Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for
French fries. Lay out on paper towel, pat dry. Potatoes should be as dry
as possible. Put potatoes in a large bowl and drizzle with oil, tossing to
coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry
dressing mix and parsley over all. Bake 25 min, then flip over only once.
Return to oven and increase temperature to 450F. Cook 3 to 5 min longer
until potatoes are tender and start to brown. Cal: 239, Fat: 7 g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Overnight Layered Salad
Categories: Salads
Yield: 6 servings
3 c Shredded lettuce 2 c Shredded spinach
1/2 c Sliced radishes 2 c Cooked cubed chicken
1/2 c Celery cut diagonally 1 c Shredded chedder cheese
2/3 c Mayonnaise 1/2 ts Worcestershore sauce
1/4 ts Dry mustard 2 tb Sliced green onions
In salad bowl, layer ingredients in following order; half lettuce, half
spinach, radishes, chicken, celery, remaining lettuce remaining spinach and
cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread
evenly over top of salad. Cover and chill several hours or overnight.
Garnish with sliced green onions. Toss just before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Ox Tail Soup
Categories: German, Soups/stews, Veal
Yield: 6 servings
2 lb Ox tails; disjointed or 2 ea Veal tails
1 ea Onion; medium, sliced 2 tb Vegetable oil
8 c Water 1 ts Salt
4 ea Peppercorns 1/4 c Parsley; chopped
1/2 c Carrots; diced 1 c Celery; diced
1 ea Bay leaf 1/2 c Tomatoes; drained
1 ts Thyme; dried, crushed 1 tb Unbleached flour
1 tb Butter or margarine 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: Pancakes with Mushrooms
Categories: Appetizers, Pancakes, Breakfast
Yield: 7 servings
1 x -----------batter----------- 1 c Milk
2 ea Eggs 1 c Flour
1/2 c Water 1/2 ts Salt
3 tb Salad oil 1 x ----------stuffing----------
2 tb Butter 1 ea Onion, sliced
10 oz Mushrooms, sliced 2 tb Water
2 ea Slices white bread 1 x Salt and pepper
3 tb Bread crumbs 2 tb Butter
Heat the butter in a skillet, add onions, and fry until golden. Add
mushrooms and 2 tablespoons water, cover and cook on low heat for 5
minutes. Soak the bread in water, squeeze. Put everything through a
grinder, season with salt and pepper. Mix until creamy. Spoon a little of
the stuffing into the center of each pancake and fold the pancakes envelope
fashion to encase the suffing completely. Roll each stuffed pancake in
leftover batter and in bread crumbs. Fry in hot butter until golden on
both sides. Yields 15 pancakes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta Primavera
Categories: Pasta
Yield: 4 servings
1/2 c Salted butter 3 c 35% cream
2 ts Fresh black pepper 1/2 c Tomato sauce
2/3 c (tl)carrots, zucchini, broc. 1 ea Enough fettuccine for 4
2 ea Egg yolks 2 tb Cream
Melt the butter in a large sauce pan. Add the cream and the pepper. Bring
to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the
cooked pasta. Remember to cook it al dente still slightly firm to the
bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the
mixture into the cream sauce and pasta. This will serve as a thickner.
Make sure the pasta is completely coated with the sauce and serve with some
parmesan cheese.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta Salad
Categories: Salads, Appetizers, Pasta
Yield: 2 servings
2/3 c Rotini noodles 1/2 c Frozen mixed vegetables
1/4 c Grated mozzarella cheese 2 tb Mayonnaise
1 tb Chopped basil or parsley 1/2 ts Dried oregano
Cook pasta in a pot of boiling salted water until tender. Drain and rinse
with cold water. Drain well. Add vegetables and cheese. Stir in
mayonnaise, basil or parsley and oregano.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta Salad with Chicken and Artichokes
Categories: Salads, Pasta, Poultry
Yield: 6 servings
1 lb Pasta shells 2 tb Oil
1 1/2 c Mayonnaise 3 tb Lemon juice
3 tb Chopped parsley 1 ts Dried parsley
3 c Diced cooked chicken 6 oz Jar artichokes chopped and
1 ea Dash of tabasco 1 ea Toasted almonds
Cook pasta in large pot of boiling, salted water until tender, but firm, 8
to 12 minutes, stirring often. Drain well and rinse with cold water. Shake
out excess water and toss pasta with oil. Combine mayonnaise, lemon juice,
parsley and basil. Place pasta in large bowl. Add mayonnaise mixture,
chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a
decorative presentation, serve in avacado halves, in tomato cups or on
lettuce leaves. Yields 6-8 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta with Garlic and Eggs
Categories: Cheese/eggs, Pasta, Garlic
Yield: 4 servings
1/2 lb Dry pasta 2 ea Eggs, beaten
1/2 c Olive oil 4 ea Cloves of garlic
2 tb Parmesan cheese 1 ea Salt and pepper, taste
Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a
moment. Drain pasta, toss all ingredients together. Salt and pepper to
taste.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Peach Salad
Categories: Salads
Yield: 8 servings
6 ea Peaches sliced 1/3 segments 5 ea Kiwi fruit peeled sliced
3 ea Juice of 3 oranges 1 ea Juice of 1 lemon
1 1/2 tb Sugar 4 ea Fresh mint leaves
Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar
to taste. Stir very gently to blend. Place mint leaves on top of fruit
and chill several hours.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Peanut Butter Rocky Road
Categories: Desserts
Yield: 8 servings
6 oz (1 pk) semisweet choc. chips 6 oz (1 pk) butterscotch chips
1/2 c Peanut butter 3 c Miniature marshmallows
1/2 c Salted peanuts
Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir
until melted and smooth. Mix in marshmallows and peanuts until evenly
coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate
until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pecan Pie 1
Categories: Desserts
Yield: 8 servings
1/2 ea Butter; stick 3 ea Egg
1 c Sugar 1 c Karo; white
3 tb Corn meal 1 ts Vanilla
1 ea Salt; pinch 1 c Pecans; chopped
1 ea Pie shell
Calories per serving: 250 Fat grams per serving: 30 Approx. Cook Time:
1:30 Cholesterol per serving: 20 Add all ingredients together in bowl, and
mix well. Pour into pie shell, and bake 1 hour at 300 degrees. Allow to
cool and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pecan Pie 2
Categories: Desserts, Pies
Yield: 1 servings
2 tb Butter or margarine 2 ea Large beaten eggs
1/2 c Dark corn syrup 1/3 c Sugar
2 ts Unbleached flour 1/4 ts Vanilla
1 x Pecan pie pastry shell 1/2 c Pecan halves
In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100%
power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn
syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5
minutes or till slightly thickened, stirring every minute. Stir in vanilla.
Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook,
uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the
dish a quarter-turn every 2 minutes. Cool before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pennsylvania Sweet Potatoes in Tangy Sauce
Categories: Vegetables, Sauces
Yield: 10 servings
6 ea Large sweet potatoes 1 c Sugar
1/2 c Lightly packed brown sugar 1/4 ts Ground ginger
2 tb Cornstarch 1 c Unsweetened pineapple juice
1 ts Lemon juice 1 tb Low fat margarine
Place sweet potatoes in a large kettle and add water to cover. Cook over
medium heat until barely tender; drain. Peel and cut potatoes into fourths.
Arrange in a medium size casserole. Preheat oven to 350F. While potatoes
are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add
pineapple juice and lemon juice. Stir over medium heat until sugars are
dissolved and mixture starts to bubble; stir in margarine. Pour sauce over
potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal:
149, Fat: trace.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pepper Steak Strips
Categories: Meats
Yield: 5 servings
1 ea Env. meat marinade * 1 lb Round steak **
1 ea Med. onion, chopped 2 tb Butter or margarine
1 ts Bottled brown boquet sauce 8 oz (1 can) stewed tomatoes
1/2 ts Dried thyme leaves 2 tb Unbleached flour
1/4 c Red wine or water 1 ea Med green pepper ***
8 oz (1 can) mushrooms **** 3 c Hot cooked rice
* Envelope of Meat Marinade From Store should weigh about .8 ozs. **
Steak should be cut into strips, about 1/8-inch thick and about *** Green
Pepper should be seeded and cut into strips. ****
Mushrooms should be stems and pieces, and should be drained.
~---------------------------------------------------------------------
~---- Prepare marinade as diredcted on envelope. Marinate beef as directed
on envelope; drain well. Cover and microwave onion and margarine in 2-qt
casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and
thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on
medium (50%) 10 minutes. Shake flour and wine in tightly covered container.
Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce.
Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot
Rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Perfect Apple Butter
Categories: Fruits
Yield: 1 servings
6 c Sweet apples, peel and slice 1 c Apple cider
1 tb Ground cinnamon (optional)
Place apples and cider in heavy saucepan over medium heat. Cook, stirring
frequently, until mixture comes to a boil. Lower heat and simmer, stirring
frequently, for about 1 hour, or until apple slices have disintegrated and
butter is thick. Remove from heat. Stir in cinnamon. Vacuum seal. Makes 4
1/2 pint jars. From: Gourmet Preserves, Judith Choate.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Phipps Famous Shortbread
Categories: Cookies
Yield: 48 servings
2 1/2 c Flour, all purpose 1 lb Butter, soft
1 c Fruit sugar 1 c Sifted rice flour
1/2 lb Belgian chocolate
Spread the all-purpose flour on a cookie sheet and place under a pre-heated
broiler about 4-5 inches from the element. Roast the flour, watching it
all the time until it is medium brown. Turn the flour with a spatula to
brown the other side. The entire procedure takes about three minutes and
gives the flour a rich nutty flavour. Let the flour cool.
Mix the soft butter with the fruit sugar and add the sifted rice flour.
Fold in the roasted flour and blend well. Chop the chocolate into chunks
just a little smaller than a sugar cube. Mix them into the dough, taking
care you don't soften the chocolate too much. Shape as desired. Bake at
300F for 1 hour. Cool, then store in an airtight container. Yield depends
upon size and shape.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pickled Mushrooms
Categories: Appetizers, Preserve
Yield: 4 servings
4 lb Small mushrooms 4 c Boiling water
1 1/2 tb Salt 1 x ----------marinade----------
1 3/4 c Water 15 ea Peppercorns
2 ea Bay leaves 2 1/2 tb Salt
3/4 c Sugar 3/4 c Vinegar
Cut the mushroom stems off at the cap level. Place the heads in boiling
salted water. Simmer till they sink to the bottom. Strain. Boil marinade
water with peppercorns and bay leaves for 30 minutes. Add salt and sugar.
Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms
in small jars. Cover with hot marinade. Close the jars. Keep refrigerated.
Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pierogi with Meat
Categories: Pasta, Polish
Yield: 9 servings
1 x ----------stuffing---------- 2 c Leftover meat pieces
2 ea Slices wet bread squeezed 1 ea Onion, chopped
1 tb Bacon drippings 1 x Salt and pepper
3 ea Slices bacon, diced 1 x -----------dough------------
1 ea Egg 3 1/4 c Flour
1 x Salt 1/2 c Water
1 1/2 tb Butter, melted 1 1/2 tb Bread crumbs
Grind the meat with bread. Add the onions which have been sauteed in the
drippings. Season with salt and pepper. To prepare dough, mix the egg
with the flour, add a dash of salt and as much water as needed to knead a
smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3
inch squares. Put a little of the stuffing on each square. Fold to form a
triangle, pinch the edges together. Cook in a large kettle with boiling
salted water on high heat for 5 minutes. Remove with a colander spoon to a
warmed serving platter. Add the bread crumbs to the butter and fry for a
few minutes on low heat. Pour over the pierogi.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pina Colada
Categories: Beverages
Yield: 1 servings
1/4 c Crushed ice 1 oz Light rum; 2 t
1 oz Pineapple juice; 2 t 1/2 oz Cream of coconut; 1 t
Place all ingredients in blender container and blend on high speed until
foamy, about 30 seconds. Garnish with fruit, if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pina Colada Sorbet
Categories: Desserts
Yield: 9 servings
2 c 14. oz crush pineapple 1/2 c Cream of coconut
1/3 c Granulated sugar 1/3 c Water
1/4 c Dark rum
Place undrained pineapple and cream of coconut in largecontainer. Combine
sugar and water. Bring to boil over medium heat and boil 1 minute. Cool.
Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4
to 6 hours. Process in blender or food processor until smooth but not
completely thawed. Freeze until firm. Soften lightly before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pina Colada Wedges
Categories: Cakes
Yield: 6 servings
8 oz Package cream cheese softe 1/3 c Sugar
2 tb Rum 3 1/2 c Thawed cool whip
8 1/4 oz Pineapple syrup crushed 2 2/3 c 7 oz angel flake coconut
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the
whipped topping, pineapple with syrup and 2 cups of the coconut, spread in
8 inch layer pan lined with plastic wrap. Invert pan onto serving plate,
remove pan and plastic wrap. Spread with remaining whipped topping and
sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into
wedges Garnish with pineapples and cherries if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pinapple Limeade
Categories: Beverages
Yield: 8 servings
1/2 c Sugar 3 c Pineapple juice
1/2 c Lime juice 1 qt Sparkling water; chilled
Mix all ingredients except sparling water; refrigerate until chilled. Just
before serving, stir in sparkling water. Serve over ice. Garnish with lime
slices, if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pineapple, Raisin, and Rum Bread Pudding
Categories: Desserts
Yield: 6 servings
20 oz Can crushed pineapple w liq. 1/2 c Low fat milk
5 c Packed ital. fr bread 1 in. 2/3 c Raisins
1/2 c Brown sugar 2 tb Margarine, melted
1 tb Rum 1 ts Vanilla extract
1/2 ts Cinnamon 1 ts Margarine
1 tb Rum 1 tb Light brown sugar
2 tb Sliced almonds
Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min. Stir in the remaining ingredients.
Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients
are for glaze. Melt margarine . Add rum and brown sugar and stir just
until sugar is dissolved. Spoon in thin layer over top of pudding. Bake
for 25 min, top with almonds. Bake for another 15 to 20 min, or until top
is golden brown and turning crusty. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pineapple-Bran Whole-Wheat Muffins
Categories: Muffins
Yield: 12 servings
1 c Whole wheat flour 1 tb Baking powder
1/4 ts Salt 1 1/2 tb Brown sugar
1 ea Egg 1 c 100% all-bran cereal
1/3 c Skim milk 1/4 c Vegetable oil
8 oz Can crushed pineapple w juic
Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add
cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min.
or until the cereal has softened. Stir the pineapple, including the juice,
into the mixture. Add flour mixture, stirring only until combined. Spoon
the batter evenly into a paper-lined muffin tin and bake at 400F for about
25 min. Serve warm. Cal: 100, Fat: 1g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pisang Goreng
Categories: Appetizers
Yield: 4 servings
1 c All purpose flour 1 c Water
1 ts Baking powder 1 ea Egg beaten
1 ea Pinch of salt 4 ea Ripe bananas peeled halved
1/2 c 10% cream 1 c Brown sugar
1 tb Butter 2 tb Dark rum
Mix the flour, water, baking powder, egg and salt and let sit for about 20
minutes. This is your batter. Dip the banana halves in the batter and deep
fry in vegetable oil at 325 degrees F for about 5 minutes or until the
batter is golden brown. Remove the bananas from the oil and allow to
drain. Meanwhile mix the cream, brown sugar and butter together in a sauce
pan and cook over medium heat until the sugar has dissoved. Add the rum and
be sure the sauce doesn't boil. Place some vanilla ice cream on a plate.
Place a banana over the ice cream and pour a generous amount of rum sauce
over the dessert. Serve while the banana is still hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Poached Halibut Rolls
Categories: Fish/sea
Yield: 2 servings
1 1/2 lb Halibut fillets 3 tb Butter
1/2 c Chicken broth or white wine 1 ea Clove garlic, minced
1/2 ts Tarragon or basil 1/2 ts Dijon mustard
1 c Fresh tomatoes, minced 1/2 ts Sugar
1/2 ts Paprika 1/2 c Heavy cream
Wipe each fillet with paper towel, then cut in half lengthwise and roll up
each piece. Place the butter in a 9 inch microwave safe pie plate and melt
at high for 1 minute. Add the chicken broth or white wine, garlic,
tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5
minutes at high. Stir well. Place the fish rolls side by side in the dish
and baste with the sauce. Cook 8 minutes at medium high basting with juice
halfway throug the cooking. Remove the fish with a perforated spoon and
place it in a warm dish. To the sauce remaining in the cooking dish, add
the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour
over the fish and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pon Pon Chicken
Categories: Meats, Poultry
Yield: 1 servings
1 ea Boneless chicken breast 10 ea Bean thread sheets;optional
2 ea Cucumbers, sliced 1/2 tb Salt
1 x ------dressing mixture------ 1 tb Sesame seed paste (or oil)
2 1/2 tb Soy sauce 1 1/2 ts Sugar
1 tb Vinegar 1 1/2 ts Worchesershire sauce
1/4 ts Garlic juice 1/4 ts Ginger juice
1/2 ts Hot chili sauce (optional) 1 ea Dash black pepper
1/2 ts Cornstarch
Poach or steam chicken over medium heat for approximately 10-12 minutes
until done. Remove and let cool. Then shred or cut into match size strips.
Set aside. Peel and cut cucumbers lengthwise into half, then slice into
thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a
minute. Drain well and place evenly on a platter.
In a saucepan, add dressing mix and bring to a slow boil while stirring.
Add stock or water if needed. Finally, slightly thicken. Transfer dressing
to a container and store until needed. To serve, place chicken strips on
top of pickled cucumber and pour dressing over top.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Poppy Seed Oatmeal Bread
Categories: Breads
Yield: 16 servings
1 c Flour, all purpose 1 c Flour, whole wheat
1 1/4 c Oatmeal, quick-cooking 1 tb Baking powder
1/4 ts Salt 2 ts Poppy seeds
1 1/2 c Buttermilk 1/4 c Honey, liquid
1 ea Egg 1 ts Butter, melted
In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking
powder, salt and poppy seeds. In separate bowl, whisk together buttermilk,
honey and egg. Add all at once to dry ingredients; mix quickly, just until
combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top
with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until
cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes
in pan. Turn out onto wire rack.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pork Chops in Onion Sauce
Categories: German, Pork/ham, Sauces
Yield: 4 servings
4 ea Pork chops 1/2 ts Salt
1/4 ts Pepper 1 1/2 tb Unbleached flour
1 1/2 tb Vegetable oil 4 ea Onions; small (2 med) *
1/2 c Beer 1/2 c Beef broth; hot
1 ts Cornstarch
* 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pork Tenderloin with Hawiian Sauce
Categories: Pork/ham, Sauces
Yield: 8 servings
6 lb Pork tenderloin 2 qt Reduced pork broth
1 c Brown mustard 1 c Yellow mustard
1/3 c Horseradish 1/3 c Ketchup
1/3 c Brown sugar 4 ea Cloves minced garlic (large)
1/3 c Salt 1/3 c Cummin
1/3 c Black pepper 16 ea Small red potatoes
4 ea Carrots (stripped) 1 c Pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horse-
radish, kechup, brown sugar and garlic. Cook until simmers and then keep
warm, reducing the stock. Grill pork tenderloin, turing to prevent buring
while brushing sauce over the meat. Remove from grill when done (170 deg)
[about 1 hour on low heat] Grill vegtables and pineapple during last half
of the cooking time and serve with the meat.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pork with Vegetables and Cashews
Categories: Pork/ham
Yield: 4 servings
1 lb Boneless fresh pork * 1 ea Medium onion **
2 tb Soy sauce (import. if avail) 1/2 ts Salt
1/4 ts Pepper 1 pk (10 oz) frozen peas
8 oz Fresh mushrooms, sliced 1 tb Cornstarch
2 tb Cold water 1 ea Jar (2 ozs) pimiento ***
1 c Salted cashews or peanuts
* Pork should be fresh shoulder meat cut into 3/4-inch cubes. **
Onion should be sliced and separated into rings. *** Jar of pimientos,
should be 2 ozs and they should be sliced.
~---------------------------------------------------------------------
~---- Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave
on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every
3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on
medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water;
stir into meat mixture. Stir in pimiento. Cover and microwave on medium
(50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir
in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Potato Cakes
Categories: Vegetables, Appetizers
Yield: 6 servings
2 c Mashed potatoes 1 ea Egg white, slightly beaten
2 tb Chopped onion 2 tb All purpose flour
1/8 ts Salt 1 ea Pepper to taste
1 ts Oil
In a medium size bowl, combine potatoes, egg white, onion, flour, salt and
pepper. Meanwhile, heat oil in a large skillet over medium high heat. When
hot, put about 2 tablespoons potato mixture for each cake into skillet.
Cook until well browned, then turn with a spatula and cook other side until
brown. Continue making takes, keeping first ones warm. Cal: 74, Fat: 1 g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Potato Farls (Irish)
Categories: Breads, Appetizers, Irish
Yield: 8 servings
1 1/4 lb Potatoes (3 or 4) 2 tb Butter, melted
1 c Flour, all purpose 1/2 ts Salt
4 ts Vegetable oil
Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain
well; return to saucepan over low heat. Add butter; mash potatoes well.
Stir in flour and salt. Gather mixture into a ball; turn onto lightly
floured surface. Knead lightly until smooth. Divide dough in half. Roll
out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into
quarters; set aside. Repeat with remaining dough. In large nonstick
skillet, heat half the oil over medium-high heat. Cook dough quarters in
batches, 2 minutes on each side or until golden brown, adding more oil as
necessary. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Potato Pancakes German Style
Categories: German, Vegetables, Pancakes, Breakfast
Yield: 4 servings
2 1/2 c Potatoes; (2 large) * 3 c ;water
1 ts Lemon juice 1 ea Potato; boiled, mashed
1 ea Egg; large, beaten 2 tb Milk
1/2 ts Salt 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: Potato Salad with Beer Dressing
Categories: German, Salads, Vegetables, Dressings
Yield: 4 servings
6 ea Potatoes; medium 4 ea Bacon; slices
1 tb Onion; chopped 1 ea Celery; stalk, chopped
1 ts Salt 2 tb Butter
2 tb Unbleached flour 1/2 ts Mustard; dry
1 tb Sugar 1 c Beer; any brand
1/2 ts Tobasco sauce 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: Potatoes, Garlic
Categories: Vegetables, Garlic
Yield: 4 servings
4 ea Potatoes 10 ea Garlic cloves, unpeeled
1/4 tb Oil
Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared
with oil, in pan with whole garlic cloves at 400F for 45 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Processor Hollandaise Sauce
Categories: Sauces
Yield: 4 servings
1/2 ea Juice from 1/2 lemon 1 x Pinch salt
1 x Pinch of white pepper 1/2 c Melted butter
1/2 c Corn oil or peanut oil
Place lemon juice, egg, salt and pepper in bowl of food processor. Blend
for 1 to 3 seconds. Add butter while still running, then add corn or peanut
oil. Blend in processor for 20 seconds until smooth and uniform Variations:
Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy
cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2
tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per
Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per
Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good
sauces for seafood or vegetables
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Quick Barshch
Categories: Appetizers, Soups/stews, Beef
Yield: 6 servings
2 ea 10 oz cans beef broth 2 ea 1 lb cans red beets
1 c Water 1 tb Lemon juice
1 ts Sugar 1/8 ts Pepper
1 x Dash of garlic powder 1 x Salt to taste
1/2 c Red table wine
Patties Dilute the broth using the juice from the red beets instead of
water. Put aside the beets for other uses. Add 1 cup water. Cook the
barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Quick Beef Stew
Categories: Beef, Soups/stews
Yield: 5 servings
1 lb Cooked beef * 4 ea Med carrots **
3 ea Med potatoes *** 1 c Sliced celery
1 ea Envelope onion soup mix 3 tb Unbleached flour
2 1/4 c Water
* 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2
1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces
~---------------------------------------------------------------------
~---- Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on
high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5
minutes and microwave until vegtables are tender,10 to 12 minutes more,
stirring every 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Quick Tomato Sauce
Categories: Sauces
Yield: 1 servings
1/2 c Chopped onion 1/2 c Chicken bouillon
3 c Chopped tomatoes 1 ts Apple juice concentrate
1/2 ts Oregano 1/2 ts Thyme
1/2 ts Basil 1 ts Garlic powder
1 pn Pepper
Cook onions in bouillon until soft. Add remaining ingredients. Bring to
boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per 1/2 c.
Fat: trace.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Ranch Stew
Categories: Beef, Soups/stews
Yield: 4 servings
1 lb Lean beef, trimed, bite size 3 c Water
2 ea Carrots, large, sliced 2 ea Potatoes, med. diced
12 ea Pearl onion, canned 1 c Frozen peas
2 tb Whole wheat flour (optional) 1 tb Worchestershire sauce
1/2 ts Salt 1/4 ts Pepper
Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min,
stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or
until meat is tender. Meanwhile, cook carrots in remaining 2 cups water.
When partially cooked, add potatoes and cook until all tender. Add onions
and peas. Put vegetables into beef dish. Thicken liquid from vegs. with
flour if desired. Add worcestershire sauce, salt, and pepper to liquid.
Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat
1 1/2g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Ranch Style Brunch Eggs
Categories: Cheese/eggs
Yield: 4 servings
8 ea Slices side bacon chopped 2 c Frozen hash brown potatoes
1 1/2 c Shredded old chedder, colby 6 ea Eggs, beaten
1 c Milk 1/2 c Thinly sliced green onions
Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of
drippings. Saute potatoes in drippings until browned, about 10 minutes.
Drivide potatoes among 4 individual greased 1 cup shallow baking dishes.
Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions;
pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until
set. Garnish.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Real Sauce a la King
Categories: Sauces, Poultry
Yield: 1 servings
4 tb Butter 1/4 c Flour
1/2 ts Salt 1/4 ts Pepper
1 1/2 c Milk 3/4 c Light cream
1/4 c Finely chopped green pepper 2 ea Pimientos, chopped
1/2 c Sliced fresh mushrooms 2 ea Egg yolks
2 tb Dry sherry
In a double boiler, melt the butter. Stir in the flour and the seasonings.
Gradually stir in the milk and light cream. Add the green pepper, pimientos
and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or
until it has thickened. Without stirring, cook gently for 10 minutes
longer. Beat the egg yolks and sherry together. Add this mixture gradually
to the sauce.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Red Beet Chocolate Cake
Categories: Vegetables, Chocolate, Cakes/choc.
Yield: 16 servings
1 3/4 c Flour; unbleached, sifted 1 1/2 ts Baking soda
1/2 ts Salt 1 1/2 c Sugar
3 ea Eggs; large 1 c Vegetable oil
1 1/2 c Beets; pureed 2 oz Unsweetened chocolate; *
1 ts Vanilla extract 1 x Confectioners' sugar; sifted
* Melt and cool the 2 1-oz squares of baking chocolate.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Sift together the flour, baking soda and salt; set aside. Combine sugar,
eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium
speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla.
Gradually add dry ingredients, beating well after each addition. Pour into
greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven
for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let
stand overnight to improve flavor. Sprinkle with confectioners' sugar.
NOTE: This is similar to a recipe that I had from one of the local cooking
shows that was sent out to the listeners when the Red food coloring was
banned. While I have not tried this recipe, I did make the other one and it
was good. But the other recipe is long gone.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Red Cabbage Ii
Categories: Vegetables
Yield: 6 servings
1 ts Oil 1/2 c Finely chopped onion
4 c Coarse shredded red cabbage 1 c Chopped peeled apple
2 ea Whole cloves 1/2 ea Bay leaf
1 tb Sugar 1 1/2 tb White vinegar
In a heavy skillet, heat oil over medium high heat. Add onion and saute
until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer
about 20 min or until cabbage is tender. If cabbage gets dry, add a small
amount of water. Add sugar and vinegar to cabbage mixture; toss gently.
Cover and cook about 5 min longer. Cal 45; Fat 1g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Red Cabbage Salad
Categories: German, Salads, Vegetables
Yield: 4 servings
5 ea Bacon; slices 1 ts Sugar
2 tb Vinegar 1/4 c Wine; red or white
1/2 ea Red cabbage; head, shredded 2 tb Vegetable oil
1/2 ts Salt 1/4 ts Pepper
1 tb Caraway seeds
Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved. Pour this hot mixture over the cabbage. Toss with vegetable
oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over
mixture. Serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Red Wine Marinade for Beef
Categories: Sauces, Beef, Marinade
Yield: 6 servings
1/2 c Vegetable oil 1/3 c Red wine
2 tb Fresh lemon juice 1/4 ts Dried thyme
1/4 ts Black pepper 2 ea Large garlic cloves minced
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and
garlic. Place beef in plastic bag or shallow glass dish. Pour marinade
over top; seal bag refrigerate for 2 to 6 hours.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Red-Beet Salad
Categories: German, Salads, Vegetables
Yield: 6 servings
2 ea Red beets; bunches 1 x ----------marinade----------
2 tb ;water 1/4 c Vinegar
2 tb Caraway seeds 1 ts Sugar
2 tb Onion; minced 1 ts Horseradish
1/4 ts Cloves; ground 1/2 ts Salt
1/4 ts Pepper 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: Rhubarb and Nut Streusel Cake
Categories: Desserts
Yield: 4 servings
1 1/2 c Sugar/divided 3 tb Corn starch
3 c Diced fresh rhubarb 3/4 c Milk
1 tb Vinegar 2 1/4 c All-purpose flour
3/4 c Butter 1/2 ts Baking powder
1/2 ts Baking soda 1/2 c Finely chopped nuts
1 ea Egg(beaten)
Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb.
Cook and stir over medium heat until mixture comes to a boil and thickens.
Cool and set aside. Stir together milk and vinegar and set aside. Combine
flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly
and set 1/2 cup of mixture aside. To remainder add baking powder, baking
soda and nuts. Combine egg and milk mixture and add to dry ingredients,
stir until just moistened. Spread 2/3 of the batter over the bottom and
sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter.
Drop remaining batter over rhubarb by spoonful, sprinkle with reserved
streussel mixture. Bake in preheated 350 F oven 50 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rhubarb-Pecan Muffins
Categories: Muffins
Yield: 12 servings
2 c Flour 3/4 c Sugar
1 1/2 ts Baking powder 1/2 ts Baking soda
1 ts Salt 3/4 c Chopped pecans
1 ea Egg, large 1/4 c Vegetable oil
2 ts Grated orange peel 3/4 c Orange juice
1 1/4 c Rhubarb, fresh fine chopped
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to
flour mix. Add rhubarb. Bake 350F 25-30 min.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rhubarb-Strawberry Cobbler
Categories: Desserts
Yield: 8 servings
1 x ----------filling----------- 1 1/4 c Sugar
3 tb Flour, all purpose 1 1/2 ts Cinnamon
1 1/2 ts Orange rind 6 c Rhubarb, coarsely chopped
3 c Strawberries, sliced 1 x ----------topping-----------
1 1/2 c Flour, all purpose 3 tb Sugar
1 1/2 ts Baking powder 1/2 ts Baking soda
1/4 ts Salt 3 tb Margarine, chilled
1 c Buttermilk
FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5
L) baking dish. Bake in 400F(200C) oven 10 minutes.
TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda
and salt. Using fingers or two knives, cut in margarine until mixture
resembles small peas. With fork, stir in buttermilk just until soft dough
forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has
risen.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Roasted Potatoes with Tomatoes and Rosemary
Categories: Vegetables
Yield: 6 servings
6 ea Potatoes, pref. long narrow 6 ea Ripe plum tomatoes, sliced
1 ea Olive oil 1 tb Minced fresh rosemary (t dry
1 ea Minced chives 1 ea Salt and pepper
Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and
slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate
potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle
with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until
potatoes begin to turn golden crisp around edge.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Roasted Red Pepper and Chive Dressing
Categories: Salads, Dressings
Yield: 8 servings
1 ea Sweet red pepper; medium-si 1/2 c Prepared roasted red peppers
1/3 c Red wine vinegar 1 ea Garlic clove; medium minced
1 c Olive oil 1/3 c Finely chopped fresh chives
1 x Salt 1 x White pepper; freshly groun
Hold red pepper over a flame, turning it until evenly charred. Or cut it
in half, rub with oil, and place under the broiler until blackened.
Wrap in a plastic bag and set aside to cool. Scrape off the burned skin
and remove seeds and stem. In bowl of blender or food processor fitted
with a steel blade, place red pepper, vinegar, and garlic. Process until
pepper is pureed. With machine running, slowly drizzle in olive oil until
fully combined. Stir in chives and season with salt and pepper to taste.
This recipe, featured at Neiman-Marcus, is from caterer George Dolese.
George serves this dressing over a salad of fusili pasta, chunks of fresh
mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and
blanched asparagus.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rolled-Oat Macaroons
Categories: Cookies
Yield: 36 servings
2 1/2 tb Melted butter 1 c Brown sugar, packed
2 ea Eggs, separated 2 1/2 c Rolled oats
2 ts Baking powder 1 ts Vanilla
1/8 ts Salt
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
vanilla and beat well. Whip the egg whites until they are stiff and fold
them and the salt into the other ingredients. Drop by teaspoonfuls, 3
inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal: 53,
Fat: 1/5g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rumaki Hors D'oeuvres Restaurant
Categories: Oriental
Yield: 24 servings
8 ea Sliced side bacon 8 ea Water chestnuts
8 ea Chunks of pineapple 8 ea Bay scallops
24 ea Toothpicks 2 tb Vegetable oil
4 tb Bottled teriyaki sauce 2 tb Liquid honey
Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk
and scallop with a piece of bacon and secure with a toothpick. In a frying
pan, heat vegetable oil and saute bacon wrapped morsels over medium heat
until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey,
mix well and continue cooking over medium high heat until sauce thickens
slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes
24 hors d'oeuvres.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Salmon Rollups
Categories: Appetizers, Fish/sea
Yield: 5 servings
7 3/4 oz Salmon (drained, flaked) 1 ea Egg (beaten)
1 ts Parsley (dried) 1 ts Instant minced onions
1/2 ts Dill weed 1 c Cresent rolls
1 x Cayenne pepper
Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll
up from wide end after spreading. Bake on cookie sheet at 350F for 12 to
15 minutes. Serve with a cheese sauce topping.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Salmon Steaks with Cucumber Dill Sauce
Categories: Fish/sea, Sauces
Yield: 2 servings
2 ea Salmon steaks 1/4 c Dry white wine
1 ea Bay leaf 2 tb Fresh dill
1 ea Stalk celery, cut up 1 x ----cucumber dill sauce-----
1/4 c Plain lo-fat yogurt 1/4 c Lite mayonaise
1 ea Small seeded grated cucumber 1 ea Small onion, peeled & grated
1/8 ts Dry mustard 1/4 c Freshly chopped dill
1 ea Salt & pepper
Place steaks in microwave safe dish w/ thick end to outside. Add remaining
ingredients on top of steaks. Cover and nuke on high for 4-6 minutes.
Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all
ingredients in a food processor. Process until blended. Pour into serving
bowl; refridgerate 1-2 hours before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Salsa, Low Cal.
Categories: Relishes, Mexican, Salsa
Yield: 1 servings
3 tb Instant minced onion 3 tb Water
1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper
1 tb Chili powder 1/4 ea Arlic powder
1 ds Red pepper, ground
In medium sized bowl, combine all ingredients; mix well. Place in covered
container; chill until ready to serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce
Categories: Ethnic, Appetizers, Cheese/eggs, Sauces
Yield: 44 servings
1 tb Chopped onion 1 ea Clove of garlic
1 x Butter for frying 1 c Coconut milk
1 c Stock 1 ea Salt to taste
1 ts Crushed red pepper 1/2 ts Paprika
1/2 ts Laos powder if available 4 ea Hard boiled eggs
Saute the chopped onion and garlic in the butter. Add the other
ingredients (except the eggs) and bring to the boil, stirring occasionally.
Add the eggs and continue cooking and stirring for 3 minutes. Remove from
the heat and halve the eggs, then serve hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sambuca Romana Jam
Categories: Fruits, Preserve
Yield: 1 servings
5 c Crushed, fresh blueberries 1 ts Grated lemon rind
1/2 c Water 1/2 c Sambuca romana
2 1/2 c Sugar 1 ea Box light fruit pectin
10 ea Coffee beans per jar
Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,
water, and Sambuca in a heavy saucepan. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining sugar.
Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in
each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sangria
Categories: Beverages, Portuguese, Spanish
Yield: 12 servings
25 oz Red wine; dry, 1 bottle 1/3 c Frozen lemonade; *
1/2 c Brandy 1/2 c Orange-flavored liqueur
1/3 c Orange juice 1/4 c Lemon juice
2 c Ginger ale; chilled
* Use 1/2 of a 6-oz can of concentrate.
~--------------------------------------------------------------------- ~---
Mix all ingredients except ginger ale; refrigerate until chilled.
Just before serving, stir in ginger ale. Garnish with fruit, if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sangria Blanco
Categories: Beverages, Portuguese, Spanish
Yield: 8 servings
1/4 c Sugar 1/2 c Water
2 ea Stick cinnamon;broken in 1/2 1 c Sparkling water
1 c Apple juice 1/2 c Orange juice
25 oz White wine; dry, 1 bottle, * 1 ea Orange; med, unpared, **
1 ea Apple; unpared, ** 1 ea Banana; medium
1 x Ice cubes
* Wine should be chilled. Use Chardonnay or any other dry white wine.
** Orange should be cut into halves and thinly sliced. *** Apple should
be eating apple cut into thin wedges.
~--------------------------------------------------------------------- ~---
Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat.
Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours
but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix
sugar mixture, sparkling water, apple juice, orange juice and wine in large
pitcher. Gently stir in fruit and ice.
Serve with several pieces of fruit in each glass.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Satay
Categories: Ethnic
Yield: 12 servings
40 ea Wooden screwers 1 1/2 lb Boneless chicken breasts
6 ea Shallots 6 ea Cloves garlic, peeled
1/4 c Coconut milk 2 tb Lemon juice
1 tb Brown sugar 1 ts Coriander leaves
1/2 ts Salt 1/4 ts Whole cumin seeds
1/4 ts Turmeric
Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into
3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat,
place each in a separate bowl. In a food processor or blender whirl
together shallots, garlic, coconut milk, lemon juice, sugar, coriander,
salt, cumim and turmeric to form a smooth paste. Combine with meat and
marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers
without crowding, about 4 pieces per skewer. Grill or broil until crisp and
browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
Serve with satay kuah sauce.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Satay Kuah Sauce (Spicy Peanut Sauce)
Categories: Sauces
Yield: 10 servings
1 1/2 ea Stalks lemon gress 6 ea Shallots, peeled
5 ea Garlic cloves, peeled 3 tb Fresh coriander leaves
1 tb Hot chilli sauce 2 ts Cumin seeds
1/4 ts Turmeric 1 tb Water
1/3 c Oil 1 ts Dried shrimp paste
2 c Coconut milk 1 tb Brown sugar
1/4 ts Salt 3/4 c Gr rst unsalted sk peanuts
Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired). Chop tender stalks into 1 inch
lengths. Place in workbowl of food processor with shallots, garlic,
coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine
paste, adding water if needed. In a large frying pan over medium setting ,
heat oil, add lemon grass paste and dried shrimp paste, stirring and frying
for about 4 minutes or until mixture emits a wonderously aromatic perfume.
Stir in about half the coconut milk and continue cooking, stirring almost
constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with
sugar and season with salt. Blend in peanuts. Taste at this point to adjust
sweetening, salt, and hotness. Thin with more coconut milk or water if
desire.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sauerbraten Meatballs
Categories: German, Ground beef, Beef
Yield: 4 servings
1 lb Ground beef; lean 1/4 c Milk
1/4 c Bread crumbs; dry 1/8 ts Cloves; ground
1/8 ts Allspice; ground 1/2 ts Salt
1 x Pepper; to taste 2 tb Vegetable oil
1/2 c Vinegar 3/4 ts Ginger; ground
1 ea Bay leaf 4 tb Sugar; brown
2 tb Unbleached flour
Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into
meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water,
vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour.
Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T
water. Slowly stir into the pan juices to make gravy. Pour gravy over
meatballs. Serve with buttered noodles.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sauerkraut Salad with Yogurt Dressing
Categories: German, Salads, Vegetables, Dressings
Yield: 4 servings
1 lb Sauerkraut; (1 lb can) 1/2 lb Blue grapes
6 oz Ham; cooked 1 x ----------dressing----------
1/2 c Yogurt 1/4 ts Salt
1/4 ts Pepper; white 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Saurebraten & Ginger
Categories: German, Beef
Yield: 10 servings
4 lb Rump roast; beef, boneless 2 ea Onions; thinly sliced
8 ea Peppercorns 4 ea Cloves; whole
1 ea Bay leaf 1 c White vinegar; mild
1 c Water 1/2 c Cider vinegar
1/4 c Vegetable oil 1/2 ts Salt
2 c Water; boiling 10 ea Gingersnaps
1/2 c Sour cream 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sauteed Shrimp with Curried Banana Sauce
Categories: Fish/sea, Sauces
Yield: 6 servings
2 oz Cooking oil 1 ea Med onion, diced
1 ea Stalk of celery, diced 1 ea Clove garlic, crushed
1 tb Curry powder 1/2 ts Fresh giner, grated
1/2 ts Cardamom 1/8 ts Cinnamon
1 ea Pinch of ground nutmeg 1/2 ts Salt
1/2 ts White pepper 1/2 ts Red apple, diced
4 ea Banana, cut in 1 in cubes 2 c Chicken stock
36 ea Jumbo shrimp, peeled 1 ea Salt and pepper
1 oz Butter 1 oz Cooking oil
In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low
heat. Add the onion, celery and garlic and saute without coloring for
about three minutes. Add all the spiced and saute white stirring for
another minute. Add the fruit and chicken stock and simmer over medium heat
for 20 minutes. Puree the sauce in a blender until it is liquid and then
strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper
over the shrimp. In a large skillet, melt the butter and oil over medium
high heat. Add the shrimp and saute, shaking the pan back and forth until
the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp
over each serving of rice or noodles. Spoon some sauce over each dish.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Savory Chicken with Pine Nuts
Categories: Poultry, Chinese
Yield: 2 servings
1 c Chicken breast diced 1/2 c Pine nuts
1/2 c Bamboo shoots, diced 2 tb Garlic, minced
2 tb Green onions, finely chopped 4 tb Vegetable oil
1 x ------chicken marinade------ 1 tb Corn starch
2 tb Water 1 tb Chinese wine
2 ts Soy sauce 1 x -----------sauce------------
1 tb Soy sauce 1 tb Water
2 ts Hoisin sauce 1 ts Oyster sauce
1 ts Chili bean sauce 1 ts Sugar
1 ts Sesame oil
Dice chicken, place in a bowl and mix with marinade ingredients. Before
dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove
tinny, canned flavour). Mix all the sauce ingredients in a small bowl.
Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden
brown. Set aside on paper towel. Using the same wok, heat again and add
2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10
seconds, then add chicken with marinade and stir-fry until white, but not
completely cooked through. Add sauce and bamboo shoots and cook for 2
minutes. Add pine nuts and green onions, mix well and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Scalloped Potatoes
Categories: Vegetables
Yield: 6 servings
2 lb Potatoes, peeled, sliced 1/3 c Chopped onion
3 tb All purpose flour 1/2 ts Salt
1/4 ts Pepper 1 tb Low fat margarine
3 c Skimmed milk, heated
Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray.
Arrange a layer of potatoes in casserole, then sprinkle with some of onion,
flour, salt and pepper. Continue to layer until all potatoes, onion, flour,
salt and pepper are used. Dot top with margarine, then pour milk over all.
Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until
tender. Cal: 166, Fat: 1 g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Scampi-Style Chicken Thighs
Categories: Low-cal, Poultry
Yield: 4 servings
4 x Skinned chicken thighs * 1/3 c Fresh squeezed lemon juice
2 tb Minced fresh parsley 2 tb Dry white wine (or chablis)
1 tb Margarine, melted 1 tb Olive oil
1 x Clove garlic, minced 1/8 ts Onion powder
1/8 ts Paprika
* 6 oz each Trim excess fat from chicken. Rinse chicken with cold water,
pat dry. Place chicken in a shallow container. Pour lemon juice over
chicken, and let stand 20 minutes. Combine parsley and rest of ingredients
in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove
chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack,
and brush with parsley mixture. Broil 6" from heating element, 4 minutes on
each side or till tender.Transfer chicken to a serving platter. Garnish
with lemon wedges and parsley, if desired. PER SERVING: 218 calories, 19.4
g protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg iron,
100 mg sodium, 16 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Scotch Apple Pudding
Categories: Desserts
Yield: 6 servings
4 ea Large apples 1/3 c Sugar
1/8 ts Cinnamon 1/8 ts Salt
1 ts Butter 1/2 c Rolled oats
1 1/2 c Skim milk
Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the
apples in a nonstick baking dish and sprinkle with half the sugar mixture.
Dot with half the butter. Sprinkle half the oats over all. Arrange another
series of layers. Then add milk. Cover and bake 350F for 45 min. Remove
the cover and bake 15 min. more. Serve hot or cold. Cal: 155, Fat: 2/5g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Scrambled Eggs Benedict
Categories: Cheese/eggs
Yield: 4 servings
1 pk Hollandaise sauce mix * 8 ea Thin slices canadian bacon
4 ea Large eggs 1/4 c Milk
2 tb Chopped green peppers (opt.) 1/8 ts Salt
1 ea Dash pepper 2 ea English muffins, split
* Sauce packet should weigh 1 1/4 ounces.
~---------------------------------------------------------------------
~---- Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and
microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2
minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and
pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and
microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place
muffins, cut sides up on serving plate. Top each with bacon slices and
large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high
(100%) until hot, 1 to 1 1/2 minutes. NOTE:
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Shortbread
Categories: Cookies
Yield: 40 servings
2 1/2 c Flour, all purpose 1/2 c Fruit sugar
1/2 lb Butter
Mix flour and sugar. Rub in butter, soft but not oily. Gather into a
ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Shrimp Louis Dip
Categories: Dips, Fish/sea
Yield: 3 servings
1 c Mayonnaise 1 c Sour cream
1/3 c Fine chopped green pepper 1/4 c Chili sauce
1 tb Horseradish 1/4 ts Salt
1/8 ts Pepper 2 c Fine chopped cooked shrimp
Stir all ingredients until well mixed. Cover; chill. Makes 3 cups
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Skillet Cabbage
Categories: German, Vegetables
Yield: 4 servings
2 tb Vegetable oil 3 c Cabbage; finely shredded
1 c Celery; chopped 1 ea Green pepper; small, chopped
1 ea Onion; small, chopped 1/2 ts Salt
1/4 ts Pepper
Heat the oil in a large frypan about 20 minutes before serving time. Add
ingredients and cook over medium to low heat about 15 minutes. Stir often.
