Shareware Overload Trio 2

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---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster Sauce Chicken (Ho Yow Gei) Categories: Poultry, Fish/sea, Sauces, Oriental Yield: 4 servings 2 lb Fryer cut in pieces 3/4 c Oyster flavored sauce 4 tb Soy sauce 2 ea Cloves garlic sliced 1 ea Small fresh ginger chopped 1 c Chicken stock Combine all ingredients and mix thouroughly. Add chicken to sauce and marinade for 3 hours or more. Remove chicken pieces and place under broiler for 25 minutes each side, brushing chicken with sauce to keep moist. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Meringue Pie Categories: Pies, Desserts Yield: 6 servings 1 pk Lemon pudding 2/3 c Sugar 2 1/4 c Water 3 ea Egg yolks 2 tb Lemon juice 2 tb Butter or margarine 1 ea Baked 9" pie shell,cooled 3 ea Egg whites 6 tb Sugar Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in saucepan.Blend in egg yolks and remaining water.Cook and stir over medium heat,until mixture comes to a full bubbling boil. Remove from heat.Blend in lemon juice and butter.Cool 5 minutes, stirring twice.Pour into pie shell. Beat egg whites until foamy throughout.Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks.Spread over pie filling.Bake @ 425 degrees for 5 to 10 minutes or until meringue is delicately brown.Cool at least 4 hour before cutting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Shrimp and Vegetables Categories: Pasta, Ethnic, Fish/sea Yield: 4 servings 3/4 c Butter 2 ea Cloves garlic minced 20 ea Frozen large shrimp 1 ea Bunch broccoli flourettes 4 ea Large mushrooms, sliced 1/2 ts Dried thyme 1/2 ts Dried oregano 1 ea Zucchini, thinly sliced 1/2 ts Dried basil 1 x Parmesan cheese 1 lb Cooked drained spaghetti Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pastramized Beef Categories: Beef Yield: 4 servings 6 lb Beef brisket 1/2 c Salt 1 ts Saltpeter 4 tb Black pepper; freshly ground 2 tb Brown sugar; firmly packed 3 tb Mixed whole pickling spice 3 ts Ginger; ground Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. A large goose may be also treated this way to make a delicious treat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pastry for 9" One Crust Pie: Categories: Pies, Desserts Yield: 6 servings 1/3 c Shortening or 1/3 cup lard 1/2 ts Salt 3 tb Cold water 1 c All-purpose flour Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2" larger than inverted pie plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1" from rim of plate.Fold and roll pastry under, even with plate;flute. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Pie Categories: Pies, Desserts Yield: 6 servings 3/4 c Whole wheat pastry flour 1/4 c Soy flour 1/4 c Sesame seed 1/2 ts Each;salt,baking powder 1/3 c Cold margarine 1/4 c Cold water 1 x -------------f-------------- 6 oz Peach nectar 1 pk 1 scant t unflavored gelatin 1/3 c Orange juice concentrate 1/4 ts Vanilla 1 x Dash almond extract 1 c Plain low fat yogurt 1 lb Peaches,peeled and sliced * * Save a few pieces for garnish Mix together flours,seeds,salt and baking powder.Cut in margarine with a pastry blender until mixture resembles large coarse crumbs. Sprinkle in water and stir with fork to make a ball.Turn out onto a floured board and shape into a ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll out chilled crust to fit one 9" pie plate.Crimp edges and prick bottom and edges of pie crust with a fork.Bake in a preheated 450 degree oven for about 10 minutes or until golden brown.Cool thoroughly,then chill for 1/2 hour. Place the nectar in a small saucepan,and sprinkle in the gelatin. Let the gelatin soften for a few minutes,then heat the mixture,stirring it,until the gelatin is dissolved.Stir in the orange juice concentrate vanilla and almond extract.Chill the mixture until it is the consistency of raw egg whites,then whip the mixture with an egg beater or electric mixer until it is fluffy.Fold in yogurt and whip the mixture again.Arrange half the peach slices on the bottom of the chilled crust.Pour in two thirds of the yogurt mixture.Arrange another layer of peaches on top of this and pour in the rest of the yogurt mixture.Chill pie until it has set.If desired,garnish with reserved peach slices when it has nearly set.Makes a 9" pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Skillet Pie Categories: Pies, Desserts Yield: 6 servings 1 ea Stick pastry mix 6 ea Fresh peaches 1/2 c Sugar 1/2 ts Salt 1/4 ts Cinnamon 1 1/2 tb Butter Mix pastry,according to directions on package.Roll out on lightly floured cloth covered board with flour covered rolling pin,large enough to line a 8" skillet or frying pan,allowing dough to hang over edge.Slice skinned peaches into pastry lined pan.Sprinkle with sugar,salt and cinnamon.Dot with butter.Fold the dough ever edge toward center,leaving a small space uncovered.Bake in 425 degree oven until fruit is bubbly and crust is browned,about 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Chiffon Pie Categories: Pies, Desserts Yield: 6 servings 1/2 c Sugar 2 ts Unflavored gelatin 1/2 ts Nutmeg 1/4 ts Salt 1 c Water 1/2 c Peanut butter 2 ea Egg yolks,slightly beaten 1 ts Vanilla 2 ea Egg whites 2 tb Sugar 1/2 c Whipping cream 1 ea Fully ripened banana (opt.) 1 ea 9" baked pastry shell,cooled Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir until mixture thickens slightly.Add vanilla and chill until partially set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff peaks;fold into first mixture.Whip cream until stiff and fold into pie mixture.Slice banana,if desired,into pastry shell and top with the filling.Garnish with globs of whipping cream with a slice of banana in each glob. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear Pie Categories: Pies, Desserts Yield: 6 servings 2 1/2 tb Flour 3/4 ts Apple pie spice 1/8 ts Ground cinnamon 1/8 ts Salt 4 c Pears,peeled and sliced 2 ea Unbaked pie crusts 6 tb Brown sugar 1 1/2 ts Vanilla extract 1 tb Margarine 1 tb Milk 1 x Brown sugar 0 x (prepared like apples) Mix first 4 dry ingredients.Toss with pears.Place in prepared unbaked pie crust.Top with 6 tablespoons brown sugar,the vanilla extract and the margarine.Cover with second unbaked crust.Brush milk and a little brown sugar on top of crust.Bake 15 minutes in preheated 425 degree oven.Reduce heat to 350 to 375 degrees for approximately 25 to 30 minutes or until crust is browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Perfect Beans Categories: Sausages, Beans Yield: 8 servings 1 lb Dried beans 1 ea Sugar 1 tb Salt 3 ea Arlic cloves 2 lb Sausage links 2 ea Nions 3 ea Jalapeno peppers 3 ea Hili powder eans may be Pinto, navy, great northern White, etc. Pick over Beans o remove rocks and bad Beans. Wash and place in large pot with Sugar nd enough cold Water to cover*. Bring to a bOil, cover and simmer or 3 hours or until tender. Add additional Water during cooking as ecessary*. Slice sausage and Onion, dice Garlic and Peppers (adjust umber of Peppers to suit preference). Add all remaining ingredients nd cook Beans for at least 1 more hour, stirring occasionally and dding Water as needed*. Add Salt if required. To begin, Water should be at least twice as deep as Beans. After eans have swollen, always keep just covered with liquid to prevent urning. If Beans should accidently burn, DO NOT STIR. Pour off into nother pot, being careful not to get burned particles and continue ooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Perfection Pecan Pie Categories: Pies, Desserts Yield: 6 servings 1 x -------------c-------------- 1 c All-purpose flour 1/8 ts Salt 1/2 c Crisco shortening 3 tb Water 1 x -------------f-------------- 1/4 c Butter or margarine, softene 1 c Sugar 4 ea Eggs 3/4 c Light corn syrup 2 ts Vanilla 1 1/4 c Pecan halves Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly.Roll dough into circle and trim 1" larger than upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. For filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean.Cool to room temperature before cutting.Makes one 9" pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Philadelphia Apple Pie Categories: Pies, Desserts Yield: 6 servings 1 x -------------p-------------- 1 1/2 c Flour 1 ea Stick butter,cut in pieces 4 tb Ice water 1/4 ts Salt 1 x Cinnamon 1 x -------------f-------------- 7 ea Apples, sliced 1 ea Egg 1 c Sugar 1 1/2 c Sour cream 2 ts Vanilla 1/3 c Flour 1/8 ts Salt 1 x -------------t-------------- 1/3 c Brown sugar 1/4 lb Melted butter 1/3 c Granulated sugar 1 x Pinch salt 1/3 c Flour 1 ts Cinnamon 1 c Chopped walnuts Crust: Combine flour,salt and butter in bowl.Cut butter into flour.Add ice water;toss to form ball.Roll out to fit 12" pie pan.Sprinkle with cinnamon.Bake @ 400 degrees for 20 minutes. Filling: Mix filling ingredients together.Fill shell.Bake @ 450 degrees for 10 minutes.Then @ 350 degrees for 40 minutes. Topping: Sprinkle over pie.Bake 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Meats Categories: Beef, Pork/ham Yield: 4 servings 4 lb Beef tongue or pork 2 tb Salt 3 ts Mixed whole pickling spices 1 tb Brown sugar; firmly packed 3 ea Cloves garlic;finely minced 1 ts Saltpeter Mix the Salt, spices, Sugar and Garlic together. Rub into the meat thoroughly. Set into a pan, cover well and put into the refrigerator turning once a week or more. To cook, put into cold Water and bring to a bOil. Discard the first Water and cover the meat again with more cold Water, bring to a bOil and reduce the heat simmering gently until tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled or Corned Beef Or Venison Categories: Beef Yield: 10 servings 3 lb Salt 1/2 ts Saltpeter 1/2 c Molasses or brown sugar 1/2 ts Baking soda 2 ga Water It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering ea ch with a layer of Salt. The top layer should be of Salt. Let stand overnight. In the morning pour on the brine made by mixing all of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the ingredients in the 2 gallons of Water stirring until the Salt is dissolved. Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the packed Salted meat and if necessary pour on more Water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It may be used in 2-3 weeks. For 100 lb s of meat double all of the ingredients. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pie Crust Categories: Pies, Desserts Yield: 20 servings 5 lb Flour 1 c Crisco butter shortening 3 c Water 1/4 c Flour Add water.Blend with a pastry blender.Should hold its shape when squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a sealable plastic bag for freezer.Makes 20 pie crusts. To Thaw: Put into a microwave on high for 20 to 30 seconds, turning over once during thawing process.Easy to roll out. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pier House Key Lime Pie Categories: Pies, Desserts Yield: 8 servings 4 ea Eggs,separated 1 c 14 oz. sweet condensed milk 1/2 c Key or persian lime juice 1/2 ts Cream of tartar 1 ea 9" graham cracker crust 1 x -------------m-------------- 4 ea Egg whites 4 tb Sugar Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed milk,Mix on low speed.Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice.Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue. To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Cream Pie Categories: Pies, Desserts Yield: 8 servings 1 ea 10" baked pie shell 1 c Sugar 1/2 c Pineapple juice 4 ea Large eggs,separated 1 c Pineapple, #2 cn crushed & d 1 c Whipping cream 2 ts Unflavored gelatin mixed w/ 3 tb Cold water (let thicken) Combine 1/2 cup sugar with pineapple juice and slightly beaten egg yolks.Cook over very low heat until sugar is completely dissolved and custard coats spoon.Do not allow to boil;just simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot custard and keep over low heat,stirring constantly,until completely melted.Remove from heat and pour into a large bowl. Add strained crushed pineapple to hot custard and blend well. Beat egg whites until they just cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg whites,all at once, into hot custard and fold until well blended. Pour into cold baked pie shell.Let stand until cool,then put in refrigerator for several hours until cold.beat 1 cup whipping cream and put on pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pollo Con Queso En Tortilla Categories: Mexican, Poultry Yield: 8 servings 1/2 c Shortening 2 c Flour 1 ts Salt 3/4 ts Baking powder 3/4 c Water (approximate) 4 c Chicken, cooked, cut up 1 c Cream of chicken soup 1 c Dairy sour cream 4 oz Green chilies,can, chopped 1/2 c Onion, finely chopped 2 c Monterrey jack cheese grated 1/4 c Sliced green onions w/ tops y browned. Add mushrooms; cook until tender, stirring often. Stir in until tender, stirring often. Stir in wine, salt, pepper, paprika, Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan pepper, paprika, nutmeg, and mace. Cover frypan and cook over low frypan and cook over low heat 15 minutes. Off the heat, add the ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops in Wine Sauce Categories: Pork/ham, Sauces Yield: 4 servings 1 ts Sage 4 ea 1" thick pork chops 1 ts Rosemary 2 tb Butter 1 ts Salt 1 tb Olive oil 2 ea Garlic cloves chopped 3/4 c Dry white wine 1 x Freshly ground pepper Combine Sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from pan. Add 2/3 of the wine and bring to boil. Return chops to pan. Cover, reduce heat and simmer until chops are tender when pressed with tip of knife, about 25 to 30 minutes. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork with Chestnuts Categories: Ethnic, Pork/ham Yield: 6 servings 1 lb Very lean pork 3/4 lb Skinned chestnuts 1 ts Seseme oil 5 tb Soy sauce 1 ts Dark brown sugar 1 lb Fresh leaf spinach 2 tb Dry sherry (optional) Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil. Remove residue and cover tightly and simmer for an hour. Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour. Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar. Cook slowly for an additional 25 minutes. Wash the spinach very thouroughly and drain. Place into frying pan or wok along with 1 Tablespoon of the liquid from the pork and 1 teaspoon seseme oil. Set heat to high and cook for approx. 5 minutes stirring constantly. Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top. Serve very hot.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Posole Categories: Mexican, Soups/stews, Pork/ham, Fish/sea Yield: 12 servings 2 lb Pork roast,cut in chunks 1/2 lb Pork rinds (skins) 2 ea Pork shanks or pigs feet 1 tb Salt 2 c Posole 1 ts Oregano 2 ea Cloves garlic, mashed 2 tb Chopped onion 4 ea Red chili pods,remove seeds Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pot Roast with Mustard Sauce Categories: Beef, Sauces Yield: 8 servings 2 1/4 lb Boneless beef chuck shoulder 2 tb Olive oil 4 c Water 1 c Condensed beef broth 1 c Dry white wine 2 x Garlic cloves 1 1/2 ts Thyme 1/2 ts Black pepper 2 ts Cornstarch 2 1/2 ts Dijon mustard 2 ts Chopped parsley ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings. Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce. Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato and Bacon Pie Categories: Pies Yield: 6 servings 1 lb Bacon,chopped 1 ea Onion; chopped 8 ea Large eggs,beaten 1 lb Potatoes,peeled and grated 2 3/4 c Grated sharp cheddar 1/2 ts Black pepper Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potted Tongue Categories: Meats Yield: 8 servings 1 lb Smoked tongue; cooked 3/4 c Butter; melted 1/2 ts Nutmeg; grated 1/4 ts Cloves; ground 1/8 ts Sage; dried 1/4 ts Parsley; minced 1 x Salt & pepper; to taste 1 x Clarified butter or lard Dice the tongue and put it through the grinder twice. Combine the Butter with the spices and herbs and blend into the meat, blending very well. Pack tightly into small crocks or jars and seal ea ch one with a thin layer of clarified Butter or melted lard. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin and Praline Pie Categories: Pies, Desserts Yield: 6 servings 1 x --------hot water d--------- 2/3 c Lard or shortening,softened 1/2 ts Salt 1/3 c Boiling water 2 1/4 c Flour, divided 1 x ---------pumpkin f---------- 1/2 c Sugar 1/2 c Light brown sugar 1 tb Flour 1 tb Bitters,optional 1 ts Ground cinnamon 1/2 ts Ground ginger 1/2 ts Salt 1/4 ts Ground nutmeg 1/4 ts Ground cloves 1 ea Egg,slightly beaten 2 tb Butter 1 c 29 oz. can pumpkin puree 1 c 12 oz. can evaporated milk 1/4 c Sweet milk 1 c Water 1 x -------------p-------------- 4 tb Butter, softened 2/3 c Light brown sugar 2/3 c Pecans,coarsely chopped 1 x Whipped topping,optional To make hot water dough: Beat lard or shortening and salt in a large bowl;gradually, beat in boiling water.Cool to room temperature,stirring, occasionally to prevent water and lard from separating.Beat in 2 cups flour,then form dough into 2 balls.Flatten each portion into a 6" disk.Wrap in plastic wrap and chill.(If desired refrigerate overnight or freeze up to 1 month.) To make pumpkin filling: Mix sugar,light brown sugar,flour, bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a large bowl.Stir in egg;set aside.Melt butter in a large skillet over low heat.Add pumpkin puree;simmer,stirring occasionally, until puree thickens slightly,about 10 minutes.Gradually,stir hot pumpkin puree into the sugar mixture.Stir in evaporated milk,sweet milk and 1 cup water.(If desired,cover and refrigerate overnight.) To make praline: Beat butter and brown sugar in a medium bowl. Stir in pecans and set aside.(If desired,cover and refrigerate overnight.) Assemble and bake: Bring chilled dough to room temperature. Working with one disk at a time,place on a floured surface. Using half of the remaining 1/4 cup flour,roll into a 13" circle,1/8" thick.Transfer and fit dough into a 9" deep dish pie pan;trim away excess dough and flute the edges with a fork. Repeat with remaining disk of dough to make a second pie shell. Prick each pie shell all over its surface with a fork.Preheat oven to 450 degrees.Freeze pie shells for 10 minutes.Spread half of the praline mixture over the bottom of each pie shell. Bake until praline is golden brown and bubbly,about 10 minutes; cool slightly.Reduce oven temperature to 400 degrees.Pour half the pumpkin filling into each crust;smooth the top of each with a spatula.Bake until pumpkin filling in each pie pan is firm and crusts are golden brown,about 1 hour.Cool completely and serve.Makes 2 ea 9" pies.Top with whipping cream or whipped topping,if desired.Garnish with whole pecans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cheesecake Pie Categories: Pies, Cheesecakes Yield: 8 servings 1 x -------------c-------------- 1 c Graham cracker crumbs 1/2 c Ground pecans 2 tb Sugar 1/8 ts Ginger 1/4 c Butter or margarine, melted 1 x -------------f-------------- 3/4 c Brown sugar,firmly packed 1 pk 8 oz. pkg. cream cheese 1 c 16 oz. can pumpkin pie filli 1/2 c Heavy cream 1 ts Cinnamon 1/2 ts Ginger 1/2 ts Salt 1/4 ts Nutmeg 1/4 ts Clove 1 x Dash black pepper 3 ea Eggs 1 x -------------g-------------- 1 x Pecan halves 1 x Sweetened whipped cream Crust: Filling: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cream Pie Categories: Pies, Desserts Yield: 6 servings 2 c Milk 2 pk Vanilla inst pudding 1 c Canned pumpkin 1 ts Pumpkin pie spice 1 c Cool whip whipped topping 1 ea Baked 9" pie shell,cooled Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow bottom bowl.Beat at lowest speed of electric mixer for 1 minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish with additional whipped topping and pecans,if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Gingersnap Pie Categories: Pies, Desserts Yield: 6 servings 1 1/2 c Half and half cream or milk 1 pk Vanilla instant pudding 3 1/2 oz Cool whip whipped topping 1 c Each: pecans and gingersnaps 1/2 c Canned pumpkin 1 1/2 tb Pumpkin pie spice 1 ea Graham cracker crumb crust Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Praline Pie Categories: Pies, Desserts Yield: 6 servings 1 ea 9" unbaked pastry pie shell 1 c 16 oz. can pumpkin 1 c 14 oz. can condensed milk 2 ea Eggs 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 ts Ground ginger 1/2 ts Salt 1 x Pecan halves 3 tb Dark brown sugar 3 tb Whipping cream Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or until knife inserted near center comes out clean.Arrange pecans in circle on pie.In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover pie.Makes one 9" pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Purple Plum Chiffon Pie Categories: Pies, Desserts Yield: 6 servings 1 1/4 lb Fresh purple prune plums 1/4 c Water 1 c Sugar 1 tb Lemon juice 1 1/2 pk Envelopes unflavored gelatin 1/4 c Water 2 ea Egg whites 1 x Dash salt 1/2 c Heavy cream,whipped 1 ea Baked pastry shell (9") 1 x Whipped cream for garnish Wash;halve and pit plums.Place in large saucepan with 1/4 cup water. Cover and simmer over low heat until tender,about 10 minutes.Puree plum pulp and liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar and lemon juice.Stir until sugar is dissolved. Soften gelatin in 1/4 cup cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg whites with salt until stiff,but not dry.Fold egg whites and whipped cream into plum mixture.Pile into pastry shell.Chill until firm.Garnish with whipped cream,if desired. Makes 1 ea 9" pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quelites (Spinach with Beans) Categories: Mexican, Vegetables, Beans Yield: 6 servings 3 tb Onion, chopped 1 tb Bacon drippings 1 1/2 c Prepared pinto beans 1 tb Chili seeds 1/4 ts Salt 1 1/2 lb Cooked fresh spinach 1 ea Boiled egg, sliced Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned spinach may be substituted for the fresh. Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick French Onion Soup Categories: Soups/stews, Beef, French Yield: 4 servings 1 lb Yellow onions 1 ts Sugar 2 tb Olive oil 5 c Beef broth, strained 1/4 ts Black pepper 4 x French bread slices 6 oz Jarlsberg cheese hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into venproof container or individual ovenproof bowls. Place bread slices n top and add Cheese. Place under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese is hot and bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick, Southern Style Red Beans and Rice Categories: Vegetables, Beef, Rice/grains, Beans Yield: 6 servings 6 ea Slices bacon 2 ea Onions 1 ea Garlic clove 1 c Beef broth 1 c Rice, raw 1 ts Thyme 1 ts Salt 1 ea Bell pepper 2 c Kidney beans ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all but tablespoons drippings. Add Onion and Garlic to skillet; cook until nion is tender but not brown, about 5 minutes. Add enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15 inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from heat. Stir in Beans. Let stand covered until all liquid s absorbed, about 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Yogurt Pie Categories: Pies, Desserts Yield: 6 servings 2 ea (8 oz) raspberry yogurt 1/2 c Crushed raspberries (opt.) 1 ea Cool whip 1 ea Graham cracker pie crust 1 x -------------v-------------- 1 x Other fruits with matching y Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove from freezer and place in refrigerator 30 minutes(longer for softer texture)before serving.Store leftover pie in freezer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Beans and Rice with Smoked Sausage Categories: Meats, Sausages, Rice/grains, Beans Yield: 4 servings 1 lb Dried red beans 1 ea Garlic clove chopped 1 1/2 lb Smoked sausage cut 1 ts Dried thyme 1 x Into chunks 1 ts Ground pepper 8 oz Smoked ham shanks 1/2 ts Sage 1 ea Large onion chopped 1 pn Cayenne pepper 1 x Salt 1 x Freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Chili Sauce Categories: Mexican, Sauces, Chili Yield: 12 servings 16 ea Dried red chili pods 1 ea Hot water 2 ea Cloves garlic 1 ea Salt to taste Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Pepper Puree Categories: Sauces Yield: 12 servings 2 tb Oil, olive 2 c Onion, chopped 2 ea Garlic cloves, minced 1 lb Peppers, red bell 2 c Chicken stock 1 ts Szechuan chili sauce Heat the olive oil in a large saucepan over high heat. Add the onions, garlic, and bell peppers then saute for 10 minutes. Add the chicken stock and chili sauce. Bring to a boil before reducing heat to simmer, covered, until vegetables are very soft. Let cool then puree in a processor or blender. Makes about 3 1/2 cups. May be stored for brief periods if refrigerated. Substitute reduced amount of hot pepper sauce for Szechuan chili sauce. Serve with stir-fried or steamed chicken, fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Pepper Salsa Categories: Sauces, Mexican, Salsa Yield: 12 servings 3/4 c Pepper red bell chopped fine 1 1/2 c Tomatoes seeded, chopped 2 tb Onion minced 2 tb Oil, olive 1/2 ts Sambal oelek,or to taste Combine all ingredients and mix well. Makes about 2 cups Store for short periods in the refrigerator. Serve with chicken, beef, or blue corn tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red,white & Blue American Pie Categories: Pies, Desserts Yield: 6 servings 1 ea 10" pastry or graham cracker 1 c 21 oz. blueberry pie filling 1 pk 8 oz. pkg. cream cheese 1 c Powdered sugar,sifted 1 pk 12 oz. whipped topping 1 c 21 oz. tart cherry filling Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie filling into shell;refrigerate for 30 minutes.Beat cream cheese and powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over blueberry pie filling;refrigerate for 30 minutes.Spread cherry pie filling over cheese mixture.Refrigerate for at least 4 hours before serving.Yields one 10" pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Refried Beans Categories: Mexican, Beans Yield: 8 servings 1 lb Dried pinto beans 1 tb Sugar 1 tb Salt 1/2 c Bacon drippings 3 ea Garlic cloves 1/4 c Bacon drippings ick over Beans to remove rocks and bad Beans. Wash and put in large ot with Sugar. Add enough cold Water to cover* and heat to bOiling. over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking. Add 1/2 cup bacon drippings, alt and Garlic. Cook at least 1 hour more, stirring occasionally. n be cooked for more than 4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings or lard in a large skillet and add eans. Stir frequently, until Beans are reheated. Mash with a fork r potato masher. Brown Beans until dry and a little crusty, stirring requently. Add Salt, if needed, to taste. ote 1: *Begin with Water at least twice as deep as Beans. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans. ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3: If desired, one or more of the following may be added to eans during frying. Grated Cheese to taste Chopped Chilis Diced Onion Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a little milk. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Custard Pie with Crumb Topping Categories: Pies, Desserts Yield: 6 servings 1 ea 9" pie shell,unbaked 4 1/2 c Rhubarb, 1/2" pieces 1 1/2 c Sugar 1/4 c Flour 1 x Dash of salt 2 ea Eggs 1/2 ts Vanilla 1 x -------------t-------------- 1/2 c Flour 1/2 c Sugar 1/4 c Butter or margarine Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool completely before serving. Store pie in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ribbon Strawberry Pie Categories: Pies, Desserts Yield: 6 servings 1 ea Deep dish pie crust shell 1 qt Fresh strawberries,hulled 1 c Sugar 1/4 c Cornstarch 1 c Water 1 x Few drops red food coloring 1 pk Whipped topping,any size Preheat oven to 400 degrees.Bake pie shell according to directions for empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and cornstarch in a 2 qt. saucepan.Stir in water gradually until smooth.add chopped strawberries.Cook,stirring constantly,until mixture thickens and boils.Remove from heat.Stir in food coloring.Cool in refrigerator 1/2 hour.Pour 3/4 of the syrup into prepared pie crust. Stand up remaining strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish.Pour remaining syrup over strawberries Chill until firm,about 3 hours.To serve,top each slice with Whipped Topping and a slice of reserved strawberry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rigatoni Alla Fontina Categories: Pasta, Ethnic Yield: 4 servings 1 lb Rigatoni 3 tb Salt 6 tb Butter, sweet 1/2 lb Sliced fontina cheese 2 pn Nutmeg 1 c Parmigiano cheese 2 pn Black pepper eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rigatoni W Three Cheeses Categories: Pasta, Ethnic Yield: 4 servings 3 tb Salt 1 lb Rigatoni 3 1/2 tb Melted sweet butter 1/2 c Shredded swiss cheese 1/2 c Shredded fontina 1/2 c Shredded mozzarella 1 c Heavy cream 1/2 c Grated parmesan 1/2 ts Nutmeg Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rocky Road Pie Categories: Pies, Desserts Yield: 6 servings 1/3 c Semi-sweet chocolate chips 1 pk 4 serving chocolate pudding 1 1/2 c Half and half or light cream 1/3 c Miniature marshmallows 1/3 c Chopped nuts 3 1/2 c (8 oz.) whipped topping 1 ea Graham cracker pie crust Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze until firm,about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Suprema Categories: Mexican, Sauces, Relishes, Salsa Yield: 16 servings 1 ea Large tomato, chopped 1 ea Medium onion, chopped 2 ea Fresh green chilies, chopped 1 ea Or 4 oz can green chili 1/2 ts Garlic salt 1/2 ts Monosodium glutamate(option) 1 x Salt to taste Combine all ingredients and chill, covered, in refrigerator at least one hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallop Saute Categories: Fish/sea Yield: 8 servings 2 lb Bay or sea scallops 1 x Oil 3/4 c Butter 2 ea Bunches green onions chopped 1 ea White onion; chopped 2 lb Mushrooms, slice 2 tb Minced shallot 2 tb Minced garlic 1 tb Salt 2 ts Freshly ground white pepper 1 x Pepper 1 ea Juice from lemon 2 c Dry white wine ust scallops with flour. Heat oil in large skillet over medium-high eat. Add scallops in batches and cook until lightly browned, wiping an clean after cooking each batch. elt butter in large saute pan, add onions and cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes, shaking pan ccasionally. Do not boil. Serve Hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallops Florentine Categories: Fish/sea, Pasta Yield: 6 servings 3 oz Parmesan cheese 1 ts Nutmeg 3 ea Cloves garlic 1/2 ts White pepper 1 1/4 lb Fresh spinach, stems 1 1/4 lb Bay scallops 1 x Cut off and reserved 1 x Rinsed and drained 1/2 c Unsalted butter 8 ea Shell or small pasta 1 ts Salt 1 ea Al dente and drained 1 c Whipping cream Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotch Apple Pie Categories: Pies, Desserts Yield: 6 servings 1 c Sugar 1 1/2 c Water 1 ts Cream of tartar 1/8 ts Nutmeg 1 ts Allspice 1/2 ts Cinnamon 1 ts Butter 1 tb Lemon juice 18 ea Soda crackers 1 x -------------t-------------- 1/2 c Sugar 1/2 ts Cinnamon 1/4 ts Allspice 1/8 ts Nutmeg 1/2 c Flour Boil everything together but the soda crackers for one minute.Add crackers and boil again for one minute.Pour into regular pie crust. Add topping before baking. Topping: Mix together and add 1/4 cup melted butter.Blend with fork until crumb consistency.Sprinkle over filling.Bake @ 425 degrees for 10 minutes,reducing temperature to 325 degrees and bake 15 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Second Harvest Thanksgiving Pumpkin Pie Categories: Pies, Desserts Yield: 8 servings 1 1/2 c Cold half and half or milk 1 pk 4 oz vanilla instant pudding 3 1/2 c (8 oz.) whipped topping 1 c Chopped nuts 1 c Gingersnap cookies 1/2 c Canned pumpkin 1 1/2 tb Pumpkin spice pie spice 1 ea Graham cracker pie crust Pour half and half or milk into large bowl.Add pie filling mix. Beat with wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping and remaining ingredients.Spoon into crust. Freeze until firm,about 6 hours.Remove from freezer.Let stand about 10 minutes to soften before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Steak Sauce Categories: Sauces Yield: 12 servings 1 tb Sesame seeds 3 tb Soy sauce 1 tb Oil, sesame 2 tb Onion green chopped 1/4 ts Chili powder 2 ts Vinegar rice wine 1/2 ts Sugar Toast sesame seeds on a dry skillet Crush or grind the sesame seeds until most are powdery. Combine all ingredients and blend well. Makes about 1/3 cup. Will keep for short periods if refrigerated. Serve: On slices of grilled flank steak or London broil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shoo Fly Pie Categories: Pies, Desserts Yield: 6 servings 1 x Pastry for 9" crust pie 1/2 ts Baking soda 1/4 c Hot water 1/2 c Molasses 1 ea Egg yolk,well beaten 3/4 c Flour 1/2 ts Cinnamon 1/8 ts Each: mace,ginger,cloves 1/2 c Brown sugar 2 tb Shortening,melted 1/2 ts Salt Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into molasses.Blend in egg yolk;pour into pie crust.Combine remaining ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree oven for about 10 minutes or until crust begins to brown.Reduce temperature to 325 degrees;bake until top is firm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Sauce Piquant Categories: Cajun, Sauces, Fish/sea Yield: 8 servings 2 tb Unsalted butter 1 1/2 ts White pepper 2 1/4 c Chopped onions 1 ts Ground black pepper 1 1/2 c Chopped green bell peppers 1 1/2 ts Minced garlic 3/4 c Chopped celery 2 1/4 c Basic seafood stock 3 c Peeled & tomatoes, chopped 1 1/2 ts Dark brown sugar 1 c Tomato sauce canned 3/4 ts Salt 3 tb Minced jalapeno (see note) 2 lb Peeled large shrimp 2 ea Bay leaves 4 c Hot basic cooked rice 5 1/2 ts Ground pepper, cayenne NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the Butter in a 4-quart Saucepan over high heat. Add the Onions, bell Peppers and Celery; saute about 2 minutes, stirring occasionally. Add the Tomatoes, Tomato Sauce, Jalapenos, bay leaves, ground Peppers and Garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom well. Stir in the stock, Sugar and Salt and bring to a bOil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scrap- ing pan bottom as needed. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.) Add the shrimp to the hot (or reheated) Sauce and stir. Turn heat up to high, cover pan, and bring mixture to a bOil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay leaves, and serve immediately. To serve, mound 1/2 cup rice in the center of ea ch heated serving plate; then pour about 1/2 cup Sauce around the rice and arrange about 8 shrimp on top of the Sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the Jalapeno Peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this Sauce. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopaipillas Categories: Mexican, Breads Yield: 12 servings 4 c Flour 1 tb Baking powder 2 ts Sugar 1 1/2 ts Salt 1/4 c Shortening or lard 1 1/4 c Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopaipillas 2 Categories: Mexican, Breads Yield: 12 servings 1 pk Active dry yeast 1/4 c Warm water 1 1/2 c Milk 3 tb Lard or shortening 1 1/2 ts Salt 2 tb Sugar 4 c All purpose flour 1 c Whole wheat flour 1 ea Oil In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Pie Categories: Pies, Desserts Yield: 6 servings 2 ea Eggs 1 c Sugar 1 c Thick sour cream 1 c Chopped raisins 1/4 ts Nutmeg 1/8 ts Salt 1 tb Lemon juice 1 ea Unbaked pie shell Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Raisin Pie Categories: Pies, Desserts Yield: 6 servings 1 c Raisins 1 c Sour cream 1/4 c Raisin juice 1/2 c Sugar 1 x Dash salt 2 tb Cornstarch 2 ea Egg yolks,beaten 1 ea Baked pie crust 1 x -------------m-------------- 2 ea Egg whites 1/4 ts Cream of tarter 4 tb Sugar 1/2 ts Vanilla Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining ingredients,except crust.Cook until thick.(It scorches easily;watch carefully and stir constantly.)When mixture is thick,remove from heat and add cooked raisins.Pour into baked pie crust.Make meringue topping.Spread over pie and put in oven just long enough to slightly brown meringue. Meringue: Beat first three ingredients until stiff peaks form. Add vanilla. Spread on top raisin filling and brown slightly in oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hummus Categories: Garlic, Appetizers, Mideast Yield: 4 servings 31 oz (2 cns) Chick Peas 1 x Liquid * 6 tb Tahini ** 1/3 c Lemon Juice or To Taste 3 ea Large Cloves Garlic(or More) 1 x Salt & Fresh Ground Pepper ---------------------------------GARINISHES--------------------------------- 1 x Olive Oil 1 x Paprika 1 x Fresh Chopped Parsley * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Naan Categories: Breads, Ethnic Yield: 10 servings 2 c all purpose flour 1 1/2 t dry yeast 1/4 t salt 1/2 c water Combine ingredients to form a dough. Let rise until doubled, for about 1 hour. Punch dough down and divide it into 10 parts. Roll each into a thin circle. Brush one side with water. Spray griddle with noncaloric spray. Put circles on hot griddle, watered side up. Bake until half done--lightly browned, about three minutes. Transfer to cookie sheet. Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler for about 1 minute to finish cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chapatis (Roti) Categories: Breads, Ethnic Yield: 10 servings 1/2 c Whole wheat flour 1/2 c Water approximately 2/3 c Unbleached all purpose flour 1/4 ts Salt (optional) Make up the dough approximately 1/2-hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting makes the chapati puff when baked.) Cook on top of the stove on ungreased griddle until browned and puffed. Use medium heat so the griddle does not get too hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Samosas Categories: Appetizers, Ethnic, Ground beef, Beef Yield: 16 servings 1/2 lb Very lean ground beef 1 ea Cardamom seed (optional) 1/2 ea Medium onion, chopped 1 c Water 1/2 ea 1 in fresh ginger root 1/3 c Ciliantro leaves, chopped 6 ea Cloves garlic 2 c All-purpose flour 1/2 ts Cumin seed 2 tb Vegetable shortening 1/2 ts Salt (optional) 10 tb Water approximately 1 ts Chili powder 2 ts Liquid egg substitute 1/2 ea 1 in cinnamon stick For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender. Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Cook until beef is browned. Add 1 cup water and cook until water evaporates. Add coriander leaves and stir to mix. For pastry: Cut shortening into flour until it resembles coarse meal. Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you can form it into a stiff dough. Shape dough into ball and cut into 8 equal pieces. Shape each piece into a ball and roll on lightly floured board into a 6-inch flat circle. Cut circle in half. Place a scant 1 tablespoon of filling on each half. Moisten edges of pastry with water. Fold and pinch edges together. Brush lightly with egg substitute for golden brown pastry. Bake at 425 degree for 20 to 25 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aniseed Charabeli Categories: Cookies Yield: 300 servings 1 1/4 c Sugar 2 ts Aniseed, grated 2 ea Eggs 1 x Grated peel of 1/2 lemon 1 2/3 c Flour, all-purpose; sifted Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon French Toast ***** Categories: Breads, Cheese/eggs, French, Breakfast Yield: 3 servings 1 ea X Lge Egg, beaten 1/4 ea 4 tsp Ground Cinnamon 1/4 ea 4 cup Milk 3 ea X Slices Bread 1 ea Tsp Vanilla extract This is an excellent source of protein, carbohydrates, and (cooked in butter or oil), fat. Beat the egg, milk,vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan, that will accomodate the bread and make it easy to remove the bread once it's wet. Add 1 slice of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat, and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clown Faces ***** Categories: Cheese/eggs Yield: 1 servings 1 ea X Lge Pancake 3 ea X Orange Slices 2 ea X Poached or fried Eggs 1/2 ea 2 x Cherry Tomato Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dallas Cowboy Tacos ***** Categories: Appetizers, Sausages, Mexican Yield: 3 servings 1 ea Ea Sausage (medium roll) 1/2 ea 2 cup Onion (chopped) 1 ea Cup Velveeta cheese 2 ea Cup Crescent rolls Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lipton Onion Burgers ***** Categories: Ground beef, Beef Yield: 8 servings 1 ea Ea Env. Soup Mix; * 2 ea Lb Beef; Ground * Use one of the following Recipe Soup mixes in this recipe: Onion. Onion-Mushroom,Or Beefy Mushroom Mix. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Serve if desired, on Hamburger buns. MICROWAVE: Prepare patties as above. In an oblong baking dish, arrange 4 patties and heat uncovered on high (Full Power) 6 minutes, turing patties once. Repeat with remaining patties. Let stand, covered, at least 5 minutes. Serve as above. NOTE: You can cover the dish with paper towels to prevent splattering on the inside of the oven, but do not cover with any type of lid. Also drain the grease from the pan when putting in the second batch of burgers or if using regular ground beef, when you turn them the first time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Make-Their-Own-Pizza ***** Categories: Breads, Pizza Yield: 8 servings - Refrigerator biscuit or roll dough (allow 2 rolls per child) - 16 oz jar good quality Spaghetti Sauce - freshly grated Mozzarella and Parmesan cheese, mixed - other toppings, such as green peppers, grated carrot, etc ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' In advance of the party, roll out the biscuits or rolls very flat between sheets of waxed paper and store on a cookie sheet in refrigerator. When it's time to bake, set the oven at the temp on dough pkg (usually 350-425 deg F) and pour the sauce into a bowl that can be reached by all. Set out the cheese and other toppings (anything you think the kids will like, or nothing if you think plain cheese is enough), give each child 2 pizzas on a paper plate, arm them with spoons, and let them make their own. You collect the pies, put them on baking sheets, and try to remember whose is whose. Note: You can use English muffins instead of dough. Allow 1 muffin per child as the base for the pizza. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Cookies ***** Categories: Low-cal, Cookies Yield: 6 servings 3 ea Cup Rolled Oats 2 ea Tbsp Light Sesame Oil 1 ea Cup Flour (unbleached) 1 1/2 ea Cup Apple Juice 1/4 ea 4 tsp Salt 1 ea Tbsp Honey (opt) Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice (plus remaining ingredients, if desired.) If the dough seems too dry, add more juice. Drop by the teaspoonful onto a greased cookie sheet and flatten slightly to ensure a crisper cookie. Bake until golden brown, about 15-20 minutes. VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice instead of apple for sweeter cookies. * To use leftover oatmeal, use 1 cup juice and 2 T honey or other sweetener. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Walnut Butter Bread Categories: Breads, Chocolate Yield: 4 servings 1/2 c Warm water 4 ea Eggs, room temp. 1 ea Pk Yeast 12 tb Bs Butter, softened 3 1/2 ea Cup Flour 1 c Walnuts, chopped(lg. pieces) 1 tb Bs Sugar 6 oz Chocolate, semisweet * 1 1/4 ea Tsp Salt Orig- Servings: 32 * Use 6-one ounce squares, broken or chopped in large pieces. Put the water in a large mixing bowl and sprinkle in the yeast. Stir and allow to stand for 5 minutes to dissolve. Add the flour, sugar, salt, and eggs to the yeast mixture and beat vigorously until well blended. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Stir the batter down and add the walnuts and chocolate pieces. Spoon the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350 oven for about 45 minutes. Remove from the oven and allow to rest for 5 minutes, then turn loaves out onto racks. Makes 2 loaves; about 16 slices each. Source: The Breakfast Book, Marion Cunningham Posted by: Pat Finch, August 1991 According to the author this bread "also makes extraordinary french toast-just be sure to dip the sliced bread into the egg only briefly so the slices don't get soaked through." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: 90 Minute Dinner Rolls Categories: Breads Yield: 4 servings 2 tb B sugar 1/2 c Milk 1/2 ts Salt 1/4 c Water 1 ea Active dry yeast 2 tb B margarine ts o 2 1/2 cups unsifted flour 1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast. 2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe of my microwave for this. It works great!) 3. Gradually add milk mixture to dry mixture and beat 2 min. at medium speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. 4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer. Works very well) 5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an 8-inch round pan. 6. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes . 7. Remove the cover! Remove pan of water! 8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light golden in color. Remove from pan to cool. Serve Warm. Recipe in Fleischmann's advertisement in about 1982-1983. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bagels Categories: Breads Yield: 4 servings 4 1/2 ea To 5 cups all-purpose flour 2 tb Bs margarine 3 tb Bs sugar 1 tb Bs sugar 1 tb Bs salt 1 ea Egg white 2 ea Active yeast Water Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast. Heat 1 1/2 cups water and margarine to 120-130 degrees. Add to dry ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place 1 hour. Punch dough down. Cover; let rest 15 minutes. In a large skillet heat 1-inch water over medium low heat to a simmer; add remaining sugar and salt. Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 2 minutes. Turn again; cook 1 minute more. Drain on towels. Repeat shaping and cooking rest of dough. Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool. Fleischmann's ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rye Bread Categories: German, Breads Yield: 4 servings 2 ea Yeast; Active Dry 1/2 c Molasses 1/2 c Warm Water(110-120 degrees) 2 tb B Butter 1 1/2 ea Cup Milk; Lukewarm 3 1/4 ea Cup Rye Flour; Unsifted 2 tb B Sugar 2 1/2 ea Cup Bread Flour; Unsifted 1 ts Salt Orig- Servings: 12 Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaetzle Noodles Categories: German, Breads, Pasta Yield: 4 servings 3 c Flour; Unbleached 4 ea Eggs; Large, Beaten 1 ts Salt 1/2 c Water, Or More 1/4 ts Nutmeg 1/4 c Butter Orig- Servings: 4 Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drop Donuts Categories: German, Cakes, Breads Yield: 4 servings 1/4 c Butter; Softened 2 ts Baking Powder 1 c Sugar 1/4 ts Nutmeg 2 ea Egg Yolks; Large, Beaten 1/2 ts Baking Soda 1 ea Egg; Large, Whole, Beaten 3/4 c Butter OR Sour Milk 4 c Flour; Unbleached 1 x Confectioners' Sugar Orig- Servings: 10 Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Massachusetts Corn Bread Categories: Breads Yield: 4 servings 1 c Yellow cornmeal 4 ts Baking powder 1 c Flour 1 ea Egg 1 ts Sugar 1 c Milk 1/2 ts Salt 1/2 c Melted shortening Preheat oven to 425 F. Sift dry ingredients in mixing bowl. Add egg, milk, and shortening. Stir until blended, do not overbeat. Grease 8-inch square pan or iron skillet. Heat on top of stove and pour in batter. Bake in the oven 20 to 25 minutes. Serves 8 to 10. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower with Beef "Szechwan Style" Categories: Beef, Oriental Yield: 4 servings 1/2 lb Round steak; * 1/4 c Dry sherry 5 ea Nami black mushrooms 1 x -----------sauce------------ 2 ea Carrots; medium 1 c Chicken stock 2 c Cauliflower 1 ts Lan chi black bean paste wit 3 ea Green onions, minced 2 x Dashes of chinkiang black vi 1/2 ts Ginger; fresh, minced 3 x Drops sesame oil 2 ea Cloves garlic, minced 1 ea Cornstarch paste; ** 1/2 ts Szechuan peppercorns, crushe 1 x -------------s-------------- 3 tb Peanut oil 1/2 c Carrot stock; reserved 1 x ----------marinade---------- 1/4 c Marinade 1/4 c Soy sauce; thin 1/4 c Mushroom soaking liquid * cut in 1/2 inch cubes. ** make into a thin paste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Original Chex Party Mix Categories: Appetizers Yield: 6 servings 1/4 c Butter or margarine 8 c Chex cereals (mixed) 1 1/4 ts Seasoned salt 1 c Mixed nuts 4 1/2 ts Worcestershire sauce 1 c Pretzels 1>. In a small microwave-safe bowl butter on HIGH. Add seasoned salt and Worcestershire sauce; mix well. 2>. Pour cereals, nuts and pretzels into 2 gal. resealable plastic bag. Pour butter mixture over cereal mixture. Seal top of bag and shake until pieces are evenly coated. 3>. Pour contents of bag into large microwave-safe bowl. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool. Store in airtight container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Rice: Categories: Mexican, Rice/grains Yield: 6 servings 1 pt Dairy Sour Cream Into strips (1 cn.) 1/2 lb Monterey Jack Cheese 3 c Cooked seasoned rice 4 oz Chopped green peppers, cut 1/2 c Parmesan cheese 1>. Combine sour cream, chilies and salt. 2>.In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with Mariachl meatballs and sauce. Continue baking for 5 minutes or until cheese melts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Forest Pie Categories: Pies Yield: 6 servings 1 Baked pastry shell 1 1/2 c Whipping cream, whipped 4 oz Unsweetened baking chocolate 21 oz Can cherry pie filling 14 oz Sweetened CONDENSED milk Toasted almonds (optional) 1 ts Almond extract 1>. In a heavy saucepan, over medium-low heat, melt chocolate with sweetened condensed milk. Remove from heat; stir in extract. Pour into large bowl; cool or chill thouroghly. Beat until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours or until set. Serve with pie filling. Garnish with almonds if desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Chicken Broccoli Noodles Categories: Poultry, Pasta Yield: 4 servings 2 pk Ramen noodles (chicken) 1 1/2 c Cooked broccoli flowerets 1 cn Cream of Mushroom Soup 1/2 c Quartered cherry tomatoes 1/2 Soup can milk (optional) 1 1/2 c Cubed cooked chicken 1>. In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes (optional). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Campbell's Paprika Chicken Categories: Poultry Yield: 4 servings 1 tb Butter 2 tb Paprika 4 Skinless, boneless chicken 1/8 ts Ground red pepper Breast halves 1/3 c Sour cream 1 c Cream of mushroom soup Hot cooked noodles & parsley 1>. In skillet, melt butter and brown chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir in sour cream. Heat through. Serve over noodles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Classic Green Bean Bake Categories: Vegetables Yield: 6 servings 1 c Cream of Mushroom Soup Dash pepper 1/2 c Milk 4 c Cooked green beans 1 ts Soy sauce 1 cn French-fried onions 1>. In 1 1/2 quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. 2>. Bake at 350 deg.F 25 minutes or until hot; stir. Top with remaining onions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Chicken Rice Soup Categories: Soups/stews, Poultry, Rice/grains Yield: 7 servings 1 c Cooked cubed chicken 1/2 ts Poultry seasoning 1 ts Oil for frying 1/4 ts Pepper 2 c Chicken broth 1 c Minute Rice 1 c Water 1 tb Dried parsley 10 oz Frozen mixed vegetables 1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dudley Eppel's Hot Cider-Cranberry Punch Categories: Beverages Yield: 12 servings 8 c Apple cider 4 Cloves, whole 4 c Cranberry juice cocktail 3 Strips orange peel 3 Cinnamon sticks 1 c Dark rum 1>. Put cider,cranberry juice, cinnamon, cloves and orange peel into a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered 25 to 35 minutes. 2> Line a strainer with cheesecloth and strian punch. Put 1 to 2 tablespoons of rum into each mug, then fill to the rim with hot punch. