Shareware Overload Trio 2

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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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 - ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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." ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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* ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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! ----- ---------- 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! ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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) ----- ---------- 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 ----- ---------- 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 ----- ---------- 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) ----- ---------- 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) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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!" ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ! ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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" ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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" ----- ---------- 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" ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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" ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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). ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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! ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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). ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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: ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.***** ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 . ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. -----