Cover pan during the last 5 minutes of cooking time. Stir once or twice.
Serve immediately. (Vegetables will be crisp.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Skillet Potato Pie
Categories: Vegetables
Yield: 4 servings
1 1/2 lb Red-skinned potatoes 1/2 c Buttermilk
2 ea Scallions, minced 1 ea Salt and pepper
1 ea Oil for frying
Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into
several pieces. Stir in buttermilk and scallions and season with salt and
pepper.Heat just enough oil to coat bottom of non stick skillet. When hot
enough, pour in potato mixture and pat in evenly. Turn the heat to moderate
and cook until the bottom of the pie is crisp and browned. Slide out onto a
plate and cut into wedges.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sliced Kiwi and Banana with Strawberry Puree
Categories: Desserts, Fruits
Yield: 6 servings
1 pt Strawberries, hulled 1 ea Juice of 1/2 lemon
1 x Water 1/2 c Granulated sugar
1 tb Cornstarch 6 ea Kiwis
3 ea Bananas
Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed
unsweeted strawberries could be substituted). Blend until smooth. Press
through fine strainer into medium-sized saucepan. (Sauce foams as it cooks,
so you will need the extra space). Add sugar to mixture; bring to a boil.
Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir
into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and
chill. Just before serving, peel kiwis and bananas. Place several
tablespoons for strawberry mixture in corner of each dessert plate. Slice 1
kiwi and half a banana into overlapping semicircles around each pool of
sauce. (If you have any strawberry mixture left over, it's delicious on ice
cream).
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---------- Recipe via Meal-Master (tm) v8.01
Title: Smokey Brie Spread
Categories: Appetizers, Spreads
Yield: 1 servings
4 x Slices bacon, fried crisp 8 oz Cream cheese, softened
4 1/2 oz Brie cheese, room temp. 2 tb Milk
1 tb Lemon juice
Place bacon in food processor or blender and process until finely chopped.
Add remaining ingredients and process until smooth. Refrigerate until ready
to serve. Yield: Approx. 1 1/2 cups
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---------- Recipe via Meal-Master (tm) v8.01
Title: So Easy Fish
Categories: Fish/sea, Low-cal
Yield: 2 servings
2 ea Fillets white fish, 8 oz 1/2 ts Oil
1/4 c Fresh bread crumbs 1 ts Grated parmesan cheese
1/8 ts Garlic powder 1/8 ts Lemon pepper
Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small
shallow baking pan with some of oil. Rub remaining oil over top of fish.
In a small bowl, combine remaining ingredients and sprinkle over fish.
Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3
g.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Soda Bread (Irish Whisky Soda)
Categories: Breads, Irish
Yield: 8 servings
1 x -----------bread------------ 4 c Flour, all purpose
1 ts Salt 1 ts Baking soda
1/4 c Butter, chilled 1 c Raisins or currants (option)
1/2 c Honey, liquid 1/4 c Irish whisky or buttermilk
1 x -----------glaze------------ 2 ts Irish whisky
2 ea Ilk
BREAD: In large bowl, combine flour, salt and baking soda. With pastry
blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in raisins or currants (if using). In separate bowl, combine
buttermilk, honey and whisky. Add all at once to dry ingredients; stir
just until no dry spots remain. Turn dough out onto lightly floured
surface. Knead lightly 1 minute (too much handling will toughen loaves,
while too little will inhibit rising.) Divide dough in half and shape each
half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round
cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.
GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze.
Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when
tapped on bottoms. Remove from pans; let cool on wire racks. Cut into
wedges.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sole Romesco
Categories: Fish/sea
Yield: 4 servings
4 ea Fillet of sole 1/2 c Flour
1 ea Salt and pepper to tast 1/2 c Oil
1 x -----------sauce------------ 2 ea Tomatos, peeled, chopped
4 ea Chili peppers, chopped 10 ea Toasted hazelnuts
3 ea Garlic, chopped 2 tb Chopped fresh mint
1/2 ts Salt 1/4 c Olive oil
1/4 c Dry sherry 2 tb Vinegar
1 ea Vinegar
To make sauce, in a blender or food processor, blend tomatoes, chilies,
hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until
mixture is thick. With motor running, add rest of oil in a steady steam.
Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry
sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and
dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3
minutes, turn carefully with a metal spatula. After another 2 to 3 minutes
turn fillets again. While fish is cooking, pour sauce in a bowl and
sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4
servings
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sour Cream Chocolate Layer Cake
Categories: Chocolate, Cakes/choc.
Yield: 12 servings
2 c Flour; unbleached, sifted 2 c Sugar
1 1/4 ts Baking soda 1/2 ts Baking powder
1 ts Salt 1/4 c Vegetable shorteneing
3/4 c Sour cream 1 ts Vanilla extract
2 ea Eggs; large 1 c ;water
4 oz Baking chocolate 1 x ----------frosting----------
1/3 c Butter or regular margarine 3 c Confectioners' sugar
1/2 c Sour cream 3 oz Baking chocolate
Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a
large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and
chocolate (melted then cooled). Beat with an electric mixer at low speed,
scraping bowl constantly, for 1/2 minute. Increase speed to high and beat
an additional 3 minutes, scraping bowl occasionally. Pour batter into 2
greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated
350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on
racks for 10 minutes. Remove from pans and cool completely on the racks.
Place one cake layer on serving plate. Spread with Sour Cream / Chocolate
Frosting. Top with second cake layer. Frost sides and top of the cake
with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE
FROSTING: Combine the softened butter or margarine, confectioners' sugar,
and sour cream in a mixing bowl; blend well. Add chocolate which has been
melted and cooled and vanilla. Beat until smooth. NOTE: I have seen
reference to people having trouble with their layer cakes and how they
rise. Try this little trick when making this cake. Take the layer that has
the least amount of rise on the top and trim it to be flat with a sharp
knife. Place the trimmed side down (layer should be upside down). Then
frost between layers and place the other layer on right side up and
finished frosting. It will give the illusion of having a cake with only
one domed layer and will sit better on your cake plate. Also the trimmings
are great eating just plain for the cook or for the kids.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Southwest Guacamole
Categories: Dips, Mexican
Yield: 6 servings
5 ea Avocados; ripe, peel & pit 4 ea Cloves garlic;finely chopped
1 c Tomato; chopped, 1 medium 1/4 c Lime juice
1/2 ts Salt
Mash avocados in a medium bowl until slightly lumpy. Stir in remaining
ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Southwest Ham and Cheese
Categories: Appetizers
Yield: 4 servings
6 ea Cooked smoked ham slices 6 ea Flour tortillas; 7" dia.
3 ea Cheddar cheese; mild 6 tb Vegetable oil
Place 1 slice ham on each of 3 tortillas. Top each with cheese, another
slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over
medium heat until hot. Cook 1 sandwich in oil, turning once, until golden
brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat
with remaining oil and sandwiches.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Southwest Riblets
Categories: Appetizers, Mexican, Pork/ham
Yield: 6 servings
1/2 c Onion; chopped, 1 medium 2 tb Vegetable oil
1 tb Red chiles; ground 6 ea Juniper berries; dried,crush
3 ea Cloves garlic;finely chopped 1/2 ts Salt
1/2 oz Baking chocolate; grated 1 c Water
2 tb Cider vinegar 6 oz Tomato paste; 1 cn.
2 tb Sugar 3 lb Pork back ribs; fresh, *
* Rack Of ribs should be cut lengthwise across the bones. Have the
butcher do this with his meat saw.
~--------------------------------------------------------------------- ~---
Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground
red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes,
stirring occasionally. Stir in chocolate until melted. Pour water, vinegar
and tomato paste into food processor workbowl fitted with steel blade or
into a blender container. Add onion mixture and sugar; cover and process
until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs
to separate. Place in a single layer in roasting pan, pour sauce evenly
over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30
minutes longer.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Southwest Smoothie
Categories: Beverages
Yield: 3 servings
1/2 c Banana; sliced 1/2 c Mango, papaya, or guava; *
2 c Milk 1 tb Honey
* Fruit should be of one kind listed and be chopped.
~--------------------------------------------------------------------- ~---
Place all ingredients in food processor workbowl fitted with steel blade or
in blender container; cover and process on high speed until smooth. Strain
if using mango.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spaetzle Cheese Noodles
Categories: German, Breads, Cheese/eggs, Pasta
Yield: 4 servings
3 tb Butter or margarine 3 ea Onions;sliced in small rings
3 oz Emmenthaler cheese; grated 1 ts Dry mustard
2 c Spaetzle noodles 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spagetti Primavera
Categories: Pasta
Yield: 4 servings
1/2 c Butter 1 c Sliced fresh mushrooms
1/2 c Slivered green pepper 1/4 c Chopped onion
1 ea Clove garlic crushed 1 c Cooked cut up broccoli
1 c Diced seeded tomato 2 tb Chopped parsley
3/4 ts Oregano crushed 6 oz Spagetti or spagettini
1 x Salt and pepper to taste 1 x Grated parmesan cheese
Melt butter in medium frypan. Saute mushrooms, green pepper, onion and
garlic until tender. Add broccoli, tomato, parsley and oregano to pan;
heat through, stirring occaisionally. Spoon vegetable mixture over
spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each
serving with Parmesan cheese.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spanish Saffron Chicken
Categories: Low-cal, Poultry, Spanish
Yield: 6 servings
6 x Chicken breast halves * 1/4 ts Ground pepper
1 x Med onion, sliced 1 x Clove garlic, minced
1/2 lb Fresh mushrooms, sliced 1 c Water
2 ts Paprika 1 ts Dry chicken bouillon powder
1/2 ts Saffron threads (or tumeric) 1 c Frzn english peas
2 tb Sliced ripe olives (pitted) 1/4 c Skim milk
1 tb Cornstarch 2 tb Water
3 c Hot cooked long-grain rice
* 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken
with pepper. Place in large Dutch oven that has been coated with cooking
spray. Cook over med heat until browned. Wipe pan drippings from Dutch
oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi
heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add
chicken, 1 c water, and paprika, bouillon powder, and saffron threads.
Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is
tender. Remove chicken and set aside. Add peas, olives, and skim milk to
Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water;
add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring
constantly, until thickened and bubbly. Remove from heat. To serve, place
rice on a serving platter. Arrange chicken over rice; top with vegetable
mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg
carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spareribs and Sauerkraut
Categories: German, Beef
Yield: 4 servings
32 oz Sauerkraut; canned (2 cans) 3 lb Spareribs; country style
2 ts Paprika 6 ea Beef bouillon cubes
1/2 ts Caraway seeds 1/2 ts Pepper
10 ea Bacon; slices,rolled inflour
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart
casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika,
bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3
to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove
bones from the sauce before serving. Serve with dark bread and steins of
beer.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spiced Chocolate Applesauce Cake
Categories: Fruits, Chocolate, Sauces, Cakes/choc.
Yield: 16 servings
2 1/2 c Flour; unbleached, sifted 1/2 c Cocoa; baking
2 ts Baking soda 1 ts Cinnamon; ground
1 ts Salt 3/4 c Vegetable shortening
2 c Sugar 2 ea Eggs; large
1 ts Vanilla 1 c Applesauce
1 c Buttermilk 1/3 c ;boiling water
1 x --chocolate fluff frosting-- 1 ea ------------------------
2 oz Unsweetened chocolate 1/2 c Confectioners' sugar; sifted
1/4 c Butter or margarine;softened 1 ts Vanilla
2 ea Egg whites; large 1 c Confectioners' sugar; sifted
Sift together flour, baking soda, cinnamon and salt; set aside. Cream
together the shortening and sugar in a mixing bowl until light and fluffy,
using an electric mixer at medium speed. Add eggs, one at a time, beating
well after each addition. Blend in vanilla and applesauce. Add dry
ingredients alternately with buttermilk to creamed mixture, beating well
after each addition. Beat in boiling water. (Batter should be thick.) Pour
batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake
in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool
10 minutes in pan on rack. Remove from pan; cool on rack. When cake is
cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE
FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature.
Blend together confectioners' sugar, butter, melted chocolate and vanilla
in a bowl and beat until smooth. In another bowl, beat egg whites until
soft peaks form, using an electric mixer at high speed. Gradually beat in 1
c sifted confectioners' sugar, 2 T at a time, until egg white mixture is
glossy and stiff. Fold in chocolate mixture into the beaten egg whites.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Szechwan Sauteed Chicken
Categories: Meats, Poultry, Oriental
Yield: 4 servings
3/4 lb Chicken, boneless, bite size 2 c Broccoli flowerets, cooked
2 ea Stalks green onion, chopped 4 ea Slices, ginger root,slivered
1 ea Garlic clove, chopped 1 tb Wine
1 tb Soy sauce 3/4 ts Sugar
3/4 ts Sesame oil 1 tb Hot bean paste or chili sauc
1/3 ts Szechwan pepper (optional) 2 tb Chicken stock 2-4t
1/2 ts Cornstarch (for thickening) 2 tb Oil
Heat wok with oil, garlic, ginger over high heat and stir in chicken
pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except
blanched broccoli flowerets and cornstarch, and stir for a further 1-2
minutes. Mix well. Thicken and place chicken in center of a dish with
broccoli on each side.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Thai Noodles
Categories: Thai, Pasta
Yield: 4 servings
8 oz Dried rice noodles 1/4 c Vegetalbe oil
3 ea Cloves garlic, minced 1/2 lb Chicken breast diced
1/2 lb Shrimp deveined, diced 2 ea Eggs, beaten
2 c Bean sprouts 1/3 c Unsalted peanuts, ground
1 x -----------sauce------------ 1/3 c Ketchup
3 tb Chinese fish sauce 2 tb Lemon or lime juice
2 ts Soy sauce 1 ts Chilli sauce or chilli paste
1 ts Granulated sugar 1 x ----------garnish-----------
3 ea Green onions, thinly sliced
Place noodles in large bowl; cover with hot water. Let stand 20 minutes or
until softened. Drain well. Heat oil in large skillet or wok over medium
high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes
until nearly cooked through. Add egg; let set slightly then stir to
scramble. Add noodles, beansprouts and peanuts; stir fry until heated
through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy
sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until
well coated. Garnish with onions.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spinach-Cheese Puffs
Categories: Appetizers
Yield: 1 servings
1 ea 10-oz package frozen chopped 1 c Milk
1/2 c Margarine or butter (1 stick 1 ts Salt
1 c All-purpose flour 4 ea Large eggs
1/4 lb Gruyere or swiss cheese (shr 1/2 c Grated parmesan cheese
1 x Parsley, beet or salad green
Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time:
Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels.
In 3-quart saucepan over medium heat, heat milk, margarine or butter, and
salt until margarine melts and mizture boils. Remove saucepan from heat.
With wodden spoon, vigorously stir in flour all at once until mixture forms
a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time,
beating well after each addition, until mixture is smooth and satiny. Stir
in Gruyere and parmesan cheeses and spinach. If not baking right away,
cover surface of mixture with plastic wrap and refrigerate. Preheat oven to
375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level
tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20
minutes until cheese puffs are golden brown. Arrange appetizer and garnish
on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spit Roasted Chili Barbequed Ribs
Categories: Meats, Mexican, Chili
Yield: 4 servings
4 tb Butter 1 ea Onion finely chopped
2 ea Cloves garlic, fine chopped 4 c Canned plum tomatoes
2 ts Chili powder 1 c Dry red wine
1/2 c Soya sauce 2 tb Cornstarch
1 tb Granulated sugar 1 ea Salt
1/2 c Chicken stock 5 lb Trimmed spareribs
Melt butter in saucepan or skillet over medium high heat and cook onion
until soft. Add garlic and cook a minute longer. Put tomatoes through a
food mill or puree in a blender or food processor. Add to onion mixture
along with all other ingredients except meat. Bring to a boil and simmer
for several minutes. Remove from heat and set aside. Thread ribs on to
spit and secure with prongs. Close cover two thirds of way. Spit roast for
30 minutes, then baste every ten or so for another 40 minutes or until
juices run clear. Place several tablespoons of sauce on each plate and
serve with ribs. Makes about 4 servings
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spring Salad
Categories: Salads
Yield: 4 servings
1/2 lb Snow peas 1/2 lb Mixed green and yellow beans
6 ea New red skinned potatoes 1/2 lb Carrots
1 c Frozen sweet corn 1 c Fresh or frozen peas
2 ea Tomatoes 4 ea Hard cooked eggs
1 x ----------dressing---------- 3 ea Large egg yolks
1 ts Dijon mustard 1 ea Salt
1 ea Pepper 1 1/2 c Saflower oil
1 tb Lemon juice 1 ea Shallots, finely chopped
1 ts Honey 1 tb Finely chopped fresh mint
1 tb Finely chopped fresh parsley
Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running water.
Add potatoes to boiling salted water, Cook gently for 15 minutes or until
tender. Drain. Place peeled corrots in a saucepan with enough cold water
to cover. Salt lightly, bring to a boil, then reduce heat and simmer until
tender. Drain. Add corn and peas to small amounts of lightly salted boiling
water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea
towel to drain while preparing dressing. Peel and seed tomatoes and cut
into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt
and freshly ground pepper. When mixture begins to thicken, add 2
tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon
lemon juice.
Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin
by adding up to 2 tablespoons of lemon juice. Stop adding oil when
mayonnaise is desired thickness) Stir in shallots, honey, mint add
parsley. Adjust seasoning. Arrange vegetables on one large plater or
individual plates, and garnish with egg wedges. Thin mayonnaise with
boiling water and lightly coat salad. (Any leftover mayonnaise can be
refridgerated for up to 1 week).
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spring Vegetable Pie
Categories: Vegetables, Cheese/eggs
Yield: 6 servings
1 1/2 tb Olive oil 1 ea Medium carrot, cut length
1 c Chopped cauliflower 3 ea Scallions, minced
1/2 c Thawed frozen peas 2 tb Minced fresh parsley
4 ea Eggs beaten 2 tb Low fat milk
4 oz Crumbled feta cheese 1/4 ts Dried thyme
1 ea Pepper, to taste 1/2 c Fresh bread crumbs
Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the
carrots and cauliflower and saute, covered, over moderate heat. Lift the
lid and stir occasionally until crisp tender. Stir in the scallions and
saute for another minute, just until slightly limp. Stir in peas and
parsley and remove from heat.In mixing bowl, combine beaten eggs with the
milk, feta and thyme. Stir in the skillet mixture and add a little
pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and
pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20
to 25 minutes, or until set and top is golden. Let stand for 10 min before
cutting.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Steak Marinade
Categories: Sauces, Marinade
Yield: 1 servings
2 tb Lemon juice 3 ts Worcestershire sauce
1/4 c Oil 2 ea Garlic, minced
1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal
dish just large enough to hold it or in a sealable plastic bag.
Refrigerate for 12 to 24 hours.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Steak Tartare
Categories: Appetizers, Beef
Yield: 1 servings
1/4 lb Fresh, raw sirloin or 1/4 lb Tenderloin beef, cubed
1/2 ts Capers 1/4 ts Worcestershire sauce
1/4 ts Dijon mustard 1 x 1-inch piece onion
Place the meat in a blender or food processor and process until meat is
finely chopped. Add remaining ingrediants and repeat processing. Form into
ball. Keep refrigerated until ready to serve. Serve with cocktail rye
bread. Yield: 1 Cup
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Steamed Fish with Ginger and Onions
Categories: Fish/sea
Yield: 4 servings
1 1/2 lb Whole red snapper, cleaned 2 tb Slivered fresh ginger
6 ea Green onions, sliced 1/4 c Sherry, mirin or water
1 x -----------sauce------------ 2 tb Soy sauce
1 ts Sesame oil 1 tb Vegetable oil
Rinse fish and pierce in several placed with a skewer or sharp knife. Place
in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch
apart with thicker sides towards outer edges of dish). Put half the ginger
and green onions inside fish. Pour sherry over and cover with vented
plastic wrap. Combine sauce ingredients in small microwaveable dish or
measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or
until fish flakes easily with a fork and is tender. Rotate dish if
necessary during cooking.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Steamed Ginger Rice with Snow Peas
Categories: Pasta, Rice/grains, Oriental
Yield: 6 servings
2 c Long grain rice 3 c Cold water
1 ts Finely grated ginger 1/4 lb Snow peas, chopped
Wash rice in several of changes of water until the water runs clear. Place
rice in a 3 quart saucepan that has a tight fitting lid. Add water and
grated ginger. Bring to a boil, uncovered. Reduce heat slightly but
continue to cook uncovered until surface water disappears and holes appear
in the surface of the rice. Cover tightly, turn heat very low and cook 20
minutes. Add snow peas and cover. Cook 2 minutes longer then remove from
heat and let stand 3 to 5 minutes before serving. Stir gently to combine
rice with snow peas.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Steamed Rice
Categories: Pasta, Rice/grains
Yield: 4 servings
1 c Long grain rice 1 3/4 c Water
1 x Salt (optional)
Rinse rice well. Combine with water and salt, if using, in a 8 cup
microwaveable casserole. Cover and microwave at high for 5 minutes, then
at medium for 8 to 12 minutes or until most of water is absorbed.
Let stand covered, 5 to 10 minutes to absorb remaining liquid.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Stir Fried Beef and Broccoli in Oyster Sauce
Categories: Beef, Fish/sea, Sauces, Oriental
Yield: 4 servings
3/4 lb Flank steak 1 tb Soy sauce
1 tb Rice wine 2 tb Water
1 tb Cornstarch 1/8 c Vegetable oil
3 ea Cloves garlic, minced 1 ts Chopped fresh ginger root
6 ea Green onions, chopped 1/3 c Water
1 lb Broccoli cut into florets 1 x -----------sauce------------
2 tb Oyster sauce 1 tb Soy sauce
1 tb Rice wine 1 tb Cornstarch
Cut meat across the grain into very thin slices. Place in a bowl and
combine with soy sauce, rice wine, water and cornstarch. Allow to marinate
at least 10 minutes. Meanwhile prepare remaining ingredients and stir
together sauce mixture. Heat oil in a wok or large skillet. Add meat and
cook, stirring constantly, until meat is about 75 per cent cooked. Remove
and reserve. Scrape out pan if necessary and return to heat. Add another 2
tablespoons oil if needed and heat. Add garlic, ginger and green onions and
cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add
water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add
sauce to mixture and bring to boil. Cook until thickened and beef and
broccoli are cooked through. Serve with steamed rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Stir-Fried Liver
Categories: Meats, Oriental
Yield: 4 servings
1 lb Calves liver 1 x Small onion
4 x Mushrooms 4 x Scallions
1 x Clove garlic 1 ts Corn starch
2 tb Peanut oil 1 ts Soy sauce
Slice liver thin and mix with corn starch and crushed garlic. Brown quickly
in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is
evenly browned, then add chopped scallions and soy sauce. Continue cooking
with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be
added to the meat just before frying for that little touch of luxury the
Chinese lavish on honored guests.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Barvarian
Categories: German, Desserts
Yield: 6 servings
1 qt Strawberries; fresh 3/4 c Sugar
1 tb Gelatin; unflavored,(1 env.) 1/2 c ;water, cold
2 ts Lemon juice 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: Strawberry Mousse Cake
Categories: Cakes
Yield: 10 servings
1 x --------sponge cake--------- 3 ea Eggs, separated
1 x Pinch cream tartar 1/2 c Granulated sugar
1/4 ts Grated lemon rind 1 ts Vanilla
1/2 c All purpose flour 1 x Pinch salt
1 x --strawberry yogurt mousse-- 1 ea ------------------------
1 1/2 ea Env unflavoured gelatin 1/4 c Cold water
2 c Whole strawberries 1/3 c Granulated sugar
2 tb Lemon juice 1/2 c Plain yogurt
1/2 c Whipping cream 1 x -----------syrup------------
3 tb Water 3 tb Granulated sugar
2 tb Strawberry or kirsch liqueur 1 x -cream frosting and garnish-
1 ea ------------------------ 2 c Stawberries
1 1/2 c Whipping cream 2 tb Granulated sugar
CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan;
set aside. In a large bowl beat whites and cream of tartar to soft peaks.
Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
In a separate bowl beat the yolks with remaining sugar until light yellow
and thickened. Scrape yolks over whites, add lemon rind and vanilla and
fold together. Sift flour and salt over batter, folding in gently but
thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25
minutes or until the top springs back when lightly touched. Let cool in pan
on wire rack. If making ahead, remove from pan and wrap well for storage
at cool room temperature for one to two days or in the freezer for up to 2
months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set
aside. Rinse, hull and puree berries. In a small saucepan combine puree,
sugar and lemon juice and heat gently just long enough to dissolve sugar.
Remove from heat. Warm softened gelatin over low heat until clear and
syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill
to consistency of raw egg white. Whisk in the yogurt. Whip cream until
form; fold into mousse and return to fridge. SYRUP: In a small saucepan
bring water and sugar to a boil. Remove from heat, cool and stir in
liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin
layers. Place top half, but side up, in the botton of a clean 9 inch spring
for pan. Drizzle half the syrup ivenly over the cut side of each of the 2
halves. Spoon strawberry mousse over cake in pan; don't worry if mousse
extends over the sides. Set remaining layer, cut side over mousse,
pressing gently. Cover and chill thoroughly, overnight if possible.
Release sides of pan, and using a wide lifter, transfer cake to service
plate, doily-lined if you've thought that for ahead. CREAM FROSING AND
GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff
and firm. Sweeten with sugar and spread ivenly over top and sides of cake.
Arrange berry slices in circle around the top and bottom edges of the cake.
Refrigerate until serving time, which should be within the following hour
or two.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Stuffed Mushrooms
Categories: Appetizers, Vegetables, Mexican
Yield: 12 servings
24 ea Mushrooms; medium 2 tb Margarine or butter
1/4 c Onion; chopped, 1 medium 2 tb White wine; dry
1/4 c Bread crumbs; dry 1/4 c Cooked smoked ham; fine chop
2 tb Parsley; snipped 1 tb Lime juice
1 ea Clove garlic; finely chopped 1 ts Oregano leaves; dried
1 x Dash of pepper 1/2 c Cheese; finely shredded, *
* Use Montery Jack Cheese in this recipe.
~--------------------------------------------------------------------- ~--
~---- Cut stems from mushrooms; finely chop enough stems to measure 1/4
cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom
caps, topsides down, in margarine. Cook uncovered until mushrooms are light
brown; remove mushrooms with slotted spoon. Cook and stir onion in same
skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in
chopped mushroom stems and remaining ingredients except cheese and mushroom
caps; cool slightly. Shape mixture into 24 small balls; place 1 in each
mushroom cap. Sprinkle with cheese. Set oven control to broil. Place
mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from
heat until cheese is melted, about 3 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Stuffed Veal Breast
Categories: German, Veal, Pork/ham, Ground beef
Yield: 4 servings
1/2 lb Ground beef; lean 1/4 lb Ground pork
1 ea Egg; large 1 c Bread crumbs; soft
1 tb Lemon juice 1/8 ts Nutmeg
1/2 ts Salt 1 x Pepper; to taste
4 lb Breast of veal; with brisket 3 tb Shortening
2 ts Paprika 2 ea Bay leaves
6 ea Cloves; whole 1/2 ts Rosemary
1/2 ts Basil 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: Swabian Pancakes
Categories: German, Breakfast, Pancakes
Yield: 6 servings
1 1/4 c Flour; unbleached 3 ea Eggs; large
1/2 ts Salt 2 c Milk
1 ts Vegetable oil 16 oz Applesauce; (1 can)
4 oz Raisins 1 ts Oil or butter;to grease dish
2 tb Sugar 3 tb Almonds; sliced and blanched
1 tb Butter
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: Sweet 'n' Sour Pork
Categories: Pork/ham
Yield: 6 servings
1 1/2 lb Fresh pork shoulder * 1 ea Med. onion, sliced
8 oz (1 cn) pineapple chunks 1/4 c Packed brown sugar
3 tb Cornstarch 2 tb Lemon juice
1 tb Imported soy sauce 1 ts Salt
1/8 ts Pepper 1/8 ts Ground ginger
1 ea Small green pepper ** 6 oz (1 pk) frozen pea pods
* Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper
should be seeded and cut into 1-inche pieces.
~---------------------------------------------------------------------
~---- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch,
lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover
and microwave on medium (50%) until pork is no longer pink, 24 to 28
minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover
and microwave on high (100%) green pepper and pea pods are tender, 3 to 4
minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet and Sour Red Cabbage
Categories: Vegetables
Yield: 8 servings
3 lb Red cabbage core and shred 4 ea Minced garlic cloves
1/4 c Vegetable oil 1/3 c Cider vinegar
1/3 c Tamari soy sauce 3 tb Honey
1 ts Ground ginger 1/2 ts Pepper
In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to
4 minutes, stirring to coat well with oil. Add remaining ingredients.
Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until
tender.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet-And-Sour Potatos
Categories: German, Vegetables
Yield: 4 servings
8 ea New potatoes; boiled in skin 1 ea Onion; medium, diced
1/4 ts Salt 1/4 ts Pepper
3/4 c Sugar 4 ea Bacon; slices, cut up
3/4 c Vinegar
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: Szechwan Beef
Categories: Appetizers, Beef, Oriental
Yield: 4 servings
1/2 lb Boneless sirloin steak 1in 2 tb Clarified butter
2 ea Cloves garlic finely chopped 4 ea Shallots, finely chopped
1 ts Ginger 1/4 ts Chili pepper
1/2 ts Chili paste oriental 16 ea Snow peas julienned
1 ea Red sweet pepper julienned 4 ea Green onions, sliced
Saute steak cubes, garlic, shallots and ground ginger in clarified butter
for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow
peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go
in cooking time. Makes 4 small servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tangy Short Ribs
Categories: Meats
Yield: 5 servings
4 lb Short ribs * 3/4 c Lemon juice
1 ea Large onion, sliced 1/2 c Steak sauce
1 ea Clove garlic, finely chopped 2 ts Salt
2 ts Chil powder 1 1/2 ts Ground cumin
1/2 ts Pepper
* Short Ribs should be cut into 2-inch pieces.
~---------------------------------------------------------------------
~---- Place beef ribs in 4-Qt casserole or bowl. Mix remaining
ingredients; pour over ribs. Frfrigerate about 1 hour, turning
occasionally. Cover tightly and microwave on medium (50%) until ribs are
tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Teatime Scones
Categories: Breads, Cakes
Yield: 10 servings
2 c Flour, all purpose 1 tb Sugar
1/2 ts Baking powder 1/2 ts Baking soda
1/4 ts Salt 1/3 c Butter, chilled
1 ea Egg 1/2 c Buttermilk
1 ts Vanilla
In large bowl, combine flour, sugar, baking powder, baking soda and salt.
With a pastry blender or two knives cut in butter until mixture resembles
coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla.
Using fork, stir into dry ingredients to form a soft dough. Gather into
ball. Turn out onto lightly floured surface; knead lightly 10 times. With
lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in.
cookie cutter, cut dough into rounds, gathering scraps together until dough
is all used up. Place rounds on lightly greased baking sheet. Bake in 425F
(220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on
wire racks. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Thai Spicy Noodles
Categories: Appetizers, Thai, Pasta
Yield: 4 servings
8 oz Thai rice noodles (banh pho) 4 tb Fish sauce (or soya sauce)
4 tb Lime juice (lemon juice) 4 tb Tomoto puree
4 tb Sugar 1 tb Hot red pepper flakes
1/2 c Ground peanuts 1/2 c Vegetable oil
4 ea Cloves of garlic minced 1 lb Chicken cut in small pieces
1 ea Large tofu cut in chunks 8 ea Very large tiger shrimp
4 ea Eggs lightly beaten 4 c Bean srouts
4 ea Scallions, cut 1/2 in pieces
Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
coriander. Soak rice noodles in cold water for two to three hours and drain
just before use (or partially cook any other type of thin noodles and allow
to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red
pepper flakes; set aside. Grind peanuts in food processor (at least
half-cup, plus some extra for garnish). Prepare and assemble all other
ingredients. In large wok over high heat, brown the garlic in oil. Add
chicken, tofu and shrimp, and saute until lightly browned. Add eggs and
continue to stir fry. Add drained rice noodles and dish sauce mixture,
continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and
scallions, and continue to stir fry for another 2 minutes. Sprinkle with
more ground peanuts. Serve immediately with lemon wedges, cucumber slices
and corriander.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: The Ultimate Salad Dressing
Categories: Salads, Dressings
Yield: 2 servings
1 ts Dry mustard 1/2 ts Salt
1/4 ts Pepper 1/2 ts Sugar
1 ts Dried oregano 2 tb Parsley
2 tb Minced onions 1 tb Minced garlic cloves
1 tb Minced sweet red peppers 4 ts Lemon juice
4 ts White wine vinegar 1/2 c Light oil
In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil. Let stand for 30 minutes to blend flavours.
Whisk again before using. Dressing can also be made in food processor.
(use pulse)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Three Onion Pie with Feta Cheese
Categories: Vegetables
Yield: 1 servings
2 tb Safflower oil 1 ea Large yellow onion, chopped
1 ea Large red onion, quartered 2 tb Dry white wine
2 ea Large leeks, white, 2 ea Eggs beaten
3 tb Chop fresh parsley, divided 1 tb Chop fresh dill, or 1t dry
1 ts Dried tarragon 4 oz Crumbled feta
1 ea Pepper 1 ea Plum tomato, thinly sliced
1 ea Dry bread crumbs
Heat oil in large skillet. Add the yellow and red onions and saute over
moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
frequently, or until onions are golden and leeks are limp. Remove from
heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two
tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir
in the onion mixture. Oil a 10 in. tart pan and line bottom generously
with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato
slice, then sprinkle the remaining parsley in the center. Sprinkle a light
layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until
the mixture is set and top is golden. Let stand for 5 to 10 min, then cut
into wedges.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tomato Beef
Categories: Beef
Yield: 4 servings
1/2 lb Flank steak, thin slices 3 ea Tomatoes
2 ea Green onions 1 ea Garlic clove (chopped)
2 tb Oil 1 x -------beef marinade--------
1 ts Soy sauce, light 1 1/2 ts Wine
1 1/2 ts Water 1/2 ts Oil
1/2 ts Sesame oil 1/2 ts Cornstarch
1 x -----------sauce------------ 3 tb Tomato ketchup
1 ts Sugar 1/2 ts Vinegar
1 pn Pepper and salt 1/2 ts Cornstarch in 1 t water
Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for
30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil.
Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then
add sauce mixture. Thicken if too watery. Return beef and stir well and
serve hot. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tomato Brushetta, Lo Cal
Categories: Appetizers, Breads, Low-cal
Yield: 4 servings
8 ea Slices fr or italian bread 2 ea Garlic cloves, halved
1 ts Olive oil 2 tb Onion, minced
1 ea Tomato, diced 1 pn Oregano,dried
1 pn Ground pepper 2 ts Parmesan cheese, optional
Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil
in nonstick skillet over medium-high heat; add onion and cook, stirring
until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture
over garlic side of hot toast and serve immediately. Alternatively,
sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105
cal; 2 g fat; 1 mg cholesterol; 190 mg salt.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tomato Cheese Soup
Categories: Soups/stews, Beef
Yield: 12 servings
28 oz 2 undrained and chopped 2 tb Butter
2 ea Stalks of celery diced 2 ea Cloves of garlic, minced
1/2 ea Sweet red pepper diced 2 tb Butter
1/2 lb Mushrooms, chopped 1 ea Large cooking onion diced
2 tb Flour 1 ts White sugar
8 c Beef stock 1/2 ts Basil
1/2 ts Rosemary 1/2 ts Thyme
3 oz Cream cheese 1 ea Salt and pepper to taste
1 ea Parsley for garnish
Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add
the celery, garlic and red pepper and cover and bake in a 325 degree oven
for 25 minutes. Saute the mushrooms and onion in the second batch of butter
in a large stock pot for about 8 minutes. While stirring, slowly add the
flour and sugar, blending until mixture is very smooth. Add the stock,
basil, rosemary and thyme, stirring until soup comes to a boil. Add the
contents of the baked tomato pan from the oven and bring to a boil. Cover
and simmer the soup for about 30 minutes. Meanwhile, in a food processor,
blend the cream cheese, salt and pepper until smooth. Slowly stir the cream
cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty
portions.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tomato Juice Cocktail
Categories: Beverages
Yield: 10 servings
46 oz Can tomato juice 6 ea Limes, juiced
2 ts Salt 8 ds Tabasco sauce
2 ts Ground cumin 1 ea Lime slices for garnish
Mix all ingredients except lime slices. Put mixture in a pitcher and float
the lime slices. Guests can serve this over ice or add vodka.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tomato Salsa
Categories: Relishes, Mexican, Salsa
Yield: 1 servings
2 1/2 c Diced ripe tomatoes 2 ea Scallions, chopped
4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop
1 tb Chopped cilantro or parsley 1/2 ea Juice of lemon
1 ts Ground cumin 1/2 ts Salt
Combine the ingredients in the container of a food processor. Pulse on and
off until the mixture is a coarse puree. Store in airtight container in
refrigerator.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Topping, Low Fat Whipped
Categories: Desserts, Low-cal
Yield: 1 servings
1/3 c Evaporated skim milk 1/2 ts Unfavoured gelatin
1 tb Cold water 1 tb Sugar
1/2 ts Vanilla extract 1 ts Lemon juice
Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan,
then stir over low heat until dissolved. Add to milk and beat until stiff.
Add sugar, vanilla and lemon juice. Use immediately, or beat again before
serving. Makes 1/2 c. 1 serving = 2T, 29 cal.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tortellini with Peas and Prosciutto
Categories: Pasta, Ethnic
Yield: 4 servings
15 oz Tortellini; cheese 1 1/2 c Whipping cream
1 x Nutmeg; freshly grated pinc 6 tb Parmesan; freshly grated
3/4 c Peas; frozen tiny thawed dr 1 1/2 oz Prosciutto; fat trimmed cut
1 x Salt and freshly ground pepp
Cook tortellini in large pot of boiling salted water until barely tender,
stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile,
bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and
simmer until slightly thickened, about 8 minutes. Return tortellini to pot.
Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until
tortellini are tender and sauce thickens, stirring occasionally, about 4
minutes. Season with salt and pepper. Divide among four warm bowls and
serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Traditional Chutney
Categories: Relishes, Preserve
Yield: 1 servings
4 c Ripe mango 1/2 c Lime, seeded and chopped
1 c Yellow onions 1/2 c Grated fresh ginger
3 ea Cloves garlic, minced 3/4 c White raisins
2 c Light brown sugar 1 c Apple cider vinegar
1/4 c Fresh orange juice 1/4 c Fresh lemon juice
1 tb Whole mustard seed 1 ts Dried red pepper flakes
1 ts Ground cinnamon 1/4 ts Ground cloves
Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in
heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for
about 20 minutes, stirring frequently. Remove from heat, cover, and let
stand for about 12 hours. Again bring to a boil, lower heat, and cook for
15 minutes, stirring frequently. Remove from heat and immediately pour into
hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tropical Chicken Kabobs
Categories: Low-cal, Poultry
Yield: 6 servings
1/3 c Lime juice 1 tb Vegetable oil
1 tb Honey 6 x Chicken breast halves *
12 x Pearl onions, peeled 1 x Lg green pepper **
1 x Papaya, peeled ** 1 1/2 c Fresh pineapple chunks
* 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut
into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow
dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours
or overnight, stirring occasionally. Remove chicken from marinade,
reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple
on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over
medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till
done, turning and basting frequently with reserved marinade. PER SERVING:
222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g
cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tuna Buns
Categories: Fish/sea, Ground beef, Beef
Yield: 4 servings
2 ea Hardcooked eggs, chopped 6 1/2 oz (1 cn) tuna, drained
4 oz Shredded cheddar cheese 1/4 c Chopped green pepper
2 tb Finely chopped onion 1/2 ts Prepared mustard
1/2 c Mayo or salad dressing 8 ea Hamburger buns, split
Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill
buns with tuna mixture. Place on serving plate. Microwave uncovered on
high (100%) until filling is warm, 1 1/2 to 2 mins.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tunnel of Fudge
Categories: Cakes
Yield: 12 servings
1 1/2 c Butter 6 ea Eggs
1 1/2 c Sifted flour 12 1/2 oz Double dutch frosting mix
2 c Walnuts or pecans
In large bowl, cream butter. Add eggs, one at a time, beating well after
each addition. Gradually add sugar; beat at high speed until light and
fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well
blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for
60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary
doneness tests can not be used. Test after 60 minutes by observing a dry,
shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or
serving plate. Cake will have a moist center called the Tunnel of Fudge.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Soup
Categories: Soups/stews, Poultry
Yield: 6 servings
1 ea Onion, chopped 1 ea Carrot, chopped
1 ea Stalk celery, chopped 2 tb Unsalted butter
1 tb Vegetable oil 1/4 c All purpose flour
4 c Chicken stock 4 c Water
1 c Dry white wine 1 ea Turkey carcass
2 ea Sprigs of parsley 1/2 ts Thyme
1 ea Bay leaf 6 ea Peppercorns
Cook onion, carrot and celery in the butter and oil over moderately high
heat, stirring for 7 to 10 minutes or until vegetables are golden. Add
flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4
cups water and wine. Bring to a boil. Add turkey carcass broken in
pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially
covered, skimming any froth as ti rises to surface, for about 1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids. Serve or cool
and store.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Soup Continental
Categories: Soups/stews, Poultry
Yield: 8 servings
1/4 c Butter or margarine 2 tb Finely chopped onions
1 c Cooked turkey 2 c Diced raw potatoes
1 c Diced celery 2 c Turkey broth
1 c Creamed style corn 2 c Half and half cream
1 ts Salt 1/4 ts Paprika
1/4 ts Ginger 1/8 ts Pepper
2 tb Chopped parsley
In a large soup pot, saute onions in melted butter. Add turkey, potatoes,
celery and broth. Simmer until vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crustly rolls.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Stew Island Style
Categories: Poultry, Soups/stews
Yield: 4 servings
1 1/2 lb Turkey parts, skinned 1 ts Papkrika
1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped 1 c Coarsely chopped celery
19 oz Tomatoes 1/2 c Sliced mushrooms
1 c Chicken stock 1 c Peeled chopped potatoes
1 c Frozen green peas 1 tb Dried parsley
1/4 ts Ground pepper 1/4 ts Dried oregano
1/4 ts Thyme
Cut turkey parts into bite sized pieces. In a large skillet or saucepan,
combine turkey paprika. cook over medium heat, stirring constantly, about
5 minutes and meat is browned. Remove turkey and set aside. Place onions,
green pepper, garlic, celery and mushrooms in skillet. Cook, stirring
constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken
stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add
reserved turkey, cooked covered over low heat about 40 minutes or until
meat is fork tender. Serve on hot rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Tropicale
Categories: Poultry
Yield: 4 servings
1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces
2 tb Butter 1/2 c Brown sugar
1/3 c Orange juice 1/4 c Golden rum
1 tb Cornstarch 4 ea Small bananas, cut in half
Coat rurkey pieces with coating mix according to package directions.
Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F
for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring
constantly until melted. Stir orange juice and rum into cornstarch; whisk
together and gradually add to sugar mixture. Bring mixture to a boil,
reduce heat and simmer, stirring constantly, until sauce is thick and clear
(about 3 minutes). Add bananas and cook until heated through (about 1
minute). Place baked turkey on serving plate; pour banana sauce over
turkey and serve. Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Two Bean Soup
Categories: German, Soups/stews, Beef, Beans
Yield: 4 servings
1 1/4 c White beans; dry 4 oz Ham; cubed
1 c Cut green beans; * 1/4 c Celery; diced
1 ea Green onion; diced 1 ea Onion; yellow, diced
1 ea Potato; peeled & diced 1 tb Butter
2 tb Unbleached flour 3/4 c Beef broth
1/2 ts Salt 1/4 ts Pepper
1 x ----------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: Unusual Chinese Grilled Shortribs
Categories: Meats, Chinese
Yield: 4 servings
4 ea Large, meaty shortribs 1/3 c Oriental toasted sesame oil
4 1/2 tb Peanut butter 4 tb Brown sugar
2 1/4 tb Curry powder 3/4 c Soy sauce
1/2 tb Black pepper (fresh cracked) 1/2 c Rice sherry wine
1/2 ea Fresh ginger root 2 ea Large garlic cloves (minced)
10 ea Green onions
Make shortribs into short, flat strips. Begin by placing rib fat-side-up
on cutting board and cut 1/4" high layer almost (but not through) the
bottom-most section of the rib. Turn meat over and continue to make 1/4"
layers until the rib is completely layered and is now one long strip. Using
the edge of a Chinese knife or otehr flat surface, pound meat until it is
off an even thickness. NOTE: Chill the meat well. This cutting method will
not work well on room temperature ribs. MARINADE: (Curry Based Blender
Sauce) Blend all liquid ingredients in a blender for about 15 seconds at
"Blend" speed. Grate the fresh ginger root and combine with the minced
garlic. Mince the white (only) portion of the green onions. Add all
ingredients to blender mixture and operate on "low" for about 45 seconds.
Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE:
This sauce is excellent for chicken, too. Place ribs on grill, basting
often with sauce until done, about 30 minutes depending on heat of grill.