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Vegetable Pizza Categories: Appetizers, Vegetables, Pizza Yield: 60 servings 2 c Pillsbury Crescent Rolls 2 c Fresh mushrooms, chopped 8 oz Sour cream 1 c Chopped, seeded tomatoes 1 1/2 tb Prepared horseradish 1 c Small broccoli florets 1/4 ts Salt 1/2 c Chopped green peppers 1/8 ts Pepper 1/2 c Chopped green onions 1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Latkes Categories: Appetizers Yield: 36 servings 2 lg Idaho potatoes 2 Egg whites 2 md Carrots 1/4 ts Pepper 2 md Zucchini 1 1/2 ts Salt 1 lg Yellow onion, finely chopped 1/4 c Flour 2 Eggs Oil for frying 1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn, brown other side, adding a little oil as necessary. 4>. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hidden Valley Ranch (R) Oyster Crackers Categories: Appetizers Yield: 20 servings 1 pk Hidden Valley Ranch (R) 3/4 c Salad oil Salad dressing mix 5 c Plain oyster crackers 1/2 ts Dill 1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes. Stir gently halfway through baking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chop and Corn Stuffing Bake Categories: Pork/ham Yield: 4 servings 1 cn Campbell's Golden Corn Soup 4 Pork chops, boneless 3/4" 1/4 c Celery, finely chopped Thick 1/4 c Onion, finely chopped 1 tb Packed brown sugar 1/2 ts Paprika 1 ts Spicy brown mustard 1 1/2 c Corn bread stuffing 1>. Combine soup, celery, onion, paprika and stuffing. In 9" greased pie plate, spoon stuffing mixture. Arrange chops over stuffing mixture; press lightly into stuffing. 2>. Combine sugar and mustard; spread evenly over chops. 3>. Bake at 400 deg.F. 30 minutes or until chops are fork tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Gratin Categories: Vegetables Yield: 12 servings 10 c Water 1 tb Lemon juice 1 c Milk 1 1/2 ts Drained capers 2 ts Salt 1 ts Anchovy paste 2 Cauliflower heads, cut into 1/2 ts Dijon mustard Flowerets 1/4 c Fresh bread crumbs 3 tb Olive oil 1/4 c Parmesan cheese, grated 1>. Bring water, milk and salt to boiling in large saucepan. Add cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the cauliflower under cold running water to stop cooking. 2>. Coat jelly-roll pan with non-stick cooking spray. Arrange cauliflower in single layer on pan. Combine oil, lemon juice, capers anchovy paste and mustard in blender. Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread crumbs and Parmesan cheese. 3>. Bake on upper shelf of preheated 350 deg.F oven for 45 minutes or until crisped and heated through. Serve hot or warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: String Bean Provencal Categories: Vegetables Yield: 12 servings 1 tb Olive oil 2 ts Sugar 4 md Onions, chopped 1/4 ts Salt 4 Garlic cloves, chopped 1/4 ts Ground black pepper 28 oz Plum tomatoes in thick puree 2 lb String beans, trimmed and 2 ts Leaf thyme, crumbled Halved 1>. Heat oil in Dutch oven over medium heat. Add onion and garlic; cook, covered, stirring occasionally, 8 minutes or until softened. Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir in the string beans. Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glorified Pork Chops Categories: Pork/ham Yield: 6 servings 1 tb Olive oil Soup 6 Pork chops 1/2" thick 1/4 c Water 1 cn Campbell's Cream of Celery 1>. In skillet, in hot oil, brown half the chops 10 minutes, or until browned. Repeat with remaing chops. Spoon off fat. 2>. In skillet, combine soup and water. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 minutes or until chops are no longer pink, stirring often. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Almondine Categories: Vegetables, Rice/grains Yield: 6 servings 1 md Onion, chopped 1 1/2 c MINUTE (R) Instant Brown 2 ts Butter Rice 1 1/4 c Chicken broth 1 c Frozen green beans, thawed 1 tb Lemon juice 2 tb Toasted sliced almonds 1/2 ts Garlic powder 1/2 ts Dill 1>. Cook and stir onion in butter until tender. Add broth, lemon juice and garlic powder. Bring to boil. 2>. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. 3>. Stir in green beans, almonds and dill; cover. Let stand 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curry Powder Categories: Ethnic Yield: 5 servings 3/4 c Coriander seeds 1 1/2 ts Ground cloves 3/4 c Mustard seeds 1 tb Crushed red pepper flakes 1/4 c Fennel seeds 1 1/2 ts Fresh ground black pepper 2 tb Celery seeds 15 Coins dried ginger 2 tb Ground mace 3 Cloves dried garlic 2 tb Ground turmeric 1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric annd cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>. Stir in the red peeper flakes, dried ginger and dried garlic. 5>. Working in small batches, gring mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months. Makes 5 4-ounce jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old-Fashioned Peach Cobbler Categories: Desserts Yield: 8 servings 1/2 c Light-brown sugar (packed) 1/2 c Whole-wheat flour 1/2 ts Cinnamon, ground 1 tb Baking powder 1 ts Grated lemon rind 1/4 c Butter (1/2 stick) 1 tb Lemon juice 2 Egg whites, beaten 4 c Sliced peeled peaches 1/2 c Milk 3/4 c All-purpose flour 1/2 ts Vanilla 1>. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add peaches; toss to mix. Transfer to prepared baking dish. 2>. Combine flours and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; Spread gently. 3>. Bake in preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender and crust is golden brown. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Dijon Categories: Poultry Yield: 12 servings 6 Whole chicken breasts, 1/2 c Fine bread crumbs Skinned, boned & halved 1 ts Dried thyme, crumbled Salt & pepper to taste 1/2 ts Salt 1/3 c Yogurt 1/4 ts Pepper 1/4 c Dijon mustard 1>. Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets. 2>. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated side down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over chicken. 3>. Bake for 30 to 35 minutes until golden-brown and no longer pink in the center. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blender Breakfast Categories: Beverages, Fruits, Breakfast Yield: 1 servings 1 Ripe banana, peach, or 1/2 c Low-fat yogurt Nectarine, peeled, cut up. 1 ts Honey, sugar or maple syrup 1/2 c Milk OR 1 tb Natural bran 1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Cheese Dressing Categories: Salads, Dressings Yield: 12 servings 1/2 c Blue cheese, crumbled Pinch dry mustard 1 c Plain yogurt Freshly ground pepper, 1 Clove garlic, finely chopped To taste 1>. Beat half the cheese with a fork in a small bowl until creamy. Stir in the yogurt, garlic, mustard and pepper. Sir in remaining cheese. Store, covered, in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Dip #2 Categories: Dips Yield: 12 servings 1 lb Fresh spinach 1/4 c Chopped green onions 1 c Dairy sour cream 1 ts Salt 1/2 c Plain yogurt Fresh ground pepper to taste 1/2 c Finely chopped fresh parsley 1>. Remove stems and tough bits from spinach. Boil or steam until wilted. Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt, parsley, green onion, salt and pepper in a small bowl. Cover and refrigerate for at least 4 hours or overnight to blend flavors. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Oil and Vinegar Dressing Categories: Salads, Dressings Yield: 2 servings 1/4 c Cider vinegar 2 ts Dried leaf basil, crumbled 1/4 c Olive oil 1/4 ts Dry mustard 1/4 c Apple juice 3/4 ts Salt 1 ts Honey 1/8 ts Ground black pepper 1/2 c Parsley leaves 1>. Combine all ingredients in a blender or food processor. Whirl until smooth. 2>. Place in jar with tight-fitting lid. Refrigerate for up to two weeks. Shake well before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Salad Stuffed Eggs Categories: Appetizers, Cheese/eggs, Poultry Yield: 4 servings 8 Eggs 3 tb Mayonnaise 2 Celery stalks 2 tb Dijon mustard 2 Green onions 1 tb Cider vinegar 1/2 Sweet red pepper 1 ts Sugar 3/4 lb Leftover cooked turkey 1/4 ts Salt 1>. Place eggs with enough water to cover in medium-sized saucepan. Bring to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use. 2>. Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not overprocess. Scrape into medium-size bowl. Sit in mayonnaise, mustard, vinegar, sugar and salt. 3>. Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French's Simply Venison Categories: Meats, French Yield: 4 servings Deer ham parts Coarsley grnd black pepper Adolph's Meat Tenderizer Squeezable soft margarine The secret to good venison is always to muscle the meat. Muscling means to remove each muscle individually. Once finished, the cook will have several cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper. Puncture each side liberally with a sharp fork. Squeeze margarine on one side. Turn meat over and repeat process on other side. Broil on high heat for about 4 minutes. Turn meat over and broil until brown. Remember venison is not as good when it is overcooked. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clive Younghusband's Venison Stew Categories: Soups/stews, Beef, Pork/ham Yield: 12 servings 4 lb Venison (haunch, ham) Salt 3 c Cheap red wine 8 oz Jar of beef gravy 1 1/2 c Red or white wine vinegar 3/4 c Pearl onions, trimmed pn Ground allspice 3/4 c Fresh mushrooms 2 Whole bay leaves 2 Cloves, garlic, crushed 4 c Celery, carrots, leeks, 2 pn Ground oregano Roughly chopped 1 lb Salt pork, diced Sugar 1>. Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain mixture through cheescloth. Discard the vegetables and spices in the cheesecloth. 2>. Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut venison into 2" cubes. Add to the strained mixture. Let mixture stand in the refrigerator for 24 hours. 3>. Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the remaining red wine. 4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy mixture. 5>. Remove venison from marinade. Throw away marinade. 6>. Saute venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2 hours or until venison checks done. 7>. Serve stew over wild rice with cranberry sauce on the side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon-Herb Lamb Roast Categories: Beef, Lamb Yield: 6 servings 3 lb Boneless center-cut leg of 1/4 ts Dried crushed thyme Lamb 1/4 ts Pepper 1/2 ts Finely shredded lemon peel 3 c Plain yogurt 1 tb Lemon juice 1 tb Cornstarch 1/2 ts Dried rosemary 3/4 ts Beef boullion granules 1>. Trim fat from lamb; cut four evenly spaced 1" deep slits in the surface. Combine lemon peel, juice, rosemary, thyme and pepper; rub onto meat and into slits. Place meat on the rack of a roasting pan. Insert a meat thermometer into the thickest portion. Roast in 325 deg.F oven for 1 1/2 to 1 3/4 hours or until the thermometer registers 150 degrees 150 degrees F (medium). 2>. For sauce, reserve pan juices; skim fat. Add water, if neccesary, to measure 2/3rds cup liquid total. In a medium saucepan stir together yogurt, cornstarch and bouillion granules. Stir in juice mixture. Cook and stir until thickened and bubbly. Cook and serve with sliced meat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Jerky Categories: Beef Yield: 1 servings 1 Flank steak 4 tb Lemon juice 1 Clove garlic, minced 1/2 c Soy sauce 1/2 c Honey 1 Pinch salt 1 Pinch pepper Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Soup Categories: Soups/stews, Poultry Yield: 4 servings 1 Chicken and giblets, cut up 1 Onion, med., chopped 1 tb Salt 1 Garlic clove, minced 4 Carrots, chopped 1 c Rice or noodles 6 Celery stalks w/leaves, chop Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Kabobs Categories: Fish/sea Yield: 6 servings -----------------------------------KABOB----------------------------------- 1 1/2 lb Bass / lean fish, cubed 16 Chunks pineapple 16 Mushroom caps 3 Onions, cut in chunks 2 Green peppers, cut in chunks 3 Firm tomatoes, cut in wedges ----------------------------------MARINADE---------------------------------- 1/4 c Vinegar 1/2 c Oil 1 ts Salt 1 Pinch Cayenne 1/4 ts Pepper 1/4 ts Powdered mustard Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour. Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudge # 2 Categories: Cakes Yield: 4 servings 2 c Sugar 2 tb Butter 1/2 ts Salt 1 ts Vanilla 1 c Milk 1/2 c Chopped walnuts (Opt.) 2 Squares unsweetened choc. 1/8 c Chopped candied cherries Butter a shallow dish and set aside. Combine sugar, salt and milk in a large saucepan. Add chocolate and cook over low heat until chocolate is melted. Stirring occasionally, increase heat and bring to full rolling boil. Continue cooking until it reaches soft ball, 234 degrees F on your candy thermometer. Remove from heat and add butter. Let cool to about 130 degrees. Add vanilla and beat until fudge begins to thicken. RAPIDLY fold in walnuts and cherries (if desired), and INSTANTLY turn the mixture into buttered dish. It's ready to eat almost immediately. Cut into squares and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Blueberry Bread Categories: Breads Yield: 1 servings 1 3/4 c Sifted flour 2/3 c Sugar 2 ts Baking powder 2 Eggs 1/4 ts Baking soda 1 c Bananas, mashed 1/2 ts Salt 1 c Blueberries 1/3 c Butter Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Michele's Triple C Cookies Categories: Cookies Yield: 48 servings 1 c Butter, softened 2 tb Unbleached flour 1 c Sugar 3/4 ts Baking soda 1 c Dark brown sugar 1 ts Salt 2 Eggs 2 c Chocolate chips 1 1/2 ts Vanilla 1/2 c Pecans, chopped 2 c Unbleached flour Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a time, blending well. Mix in vanilla. Sift together flour, soda and salt. Add to butter mixture. Stir until mixed. Add chocolate chips and pecans. Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees for 12 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swingers Categories: Meats Yield: 6 servings 2 lb Ground round 1 ts Salt 1 1/2 c Onion, coarsely chopped 2 tb Wheat germ 1 1/2 c Green pepper, coars chopped 1 Garlic clove, minced 1 1/2 c Tomatoes, coarsely chopped 1/2 c Mushrooms, sliced 2 c Cheddar cheese, cubed 1 c Sliced green onions Mix all ingredients. Shape into patties. Refrigerate 2 to 3 hours. Press patties together to prevent crumbling. Cook 10 minutes on each side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Meatloaf Categories: Ground beef, Meatloaf, Beef Yield: 6 servings 8 oz Tomato sauce (1 can) 1 Egg, slightly beaten 1/4 c Brown sugar 1/4 c Onion, minced 1/4 c Vinegar 1/4 c Crushed crackers 1 ts Mustard 1 ts Salt 2 lb Ground beef 1/4 ts Pepper 1 c Sliced mushrooms Combine first 4 ingredients to make sauce. Combine remaining ingredients, kneading together with hands. Add 1/2 tomato sauce mixture. Put in loaf pan. Pour remaining sauce over loaf. Bake at 400 degrees for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Kugel Categories: Vegetables, Cheese/eggs Yield: 6 servings 9 Potatoes, grated 1 Egg, beaten 4 Slices bacon 2 tb Sour cream (heaping) 1/2 Onion, chopped 1 Dash Salt 1 c Milk, boiled 1 Dash pepper Put potatoes into colander and press out juices. Cook bacon and keep the fat. (Vegetarians omit meat.) Combine potatoes, bacon, onion and hot bacon fat, and pour into a 9 x 13-inch baking dish. Pour milk over top. Pour on egg and sour cream. Salt and pepper to taste. Bake at 350 degrees for 1 hour or until light brown on top. Serve immediately or let flavors blend overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Secret Kiss Cookies Categories: Cookies Yield: 36 servings 1 c Butter 1 c Walnuts, chopped fine 2/3 c Sugar 1 Pkg chocolate kisses 1 ts Vanilla 1 c Powdered sugar 2 c Flour Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended. Chill dough 2 hours. For each cookie, use about 1 T of dough to encase one candy piece completely. Place on ungreased cookie sheet. Bake at 350 degrees until set but not brown, about 8- 10 minutes. Remove and roll in powdered sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 2 tb Cinnamon 2 c Brown sugar 1 c Walnuts, chopped 1 1/2 c Salad oil 3/4 c Chocolate chips 1 ts Vanilla 1/2 c Sugar 3 c Graham crackers, crushed 4 Eggs 1 1/2 ts Baking powder 1 pt Sour cream 1/2 ts Baking soda Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla. Combine cracker crumbs, baking powder and soda; stir into batter. Pour half the batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar mix. Bake at 350 degrees for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Strips with Artichokes Categories: Poultry Yield: 4 servings 2 tb Flour 1 Onion, sliced 1/4 ts Salt 1/4 c Butter 1/8 ts Pepper 1/4 c Chiken broth 1/8 ts Paprika 1 tb Lemon juice 3/4 lb Turkey breast, sliced 2 tb Grated Parmesan cheese And pounded 1/2 c Sour cream 6 oz Marinated artichoke hearts 8 oz Noodles, cooked Combine flour, salt, pepper and paprika. Coat meat slices with it. Pour artichoke liquid into a frying pan and cook on medium heat until bubbly. Add meat slices and brown 3-5 minutes; remove from pan. Add onion and butter to pan. Saute 5 minutes. Add broth and stir in lemon juice, cheese, and sour cream. Add turkey and heat through. Serve over noodles. Garnish with artichoke hearts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Lemonade Categories: Beverages Yield: 8 servings 1 c Honey 3/4 c Lemon juice 1 c Hot water 8 c Cold water Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses. The honey/water syrup may be refrigerated and used to make lemonade a glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per person. Pour into iced glasses. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Sour Cream Waffles Categories: Cheese/eggs, Cakes, Breakfast Yield: 4 servings 1 c Flour 1 Egg, separated 1/2 tb Sugar 1 c Sour cream 1 ts Baking powder 1/4 c Milk 1/4 ts Soda 1/4 c Butter, melted 1/4 ts Salt 1 Banana, mashed Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Carrot Soup Categories: Soups/stews, Beef Yield: 8 servings 5 tb Butter 3 1/2 c Milk 4 Onions, chopped 1 Pinch salt 4 c Carrots, sliced 1 Pinch pepper 4 tb Flour 1/4 ts Nutmeg 5 c Beef broth Melt butter in kettle. Saute vegetables until onions are clear. Blend in flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree. Stir in milk. Adjust the seasonings. Stir until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Bread or Muffins Categories: Muffins Yield: 3 servings 3 1/2 c Pumpkin, pureed 1 ts Cloves 1 c Butter 2 ts Nutmeg 2 Eggs 2 c Walnuts, broken 2 1/2 c Flour 2 c Honey 2 1/2 c Pastry flour 1 c Cream 6 ts Baking powder 4 tb Vanilla 1/4 c Molasses Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or until tops brown. To give as gifts, bake in oiled empty coffee or tea tins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Canadian Flapjacks Categories: Cakes, Cheese/eggs, Canadian Yield: 4 servings 2 c Flour 2 Eggs 1 Pinch sea salt 1/2 c Honey 1 1/2 c Apple juice or milk 2 ts Baking powder 2 tb Oil 1 Pippin apple, grated Combine all ingredients except apple with mixer. Add apple and mix by hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear and harden. Brown other side. Serve immediately with your choice of topping. We like honey and maple syrup best. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Apple Salad Categories: Salads, Fish/sea Yield: 3 servings 1 Can (6.5 oz) tuna 4 1/4 oz Chopped olives (opt.) 3 c Torn lettuce 1/4 c Cheese, grated (opt.) 1 Apple 1 Boiled egg, chopped 1 Stalk celery, chopped 3 tb Thousand Island dressing Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will still have peel on one edge. Red apples look especially nice. Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as desired. Add Thousand Island dressing and toss until well blended. Serve with crackers or specialty bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Persian Kebabs Categories: Lamb Yield: 6 servings 2 lb Lamb, cut in 1-inch cubes 1/2 ts Pepper, fresh 1/2 c Salad oil 6 Bay leaves 1/4 c Lemon juice 4 Small tomatoes, halved 2 Cloves garlic, crushed 2 Green Pepper, cubed 1 ts Salt 2 Small egplants, cubed Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay leaves. Marinate meat cubes for 4 to 5 hours in refrigerator. Thread meat, vegetables, and bay leaves on skewers. Brush with marinade. Broil 3 minutes on each side, or barbecue 5 minutes on each side. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ratatouille Categories: Ethnic Yield: 6 servings 4 tb Olive oil 1 tb Garlic, chopped 1 Eggplant, cut in 1" cubes 2 Sprigs fresh thyme (OR 2 Zucchini cut in 1" cubes 1/2 ts Dried thyme) 1 tb Olive oil 1 Bay leaf 2 Onions, coarsely chopped 3 Tomatoes, cut in 1" cubes 2 Green peppers, 1" cubes 1 Pkg Gruyere cheese (opt) Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly, for about 3 minutes. With a wooden spoon, remove eggplant to colander. Next cook zucchini in skillet, stirring constantly, about 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear. Add green pepper to skillet, and cook while stirring, for about 3 minutes. Stir in garlic, thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring, for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes. Uncover and cook for about 10 minutes to reduce liquid that will have accumulated. Serve hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Apple Pie Categories: Pies, Meats Yield: 6 servings 4 lb Ham, cooked, chopped fine 1 Cube bouillon (dissolved in 5 Green apples, chopped 1 c water) 2 Onions, chopped fine 4 Potatoes, cooked and mashed 1 ts Sage 3 tb Melted butter 1 tb Mixed vegetable seasoning In deep baking dish, arrange alternate layers of ham and apples. Sprinkle each layer with onion and seasonings. Moisten each layer with bouillon. Over top, cover with layer of thick mashed potatoes. Brush potato peaks with melted butter. Bake at 325 degrees for 1 1/2 to 2 hours until ham is thoroughly heated and potato peaks are browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paella Categories: Mexican, Fish/sea Yield: 6 servings 1 Chicken broiler, cut up 6 Strands saffron 2 Cloves garlic 1 c Onion, diced 1/4 c Oil 1 Green bell pepper, diced 1 lb Raw shrimp 1 Red bell pepper, diced 4 Sliced tomatoes 1 ts Paprika 1 lb Peas 1 c White wine 12 Artichoke hearts 2 c Water 1 1/2 c Brown rice Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, saute rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb Butter for Seafood or Artichokes Categories: Sauces, Fish/sea Yield: 1 servings 1/2 c Butter 1/4 ts Basil 1 ts Paprika 1 Clove garlic, crushed 1 tb Green scallions 3 tb Fresh parsley, chopped 1/4 ts Oregano 1/2 ts Soy sauce 1/4 ts Marjoram Melt butter over medium heat and stir in remaining ingredients. Simmer 5 minutes. Serve warm. May be refrigerated and reheated when needed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Kiev #2 Categories: Poultry Yield: 2 servings 1/2 c Butter 2 Eggs 3 Cloves garlic, diced 1/2 c Scallions, diced fine 1/4 c Lemon juice 3 c Cracker crumbs 1/2 ts Mixed vegetable seasoning 1/2 c Grated Parmesan cheese 2 Chicken breasts In a fry pan, melt butter and saute garlic with lemon juice and seasoning. Using flavorizer, inject breasts with butter mix. (The flavorizer can be purchased at any kitchen supply store. It looks much like the needle a doctor uses for injections, and it's use is also similar.) Add remaining liquid to eggs and beat. In a separate bowl, combine scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg mixture, then into cracker mixture. Bake at 350 degrees for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Time Categories: Vegetables Yield: 4 servings 6 Potatoes, in 1/2" slices 1/2 ts Garlic powder 1 1/2 c Mayonnaise 3 tb Parsley 1 Onion, minced 1 1/2 c Cracker crumbs 1 tb Soy sauce 1 c Grated Parmesan cheese 1 tb Oregano leaves Place potato slices in covered vegetable steamer; steam 12 minutes; drain and cool. Mix together mayonnaise, onion, soy sauce, oregano, garlic and parsley. Frost each potato slice with this mixture, and then dip it into cracker crumbs. Bake on cookie sheets at 350 degrees for 10 minutes. Sprinkle with Parmesan and serve hot. To make as a casserole, cover bottom of casserole with potato slices, spread on mayonnaise mixture, then sprinkle on crumbs. Continue in layers until all ingredients are used. Bake at 350 degrees for 1 hour. Top with Parmesan and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mendocino Sole Categories: Fish/sea Yield: 4 servings 8 Fillets of sole 1/4 c Cognac 1 ts Minced onion 2 tb Butter 1 ts Lemon juice 2 tb Flour 1/2 c Dry white wine 1 c Cream 1 c Seedless grapes 1/2 ts Mixed vegetable seasoning Wash and dry sole. Set fillets in baking dish, side by side. Sprinkle on minced onion, lemon juice, and wine. Cover and bake 15 minutes at 350 degrees. Meanwhile, slightly bruise grapes and marinate in cognac. Make a sauce of butter, flour and cream; add mixed vegetable seasoning. Combine sauce with grapes and cognac. Pour over sole fillets and return to oven for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Regency Salad Categories: Poultry, Salads Yield: 2 servings 9 oz Frozen artichoke hearts 1 tb Soy sauce 2 c Italian salad dressing 2 tb Butter 3 c Cooked, cubed chicken 1/2 c Pecan halves 1/3 c Sliced water chestnuts 1 pn Mixed vegetable seasoning 1/4 c Slivered green olives 3/4 c Diced celery Cook artichoke according to package directions; drain. Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce. Cover and refrigerate at least 3 hours. Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning; cool. Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce leaves and garnish with pecans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodles and Apples Categories: Pasta, Fruits Yield: 4 servings 3 c Cooked noodles 3/4 c Raisins 3 tb Butter 1/2 ts Nutmeg 3 tb Grated Swiss cheese 1/4 ts Cloves 3 c Sliced green apples 3 tb Molasses Combine all ingredients and pour into well-oiled medium casserole. Cover and bake at 350 degrees for 30 minutes. Bake uncovered for 15 minutes longer or until slightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Fish Categories: Fish/sea Yield: 4 servings 1/4 c Flour 1 lb Fish fillets 2 ts Curry powder 1 tb Oil 1/4 ts Soy sauce 3 Stalks celery, sliced 4 Bananas, peeled & halved 4 tb Butter Lengthwise 2 tb Lemon juice Mix together flour, curry powder, and soy sauce; coat bananas and fish with this; set aside. Heat oil in skillet. Stir-fry celery until crisp; set aside. Add butter to oil; saute bananas until golden, about 1 minute on each side. Sprinkle bananas with half of lemon juice; remove to serving dish. Saute fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side. Sprinkle with remaining lemon juice. Place on serving dish with bananas. Spoon celery over fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Pot Pie Categories: Poultry Yield: 6 servings 5 Potatoes, mashed 3 c Diced turkey 1 Egg, slightly beaten 2 c Chopped celery 1/2 c Mayonnaise 1 c Cooked peas, drained 1 tb Lemon juice 1 c Cheddar cheese, grated Cook & mash potatoes, or used leftovers. Stir in egg. Spread in well oiled 9-inch pie pan. Bake at 375 degrees for 10 minutes. Combine mayonnaise and lemon juice; stir in turkey, celery, and peas. Spoon into potato crust. Top with cheese. Continue baking 15-20 minutes or until hot through. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Beef a la Stroganoff Categories: Beef Yield: 4 servings 1/2 c Chopped celery 1 ts Soy sauce 1 Onion, chopped fine 1 1/2 c Beef bouillon 1/4 lb Mushrooms, sliced 1 c Sour cream 1/4 c Butter 2 c Thinly sliced roast beef, 1/2 c Flour Cooked Cook celery, onion and mushrooms in butter until tender. Stir in flour and soy sauce. Add bouillon; cook, stirring until thickened. Stir in sour cream. Add beef and heat through. Serve with hot cooked rice or noodles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey and Pecan Casserole Categories: Poultry, Casseroles Yield: 6 servings Turkey and Pecan Casserole 8 c turkey, cooked & cubed 1/2 tsp mixed vegetable seasoning 8 T butter 4 cloves garlic, minced 2 T scallions, chopped 6 T brandy 1 c white wine 2 T tomato paste 6 T whole wheat flour 1 c mushrooms, chopped 2 c broth 1 lb pecans 1 1/2 c sour cream 1/2 c fresh parsley, chopped Season turkey with mixed vegetable seasoning. In skillet, melt 1/2 of butter and brown turkey; place turkey in ovenproof casserole with lid. In same skillet, saute garlic and scallions. Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans. Bake covered 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Out-Of-The-Ordinary Chili Categories: Poultry, Beef, Mexican, Chili Yield: 6 servings 1 1/2 lb Beef, chicken, or turkey 4 c Cooked kidney beans 2 c Water 1 Onion, chopped 1 tb Chili powder 1 Bunch green onions, sliced 1 tb Curry powder 1 1/2 c Grated natural sharp cheese 3 Tomatoes, diced In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polish Stew Categories: Soups/stews, Beef, Sausages, Polish Yield: 8 servings 1 lb Polish sausage, 1/2" pieces 1 c White wine 3 tb Oil 8 oz Tomato sauce 1 1/2 lb Beef, cubed 2 ts Soy sauce 2 Onions, sliced 1 ts Caraway seeds 2 c Mushrooms, sliced 1/4 ts Vegetable seasoning 1 lb Sauerkraut, canned Saute sausage 15 minutes; remove to casserole. Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole. Saute onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2 hours. Stir casserole every 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: X's Spinach Salad Categories: Salads Yield: 4 servings -----------------------------------SALAD----------------------------------- 2 Bunches spinach, washed, 2 Tomatoes, cut into wedges Drained, stems removed 4 Strips bacon, crumbled 1 Onion, thinly sliced 1 cn Asparagus spears 2 Eggs, hard cooked, chopped ----------------------------------DRESSING---------------------------------- 1/2 c Sugar 1/2 c Vinegar 1 c Safflower oil 1 ts Whole celery seeds 1 ts Mustard 1 tb Grated onion 1 ts Salt Prepare dressing first: blend together sugar, oil, mustard and salt. Add vinegar, celery seeds and grated onion; shake or beat well. Chill. Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss until well coated. Arrange asparagus spears on top. Chill well before serving. It is best the next day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Bread with Lemon Ice Categories: Desserts Yield: 1 servings -----------------------------------BREAD----------------------------------- 1 c Sugar 1 1/2 c Flour 1/2 c Milk 1 ts Baking powder 6 tb Unsalted butter 1/8 ts Salt 2 Eggs 1 Lemon rind, grated -----------------------------------GLAZE----------------------------------- 1/2 c Sugar 1/4 c Fresh lemon juice ---------------------------------LEMON ICE--------------------------------- 2 c Water 1 c Fresh lemon juice 1 c Sugar 2 Egg whites (opt) 2 tb Grated lemon rind Grease and flour a 9x5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350-degree oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tostadas De Pollo Y Frijoles Categories: Mexican, Poultry Yield: 2 servings 2 Tortillas 1 Head lettuce, shredded 2 c Cooked, mashed black beans 1 Green bell pepper, sliced (or refried beans) 2 Green onions, diced 2 c Chicken, shredded 1 cn Plain green olives, chopped 1 Tomato, wedged 1 c Cheddar cheese, grated 1 c String beans, cook & cool 2 tb Hot sauce Lay a tortilla on each plate; spread with a layer of beans. Lay chicken on beans. Toss together vegetables and cheese; and mound on top of chicken. Sprinkle hot sauce on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon for Supper Categories: Fish/sea Yield: 6 servings 6 Salmon steaks, 8-10 oz. each 1 Large russet potato, 1/2 c Butter Sliced paper thin 1/4 c Vermouth 2 Cloves garlic, diced 2 tb Orange peel 1/2 c Green onion, sliced 1 tb Lemon juice 1/4 c Parsley, diced 1 ts Mixed vegetable seasoning Wash salmon and pat dry. In a sauce pan, melt butter in vermouth; stir in orange peel, lemon juice, and vegetable seasoning. Place salmon in baking dish. Brush each side of fish with butter mixture. Lay potato slices on top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in foil, sealing tightly. Place sealed dish over barbecue coals, and grill 10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered at 325 degrees until fish flakes easily. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Chop Suey Categories: Poultry, Chinese Yield: 4 servings 1 lb Uncooked chicken breast, 1/2 c Sliced celery Cut in 1" cubes 1 Green pepper, sliced 1 tb Oil 1/2 c Sliced mushrooms 3 Cubes vegetable bouillon 1 Tomato, diced 1/2 c Unsweetened pineapple juice 1/4 c Sliced green onions 2 tb Soy sauce 1 1/2 c Fresh Chinese pea pods 1/2 ts Ginger 4 oz Water chestnuts (1 can) 1/2 ts Horseradish 3 c Fresh bean sprouts Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Escargots on Mushroom Caps Categories: Appetizers, French Yield: 6 servings 18 Snails 1/4 ts Vegetable seasoning 1 Bay leaf 1/2 c Butter 1 c White wine 3 tb Finely chopped parsley 2 tb Chopped onion 2 tb Minced green onions 4 Cloves garlic, crushed 1/4 ts Nutmeg 1 Dash allspice 18 Mushroom caps 1 ts Soy sauce Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: South of the Border Stew Categories: Mexican, Meats, Soups/stews Yield: 6 servings 1/4 c Butter 1 ts Salt 2 lb Boneless round steak, cubed 1/4 ts Oregano 5 Zucchini, sliced thin 1/4 ts Cumin 3 c Corn 1 c Cheddar cheese, shredded 1 cn (4 oz) grn chilies, chopped 1/4 c Chopped cilantro 2 Cloves garlic, minced In a large skillet, melt butter. Brown meat, a few pieces at a time. Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes. Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer, stirring occassionally, about 12-15 minutes or until meat is tender. Stir in cheese until melted. Garnish with chopped cilantro and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indonesian Brisket of Beef Categories: Beef, Oriental Yield: 6 servings 3 lb Beef brisket 3 Carrots, sliced 3 Cloves of garlic, diced 2 Hot peppers, diced 1/2 lb Bacon 3 Tomatoes, cubed 3 Onions, sliced 2 c Celery, sliced 4 c Cooked pinto beans 2 c Corn 1 c Ketchup 1 ts Vegetable seasoning Boil brisket for 3 hours. After 2 1/2 hours, combine garlic, bacon, onions, and beans; bake at 350 degrees for 1/2 hour. Add boiled brisket to baking ingredients; also add rest of ingredients; continue baking at 350 degrees for another 1/2 hour. Remove from oven; allow to cool; refrigerate. Serve the next day with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simply Sumptuous Shrimp Categories: Fish/sea Yield: 4 servings 1/4 c Butter 1/2 c Water 1 Large green pepper, seeded 1 c Brown rice & chopped 1 lb Cooked medium shrimp 1 Onion, chopped 1 cn (6 1/2 oz) minced clams, 1 Clove garlic, minced Drained 1 cn (28 oz) stewed tomatoes 1 c Feta (or mozzarella) 1 pt Clam juice Cheese, crumbled 1 c Dry white wine In large skillet, melt butter. Add green pepper, onion and garlic; saute about 5 minutes. Add tomatoes, clam juice, wine, water and rice. Boil at medium heat 25-30 minutes until rice is cooked. Add shrimp and clams. Reduce heat to simmer for 3 minutes. Sprinkle cheese on top and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Steaks Categories: Fish/sea Yield: 4 servings 4 Salmon steaks 2 tb Soy sauce 1/4 c Oil 1/2 tb Ginger 2 tb Lemon juice Combine all ingredients and pour over steaks. Marinate 30 minutes; turn steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and brush with marinade; cook another 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peachy Chicken Categories: Poultry Yield: 6 servings 3 lb Chicken, cut up 1/2 c Water 1 c Whole wheat flour 8 c Sliced peaches 1 c White wine 1 c Chopped walnuts 1/2 c Butter Roll chicken in flour; place in baking dish. Melt together wine, butter, and water; pour over chicken. Bake at 350 degrees for 30 minutes. Add peaches and walnuts. Bake another 1/2 hour to finish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Rice and Vegetables Categories: Vegetarian, Rice/grains Yield: 4 servings 1 c Green chilies, diced 1 tb Honey 1 c Green bell pepper, diced 1 1/2 c Brown rice 1 c Celery, diced 3 c Water 1 c Onion, diced 1 Apple, chopped 4 tb Butter 1/2 c Almonds, chopped Saute vegetables in butter and honey. Add rice and continue to saute until onions are clear. Add water, and boil 5 minutes. Turn heat to low; let rice absorb water, about 35 minutes. In last 5 minutes of cooking, add apple and almonds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Potatoes Categories: Vegetarian Yield: 4 servings 4 Baked potatoes 2 Tomatoes, diced 3 tb Butter 1 Green bell pepper, diced 1/2 Bunch scallions, diced 2 Garlic cloves, diced 2 c Cashews 2 c Cheddar cheese, diced Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with fork. Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute 10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese, serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mideastern Chicken Categories: Poultry, Mideast Yield: 4 servings 1/2 c Oil 1/4 ts Nutmeg 2 Lemons, juiced 1 cn (7 oz) green olives 2 tb Garlic powder 4 c White wine 1/4 ts Saffron 1 Onion, diced 2 1/2 lb Chicken, cut-up Use blender to combine oil, lemon juice, garlic and saffron. Rub this mixture on chicken pieces. Place remaining ingredients in pan with chicken. Simmer covered 20-30 minutes. Serve with LEMON RICE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab with Snow Peas Categories: Fish/sea, Oriental Yield: 4 servings 2 tb Vegetable oil 1/4 c White wine 1 lb Fresh crab meat, diced 1 tb Soy sauce 2 Cloves garlic, crushed 1 tb Arrowroot 1/2 lb Fresh snow peas 1/4 c Water 1 cn (8 oz) water chestnuts (OR 4 c Rice, freshly cooked 1 c Jicama, cut in 1/2" cubes) Heat oil. Add crab and simmer, stirring, 2 minutes. Add garlic, snow peas and water chestnuts; simmer 5 minutes. Stir together wine, soy sauce, arrowroot and water until arrowroot is dissolved. Pour into cooking crab mixture and simmer another 2 minutes. Serve immediately over hot rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Skillet Categories: Meats, Sausages Yield: 4 servings 4 Red potatoes, cut in 1/2" 1 Onion, diced Cubes 1 Bell pepper, into strips 4 Italian-style sausages, cut 1 Red pepper, into lengths Into 1/4" cubes In sauce pan, cover potatoes and sausage with water; simmer, covered, until sausage is fully cooked, about 20 minutes. Drain off water; add vegetables to potatoes and sausage in fry pan. Simmer 10 minutes, stirring occasionally. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Cornish Hens Categories: Poultry Yield: 4 servings 4 Cornish game hens 1 ts Rosemary 1/2 c Butter 2 Cloves garlic, pressed 2 tb Lemon juice Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Divan Categories: Poultry Yield: 2 servings 4 tb Butter 4 Spears broccoli, sliced 2 tb Flour Lengthwise 1 c Cream 1/2 ts Mixed vegetable seasoning 2 c Diced turkey 1/2 c Parmesan cheese, grated In a sauce pan, melt butter and gradually stir in flour to make a smooth paste. Slowly add cream and whisk until smooth. Place turkey in baking dish, alternating with layers of broccoli spears. Pour sauce over all and sprinkle on vegetable seasoning. Top with Parmesan cheese. Bake at 350 degrees for 20-30 minutes; cheese will be bubbling and slightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huevos Mexicanos Categories: Cheese/eggs, Mexican Yield: 2 servings 2 Onions, chopped 2 1/2 ts Chili 2 Cloves garlic, diced 6 Eggs 1/3 c Olive oil 1/2 c Cheddar cheese, grated 2 Tomatoes, chopped 2 Tortillas In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tamale Casserole Categories: Vegetarian, Casseroles Yield: 8 servings 1/2 c Butter; softened 1 ts Cumin 1 1/2 c Cornmeal 1/4 ts -Salt 1 c Flour; all purpose ----------------------------------FILLING---------------------------------- 1 cn Kidney beans; 14 oz, draine 1 ts Dried oregano 2 Garlic cloves; minced 1/2 ts Allspice 1/4 ts -Salt 1 Hot chili pepper; seeded & 1 cn Tomato sauce; 14 oz 1 Onion; chopped Fat grams per serving: Approx. Cook Time: 1:00 In bowl, beat butter till creamy; beat in cornmeal, flour, cumin and salt till blended. Gradually beat in water; set aside. Filling: In bowl, combine beans, garlic, salt, tomato sauce, oregano, allspice, hot chili pepper, green pepper and onion. Spread half of cornmeal batter in greased 8 cup (2 Litre) shallow casserole. Spread with bean mixture; spread remaining batter over top. Bake in 325F oven for about 1 hour or till batter has set. Tastes like tamales, cheap and filling. Source: Canadian Living's gas station cookbook posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice Categories: Vegetarian, Rice/grains Yield: 2 servings 1/2 c Celery 2 c Water 1/2 c Onion 1/2 c Wild rice 1/2 c Parsley, grated 1/2 c Short grain brown rice 1/2 c Butter 3 tb Lemon juice 1 Box (10 oz) tofu 1/2 ts Rosemary In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes. Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops Vermont Categories: Pork/ham Yield: 4 servings 1 c Catsup 1/4 ts Ground ginger 1 c Maple syrup 3/4 ts Thyme 2/3 c White wine 1 1/2 ts Basil 1/4 c Water 1/2 ts Dry mustard 1 Bouillon cube 1/2 ts Salt 1 Bay leaf 1/4 ts Pepper 2 Cloves garlic, minced 4 Pork chops, 1 1/2" thick In sauce pan, combine all ingredients except pork chops. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes; stir occasionally. Meanwhile, bake chops 30 minutes at 375 degrees; pour sauce over chops. Bake 15-20 minutes more, spooning sauce over chops every 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Canadian Souffles Categories: Cheese/eggs, Canadian Yield: 6 servings 1 tb Butter 1/2 c Sour cream 3 tb Parmesan cheese, grated 3 tb Chopped pimento 6 Eggs, separated 1 tb Chopped chives 8 oz Cream cheese (soft) 3/4 ts Dry mustard 1 c Grated cheddar cheese 3/4 lb Canadian bacon, diced Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife inserted in center comes out clean. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Empenadas Categories: Poultry Yield: 4 servings 1 c Cooked turkey, cubed 1/2 ts Salt 1 1/3 c Cheddar cheese, grated 1/3 c Butter 1 cn (4 oz) grn chilies, drained 1/4 c Water, cold 1 c Flour whole wheat 1 tb Milk 1/4 c Corn meal 4 ts Corn meal for topping Mix together turkey, cheese and chilies; set aside. In a different bowl, mix together flour, cornmeal and salt. Cut in butter until particles are the size of small peas (a pastry blender makes this an easy job). Sprinkle with water and mix with pastry blender or fork until pastry can be formed into a ball. Add a little more water if necessary. Divide dough into balls, one ball for each two servings; divide turkey mixture into same number as dough. Turn one dough ball onto floured board and roll into an 11" square. Place on oiled cookie sheet. Spoon one part of turkey mixture over 1/2 of pastry, coming to 1 1/2" of the edge. Fold other half of pastry over it, and crimp edges to seal them. Repeat this procedure with each ball of dough. Brush turnovers with milk. Sprinkle remaining corn meal on top. Bake at 400 degrees for 25 minutes or until golden brown. Allow to cool slightly; slice into wedges to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arroz Con Pollo #2 Categories: Poultry, Mexican Yield: 4 servings 2 tb Oil 1 Bay leaf 2 lb Chicken thighs & legs 1/2 ts Oregano 1/2 ts Paprika 1 ts Mixed vegetable seasoning 1 tb Cilantro, chopped 1/2 ts Basil 1/2 c Onion, diced 1 c Celery 1 Clove garlic, crushed 1/2 c Almonds 1 1/2 c Water 3/4 c Short grain brown rice 1/2 c White wine 3/4 c Wild rice 3 Tomatoes, diced 2 c Peas 1 Bouillon cube Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Zucchini #2 Categories: Rice/grains, Vegetables Yield: 6 servings 6 Zucchini 3 c White wine 4 Tomatoes, diced 1 Cube vegetable bouillon 1 c Bacon, crumbled 1/4 ts Mint leaves, chopped 3 Cloves garlic, diced 1/2 c Butter 2 Onions, diced 1/4 c Lemon juice 1 1/2 c Brown rice 3 Eggs 2 Bell peppers, diced 2 tb Parsley, chopped Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving 1/4" around skins. Combine zucchini centers in fry pan with all other ingredients except eggs and parsley. Saute 30 minutes. Place zucchini in baking dish; stuff with rice-vegetable mix; spoon any extra around zucchini; cover with foil. Bake for 20 minutes at 350 degrees. Prick holes in foil for steam to escape. Beat together eggs and parsley; pour over stuffed zucchini; recover and continue cooking 10 more minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aniseed Chrabeli Categories: Cookies Yield: 40 servings 1 1/4 c Sugar 2 ts Aniseed; ground 2 Eggs 1/2 Lemon; use grated peel only 1 2/3 c Flour, all purpose; sifted Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375° F. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cuban Black Bean Soup Categories: Soups/stews, Low-cal, Beef, Beans Yield: 4 servings 1 lb Beans, dried black 1/2 ts Thyme, dried leaf 1 c Onion; chopped 1/2 ts Oregano, dried leaf 1 tb Margarine or butter 1/2 ts Salt 4 c Water 1 Pepper, dried whole red 1 Bouillon cube, beef 1 c Pepper, green bell; chopped 12 oz Ham, cooked lean 1/3 c Dark rum (optional) 2 Bay leaves 1 c Sour cream (optional) Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kahlua Brownies Categories: Cookies Yield: 24 servings ----------------------------------BROWNIE---------------------------------- 2 oz Chocolate, unsweetened 1 ts Vanilla 1/4 c Butter 1 tb Coffee, instant crystals 1 c Flour, all purpose 2 tb Kahlua 1 c Sugar 1/2 ts Salt 2 Eggs; well beaten 1/2 ts Baking powder -----------------------------------ICING----------------------------------- 2 oz Chocolate, unsweetened; chpd 1 tb Corn syrup, light 1 1/2 c Sugar 1/4 ts Salt 7 tb Milk 1 ts Vanilla 1/4 c Butter ----------------------------------TOPPING---------------------------------- 6 oz Chocolate chips, semi-sweet BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a preheated 350° F oven for 30 minutes. Cool in pan. ICING: Mix all ingredients in sauce pan and bring to a boil, stirring constantly. Boil 1 minute and remove from heat. When cool, add vanilla. Sprinkle icing over cooled brownie base and sprinkle with chocolate chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Avocado Melt Categories: Poultry Yield: 2 servings 2 Chicken breast halves 1/2 Avocado; peeled, sliced 1 tb Cornstarch 3/4 c Cheese, monterey jack; 1/2 ts Cumin, ground -shredded 1/2 ts Garlic salt 1/4 c Sour cream; divided 1/2 Egg; lightly beaten 1/8 c Onion, green, tops only 1/2 tb Water 1/8 Pepper, red bell; chopped 3 tb Cornmeal Tomatoes, cherry 1 1/2 tb Oil Parsley sprigs Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350°F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Waldorf Red Velvet Cake and Frosting Categories: Cakes Yield: 12 servings ------------------------------------CAKE------------------------------------ 1/2 c Shortening 1 ts Baking soda 2 Eggs 1 1/2 c Sugar 1 ts Vanilla 1/4 c Food coloring, red 1 ts Salt 2 tb Cocoa 2 1/2 c Flour, all purpose; sifted 1 c Buttermilk -2 to 3 times 1 tb Vinegar ----------------------------------FROSTING---------------------------------- 1 c Milk 1 c Sugar, powdered; sifted 5 ts Flour, all purpose 1 ts Vanilla 1 c Butter CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9" cake pans at 350°F for 25 to 30 minutes. Cool on cake racks. FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma's Current Pound Cake Categories: Breads, Cakes Yield: 12 servings 1 1/2 c Currants 9 Eggs; separated 1 lb Margarine or butter 4 1/4 c Flour, all purpose; sifted 2 c Sugar 1 ts Lemon extract 1 ts Mace 1 ts Vanilla Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake at 350°F for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chiles Rellenos De Queso Categories: Appetizers, Cheese/eggs, Mexican Yield: 2 servings 2 Chiles, calif.; roast & peel 1 Eggs; separated 1 1/3 oz Cheese, monterey jack 3/16 c Flour, all purpose Oil; for frying --------------------------------TOMATO SAUCE-------------------------------- 1 1/3 sm Tomatoes; peeled 3/16 ts Salt 1/3 sm Onion 2/3 sm Chiles, calif. 1/3 Garlic clove pn Cinnamon, ground 1/3 tb Oil, vegetable pn Cloves, ground 3/16 c Chicken broth Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks. Pour oil 1/4" deep into large skillet. Heat oil to 365° F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro- cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Bread (Machine) Categories: Breads Yield: 1 servings 2 1/2 ts Yeast, dry 1 1/2 tb Sugar 2 1/4 c Flour, bread 1 1/2 tb Milk, dry skim 3/4 c Flour, whole wheat 4 1/2 ts Shortening or sweet butter 1 1/2 ts Salt 1 1/4 c Plus 1 T lukewarm water Put dry yeast in inner pot. Add all remaining ingredients except water. Carefully pour in lukewarm water. Press the Select button for white bread. Press the Start button. (When using the preset timer, refer to the instruction manual.) After taking out the baked bread from the auto bakery, slice it as desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Tamale Pie Categories: Low-cal, Vegetables, Mexican Yield: 4 servings -----------------------------VEGETABLE FILLING----------------------------- 14 oz Beans, cooked pinto; drained 1/2 c Pepper, red bell; cubed 1 c Onion, white; chopped 6 oz Cheese, sharp cheddar; 1/2 c Pepper, green bell; cubed -grated 2 Pepper, jalapeno; seeded and 8 Olives, ripe; sliced -chopped 3/4 ts Garlic 2 c Tomatoes, chopped canned; 3/4 ts Cumin, ground -drained 3/4 ts Chile powder -------------------------------TAMALE TOPPING------------------------------- 1/2 c Flour, all purpose 1/8 ts Salt 1 tb Flour, all purpose; (add to 1 lg Egg; @ room temp -above) 1/2 c Yogurt, plain 1 1/2 ts Baking powder 2 ts Margarine; melted & cooled 3 3/4 oz Cornmeal, yellow 1 tb Chives; cut to garnish, opt. 1/2 ts Baking soda Preheat oven to 375°F. Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegatable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quebec Tourtiere Categories: Canadian, Pork/ham Yield: 4 servings Pastry for 9"pie (lard is tr 1/2 ts Savory 1 lb Pork; lean ground Cloves; ground 1 Onion; medium, chopped 1/4 c -Water; boiling -Salt & pepper Mix meat, onion, spices in a saucepan. Add boiling water. Simmer, uncovered for 20 minutes, stirring occasionally. Skim off any fat. Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped with homemade ketchup or chili sauce. SERVES 4-6 traditionally this is eaten hot after midnight mass on Christmas Eve. Source: _Harrowsmith Cookbook 1_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tourtiere #2 Categories: Canadian, Pork/ham Yield: 6 servings 2 lb Pork; ground 1 Potato; small 1 Onion; large 1/4 c Raisins 1 Garlic clove -Pepper to taste 1/8 ts Mace; ground -Water; boiling 1/8 ts Sage; ground Pastry for double crust pie Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot. Cover with boiling water, about 2 cups/ Cook, uncovered over medium hear or till meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir frequently, reducing water if necessary to avoid boiling. Remove from heat and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick with fork and bake 10 minutes. Cool to room temperature. Pour coled meat mixture into pie shell. cover with top crust. Crimp and seal edges and cut vents to allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bublly. Serve hot. Source: Judith Comfort's Christmas CB ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tourtiere #3 Categories: Canadian, Pork/ham Yield: 8 servings -----------------------------------CRUST----------------------------------- 2 1/2 c Flour 1/2 c -Hot water 2 ts Baking powder 2 ts Lemon juice 1 ts -Salt 1 Egg; well beaten 1/2 lb Shortening ----------------------------------FILLING---------------------------------- 1 lb Pork; lean ground 1/2 ts Sage 1 Onion; finely chopped 1/2 ts Dry mustard 1/2 ts -Salt 1/2 ts Cloves 1/4 ts -Pepper 1 Potato; boiled & mashed 1/2 ts Thyme ---------------------------------HERB SAUCE--------------------------------- 1 Celery stalk; minced 1/4 c Butter 2 1/2 c Consomme 1/2 c Flour 1/2 ts Sage 1 tb Parsley 1/2 ts Thyme 1 c Mushrooms; chopped For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes. For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere. Source: Harrowsmith Cookbook vol.3 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice with Mushrooms Categories: Canadian, Rice/grains Yield: 4 servings 1/2 c Wild rice 1/2 c Mushrooms; sliced 1 1/3 c -Water; cold 2 tb Green onion 1 ts Chicken bouillon Thyme; dried 2 Bacon slice Parsley; snipped Pour cold rice over rice in strainer and lift rice with fingers (to remove any impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to a boil, reduce heat. Cover and simmer 60 minutes.