Watch carefully to determine when done.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Veal Breast with Herb Stuffing
Categories: German, Veal, Ground beef, Beef
Yield: 6 servings
1 x -------herb stuffing-------- 3 ea Bacon; strips
1 ea Onion; medium 4 oz Mushroom pieces; (1 can)
1/4 c Fresh parsley; chopped 1 tb Dill; fresh, chopped
1 ts Tarragon leaves; dried 1 ts Basil leaves; dried
1/2 lb Ground beef; lean 1/2 c Bread crumbs; dry
3 ea Eggs; large 1/3 c Sour cream
1/2 ts Salt 1/4 ts Pepper
1 x ------------veal------------ 3 lb Boned veal breast; or
4 lb Boned leg of veal 1/2 ts Salt
1/4 ts Pepper 1 tb Vegetable oil
2 c Beef broth; hot 2 tb Cornstarch
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: Veal Cutlets with Capers
Categories: German, Veal
Yield: 4 servings
24 oz Veal cutlets (4 @ 6oz each) 2 tb Lemon juice
1/2 ts Salt 1/8 ts Pepper
1/2 ts Paprika 1 tb Vegetable oil
2 oz Capers; drained(1/2 sm. jar) 1/4 c White wine; dry
1 ea Bay leaf 3 tb Evaporated milk
1 x ----------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: Veal Cutlets with Cherry Sauce
Categories: German, Veal, Sauces
Yield: 4 servings
4 ea Veal cutlets; lean * 1 tb Vegetable oil
1/2 ts Salt 1/8 ts Pepper; white
1/4 c Red wine 2 tb Evaporated milk
16 oz Cherries;tart, canned, drain 1 x ----------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: Veal Rounds with Vegatables
Categories: German, Veal
Yield: 4 servings
1/2 ts Salt; or to taste 1/4 ts Pepper; or to taste
1/4 ts Paprika; or to taste 4 ea Veal fillets; cut 1/4" thick
4 tb Butter 4 ea Stewed tomatoes; whole
12 ea White asparagus spears; * 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: Veal Steaks
Categories: German, Veal
Yield: 4 servings
1 lb Veal cutlets; sliced thin 1/2 ts Salt
1/4 ts Pepper 3/4 ts Curry powder
3 tb Vegetable oil 2 ea Onions; diced
2 tb Evaporated milk 2 tb Tomato paste
1 ea Lemon; juiced 10 ea Parsley sprigs; chopped
2 tb Cognac or brandy
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: Veal Steaks with Yogurt
Categories: German, Veal
Yield: 4 servings
1 lb Veal; sliced thin 1/2 ts Salt
1/4 ts Pepper 3 tb Vegetable oil
4 ea Apples; med. peel and slice 1/2 c Evaporated milk
8 oz Yogurt; small container
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: Vegetable Fish Filets
Categories: Fish/sea, Vegetables
Yield: 2 servings
1 lb Sole or cod filets 1 tb Oil
1 c Sliced onion 3 c Sliced zucchini
1 c Green pepper slices 3/4 c Chopped tomatoes
3 tb Dry sherry (optional) 1 tb Lemon juice
1/2 ts Salt 1/2 ts Basil
1/4 ts Pepper 2 x Drops hot pepper sauce
1/4 c Parmesian cheese
Place filets in a layer in oiled 9-inch square baking pan, saute onion,
zuchini and green pepper in oil until crisp-tender; spoon over filets. Top
with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper
sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove
fish and vegetables to heated platter; sprinkle with parmesian cheese. if
desired, serve pan juices over bulgar or rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Vegetable Frittata
Categories: Vegetables, Cheese/eggs
Yield: 8 servings
1/3 c Chopped onion 2/3 c Chopped green pepper
1 tb Butter 4 tb Olive oil
1 1/2 c Scrubbed, chopped zucchini 2 ea Minced garlic cloves
1/2 ts Salt 1/4 c Peel, seed and chop tomatoe
6 ea Large eggs, beaten
In skillet, cook onions and green pepper in butter and 2 tablespoons olive
oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl.
Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10"
ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is
set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and
golden. Cut into wedges.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Victory Chocolate Cake
Categories: Chocolate, Cakes/choc.
Yield: 16 servings
2 c Flour; unbleached, sifted 1/2 c Cocoa; baking
2 1/4 ts Baking soda 3/4 ts Salt
3/4 c Shortening; vegetable 1/3 c Sugar
1 1/2 c Corn syrup; dark 3 ea Eggs; large, separated
1 1/2 ts Vanilla extract 1 c Coffee; cooled
Sift together the flour, cocoa, baking soda and salt; set aside. Cream the
shortening and sugar in a mixing bowl until light and fluffy, using an
electric mixer at medium speed. Blend in the corn syrup and egg yolks.
Beat in vanilla. Add dry ingredients alternately with coffee to creamed
mixture, beating well after each addition. Beat egg whites in another bowl
until stiff peaks form. Fold egg whites into cake batter. Pour batter into
a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45
minutes or until cake tests done. Cool in pan on rack. NOTE: This cake
recipe dates from WW II and as you can see, sugar was very precious and in
short supply.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: West Haven Chocolate Cake
Categories: Fruits, Chocolate, Cakes/choc.
Yield: 16 servings
8 oz Dates; pitted, chopped 1 ts Baking soda
1 c ;boiling water 1 3/4 c Flour; unbleached, sifted
2 tb Cocoa; baking 1/2 ts Salt
1 c Shortening; vegetable 1 c Sugar
2 ea Eggs; large 6 oz Semisweet chocolate chips
1/2 c Walnuts; chopped
Combine dates, baking soda, and boiling water in a small bowl. Cool to
room terperature. Sift together the flour, cocoa, and salt; set aside.
Cream the shortening and sugar together in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition. Blend in date mixture. Then stir in dry
ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in
preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool
in pan on rack. Cut into squares and serve with a scoop of vanilla ice
cream on top.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Westphalian Cabbage
Categories: German, Vegetables, Beef
Yield: 4 servings
2 lb Cabbage; (1 head) approx wt. 3 tb Vegetable oil
1 ts Salt 1 ts Caraway seeds
1 c Beef broth 3 ea Apples; small, tart
1 tb Cornstarch 2 tb ;water, cold
3 tb Red wine vinegar 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: Wheaten Bread (Maddybenny, Irish)
Categories: Breads, Irish
Yield: 1 servings
3 c Flour, whole wheat 1 c Flour, all purpose
1 ts Baking soda 1/2 ts Salt
1/2 ts Nutmeg, grated 2 c Buttermilk
1 ts Orange rind, grated
In large bowl, stir together whole wheat and all-purpose flours, baking
soda, salt and nutmeg. Make a well in centre; add buttermilk and orange
rind. Mix just until dough is soft but not sticky. Turn dough out onto
lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in
(1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature
to 300F (150C); bake 25 to 30 minutes longer or until a cake tester
inserted in centre of loaf comes out clean. Turn out onto wire rack.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: White Asparagus in White Sauce
Categories: German, Vegetables, Sauces
Yield: 4 servings
29 oz White asparagus; (2 cans) 2 tb Margarine
2 tb Unbleached flour 1/2 c ;asparagus liquid
1/2 c Milk 4 oz Ham;cut into julienne strips
1/8 ts Nutmeg; freshly grated 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: White Bean Soup
Categories: German, Soups/stews, Beans
Yield: 8 servings
1 lb Navy beans; dry 3 qt Water
1 ea Ham bone or hock; smoked 2 tb Parsley; chopped
1 c Onions; finely chopped 1 ea Garlic; clove, minced
2 c Celery &tops; finely chopped 1 1/2 ts Salt
1/2 ts Pepper
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: Whole Wheat Chocolate Cake
Categories: Chocolate, Cakes/choc.
Yield: 16 servings
1 1/2 c Sugar 1 c Flour; unbleached, sifted
3/4 c Whole wheat flour; stirred 2 ts Baking soda
1 ts Salt 1 c Butter or regular margarine
1 c ;water 1/4 c Cocoa; baking
2 ea Eggs; large, beaten 1/2 c Sour cream
1 x -------cocoa frosting------- 1/2 c Butter or regular margarine
6 ts Milk 1/4 c Cocoa; baking
1 lb Confectioners sugar; (1 box) 1 ts Vanilla extract
Stir together sugar, flour, whole wheat flour, baking soda and salt in a
mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture
to a boil, stirring constantly. Remove from heat. Pour into flour
mixture. Mix well, using wooden spoon. Blend in eggs and sour cream,
mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in
preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in
pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork.
Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA
FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium
heat until butter is melted and mixture is smooth. Stir in confectioners'
sugar, that has been sifted. Continue cooking over low heat until
confectioners' sugar is completely dissolved. Remove from heat. Stir in
vanilla. Frost cake immediately.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Yellow Split-Pea Puree
Categories: German, Vegetables
Yield: 6 servings
2 c Yellow split-peas; dry 6 c Stock, broth; or water
1 ea Onion; large, whole 1 ea Carrot; large
1 ea Turnip or parsnip; large 1/8 ts Marjoram; dried
1/8 ts Thyme; dried 1 ts Salt
1 ea Onion; small, minced 2 tb Butter; melted
2 tb Unbleached flour
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: Zippy Cauliflower
Categories: Vegetables
Yield: 6 servings
3 c Cauliflower 1/2 ts Low fat margarine
1 tb All purpose flour 1/8 ts Red (cayenne) pepper
1/4 ts Salt 1/8 ts Pepper
3/4 c Skim milk 1/2 c Shredded low fat cheddar ch
2 tb Chopped green chilies 1/4 c Fresh bread crumbs
Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt
margarine in a medium size saucepan over medium heat. In a jar with a lid
combine flour, red pepper, salt, pepper, and milk; shake until blended.
Slowly add to margarine in saucepan, stirring constantly until smooth. Add
cheese and continue stirring until smooth and slightly thickened. Stir in
chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over
cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until
bubbling. Cal: 73 Fat 2g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Zucchini & Tomato Casserole
Categories: Vegetables, Casseroles
Yield: 6 servings
4 ea Zucchini, cubed 1 ea Pepper to taste
1 tb Snipped chives 1 ts Low fat margarine
2 ea Large tomatoes, sliced 1 ts Dried leaf basil
1/2 c Shredded low fat cheddar
Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted
spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and
chives into margarine and pour over zucchini. Cover with tomato slices;
sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Zucchini Chocolate Cake
Categories: Chocolate, Cakes/choc.
Yield: 16 servings
2 1/2 c Flour; unbleached, sifted 1/4 c Cocoa; baking
1 ts Baking soda 1 ts Salt
1/2 c Butter or regular margarine 1/2 c Vegetable oil
1 3/4 c Sugar 2 ea Eggs; large
1 ts Vanilla extract 1/2 c Buttermilk
2 c Zucchini; unpeeled, grated 6 oz Semisweet chocolate chips
3/4 c Walnuts; chopped
Sift together flour, cocoa, baking soda and salt; set aside. Cream
together the butter, oil, and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Beat in eggs, one at a
time, beating well after each addition. Blend in Vanilla Extract. Add dry
ingredients alternately with buttermilk to creamed mixture, beating well
after each addition. Stir in zucchini. Pour batter into a greased 13 x 9
x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a
preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool
in pan on rack. Cut into squares and serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Zucchini Soup
Categories: Soups/stews, Vegetables
Yield: 4 servings
4 c Sliced zucchini (abt. 1lb) 1 ea Small onion, chopped
2 tb Butter or margarine 10 3/4 oz (1cn) cream of chick. soup
2 c Water 1 ts Salt
1/2 ts Dried basil leaves 1/8 ts Pepper
Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on
high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1
cup of the water and the zucchini mixture in blender container. Cover and
blend on medium-high speed until smooth, about 1 minute. Return mixture to
casserole. Stir in remaining 1 cup of water, the salt, basil and pepper.
Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes.
(Can be refrigerated and served cold.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong)
Categories: Vietnamese, Pork/ham, Garlic
Yield: 4 servings
1 tb Granulated sugar 2 tb Fish Sauce(nuoc mam)
1 ea Onion 4 ea Cloves garlic
1 tb Vegetable oil 4 ea Boneless pork chops
Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour
over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat
occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60
minutes or until cooked. Slice into bite sizes pieces before serving.
Make 4 servings
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ham and Cheese with Coleslaw
Categories: Vegetables, Breads
Yield: 4 servings
2 tb Margarine or Butter 1/2 ts Prepared Mustard
4 ea Slices Rye Bread, Toasted 4 ea Slices Cooked Ham
1 ea Large Tomato, Sliced 4 ea Slices Cheese
1 c Coleslaw
Microwave margarine uncovered in custard cup on high (100%0 until softened,
15 to 30 seconds. Blend in mustard. Spread margarine on one side of each
toast lsice. Place slices buttered sides up on serving plate; top with ham
tomato and cheese slices. Microwave uncovered until cheese begins to melt,
1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sloppy Franks
Categories: Meats, Sauces, Ground beef, Beef
Yield: 6 servings
1 ea Small Onion, Chopped 1/2 c Chopped Green Pepper
1 tb Butter Or Margarine 1/2 c Barbecue sauce
1/4 c Catsup 1 lb Franks,Cut In 1/4-in. Slices
12 ea Hamburger Buns, Split
Cover and microwave onion, green pepper,and margarine in 1-qt casserole on
high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue
sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2
minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes.
Spoon mixture onto buns on serving plate. Microwave uncovered on high,
(100%) until buns are hot, 1 to 2 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade
Categories: Poultry, Marinade
Yield: 6 servings
4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar
1/4 c Chicken stock 2 tb Olive oil
1 tb Lemon juice 1 ts Grated lemon peel
1 ea Shallot, finely chopped 1/2 ts Dried tarragon leaves
1 x Black pepper
Remove excess fat from chicken breasts; place them in sealable plastic bag
or non-aluminum bowl. Combine remaining ingredients; pour evenly over
chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours
or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in
one layer in large, shallow microwaveable dish, with thicker parts toward
outer edges. Pierce skin in several places with sharp knife. Cover with
waxed papper. Microwave at high 4 minutes per pound. Turn over and
rearrange part-way through cooking. Transfer immediately to preheated
grill, skin side up, over low heat. Turn often for even grilling. Cook
until tender and juices run clear when chicken is pierced with fork, 10 to
20 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Smoked Prime Rib (Rich Davis, K.c. Masterpiece Resturant)
Categories: Meats
Yield: 8 servings
8 lb Prime Rib Roast 1 x Dry rub seasonings
Place dry rub seasonings over entire roast surface. Grill roast in smoker
(indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat
thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary
leaves 3/4 of the way thought the cooking time.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lower East Side Lox
Categories: Cheese/eggs, Dips, Fish/sea, Vegetables
Yield: 4 servings
1 c Cream Cheese; Softened 1/2 c Sour Cream
1/2 c Lox Or Smoked Salmon; Cubed 1/4 c Fresh Chives; Chopped, OR
4 ts Dried Chives; Crushed 1/8 ts White Pepper
1 ts Whipping Cream 2 tb Onion; White, Chopped
Beat the cream cheese to a smooth consistency and blend in the sour cream.
Mix in the lox thoroughly. Stir in all of the other ingredients. Cover
and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips,
Tomatoes, Radishes, Cucumber, Scallions, and Figs.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Red Sockeye Salmon Special
Categories: Dips, Fish/sea
Yield: 4 servings
3/4 c Fresh Salmon; Flaked, OR 8 oz Salmon; Canned, Well Drained
1/2 ts White Onion; Finely Diced 1 1/2 ts Fresh Dill; Chopped, OR
1/2 ts Dried Dill; Crushed 1/2 c Mayonnaise
1/4 c Whipping Cream 1 tb Lemon Juice
Remove any remaining skin and bones from the salmon (even the canned salmon
may have some). Mix the flaked salmon (canned or fresh) with the lemon
juice, onion, and dill. Blend in the mayonnaise and whipping cream.
Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS:
Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chili Con Carrot
Categories: Dips, Vegetables, Mexican, Chili
Yield: 6 servings
1/2 c Carrot; Diced 2 c Sour Cream
1/2 c Yellow Onion; Diced 1 ts Cumin; Ground
2 ts Dried Parsley; Crushed 1 tb Dijon Mustard
1 tb Chili Powder 2 tb Fresh Parsley; Chopped, OR
Combine all of the ingredients, blending thoroughly. Cover and chill.
Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami,
Cocktail Rye Bread
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Roasted Red and Green Pepper Dip
Categories: Dips, Vegetables
Yield: 6 servings
1 ea Red Bell Pepper 1 ea Green Bell Pepper
1 1/2 c Mayonnaise 1/2 c Sour Cream
1 ts Dried Parsley; Crushed
---------------------------------GARNISHES---------------------------------
1 x Fresh Parsley; Chopped, OR 1 x Dried Parsley; Crushed
1 x Paprika 2 tb Lemon Juice
1 tb Fresh Parsley; Chopped, OR
Slice the peppers in half, vertically, and remove the seeds. Char under
the broiler on both sides (about 5 minutes per side). Remove and cool.
Peel and dice the peppers and set aside. Blend the mayonnaise and sour
cream until smooth. Mix in the lemon juice and parsley then blend in the
peppers. Cover and chill. Garnish with additional parsley and sprinkle
with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS:
Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread
Sticks
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Quick Bacon-Spinach Dip
Categories: Dips, Meats, Vegetables
Yield: 6 servings
10 oz Frozen Chopped Spinach; * 1/2 c Imitation Bacon Bits; OR
1/2 c Crisp Bacon; Crumbled, ** 1 c Mayonnaise
2 1/4 ts Fresh Dill; Chopped, OR 3/4 ts Dried Dill; Crushed
1/2 ts Garlic Powder 1/8 ts Cayenne Pepper
* Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7
slices of bacon cooked until very crisp should give you this
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Squeeze as much water as possible from the spinach. Mix the bacon and
spinach and add the other ingredients, blending well. Cover and chill.
Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini,
Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Olive Tapenade
Categories: Dips, Fish/sea, Vegetables
Yield: 4 servings
2 ea Anchovy Fillets 1 c Black Olives; Chopped
4 ts Worcestershire Sauce 1/2 c Mayonnaise
1/4 c Fresh Parsley; Chopped, OR 4 ts Dried Parsley; Crushed
1/2 ts Salt 1 tb Garlic; Minced
3 tb Fresh Basil; Chopped, OR 1 tb Dried Basil; Crushed
Chop and mash the anchovies on a cutting board. Put them into a bowl and
mix with the olives and worcestershire sauce. Blend in the mayonnaise and
add all the rest of the ingredients, blending well. Cover and chill. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Zippy Kidney Bean Dip
Categories: Cheese/eggs, Dips, Vegetables, Beans
Yield: 6 servings
1 1/2 c Red Kidney Beans; Cooked 2 ts Jalapeno Pepper; Chopped
1/2 c Cheddar; Sharp, Chopped 1/4 ts Chili Powder
3/4 c Yogurt; Plain 1/2 ts Onion Powder
1/4 ts Garlic Powder 1/2 ts Hot Sauce
In a blender or food processor, puree the beans to a coarse paste, (Beans
may also be mashed by hand). Put into a bowl and add all of the other
ingredients, blending well. Serve at room temperature. Makes about 2 3/4
cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage,
Swiss Cheese
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rich and Creamy Refried Bean Dip
Categories: Appetizers, Cheese/eggs, Desserts, Vegetables
Yield: 2 servings
1 c Refried Beans 1/2 c Sour Cream
1/4 c Fresh Tomato; Chopped 1 ts Salsa Verde; Hot Green Salsa
1/8 ts Salt 1 x Black Pepper; To Taste
----------------------------------GARNISH----------------------------------
1 x Cheddar; Sharp, Shredded 2 tb Black Olives; Chopped
Mix the beans and sour cream, blending thoroughly. Blend in all of the
other ingredients except the garnish, blending well. Cover and chill.
Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups
of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Longhorn Quick Chili Dip
Categories: Cheese/eggs, Dips, Vegetables, Mexican, Chili
Yield: 4 servings
1 c Cottage Cheese 15 oz Chili With Beans; 1 can
1 1/2 ts Cumin; Ground 3/4 c Cheddar; Sharp, Shredded
1 tb Hot Sauce 1 tb Lemon Juice
Cream the cottage cheese in a blender or food processor or with an electric
mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice
and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a
little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli
Meats, Pickled Baby Corn, Carrots
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chunky Kidney Bean Dip
Categories: Dips, Beans
Yield: 2 servings
1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream
1 ts Lemon Juice 1 ts Hot Sauce
1 tb Cumin; Ground 1 tb Coriander; Ground
Mash the beans by hand, using a fork or the back of a wooden spoon. Blend
in the sour cream, mixing until smooth. Add all the other ingredients and
blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Polish Sausage, Celery, Corn Crackers
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---------- Recipe via Meal-Master (tm) v8.01
Title: Unstuffed Mushroom Dip
Categories: Cheese/eggs, Dips, Meats, Vegetables
Yield: 4 servings
1 lb White Button Mushrooms; * 1 c Monterey Jack; Shredded
1/4 c Bacon; Finley Crumbled, OR 1/4 c Imitation Bacon Bits
1/2 c Sour Cream 1 ts Worcestershire Sauce
----------------------------------GARNISH----------------------------------
1 x Seasoned Bread Crumbs 4 dr Hot Sauce
* The mushrooms should be Whole White Button Mushrooms that have been
diced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour
cream, blending well. Blend in the Worcestershire sauce and hot sauce.
Place the mixture in a 1-quart casserole and top with the bread crumbs.
Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place
in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED
DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Zesty Italian Zucchini Dip
Categories: Cheese/eggs, Dips, Vegetables, Italian
Yield: 8 servings
3 c Zucchini; Shredded 1 c Cream Cheese; Softened
2 ea Eggs; Large 1/4 c Romano Cheese; Grated
1/4 c Parmesan Cheese; Grated 1/2 c Yellow Onion
2 ts Dried Parsley; Crushed 1/2 ts Salt
1/2 ts Oregano; Dried 2 tb Milk
2 tb Fresh Parsley; Minced, OR
Place the shredded zucchini in a colander, squeeze out any excess water and
set aside. Beat the cream cheese to a smooth consistency and blend in the
milk and eggs, blending well. Mix in all the other ingredients, including
the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350
degrees F. for 20 minutes, or until heated through and bubbly. Pour into a
chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS:
Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caviar, Dill and Purple Onion Dip
Categories: Cheese/eggs, Dips, Vegetables
Yield: 4 servings
1/2 c Cream Cheese; Softened 3/4 c Sour Cream
3 oz Red Or Black Caviar 1 ts Lemon Juice
1 ts Dried Dill; Crushed 2 ts Purple Onion; Diced
----------------------------------GARNISH----------------------------------
1 ea Egg; Lg, Hard Boiled 1 tb Fresh Dill; Chopped, OR
Beat the cream cheese to a smooth consistency. Blend in the sour cream and
add the remaining ingredients, blending well. Cover and chill. Just
before serving, garnish with the egg which has been finely chopped. Makes
about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast
Triangles, Cucumber, Turnips, Red Bell Peppers Strips.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Creamed Herring
Categories: Dips, Fruits, Fish/sea, Vegetables
Yield: 4 servings
4 oz Pickled HerringIn Sour Cream 1/2 c Apple; Tart, Finely Diced
1 c Sour Cream 1 tb White Onion; Finely Diced
Puree the herring (sauce and all) in a food processor or blender until
smooth. Add all the other ingredients and continue to process until
smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS:
Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Contemplating Cape Cod Clam Dip
Categories: Cheese/eggs, Dips, Fish/sea
Yield: 4 servings
1/2 c Clams; Minced, OR 6 1/2 oz Clams; Minced, Well Drained
1 c Cream Cheese; Softened 1/8 ts Hot Sauce
1 ts Lemon Juice 1/4 ts Worcestershire Sauce
2 tb Clam Juice 1 tb Chili Sauce
1 tb Onion Juice
Blend the clams, clam juice, and cream cheese to a smooth consistency. All
all of the other ingredients and blend well. Cover and chill. Makes about
1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat
Crackers
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---------- Recipe via Meal-Master (tm) v8.01
Title: Saucy Sardine
Categories: Dips, Fish/sea, Vegetables
Yield: 4 servings
8 ea Sardine Fillets;Boned & Skin 1 c Sour Cream
1/4 ts Lemon Juice 2 tb Mayonnaise
1 tb Green Onion; Chopped, * 1 tb Fresh Parsley; Chopped
* Use both the green and white parts of the green onion when you chop it.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mash the skinned sardine fillets with a fork and blend in the sour cream
and mayonnaise, blending well. Add the rest of the ingredients and blend
well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS:
Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye
Bread, Water Crackers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cocktail Crab Dip
Categories: Cheese/eggs, Dips, Fish/sea, Vegetables
Yield: 4 servings
3/4 c Catsup 1/8 ts Hot Sauce
1/2 c Crabmeat; Flaked, OR 6 oz Crabmeat; Flaked, Drain Well
1 c Cream Cheese; Softened 1/8 ts Salt
2 tb Prepared Horseradish 3 tb White Onion; Diced
Combine the catsup, horseradish and hot sauce. Remove any remaining
filament from the crabmeat. Add the crabmeat to the catsup mixture and
continue to blend. Add all other ingredients and blend till smooth. Serve
at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Caesar Mayo Dip
Categories: Cheese/eggs, Dips, Fish/sea
Yield: 4 servings
2 ea Anchovy Fillets 1 1/2 c Mayonnaise
1 ts Dijon Mustard 1 ts Worcestershire Sauce
1/4 ts Black Pepper 2 tb Parmesan Cheese
1 tb Lemon Juice
Chop and mash the anchovy fillets on a cutting board. Put in a bowl and
blend in the mayonnaise. Add the remaining ingredients and blend well.
Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood,
Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Garlic Dip
Categories: Dips, Garlic
Yield: 4 servings
1 c Plain Yogurt 1 c Sour Cream
1 ts Dry Mustard 2 ts Curry Powder
2 ts Garlic Powder
Add each ingredient in the order listed, blending constantly until all are
well blended and the mixture is smooth. Cover and chill. Makes about 2
cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
Meats, Chicken Drumettes
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cayenne Mayonnaise Dip
Categories: Dips
Yield: 4 servings
1 1/2 c Mayonnaise 1/2 c Sour Cream
1 x Cayenne Pepper; To Taste
Blend all of the ingredients together until smooth. Cover and chill. Makes
about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry
Tomatoes, Rye Or Cheese Crackers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bye-Bye Birdy Curry Dip
Categories: Cheese/eggs, Dips, Fruits, Vegetables
Yield: 4 servings
2 c Water 1 1/2 ts Lemon Juice
1 ea Md Granny Smith Apple 1 c Mayonnaise
1 c Celery; Finely Diced 3/4 c Fresh Pineapple; Crushed, OR
8 1/4 oz Pineapple;Crushed,Drain Well 2 ts Curry Powder
1/2 ts Salt 1/4 ts Black Pepper
1/2 c Cashews; Chopped 1/4 c Blue Cheese; Crumbled, *
* Use Gorgonzola cheese if available otherwise any blue-veined cheese
will do.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mix the water and lemon juice in a small bowl. Slice the Granny Smith
apple and put the slices into the lemon water to soak. Set aside. Put the
mayonnaise into a serving bowl and add the celery, pineapple, curry powder,
salt and pepper and blend well. Fold in the cashews. Remove the apple
slices from the lemon water and dice. Stir into the mixture and then stir
in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2
cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes,
Scallions, Turnips, Bell Peppers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Purple Onion and Basil Dip
Categories: Cheese/eggs, Dips, Vegetables
Yield: 6 servings
1 c Cream Cheese; Softened 1/4 c Fresh Basil; Chopped, OR
4 ts Dried Basil; Crushed 1 c Sour Cream
1/4 c Carrot; Shredded 1/4 c Purple Onion; Chopped
1/4 ts Salt 1/4 ts Black Pepper
Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted
Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels
Sprouts, Fennel, Smoked Deli Meats
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Splendiferous Guacamole Dip
Categories: Dips, Vegetables, Mexican
Yield: 8 servings
4 ea Ripe Avocados; Md.Lg. 1/4 c Lime Juice
2 c Tomatoes; Fresh, Ripe, Diced 1 c Yellow Onion; Diced
1/4 ts Hot Sauce 1/4 c Fresh Cilantro; Chopped, OR
4 ts Dried Cilantro; Crushed
---------------------------------GARNISHES---------------------------------
1 x Cilantro 1 x Sour Cream
1 tb Jalapeno Pepper; Diced
Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
Mix in the lime juice, blending well. Add the other ingredients one at a
time, blending well after each addition, in the order given. Garnish with
sour cream and sprinkle a little cilantro on top. May be served at room
temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS:
Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Avocado with Bacon Dip
Categories: Dips, Fruits, Vegetables, Meats
Yield: 4 servings
1 ea Ripe Avocado 1 ts Lemon Juice
1/2 c Sour Cream 1/4 ts Onion Powder
1/4 ts Hot Sauce 2 tb Bacon; Crumbled, 2 strips,OR
2 tb Imitation Bacon Bits 2 tb Cucumber; Finely Diced
Pit, peel, and mash the avocado with a fork. Blend in the lemon juice,
blending well and then add the sour cream, blending well. Mix in all the
rest of the ingredients, blending well. Cover and chill. Makes about 1 1/4
cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita
Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Aztec Pyramid Avocado Dip
Categories: Dips, Fruits, Cheese/eggs, Vegetables
Yield: 8 servings
3 ea Avocado; * 1 c Cream Cheese; Softened
2 c Sour Cream 1 1/3 oz Taco Seasoning Mix; 1 Pkg
2 c Cheddar; Sharp, Shredded 3 c Fresh Tomatoes; Fine Chopped
5 ea Green Onions; Sliced,Use All 1/2 c Black Olives; Sliced
2 tb Lemon Juice
* Use 3 California Avocados (dark skinned type) that have been peeled
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing
well, and spread evenly in a bowl or on a serving plate to the edges of the
dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the
sour cream, mixing well, and blend in the taco seasoning, blending well.
Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over
the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar
cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER
6: Top with the black olives. Serve at room temperature. Makes about 10
1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster,
Jicama
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Neighbor's Cucumber-Dill Dip
Categories: Dips, Vegetables
Yield: 4 servings
1 ea Cucumber; Md 1/4 ts White Pepper
2 ts Dried Dill; Crushed 1 1/2 c Mayonnaise
3/4 c Sour Cream 1/4 c Green Bell Pepper; Diced
2 tb Fresh Dill; Chopped, OR
Peel, seed and finely dice the cucumber. Using a colander, squeeze out any
excess water from the cucumber chunks. Place in a bowl and blend will with
the pepper and dill. Blend in the remaining ingredients and mix
thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS:
Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Eggplant Caviar Dip
Categories: Dips, Vegetables
Yield: 6 servings
1 ea Eggplant; Md, About 1 Lb. 2 ea Cloves Garlic
1/2 ts Soy Sauce 1 c Fresh Tomato; Chopped
1 ts Dried Basil; Crushed 2 tb Olive Oil
1 tb Lemon Juice 2 tb Green Onion; Diced, Use All
2 tb Fresh Parsley; Minced 1 tb Fresh Basil; Chopped, OR
Cut the eggplant in half lengthwise. Bake, cut side down, on a greased
cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools,
gently squeeze out the excess water. Use a spoon to scoop pulp from the
skin. Place the pulp in a bowl and mash with a fork. Using a garlic
press, crush the garlic into the eggplant. Add all of the other
ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of
dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye
Bread, Scallions, Bell Peppers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Not Miss Lily's Olives Dip
Categories: Cheese/eggs, Dips, Vegetables
Yield: 4 servings
1 c Cream Cheese; Softened 1 c Sour Cream
1/4 c Black Olives; Chopped 1/2 ts Garlic Powder
1 ts Dried Parsley; Crushed 2 tb Worcestershire Sauce
1 tb Paprika 1 tb Fresh Parsley; Chopped, OR
Beat the cream cheese to a smooth consistency. Blend in the sour cream and
then the remaining ingredients. Blend well. Cover and chill. Makes about
2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
Root, Potato Chips, Duck Sausage
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Randy Red Salsa Dip
Categories: Dips, Vegetables, Mexican, Salsa
Yield: 4 servings
2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped
1 1/2 ts Garlic; Minced 1/8 ts Salt
1/4 ts Oregano; Dried 3/4 ts Lime Juice
1 tb Jalapeno Pepper, Coarse Chop 1 tb Fresh Cilantro; Chopped
Mix the tomatoes and onion, blending well. Add all the other ingredients,
blending well. Let stand for 1 hour before serving for the flavors to
meld. May be served at room temperature or chilled. Makes about 2 1/4
cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
Oysters, Mushroom Caps
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Green Chili Salsa Dip (Beware Very Hot)
Categories: Dips, Vegetables, Mexican, Chili, Salsa
Yield: 6 servings
12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped
5 ea Jalapeno Peppers; ** 1 1/2 ts Garlic; Minced
1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed
1/2 ts Sugar 1/2 ts Salt
1/8 ts Black Pepper 3 tb Fresh Cilantro; Chopped
2 tb Lime Juice 2 tb Olive Oil
* Tomatillos are Mexican green tomatoes in husks. Remove the stems and
** Carefully split each pepper and remove the seeds. Remember to wear
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Coarsely chop the tomatillos and place in a bowl. Add all the other
ingredients and mix well. May be served at room temperature, or chilled.
AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of
dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama,
Monterey Jack Cheese, Cheddar Cheese
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sherried Cheddar Cheese Dip
Categories: Cheese/eggs, Dips, Vegetables
Yield: 4 servings
1 1/2 c Cheddar; Sharp, Shredded 1/2 c Sour Cream
1/2 ts Hot Sauce 1/4 ts Garlic Powder
1 tb Sherry 1 tb Jalapeno Pepper; Chopped
Blend the cheddar cheese and the sherry well. Blend in the sour cream and
then add all the rest of the ingredients. Serve at room temperature. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes,
Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hungarian Spiced Cheese Dip
Categories: Cheese/eggs, Dips, Vegetables, Hungarian
Yield: 2 servings
1 c Cottage Cheese 2 ts Hungarian Paprika
1 ts Caraway Seeds 1 ts Capers; Mashed
1/2 ts Mustard; Dry 1/2 c Sour Cream
2 tb Green Onion; Chopped,Use All
Strain the cottage cheese in a colander to remove the excess water then
cream in a blender or food processor or with an electric mixer. Put into a
bowl and add the paprika, caraway seeds, capers, mustard and green onion.
Blend all of the ingredients together until almost smooth. Blend in the
sour cream. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tangy Blue Cheese Dip
Categories: Cheese/eggs, Dips, Vegetables
Yield: 4 servings
1/2 c Blue Cheese; Crumbled 1 1/2 c Sour Cream
1 ts Garlic; Minced 2 ts Dried Chives; Crumbled, *
1/8 ts Hot Sauce 2 tb Fresh Chives; Finely Chopped
* Use the dried chives if the fresh is not available, otherwise omit.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Blend the blue cheese and sour cream thoroughly. Add all the other
ingredients, blending well. Cover and chill. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple,
Cocktail Black Bread, Italian Or French Bread Chunks
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Garlic, Cheese, and Nut Dip
Categories: Cheese/eggs, Dips, Vegetables, Garlic
Yield: 4 servings
2 ea Garlic Cloves 1/2 c Cream Cheese; Softened
1/2 c Sour Cream 1/4 c White Onion; Diced
1 1/2 ts Paprika 1 1/2 ts Curry Powder
1 1/2 ts Chili Powder 1 ts Dried Dill; Crushed
1 c Cheddar; Sharp, Shredded 1/3 c Walnuts; Chopped
1 tb Fresh Dill; Chopped, OR
Crush the garlic with a garlic press and beat into the cream cheese until
the mixture is smooth. Blend in the sour cream. Mix in the onion, spices,
and dill, blending well. Fold in the cheddar cheese and nuts. May be
served at room temperature or chilled. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Brandied Gorgonzola Dip
Categories: Cheese/eggs, Dips
Yield: 2 servings
1/2 c Gorgonzola Cheese 3/4 c Sour Cream
1/4 ts White Pepper 3/4 ts Brandy
Blend the gorgonzola cheese and sour cream until smooth. Add the remaining
ingredients and blend well. Cover and chill. Makes about 1 1/4 cups of
dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple,
Anjou Pear, Nectarine
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hickory-Smoked Cheese Dip
Categories: Cheese/eggs, Dips, Vegetables
Yield: 2 servings
1 c Cottage Cheese 1/2 c Sour Cream
1/4 ts Garlic; Minced 1/2 ts Salt; Hickory-Smoked
1 tb Green Onion; Minced, Use All
Blend the cottage cheese and sour cream until smooth. Add the remaining
ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cottage Cheese Dip
Categories: Cheese/eggs, Dips, Vegetables
Yield: 4 servings
1/4 c Cucumber; Diced 1/4 c Green Onion; Diced, Use All
1/4 c Radish; Diced 1/2 c Cottage Cheese
1/2 c Sour Cream 1/2 ts Celery Salt
1/4 ts Black Pepper
Mix the cucumber, green onion, and radishes together then blend in the
cottage cheese and sour cream. Add the celery salt and pepper blending all
of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip
SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips,
Bok Choy
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Smooth and Spicy Boursin Cheese Dip
Categories: Cheese/eggs, Dips, Vegetables
Yield: 4 servings
1/2 c Butter; Softened 1 c Cream Cheese; Softened
1 ea Garlic Clove;CrushedIn Press 2 ts White Onion; Finely Minced
1 ts Italian Seasoning 2 tb Milk
2 tb Walnuts; Minced
Cream the butter and cream cheese together by hand and then blend in the
garlic. Blend until almost smooth. Add the onion and Italian seasoning
mixing well. Blend in the milk and then blend in the walnuts. Blend until
thoroughly mixed. Serve at room temperature. Makes about 1 3/4 cups of
dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli,
Cocktail Rye Bread, Dried Fruit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Black Bean Dip
Categories: Dips, Beans
Yield: 4 servings
1 1/2 c Black Beans; Cooked 1/3 c Carrot; Minced
1/3 c Celery; Minced 1 ts Oregano; Dried
1/2 ts Coriander; Ground 1 ts Cumin; Ground
1/4 ts Salt 1/2 c Sour Cream
1 ts Dried Cilantro; Crushed, *
----------------------------------GARNISH----------------------------------
1 x Fresh Cilantro; OR 1 x Parsley; Chopped
1 tb Garlic; Minced 1 tb Fresh Cilantro; Chopped, OR
* Use either the fresh leaves or the dried leaves for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Coarsely mash half the beans by hand. Add the remaining whole beans and
all of the other ingredients, blending well. Cover and chill. Garnish
with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
Bok Choy, Tortilla Chips, Corn Bread Croutons
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Garlicky Garbanzo Bean Dip
Categories: Dips, Vegetables, Garlic, Beans
Yield: 6 servings
3 c Garbanzo Beans; Cooked 1/4 c Water
1/2 c Tahini; Sesame Paste 1/3 c Lemon Juice
1 ts Cumin; Ground
---------------------------------GARNISHES---------------------------------
1 x Lemon Slices 1 x Parsley; Chopped
1 x Paprika 1 1/2 tb Garlic; Chopped
1 tb Salt 2 tb Olive Oil
Puree the beans with the water in a food processor or blender to the
consistency of a smooth, mashed-potatolike paste. (The beans can also be
mashed with the water by hand) Add the tahini, lemon juice, garlic, salt
and cumin. Continue mixing until light and fluffy. Put into a serving
bowl and swirl in the olive oil. Sprinkle on paprika and garnish with
lemon slices and chopped parsley. Serve at room temperature. Makes about 4
1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots,
Fennel, Cheddar Cheese
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Domesticated Chick-Pea Dip
Categories: Dips, Vegetables
Yield: 6 servings
6 ea Garlic Cloves 1/4 ts Black Pepper
1 c Olive Oil 1/2 c Lemon Juice
3 c Chick-Peas; Cooked
----------------------------------GARNISH----------------------------------
1 x Parsley; Chopped 1 tb Salt
Place the garlic, pepper, olive oil, lemon juice, and salt in a food
processor or blender and puree until the garlic is finely chopped (if
preparing by hand, finely dice and mash the garlic, then mix with the other
ingredients). Add the chick-peas and continue mixing to a smooth paste.
Garnish with the chopped parsley. Maybe served at room temperature or
chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or
Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Siam Chili Dipping Sauce
Categories: Dips, Mexican, Sauces, Chili
Yield: 2 servings
1/3 c Water 1/3 c White Vinegar
1/3 c Granulated Sugar 1/2 ts Chili Paste With Garlic
1/4 ts Salt 1/2 ts Garlic; Minced
In a heavy sauce (preferably enamel), bring the water to a boil. Add the
remaining ingredients and return to a boil. Cook for 2 to 3 minutes or
until the sugar is dissolved. Serve hot. Makes about 1 cup of dipping
sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Down and Dirty Apple Chutney Dip
Categories: Dips, Fruits
Yield: 2 servings
1 c Chunky Applesauce; Unsweeten 1/4 c Honey
1/4 c Raisins 4 ts Lemon Juice
1 1/4 ts Curry Powder 1 ts Celery Salt
1 tb Tarragon Vinegar 2 tb Dark Brown Sugar
Mix the applesauce and hone, blending well, and add the rains. Blend in
the lemon juice and vinegar, mixing well. Add all of the other
ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip
SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon,
Italian Bread Chunks, Croutons
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Peanut Yogurt Dip
Categories: Dips, Vegetables
Yield: 2 servings
1/4 c Peanut Butter 1 c Plain Yogurt
1 ts Coriander; Ground 1 1/4 ts Cayenne Pepper
1/8 ts Pepper
Blend the peanut butter and yogurt together, mixing until smooth. Add all
of the other ingredients, blending well. Cover and chill. Makes about 1
1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Silky Apricot Cheese Dip
Categories: Cheese/eggs, Dips, Fruits
Yield: 6 servings
3/4 c Apricot Preserves 1 c Cream Cheese; Softened
1 c Sour Cream 1 ts Almond Extract
1/4 c Almonds; Blanched, Slivered 2 tb Brandy
In a small bowl, mix the apricot preserves and brandy together, then set
aside. Beat the cream cheese to a creamy consistency and blend in the sour
cream and almond extract, blending until very smooth. Add the
apricot-brandy mixture and blend well. Fold in the almonds. Cover and
chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound
Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate
Chunks.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Golden Citrus-Raisin Dip
Categories: Dips, Fruits
Yield: 6 servings
1 ea Orange; Md, * 1 c Pecans; Chopped
2 c Golden Raisins 1/2 c Mayonnaise
1/2 c Plain Yogurt
* Seed and quarter the orange but DO NOT peel.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine all of the ingredients in a food processor or blender and process
to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip.
SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken
Drumettes, Celery
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Chocolate Dipping Sauce
Categories: Dips, Sauces, Desserts, Chocolate
Yield: 4 servings
8 oz Milk Chocolate 1/2 c Whipping Cream
1 x Hazelnut-Flavored Liqueur; *
* Add the liqueur to taste.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Melt the chocolate in a double boiler and allow to cool until tepid. Blend
in the whipping cream and liqueur, mixing well and serve immediately. Makes
about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit,
Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mango Cream Dip
Categories: Cheese/eggs, Desserts, Dips, Fruits
Yield: 4 servings
1 c Cream Cheese; Softened 1/2 c Mango Chutney
Beat the cream cheese to a smooth and creamy consistency and blend in the
mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of
dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken,
Ham
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pineapple-Walnut Dip
Categories: Cheese/eggs, Dips, Fruits, Desserts
Yield: 6 servings
1 c Cottage Cheese 1/2 c Sour Cream
1 c Pineapple, Crushed 1 c Walnuts; Chopped
1/2 ts Lemon Juice 1/4 ts Lemon Zest
Cream the cottage cheese in a blender or food processor or with an electric
mixer. Blend in the sour cream. Add all the other ingredients and mix
well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
Vanilla Wafers, Chicken, Pears, Strawberries
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Bread Dip
Categories: Desserts, Dips, Fruits, Vegetables
Yield: 6 servings
1 c Ripe Bananas; Mashed 1 ts Lemon Juice
1 ts Vanilla Extract 1/4 ts Salt
1/2 c Sugar 1 1/2 ts Cinnamon; Ground
1/4 ts Nutmeg; Ground 1/2 c Quick Oatmeal; Uncooked, *
* Do NOT use the instant packets for the oatmeal. Use the Quick Oats.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mix the bananas and lemon juice, blending well. Add all of the other
ingredients, blending well. Serve immediately. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake
Cubes, Vanilla Wafers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Grand Marnier Cheesecake Dip
Categories: Cheese/eggs, Desserts, Dips, Fruits, Cheesecakes
Yield: 6 servings
1/2 c Strawberries; Crushed 1/4 c Walnuts; Finely Chopped
1/4 c Dark Brown Sugar 1/3 c Grand Marnier Liqueur
1 c Cream Cheese; Softened 1 c Sour Cream
Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
In a small bowl, mix the strawberries, brown sugar and liqueur. Set
aside. Blend the cream cheese and sour cream until smooth. Add the
strawberry mixture, blending well. Fold in the walnuts. Mound the
reserved strawberries in the center and ring with the reserved walnuts.
Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS:
Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks,
Ladyfingers, Bananas
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Hamburgers
Categories: Ground beef, Beef
Yield: 3 servings
1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm.
1/4 c Water Or Evaporated Milk 1 ts Salt
1 ts Worcestershire Sauce 1/4 ts Pepper
---------------------------------VARIATIONS---------------------------------
1 tb Horseradish 1 tb Mustard; Prepared
1 tb Chives; Snipped 2 tb Blue Cheese; Crumbled, *
2 tb Sesame Seed 1/4 c Ripe Olives; Chopped
1/4 c Dill Pickle; Chopped, OR 1/4 c Pickle Relish
1/4 c Nuts; Chopped
* You should use only enough Blue Cheese to suit your own taste.
~-------------------------------------------------------------------------
Mix all ingredients (including those in the variations that you choose)
together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil
or grill patties 4-inches from the heat, turning once, to desired doneness,
10 to 15 minutes. Nice served on toasted buns with favorite toppings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Broiled Onion Topping
Categories: Vegetables
Yield: 6 servings
1 tb Butter Or Margarine 1 c Onion; Chopped, 2 Medium
1/8 ts Nutmeg 2 tb Dairy Sour Cream
Melt the butter or margarine in a small skillet. Add onions, cook and stir
until tender. Stir in remaining ingredients; spread on cooked patties.
Broil 2 inches from the heat until hot, about 1 minute.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mushroom-Onion Topper
Categories: Relishes, Vegetables, Sauces
Yield: 6 servings
1 tb Margarine Or Butter 1 ea Onion; Thinly Sliced
4 oz Mushrooms; 1 can, * 1/2 ts Worcestershire Sauce
1/8 ts Pepper
* Use 1 4-oz can of mushroom stems and pieces.
~-------------------------------------------------------------------------
Melt margarine in a small skillet. Add onion slices and cook and stir
until tender. Stir in remaining ingredients and heat through. Serve, hot,
over patties.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mustard Butter
Categories: Sauces, Vegetables
Yield: 6 servings
1/4 c Margarine Or Butter;Softened 1 tb Parsley; Snipped
2 tb Mustard; Prepared 1/4 ts Onion Salt
Mix all ingredients together. Spoon onto hot patties.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sesame Butter
Categories: Cheese/eggs
Yield: 4 servings
1/4 c Margarine Or Butter;Softened 1 ts Worcestershire Sauce
1/2 ts Garlic Salt 1 tb Toasted Sesame Seed; *
* To toast sesame seeds, spread out in a small pie tin and bake at 350
~-------------------------------------------------------------------------
Mix all ingredients together. Spoon over hot patties.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Zippy Tomato Sauce
Categories: Sauces, Vegetables
Yield: 8 servings
2 tb Margarine Or Butter 1/2 c Green Bell Pepper; Chopped,*
1 ea Onion; Small, Thinly Sliced 8 oz Tomato Sauce; 1 can
1 c Chili Sauce 1 ts Worcestershire Sauce
1/4 ts Chili Powder
* You can use canned chopped Green Chiles or Jalapenos for a hotter
~-------------------------------------------------------------------------
Melt margarine in a small saucepan. Add green peppers and onion. Cook and
stir until the onion is tender. (Note: If using the canned peppers, just
cook the onion alone.) Stir in all the remaining ingredients and heat to
boiling, stirring occasionally. Serve hot over patties.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Filled Hamburgers
Categories: Ground beef, Beef
Yield: 3 servings
1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry
1/4 c Onion; Chopped, 1 small 1 ea Egg; Large
1 ts Salt 1 ts Worcestershire Sauce
1/4 ts Pepper
----------------------------------FILLINGS----------------------------------
1 x Dill Pickle Or Pickle Relish 1 x Prepared Mustard
1 x Catsup 1 x Horseradish
1 x Onion Slices OR 1 x Finely Chopped Onion
1 x Tomato Slices 1 x Process American Cheese OR
1 x Cheddar Cheese Slices
----------------------------PEPPY CHEESE FILLING----------------------------
1/4 c Cheese; ** 2 tb Mayonnaise Or Salad Dressing
1 lb Worcestershire Sauce 1/2 ts Salt
1/2 ts Mustard; Prepared 1/4 ts Pepper
----------------------------------OPTIONAL----------------------------------
1 x Green Chiles,Canned,To Taste 1 x Jalapenos; Canned, To Taste
* Use one or more of these fillings in your hamburgers. Your choice. **
Use Process American or Cheddar Cheese.
~-------------------------------------------------------------------------
Mix all ingredients except the fillings. Shape mixture into 12 thin
patties, each about 3 1/2-inches in diameter. Top each of 6 patties with a
filling, spreading to within 1/2-inch of the edge. Cover with a remaining
patty, sealing the edges firmly. Broil or grill patties 4-inches from the
heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE
FILLING: Mix all ingredients.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Nifty Hamburgers on a Bun
Categories: Breads, Ground beef, Beef
Yield: 4 servings
8 ea Hamburger Buns; * 1 x Prepared Mustard Or Catsup
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 small
1 ts Salt 1/4 ts Pepper
* Hamburger buns should be the small ones or use 6 slices of bread.
~-------------------------------------------------------------------------
Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one
side of each bread slice with mustard. Mix meat, onion, salt and pepper.
Spread mixture over the mustard, being careful to bring it to the edges of
the buns. Place meat sides up on an ungreased baking sheet. Bake until
desired doneness is reached, about 5 minutes. NOTE: If you like, you can
have these burgers ready and waiting in the freezer for last-minute
cooking. After spreading the meat mixture over the buns, wrap each
securely in heavy-duty or double thickness of regular aluminum foil and
label; freeze no longer than 2 months. To serve, unwrap desired number of
hamburgers and bake about 10 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Family Favorite Burgers
Categories: Ground beef, Beef
Yield: 6 servings
1 1/2 lb Ground Beef 2 ea Bread; Fresh Bread Crumbs
1/3 c Milk 1/4 c Catsup
1/4 c Onion;Finely Chopped,1 small 1 ts Salt
2 ts Horseradish 2 ts Worcestershire Sauce
1 tb Mustard; Prepared
Mix all ingredients together. Shape mixture into 6 patties, each about
3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning
once, until the desired doneness is reached, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Zesty Burgers
Categories: Ground beef, Beef
Yield: 2 servings
1 lb Ground Beef 1/3 c Bread Crumbs; Dry
1/2 c Water 1 ts Instant Beef Bouillon
1 ts Lemon Peel; Grated 1 ts Lemon Juice
1/2 ts Salt 1/2 ts Sage
1/2 ts Ginger; Ground 1/4 ts Pepper
2 dr Hot Pepper Sauce; Optional
Mix all ingredients together. Shape mixture into 4 patties, each about
3/4-inch thick. Broil or grill patties 4-inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Burgundy Burgers
Categories: Ground beef, Beef
Yield: 6 servings
1 1/2 lb Ground Beef 1/4 c Burgundy Or Other Red Wine
1/4 c Onion; Finely Chopped, 1 sm. 1 tb Worcestershire Sauce
1 ts Seasoned Salt 1/4 ts Pepper
1/8 ts Garlic Salt
Mix all the ingredients together. Shape mixture into 6 patties, each about
3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes. Nice served on
toasted buns with a favorite topping. See toppings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Supreme Burgers
Categories: Ground beef, Beef
Yield: 8 servings
2 lb Ground Beef 1 1/2 oz Onion Soup Mix; 1 Envelope
1/2 c Bread Crumbs; Dry 1 c Dairy Sour Cream
1/8 ts Pepper
Mix all the ingredients together. Shape mixture into 8 patties, each about
3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Blue Ribbon Burgers
Categories: Cheese/eggs, Ground beef, Vegetables, Beef
Yield: 6 servings
2 lb Ground Beef 2 ts Worcestershire Sauce
1/2 ts Salt 1/4 ts Garlic Salt
1/4 ts Pepper 3 oz Cream Cheese; Softened, 1 pk
2 tb Blue Cheese; Crumbled 4 oz Mushrooms; 1 can, *
* Use 1 4-oz can of mushroom stems and pieces.
~------------------------------------------------------------------------
Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12
thin patties, each about 4-inches in diameter. Mix the cream cheese and
the blue cheese. Top each of 6 patties with the cheese mixture, spreading
to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover
each patty with one of the remaining patties, sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the
desired doneness is reached and cheese is melted, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Braunburgers
Categories: Ground beef, Sausages, Beef
Yield: 5 servings
1 lb Ground Beef 1/4 lb Braunschweiger Sausage; *
1/4 c Dairy Sour Cream 2 tb Onion; Finely Chopped
* Braunschweiger Sausage is also known as liver sausage. Because of
~-------------------------------------------------------------------------
Mix all the ingredients together. Shape mixture into 5 patties, each about
3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning
once, until the desired doneness is reached, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Boulette Burgers
Categories: Ground beef, Vegetables, Beef
Yield: 8 servings
2 lb Ground Beef 1 c Dairy Sour Cream
1/2 c Bread Crumbs; Dry 4 oz Mushrooms; *
2 tb Onion; Finely Chopped 2 tb Parsley; Snipped
1 1/2 ts Salt 1/4 ts Pepper
* Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
~-------------------------------------------------------------------------
Mix all the ingredients together. Shape the mixture into 8 patties, each
about 3/4-inch thick. Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached, about 10 to 15
minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Crunchy Teriyaki Burgers
Categories: Ground beef, Vegetables, Beef, Oriental
Yield: 6 servings
1 1/2 lb Ground Beef 1/2 c Water Chestnuts; *
1/4 c Soy Sauce 1/4 c Orange Juice; OR
1/4 c Sherry; Dry 1 ea Clove Garlic; Minced
1 ts Molasses Or Brown Sugar 1/8 ts Ginger; Ground
* Water chestnuts should be finely chopped.
~-------------------------------------------------------------------------
Mix the meat and water chestnuts together. Shape the mixture into 6
patties, each about 3/4-inch thick. Place the patties in an ungreased
baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together
and pour over the patties. Cover and refrigerate for at least 3 hours,
turning the patties once. Remove the patties from the marinade. Broil or
grill the patties 4-inches from the heat, turning once, until the desired
doneness is reached, about 10 to 15 minutes. Brush frequently with the
leftover marinade.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chili Cheese Burgers
Categories: Cheese/eggs, Ground beef, Mexican, Beef, Chili
Yield: 6 servings
1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm.
1 ts Chili Powder 1 ts Worcestershire Sauce
3/4 ts Salt 1/4 ts Garlic Salt
1/4 ts Pepper 1/4 ts Red Pepper Sauce
6 ea Cheddar Cheese Slices; * 2 tb Green Chiles; Canned,Chopped
1 ds Cayenne Red Pepper
* Each cheese slice should be 2 X 2-inches.
~-------------------------------------------------------------------------
Mix all the ingredients together except the cheese slices and chiles. Shape
the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with
the remaining 6 patties sealing the edges firmly. Broil or grill the
patties 4-inches from the heat, turning once, until the desired doneness is
reached, about 10 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Caraway Burgers
Categories: Ground beef, Beef
Yield: 6 servings
1 1/2 lb Ground Beef 1/2 c Onion; Finely Chopped, 1 Md.
1 ts Salt 1 ts Caraway Seed
1 ts Worcestershire Sauce 1/4 ts Pepper
1 c Beer; Any Brand
Mix all the ingredients together except the beer. Shape mixture into 6
patties, each about 1-inch thick. Place the patties in an ungreased baking
dish, 10 X 6 X 1 3/4-inches. Pour the beer over the patties, then cover
and refrigerate at least 3 hours. (Meat may turn gray, but is ok) Remove
patties from the marinade. Broil or grill the patties 4 inches from the
heat, turning once, to the desired doneness, about 15 to 20 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Ruben Burgers
Categories: Cheese/eggs, Ground beef, Beef
Yield: 5 servings
1 lb Ground Beef 4 1/2 oz Corned Beef Spread; 1 cn, OR
4 1/2 oz Deviled Ham; 1 cn 1/4 c Onion; Finely Chopped, 1 sm.
1/4 ts Salt 1/8 ts Garlic Salt
1/8 ts Pepper 8 oz Sauerkraut; Drained, 1 cn
5 ea Swiss Cheese Slices; *
* Each cheese slice should be 3 inches by 3 inches.
~-------------------------------------------------------------------------
Mix all the ingredients together except the sauerkraut and cheese. Shape
mixture into 5 patties, each about 3/4-inch thick. Set oven control to
broil or 550 degrees F. Broil the patties 4 inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes. Top each patty with
sauerkraut and a cheese slice. Broil until the cheese is melted and a
light brown in color. Nice served on toasted rye or pumpernickel buns or
bread.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Triple Cheese Burgers
Categories: Cheese/eggs, Ground beef, Beef
Yield: 6 servings
1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry
1/4 c Onion; Finely Chopped, 1 sm. 1 ea Egg; Large
1 ts Salt 1 ts Worcestershire Sauce
1/2 ts Basil Leaves 1/4 ts Pepper
1/8 ts Garlic Salt 6 tb Creamed Cottage Cheese
1/4 c Parmesan Cheese; Grated 8 oz Tomato Sauce; 1 cn
6 ea Cheese Slices; *
* You can use either Mozzarella or Swiss cheese slices. Each slice
~-------------------------------------------------------------------------
Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the
mixture into 12 thin patties, each about 4-inches in diameter. Top each of
6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch
of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty
with one of the remaining patties sealing the edges firmly. Brown the
patties in a large skillet over medium-high heat, turning once. Drain off
the fat and pour the tomato sauce over the patties. Cover and simmer for
about 15 minutes. Place a cheese slice on each patty, cover, and heat
until the cheese is melted, about 2 minutes. Serve with the remaining
sauce in the skillet poured over them.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Taco Patties
Categories: Ground beef, Vegetables, Mexican, Beef
Yield: 6 servings
1 1/2 lb Ground Beef 1/4 c Onion; Chopped
1 ts Salt 1 ts Worcestershire Sauce
1/4 ts Pepper 3/4 c Water
1 1/4 oz Taco Seasoning Mix; 1 Env. 1 ea Avocado; Ripe, Small
4 oz Cheddar Cheese; Shredded, 1C
Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into
6 patties, each about 3/4-inch thick. Brown patties in a large skillet
over medium-high heat, turning once. Remove patties and set aside. Pour
fat from the skillet. Mix water and seasoning mix in the same skillet and
heat to boiling. Reduce the heat and return the patties to the skillet.
Turn each one to coat with the sauce. Peel avocado and cut into 6 rings.
Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle
with the cheese; cover and heat until the cheese has melted, about 2
minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium
tomato, sliced for the avocado rings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Devilish Potato Stacks
Categories: Ground beef, Cheese/eggs, Beef
Yield: 4 servings
1 lb Ground Beef 2 1/2 oz Deviled Ham; 1 can
1 ts Worcestershire Sauce 1 x Instant Mashed Potatoes; *
1/2 c Creamed Cottage Cheese 3 1/2 oz French Fried Onions; 1 can
* Use enough instant mashed potato flakes for 4 servings.
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire
sauce. Shape the mixture into 4 patties. Place the patties in an
ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as
directed on the package except -- decrease the water to 1 cup. Stir in the
cottage cheese and half the onions into the potatoes. Top each patty with
1/4 of the potato mixture. Sprinkle with the remaining onions. Bake
uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a
serving plate with a slotted spoon and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hamburgers Au Poivre
Categories: Ground beef, Beef
Yield: 4 servings
1 lb Ground Beef 1/2 ts Salt
1/2 tb Freshly CrackedBlackPepper;* 1 tb Brandy Or Cognac; Optional
3 tb Red Wine; Dry, Optional
* Or To Taste.
~-------------------------------------------------------------------------
Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch
thick. Press pepper into both sides of the patties. Cook the patties in a
large skillet over medium-high heat, turning once, until the desired
doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the
cognac over the patties, immediately ignite, if desired. Remove patties to
a warm platter. Stir the wine into the drippings in the skillet. Heat just
to boiling, stirring constantly. Serve sauce over the patties.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Patties Parmigiana
Categories: Ground beef, Cheese/eggs, Beef
Yield: 6 servings
1 1/2 lb Ground Beef; * 1/4 c Onion; Finely Chopped, 1 Sm.
1 ts Salt 1 ts Worcestershire Sauce
1/4 ts Pepper 1/2 c Parmesan Cheese; Grated
1/4 c Cornflake Crumbs 1 ea Egg; Large, Slightly Beaten
8 oz Tomato Sauce; 1 can 1 ts Italian Seasoning
6 ea Mozzarella Cheese; Slices,**
* If the ground beef is lean, it may be necessary to add a small amount
** Cheese slices should be 3 inches square.
~-------------------------------------------------------------------------
Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape
the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese
and cornflake crumbs. Dip the patties into the egg, then coat them with
the cornflake mixture. Brown the patties in a large skillet over medium
heat, turning once. Drain off the excess fat. Mix the tomato sauce and
Italian seasoning and pour over the patties in the skillet. Cover and
simmer for 15 minutes. Top each patty with a slice of cheese and cover.
Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce
over the patties.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hamburgers Diane
Categories: Ground beef, Meats, Vegetables, Beef
Yield: 4 servings
2 tb Margarine Or Butter 1 ts Worcestershire Sauce
1/4 ts Lemon Juice 1 ea Clove Garlic; Minced
1 ea Onion; Sliced, Small 1 c Fresh Mushrooms; *
1 lb Lean Ground Chuck 1/2 ts Salt
1/4 ts Pepper
* Mushrooms should be washed, trimmed and sliced.
~-------------------------------------------------------------------------
Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon
juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2
minutes. Remove from the heat. Mix the meat, salt and pepper together.
Shape the mixture into 4 patties, each about 3/4-inch thick. Push
mushroom-onion mixture to the side of the skillet. Cook the patties in the
same skillet over medium-high heat, turning once, to the desired doneness,
about 10 minutes. Serve with the mushroom-onion mixture spooned over the
patties.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Barbecue Hamburger Patties
Categories: Ground beef, Beef
Yield: 6 servings
1 1/2 lb Ground Beef 1/2 c Onion; Chopped, 1 medium
1 ts Salt 1/3 c Catsup
1/2 c Chili Sauce 2 tb Brown Sugar
1 tb Lemon Juice
mix the meat, onion, and salt together. Shape the mixture into 6 patties,
each about 3/4-inch thick. Brown the patties in a large skillet over
medium-high heat, turning once. Cover and cook over low heat about 10
minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar,
and lemon juice. Pour sauce over the patties. Cover and simmer for 15
minutes, spooning the sauce onto the patties occasionally. Serve with the
sauce spooned over the patties.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bavarian Patties with Sauerkraut
Categories: Ground beef, Vegetables, Beef
Yield: 6 servings
1 1/2 lb Ground Beef 1/2 c Applesauce
1/3 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm.
1 ea Egg; Large 1 ts Salt
1/2 ts Allspice 16 oz Sauerkraut; Drained, 1 can
Mix all the ingredients together except the sauerkraut. Shape the mixture
into 6 patties, each about 3/4-inch thick. Brown the patties in a large
skillet over medium heat, turning once. Drain off the excess fat. Spoon
the sauerkraut onto the patties. Cover and simmer for about 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sausage-Centered Hamburger Rolls
Categories: Ground beef, Fruits, Sausages, Beef
Yield: 6 servings
1 1/2 lb Ground Beef 1 c Apple; Finely Chopped, *
1/3 c Green Onion/tops; Chopped 1 ea Egg; Large
1 ts Salt 1/4 ts Cinnamon
8 oz Brown And Serve Sausage; ** 2 tb Flour; Unbleached
1 ts Instant Beef Bouillon 1 c Water
1 ds Cloves; Ground
* Apple should be cored but not peeled. ** Use 1 8-oz package of brown
and serve sausage links.
~-------------------------------------------------------------------------
Mix the meat, apple, onion, egg and seasonings together. Divide the
mixture into 10 equal parts. Mold each part around a sausage link, sealing
the ends. Brown the meat rolls in a large skillet over medium heat. Remove
the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the
flour into the remaining fat. Cook over low heat, stirring constantly,
until the mixture is thick and bubbly. Stir in the bouillon and water.
Heat to boiling, stirring constantly and then reduce the heat. Return the
meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE:
Buttered noodles are a good "go-with" for this zesty dish.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef and Cabbage Joes
Categories: Ground beef, Vegetables, Beef
Yield: 8 servings
1 lb Ground Beef 1/2 c Onion; Chopped, 1 Md.
1/2 c Celery; Thinly Sliced 2 c Cabbage; Shredded
1/3 c Green Pepper; Chopped 3/4 c Catsup
1/4 c Water 1/4 ts Salt
1 tb Mustard; Prepared 8 ea Hamburger Buns; *
* Hamburger buns should be split and toasted.
~-------------------------------------------------------------------------
Cook and stir the meat, onion and celery in a large skillet until the meat
is brown. Drain off the excess fat. Stir in the cabbage, green pepper,
catsup, water, salt, and mustard and heat to boiling, stirring
occasionally. Reduce the heat and cover. Simmer until the vegetables are
tender, about 25 minutes. Spoon the mixture onto the bottom halves of the
buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the
cabbage and salt.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chow Mien on a Bun
Categories: Ground beef, Vegetables, Beef, Chinese
Yield: 8 servings
1 lb Ground Beef 1 ea Onion; Thinly Sliced, Medium
2/3 c Water 2 tb Cornstarch
3 tb Soy Sauce 1 tb Molasses
1/4 ts Ginger 16 oz Bean Sprouts; 1 cn, *
8 1/2 oz Water Chestnuts; 1 cn, ** 8 ea Hamburger Buns; ***
* Bean Sprouts should be rinsed and drained. ** Water Chestnuts should
be rinsed, drained and sliced. *** Hamburger buns should be split and
toasted.
~-------------------------------------------------------------------------
Cook and stir the meat and onion in a large skillet until the onion is
tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce,
molasses and ginger and stir into the meat mixture. Add the bean sprouts
and water chestnuts. Cook, stirring constantly, until the mixture thickens
and boils, about 5 minutes. Serve on the toasted buns and pass the soy
sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over
hot cooked rice or chow mien noodles.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hamburger Pastry
Categories: Cheese/eggs, Ground beef, Vegetables, Beef
Yield: 8 servings
1 lb Ground Beef 1/4 c Onion; Chopped, 1 sm.
8 oz Canned Vegetables; 1 cn, * 1 c Cheese; Shredded, (4 oz), **
1/4 c Catsup 1/2 ts Garlic Salt
1/4 ts Pepper 1 tb Mustard; Prepared
11 oz Pie Crust Mix Or Sticks; 1Pk
* Vegetables should be drained. You can use either peas or diced ** Use
either American or Cheddar cheese.
~-------------------------------------------------------------------------
Heat the oven to 375 degrees F. Cook and stir the meat and onion in a
large skillet until the meat is brown. Drain off the excess fat. Remove
from the heat and stir in the remaining ingredients except the pie crust
mix and set aside. Prepare the pastry as for a 2 crust pie as directed on
the package. Divide the pastry into 8 equal parts. Roll each part, on a
lightly floured surface, into a 7-inch circle. On half of the circle,
spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the
edge. Moisten the edge of the pastry with water and fold over the meat
mixture, sealing the edges with a fork. Place on an ungreased baking sheet
and prick the tops with the fork. Bake 30 to 35 minutes. You can serve
these as sandwiches or, if you prefer, place on a plate and top with gravy
or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable
for the peas or carrots in this recipe.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Meatballs
Categories: Ground beef, Beef
Yield: 6 servings
1 lb Ground Beef 1 ea Egg; Large
1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry
1/4 c Milk 3/4 ts Salt
1/8 ts Pepper 1 ts Worcestershire Sauce
Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1
1/2-inch balls. (For ease in shaping the meatball, occasionally wet your
hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a
large skillet, cook the meatballs over medium heat until brown, about 20
minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in
a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake,
uncovered, in a 400 degree F. oven until light brown, about 20 minutes.
Drain off the excess fat.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Saucy Meatballs
Categories: Ground beef, Meats, Beef
Yield: 4 servings
1 x Recipe Of Basic Meatballs 10 3/4 oz Cream Of Chicken Soup; 1cn,*
1/3 c Milk 1/8 ts Nutmeg
1/2 c Dairy Sour Cream
----------------------------------GARNISH----------------------------------
1 x Parsley; Snipped
* Use the condensed soup without diluting it.
~-------------------------------------------------------------------------
Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked
meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling,
stirring occasionally. Reduce the heat; cover and simmer for 15 minutes.
Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with
the parsley and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet and Sour Meatballs
Categories: Ground beef, Meats, Vegetables, Beef
Yield: 4 servings
1 x Recipe Basic Meatballs 1 tb Cornstarch
1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn
1 tb Soy Sauce 1/3 c Vinegar
1/2 c Green Bell Pepper; *
* Coarsely chop the Green Bell Pepper after seeding it.
~-------------------------------------------------------------------------
Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the
cornstarch and sugar in a large skillet. Stir in the pineapple (with the
syrup), soy sauce, and vinegar. Cook, stirring constantly, until the
mixture thickens and boils. Add the cooked meatballs; cover and simmer for
10 minutes, stirring occasionally. Stir in the green pepper; cover and
simmer until the pepper is crisp-tender, about 5 minutes. Serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pepper Beef Balls
Categories: Ground beef, Vegetables, Beef
Yield: 4 servings
1 x Recipe Of Basic Meatballs; * 1 tb Margarine Or Butter
1 ea Onion; Sliced, Md 1 1/2 c Water
1 1/2 ts Instant Beef Bouillon 1/2 ts Garlic Salt
1/2 ts Ginger; Ground 3 tb Soy Sauce
2 ea Green Peppers; Md, ** 2 tb Cornstarch
2 tb Water 1 ea Tomato; Lg, ***
* See Recipe 12 ** Seed the Medium Green Peppers and cut into strips.
*** Cut the tomato into 8 wedges.
~-------------------------------------------------------------------------
Prepare the basic meatballs recipe and set aside. Melt the margarine in a
large skillet. Add the onion and cook and stir until tender. Add the
cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger
and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10
minutes, stirring occasionally. Add the green pepper. Mix the cornstarch
with the 2 Tbls of water and add to the sauce mixture. Cook, stirring
carefully, until mixture thickens and boils. Cover and simmer until the
pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat
for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal
accompaniment for this zesty dish.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Harvest-Time Meatballs
Categories: Ground beef, Meats, Vegetables, Beef
Yield: 4 servings
1 x Recipe Basic Meatballs; * 2 tb Margarine Or Butter
1/8 ts Instant Minced Garlic; ** 1/2 ts Thyme Leaves
1/2 lb Fresh Mushrooms; *** 3 ea Zucchini; Md, ****
1/2 ts Salt 1/3 c Parmesan Cheese; Grated
2 ea Tomatoes; *****
* See Recipe 12. ** You can substitute 1 fresh clove of garlic,
minced, or 1/8 t of *** Wash and trim the mushrooms and then slice them.
**** Thinly slice the zucchini. There should be about 4 cups of the
***** Cut each tomato into 8 wedges.
~-------------------------------------------------------------------------
Prepare the basic meatballs and set aside. Melt the margarine in a large
skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over
medium-high heat for about 5 minutes, stirring occasionally. Add the
cooked meatballs; cover and simmer, stirring occasionally, until the
vegetables are tender, about 10 minutes. Sprinkle with the salt and
cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hungarian Meatballs
Categories: Ground beef, Meats, Beef, Hungarian
Yield: 4 servings
1 x Recipe of Basic Meatballs; * 1 tb Vegetable Oil
2 ea Onions; Md., Thinly Sliced 3/4 c Water
3/4 c Red Wine; Dry, ** 1 ts Caraway Seed
2 ts Paprika 1/2 ts Marjoram Leaves
1/2 ts Salt 1/4 c Water
2 tb Flour; Unbleached
* See Recipe 12. ** You can substitute a mixture of 3/4 cup of water,
1 tsp of instant
~-------------------------------------------------------------------------
Prepare the basic meatballs and set aside. Heat the oil in a large
skillet. Add the onions and cook and stir until they are tender. Add the
cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika,
marjoram leaves and salt. Heat to boiling then reduce the heat and cover.
Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water
and the flour, stir into the sauce mixture. Heat to boiling, stirring
carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled
potatoes or noodles for a great main dish.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Meatball Stew
Categories: Ground beef, Vegetables, Beef, Soups/stews
Yield: 4 servings
1 ea Recipe Of Basic Meatballs; * 4 ea Carrots; Md, **
2 ea Celery Stalks; *** 3 ea Potatoes; Md, ****
16 oz Stewed Tomatoes; 1 Cn 1 ts Salt
1 ts Instant Beef Bouillon 1/8 ts Pepper
1 ea Bay Leaf 3/4 c Water
* See Recipe 12. ** Carrots should be scraped and cut into 1-inch
pieces. *** Celery should be cut into 1-inch pieces with strings removed.
**** Potatoes should be pared and cut into 1-inch dice.
~-------------------------------------------------------------------------
Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess
fat. Add the remaining ingredients and heat to boiling. Reduce the heat,
cover and simmer, stirring occasionally, until the vegetables are tender,
about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute
1 24-oz package of frozen stew vegetables for stew for the carrots, celery
and potatoes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Meatball Stew with Dumplings
Categories: Ground beef, Meats, Vegetables, Soups/stews
Yield: 4 servings
1 x Recipe Of Basic Meatballs; * 10 1/2 oz Cream of Celery Soup; **
1/4 c Dairy Sour Cream 16 oz Vegetables; ***
15 oz Potatoes;Drained&Sliced, 1Cn 1 x Egg Or Parsley Dumplings
-------------------------------EGG DUMPLINGS-------------------------------
2 c Biscuit Baking Mix; Bisquick 2 ea Eggs; Lg.
2 tb Milk
-----------------------------PARSLEY DUMPLINGS-----------------------------
2 c Biscuit Baking Mix; Bisquick 2 tb Parsley Flakes
2/3 c Milk
* See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of
peas, cut green beans, or sliced carrots.
~-------------------------------------------------------------------------
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and
potatoes, heat to boiling, stirring occasionally. Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about
10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG
DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough
forms.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Porcupines
Categories: Ground beef, Vegetables, Beef
Yield: 4 servings
1 lb Ground Beef 1/2 c Rice; Regular, Uncooked
1/2 c Water 1/4 c Onion; Chopped, 1 Sm.
1 ts Salt 1/2 ts Celery Salt
1/8 ts Garlic Powder 1/8 ts Pepper
15 oz Tomato Sauce; 1 Cn. 1 c Water
2 ts Worcestershire Sauce
Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape
the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1
TBLS of salad oil in a large skillet and cook the meatballs over medium
heat until brown. Add remaining ingredients and heat to boiling. Reduce
the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place
the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the
remaining ingredients and pour over the meatballs. Cover and bake in a 350
degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Wine Marinated Kabobs
Categories: Ground beef, Beef
Yield: 4 servings
1 lb Ground Beef 1/2 lb Fresh Large Mushrooms; *
1/4 c Salad Oil 1/2 c Burgundy Or Other Red Wine
1 ts Marjoram Leaves 1/2 ts Salt
1/8 ts Instant Minced Garlic 1 ts Worstershire Sauce
2 tb Catsup
* Mushrooms should be washed and trimmed.
~-------------------------------------------------------------------------
Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic
bag. Add the mushrooms. Mix the remaining ingredients together and pour
over the meatballs and mushrooms. Cover and refrigerate for at least 8
hours, turning the meatballs and mushrooms occasionally. On each of 4
12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven
control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat
to the desired doneness, about 15 to 20 minutes. Brush occasionally with
the remaining marinade and gently push with a fork to turn.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet-Sour Kabobs
Categories: Ground beef, Vegetables, Beef
Yield: 6 servings
1 1/2 lb Ground Beef 1 tb Soy Sauce
14 1/2 oz Pineapple; Sliced, 1 Cn 2 tb Brown Sugar
2 tb Vinegar 2 tb Soy Sauce
2 tb Cornstarch 4 ea Green Onions; *
1 ea Green Pepper; Sm., ** 12 ea Cherry Tomatoes
* Cut the green onions into 2-inch pieces. ** Cut the green pepper into
1-inch pieces after seeding.
~-------------------------------------------------------------------------
Drain the pineapple slices and reserve the syrup for later use in the
recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into
36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the
reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce
until the sugar is dissolved. Pour over the meatballs and refrigerate for
at least 3 hours. Drain the marinade from the meatballs into a small
saucepan, stir in the cornstarch. Cook, stirring constantly, until the
mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce
from the heat and set aside. Cut the pineapple slices into quarters. On
each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and
vegetables. Brush the kabobs with part of the sauce. Set the oven control
at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the
desired doneness, about 15 to 20 minutes. Brush occasionally with the
sauce and gently push with a fork to turn.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Batter-Dipped Fondue Meatballs
Categories: Ground beef, Meats, Dips, Beef
Yield: 12 servings
1 1/2 lb Ground Chuck 1 ea Egg; Large
1/4 c Bread Crumbs; Dry 2 tb Beer Or Apple Juice
1 ts Garlic Salt 2 c Salad Oil
1/2 c Butter;Do NOT UseMargarine,*
-------------------------------FROTHY BATTER-------------------------------
1 c Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice
1 ea Egg; Lg
-------------------------------MUSTARD SAUCE-------------------------------
1/2 c Mayonnaise Or Salad Dressing 2 tb Mustard; Prepared
1 tb Onion; Finely Chopped
-----------------------------HORSERADISH SAUCE-----------------------------
1/2 c Dairy Sour Cream 1 tb Horseradish
1/8 ts Worcestershire Sauce
* NOTE: You can omit the butter and increase the salad oil to 2 1/2
~-------------------------------------------------------------------------
Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture
into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter
in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue
fork, dip into the batter and cook in the hot oil to the desired doneness,
about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be
cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a
fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH
SAUCE: Mix all the ingredients together and refrigerate until serving time.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Party Pleaser Meatballs
Categories: Appetizers, Ground beef, Meats, Sauces, Beef
Yield: 12 servings
1 ea Recipe Of Basic Meatballs; * 1/2 c Coconut; Flaked
1/4 c Currant Or Grape Jelly 1/4 c Chutney Or Chutney Sauce; **
1/4 c Dry Red Wine OR Orange Juice 2 ts Mustard; Dry
* See Recipe 12. ** Use a chopped chutney or chutney sauce.
~-------------------------------------------------------------------------
Prepare the basic meatballs except -- add coconut before mixing the
ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400
degrees F. for about 15 minutes. Drain off the excess fat. In a large
skillet, heat the remaining ingredients to boiling. Add the meatballs,
cover and simmer, stirring occasionally, until the sauce thickens and
meatballs are glazed, about 20 minutes. Serve with wooden or plastic
picks.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hamburger Stroganoff
Categories: Ground beef, Vegetables, Beef
Yield: 4 servings
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md
1 ea Clove Garlic; Minced 1 ts Beef Bouillon; Instant
3/4 ts Salt 1/4 ts Pepper
4 oz Mushroom Stem/Pieces;Drained 1 c Water
1 c Dairy Sour Cream 2 c Noodles Or Rice; Cooked, Hot
3 tb Unbleached Flour
Cook and stir the meat, onion, and garlic in a large skillet until the meat
is brown. Drain off the excess fat. Mix in the flour, bouillon, salt,
pepper and the can of mushroom stems and pieces. Stir in the water and
heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir
in the sour cream and heat until just hot. Serve over the noodles or rice,
if desired, and garnish with chopped parsley, if you wish.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Skillet Goulash
Categories: Ground beef, Vegetables, Beef
Yield: 4 servings
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
16 oz Tomatoes; 1 Cn 1/2 c Celery; Chopped
1/2 c Water 1 1/2 ts Salt
1/4 ts Pepper 1/8 ts Basil Leaves
1/8 ts Marjoram Leaves 1 1/2 c Fine Noodles; Uncooked, 3 Oz
Cook and stir the meat and the onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the tomatoes (with the liquid)
and remaining ingredients, stirring to break up the tomatoes. Heat to
boiling, then reduce the heat and simmer, covered, stirring occasionally,
until the noodles are tender, about 20 minutes. A small amount of water
can be added if necessary. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: All-American Hot Dish
Categories: Ground beef, Vegetables, Cheese/eggs, Beef
Yield: 6 servings
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
8 oz Whole Kernel Corn, 1 Cn 8 oz Tomato Sauce; 1 Cn
1/4 c Ripe Olives; Pitted, Halved 4 oz Noodles; Uncooked, Abt 2 C
2 c Water 1 ts Oregano Leaves
1/2 ts Salt 1/4 ts Pepper
1 c Cheddar Cheese; Shredded
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest
of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then
reduce the heat and simmer, uncovered, stirring occasionally, until the
noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour
the mixture into an ungreased 2-quart casserole. Cover and bake in a 375
degree F. oven for 30 minutes, stirring occasionally. Uncover and bake
until the mixture thickens, about 15 minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Beef-Noodle Combo
Categories: Ground beef, Soups/stews, Vegetables, Beef
Yield: 5 servings
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
4 oz Mushroom Stem/Pieces; 1 cn 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 c Celery; Sliced, 2 Stalks 1/2 c Green Bell Pepper; Chopped
1/4 c Pimento; Sliced 1 c Milk
1 ts Salt 4 oz Noodles; Uncooked, Abt 2 C
1 tb Worcestershire Sauce
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces
and the remaining ingredients. Heat to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the noodles are tender, about
25 minutes. A small amount of water can be added if necessary. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Double Cheese Hamburger Casserole
Categories: Cheese/eggs, Ground beef, Vegetables, Beef
Yield: 5 servings
4 oz Noodles; Uncooked, Abt 2 C 1 lb Lean Ground Beef
1/3 c Onion; Chopped 1/4 c Celery Chopped
8 oz Tomato Sauce; 1 Cn 1 ts Salt
3 oz Cream Cheese; Softened, 1 Pk 1/2 c Cottage Cheese; Creamed
1/4 c Dairy Sour Cream 1 ea Tomato; Md., Optional
Cook the noodles as directed on the package and then drain. While the
noodles are cooking, cook and stir the meat, the onion and the celery in a
large skillet until the meat is brown. Drain off the excess fat. Stir in
the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour
cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the
heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from
the heat. Cut the tomato into thin slices and arrange on the meat mixture.
Cover and let sit for about 5 minutes or until the tomato slices are
warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart
casserole. Cut the tomato into thin slices and arrange on the meat
mixture. Cover and bake in a 350 degree F. oven until hot, about 30
minutes. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Manicotti
Categories: Cheese/eggs, Ground beef, Vegetables, Beef
Yield: 6 servings
--------------------------------MEAT FILLING--------------------------------
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
3 ea Slices Bread; Torn Up Small 1 1/2 c Mozzarella Cheese; Shredded
1 ea Egg; Lg 1/2 c Milk
1 ts Salt 1/4 ts Pepper
-----------------------------------PASTA-----------------------------------
8 oz Manicotti Shells; 1 Pk
--------------------------------TOMATO SAUCE--------------------------------
4 oz Mushroom Stems & Pieces;1 Cn 15 oz Tomato Sauce; 1 Cn
12 oz Tomato Paste; 1 Cn 1/4 c Onion; Chopped, 1 Sm
1 ea Clove Garlic; Minced 4 c Water
1/2 ts Sugar 1/2 ts Salt
1/8 ts Pepper 1/3 c Parmesan Cheese; Grated
1 tb Parsley; Snipped 1 tb Italian Seasoning
Cook and stir the meat and the first 1/4 cup of onion in a large skillet
until the meat is brown. Drain off excess fat. Remove from the heat and
stir in the remaining ingredients for the Meat Filling. Fill the uncooked
manicotti shells, packing the filling into both ends. Place the shells in
an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees
F. Heat the undrained mushrooms and the remaining ingredients for the
Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the
sauce over the filled shells. Cover the pan with aluminum foil and bake
until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the
cheese and cool 5 to 10 minutes before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Fiesta Casserole
Categories: Cheese/eggs, Ground beef, Vegetables, Mexican
Yield: 6 servings
1 lb Lean Ground Beef 1 x Salt & Pepper; To Taste
4 oz Cheddar Cheese; Shredded,1 C 1 c Dairy Sour Cream
2/3 c Mayonnaise Or Salad Dressing 2 c Bisquick Baking Mix
1/2 c Water 1 x Tomatoes; Thinly Sliced, *
3/4 c Green Bell Pepper; Chopped 1 x Paprika; Optional
2 tb Onion; Finely Chopped
* Use 2 or 3 ripe tomatoes or to taste.
~-------------------------------------------------------------------------
Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Season the meat with the salt and
pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion
and set this mixture aside. Stir the baking mix and water together until a
soft dough forms. With floured fingers, pat the dough in a greased baking
pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the
pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon
the sour cream mixture over the top and sprinkle with the paprika, if used.
Bake uncovered until the edges of the dough are light brown, 25 to 30
minutes. Cool 5 minutes and then cut into squares.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Company Beef Oriental
Categories: Fruits, Ground beef, Vegetables, Beef, Chinese
Yield: 6 servings
1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md
1 ea Clove Garlic; Minced 1/4 c Soy Sauce
1 ts Beef Bouillon; Instant 3/4 c Water
6 oz Frozen Chinese Pea Pods, 1Pk 5 oz Water Chestnuts; *
5 oz Bamboo Shoots; Drained, 1 Cn 11 oz Mandarin Orange Segments; **
2 tb Cornstarch 1 tb Molasses
* Use 1 5-oz can of water chestnuts that have been drained and sliced.
** Drain the can of Orange Segments, but reserve the syrup for the
~-------------------------------------------------------------------------
Cook and stir the meat, onion and garlic in a large skillet until the meat
is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and
molasses and stir this mixture into the meat mixture. Stir in the
bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved
mandarin orange syrup and heat to boiling. Reduce the heat and simmer,
covered, for about 10 minutes, stirring occasionally. Stir in the orange
segments, recover and heat for about 2 minutes. Serve over cooked rice
with additional soy sauce.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Safari Supper
Categories: Fruits, Ground beef, Vegetables, Beef, African
Yield: 8 servings
1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md
1 c Regular Rice; Uncooked 2 1/2 c Water
2 ts Chicken Bouillon; Instant 1 ts Curry Powder
1/2 ts Salt 1/4 ts Ginger
1/4 ts Cinnamon 1/2 c Raisins
3 tb Peanut Butter; Chunky 1 tb Honey
Cook and stir the meat and onion in a large skillet until the onion is
tender and the meat is brown. Drain off the excess fat. Stir in the
remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling,
then reduce the heat and simmer, covered, stirring occasionally, until the
rice is tender, about 35 minutes. (A small amount of water can be added if
necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart
casserole. Cover and bake at 350 degrees F., stirring occasionally, until
the rice is tender, about 50 to 60 minutes. (A small amount of water can be
added if necessary.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hearty Beef Supper
Categories: Cheese/eggs, Ground beef, Vegetables, Beef
Yield: 7 servings
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1 c Cracked Wheat; Uncooked 2 c Tomato; Fresh, Chopped, 2 Md
2 c Water 2 ts Beef Bouillon; Instant
1 1/2 ts Salt 1/2 ts Oregano Leaves
1/4 ts Minced Garlic; Instant 1/4 ts Pepper
1/2 c Parmesan Cheese; Grated 3 tb Parsley; Snipped
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients except
the grated Parmesan Cheese. Heat to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the wheat is tender, about 30
minutes. (A small amount of water can be added if necessary.) Stir in the
cheese and garnish with additional snipped parsley and/or Parmesan Cheese.
NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in
fact, it is cooked and used in the same way.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spanish Rice with Beef
Categories: Ground beef, Vegetables, Rice/grains, Spanish
Yield: 6 servings
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 c Rice; Regular, Uncooked 2/3 c Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Cn 5 ea Bacon Slices; Crisp,Crumbled
2 c Water 1 ts Chili Powder
1/2 ts Oregano Leaves 1 1/4 ts Salt
1/8 ts Pepper
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients. TO
COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the rice is tender, about 30
minutes. (A small amount of water can be added if necessary.) TO COOK IN
THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and
bake at 375 degrees F, stirring occasionally, until the rice is tender,
about 45 minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: South Seas Combo
Categories: Fruits, Ground beef, Vegetables, Beef
Yield: 8 servings
2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 c Celery; Sliced 2 1/2 c Apple;Pared,Coarsely Chopped
1 x Curry Powder; To Taste,2-3ts 2 ts Beef Bouillon; Instant
1 c Water 4 oz Mushroom Stems & Pieces; *
2 ea Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked
2 tb Unbleached Flour 2 tb Sherry; Optional
* Use 1 4-oz can of mushroom stems and pieces that has been drained.
~-------------------------------------------------------------------------
Cook and stir the meat and onion in a large skillet until the onion is
tender and the meat is browned. Drain off the excess fat. Stir in the
celery, apple, and curry powder and cook, uncovered, for about 5 minutes,
stirring occasionally. Stir in the remaining ingredients except the
bananas and rice and heat to boiling. Reduce the heat and simmer,
uncovered about 30 minutes, stirring occasionally. Stir in the bananas
then recover and cook over low heat for 5 minutes. Serve over the rice. If
you wish you can garnish the dish with crisply fried bacon or chopped
peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of
pineapple chunks, that has been drained, for the sliced bananas.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Curry Delight
Categories: Fruits, Ground beef, Vegetables, Beef
Yield: 7 servings
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped
1 x Curry Powder; 1 to 1 1/2 Tb 2 ts Beef Bouillon; Instant
1 1/2 ts Salt 1 c Rice; Regular, Uncooked
2 1/2 c Water
----------------------------------GARNISH----------------------------------
1 x Peanuts; Chopped 2 tb Coconut; Optional
2 tb Raisins 1 tb Chutney; Chopped
Cook and stir the meat and onion in a Dutch oven until the meat is brown.
Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining
ingredients except the peanuts, breaking up the tomatoes when you add them.
TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat
and simmer, covered, stirring occasionally, until the rice is tender, about
30 to 45 minutes. (A small amount of water can be added if necessary.)
Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN:
Turn the mixture into an ungreased 3-quart casserole. Cover and bake at
350 degrees F., stirring occasionally, until the rice is tender, about 45
to 55 minutes. Garnish with the chopped peanuts just before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Filled Squash Halves
Categories: Fruits, Ground beef, Vegetables, Beef
Yield: 4 servings
2 ea Acorn Squash; Md 1 lb Lean Ground Beef
1 1/2 ts Salt 1/2 ts Cinnamon
2 c Apples; Pared & Chopped,2 Lg 1/4 c Raisins
1 x Salt 4 tb Brown Sugar; Packed
2 tb Margarine Or Butter; Melted
Heat the oven to 400 degrees F. Cut each of the squash in half and remove
the seeds and fibers. Place the squash, cut sides down, in an ungreased
baking pan. Then add water to the depth of 1/4-inch and bake, uncovered,
until the squash is tender, about 30 to 40 minutes. While the squash is
baking, cook and stir the meat in a large skillet until it is brown. Drain
off the excess fat. Remove the skillet from the heat and stir in the 1 1/2
ts of salt as well as the cinnamon, the coarsely chopped tart apples and
the raisins. When the squash is cooked, turn them so that the cut side is
up and remove them to a platter. Drain off any remaining liquid in the pan
and dry. Scoop out the pulp from the acorn squash, making a shell that is
1/4-inch thick all the way around. Season the shells with salt to taste.
Mash the pulp and mix in the meat mixture. Return to the shells, piling
them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the
melted butter. Bake uncovered until the apple is tender, about 20 to 30
minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean
ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground
beef.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spiced Bean Bake
Categories: Fruits, Ground beef, Beans, Beef
Yield: 5 servings
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
1 ea Apple; Cored & Chopped 1 ts Curry Powder Or To Taste
1/2 ts Mustard; Dry 28 oz Baked Beans; 1 cn, *
1 ea Apple Cored And Sliced
* Use the baked beans with a molasses sauce and pork.
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Cook and stir the meat and onion in a
large skillet until the meat is brown. Drain off the excess fat. Stir in
the chopped apple, the curry powder, mustard and the baked beans. Turn
into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the
top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Souper Baked Sandwich
Categories: Breads, Cheese/eggs, Ground beef, Soups/stews
Yield: 6 servings
1 1/2 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
1/2 ts Salt 1/2 c Celery; Chopped
4 c Herb Stuffing Cubes; Not Mix 1 1/2 c Milk
2 ea Eggs; Lg 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 ts Mustard; Dry 1 c Cheddar Cheese; Shredded,4oz
Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery
in a large skillet until the meat is brown. Drain off the excess fat. Stir
in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2
or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the
milk, eggs, soup, and mustard together and pour over the meat. Then
sprinkle with the cheese and bake uncovered until a knife inserted in the
center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and
then cut into squares and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mexicali Spoon Bread Casserole
Categories: Breads, Cheese/eggs, Ground beef, Vegetables
Yield: 8 servings
--------------------------------MEAT MIXTURE--------------------------------
1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1/4 c Green Bell Pepper; Chopped 1 ea Clove Garlic; Minced
15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn
1 1/2 ts Salt 1 x Chili Powder; To Taste
1/8 ts Pepper 1/2 c Ripe Olives; Sliced
------------------------------CORNMEAL TOPPING------------------------------
1 1/2 c Milk 1/2 c Yellow Cornmeal
1/2 ts Salt 3/4 c Cheddar Cheese; Shredded
2 ea Eggs; Lg, Beaten
Heat the oven to 375 degrees F. Cook and stir the meat, onion, green
pepper and garlic in a large skillet until the onion is tender and the meat
is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED
corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling
then reduce the heat and simmer, uncovered, while preparing the cornmeal
topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and
stir over medium heat just until the mixture boils. Remove from the heat
and stir in the cheese and eggs. Turn the hot meat mixture into an
ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto
the meat mixture. Bake, uncovered, until a knife inserted in the topping
comes out clean, about 40 minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Saucy Bean 'n Beef Pie
Categories: Ground beef, Pies, Vegetables, Beans
Yield: 4 servings
1 lb Lean Ground Beef 3 1/2 oz French Fried Onions; 1 Cn
1/4 c Bread Crumbs; Dry 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 ea Egg; Lg 1/4 ts Thyme Leaves
1/4 ts Salt 16 oz French Cut Green Beans; 1 Cn
1 ds Pepper
Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread
crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press
the mixture evenly against the bottom and sides of an ungreased 9-inc pie
pan. Turn the drained green beans into the meat line pan then spread the
remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange
the remaining onions on the top of the mixture and bake another 10 minutes.
Cool for about 5 minutes, then cut into wedges and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cheeseburger Pie
Categories: Cheese/eggs, Ground beef, Vegetables, Beef
Yield: 6 servings
-----------------------------------CRUST-----------------------------------
1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream
--------------------------------MEAT FILLING--------------------------------
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md
1/2 ts Salt 1/4 ts Pepper
----------------------------------TOPPING----------------------------------
2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg
1 c Cheddar Cheese; Shredded,4oz 2 tb Bisquick Baking Mix
1 tb Worcestershire Sauce
Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix
and the milk until a soft dough forms. Gently smooth the dough into a ball
on a floured cloth-covered surface after kneading the ball 5 times to mix.
Roll out the dough until it is 2 inches larger than an inverted 9-inch pie
pan. Ease into the pan and flute the edges. Set aside. Cook and stir the
meat and onion in a large skillet until the meat is brown. Drain off the
excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the
worcestershire sauce. Turn the meat filling into the pastry lined pie pan.
Arrange the tomato slices on the meat mixture. Beat the eggs slightly and
stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover
the top completely. Bake for about 30 minutes. Cut into wedges and serve
with chili sauce, if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Peppy Pizza Pie
Categories: Ground beef, Pizza, Vegetables, Beef
Yield: 6 servings
1 lb Lean Ground Beef 2 oz Pepperoni; Chopped,1/3 C Abt
1/3 c Bread Crumbs; Dry 1 ea Egg; Lg
1/2 ts Oregano Leaves 1/4 ts Salt
8 oz Tomato Sauce; 1 Cn 8 oz Mushroom Stems & Pieces; *
1/4 c Ripe Olives; Pitted, Sliced 1 c Mozzarella Cheese; Shredded
* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.
~-------------------------------------------------------------------------
Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano
leaves, salt and half of the tomato sauce. Press the mixture evenly
against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the
mushrooms and olives in the meat line pan then pour the remaining tomato
sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni
gives a red-flecked appearance to the meat. Sprinkle the pie with the
shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then
cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a
9-inch one but put a pan under it to catch the run off of juices. Also you
can use an 8 oz can of cut green beans or whole kernel corn in place of the
mushrooms if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Potluck Surprise
Categories: Cheese/eggs, Ground beef, Vegetables, Beef
Yield: 6 servings
1 1/2 c Elbow Macaroni; Uncooked 1 1/2 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Md 1 1/2 ts Salt
1 ts Italian Seasoning 1/4 ts Pepper
1 ea Eggplant; Sm, * 1 c Dairy Sour Cream
1/4 c Pimento; Chopped, ** 2 c Cheddar Cheese; Shredded,8oz
* Peel and cut the eggplant into 1/2-inch cubes. There should be about
** You can use 1/2 cup of sliced pimento stuffed olives in place of the
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Cook the macaroni as directed on the
package and drain. While the macaroni is cooking, cook and stir the meat
and onion in a Dutch oven until the meat is brown. Drain off the excess
fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour
cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart
casserole. Sprinkle with the remaining cheese. Bake uncovered until the
eggplant is tender, about 45 to 50 minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hungry Boy's Casserole
Categories: Ground beef, Vegetables, Pork/ham, Beef
Yield: 6 servings
1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks
1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced
16 oz Garbanzo Or Lima Beans, 1 Cn 16 oz Pork And Beans; 1 Cn
1/2 c Green Bell Pepper; Chopped 1 ts Salt
6 oz Tomato Paste; 1 Cn
Cook and stir the meat, celery, onion, and garlic in a large skillet until
the meat is brown. Drain off the the excess fat. Stir in the undrained
garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the
mixture to boiling then reduce the heat and simmer, covered, for 10
minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the
mixture into an ungreased 2-quart casserole. Cover and bake in a 375
degree F. oven until hot and bubbly, about 45 minutes. Serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hamburger Pizza
Categories: Cheese/eggs, Ground beef, Vegetables, Beef
Yield: 8 servings
-----------------------------------CRUST-----------------------------------
2 1/2 c Bisquick Baking Mix 1 ea Active Dry Yeast; Package
2/3 c Water; Hot
--------------------------------MEAT MIXTURE--------------------------------
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
15 oz Tomato Sauce; 1 Cn 2 ts Oregano Leaves
1/4 ts Pepper
----------------------------------TOPPING----------------------------------
1/2 c Green Pepper; Chopped, Opt. 2 c Mozzarella Cheese; Shredded
1 c Parmesan Cheese; Grated
Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in
the hot water. Turn the dough onto a well-floured surface and knead until
smooth, about 20 times. Let the dough rest a few minutes. While the dough
is resting, cook and stir the meat and onion in a large skillet until the
onion is tender and the meat is brown. Drain off the excess fat. Stir in
the tomato sauce, oregano leaves, and pepper and set aside. Divide the
dough in half. Roll each half on an ungreased baking sheet into a
rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch
the edges to make a slight rim. Spread the meat mixture almost to the
edges. Top with the green pepper and cheeses. Bake until the crust is
brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into
squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar
Cheese for the Mozzarella in the above recipe.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Pizza Sandwich
Categories: Ground beef, Pizza, Vegetables, Beef
Yield: 6 servings
1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR
15 oz Pizza Sauce; 1 Cn 1 ts Oregano Leaves
2 c Biscuit Baking Mix 1 ea Egg; Lg
2/3 c Milk 8 oz Cheese; *
2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated
* Use 1 8-oz package of sliced process American Or mozzarella cheese.
~-------------------------------------------------------------------------
Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Stir in half of the tomato sauce
and the oregano leaves into the meat mixture. Heat to boiling then reduce
the heat and simmer, uncovered, for 10 minutes. While the meat mixture is
simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of
the batter and set aside. Spread the remaining batter in a greased baking
pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the
batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture,
the mushrooms and the remaining cheese on top of the batter and tomato
sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the
batter top with the grated Parmesan cheese and bake, uncovered, until it is
golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into
squares and serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Minnesota Minestrone
Categories: Cheese/eggs, Ground beef, Soups/stews, Vegetables
Yield: 10 servings
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic, Minced 28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt 1/2 Hd
2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni; Uncooked, OR
1 c Spaghetti; Broken, Uncooked 2 c Water
1/2 c Red Wine Or Water 2 ts Beef Bouillon; Instant
1 1/2 ts Salt 1 1/2 ts Italian Seasoning
----------------------------------GARNISH----------------------------------
1 x Parmesan Cheese; Grated
Cook and stir the meat onion, and garlic in a Dutch oven until the meat is
brown. Drain off the excess fat. Stir in the undrained tomatoes,
undrained kidney beans, the undrained corn, and remaining ingredients
except the cheese, breaking up the tomatoes as you do. Heat to boiling
then reduce the heat and simmer, covered, until the macaroni and vegetables
are tender, about 30 minutes, stirring occasionally. Serve hot with the
Parmesan cheese.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef and Lentil Stew
Categories: Ground beef, Soups/stews, Vegetables, Beef
Yield: 6 servings
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 ea Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn 1 ea Celery Stalk; Sliced
1 ea Carrot; Lg, Sliced 1 c Lentils; Uncooked
3 c Water 1/4 c Red Wine; Optional
1 ea Bay Leaf 1 ts Salt
1 ts Beef Bouillon; Instant 1/4 ts Pepper
2 tb Parsley; Snipped
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat
is brown. Drain off the excess fat. Stir in the undrained mushrooms, and
the remaining ingredients. Heat to boiling then reduce the heat, cover,
and simmer, stirring occasionally, until the lentils are tender, about 40
minutes. Remove the bay leaf and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Meat Loaf
Categories: Ground beef, Meatloaf, Beef
Yield: 6 servings
1 1/2 lb Lean Ground Beef 3 ea Bread Slices; *
1 ea Egg; Lg 1 c Milk
1/4 c Onion; Chopped, 1 Sm 1 ts Salt
1/2 ts Mustard, Dry 1/4 ts Pepper
1/4 ts Sage 1/8 ts Garlic Powder
1/2 c Sauce ** 1 tb Worcestershire Sauce
* You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat **
You can use catsup, chili sauce or barbecue sauce as a topping in
~-------------------------------------------------------------------------
Heat the oven to 350 degrees F. Mix all the ingredients except the catsup
together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X
3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup
onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
Drain off the excess fat and serve sliced on a heated platter. NOTE: For
leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four
1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of
water in a skillet. Place the slices of meatloaf in the skillet, turning
to coat all sides with the barbecue sauce. Cover and cook over low heat,
brushing the sauce on the slices occasionally, until the meat is hot, about
10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat
loaf, prepare some instant mashed potatoes, enough for 4 servings, as
directed on the package and set aside.
Set the oven control at broil/or 550 degrees F. Broil the slices with the
tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the
slices and sprinkle with shredded Cheddar cheese. Broil until the cheese
is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four
1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed
cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup
of milk in a skillet. Heat to boiling, stirring frequently. Reduce the
heat and place the slices in the skilled, turning to coat all sides with
the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and
serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cheese-Potato Meat Loaf
Categories: Cheese/eggs, Ground beef, Meats, Meatloaf
Yield: 6 servings
1 x Basic Meat Loaf; Recipe # 8 1/4 c Blue Cheese; Crumbled
1 x Potatoes; Instant Mashed 1 x Bacon; Crisp & Crumbled
* Use the measurements for 4 servings and prepare as the recipe
~-------------------------------------------------------------------------
Prepare the basic meat loaf recipe except -- mix in half of the cheese and
shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
Omit the catsup and bake as directed. Drain off the excess fat. Prepare
the potatoes as directed on the package except -- stir in the remaining
cheese. Spread the potatoes on the sides and top of the meat loaf.
Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or
until the potatoes are lightly browned. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Meat and Potato Squares
Categories: Cheese/eggs, Ground beef, Meats, Beef
Yield: 6 servings
1 x Basic Meat Loaf; Recipe # 8 1 x Mashed Potatoes; Instant, *
1/2 c Cheddar Cheese; Shredded
* Prepare enough instant mashed potatoes to serve 4 as per package
~-------------------------------------------------------------------------
Prepare the basic Meat Loaf -- except spread the mixture into an ungreased
baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the
baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot
potatoes evenly over the meat in the pan and sprinkle with the shredded
cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot
on a slightly heated platter.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Roast Meat Loaf
Categories: Ground beef, Meatloaf, Beef
Yield: 8 servings
2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 ea Egg; Lg 1/2 c Oats; Quick-Cooking
1/2 c Milk 1 1/2 ts Salt
1/2 ts Savory Or Thyme 1/4 ts Pepper
1/2 c Catsup Or Chili Sauce 1 tb Parsley; Snipped
2 tb Brown Sugar; Packed
Heat the oven to 350 degrees F. Mix all the ingredients except the catsup
and brown sugar together. Press the mixture firmly in an ungreased loaf
pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and
unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the
catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1
1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes.
Then slice and serve on a heated platter. NOTE: If you don't have a pan
this size, just form the mixture into a loaf in the large baking pan.
VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an
ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold
against the bottom of the larger pan. Brush with the catsup mixture. Bake
for about 50 minutes. If you desire, the hole in the ring can be filled
with hot potato salad or creamed peas.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Onion Meat Loaf
Categories: Ground beef, Meatloaf, Beef
Yield: 8 servings
2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk
2/3 c Milk 1 ea Egg; Lg
3 tb Brown Sugar 3 tb Catsup
1 tb Mustard; Prepared
Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg
together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch
baking pan. Mix the remaining ingredients together and spoon onto the
loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a
plate and let stand for 10 minutes before slicing. Serve on a heated
platter.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Savory Stuffed Meat Loaf
Categories: Ground beef, Vegetables, Meatloaf, Beef
Yield: 6 servings
1 1/2 lb Lean Ground Beef 2 ea Slices Bacon; Cut Up
1/2 c Milk 1 ea Egg; Lg
1/4 c Bread Crumbs; Dry 1 ts Salt
1/2 ts Mustard; Dry 1/4 ts Pepper
1/8 ts Garlic Powder
-----------------------------MEAT LOAF STUFFING-----------------------------
1/2 c Butter Or Margarine 1/4 c Onion; Chopped, 1 Sm
1/2 c Celery/Leaves; Chopped 2 c Bread Crumbs; Fresh
1/4 ts Salt 1/4 ts Sage
1/8 ts Thyme 2 tb Parsley; Snipped
1 tb Worcestershire Sauce 1 ds Pepper
Heat the oven to 350 degrees F. Mix all of the ingredients except the
stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan
9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within
3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and
then top with the remaining meat mixture covering the stuffing completely.
Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and
let stand for 5 to 10 minutes before slicing into thick slices. Serve on a
heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add
the onion and the celery and cook an stir until the onion is tender. Remove
from the heat and stir in the remaining ingredients.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Zucchini-Layered Meat Loaf
Categories: Cheese/eggs, Ground beef, Meatloaf, Meats, Vegetables
Yield: 6 servings
1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded
1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped
* See Recipe # 8, this file, for the recipe.
~-------------------------------------------------------------------------
Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in
an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese,
zucchini and pimento in layers, spreading the layers to within 1/2 inch of
all sides of the pan. Repeat the layers ending up with a layer of the meat
mixture on the top. Be sure to cover the layers completely by spreading
the mixture to the sides of the pan. Omit the catsup and bake, uncovered,
for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes
before slicing into thick slices. Serve on a heated platter.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spooned-Up Meat Loaf
Categories: Cheese/eggs, Ground beef, Meatloaf, Beef
Yield: 6 servings
2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk
1/2 c Oats; Quick Cooking 1/2 c Water
1/2 c Dairy Sour Cream 2 ea Eggs; Lg, Beaten
1/4 c Parmesan Cheese; Grated
Cook and stir the meat in a large skillet until the meat is brown. Drain
off the excess fat. Stir in the soup mix, oats and water. Cover and
simmer for about 5 minutes, stirring occasionally. Stir in the sour cream
and eggs. Spread the mixture evenly in the skillet then sprinkle the
cheese over the top. Cover and simmer until set, about 5 minutes. Serve
with catsup, if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Saucy Mini-Loaves
Categories: Ground beef, Vegetables, Beef
Yield: 4 servings
1 lb Lean Ground Beef 1/2 c Cracker Crumbs
10 3/4 oz Cream Of Mushroom Soup; 1 cn 1/4 c Milk
1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm
3/4 ts Salt 1/8 ts Nutmeg
1/8 ts Pepper 1/2 c Cucumber; Chopped, Unpared
1/3 c Tomato; Chopped 1/2 c Dairy Sour Cream
3 tb Milk
Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of
the soup 1/4 cup of the milk, the egg, onion, and seasonings together.
Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35
minutes. In the meantime, in a small saucepan, heat the remaining soup the
cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat
and stir in the tomato and sour cream. Heat just to boiling, stirring
constantly then remove from the heat and spoon over the unmolded
mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a
cookie/jelly-roll pan to catch any of the juices that run over.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Meat Loaf Tropicale
Categories: Fruits, Ground beef, Vegetables, Meatloaf
Yield: 6 servings
1 1/2 lb Lean Ground Beef 1 ea Egg; Lg
1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Oats; Quick Cooking
1/2 c Green Bell Pepper; Chopped 1 ts Salt
1 ts Mustard; Prepared 1/4 ts Nutmeg
1/8 ts Allspice 2 ea Slices Bacon
2 tb Onion; Chopped 3 tb Orange Marmalade
Heat the oven to 350 degrees F. Mix all of the ingredients, except the
bacon and marmalade, together. Spread the mixture in an ungreased loaf
pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat
mixture and spread the marmalade over the whole thing. Bake, uncovered for
1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10
minutes before slicing. NOTE: The bananas add a unique, almost mysterious
flavor and a special moistness to this elegant meat loaf.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Heidelberg Meat Loaf
Categories: Ground beef, Meatloaf, Beef
Yield: 6 servings
1 1/2 lb Lean Ground Beef 3 ea Slices Rye Bread; Torn Up
1 c Beer Or Bouillon; Any Brand 1 ea Egg; Lg
1/4 c Onion; Chopped, 1 Sm 1 ts Salt
1 ts Caraway Seed; Optional 1/2 ts Celery Seed
1/4 ts Pepper
Heat the oven to 350 degrees F. Mix all of the ingredients together.
Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake
uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for
5 to 10 minutes before slicing. Serve on a heated platter.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bacon-Wrapped Little Loaves
Categories: Cheese/eggs, Ground beef, Beef
Yield: 6 servings
1 1/2 lb Lean Ground Beef 1 c Cheddar Cheese;Shredded,4 Oz
1 ea Egg; Lg 1/4 c Bread Crumbs; Dry
1/4 c Onion; Chopped, 1 Sm 1/4 c Lemon Juice
1/4 c Green Bell Pepper; Chopped 1/2 c Water
1/2 ts Beef Bouillon; Instant 1 ts Salt
6 ea ThinSlicesofBacon,Cut In 1/2
Heat the oven to 350 degrees F. Mix all of the ingredients, except the
bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of
the half slices of bacon across each loaf, tucking the ends under each
loaf. Place the loaves on a rack in a shallow baking pan and bake
uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Surprise Meat Loaf Squares
Categories: Ground beef, Vegetables, Meatloaf, Beef
Yield: 6 servings
1 1/2 lb Lean Ground Beef 2 c Eggplant;Pared,FinelyChopped
1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg
1/2 c Milk 1/4 c Oats; Quick Cooking
1 1/2 ts Salt 1/2 ts Basil Leaves
16 oz Tomatoes; Stewed, 1 Cn 1 ea Clove Garlic; Minced
3/4 ts Salt 1 tb Cornstarch
Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk,
oats,1 1/2 ts salt and the basil together. Spread the mixture into an
ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45
to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic,
cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly,
until the mixture thickens and boils. Boil and stir for 1 minute. Cut the
meat loaf into squares and top with the tomato sauce when you serve it.
NOTE: Any type of summer squash can be substituted for the eggplant in this
recipe.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Australian Cheesecake
Categories: Cheese/eggs, Fruits, Cheesecakes
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs 6 tb Butter; Melted, *
1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1/2 c Sugar; Granulated
3 ea Eggs; Large, Separated 1/4 c Unbleached Flour
1 ts Lemon Rind, Grated 2 ts Lemon Juice
1 ts Vanilla Extract 1/2 c Heavy Cream
2 tb Passion Fruit; **
* Use sweet cream butter and DO NOT substitute margarine. ** Make the
passion fruit pulp from fresh passion fruits or substitute
~-------------------------------------------------------------------------
NOTE: Prebaked crusts are much crisper than the chilled ones and this can
be important if you want a crisp crust. CRUST: If you are prebaking the
shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing
bowl and add the butter and sugar blending well. Press the crumb mixture
into the bottom and up the sides of an 8-inch springform pan. Smooth the
mixture to form an even layer on the bottom and sides. Bake the crust in
the oven for 10 minutes and let cool to room temperature before filling.
NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until
it is set but is not recommended in this recipe. CHEESECAKE: Preheat the
oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and
sugar until light and fluffy. Add the egg yolks, one at a time, beating
well after each. Beat in the flour, lemon rind, lemon juice, and vanilla
until just mixed. Whip the cream until stiff in a medium mixing bowl. Set
aside. In another mixing bowl, beat the egg whites until they form stiff
peaks, then fold them into the cheese mixture. Fold in the reserved whipped
cream. Stir in the passion fruit pulp then pour the mixture into the
prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to
room temperature, then chill.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Czechoslovakian Cheesecake
Categories: Cheese/eggs, Cheesecakes
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 x Sweet Yeast; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 1/4 c Butter; No Margarine
1 c Sugar; Granulated 2 ea Eggs; Large, Separated
1 tb Cornstarch 3 tb Milk OR Heavy Cream
1 tb Rum; Dark 1/2 ts Lemon Rind; Grated
1/3 c Raisins
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar, and
the egg yolks. Beat until foamy, then add the cornstarch, milk, rum,
cheese, lemon rind and raisins blending well. Beat the egg whites until
they from soft peaks, then gently fold them into the cheese mixture. Pour
the mixture into the prepared crust and bake for 50 minutes, or until the
edges are golden brown. Cool and serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Dutch Cheesecake
Categories: Cheese/eggs, Cheesecakes
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 ea Eggs; Large, Separated 1/4 c Confectioners' Sugar; PLUS
2 ts Confectioners' Sugar 1 1/2 c Gouda Cheese; Grated
1/3 c Light Cream Or Half & Half 1/4 c Unbleached Flour
1 ts Lemon Juice 1 ts Lemon Rind; Grated
1/3 c Raisins; Golden
NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350
degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup
of the confectioners' sugar until well blended ~- about 5 minutes. Beat in
the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg
whites until frothy, then gradually add the remaining confectioners' sugar
and continue to beat until the whites form stiff peaks. Fold the egg whites
into the cheese mixture. Pour the cheese mixture into the prepared crust
and bake for 45 minutes. Cool to room temperature, then chill before
serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: English Cheese Pie
Categories: Cheese/eggs, Cakes, Pies, Londontowne
Yield: 8 servings
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour 1/2 ts Salt
2 ts Sugar; Granulated 4 tb Butter; Chilled, *
3 tb Shortening; Chilled 5 tb Water; Cold
----------------------------------FILLING----------------------------------
1/2 c Cottage Cheese 1 c Heavy Cream
1/4 c Cream Sherry 3 ea Eggs; Large
2 ea Egg Yolks, Large 1/3 c Sugar; Granulated
2 tb Rosewater 1/2 ts Nutmeg; Grated
1/4 ts Cinnamon; Ground 1/4 c Currants; Dried
* DO NOT use margarine in this recipe.
~-------------------------------------------------------------------------
CRUST: Sift together the flour, salt and sugar into a medium-sized mixing
bowl. Add the butter to the flour all at once. Mix together until well
blended.
Then add the shortening and continue to blend by cutting it into the flour
mixture. The mixture will begin to look like crumbs or small pebbles. It
will have the texture of oatmeal. Sprinkle the water over the dough,
distributing it evenly throughout. The dough will be come sticky and cling
together. Gather it into a ball and wrap it in plastic wrap. Chill for at
least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has
chilled, roll it out on a pastry board to a thickness of 1/8-inch. The
easiest way is to roll the dough between 2 sheets of waxed paper. Roll the
dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently
press it into the tin without stretching it. Use the excess pastry to make
flutes or cut away the excess with a sharp knife or scissors. Prick the
bottom of the pastry shell thoroughly to prevent trapped air from bubbling
the dough. Butter a sheet of aluminum foil and place the foil down into
the shell. Weight it down with weights or beans to keep the crust from
lifting up. Bake the crust for 7 to 10 minutes then remove the weight and
the foil. Return the crust to the oven and continue baking for another 8
to 10 minutes or until the crust is lightly browned. If you have difficulty
rolling out the dough, do not reroll it; just patch the tears or holes.
Rerolling will make the pastry tough. FILLING: Preheat the oven to 350
degrees F. Press the cottage cheese through a sieve. In a small saucepan,
gently heat the cream and the sherry until steamy, do not allow it to
scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar,
rosewater, and the spices until frothy -- about 5 minutes. In a large
mixing bowl, beat the cottage cheese until it is smooth then add the egg
mixture and blend well. Add the hot cream and sherry slowly to the cheese
mixture and beat until well blended. Stir in the currants and pour the
mixture into the prepared crust. Bake for about 30 minutes, then allow to
cool. Chill and sprinkle with cinnamon.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Finnish Curd Cake
Categories: Cakes, Cheese/eggs
Yield: 8 servings
-----------------------------------CRUST-----------------------------------
2 tb Butter; * 2/3 c Bread Crumbs; Dry **
------------------------------------CAKE------------------------------------
1 1/2 ts Baking Powder 1 c Unbleached Flour; Sifted
1 c Cottage Cheese 2 ea Eggs; Large
1/2 c Brown Sugar 1 ts Cinnamon; Ground
1 ts Cardamom; Ground 1/2 ts Ginger; Ground
1 ts Orange Rind; Grated 1 ts Lemon Rind; Grated
1/2 c Butter, Melted, *
* Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary
depending on the type of pan you use.
~-------------------------------------------------------------------------
Butter the baking dish, pie pan, or springform pan until generously coated.
Sprinkle the crumbs as needed into the pan, then turn the pan around and
shake gently, distributing the crumbs along the sides as well. The crumbs
should completely coat the inside of the pan. Chill briefly to set the
crumbs and then fill with the desired filling. CAKE: Preheat the oven to
325 degrees F. Sift together the flour and baking powder and set aside.
Press the cottage cheese through a sieve. In a large mixing bowl, beat the
eggs and the sugar until they are frothy. Add the spices and fruit rinds.
Add the cottage cheese and blend all the ingredients well. Stir in the
butter, then add the dry mixture, mixing well. Pour the mixture into the
prepared crust and bake for 1 hour. NOTE: Again this is more like a quick
bread, and you can increase the sugar if you like as this is not
particularly sweet.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: French Cheesecake
Categories: Cheese/eggs, Cheesecakes, French
Yield: 16 servings
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1/2 lb French Cheese; *
1/3 c Sugar; Granulated 1 tb Unbleached Flour
4 ea Eggs; Large, Separated 1/4 c Sour Cream
1/4 c Heavy Cream 1 ts Real Vanilla Extract
1 tb Confectioners' Sugar
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS *
Use the Soft Double Creme French Cheese in this recipe.
~-------------------------------------------------------------------------
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese and the double creme, then add the sugar and flour and
beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy
cream and vanilla. Beat the egg whites until they are frothy, then
gradually add the confectioners' sugar and beat until the whites form stiff
peaks. Fold the whites into the cheese mixture. Pour the mixture into the
prepared crust and bake for 45 minutes, or until the center is firm. Cool
to room temperature, then chill before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: German Kasekuchen
Categories: Cakes, Cheese/eggs, German
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour; Sifted 4 tb Butter; No Margarine
1/2 c Sugar; Granulated 1 ea Egg; Large
1 ts Baking Powder
---------------------------------CHEESECAKE---------------------------------
3 c Cottage Cheese; 1 1/2 lbs 1/2 c Cornstarch
1 ts Baking soda 1 c Sugar; Granulated
4 ea Eggs; Large 1/2 ts Lemon Rind; Grated
1/2 ts Vanilla Extract; Real only 1 c Sour Cream
1 c Raisins
CRUST: In a large mixing bowl, blend all the ingredients, cutting in the
butter and working the mixture with your hands until it is well mixed and
workable. Divide the dough into 2 equal portions. Use one half to line
the bottom of a greased 9-inch springform pan, the other half to line the
sides of the pan. Either roll out the dough or press it in with your
fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees
F. Press the cottage cheese through a sieve. Combine the cornstarch and
the baking powder and set aside. In a large mixing bowl, combine the
cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until
very smooth. Add the dry mixture to the cheese and blend well. Stir in the
sour cream and raisins. Pour the cheese mixture into the prepared crust
and bake for one hour, or until done. The center will remain soft. Turn off
the oven and prop the door open. Allow the cake to cool to room
temperature. Serve at room temperature as well.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hungarian Cheesecake
Categories: Cheese/eggs, Cheesecakes, Hungarian
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 1/2 c Unbleached Flour; Sifted 1 ts Baking Powder
4 tb Sweet Butter; No Margarine 2 ea Egg Yolks; Large, *
1/8 ts Salt 1 tb Lemon Juice
1 x Cold Water; **
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 4 ea Eggs; Large
1/4 c Sugar; Granulated 1 ts Lemon Rind; Grated
1 c Sour Cream 1 c Crushed Pineapple; Drained
1/2 c Raisins
* Lightly beat the egg yolks. ** Use only as much cold water as needed.
(3 to 4 TBLS)
~-------------------------------------------------------------------------
Sift together the flour and baking powder, set aside. Cream the butter in
a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing
well. Add the dry mixture, then using your fingers, work the dough into a
smooth consistency. Add the cold water as necessary to work the dough.
Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the
dough to fit the greased bottom of a 9-inch springform pan and place the
dough in the bottom. Use the excess to line the sides of the pan. Chill.
CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese
through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until
well blended. Add the cottage cheese and beat, then stir in the lemon rind
and the sour cream. Separate the remaining egg, saving the yolk for another
recipe, and brush the crust with the white. Combine the pineapple and
raisins in a bowl, then spread the mixture evenly on the prepared crust.
Pour the cheese mixture on the top of the fruit mixture. Bake for 10
minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake
for about another 35 minutes. Cool to room temperature, then chill. Serve
chilled.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: New Zealand Kiwi Cheesecake
Categories: Cheese/eggs, Fruits, Cheesecakes
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 1/2 lb Cream Cheese 1/4 ts Salt
1 ts Vanilla Extract 4 ea Eggs; Large, Slightly Beaten
1 c Sugar; Granulated
----------------------------------TOPPING----------------------------------
1 c Sour Cream 1/2 ts Vanilla Extract
2 ea Kiwi Fruits; Peeled & Sliced 6 tb Butter; Melted
2 tb Milk 3 tb Confectioners' Sugar
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter (NO Margarine) and sugar. Blend well. Press the mixture
onto the bottom and partly up the sides of a greased 9-inch springform pan.
Smooth the crumb mixture along the bottom to an even thickness. Bake for 10
minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat
the oven to 350 degrees F. In a large mixing bowl, beat together the cream
cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar
and continue to beat until light and creamy. Pour the mixture into the
prepared crust and bake for 35 minutes, or until lightly browned; the cake
should be set in the middle. Remove the cake from the oven and cool for 10
minutes. Prepare the topping by mixing together, the sour cream, sugar,
and vanilla. Spread the topping over the top of the cake. Return the cake
to the oven and bake for 15 minutes more. Cool to room temperature; then
refrigerate until chilled. Just before serving, garnish the top of the
cake with slices of Kiwi fruit.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Paskha (Russian Cheesecake)
Categories: Cheese/eggs, Sauces, Cheesecakes, Russian
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 x NONE
---------------------------------CHEESECAKE---------------------------------
6 c Farmers Cheese; 3 Lbs, * 6 ea Egg Yolks; Large
1 1/2 c Confectioners' Sugar 1 1/2 c Heavy Cream
1/2 c Candied Fruits 1/2 c Raisins; Seedless
1/2 c Almonds; Toasted, Slivered 1/2 ts Lemon Rind; Grated
1/2 lb Butter; NO Margarine 3 ts Vanilla Extract
-------------------------------SABAYON SAUCE-------------------------------
2 ea Egg Yolks; Large 1/4 c Madeira
1/2 ts Lemon Rind; Grated 3 tb Confectioners' Sugar
1 tb Lemon Juice 1 tb Rum; Light
* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is
~-------------------------------------------------------------------------
NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES
AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the
egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat
the cream in a large saucepan until it almost boils, then add the cheese
mixture and cook over low heat, stirring constantly, until the mixture
thickens. Remove from the heat before it begins to boil. Stir in the
fruits, almonds, and lemon rind. Cool. Cream together the butter and the
vanilla, then stir into the cooled cheese mixture. Line the flower pot
with several layers of moistened cheesecloth, leaving enough cloth at the
top to form a flap that will cover the pot. Fill the pot with the cheese
mixture and cover with the flap. Put a weight on the top and place in the
refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom
of the pot, so be sure to place a pan under it. When drained, carefully
unmold the cake with a knife. Remove the cheesecloth and smooth the sides
with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar,
Madeira, and lemon rind in the top of a double boiler. Cook and continue
beating until the mixture thickens. Stir in the lemon juice and the rum,
then chill briefly. Pour the sauce over the cheesecake and serve. NOTE:
This very unusual cheesecake is a traditional Russian Easter dish. In the
old days, the custom was to decorate it with paper flowers or religious
emblems and have the priest come by and bless it. Back then, it was made
in a special pyramid-shaped form, but you can make it in an ordinary red
clay flower pot. Visually, the effect is quite striking, and the drainage
hole allows the excess whey to escape. To make paskha, you will need a
large flower pot and some cheesecloth. The paskha will keep in the
refrigerator for several weeks, but be sure to make it at least three days
in advance.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Polish Cheesecake
Categories: Cheese/eggs, Cheesecakes, Polish
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
4 c Dry Curd Cheese; 2 lbs, * 1/2 ts Salt
1 1/2 c Sugar; Granulated 4 ea Eggs; Large, Lightly Beaten
1/2 c Butter; Melted 1 ts Vanilla Extract
-------------------------------CRUMB TOPPING-------------------------------
1 c Unbleached Flour 1/2 c Confectioners' Sugar
1/2 ts Cinnamon; Ground 1/4 c Brown Sugar; Packed
1/4 c Butter; Melted 1 tb Unbleached Flour
* Use either Dry Curd Cottage or Farmer cheese in this recipe.
~-------------------------------------------------------------------------
Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and
drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a
large bowl, combine the cottage cheese with the eggs, butter, and vanilla.
Mix until well blended and smooth. Add the dry mixture and blend well.
Pour the mixture into the prepared crust and set the cake aside. Prepare
the topping by sifting the flour, sugar, and cinnamon together. Add the
brown sugar and blend well. Pour the melted butter over the topping mix
and immediately stir with a fork to form small crumbs. Sprinkle the topping
mix over the surface of the cake and bake the cake for 50 minutes, or until
done. Cool to room temperature and then chill.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spanish Cheesecake
Categories: Cheese/eggs, Cheesecakes, Spanish
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 x None
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1 1/2 c Sugar; Granulated
2 ea Eggs; Large 1/2 ts Cinnamon; Ground
1 ts Lemon Rind; Grated 1/4 c Unbleached Flour
1/2 ts Salt 1 x Confectioners' Sugar
3 tb Butter
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the
cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs,
one at a time, beating well after each addition. Add the cinnamon, lemon
rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb
of butter, using your fingers to spread the butter completely. Pour the
mixture into the prepared pan and bake for 12 minutes at 400 degrees, then
reduce the temperature to 350 degrees and bake for another 25 to 30
minutes. The knife should come out clean. Cool the cake to room
temperature, then sprinkle with confectioners' sugar.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Swedish Cheese Pie
Categories: Cheese/eggs, Cakes, Pies, Swedish
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 x Basic Pastry Pie Crust; 9"
---------------------------------CHEESE PIE---------------------------------
2 c Cottage Cheese 3 ea Eggs; Large
1/4 c Unbleached Flour; Sifted 1/4 c Sugar; Granulated
1 c Light Cream 1/2 c Almonds; Toasted, Fine Chop
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. Place in a large mixing bowl and beat until smooth. Add the eggs,
flour, sugar, cream, and finely chopped almond and blend well. Pour the
mixture into the prepared crust and bake for about 45 minutes or until a
knife comes out clean. Remove the pie from the oven and chill before
serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Swiss Cheesecake
Categories: Cheese/eggs, Cheesecakes
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 1 c Swiss Cheese; Grated
1/2 c Sugar; Granulated 6 ea Egg Yolks; Large
9 ea Egg Whites; Large 6 tb Butter; Softened
3 tb Unbleached Flour 3 tb Cornstarch
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cottage cheese, Swiss
cheese, butter, flour, cornstarch and sugar blending well. Add the egg
yolks, one at a time, at low speed mixing well after each addition. In
another large mixing bowl, beat the egg whites until they form stiff peaks
and fold them gently into the cheese mixture. Pour the mixture into the
prepared crust and bake for 45 minutes. The cake will rise above the top
of the pan, then settle down again. Cool in the oven with the door propped
open, then chill.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Ukrainian Cheesecake
Categories: Cheese/eggs, Cheesecakes
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese 3 ea Eggs; Large, Separated
1/2 c Sugar; Granulated 1/2 c Sour Cream
2 ts Cornstarch 1 ts Lemon Peel; Grated
1/2 c Walnuts; Chopped, (Optional)
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, beat the egg yolks until light an
foamy, then add the sugar slowly, continuing to beat until very light and
smooth. Add the cottage cheese to the egg mixture, blending well, then add
the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir
until all ingredients are well blended and the mixture is smooth. In
another large mixing bowl, beat the egg whites until they form soft peaks,
then gently fold them into the batter. Pour the mixture into the prepared
crust and bake for about 1 hour. Cool to room temperature before serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Shortbread Crust
Categories: Cakes
Yield: 1 servings
1 1/2 c Unbleached Flour; Sifted 1 x Sugar; Granulated, *
1 ea Egg; Large, Separated, ** 1/2 c Butter; Softened, ***
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate
the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted
butter in this recipe. NO MARGARINE.
~-------------------------------------------------------------------------
Preheat the oven to 400 degrees F. Working on a large flat surface, such
as a pastry board, place the flour and the sugar in the center of the
surface and mix together. Form a small depression or well in the center of
the mound. Add the beaten egg yolk and the softened butter to the well,
ten blend these with the dry mixture. Mix the ingredients thoroughly using
your hands -- there's no substitute for warm hands. Shape the dough into a
ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the
dough to a thickness of about 1/4-inch. You should have a circle of about
11 inches in diameter. For best results, roll out your dough between 2
sheets of waxed paper, then peel away the paper and cut the crust in a
9-inch circle. Place the circle inside a 9-inch springform pan. Prick the
crust several times with a fork to keep the crust from puffing up during
the baking. Place the springform pan in the oven and bake for 15 to 20
minutes, or until light brown. Allow to cool. Using the leftover dough,
line the sides of the springform pan. Press the dough against the sides of
the pan, smoothing it so as to have a continuous layer of crust all the way
around the sides of the pan. Make sure that the side crust meets the
bottom crust all the way around. Brush the reserved egg white onto the
shell, covering the bottom and sides. This will seal the dough and keep it
from becoming soggy. Set aside until ready to use. NOTE: For the Italian
Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when
adding the egg yolk and butter.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Westphalian Cheesecake
Categories: Cheese/eggs, Cheesecakes
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 1/2 c Cottage Cheese; Small Curd 1/4 c Sugar; Granulated
4 ea Eggs; Large, Separated 1/2 ts Vanilla Extract
8 oz Cream Cheese; 1 Pk. 1 ts Cornstarch
6 tb Butter
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, cream the butter with the sugar, do not
beat, then add the egg yolks and vanilla. Blend until the mixture is light
and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend
well. In another mixing bowl, beat the egg whites until they form stiff
peaks; then fold them into the cheese batter. Pour the mixture into the
prepared crust and bake for about 1 hour or until the top is a golden
brown. Leave the cake in the oven to cool for 2 hours then chill.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chimpanzee Cheesecake
Categories: Cheese/eggs, Fruits, Cheesecakes
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese 1/4 c Sugar; Granulated
2 ts Lemon Juice 4 ea Eggs; Large
1 c Sour Cream 1 c Bananas; Mashed, *
6 tb Butter; Melted
* Approximately 3 medium bananas should yield the 1 cup of mashed
~------------------------------------------------------------------------
CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl
and add the butter and sugar. Blend well. Press the crumb mixture onto the
bottom and partly up the sides of a greased 9-inch springform pan. Smooth
the crumb mixture along the bottom to an even thickness. Bake for about 10
minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream
cheese, sugar and lemon juice together. Add the eggs, one at a time,
beating well after each addition. Stir in the sour cream and the mashed
bananas and blend well until very smooth. Pour the mixture into the
prepared crust and bake for 1 hour. Cool in the oven, with the door
propped open, until the cake is at room temperature. Chill until serving
time.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Flesh of the Pig Ala Bob Greenberg (And Secret Sauce)
Categories: Meats, Sauces
Yield: 4 servings
---------------------------------BASIC RIBS---------------------------------
3 lb Country Ribs or other 1 c Cider Vinegar
2 tb Black Pepper fine ground 2 tb Garlic Salt
----------------------------SAUCE FOR RE-HEATING----------------------------
1 ea Open Pit small bottle 1 ea Small Bottle A-1 Sauce
1/4 c Molasses 1 ea Supply of Hickory Chips
Regular old supermarket pork. Spare ribs, country ribs, or any other pork
Not too much fat. Cut off any gross excess, and cut them to EVEN thickness.
You'll ruin everything if you cook the meat unevenly. You may compensate by
scoring the meat. In a large baking pan, soak the ribs with cider vinegar,
after which sprinkle them with garlic salt and finely ground black pepper.
(Don't use pepper mills, or other peppers.) It doesn't seem to matter how
long the ribs soak, or how much vinegar is on them. Just make sure it hits
all sides, you don't have to puncture them. This sweetens the meat. The key
to the fire is the hickory chips. Keep feeding these amazing little fellows
to the charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips don't light up your whole dinner
and ruin it. Cooking: A moderate hot fire a couple of inches or more from
the meat, and a grill of reasonable cleanness. As the meat cooks turn it
often, do not let it burn, do not baste it with anything. Don't cover the
grill and don't stray too far -- fire is always hiding in the wings. Here
is the catch -- the trick -- the hard part, is the timing. You may ruin
some meals before you hit it, but the time to take them off the grill is
one minute after trichina danger is past. As soon as the meat turns brown
it's time to eat. You can use the small strips you cut off to judge just
when things are perfect. Special Purpose Sauce: (don't eat it cold, it's
awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
re-heating the sauce until slow boil, dump in the cold pork from the
fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for
15-20 minutes. Sauce can be stored and re-used, but remember it will have
pork fat in it now.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Acadian Peppered Shrimp
Categories: Cajun, Fish/sea
Yield: 4 servings
1 lb Butter 1/2 c Lemon juice
2 ts Fresh basil, chopped 2 ts Cayenne pepper
2 ts Fresh oregano, chopped 5 ea Garlic cloves, minced
1 ea Bay leaf, crumbled 1/2 c Black pepper, finely ground
1 x Salt 4 lb Large raw shrimp in shells
The shrimp should be of a size to number 30-35 per pound. Melt the Butter
in a large deep-sided frying pan or iron skillet over low heat.
When melted, raise the heat, and add the remaining ingredients except the
shrimp. Cook, stirring often, until browned to a rich mahogany color,
about 10 minutes. Add the shrimp, stir- ring and turning to coat well with
the seasoned Butter. Cook until the shrimp have turned a rich deep pink,
about 10 minutes.Serve the shrimp in their shells, peeling them at the
table. From Nathalie Dupree's "New Southern Cooking"
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Blueberry Pie
Categories: Pies, Desserts
Yield: 6 servings
3/4 c Sugar 3 tb Cornstarch
1/2 ts Salt 5 c Apples, peeled and sliced
1 c Blueberries,fresh if possibl 1 tb Lemon juice
1 ea Pie shell, unbaked double 2 tb Margarine
In a large bowl,stir together sugar,cornstarch and salt.Add
apples,blueberries and lemon juice;toss to coat the fruit.Turn into pastry
lined 9" pie plate.Dot with margarine.Add top crust; seal and flute
edge.Bake in a 425 degree oven until crust is browned and filling is
bubbly.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings
1 ea Pie shell, 9" unbaked 2 c Apple, grated
1/2 c Sugar 3 tb Butter
1 tb Lemon juice 3 ea Eggs, separated
1/2 ts Cinnamon 1/2 ts Nutmeg
1/4 c Sugar, confectioners 1 ts Vanilla
Spread apples evenly in bottom of pie shell.In separate bowl, cream sugar
and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over
apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for 40 to
45 minutes. Beat egg whites until peaks are formed.Gradually,add powdered
sugar and vanilla,beating until meringue is stiff.Spread over top of
pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to 10 minutes
longer,until meringue is lightly browned.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Pie #1
Categories: Pies, Desserts
Yield: 6 servings
2 ea Unbaked pie crusts 4 c Water
1 1/2 c Sugar 4 ts Cream of tartar
40 ea Ritz crackers 2 tb Butter
1 ts Cinnamon 1/4 ts Nutmeg
1 ea Juice & grated rind of lemon
Make your favorite pie crust (top and bottom).Boil water,sugar and cream of
tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining
ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top
for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350
degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from
oven. Cool.Makes 1 pie.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Pie #2
Categories: Pies, Desserts
Yield: 8 servings
1 ea Large egg yolk,slightly beat 1/4 ts Salt
1/2 ts Ground cinnamon 1/4 ts Ground nutmeg
1 ea Graham cracker pie crust 5 1/2 c Sliced,peeled cooking apples
3/4 c All-purpose flour 1/4 c Sugar
1 tb Lemon juice 1/4 c Packed light brown sugar
1/2 c Sugar 1/3 c Butter, room temperature
1/4 c Packed light brown sugar 3 tb All-purpose flour
Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with
egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove
crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup
brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into
crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry
blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on
baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Pie #3
Categories: Pies, Desserts
Yield: 6 servings
1 1/2 c Water 1 1/2 c Sugar
16 ea Soda crackers 1/2 ea Stick margarine
1 1/2 ts Cream tarter 1/2 ts Cinnamon
1/2 ts Nutmeg
Bake @ 350 degrees in unbaked crust.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Apricot Cheese Pie
Categories: Pies, Desserts
Yield: 8 servings
1 1/4 c Quick oats 1/4 c Melted butter or margarine
1/4 ts Cinnamon 1/8 ts Ground nutmeg
1 c Cottage cheese 1 pk Reduced calorie cream cheese
3 ea Eggs 1/2 c Sliced dates
1/2 c Pineapple juice 1 ts Vanilla extract
1 ts Grated orange rind 3/4 ts Cornstarch
1 c 16 oz apricot halves,drained
Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press
mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for
7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and
cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange
zest and remaining nutmeg in a food processor or blender.Blend until well
mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes
until filling is set.Chill at least one hour. Combine remaining pineapple
juice and cornstarch in a small saucepan.Heat to boiling.Boil 1
minute,stirring constantly,until thickened and clear.Arrange drained
apricot halves on top of cheese filling and spoon pineapple
glaze,evenly,over apricots. Refrigerate until glaze is set.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Arcadian Eight Bean Chili
Categories: Ground beef, Canadian, Beef, Mexican, Chili
Yield: 25 servings
1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry
1/4 c Paprika 1/4 c Pepper, cayenne,or to taste
1 lb Bacon 1/2 c Peppers, grnd dried poblano
5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with
2/3 c Garlic, minced 12 oz Beer
1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground
1/4 c Cinnamon, ground
In a large pot, soak the beans together overnight in water to cover. Drain
and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until
beans are just tender. While the beans are simmering, heat a large skillet.
Mince the bacon and cook it until it begins to crisp. Add the onions and
garlic and cook over medium heat for 5 minutes. Add all the spices and the
ground Poblanos and cook another 5 minutes. Add the Tomatoes with their
juice and the Beer. Simmer for half an hour. In another pan, cook the beef
until the pink color disappears. Drain and add it to tomatoe mixture. When
the beans are fully cooked, drain them, reserving the liquid, and add the
beans to the meat/tomato mixture. Salt to taste and let the mixture simmer
for about 1 hour. If it is too dry, add some of the bean liquid. Bill
Pfeiffer, 1982 World Champion Chili
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---------- Recipe via Meal-Master (tm) v8.01
Title: Arroz Con Pollo
Categories: Mexican
Yield: 6 servings
1/2 c Olive oil 1/4 c Tomato sauce
1 ea Frying chicken cut up 1/8 ts Saffron (powdered)
1 ea Small onion chopped 2 1/2 c Chicken broth
1 ea Clove garlic, minced 1 c Uncooked rice
1 x Salt and pepper to taste
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few
minutes, then add tomato sauce, saffron dissolved in chicken broth, salt
and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover
again and simmer for 30 minutes longer, or until all liquid has been
absorbed and chicken is tender.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baby Shrimp and Tarragon Mustard
Categories: Dips, Fish/sea
Yield: 4 servings
2 ts Dijon mustard 1 ts Lemon juice
1 1/2 ts White wine vinegar 2 ts Fresh tarragon; chopped, or
2 ts Dried tarragon; crushed 1 c Mayonnaise
3/4 c Baby shrimp 1/2 c Sour cream
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the
mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and
chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bake Cherry Chesse Pie
Categories: Pies, Desserts
Yield: 6 servings
1 ea 9" graham cracker crust 1/3 c Concentrated lemon juice
1 pk 8 oz softened cream cheese 1 ts Vanilla extract
1 c 14 oz. sweetened condensed; 1 c Cherry pie filling
1 x Milk ( not evaporated)
large mixer bowl,beat cheese until fluffy.Beat in Condensed lk until
smooth.Stir in lemon juice and vanilla.Pour into ust.Chill 3 hours or until
set.Top with desired amount of e filling before serving.Refrigerate
leftovers.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Catfish A'la Meuni`ere
Categories: Cajun, Fish/sea
Yield: 6 servings
4 ea Catfish fillets (5 oz ea) 1/2 c Cracker meal
1/4 c Parmesan cheese 1 tb Lemon and herb seasoning
1 ea Egg 1 x Meuni`ere suace
1 tb Water
1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water.
3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten
Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin
dish; place fillets in dish, turning once or twice to coat both sides
well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish
flakes ea sily.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Zucchine Boats
Categories: Vegetables, Ground beef, Beef
Yield: 8 servings
4 x Zucchini, medium 1 c Rice,long grain cooked
1 x Onion, yellow, chopped 1 x Garlic clove, chopped
1 ea Egg, beaten 2 tb Olive oil
1/2 lb Ground beef, lean 1/2 c Bread crumbs
2 c Spaghetti sauce,canned * 3 tb Dill, fresh, chopped
2 tb Parsley, fresh, chopped 2 tb Parmesan cheese, grated
* store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes
350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion,
garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice,
beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and
place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and
remaining bread crumbs on top. Cover and bake at 350 for approximately 45
minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Cream Pie
Categories: Pies, Desserts
Yield: 6 servings
1 ea Banana 1 ea Baked 9" pie shell,cooked
2 pk (4 serv)banana or vanilla; 2 1/2 c Cold milk
1 x Instant pudding 2 c Thawed kool whip topping
Slice banana into pie shell.Prepare pie filling as directed on package for
pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour
over banana in shell.Chill at least 3 hours.Top with remaining whipped
topping;garnish with banana slices and mint,if desired
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---------- Recipe via Meal-Master (tm) v8.01
Title: Barbequed Shrimp and Chicken
Categories: Poultry, Fish/sea
Yield: 2 servings
1 ts Minced garlic 1/2 ts Onion powder
1/2 ts Ground cumin 1/4 c Melted butter
1/2 lb Medium shrimp 1 lb Boneless chicken breast
eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder,
Cumin and melted Butter. Marinate shrimp and chicken while reparing grill.
String shrimp and chicken onto separate skewers. ook about 5 inches above
hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn
once or twice while cooking and baste ften with remaining marinade.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bavarian Liverwurst Dip
Categories: Dips, Meats, German
Yield: 2 servings
1 c Liverwurst 1/2 c Sour cream
1/4 c White onion; minced 1 ts Dill pickle relish
1 ts Dijon mustard 1/2 ts White pepper
Blend the liverwurst and sour cream until smooth and creamy. Add all the
other ingredients, blending well. May be served at room temperature or
chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers,
Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers
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---------- Recipe via Meal-Master (tm) v8.01
Title: Beef and Cheese Pie
Categories: Pies, Ground beef, Beef
Yield: 6 servings
1 1/4 lb Ground beef 1/3 tb Cinnamon
1/4 ea Chopped green bell pepper 1 c 8oz tomato sauce & mushrooms
1 c 8 oz. cut green beans 1/4 ts Garlic salt
1 c 8 oz. can crescent rolls 1 ea Egg,slightly beaten
2 c Shredded cheddar cheese
Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in
a large frying pan.Drain fat.Stir in tomato sauce, beans,and
seasoning.Simmer while preparing crust.Separate crescent rolls into 8
triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a
crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat
mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25
minutes.Serves 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Beef and Scallop Saute
Categories: Fish/sea, Beef
Yield: 4 servings
2 tb Peanut oil 1 1/4 c Sliced green onion
1 ts Minced garlic 1 tb Water
1 lb Beef cut for stirfry 1 pn Fresh ginger
1 pn Red pepper flakes 1 pn White pepper
3/4 lb Sea scallops 1 ts Salt
1 pn Red pepper flakes
Heat oil in wok or large skillet until almost smoking. Add garlic and
beef, then scallops, and stir-fry about 30 seconds. Add remaining
ingredients and stir-fry beef and scallops another 20 to 30 seconds.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Bourguignonne Ii
Categories: Beef
Yield: 4 servings
5 ea Medium onions sliced 1/2 lb Fresh mushrooms
2 ts Shortening 2 lb Stew meat
1 ts Salt 1/2 ts Crushed marjoram
1/2 ts Crushed thyme 1/8 ts Pepper
1 1/2 tb Flour 3/4 c Beef stock
1 1/2 c Red burgundy
Cook and stir onions and mushrooms in hot shortening until onions are
tender; drain on paper towels. Brown meat in same skillet; add more
shortening as necessary. remove from heat. Sprinkle seasonings over
meat. Mix flour and beef stock; pour into skillet. Heat to boiling,
stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until
meat is tender, 1 1/2 to 2 hr.
The liquid should always just cover the meat. (If necessary, add a
little more bouillon and Burgundy - 1 part bouillon to 2 parts
Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min.,
or until heated through.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Chow Mein
Categories: Beef, Chinese
Yield: 4 servings
3/4 lb Round/rump steak 1 tb Soy sauce
1 ts Salt 1 tb Sugar
8 ea Fresh mushrooms 1/2 lb Bean sprouts
6 oz Bamboo shoots (can) 3 ea Green onions (scallions)
1 ea Egg 2 c Beef stock
2 tb Cornstarch 1 ts Seseme oil
2 c Dried egg noodles 1 x Deep frying oil
Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the
salt, sugar and soy sauce together and mix well, then ad the beef and
marinate for at least one hour, longer for more flavor. Wash and slice the
mushrooms, including stems. Slice the bamboo into thin strips; slice the
scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a
seperate bowl, mix the cornstarch and beef stock together.
Drain the beef reserving the marinade. Heat the seseme oil and stir fry the
beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade,
bring to a boil stirring constantly; ad the vegetables and simmer for 5
minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain
thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg
adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small
thin omelet and slice into thin strips. Place cooked noodles on hot dish,
top with beef mixture and garnish with the strips of omelet.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Tacos
Categories: Mexican, Ground beef, Beef
Yield: 6 servings
1 lb Ground beef 1 ea Chopped onion
1 x Salt to taste 1 ea Clove garlic (optional)
1 pk Taco shells 1 c Green chili or taco sauce
Saute' the beef and onion until brown. Salt to taste. Add garlic if
desired. Place a heaping tablespoon of meat mixture in each shell and stuff
with lettuce, tomato and cheese. Serve with the chili or taco sauce and top
with sour cream or guacamole for an added treat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Beefy Spaghetti Soup
Categories: Soups/stews, Pasta, Ground beef, Italian, Beef
Yield: 4 servings
1/2 lb Ground beef, crumbled 1 c Frozen cut green been
1 ea Medium onion 1 1/2 c Broken spaghetti (uncooked)
1 ea Clove garlic, minced 1 ts Parsley flakes
4 c Beef stock 3/4 ts Salt
1 ts Olive oil 1/8 ts Pepper
1 ea Mushrooms, sliced 1 ea Bay leaf
1 ea Can tomato sauce 1/2 ts Oregano
In large casserole combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during
cooking. Drain. Add remaining ingredients. Cover. Microwave at high
till spaghetti is done (around 20 to 25 minutes). Stir occasionally.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bizcochitos
Categories: Mexican, Cookies
Yield: 48 servings
1 c Lard or shortening 1/2 c Sugar
1 ea Egg 3 c Flour
1 1/2 ts Baking powder 1/2 ts Salt
1 ts Anise seed 3 tb Sweet wine
1 x ----------topping----------- 1/4 c Sugar
1 tb Cinnamon
Cream fat and sugar until quite creamy. Add egg and beat until very fluffy.
Sift together flour, baking powder and salt; add to creamed mixture. Stir
in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares
or fancy shapes. Combine topping ingredients and sprinkle on top of each
cookie. Bake in a preheated 350 oven for 15-20 minutes or until light
brown. Freezes well.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Black Bean Chili
Categories: Vegetarian, Mexican, Beans, Chili
Yield: 6 servings
4 c Dried black beans 2 tb Cumin seed
2 tb Oregano, dried 1/2 c Olive oil
2 ea Onions, large, chopped 4 1/2 ts Hungarian paprika
1 1/2 c Green peppers, finely diced 3 tb Garlic, minced
1 x Warm flour tortillas
Place Beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add
enough cold water to cover by two inches. Cover and bring to a boil. Reduce
heat and simmer until Beans are tender but not mushy, about 2 hours. Add
water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to
pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to
325 degrees. Place Cumin and Oregano in small baking pan. Roast until
fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy
skillet. Add onions, green pepper and garlic. Stir over medium high heat
for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.
Cook until onions are soft, about 10 minutes. Mix in Tomatoes and
jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin
with reserved liquid. Char and peel the red bell pepper. Dice into 1/4
pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with
sour cream and diced red bell pepper. Pass warm tortillas separately. Bill
Pfeiffer's 1980 World Champ. Chili
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---------- Recipe via Meal-Master (tm) v8.01
Title: Blackberry Pie
Categories: Pies, Desserts
Yield: 6 servings
1 3/4 c Unsifted all-purpose flour 1/2 ts Salt
2/3 c Vegetable shortening 1/3 c Cold water
1 c Sugar 1/4 c All-purpose flour
1 x Dash salt 4 c Washed fresh blackberries
Sift together flour and salt in a mixing bowl.Cut in shortening with a
pastry blender until mixture resembles large coarse crumbs. Sprinkle water
over flour mixture,using a fork to stir it in gently to make it gather into
a ball (the less water the better - just enough to hold it together).Turn
out onto a lightly floured board and shape with your hands into two
balls,one slightly larger than the other.Chill dough for 1 hour,then roll
out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and
all-purpose flour in a separate bowl,then add a dash of salt and stir in
berries.Pour mixture into the empty pie shell,then roll out remaining ball
of dough to make top crust.Crimp and trim edges,then slash the top crust in
several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or
until golden brown.Makes 1 - 10" pie.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Blueberry Cheese Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x -----------pie s------------ 2 c Graham cracker crumbs
2 tb Sugar 1/4 lb Melted butter
1 x -------------f-------------- 2 tb Sugar
1 lb Cream cheese (2; 8 oz. pac 1/4 pt Sour cream
1 c Blue berry pie filling
Preheat oven to 350 degrees.Mix ingredients well and line a 9" pie pan.Bake
for 6 minutes. Blend until smooth the cream cheese,sour cream and
sugar.Pour into pie shell.Top with blueberries.Sprinkle sugar on top and
bake @ 350 degrees for 5 minutes.Chill and serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Boston Cream Pie
Categories: Pies, Desserts
Yield: 14 servings
1 x -----------cake l----------- 1/4 c Butter, softened
1 c Sugar 3 ea Large eggs
2/3 c Milk 1 ts Vanilla
1 3/4 c All-purpose flour 2 ts Baking powder
1 x -------vanilla egg c-------- 2/3 c Sugar
1/3 c Cornstarch 1/4 ts Salt
2 1/2 c Milk 4 ea Large egg yolks,lightly beat
1 x --------chocolate g--------- 3 ea 1 oz. chocolate squares
1 tb Butter 1/3 c Confectioners' sugar
1/4 c Milk
Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9" round
cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup
butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about
4 minutes until thoroughly blended and smooth. Spoon batter into prepared
pans;bake 30 minutes until wooden pick inserted in center of each layer
comes out clean.Remove layers to wire racks to cool completely. Prepare egg
custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until
thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil
over medium heat,stirring constantly;cook 1 minute until mixture boils
rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg
yolks into hot mixture,stirring rapidly and constantly to blend and keep
smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to
boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring
frequently. Prepare chocolate glaze: In small heavy saucepan over very low
heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended
and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk
until blended and smooth.Keep warm,covered. To assemble: Using sharp
serrated knife,carefully cut cooled layers in half horizontally.Place one
layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat
with remaining cake layers and custard,ending with cake layer,cut side
down.Spoon warm glaze over top of cake,letting mixture drip down
sides.Makes 12 to 16 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bourbon Cream Sauce
Categories: Pies, Desserts, Sauces
Yield: 6 servings
3/4 c Half and half cream 1/2 c Milk
1 pk 4 oz instant vanilla pudding 2 tb Bourbon or rum
In a mixing bowl,whip together cream,milk,pudding mix and
bourbon.Refrigerate until slightly thickened.Serve on or beside slices of
pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with 1 cup of
milk to
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brisket with Prunes
Categories: Beef
Yield: 4 servings
2 ea Onions, diced 2 lb Beef brisket
12 oz Beer 1 c Dried pitted prunes
1 c Dried apricots 3 tb Brown sugar firmly packed
2 tb Orange marmalade 1 tb Brandy
1 tb Grated lemon peel 1/8 c Lemon juice
3/4 ts Ginger, ground 1/2 ts Cinnamon
1/2 ts Worchestershire sauce 1/2 ts Ground black pepper
Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to
wrap brisket. Sprinkle half of diced onions over foil in layer about same
size as brisket. Set brisket over onions. Sprinkle remaining onions over
top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine
beer with remaining ingredients in large saucepan and bring to boil over
medium-high heat. Remove from heat. Discard foil and spread fruit mixture
over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting
1 hour, adding more beer to pan if sauce appears too dry. Transfer
brisket to heated platter. Surround with fruit and sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brownie Bottom Bourbon Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x Brownie mix 5 ea Egg yolks
3/4 c Sugar 1 pk Envelope unflavored gelatin
1/4 c Cold water 1/2 c Bourbon
3 c Heavy cream
Bake 1 brownie mix according to directions,but bake a few minutes less, in
the bottoms of 2 pie tins. Beat egg yokes until thick and lemon
colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of
the bourbon. Heat this mixture of bourbon over boiling water until gelatin
dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip
1-cup of cream and fold into mixture. Pour filling into brownie crust and
chill 4 hours. Top with remaining cream whipped with a pinch of salt &
sugar to taste.Sprinkle shaved chocolate on top.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bubbly Berry Lattice Pie
Categories: Pies, Desserts
Yield: 6 servings
1 qt Fresh blueberries or 2 pk (9 oz.) unsweetened frozen
1/4 c Flour, 1 ea 2 crust pie pastry, divided
1/2 c Sugar; divided 2 ts Lemon juice
2 ts Butter or margarine
Preheat oven to 375 degrees.Place large size (14 X 20") oven cooking bag on
large cookie sheet.In large bowl,coat blueberries with 3 tablespoons
flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1
tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with
lemon juice and remaining sugar.Dot with butter.Add lattice top crust made
with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6
half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Burgundy Style Beef
Categories: Beef
Yield: 4 servings
2 lb Round steak 1 x Salt and pepper to taste
3 ea Onions 2 ea Garlic cloves
1/8 ts Thyme 1 ea Bay leaf
1 ts Parsley 2 ea Strips lemon peel
1 1/4 c Burgundy 4 tb Oil
3 ea Slices bacon 2 tb Flour
2/3 c Beef stock 6 oz Mushrooms
Cut the meat into neat, fairly large cubes and put into a dish. Add salt
and pepper to taste. Peel and slice the onions and garlic
very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and
add the thyme, bay leaf, and parsley. Add the lemon peel and wine with
about 1/4 of the oil. Leave the meat to marinate for at least 2 hours,
turning occasionally. Cut any rind from the bacon and dice it. Heat the
remaining oil in a heavy pan and gently fry the rest of the onions and the
bacon until just golden. Lift the meat from the marinade with a perforated
spoon or strain the liquid from the meat, retaining the liquid. Toss the
meat in the flour then fry for several minutes with the bacon and onions.
Strain the wine marinade into the pan, stir well to blend, add the beef
stock with a little more salt and pepper, bring to a boil, lower the heat
and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the
meat is very tender, adding the mushrooms in the last 5-10 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Butterscotch Apple Crumb Pie
Categories: Pies, Desserts
Yield: 6 servings
1 1/2 ts Lemon juice 4 c Pared,sliced tart apples
1/2 c Sugar 1/4 c All-purpose flour
1 ts Cinnamon 1/8 ts Salt
1 ea 9" unbaked pie shell 1 x ----------topping-----------
1 pk 6 oz. butterscotch chips 1/4 c Butter
3/4 c All-purpose flour 1/8 ts Salt
Preheat oven to 375 degrees.In large bowl,combine lemon juice and
apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix
well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @
375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle
Butterscotch Flavored Morsels and butter;stir until smooth.Remove from
heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove
foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25
minutes longer.
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---------- Recipe via Meal-Master (tm) v8.01
Title: C.v. Woods World Championship Chili
Categories: Beef, Pork/ham, Mexican, Chili
Yield: 12 servings
3 lb Chicken 1 ts Oregano
1 1/2 qt Water 1 tb Cumin ground
1/2 lb Beef suet 1/2 ts Msg
1/4 c Celery, finely chopped 7 c Tomatoes, peeled, chopped
2 ts Sugar 5 lb Pork chops, ctr cut, thin
1 ts Cilantro 4 lb Flank steak
1 ts Thyme 3 ea Onions, medium, 1/2" pieces
1 c Beer 3 ea Green peppers, 3/8" pieces
2 ea Garlic cloves, chopped 1 lb Jack cheese, shredded
1 x Juice of lime 6 ea Green chiles, long
Cut chicken into pieces and combine with Water in large saucepan. Simmer 2
hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and
Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds
and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili
powder, cilantro and thyme with Beer until all lumps are dissolved. Add
tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet
to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2
Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth
mixture and cook slowly 30 min. Trim all fat from flank steak and cut into
3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time.
Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add
Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden
spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili
before serving. About 5 minutes before serving time, add cheese. Just
before serving, add lime juice and stir with wooden spoon. Food & Wine 2/82
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---------- Recipe via Meal-Master (tm) v8.01
Title: Calabacitas
Categories: Mexican, Vegetables
Yield: 6 servings
4 ea Zucchini or yellow squash, 1 ea Sliced
1 ea Large onion, chopped 3 tb Oil
1/4 ts Garlic salt or 2 ea Cloves garlic minced
4 oz Can chopped green chili 16 oz Can whole kernel corn
1 c Grated cheddar
Saute' squash and onion in oil until barely tender. Add garlic salt (or
fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart
casserole and bake at 400 for 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caldillo(New Mexican Green Chili Stew
Categories: Mexican, Soups/stews, Beef, Pork/ham, Chili
Yield: 4 servings
2 lb Lean beef round or pork 2 tb Oil
3 ea Medium potatoes, diced 1/2 c Onion, sliced
1 ea Large garlic clove, minced 2 ts Salt
6 ea Green chili peppers
Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to
browned meat together with onion, garlic, salt, chili and enough water to
cover. Continue to add water if necessary. It will have a soupy
consistency.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Capirotada (Bread Pudding)
Categories: Mexican, Desserts
Yield: 6 servings
8 ea Slices toasted bread 2 c Water
1 c Sugar 1 ts Cinnamon
1/2 ts Nutmeg 1/2 ts Cloves
1/4 ts Salt 1 1/2 c Grated cheddar
1 1/2 c Raisins 2 tb Butter
1 ea Whipped cream (optional)
Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar,
spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an
oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over
bread mixture and bake at 350 for 20 minutes or until syrup is absorbed.
May be served warm or cold. If served warm, top with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caramel Pecan Pie
Categories: Pies, Desserts
Yield: 6 servings
36 ea Kraft caramels 1/2 ts Vanilla
1/4 c Water 3 ea Eggs,beaten
1/4 c Margarine 1 c Pecan halves
3/4 c Sugar 1 ea 9 " unbaked pastry shell
1/4 ts Salt
Melt caramels with water & margarine in a saucepan over low heat. Stir
occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel
sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350
degree for 40 minutes.Pie filling will appear soft,but becomes firm as it
cools.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carne Adovada (Marinated Pork)
Categories: Mexican, Pork/ham
Yield: 6 servings
4 lb Pork(ribs, chops or other) 2 ts Salt
3 ea Garlic cloves, crushed 2 ts Whole leaf oregano
1 qt Blended red chili sauce
Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over
meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on
top of stove or in 350 oven until meat is done, about 1 hour. Thick slices
of potatoes may be marinated with the meat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chasing Chili
Categories: Pork/ham, Mexican, Beef, Chili
Yield: 10 servings
1 lb Pork, ground lean 1/2 ea Arsley, chopped
2 1/2 lb Chuck, ground 1/2 ea Utter
1 1/2 lb Onions; chopped 1/3 ea Hili powder
1 lb Green peppers, chopped 2 ea Alt
5 c Tomatoes,chopped 1 1/2 ea Epper
1/2 lb Pinto beans 1 1/2 ea Umin seeds
1 1/2 tb Oil 1 1/2 ea Sg
2 ea Garlic cloves 1 ea Water
Soak Beans in Water to cover overnight. Drain, cover with cold Water and
simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min
longer. Saute Green Peppers in Oil until tender, add Onions and cook until
tender. Stir frequently. Add garlic and parsley. In another skillet, melt
Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion
mixture and stir in Chili powder. Cook 10 min and add mixture to Beans.
Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then
remove cover and simmer 30 minutes longer. Skim fat from top.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheese Pudding Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x -------------c-------------- 1 c Flour
1/2 c Chopped nuts 1 ea Stick butter
1 x -------------f-------------- 1 c Sugar
1 ea 16 oz cool whip topping 8 oz Cream cheese
1 pk 6.75oz instant choc. pudding
Mix crust and press into the pie pan.Bake @ 350 degrees for 20 minutes.
Prepare chocolate pudding as directed on package.With a mixer, combine
sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour mixture onto crust.Add
chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken
pecans.Refrigerate before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheesecake Cookies
Categories: Cookies, Cheesecakes
Yield: 16 servings
5 tb Butter, softened 1/3 c Brown sugar, packed
1 c Flour 1/2 c Sugar
1 pk 8 oz cream cheese, softened 1 ea Egg
2 tb Milk 1 tb Lemon juice
1/2 ts Vanilla
Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar
and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of
the mixture aside for topping. Press remaining mixture into an 8x8x2 inch
baking dish; bake for 15 minutes. In another bowl combine sugar and cream
cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and
vanilla. Spread over the baked crust and sprinkle with remaining brown
sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1
hour. Cut into 16 squares; serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Almond Pie
Categories: Pies, Desserts
Yield: 8 servings
1/4 c Sugar 4 tb Cornstarch
6 c Cherries,pitted 3 tb Almond flavored liqueur
1 ea 9" pie shell 1 x ----------crumb t-----------
1 c Flour 1/2 c Sugar
1/3 c Butter 1/2 c Flaked coconut
Combine sugar and cornstarch in saucepan.Add cherries and liqueur.Cook and
stir over low heat until mixture thickens.Spoon into baked pie shell.Make
topping:combine flour and sugar and cut in butter with pastry cutter,until
texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2" of
center.Bake @ 375 degrees for 10 to 12 minutes or until coconut is toasted.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Berry Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x -------------c-------------- 2 c All-purpose flour
1 ts Salt 1/4 ts Baking powder
1/3 c Shortening 1/3 c Butter flavor shortening
6 tb Cold water 2 ts Vinegar
1 x ----------cherry l---------- 3 c Frozen pitted tart cherries
1/2 c Juice drained from cherries 1/3 c Plus 1 tbsp. sugar,divided
1 tb Plus 1 1/2 t. quick tapioca 1 tb Cornstarch,divided
1/2 ts Almond extract 1/2 ts Vanilla extract
1 pk 8 oz. cream cheese,softened 1/2 c Confectioners sugar
1/2 ts Almond extract 1/3 c Chopped almonds
1/2 ts Vanilla extract 1 x --------raspberry l---------
1 c Fresh raspberries,drained 2 tb Granulated sugar
1 tb Cornstarch 1 x -------------t--------------
1 ea Egg white,lightly beaten 1 x Granulated sugar
1 x Almonds chopped,optional 1 x Flake coconut,optional
~------------------------Cream Cheese Layer-------------------------------
For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening
and butter flavor shortening with a pastry blender (or 2 knives) until the
flour is just blended in to form pea size chunks.Combine water and
vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with a
fork until dough forms a ball.Divide dough in half.Press between hands to
form two 5 to 6" pancakes. Flour rolling surface and pin lightly.Roll dough
for bottom crust into a circle.Trim 1" larger than upside down 9" pie
plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie
plate.Trim edge even with pie plate. For Cherry Layer: Thaw and drain
enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.Combine
cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp.
cornstarch,almond extract and vanilla extract in a large bowl.Combine 1/2
cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp.
cornstarch in a small saucepan.Place on medium heat.Cook stirring
constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until
cherries are coated.Set aside. For Cream Cheese Layer: Combine cream
cheese,confectioners sugar, almonds,almond extract and vanilla extract in a
medium bowl.Beat at medium speed of electric mixer until well
blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine
raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream
cheese layer.If desired place raspberry mixture in a
saucepan.Cook,briefly,until thickened.Cool until slightly warm before
spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry
mixture over raspberries. Moisten pastry edge with water.Roll top crust
same as the bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across
filling.Fold every other strip back.Lay first strip across in opposite
direction.Continue in this pattern,folding back every other strip each time
you add cross strip.Trim ends of lattice strips even with crust.Press
together.Fold edge under.Flute. For Topping: Brush pastry with egg
white.Sprinkle lightly with granulated sugar.Bake @ 400 degrees for 15
minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with
chopped almonds and flaked coconut 5 minutes before end of baking time, if
desired.Cool until barely warm or to room temperature before serving.Makes
one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and
press additional cherries through a sieve or colander to obtain 1/2 cup of
juice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chess Pie
Categories: Pies, Desserts
Yield: 6 servings
1 ea 9" pie shell,unbaked 4 ea Eggs
1 c Sugar 1/4 c Butter, softened
1 tb Vinegar 1 tb Cornmeal
1 tb Flour 1 ts Vanilla
Combine filling ingredients in mixing bowl;beat on high speed 3 to 5
minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees
25 to 35 minutes or until golden brown and firm.Cool before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Enchilada Casserole
Categories: Poultry, Casseroles, Mexican
Yield: 6 servings
3 tb Butter or margarine, melted 1 c Chopped onion
1/2 c Chopped green bell pepper 1 ea Clove garlic, minced
1 1/2 c Cubed cooked chicken 2 c 15 oz ranch style beans
1 c 4 oz green chilies,chopped 2 ts Flour
1 1/2 c Chicken broth 1 c Shredded monterey jack
12 ea 6 inch corn tortillas
Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
mixture with chicken, beans, and chilies; set aside. Over low heat,
combine flour and remaining butter; stir in chicken broth and 1/2 cup
cheese. Stirring constantly, continue cooking until sauce begins to thicken
and boil. Remove from heat. Dip each tortilla into hot sauce to soften;
fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange
rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with
leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in
350-degree oven for 30 minutes or until heated through.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken in Silky Almond Sauce
Categories: Ethnic, Poultry, Sauces
Yield: 8 servings
16 ea Pieces skinned chicken 2 tb Chopped fresh ginger
2 tb Vegetable oil 2 ts Ground cardamom
1/2 c Vegetable oil 2 ts Ground red pepper
5 ea Medium onions thin sliced 1 ts Ground cumin
6 tb Blanched slivered or 1/2 ts Ground fennel
1 x Ground almonds 2 c Plain yogurt
3 tb Ground coriander 1 c Water
1 x Course salt 1 x Fresh cilantro (garnish)
Pat chicken dry. Heat smaller amount of oil in heavy large skillet or
Dutch oven over medium high heat. Add chicken in batches and cook on all
sides just until no longer pink (do not brown). Remove using slotted
spoon and set aside. Heat remaining oil in skillet. Add sliced onion and
fry until wilted and pale brown, stirring constantly to color evenly,
about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red
pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from
heat. Transfer half of mixture to processor or blender. Puree with 1/2 of
the yogurt and 1/2 of the water. Repeat with the rest of the mixture,
yogurt and water. Pour sauce back into skillet. Add chicken to
skillet. Place over medium high head and bring to a boil.
Reduce heat, cover and simmer until chicken is tender and sauce is
thickened, about 45 minutes. Remove from head. Let stand at room
temperature for 30 minutes (dish is best refrigerated and reheated).
Rewarm over low heat. Transfer to serving dish, garnish and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Kabobs
Categories: Poultry
Yield: 6 servings
6 ea Chicken breast halves 1 ts Paprika
1 c Dry white wine 2 tb Vegetable oil
1 ts Rosemary, crushed 2 ea Garlic cloves
2 1/2 c Chicken broth 1 c Rice, raw
2 ea Yellow squash, medium 1 ea Zucchini squash
2 tb Green onions, chopped
ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd
skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add
Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over
chicken. Marinate at room temperature for 1 hour. bout 30 minutes before
serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover
tightly and simmer 20 minutes. Remove rom heat and let stand tightly
covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and quashes onto skewers. Brush with marinade.
Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal
grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and
baste with arinade during cooking. Arrange kabobs over rice to serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Kiev
Categories: Poultry
Yield: 4 servings
4 x Chicken breasts 2 x Eggs, beaten
2 tb Water 2 tb Parsley, snipped
1/2 c Flour 2 tb Chopped green onions
1/2 c Bread crumbs 1/4 lb Butter
emove bones and skin from chicken breasts and pound out to 1/8 inch hick.
Cut Butter into quarters and lay one in center of ea ch chicken iece.
Evenly divide Onions and Parsley between breasts. Roll ea ch p into a log
and secure with a toothpick. Mix Eggs and Water. Roll a ch log in flour,
then dip in Egg and cover with bread crumbs. Wrap n plastic wrap and
refrigerate for at least 1 hour or overnight. eep fry until brown, then
bake at 375 degrees for 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Saute with Oranges and Avocados
Categories: Poultry
Yield: 6 servings
6 ea Chicken breasts halves 2 tb Minced parsley
1 x Boned and skinned 1 ts Finely grated orange peel
1 x All purpose flour 1 pn Rosemary
3 tb Butter 3 tb Raspberry vinegar
2 tb Safflower oil 2 ea Oranges peeled
3/4 c Orange juice 1 x Sectioned & seeded
1/3 c Dry white wine 2 ea Avocados, peeled
1/3 c Sliced mushrooms 1 x Pitted & sliced
Pound chicken slightly to flatten into even thickness. Dredge lightly in
flour, shaking off excess. Heat butter with oil in heavy large skillet
over medium high heat. Add chicken (in batches if necessary) and saute on
both sides until well browned. Add orange juice, wine, mushrooms,
parsley, orange peel and rosemary and bring to simmer. Let simmer 5
minutes. Transfer chicken to heated serving platter using slotted spoon.
Add vinegar to skillet and continue simmering, scraping up any browned
bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with
orange sections and avocado slices. Serve immediately. Serve with a simple
spinach salad, desert, bread, and a dry Chenin Blanc.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Tacos
Categories: Mexican, Poultry
Yield: 6 servings
1/4 c Green onion; chopped 1 tb Shortening
2 c Cooked chicken, shredded 1 ea 8 oz can taco sauce or
8 oz Green chili salsa 1 ea Salt to taste
1 pk Taco shells 1 c Grated cheddar
1 x -----optional toppings------ 1 ea Chopped lettuce
1 ea Chopped tomato 1 ea Sour cream
1 ea Guacamole
Saute' the onion in the shortening until transparent. Add the chicken,
green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare
shells according to package directions. Put two tablespoons of the chicken
mixture and one tablespoon of grated cheese in each shell. Serve with
option of lettuce, tomato, sour cream or guacamole and extra chili sauce as
desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken with Wine and Herbs
Categories: Poultry
Yield: 4 servings
1 x Frying chicken 1/2 ts Oregano
1/2 ts Basil 1 c Dry white wine
1/2 ts Garlic salt 1/2 ts Salt
1/4 ts Pepper
Wash chicken and cut up. In small amount of Oil, brown chicken pieces on
all sides. Pour off excess Oil. Add Wine and seasonings. over and simmer
for 30 to 40 minutes or until chicken is tender.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chili Bean Soup
Categories: Mexican, Soups/stews, Beef, Beans, Chili
Yield: 5 servings
1 lb Pinto beans 8 c Boiling water
1 ts Garlic salt 1 ts Onion salt
1/4 ts Thyme 1/4 ts Marjoram
10 1/2 oz Can beef broth 16 oz Tomatoes, 1 cn
1 pk Chili seasoning mix 1 c Hot water
Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don't let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chili Poblano Pie
Categories: Mexican, Chili
Yield: 6 servings
12 ea Poblano chilies, large fresh 1/2 lb Monterey jack or
1 x Chihuahua cheese, cubed 1/4 x Onion, sm yel, coarse chop
1 ea Garlic clove,large, halved 6 ea Eggs
3/4 ts Salt 1 x Crema fresca:;-----------
1 1/2 c Whipping cream 3 tb Sour cream
Make the Crema Fresca ahead of time: mix Cream and Sour Cream together.
Cover and let stand at room temp. until thickened, 8 hours or overnight.
Chill until ready to use. Char the Chili Peppers over a gas flame until
blackened on all sides. Wrap them in a plastic bag and let stand for 10
minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat
dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably
porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange
around sides of pan skin side down, point toward center of pan, extending
about 1/2" above rim. Cover bottom of pan with Chilies. Finely grate
cheese with Onion and garlic in a processor using on/off pulses, about 30
seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down
the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican
equivalent of creme fraiche). Pour this filling over the Chilies. Curl the
edges of the Chilies over the filling. Bake until golden brown and a knife
inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges
with fOil to prevent burning, if necessary. Cool for 5 minutes before
cutting. Serve hot or at room temperature.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chili with Lamb and Black Beans
Categories: Lamb, Mexican, Beans, Chili
Yield: 8 servings
1 3/4 c Black beans, sorted rinsed 2 tb Ginger, fresh minced
2 qt Water, or more as needed 2 tb Thyme, fresh minced or
2 lb Lamb bones 2 ts Thyme, dried crumbled
4 ea Thyme sprigs 1 tb Jalapeno, seeded, deveined
4 ea Parsley sprigs 1 1/4 ts Marjoram, dried, crumbled
1 ea Bay leaf 3/4 ts White pepper, fresh ground
3 ea Garlic clove, crushed 3/4 ts Black pepper, fresh ground
6 tb Olive oil 3/4 ts Pepper, cayenne
2 ea Onions, lg yel, chopped 3/4 ts Allspice
1 1/2 lb Lamb shoulder, ground 2 lb Italian tomatoes, chopped
2 tb Chili powder 1 1/4 c Wine, light zinfandel
1 x Salt as needed
FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan,
bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed
garlic clove. Reduce heat and simmer till Beans are tender but not mushy.
Skim occasionally and add more Water if necessary to keep Beans submerged.
2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat.
Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic,
minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a
plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to
med. high. Add lamb and cook until no longer pink, breaking up with
spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger,
thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add
Tomatoes ( and half of their liquid, if canned). Bring to a bOil then
reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel.
Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the
cooking liquid. Discard the bones and garni. Add Beans and remaining
Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30
minutes, adding bean cooking liquid as needed to keep Chili moist (or
soupy, as you like it). This Chili is best made ahead and allowed to
season in the refrigerator for 24 hours. Reheat before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Barbaque Pork (Char Siew)
Categories: Pork/ham, Chinese
Yield: 4 servings
1 x -----------sauce------------ 1 tb Hoisin sauce
2 tb Soy sauce 1 ts Seseme oil
1 ea Fresh garlic finely chopped 4 tb Sugar
1/2 ts Salt & pepper 1 x ---lb pork roast boneless---
Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2
in. wide. Combine all the ingredients for the sauce and mix well. Marinate
pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375
deg for 25 minutes. Turn meat over and bake for an additional 25 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Pot Roast
Categories: Meats, Beef, Chinese
Yield: 6 servings
3 lb Chuck roast, 1 1/2 in thick 1 tb Vegetable oil
1/2 c Bottled stir-fry sauce 1/2 c Burgundy wine
1/2 lb Fresh mushrooms, sliced 1 tb Cornstarch
eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry
Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1
hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or
until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to
platter and keep warm. Add cornstarch ixture to pan juices; cook and stir
until mixture bOils and thickens lightly. To serve, cut meat across grain
into thin slices and serve ith the mushroom gravy.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Cheese Pie
Categories: Pies, Desserts, Chocolate
Yield: 6 servings
1 pk 8 oz. cream cheese,softened 1 pk 3 oz. cream cheese,softened
3/4 c Sugar 1/4 c Hershey's cocoa
2 ea Eggs 1 ts Vanilla extract
1/2 c Chilled whipping cream 1 ea 8" packaged crumb crust
1 c Cherry pie filling
Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and
sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters
frequently.Add eggs and vanilla;blend well.Blend in whipping cream. Pour
into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon
cooling.Cool to room temperature.Cover and chill several hours or
overnight.Garnish with cherry pie filling.Serve 6 to 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Crumb Pie Shell
Categories: Pies, Desserts, Chocolate
Yield: 6 servings
1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened
1 tb Granulated sugar
Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375
degrees for 8 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Pie
Categories: Pies, Desserts, Chocolate
Yield: 12 servings
2 tb Flour, (heaping) 1/4 c Cocoa
1 c Sugar 2 ea Egg yolks
1 c Large can evaporated milk 1 c Milk, 1 cup (mixed)
1/2 ea Stick margarine or butter 1 ts Vanilla
Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you
have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook
over medium heat until thick stirring constantly.Pour into baked pie shell.
Top with meringue and brown. Makes 2 - 8 inch pies from filling.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cilantro-Miso Sauce
Categories: Sauces
Yield: 12 servings
1/2 c Cilantro leaves 1 x Lime--juice of
3 tb Miso, light colored 1 tb Oil, olive
1/4 ts Pepper black 1 tb Mirin
Chop cilantro in a processor until well chopped. Add the lime juice, miso,
olive oil, pepper and mirin. Process until smooth. Scrape down the sides as
required. Makes about 1/2 cup. Will keep a short period if refrigerated.
Serve with grilled beef, pork or fish; also over hearty salads.
Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for
Miso. Sweet rice wine for Mirin.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Classic Mexican Flan
Categories: Mexican, Desserts
Yield: 8 servings
1/2 c Sugar 3 Egg yolk
1 cn Sweetened condensed milk; 1/2 ts Almond extract
1 c Milk 1 ts Vanilla extract
3 Eggs
In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heat and pour
into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
into an electric blender. Cover and blend to mix well. Pour mixture into
mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake
for 1 hour. Remove from oven and remove mold from water. Cool and then
refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold
mold and platter together and turn them over. Lift off mold. Caramel will
fall as a liquid sauce over the custard. Source: CRS file
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---------- Recipe via Meal-Master (tm) v8.01
Title: Classic Sour Cream Raisin Pie
Categories: Pies, Desserts
Yield: 6 servings
1 ea 8" unbaked pie shell 2 ea Large eggs
1 c Dairy sour cream 3/4 c Sugar
1 ts Vanilla 1/4 ts Salt
1/4 ts Nutmeg 1 c Raisins
1/2 c Sour cream for topping (opt) 1 x -----------pie s------------
1 c All-purpose flour 1/2 ts Salt
1/3 c Shortening 3 tb Cold milk
Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until
well blended.Stir in raisins.Pour into pie shell. Bake,below oven center,in
moderate hot oven (375 degrees) for 40 minutes,just until set.Cool.If
desired,top servings with sour cream. Combine flour with salt.Cut in
shortening until particles are pea size.Sprinkle with milk to make a stiff
dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge
under and flute rim.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Classy Mustard-Garlic Mayonnaise Dip
Categories: Dips, Garlic
Yield: 4 servings
1 ts Dijon mustard 1/2 ts Garlic powder
1 c Mayonnaise 1 ts Capers
1 ts Fresh tarragon; chopped, or 1 ts Dried tarragon; crushed
1 ts Fresh parsley; chopped, or 1 ts Dried parsley; crushed
Blend all of the ingredients, together until smooth. Cover and chill.
Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck,
Brussels Sprouts, Jimcama, Radishes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Coconut Cream Pie
Categories: Pies, Desserts
Yield: 6 servings
1/2 c Sugar 5 tb All-purpose flour
1/8 ts Salt 1/4 c Cold milk
1 1/2 c Scalded milk 3 ea Egg yolks
1 ts Vanilla extract 1 c Shredded coconut
1 ea 9" baked pie shell
Blend sugar,flour and salt with the cold milk.Add scalded milk,
gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg
yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and
coconut.Cool then pour into previously baked pie shell.Cover with meringue
(recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9"
pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg
whites until stiff.(They should be glossy on top and when you invert the
bowl, they should remain in place.)Fold in the sugar,gradually.Cover the
pie with meringue.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Corn Chowder
Categories: Soups/stews
Yield: 4 servings
1 ea Medium potato diced 1 ea Onion, chopped
1 ea Chicken broth, 14 oz 1 ea Can (16 oz) cream-style corn
2 c Milk 2 tb Butter
1 ea Egg slightly beaten 1 ea Can (8 oz) corn
Saute onion in butter until golden brown. Add broth and potato and
simmer until potato is tender. Add corn and milk, blend well. Season
with salt and pepper. Bring to a boil. Remove from heat. Stir some of
chowder into egg. Add mixture to sauce pan and blend well. Simmer until
heated through. Serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Corn Flower Soup
Categories: Ethnic, Soups/stews, Pork/ham
Yield: 4 servings
1 ea Pork chop, chopped fine 1 ea Small can white cream corn
1 c Water 1 ea Egg, beaten
1 g Salt and pepper to taste
Add a small amount of oil into saucepan and brown the chopped pork. Add the
water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10
minutes longer. Remove from heat and gently stir in the beaten egg. Serve
piping hot.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cottage Cheese Pie
Categories: Pies, Desserts
Yield: 6 servings
1 1/2 c Creamed cottage cheese 4 tb Melted butter
1/2 c Sugar 1/4 ts Salt
1 tb Flour 1 ea Lemon rind (grated)
2 ea Eggs 1/2 c Raisins
1/2 c Chopped nuts 1/4 c Milk
Press the cheese through a sieve 2 times. Add the butter,
sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and
milk. Stir well.Beat the egg whites until stiff.Fold into cheese
mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until
browned and firm.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Country Club Sour Cream and Dill Dip
Categories: Dips, Vegetables
Yield: 6 servings
3 ts Fresh dill; chopped, or 1 ts Dried dill; crushed
1 ts Lemon juice 1 c Sour cream
1 ts Salt 1/2 ts White pepper
2 ts White onion; grated 1 c Mayonnaise
Mix the dill and lemon juice together to soften the dill. Blend in all of
the other ingredients until almost smooth. Cover and chill. Makes about 2
1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini,
Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines
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---------- Recipe via Meal-Master (tm) v8.01
Title: County Fair Banana Cream Pie
Categories: Pies, Desserts
Yield: 12 servings
1 x -----------nut c------------ 2 c Pecans
1 c Butter, softened 3 c Flour
1 ea Egg,beaten 1/2 c Sugar
1 x --------chocolate l--------- 1 c Chocolate chips
1 ea Stick unsalted butter 1 tb Light corn syrup
1 ts Vanilla 1 x ----------banana c----------
1 c Milk 4 ea Egg yolks
1 c Sugar 5 tb Flour
3 tb Unsalted butter 1 tb Rum or 1 tsp. vanilla
2 ea Bananas 1 x Juice of 1/2 lemon
2 c Heavy cream 1 x Chopped pecans,optional
For the crust: Chop pecans very fine,preferably in a food processor fitted
with a metal blade.Place in bowl with other crust ingredients and mix until
well blended.Divide in half and press into the bottom of 2 pie pans.Chill
30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool
completely. For chocolate layer:Melt chocolate with butter and corn syrup
in the top of a double boiler set over hot,not boiling water.Stir
frequently. Remove from heat and cool,then stir in vanilla.Divide between
cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size
saucepan over medium heat to scald.Beat the egg yolks and gradually add
sugar.Then beat in flour. Gradually stir in hot milk.Transfer to medium
saucepan and cook,stirring constantly over medium high heat(use a
whisk).The mixture will lump as it begins to thicken.Bring the mixture to a
boil and boil 1 minute,stirring constantly.Remove from the pan from heat
and continue to stir until the mixture is smooth.Then,beat in butter and
optional rum.Cool to room temperature. Peel the bananas,slice very thin and
toss with lemon juice.Whip 1 cup of the cream until it is firm but not
stiff.Mix about 1/4 of the cream into the cooled egg mixture to lighten
it,then fold the remaining cream and bananas into egg mixture.Fill the
pastry shells with banana cream and smooth to even.Beat remaining cream
until stiff. Spoon around edge of the pies and sprinkle with chopped
pecans,if desired.Makes 2 pies.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cranberry Mince Pie
Categories: Pies, Desserts
Yield: 6 servings
2/3 c Sugar 2 tb Cornstarch
2/3 c Water 1 1/2 c Fresh cranberries,rinsed
1 x Pastry for 2 crust pie 1 ea Jar ready for use mincemeat
1 ea Egg yolk mixed w/ 2 t. water
In saucepan,combine sugar and cornstarch;add water.Over high heat,cook
and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer
5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9
or 10" pie plate.Top with cranberries.Cover with vented top crust;seal and
flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven
30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe
follows).Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1
1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package
instant vanilla flavor pudding mix;blend well.
Fold in 1/2 pint whipping cream,whipped.Chill. Use as topping for
pie,cake or fruit.Makes about 3 1/2 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cranberry Pear Pie
Categories: Pies, Desserts
Yield: 8 servings
1 x -------------p-------------- 2 1/4 c All purpose flour
1 tb Sugar 1 ts Salt
10 tb Butter, cold 3 tb Shortening
7 tb Ice water 1 x -------------f--------------
2/3 c Sugar 1 x Water
3 lb Pears,diced 1 1/2 c Cranberries
1/2 ts Grated lemon peel 1/4 ts Salt
3 tb Cornstarch 1 tb Butter
1/2 ts Vanilla extract
Pastry: Filling:
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crayfish Etouffee
Categories: Fish/sea, Cajun
Yield: 12 servings
3/4 lb Butter 6 c Chopped onion
2 c Chopped green pepper 5 ea Cloves of garlic
4 ts Salt 1 ts Black pepper
1 ts Cayenne pepper 1 ts Sugar
1/4 c Tomato paste 3 tb Cornstarch
1 1/2 c Water 1 1/2 c White wine
4 lb Crayfish tail meat 1 ea Scallion, chopped
1 ts Kitchen bouquet
In large heavy pot, melt butter and saute onions, celery, green pepper
and garlic until soft. Stir in salt, black and cayenne pepper, sugar and
tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve
cornstarch in water; add wine to mixture. Cook for 20 minutes or until
sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate
overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish:
Discard any dead crayfish in the sack. Wash crayfish in clean, cool water
just before cooking. They do not need to be purged with salt during
washing. Place the live crayfish in boiling water and boil for 10
minutes. (Season the water with one pound of salt per five gallons of
water. Add other seasoning to taste, including cayenne, garlic, onions,
lemons, lemon juice and crab boil.) Don't begin timing cooking until watter
returns to a buil after adding crayfish. It's usual to add potatoes and
corn on the cob to the boil. Crayfish are easiest to peel when still warm.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cream Raisin Pie
Categories: Pies, Desserts
Yield: 6 servings
1 c Sour cream 1 c Sugar
1 c Raisins 1 ea Egg
1 ea 8" unbaked pie shell
Mix first 4 ingredients thoroughly and pour into unbaked pie shell.Bake @
275 degrees 90 minutes,until filling is golden brown.Makes 1 - 8" pie.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Corn Sauce
Categories: Sauces
Yield: 8 servings
2 ea Shallots, chopped 1 tb Clarified butter
1 c Whole kernel corn, drained 1/2 c Dry white wine
1/4 c Poblano chili, chopped fine 1 c Heavy cream
1 x Salt to taste 1 x White pepper to taste
aute the shallots in a 10 inch frying pan in the clarified Butter. hen
tender, add corn and Chilies. Cook a minute or two then add the ine. BOil
to reduce by one-third. Stir in the Cream and bring to a Oil again. Season
to taste with Salt and Pepper. Puree 2/3 of the orn Sauce then stir back
into remainder. Serve warm with seafood akes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Miso Dressing
Categories: Sauces, Dressings
Yield: 12 servings
1/4 c Mayonnaise 2 tb Miso, light colored
1 tb Lemon juice 1 tb Onion minced
Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve
with chef or chunky chicken salads.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creole Daube Glace'
Categories: Cajun, Beef
Yield: 8 servings
20 ea Small green stuffed olives 5 ea Green onions, minced
1/2 tb Tabasco 2 tb Minced parsley
1 c Finely shredded roast-beef 3 ea Cloves garlic, minced
2 c Beef broth (13 1/2 oz ) 1 tb Worchestershire sauce
2 pk Unflavored gelatin
1. Slice olives and arrange in bottom of a 6-cup mold. 2. Carefully
sprinkle Beef over olives. 3. In large bowl, mix gelatim adn 1/2 cup of the
Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn
stir until gelatin is completely dissolved. 5. Add remaining
ingredients; mix well. 6. Chill just untill mixuture is conssitency of
unbeaten Egg whites, then pour over olives and meat in mold. 7. Chill
until firm; ummold to serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creole Garlic Soup
Categories: Cajun, Soups/stews, Beef, Garlic
Yield: 4 servings
4 ea Garlic cloves,lg, peeled 1/4 c Butter or margarine, soft
2 c Beef broth (10 1/2 oz) 2 tb Parmesan cheese, grated
2 c Water 1 c Dry sherry
4 ea French bread slices
1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15
minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water
adn sherry to broth and heat to serving temperature. 3. Toast bread on
one side under btOiler; remove and spead untoasted side with Butter 4.
Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil
toast until brown and bubbly, about 30 seconds. 6. place a piece of toast
in ea ch of the four soup bowls; ladle hot
soup over and serve ***NOTE this soup shows the spanish influence on
Creole cooking.*****
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crumb Crust
Categories: Pies, Desserts
Yield: 6 servings
1 c Flour 6 ts Butter or margarine
1 x Inch of salt 1 ts Cinnamon or nutmeg
Combine above ingredients in a small bowl.Mix thoroughly.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crumb Pie Shell
Categories: Pies, Desserts
Yield: 6 servings
1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened
1 tb Granulated sugar
Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375
degrees for 8 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Mayonnaise
Categories: Sauces
Yield: 12 servings
1 c Mayonnaise 1 tb Curry paste, red
2 ts Lime juice 1/4 ts Saffron threads
1/4 ts Water
Mix saffron threads and water into a paste. Combine all ingredients and
process until smooth. Makes about 1 cup. Will keep short periods if
refrigerated. Serve with ham sandwiches, tuna salad, cold turkey.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Curry-Lime Dip
Categories: Dips
Yield: 4 servings
4 ts Lime juice 2 ts Dijon mustard
1 ts Garlic; minced 1 c Mayonnaise
1 x Cayenne pepper; to taste 1 ts Curry powder
Mix the lime juice and mustard, blending well. Add the garlic. Whisk in
the mayonnaise and then blend in the spices, blending until almost smooth.
Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken
Drumettes, Onion Crackers, Chicory, Cauliflower
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---------- Recipe via Meal-Master (tm) v8.01
Title: Custard Pie
Categories: Pies, Desserts
Yield: 6 servings
2 ea Eggs,slightly beaten 2 tb Milk
2 c Sugar 1/2 c Flour
1 ts Vanilla 4 c Rhubarb
Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400
degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with
whipped cream.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Delicious Key Lime Pie
Categories: Pies, Desserts
Yield: 6 servings
1 tb Plain gelatin 1 c Sugar
1/4 ts Salt 4 ea Eggs,separated
1/2 c Key lime,strained 1/4 c Water
1 ts Grated lime peel 1 c Heavy cream,whipped
1 ea Baked graham cracker crust
Mix the gelatin,half of the sugar and the salt in a saucepan.In another
pan,beat the egg yolks well.Add the lime juice and water to the egg yolk
mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low
heat,stirring constantly,just until the mixture comes to a boil.Remove from
heat;stir in grated peel.Chill,stirring occasionally,until the mixture
mounds slightly when dropped from a spoon. Beat the egg whites until soft
peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into
the chilled gelatin mixture.Fold in whipped cream (reserve some for
topping,if desired).Pour into the baked crust.Chill until firm.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Drunken Tuna Dip
Categories: Cheese/eggs, Dips, Fish/sea
Yield: 6 servings
1 1/2 ts Brandy 1 c Cream cheese, softened
1/4 c Sour cream 1/4 c Mayonnaise
3/4 c Fresh tuna; flaked, or 6 1/2 oz Tuna, drained & flaked
2 ts Green onion; minced 1 ts Lemon juice
1/8 ts Hot sauce 1/8 ts Salt
Beat the brandy and cream cheese to a smooth and creamy consistency. Blend
in the sour cream and mayonnaise. Mix in the tuna and green onion,
blending well. Add the remaining ingredients and blend until almost
smooth. May be served at room temperature or chilled. Makes about 2 1/2
cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese
Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dutch Apple Pie
Categories: Pies, Desserts
Yield: 8 servings
1 ea Graham cracker pie crust 1 ea Large egg yolk,slightly beat
1/4 ts Salt 1/2 ts Ground cinnamon
1/4 ts Ground nutmeg 3/4 c All-purpose flour
5 1/2 c Peeled,sliced cooking apples 1 tb Lemon juice
1/2 c Sugar 1/4 c Light brown sugar,packed
1/4 c Sugar 1/4 c Light brown sugar,packed
1/3 c Butter, room temperature 3 tb All-purpose flour
Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg
yolk;bake on baking on baking sheet until light brown,about 5
minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup
sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg.Mix
well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter
with fork until crumbly.Sprinkle topping mixture evenly over apples. Bake
on baking sheet until topping is golden and filling is bubbling; about 50
minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room
temperature.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dynamite Chili with Beans
Categories: Mexican, Beef, Pork/ham, Chili, Beans
Yield: 4 servings
2 c Water 16 oz Tomatoes, whole drained
1/2 c Pinto beans, soaked 2 tb Chili powder
1 tb Oil or bacon drippings 1 x Green chile, jalapeno or
1 x Onion, sliced 1/2 x Green pepper,seeded chopped
1 ts Oregano, dried, crumbled 1 x Garlic clove, minced
2 ts Cumin 2/3 lb Boneless pork, 1/2" cubes
2 tb Tortilla flour 1/3 lb Beef stew meat, 1/2" cubes
1/3 c Dry red wine
* Mixed with Water to form a paste (optional) Combine Water and Beans in
medium saucepan and bring to bOil over medium high heat. Reduce heat and
simmer until tender, about 1 hour. Heat Oil in large skillet over med-high
heat. Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to
Dutch Oven and set aside. Add Pork and Beef to same skillet. Brown well.
Stir into vegetables in Dutch Oven. Add Beans and their liquid along with
Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and
cook, uncovered, 30 minutes. Season with Salt and Pepper. If mixture is too
liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel,
1981 World Champion Chili
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---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Karo Pecan Pie
Categories: Pies, Desserts
Yield: 8 servings
3 ea Eggs,slightly beaten 1 c Karo corn syrup
1 c Sugar 2 tb Margarine, melted
1 ts Vanilla 1 1/2 c Pecan halves
1 ea 9" unbaked pie shell
In a large bowl,stir first 5 ingredients until well blended. Stir in
pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or
until knife inserted halfway between center and edge comes out clean.Cool.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Milky Way Pie
Categories: Pies, Desserts
Yield: 6 servings
1 c 21 oz. cherry pie filling 4 ts Lemon juice
4 ea 1 1/2 oz. milky way bars 1/3 c Chopped nuts
1 ea 9" pie crust,chilled
Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy
bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10
minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes
more.Cool and serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Shrimp Etouffee
Categories: Fish/sea
Yield: 4 servings
1 1/2 x Sticks margarine 3 ea Medium onions, chopped
1 ea Bell pepper, chopped 4 ea Ribs celery, chopped
1 c Ro-tel tomatoes 1 x Juice of 1/2 lemon
1 ts Worcestershire sauce 1/4 c Parsley, chopped
2 x Garlic cloves, minced 2 lb Shrimp, peeled
1 c Cream of mushroom soup 1/4 c Green onion tops, chopped
aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two
hours. Add remaining ingredients and cook 30 more minutes. erve over hot
rice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Egg Fu Yung
Categories: Beef, Chinese
Yield: 6 servings
1 c Barbecued meat your choice * 1 c Fresh bean sprouts
1/2 c Celery, thinly sliced 1/4 c Onions, thinly sliced
1/4 c Green onions chopped fine 1/4 c Mushrooms sliced into strips
6 ea Eggs 1 ea Salt & pepper to taste
1 x ---------------------------- 2 c Chicken or beef soup stock
1 g Msg accent (optional) 1 1/2 ts Corn starch
1 ea Salt to taste
Combine all ingredients except eggs and mix thouroughly. Add eggs to
mixture and blend together. Heat enough oil to cover bottom of large
skillet. Form patties using approximately 1/3 cup of mixture. Fry until
brown on both sides turning only once. Heat liquid for gravy in small
saucepan. Add remaining sauce ingredients and cook until thick and bubbly,
stirring constantly. Pour over patties and serve hot. * Use leftover
barbecued pork, chicken, beef or ham.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Egg Rolls
Categories: Appetizers, Pork/ham, Chinese
Yield: 4 servings
1 lb Package egg roll skins 1 x Egg beaten
1 x Enough oil to deepfry 1 c Diced roast pork
1/2 c Cooked and diced shrimp 1/4 c Water chestnuts
1/4 c Shreded bamboo shoots canned 2 c Chopped bean sprouts fresh
2 ea Green onion; finely chopped 4 ea Fresh mushroom chopped
1/2 ts Sugar 2 tb Soy sauce
1 tb Seseme oil 1 x Salt and pepper to taste
Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over
high heat stirring constantly. Add mushrooms, water chestnuts, bamboo
shoots and cook approximately 2 minutes. Add meat, shrimp, green onion,
salt & pepper, soy sauce, sugar Remove from heat and set aside to cool.
Place 2 tablespoons of the mixture in center of egg roll skin. Take the two
opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into
a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry
the egg rolls until golden brown turning every so often to get an even
browning. Remove from oil and place on absorbent paper to drain and serve
very hot.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Elegant Southern Seafood Cake
Categories: Fish/sea
Yield: 8 servings
1 pk Cornbread mix, prepared 1 ea Red onion, small
1 ea Red bell pepper, small 1 ea Green bell pepper, small
2 ea Garlic cloves 2 tb Olive oil
1 lb Lump crabmeat 1/2 lb Shrimp
1/2 lb Flounder fillets 1/4 lb Scallops
1/2 c Mayonnaise 2 tb Lime juice
1/8 ts Cayenne 1 x Salt to taste
1 x White pepper to taste 6 tb Clarified butter
ell in advance, prepare cornbread according to package directions. ool and
process in food processor or blender to make fine crumbs. et aside. Finely
chop Onion. Remove seeds and veins from Peppers and hop into approximately
1/2 inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch
frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and
Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel
shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper
mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to
prevent breaking p crab. Season to taste with Salt, Pepper and cayenne.
Shape into atties and coat both sides with cornbread crumbs. (May now be
placed n a plate and refrigerated for up to an hour) When ready to serve,
eat 2 tablespoons of the clarified Butter in the frying pan over a
oderately high flame. Saute 3 cakes at a time until golden on both ides,
about 2 minutes. Add more Butter as necessary. May be served ith Creamy
Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Empanadas De Fruta
Categories: Mexican, Cookies
Yield: 8 servings
1 x -----------dough------------ 6 c Flour
1 ts Salt 1 tb Sugar
3/4 c Shortening 1 1/2 c Water
1 x -------fruit filling-------- 20 oz Mixed dried fruit
1/2 lb Raisins 3/4 c Sugar
1/2 ts Cloves 1 ts Cinnamon
1/2 ts Nutmeg 1 c Pinon nuts(other nuts okay)
Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to
water and then to dry mixture. Dough should be soft but not sticky. Make
small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a
heaping teaspoon of filling on half of rolled out dough turning other half
of dough over and pressing edges together. Pinch edges between thumb and
fore finger giving the dough a half-turn. Fry in deep fat until golden
brown. Drain. To make fruit filling, add enough water to cover the dried
fruit and raisins. Cook over low heat until tender. Add sugar, spices, and
nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be
substituted for the fruit filling.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Enchiladas (Red Chili)
Categories: Mexican, Chili
Yield: 6 servings
18 ea Corn tortillas 1 qt Red chili sauce
1 lb Grated cheddar 1 ea Large onion chopped
6 x Fried eggs (optional)
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place
on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion.
Cover with red chili sauce and place another tortilla on top. Repeat the
process then pour enough chili sauce over them to cover tortillas. Three
tortillas make one serving. A fried egg is traditional on top of each
enchilada.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Enchiladas Verdes (Green Enchiladas)
Categories: Mexican
Yield: 4 servings
12 ea Corn tortillas 4 tb Oil or lard
1 ea Clove garlic 1 tb Flour
4 c Green chili sauce 1 ea Salt to taste
2 c Grated cheddar or jack chees 1/4 c Minced onion
Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
mixture is too thick, add water. Add salt to taste. Layer tortillas with
sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on
top. Use 3 tortillas for each serving. Place in oven to allow cheese to
melt. NOTE: For a real New Mexican touch place a poached or fried egg on
top. The egg seems to help meld the flavors.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Far East Peanut Dipping Sauce
Categories: Dips, Vegetables, Sauces, Mideast
Yield: 2 servings
1 ts Soy sauce 4 ts Water
2 ts Rice wine vinegar 1 c Peanut butter; chunky
1 ts Sesame oil 1 ts Chili paste with garlic
1/8 ts Cayenne pepper 1/4 c Mayonnaise
Mix the soy sauce and vinegar together and set aside. Put the peanut
butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix
in the chili paste and cayenne pepper, blending well. Add the soy sauce
blending well. Blend in the mayonnaise and serve at room temperature.
Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp,
Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fashioned Sweet Potato Pie
Categories: Pies, Desserts
Yield: 6 servings
1/2 c Butter, softened 1/2 c Packed brown sugar
1 c Mashed,cooked sweet potatoes 3 ea Eggs,lightly beaten
1/3 c Corn syrup 1/3 c Milk
1/2 ts Salt 1 ts Vanilla extract
1 ea Unbaked pie shell
Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet
potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in
a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to
45 minutes longer or until well set.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fennel Seed-Onion Dip
Categories: Cheese/eggs, Dips
Yield: 4 servings
1/2 ts Fennel seeds 1 c Cream cheese, softened
1 c Sour cream 1/4 c White onion; minced
1/2 ts Salt 1/4 ts Black pepper
1 ts Paprika
Beat the fennel seeds and cream cheese together until smooth. Whip in the
sour cream. Blend in all the other ingredients, mixing well. Cover and
chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini,
Turnips, Crab, Butterflake Biscuit Chips
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fettuccine Alfredo
Categories: Pasta, Ethnic
Yield: 2 servings
4 tb Butter 1/2 c Heavy cream
6 tb Parmesan cheese 1 x Salt and pepper to taste
8 oz Fettuccine
Melt butter in a small saucepan over a low heat. Off the heat add the
cream and the grated parmesan. Put back on the fire to heat the sauce
through and melt the cheese. Do not boil. Stir in the salt and pepper.
Cook the fettuccine in plenty of boiling salted water. Drain well.
Combine the noodles and the sauce and leave to stand covered for two
minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fettuccine with Peas and Ham
Categories: Pasta
Yield: 4 servings
5 tb Unsalted butter 1 c Parmesan cheese
6 ea Green onions 1 lb Fettuccine cooked
8 oz Mushrooms sliced 1 x Salt and pepper
1 1/4 c Whipping cream 1 ea 10 oz pk frozen tiny peas
4 oz Boiled ham chopped
Melt butter in heavy large skillet over medium head. Add shallots and
saute until soft. Add mushrooms, increase heat to high and cook until
mushrooms are very lightly browned. Add cream and boil two minutes.
Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham
cheese and fettuccine and toss until heated, well combined and sauce clings
to pasta. Season to taste. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Flavored Salt
Categories: Meats
Yield: 10 servings
5 lb Sea salt 2 ts Whole peppercorns
4 1/2 tb Brown sugar; firmly packed 1 1/2 ts Juniper berries; dried
1 ea Bay leaf; dried, crumbled 6 ea Thyme; sprigs of, leavesonly
8 ea Cloves; whole
NOTE: This is for 25 lb s of any kind of meat. Mix well then crush or
pound in a mortar and use as Salt in brines or for dry Salting.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Flemish Beef Stew
Categories: Beef, Pork/ham, Soups/stews
Yield: 4 servings
2 oz Chopped salt pork 1 ea Bay leaf
1 lb Beef chuck in chunks 1 ts Thyme
3 ea Onions thinly sliced into 3 tb Dijon mustard
1 ts Flour 1 ea French bread (stale)
1 1/2 tb Vinegar 2 c Stout or porter
1 ea Parsley spring 1 tb Packed brown sugar
Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat
dry. Transfer to heavy large skillet and cook over medium flame until
lightly browned. remove from skillet using slotted spoon and reserve for
use in salads or other dished. Increase heat to medium high. Add beef to
skillet in batches (do not crowd) and cook until well browned on all sides,
turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add
onions to skillet reduce heat slightly and cook until deep golden brown
about 10 minutes, stirring occasionally. Blend in flour and cook about 30
seconds, watching carefully so flour does not burn. Add stout and stir,
scraping up any browned bits. Bring mixture to boil. Pour over beef.
Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and
simmer mixture for 30 minutes. Spread mustard over bread.
Press bread into stew. Cover and cook until meat is tender, about 1
hour. remove bay leaf and discard. Serve immediately. Serve with
boiled potatoes, green salad and beer.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Florida Key Lime Pie
Categories: Pies, Desserts
Yield: 8 servings
1 x -------------c-------------- 1 1/4 c Graham cracker crumbs
2 tb Sugar 1/3 c Butter, melted
1 x -------------f-------------- 5 ea Large egg yolks
1/2 c Freshly squeezed lime juice 1/3 c Sugar
1/8 ts Salt 2 tb Coarsely grated lime peel
2 1/2 c Heavy cream 1 ea Small lime,sliced,optional
Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham
cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press
mixture firmly and evenly over bottom and sides of pie plate; bake 10
minutes until browned.Cool completely on wire rack. Prepare filling: In top
of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar
and salt until well blended.Set over simmering water;cook about 5
minutes,stirring constantly until mixture is thick enough to coat back of
metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate
mixture about 45 minutes until cool.Meanwhile,in large bowl with electric
mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped
cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon
filling into prepared crust;refrigerate at least 2 hours until set. To
serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle
cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Flour Tortillas
Categories: Mexican, Breads
Yield: 12 servings
4 c All purpose flour 1 1/2 ts Salt
1 1/2 ts Baking powder 4 tb Lard or shortening
1 1/2 c Warm water
Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in
the center and add water, a small amount at a time, to form a dough. Knead
dough in bowl until smooth and elastic. Cover and wet aside for ten
minutes. Form dough into egg-sized balls and flatter between palms. With
rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.
Cook on preheated ungreased skillet over medium high heat, apprx. two min.
per side, until tortilla looks slightly speckled. Cover with a clean towel
to keep warm and soft until served. The tortillas may be cooled and stored
in plastic bags in the freezer for later use.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fluffy Strawberry Pie
Categories: Pies, Desserts
Yield: 6 servings
1 pk 4 serving strawberry gelatin 3/4 c Cold milk
3/4 c Boiling water 3 1/2 c Cool whip whipped topping
1/2 c Ice cubes 1 pt Strawberries,hulled & sliced
1 pk Vanilla instant pudding 1 ea Baked 9" pie shell,cooled
Completely dissolve gelatin in boiling water.Add ice cubes and stir until
melted.Prepare pie filling mix with 3/4 cup milk as directed on package fad
about 2 minutes.Blend in gelatin.Chill,if necessary,until thickened.Fold in
2 cups of the whipped topping and strawberries.Pour into crust.Freeze 1
hour or chill in refrigerator 3 hours before serving.Garnish with remaining
whipped topping and additional strawberries,if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Four-Layer Lemon Pie
Categories: Pies, Desserts
Yield: 8 servings
1 x ----------first l----------- 1 1/2 c Flour
1/2 c Vegetable oil 2 tb Sugar, (heaping)
5 tb Milk 1 x ----------second l----------
8 oz Cream cheese, softened 4 oz Whipped topping
1 c Powdered sugar 1 x ----------third l-----------
6 oz Instant lemon pudding mix 3 c Milk
1 x ----------fourth l---------- 4 oz Whipped topping
First Layer: Mix all ingredients together and pat into a pie pan. Bake in a
preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat
together and pour into pie shell.Chill. Third Layer: Mix until thickened
and pour on cream cheese layer.Chill. Fourth Layer: Cover pie with 4 oz.
whipped topping.Chill until serving time
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---------- Recipe via Meal-Master (tm) v8.01
Title: Frankfuter Bohnensuppe (Bean Soup with Frankfurter
Categories: German, Soups/stews, Beef, Beans
Yield: 4 servings
1 lb Navy beans; dried 8 c Water
3 c Beef broth 1 ea Carrot; chopped
1 ea Celery, chopped 4 ea Bacon; strips, cubed
2 ea Onions; small, chopped 1 ts Salt
1/4 ts Pepper; white 6 ea Frankfurters, sliced *
2 tb Parsley; chopped
* Note: Use the real Frankfurters in this recipe and not the hot dogs!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Soak beans overnight. In a 3-quart saucepan bring beans, water and beef
froth to a boil. Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan cook the bacon until
transparent. Add the onions; cook until golden. Set aside. Mash soup
through a sieve or food mill. Return to pan and add the bacon onion
mixture, salt and pepper. Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Franks Place (Crawfish 'etouff'ee)
Categories: Cajun, Fish/sea
Yield: 4 servings
1/4 c Butter or margarine 1 c Tomatoes, chopped
3 tb Flour, all-purpose 2 c Crayfish meat
1 1/2 c Onions, minced 1/4 c Parsley, chopped
1/2 c Green onion 1 ts Salt
1/2 c Celery, chopped 1/2 ts Black pepper
2 ea Garlic cloves, minced 1/2 ts Pepper, cayenne
1 ts Tomato paste 2 c Rice, hot cooked
2 c Fish stock (from heads and 1 x Tails of fish or crawfish)
1. Melt Butter in alrge saucepan over low heat; remove from heat and
stir in flur until smooth. 2. Return to heat and cook, stirring, for 10
minutes, until roux is dark brown. 3. Stir in chopped white and Green
Onions, Celery and Garlic; cook about 10 minutes. 4. Add Tomato paste to
fish stock; stir into Onion mixture. 5. Add Tomatoes, Crayfish, Parsley and
seasonings; cover and simmer 20 minutes. 6. Serve over hot rice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fred Drexel's 1981 Winning Recipe Chili
Categories: Mexican, Beef, Pork/ham, Chili, Beans
Yield: 4 servings
2 1/2 lb Beef brisket, 1" cubes 1 x Beef bouillon cube
1 lb Lean pork, ground 12 oz Budweiser beer
1 x Large onion, chopped fine 1 1/4 c Water
2 tb Wesson oil 6 tb Chili powder
3 x Garlic cloves, minced 2 1/2 tb Ground cumin
2 tb Diced green chilies 1/8 ts Dry mustard
8 oz Tomato sauce 1/8 ts Brown sugar
1 x Salt and pepper to taste 1 x Oregano, pinch
In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot
Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir
well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is
thick and bubbly. Stir occasionally. Manhattan Chili Co., NYC
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Fried Rice (Chow Fun)
Categories: Rice/grains, Chinese
Yield: 4 servings
3 c Cooked rice 3 ea Bacon strips
3 ea Slightly beaten eggs 1 1/4 c Meat, finely diced
2 ea Green onion; finely chopped 1/2 lb Fresh bean sprouts (optional
6 ea Mushrooms, sliced 1 x Salt to taste as needed
1 x Dash black pepper 2 tb Soy sauce
Cook bacon til lightly browned but not crunchy and set aside. Add beaten
eggs to bacon drippings and scramble. Remove and chop very fine. Add
cooked rice and fry for approx. 5 minutes stirring constantly then add
remaining ingredients; mix well and continue cooking for 10 minutes longer.
Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef,
or shrimp, or experiment with whatever tastes good to you.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Fried Shrimp Balls
Categories: Appetizers, Fish/sea, Chinese
Yield: 4 servings
1 lb Fresh shrimp 4 ea Water chestnuts chopped fine
1/2 c Bamboo shoots chopped fine 1/4 ts Fresh chopped ginger
1 ts Salt 1 tb White wine
2 ts Corn starch 1 ea Egg white
1 x Deep frying oil
Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon
of the mixture and shape into balls. Heat oil in a deep pot or skillet and
deep fry shrimp balls until Golden Brown. Remove from oil and place onto
paper towells to drain excess oil. Serve Hot
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Frijoles Refritos (Refried Beans)
Categories: Mexican, Beans
Yield: 6 servings
2 c Cooked beans 3 tb Lard or bacon drippings
1/2 c Grated longhorn cheese
Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and
simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this
along with green chili and/or salsa is a great burrito filling.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Frittata Ranchera
Categories: Cheese/eggs, Mexican
Yield: 5 servings
3 tb Butter or margarine, melted 1/2 c Chopped onion
1/2 c Chopped green bell pepper 3/4 c Cubed cooked ham
2 c 15 oz ranch style beans 8 ea Eggs
2 tb Water
Saute onion and green pepper in 1 tablespoon butter; stir in ham and
beans. Heat to warm; remove from sillet. Meanwhile, beat together eggs
and water. Heat remaining butter in skillet until just hot enough to
sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean
mixture evenly over eggs; cover tightly. Cook until eggs reach desired
doneness. Cut into wedges to serve. Serves 4-6
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---------- Recipe via Meal-Master (tm) v8.01
Title: Frosty Pumpkin Ice Cream Pie
Categories: Pies, Ice cream
Yield: 10 servings
1 qt Vanilla ice cream 1 c Canned pumpkin
1/4 c Granulated sugar 1 ts Pumpkin pie spice
1 ea 9" baked graham crust 1 c Heavy cream,stiffly beaten
1 x Walnut chocolate candies,opt
In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin
pie spice;stir gently but thoroughly to blend. Spread ice cream mixture
evenly in prepared crust;freeze until firm,at least 1 hour or overnight.To
serve:Swirl whipped cream decoratively around edge of pie;top with walnut
shaped chocolate candies,if desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Frosty Ricotta Cheese Pie
Categories: Pies, Desserts
Yield: 6 servings
1 c 6oz orange juice concentrate 1 pt Vanilla ice cream,softened
1 c Ricotta cheese 2/3 c Raspberry jam
3 c Non dairy whipped topping 2 ea Graham cracker pie crust
1/8 ts Orange food coloring (opt.)
In a large mixing bowl,beat frozen orange juice concentrate for about 45
seconds.Spoon in softened ice cream and blend.Fold in whipped
topping,Ricotta cheese and food coloring,if desired. Blend until
smooth.Place bowl in the freezer for 15 to 20 minutes until mixture will
mound.Carefully,spread 1/3 cup raspberry jam over bottom of each pie
crust.Spoon Ricotta mixture into crusts; do not over
fill.Cover,loosely,with several layers of plastic wrap and freeze until
firm,at least 6 hours or overnight.Let stand for 20 to 30 minutes at room
temperature before serving.Garnish with peach slices,raspberries and mint
sprigs,if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Frozen Citrus Pie
Categories: Pies, Desserts
Yield: 6 servings
1 c 6 oz. lemonade concentrate 1 pt Vanilla ice cream,softened
3 1/2 c Thawed whipped topping 1 ea Ready graham cracker crust
1 x Yellow food coloring,opt.
Place concentrate in large mixing bowl and beat about 30 seconds.
Gradually,spoon in ice cream and blend.Fold in whipped topping and add food
coloring,whipping until smooth.Freeze,if necessary,until mixture will
mound.Spoon in pie crust.Freeze until firm,at least 4 hours.Store any
leftover pie in freezer.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fruit Topped Cheese Pie
Categories: Pies, Desserts
Yield: 6 servings
1 pk 8 oz. cream cheese,softened 1/3 c Sugar
1 3/4 c Cool whip whipped topping 1 ea Graham cracker crumb crust
1 c Canned cherry pie filling
Beat cheese and sugar until creamy.Mix in topping.Spoon into the crust;add
pie filling around the edge of the pie.Chill at least 3 hours.Garnish with
additional whipped topping,if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fudge Pecan Pie
Categories: Pies, Desserts
Yield: 8 servings
1 ea 9" unbaked pie shell 1/3 c Butter or margarine
1/3 c Hershey's cocoa 2/3 c Sugar
1/4 ts Salt 3 ea Eggs,slightly beaten
3/4 c Light corn syrup 1 c Chopped pecans,optional
1 c Pecan halves
Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir until
smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs and corn
syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour into unbaked
pie shell.Place pecan halves over top.Bake for 40 minutes.Cool.Let stand 8
hours before serving.Garnish with sweetened whipped whipping cream or
whipped topping.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Garlic Mayonnaise Dip
Categories: Dips, Vegetables, Garlic
Yield: 4 servings
1 ts Garlic; minced 1/4 c Green onion; finely chopped
1/4 c Olive oil 2 c Mayonnaise
Mix the garlic, chopped green onion tops and bottoms, and the oil
thoroughly. Add the mayonnaise and blend the mixture well, until the oil
is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups
of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
Skins, Roast Beef, Turkey
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---------- Recipe via Meal-Master (tm) v8.01
Title: Georgia Peach Pie
Categories: Pies, Desserts
Yield: 10 servings
1 x -------------c-------------- 2 c All-purpose flour
1/4 ts Salt 3/4 c Butter
1 x -------------f-------------- 8 ea Peaches,peeled,1" slices
1/2 c Sugar 1/4 c All-purpose flour
2 tb Freshly squeezed lemon juice 1 ts Grated lemon peel
2 tb Milk
Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry
blender or two knives,cut in butter until mixture resembles coarse
crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour
mixture;toss with fork to blend lightly but evenly.When mixture forms
ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured
surface roll our half dough to 12" circle;fit into 9" pie
plate;trim,leaving 1" overhang.Roll out remaining half dough to 12"
circle;using sharp knife cut circle into ten strips,each about 1" wide;set
aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine
peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour
filling into prepared crust.Arrange reserved strips of dough in lattice
pattern over filling;trim strips to match lower of crust overhang.Dampen
overhang lightly with water;turn up over ends of strips and seal.Flute edge
decoratively.Brush lattice strips and edge of crust with milk;bake 50
minutes until bubbling and crust is golden brown.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ginger Vinaigrette
Categories: Sauces
Yield: 12 servings
1 tb Ginger, minced 2 tb Shallot minced
1 tb Vinegar rice wine 2 tb Lime juice
2 ts Soy sauce 1/4 c Oil, olive
1/2 ts Oil, sesame 1 x Pepper black to taste
Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store
in refrigerator for a short period. Serve with hearty salads, fish, beef,
or vegetable chunks.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gingered Chinese Noodle Soup
Categories: Soups/stews, Pasta, Chinese
Yield: 3 servings
3 oz Cellophane noodles 1 c Shredded watercress leaves
2 tb Vegetable oil 1/2 c Thinly sliced mushrooms
1 ea Medium onion, sliced 1 c Snow peas
2 ea Thin carrots sliced diagonal 1 ts Oriental sesame oil
1 ts Minced fresh ginger 1 ts Rice vinegar
3 c Chicken stock 2 ea Green onions thinly sliced
1 1/2 c Water 1 tb Soy sauce
1 c Ham cut into julienne
Put cellophane noodles in large bowl. Cover with boiling water. Let
stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet
over medium high heat. Add onion and carrots and stir fry 3 minutes. Add
garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce.
Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles.
Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow
peas, cover and let steep until vegetables are crisp tender about 3
minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust
seasoning. Serve in deep bowls, sprinkle with green onions.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Golden Apple Pie with Rum Sauce
Categories: Pies, Desserts, Sauces
Yield: 6 servings
7 ea Apples, golden delicious 1/4 c Brown sugar
2 tb Flour 1/2 ts Cinnamon
1/4 ts Salt 1/8 ts Nutmeg
1 x Pastry for a 2 crust 9" pie 1/4 c Chopped nuts
2 tb Rum 2 tb Butter
Combine apples with brown sugar,flour,spices and salt.Place in a 9" pastry
lined pie plate.Flute edges of crust.Sprinkle apples with nuts and rum;dot
with butter.Roll out remaining pastry.Cut into 3/4" strips.Arrange strips
in a lattice pattern,atop of pie. Bake @ 425 degrees for 50 to 60 minutes
or until apples are tender.Cover top of pie with foil part way through
baking time to prevent over browning of crust.Serve with Rum Sauce. RUM
SAUCE: Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in medium
size saucepan.Bring to a boil.Boil 5 minutes over medium high heat,stirring
constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup of
cold water.Stir into hot sugar mixture.Cook and stir until thickened.Stir
in 1/2 cup rum;cool slightly.Serve warm with pie.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grand Prize Winning Maple Walnut Mousse Pie
Categories: Pies, Desserts
Yield: 8 servings
3 ea Eggs,separated 1/8 ts Salt
3/4 c Maple syrup 2 c Kool whip
1 c Walnut meats,chopped 2 tb Semi-sweet chocolate,shaved
1 ea Chocolate crumb pie shell
Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of
double boiler until yolk mixture thickens.Cool. Beat egg whites until
stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a
folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie
shell.Cover with remaining whipped topping.Sprinkle with remaining nut
meats and chocolate shavings.Freeze for a minimum of four hours.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Greek Stew
Categories: Soups/stews, Greek
Yield: 6 servings
3 lb Stew meat, chopped 1 ea Clove garlic, diced
5 tb Butter 1 1/2 c Water
1 x Salt 1 ea Bay leaf
1 x Pepper 2 lb White onions, sm
1 ea Onion, chopped 1/2 lb Mushrooms, sliced
1 ea 6 oz can tomato paste 3/4 lb Jack cheese, grated
2 tb Red wine vinegar
In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1
hour, adding additional water as needed. Add white
onions and mushrooms. Cover and simmer 1 more hour or until meat and
onions are tender. Add cheese, cover and cook 5 minutes, or until cheese
melts.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Green Chile Sauce
Categories: Mexican, Sauces
Yield: 4 servings
2 tb Oil or lard 1 ea Clove garlic (optional)
1/2 c Minced onion (optional) 1 tb Flour
1 c Water 1 c Diced green chili
1 ea Salt to taste
In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with
wooden spoon. Add water and green chili. Bring to a boil and simmer,
stirring frequently, for 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Green Chili with Pork
Categories: Mexican, Pork/ham, Chili
Yield: 6 servings
1/2 c Olive oil 5 c Chicken stock or canned brot
4 c Onions, chopped, yellow 28 oz Tomatoes, italian plum,
8 x Garlic cloves, chopped 8 x Jalapeno peppers,
1 x Potato, peeled and grated 1 x Fresh stemmed and minced
12 x Poblano chilies (1 1/2 lb), 3 x Carrots, sliced crosswise,
1 x 1/2" pieces 28 oz Green chilies,
1 1/2 tb Oregano, dried 3 lb Pork,boneless shoulder,
1 x 1/2" cubes
In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the Oil
over medium heat. Add Onions, Garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in Oregano and Pork
cubes and cook until Pork has lost its pink color, about 20 minutes. Stir
occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes
and the grated potato. Bring to a bOil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano
into 1/2" strips. Add them to the Chili and cook , stirring often, for
another 30 to 45 minutes or until the Pork is tender and the Chili is
thickened to your liking. Taste for correct seasonings and let cook
another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a
serving fork and turn over a gas burner until thoroughly charred. Wrap
Chilies in a paper bag after you roast them. When cool, rinse under cold
running Water, rubbing off the burned skin. Pat dry and de-stem Chilies.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Green Chilies Rellenos (Stuffed Green Chili)
Categories: Mexican, Vegetables, Chili
Yield: 5 servings
10 ea Green chili peppers 10 oz Longhorn or jack cheese
1 x -----------batter----------- 1 c All-purpose flour
1 ts Baking powder 1/2 ts Salt
3/4 c Cornmeal 1 c Milk
2 ea Eggs, slightly beaten
Cut cheese into slices 1/2" thick and the length of the chili. Make a small
slit in chili just big enough to insert cheese(you can also poke in some
slivers of onion at this point). Dip in batter and fry in hot oil or lard
until golder brown. Drain and serve. May be garnished with green chili
sauce if desired. To make batter, combine flour, baking powder, salt and
cornmeal. Blen milk with egg;then combine milk and egg mixture with dry
ingredients. Add more milk if necessary for smooth batter. Using a spoon,
dip stuffed chilies in batter.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Green Tomato Minced Meat
Categories: Pies, Desserts, Beef
Yield: 6 servings
1 lb Cubed stew beef 1/2 c Suet
20 ea Green tomatoes, cored 18 ea Tart apples,peeled
1 1/2 lb Raisins 3 tb Cinnamon
3/4 c Any sweet fruit juice 3/4 c Minced citron
6 tb Orange rind 3 ts Salt
1 tb Cloves 1 1/2 ts Allspice
1 ts Ginger 1 c Beef stock
1 x Brandy,if desired
1/2 to 1 t nutmeg Cover meat with water and simmer until tender.Force
meat,suet, tomatoes and apples through coarse food chopper.Add remaining
ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3
hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if
desired.Seal.Store in cool place.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Chicken Dijonnais
Categories: Poultry
Yield: 6 servings
1/2 c Oil 1/4 c Fresh lemon juice
1/2 ts Ground pepper 6 ea Chicken breasts halves
3 tb Tarragon vinegar 1 x Skinned and boned
2 tb Dry white wine 1 ts Dried tarragon
1/2 ts White pepper 1 c Butter
2 tb Strong dijon mustard 1 x Lemon slices
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Garden Pizza
Categories: Appetizers, Low-cal, Pizza
Yield: 4 servings
2/3 c Warm water 1 pk Active dry yeast
1 tb Olive oil 2 ts Sugar
1 1/3 c All-purpose flour 3/4 c Quick or old-fashioned oats
1/4 c Romano cheese 1/2 c Green pepper, sliced
1/2 c Red onion, thinly sliced 1/4 c Chopped fresh basil or
2 ea Cloves of garlic 4 ts Dried basil
2 c Plum tomatoes, thinly sliced 1 1/2 c Shredded part-skim mozarella
Combine first 4 ingredients; let stand 10 minutes or until foamy. In
mixer bowl, combine flour and uncooked oats. On low speed of electric
mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough
will be soft.) Knead on floured surface 5 times. Place in medium bowl
sprayed with no-stick cooking spray, turning once to coat. Cover; let rise
in warm place 30 minutes or until almost doubled. Punch dough down; divide
into 4 portions. On floured sureface pat each into 6 inch circle. Grill
over medium hot coals 2 to 4 monites or until bottom is golden brown.
Remove from grill. On rbowned side, layer remaining ingredients in order
listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is
golden brown and cheese begins to melt. To bake in oven: Heat overn to 425
degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat
each portion or dough into 6-inch circle onto prepared sheet. Layer with
Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
Bake 25 minutes or until crust in golden brown. Sprinkle immediately with
remaining cheese.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Guacamole Salad
Categories: Mexican, Salads, Appetizers
Yield: 4 servings
5 ea Large avocados 1 ea Medium garlic clove, minced
1 ea Medium tomato, chopped 4 oz Can chopped green chili
2 1/2 tb Lemon or lime juice 1 ts Salt
Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add
remaining ingredients, mixture will be chunky. To prepare individual
salads, spoon mixture on shredded or whole lettuce leaves. Top with diced
tomato for garnish and serve with tortilla chips. If made ahead of time,
save pit and put in dip until time to serve to prevent darkening. NOTE:
This is my own recipe and the chili can be adjusted to taste. Also, I
sometimes replace the tomato and green chili with salsa.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hamburger Patties
Categories: Meats, Ground beef, Beef
Yield: 4 servings
1 lb Lean hamburger 1 ea Small onion, chopped
1 ea Slice bread, cubed 2 tb Catsup
1/2 ts Salt 1 1/2 ts Prepared mustard
1 ts Worcestershire sauce 1 ts Prepared horseradish
Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter.
Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty
with additonal catsup. Cover loosely and microwave on high (100%) 5
minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hearty Vegetable Beef Soup
Categories: Soups/stews, Beef
Yield: 8 servings
2 lb Stew beef, cubed 1 1/2 c Corn
3 1/2 qt Water 2 ea Onions, sliced
1 ea Onion, chopped 1 ea Large potato, cubed
1 tb Salt 1 c Spinach, chopped
1/2 ts Thyme 1 c Green beans, chopped
1/2 c Split peas 1 c Green peas
6 ea Carrots; sliced 1 c Lima beans
3 c Celery, diced 1 c Ketchup
1 ea Green pepper, diced 2 tb Parsley, chopped
3 ea Medium tomatoes, cubed
In large kettle, cover beef with water and add chopped onion, salt,
thyme. Bring to boil. Skim fat from surface. Add split peas, cover
and simmer over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust seasoning.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hershey Bar Pie
Categories: Pies, Desserts
Yield: 6 servings
1 ea Graham cracker pie crust 1/2 c Milk
6 ea 1.35 oz. hershey bars w/nuts 21 ea Large marshmallows (18-24)
1/2 pk 9 oz. whipped topping
Place milk,candy bars and marshmallows in top pan of double boiler.Melt.(or
just use a large pan set in a pan of boiling or simmering water.Chocolate
will stick and burn if pan is next to the burner.) When melted,set out of
water to cool completely.Fold topping into chocolate.Pour into pie crust
and chill in refrigerator for at least 3 hours or until ready to serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Honey Crunch Pecan Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x ----------crisco c---------- 1 1/3 c All-purpose flour
1/2 ts Salt 1/2 c Butter flavor shortening
4 tb Cold water 1 x -------------p--------------
4 ea Eggs,slightly beaten 1/4 c Brown sugar,packed
1/4 c Granulated sugar 1 c White corn syrup
1/2 ts Salt 1 ts Vanilla extract
1 tb Bourbon 2 tb Butter, melted
1 c Chopped pecan nuts 1 x ----------crunch t----------
1/3 c Brown sugar,packed 3 tb Butter
3 tb Honey 1 1/2 c Pecan halves
Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing
bowl.Cut in shortening with pastry blender or 2 knives until mixture is
uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a ball. On
lightly floured surface,roll crust into circle 1/8" thick and about 1 1/2"
larger than inverted 9" pie plate.Gently,ease dough into pie plate,being
careful not to stretch the dough.Fold pastry edge under to make double
thickness around rim.Flute as desired. For Filling:Combine all ingredients
except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked
pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of
baking,cover edge of pastry shell with aluminum foil to prevent over
browning. For Topping:Combine sugar,butter and honey in medium saucepan.
Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir
constantly.Add pecan halves.Stir until pecans are well coated. During last
10 minutes of baking,remove pie from oven;spread crunch topping evenly over
top.Return pie to oven;bake remaining 10 to 12 minutes or until topping is
bubbly and golden brown.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hoosier Harvest Apple Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x -------------c-------------- 2 c All-purpose flour
2 ts Granulated sugar 1 ts Salt
3/4 c Butter flavor shortening 1/4 c Cold water
1 ea Small egg,lightly beaten 1 1/2 ts Apple cider vinegar
1 x Sugar and cinnamon 1 x -------------f--------------
1/3 c Firmly packed brown sugar 1/3 c Granulated sugar
1/2 ts Cinnamon 1 tb Butter flavor shortening
6 c Peeled,sliced tart apples 3 tb Apple cider, fresh
1 x -------------g-------------- 1 x Milk
1 x Granulated sugar
Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and salt
in a bowl.Cut in butter flavor shortening,using a pastry blender or 2
knives until all flour is blended in to form pea size chunks.Combine
water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until
dough form a ball.Divide dough in half.press between hands to form two 5 to
6" pancakes. Wrap in plastic or aluminum foil.Refrigerate. Flour rolling
surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1"
larger than upside down 9" pie plate. Loosen dough carefully.Fold into
quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For
Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut in
butter flavor shortening with a fork until crumbs form.Toss apples with
crumb mixture.Pour into unbaked pie shell. Sprinkle cider over filling.
Roll top crust same as bottom.Use a cookie cutter to make a cut out in the
center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake
separately.Place on top of pie halfway through the baking time.Moisten edge
of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut
even with the edge of pie plate.Use tiny apple cutter to make vents in top
crust for escape of steam.Use cutter to make additional tiny apple cut outs
from extra pastry.Brush rim with water.Press apple cut outs gently in place
all around edges. For Glaze: Brush top with milk.Sprinkle with the
granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie
with foil the last 10 minutes,if necessary to prevent over browning.Cool
until barely warm or to room temperature before serving.Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot and Spicy Shrimp
Categories: Cajun, Fish/sea
Yield: 4 servings
1 lb Butter 2 ts Fresh ground black pepper
1/4 c Peanut oil 2 ea Bay leaves, crumbled
3 ea Cloves garlic, chopped 1 tb Paprika
2 tb Rosemary 2 ts Lemon juice
1 ts Chopped basil 2 lb Raw shrimp in their shells
1 ts Chopped thyme 1 x Salt
1 ts Chopped oregano 1 ea Small hot pepper chopped or
2 tb Ground pepper, cayenne
Shrimp should be of a size to number 30-35 per pound. Melt the Butter and
Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay
leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down
and simmer 10 minutes, stirring frequently. Remove the dish from the heat
and let the flavors marry at least 30 minutes. This hot Butter Sauce can
be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat
the Sauce, add the shrimp, and cook over medium heat until the shrimp just
turn pink, then bake in the oven about 30 minutes more. Taste for
seasoning, adding Salt if necessary.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Cajun Mustard
Categories: Sauces, Cajun
Yield: 12 servings
3 ts Dijon mustard 3 ts Flour plain white
3 ts Mustard powder 1 ts Horseradish grated
1/2 ts Pepper white 1 ts Sugar caster
1/4 ts Salt 5 oz Water; hot
Combine all ingredients EXCEPT water and mix well. Then add the water, mix
well and simmer for 2 minutes. Remove from heat and allow to cool to room
temperature. Transfer to an air-tight jar and store sealed, in the
refrigerator. Serve with Steak and hamburgers
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Tomato Sauce
Categories: Sauces
Yield: 12 servings
2 tb Oil, olive 2 ts Garlic minced
1 ts Ginger, minced 1 c Onion, chopped
1 c Tomatoes (28oz) whole+puree 1 ts Sambal oelek
1 ts Soy sauce
Heat the olive oil in a large saucepan. Add the garlic and gingerroot and
cook briefly then add the onion and cook until soft. Add the tomatoes and
puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer
for 15 minutes then add the sambal and soy sauce and simmer for 15 more
minutes. Run the sauce through the coarse blade of a food mill and save
until needed. To serve, reheat and correct seasonings to taste. Makes 2 3/4
cups. For a milder sauce, reduce the sambal. May be stored for brief
periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hotter Than Heck Horseradish Dip
Categories: Dips, Vegetables
Yield: 6 servings
4 ts Horseradish; prepared 1 ts Garlic powder
2 c Sour cream 1 ts White pepper
Mix the horseradish and garlic powder blending well. Add the sour cream
and the white pepper, again blending well. Cover and chill. Makes about 2
1/4 cups of dip. SUGGESTED DIPPERS: Rolls Of Sliced Roast Beef, Steamed
Cauliflower, Bell Peppers, Potato Chips, Snow Peas
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---------- Recipe via Meal-Master (tm) v8.01
Title: Huckleberry Pie
Categories: Pies, Desserts
Yield: 6 servings
3 c Fresh or frozen huckleberrie 1 c Grated apple
1 c Sugar, (scant) 2 tb Flour
1/2 ts Almond extract 1 x Dash of salt
1 ea Pastry for double crust pie
* This does not alter the flavor, but stretches the berries Measure
ingredients into a two quart mixing bowl and mix well.Pour into unbaked pie
shell.Cover with top crust and bake @ 375 degrees for about one hour or
until nicely browned.Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Illinois Apple Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x -------------c-------------- 2 c Level cups all-purpose flour
1/4 ts Salt 1 c Evel cup crisco shortening
1/2 c Ice water 1/4 c Milk
1/4 c Sugar, white 1 x ----------apple f-----------
6 c Tart apples,peeled & sliced 1/2 c Sugar
1/2 c Brown sugar 1 ts Cinnamon
2 tb Lemon juice 1/4 ts Salt
1/4 ts Nutmeg 1 tb Butter
Preheat oven to 450 degrees.For crust,combine flour and salt in mixing
bowl.Cut in shortening with pastry blender or 2 knifes until mixture is
uniform.Add water;toss lightly with a fork until dough forms a ball.Divide
dough into 2 parts. On lightly floured surface,roll bottom crust into
circle 1/8" thick and about 1 1/2" larger than inverted 9" pie
plate.Gently, ease dough into pie plate,being careful not to stretch
dough.Trim edge even with pie plate. For apple filling:Combine all
ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie
shell. Use remaining half of dough to roll top crust,as instructed for
bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold
top edge under bottom crust;flute as desired.Cut slits or design in top
crust to allow steam to escape.Brush top crust with milk;sprinkle with
white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350
degrees;bake an additional 25 to 30 minutes or until crust in golden
brown.Cool and serve .
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---------- Recipe via Meal-Master (tm) v8.01
Title: Irish Loin of Pork with Lemon and Herbs
Categories: Pork/ham, Irish
Yield: 8 servings
6 lb Boneless pork loin 1/2 c Chopped parsley
1/4 c Minced onion 1/4 c Finely grated lemon peel
1 tb Basil 3 ea Garlic cloves crushed
3/4 c Olive oil 3/4 c Dry sherry
Pat pork dry. Score well with sharp knife. Combine parsley, onion,
peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into
pork. Wrap in foil and refrigerate overnight. Let pork stand at room
temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush
pork with remaining olive oil. Set on rack in shallow pan. Roast until
meat thermometer inserted in thickest part of meat registers 170 degrees F,
about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry
into pan juices. Cover and cook over low heat 2 minutes. Pour into
sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon
slices. Serve sauce separately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Islamorada Key Lime Pie
Categories: Pies, Desserts
Yield: 6 servings
1 c Condensed milk 6 ea Eggs,separated
1/2 c Key lime juice 1 tb Cream of tartar
1 c Sugar 1 ea 10" or 2 8" pie crusts
Whip together condensed milk and separated egg yolks until light and creamy
at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low
speed for about 1 second.Fold a few times with a rubber spatula.Pour into
baked pie shell.Let stand. Beat separated egg whites with cream of tartar
for a full five minutes.Add sugar.Beat another full five minutes.Spread on
top of pie.Brown in oven at 350 degrees.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Japanese Fruit Pie
Categories: Pies, Desserts, Japanese
Yield: 6 servings
1 ea Cube margarine,melted,cooled 1 c Sugar
2 ea Eggs,beaten 1/2 ts Vinegar
1 ts Vanilla extract 1/2 c Chopped dates
1/2 c Coconut 1/2 c Chopped nuts
1 ea Unbaked pie shell
Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in
dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45
to 50 minutes or until brown.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Jay Pennington's Just Plain Good Chili
Categories: Mexican, Ground beef, Beef, Chili, Beans
Yield: 16 servings
1 x Oil 3 x Garlic cloves, fine chopped
3 x Onions, med, finely chopped 2 ea Jars Chili powder, (3oz)
2 x Green peppers, fine chopped 1 x Jalapeno chili,
3 x Celery, stalks fine chopped 8 lb Beef, coarsely ground
2 tb Salt 1 c Tomato paste, (6oz)
1 x Oregano 2 c Tomatoes, (1lb-13oz) stewed
1 x Garlic salt 2 c Tomato sauce, (1lb)
4 x Coarsely ground pepper 1 c Chile salsa, (7oz)
Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green
Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir
in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili
powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season
to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every
10-15 min.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Jiffy Butter Pie Crust
Categories: Pies, Desserts
Yield: 6 servings
2 c All-purpose flour 3/4 ts Salt
2/3 c Butter, chilled,into 8 piece 1 ea Yolk of large egg
This rich,all-butter recipe makes two single piecrusts or one double crust
pie;margarine may be substituted for butter,if desired. In a large
bowl,combine flour and salt.With pastry blender or two knives,cut in butter
until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3
tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour
mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon
water,if necessary,until dough begins to form a ball.Knead dough gently 2
or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured
surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie
plate;trim, leaving 1" overhang.Dampen underside of hangover with water;
turn under;flute edges or make decorative edging as described below.Place
in freezer 10 minutes.Note:Depending on depth of edge or type of edging
used for crust,you may need up to full recipe dough.Any unused dough can be
frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out
dough as for single crust pie; fit into pie plate;trim.Roll out remaining
dough to 11 to 12" circle;fit over top of pie;trim,leaving
1"overhang.Dampen edges of pastry with water;press together or turn under;
flute edge .Cut vents for steam in center of top crust. PREBAKED PIE
SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce
package piecrust mix according to package directions.Roll out half
dough;fit into 9" pie plate; prepare single crust as directed.After
fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust
with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and
beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool
completely on wire rack before filling.Makes one 9"pie shell. ROPE EDGE Fit
and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1
1/2" overhang.Dampen overhang with water; roll under to make high standing
edge.Press right thumb into pastry edge at an angle;press and squeeze
pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to
make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy
Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With
sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry
scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with
water;place leaves in slightly overlapping pattern around edge;press gently
but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter
Crust recipe,turning edge under.Place forefinger of left hand inside crust
edge. Using thumb and forefinger of right hand,pinch around left forefinger
to make wide scallops.Repeat around border,making sure scallops are same
size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust
recipe, turning edge under.Press edge flat to rim of pie plate.Roll
leftover pastry into long thin rectangle;cut into long
strips,1/4"wide.Weave strips into one long continuous braid to fit around
rim of piecrust.Brush rim with water;set braid in place;press gently to
adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter
Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4"
intervals, making each cut 3/4" long.Dampen cut edge with water;fold over
each pastry section into triangle,pressing to seal.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Kathy Hirdler's Fire Camp Chili
Categories: Mexican, Ground beef, Pork/ham, Sausages, Chili
Yield: 120 servings
100 lb Pinto beans 48 x Onions, large, chopped
4 c Jalapeno chiles with juice 40 lb Meat (ham, sausage, pork,
1 x Bacon, ground beef, etc) 4 c Chili powder
1 x Salt to taste
Soak Beans overnight, then raise to a bOil on high heat. Add all
ingredients and simmer until tender (about 6 hours). Add Water as
necessary. Stir occasionally. Makes 60 gallons. Winner, 1987 World
Championship
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---------- Recipe via Meal-Master (tm) v8.01
Title: Kentucky Apple Festival Apple Pie
Categories: Pies, Desserts
Yield: 6 servings
1/3 c Shortening 1/3 c Butter
2 c Flour 1/3 c Boiling water
1/2 ts Salt 1/2 ts Baking powder
1 x -------------f-------------- 7 ea Granny smith apples
1 ts Cinnamon 1 1/2 tb Butter
3/4 to 1 c sugar Crust: Mix shortening,1/2 cup butter and flour.Add
boiling water,salt and baking powder.Mix well.Separate into 2 balls; place
between 2 pieces of wax paper;roll. Filling: Peel,core and slice
apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry
lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit
to allow steam to escape.Bake 60 to 75 minutes @ 425 degrees.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Kentucky Rebel Pie
Categories: Pies, Desserts
Yield: 6 servings
1 ea Stick melted butter 1 c Sugar
1 c White corn syrup 4 ea Eggs
2 tb Bourbon 1 ea Unbaked pie shell
1/2 c Chocolate chips 1 c Pecans or walnuts
Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate chips on
top;pat down with spatula.Top with pecans or walnuts.Bake 45 minutes @ 350
degrees.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Kiffles
Categories: Cookies
Yield: 5 servings
2 c Flour, (heaping) 3 tb Sugar
1 tb Sour cream, heaping 1 c Butter
3 ea Egg yolks 1 c Prune butter
Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead
with hands until well blended, adding a little more flour if needed. Divide
dough into 6-8 sections, pat each into a flat piece, then chill. Roll out,
between waxed paper, each section like a pie crust. Cut with a sharp knife
~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto
each triangle, roll up starting at wide end. Put on greased cookie sheet.
Bake 375 degrees or till light brown. If desired, sprinkle with powdered
sugar. Even though these have very little sugar, they are fabulous. They
even give Kolaches some stiff competition.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Kolaches (Or Kolacky)
Categories: Cookies
Yield: 5 servings
1 c Butter 1 c Creamed cottage cheese
2 c Flour 1/4 ts Salt
1 c Fruit filling (see below) 1 x -----pineapple filling------
1 c (9 oz can) crushed pineapple 1/3 c Sugar
1 tb Cornstarch 1 x ------apricot filling-------
1 c Chopped dried apricots 1/4 c Sugar
2 tb Butter 1/8 ts Cinnamon
These are very simple, but you will find NO better cookie anywhere! On
the down side, they do require advanced preparation (overnight is best).
Included are a couple of filling recipes, but a can of pre-made will work
too. (Apricot is best) When rolling out dough, try to keep it as chilled
as possible. To cream the cottage cheese, it helps if you have a food
processor or blender, but a fork and a strong arm will do in a pinch. Mix
ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2
or 3 inch squares, and place filling or preserves in center of square.
Bring corners over filling and seal together. Bake at 350 - 25 to 30
minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine
ingredients in sauce pan, cook stirring constantly until thickened. Cool.
Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
more. Remove from heat and add butter and cinnamon. Cool.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lamb Chops Korabiak
Categories: Lamb
Yield: 4 servings
1/4 c Butter 1 x Garlic powder
10 ea Mushrooms sliced 1 x Salt and pepper
3 ea Green onions sliced 1 c Dry red wine
4 ea Lamb chops 1/2 ts Rosemary
Melt half of butter in large skillet over medium high heat. Add
mushrooms and onions and saute until tender, about 5 to 10 minutes.
remove and keep warm. Melt remaining butter in same skilled over medium
high heat. Sprinkle chops with rosemary, garlic powder and salt and
pepper. Add to skillet and saute until browned on both sides about 5
minutes. Reduce heat to medium and continue cooking until tender.
Transfer lamb chops to heated platter. Pour wine into skilled and cook
over medium high heat, scraping up any browned its clinging to bottom of
pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and
top with sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Bad
Categories: Ethnic, Lamb
Yield: 6 servings
1 ts Saffron threads 2 c Unflavored yoghurt
2 ts Caraway seeds 2 ts Salt
1/4 c Ghee (or melted butter) 4 ea 1 in stick of cinnamon
1/2 ts Cardamom seeds 6 ea Whole cloves
2 c Chopped onions 3 ea Cloves garlic, chopped
2 ts Chopped fresh ginger 1/2 ts Ground red chili pepper
2 c Coconut milk 3/4 c Boiling water
1/2 c Cold water
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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Chicken
Categories: Poultry
Yield: 4 servings
3 lb Chicken pieces 1/4 c Vegetable oil
3/4 c Lemon juice 1 tb Lemon juice
Flour for dredging 1 Lemon; sliced thin
1/2 ts -Salt 3 tb Brown sugar
-Pepper 1/2 c Chicken stock
Combine chicken and lemon juice. Marinate at least 6 hours or
overnight, turning occaisionally. Remove chicken, discard marinade,
reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this
step may be skipped). Heat oil in large skillet over medium-high heat, fry
in several batches. Transfer to casserole large enough to hold chicken in
single layer. Combine peel and brown sugar in bowl, sprinkle over chicken.
Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at
350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot,
even better served cold. Great for picnics. Source: The Toronto Sun, Marion
Kane posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Chiffon Pie
Categories: Pies, Desserts
Yield: 8 servings
1 ea Deep dish pie shell,baked 1 ts Unflavored gelatin
1/4 c Water 3 ea Large eggs,separated
1 c Sugar 1/2 c Lemon juice
2 ts Grated lemon peel 3 ea Drops yellow food coloring
1 c Whipped topping,thawed 1 x Chocolate shavings,garnish
1 x Lemon slices,garnish
Soak gelatin in water.In double boiler over gently simmering water, beat
yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats
the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir
well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg
whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped
topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before
serving.garnish with chocolate shavings and lemon slices.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Pie
Categories: Pies, Desserts
Yield: 6 servings
1 1/2 c Sugar 4 tb All-purpose flour
4 tb Cornstarch 1/2 ts Salt
2 c Boiling water 4 ea Egg yolks
1/3 c Lemon juice 1 x Grated rind of 2 lemons
1 ea 9" baked pie shell
Mix sugar,flour,cornstarch and salt together.Add the boiling water,stirring
constantly,using high heat until mixture begins to thicken.Then cook on a
low heat until thick.Add beaten egg yolks.Cook 2 minutes longer on low
heat.Add the lemon juice and rind.Cool.Pour into previously baked pie
shell.Cover with meringue (recipe above).Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Pudding Pie
Categories: Pies, Desserts
Yield: 6 servings
1 c Granulated sugar 3 ea Large egg yolks at room temp
4 tb Butter, softened 1/2 stk 1/3 c Squeezed lemonjuice,strained
2 ts Finely grated lemon rind 3 tb Plus 2 teaspoons flour
1 c Light cream-room temperature 2 ea Large egg whites at room tem
1 x Pinch cream of tartar 1 ea Fully baked 9" pie shell
Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
additions,beating 1 minute after each portion added.Blend in the egg
yolks,1 at a time,beating well after each addition.Beat in the lemon juice
and rind;beat in flour and cream. Beat egg whites on moderately high speed
in small deep bowl until frothy.Add cream of tartar;continue beating until
soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks
form.Stir in small spoonful of the egg whites into lemon mixture; then fold
in remaining egg whites. Gently,pour filling into baked pie shell.Bake @
400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue
baking about 25 minutes or until top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then refrigerate 6 hours before
serving.Makes one 9" pie.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon-Tarragon Dip
Categories: Dips, Vegetables
Yield: 4 servings
4 ts Fresh tarragon; chopped, or 4 ts Dried tarragon; crushed
1 ts Lemon juice 1 c Mayonnaise
2 ts Capers
Mix all the ingredients, blending well. Cover and chill. Makes about 1 1/4
cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel,
Yellow Zucchini, Carrots
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---------- Recipe via Meal-Master (tm) v8.01
Title: Libby's Famous Homemade Pumpkin Pie
Categories: Pies, Desserts
Yield: 6 servings
2 ea Eggs,slightly beaten 1/4 ts Ground cloves
1 3/4 c (16 oz) solid pack pumpkin 3/4 c Sugar
1/2 ts Salt 1 ts Ground cinnamon
1/2 ts Ground ginger 1 1/2 c Milk, evaporated 12 oz
1 ea 9" unbaked pie crust 1 pk Ready-whip topping
Preheat oven to 425 degrees.Combine filling ingredients in order given;pour
into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an
additional 45 minutes or until knife inserted near center comes out
clean.Cool;garnish with ready-whip topping.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Linguine with White Clam Sauce
Categories: Pasta, Fish/sea, Sauces
Yield: 4 servings
2/3 c Margarine 1/4 ts Basil
1/3 c Olive oil 1/4 ts Oregano
3 ea Cloves garlic 1/4 ts Salt
3 ea (8 oz) cans minced clams dra 1/3 c Finely chopped parsley
1 lb Linguine
Melt margarine in saucepot; add oil; heat. Saute garlic and clams in
hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley,
basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine
according to package directions; drain well. Return to pot; add sauce;
toss lightly. Serve with grated Parmesan cheese.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Luau Pork Teriyaki
Categories: Pork/ham, Oriental
Yield: 4 servings
1 1/2 lb Pork, lean boneless 1 c Pineapple, sliced in syrup
1/2 c Teriyaki sauce 1/4 ea Green onion, finely chopped
1/2 ts Ground ginger 1/4 ea Garlic powder
1 c Rice, raw
Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv- ng all
syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and arlic powder:
pour over Pork and pineapple. Cover and refrigerate at east 1 hour.
Meanwhile, cook rice according to package directions nd prepare grill.
Remove Pork from marinade and grill about 5 inches rom hot coals for about
5 minutes on ea ch side or until completely ooked. Pour pineapple and
remaining marinade into large skillet. ring to a bOil. Remove from heat and
serve Pork with Sauce and ineapple over rice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Malt Shop Pie
Categories: Pies, Desserts
Yield: 8 servings
1 ea Ready crust graham cracker p 1 pt Vanilla ice cream,softened
1 pk 8 oz. container frozen whipp 8 oz Whoppers candy
1 x Additional whipped topping f
Combine softened ice cream and whipped topping until well blended. Reserve
8 whole Whoppers for garnish,crush remaining Whoppers.Add 1 cup crushed
candy to the ice cream mixture;reserve remaining 1/2 cup of crushed
candy.Spoon ice cream mixture into pie crust.Top with reserved crushed
candy and freeze 4 hours.To serve,garnish with whipped topping and 8 whole
Whoppers.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Maple Apple Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x -------------c-------------- 2 c Unbleached flour
1/2 ts Baking powder 1 ts Salt
2/3 c Crisco shortening 1 tb Maple syrup
1 x ----------apple f----------- 7 c Apples, peeled and sliced
3/4 c Maple syrup 2 tb Cornstarch
1 x -----------nut m------------ 1/2 c Chopped pecans
2 tb Maple syrup 1 ts Butter
7 to 8 T cold water Preheat oven to 375 degrees.For crust,combine
flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening
with pastry blender or 2 knives until mixture is uniform.Sprinkle water
in,1 tbsp. at a time,until dough forms a ball.Divide dough into 2 equal
parts. On lightly floured surface,roll bottom crust into circle 1/8" thick
and 1/2" larger than and inverted 9" pie plate.Gently,ease crust into
greased plate,being careful not to stretch dough.Trim edge even with plate.
For filling,microwave apple slices on high for 2 minutes.Stir; repeat
procedure twice or until apples begin to soften.Set aside. In separate
microwaving bowl,combine maple syrup and cornstarch. Microwave 2
minutes;stir.Repeat procedure until mixture starts to thicken.Add the
thickened mixture to apples.Toss lightly until apples are well coated;set
aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut
filling,combine pecans,syrup and butter in microwaving bowl.Microwave on
high 1 minute,stir and continue to microwave an additional minute on medium
setting.Stir to break up mixture. Spread nut mixture on top of apple
filling. On lightly floured surface,roll out top crust the same as
bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of
pie plate.Fold top edge under crust.Crimp edges or flute as desired.Slit
top crust with knife to allow steam to escape.Bake @ 375 degrees for 60
minutes or until apples start to bubble.Brush top of pie with maple
syrup;continue to bake and additional 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Maple Pecan Pumpkin Pie
Categories: Pies, Desserts
Yield: 8 servings
1 x -----------shell------------ 1 ea 15 oz. pkg. pie crust
1 ts Flour 1 x ----------filling-----------
1/2 c Sugar 1 ts Cinnamon
1/2 ts Salt 1/4 c Raisins
1/4 c Chopped pecans 2 c 16 oz. cans pumpkin filling
1 1/2 c Evaporated milk 1 ts Maple syrup
2 ea Eggs,slightly beaten 1 x ----------topping-----------
1 c Whipping cream 2 tb Powdered sugar
1/2 ts Maple syrup 1 x Ecan halves
Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425
degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie
pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a
large bowl,combine all filling ingredients;blend well. Carefully,pour into
pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in
center comes out clean.Cool.In a small bowl,beat cream until soft peaks
form.Blend in powdered sugar and maple flavor;beat until stiff peaks
form.Spoon or pipe over filling.Garnish with pecan halves.Store in
refrigerator.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Margo Knudson's Chili
Categories: Mexican, Beef, Pork/ham, Sausages, Chili
Yield: 6 servings
2 x Onions, med chopped 1/2 ts Chili powder,hot new mexico
6 x Garlic cloves, approx. 1/2 oz Cumin
2 tb Kidney suet or lard 1/2 ts Coriander (optional)
2 oz Gebhardt's chili powder 6 oz Tomato sauce
1/2 oz Regular dark chili powder 1/2 c Oregano tea *
3 lb Beef cubed or coarse ground 1/2 oz Salt
1 c Beef broth 1/4 ts Pepper, cayenne (if needed)
3 oz Pork sausage bulk 1 x Tabasco sauce, dash
1 x Green chili, med, minced
* 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic,
Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder.
Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper
while browning. Add meat to Onions and spices, using a little broth to
keep from sticking. Saute sausage and Green Chili Pepper together 2
minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add
New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining
broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover
and cook over low heat about 2 hours or until meat is tender, stirring
occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne
and Tabasco, if needed. LaVerne Harris, aka Nevada Annie, Winner 1978
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---------- Recipe via Meal-Master (tm) v8.01
Title: Marinated Beef Province Style
Categories: Beef
Yield: 6 servings
1/4 lb Bacon 2 lb Round steak
2 ea Cloves garlic 2 tb Chopped parsley
1 pn Ground cloves 1 pn Allspice
3 tb Red wine vinegar 2 1/2 c Red wine
6 ea Medium onions 6 ea Medium carrots
1 x Salt & pepper to taste 3 tb Oil
2 tb Brandy 1 pn Thyme
1 ea Sprigs parsley 1 pn Rosemary
1 ea Small orange
Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic,
using the tip of a firm knife, in a pinch of salt on the chopping board, or
use a garlic press; blend with the chopped parsley, cloves, and allspice.
Put the meat into a dish, and add the wine vinegar, wine, and garlic
spice mixture. Peel and thinly slice one third of the onions and
carrots, add to the marinade with a little salt and pepper. Leave for at
least 12 hours turning occasionally. Peel the remaining onions and carrots,
quarter the onions but leave the carrots whole. Heat the oil in a large
heavy skillet, fry the diced bacon and quartered onions until golden
brown, and spoon into a casserole. Remove the meat from the marinade,
drain well. Brown meat in the oil remaining in the pan and add to the
onions. Pour the marinade liquid and vegetables into the skillet and
stir well to absorb the last of the oil. Add the whole carrots, brandy,
and herbs. Cut the zest from the orange and squeeze a little orange juice
and add this and the zest to the sauce. Season the sauce with a little
salt and pepper. Pour over the meat and onions, cover the casserole. Cook
in the center of a slow (350 d F) for 2 1/4 hours. To serve, remove the
garni. This dish is particularly good when served with spaghetti,
macaroni, or noodles, topped with butter, grated cheese and a little
chopped parsley.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Marshmallow Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings
6 c Apples 1 tb Lemon juice
1/2 c Sugar 1/4 c Flour
1/2 tb Cinnamon 3 ea Egg whites
1 ea 7 oz. jar marshmallow cream
On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie
plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with
combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for
35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until
soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks
form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue
is slightly browned.Cool and serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Meuni`ere Suace
Categories: Cajun, Sauces
Yield: 1 servings
3/4 c Butter or margarine 1 ea Arsley, minced
2 tb Green onions, chopped 1/4 ea Alt
3 tb Lemon juice 1/4 ea Hite pepper
1 ea Dash of hot pepper sauce 1 ea Ash worchestershire sauce
Combine all ingredients and simmer 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Chicken Bake
Categories: Poultry, Mexican
Yield: 6 servings
1 pk Flour tortillas 1 c Ro-tel tomatoes and onions
1 x Fryer chicken 1 c Cream of chicken soup
1 c Cream of mushroom soup 1 x Onion, chopped
1 ts Garlic salt 1 ts Chili powder
1/2 lb Cheddar cheese
Oil chicken until tender. Remove, reserving broth. Remove skin and ones
from chicken and cut into bite sized pieces. Grate Cheese and ash
Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili owder and
Tomatoes. Drop tortillas into bOiling chicken broth until oftened. Line
large baking dish with softened tortillas. Add chick- n mixture. Pour the
2 cans of soup over the chicken. Bake at 350 egrees for 35 minutes or
until bubbly and hot.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Chocolate Sauce
Categories: Mexican, Desserts, Sauces, Chocolate
Yield: 10 servings
4 oz Unsweetened chocolate 2 tb Butter or margarine
1/4 c Light corn syrup 1/4 c Sugar
1 ea Dash salt(optional) 1/4 c Kahlua
1/4 c Cream
In top of double boiler combine all ingredients and cook, stirring
constantly for 10 minutes. Serve over pound cake or ice cream. To store,
pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To
warm sauce, set jar in pan of hot water over low heat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Salsa
Categories: Mexican, Sauces, Relishes, Salsa
Yield: 8 servings
1 ea 8 oz. can tomato sauce 2 tb Crushed red chili
1/2 ts Cumin powder 1/2 ts Oregano
1 ts Salt 2 ea Garlic cloves, minced (or
1/4 ts Garlic powder) 2 ts Vinegar
1 ea Juice of half a lemon
Combine all ingredients and mix well. Let stand for 3 hours. Excellent with
tacos or as a dip for tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Wedding Cookies
Categories: Mexican, Cookies
Yield: 36 servings
1 c Butter, softened 1 c Powdered sugar
2 c Sifted flour 1 c Ground nuts
1 ts Vanilla
Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at
350 for about 10-15 minutes or until set. Roll in powdered sugar while
still warm.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Midnight Mint Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x -------------c-------------- 1 1/4 c Crushed thin mint cookies
1/4 c Melted butter or margarine 1 x -------------f--------------
1 c Butter 2 c Sifted powdered sugar
4 oz Melted,unsweetened chocolate 4 ea Eggs
1 ts Peppermint extract
Preheat oven to 350 degrees.Blend cookie crumbs with butter and press into
bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool thoroughly.
Beat butter and sugar until light and fluffy.Add chocolate,eggs and
peppermint extract,beating until well combined.Mound filling into the baked
pie shell.Freeze until firm.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Million Dollar Pie
Categories: Pies, Desserts
Yield: 6 servings
1 c Eagle brand milk 1 c 9oz crushed pineappl,drained
1/2 c Chopped pecans 3 tb Lemon juice
1 pk Large carton kool whip
Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve
chilled.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mississippi Mud Pie
Categories: Pies, Desserts
Yield: 6 servings
2 ea Sticks butter or margarine 2 c Sugar
4 ea Eggs 1/2 c Cocoa
1 ts Vanilla extract 1 1/2 c Flour
1 c Chopped pecans,optional 1 x Jar marshmallow creme
Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2
eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350
degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar
of marshmallow creme in top. Mix together 1 stick butter,6 tbsp. milk,1/2
cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium
chopped pecans.Spread over marshmallow topping.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Momma's Beef Stew
Categories: Mexican, Beef, Soups/stews
Yield: 6 servings
4 tb Oil 3 tb Wine vinegar
1 1/2 lb Beef stew meat 1 c Red wine
1 ea Medium onion minced 1 ea Bay leaf
1 ea Clove garlic, minced 1/2 ts Oregano
1/2 c Tomato sauce 4 ea Medium potatoes cubed
2 ea Carrots; sliced 1 x Salt and pepper to taste
Saute onion and garlic in oil. Add every thing except potatoes and
carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is
thoroughly tender. Half an hour before meat is ready add carrots and
potatoes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mustard Dipping Sauce
Categories: Sauces, Dips, Japanese
Yield: 12 servings
2 tb Soy sauce 2 tb Sake
1 tb Mustard dijon 1/4 ts Sauce hot-pepper
Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will
keep short periods if refrigerated. Serve: as a dip for meat balls or egg
rolls.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mustard/wine Marinated Lamb Chops
Categories: Lamb
Yield: 4 servings
4 ea Sirloin lamb chops 1" thick 1 ts Salt
3 tb Stone ground mustard 1/4 ts Pepper
1 c Red wine
Rub both sides of chops with mustard. Sprinkle with salt and pepper.
Cover with wine and marinate overnight in refrigerator. Rub again with
mustard just before broiling or pan-frying to desired doneness.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Natillas
Categories: Mexican, Desserts
Yield: 6 servings
4 ea Eggs, seperated 1/4 c Flour
1 qt Milk 3/4 c Sugar
1/8 ts Salt 1 ea Nutmeg
Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
saucepan, add the sugar and salt to the remaining milk and scald at medium
temperature. Add the egg yolk mixture to the scalded milk and continue to
cook at medium temperature until it reaches the consistency of soft
custard. Remove from heat and cool to room temperature. Beat egg whites
until stiff but not dry and fold into the custard. Chill before serving.
Spoon custard into individual serving dishes. Sprinkle each with nutmeg
before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Neiman Marcus $250 Cookie
Categories: Cookies
Yield: 30 servings
2 c Butter or margarine 2 c Granulated sugar
2 c Brown sugar 4 ea Eggs
2 ts Vanilla 4 c Flour
3 c Ground oatmeal (fine powder) 1 ts Salt
2 ts Baking powder 2 ts Baking soda
24 oz Chocolate chips 1 ea 8 oz hershey bar, grated
3 c Chopped nuts
Cream butter with white and brown sugar. Add eggs and vanilla. Blend
together with flour, oatmeal, salt, baking powder and baking soda. Add
chocolate chips, candy and nuts. Roll into balls and place 2 inches apart
on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be
halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges
$250 for this recipe. However,
let it be known that's not the case.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Never Fail Meringue
Categories: Pies, Desserts
Yield: 6 servings
1 tb Cornstarch 2 tb Cold water
1/2 c Boiling water 3 ea Egg whites
6 tb Sugar 1 x Pinch baking soda
1 ts Vanilla
Blend cornstarch and cold water in saucepan.Add boiling water.
Cook,stirring until clear and thickened.Let stand until cold.With electric
beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat
until stiff but not dry.Turn mixer to low speed;add soda and vanilla.
Gradually,beat in cold cornstarch mixture.Raise mixer again to high
speed;beat well.Spread meringue over cooled pie filling.Bake @ 350 degrees
for at least 10 minutes
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---------- Recipe via Meal-Master (tm) v8.01
Title: New Mexico Pinto Beans
Categories: Mexican, Pork/ham, Beans
Yield: 8 servings
3 c Dry pinto beans (1-1/2 lb) 2 1/2 qt Water
1 ea Meaty hambone or 1/4 lb Salt pork or cubed bacon
1 ts Salt, or more to taste
Wash and pick over the beans, removing loose skins or shriveled beans. Put
in a large covered pot and cover with hot water. Soak over night if you
want to cut down on cooking time. When beans start to simmer add ham bone,
salt pork or bacon. Add more water as needed but only hot or boiling
wnater. Never add cold water the beans will turn dark. If you cook without
a lid the beans will also turn a dark color. When the skins are almost as
tender as the inside of the beans, they are done. They should not be
broken. Add salt and allow to stand before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: No Sugar Apple Pie
Categories: Pies, Desserts, Low-cal
Yield: 6 servings
1 c 6 oz apple juice concentrate 2 tb Cornstarch
1/2 c Water 1/2 ts Apple pie spice
4 ea Apples 1 ea Uncooked double pie crust
1 x Sweet and low, if desired
Mix first 4 ingredients.Cook until thick.Slice apples into uncooked pie
crust.Pour mixture over apples.Cover with top pie crust.Bake @ 350 degrees
for 45 minutes.Apples can be sprinkled with one package of Sweet and Low,if
desired. Note: This pie can be made without crust to save calories.Pour
mixture over apples in pie pan.
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---------- Recipe via Meal-Master (tm) v8.01
Title: North Pole Cherry Pie
Categories: Pies, Desserts
Yield: 6 servings
1 qt Vanilla ice cream 1 ea Baked 9" pie shell or crumb
1 c 1 lb. 6 oz. cherry pie filli
Spread slightly softened ice cream in pie shell and freeze.An hour before
serving,spread filling over top.Return to freezer.Serve quickly.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nuoc Cham
Categories: Sauces, Vietnamese
Yield: 1 servings
2 ea Garlic cloves, minced 1/4 c Fresh lime juice
1 ea Small shallot, minced 3 tb Vinegar
1 ea Chili, fresh seeded minced 3 tb Water
2 tb Sugar 1 ea Carrot, finely shredded
1/4 c Fish sauce
This was developed for people who did not like the taste of fish Sauce.
Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to
a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is
completely dissolved, stir in carrot. Or you can combine all ingredients
in jar with tight-fitting lid and shake until blended.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nuoc Cham (Vietnamese Hot Sauce)
Categories: Sauces, Vietnamese
Yield: 12 servings
1 ea Garlic clove minced 1 ts Lime peel minced
1/4 ts Pepper flakes red, crushed 2 ts Lime juice
2 tb Fish sauce 3 tb Water
2 ts Sugar
Increase the amount of red pepper flakes to suit taste. Combine garlic,
lime peel, and red pepper flakes then add lime juice, fish sauce, water,
and sugar. Whisk until all ingredients are blended and sugar is dissolved.
Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: Used
on vegetables, meats and fish by the Vietnamese.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Oh So Good Pie
Categories: Pies, Desserts
Yield: 6 servings
1/2 ea 11 oz. pkg. pie crust mix 1 c Golden raisins
1 c Chopped pecans 3 tb Flour
3/4 ea Stick butter 3/4 c Packed light brown sugar
2 ea Eggs,separated 2 tb Whiskey
1 ts Distilled white vinegar 1 ts Cinnamon
1 ts Nutmeg 1/2 ts Allspice
1/8 ts Salt 1 x Spiked whipped cream (below)
Preheat oven to moderate (350 degrees).Prepare pie crust mix following
package directions for a 9" pastry shell with fluted edge. Toss together
raisins,pecans and flour in a medium size bowl until raisins and pecans are
well coated with flour. Beat together butter and brown sugar in a large
bowl until well blended.Add egg yolks,one at a time,beating well after each
addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.Stir
in raisin nut mixture.Set aside. Beat egg whites and salt in a medium size
bowl with an electric mixer at high speed until soft peaks form.Fold whites
into raisin nut mixture.Pour into pastry shell. Bake in oven for 35 minutes
or until slightly puffed and set. Serve warm or at room temperature with
Spiked Whipped Cream. Spiked Whipped Cream: Beat together one cup heavy
cream,2 tbsp. sugar and 2 tsp. whiskey in a medium size bowl until soft
peaks form.NOTE: The whiskey does not cook out of the Spiked Whipped
Cream,so do not offend with this recipe.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ohio Sour Cherry Pie
Categories: Pies, Desserts
Yield: 6 servings
1 x -----------crust------------ 2 1/4 c All-purpose flour
1/2 ts Salt 5 oz Frozen crisco
1/3 c Ice water 1 x -------cherry filling-------
1/3 c Brown sugar 1/3 c White sugar
1/2 ts Cinnamon 4 tb Cornstarch
1 1/2 c Cherry juice 3 lb Frozen cherries (with sugar)
1 1/2 tb Crisco 1 ts Almond extract
1 tb Vanilla extract 1/2 tb Milk
2 ts Sugar
For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco
shortening into chunks with knife and add to food processor.Process (pulse)
until mixture forms fine crumbs.Add ice water while the machine is running
and continue to run processor until dough forms on the blades.Remove and
form dough into two balls.Cover and refrigerate for 30 minutes. Preheat
oven to 425 degrees.For Sour Cherry Filling,combine brown and white
sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until
mixture is thick and bubbly.Stir and boil the mixture for one minute.Add
cherries and cook for one minute or until it starts to boil again.Remove
from heat and add Crisco shortening and almond and vanilla extracts. Remove
refrigerated dough.On lightly floured surface,roll bottom crust into circle
1/8" thick and about 1 1/2" larger than inverted pie plate.Gently,ease
dough into the pie plate, being careful not to stretch the dough.Trim edge
even with pie plate. Spoon cherry filling into prepared pastry.Roll top
crust the same way as the bottom.Brush top crust with milk and sprinkle
lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to
350 degrees and continue baking for 25 minutes or until crust is golden
brown.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: One-Bowl Brownies
Categories: Cakes
Yield: 10 servings
4 ea Squares unsweented chocolate 3/4 c Butter or margarine
2 c Sugar 3 ea Eggs
1 ts Vanilla 1 c Flour
1 c Coarsely chopped nuts (opt.)
Microwave chocolate and margarine in large microwaveable bowl at HIGH 2
minutes or until margarine is melted. Stir until chocolate is completely
melted. Stir sugar into melted chocolated until well belended. Stir in
eggs and vanilla until completely mixed. Mix in flour until well blended.
Stir in nuts. Spread in greased 13x9 inch pan. Bake at 350 for 35 to 40
minutes or until wooden pick inserted in center comes out almost clean (*Do
not overbake*). Cool in pan; cut into squares. Makes 24 brownies.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Open Sesame-Ginger Dip
Categories: Dips, Vegetables
Yield: 4 servings
3 ts Dijon mustard 1/2 ts Ginger, ground
2 ts Soy sauce 1 ts Sesame oil
1/2 ts Sesame seeds 1/4 ts Black pepper
3 ts Green onion; chopped 1 c Sour cream
Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame
oil, sesame seeds, pepper and green onion, blending thoroughly.
Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips,
Bok Choy
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Barbeque Sauce
Categories: Sauces
Yield: 12 servings
6 oz Chili sauce 1/4 c Orange juice
1/4 c Soy sauce 1/4 c Molasses
2 tb Vinegar, chinese black 2 tb Onion, grated
1/2 ts Ginger, grated 2 ts Sauce, hot pepper
Combine all ingredients in a large saucepan. Stir to blend then bring to a
boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period
if refrigerated. Serve with Barbequed Ribs, roast chicken or beef.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Freeze Pie
Categories: Pies, Desserts
Yield: 8 servings
1 ea Deep dish pie shell,baked 1 pk 3 oz. orange flavor gelatin
2/3 c Boiling orange juice 1 c Vanilla ice cream,softened
1 c 11 oz mandarin orang,drained 1 c Whipped topping,thawed
Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls,
blending until dissolved.Chill until slightly thickened.Stir in mandarin
oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm,
about 2 hours.Remove from freezer 15 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange-Ginger Dip
Categories: Cheese/eggs, Dips
Yield: 4 servings
1 1/2 ts Ginger, dried 1/2 c Cream cheese, softened
1/2 c Sour cream 1/4 c Orange juice
1/2 ts Orange zest
Beat the ginger and cream cheese to a smooth consistency, then add the sour
cream, blending well. Add the orange juice and orange zest, blending well.
Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS:
Apricots, Chicken, Pound Cake Cubes
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange-Jicama Salad
Categories: Mexican, Salads
Yield: 2 servings
1 x Butter lettuce leaves 1 tb Fresh orange juice
1 ea Large orange, peeled/sliced 1 ts White wine vinegar
1 c Julienne of peeled jicama 1 x Salt & freshly ground pepper
1/2 c Chopped red onion 1 tb Minced fresh cilantro
3 tb Olive oil
Line plates with lettuce. Tob with orange slices. Mound with jicama.
Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in
small bowl. Whisk in oil in thin stream. Spoon over salads. garnish with
minced cilantro.
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