* Meanwhile cook bacon partially and add mushrooms, green onion and thyme. Cook till bacon is crisp and mushrooms soft. Drain off fat. Add to cooked rice. Season with pepper. Sprinkle with chopped parsley. Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. Source: Canadian govt publication ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Tomato Soup Categories: Soups/stews, Canadian, Vegetables Yield: 1 servings 3 c Tomatoes; green 1/4 ts -Pepper -peeled & chopped fine 2 c -Water 1 Onion; chopped 1/4 ts Baking soda 1/4 ts Cinnamon 3 tb Butter 1/8 ts Cloves; ground 3 tb Flour; all purpose 1 ts Sugar 4 c Milk Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. Bring to a boil and boil for 30 minutes. Add the soda. Melt the butter, add the flour. Mix and add the milk. Cook till creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve. from the Quebec section of the _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veau Dans Le Chaudron ( Veal Pot Roast) Categories: Canadian, Veal Yield: 1 servings 3 tb Bacon fat or salad oil 1/4 ts Pepper 2 Garlic cloves, cut in half 1/4 ts Thyme OR: 1 Veal - 1/2 leg or: 1/2 ts Savory -3 or 4 lb rolled shoulder 1 Bay leaf -of veal 6 Potatoes - medium (6-8) 1 ts Salt 6 Onions - medium (6-8) Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of garlic, cut in two, into incisions made in the veal. Place the meat in the hot fat and brown well on all sides. Don't rush this as the colour and flavour of the finished gravy will depend on how well the meat has been browned. Add the thyme or savory and the bay leaf. Place the potatoes and onions, whole around the meat. Don't add any liquid. Cover tightly and cook over medium heat till meat is tender, about 2 hours. The potatoes and oniions will not break as there is no liquid added. The veal will make its own gravy. When cooked, remove the meat from the pan to a heated platter. Place the pan over high heat and stir gently, so as not to break up the vegetables. When they are well coated with gravy, boil another minutes or so till the gravy has a nice consistency. This is a complete meal. from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jambon De Le Cabane a Sucre ( Sugar House Ham) Categories: Meats, Canadian Yield: 1 servings 1 Ham; 8 to 10 lbs 2 ts Cloves; ground 3 qt Apple juice or Maple sap 1/4 c -Water 2 c Maple sugar 2 c Raisins 1 ts Mustars; hot dry Bring the apple juice or maple sap to a boil and place ham into it. Cover and simmer over low heat for 3 hours, or till the ham is tender. Remove meat from liquid and trim off rind only. Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour sauce over it. Bake at 300F for 30 minutes. Thicken the juice to taste with browned flour, blended with cold water. Serve the delicious sauce with the warm ham (which is equally good cold). from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quebec Poached Salmon Categories: Fish/sea, Canadian Yield: 1 servings 4 Salmon steaks 4-6 1 Onion; small-quartered 1 tb Oil; salad 4 Parsley sprigs 1 Lemon juice; from 1 lemon 6 Peppercorns-crushed with Lemon peel; from 1/2 lemon -back of spoon 1 tb Salt --------------------------SAUCE VERTE (GREEN SAUCE-------------------------- 1/2 c Green onion tops or: Chives 1/2 c Spinach- uncooked 1/2 c Green pepper 2 tb Lemon juice 1/4 c Parsley 1 c Mayonnaise Spread the oil in a frypan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using frypan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad. Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns iinto a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce. From the author, "Use salmon steaks for this colourful and tasty dish. It is then easy to make it for 2 or 10." Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pork Chops Categories: Canadian, Pork/ham Yield: 1 servings 6 Pork chops 3 Apples-unpeeled with cores Pork chop fat or oil 1 ts Sugar 2 ts Butter Cinnamon -salt and pepper to taste Cook the chops using melted fat trimmed from the meat and 1 tsp butter. (Note from Anne MacLellan; those concerned about their fat intake may chose to use corn oil or some other vegetable oil rather than the pork fat). Season to taste and set on hotplatter. Keep warm. Slice the apples 1/2" thick and add to the pan with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook over medium heat for about 10 minutes, turning once or twice until some of apples are browned. Arrange them around the chops and serve. Serves: 4-6 To quote Mme. Benoit, "The apples keep the chops moist and tender. I sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very hot." Source" _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pancakes From the Townships Categories: Canadian, Cakes, Breakfast, Pancakes Yield: 4 servings 2 c Flour; all purpose 2 1/4 c Soue milk; buttermilk 1 tb Baking powder 2 Eggs 1 ts Baking soda 1 c Apples;unpeeled, 2 ts -Salt -cut in pieces 3 tb Sugar 6 tb Butter; melted 1 ts Cinnamon Crepes aux pommes des Cantons Sift together flour, baking powder (1 Tbsp amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup. to quote Mme Benoit, " Each year at the end of September, the whole family would go to the Eastern Townships Apple Festival. And there, instead of eggsin syrup as was the custom at sugaring parties, apples pancakes were served with lots of butter and delicious Townships maple syrup." Source: Mme. Jehane Benoit's _My Grandmother's Kitchen_ a collection of recipes from her grandmother's recipe book with modern measures and instructions added. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Oyster Soup (Soupe Aux Huitres De Noel) Categories: Soups/stews, Canadian Yield: 4 servings 2 Carrots; mediun 1/4 c Butter; melted -peeled & grated in long, 4 c Milk; or 1/2 milk, 1/2 cream -thin shreds 4 c Oysters 1/2 c Celery; finely diced -salt and pepper to taste Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is." Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Source: _My Grandmother's Kitchen" by Mme. Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Potatoes Categories: Vegetables, Canadian Yield: 1 servings Pumpkin ;(equal parts of) Butter - peeled Bacon Potatoes; peeled -salt & pepper to taste 1 Onion; finely chopped Pommes de terre a la citronuille The directions for this recipe are very loose; Boil together equal parts of peeled potatoes and pumpkin. When cooked, drain them, add 1 good sized onion, finely chopped and a piece of butter. Mash all till creamy, season to taste and serve with golden sliced of fried salt pork or bacon. To quote Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed potatoes pumpkin french fried chips were super. It's amazing how most of what we enjoyed in our youth remains a pleasure as we grow older. In the autumn of 1959 I made these on my television show. The amount of mail requesting the recipe was unbelievable!" Source: _My Grandmother's Kitchen_ by Madame Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatcakes (Not Sweet) Categories: Breads Yield: 1 servings 3 1/2 c Oats; quick 1/2 c Shortening 1 ts -salt 1/2 c -water ,approx. 2 tb Flour Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne's note: That recipe is labelled "Bannock" in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it appears as "oatcakes" in the book's index. Source: _More Baking with Schmecks Appeal_) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Singing Hinnies Categories: Breads Yield: 1 servings 4 c Flour 1/4 c Margarine 2 ts Sugar 1 1/4 c Currants or currants and 1 ts Baking soda -sultanas mixed 2 ts Cream of tartar 2 tb Milk;or enough to make 1 pn -salt -stiff dough 1/4 c Lard These are hotcakes from the isle of Cape Breton in Nova Scotia. Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I would use shortening) and margarine. Add currants and milk to make dough stiff enough to roll 3/4" thick. Cut into thick rounds and bake on greased griddle or lightly greased electric pan saet on low, until brown. Turn and cook on the other side. Split and spread with butter and jam. Source: _More Baking with Schmecks Appeal_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cape Breton Scones Categories: Breads Yield: 1 servings 2 c Flour 1 c Raisins or currants 2 tb Sugar 1/2 c Sour cream 1 tb Baking powder 1/4 c Oil 1 ts -salt 1 Egg;slightly beaten 1/4 ts Basking soda 3 tb Milk Sift together dry ingredients and stir in the raisins. Blend the remaining ingredeints and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6 " circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches appart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey. Source: _More Baking with Schmecks Appeal_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pictou County Oatcakes Categories: Breads Yield: 1 servings 2 c Oatmeal 3/4 c Shortening 1 c Flour 1/4 ts Baking soda 1 c Brown sugar 1/4 c -boiling water 1 ts -Salt Combine dry ingredients and cut in shortening. Disolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes. This recipe comes from the county where the Scots first landed in Canada (and where my dad was born.) To quote the author, "Our Scottish ancestors used "real" oatmeal when they made their favorite oatcakes. However sugar did creep in, as indicated bt this 75 year old recipe. (The book was published in 1971 so the recipe would be form the year 1894.) Source: _Out of Old Nova Scotia Kitchens_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Mother Superior's Cabbage Salad Categories: Canadian, Vegetables Yield: 1 servings 3 c Cabbage; finely grated 2 tb Vinegar 1 Onion; small,minced 1/4 ts -salt 1/2 ts -salt 1/4 ts -pepper 2 Apples; red, unpeeled,grated 1/2 c Sour cream;thick 1 tb Sugar La salade de choux de la Mere Superieure From Mme Benoit, "The Mother Superior at the village covent would prepare this recipe from special guests. Many people still make this cabbage salad with sour cream." Mix together in a large bowl, grated cabbage, minced onion, salt and grated apples. Mix togehter sugar, vinegar, salt, pepper and thick sour cream. Refrigerate the salad and dressing for 20 minutes before serving. Then pour the dressing over the cabbage, mix well, and salt for salt and vinegar. Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Girdle Scones Categories: Breads, Canadian Yield: 1 servings 3 1/2 c Flour;all purpose* 1/4 c Shortening or lard 6 tb Baking powder 1 Egg 1 ts -salt 1 1/2 c Milk 1 tb Sugar;granulated *Canadian all purpose flour is very hard; the American equilvant is bread flour This recipes comes from the town of Fergus, Ontario, founded by two Scots in the 1880s. A girdle is a large cast iron pan. Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard till crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed. Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With sharp knife, cut into small triangles. Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned. Serve hot. MAKES: approx 2 DOZEN SOURCE: _From Our Mother's Kitchens_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pate a la Rapure (Grated Pie) Categories: Poultry, Vegetables, Canadian Yield: 1 servings 1 Chicken 5-6 lb boiling 1 Carrot; grated 5 lb Potatoes 1/4 ts Thyme or 2 Onions; medium- chopped -1 bay leaf 1 Celery stalk-diced Salt & pepper Cut chicken into individual pieces. Place in suacepan. Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked squeeze 1 or 2 cups potatowa at a time in a piece of cotton till quite dry. Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover ptoatoes. Stir till thoroughly mixed. Salt lightly. Simmer over low heat asbout 10 minutes. Grease generously a 8" square baking dish. Spread half potatoes in the bottom of the pan. Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot. from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit. To quote the author, "R^ape in French means grated, so in either case, r^apure or rappie" indicated that fact. A great deal of French and English is mixed together in the Acadian language") (I had to leave out the French accents.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leftover Turkey or Chicken Hash Categories: Poultry, Canadian Yield: 4 servings 2 tb Butter; melted or chicken 1/2 c Celery; diced -fat (up to 3T) 2 c Turkey; cooked,diced 1 Onion; thinly sliced -(up to 3 cups) -----------------------------------SAUCE----------------------------------- 2 tb Turkey or chicken fat 1/2 ts Savory -(I would use butter) 1/2 ts Salt 3 tb Flour 1/2 ts Pepper 2 1/2 c -Water 1/4 c Cream --------------------------------HOT BISCUITS-------------------------------- 2 c Flour; all purpose 3/4 c Cream 1 tb Baking powder 2 Eggs; beaten 1 ts Salt La fricasee fatuguee Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat. Sauce: Brown the chicken fat (I would use butter) and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and pickled beets. Hot Biscuits: Sift together in bowl, flour, baking powder (no error in amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie sheet. Cook 16 minutes at 400F. from Mme. Benoit, "In days that followed Christmas, every bit of the turkey was used - the bones for soup, the skin, diced and crisped in the oven til browned, then served, instead of butter, on toasted homemade bread. So, when it came time to make hash from all the little bits and pieces, the children felt that the poor turkey must be tired (fatiguee), hence the name. Source: _My Grandmother's Kitchen_ by Mme. Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Syrup Broilers Categories: Canadian, Poultry Yield: 1 servings 2 Chicken, broilers:young, 1 pn Aniseed -tender 1 pn Savory Flour 8 tb Maple syrup; 1 Tbsp per -Salt & pepper -piece of chicken 4 tb Butter 1/2 c Cider or water 2 Onions, large;thinly sliced Poussins au sirop d'erable (pour la visite) From Mme Benoit, "This was a dish for company and always a source of discussion between my grandparents as they had to decide which of the chickens were the most tender. I still have the earthenware dish and I often (not just for company) make this delicious casserole. Quarter 2 very tender young broiler. Roll each piece in flour seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces,as they are browned in an attractive ovenproof earthenware casserole. Add 2 large thinly sliced onions to the fat in the fry pan, brown, and pour on top of the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes, uncovered, in a 350F oven. Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: All Canadian Coffee Categories: Beverages, Canadian Yield: 4 servings 1/4 c Maple syrup; pure 3 c Coffee; hot, black, 1/2 c Rye whiskey -double strength ----------------------------------TOPPING---------------------------------- 3/4 c Whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Deocrate with tiny Canadian flags if desired. MAKES: 4 Servings SOURCE: The Merry Christmas Cookbook from Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Canadian Pea Soup Categories: Canadian, Soups/stews, Vegetables, Pork/ham, French Yield: 1 servings 1 lb Dried peas 1/4 c Carrots;grated 8 c -Water 1/4 c Parsley; fresh,chopped 1/2 lb Salt pork-all in one piece 1 Bay leaf;small 1 Onion, large;chopped 1 ts Savory, dried 1/2 c Celery;chopped -Salt and Pepper "Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated.. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served sepaprately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in resturants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour. For a thicker consaistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup." Wash and sort peas; soak in cold water ovvernight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVING: SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bannock Categories: Canadian, Breads Yield: 6 servings 1 c Whole wheat flour 1/2 ts -Salt 1/2 c All purpose flour 2 tb Butter, melted 1/2 c Rolled oats 1/3 c Raisins; optional 2 tb Sugar, granulated 3/4 c -Water; approx, 2 ts Baking powder "Bannock, a simple type of scone was cooked in poineer days over open fires. Variations in flours and the addtional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan. McKelvie's resturant in Halifax serves an oatmeal version similatr to this one. For plain bannock, omit rolled oats and increase the all purose floue to 1 cup.... One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire. Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's native _Fried Bread_ is like bannock and cooked in a skillet. Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the stove's dampers while _Toutons_ are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies. Red River settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard. Now this same bread plays a prominent part in Winnipeg's own Folklorama Festival. At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at the North West Territories ' restaurant. In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. A Saskatchewan firm markets a bannock mix, and recipe books from coast to coast upgrade bannock with butter, oatmeal, raisins, cornmeal and dried fruit." Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.(Blueberries are terrific if one is camping in northern Ontario in August.) SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cape Breton Oatcakes Categories: Canadian, Breads Yield: 1 servings 2 c Flour;all purpose 1/2 ts -Salt 2 c Rolled oats 1 c Shortening 1 c Brown sugar;packed 1/2 c -Cold water 2 ts Baking powder ------------------------------SAVORY VARIATION------------------------------ 2 c Oatmeal; scotch type* 1/4 ts -Salt 1 c Flour;all purpose 1/3 c Shortening; or lard or 2 ts Sugar, granulated -bacon fat 2 ts Baking powder 1/4 c -Cold water Anne's note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most popular brand there. Processing the oats in a food procesor for a few seconds should help. "If desired process the oats in a food processor for 10 seconds to get a finer texture...The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked "cake" to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in Ingonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a coked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years." Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips. Mix in water with fork, until ball forms; divide in half. On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above. SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Duck Categories: Canadian, Beef Yield: 4 servings 1 Onion;chopped 1/4 ts Thyme,dried 1/2 c Celery;chopped -salt & pepper 1/2 c Mushroom;chopped 1 lb Round steak 1 tb Butter 1 tb Vegetable oil 3/4 c Dry bread crumbs 3/4 c Beef stock 1/2 ts Savory,dried "Today a nonstick frypan works well, but just as in the 30s, a black cast oiron one is great, too. Thicken the gravy with flour if desired. ... With the prairie sloughs dried up and little snow in the winter, there were very few wild birbs in the worst years of the 30s. Stuffly, thinly pounded less-tender cuts of beef made an adequate substitute. Some books called for flank steak, other for round steak. Veal birds are similar, Rouladen, a German dish, is made with meat spread with mustard and wrapped around dill pickle spears. And in many regions of Canada, venison, moose and caribou were used in place of beef. In Newfoundland, savory seasons the stuffing and salt pork tops the meat rolls. In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to mositen. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. Roll up each from widest sides; secure with string. In skillet, brown rolls in oil. Add stock; cover and simmer for 1 hour, turning and bastingf occasionally, or bake in 325F oven for 1 hour. MAKES: 4 or 5 servings SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish and Brewis Categories: Canadian, Fish/sea Yield: 4 servings 1 lb Salt cod 1 c Salt prok; diced 2 Hardbread or hardtack cakes "Fish and brewis (pronounced "brews") is one of the oldest traditional dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and the brewis is made from hardtack or hardbread, which is avilable everywhere in Newfoundland and in specialized grocery stores across Canada. The dish is always sprinkled with scrunchions, crisp fried bits of salt pork. Fisherman's Brewis is sometimes the same as Fish and Brewis, but often the fish and bread are chopped while hot and mixed together, or fresh cod is used instead of salt cod." Cut cod into serving-size pieces. Soak cod and hardbread separately in cold water for 8 hours or overnight. Drain fish. In saucepan, cover fish with cold water. Heat to boiling and boil gently for 15 to 20 minutes or until tender; drain. Meanwhile, in skillet, fry salt pork until golden. Brain breadand place in saucepan, cover with salted water and bring to a full boil. Drain immediately and serve with fish on warm plates. Sprinkle with scrunchions. SERVES:4 SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aunt Velma's Shortbread Categories: Cookies Yield: 1 servings 1 c Butter 2 1/2 c Flour, all purpose - sifted 1/2 c Sugar,icing Preheat oven to 350F°. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2" thickness. Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350F° till light brown on edges. Anne's note, it is easier to make this recipe in the food processor. Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Tourlouche ( Upside Down Cake) Categories: Cakes, Canadian Yield: 1 servings 1 c Maple 2 ts Baking powder 1 tb Butter; softened 1/8 ts Salt 3 tb Sugar 1/4 ts Nutmeg or cinnamon 1 Egg 1/2 c Milk 1 c Flour, all purpose 1/4 c Nutmeats, finely chopped (op Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredietns and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nainamo Bars - Revisionist Categories: Candies, Canadian Yield: 1 servings 3/4 c Butter & 1 tbsp 2 c Graham cracker crumbs 5 tb Sugar 1/2 c Vanilla pudding 5 tb Cocoa 2 c Sugar; icing 1 ts Peppermint extract 2 oz Chocolate; unsweetened 1 Egg Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8" sqaure pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3 dozen squares Source: Harrowsmith Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nanaimo Bars Categories: Candies, Canadian Yield: 1 servings First layer: Second layer: 1/2 c Butter; unsalted 1/2 c Butter; unsalt, room temp 1/4 c Sugar 3 tb Cream 5 tb Cocoa powder; unsweetened 2 tb Vanilla custard powder (eg. 1 Egg; beaten 2 c Icing sugar 1 3/4 c Graham wafer crumbs Icing: 1 c Coconut; sweetened 4 oz Chocolate; semisweet (4 sq) 1/2 c Almonds; finely chopped 2 tb Butter; unsalted For 1st Layer: Place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir occiasionally till melted. Agg egg and stir to cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut and almonds. Press firmly in ungreased 8" square pan. Chill. For 2nd layer: Cream together butter, cream and custard powder together in bowl. Gradually beat in icing sugar till light and fluffy. Spread over first layer. Chill. For Icing: melt chocolate and butter in top of double boiler over barely simmering water (or in microwave). Stir to combine. Cool to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into bars. MAKES: 16-24 a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very sweet! Source: Toronto Sun-contest winner ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Runny Butter Tarts Categories: Desserts, Canadian Yield: 1 servings 1/4 c Raisins 1 Egg 16 Tart shells; baked 1 ts Vinegar 1/4 c Butter;soft 1 ts Vanilla 1/2 c Sugar; brown, lightly packe Salt 1/2 c Corn syrup Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt. Pour into pastry shells, filling each 3/4s full. Bake in 400F oven for about 10 minutes or just till runny in centre. Let cool in pan for 1 minute, remove to rack and let cool completely. Makes 16 tarts. Source: FOOD magazine (now defunct) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skidaddle Cookies Categories: Cookies, Canadian Yield: 1 servings 3 c Flour 1 ts Vanilla 1 ts Baking soda 1 Egg 1/2 ts Salt 1 c Fruit cocktail, well drained 3/4 c Butter 1/2 c Walnuts 1 1/2 c Sugar, brown lightly packed "Skidaddle Ridge, New Brunswick, cam by itd name because it was a hideout for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy with the Republican Party during the Civil War; "skidaddled" out of the country. Most of them returned home after the war, but many stayed to settle in New Brunswick and Southern Ontario. These cookies are frequently packed in the lunch boxes carried by hunters in this region." Sift together the flour, baking soda and salt. Cream together the butter, brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the dry ingredients and add the walnuts. Drop batter from a teaspoon about 2 inches about on a greased baking sheet. Bake in 350 oven for 10 to 12 minutes, or until golden brown. MAKES: about 6 dozen Source:_The Laura Secord Canadian Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar Pie - Hotel Paulin Categories: Pies, Canadian Yield: 1 servings Pastry for 9" pie 2 Eggs 2 c Brown sugar; packed 1 Egg yolk 2 tb Flour; all purpose 1 c Milk Salt; pinch 1 ts Vanilla Roll out pastry and fit into 9" pie plate, trim and flute edges. In bowl, blend sugar, flour and salt. In separate bowl using electric mixer, beat eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set. Let cool on rack. a French Canadian speciality Source: Canadian Living magazine, the same recipe is called "Acadian Sugar Pie" in _Canadian Living's Country Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pommes Caramel (Caramel Apples) Categories: Desserts, Canadian Yield: 1 servings 1/3 c Butter 1 ts Vanilla 1 c Sugar; Brown pref. 6 Apples Melt butter in frypan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes. To quote the author, "Make these with the first fresh apples. In Quebec we use the first ripe Melbas. Served hot or cold, they are superb on ice cream." Source: _Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quebec Apple Dumplings Categories: Desserts, Canadian Yield: 1 servings 1 Pie dough (double batch) Butter 1/4 c Cheddar cheese-grated 3/4 c Sugar 12 Apples; medium- peeled & 1/4 c Sugar; Brown -cored 1/4 c Cream 1/2 c Mincement Lemon rind; 1/2 lemon 1/4 c Rum Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm to plain cream or sweetened cream, flavoured with rum. Note from Anne MacLellan: Mme Benoit does not give total amounts for cheese, sugar, mincement and rum. I used Meal Master's conversion to decimal and back to calculate the total amounts. To quote Mme. Benoit,"In Quebec these were baked in deep brown earthenware pudding dishes and served on a hot wooden board or tray surrounded by autumn leaves or boughs cut from the Christmas tree. It was a traditional in our family to serve these dumplings after we had finished decorating the Christmas tree." Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soft Molasses Cookies Categories: Cookies Yield: 1 servings 1 c Sugar 4 1/2 c Flour 1 c Shortening 3 tb Flour 1 Egg 4 ts Baking soda 1 c Molasses 2 1/2 ts Ginger 1 c Sour milk or buttermilk Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda, salt and ginger together. Add milk & flour one after another; blend together. Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes in 350F. This recipe is from my grandmother in Nova Scotia's recipe box. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cape Breton 'pork Pies' Categories: Pies, Pork/ham Yield: 1 servings --------------------------------TART SHELLS-------------------------------- 1 c Butter 2 c Flour 4 ts Icing sugar; confectioner's ----------------------------------FILLING---------------------------------- 2 c Dates; chopped 1 c -Water 1 1/2 c Brown sugar Lemon juice "How these little tarts got their name remains a mystery to us. It could be that pork fat was once used as the shortening or it just moght be a reflection of the wonderful Cape Breton sense of humor." Tart Shells: Cut the butter into the flour; add the suga rand knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following: Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing. Source: _Out of Old Nova Scotia Kitchens_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Tart Pie Categories: Pies, Canadian Yield: 1 servings 3 Eggs 1 1/2 ts Vanilla 3/4 c Brown sugar; packed 1/4 ts -salt 3/4 c Corn syrup 2 1/4 c Currants or raisins 3 tb Butter; melted 1 Pie shell, 9", unbaked 4 ts Flour; all purpose In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Squamish Bars Categories: Candies, Canadian Yield: 1 servings 1 c Peanut butter 1 c Crisp rice cereal 1/2 c Broewn sugar;packed 1 c Cornflakes 1/2 c Corn syrup ----------------------------------FILLING---------------------------------- 2 c Icing sugar 2 tb Light cream 1/4 c Butter;softened 1 1/2 ts Vanilla ----------------------------------TOPPING---------------------------------- 3 oz Chocolate; bittersweet or 1 tb Butter -semisweet "British Columbia has more than one no-bake square named after one of its towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy and should therefore be cut into very small squares and served as special treats." Anne's note:I do not know whether there really is a "Squamish bar" or if Canadian Living made this up. In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved. Remove from heat, stir in rice cereal and cornflakes. Press into lightly greased (" square cake pan; let cool. Filling: In bowl, beat icing sugar and butter; beat in cream and vanilla. Spread over cereal base, chill for 30 minutes. Topping: In double boiler, over hot water, melt choclate and butter, let cool. spread evenly over filling, chill for 20 minutes. Cut into squares. (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving.) MAKES: 36 SQUARES Source: Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Tarts Categories: Canadian, Pies Yield: 1 servings 1/4 c Butter 1/2 c Corn syrup 1/2 c Brown sugar; packed 1/2 c Raisins; or currants 1/2 ts Vanilla 12 Tart shells;lined with 1 Egg -pastry shells "These tarts were the basis for Butter Tart Pie and Butter Tart Squares which appeared in later decades. Another variation uses maple syrup instead of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories whether they were adpated from southern pecan pie, old-fashioned sugar pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or not the tarts should be runny or not, and just how runny. Opnions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, and how the tart pans should be filled." In bowl, cream together butter, sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in the filling, two-thirds full. Bake in 375F oven for 15 to 18 minutes or until lightly browned. MAKES: 12 TARTS SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Syrup Pie Categories: Canadian, Pies Yield: 1 servings 1/2 c -Cold water 1 Egg;lightly beaten 1/4 c Flour;all purpose 2 tb Butter 1 c Maple syrup;pure 1 Pie shell;8 " baked Tarte au sirop d'erable "This classic sweet of old Quebec has a smooth, rich filling, typically shallow and very sweet. Variations of the tradtional recipes are still popular in Quebec. ... Syrup, sugar or molasses pies of all kinds were popular in every region in poineer days. In Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar Pie (tarte au sucre) made use of local maple syrup and maple sugar when available, or borwn sugar for economy. Backwoods Pie , using brown sugar plus maple or corn syrup, appears in early Nova Scotia cookbooks as well as national books such as the Five Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la melasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly spiced and thickened with bread crumbs. Shoofly Pie, most common in Mennonite areas, had molasses and brown sugar filling with crumbs on top. In the early years, when ingredients were scare, molasses was a standby everywhere.) Whisk water with flour until smooth; stir into syrup in small heavy saucepan. Stir in egg; cook over medium -low heat, stirring, until thick, about 7 minutes. Stir in butter until melted. Pour into pie shell. Let cool. SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flapper Pie Categories: Canadian, Pies Yield: 1 servings 1 1/4 c Graham wafer crumbs 1/2 ts Cinnamon 1/4 c Sugar, granulated 1/4 c Butter;melted ----------------------------------FILLING---------------------------------- 1/4 c Sugar, granulated 2 Egg yolks;lightly beaten 3 tb Cornstarch 1 ts Vanilla 2 c Milk ----------------------------------MERINGUE---------------------------------- 2 Egg whites 2 tb Sugar, granulated 1/4 ts Cream of tartar "In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. ... Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus. Combine crumbs, sugar and cinnaomn; blend in butter. Set 1/4 c aside. Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for 8 minutes; cool. Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook over medium heat, stirring, until boiling; stir a little into yolks, then retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or until thickened. Remove from heat; add vanilla and cool slightly. Pour into pie crust. Meringue: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5 minutes or till lightly browned. Cool to room temperature, about 4 hours. SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Queen Elizabeth Cake 2 Categories: Canadian, Cakes Yield: 1 servings 1 c -Boiling water 1 Egg 1 c Dates;chopped 1 ts Vanilla 1 ts Baking soda 1 1/2 c Flour,all purpose 1/2 c Butter 1 ts Baking powder 1 c Sugar,granulated 1/2 ts -Salt ------------------------------BROILED TOPPING------------------------------ 1/4 c Butter 3/4 c Coconut;shredded;half nuts 1/2 c Brown sugar;packed -if desired 1/4 c Light cream "This date and nut cake always included a broiled topping. Lazy Daisy was a plain cake with the same topping. ... Queen Elizabeth cakes have appeared in cook books coast to coast for many years. Some claim that the recipe was a favorite of the Queen Mother and given to worthy groups as a fund raiser during World War II. One from Quebec's Eastern Townships includes the footnote that says that, "This is not to be passed on but must be sold for charitable purposes for 15 cents. In a reply to our query about the name of this recipe, the Queen Mother's Lady-in-Waiting writes; "I fear I have to tell you that, although we have known about this recipe for many years, it did not originate from either Buckingham Palace or Clarence House...However as Her Majesty always made it a rule, due to the number of requests receieved, never to give "favorite recipes", I fear that I have to tell you that you that should you wish to include this recipe in any cookbook, it should only be called a 'date and walnut cake' with no reference to the Queen Mother." Pour water over dates and soda; let stand until lukewarm. In bowl, cream butter with sugar; beat in egg and vanilla. Mix together flour, baking powder and salt; add to creamed mixture alternately with date mixture. Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven for 40 minutes or until tester comes out clean. Broiled Topping: In a small heavy saucepan, combine butter, packed brown sugar, light cream and coconut (half nuts if desired). Bring to a boil, stirring; boil gently for 1 minute. Spread over warm baked cake; broil until bubbly and lightly browned, watching carefully. SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nanaimo Bars -2 Categories: Canadian, Candies Yield: 1 servings --------------------------------BOTTOM LAYER-------------------------------- 1/2 c Butter 1 3/4 c Graham wafer cracker crumbs 1/4 c Sugar, granulated 1/2 c Nuts;finely chopped 1/3 c Cocoa powder;unsweetened 1 c Coconut;shredded 1 Egg;beaten --------------------------------MIDDLE LAYER-------------------------------- 1/2 c Butter 2 tb Custard powder;* 3 tb Light cream 2 c Icing Sugar ---------------------------------TOP LAYER--------------------------------- 4 oz Semisweet chocolate 2 tb Butter * Anne's note: Custard powder can be found in the bakinfg section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks. "Recipes for this no-bake treasure appear in countless cookbook as Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres and many other names. But the origin of Nanaimo Bars is still a hot topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included three similar recipes (two called Chocolate Squares and one Chocolate Slice). These recipes appeared under the name Nanaimo Bars in the Vancouver Sun in the early 50's and in the B.C. Women's Institute Centennial of B.C. Cookbook in 1958. The test kitchens of food companies developed various versions with their own products. Since the 50s, endless variations include Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called Dominoes suggested piping a little bit of the middle layer into dots on top to give a domino pattern when cut." Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan. Middle Layer: Beat together butter, cream, custard powder and sugar; spread over base. Chill. Top Layer: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars. SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_ "During the 50s ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Two Brines for Smoking Fish Categories: Fish/sea Yield: 1 servings ----------------------------------BRINE #1---------------------------------- 4 c Water Plus your choice of 1/2 c Salt Flavorings 1/2 c Sugar ----------------------------------BRINE #2---------------------------------- 4 c Water 1 c Salt, regular or curing 1 c Rock salt Plus your choice of 2 c Brown sugar Flavorings It is recommended that you rub in flavorings just before putting the fish into the smoker, although you can also put flavorings into either of the above brines; in other words you can prepare a brine marinade flavored with garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After brining in the flavored brine, fish should washed off and dried before smoking. Smoked fish will keep for a solid year, at least if they are frozen in airtight plastic bags from which the air has been exhaled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Sauteed in Butter Categories: Fish/sea Yield: 4 servings Salt and pepper 6 tb Unsalted butter 4 Fresh trout, dressed Parsley sprigs A few Tbsp. flour Lemon wedges As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter? But for best results, a few words of warning: a basic rule of fish cookery is that fish, unless deep fried, should be cooked slowly. Yet, at the same time, one wants the flesh moist but with the outside golden brown. Furthermore one wants to be able to serve trout whole, not in broken chunks, the result of sticking. One other word: since trout are delicately flavored, I do not "flour" trout with cornmeal but with flour. However, either way, the trout will be delicious. Salt, pepper and coat the trout by rolling them in the flour. Melt the butter in a big iron skillet. When the butter is hot (over medium heat) but has not yet shown color, lay in the trout and turn the fire low. A steady, low heat will do two things: cook the trout slowly and at the same time brown the trout. You must police the process continuously, and it will take 15-20 minutes, depending on the size of the trout. Just as soon as the flour coating has set on the down side, loosen each trout from the skillet, shaking the skillet gently to keep the slow browning trout free. After 10 minutes of slow browning, turn each trout carefully and repeat the above process. When you serve the trout, pour a bit of the butter over each and garnish with a sprig of parsley and a wedge of lemon. SAUTEED QUICK MEUNIERE ──────────────────────────────────────── If you wish, add a couple of pats of butter to the skillet after the trout has been served, melt them, squeeze in a tablespoon of lemon juice, turn up the heat, and stir. Then pour this lemon-butter sauce over each trout. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Truite Au Bleu (Blue Trout) Categories: Fish/sea Yield: 4 servings 2 tb Butter 1/2 ts Thyme 1 Shallot of scallion, minced 2 tb Minced fresh parsley 1 Rib celery w/leaves/chopped 1 Bay leaf 1 Carrot, thinly sliced 3 c Water 1 Dressed trout, head and all 1 c White wine or dry vermouth But cut into chunks 3 tb Tarragon vinegar 1 tb Salt 5 Whole 10" trout 6 Peppercorns This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below). In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Served Cold in Aspic Categories: Fish/sea Yield: 4 servings 1 Poached trout Parsley 1 c Tomato sauce Lemon slices 4 ts Gelatin If you'd like to serve the trout as a fish course in aspic, let the trout cool in the liquor, then remove and drain the trout. Strain the liquor the trout were simmered in, add to it the tomato sauce, and over fire stir in the gelatin. Stir over low heat just until the gelatin melts. Set gelatin liquid in refrigerator until it cools but is not as yet "set." Arrange trout in a flat dish, pour over them the aspic, and allow to set. Arrange parsley and then lemon slices around the trout and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout and Vegetables in Foil Categories: Fish/sea Yield: 4 servings 4 10" trout Salt and pepper 2 Carrots 3 Ribs celery Juice of 1/2 lemon 1/2 ts Thyme 2 sm Onions 4 ts Butter This delicious dish can be prepared for a noon campfire if the camp itself has a blender or food processor in its kitchen or prepare before the trip at home. If the fish is to be a sizable one, be sure to take enough foil in one piece; if the servings are to be individual for each guest, then cut the foil accordingly. Clean the trout and sprinkle inside and out with lemon juice, salt, pepper and herbs. Put vegetables through the food processor, mix well and strain. Saute vegetables in butter until they are soft, and stuff each fish before wrapping loosely in foil. Place in ashes or on cookie sheet in 450 degree oven for 15-20 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filleted Trout with Macadamia Nuts and Fried Capers Categories: Fish/sea Yield: 2 servings 4 tb Butter 1/4 c Macadamia nuts, sliced Splash of dry white wine 3 tb Heavy cream 2 Trout filleted Oil for deep frying 1/4 c Fish stock, OR half clam 1/8 ts Tomato sauce Juice, half water 2 tb Capers Salt and fresh pepper A very special way a doing trout fillets, inspired by a dish created by chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold the fillets melt about 3 tablespoons butter and, when almost sizzling, add trout. Saute on one side for about 3-minutes, turn, cover for a minute, and then saute the other side. A total of 6-7 minutes should do it. Salt and pepper the fish and remove to a warm place, add nuts for a moment to the pan to toast, then toss over the trout fillets. Meanwhile, in a separate small, sturdy pan, heat enough oil so that a small strainer can be lowered into it. Let capers drain in the strainer. Returning to the trout pan, splash in tablespoon or two of wine, then add stock and cream and boil down rapidly, stirring in just a taste of the tomato paste and a little more butter. When reduced and slightly thickened, spoon this little bit of pan sauce over the fillets. Now quickly lower the capers into the almost smoking oil. Let them sputter and sizzle a few seconds, then remove the strainer and shake free of oil. Distribute fried capers in neat piles at either end of the fillets and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spring Trout and Fiddlehead Categories: Fish/sea Yield: 4 servings 4 10" freshly caught trout 4 qt Boiling water 1/4 c Salad oil Salt and pepper 1/4 c White flour Butter Fiddlehead ferns Dash of garlic powder 1/4 c Cornmeal Clean the fish well in cold water. Dredge in both flours to which salt, pepper and garlic powder has been added. Fry in hot oil, turning once when skin is crisp. Cook the fiddleheads in boiling water. Boil for 3 minutes only. Fiddleheads will be cooked, yet very crisp. Remove from water and drain. Dot with pats of butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Crepes Categories: Fish/sea Yield: 20 servings -----------------------------------CREPES----------------------------------- 4 Eggs 1 c Flour 1 c Water ----------------------------------FILLING---------------------------------- 1/3 Minced onion 2/3 c Sauterne 1/4 ts Pepper 1/4 c Flour 1 Clove garlic, minced 4 c Cooked, skinned, deboned 1 1/3 c Milk Trout 1/3 c Butter 1/2 ts Salt In cooking the crepes, before filling and rolling up with the trout mixture, a 6-inch skillet is handy. Makes 20 crepes. NOTE: To make crepes, mix the ingredients for the batter together thoroughly and let rest for at least 1 hour. Brush skillet with a little butter, heat until almost smoking, and pour enough batter to thinly cover bottom of pan after it is tipped to spread evenly to edges. Cook over medium heat, turning when bubbles appear on surface; cook other side until lightly browned. Repeat, making 20 crepes in all, set aside. Cook and stir onion and garlic in butter until onion is tender. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in milk and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in trout pieces. Fill each crepe with 2 tablespoons filling. Heat crepes at 350 degree oven for 10 minutes. Serve crepes topped with remaining filling. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fillet of Steelhead Bonne Femme Categories: Fish/sea Yield: 4 servings Head, tail, backbone of fish 1/3 c White wine 4 tb Butter Salt and pepper 6 Peppercorns 2 lb Fillets of steelhead 1 c Hollandaise sauce ** Cucumber and lemon slices 2 Shallots, sliced 1 Bouquet garni 1 1/2 tb Flour 1/4 ts Thyme, 1 c Water 1/2 ts Tarragon 4 tb Milk 1/2 lb Mushrooms -----------------------------HOLLANDAISE SAUCE----------------------------- 2 Egg yokes 1 pn Cayenne Salt 1/4 lb Cold butter, 8 pieces Fresh lemon juice This lordly French dish is prepared in a variety of ways, but basically it is fish fillets served with two sauces and mushrooms in between. The fillets from small salmon, walleye, lake trout, and channel cat are all superb prepared in this fashion. If the two sauces seem too time-consuming just note that this dish is excellent if only the wine sauce is used. Put the fish head, etc., peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes. Strain and set aside. Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered. Add the bouquet garni. Pour in the reserved fish stock and poach in a 325 degree oven for 20 minutes. Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times. Reserve. Prepare the hollandaise and hold it by covering with a lid. Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes. Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire. Add the milk, then stir until it bubbles. Season to taste. To assemble: lay the fillets on a fireproof dish and cover with the wine sauce. Now dot the top with mushrooms. Ladle the hollandaise sauce over all and glaze under the broiler. Garnish with cucumber and lemon slices or with watercress. HOLLANDAISE SAUCE In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken. Be sure heat is low. Add 1 tablespoon of lemon juice when thickening starts. Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs. Continue until all the butter is used up. It should take about 2 minutes, at which point the sauce will be thick. If at any point you sense that the is about to separate, quickly add a teaspoon of cold milk or cream. Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne. Taste to see that the sauce is lemony enough for your taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Stuffed Japanese Style Categories: Fish/sea, Japanese Yield: 4 servings 1/4 lb Mushrooms, sliced Skin, head and tail 2 tb Vegetable oil 3 Scallions, cut in 1/2" 1 c Seeded, sliced in 1/4" Including greens 4 Eggs, lightly beaten 8 Strips of bacon Strips, red or green pepper 1 c Bean sprouts 2 ts Soy sauce 2 Ribs celery, sliced 4 Trout, 8-10 oz. boned with Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Stuffed Lake Trout, Salmon, or Walleyed Pike Categories: Fish/sea Yield: 6 servings 1 ts Salt 1 Stuffing recipe 1 Carrot, thinly sliced 1 Bay leaf White pepper 1 1/2 c White wine 1 Rib celery, thinly sliced 1 Lemon, sliced very thin 6 lb Fish, dressed 4 tb Butter, melted 3/4 ts Dried marjoram 2 Shallots, thinly sliced ------------------------------CELERY STUFFING------------------------------ 3/4 c (4 ribs) 1/2 Chopped onions 1/2 c Bread crumbs 1/4 ts Savory Chopped celery 4 tb Butter Salt and fresh black pepper 1/4 c Chopped celery tops -------------------------FENNEL / TARRAGON STUFFING------------------------- 2 tb Chopped parsley 6 tb Butter, melted 1/2 ts Fennel seed 1 1/2 c Roughly torn fresh 2 tb Chopped fresh tarragon Bread crumbs Salt and fresh pepper Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Lake Trout Categories: Fish/sea Yield: 1 servings 1 Lake trout 1 c Sour cream 1/2 ts Salt 1/2 ts Lemon juice 2 tb Butter Cornmeal for dredging 1/4 ts Lemon pepper Shotening for frying Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pan Fried Black Bass with Maitre D'hotel Sauce Categories: Fish/sea, Sauces Yield: 4 servings ----------------------------MAITRE D"HOTEL SAUCE---------------------------- 1/2 Clove garlic, smashed 1 tb Lemon juice 1/4 c Butter 1/8 ts Pepper 1/2 ts Salt 1 tb Finely minced parsley ----------------------------------THE FISH---------------------------------- 1/4 c Yellow cornmeal 1/4 c Flour 4 1-lb. bass, dressed and 4 tb Butter And skinned Salt and fresh pepper This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler." Make the sauce first. In a bowl set the butter out to soften. Then cream it with a fork and then a spoon until it is light and fluffy. Work in the salt and pepper. Mix the smashed garlic and the lemon juice, then work this liquid into the butter. Take a bit of time to do this. Mix in the parsley and serve in a gravy boat with a spoon. Pan fry the bass remembering to brown the fish on both sides but not to over cook. Serve hot on hot plates and pass the sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smallmouth a la Spednik Sauteed Bass Meunier Categories: Fish/sea Yield: 2 servings 2 1 1/2-lb. bass, dressed, 1/3 c Yellow cornmeal Heads and tail removed, 1/3 c Flour Skinned 1 tb Vinegar 5 tb Butter Parsley for garnish Salt and pepper Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and saute slowly in the melted butter over medium heat until well browned. Turn carefully with a spatula and brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir vinegar into the fat and "greables." Heat and pour over fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Walleye in Sour Cream Categories: Fish/sea Yield: 5 servings Salt and pepper 2 tb Finely minced onion 1 c Sour cream 1/2 c Bread crumbs 1 3-lb. walleye, scaled and 2 tb Soft butter Dressed 2 tb Lemon juice 1/4 ts Thyme 5 Strips bacon 1/2 c Grated Parmesan cheese Scale but don't skin the walleye and pick a 3-3 1/2-pounder. Salt and pepper the fish. Mix the minced onions with soft butter and spread inside and outside the fish. Lay the bacon strips on the bottom of a shallow baking dish and lay in the fish. In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and lemon juice and spread the mixture over the fish. Bake at 325 degrees for about 30 minutes. Serve with tossed salad and baked potato. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fillets (Or Steaks) of Walleye Mornay Categories: Fish/sea Yield: 5 servings 2 1/2 lb Fillets or steaks Of hot sauce 4 tb Butter Marjoram Salt 2 Egg yolks, beaten 1 Onion, minced 1 c Cream Juice from 1/2 lemon 1 c Fish broth 1/2 ts Tarragon OR 6 tb Grated cheese Pinch of cayenne OR dash Place fillets or steaks in a saucepan, just cover with cold water, add salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place fish in buttered baking dish. Stir together 1 cup fish broth and the cream. Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram. Cook just until onions are soft. Stir in flour and cook a minute or two. Then off hat, stir in 2 cups of the fish broth until smooth. Return to low heat, stirring until sauce begins to thicken. Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the beaten eggs slowly into sauce. Add the cheese, stirring all the while and cook until uniform. Pour the sauce over the fish, dot with remaining butter, and bake in preheated oven at 375 degrees for about 10-minutes to brown the sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walleyes in Red Wine Sauce Categories: Fish/sea, Sauces Yield: 4 servings Salt and fresh pepper 1 tb Tomate pureee 1 c Boiling water 6 tb Olive oil 4 Walleyes, cleaned 2 tb Capers 2 Bay leaves 2 Cloves garlic, minced 2 tb Flour for dredging 3 tb Chopped parsley 1/2 ts Thyme 1 c Red wine 1 Onion, minced Salt and pepper the fish and dredge in flour. Shake off excess. In a heavy saucepan saute the onion in 2 Tbs. olive oil. When translucent, add the garlic and slowly saute another minute. Stir in 2 tablespoons flour, blend well, and cook, stirring for a minute or two. Off heat pour in the wine and boiling water; whisk thoroughly. Return to heat, whisking as the sauce thickens. Add bay leaves, thyme, and tomato puree. Let simmer while you sear the fish. In a pan large enough to hold the 4 walleyes in one layer, heat the remaining oil and when hot, but nor smoking, sear the fish quickly on each side. Now, pour the red wine sauce over the fish. Bring to a boil, then quickly lower the heat. Cover and let simmer for about 15 minutes. Just before serving remove the bay leaves, adjust the seasoning (the sauce will probably need salt and pepper), toss the capers in, and sprinkle with chopped parsley on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Walleye Fillets Categories: Fish/sea Yield: 6 servings 1 sm Onion, very finely diced 1 1/2 tb Dijon mustard 3 tb Lemon juice 1 ts Soy sauce 1/2 sm Green pepper, chopped Salt and pepper 1/2 c Bread crumbs 1 pn Cayenne or dash of 1/4 lb Butter (1 stick) Tabasco 1/2 c Grated provolone 2 lb Walleye fillets OR Parmesan Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese. Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame. Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gratin of Walleye Categories: Fish/sea Yield: 4 servings 2 lb Walleye fillets 5 tb Cooking oil 2 tb Parsley, minced 1/2 c Bread crumbs Salt and pepper 2 Cloves garlic, chopped fine 2 tb Capers (W/juice) 1/2 ts Powdered thyme 2 Green peppers Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish in a shallow baking dish or baked in individual gratin dishes if available. Wash and pat the fillets dry, then dice into 1-inch squares. Season with salt and pepper. Wash, then dry the green peppers and roast them under the broiler, turning them as the skin blackens. Place the peppers in a paper bag, seal by twisting the top, and set aside for 5 minutes or so. Then remove and, with finger, push and pinch off most of the blackened skin. Cut in half, remove the seeds and stems and slice into thin strips. Put the oil in a big skillet and saute the garlic until it is translucent. Then scrape in the fillet squares from your cutting board, turn up the heat, and cook, stirring constantly for about 5 minutes. Off heat, add and mix thoroughly the peppers, parsley, capers, and half the bread crumbs into which you have mixed the thyme. Spoon into baking dish and sprinkle the rest of the crumb-thyme mixture over all, and place under the broiler for a minute or two to brown. Serve with tossed salad and baked potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Perch in Beer Batter Categories: Fish/sea Yield: 4 servings 6 tb Flour With lemon juice 1/4 Can (3 oz.) beer 1/2 ts Dill weed or tarragon 2 tb Yellow cornmeal 1 ts Salt 4 White perch scaled and 1 tb Paprika Sprinkled inside and out 4 tb Lard or cooking oil The original "best of Denver" Candlelight recipe. Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl, then add the beer and beat until smooth. Dip the fish in the beer batter one at a time. Heat the lard in an iron skillet and saute the fish 8-9 minutes to the side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pan Fried or Sauteed Yellow Perch Categories: Fish/sea Yield: 4 servings 6 sm Yellow perch 4 tb Butter 7-9 " long Cornmeal 4 tb Bacon fat or lard 1 Lemon (opt.) Salt and pepper Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or meal-flour combination. Heat the fat until it is hot enough to cook at once, but not burning, sputtering hot. Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish. Keep the fish loose from the pan bottom with a thin metal spatula. Taking 8-10 minutes to a side (turn heat low if it seems to fry too fast), brown the fish slowly until crisp. Do not overcook. When the flesh is opaque the fish is done; one hopes it's all browned by then. Add 4 Tbs. butter to the skillet after removing the fish and squeeze in the juice of a lemon, stir the fat and juices to loosen the dredgings, and pour over the browned fish. VARIATION: After removing the fish from the skillet, toss about 1/3 cup of chopped black walnuts. Brown lightly with the remaining butter and sprinkle over the fish before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli & Blue Cheese Puff Pastry Categories: Pies, Vegetables Yield: 8 servings 1 x Prepared puff pastry, defros 1/2 lb Crumbled bleu cheese 4 ea Eggs 1 ea Eggs until light. mix in b 1 lb Riccotta cheese g white pepper and nutmeg 4 c cooked chopped broccoli f Preheat oven to 400 degrees for 10 minutes. 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: Cauliflower with Beef "Sichuan Style" Categories: Beef Yield: 4 servings 1/2 lb Round steak; * 1/4 c Dry sherry 5 ea Nami black mushrooms -----------sauce------------ 2 ea Carrots; medium 1 c Chicken stock 2 c Cauliflower 1 ts Lan chi black bean paste wit 3 ea Green onions, minced 2 x Dashes of chinkiang black vi 1/2 ts Ginger; fresh, minced 3 x Drops sesame oil 2 ea Cloves garlic, minced 1 ea Cornstarch paste; ** 1/2 ts Szechuan peppercorns, crushe -------------s-------------- 3 tb Peanut oil 1/2 c Carrot stock; reserved ----------marinade---------- 1/4 c Marinade 1/4 c Soy sauce; thin 1/4 c Mushroom soaking liquid * cut in 1/2 inch cubes. ** make into a thin paste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Cheese Wheel Categories: Cheese/eggs, Appetizers Yield: 24 servings 1 lb Cheese; * 1/4 c Pine nuts; toasted, 1 oz 3 oz Cream cheese; softened, 1 pk 1 1/2 ts Fresh basil leaves; or *** 1/4 c Marinated artichoke hearts** 1/2 ts Basil leaves; dried.*** * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be ~--- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meersburger Kirschen-Dessert (Cherry Desert Meeres Categories: German, Fruits, Desserts Yield: 4 servings 1 lb Cherries; tart, fresh 1/2 ts Vaillla extract 3 tb Kirsch 2 oz Almonds; ground ** 6 tb Sugar 1 c Cream; heavy 2 tb ;water ----------garnish----------- 12 ea Ladyfingers 1 x Pistachio nuts; chopped 8 oz Cream cheese; * * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma Rose's Blueberry Cake Categories: Cakes, Fruits Yield: 12 servings 1/2 lb SOFTENED BUTTER 1 ts VANILLA 2 c SUGAR 1 c MILK 4 EGGS 2 c FLOURED BLUEBERRIES 3 c SIFTED FLOUR 2 tb SUGAR 3 ts BAKING POWDER 1 ts CINNAMON 1/2 ts SALT MIX TOGETHER BUTTER, 2 CUPS SUGAR, 4 EGGS, BAKING POWDER, SALT, VANILLA AND MILK. ADD FLOUR AND MIX WELL. FOLD IN THE FLOURED BLUEBERRIES. LINE A 9" X 13" PAN WITH ALUMINUM FOIL. POUR THE BATTER INTO THE PAN AND SPRINKLE THE TOP WITH MIXTURE OF 2TB SUGAR AND 1 TS CINNAMON. PREHEAT OVEN TO 350. BAKE FOR 45 MINUTES. REMOVE FROM PAN. ALLOW TO COOL BEFORE REMOVING ALUMINUM FOIL. NOTE: COATING THE BLUEBERRIES WITH FLOUR STOPS THEM FROM SINKING IN THE BATTER. THE ALUMINUM FOIL PREVENTS THE CAKE FROM PULLING APART IF ANY OF THE BERRIES STICK, THIS PROVES OUT TO BE BETTER THAN GREESING THE PAN. GOOD LUCK, GRANDMA ROSE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tyropites Categories: Ethnic, Appetizers Yield: 60 servings 1/2 lb Ricotta or cream cheese 1/2 ts Grated nutmeg (or more) 1/2 lb Feta cheese; crumbled 1 c Butter; melted 2 Eggs; lightly beaten 3 tb Butter; melted 1 tb All-purpose flour 1 lb Commercial filo sheets 1 pn -Salt (optional) In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tablespoons butter. Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using. Cut the filo into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot. Note: Tyropites may be stacked upright in cardboard boxes and frozen. When ready to bake, separate while still frozen, spread on baking sheets, and bake as directed above, allowing an additional 10 minutes baking time. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias - I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soupa Avgolemono ( Greek Egg-Lemon Soup) Categories: Soups/stews, Greek Yield: 6 servings 2 qt Chicken broth; strained 2 Lemons; (juice only) 1/2 c Raw long grain white rice -Salt 2 Whole eggs or egg yolks Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm while preparing avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice). Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, New York, via Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanahorizo Categories: Ethnic, Vegetables, Rice/grains Yield: 4 servings 1/2 c Olive oil 1 c Tomatoes, chopped 1 bn Parsley; chopped fine 1/8 ts -Salt 1 lg Yellow onion; chopped fine 1/8 ts -Pepper 1 tb Garlic, finely choppped 2 bn Spinach; stems removed, 3 c -Water - chopped 2 tb Tomato paste 1 c White rice, uncooked In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the water and bring it to a boil. Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined. Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Patates Categories: Vegetables, Greek Yield: 6 servings 3 lb White potatoes 1/2 ts Dry oregano 1/2 c Chopped yellow onions 1/2 ts Basil 1/4 c Finely minced garlic 1 c Fresh lemon juice 1/2 ts -Salt 1/2 c Vegetable oil 1/2 ts -Pepper -Water (as needed) Preheat the oven to 400 F. In a large baking pan place the peeled and quartered potatoes (add enough potatoes so that they fill the pan up, 3/4-inch from the top). Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed. Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are re-mixed. Bake the potatoes for another 45 minutes, or until they are tender. Remove the potatoes with a slotted spoon. Serves 6 to 8 Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Makaronia Categories: Ethnic, Pasta Yield: 4 servings 1/2 lb Sweet butter 1 1/2 lb Spaghetti; cooked al dente 1/4 lb Mizithra (or Feta); grated 16 Jumbo Calamata olives * *Note: Olive meat should be shaved from the pits. In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Papadakis Stuffed Grape Leaves Categories: Ethnic, Appetizers, Lamb Yield: 8 servings 1 1/2 lb Ground lamb 1/2 c Olive oil 1 lg Yellow onion; chopped fine 1/2 ts Oregano 1 bn Parsley; chopped 1/2 ts -Salt 1 bn Fresh mint; chopped 1/2 ts -Pepper 1 c Pine nuts 1 Jar grape leaves * 1/2 c Fresh lemon juice -Water (as needed) *Note: Grape leaves should be washed and stems removed. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed graped leaves with water and bake them for 1 hour. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Revithia Soupa (Chick Pea Soup) Categories: Ethnic, Soups/stews Yield: 6 servings 1 c Dried chick peas 1 tb Olive oil 6 c -Cold water 1 ts Salt 2 Onions,thinly sliced Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anginares Tarama Categories: Ethnic, Appetizers, Vegetables Yield: 6 servings 6 sm Fresh globe artichokes 2 lg Juicy lemons 1 1/2 oz Tarama; rinsed if necessary 1 c Fruity olive oil -=OR=- Salt 2 oz -Smoked skinned cod's roe Freshly ground white pepper 1 tb Finely grated onion pulp To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size - until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill. Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverence and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves. Source: Recipes from a Greek Island - by Susie Jacobs : ISBN: 0-671-74531-X : Courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Beans Braised with Mint & Potatoes Categories: Ethnic, Vegetables, Beans Yield: 4 servings 3 tb Olive oil & margarine, mixed 1 tb Chopped fresh parsley, opt. 1 c Tomato juice or sauce 2 md Potatoes; peeled 1 lb Fresh green beans Salt & freshly ground pepper - trimmed, cut Chopped fresh mint Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tablespoons chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stifado Categories: Ethnic, Beef Yield: 4 servings 1/4 c Olive oil 2 1/2 tb Chopped fresh thyme * 1 1/2 lb Boneless beef chuck 2 1/2 tb Chopped fresh rosemary * - cut into 1-1/2" cubes 2 1/2 tb Chopped fresh oregano * 2 tb All-purpose flour 1 Bay leaf; crumbled 12 oz Sm. white boiling onions 1 ts Ground cumin - Peeled 2 c Dry red wine 1 lb Tomatoes,peeled,seeded,chopd 1/2 lb Feta cheese, crumbled 3 Garlic cloves; minced Salt & freshly ground pepper * 1 teaspoon dried herbs may be used instead of fresh. Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fakes Xithati ( Sour Lentil Soup) Categories: Ethnic, Soups/stews Yield: 6 servings 1/2 l Brown lentils 1/2 dl Cold water 2 l Water 1 tb Flour 1/4 l Finely chopped spring onions 1/2 dl Vinegar (or to taste) 1 Garlic clove (opt.); crushed Salt 1/2 dl Finely chopped coriander * Freshly ground black pepper 3/4 dl Olive oil *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Baked in Paper Categories: Ethnic, Lamb Yield: 6 servings 1 Leg of lamb * 2 Garlic cloves 2 oz Feta or Kasseri (or more) 2 Lemons, juice only 1 ts Thyme 1 tb Salt 1 ts Spearmint flakes Pepper to taste 1 ts Oregano *Note: Lamb shanks may be substituted for leg of lamb. Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fassoulada ( Greek Bean Soup ) Categories: Ethnic, Soups/stews, Vegetarian, Beans, Greek Yield: 8 servings 1 lb Dried navy beans 1 c Chopped, drained tomatoes 2 Onions; chopped 1 Bay leaf 2 Celery stalks with leaves 2 Sprigs fresh mint or thyme - chopped Salt & freshly ground pepper 2 Carrots; scraped & diced 1/3 c Olive oil 4 Sprigs fresh parsley;chopped Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanakopita Peloponnisos Categories: Ethnic, Appetizers, Vegetarian Yield: 8 servings 1 kg Spinach 3 ts Ground nutmeg 1 md Onion; chopped Salt 1 Leek; chopped Freshly ground black pepper 1 c Chopped spring onions 8 Fillo pastry sheets 1/3 c Olive oil Olive oil or butter 1/2 c Chopped parsley Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in a colander, pressing occasionally with a spoon. Gently fry the onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pastry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Style Categories: Ethnic, Ground beef, Beef, Sausages Yield: 20 servings 4 tb Butter; melted - soaked in water, and 1 lb Tomatoes; peeled - squeezed dry 1 ts Granulated sugar 1 ts Ground cumin Salt & freshly ground pepper 1 Egg; lightly beaten 3 Garlic cloves; crushed 2 ts Parsley; minced 1/4 c Dry white wine 1 ts Salt; (or more to taste) 1 sm Bay leaf 1 pn Freshly ground pepper 1 lb Lean ground beef Oil for frying 2 sl Bread; crusts removed, Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bakaliaro Tiganito ( Fried Salt-Cod ) Categories: Ethnic, Fish/sea Yield: 6 servings 1 1/2 lb Dried salt cod 1 pn Salt 1 1/4 c All-purpose flour 1/4 ts Baking powder 2/3 c Cold water Vegetable oil for frying Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skordalia Categories: Ethnic, Sauces Yield: 6 servings 4 md Potatoes 1/3 c White vinegar* 6 Cloves garlic (or more!) 1 pn Salt 1/2 c Olive oil *Note-- Lemon juice may be substituted for part of the white vinegar. Peel potatoes, boil, then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil til almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning, and beat until the sauce is very thick and smooth, adding more vinegar if necessary. Cover and refrigerate until ready to serve. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York via Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Astakos Plaki - Lobster in Tomato Sauce with Saffron Rice Categories: Ethnic, Fish/sea, Rice/grains, Sauces Yield: 4 servings 2 Lobsters (about 2 lbs each) 4 Sun-dried tomatoes (in oil) - (live, or recently dead) - pounded to a paste 25 Saffron strands; soaked in 1/2 c White wine 1/4 c Hot water 1/4 c Orange juice 1/4 lb Finely chopped onion 1 Bay leaf 1 md Leek; washed, finely chopped Salt & freshly ground Pepper 8 tb Fruity olive oil 1/2 c Finely chopped Fennel 3 Garlic cloves; minced 1/2 c Minced flat-leaf Parsley 1 lb Tomatoes; skinned, seeded, 1 tb Finely chopped fresh Mint - and finely chopped Saffron Rice If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water. To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs. Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak. In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes. Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes. In the meantime push the coral and liver of the lobster through the strainer and beat the purée with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purée. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Souvlaki with Tzaziki Categories: Ethnic, Lamb Yield: 1 servings ----------------------------------SOUVLAKI---------------------------------- 2 lb Lamb shoulder;-OR- 2 ts Lemon rind;long strips up to -Sirloin tip;cut in 1 1/2" -3 tsp -chunks 1/4 c Olive oil 2 c Red wine;dry -Sweet peppers and cherry 2 Garlic cloves; minced -tomatoes as needed 1 ts Oregano;dried ----------------------------------TZAZIKI---------------------------------- 2 c Yogurt;pain 2 Garlic cloves;minced 1/2 Cucumber;English,peeled & 3 tb Olive oil -grated 1 ts -salt "Begin preparing the tzazik a few hours before serving. The flavours need time to blend. Marinate the meat overnight to absorb the wine and garlic." Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several times during the marination period. About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. (We usually BBQ the peppers and tomatoes on separate skewers but it's really up to the chef.) Over medium coals, barbeque the souvlaki until it's done the way you like it. Serve on a bed of rice and pass the tzaziki to sppon on top. SERVES 4-6 Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so. After the yogurt has drained, combine it, in a small bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving. While the meat is BBQing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt. It needs no mixing - your guest will do that when they dollop it onto their souvlaki. MAKES: About 3 cups Source: Pat, Effie and Alex Stroutzas, of Alex's Cheeses, vendors, South Market, St. Lawrence Market, Toronto, Canada. (The town of York got its first market in operation 1803, the St Lawrence Hall was erected in 1849). _The St. Lawrence Market Cookbook_ by Anita Stewart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taramosalata Categories: Ethnic, Appetizers Yield: 8 servings 3 sl French or Italian bread;-OR- 1 Lemon's juice (or more) 2 md -Potatoes, boiled & peeled 2 tb Vinegar 5 oz Tarama (fish roe) 1 tb Water (more if necessary) 1 c Olive oil 1/2 Onion, (optional); grated Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes. Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, NY. via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Youvarlakia Categories: Ethnic, Ground beef, Beef Yield: 5 servings 1 lb Ground beef 2 tb Finely chopped fresh mint 1/4 lb Onion; grated 1/2 ts Freshly ground black pepper 3 Garlic cloves; minced Salt 1/2 ts Oregano 1/4 c Long-grain rice 1 ts Ground cumin 4 tb Fruity olive oil 2 tb Minced flat-leaf parsley --------------------------------TOMATO SAUCE-------------------------------- 1/2 c Finely chopped onion Salt 4 Garlic cloves; minced Freshly ground black pepper 1/2 ts Freshly ground cinnamon 1/2 c Herb broth or water 1 tb Honey 2 tb Minced flat-leaf parsley 2 lb Tomatoes 2 tb Finely chopped fresh mint - skinned, seeded & chopped 1 tb Finely chopped fresh basil Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt. Rinse, then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all ingredients well. Form small sausage shapes. Heat the oil in a large skillet and fry the meatballs until brown. Drain on paper towels. Add the onion to the oil remaining in the pan and fry over gentle heat until translucent. Add the garlic, cinnamon, and honey and stir until carmelized. Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced. Add the herb broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs. Source: Recipes from a Greek Island - by Susie Jacobs : ISBN: 0-671-74531-X ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Lemon Chicken Categories: Ethnic, Poultry Yield: 8 servings 2 c Greek virgin olive oil 2 Lemons; juiced 8 lg Chicken breasts 2 tb Fresh oregano; chopped - (skin & bones removed) 1/8 ts White pepper 6 Garlic cloves; crushed 4 oz Feta cheese; cut in 8 slices In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it. Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Chicken, Cyprus Style Categories: Ethnic, Poultry Yield: 6 servings 1 Roasting chicken Salt 3 tb Vegetable oil or butter 1 ts Ground cinnamon 1/2 c Blanched, slivered almonds 1 pn Granulated sugar 3/4 c Raw long-grain white rice 1/2 c Currants 1/2 c Dry white wine Melted butter or veg. oil 1 1/4 c -Water Wash and dry the chicken, reserving the liver, and set aside. In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the heat. Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wodden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing. Serve warm. Note: For a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Braised in Walnut Sauce Categories: Ethnic, Poultry, Sauces Yield: 4 servings 1 Frying or roasting chicken* 1 Sprig of fresh thyme Salt & freshly ground pepper 1 c Milk 1 Large onion; sliced 2 Egg yolks 4 tb Butter 1 ts Grated nutmeg 1 Bay leaf 1 c Shelled walnuts; crushed ** *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving pieces. **Walnuts may be crushed in a mortar, blender or food processor. Wash and dry the chicken parts and season lightly with salt and pepper. In a heavy frying pan, saute the onion in butter until soft, then add the chicken parts after a few minutes. Saute on all sides, then add the bay leaf, thyme, and enough hot water to almost cover. Tighty cover the pan and simmer the chicken until tender (approximately 1 hour). Using a slotted spoon, remove the chicken to a warm platter and keep warm while you prepare the sauce. Strain the remaining pan liquid into a small saucepan and bring to a boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the strained pan liquid and cook over very low heat until the sauce boils, stirring constantly. Sprinkle in the nutmeg, then stir in the crushed walnuts. Simmer another minute and pour over the chicken. Serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kota Kapama (Chicken Braised with Cinnamon & Cloves ) Categories: Ethnic, Poultry Yield: 5 servings 1 Frying or roasting chicken* 1/4 c -Water to mix w tomato paste 1 Lemon (juice only) 1 Large stick cinnamon 4 tb Sweet butter & oil, mixed 3 Whole cloves 1/2 c Dry white wine (optional) Salt & freshly ground pepper 1 1/2 lb Peeled, chopped tomatoes Fresh parsley or watercress 1 tb Tomato paste; mixed w/ water *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tourta Athineiki (Orange-Walnut Cake,athens Style) Categories: Ethnic, Cakes Yield: 10 servings 1/2 lb Butter; sweet 1 ts Baking powder 2 c Granulated sugar 1/4 ts Salt 4 Eggs 1 c Walnuts; coarsely chopped 1 Orange,(juice & grated rind) Confectioners' sugar (opt.) 3 c All-purpose flour Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners' sugar and cool thoroughly before slicing. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melomakarona * Phoenikia Categories: Ethnic, Desserts Yield: 40 servings 1 1/2 c Honey 2 Oranges' strained juice 1 1/2 c Sugar; granulated 2 tb Cognac or brandy 1 c -Water 1/4 ts Cloves; ground 1 tb Lemon juice 1/2 ts Nutmeg; ground 1 lb Walnuts; finely chopped 1 ts Baking powder 1 1/4 c Butter ; softened 1/2 ts Baking soda 4 ts Cinnamon; ground (or more) 6 c Flour; all purpose (or more 1 1/2 c Oil; vegetable 2 oz Walnuts; finely chopped 1/2 c Sugar; icing (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough. Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. Gradually add the confectioners' sugar, beating on medium speed. Add the orange juice slowly to the batter, along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. Slowly add the flour mixture to the batter and beat for a few minutes. Continuing to mix by hand, add only enough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 teaspoon of the filling mixture in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until all the cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes, then cool on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. Cool before storing. Note: You may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. The flavor improves after a few days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Karen Mintzias I-Cooking Source: Karen Mintzias -I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Karithopita Spiced Walnut Cake Categories: Ethnic, Cakes Yield: 8 servings 6 Eggs 3/4 c Sugar 2 1/2 c Bisquick 1/2 c -Water 1/2 ts Cinnamon 1 2" strip orange peel 1 ts -Salt 1 2" strip lemon peel 1/2 ts Ground cloves 1/2 Cinnamon stick 3/4 ts Baking powder 1/4 c Honey 2 c Sugar 1/2 Lemon; juiced 2 1/2 c Chopped walnuts 1/4 c Walnuts 1 1/2 c Milk 1 ts Ground cinnamon 1 1/2 c Vegetable oil In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 F. Pour the batter into a baking pan that is 10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours. In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklava ( Papadakis Taverna) Categories: Ethnic, Desserts, Greek Yield: 12 servings 5 ts Cinnamon 1 2" strip of orange peel 3 c Coarsley chopped walnuts 1 2" strip of lemon peel 1 lb Sweet butter; melted 1 Cinnamon stick 1 lb Phyllo pastry sheets 1/3 c Honey 40 Whole cloves 1/2 Lemon; juiced In a medium bowl place the cinnamon and walnuts, and mix them together. Brush the bottom of a 14" x 20" baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the dish. Sprinkle 1/3 of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and 4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets. Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece. Preheat the oven to 350 F. Bake the baklava for 40 minutes, or until it is golden brown. In a medium saucepan place the sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and then let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklava 2 Categories: Ethnic, Desserts, Greek Yield: 30 servings ----------------------------------BAKLAVA---------------------------------- 3/4 c Walnuts; finely chopped 1 ts Cinnamon 3/4 c Pistachios; finely chopped 1 ts Nutmeg 1/2 c Almonds; finely chopped bla 1 1/4 lb Butter; melted 1/2 c Sugar; superfine 1 pk Commercial phyllo sheets -----------------------------------SYRUP----------------------------------- 2 1/2 c Sugar 5 Whole cloves 1 3/4 c -Water 1 Cinnamon stick 1 Orange's rind; finely grate 1 c Honey 1 Lemon's rind; finely grated *Note: Almonds should be lightly toasted. Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place one phyllo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this procedure two more times, ending with phyllo. Drizzle any remaining butter over top. Bake in 350 degree oven 1-1/2 hours or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X". Follow these guidelines to cut baklava into serving-size diamonds. While still hot, pour cooled syrup over baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving. From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Galaktoboureko Categories: Ethnic, Desserts Yield: 20 servings 6 c Milk 1 tb Butter 1 c Fine semolina 12 Commercial filo sheets 3 1/2 tb Cornstarch 3/4 c Butter; melted & hot 3 c Granulated sugar 1 c -Water 1/4 ts -Salt 1 Lemon or orange (peel only) 6 Eggs 2 tb Fine brandy or cognac (opt.) 1 ts Vanilla extract; opt In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil; do not allow it to scorch. Meanwhile, sift the semolina, cornstarch, 1 cup of the sugar, and salt together and gradually add to the boiling milk, stirring constantly with a wooden spoon. Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove from the heat. Beat the eggs on high speed of an electric mixer. Gradually add 1/2 cup sugar and continue beating until very thick and fluffy, about 10 minutes, then add the vanilla. Stirring constantly, add eggs to the hot pudding. Partially cover the pan and allow to cool. Butter a 9 x 12 x 3-inch baking pan and cover the bottom with 7 sheets of the filo, brushing butter generously between each and making sure that a few sheets come up the pan sides. Pour the custard into the pan over the filo. Cover with the 5 remaining sheets, brushing butter between each and on the surface. With the tip of a very sharp knife, score the top filo sheets into square or diamond shapes, being careful not to score as deeply as the custard. Bake on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until crisp and golden chestnut in color and the custard is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the water and lemon or orange peel for 5 minutes. Add the brandy or Cognac, if desired, and set aside. Remove the galaktoboureko from the oven and set on a cake rack. Spoon the hot syrup over the entire galaktoboureko, particularly the edges. Cool thoroughly before cutting and serving. Store in the refrigerator. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Honey Cream with Fruits and Nuts Categories: Desserts, Greek Yield: 8 servings 1/4 c Coarsely chopped walnuts 1 c Honey 1/4 c Coarsely chopped almonds* 1 c Chilled whipping cream 1/4 c Coarsely chopped cashews Mixed fresh fruit* 1/4 c Coarsely chopped pistachios *Note: Almonds should be blanched. ** Suggested fruits: berries, sliced pears and apples. Preheat oven to 325 F. Place all nuts in baking pan. Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool completely. Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream in another large bowl until stiff peaks form. Fold nuts into cream. Gently fold cream into honey, leaving a few steaks of cream. Cover and refrigerate until well chilled and slightly set, about 2 hours. (Can be prepared 1 day ahead.) Place dollop of honey cream on each plate. Surround with fruit and serve. Source: Bon Appetit magazine, February 1990. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Halvah Fudge Categories: Candies, Ethnic Yield: 1 servings 2 c Brown sugar 2/3 c Sesame Tahini 2/3 c Milk 1 ts Vanilla Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan. From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tahinopita ( Tahini Cake ) Categories: Ethnic, Cakes Yield: 1 servings 1 tb Veg. margarine or peanut oil 1 pn Salt 1 c Tahini 3 ts Baking powder 1 c Caster sugar 1/2 ts Bicarbonate of soda 1 Orange (grated rind only) 1/2 ts Ground allspice 3/4 c Strained orange juice 1/2 c Finely chopped walnuts 2 1/4 c Plain flour 1/2 c Sultanas (white raisins) This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rizogalo Categories: Ethnic, Desserts Yield: 8 servings 8 c Milk 1 Cinnamon stick (optional) 1 c Raw long-grain white rice 3 Whole cloves (optional) 3/4 c Sugar 2 Eggs; slightly beaten 4 tb Butter Ground cinnamon In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter. Cook over low heat, stirring frequently until thickened, approximately 1 hour, adding cinnamon stick and cloves for flavor, if desired, during the last 15 minutes. Remove from the heat, stir in the vanilla, then remove the cinnamon stick and cloves. Beat the eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat twice. Add the egg mixture into the pudding, stirring until mixed thoroughly. Pour into individual serving dishes or large serving bowl. Sprinkle with ground cinnamon, cool, then chill. Serve cold. Note: You may use a vanilla bean, added with the rice, instead of stick cinnamon and cloves, or substitute grated lemon rind for all the other flavorings. Source: The Food of Greece - by Vilma Liacouras Chantiles : Avenel Books, New York ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklava (Low Fat Low Cal Version) Categories: Ethnic, Desserts, Low-cal, Greek Yield: 35 servings 1/2 lb Shelled pistachio nuts, 1/2 lb Filo dough -ground 1/2 c Low-calorie margarine, 3 tb Sugar -melted 3/4 ts Ground cinnamon Rose Water Syrup 1 1/2 tb Rose water Whole cloves,optional This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone. 1. Combine pistacho nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet. 2. Cut baklava at 1-1/2" intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or until golden. Place on wire rack to cool. Drizzle Rose Water Syrup evenly over top and allow to soak several hours. Stud each diamond-shape with whole clove. Each piece baklava with syrup contains about: 85 calories; 32mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams protein; trace fiber. Exchanges: 1/2 bread; 1/2 fat. From: Michael Orchekowski ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bakewell Tart Categories: Desserts, Londontowne Yield: 6 servings --------------------------------PATE BRISEE-------------------------------- 2 c Flour;all purpose 14 tb Butter;cut in small pieces 2 ts Sugar,granulated 1 Egg 1 ts -Salt 1 tb Milk ----------------------------------FILLING---------------------------------- 1/2 c Raspberry Jam 2/3 c Almonds;ground; 2 oz 4 tb Butter;softened 1 c Pound cake crumbs;2 oz 4 1/2 tb Sugar,granulated 1/2 ts Almond extract 1 Egg -------------------------CONFECTIONERS' SUGAR GLAZE------------------------- 2 tb Butter;unsalted -whipping cream 1 c Confectioner's sugar 1 ts Vanilla extract 2 tb Heavy cream;also called To make Pate Brisee: In food processor, combine flour, 2 tsp granulated sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until blended. With processor running, pour in egg mixture, processing untril dough pulls away from sides of bowl and forms a ball. Divide dough in half. Form each half into a disk shape. Wrap separately in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out hal fof the dough. Fit into 7" tart pan with removable bottom. (Use remaining half of pastry another time.) To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp granulated sugar at medium speed of electric mixer until thick and white. Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended. Spoon filling int small mounds all over top of jam. Spread evenly over jam. Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed and set in center. To make Confectioners' Sugar Glaze: While tart is baking, in small saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners' sugar into butter. Stir in cream and vanilla. Mix until blended and smooth. Spread glaze over piping hot tart. Cool on rack. SERVES: 6 SOURCE: Victoria magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Bacon Breakfast Pie (Quiche) Categories: Pies, Cheese/eggs, Breakfast Yield: 4 servings 1 lb Bacon 1 c Bisquick 1 cn Green Chili (chopped) 6 oz Sour cream 1 c Grated cheese (Jack) 3 Eggs 1 1/2 c Milk 1 Salt & Pepper to taste Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Cheddar and Broccoli Appetizers Categories: Appetizers, Vegetables Yield: 30 servings 10 oz Frozen chopped broccoli* 1/4 c Butter; melted 8 oz Whole kernal corn; drained 2 Eggs 1/4 c Onion; chopped 1/2 c Bisquick 1/2 c Walnuts; coarsely chopped 1/4 ts Garlic salt 1/2 c Milk 1 c Cheddar cheese; shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Cheeseburger Pie Categories: Pies, Ground beef, Beef Yield: 6 servings 1 lb Ground beef 3 Eggs 1 1/2 c Onions; chopped 3/4 c Bisquick 1/2 ts Salt 2 Tomatoes; sliced 1/4 ts Pepper 1 c Cheddar or Am. Cheese;shred 1 1/2 c Milk Preheat oven to 400. Can be topped with crisply cooked bacon. Grease pie plate, 10x1 1/2", or sq. baking dish, 8x8, or 6 10 oz. custard cups. Cook and stir gr. beef and onion in 10" skillet over med. heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and baking mix 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30 min. Top with tomato slices; sprinkle with cheese. Bake 5-8 min. or til knife comes out clean. Cool 5 min. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. HIGH ALT>Increase first bake to 30 min. If baking the 1/2 recipe: Use 1 1/2 qt round casserole or 1 qt. square. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Beef and Tomato Pie Categories: Beef Yield: 8 servings 3 c Beef; cooked; cut bite-size 2 1/4 c Milk 1 c Onion; chopped 1/4 c Butter; melted 1 c Celery; thinly sliced 5 Eggs 3 Tomatoes; coarsely chopped 1 1/4 c Bisquick 1 1/2 c Swiss cheese; shredded 1/2 ts Garlic salt Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingred. til smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife insertted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes. From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Taco Pie Categories: Pies, Ground beef, Mexican, Beef Yield: 6 servings 1 lb Ground beef 3 Eggs 1/2 c Onion; chopped 1 c Cheddar cheese; shredded 2 Envelopes taco seasoning;dry 1/4 Head lettuce; shredded 3/4 c Bisquick 1 Tomato; diced 1 1/4 c Milk 1/4 c Ripe olives; sliced Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish, 8x8". Cook and stir the gr. beef and onion in 10" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or til almost smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to 1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only use 1 1/2 qt round or 1 qt. square casserole. no other adj. necessary. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Lasagne Pie Categories: Pies, Beef Yield: 6 servings 1/2 c Sm. curd creamed cot. cheese 6 oz Tomatoe paste 1/2 c Parmesan cheese; grated 1 c Milk 1 lb Gr. beef; cooked; drained 2/3 c Bisquick 2 c Mozzarella; shredded 1/2 ts Salt 1 ts Oregano 1/4 ts Pepper 1/2 ts Basil Fresh parsley; chopped Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8". Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to pie plate. Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1-2 min. or til cheese is melted. Cool 5 min. Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole. Divide ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Bacon Pie Categories: Pies Yield: 6 servings 12 Bacon;sliced;cooked;crumbled 4 Eggs 1 c Swiss cheese; shredded 1 c Bisquick 1/3 c Onion; chopped 1/8 ts Pepper 2 c Milk Preheat oven to 400. Grease pie plate, 10x1 1/2" Sprinkle ham, cheese and onion in pie plate. Beat remaining ingred. 15 sec. in blender on high speed. Pour into pie plate. Bake 35-40 min. or til knife comes out clean. Cool 5 min. VARIATION; Substitute 2 c. fully cooked smoked ham for the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or round casserole. Decrease onion to 2 tb. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. HIGH ALT: Bake about 45 min. For 1/2 recipe: use 1 1/2 qt round or 1 qt square casserole. Bake 30-40 min. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Garden Pie Categories: Vegetables, Vegetarian Yield: 6 servings 1 c Zucchini; chopped 1/2 c Bisquick 1 c Tomato; chopped 2 Eggs 1/2 c Onion; chopped 1/2 ts Salt 1/3 c Parmesan; grated 1/4 ts Pepper 1 c Milk Heat oven to 400. Grease pie plate, 9 x 1 1/4". Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingred. 15 sec. in blender on high. Pour evenly in pie plate. Bake about 35 min. or til knife inserted comes out clean. Let stand 5 min. before cutting. Garnish with tomato and zucchini slices if desired. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb. Divide remaining ingred. by half. Decrease bake time to about 30 min. HIGH ALT:bake about 50 min. For IMPOSSIBLE CHICKEN GARDEN PIE use 10 inch pie plate. For 1/2 recipe plain garden pie, use 1 1/2 qt round or 1 qt square casserole. For 1/2 Recipe Impossible Chicken Garden Pie, use 1 1/2 qt round or 1 qt square casserole and bake about 35 min. VARIATION: Make an IMPOSSIBLE CHICKEN GARDEN PIE by adding 2 cans (5 oz ea) chunk chicken, drained, or 1 c. cut-up cooked chicken with the veg. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Vegetable Pie Categories: Pies, Vegetables, Vegetarian Yield: 6 servings 2 c Fresh broccoli or caulif.* 3/4 c Bisquick 1/2 c Onion; chopped 3 Eggs 1/2 c Green pepper; chopped 1 ts Salt 1 c Cheddar cheese; shredded 1/4 ts Pepper 1 1/2 c Milk *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting. Refrigerate any leftovers. HIGH ALT>Cook fresh broccoli or cauliflower about 7 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Turkey Pie Categories: Poultry, Cheese/eggs Yield: 6 servings 2 c Turkey or chicken;cked;cutup 1 c Swiss Cheese; shredded 4 1/2 oz Mushrooms; sliced; drained 1 1/2 c Milk 1/2 c Green onions; sliced 3/4 c Bisquick 1/2 ts Salt 3 Eggs Heat oven to 400. Lightly grease a 10" pie plate. Sprinkle turkey, mushrooms, onions, salt, and cheese in pie plate. Beat remaining ingred. until smooth, in blender on high. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5 min. before cutting. Refrig. any remaining pie. Makes 6-8 servings. Can Substitute smoked cooked ham for the turkey. HIGH ALT: Bake 35-40 min. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Turkey and Stuffing Pie Categories: Poultry, Cheese/eggs Yield: 6 servings 2 c Turkey; cooked;diced 1/2 c Green peas; cooked 1/2 ts Seasoned salt 1 c Milk 1 c Prepared turkey stuffing 2 Eggs 1/4 c Green onions; w/tops,sliced 1/2 c Bisquick Heat oven to 400. Grease a 9" pie plate. Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. Top with onions and peas. Beat remaining ingred. until smooth, 15 sec. in blender on high. POur into plate. Bake until knife inserted in center comes out clean. 30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6 servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B Judy*Bloomington*IN*04/18 02:21 pm* ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Chicken 'n Broccoli Pie Categories: Pies, Poultry Yield: 6 servings 10 oz Frozen chopped broccoli 3 Eggs 8 oz Cheddar cheese; shredded 3/4 c Bisquick 1 1/2 c Chicken; cooked; cut-up 1/2 ts Salt 2/3 c Onion; chopped 1/4 ts Pepper 1 1/3 c Milk 1 1/2 qt Round or 1 qt. square casser Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min. FOR 1/2 RECIPE: Use 1 qt square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Cauliflower Quiche Categories: Cheese/eggs, Vegetables Yield: 4 servings Salt 1/2 c Chopped Green Pepper Boiling Water 1 c Shredded Colby Cheese 4oz 2 c Thinly Sliced Cauliflorets 1 c Milk 9oz or 1/2 c Bisquick 1 pk Frozen Cauliflower, Thaw, 3 x Eggs Drain 9oz 1/2 ts Salt 1/3 c Chopped Onion 1/8 ts Pepper In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes. Drain; place in greased 9" pie plate. Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake at 375~ degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving. Source: Waldine Van Geffen ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Ratatouille Pie Categories: Vegetables Yield: 6 servings 1 c Zucchini; chopped 1/2 ts Thyme; leaves 1 c Eggplant; chopped pared 1/8 ts Pepper 1/2 c Tomato 1 c Monterey jack cheese; shred 1/2 c Green pepper; chopped 1 1/4 c Milk 1/4 c Onion; chopped 1/4 c Sour cream 1 c Garlic; crushed 3/4 c Bisquick 1/4 c Margarine ;or butter 3 Egg 3/4 ts Salt Heat oven to 400 degrees F. Lightly grease pie plate. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in seasonings. Spread in pie plate; >> sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings. Source: ANN PUCKETT --- From: SUSAN BRUMER Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Chicken Parmigiana Categories: Pies, Poultry Yield: 8 servings 3/4 c Creamed cottage cheese 1 c Milk -Small curd 2 x Eggs 1/3 c Grated parmesan cheese 2/3 c Bisquick 1/2 ts Garlic powder 1/4 ts Pepper 1/2 ts Oregano 1 1/2 c Chicken, cooked & diced 1/2 ts Basil 1 1/4 c Mozzarella cheese shredded 1 cn Tomato paste 6 oz. Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Source: Anna Cassell --- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Seafood Pie Categories: Fish/sea, Pies Yield: 8 servings BETTY GARNES 2 oz Chopped pimento, drained, if 1 pk (6 oz) frozen crabmeat 2 c Milk 1 cn (6 oz) tuna drained 1 c Bisquick 1 c Shredded process sharp Ameri 4 Eggs 3 oz Cream cheese, cut into 1/4" 3/4 ts Salt 1/4 c Green onions; sliced Nutmeg; dash Heat oven to 400 degrees. Grease pie plate,(10 x 1 1/2 inch) Mix crabmeat, cheeses, onions and pimiento in plate. Beat remaining ingredients til smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes *1 can (6 oz) crabmeat, drained and cartilege removed, or 1 can (4 1/2 oz) shrimp, well rinsed and drained, can be substituted for the frozen crabmeat and shrimp. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Tuna Pie Categories: Fish/sea Yield: 4 servings 1 cn Tuna; 8 oz - drained 1 c Bisquick baking mix 1/3 c Celery; thinly sliced 1/2 ts Lemon rind; grated 2 c Cheese; cheddar, shredded 1 ts Lemon juice 1/4 c Green onions; sliced, opt. 1/4 ts -Salt 1 1/2 c Milk 1/8 ts Pepper 4 Eggs 1 Garlic clove; crushed : Approx. Cook Time: :40 Preheat oven to 350F. Grease pie plate, 10x1 1/2". Layer tuna, celery, cheese and onions in plate. Beat remaining ingredients 15 seconds in blender. Pour into pie plate. Bake till golden brown or knife inserted in centre comes out clean (about 40 minutes). Cool 5 minutes. Serve with lemon wedges if desired. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Herbs 'n Onion Pie Categories: Pies Yield: 6 servings 3 Onions;sliced thin-sep.rings 3 Eggs 1/4 c Butter 1 c Bisquick 1/2 lb Bacon;crisp fried/crumbled 1/4 ts Dried savory leaves 1 1/4 c Milk 1/4 ts Dried basil leaves 2 ts Worcestershire 1/4 ts Dried parsley leaves Heat oven to 400. Grease a 9" pie plate. Cook onions in butter in 10" skillet, stirring frequently, til onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon. Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 sec. Pour into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups. Decrease onions to 1, butter to 2 tb., bacon to 4 slices, milk to 1/2 c., Worcestershire sauce to 1/2 tsp, eggs to 1, Bisquick to to 1/4 c. and herbs to a pinch of each. Bake 10 min. HIGH ALT>Grease 10" pie plate. Cook onions til softend, 6-7 min. Bake 30-35 min. For 2 servings, bake 20-25 min. FROM BISQUICK RECIPE CLUB TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Chicken Pie Categories: Pies, Poultry Yield: 6 servings Nfxs18b 4 x Eggs 2 c Cooked diced chicken 3/4 c Bisquick 1/2 c Peas and carrots 1/2 ts Salt 1/4 c Mushroom pieces 1/4 ts Pepper 1 1/3 c Milk Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. --- From: SUSAN BRUMER Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Quesadilla Pie Categories: Pies, Mexican Yield: 6 servings 2 cn Green chilies 2 c Milk 4oz. drained 1 c Bisquick 4 c Shredded cheddar cheese 4 x Eggs Heat oven to 425. Grease pie plate, 10 inch. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 sec. in blender on high speed or 1 min. with hand beater. Pour into pie plate. Bake for about 25-30 minutes or until a knife inserted in center comes out clean.. Cool 10 minutes. Serve with sour cream and quacamole. --- Susan Brumer L-Cuisine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Ham Pie Categories: Meats, Pies Yield: 6 servings 2 c Ham,smoked fully cooked, cut 4 Eggs 1 c Swiss cheese,shredded 1 c Bisquick baking mix 1/3 c Onion, chopped 1/8 ts Pepper 2 c Milk GREASE pie plate. Sprinkle ham, cheese and onion in pie plate. BEAT remaining ingred. 15 sec. in blender on high speed. Pour into pie plate. BAKE 35-40 min. at 400 or til knife inserted comes out clean. Cool 5 min. 6 servings. May substitute 12 slices bacon, crisply cooked and crumbled. Lisa Crawley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Ham & Asparagus Categories: Meats, Pies Yield: 6 servings 2 c Smoked ham, fully cooked, cu 3 Eggs 1 1/2 c Swiss cheese,shredded 3/4 c Bisquick 1 pk Asparagus,frozen, cut up, th 1/4 ts Salt 2 Onions, green, sliced 1/8 ts Pepper 1 1/2 c Milk Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake til knife inserted in center comes out clean. 40-45 min. sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings. Note: 1 lb of fresh asparagus can be used.(about 2 cups cut up) FOOD AND WINE CLUB Lisa Crawley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Creole Pie Categories: Pies, Fish/sea Yield: 1 servings 1 (6-1/2 oz) crabmeat; * 1/8 ts To 1/4 t red pepper sauce 1 pk (10-oz) okra, frozen; ** 1 c Milk 1 cn (16-oz) whole tomatoes; *** 2/3 c Bisquick baking mix 1/2 c Green pepper; chopped 2 Eggs 1/3 c Green onions; sliced 1 ts Salt 1/2 ts Chili powder 1/2 ts Pepper * Drained ** Frozen cut okra, thawed and well drained *** Well drained, and cut up Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. YIELD: 4 or 5 Servings Source: Southern Traditions With Bisquick From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Ham Quiche Categories: Meats, Pies Yield: 1 servings 1/2 lb Mushrooms; fresh\sliced 1/4 c All-purpose flour 2 tb Butter or margarine; melted 1 ts Onion powder 4 Eggs 6 To 8 drops Hot Sauce 8 oz Sour cream; commercial 8 oz Monterey Jack cheese; * 1/2 c Parmesan cheese; grated 1/2 c Cooked ham; chopped * Shredded (2 cups) Saute` mushrooms in butter in a medium skillet until lightly browned; drain well, and set aside. Combine next 7 ingredients in container of electric blender; process until well blended. Combine egg mixture, mushrooms, cheese, and ham. Pour into a greased 10-inch quiche dish. Bake at 350^ for 45 minutes or until set. Quiche should be puffed and golden brown. Let stand 10 minutes before serving. YIELD: One 10-inch Quiche Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Broccoli-Cheese Pie Categories: Vegetables, Pies Yield: 1 servings 1 lb Broccoli bunch 1/2 ts Salt 2/3 c Onion; chopped 1/8 ts Ground pepper; fresh 1/4 c Water 1/8 ts Ground nutmeg 4 Eggs; slightly beaten 1 tb Fresh parsley; minced 1 1/4 c Milk 2/3 c Swiss cheese; fresh\shredded 4 To 6 drops Hot Sauce 1/3 c Parmesan cheese; grated Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Crustless Spinach Quiche Categories: Vegetables, Pies Yield: 1 servings 1 Onion; large\chopped 3 c Muenster cheese; shredded;** 1 tb Vegetable oil 1/4 ts Salt 1 Frozen chopped spinach; * 1/8 ts Pepper 5 Eggs; beaten * (10-ounce package)\chopped spinach\thawed\pressed dry ** (12-ounces) Muenster cheese Saute onion in oil in a large skillet until tender. Add spinach, and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt and pepper; stir into spinach mixture. Pour into a greased 9-inch pie plate. Bake at 350^ for 30 minutes or until set. YIELD: One 9-inch Quiche. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Mexican Fiesta Casserole Categories: Vegetables, Pies, Ground beef, Mexican Yield: 6 servings 1 lb Lean Ground Beef 2 c Bisquick Baking Mix Salt & Pepper; To Taste 1/2 c Water 4 oz Cheddar Cheese; Shredded,1 C Tomatoes; Thinly Sliced, * 1 c Dairy Sour Cream 3/4 c Green Bell Pepper; Chopped 2/3 c Mayonnaise Or Salad Dressing 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. FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Hamburger Pizza Categories: Vegetables, Pies, Pizza, Ground beef Yield: 8 servings -----------------------------------CRUST----------------------------------- 2 1/2 c Bisquick Baking Mix 2/3 c Water; Hot 1 Active Dry Yeast; Package --------------------------------MEAT MIXTURE-------------------------------- 1 lb Lean Ground Beef 2 ts Oregano Leaves 1/2 c Onion; Chopped, 1 Md 1/4 ts Pepper 15 oz Tomato Sauce; 1 Cn ----------------------------------TOPPING---------------------------------- 1/2 c Green Pepper; Chopped, Opt. 1 c Parmesan Cheese; Grated 2 c Mozzarella Cheese; Shredded Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Green Bean Pie Categories: Vegetables, Pies Yield: 6 servings 8 oz Green Beans; Fresh* 1 1/2 c Milk 4 oz Mushroom: Stems and Pieces* 3/4 c Bisquick Baking Mix 1/2 c Onion; Chopped 3 Eggs 2 Garlic Cloves; Crushed 1 ts Salt 1 c Cheddar Cheese; Shredded 1/4 ts Pepper * 8 Ounces fresh green beans, cut lengthwise into strips. * 1 can (4 ounces) mushroom stems and pieces, drained. Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Heat beans and 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Makes 6 to 8 servings. Recipe from The Bisquick "No Time To Cook" Recipe booklet featuring Impossible Pies. FOOD AND WINE CLUB Judy Garnett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Hamburg Pie Categories: Pies, Ground beef, Beef Yield: 6 servings 1 c Bisquick 1/4 c Green pepper; chopped 1/3 c Cold water 1 Egg 1 lb Ground beef 1/4 c Milk 1/2 ts Salt 1/2 ts Salt 1/2 ts Oregano 1/2 ts Dry mustard 1/4 ts Pepper 8 oz Cheddar cheese; shredded 1/2 c Bread crumbs 8 oz Tomato sauce 1/4 c Onion, chopped DIRECTIONS Combine baking mix and water until soft dough forms; beat vigorously. Smo- oth dough into ball on floured board. Knead 5 times. Roll dough 2 in. larger than 9 in pie plate. Place into plate flute edges. Brown ground beef + drain. Stir in salt, oregano, pepper, onion, bread crumbs, tomato sauce and spread in pie crust. Beat egg and milk, stir in remaining ingred. Spread over beef mixture. Bake til crust is golden , about 30 min at 375* FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Greek Spinach Pie Categories: Pies, Cheese/eggs, Greek Yield: 4 servings 1/2 c Green onions;chopped 3 Eggs 1 tb Butter 1 ts Lemon juice 1 pk Spinach; thaw & drain 1/4 ts Pepper 1/2 c Cottage cheese 3 tb Parmesan cheese 1 c Milk 1/4 ts Nutmeg 1/2 c Bisquick Layer spinach, onions and cottage cheese in greased dish. Put rest in Blender. Pour over cheese. Bake at 350 for 35-45 min until tests clean with knife. Joan Mershon, F-Cooking ~---- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Ham and Swiss Pie Categories: Cheese/eggs, Pies Yield: 6 servings 2 c Ham ; cooked, smoked 2 c Milk - cut up 4 Eggs 1 c Cheese; Swiss, shredded 1 c Bisquick or baking mix 1/3 c Green onion; chopped or 1/4 ts Salt - onion, chopped 1/8 ts Pepper Heat oven to 400F. Grease pie plate, 10x1 1/2" inches. Sprinkle ham, cheese nad onions in plate. beat remaining ingredients till smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake till golden brown or till knife inserted in centre comes out clean, 35 to 40 minutes. Cool 5 minutes. from _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Mushroom Pie Categories: Pies, Vegetables, Cheese/eggs Yield: 6 servings 1 tb Butter 3/4 c Bisquick or baking mix 1 tb Oil 1/4 ts Salt 2 c Mushrooms; sliced 3 Eggs 1/2 c Green onions; chopped Tomato slices or wedges;opt 1 c Swiss cheese; shredded Parsley; opt 1 ts Tarragon; dried Preheat oven 400F. Heat butter and oil in large frypan. Toss in mushrooms and cook over medium-high heat for 4 to 5 minutes. Season. Spread mushrooms, green onions, cheese and tarragon in bottom of greased 10 inch pie plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater till smooth and pour over vegetable mixture. Bake in preheated 400F oven for 30 to 35 minutes or till top is golden and pie is cooked. Let stand 5 minutes before serving. Granish with tomato and parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Garden Vegetable Pie Categories: Vegetables, Pies, Cheese/eggs Yield: 6 servings 2 c Brocolli OR Cauliflower 1 1/2 c Milk -Fresh, chopped 3/4 c Bisquick or baking mix 1/2 c Onion; chopped 3 Eggs 1/2 c Green pepper; chopped 1 ts Salt 1 c Cheddar cheese; shredded 1/4 ts Pepper Preheat oven to 400F. Lightly grease pie plate (10"x1 1/2") Cook brocolli till almost tender; drain thoroughly*. Mix brocolli, onion, green pepper in pie plate. Beat remaining ingredients 15 sec in blender or 1 minute with hand beater or till smooth. Pour in pie plate. Bake till golden brown and knife inserted in centre comes out clean; aprrox. 35 - 40 minutes. Let stand 5 minutes before cutting. Garnish with tomato slices and parlsey. *1 pk (10 oz) frozen chopped brocolli (thawed) or cauliflower thawed and drained may be substituted for the fresh. Do NOT cook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Ham Salad Pie Categories: Pies, Cheese/eggs Yield: 6 servings 1/2 pk Peas; frozen, 10 oz size 1/2 c Mayonnaise 1 c Ham; finely chopped cooked 1 1/2 ts Mustard; prepared 1 c Cheddar cheese; shredded 3/4 c Bisquick baking mix 1 c Milk 3 Eggs Preheat oven to 400F. Lightly grease pie plate 10x1 1/2". Rinse peas under cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate. Beat remaining ingredients till smooth, 15 sec in blender on high speed or 1 minute with hand beater. Pour in pie plate. Bake till golden brown and knife inserted halfway bewteen centre and edge comes out clean 30 to 35 minutes. Let stand 5 minutes before cutting. from _Creative Recipes with Bisquick, Vol. II_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Turkey 'n Stuffing Pie Categories: Poultry, Pies Yield: 6 servings 2 c Turkey; cooked & cut up 1/2 ts Poultry seasoning 1 c Celery; chopped 1/8 ts Pepper 1/2 c Onion; finely chopped 1 1/4 c Milk 1/2 ts Salt 3 Eggs 3/4 ts Sage; ground or 1 tsp dried 1 c Bisquick or baking mix Heat oven to 400F. Grease pie plate, 10 x 1 1/2". Mix turkey, celery, onion and seasonings in plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater. pour into plate. Bake till knife inserted comes out clean, 25 to 30 minutes. Cool 5 minutes. from _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Coconut Pie Categories: Pies Yield: 6 servings 2 c Milk 1 c Coconut; flaked or shredded 1/4 c Butter 3/4 c Sugar 1 1/2 ts Vanilla 1/2 c Bisquick 4 Eggs Heat oven to 350F. Grease pie plate, 9x1 1/4" or 10x 1/2". Place all ingredients in blender container. Cover and blend on High 15 seconds. Pour into plate. Bake till knife inserted in centre comes out clean, 50 to 55 minutes; cool. Source: _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Macaroni and Cheese Pie Categories: Pasta, Pies, Cheese/eggs Yield: 4 servings 2 1/4 c Cheese; cheddar, shredded 1 c Macaroni; uncooked 2 1/2 c Milk 4 Eggs 1/2 c Bisquick baking mix 1/4 ts -Salt 1/4 ts Sauce; red pepper 1/4 c Cheese; cheddar, shredded Approx. Cook Time: :40 Preheat oven to 400F. Grease pie plate, 10x1 1/2". Mix two cups cheddar cheese and macaroni, sprinkle in plate. Beat remaining ingredients except for 1/4 cup cheese till smooth 15 seconds in blender. Pour into plate. Bake till knife inserted in centre comes out clean, about 40 minutes. Sprinkle with 1/4 cup cheese. Bake till cheese melts, 1-2 minutes. Cool 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Tuna and Cheddar Pie Categories: Fish/sea, Pies, Cheese/eggs Yield: 6 servings 2 c Onions; chopped 1 1/4 c Milk 1/4 c Butter 1 c Bisquick 2 cn Tuna; 6/2 oz -drained 1/4 ts -Salt 2 c Cheddar; shredded 1/8 ts -Pepper 3 Eggs 2 Tomatoes; thinly sliced Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and butter in 10" skillet over low heat, stirring occaisionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes. Source: _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Italian Pie Categories: Pies, Cheese/eggs, Sausages, Italian Yield: 4 servings 1 lb Sausage (bulk) 1 c Bisquick 1 Green onion bunch, chopped 6 oz Sour cream 1 c Mozzerella, grated 3 Eggs 1 1/2 c Milk -Salt & pepper to taste Brown, drain and crumble sausage. put in bottom of 11X7 greased pan. Top with onions and cheese. Put rest in blender for 1 min. Pout over meat mixture. Bake at 350 for 35-45 min until tests done with knife. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible French Apple Pie Categories: Pies, French Yield: 1 servings 6 c Apples; tart,sliced & pared 2 tb Margarine or butter;softened 1 1/4 ts Cinnamon; ground 2 Eggs 1/4 ts Nutmeg; ground 1 c Sugar 3/4 c Milk 1/2 c Bisquick or baking mix ----------------------------------STREUSEL---------------------------------- 1 c Bisquick or baking mix 1/3 c Brown sugar; packed 1/2 c Nuts; chopped 3 tb Margarine or butter; firm Preheat oven to 325F. Grease pie plate, 10"x1 1/2". Mix apples and spices; turn into plate. Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1 minute with hand beater. Pour into plate. Sprinkle with Streusel. Bake till knife inserted in centre comes out clean, 55-65 minutes; cool. STREUSEL: Mix 1 cup Bisquick, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 Tbsp firm margarine or butter till crumbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Brownie Pie Categories: Pies Yield: 1 servings 4 Eggs 1/2 c Brown sugar; packed 1/4 c Margarine or butter; melted 1/2 c Bisquick or baking mix 4 oz Chocolate; cooking 1/2 c Sugar; granulated -melted & cooled 3/4 c Nuts; chopped Prehat oven to 350F. grease pie plate 9x1 1/4". Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occaisionally to scrape down sides) or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake till knife inserted in centre comes out clean; about 35 minutes. Cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Pecan Pie Categories: Pies Yield: 1 servings 1 1/2 c Pecans; chopped 1 1/2 ts Vanilla 3/4 c Milk 4 Eggs 3/4 c Corn syrup; light or dark 3/4 c Brown sugar; packed 1/4 c Margarine or butter;softened 1/2 c Bisquick or baking mix Preheat oven to 350F. Grease pie plate, 9"x1 1/4" . Sprinkle pecans in plate. Beat remaining ingredients till smooth; 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 50-55 minutes. Cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Banana Cream Categories: Desserts Yield: 8 servings Ingredients 1 1/2 c Sugar 1 c Milk 1/2 c Bisquick 1/3 c Margarine, melted 2 Bananas, sliced 1 ts Vanilla 1 c Whipping cream, chilled 3 Eggs 2 tb Sugar, confectionary Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine, vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds. Pour into plate. Bake about 30 min. Arrange bananas on pie. Beat whipping cream and powdered sugar until stiff. Spread over top of pie, covering bananas. Suggestion: Slice bananas after pie is baked and just before covering with whipped cream.) FOOD AND WINE CLUB JAN CARGILL (VHPK03A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Cranberry-Orange Pie Categories: Pies Yield: 1 servings 10 oz Frozen Cranberry-Orange 4 Eggs Relish; thawed 1 1/2 c Sugar 3/4 c Milk 3/4 c Bisquick Baking Mix 1/3 c Margarine or butter;melted Whipped Cream 1 ts Vanilla Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle relish evenly in plate. Beat remaining ingredients except whipped cream until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 35 to 40 minutes; cool. Refrigerate at least 6 hours but no longer than 24 hours. Garnish with Whipped Cream. Recipe from the Bisquick Recipe Club, Prodigy Beth Lane ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Pumpkin Pie Categories: Pies Yield: 8 servings 1 1/3 c Milk 1/2 c Buttermilk biscuit mix 3 tb Butter or margarine 1 c Canned pumpkin - softened Pumpkin pie spice 4 Eggs Whipped cream (optional) 1/2 c Sugar Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed. Turn into greased 9-inch pie pan and bake at 400F 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean. Cool. Serve with whipped cream, if desired. (C) 1992 The Los Angeles Times Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Banana Cream Pie Categories: Pies Yield: 6 servings 1 c Milk 1/2 c Bisquick baking mix 1/3 c Butter 2 Bananas; medium, sliced 1 ts Vanilla 1 c Whipping cream; chilled 3 Eggs 2 tb Sugar; powdered 1 1/2 c Sugar; granulated Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, about 30 minutes. Cool completely. Arrange bananas slices on pie. Beat whipping cream and powdered sugar in chilled bowl till stiff; spread over top. from _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Chocolate Pie Categories: Pies, Chocolate Yield: 8 servings 2 Eggs 2 oz Melted chocolate 1 c Milk 1 c Brown sugar 1/4 c Butter 1/2 c Bisquick 1 ts Vanilla Preheat oven to 350. Put everything in blender for 1 min. pour into pie plate. Bake for 30 minutes until tests done with knife. Cool completly and top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Rhubarb Streusel Pie Categories: Pies Yield: 6 servings ------------------------------STREUSEL TOPPING------------------------------ 2 tb Butter; firm 1/4 c Brown sugar; packed 1/2 c Bisquick 1/4 c Nuts; chopped ----------------------------------FILLING---------------------------------- 16 oz Frozen rhubarb;thawed drain 1/2 c Bisquick 3/4 c Milk 2 tb Butter; softened 2 Eggs 1 ts Ground cinnamon 1 c Sugar 1/4 ts Ground nutmeg Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT> Grease a 10" plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Chocolate Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 1 servings 2 Cream cheese packages; * 2 Semisweet chocolate;** 3/4 c Sugar 2 tb Kahula;*** 2/3 c Bisquick baking mix 1 ts Vanilla extract 2 Eggs 1/2 ts Almond extract -----------------------------CHOCOLATE TOPPING----------------------------- 1 Sour cream; 8-oz carton 1 tb Kahula; *** 1 oz Semisweet chocolate square 1 ts Vanilla extract 2 tb Sugar * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool. SOURCE: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Caramel- Custard Pie Categories: Pies Yield: 1 servings 2 c Milk 1 c Brown sugar; firmly packed 1/4 c Butter; melted 1/2 c Bisquick baking mix 4 Eggs 1/2 c Flaked coconut; (optional) 1 ts Vanilla extract Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth. Pour into a greased 10-inch pie plate. Sprinkle coconut on top, if desired. Bake at 350^ for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting. YIELD: 1 10-inch pie. Source: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Cheesecake Categories: Pies, Cheesecakes Yield: 6 servings 3/4 c Milk 1 c Sugar 2 ts Vanilla 1/2 c Bisquick 2 Eggs 2 pk Cream cheese;softened;cubed -----------------------------CHEESECAKE TOPPING----------------------------- 1 c Sour cream 2 ts Vanilla 2 tb Sugar Heat oven to 350. Grease a 9" pie plate. Beat milk, vanilla, eggs, sugar and baking mix in blender on high. Add cream cheese. Cover and blend on high 2 min. Pour into pie plate. Bake 40-45 min.or til center is set; cool.Mix Cheesecake topping;carefully spread over top. Serve with canned pie filling or fresh fruit if desired. HIGH ALT: Bake 45-50 min. From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM Lawrence Kellie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Pumpkin Pie - 2 Categories: Pies, Desserts Yield: 8 servings 16 oz Pumpkin 3/4 c Sugar 12 oz Evaporated milk 1/2 c Bisquick 2 tb Butter -=OR=- 2 1/2 ts Pumpkin pie spice 2 tb -margarin 2 ts Vanilla 2 Egg Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8. High Altitude Directions (3500 to 6500 ft.): Bake about 55 minutes. From: Bisquick Family Favorites Lawrence Kellie Conf: (1114) F-INTERCOO ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Cherry Pie Categories: Fruits Yield: 8 servings 1 c Milk 1/2 c Bisquick 2 tb Margarine or butter;softened 1/4 c Sugar 1/4 ts Almond extract 21 oz Cherry pie filling 2 Eggs ----------------------------------STREUSEL---------------------------------- 2 tb Margarine; firm 1/2 c Brown sugar; packed 1/2 c Bisquick 1/2 ts Gr. cinnamon Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min. with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 min. Top with Streusel. Bake until streusel is brown, about 10 min. longer. Cool; refrig. any remaining pie. STREUSEL: Cut margarine into Bisquick, brown sugar and cinnamon until crumbly. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B --- From: SUSAN BRUMER Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Cherry-Custard Pie Categories: Fruits, Pies Yield: 8 servings 21 oz Cherry pie filling 4 Eggs 1 1/2 c Milk 3/4 c Sugar 1/4 c Butter; softened 1/2 c Bisquick 1 1/2 ts Vanilla Heat oven to 400. Grease 10" pie plate. Drain pie filling, reserving syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15 sec. in blender on high. Pour into plate. Spoon cherries evenly over top. Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min. Serve with warm reserved syrup and , if desired, sweetened whipped cream. NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase baking time to 35-40 min. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Peaches and Cream Pie Categories: Fruits, Pies Yield: 8 servings 3 16 oz. cans peaches;drained* 3/4 c Sugar 1 ts Gr. cinnamon 2/3 c Bisquick 1/4 ts Gr. nutmeg Streusel (below) 1 c Whipping cream 1 Whipped Cream 2 Eggs ----------------------------------STREUSEL---------------------------------- 1 tb Butter; firm 2 tb Sugar 1/4 c Bisquick 1/3 c Slivered almonds *3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease 10" pie plate. Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min. Top each serving with whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c. flour. Bake about 50 min. Crust may not form. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B --- From: SUSAN BRUMER Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Buttermilk Pie Categories: Pies Yield: 6 servings 1 1/2 c Sugar 1/3 c Melted butter 1 c Buttermilk 1 ts Vanilla 1/2 c Bisquick 3 x Eggs Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30 seconds in the blender on high, or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit, if desired. --- Susan Brumer, L-Cuisine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscuit Mix Categories: Breads Yield: 1 servings 9 c Flour; sifted 2 tb Milk; powdered -cake & pastry pref 4 ts Salt 1/3 c Baking powder 1 3/4 c Shortening; vegetable 1 c Milk; powdered Sift all dry ingredients. Cut shortening into flour till mixture ressembles coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups Use for pancakes, waffles, biscuits or anything that you would use packaged biscuit mix. Source: _Pure and Simple_ by Marion Burrows ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Biscuit Mix Categories: Breads Yield: 1 servings 10 c All purpose flour 2 ts Salt 2 c Shortening 1/4 c Sugar 1/3 c Baking powder In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight continer for up to 6 weeks at room temperature, or for up to 6 months in the freezer. Recipe from: Better Homes and Gardens New Cookbook, 1989. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Biscuit Mix Categories: Breads Yield: 1 servings 2 3/4 c Wheat flour 1/2 c Inst dry milk;less 1 T 1/2 c Soy flour; 2 T 2 1/2 tb Baking powder 1 1/4 ts -salt 1 c Wheat germ Combine all ingredients store in sealed container. Makes 5 c From: TERRI ST.LOUIS Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Brown Bread #1 Monica Sheridan Categories: Breads, Irish Yield: 1 servings 4 c Stone Ground 1 1/2 ts Salt Whole wheat flour 1 1/2 ts Baking soda 2 c White flour 2 c Buttermilk or sweet milk Mix the whole wheat flour throughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. From "The Art of Irish Cooking" by Monica Sheridan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Brown Bread #2 Monica Sheridan Categories: Breads, Irish Yield: 1 servings 4 c Stone Ground 1 1/2 ts Baking soda Whole wheat flour 2 c Buttermilk or sweet milk 2 c White flour 2 tb Butter 1 1/2 ts Salt 2 tb Sugar Mix the whole wheat flour throughly with the white flour. Rub the butter into the flours. Add the salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour. the dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. From "The Art of Irish Cooking" by Monica Sheridan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shepards Pie Categories: Ethnic, Beef, Veal, Pork/ham Yield: 4 servings 1 lb Cold, leftover roast, lamb, 1/2 oz Flour Beef, veal, pork orn 1/4 pt Meat stock or milk Combination of these meats Salt and pepper to taste 1 1/2 lb Potatoes Milk 1 1/2 oz 1 1/2 T butter or margarine Mince the cold meat, removing all fat, skin and gristle first. Cook potatoes, peeled and cut in halves, until soft enough for mashing. Melt 1 tablespoon butter or maragrine in a saucepan and stir in the four. To this add slowly stirring, 1/4 pint meat stock or milk. When smooth and fairly thick and just to the point of boiling, stir in the minced meat. Stir over a low heat for 3 minutes, seaoning with the salt and pepper to taste. Pour into a flat oven proof dish and refrigerate. Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter or margarine, and a little milk and whick with a fork until smooth. Set aside until the minced meat is cool enough to have solidified and formed a solid surface. If you add the potatoes to hot mince, it will sink into it. When cool, spread the potatoes about an inch thick all over the dish, working lightly with a fork. Dot with pieces of butter or cover with grated cheese, if liked. Bkae in a 400 degree oven for 30 minutes. This dish may be prepared in the morning and left for cooking in the evening wothout harm. Cabbage is the best vegetable to accompany this dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Original Irish Coffee Categories: Beverages, Irish Yield: 1 servings 1 c Coffee, fresh brewed 3 tb Irish whiskey (1 jigger) 3 x Sugar cubes Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve. -- from THE BUENA VISTA, San Francisco, California ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Mustard Dressing Pnnf33b Categories: Salads, Dressings Yield: 1 servings 3 tb Cider vinegar 1 tb Dijon mustard 3 tb Honey 1 tb Onion; minced finely 6 tb Mayonnaise 1 1/2 tb Parsley; chopped Salt 3/4 c Vegatable oil paper tent. Microwave on HIGH 20 minutes. Turn dish; microwave on HIGH 20 Place chicken in a microwave-safe 13x9x2" baking dish. Cover with a waxed pepper and garlic powder; sprinkle evenly over entire surface of chicken. secure with picks, tie legs together. In small bowl, combine paprika, salt, mixture under skin on each side. Spoon rice mixture into chicken cavities; well. Carefully loosen skin from breast meat. Spread 2 tablespoons butter not melted. Stir lemon juice, tarragon, rosemary and thyme into butter; mix ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey-Mustard Dressing..type 2...vxrf36b Categories: Salads, Dressings Yield: 1 servings 1/2 c Vinegar; white, wine 1 ts Dijon mustard 2 tb Lemon juice; fresh 1 ts Honey 2 ts Parsley; finely chopped Pepper; ground 2 ts Onion; chopped 1/3 c Vegetable oil Melt butter, cook onion till soft and add gr. chuck. sugared grapes, if desired. From McCall's Cookery, No. 1 thermometer registers 170F. Let chicken stand 10 minutes; garnish with minutes more, or until leg moves easily at joint or microwave-safe meat ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey-Mustard Dressing Vxrf36b Categories: Salads, Dressings Yield: 1 servings -----------------------------LIZ JONES (VXRF36B----------------------------- 1 c Mayonnaise 1/4 c Parsley, chopped fresh 3/4 c Vegetable oil 1/4 c Prepared mustard 1/2 c Honey 1 tb Sugar 1/3 c Vinegar 3/4 ts Salt 1/4 c Onion, finely chopped Position knife in food precessor bowl; add all ingredients, and process until smooth. Cover and chill 4 hours. Serve dressing over salad greens. Yields: 3 cups. Casa Blanca, Spokane Cooks! Northwest, he Community Canyers Foundation Of Spokane, WA. From A 1991 Hometown Collection, America's Best Recipes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey-Mustard Dressing Ddnn79c Categories: Salads, Dressings Yield: 1 servings ------------------------GARY & MARY WEYBACK DDNN79C------------------------ 1/2 c Vinegar; white, wine 1 ts Dijon mustard 2 tb Lemon juice; fresh 1 ts Honey 2 ts Parsley; finely chopped Pepper; ground 2 ts Onion; chopped 1/3 c Vegetable oil Combine all ingredients in electric blender. Cover; whirl until smooth, scraping down sides as necessary. Refrigerate until ready to use. Posted by Gary & Mary & formatted by Liz Jones (vxrf36b) 5/92. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey-Mustard Dressing Djbx41b Categories: Salads, Dressings Yield: 1 servings --------------------------JANET MEERSMAN (DJBX41B-------------------------- 3 c Mayonaise 1/4 c Vinegar; white 1/2 c Sugar 1 tb Onion powder 1/2 c Honey 1 c Oil 1/4 c Grey Poupon mustard Parsley; fresh/dried Combine all ingredients with wire wisk, except oil. Whip, until well blended. Next blend in oil. Chill at least 1 hour before serving. Makes 4 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bachelor Buttons Categories: Cookies Yield: 18 servings 1/4 c Butter, cold 1 pn Salt 1 1/3 c Flour, all-purpose 1 pn Nutmeg 1 Egg Sugar for sprinkling 5 oz Sugar Preheat oven to 350 degrees. In a large bowl, Rub the butter into the flour. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough. Sprinkle dough pieces lightly with sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper. Bake until very lightly browned around the edges and on the bottoms, about 8 minutes. (The tops should be done but not browned.) Remove from oven; transfer to wire rack. Cool completely, then store in airtight container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Beef Stew Categories: Soups/stews, Beef Yield: 4 servings 2 1/2 lb Beef, extra lean -canned,stewed tomatoes, 7 Carrots, 2" chunks -undrained (or plain) 2 1/2 Potatoes, cut in eighths 2 tb Flour (or 3) 2 1/2 Onions, sweet, cut in 1 ts Salt -1/4" slices, slices 1/4 ts Pepper -cut in half and separated 1/4 ts Thyme -into rings. 1/4 ts Basil 1 Tomatoes, Italian-style 2 tb Worcestershire sauce (or 3) Layer the veggies and meat (in that order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hours. Variable amounts are for 3-1/2 or 5 quart pots. I make mine up the night before and refrigerate. My hubby (an early riser) puts it on about 7 AM and it cooks all day. There is lots of gravy, which may be thickened with cornstarch if de- sired. Sometimes instead of potatoes, I cook large elbow macaroni separately (Muellers Ready-cut) and put the >>>>>> leftover macaroni in the bowl with leftover stew to soak up the good gravy. I also add a drained can of cut green beans to the veggies (during the last 4 hours) in that case. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Cabbage Soup Categories: Soups/stews, Meats, Vegetables, Sausages Yield: 8 servings 1 lb Sausage Italian 1 Water 2 Onions, diced 2 Bouillon cube 1 Garlic clove diced 1 Zucchini, sliced 1 Spaghetti sauce 1 Cabbage, sliced Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic. Add spaghetti sauce, water, 1-2 bouillon cube (depending on size jar spaghetti sauce), sliced zucchini, sliced cabbage. Cook til cabbage is soft. Taste, and add more water is tomato flavor is too strong. Serve with freshly grated parmesan or romano cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Vegetable Soup Categories: Soups/stews, Vegetables, Beef Yield: 1 servings 1 c Onion, chopped 1/4 ts Basil, crushed 1 c Potato, raw, diced 1/4 ts Thyme, crushed 1 c Carrots, sliced 1 Bay leaf 1 c Celery, sliced 1/4 ts Pepper 32 oz Tomatoes, whole, coarsely 2 tb Beef bouillon, instant -chopped 7 oz Corn, can, undrained 5 c Water 8 1/2 oz Green beans, can, undrained 1 tb Salt 8 1/2 oz Peas, small, can, undrained Brown beef & onion. Drain. Add everything except canned vegs., Simmer 30 min. Add canned vegs., heat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Elegant Green Beans Categories: Vegetables, Beans Yield: 8 servings 1 Cream of mushroom soup Pepper to taste 1/2 c Milk 15 1/2 oz Green beans, can 1 ts Soy sauce 1 sm French fried onions, can In 1/2 quart casserole, combine soup, milk, soy sauce, and pepper; stir in green beans and 1/2 onions. Bake at 350F for 30 minutes; stir. Top with onions, bake 5 minutes more. Makes 4 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Maquechou Categories: Vegetables, Cajun Yield: 6 servings 1/2 c bacon drippings 35 oz corn, can, drained 1 lg onion, chopped 2 md garlic cloves, minced 1 lg green pepper, chopped 2 md tomatoes, peeled, chopped 1 ts salt 1/2 ts black pepper 1 tb sugar 1/2 ts cayenne pepper 1 c chicken broth, canned 1 c milk 2 eggs Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add corn, onion,garlic, and bell pepper; cook until onion is thoroughly wilted and transparent, about 10 mins. Stir often to prevent sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir until combined. Add broth. Reduce heat. Barely simmer, stirring often, until liquid has almost evaporated, about 30mins. The mixture will be thick and mushy. Stir in milk; cook until reduced by 1/2. Increase heat slightly. In a small bowl, beat eggs until frothy; stirring constantly, add to pan in a slow steady stream. Cook just to thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Acorn Squash Soup Categories: Soups/stews, Vegetables Yield: 8 servings 4 1/2 lb acorn squash, halved 5 tb butter, unsalted 4 lg leeks, chopped (white and -tender green) 7 thyme, fresh or 1 ts dried 5 c chicken broth 1 1/4 ts salt 1/2 ts pepper, fresh ground 1/2 c sour cream 2 tb chives, chopped (3 tb) 8 bacon slices, fried crisp and -crumbled 1. PREHEAT OVEN TO 350 DEGREES F. PLACE SQUASH, CUT SIDE DOWN, ON A BAKING SHEET AND BAKE UNTIL TENDER, ABOUT 40 MINUTES. LET COOL SLIGHTLY. USING A SPOON, SCOOP OUT THE FLESH. 2. MEANWHILE, IN A LARGE HEAVY SAUCEPAN, MELT THE BUTTER OVER LOW HEAT. ADD THE CHOPPED LEAKS AND THYME. COOK, STIR RING CONTINUOUSLY, UNTIL SOFT AND LIGHTLY BROWNED. REMOVE THYME SPRIGS (IF YOU USED FRESH). 3. STIR IN THE STOCK AND THE SQUASH. SIMMER FOR AROUND 20 MINUTES. IN SMALL BATCHES, PLACE IN BLENDER OR FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR BACK INTO THE PAN AND SEASON WITH SALT AND PEPPER. SERVE WITH A DOLLOP OF SOURCREAM AND CRUMBLED BACON. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Fantan Rolls Categories: Breads, French Yield: 24 servings 1 c Milk, scalded 4 lg Eggs, beaten 1/2 c Butter (1 stick) 1/2 ts Butter extract (DON'T OMIT!) 1/2 c Sugar, granulated 1/8 ts Lemon extract (optional) 1 ts Salt 6 c Bread flour (approximately) 2 tb Yeast, active, dry (2 pkgs) 1/4 c Butter, melted 1/4 c Water (105- to 115-degrees) Combine milk, butter, sugar and salt in a small saucepan. Stir until the butter melts. Cool mixture to 105- to 115-degrees, use a thermometer. Dissolve the yeast in 1/4 cup warm water in a large mixing bowl. Stir in the milk mixture, eggs, butter extract and lemon extract (if used). Gradually stir in enough flour to make a soft dough. I usually start out with 5-1/2 cups and add more until the dough is no longer sticky and is soft and silky. Turn dough out onto a lightly floured surface; knead until smooth and elastic (or let your mixer do the work), about 5 minutes. Place dough into a large greased bowl, turning to coat the top with oil. Cover and let rise in a warm place until double in bulk, about 1 hour. Punch down dough to get out the air bubbles. NOW, you can either make the "fan-shaped" rolls (I don't, they take too long) or any shape you'd like. I usually make "clover" shaped rolls. If you'd like the "fan-shape" directions, let me know and I'll post that later. You can make one small lemon sized ball per roll or make 3 walnut-sized balls per roll (for the cloverleaf rolls). Place one ball of dough or 3 walnut-sized balls per roll into LARGE greased muffin cups. If you'd like (it's not necessary), roll the balls of dough in the melted butter before putting them into the pans. Cover and let rise in a warm place to rise for about 30 minutes or until double in size. The rolls will "balloon" in size once you put them into the oven, don't let the risen size fool you, they DO get BIG. Preheat oven to 425-degrees. Bake for 10-12 minutes or until golden brown. After the first rising, punch down the dough and divide it in half. Turn dough out onto a lightly floured board. Roll EACH half into a 12 x 6-inch rectangle. Brush 2 TBS butter over top of each rectangle. Cut each rectangle into six 1-inch strips. Stack 6 strips of dough (or lay them side-by-side, it's easier to me), butter-side up on top of one another. Cut each stack into 12 pieces, about 1-inch wide. Place stacks of dough into well buttered LARGE muffin cups (sideways). Follow rising directions in the recipe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Pepper Jelly Categories: Sauces, Vegetables, Preserve Yield: 12 servings 3/4 c Hot red pepper,seeded/chop 1 1/2 c Cider vinegar 3/4 c Jalapeno pepper,seed/chop 5 pk Pecton,liquid 1 c Onion,chopped Wear gloves to seed and chop peppers! Place hot peppers, onion, and vinegar in food processor and process until very fine. Pour sugar in heavy, non-aluminum pan and stir in pepper mixture. Bring to boil, and boil for 1 minute. Stir in pectin, let come to rolling boil. Remove from heat, skim off foam. Ladle into sterilized jars and seal per USDA approved methods. Turn jars upside down and back again, 5 minutes each way, until jelly is cool and set - this keeps peppers mixed. Makes about 4 pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Halloween Punch Categories: Beverages, Desserts Yield: 24 servings 12 oz orange juice concentrate, frozen 12 oz grape juice, white, bottle 2 lt 7-Up 1 pt sherbet, lemon or lime green food coloring Mix together a 12 ounce can of orange juice concentrate, a 12 ounce bottle of white grape juice, 2 liter bottle of 7-Up, pint of lemon or lime sherbet, and several drops of>> green food coloring (rum or vodka to taste, optional). If desired, serve with large, buoyant, and well-washed plastic spiders on the top! Here are some other good ideas from the book which you could also use as a contest or conversation starter. (My idea) l. Turn sandwiches intoi jack-o'lanters! Cut eyes, nose, and mouth into the top layer of bread and let the top layer (preferably much darker--or much lighter--than the bread show through. 2. Make edible spiders for Halloween treats: a prune for the body, licorice slivers or stick pretzels for the legs, and two "red-hots" for the eyes,] 3. Turn apples into jack-o'-lanterns! Using a sharp knife or razor, carefully cut portions of the skin away to make eyes, nose, and mouth. For a Halloween dessert, make an edible with's hat using a large, flat, dark cookie for the brim and an ice-cream sugar cone for the crown. Fill the cone with ice cream even to the rim and center it on top of the cookie. To enhance the illusion, consider giving the top of the cookie, a thin layer of chocolate frosting. >>> 4. A plain sour-cream based chip or vegetable dip can quickly be transformed into a delightfully ghoulish Halloween dip by adding a fre drops of freen food coloring to the dip itself, and then scattering small bits of red and yellow bellk pepper across the top., 5. Serve fruit salad in a large, hollowed-out, and well-scrubbed pumpking. Or serve it in a small pumpkins: one for each diner. If desired, paint a jack-o'-lantern on the pumpkin shell. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parmesan Pine Cone Categories: Appetizers, Cheese/eggs Yield: 8 servings 1 c almonds, sliced (about 4 ounces) 12 oz cream cheese, softened 1/2 c cheese, Parmesan, grated 1/4 c mayonnaise 1-1/2 ts oregano, fresh, chopped -or 1/2 t dried 1 sm garlic clove, crushed Crackers 1. Preheat oven to 325 degrees. Spread almonds in a single layer on a baking sheet. Toast in oven, shaking pan once or twice, until almonds are lightly browned, 7 to 10 minutes. Cool. >>> 2. In a medium bowl or in a food processor, combine cream cheese, Parmesan cheese, mayonnaise, oregano, and garlic. Blend until well mixed. Refrigerate until firm but still pliable, about 1 hour. 3. Place cheese mixture on a serving board or platter and form into shape of a pine cone. Stud top with toasted slivered almonds to complete illusion. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Soda Bread #1 Categories: Breads, Irish Yield: 8 servings 3 1/2 c Flour 1/2 ts Bicarbonate of soda 1/2 ts Sugar 1 1/4 c Buttermilk: to 2 1/2 c * 1/2 ts Salt * You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda. -- Lightly grease a heavy skillet (if making "soda farl", the flat version of soda bread) or preheat the oven to 450 F (if making "soda cake", the round, more breadlike version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it's very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls": place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. -- For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking. -- For more information on making sodabread and its variations, please see the file "SODABRED.TXT" included with this zipfile. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Soda Bread #2 Monica Sheridan Categories: Breads, Irish Yield: 1 servings 1 tb Butter 1 ts Baking soda 4 c White flour 1 c Buttermilk or sweet milk 1 ts Salt Rub the butter into the flour. Add the salt and soda, mix all well together by running the dry ingredients through your fingers. Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon. With your floured hands, knead the dough lightly into a ball and turn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425 degrees for 30 to 35 minutes. From The art of Irish cooking" by Monica Sheridan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Whiskey Soda Bread Categories: Breads, Irish Yield: 8 servings -----------------------------------BREAD----------------------------------- 4 c Flour, all purpose 1 c Raisins or currants (option) 1 ts Salt 1/2 c Honey, liquid 1 ts Baking Soda 1/4 c Irish Whisky or buttermilk 1/4 c Butter, chilled -----------------------------------GLAZE----------------------------------- 2 ts Irish Whisky 2 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: Baked Cod with Stuffing Categories: Canadian, Fish/sea, Pork/ham Yield: 1 servings 1 Cod, whole; Salt pork fat back -head, fin, tail removed -sliced ----------------------------------STUFFING---------------------------------- 2 c Bread crumbs; up to 3 cups -melted 1 pn -Salt 1 Potato; mashed 1 Onion; chopped 1/4 c Celery;finely chopped 2 ts Savoury -(optional) 1/4 c Butter; up to 1/2 cup Stuffing: Mix all ingredients together well. Should be able to form into a ball. Stuff into cod immediately before baking. Remove bone from whole cod (head, tail and fins removed). Stuff interior of cod with savoury stuffing (see below). Bind cod with twine to hold in stuffing, and top generously with salt pork fat back. Bake cod with open side/salt pork up at 350 Degrees F for one hour or until salt pork is brown and crunchy. That's about it, you could sub in bacon for the salt pork, but it is good with the salt pork. Enjoy. To: WAYNE WOODMAN Refer#: NONE Conf: F-COOKING (1010) Read Type: TEXT SCAN (+) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Peameal Bacon Categories: Canadian, Meats, Breads Yield: 1 servings 1 Peameal Bacon, 1 centre cut -piece "Peameal bacon is a unique Canadian meat, pickled but unsmoked loin of pork rolled in cornmeal. Usually it is sliced and fried for breakfast but it excellent baked whole. The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the pickling process. For baking it is important to select a piece from the centre cut, with a wide band of lean visible on both ends." Place in an open roasting pan, fat side up. Bake at 350F degrees for 1- 1/2 hours. Serve hot in generous slices with baked beans if desired. SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beignes Aux Dattes De Ma Mere (Mother's Date Doughnuts) Categories: Ethnic, Desserts Yield: 3 servings 2 Eggs, beaten 1/2 ts Salt 3/4 c Granulated sugar 1/4 ts Ground nutmeg 1 tb Melted butter 1 c Dates, chopped 2 1/2 c All-purpose flour 1 c Milk 2 1/2 ts Baking powder 1 ts Lemon extract Servings: 3 to 4 dozen doughnuts Vegetable oil or shortening for deep-frying In a bowl, combine beaten eggs, sugar and melted butter; beat well. In another bowl, combine flour with baking powder, salt and nutmeg. Fold in dates. Add dry ingredients to egg mixture alternately with milk and lemon extract. Heat oil in deep-fat fryer to 375 deg F. Drop batter by tablespoonfuls, 2 or 3 at a time, into hot oil and fry until crisp and brown, about 3 minutes frying time, turning once. Drain on paper towels. Source: A Taste of Quebec by Julian Armstrong Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boudin Du Pays (Blood Pudding) Categories: Ethnic, Pork/ham Yield: 1 servings 2 c Pork blood 5 Onions; chopped -Salt -Salt & pepper 2 lb Pork, fresh Cloves 1 Pig's lung Summer Savory 1/2 Pig's heart Coriander seeds; crashed 2 Pig necks -to taste -Salt 2 tb Flour "Blood pudding is one of the great delicacies of Acadian cuisine. It used to be that every Acadian family made its own. Since the annual slaughter came during Advent, the boudin was usually saved for the Christmas holidays." Also part of Cajun cuisine, Sauce a boudin When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 chopped onions. Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve. Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet. Boudin des Branches (Blood Pudding Sausages) To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end. Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full. press out the air and tie the other end, leaving some space for expansion. Put the branches (sausages) in boiling water and cook for 45 to 1 hour. SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Souffle Categories: Vegetables, Ethnic Yield: 1 servings 1 Cauliflower;medium, cut in -Salt & pepper -florets Nutmeg, ground 2 tb Butter 4 Eggs; separated 2 tb Flour;all purpose 1 c Cheddar cheese;strong,grated 1 c Milk Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces excellent vegetables and supports thriving dairy farms. A strong cheddar cheese, made at St. Prime on the west side of the lake and aged up to 4 years, is one of the region's finest cheeses. Adele Coperman-Langevin of St. Fulhence combines cauliflower from her market garden in her souffle. Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once. SERVES: 4-6 SOURCE: _A Taste of Quebec_by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Almond Nanaimo Bars Categories: Canadian, Cookies, Candies Yield: 1 servings ------------------------------------BASE------------------------------------ 1/2 c Butter 1 Egg; beaten 1/4 c Sugar 1 c Coconut, desiccated 1/3 c Cocoa 1 3/4 c Graham wafer crumbs 1 ts Vanilla 1/2 c Almonds; chopped ----------------------------------FILLING---------------------------------- 1/4 c Butter; softened 2 c Icing sugar 1 tb Cherry juice 1/3 c Maraschino cherries; chopped ------------------------------------TOP------------------------------------ 2 oz Semisweet chocolate 1 tb Butter BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour. FILLING: Cream butter, cherry juice and extract. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm. TOP: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars. YIELD: 30 BARS SOURCE: _Tastefully Yours_, All Saint Kingsway Anglican Church, Toronto ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cipaille or Cipate (Layered Meat Pie) Categories: Ethnic, Poultry, Beef, Pork/ham Yield: 8 servings 2 lb Boneless chicken meat 1 ts Salt 2 lb Lean beef 1/2 ts Ground black pepper 2 lb Lean pork 1/4 ts Mixed ground cloves, nutmeg, 4 md Onions, coarsely chopped -cinnamon, allspice 1/4 lb Salt pork, thinly sliced 2 c Chicken stock (approximate) 2 c Potatoes, peeled and cubed Traditionally this layered pie is best made with game. Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe. Servings: 8 to 10 Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes and place in a large bowl. Combine with onions; cover and refrigerate for at least 12 hours or overnight. Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices. Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the centre. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices. Cover with remaining pastry, cutting a small hole in the centre. Slowly add enough chicken stock through the hole until liquid appears. Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers. Reduce temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cipate Au Salmon (Layered Salmon Pie) Categories: Fish/sea, Pies, Ethnic, Pork/ham Yield: 1 servings 1/4 lb Salt pork 1 Potato; medium, peeled & 1 lb Salmon streak;or fillets -sliced -skinned & cut into pieces -Salt & ground white pepper 2 tb Flour;all purpose Pastry for double crust 9" 1/4 c Celery;chopped -pie 1 tb Onion;finely chopped Cipate au Salmon "This traditional salmon dish comes from Auberge La Msrtre, an inn on the north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie France Crevier specialize in fish and game dishes." Cut salt pork into thick strips and spread evenly in the bottom of a 2 qt casserole. Dredge salmon lightly with flour. Arrange half the fish on the salt pork. Sprinkle with half of the celery, onion and potato slices; season with salt and pepper to taste. Roll out half of the pastry, slightly thicker than normal, to fit the size of the casserole. Cover potato layer with the pastry, cutting two large vents. Pour in water through the vents until level with the pastry. Layer with the remaining fish, celery, onion and potato to taste. Cover with top pastry crust and again cut out two vents. Pour water in vents until level with pastry. Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is golden-brown. SERVES:4-6 Source:_ A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Custard with Lemon Butter Sauce Categories: Fish/sea, Appetizers, Cheese/eggs, Ethnic, Sauces Yield: 1 servings 1 Brocolli;bunch, medium 3/4 c Whipping cream -cut into small florets 3/4 c Milk 1/2 lb Crab meat;fresh or frozen -salt & ground white pepper -trimmed of cartilege 1 pn Nutmeg, ground 3 Eggs -----------------------------LEMON BUTTER SAUCE----------------------------- 1/2 c White wine 1/4 c Whipping cream 1 Shallot, dry;finely chopped 1 Lemon;juice of 1 c Butter; cut in pieces In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). Cook brocolli florets in boiling salted water just until tender-crisp; drain. Generously brush 6 to 8 ramekin or custard cups with melted butter. Divide crab meat with brocolli among the ramekins. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.) Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and unmold onto sauce. Lemon Butter Sauce: In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time. MAKES: about 1 1/2 CUPS SAUCE SERVES: 6-8 as an appetizer SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crepes a la Neige (Crepes with Snow) Categories: Ethnic, Desserts Yield: 1 servings 1 c Flour 1/2 ts -Salt 1 1/4 c Milk 1 c Oil 1 c Snow, fresh, hard packed "Throughout Acadia, it was customary to make crepes at Candlemas and objects such as medals, wedding rings, buttons or pennies were hidden inside and often used to predict the future of those who found them. Moreover, since eggs were often scarce this time of year as a substitute with spectacular results. Hence some Acadians still describe a snowfall as "being enough to make crepes with." This recipe is always called Crepes a la neige, even when eggs are used instead of snow." Mix all the ingredients together to make a smooth dough. Drop a spoonful of the batter into 1 inch of hot fat. Fry for 2-3 minutes on each side. Serve with molasses or grated maple sugar. SOURCE:"A Taste of Acadie" by Marielle Cormier Boudreau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fricot a la "Belette" ("Weasel" Fricot/soup) Categories: Ethnic, Soups/stews, Vegetables, Vegetarian Yield: 1 servings 1 Onion; chopped 3 c Potatoes; diced 3 tb Butter -salt and pepper 2 tb Salted herbs;* 1 tb Flour 4 c -Water -------------------------DUMPLINGS:* THIS IS ONE OF------------------------- -several possible dumpling 1/2 ts -Salt -recipes given 1/2 c -Cold water 1 c Flour "If there was one dish that could be called typically Acadian, it would certainly be Fricot, a soup containing potatoes and meat. The dish has been a long time favorite in Acadian households, so much that the word fricot was once synomous with a good meal and a common call for dinner was often, "Vous etes invites au fricot!"... This potato fricot was prepared when neither meat nor fish were available, and given the tongue-in-cheek name, "Weasel Fricot" (Fricot a la Belette). If you ask Acadians about the origin of the name, they will smile and say, "Parce que b'lette a passe tout drouete (Because the weasel went right on by.) On Prince Edward it is called Fricot a la bezette (Ninicompoop Fricot) where bezette roughly translates as "nincompoop". It is known as butter fricot, salted her fricot and potato fricot, and is often served with a large slice of buttered bread and molasses." Handkerchief Dumplings (Pates en Mouchior de Poche) Mix flour with salt. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares and place the squares in the fricot. Cover and simmer 7 minutes. Saute the onion and salted herbs in butter for 1-2 minutes or until the onion is golden brown. Add the water, potatoes, salt and pepper, and simmer for 20 minutes. To thicken the broth, add dumpling or flour mixed with water. SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gateaux Jos Louis (Joe Louis Cakes) Categories: Cakes, Ethnic Yield: 1 servings ------------------------------------CAKE------------------------------------ 1/2 c Butter 2 c Flour;all purpose 1/2 c Sugar, granulated 1 ts Baking powder 2 Eggs;beaten 1/4 c Cocoa powder;unsweetened 1 c Milk 1/2 ts -Salt 1 tb White vinegar 1 1/2 ts Vanilla 1 ts Baking soda ------------------------------VANILLA FILLING------------------------------ 2 Egg whites 2 tb -Water 1/2 c Sugar, granulated 1 ts Vanilla 1 pn -Salt ------------------------------CHOCOLATE ICING------------------------------ 2 tb Butter 1/2 ts Vanilla 2 tb Cocoa powder;unsweetened 1/2 c Icing (Confectioner's) sugar 2 tb Light cream; up to 3 T -approximate Gateaux Jos. Louis Home-made versions of this best selling commercial snacking cake turn up in recipe collections throughout the Beauce. A product of the giant Vachon bakery at St. Marie, it was launched by founder-bakers Arcade and Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis and not, as some believe , after the heavyweight boxing champion, Joe Louis. Home recipes use a drop-cookie method and -sometimes- a marshmallow filling. The baking cake is made automatically with a diameter of 3 1/2 inches (9 cm). To achieve a symmetrical look and a light texture, I adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des Pins to the muffin tin. CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl, cream butter and sugar together until fluffy. Measure milk into a 1 cup measure and stir in vinegar, then baking soda. In another bowl, sift or mix together flour, baking powder, cocoa powder and salt. Combine dry ingredients with butter mixture with milk; stir in vanilla. Fill prepared muffin tins half full of batter. Bake in a preheated 350F oven for about 10 minutes or until a tester inserted in centre comes out clean. Cool for 10 minutes in pan. Turn out onto rack and cool completely. VANILLA FILLING: In top of a double boiler, set over boiling water, combine egg whites, granulated sugar, salt and water. With an electric mixer, beat until stiff and fluffy, about 3 to 4 minutes. Remove from heat and beat in vanilla. CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in sifted icing (confectioner's) sugar until icing is of spreading consistency. Slice cakes in half horizontally. Fill with Vanilla Filling and spread tops and sides with Chocolate Icing. MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grand Marnier Nanaimo Bars Categories: Canadian, Cookies, Candies Yield: 1 servings 2 c Graham wafer crumbs 1/3 c Cocoa powder; unsweetened 1 c Coconut, unsweetened, flaked -sifted 1/2 c Pecans; toasted, chopped 1/4 c Sugar, granulated 2/3 c Butter 1 Egg; beaten ----------------------------GRAND MARNIER LAYER---------------------------- 2 c Icing Sugar -liqueur 1/4 c Butter; softened 1 tb Orange rind; coarsely grated 1/4 c Grand Marnier;or orange -----------------------------CHOCOLATE TOPPING----------------------------- 1 tb Butter 4 oz Semisweet chocolate; melted In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack. Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base. Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving. VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as above. In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice. SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandmother's Molasses Taffy Categories: Candies, Ethnic Yield: 1 servings 1 c Molasses 2 tb Butter 1/2 c Sugar, granulated 1/4 ts Baking soda 1/2 c Brown sugar 1 pn -Salt 1/3 c -Water Tire a la Melasse de Grand-Mere Quebec's sweet tooth is often satisfied by this old-fashioned candy made from molasses and sugar. This recipe belongs to Marguerite Legault, a member of Les Fermieres de Thuroso, a rural woman's group in the town on the Ottawa River. In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture boil, without stirring, until syrup reaches the hard ball stage (260F/125C) on a candy thermometer. Remove from heat, stir in butter, baking soda, and salt. Immediately pour onto a buttered marble slab or baking sheet. When cool enough to handle, butter hands and gather taffy into a ball. Pull taffy between hands and continually stretch and fold again until taffy turned lighter in colour (this can take from 5 to 15 minutes.) Stretch and twist taffy into a rope about 1 inch thick and cut into pieces using buttered scissors. Wrap each piece in waxed paper. MAKES: ABOUT 48 PIECES SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hardy Vegetable Soup Categories: Soups/stews, Vegetables, Canadian, Beef Yield: 10 servings 4 qt Water 1 c Mixed vegetables * 3/4 c Celery, chopped 1/2 tb Sweet basil 3/4 c Onion, chopped Salt & pepper to taste 2 Garlic cloves, chopped 1/2 c Macaroni 1 c Carrots, sliced 1/2 c Pot barley 2 c Potatoes, diced 2 c Chicken, beef,ham (leftovers 2 tb Canola oil 2 c Coarsely chopped cabbage 1/2 c Tomato paste 1 Tomato, chopped 1/2 c Green pepper, diced In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add water, vegetables, pot barley, meats, seasonings. Bring to the boil and simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni. * Soup mix from Fillmore, Sask. Lindsey Jones, F-Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbs Salees (Salted Herbs) Categories: Canadian Yield: 1 servings 1 Onion; finely chopped -cut into 1/2 inch pieces 4 c Chives; or onion shoots 1/2 c Salt "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. Traditionally made with chives, shallots and onion shoots, salted herbs may also contain finely chopped onions." Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. SOURCE:_A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jellied Moose Nose Categories: Meats, Canadian Yield: 1 servings 1 Upper jawbone of a moose 1 ts Salt 1 Onion; sliced 1/2 ts Pepper 1 Garlic clove 1/4 c Vinegar 1 tb Mixed pickling spice 1. Cut the upper jaw bone of the moose just below the eyes. 2. Place in a large kettle of scalding water and boil for 45 minutes. 3. Remove and chill in cold water. 4. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). 5. Wash thoroughly until no hairs remain. 6. Place the nose in a kettle and cover with fresh water. 7. Add onion, garlic, spices and vinegar 8. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. 9. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. 10. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. 11. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. 12. Let cool until jelly has set. Slice and serve cold. I must confess I have not yet tried this recipe, mainly for lack of a moose nose... But, sometime, maybe... "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis From: CAMPBELL@ubvm.cc.buffalo.edu (Roger Campbell) From: KAREN MINTZIAS Refer#: NONE Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lassy Tart Categories: Canadian, Pies Yield: 1 servings 1 Egg Pastry for 8 inch lattice 1 c Molasses -top pie 1 c Bread crumbs, soft "Molasses is a common ingredients on Newfoundland cooking; "lassy" tarts, pies. dumplings, puddings. cakes and sauces have been popular for generations." Beat egg; beat in molasses. Stir in bread crumbs. Line 8 inch pie plate with pastry; pour in molasses mixture. Arrange strips of pastry over top to create lattice pattern. Bake in 400F oven for 20 minutes or until done. Serve hot or cold. MAKES: 4-6 SERVINGS SOURCE: Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Les Petoncles a la Nage (Scallop Soup) Categories: Fish/sea, Soups/stews, Ethnic Yield: 2 servings 1 c White wine;dry 1/4 c Leeks;julienne strips of 1 c Fish stock -Salt & white ground pepper 1/4 c Carrots;julienne strips of 12 Scallops;large fresh 1/4 c Turnips;julienne strips of Les Petoncles a la Nage Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes a simple soup from scallops and vegetables. In a medium saucepan, bring wine, fish, stock and vegetables to a boil, season with salt and pepper to taste. Reduce heat and simmer 5 minutes or until vegetables are tender-crisp. Place 6 scallops in each of 2 heated bowls. Divide the very hot stock among the bowls, stir briefly and serve at once. SERVES: 2 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Baked Chicken Breasts Categories: Poultry, Ethnic Yield: 4 servings 4 Chicken breasts;single 1 ts Savory,dried 1/4 c Flour;all purpose 1/2 ts Thyme, dried -Salt & ground black pepper 1/4 ts Sage, dried 2 tb Butter 1 Onion; sliced 1/2 c Maple syrup 1/2 c -Water Poitrine de Poulet au Sirop D'Erable Chicken and pork are often baked or braised in maple syrup in the Beauce. This easy recipe for chicken breasts can also be used with a whole cut-up broiler-fryer chicken. It's from the collection of Jeanne d'Arc Nadeau, long-time proprietor of Le Danube Bleu reception hall in St. Marie and a cookbook author. Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes or until tender, basting occasionally with pan juices. SERVES: 4 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Syrup Tart Categories: Desserts, Ethnic Yield: 1 servings 1 1/2 c Maple syrup 1/4 c -Cold water 1 c Whipping cream 1 Pie shell, 9";baked, crust 1/4 c Cornstarch Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais, who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near Riviere du Loup. In saucepan, combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened. Pour filling into baked pie shell and let cool until set. SERVES 6-8 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Matrimonial Cake Categories: Canadian, Cookies Yield: 1 servings 1 1/2 c Flour, all purpose 1/2 ts Baking soda 1 1/2 c Rolled oats 1/4 ts -Salt 1 c Brown sugar; packed 3/4 c Butter; softened ----------------------------------FILLING---------------------------------- 2 c Dates; chopped, pitted 1 ts Lemon juice 1/2 c Sugar, granulated 3/4 c -Boiling water "This recipe in some old cookbooks is called Date Sandwich Cake. Other variations are Raisin Squares or Fig Squares. .. Date Squares (Matrimonial Cake, if you happen to come from the West) are a real nostalgia treat. The fillings in the 30s recipes was extremely sweet. Today's versions reduce the sugar in the filling, since the dates are sweet enough, and are often microwaved. Raisin Puff, an old favorite in P.E.I. is somewhat similar, with raisin filling sandwiched between layers of soft cookie dough instead of an oatmeal mixture." Filling: In saucepan, cook dates, sugar, lemon juice and water over medium heat, stirring often, until the dates are soft, about 15 minutes. Let cool. In a bowl, combine flour, rolled oats, sugar, baking soda and salt; blend in butter until mixture is crumbly. Pat half onto bottom of 9 inch square pan. Spread filling evenly over the top. Sprinkle with the remaining flour mixture, patting lightly. Bake in a 350F oven for 30 to 35 minutes or until nicely browned. Let cool; cut into squares. MAKES: 36 SQUARES VARIATION: Mincemeat Squares : Use 2 cups mincemeat instead of date filling. SOURCE: _A Century of Canadian Home Cooking: 1900 Through the 90s" by Carol Ferguson and Margaret Fraser ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Memorable Mincemeat Categories: Pies Yield: 8 servings 3/4 c Suet;minced (or butter/marg) 1 1/2 ts Nutmeg 2 c Seedless raisins 3/4 ts Salt 2 1/2 c Currants 4 Apples, peeled, grated 1 3/4 c Brown sugar 1 c Candied citron 1 1/2 ts Cinnamon 1 Lemon (rind and juice only) 1 1/2 ts Mace or cloves 1 Orange (rind and juice only) Makes 8 cups (not 8 servings) Combine all ingredients in a large saucepan. Bring to a boil and simmer 5 minutes, stirring frequently. Refrigerate or freeze in recipe size portions. (Dark or light raisins may be used in place of currants, and ground cloves substituted for mace. ER) Note: Processing mincemeat is recommended for long term storage 1-2 years. Spoon into pint sealers. Process 30 minutes in a boiling water bath. Source: Festive Favourites, TransAlta Utilities Shared by Elizabeth Rodier, March 1993 From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 - Mince Pie Hints Dried apples soaked in water a few hours make a very fair substitute for fresh apples in mince pies. Dried cherries and other fruit prepared with sugar can be soaked 10-12 hours in a very little water and then both water and fruit used instead of raisins. They will be much cheaper and will answer very well. Economical housewives will often find hints like these very serviceable. From: ELIZABETH RODIER Refer#: NONE Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miel Aux Trefles ( Cloverleaf Honey) Categories: Ethnic, Sauces Yield: 1 servings 2 c White sugar 2 c Clover blossoms 1 c -Water 5 Wild roses "Honey was often made with cloves and wild roses boiled in sugar." Boil the sugar until the sugar has dissolved. Add the clover and roses and let the mixture stand for 30 minutes. Bring to a boil for 3 minutes and strain the syrup through a cheesecloth or fine meshed strainer. Bring the syrup to a boil and simmer for 10 minutes. Pour the honey into jars, and store in a cool, dark place. SOURCE:_A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nanaimo Bars - Revisionist Categories: Cookies, Canadian, Candies Yield: 1 servings 3/4 c Butter & 1 tbsp 2 c Graham cracker crumbs 5 tb Sugar 1/2 c Vanilla pudding 5 tb Cocoa 2 c Sugar; icing 1 ts Peppermint extract 2 oz Chocolate; unsweetened 1 Egg Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8" square pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. This recipe does not use the traditional custard powder and therefore may be used by those who are unable to obtain custard powder (ie. Americans) Makes: 3 dozen squares Source: Harrowsmith Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nova Scotia Oatcakes Categories: Canadian, Breads Yield: 1 servings 3 c Rolled oats; not instant 2 ts -Salt 3 c Flour, all purpose;sifted 1 1/2 c Shortening 1 c Brown sugar 2/3 c -Cold water, up to 3/4 cup 1 ts Baking soda Combine oats, flour, sugar, soda and salt. Cut in the shortening with a pastry blender or 2 knives until the mixture is crumbly. Using a fork, gradually add enough water for moisture to form a ball. Roll out 1/4" thick on a lightly floured board. Cut into circles and place on greased baking sheet. Bake at 350F for 15 minutes. Yield about 4 dozen, depending on spoon size. SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pate Aux Patates (Potato Pie) Categories: Vegetables, Pies, Ethnic Yield: 1 servings 5 Potatoes; to 6 hot 1 tb Parsley;chopped, fresh Milk 1 pn Savory, dried -OR- 2 ts Butter 1 pn -Chives, fresh 2 Egg yolks -Salt & ground pepper 1 Onion; finely chopped Pastry for double crust 9" 1/4 c Celery stalk; & leaves -pie -finely chopped Pate aux Patates This potato pie makes a warming supper dish. It was a Friday favorite in the days when the meatless rule was observed in French Catholic families, says Nicole Kretz. Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to make a smooth puree; add butter and 1 egg yolk. Combine potatoes with onion, celery, parsley and savoury; season with salt and pepper to taste. Sprinkle potato mixture in pie shell. Cover with top crust, trim and crimp edges to seal and cut steam vents. Brush top crust with remaining egg yolk.bake pie in a preheated 400F oven for 30 to 40 minutes or until pastry is golden. SERVES: 6-8 SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pate Aux Poireaux (Leek Tart) Categories: Vegetables, Desserts, Cheese/eggs, Breads, Ethnic Yield: 6 servings 6 tb Butter 1 Egg 4 Leeks; up to 5 2 tb Light cream -finely chopped 1 c White cheddar cheese;mild 1/2 c -Water -grated 2 tb Flour;all purpose Pastry for 9 inch tart shell -Salt & ground black pepper Pate aux Poireaux This leek and cheese quiche from Ile d'Orleans is related to the Flamiche aux poireuax, a savory leek tart made in northern Franch and Flanders. The same recipe can also be used to make small tarts. Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook over low heat for 10 minutes. Add water, cover and simmer gently for 20 to 25 minutes or until tender. In another saucepan, melt the remaining two tablespoons butter, blend in flour and cook over medium heat until bubbling. Blend in leek mixture, bring to a boil and season with salt and pepper. Remove from heat. Beat egg and cream together, blend with leek mixture and pour into unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated 400F oven for 25 to 30 minutes or until cheese begins to brown. SERVES: 6 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Petits Bateaux Dans la Sauce (Little Boats in Sauce) Categories: Ethnic, Desserts, Sauces Yield: 1 servings -----------------------------------CRUST----------------------------------- 2 c Flour 1/2 ts -Salt 2 ts Cream of tartar 6 tb Lard 1 ts Baking soda 1/2 c Milk -----------------------------------SAUCE----------------------------------- 3 tb Butter 2 c Brown sugar 1 c Molasses 3 1/2 c -Water 2 c -Water; or milk Mix the dry ingredients. Blend in the lard to form a coarse mixture. Gradually add milk until the dough is smooth but not too sticky. Roll the dough until it is 1/4 inch thick. Cut the dough into 4"X2" rectangles. Pinch together the ends to form shapes ressembling small boats. Put the ingredients for the sauce in a casserole dish, place it in the oven set at 350F and bring to a gentle boil. Put the "little boats" in the sauce in a casserole dish, and bake at 350F for about 30 minutes. To serve, remove the pastries from the casserole dish & cover with the sauce. SOURCE: _A Taste of Acadie_ by Marielle Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pets De Soeurs ( Cinnamon Rolls) Categories: Ethnic, Breads, Desserts Yield: 1 servings -----------------------------------CRUST----------------------------------- 3 c Flour 1 ts Sugar 2 tb Baking powder 1/2 c Lard 1 ts -Salt 1 c Milk ----------------------------------FILLING---------------------------------- 2 tb Butter; softened 1 ts Cinnamon 1 c Brown sugar 1 c -Water To quote the author Marie Cormier-Boudreau, "These pastries which resemble cinnamon rolls, have been made throughout Acadia for many, many years. Although they are usually given the colourful name Pet de Soeurs (literally nun's fart), they are also be called (sic) Rosettes, Rondelles, Hirondells, Bourriques de veilles, Bourriques de soeurs or Bourriques de viarges (Rosettes, Slices, Swallows, Old Women's Belly Buttons, Nun's Belly Buttons and Virgin's Belly Buttons." Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into circles about 1/2 inch thick. Pour water into a casserole dish. Put the sliced dough into the casserole and bake at 375F for about 30 minutes or until the pets de soeur are golden brown. VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon. SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pot En Pot Categories: Ethnic, Beef Yield: 1 servings 2 lb Fatty beef; up to 3 lb 1 Onion; up to 2 onions 5 c -Salted water -chopped 5 Potatoes; sliced or cut in -salt & pepper -large pieces Summer savory; to taste ----------------------------POUTINES (DUMPLINGS---------------------------- 1 c Flour 1 tb Baking powder 1/2 ts -Salt 1/2 c -Cold water "Although pot-en-pot contains the same ingredients as fricot, the method of preparation is significantly different. The most commonly used meats for this dish are chicken and hare but beef, pork, duck or goose may also be used. In Cheticamp and on the Magadalen Islands, pot-en-pot is called Etouffrage." Poultines Blanches: In a bowl, mix flour with salt and baking powder. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares and place in fricot or other dish. Cut the meats into pieces. Place the pieces in a large pot with the salted water and bring to a boil. Simmer until the meat is tender. Remove the meat from the pot, reserving the stock. In the bottom of a second large pot, place a layer of potatoes, a layer of meat, a layer of chopped onion Season with salt, pepper and summer savory and continue adding until there are no ingredients left. Add the stock from the simmered meat and just enough water to cover three quarters of the ingredients. Cover and simmer for 45 minutes or until the potatoes are tender. Add Poutines Blanches (dumplings) 7 minutes before it is ready to be served, cover for the remaining 7 minutes. VARIATIONS: To vary the taste, other spices such as cumin or coriander may be added to the pot-en-pot. The meat may be sauteed before being simmered to improve it's flavour. Handkerchief dumplings (included with Fricot a la Belette may be layered in with the ingredients at the beginning of the cooking time, instead of the dumplings used. SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potage De Ble ( Corn Soup) Categories: Soups/stews, Vegetables, Ethnic Yield: 1 servings 2 c -Water 1/3 c Celery;chopped 2 c Milk 1/4 c Onion;chopped 4 c Corn kernels; fresh 1/4 c Leek;chopped,white part only -frozen may be used if out 2 tb Flour -of season 1/2 c Whipping cream 1 ts -Salt -Salt & ground black pepper 2 tb Butter Potage du Ble This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold in St. Georges is rich and creamy. It may be made with frozen or canned corn kernels, but it won't have the same delicate sweetness. Bring water to a boil in a large saucepan. Add milk, corn and salt; cook just until corn is tender. Strain cooking liquid into a bowl and set corn aside. Heat butter in same saucepan and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes. Place corn and liquid in food processor or blender and puree in batches until smooth. Return to saucepan and add cream. Adjust seasonings with salt and pepper to taste. Reheat until piping hot. SERVES: 4-6 SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Scones Categories: Canadian, Breads Yield: 1 servings 1 1/2 c Flour, all purpose 1/4 c Currants 1/4 c Sugar, granulated; approx 2 Eggs 1 tb Baking powder 1/3 c Milk 1 ts -Salt 3/4 c Potatoes; mashed 2 tb Butter; or shortening "Potato scones reflect the influence of the Scottish in the Maritimes and their adaptibility in using the famous P.E.I. potato...Scones were a favorite Scottish tradition. According to _A Treasury of Nova Scotia Recipes_ "the difference between bannock and scone (which the Scots rhyme with 'on', not 'bone') is that the bannock is a rather large, round cake, and the scone is a smaller triangle or 'farl'..But local usages vary considerably, Scots being strong individualists. A similar recipe for German Buns appears in an Ontario cookbook from the Kitchener area, where German settlers were predominant. When Their Majesties King George VI and Queen Elizabeth visited Government House in Halifax on June 15,1939, scones were served. And Canadian Brits gathered for "tea at the Empress" in Victoria for scones and tea. In a bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse meal. Beat eggs lightly; reserve 1 Tbsp. With fork, stir into dry ingredients along with milk and potatoes until well moistened. Knead gently on a lightly floured surface about 20 times. Roll or pat into circle 1/2 inch thick. Place onto ungreased baking sheet; brush with reserved egg yolk and sprinkle with more sugar. Cut into 16 wedges, separating slightly. Bake in 425F oven for 12 to 15 minutes or until lightly browned. MAKES: 16 SCONES VARIATIONS: RAISIN SCONES: Add 3/4 cup raisins with dry ingredients OAT SCONES: Use 1/2 cup rolled oats in place of 1/2 cup flour SOURCE: The 2nd decade chapter in _A Century of Canadian Home Cooking_ by Carol Ferguson and Margaret Fraser ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pouding Aux Pommes Au Sirop D'erable (Apple Maple Pudding) Categories: Desserts, Fruits, Ethnic Yield: 6 servings 3 Cooking apples, large 1/2 c All-purpose flour -or 6 small 1 ts Baking powder -peeled, cut into chunks 1 pn -salt 1 c Maple syrup 1/2 c Raisins 1 Egg; beaten Unsweetened whipped cream 1 tb Melted butter -(optional) 2 ts Lemon juice Arrange apples in a greased 8 inch square baking pan. Pour 1/2 cup of the maple syrup over apples, stirring to coat well, and spread in an even layer. In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2 cup maple syrup. In another bowl, combine flour, baking powder and salt. Stir the dry ingredients into the egg mixture. Fold in raisins. Pour batter evenly over apple pieces. Bake in preheated 375 deg F oven for 30 to 35 minutes or until top is lightly browned. Serve warm with unsweetened whipped cream, if desired. Source: A Taste of Quebec by Julian Armstrong Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pouding Renverse Des Bluets (Blueberry Upside Down Pudding) Categories: Desserts, Fruits, Ethnic Yield: 1 servings 2 c Blueberries;fresh -OR- 1/4 ts -Salt 1 pk -Blueberries, 300 g 1/4 c Shortening -individually frozen, 1 Egg;beaten -unsweetened 1 ts Vanilla 3/4 c Sugar,granulated 2/3 c Milk 1 ts Lemon rind;grated Whipped cream -OR- 1 1/4 c Flour;all purpose Ice cream; opt 1 1/2 ts Baking powder Pouding Renverse des Bleuets Lemon-flavoured cake batter baked over fresh blueberries makes a perfect dessert. When I was immersed in French language studies at Jonqiere's Centre linguistique, Jeannine Renouf treated me to this recipe and also to a version that she makes with wild raspberries. It was a delectable kind of immersion. Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8 inch square baking pan. In a bowl, combine flour, baking powder and salt. In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients. Pour batter over fruit in pan and bake in a preheated 350F oven for about 40 minutes, or until a tester inserted in centre comes out clean. Let cool slightly; turn out onto serving plate. Cut in squares and serve warm or at room temperature, with whipped or ice cream, if desired. SERVES: 6-8 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poutines Rapees Categories: Ethnic, Vegetables, Desserts, Pork/ham Yield: 6 servings 1/2 lb Salt pork, fatty 4 Potatoes; cooked & mashed 10 Potatoes; finely grated -Salt & Pepper "For many Acadians living in southeastern New Brunswick, Poultine Rapee, potato dumpling dish with a mixture of seasoned pork in the centre, is considered a national dish. In other parts of Acadia, these delicacies are prepared without the meat and fish is sometimes added to fricot. Although the greyish colour and gluey texture of the poutines makes them appear somewhat unappetizing, their taste more than compensates for their unattractive appearance." Soak the pork overnight in cold water to remove the salt, and cut into cubes. Extract the water from the grated potatoes by putting them in a cotton bag and squeezing vigourously. Mix the mashed potatoes with grated potatoes. Season with salt and pepper. Roll the potato mixture into balls resembling small snowballs. Make a hole in the centre of the potato ball and add 1 Tbsp of the salt pork. Close the hole and roll the poultines in flour. Gently drop the poultines 2 or 3 at a time, into a large pot of boiling salted water, ensuring that the water is kept at a rolling boil. Simmer the poultines for 2-3 hours. Eat the poultines hot with butter, salt and pepper, or as a dessert with sugar and molasses. MAKES: 6 POULTINES SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudrau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Queen Elizabeth Cake 3 Categories: Cakes, Canadian Yield: 6 servings -----------------------------------BATTER----------------------------------- 1 c Dates 1 Egg, beaten 1 c Boiling water 1 1/2 c Flour 1 ts Vanilla 1 ts Baking powder 1/4 c Margarine 1 ts Baking soda 1 c Sugar 1/2 ts Salt ----------------------------------TOPPING---------------------------------- 6 tb Brown sugar 1 c Coconut 3 tb Butter 1 pn Salt 4 tb Canned milk Cook dates, water and vanilla to soft mass. Cream margarine, sugar and egg. Add dry ingredients to creamed mixture. Add date mixture. Pour into a 9 x 9 greased pan and bake at 325F for 35 minutes. While cake is baking, put all the topping ingredients into a small pot and bring to a boil. Boil for 3 minutes. When cake is baked, remove from oven, spread topping on it and place under the broiler to brown. Watch carefully, because it could burn. Helen Peagram, F-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Venison Categories: Meats, Canadian Yield: 6 servings 4 lb Venison roast; 1 lg Onion (sliced) -elk,moose,or deer) 1 cn Tomatoes (14 oz can) 2 tb Flour MARINADE 2 Cloves garlic (minced) 1/2 c Vinegar 2 tb Brown sugar 2 Cloves garlic (minced) 1 ts Prepared mustard 2 tb Salt 1 tb Worcestershire sauce Cold water to cover meat 1/4 c Vinegar or lemon juice Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds. From: LINDSEY JONES Conf: (1114) F-INTERCOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salted Herbs Categories: Canadian Yield: 5 servings 1 c Chopped fresh chives 1 c Grated carrots 1 c Chopped fresh savoury 1 c Chopped celery leaves 1 c Chopped fresh parsley 1 c Chopped green onions 1 c Chopped fresh chervil 1/4 To 1/2 cup coarse salt These seasonings seem to be added to a lot of traditional French- Canadian recipes. "Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces, stews and omelettes. A commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J.Y. Roy of St. Flavie, Quebec. This recipe comes from the Metis district." In a large bowl, combine herbs and vegetables. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use. Makes about 5 to 6 cups. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saskatoon Pie Categories: Canadian, Pies Yield: 1 servings 4 c Saskatoon berries; called 3/4 c Sugar, granulated -Serviceberries in the US 3 tb Flour 1/4 c -Water Pastry for double crust pie 2 tb Lemon juice In a saucepan, simmer saskatoon berries in water for 10 minutes. Add lemon juice. Stir in granulated sugar mixed with flour. Pour into pastry lined pie plate. Dot with butter. Cover with top crust; seal and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown. SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by Carol Ferguson and Margaret Fraser ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotch Barley Broth Categories: Soups/stews, Canadian Yield: 1 servings 2 lb Shoulder of mutton 2 Onions, chopped 1 c Dried green peas 3 Carrots, diced 1/2 c Pearl barley 1 c Turnip, diced 2 qt Cold water 1/2 c Celery, diced 2 ts Salt 1 tb Parsley, chopped 1/4 ts Pepper Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim off fat. Put into broth pot with cold water, salt and pepper. Slowly bring to the boiling point and skim. Add peas, barley and onions and simmer gently for 2 hours. Cool then skim fat from broth. Bones may be removed if desired. Add carrots, turnip and celery and simmer 30 minutes until vegetables are tender. Season with more salt if needed and pepper to taste. Twenty minutes before serving, add parsley and remove any film of fat that has gathered on the surface. Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth Rodier Conf: (1010) F-COOKING The book mentions Portable Soup (sometimes called Pocket Soup or Glue) that was made by simmering stock for 12 hours and then boiling/stirring constantly for 8. Then solid stock was formed into small cakes. Sea-faring men and woodsmen could carry them in their pockets. The Public Soup House in Halifax (spring 1818) distributed 100 gallons of soup daily made from 50 pounds of beef and vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Chowder Categories: Fish/sea, Soups/stews, Ethnic Yield: 1 servings 1 md Onion; minced -chopped 1 tb Butter 3/4 c Sour cream 1 1/2 ts Thyme 3 Potatoes; peeled, cooked and 1 1/4 ts Celery salt -diced 2 c Whipping cream 1 1/4 c Milk 9 oz Haddock or halibut fillets 1 ts -salt 6 oz Scallops; chopped 1/2 ts -pepper 3 oz Lobster meat; cooked & Paprika for garnish "A traditional Atlantic chowder is made with fish or shellfish, canned milk, potatoes, onions and is served with a dollop of butter. This version, which comes from a Nova Scotia fisherman and uses sour cream, fresh cream and thyme, is quite different and very good. When reheated leftover chowder, it may be necessary to add a little more milk or cream, because the fish and potatoes will have absorbed some of the liquid." Cook the onion in the butter until transparent. Add the thyme and celery salt. Remove from heat. In a saucepan, pour the whipping cream over the fish fillets.Cover, bring to a boil and simmer slowly for 10 minutes or till the fish flakes easily. Remove the fish with a slotted spoon, then break into small pieces and remove any bones. Add the onion mixture and the scallops to the poaching liquid. Bring to barely a boil, then simmer for about 1 minute or till the scallops are opaque. If the chowder is not to be eaten immediately, refrigerate everything at this stage. Just before serving, add the fish, lobster, sour cream, potatoes and milk. Heat through, but do not allow to boil. Season with salt and pepper. Ladle into soup bowls. Sprinkle with paprika. Serve immediately. SERVES: 4-6 from the Zwicker Inn, Mahone Bay, Nova Scotia Source: _Across the Table:An Indulgent Look at Food in Canada_. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smothered Muskrat and Onions Categories: Canadian, Meats Yield: 4 servings 1 Muskrat 1/2 c Flour 1 tb -Salt 3 tb Fat 1 qt -Water; Canadian qt=5 cups 3 lg Onions; sliced 1 1/2 ts -Salt 1 c Sour cream 1/4 ts Paprika Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4 SOURCE: _The Northern Cookbook_, Ministry of Supply and services, Canada ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soupe a L'ivrogne (Drunkard's Soup) Categories: Ethnic, Soups/stews, Beef, Pork/ham Yield: 8 servings 2 tb Salted herbs 6 sl White bread, cubed 1/4 lb Salt pork, cut into small 8 c Beef stock -cubes Salt and ground black pepper 3 lg Onions, chopped Servings: 8 to 10 Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and saute until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly. Transfer mixture to a large, heavy saucepan. Add beef stock and salted herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soupe Aux Pois Beauceons (Pea Soup, Beauce Style) Categories: Soups/stews, Ethnic, Pork/ham Yield: 8 servings 2 c Dried white pea beans 1/2 lb Salt pork 2 tb Butter 1 Garlic clove 1/2 c Onion, chopped 8 c Cold water 1/4 c Leek, chopped, white part 2 tb Salted herbs, rinsed in cold -only -water 1/4 c Smoked ham, plus ham bone Servings: 8 Soak peas for at least 8 hours or overnight in water to cover; drain. Heat butter in a large, heavy pot and saute onion and leek until tender. Add peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3 hours or until peas are tender. Stir occasionally during cooking, adding more water if necessary. Remove salt pork, cut in small pieces, then return to soup. May be frozen. Source: A Taste of Quebec by Julian Armstrong Posted by : Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Spinach Salad Categories: Salads, Fruits, Ethnic Yield: 6 servings 1/2 c Raspberry vinegar -freshly ground black pepper 1/2 c Vegetable oil 2 pt Strawberries;fresh ; 1 lb 1 c -Water -sliced 3 Shallots; finely chopped 1 lb Spinach;fresh, trimmed(500g) Les Frises Vinaigrette et Leurs Pousses Vertes Strawberries need not be confined to dessert, says Denis Pelletier, chef at Restaurant Le Mouilin de St. Laurent on Ile d'Orleans. The island is one of the province's lushest strawberry-growing areas. The chef suggests serving this colourful salad with a semi-soft cheese as St. Nectaire. Make a salad dressing by combining vinegar, oil and water. Add chopped shallots and pepper to taste. Arrange sliced strawberries in a spiral formation on the spinach and drizzle with the dressing. SERVES:6 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tarte Au Sucre Jaune (Brown Sugar Pie) Categories: Ethnic, Pies Yield: 1 servings 1 c Brown sugar 4 tb Cream 1 tb Flour Pie crust; uncooked 1 tb Butter Mix the brown sugar, flour, butter and cream. Pour the mixture into an uncooked pie crust, covering the top with woven strips of pastry dough, if desired. Bake at 400F for about 30 minutes. SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: (Tetes De Violon a L'ail (Garlic-Flavoured Fiddleheads) Categories: Vegetables, Ethnic, Garlic Yield: 4 servings 1 lb Fiddleheads; fresh -OR- 2 Shallots; finely chopped 1 pk -frozen fiddleheads, 300 g 1 tb Soya sauce 1/4 c Butter 1 ts Sugar, granulated 6 Garlic cloves;finely chopped 3 tb White wine Tetes de Violon a l'Ail The tiny, curled fronds of fern, which have gained a reputation as one of Canada's national foods, come in a large part from the Matapedia River valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce. Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen, unthawed, fiddleheads until just tender. Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened. Blend in soya sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at once. SERVES:4 Source: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Ultimate Butter Tart Categories: Desserts, Canadian Yield: 1 servings Pastry for double crust pie 1 Egg; slightly beaten 1/2 c Brown sugar;lightly packed 1 ts Vanilla 1/2 c Corn syrup 1/4 ts -Salt 1/4 c Shortening;'golden' flavour 3/4 c Raisins Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4" round cutter. Fit into medium-sized muffin cups. Combine all ingredients except raisins; mix well. Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425F for 12 to 15 minutes or just until set. DON'T OVERBAKE. Overbaking makes them runnier! Cool on wire rack, then remove from pans. SERVINGS: 12 Source: "Fabulous Favourites: Baking Festival Recipes" pamphlet; General Foods Canada ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toronto Pie Categories: Canadian, Pies Yield: 1 servings 1/2 c Milk; scalded, heated till 1/4 ts -Salt -bubbles appear around 2 Eggs -edges 2/3 c Granulated sugar 2 tb Butter 1/4 ts Vanilla 1 c Cake and pastry flour Raspberry jam 1 1/4 ts Baking powder Icing sugar "The Home Cook Book , published in Toronto in 1879, included a recipe for Toronto pie. Although continuing as a family favorite, the name slipped into disuse during the intervening years. A delicate, hot-milk sponge cake split and filled with raspberry jam, Toronto Pie belongs in the same family as Boston cream pie." During my 30+ years living in Toronto, I have never heard of this cake. Grease a 9 inch round layer cake pan and line with wax paper. Combine scalded milk and butter. Sift or blend together flour, baking powder and salt. Beat 2 eggs until very light and fluffy. Gradually beat in granulated sugar and vanilla. With mixer at high speed beat eggs and sugar for 1 minute. Fold in dry ingredients and then stir in hot milk mixture. Turn into prepared pan. Bake in preheated 350F oven for 30 to 35 minutes or until cake springs back when lightly touched. Cool in pan. When almost cool, loosen edges and remove from pan. Split into two layers, sandwich together with raspberry jam and sprinkle icing sugar on top. MAKES: 1 CAKE Source:_The Laura Secord Canadian Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tourtiere a la Ouananiche (Lac St-Jean Salmon Pie) Categories: Ethnic, Fish/sea Yield: 6 servings 2 tb Butter Salt and ground white pepper 1 md Onion, thinly sliced 1/4 c Milk 1 lg Potato, peeled, thinly 2 tb Light cream -sliced 1/3 c Water (approximate) 1 lb Ouananiche or salmon, cut 1 Egg, beaten with 1 Tb milk -into small pieces Pastry for double crust pie Servings: 6 Line a 9-inch pie plate with pastry. Heat butter in frying pan and saute onion until soft but not browned. Add potatoes, fish, salt, pepper, milk and cream; mix gently so as not to break up the pieces of fish. Arrange mixture evenly in the pastry shell. Gently stir in water; it should come halfway up the fish mixture. Cover with top crust, trim, crimping edge to seal. Cut a small hole in the centre. Brush pastry with the beaten egg and milk. Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is browned. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tourtiere De Quebec (Quebec Pork Pie) Categories: Ethnic, Pork/ham Yield: 6 servings 1 1/4 lb Ground pork 1/4 ts Dried rosemary 1/2 To 3/4 cup cold water 1/4 ts Grated nutmeg 1/2 c Onion, finely chopped Pinch cinnamon 1/4 c Celery, finely chopped Salt 1/2 ts Ground black pepper 1/4 c Old-fashioned rolled oats 1 Bay leaf Pastry for double crust pie 1/2 ts Dried savoury This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Servings: 6 In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whitney Pot Roast Categories: Meats, Canadian Yield: 1 servings 4 lb Moose steaks; 1/2 lb each Salt, pepper & paprika 4 lg Onions; sliced 1/2 c Butter; or oil 1/2 c Wine vinegar 2 Garlic cloves; minced 1 cn Tomato paste; small , 5 1/2 1 tb Pickling spices; tied in a -fluid oz, 156 ml -bag -Water, equal amount to 3 Bay leaves -the tomato paste Place steaks in cold water overnight. The next day, pat dry and season with salt, pepper and paprika. In a skillet, quickly brown steaks with butter or oil. Remove meat from skillet and set aside. Saute onion and garlic until transparent and add remaining ingredients. Place meat in heavy roast pan and pour onion mixture over it. Cover and cook in a 350F oven for 2 hours or until meat is tender. Remove spice bag and bay leaves. Thicken liquid with flour and water. Serve. SOURCE: _The Rural and Native Heritage Cookbook_ by Lovesick Lake Native Women's Association ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlicky Gilroy Chicken Wings Categories: Appetizers, Poultry, Garlic Yield: 6 servings ---------------------------LISA HLAVATY FDGN81A--------------------------- 2 lb Chicken wings 15 Drops tabasco pepper sauce 3 Heads fresh garlic;separated 1 c Grated parmesan cheese Into cloves and peeled 1 c Italian style bread crumbs 1 c Plus 1 T. olive oil;divided 1 ts Black pepper Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until brown and crisp. Garnish as desired. Source: 1st palace winner in the Great Garlic Recipe Contest. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Applesauce Bread Categories: Breads, Desserts, Fruits, Sauces Yield: 16 servings 2 ts Yeast 1 ts Salt 1 1/3 c Cranapple sauce 3 c Bread flour 2 tb Margarine 2 1/2 ts Yeast 1 tb Sugar -------------------------------CRANAPPLESAUCE------------------------------- 1 1/4 c Cranberries 1/2 ts Grated zest of lemon 4 Golden delicious apples* 1/2 c Sugar + 1 ts Ginger root 2 tb Water 1/4 ts Cinnamom Put all in machine sweet bread cycle if you have it. CRANAPPlESAUCE *peeled and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place over high heat. Cook stirring until sugar is dissolved. Add apples cover stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes till cranberries pop and apples are soft then mash with potato masher will still be slightly lumpy add spices and zest cook another 5 minutes for flavor to blend. Cool for putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner FROM: DIANA LEWIS (VGWN37A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandmas Sticky Rolls Categories: Breads Yield: 12 servings 3 c Bread flour 2 ts Active dry yeast 1/4 c Sugar 1 1/2 ts Quick rising yeast. 6 tb Butter 1 1/2 ts Cardomon; + - 1 ts Salt -or a dash or 2 of nutmeg 3 tb Powdered buttermilk For a change of taste 7/8 c Water Make on dough cycle. There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan. Let rise till doubled about 45 minutes. The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin. Let rise as previously stated. Bake in a preheated 350 degree oven for 13 to 15 minutes till tops are a golden brown. For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is slightly dissolved let mixture cool some and brush on rolls. These rolls are just as good without. They also reheat real well. If you would like to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT BROWN. Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes. This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you want to make them. Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle. You can also add the same amount of chopped nuts and raisins. Roll up into a log and cut off about 1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and water FROM: DIANA LEWIS (VGWN37A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crisp Bacon Muffins Categories: Muffins Yield: 12 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 8 Bacon slices 2 1/2 ts Baking powder 1 1/3 c Cake flour 1 Egg 1 1/2 tb Sugar 3/4 c Milk 1 ts Salt 1 tb Bacon fat Saute bacon til crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes. FROM: KATE SMITH'S "COMPANY'S COMING" COOKBOOK ---- Lisa Crawley TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Cabbage Muffins Xcnm40a Categories: Muffins, German Yield: 12 servings 1 3/4 c Flour 2 Eggs 2 ts Celery seed 1 tb Sugar 1 tb Baking powder 3/4 c Low-fat milk 2 c Cabbage; grated 2 ts Onion flakes 1 ts Salt 6 tb Butter; melted Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk the eggs, milk and melted butter together well. Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven until done. bake at 400 for 20 min. makes 12 Stan Forsman XCNM40B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham-And-Cheese Muffins Categories: Muffins Yield: 12 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 1 3/4 c Flour 1 lg Egg; lightly beaten 1/3 c Rye Flour 1 c Milk 2 ts Baking Powder 1/4 c Vegetable Oil 1/4 ts Salt 3/4 ts Spicy Brown Mustard 1 tb Light Brown Sugar 1/2 ts Worcestershire Sauce 1/3 c Cooked Ham; finely chopped 3 Drops Hot Sauce 1/2 c Swiss Cheese; shredded Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make a well in center of mixture. Combine egg and next 5 ingred.; add to dry ingred., stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400 for 22-25 min. Remove from pans immediately. Yield: 1 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry-Pumpkin Muffins Categories: Muffins Yield: 24 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 2 c Flour 3/4 ts Allspice 1 c Whole Wheat Flour 1/2 ts Salt 1 c Sugar 1/2 c Butter 1 1/2 ts Cinnamon 2 1/2 c Pumpkin; thick puree 1 ts Baking Powder 2 Eggs 1 ts Baking Soda 2 c Cranberries; cleaned;halved Preheat oven to 350. In a lg. bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt. Stir the ingred. to mix them well. Add the butter, pumpkin, and eggs, strring the ingred. til they are just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin cups. Place the muffin tins in the hot oven. Bake for 40 min. or til tester inserted in center comes out clean. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut-Cranberry Cheese Spread Categories: Muffins, Breads, Spreads Yield: 1 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 8 oz Cream Cheese; softened 1/8 ts Salt 1/4 c Whole-berry cranberry sauce 2 tb Flaked Coconut 1 ts Grated Orange Rind Combine first 4 ingred. stirring until well blended. Spoon into a serving dish, and sprinkle with coconut. Serve spread with gingersnaps. Yield: 1 1/4 c. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry or Blueberry Muffins Categories: Muffins, Fruits Yield: 30 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 1 3/4 c Flour 3/4 c Milk 3/4 ts Salt 1 c Fresh Blueberries OR 1 c 1/3 c Sugar -canned blueberries;drained 2 ts Double-acting Baking Powder -OR 1 c Cranberries;chopped 2 Eggs 1 ts Grated orange or lemon rind 1/4 c Butter; melted Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry-Corn Muffins Categories: Muffins Yield: 12 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 3/4 c Flour 2/3 c Buttermilk 1/2 c Whole Wheat Flour 1/3 c Orange Juice 1 c Yellow Corn Meal 1/3 c Vegetable Oil 1/3 c To 1/2 c Sugar; to taste 1 Egg 2 ts Baking Powder 4 ts Grated Orange Rind 1/2 ts Baking Soda 1 c Fresh Cranberries;coarse chp 1/4 ts Salt; optional Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk mixture to the flour mixture, stirring the ingred. til they are just moist. Stir in the cranberries. Distribute the batter among 12 greased muffin cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25 min. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Sausage Muffins Categories: Muffins, Pork/ham, Sausages Yield: 24 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 1/4 lb Ground Pork Sausage;ck,drain 1 c Bisquick 3 oz Cream Cheese; cubed 2 lg Eggs; lightly beaten 1/2 c Cheddar Cheese; shredded 2/3 c Milk 1/4 c Green Onions; chopped Combine first 5 ingred. in a lg. bowl; make a well in center of mixture. Combine eggs, and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full. Bake at 350 for 35-40 min. Remove from pan immediately. Makes 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Casserole with Edam Categories: Casseroles, Ethnic, Beef Yield: 4 servings 1/4 c Onion, finely chopped 1/4 c Sweet gherkins, chopped 1/2 c Unsalted butter 1/4 c Mushrooms, chopped 1 lb Sirloin steak, sliced thinly 2 tb Brandy 2 Tomatoes, finely chopped 2 1/2 ts Flour 1 Red bell pepper, in 1/2-inch 1/2 c Beef broth Slices 1/4 ts Oriental chili paste 1/2 Green bell pepper, in 1/2-in 1/2 ts Chili sauce Dice 1/2 ts Ketchup 1 lg Egg, hard-boiled, chopped Tabasco sauce to taste 1/4 c Raisins 7 oz Edam, sliced 1/4-inch thick 1/4 c Black olives, pitted and Sauteed bananas as an Halved Accompaniment from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until veggies are softened. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy, heated, and ignite. Shake skillet gently until flame go out. Stir in flour and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce, ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow casserole with some of the cheese slices. Pour the beef mixture into the casserole, and cover it with the remaining Edam. Put the casserole in a larger pan, add enough water to reach 1-inch up the sides of the casserole, and cover the pan with foil. Bake in the middle of a preheated 325f oven for 15 minutes. Serve with sauteed bananas. a 1963 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Vegetable Casserole Categories: Casseroles, Poultry Yield: 6 servings 6 (4 Oz.) Boned, Skinned 1/4 ts Poultry Seasoning Chicken Breast Halves 1 c Skim Milk Divided 1 c Thinly Sliced Carrots 1/4 c (1 Oz.) Shredded Swiss 2 tb Water Cheese 1 lb Unpeeled Red Potatoes, 1 ts Sage Cut Into 1/8 in. Thick 1/4 ts Salt Slices 1/4 ts Poultry Seasonng 2 tb Flour 1 c Frozen Peas Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside; Cover With Wax Paper. Microwwave At High 8 To 9 Min, Turning Breasts Over & Rotating Dish Every 3 Min.; Let Cool. Cut Chicken Into Bite-Size Pieces. Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic Wrap & Vent. Microwave At High2 Min. Add Potatoes; Cover & Microwave At High 6 To 8 Min. Drain.Combine Flour & 2 T. Milk in A 2 Cup Glass Measure. Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry Seasoning& Salt. Stir Until Cheese Melts. Place Half Of Chicken Pieces in Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min.; Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before Serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Brunch Casserole Categories: Meats, Casseroles, Cheese/eggs, Sausages Yield: 6 servings 1 lb Sausage 5 Eggs 13 oz Can Pet Evaporated milk 2 c Cheddar cheese,grated 1 1/2 Slices bread,cubed Salt and pepper to taste. Prepare evening before.Cook sausage & drain thoroughly on paper towels.Beat the eggs & evaporated milk slightly.Add sausage,cubed bread & cheddar cheese.Pour into 9 x 9" casserole.Cover with foil.Refrigerate overnight.Bake uncovered for 45 minutes or until firm in a preheated 350 degree oven. Onions,green peppers & mushrooms can also be added. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barley Casserole #1 Categories: Casseroles, Beef Yield: 8 servings 4 tb Butter 3 c Chicken or beef broth 2 md Onions, chopped 1/4 ts Salt 1/2 lb Mushrooms, sliced 1/4 ts Pepper 1 1/2 c Pearl barley Garnish: chopped parsley Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley. SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen Cleary ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Casserole Categories: Vegetables, Casseroles Yield: 6 servings 1 1/2 lb Fresh pumpkin meat 2 Eggs 1 lg Onion; finely chopped 3/4 c Milk 1/2 ts Salt; or as desired 3/4 c Farmers cheese 1/4 ts Ground white pepper -OR- hoop or ricotta cheese 2 tb Unsalted butter; melted Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Hollow out a small pumpkin to serve this in for a special presentation. PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Beans, Pasta, Sausage & Tomatoes Categories: Casseroles, Meats, Sausages, Pasta Yield: 4 servings 3/4 c Dry red beans 6 Italian-style sausages 12 Ripe plum tomatoes; -=OR=- - each cut in 2-or-3 pieces 28 oz -Can whole peeled tomatoes 1 tb Minced garlic 1/2 lb Rigatoni 1/2 c White wine -=OR=- other tubular pasta 1 tb Fresh oregano leaves; -=OR=- 2 lg Swiss Chard leaves 1 ts -Dried oregano leaves - (red or green) 1/2 ts Salt; or as desired 1 tb Olive oil 1/2 ts Ground black pepper PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside. PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes. When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: King Ranch Casserole Categories: Poultry, Casseroles Yield: 1 servings 1 Fryer chicken 1 cn Cream of mushroom soup 1 md Onion chopped 12 Tortillas cut in pieces 3/4 c Chopped celery 1 Chopped green pepper 1 ts Salt 1 cn Ro-tel tomatoes 1 cn Cream of chicken soup 1 c Sharp cheddar cheese Contributed to the echo by: Janice Norman This recipe for chicken casserole is a real rib sticker from the famous King Ranch in Texas. KING RANCH CASSEROLE Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iowa Corn Casserole Categories: Casseroles Yield: 8 servings 1 lb Bacon, diced 1/2 c Chopped green pepper 2 c Bread crumbs 2 cn Cream style corn 1/4 c Minced onion (16.5 oz. ea.) In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly and heated through. Yield: 6-8 servings. SOURCE: *Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Casserole Categories: Poultry, Casseroles Yield: 5 servings 1/2 c Margarine 1 cn Cream of Mushroom soup 4 Chicken breasts, cooked and 1 cn Cream of Chicken soup -boned 2 c Chicken broth 1 pk Stuffing mix (6 oz.0 Melt Margarine and combime with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken both. Place 1/2 of mixture in 9 X 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted with other cup of chicken broth over top. Bake at 350 for about 1 hr. Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or Herb Seasoning as a stuffing mix. Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top stuffing mixed with chicken broth. The Bumgarner Recipes submitted by Lynda Groat posted on COOKING echo by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shepherd's Pie #2 Categories: Ground beef, Vegetables, Casseroles, Sausages, Beef Yield: 6 servings 1 lb Lean Ground Beef 1/2 ts Dried Basil 8 oz Hot Italian Sausages * 1 ts Salt 16 oz Whole Peeled Tomatoes 1/4 ts Dried Oregano, Crumbled 1 1/2 c Sliced Fresh Mushrooms Fresh Ground Pepper To Taste 1 Clove Garlic, Minced 2 lb Potatoes ** 2 tb Balsamic Vinegar 3/4 c Milk 1 c Frozen Peas 1/2 c Grated Parmesan Cheese 1 tb Chopped Fresh Basil Or 6 tb Butter, Room Temp. * Hot Italian sausages should be cut lengthwise in half and sliced 1/4 inch thick. ** Potatoes should be pared and cut into 1 inch chunks. Place ground beef and sausages in a medium skillet. Cook, breaking up beef, over medium high heat until meat loses some of its pink color and releases juices. Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered, stirring occasionally and breaking up tomatoes, about 10 minutes. Stir in peas, basil, 1/2 ts salt, oregano and pepper. Simmer 10 minutes. Remove from heat. Meanwhile, boil potatoes in water to cover until tender, about 20 minutes. Drain potatoes and transfer to large mixing bowl. Beat in milk, cheese, butter, remaining 1/2 ts salt and pepper to taste; continue to beat until smooth. Heat oven to 350oF. Spoon meat mixture into 2 quart shallow casserole. Spoon potato mixture on top and spread evenly to edge. Bake until golden annd bubbling, about 45-50 minnutes. Let stand 10 minutes before serving. Serve hot. 436 calories per serving. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Make-Ahead Sausage Souffle Categories: Casseroles, Pork/ham, Sausages Yield: 4 servings 1/2 lb Hot bulk pork sausage 1/2 ts Salt 4 Eggs 1/2 ts Dry mustard 3 sl White bread; crumbed 1 c Shredded cheddar cheese 1 1/2 c Milk Brown sausage in skillet, stirring to crumble. Drain off fat and set sausage aside. Beat eggs until lightly colored. Add bread crumbs, milk, salt, dry mustard and sausage. Stir in cheese. Spoon into ungreased 1-quart souffle dish. Cover and refrigerate overnight. The next day bake at 325F 1 hour and 15 minutes, or until knife inserted in center comes out clean. Serve immediately. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey/chicken and Broccoli Casserole Categories: Casseroles, Poultry Yield: 6 servings 20 oz Bag cut broccoli (not the 1 cn Cream of mushroom soup -chopped kind), cooked 'til 1 cn Cheddar cheese soup Crisp-tender and drained 1/4 ts Curry powder -well 1/4 ts Poultry seasoning 2 c Turkey or chicken, cooked & Grinds black pepper -cut up 1 c Cheddar, shredded SOURCE: National Cooking Echo 05/21/90 Contributed to the echo by: Debra Heng your favorite casserole topping (cheese croutons, those "dreaded" crunchy onions, etc.) Heat soup (do not dilute) together with seasonings. In a 2 quart casserole, lightly oiled, layer the meat first, then the broccoli, the soup mixture, and the cheese. Cover and bake for 45-60 minutes at 350F. When casserole starts to bubble, add the topping (generally ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Casserole Categories: Casseroles, Vegetables Yield: 6 servings 2 pk (10 oz) frozen chopped 1 pk (8 oz) cream cheese Spinach or equivalent 1 md Onion, chopped Amount of fresh 2 tb Margarine 1 cn (10 1/2 oz) cream of 1 sm Can Durkee's French Fried Mushroom soup -Onion Rings Cook the spinach according to directions, drain well. Saute onion in margarine, add the soup and cream cheese. Heat under low heat until the cheese is melted. Mix together with the spinach. Turn into a greased casserole. Top with onion rings. Bake at 350 F for 30-35 minutes. Note: I substitute cooked mustard greens and can hardly tell the difference. In fact most people still think they are eating spinach. Posted by Michael Hackmann 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jean Hardin's Potatoes Categories: Casseroles Yield: 6 servings 32 oz Frozen southern-style hash 1/2 c Chopped onion (I use more) Browns 1 cn (10 1/2 oz) cream of 1 c Butter Chicken soup 1 ts Salt 1 c Sour cream 1 ts Pepper 2 c Corn flake crumbs Cook onion in 1/2 the butter until onions are soft. Add salt, pepper, soup, and sour cream. Stir till mixed. Pour mixture over the hash browns which have been placed in a greased 9x13 casserole dish. Melt the remaining butter and mix with the corn flake crumbs and top the casserole. Bake at 350 F for 35-40 minutes. Note: I use 1/2 of the butter listed and usually use margarine. Also it is better to take a kitchen form and stir the mixture into the hash browns to sort of coat all of them. Source: MYF Cookbook, Tice UMC, Tice, FL Posted by Michael Hackmann 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Chicken Bake Categories: Poultry, Casseroles Yield: 4 servings 4 Boneless Chicken Breasts, - of Broccoli Soup - split and flattened 1/3 c Milk 8 4-inch Slices of Swiss 1 c Herb Stuffing Mix, crushed - Cheese 1/4 c Butter or Margarine, melted 1 cn (10-3/4 oz) Condensed Cream Place chicken breasts in a greased 9 x 13-inch pan. Top with cheese. Combine Cream of Broccoli Soup and milk and spread over cheese. Toss melted butter with stuffing mix and sprinkle over top of chicken. Bake in a 350-F oven for 30 minutes, or until tender. Makes 4-6 servings Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Casserole Florentine Categories: Ethnic, Casseroles, Meats, Sausages, Pasta Yield: 6 servings 1 pk Frozen Chopped Spinach, - cooked pasta - thawed and squeezed dry 1 lb Sweet Italian Sausage, 1 cn Condensed Cream of Mushroom - cooked, drained and - Soup - chopped 1 Garlic Clove, minced 1 lg Onion, coarsely chopped 1/2 ts Each: 1 Egg - Dried Tarragon 1 pk (15-16 oz) Riccota Cheese - Marjoram 1 Tomato, seeded and chopped Salt and Pepper, to taste Parsley, chopped 4 c Cooked Noodles, or other Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all. Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly. Top with garnish of tomato and parsley. Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shepherd's Pie #5 Categories: Casseroles, Ground beef, Beef Yield: 6 servings 4 lg To 5 lg potatoes 6 Sliced mushrooms Salt 2 tb Chopped parsley 2 tb Butter/margarine 1 tb Tomato paste 1 ds Milk/whipping cream 1 ds Worcestershire sauce Pepper 1 c Brown gravy 1 lb Lean ground beef 1 pk (10-oz) frozen peas or 1 lb 1 lg Tomato chopped -peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Broccoli Casserole Categories: Casseroles, Fish/sea Yield: 1 servings 1/2 c Divided margarine Flaked tuna 1 md Chopped onion 1 pk (10-oz) frozen chopped 1/4 c Cornstarch Thawed broccoli 3 c Milk 8 oz Elbow macaroni cooked 6 1/4 ts Hot pepper sauce Minutes and drained 2 Chicken flavor bouillon 1 1/4 c Shredded cheddar cheese Cubes Divided 2 cn (6.5-oz each) drained and 1/2 c Fresh bread crumbs Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; saute 3 minutes. In small bowl stir corn starch, milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. STirring constantly, bring to a boil and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow macaroni and 1 cup of the cheese. Turn into prepared casserole. In small bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato and Egg Casserole Categories: Casseroles Yield: 6 servings 4 Green onions, chopped -sliced (12 slices) 2 tb Butter 1 Hard boiled egg 2 tb Flour 1 Tomato (6 slices) 1/2 c Sour cream 1/2 ts Chopped parsley 3/4 c Shredded sharp cheddar 3/4 c Buttered bread crumbs -cheese Salt and pepper to taste 2 md Potatoes, cooked peeled and 1 pk Graham cracker tarts (6) Saute onions in butter. Blend in flour and cook at medium heat. Stir in sour cream, cheese, parsley, salt and pepper. Layer potato slices in tarts. Spread 1/2 the sour cream mixture over potatoes. Layer tomato slices and egg slices in crust. Layer the rest of the potatoes and sour cream mixture on top. Sprinkle with bread crumbs and bake for 40-45 minutes at 350 degrees F. Before serving decorate with tomato and egg wedges. SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach and Artichoke Casserole Categories: Vegetables, Casseroles Yield: 10 servings 1 pk Artichoke hearts, frozen 2 tb Mayonnaise (9oz), defrosted OR: 4 tb Butter or olive oil 1 cn Artichoke hearts (14oz) 6 tb Milk 3 pk Chopped spinach, frozen Pepper to taste (10oz), defrosted 1/3 c Parmesan or romano cheese, 1/2 lb Cream cheese -fresh grated If frozen artichokes are used, cook according to instructions. Do not overcook. Drain the artichokes, and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes. In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy. Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese. Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned. You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time. From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984. Shared by June Hoffman 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese and Rice Casserole Categories: Casseroles, Low-cal, Rice/grains Yield: 4 servings 2 1/2 c Brown Rice, cooked Hoop Cheese 3 Green Onions (scallions), 1 ts Dried Dill Chopped 1/4 c Parmesan Cheese, grated 1 c Lowfat Cottage Cheese -or- 1/2 c Lowfat Milk Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes. Serves 4 One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4 Sodium: 682 Potassium: 203 Cholesterol: 10 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1/2 Milk Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant/swiss Cheese Casserole Categories: Casseroles, Vegetables, Low-cal, Vegetarian Yield: 6 servings 1/2 c Onion, chopped 2 tb Dried Parsley Flakes 1 tb Vegetable Oil 1/2 ts Salt 6 oz Can Tomato Paste 1 lg Eggplant -or- Zucchini 1 3/4 c Water 1 lb Swiss Cheese, sliced 2 ts Dried Oregano 1 1/2 c Dry Bread Cubes 1/4 c Parsley Leaves, freshly 1 c Parmesan Cheese, grated -chopped -or- Saute the onion in the oil in a saucepan until the onion is tender. Add the tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4-inch-thick slices. Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9- by 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce. Top with the Swiss cheese slices. Add another layer of eggplant slices and pour on about 1/2 cup of the tomato sauce. Combine the rest of the sauce with the bread cubes and spoon over the eggplant. Sprinkle on the Parmesan Cheese. Bake in a 325-degree oven for about 25 minutes. Serves 6 One Serving = Calories: 385 Carbohydrates: 17 Protein: 26 Fat: 26 Sodium: 497 Potassium: 471 Cholesterol: 72 Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Bar-B-Que Chicken Casserole Categories: Casseroles, Poultry, Pork/ham Yield: 4 servings 1 cn Pork and beans(16oz) 2 ts Onion,instant minced 4 Chicken pieces 1/4 ts Soy sauce 1/4 c Catsup 1/4 c Brown sugar 2 tb Peach preserves 1. Place beans in a 2-quart casserole; top with casserole. 2. Mix together remaining ingredients; pour over chicken and beans. 3. Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dairy Beef Casserole Categories: Casseroles, Cheese/eggs, Beef, Ground beef Yield: 6 servings 1 lb Lean Hamburger 1 ts Salt 1/4 ts Pepper 1 c Sour Cream 1 tb Butter 1 c Cottage Cheese; Creamed 1/4 c Onion; Minced 1 1/4 c Carrots; Sliced, Cooked 1/4 ts Garlic 8 oz Md. Noodles; Cooked & Drain 16 oz Tomato Sauce; 2 Cn 1 c Cheddar; Md, Shredded Brown the Hamburger in the butter and add the onions and garlic. Stir in the tomato sauce, salt and pepper. Combine the sour cream, cheese and carrots. Add the combination to the noodles and mix. Alternate layers of the meat mixture and the noodle mixture in a 3-quart casserole, beginning and ending with the noodle mixture. Top with the cheddar cheese. Bake at 350 degrees F. for at least 45 minutes and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Roasted Potatoes Categories: Casseroles, Vegetables Yield: 8 servings 1 Envelope Lipton onion 2 lb Potatoes, chunked Mushroom soup mix 1/3 c Oil preheat oven to 450 degrees. In large plastic bag or bowl add all ingredients, close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag, bake stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired with chopped fresh parsley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus-Cheese Casserole Categories: Vegetables, Casseroles, Vegetarian Yield: 6 servings 4 tb Unsalted butter Cooked according to the 1 ts Unsalted butter Package directions 3 tb Flour And drained well. 1/2 ts Salt 2 lg Eggs, hard-cooked 1/4 ts Freshly ground black pepper Peeled & coarsely chopped 1/4 ts Ground mace 3/4 c Grated sharp Cheddar cheese 1 c Milk 1/2 c Minced blanched almonds 1/2 c Whipping cream 1 c Soft white bread crumbs 10 1/2 oz Frozen asparagus spears 1/4 c Freshly grated Parmesan PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Ala Can-Can Categories: Poultry, Casseroles Yield: 6 servings Ingredients: 1 1/3 c Minute rice 1 c Diced or chopped chicken, 1 tb Worcestershire sauce -cooked 1 ds Of tabasco 1 cn Cream celery soup 1/3 c Sherry 1 cn Cream of chicken soup Salt and pepper 1 cn Chicken broth 1/2 cn French onion rings Directions: Mix all ingredients except french onion rings in casserole and place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion rings on top and bake for 7 more minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Madras Categories: Poultry, Casseroles Yield: 6 servings Ingredients: 1 ts Salt 3 Onions sliced thinly 1 tb Curry powder 4 Apples, peeled, cored and 1 Frying chicken, cut up -thinly sliced Directions: In 3 qt casserole, mix together onion and apples and sprinkle with salt and curry powder. Mix well. Arrange chicken skin down over mixture. sprinkle generously with paprika. Bake uncovered at 400 degrees about 45 minutes or until chicken is cooked through. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza Casserole Categories: Casseroles, Ground beef, Pizza, Beef Yield: 6 servings *------Ingredients:* 1 Jar pizza sauce (commercial 1 lb Ground beef -or your own) 1/2 Onion, chopped 1 c Water 1/2 Green pepper, chopped 1 pk Pepperoni, sliced 2 c Raw egg noodles Directions: Layer in order ingredients listed above in casserole. Cover with plastic wrap and microwave for 5 minutes on high. Remove stir and replace and microwave 5 minutes on high. Sprinkle mozzarelli cheese liberally on top and let stand until cheese melts. Note: Can be prepared in oven by cooking noodles and omitting water. Cook at 350 degrees until bubbly, about 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasticcio Di Maccheroni Categories: Ethnic, Casseroles, Ground beef, Beef Yield: 12 servings 2 tb Butter 750 g Ground beef 1 md Onion; finely chopped 2 md Tomatoes; chopped 1 sm Green onion; minced 2 Egg whites 1 Celery stalk; finely chopped 1/2 kg #1 or #2 macaroni or pennaki 1 Carrot; finely chopped 2 tb Unsalted butter 2 ts Salt 2 c Grated cheese A little pepper -------------------------------BECHAMEL SAUCE------------------------------- 3 tb Butter Salt & pepper 3/4 c Flour 2 Egg yolks 1 kg Milk Saute the onion, green onion, celery and carrot in the butter until tender. Add the salt, pepper, ground beef and a few spoons of water. Saute a few minutes and add the tomatoes. Leave the meat with the sauce to simmer for 1/2 an hour. Remove from the heat and add the lightly beaten egg whites. Boil 4 kilos water with a tablespoon salt. Put in the macaroni and leave it to boil for 10 minutes. Add one cup cold water and then drain the macaroni. While macaroni is cooking, prepare the Bechamel Sauce: Put the 3 tablespoons butter and the flour into a saucepan. Stir over slow fire until smooth. Add the milk, gradually, whisking with a wire whisk or electric mixer. Continue cooking until sauce thickens. Remove from the fire and add salt and pepper to taste (optionally, grated nutmeg is also good). Lightly beat the egg yolks, then add a few spoonfuls of the hot sauce to them, and mix well. Then add the egg yolks to the the rest of the Bechamel sauce, mixing them in well. Set aside. Put the unsalted butter into the macaroni and then put half the macaroni into a rectangular baking pan. Sprinkle with plenty of grated cheese and then cover with the meat. Put the remaining macaroni on top and cover with cheese. Pour the Bechamel Sauce over. Bake for about 40 minutes in a medium oven. Cut into squares when slighly cooled and serve. Source: Misko Ltd. Athens Greece Translation by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Casserole, Lone Star Categories: Poultry, Casseroles, Beef Yield: 6 servings 2 Chickens--breasts, thighs, & 1 (10-3/4) can beef bouillon Drumsticks from both 1 tb Catsup Flour, salt, & pepper mixed 1 tb Worscestershire sauce Ginger to taste 2 Bay leaves 6 Carrots, peeled & quartered 6 Small, peeled onions 4 tb Margarine 6 Potatoes, peeled & quartered 2 tb Flour 8 oz Mushrooms, sauteed 1 c Water 1 (8 oz) can english peas Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6 SOURCE: Lone Star Legacy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Roll Casserole Categories: Casseroles, Meats, Ground beef, Beef Yield: 4 servings 1 lb Hamburger 1/2 c Rice; uncooked, converted, 1 tb Oil 1 cn Tomato soup; 10 oz 1 Onion; sliced thin 1 cn -Water 1/8 ts Pepper 3 c Cabbage; shredded Fat grams per serving: Approx. Cook Time: 1:00 Preheat oven to 325F. In large frypan, brown meat in oil for few minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup and water. Put cabbage in baking dish, pour rest over it and do NOT stir. Bake in 325F oven for 1 hour, uncovered. Tastes likes cabbage rolls but without the bother posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cottage Cheese Vegetable Casserole Categories: Low-cal, Casseroles Yield: 2 servings 1 c Thinly sliced carrots 2 c Low-fat cottage cheese 1/2 c Chopped onion 1/2 c Skim milk 1 tb Reduced calorie margarine 1/2 ts Salt 1/2 c Sliced mushrooms 1/2 ts Basil 1 (8 ounce) package noodles, 1/4 ts Thyme -cooked and drained 1/8 ts Pepper Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat Parsley sprigs (optional) Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Corn Casserole Categories: Low-cal, Meats, Casseroles Yield: 8 servings 3 tb Reduced-calorie margarine Add corn, onion, green 3 tb Flour -pepper and ham 1 1/2 c Skim milk Pour mixture into nonstick 1/2 ts Dry mustard -casserole 1/4 ts Salt Top with breadcrumbs and 1/8 ts Pepper -cheese 1/4 ts Worcestershire sauce Bake at 375 for 25 minutes 1 (20 oz.) can whole kernel -or until bubbly. -corn, drained **************************** 1/4 c Shopped onion -*************************** 1/4 c Shopped green pepper -**** 2 c Cubed lean cooked ham White Sauce 1 c Breadcrumbs Yield: 1 cup 1 c Gratedlow-fat process Each serving: 2 Tbsp -American cheese Free Food (1 serving per Make white sauce of -day) -margarine, flour and milk 1 tb Reduced-calorie margarine -(see below) 1 tb All purpose flour Stir in mustard, salt, 1 c Skim milk -pepper, and Worcestershire 1/2 ts Salt -sauce Yield: 8 servings 3/4 C ea. Each serving may be exchanged for: 1 Bread, 2 Medium-fat Meat, 1 Vegetable Melt margarine in saucepan Blend in flour slowly Remove from heat Add milk, stirring constantly Return to low heat and stir slowly but steadily until sauce boils Add salt Remove from heat Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice and Cheese Casserole Categories: Rice/grains, Cheese/eggs, Low-cal, Casseroles Yield: 6 servings 2 1/2 c Cooked brown rice -cheese 3 Green onions, chopped 1/2 c Low-fat milk 1 c Low-fat cottage cheese 1/2 ts Dijon-style mustard 1 ts Dill weed Nonstick vegetable spray 1/4 c Freshly grated Parmesan Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup servings) Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber: 2.5 g, Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk From: UCSD Healthy Diet for Diabetes cookbook Posted by: Debbie Carlson - Cooking Echo RECIPE CLIPPED by Joan Johnson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quickie Pasta Bake Categories: Casseroles, Pasta Yield: 4 servings 1 lb Pasta; penne, rotini or she 1 ts Oregano; dried 1 tb Oil; vegetable -Salt & pepper 1 Onion; chopped 2 c Cheese; grated, any type 1 cn Tomatoes; 28 oz, crushed or Preheat oven to 325F. Cook on pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, saute till soft (about 5 minutes). Add tomatoes, oregano, salt and pepper, cook till heated through, about 5 minutes. Combine cooked pasta, sauce and 1 /2 cups grated cheese in ovenproof dish. Sprinkle remaining cheese on top. Bake 15-20 minutes at 350F. omit onions and garlic for even quicker rendition from The Toronto Sun posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reuben Casserole Categories: Microwave, Beef, Casseroles Yield: 6 servings 2 c Swiss cheese; shredded 1/4 c Mayonnaise & dash ketchup, 1/2 c Mayonnaise -relish 1 cn Sauerkraut; rinsed & draine 2 Tomatoes; sliced (optional) 2 tb Butter 1 Green pepper; cut in rings 1 cn Corned beef; chopped, 12 oz 1/4 c Bread crumbs 1/4 c Thousand island dressing or: Fat grams per serving: Approx. Cook Time: :12 Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef, broken into bits, then cheese. Combine mayonnaise and Thousand Island dressing (or substitute made with mayo, ketchup and relish) to equal 3/4 cup ) and spread over cheese. Top with tomatoes or green pepper. Melt butter in microwave and blend with bread crumbs, spread over top. Cook 12 minutes on HIGH (100%). quick and easy, uses cupboard ingredients a recipe from mom (Florida) N.B. serving are very generous, could serve 6 posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice and Broccoli Casserole Categories: Vegetables, Casseroles, Rice/grains Yield: 6 servings 1/2 c Onion; chopped 1 pk Broccoli; frozen 1/2 c Celery; chopped 1 cn Soup, cream of mushroom 2 tb Oleo 1 cn Soup, cream of chicken 1 c Rice 1/2 lb Pasteurized process cheese Servings: 6 Saute onion and celery in oleo until soft. Cook rice and broccoli sepa- rately according to package directions. Mix all ingredients together in a two-quart baking dish. Bake at 375 F. for 30 to 40 minutes. This may be prepared in advance and stored in the refrigerator. Alda Arthur Comanche Study Club Cookbook Comanche, TX, 1987 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Lasagne Casserole Categories: Casseroles, Vegetarian Yield: 8 servings 1 tb Salad oil 1/2 ts Pepper,seasoned 1 cn Tomatoes(28oz) 1/2 lb Lasagne noodles,broad 1 cn Tomato sauce(8oz) Water,salted 1 pk Spaghetti sauce mix 3/4 lb Mozzarella cheese,sliced 1/2 ts Garlic powder w/parsley 3/4 lb Ricotta cheese 1 ts Salt,seasoned 1/2 c Parmesan cheese,grated 1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Shepherd's Pie Categories: Londontowne, Casseroles, Ground beef, Beef Yield: 6 servings 5 lg Potatoes 6 Sliced mushrooms Salt 2 tb Chopped parsley 2 tb Butter/margarine 1 tb Tomato paste 1 ds Milk/whipping cream 1 ds Worcestershire sauce Pepper 1 c Brown gravy 1 lb Lean ground beef 1 pk (10-oz) frozen peas or 1 lb 1 lg Tomato chopped -peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Squash Lasagna Categories: Casseroles, Meats, Sausages, Italian, Pasta Yield: 6 servings 1 lb Squash,yellow crookneck 1 1/2 c Spaghetti sauce,canned 1 lb Zucchini 1/2 c Monterey Jack cheese,shreded 1/2 ts Salt 1 1/2 c Cottage cheese,low-fat Pepper 1/4 c Parmesan cheese,grated 6 tb Butter or margarine 1/4 c Bread crumbs 1/2 lb Italian sausage,no casings 1 ts Butter,melted 1. Slice squash into 1/2-inch-thick pieces; sprinkle with salt and pepper. 2. Saute squash in butter in a skillet over medium heat; drain and set aside. 3. Add sausage to skillet; cook until browned, stirring until crumbly. Drain of excess fat. 4. Add spaghetti sauce to meat; simmer until thickened, about 10 minutes. 5. Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in a 12x7-inck baking dish. 6. Repeat layering; top with Parmesan cheese and bread crumbs mixed with melted butter. 7. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Grain Mushroom Casserole Categories: Casseroles Yield: 8 servings 1/2 c Wild rice -OR- Oil 1/2 c Pearl barley 1/2 lb Mushrooms; thickly sliced 1/2 c Brown rice 3 1/2 c Broth 1/4 c Oil 1 ts Crushed dried thyme 1 lg Onion; thinly sliced 1/2 ts Crushed dried oregano 4 Garlic cloves; chopped Salt & pepper; to taste 4 tb Unsalted butter or margarine Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt. casserole which is safe for both stovetop and oven cooking, and place on med. heat. When hot , saute onion and garlic until tender and translucent, about 5-6 mins. Add the mixed grains and saute for 1 min., stirring constantly. Meanwhile melt butter or margarine (if using) in a separate pan on med. high heat. When hot , add mushrooms and saute quickly, stirring frequently, until the shrooms are hot and have just absorbed the "butter" (about 1 min.). Immediately remove from heat. Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil. Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees F for 1 hr. NOTES: I use alot less oil (only as much as needed to keep things from sticking in my cast-iron dutch oven), add hot peppers and fresh herbs (rosemary is especially delicious; i dislike dried oregano so i use less or none), add soy sauce instead of salt, and saute the mushrooms first in the same pan (taking them out when done) so i dont have to wash two pans :^>. Frankly i can't see where they get 8 servings from, this lasts me maybe 3 meals....It's really a hearty dish, so save it for a cold day (some of us still have a few left, despite the advent of spring). Enjoy! (8 servings as a side dish, less as an entree) From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen) @Newsgroups: rec.food.veg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Briami - Greek Vegetable Casserole Categories: Vegetarian, Casseroles, Ethnic Yield: 6 servings 1 Eggplant 1 c Olive oil 2 lb Zucchini 4 md Tomatoes 4 md Potatoes 2 Garlic cloves 2 Green peppers 1 ts Sugar 1 Red pepper Salt & pepper; to taste 2 md Onions (1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute' the vegetables except the tomatoes in the olive oil in small batches. Saut' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. (3) Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saut' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking. Precision: No need to measure. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Spinach Categories: Vegetables, Appetizers, Casseroles Yield: 6 servings 1/2 c Butter 1 pk Lipton Onion Soup Mix 8 oz Cream Cheese Breadcrumbs 2 pk Frozen Spinach Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup mix. Stir well. Place in a casserole. Top with breadcrumbs and bake at 300oF for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach and Artichoke Casseroles: Categories: Vegetables, Casseroles Yield: 10 servings 1 pk Artichoke hearts, frozen 2 tb Mayonnaise -(9oz), defrosted 4 tb Butter or olive oil OR: 6 tb Milk 1 cn Artichoke hearts (14oz) Pepper to taste 3 pk Chopped spinach, frozen 1/3 c Parmesan or romano cheese, -(10oz), defrosted -fresh grated 1/2 lb Cream cheese Serves 10 If frozen artichokes are used, cook according to instructions. Do not overcook. Drain the artichokes, and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes. In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy. Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese. Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned. You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time. Serves 10 to 12. From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984. Shared by June Hoffman 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Beef Categories: Casseroles, Beef Yield: 4 servings --------------------------------LISA HLAVATY-------------------------------- 2 lb Round steak;cut into 1/2 1/2 c Chopped celery Inch cubes 1 c Sour cream 3 tb Oil 8 oz Tomato sauce 1 lg Onion; chopped 1 ts Salt 1 Clove garlic; minced Pepper 3 tb Flour Chopped celery, for garnish 3 oz Can of mushrooms; undrained Chopped chives; for garnish In a large saucepan, heat oil. Add beef. Brown. Add onion and garlic. cook, stirring, until onions are transparent. Add flour, stirring until beef cubes are coated. Add mushrooms with juice and celery. In a small bowl, combine remaining ingredients. Mix well. Pour over meat. Toss well. Remove from heat. Turn mixture into a greased 2 quart casserole dish.Cover. Bake at 325 for 1 1/4 to 1 1/2 hours until meat is tender. Sprinkle with chopped celery and chives. Source: MGR recipes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tony's Manicotti with Four Cheeses Categories: Casseroles, Vegetarian, Pasta Yield: 6 servings 1 lg Onion; minced 12 Manicotti shells 1 lb Mushrooms, sliced 1 lb Ricotta 1/2 c Butter or margarine 4 oz Mozzarella cheese, diced 1/2 c Flour 1/2 c Romano cheese, grated 4 c Milk 1/4 c Walnuts, finely chopped 1 1/2 c Parmesan cheese, grated 1/4 c Parsley, chopped Salt to taste 3 Eggs Pepper to taste 1 ds Nutmeg 1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. 4. Cook manicotti shells according to package directions; drain and cover with cold water. 5. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. 6. Season to taste with salt, pepper and nutmeg. 7. Drain manicotti shells; stuff with cheese mixture. 8. Place shells side by side in a greased shallow baking pan; spoon sauce over all. 9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and golden. Posted by Fred Towner ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Viennese Puff Categories: Casseroles, Meats, Sausages Yield: 3 servings 1 c Bread crumbs 1 sm Onion, chopped 1 lb Sausage meat 1/2 c Grated Cheddar cheese 3 tb Butter or margarine 1/2 c Flour 1/4 ts Curry powder 1 c Milk 1/2 ts Salt 1 Egg, fork beaten 1/2 ts Pepper Sprinkle crumbs evenly over bottom of baking dish about 8 x 8 inches. Pat sausage meat on waxed paper to size of dish. Invert over crumbs and remove paper. Cover. Bake in 350 F oven for 30 minutes. Drain off as much fat as you can manage without disturbing meat. While meat is cooking, melt butter in medium size saucepan. Add curry, salt, pepper, onion and cheese. Stir until cheese is melted. Stir in flour. Add milk and beaten egg. Stir vigorously until thickened. It will be thick. Remove from heat. When ready, remove sausage meat from oven. Drain. Spread mixture evenly over the meat. Leave uncovered. Return to oven and bake at 400 F for 30 minutes until golden brown. Serves 3-4. Recipe can be doubled and baked in 9 x 13 inch pan. Source: Company's Coming: Casseroles By Jean Pare' ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamburger Pacific Categories: Casseroles, Ground beef, Beef Yield: 8 servings 2 tb Cooking oil 2 ts Pepper 2 lb Ground beef 10 oz Sliced mushrooms, drained 1 md Chopped onion 10 oz Cream of tomato soup 1/4 ts Garlic powder or 14 oz Cream corn Minced garlic clove 2 c Fresh chop suey vegetables 2 ts Salt 3 c Cooked noodles Paprika Heat oil in frying pan. Add next 5 ingredients. Saute until no trace of pink remains in meat. Turn off heat. Drain and discard fat. Add mushrooms, soup and corn to meat. Stir. Empty in 2 quart casserole. Spread chop suey vegetables over meat mixture. Prepare noodles as directed on package. Drain. Arrange over vegetables. Sprinkle with Paprika for colour. Cover. Bake in 350 F oven for 40 minutes until hot. Serves 8. Source: Company's Coming: Casseroles By Jean Pare' Shared by Kaitiln Young ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Hash Categories: Casseroles, Ground beef, Beef Yield: 6 servings 1 tb Cooking oil 1/2 ts Sage 1 1/4 lb Ground beef 3 tb All purpose flour 3/4 c Chopped onion 2 c Milk 1 ts Salt 1 ts Curry powder 1/2 ts Pepper Combine oil, ground beef and onion in frying pan. Brown, stirring frequently to break up. Sprinkle with salt, pepper and sage. Stir in flour until well mixed with meat mixture. Add milk all at once. Stir as it boils and thickens. Stir in curry powder. Add more liquid if needed, especially when reheating. Ready to eat or put in casserole. Cover. Bake in 350 F oven for 20 minutes. Serve with rice or oodles of noodles. Source: Company's Coming: Casseroles By Jean Pare' Shared by Kaitlin Young ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pheasant Wild Rice Casserole Categories: Casseroles, Poultry, Rice/grains Yield: 6 servings Ingredients: Salt and pepper 1 c Uncooked wild rice 1 Onion, chopped 1 Stick margarine or butter 1/4 c Flour 1 sm Can sliced mushrooms 1 1/2 c Chicken broth 1 1/2 c Milk 2 c Pheasant, cooked, diced 1 sm Jar pimento, diced 2 tb Parsley flakes -(optional) 1/2 c Slivered almonds Directions: Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat; stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huevos Ranchero Casserole Souffle Categories: Cheese/eggs, Casseroles, Vegetarian, Mexican Yield: 12 servings 1 1/2 tb Unsalted butter; softened - and minced, -=OR=- 6 Bell peppers, about 6" long - Use pickled jalapenos tha 12 Eggs; separated - have been rinsed 4 c Shredded Cheddar cheese - and prepared the same way 2 c Fresh or frozen corn kernels 1 ts Salt; or to taste 1 c Milk Freshly ground black pepper 2 Fresh jalapeno peppers 6 c Purchased or homemade salsa - seeds & membranes removed - warmed PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware casserole dish. Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole. Fill a medium-size saucepan or skillet halfway with water and bring it to a boil. Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes. Remove and blot them very dry with paper towels. Let them cool completely and then line the bottom of the casserole with them. Separate the eggs into 2 large bowls. Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper. Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended. Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven. Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes. Reduce the heat to 325F and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes. Test by inserting a knife into the center. It should come out almost clean. Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles. Serve each portion with some salsa spooned on top. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Ribs Oriental Categories: Casseroles, Beef, Pork/ham, Oriental Yield: 6 servings 5 lb Pork spare ribs 1/4 c Brown sugar,dark,firm packed 1 1/2 ts Salt 1 ts Onion powder 1 Beef bouillon cube 1/4 ts Garlic powder 3/4 c Water,boiling 2 tb Worcestershire sauce 1 ts Oil 2 tb Cornstarch 1 cn Pineapple,crushed,undrained 1/4 c Water,cold 1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt. 2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. oven until almost tender, 1 1/2 to 2 hours. Drain off fat. 3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan. 4. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil. 5. Reduce heat and simmer, uncovered, 5 minutes. 6. Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened. 7. Spoon sauce over drained, baked ribs. 8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Mushroom Pie with Dill Crust Categories: Poultry, Casseroles Yield: 6 servings 2 1/2 c Chicken; diced cooked 1 ts Steak sauce 1 c Cream of celery soup 1/2 ts Marjoram; crumbled 2 Jars Mushrooms; (2.5 oz. eac 1/2 pk Piecrust mix 1/2 c Celery; sliced 1/2 ts Dillweed 1/2 c Green pepper; diced DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spam-Mac Casserole Categories: Meats, Casseroles Yield: 8 servings Ingredients: 2 c Milk 1 (7 oz.) pkg. elbow macaroni 1 c Shredded Swiss cheese 2 tb Margarine or butter 1 cn (12oz.) Spam, cubed 1/2 c Chopped onion 2 tb Flour 1 c Frozen peas and carrots 1 ts Dijon mustard 14 ts Pepper Buttered bread crumbs Directions: Prepare elbow macaroni according to package directions; drain. In medium saucepan, melt butter. Add oni9n, cook until tender. Stir in flour, mustard and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni, Spam, peas and carrots, and cheese sauce. Pour into a 3-quart baking dish. Top with bread crumbs. Bake in 350 degree oven until hot and bubbly, about 30 minutes. Refrigerate leftovers. 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linda Kaysen's Mixed Bean Casserole Categories: Casseroles, Pork/ham, Beans Yield: 6 servings Ingredients: 1 cn (12 oz.) spam and cubed 1 cn (16 oz.) French style green 1/2 c Brown sugar -beans, drained 1 c Ketchup 1 cn (16 oz.) lima or northern 1 tb Mollasses -beans, drained 1 Green pepper, diced 1 cn (16 oz.) kidney beans, 1 tb Worcestershire sauce -drained 4 tb Vinegar 1 cn (16 oz.) pork and beans 1 tb Dried mustard 1 md Onion, chopped Directions: Combine all ingredients in a 3-quart casserole pan. Bake in a slow oven (about 300-325) for two hours. Cool for 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vericheesey Casserole Categories: Casseroles, Rice/grains, Cheese/eggs Yield: 8 servings 1 ts Vegetable oil -cheese (or combination) 1 c Chopped onion 1/4 c Crumbled Feta cheese 3 Garlic cloves, minced -(optional) 1 c Chopped mushrooms 2 tb Soy sauce 1 ts EACH dried basil, thyme, Salt -marjoram, and cumin Black pepper 2 c Cooked beans Cayenne to taste 2 c Cooked brown rice 2 md Tomatoes, sliced 3 Eggs, slightly beaten 1/2 c Grated parmesan cheese 2 c Low fat cottage/ricotta 1/2 c Fine dry bread crumbs Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes 8 servings. Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Rice Casserole Categories: Poultry, Rice/grains, Casseroles Yield: 1 servings 1 c Instant rice 1/2 pk Dry onion soup 1 cn Cream of chicken soup 1 1/2 cn Water 1 cn Cream of mushroom soup 1 c Whole chicken Servings: 1 Mix all ingredients except chicken in a 9 x 13-inch baking pan. Add cut up chicken parts, skin side up. Bake covered 2 hours at 350 degrees or 3 hours at 300 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef, Brown Rice and Feta Casserole Categories: Casseroles, Beef, Rice/grains Yield: 1 servings 6 Dried mushrooms 2 tb Parmesan cheese 2 c Cooked brown rice 1 Chopped onion 1 1/2 c Cooked beef chunks 1 tb Oil 3 oz Crumbled feta cheese 1 1/2 c Canned tomatos 6 Pitted black olives 1 Minced garlic clove Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corned Beef Casserole Categories: Casseroles, Beef Yield: 1 servings 8 oz Uncooked elbow macaroni 12 oz Canned corned beef 2 cn Chicken and mushroom soup 1 1/2 c Grated cheddar cheese 2 1/2 c Milk 2 sm Sauteed onions Servings: 1 Mix all ingredients and let stand overnight in refrigerator or for at least 12 hours. Cover with buttered crumbs and pour into a large casserole. Bake 1 1/2 hours at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Steak Casserole Categories: Casseroles, Pork/ham Yield: 1 servings 4 Cubed pork steaks 1 cn Cream of mushroom soup 2 1/2 ts Flour 1 c Milk Servings: 1 Carrots sliced thin Onions sliced thin Potatoes sliced thin Brown steaks well in frying pan. Remove meat - add flour, soup and milk to fry pan and simmer a few minutes. layer in casserole the potatoes and carrots and onions. Top with meat and season with salt and pepper. Top with soup mixture and bake at 350 degrees about 1 1/ 2 hour or until done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamburger Corn Casserole Categories: Ground beef, Casseroles, Beef Yield: 1 servings 1 lb Hamburger 12 oz Can corn 1 Diced medium onion 1 cn Cream of mushroom soup 8 oz Pkg cooked noodles Servings: 1 Salt and pepper to taste Brown hamburger and onion. Layer noodles, corn and hamburger in buttered casserole. Cover with soup. Repeat layers. Season with salt and pepper. White sauce may be used with soup. bake for 1 hour at 350 degrees. Makes 6-8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerkraut Casserole Categories: Casseroles, Sausages Yield: 6 servings 1 lb Italian sausage, mild 1 cn Sauerkraut, 27oz; undrained -cut into 1-inch slices 1 c -water 1 Onion, lg. -chopped 1/2 c Brown sugar; packed 2 Apples; peeled and quartered 2 ts Caraway seed In a skillet, cook sausage and onion until sausage is brown and onion is tender; drain. Stir in apples, sauerkraut, water, brown sugar and caraway seed. Transfer to a 2-1/2 quart baking dish. Cover and bake at 350F for 1 hour. Garnish with snipped parsley if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Chicken Potpies Categories: Poultry, Casseroles Yield: 6 servings 5 lb Roasting chicken (OR two 2 1 lb Small carrots, pared, cut -1/2 Lb) -1/2-inch long 1 lg Onion, peeled and quartered 1/2 pk Frozen pearl onions (1/2 Lb) 3 Leafy celery tops 2 lg Celery stalks, diagonal cut 3 Sprigs fresh parsley -1/4-inch long 1 ts Salt 3/4 c Milk 10 Peppercorns 1/2 c All-purpose flour, unsifted 1 Bay leaf 3/4 ts Poultry seasoning 2 c Water 1/2 ts Salt PASTRY: 1/4 ts Pepper 2 c All-purpose flour, insifted 1 lg Egg yolk, beaten with 1 Tbl 3/4 c Shortening -water Ice water STOCK: STOCK: Place chicken in 6-quart kettle along with the rest of stock ingredients. Bring to a boil over high heat. Reduce heat; simmer, covered, for about 1 hour, or until chicken is tender. (About 45 minutes with 2 smaller chickens.) Meanwhile, make pastry. In medium bowl stir flour and salt together. With pastry blender, cut in shortening until mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of ice water at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. Pastry should be just moist enough to hold together, not sticky. (4 to 6 tablespoons ice water.) Shape into a ball; flatten and wrap in plastic wrap; refrigerate until ready to use. Remove chicken from kettle to bowl; cool until easy to handle. Discard skin and bones. Cut chicken meat into 1-inch pieces (4 to 5 cups). Strain stock into large saucepan. Bring to a boil. Add carrots, pearl onions, and celery. Cook, covered, for 5 to 10 minutes, until vegetables are just tender. In 2-cup measuring cup, measure milk; whisk in flour, poultry seasoning, salt, and pepper until smooth. Stir into vegetable-stock mixture; bring to a boil, stirring constantly. Reduce heat; boil 1 minute. Add cut-up chicken; mix well. Divide mixture among six 1 1/3-cup casseroles or seperate baking dishes. Preheat oven to 400F. Remove pastry from refrigerator. On lightly floured surface, cut pastry into 6 equal pieces. Flatten and evenly roll each piece to a circle the same diameter as the top of a casserole. Cut a cross, 1 1/2 inch across, in the center of each. Lightly moisten edges of casseroles with pastry brush and water. Place pastry circles on top of each casserole. Use knife tip to turn back the four corners in center of pastry, exposing filling. Firmly press edge of pastry to casserole with table fork. Place casseroles on large baking tray or rimmed cookie sheet. Bake for 30 minutes or until filling is bubbly. Remove from oven. Brush crusts with egg yolk mixture. Return to oven; bake for 5 minutes longer, or until pastry is golden-brown. Makes 6 servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mirliton El Casserole Categories: Cajun, Ground beef, Casseroles, Beef Yield: 4 servings 1/2 lb Ground beef 1 1/2 ts Salt 2 tb Vegetable oil 1/2 ts Black pepper 1/2 c Onion,chopped 2 tb Butter or margarine 1 tb Green bell pepper,chopped 1 tb Parsley,chopped 2 c Mirlitons,chopped(2 med) 1/4 c Bread crumbs 1. In skillet, brown meat in vegetable oil. 2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until well done (about 30 minutes). 3. Fill buttered casserole with mirliton mixture, mixing in parsley. 4. Top with bread crumbs and bake in preheated 350'F. oven 20 minutes. NOTE: Squash may be substituted for mirlitons. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Delish Categories: Casseroles, Poultry Yield: 6 servings 2 c Flour 1/2 c Butter 3 ts Baking powder 1 Egg, unbeaten 1/2 ts Salt 1/2 c Milk ------------------------------CHICKEN FILLING------------------------------ 3 c Chicken, cooked Drained 1 c Ham, cooked 1/2 c Flour 8 oz Mushroom stems & pieces, 1/2 c Almonds, toasted, sliced -----------------------------------BROTH----------------------------------- 2 c Chicken broth, hot 1/2 ts Nutmeg 1 c Cream, light 1/4 ts Allspice 1 ts Salt 1/8 ts Pepper Sift together flour, baking powder and salt into mixing bowl. Cut in butter until particles are fine. Combine egg with milk. Add to dry ingredients; stir until dough is formed. divide into 2 parts, one slightly larger. Roll out larger piece on floured surface to a 15X12-inch rectangle. fit into an ungreased 12X8-inch baking dish, pressing dough against sides and bottom of dish. CHICKEN FILLING: Combine chicken, ham, mushroom pieces, flour and almonds. Turn into pastry-lined pan. Roll out remaining dough to a 12X7-inch rectangle. Cut lengthwise into 1-inch strips. Place 4 strips lengthwise over filling. Cut remaining strips in half and place crosswise over filling making a lattice top. BROTH: Combine broth, cream, salt, nutmeg, allspice and pepper. Pour over lattice top. Bake at 375 degrees for 45 to 50 minutes until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Pot Pie Categories: Casseroles, Poultry Yield: 6 servings 8 oz Mushroooms, sliced 1/4 c Flour 1 1/2 c Dressing, Miracle Whip 1 1/4 c Milk 2 tb Dressing, Miracle Whip 1 ts Basil, leaves, dried 2 c Chicken or turkey, cooked, 1/2 ts Salt Chopped 1/2 ts Pepper 10 oz Vegetables, mixed, frozen, 1 1/2 c Cheese, cheddar, shredded Thawed and drained 2 c Potatoes, mashed, hot 1/4 c Onion, chopped Cook mushrooms and onions in 2 tb dressing over med-high heat. Add flour and seasonings; gradually add milk, stirring until thickened. Stir in 1 cup dressing, turkey, vegetables and 1 cup cheese; cook 5 minutes. spoon mixture into 1 1/2 quart cassrole. Stir 1/2 cup dressing into potatoes. Top casserole with potato mixture; broil until golden. Sprinkle with remaining cheese; broil until cheese begins to melt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Auntie's Chicken Casserole Categories: Casseroles, Poultry Yield: 4 servings 8 oz Macaroni, uncooked 1/2 lb Cheese, velveeta or preferen 4 Eggs, hardboiled, chopped 1 cn Cream of mushroom soup 2 c Chicken, cooked, chopped 1 cn Cream of chicken soup 2 c Milk Mix all the ingredients together and refrigerate overnight, be sure to cover. take out 1 hour before cooking. Bake 1 hour at 350. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Chicken Casserole Categories: Casseroles, Poultry Yield: 4 servings 4 Chicken breasts, boneless 1 cn Mushroom soup 1/4 c Breadcrumbs, buttered 1/4 c Wine, sherry or white 4 Cheese, swiss or monterey ja Completely coat the inside of your casserole with mayonnaise. Cover chicken with cheese. Mix the soup and the wine and pour over all. Cover with crumbs and bake at 350 for 30-45 minutes or until chicken is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pennsylvania Chicken Casserole Categories: Casseroles, Poultry Yield: 6 servings 1/2 pk Noodles, egg, cooked 2 c Cheese, cheddar, shredded 3 tb Olive oil 2 c Chicken, cooked, chopped 1 1/2 c Celery, chopped 1 cn Mushroom pieces, small 1/2 c Pepper, green, chopped 4 oz Pimento, drained, diced 1/4 c Onion, chopped 1/2 ts Salt 1 cn Cream of chicken soup 1/4 ts Nutmeg 2/3 c Milk 1/8 ts Pepper 1/2 c Sour cream 1/2 c Almonds, toasted, slivere In a large skillet, heat oil. Add celery, peppers and onion. Cook until tender. Stir in soup, milk, sour cream and cheese. heat on low until cheese melts. Combine noodles, cheese sauce, chicken, mushrooms, pimento and seasonings. Pour into 3-qt baking dish and top with almonds. Bake in 350 oven for 40 minutes or until hot and bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brisket of Beef Categories: Casseroles, Beef Yield: 6 servings 3 lb Brisket 2 c Water 1 c Stewed tomatoes 6 Ginger snap cookies. 1 Onion soup mix Salt & pepper; to taste Walt: I have a great recipe for brisket of beef. It is easy, makes its' own great gravy and tastes even better as leftovers. This can be cooked either in slow cooker or the oven. Either way, put in the brisket, mix the onion soup with 2 cups of water and pour it over the meat. Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on the meat. You can break them up to fit. Seal the pan securely with aluminum foil. (If in a slow cooker just put on the lid.) Bake at 325 for three hours without peeking !! Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy. Reseal and bake at 225 for about one hour. Make sure all the meat slices are covered by the liquid so the meat does not dry out. This is tender and delicious. The gravy is great over rice or wide noodles. FROM: BARBARA ZEGER (BNTH32A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese-Beef Casserole Pie Categories: Ground beef, Casseroles, Cheese/eggs, Beef Yield: 6 servings 1 lb Ground beef 1 c Canned corn with pimento 1 sm Package cream cheese 1 pk Refrigerated bisquits 1 Can mushroom soup Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes. Source: Nancy Alexander (PBJF04B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lavinna Chicken Categories: Poultry, Casseroles Yield: 4 servings 2 lb Boneless chicken breasts, Dash of garlic Skinned Dash of onion 1 Can cream of mushroom soup Dash of curry 3/4 c Broth 1 Jar whole mushrooms 1 c Sour cream Paprika In a bowl mix soup, broth, sour cream, spices and mushrooms (drained). Place chicken in a shallow baking dish, do not overlap. Pour sauce over top. Sprinkle with paprika. Bake at 350 for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Breast of Chicken Excelsior Categories: Casseroles, Poultry Yield: 4 servings 8 oz Chicken breast halves, 1 c Sour cream, room temp. Boned and skinned 1/2 c Sherry or broth 1/2 c Butter or margarine, melted 8 oz Canned mushroom pieces, Garlic salt Drained 1 ts Paprika Dash of pepper 3 tb Lemon juice ------------------------11/25 08:41 AM: BEST TO YOU------------------------ Preheat oven to 375. Sprinkle chicken with garlic salt to taste. Mix together melted margarine or butter, paprika and lemon juice. Brush chicken well with butter mixture and place in shallow baking pan. Bake, tented with foil, about 30 minutes or until tender, brushing with remaining butter mixture occasionally to keep from drying. In a bowl, blend together sour cream, sherry or broth, mushrooms, and pepper. Pour over chicken for last 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean and Sausage Casserole Categories: Casseroles, Vegetables, Sausages, Beans Yield: 8 servings -Waldine Van Geffen 1 lb Smoked Sausage; Cut 1" Piece 1 pk Frozen Lima Beans; 10oz 3/4 c Ketchup 1 cn Baked Beans; 21oz 2 tb Packed Brown Sugar 1 cn Kidney Beans; Drained 1/2 ts Salt 1 cn Great Northern Beans; 15-1/2 1/2 ts Dry Mustard -oz, Drained 1/8 ts Pepper 1 sm Onion; Chopped Heat oven to 400~. Rinse frozen lima beans with cold water to separate. Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2-1/2-quart casserole. Mix remaining ingredients; stir into bean mixture. Cover and bake 40 to 50 minutes or until hot and bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey/chicken Tetrazzini Categories: Poultry, Casseroles, Ethnic, Pasta Yield: 4 servings 4 Chicken breast halves;cooked 2 tb Sherry Or-- 1/2 Med. Onion, diced 3 c Turkey, cooked and cubed 1/2 c Celery, minced 1/2 lb Sliced mushrooms 1/2 ts Dried thyme 2 tb Olive oil 1/2 ts Dried parsley 2 tb Margarine 1/2 ts Garlic powder 1 tb Tapioca flour Salt, cayenne, to taste 5 tb Flour (wondra) 8 oz Vermicelli pasta-- 2/3 c 1% milk Broken and cooked 1 cn Chicken broth (14.5 oz) 1/4 c Parmesan cheese Note: 1 more Tb flour can be substitute for tapioka flour but the sauce won't be as rich (note the 1% milk instead of half and half) Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter! 11/29 7:41 pm-- Ron in Seattle ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Pot Pie Categories: Ethnic, Casseroles Yield: 1 servings 3 Egg 1 tb Butter, melted 1/2 c Milk 1/2 c Cream 1 ts Soda 3 c Flour 1/2 ts Salt Potato Parsley, minced Butter Beat eggs, add milk, cream, soda, salt and melted butter. Mix well. Gradually add flour until dough is stiff enough to roll. (May require up to 4 cups). Roll on floured board and line a cooking kettle with the dough. Place a large piece of butter in bottom of kettle and add peeled and quartered potatoes alternately with small pieces of the dough. The top layer should be potatoes. Sprinkle with salt, pepper and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350-F about 3 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salt Pork, Beans and Hominy Categories: Ethnic, Casseroles, Pork/ham, Beans Yield: 1 servings 1/2 lb Soup beans 1/2 lb Hominy 1/2 lb Salt pork 1 pn Marjoram Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon and Egg Casserole Categories: Cheese/eggs, Casseroles Yield: 10 servings 1/4 c Margarine, melted 2 c Unseasoned croutons 2 c Onion/garlic croutons 2 c Cheddar cheese, grated 2 c Milk 6 Eggs 1 tb Prepared mustard 10 Slices bacon Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes. From the package of Bryan Bacon Posted by: Grandma Sheila (Exner) July 1991 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple-Barbecued Lamb Spare Ribs Categories: Casseroles, Lamb Yield: 4 servings 3 lb Lamb spare ribs 1 ts Worcestershire sauce 1 cn Pineapple,crushed(8oz) 1 ts Salt 1/4 c Vinegar 1/8 ts Pepper 1 Garlic clive,finely chopped 1/4 ts Ginger 1/4 c Honey 1. Place spare ribs on a rack in a shallow roasting pan; bake in preheated 325'F. oven 1 1/2 hours. 2. Drain off drippings. 3. Combine remaining ingredients, mixing well; pour over lamb. 4. Bake 45 minutes, basing lamb with pineapple mixture frequently during baking period. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangy Short Rib Barbecue Categories: Casseroles, Beef Yield: 6 servings 5 lb Beef short ribs 1/4 c Worcestershire sauce 2 tb Oil 1/4 c Vinegar 1 c Onions,chopped 2 tb Brown sugar 1 1/4 c Catsup 2 ts Salt 3/4 c Water 1. Cut ribs into individual portions, about 2 1/2 inches wide; trim excess fat. 2. Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450'F. oven until browned, about 20 minutes. 3. Reduce oven temperature to 350'F. 4. Remove beef and rack from the pan; pour off fat. 5. Return beef to the pan without the rack. 6. Heat oil in a saucepan; add onions and saute 2 minutes. 7. Stir in remaining ingredients; bring to a boil. 8. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat. 9. Cover and bake in 350'F. oven until beef is fork-tender, about 2 hours, spooning sauce over beef once. 10. Skim excess fat from sauce in pan. 11. Arrange beef on a platter; serve with pan sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven-Barbecued Turkey Legs Categories: Casseroles, Poultry Yield: 6 servings 1/4 c Flour 1/4 c Corn oil 1 ts Salt 1/2 c Barbecue sauce 1/2 ts Chili powder 1/2 c Water 1/4 ts Pepper 1 Chicken bouillon cube,crush 6 Turkey legs,small 1. Mix flour with salt, chili powder and pepper; dredge turkey legs with flour mixture. 2. Heat oil in a large skillet; brown turkey, turning to brown all sides. 3. Remove turkey to a 13x9x2-inch pan. 4. Combine barbecue sauce, water and bouillon cube; spoon over turkey. 5. Cover pan with foil; bake in preheated 325'F. oven 1 hour. 6. Uncover and bake 1 hour, until turkey is tender, basting frequently. NOTE: Delicious teamed with pan-baked potato halves, fresh zucchini and a hot peach or pear half! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Pork Chop Casserole Categories: Casseroles, Pork/ham Yield: 4 servings 4 Pork loin chops, 3/4 inch 3 c Sliced fresh or frozen -thick -rhubarb, 1 inch pieces 1 tb Cooking oil 1/2 c Packed brown sugar Salt and pepper to taste 1/4 c All-purpose flour 3 c Soft bread crumbs 1 ts Ground cinnamon In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13" x 9" x 2" baking dish. Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350 degrees for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done. Yield: 4 servings. SOURCE: *Jeanie Castor, Decatur, IL, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dairy Noodle Casserole Categories: Casseroles, Pasta Yield: 1 servings 3/4 c Skim milk Pieces 1 1/2 tb Cornstarch 1 Minced onion 2 tb Minced fresh parsley Salt and pepper to taste 1 ds Of worcestershire sauce 1 pn Cayenne pepper 2 c Tender cooked medium egg 1 pn Dry mustard Noodles drained 5 tb Grated sharp 16 oz Low fat cottage cheese American cheese optional 1/2 c Plain low fat yogurt 2 tb Seasoned bread crumb 1 cn (4-oz) drained mushroom Servings: 1 Blend milk and cornstarch in saucepan; cook mixture over low heat, stirring constantly, until it simmers and thickens. Stir in parsley, worcestershire, cayenne and mustard. In nonstick baking dish, combine milk mixture with noodles, cottage cheese, yogurt, mushrooms, onion, salt and pepper. Sprinkle top with grated cheese and bread crumbs. Bake uncovered, in preheated 350 degree oven for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Orzo Casserole Categories: Casseroles, Veal Yield: 1 servings 1 c Orzo Stock 2 tb Butter 6 oz Shiitake/white mushrooms 1 Fine chopped clove garlic Sliced 1/2 pk Dry onion soup mix 1/4 c Parsley chopped 2 c Water or leftover veal Brown the orzo and garlic in butter in a heavy casserole over medium heat, stirring constantly, 2 to 2 1/2 minutes until golden brown. Sprinkle on the onion soup mix and mix in. Add water or stock and stir well. Cover and simmer for 10 minutes. Add sliced mushrooms; do not stir. Cover and simmer for another 10 minutes. Sprinkle on and stir in parsley. Cover and let stand for 5-10 minutes until all liquid is absorbed into the pasta. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli Rice Casserole Categories: Casseroles, Rice/grains Yield: 1 servings 1 Box frozen broccoli 1 1/2 c Sauteed onions 2 c Uncooked minute rice 16 oz Cheese whiz 2 cn Cream of mushroom soup Servings: 1 Combine all ingredients and bake at 350 degrees for approximately 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Hot Pot Categories: Ethnic, Casseroles, Sausages, Beef, Irish Yield: 6 servings 6 md Potatoes peeled and sliced 1 pk (20-oz) sausage links/ -thin -ground chuck browned in 2 md Onions sliced thin -amounts you like 3 Carrots scraped and sliced 1 cn (15-oz) condensed cream of -thin -tomato soup diluted with a 1/4 c Cooked rice not instant -soup 1 cn (14.5-oz) peas with liquid can of water Salt and white pepper to taste In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shepherd's Pie Categories: Londontowne, Casseroles, Ground beef, Beef Yield: 6 servings 5 lg Potatoes 6 Sliced mushrooms Salt 2 tb Chopped parsley 2 tb Butter/margarine 1 tb Tomato paste 1 ds Milk/whipping cream 1 ds Worcestershire sauce Pepper 1 c Brown gravy 1 lb Lean ground beef 1 pk (10-oz) frozen peas or 1 lb 1 lg Tomato chopped -peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Nacho Casserole Categories: Casseroles, Ground beef, Mexican, Beef Yield: 6 servings 1 lb Ground beef 1 tb Chili powder 12 oz Chunky salsa (1 jar) 2 c Tortilla chips (crushed) 1 c Sweet corn 2 c Colby/Monterey Jack cheese 3/4 c Mircale Whip(R) 1>. Heat oven to 350°F. Brown meat; drain. Stir in salsa, corn, Miracle Whip(R) and chili powder. 2>. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole. Repeat layers. 3>. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Spanish Eggs Categories: Cheese/eggs, Casseroles, Mexican, Spanish Yield: 6 servings 3 Corn tortillas, cut into 6 Eggs, beaten -1-inch squares 3 tb Low-fat milk 2 tb Olive oil 1 oz Can mild green chiles, 2 md Onions, quartered and thinly -chopped -sliced 1/2 ts Ground cumin 2 Cloves garlic, minced 1/2 ts Dried oregano 1 md Green pepper, diced 2 To 3 tb minced fresh 2 md Tomatoes, diced -cilantro or parsley Servings: 6 salt and freshly ground pepper to taste Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until transplucent. Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit. Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve. Source: Vegetarian Celebrations by Nava Atlas ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Casserole #2 Categories: Casseroles, Cheese/eggs Yield: 6 servings 4 md Onions, sliced 1/2 c Shredded carraway seed 3 tb Butter or margarine -cheese 1 cn Sliced mushrooms, drained (2 1/2 c Shredded mild cheddar cheese -1/2 oz.) 3 tb Grated Parmesan cheese 1 ts Paprika 1 cn Cream of chickem soup (10 1 1/2 c Plain croutons -3/4 oz.) Place onion and butter in a 3 quart casserole dish. Cook 7-10 minutes until tender. Stir halfway through cooking time. Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more. Toss croutons with butter. Spoon over onion mixture. Sprinkle with cheeses, sprinkle with paprika as desired. Cook one to two minutes or until cheese is melted. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vidalia Sweet Onion Chicken Breast Casserole Categories: Poultry, Casseroles Yield: 2 servings 1 Large chicken breast, split -onions, peeled and -and boned Sliced 2 tb Vegetable oil 1 cn (10 3/4-oz) cream of 2 Medium-sized potatoes, -mushroom soup, undiluted -peeled and sliced Paprika 2 Medium-sized Vidalia sweet Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour. Yield: 2 servings Source: The Berkshire Eagle April 22, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato-Cabbage Casserole Categories: Casseroles, Meats Yield: 4 servings 1 1/2 lb Potatoes,Idaho,unpeeled(3lg) 1/2 ts Salt Water,boiling 1 1/2 c Beer(12oz) 1/2 lb Bacon,cut into 3" strips 1/2 c Milk 1 c Onion,sliced 6 c Cabbage,fine shredded(1.5lb) 2 tb Flour 1 c Swiss cheese,shredded 1/2 ts Thyme,dried 1. Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until tender. 2. Slice potatoes, unpeeled, into 1/2-slices; set aside. 3. Cook bacon in a large skillet until crisp; set aside. 4. Pour off all but 2 tablespoons bacon fat; saute onion in same skillet until golden. 5. Stir in flour, thyme and salt. 6. Gradually add beer and milk; stir, over low heat, until mixture boils and thickens. 7. In 3-quart casserole, layer half the cabbage, potatoes, bacon, cheese and sauce; repeat with remaining ingredients. 8. Cover and bake in preheated 375'F. oven 30 minutes. 9. Uncover and bake 15 minutes longer, or until cabbage is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese-Ham Casserole Categories: Casseroles, Meats Yield: 8 servings 1 pk Green beans,French cut(10oz) 2 c Ham,cooked,chopped 4 tb Butter 2 Eggs,hard-cooked,chopped 1/4 c Onion,minced 1 c Cheddar cheese,shredded(4oz) 4 tb Flour,all-purpose 2 tb Pimiento,chopped 1/2 ts Salt 1 tb Parsley,chopped 1 1/2 c Milk 1/2 c Croutons,herb-flavored,crush 1. Cook beans according to package directions; drain and reserve 1/2 cup liquid. 2. Melt butter in a 2-quart saucepan; saute onion. 3. Stir in flour and salt until well blended. 4. Remove from heat; stir in milk and reserved 1/2 cup liquid. 5. Heat to a boil, stirring constantly; boil and stir 1 minute. 6. Remove from heat; stir in ham, eggs, cheese, pimiento andparsley. 7. Place beans in baking dish; cover with ham sauce and sprinkle croutons over top. 8. Bake in preheated 350'F. oven 20 to 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangy Touchdown Casserole Categories: Casseroles, Pork/ham Yield: 12 servings 1 cn Pork and beans(31oz) 2 tb Green pepper,chopped 3/4 lb Kielbasa,sliced 1/4 ts Chili powder 1/4 c Brown sugar,firmly packed 5 Pickles,Mexican,w/1T liquid 1/4 c Onion,chopped 1 ds Garlic powder 1/4 c Catsup 1/8 ts Cumin 1. Place all ingredients in a greased 2-quart casserole; mix well. 2. Cover and bake in preheated 350'F. oven 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peg's Pimiento Pigs Categories: Casseroles, Pork/ham, Sausages Yield: 4 servings 1 pk Pork sausage links(12oz) 1/2 ts Salt 1 cn Pimientos(7oz) 1/4 ts Nutmeg,ground 3 tb Butter or margarine American cheese,shredded 2 tb Flour Parsley sprigs(opt) 1 c Milk 1. Brown sausage links in a skillet. 2. Wrap each browned link in a strip of pimiento; arrange in a buttered shallow baking dish in a single layer. 3. Melt butter in a saucepan; stir in flour to blend. 4. Add milk, stirring constantly; cook until slightly thickened and smooth. 5. Add salt, nutmeg and cheese. 6. Pour sauce over sausage; bake in preheated 350'F. oven 15 minutes. 7. Garnish with sprigs of parsley if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Potato Salad Categories: Casseroles, Vegetarian Yield: 4 servings 3 Potatoes,Idaho,medium-size 1 ts Mustard,prepard Water 1/4 ts Celery seed 1 1/3 ts Salt 2 tb Cider vinegar 2 tb Salad oil 1/2 c Green pepper,diced 1/2 c Onion,chopped 1/4 c Carrot,shredded 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. 3. Peel potatoes and slice 1/4-inch thick; set aside. 4. Heat oil in a medium-size skillet; saute onion until soft. 5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. 6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. 7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. 8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. 9. Cover with remaining potato mixture and cheese. 10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato & Egg Casserole Categories: Casseroles, Vegetarian Yield: 4 servings 4 Potatoes,medium-size 3 tb Bacon fat 1 ts Salt 1/2 c American cheese,grated 1/4 ts Pepper 4 Eggs 1/4 ts Nutmeg 3/4 c Milk,evaporated,undiluted 1. Peel potatoes; slice thinly. 2. Sprinkle potatoes with salt, pepper and nutmeg. 3. Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently. 4. Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese. 5. Break eggs carefully over cheese; cover with cream. 6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are set. 7. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miss Allie's Chicken and Rice Casserole Categories: Casseroles, Poultry, Rice/grains Yield: 4 servings 1 Chicken,3-4 lb* 1 cn Mushrooms,drained (4 oz) Salt 4 tb Butter,cut into small pieces Pepper 3 c Chicken stock,boiling 1 Onion,lg,mild,peeled/chopped 1 c Rice,long-grained,uncooked 1. Preheat oven to 350'F. 2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper. 3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schinkenfleckerln (Ham and Noodle Casserole) Categories: Casseroles, Low-cal, Pasta Yield: 2 servings 1/4 c Skim milk -1/2-inch cubes 1 Egg, separated 1 c Cooked noodles (medium 1 tb Margarine, melted, divided -width) 1/8 ts Pepper 1 ds Salt 5 oz Boiled ham, cut into Preheat oven to 375F. In small mixing bowl combine milk, egg yolk, 2 1/2 teaspoons margarine, and the pepper, mixing thoroughly; add ham and noodles and stir well to thoroughly combine. In separate bowl beat egg white with salt until stiff but not dry; gently fold into noodle mixture. Grease 2-cup casserole with remaining margarine and spoon noodle mixture into casserole. Bake until browned on top, 45 to 50 minutes. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Best Broccoli Casserole Categories: Vegetables, Casseroles Yield: 6 servings 1 c Water -mushroom soup 1/2 ts Salt 1 cn (10 3/4 oz.) cream of celery 1 c Instant rice -soup 1/4 c Butter 10 oz Pkg. frozen chopped 1/4 c Chopped onion -broccoli, thawed 1/4 c Chopped celery 1/2 c Diced process American 1 cn (10 3/4 oz.) cream of -cheese Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute' onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients. Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 1 hour. Serves: 6 From: "Taste of Home" Magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Rice Dinner Categories: Poultry, Rice/grains, Casseroles Yield: 6 servings 2 lb To 3 lb broiler/fryer 1 ts Poultry seasoning -chicken, cut up 1 ts Salt 1/4 c (to 1/3 cup) flour 1/2 ts Pepper 2 tb Oil 1 c Milk 1 1/2 c Long grain rice 2 1/3 c Water Chopped fresh parsley Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water. Pour into a greased 13x9x2" baking pan. Top with chicken. Cover tightly with foil and bake at 350 degrees for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Serves: 4 From: "Taste of Home Magazine" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Dressing Casserole Categories: Poultry, Casseroles, Dressings Yield: 6 servings 2 Chickens - cooked and diced 2 Eggs - beaten 1 6 oz pkg Stove Top herb 2 c Chicken broth -flavor 1/3 c Celery 1 cn Crm of mushroom soup 1/3 c Onion 1/4 c Margarine (melted) 1/2 c Milk Combine all ingredients - mix well. Put in greased 13x9 dish or pan. Bake 45 min at 350. Let stand 15 min. 8-10 servings. "That's the official recipe but here's what I do. Since I'm so lazy I just buy the boneless skinned chicken breasts and poach them in the microwave. I don't use margarine, I use butter. It calls for 2 cups of broth but I just use one 14 1/2 oz can - works fine. And I don't put mine in a 13x9 pan - do you have any corning ware stuff? It fits real nice in their oval casserole ~ 2 quart I think." (Notes above by Chris) From: Christiane Stakely (SBHR84A) - Prodigy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Stuffing Casserole Categories: Poultry, Casseroles Yield: 6 servings 1/4 c Oil 1/4 c Butter, melted 1/2 c Flour 1 c Milk 1/2 ts Paprika 3/4 ts Salt 1/4 ts Pepper 1/2 ts Rubbed sage 3 1/2 lb Broiler-fryer chicken, cut 1/2 ts Dried thyme leaves -up 1/4 ts Pepper 1 cn Condensed cream of chicken 1 Lg. stalk celery, chopped -or -(about 3/4 cup) Cream of mushroom soup 1 Med. onion, chopped (about 6 c Soft bread cubes (about 10 -1/2 cup) -slices) Heat oil over medium heat in 10" skillet. Mix flour, paprika and 1/4 tsp. pepper. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until brown. Heat oven to 350 degrees. Place chicken in ungreased 2 1/2 quart casserole or square baking dish, 9x9x2". Pour soup over chicken. Toss remaining ingredients. Mound mixture on chicken. Cover and bake 1 hour to 1 hour 15 minutes or until chicken is done. Serves: 6 From: Betty Crocker Recipe Booklet ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Vegetable Casserole Categories: Casseroles, Cheese/eggs, Vegetables Yield: 8 servings 2 c Broccoli florets 1 1/2 c Sliced zucchini 1 1/2 c Sliced carrots 1 c Sliced celery 1 c Mayonnaise 1/2 c Diced green pepper 1 c Shredded cheddar cheese (4 1/2 c Diced onion -oz.) 1 tb Minced fresh parsley 3 To 4 Drops Hot pepper sauce 1 tb Minced fresh basil 1/4 ts Pepper 3 tb Butter or margarine 1/4 c Cooking sherry OR (optional) 12 Saltines, crushed 1/4 c Dry white wine (optional) 1/3 c Grated Parmesan cheese Steam broccoli and carrots until crisp-tender; drain and set aside. In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables, parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 30-40 munutes. Yield: 6-8 servings. SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine June/July 93 POSTED BY: Jim Bodle 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Green Bean Casserole Categories: Casseroles, Vegetarian, Chinese Yield: 12 servings 2 cn Green beans(16oz) 1 cn Cream/celery soup(10.75oz) 1 cn Bean sprouts,drained(16oz) 1 cn Onion rings,Frnch-fried(3oz) 1. Mix together green beans, bean sprouts and soup in a greased 2-quart casserole.~ 2. Bake in preheated 350'F. oven 30 minutes.~ 3. Sprinkle with onion rings; bake 5 minutes longer, or until onion rings are golden brown.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Bean & Noodle Casserole Categories: Casseroles, Vegetarian, Pasta Yield: 8 servings 1 1/2 c Onion,diced 1/2 ts Thyme 1 1/2 c Celery,diced 1/2 ts Sage 3 tb Salad oil 1/2 ts Salt,seasoned 1/3 c Flour,whole wheat 1/4 ts Pepper,seasoned 3 c Veggie broth 1/4 ts Mustard,dry 1 Potato,medium,peeled/grated 2 c Soy beans,cooked 1/2 lb Mushrooms,fresh,sliced 3 c Noodles,whole wheat cooked 1 Tomato,peeled/chopped 3 Tomatoes,medium-size,sliced 1/2 ts Rosemary 1/3 c Parsley,minced 1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodle-Cheese-Vegetable Casserole Categories: Casseroles, Vegetarian, Pasta Yield: 4 servings 8 oz Noodles,egg,medium(4cups) 1 cn Cottage cheese,creamed(8oz) 1 tb Salt 1 pk Green beans,frozen(10oz) 3 qt Water,boiling 1/2 c Onion,minced 1 cn Yogurt,plain(8oz) 1 c Cheddar cheese,shredded 1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. While noodles are cooking, combine yogurt and cottage cheese.~ 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion.~ 5. Top with Cheddar cheese.~ 6. Bake in preheated 400'F. oven 20 to 25 minutes, or until cheese is melted and browned.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato-Zucchini Casserole Categories: Casseroles, Vegetarian Yield: 4 servings 1 1/2 ts Chili powder 1/8 ts Black pepper,ground 1 tb Parsley flakes 3 c Zucchini,thinly sliced,fresh 1/2 ts Garlic powder 1 lb Tomatoes,fresh,sliced 1/2 ts Onion powder 1/4 c Bread crumbs,white,fresh 1/8 ts Salt 1 tb Vegetable oil 1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant-Cheese Casserole Categories: Casseroles, Vegetarian Yield: 6 servings 1 pk Spaghetti sauce mix(1.5oz) 1 Eggplant,large 1 cn Tomato sauce(8oz) 1/2 c Salad oil 1 1/2 c Water 1/2 lb Mozzarella cheese,thin slice 1 ts Salt,seasoned 1/4 c Parmesan cheese,grated 1/2 c Onion,minced 1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.~ 2. Reduce heat and simmer, uncovered, 20 minutes.~ 3. Peel eggplant; cut in 1/4-inch slices.~ 4. Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.~ 5. Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices.~ 6. Repeat layers, ending with sauce; top with Parmesan cheese.~ 7. Bake, uncovered, in preheated 350'F. oven about 20 minutes.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Bean & Onion Casserole Categories: Casseroles, Vegetarian Yield: 6 servings 3 tb Butter 1 cn Green beans,undrained(16oz) 3 tb Flour Milk 1 tb Mustard,prepared yellow 1 cn Onions,small whole(16oz) 1/2 ts Salt 1 c Bread cubes,buttered 1/4 ts Tabasco sauce 1. Melt butter; add flour, stirring until smooth.~ 2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.~ 3. Add beans and drained onions.~ 4. Place in a greased 1-quart casserole; border with buttered bread crumbs.~ 5. Bake in preheated 375'F. oven 30 minutes, or until bread crumbs brown.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaroni Supper Casserole Categories: Casseroles, Vegetarian, Pasta Yield: 6 servings 2 c Elbow macaroni(8oz) 2 ts Sugar Salt 1 cn Tomato paste(6oz) 3 qt Water,boiling 2 Eggs 2 tb Corn oil 1 cn Cottage cheese(16oz) 3 c Onion,pearl whole 2 pk Spinach,chopped(10oz) 1 Garlic clove,large,crushed 3 c Cheddar cheese,grated(3/4#) 1 cn Tomatoes,undrained(16oz) 1 ts Sage,ground 1. Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. Heat oil in large saucepan.~ 4. Add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes.~ 5. Stir in undrained tomatoes; break up tomatoes with spoon.~ 6. Stir in sugar, tomato paste and 1/2 teaspoon salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach, 1/2 cup Cheddar cheese, sage and 1/2 teaspoon salt. Mix well.~ 8. In an ungreased 13x9-inch baking dish, arrange in layers; a third of the tomato sauce, half the macaroni, a third of the Cheddar cheese and half the spinach mixture.~ 9. Repeat layering; spread the remaining sauce on the spinach layer and spinkle the remaining cheese around the edges of the casserole.~ 10. Cover with foil and bake in preheated 400'F. oven 25 minutes.~ 11. Uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Much Lighter Chicken Casserole Categories: Poultry, Casseroles Yield: 6 servings 2 tb Corn-oil margarine 1/4 c Calorie-reduced mayonnaise 6 tb Unbleached flour 2 c Diced celery 1 1/4 c Defatted chicken stock 2 tb Chopped onion 1 c Non-fat milk 2 tb Freshly squeezed lemon juice 1/2 ts Salt 2 c Cooked cooled rice 1/8 ts Garlic powder 1/4 c Sliced almonds 1/8 ts Freshly ground black pepper - toasted in preheated 4 c Cooked diced chicken - 350-degree oven - without skin - 8 to 10 minutes Melt margarine in medium saucepan. Add flour and stir over medium heat 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir over medium heat until mixture comes to a boil. Add salt, garlic powder and pepper; continue to cook 1 minute more. In large mixing bowl, combine sauce with chicken, mayonnaise, celery, onion, lemon juice and rice. Mix well and pour into a casserole sprayed with non-stick vegetable coating. Top with toasted almonds. Bake in preheated 350-degree oven 50 to 60 minutes until hot and bubbly. Makes about 7 cups OR 6 (1-cup) servings. NUTRITIONAL INFORMATION: Each serving contains approximately 399 calories; 83 milligrams cholesterol; 17 grams fat; 449 milligrams sodium. Printed in the June 20, 1991, issue of the Los Angeles Daily News. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Braised Lamb & Potatoes Categories: Italian, Casseroles, Beef, Lamb Yield: 6 servings 5 tb Olive oil 3 Garlic cloves crushed 1 kg Lamb, lean boneless from the 1 Capsicum red, cut into strip - shoulder cut into 4cm pcs 250 ml Lamb or beef stock 2 Brown onions 500 g Potatoes, peeled & cut into 1/2 bn Italian parsley, leaves only - 4cm pieces -chopped 60 g Pecorino, grated The potatoes should be yellow, waxy ones, such as Petrones or Desirees. Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste. Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party. (Source: Australian Gourmet Traveller magazine) (Posted by Mike Kear) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Cheese, Hazelnut and Herb Terrine Categories: Vegetarian, Vegetables, Cheese/eggs, Casseroles Yield: 2 servings Radicchio leaves 1 ts Gelozone 58 1/3 g Creamy blue cheese 16 2/3 g Toasted ground hazelnuts 91 2/3 g Greek strained yogurt 2/3 Hard boiled eggs 1/3 tb Mayonnaise 2 tb Fresh mixed herbs ---------------------------SUGGESTIONS FOR HERBS--------------------------- Parsley 3/16 ts Paprika Coriander Seasoning Chives 1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam and Potato Casserole Categories: Fish/sea, Casseroles Yield: 6 servings Ingredients: Paprika 1 Qt. clams, shucked 1 Stick butter or margarine 1/4 c Flour 1 1/2 ts Salt 1 ds Pepper 1/4 tb Curry powder 1 1/2 c Clam liquid & milk mixed 6 Potatoes, boiled, sliced 1 lg Onion chopped 4 tb Parmesan cheese, grated Directions: Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Tomato Relish Ii Categories: Relishes, Vegetables, Preserve Yield: 4 servings 6 lb Green Tomatoes 3 ea Med. Onions 4 tb Pickling Salt 5 ea Thin Slices Lemon 3/4 c Sweet Red Pepper * 1 1/2 c Brown Sugar 1 1/2 c Vinegar 2 ts White Peppercorns 2 ts Whole Allspice 2 ts Whole Cloves 2 ts Celery Seeds 2 ts Mustard Seeds 2 ts Dry Mustard * Fresh red sweet pepper should be finely chopped. Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops a la Jenni Fdgn81a Categories: Pork/ham Yield: 6 servings 14 Pork chops; sliced 1/4" thic 1 cn Cream of mushroom soup Salt, pepper 1/2 c Parmesan cheese;grated Flour Paprika 1/2 c Butter Season pork chops with salt and pepper. Dip chops into flour and shake off excess. Brown chops on both sides in butter in a large skillet. Place chops in overlapping rows in a shallow casserole. Spoon pan drippings over chops. Spread mushroom soup over chops. Sprinkle with parmesan cheese and paprika. Bake covered in a preheated 350 oven 15 to 20 minutes. LISA HLAVATY FDGN81A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Short Ribs Fdgn81a Categories: Beef Yield: 4 servings 3 lb Beef short ribs 1 c Hot water 1/3 c Flour 1 Bay leaf 1 ts Salt 2 tb Brown sugar; packed 3/4 ts Black pepper 1/4 c Vinegar 2 tb Vegetable shortening 2 tb Soy sauce 1 c Onions; sliced 1 Green pepper;cut into rings 1 cl Garlic; minced or pressed Flour Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 servings, use 1 1/2 cups hot water. LISA HLAVATY FDGN81A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops Fdgn81a Categories: Pork/ham Yield: 4 servings 4 Pork chops 1/2 c Mushrooms; sliced Salt and pepper 1/3 c Green pepper; sliced 1/2 c Water 1/4 c Tabasco sauce 2/3 c Ketchup 1 tb Worcestershire sauce 2 tb Green onion; chopped 1 ts Granulated sugar; optional In a large iron skillet, brown pork chops on both sides until golden brown, about 4 minutes per side. Sprinkle with salt and pepper. To the pan, add water. Spread ketchup on top of chops. Add green onion, mushrooms, green pepper, tabasco sauce,worcestershire sauce and sugar, if used. Bring to a boil. Cover. Reduce heat. Simmer 45 to 50 minutes until chops are fork tender. Taste. Adjust seasonings, if necessary. Serve immediately. LISA HLAVATY FDGN81A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Beef and Tomatoe Pie Categories: Beef Yield: 8 servings LISA CRAWLEY (TSPN00B) 2 1/4 c Milk 3 c Beef; cooked; cut bite-size 1/4 c Butter; melted 1 c Onion; chopped 5 Eggs 1 c Celery; thinly sliced 1 1/4 c Bisquick 3 Tomatoes; coarsely chopped 1/2 ts Garlic salt 1 1/2 c Swiss cheese; shredded Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingred. til smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife insertted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes. From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Pizza Pie Categories: Pies, Pizza Yield: 6 servings LISA CRAWLEY (TSPN00B) 1 c Prepared pizza sauce 2/3 c Onion; chopped 1/4 c Parmesan; grated 1/3 c Parmesan; grated 3 1/2 oz Pepperoni; sliced 1 1/2 c Milk 1/3 c Onion; chopped 3 Eggs 1/2 c Green pepper; chopped 3/4 c Bisquick 1 1/2 c Mozzarella; shredded Heat oven to 425. Grease pie plate, 10 x 1 1/2" Sprinkle 2/3 c. onion and 1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec. in blender on high. Pour into pie plate. Bake 20 min. Spread pizza sauce over top. Top with remaining ingred. Bake 15-20 min. or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use 1 1/2 qt round or 1 qt. square casserole. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Immpossibe Broccoli-Cheese Pie Categories: Vegetables Yield: 1 servings DEIDRE ANNE PENROD (FGGT98 1/2 ts Salt 1 lb Broccoli bunch 1/8 ts Ground pepper; fresh 2/3 c Onion; chopped 1/8 ts Ground nutmeg 1/4 c Water 1 tb Fresh parsley; minced 4 Eggs; slightly beaten 2/3 c Swiss cheese; fresh\shredded 1 1/4 c Milk 1/3 c Parmesan cheese; grated 4 To 6 drops Hot Sauce Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Peanut Butter Cookies Categories: Cookies Yield: 8 servings JUDY VOCELKA (NFXS18B) 1 c Sugar 1 c Peanut butter Egg Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on size. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple and Nut Pockets Categories: Cookies Yield: 20 servings 1 x -Dottie Cross TMPJ72B 1/4 ts Baking soda 1 x -DOUGH: 1 x -FILLING: 8 tb Unsalted butter; softened 2/3 c Apple butter 1 1/4 c Sugar 1 tb Lemon juice 1 ea Large egg 1 x Grated zest of 1 lemon 1 1/2 ts Vanilla extract 1/4 c Finely chopped walnuts 2 1/2 c Sifted all-purpose flour 1 x Confectioners' sugar 1/2 ts Salt 1 x -for dusting To make the dough: In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Beat in the egg and vanilla. Sift the flour with the salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well after each addition. Scrape the dough onto a large piece of plastic wrap and wrap tightly. Refrigerate until the dough is firm enough to roll out, at least 6 hours, or preferably overnight. To make the filling: Combine the apple butter, lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375 degrees. Divide the dough into 4 portions. On a lightly floured work surface, roll out one portion of dough to 1/8 inch thickness. (If the dough crumbles, work in your hands until malleable.) Using a 3-inch round cookie cutter, cut out rounds of the dough. Gather up the scraps to work into the remaining dough. Repeat the process until all the dough has been used. Place a rounded teaspoon of the filling in the center of half of the rounds. Brush the edges of the rounds lightly with water. Place the remaining rounds on top of the filled cookies. Using a fork, press the edges sealed. Don't worry if cracks appear in the surface. Transfer the cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15 minutes. Transfer to wire racks and cool completely. Sprinkle with confectioners' sugar before serving. Makes about 20 large cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cakey Gingerbread Squares Categories: Cakes Yield: 12 servings 1 x -Dottie Cross TMPJ72B 1 ts Ground cinnamon 8 tb Unsalted butter; at room 1/2 ts Ground allspice 1 x -temperature 1/2 ts Ground nutmeg 1/2 c Sugar 1/2 ts Salt 2 ea Large eggs 1/4 ts Ground cloves 1 x Grated zest of 1 orange 1 c Unsulfured molasses 2 1/2 c Sifted all-purpose flour 1 c Boiling water 2 ts Baking soda 1 x Confectioners' sugar; 2 ts Ground ginger 1 x -for dusting Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners' sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Upside-Down Cake Categories: Cakes Yield: 10 servings 1 x -Dottie Cross TMPJ72B 1/4 c Thawed frozen nonfat 1 x Butter; 1 x -egg substitute 1 x -or non-stick vegetable oil 1 x -(equivalent to 1 egg) 2 c Cranberries 1/4 c Nonfat milk 1 3/4 c Sugar 1/4 c Freshly squeezed orange juic 1/2 c Water 1 ts Grated orange zest 1 c Cake flour 1/2 ts Vanilla 1 1/2 ts Baking powder 1 c Low-fat whipped topping 1/2 c Applesauce 1 tb Orange liqueur Lightly butter bottom and sides of 9-inch round baking pan or spray with non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water in large saucepan. Bring to boil. Reduce heat and simmer until slightly thickened to syrupy consistency, about 10 minutes. Pour into prepared pan. Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar and baking powder into large bowl. In another bowl stir applesauce, egg substitute, nontfat milk, orange juice, orange zest and vanilla until blended. Stir into dry ingredients just until blended. Pour over cranberry mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted in center comes out clean. Let cake cool in pan about 5 minutes. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently then remove pan. Serve warm with whipped topping blended with orange liqueur. Makes 10 servings. Each serving contains about: 215 calories, 81 mg sodium, 0 cholesterol and 1 gram fat. Source: L.A. Times Newspaper Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Egg Bread (Challa) Categories: Breads, Ethnic, Desserts Yield: 16 servings -Elaine Radis BGMB90B 2 Eggs 1 pk Yeast 6 tb Vegetable oil 3 c Flour 1 1/2 ts Salt 4 tb Sugar 3/4 c Water; warm Combine all ingredients in the pan in the order listed and select white bread; push start When I make this into Challa, I remove from the breadmaker after the manual mode stops; let rise; braid*; and put an egg wash over the challa. Then bake in a 350 degree oven until a light toasty brown. I usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. *Braiding in the flat manner. The middle one goes under and over; never across. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Classic Challa Categories: Breads, Ethnic Yield: 1 servings -ELAINE RADIS BGMB90B 7 c Flour 2 pk Dry yeast 3 ea Eggs 1 3/4 c -Warm water 1/2 c Oil 1/8 c Sugar Poppy seeds; or 3/4 tb Salt -Sesame Seeds Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of remaining flour.Dough will be quite heavy,add a little water and beat until dough starts to pull away from sides of bowl.Turn out onto well floured surface and knead for about 10 min.Add only enough flour to keep dough manageable,knead until dough is smooth and elastic.Place dough in large oiled bowl,turn so top gets oiled also.Cover with damp towel and let rise in warm place for abt. 2 hours,punching down every 20 minutes.Divide dough into three parts,shape into loaves(or twist),place in well greased loaf pans or baking sheets.Let rise until double in bulk.Preheat oven to 375 degr.F.Brush tops of loaves with beaten Egg and sprinkle with seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and cool on rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Mix (Karen Kugelman's) Categories: Appetizers, Desserts Yield: 1 servings 1 x -Karen Kugelman CNGF88B 1/3 c Butter 3 c Cherrios 4 ts Worcestershire sauce 3 c Rice chex 1 ts Garlic salt 3 c Wheat chex 1 ts Onion salt. 3 c Corn chex 1 ts Celery salt 3 c Thin pretzels Melt butter, add rest of seasonings. Pour over mixed cereals in roaster pans. Bake in 350 over for 1 hour, stirring occasionally (every 10 minutes or so). Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel-Orange Buche De Noel Categories: Desserts, Fruits Yield: 2 servings -BUTTERCREAM -sugar 6 lg Egg yolks 1 ts Grated orange peel 1/3 c Firmly packed dark brown 1/2 ts Vanilla extract -sugar 1/2 ts Cream of tartar 2 tb All purpose flour 1/8 ts Salt 1 1/2 c Half and half Powered sugar 8 oz Imported white chocolate 1 c (2 sticks) unsalted -(such as Lindt), chopped -butter, room temperature 1 1/2 ts Grated orange peel 1 tb Grand Marnier or other -CAKE -orange liqueur 1 1/2 c Toasted sliced almonds Pine twigs 2 tb Unbleached all purpose Candied Cranberries (see -flour -recipe below) or fresh 6 lg Eggs, separated -currants 10 tb Firmly packed dark brown The buche de Noel, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants. Enjoy with a glass of orange liqueur or Sauternes. 8 Servings FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface f pastry cream to prevent skin from orming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.) ===contined==== ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel-Orange Buche De Noel2 Categories: Desserts, Fruits Yield: 2 servings FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture. Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessaryto loosen cake. Slide cake on parchment onto rack. Cool. Slide cake on parchment onto work surface. Loosen cake from parchment using heavy large knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet. Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended. Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving.) Arrange pine twigs on cake and on platter. Garnish with cranberries. Uploaded 29 December 1991 by Lon Hall Posted on Compuserve MM by Cathy Svitek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Candied Cranberries Categories: Desserts, Fruits Yield: 2 servings 1 c Sugar 1/2 c Cranberries 2 tb Water Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1/2 cup Uploaded 29 December 1991 by Lon Hall Posted on Compuserve MM by Cathy Svitek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Crisps Categories: Cookies Yield: 24 servings 1 x -Dottie Cross TMPJ72B 1 1/4 c All-purpose flour 8 tb Unsalted butter; softened 1 ts Baking powder 1/3 c Sugar 1 ts Ground cinnamon 1 tb Sugar 1/8 ts Salt 1 ea Large egg yolk 24 ea Walnut halves 1/2 ts Vanilla Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes. Beat in the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough. Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long. Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick. Arrange the slices about 2 inches apart on the prepared baking sheets. Flatten the slices slightly with a fork, and top each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely. The cookies will keep, stored in an airtight container at room temperature, for 3 days. Makes 24 cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggnog Snickerdoodles Categories: Cookies Yield: 48 servings 1 x -Terri Sawchuk PKHJ43B 1/4 ts Salt 1 x -MAIN INGREDIENTS: 2 ea Eggs 2 3/4 c All-purpose flour 1/2 ts Brandy extract 2 ts Cream of tartar 1/2 ts Rum extract 1 1/2 c Sugar 1 x -SUGAR MIXTURE 1 ts Baking soda 1/4 c Sugar or colored sugar 1 c Butter-softened 1 ts Nutmeg Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape rounded teaspoonful of dough into 1"balls; roll in sugar mixture. place 2" apart onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min. or until edges are lightly browned. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Parmesian -Bsnx01a Categories: Vegetables, Ethnic Yield: 2 servings 1 lg Eggplant ;sliced short side Oil ;enough for frying 1 pk Shredded Mozzerella Cheese -slices Parmesian Cheese ;(optional) Flavored Bread Crumbs ; 1 Jar Tomato Sauce (Ragu -enough to cover all egg- -Today's Recipe Mushroom I -plant slices -use) You are going to cut, bread and fry the eggplant first. Peel the dark skin off the eggplant. Slice into medium slices slices (about 1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate or into a dish for coating the eggplant patties. . Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished till you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying till both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. Pre heat the oven to 350~. After all the frying is done. Coat a pan with some oil (about a 9in square by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce on the bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available. Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking. Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish. Enjoy any questions or errors let me know. FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:26 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snickers Candy Bar Cake Categories: Cakes Yield: 10 servings 4 Eggs, separated 3/4 ts Baking soda 16 1 1/2oz Snickers Bars, 1/4 ts Salt - cut up 1 c Butter 1/4 c Water 2 c Sugar 2 tb Peanut butter, smooth 3 ts Vanilla 2 c Flour, unsifted 1 1/4 c Buttermilk, divided Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Brandy Sour Cream Jell-O Cake Categories: Cakes, Beverages Yield: 10 servings 6 tb Black raspberry jello 1/2 ts Lemon extract 1/2 c Blackberry brandy, hot 1/2 ts Almond extract 1 c Sour cream 1/2 ts Rum flavoring 1 c Butter 3 c Flour, unsifted 2 c Sugar 1/2 ts Baking soda 6 Eggs 3/4 ts Salt 1 ts Vanilla Powdered sugar, sift (opt) Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating well after each. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled jello mix to the butter-sugar mix; beat well after each addition. Bake in a well buttered and lightly floured 10" tube or Bundt pan in a preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn out and finish cooling on rack. Dust with sifted powdered sugar if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Screwdriver Carrot Cake Categories: Cakes, Beverages Yield: 10 servings ------------------------------------CAKE------------------------------------ 5 tb Grated orange rind 3 1/4 ts Baking powder 1/2 c Vodka 1/2 ts Salt 1 c Butter, softened 1 ts Cinnamon 2 c Sugar 1/4 ts Nutmeg 4 Eggs, beaten 1/4 ts Allspice 1 ts Vanilla 1 1/2 c Carrots, raw, grated 3 c Flour, sifted 1/2 c Pecans, chopped -----------------------------------GLAZE----------------------------------- 2 c Powdered sugar 4 ts Vodka 2 ts Orange juice 2 tb Light corn syrup 1/2 ts Orange extract Stir grated orange rind into vodka and set aside. Cream butter, gradually add sugar and beat until light and fluffy. Beat in beaten eggs and add vanilla. Sift the dry ingredients together, then blend into the batter, alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in buttered, floured 10" tube or Bundt pan in preheated 350~F oven until cake tests done, about 1 hour. Cool in pan on rack for 15 minutes, turn out, finish cooling on rack. Make glaze by combining powdered sugar, orange juice, vodka, orange extract and light corn syrup and beating until smooth. Spoon glaze over top of cooled cake, then spread evenly with knife. If desired, sprinkle with more chopped nuts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranapple Cake Categories: Cakes, Fruits Yield: 10 servings 2 1/2 c Unsifted all-purpose flour 1 c Light-brown sugar firm pack 1 1/2 ts Baking soda 2 Large eggs - whites 1 ts Cinnamon 1/2 c Vegetable oil 1/2 ts Baking powder 1 c Frozen cranberries, halved 1/4 ts Salt 1 c Red cooking apple shredded 1 1/4 c Unsweetened applesauce ----------------------------------FROSTING---------------------------------- 2 tb Butter, softened 1/4 ts Vanilla 1 tb Milk 1 1/4 c Confectioners sugar Heat oven to 325 grease and flour 10" tube pan In small bowl, combine flour, baking soda, cinnamon, baking powder and salt. In large bowl, with electric mixer, beat applesauce, brown sugar, egg whites and oil until well mixed. Beat in flour mixture until smooth. With rubber spatula, fold in cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold cake onto a wire rack; cool completely. Place cake on a serving plate. Prepare icing and drizzle over cake. Icing: In small bowl beat butter with milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups confectioners sugar until icing is smooth and spoonable. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wine Cake Categories: Cakes, Beverages Yield: 12 servings 1 pk Yellow cake mix 1/4 ts Nutmeg 1 pk French vanilla pudding (sm) 5 Eggs 1 c Cooking oil 1/2 c Walnuts, chopped 1 c Sherry wine Preheat oven to 350^F. Mix cake mix, pudding mix, oil, sherry and nutmeg, until blended. Add one egg at a time, blend on medium speed. Fold in nuts. Pour into Bundt pan. Put in 350^F. oven and bake for 50 minutes. Remove from pan immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oreo Cookie Tube Cake Categories: Cakes Yield: 1 servings 25 Cream filled sandwich cookie 2 1/2 ts Baking powder 3 c Flour 1 ts Salt 1 1/2 c Sugar 1 ts Vanilla 1 1/4 c Milk 4 Large eggs 1 c Shortening ------------------------------CHOCOLATE GLAZE------------------------------ 6 oz Pk semi-sweet choco-chips 1 tb Milk 3 tb Shortening 1 tb Corn syrup Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze until blended. Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger ( toothpick test won't work). Cool cake in pan on wire rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, cornsyrup, stirring until melted and smooth. Place rack with cake oven large plate to catch drips, then pour warm glaze over top and sides of cake. This cake freezes well, and is wonderful cold from the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spice Beer Cake Categories: Cakes, Beverages Yield: 12 servings 3 c Flour 2 c Brown sugar, packed 2 ts Baking soda 2 Eggs, beaten 1/2 ts Salt 1 c Shortening 1 ts Cinnamon 1 c Raisins or chopped dates 1/2 ts Allspice 1 c Chopped pecans/walnuts 1/2 ts Cloves 2 c Beer Sift together dry ingredients. Cream together shortening and sugar;add eggs. Mix fruit and nuts with 2 tablespoons of the flour mixture. Add flour mixture alternately with beer. Stir in fruit and nuts. Pour into a greased and floured 10-in tube pan and bake at 350F for 1 hour, or until cake tests done. Or pour into a greased and floured 9x13 in pan and bake at 350 for 45 minutes to 1 hour or until cake tests done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bailey's Irish Cream Cake Categories: Cakes, Beverages, Irish Yield: 1 servings 18 1/4 oz Pkg. yellow cake mix 1/4 c Vodka 4 oz Instant chocolate pudding 3/8 c Bailey's Irish Cream 3/4 c Oil 4 Eggs 1/8 c Water Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350~F 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake. Jody ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coca-Cola Carrot Cake Categories: Cakes Yield: 16 servings ------------------------------------CAKE------------------------------------ 2 c Flour, sifted 1/2 c Vegetable oil 1 ts Baking soda 3/4 c Coca-Cola 1/2 ts Salt 1 1/2 ts Vanilla 2 tb Cocoa 2 1/4 c Raw carrots, grated 3 Eggs 1 c Nuts, chopped 1 1/2 c Sugar 1 c Coconut, flaked ------------------------------COCA-COLA SYRUP------------------------------ 3/4 c Sugar 6 tb Butter 2 ts Cocoa 1 tb Light corn syrup 6 tb Coca-Cola 1/2 ts Vanilla Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream. Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kentucky Bourbon Cake Categories: Cakes, Beverages Yield: 1 servings 2 c Raisins 2 ts Baking powder 1/2 c Bourbon 1 ts Baking soda 1/4 c Butter; softened Salt 1 1/2 c Sugar 1 ts Lemon zest; grated 5 Eggs 1 tb Lemon juice 4 c Flour; sifted 1 c Pecans; chopped Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350~F. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt. Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternatelywith the bourbon mixture. Toss the remaining 1/4 cup of flour with the drained raisins and the pecans. Fold into batter. Bake about 11/2 hours or until the cake tests done. Cool about 10 minutes in the pan before turninout onto a rack. Brush the remaining 1/2 cup of bourbon over the cake whileit is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon. Then wrap in plastic ofoil so that it is airtight. The cake may be served after a day or two but is better if allowed to age. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heath Bar Brunch Cake Categories: Cakes Yield: 16 servings 1/2 c Butter 1 Egg, slightly beaten 1 1/2 c Light brown sugar, packed 1 ts Vanilla 1/2 c Sugar 2 1-1/8oz Heath Bars, finely 2 c Flour, sifted - crushed (chilled) 1/4 ts Salt 3/4 c Pecans, finely chopped 1 c Buttermilk 6 1-1/8oz Heath Bars, finely 1 ts Baking soda - crushed (chilled) 1/8 ts Salt Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fuzzy Navel Cake Categories: Cakes, Beverages Yield: 10 servings 1 pk Yellow cake mix 1 c Peach schnapps, divided 1/2 c Vegetable oil 1/2 c +2T orange juice, divided 1 pk 6oz instant vanilla pudding 1/2 ts Orange extract 4 x Eggs 1 c Confectioners sugar Beat cake mix, oil, pudding mix, eggs, 3/4 c. schnapps, 1/2 c. orange juice, and orange extract together. Pour into greased and floured bundt pan and bake at 350F for 45-50 minutes. Do no remove from pan. While cake is still hot, combine remaining 1/4 c. schnapps, 2 T. orange juice and conf. sugar. Poke holes in cake and pour mixture over. cool cake in pan 2 hours, then turn out. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whiskey Cake Categories: Cakes, Beverages Yield: 10 servings ------------------------------------CAKE------------------------------------ 1 Box Yellow Cake Mix 1 c Milk 1 Box Instant Vanilla Pudding 1 1/2 oz Whiskey 4 Eggs 1 c Walnuts ----------------------------------TOPPING---------------------------------- 1/2 c Butter 1/2 c Whiskey 1 c Sugar Combine all ingredients. mix 3 minutes. Pour into a well-greased tube pan. Bake at 350 degrees for 50-60 minutes. While cake is baking make topping. Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of syrup texture. After removing cake from oven, poke holes (with a fork) in the top(leave cake in pan while doing this)/ Pour some of the syrup mixture over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and brush remaining syrup on sides and top of cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rum Cake Categories: Cakes, Beverages Yield: 12 servings 1 c Pecans; finely chopped 1/2 c Cold water 18 1/2 oz Yellow cake mix; no pudding 1/2 c Wesson oil 1 pk Vanilla pudding mix; small 1/2 c Dark bacardi rum 4 Egg -----------------------------------GLAZE----------------------------------- 1/4 lb Butter 1 c Sugar 1/4 c Water 1/2 c Dark bacardi rum Preheat oven to 325`F. Grease and flour a 10 cup bundt pan. Sprinkle chopped pecans in bottom of pan. Pour batter of water, cake mix, pudding, eggs and oil and rum over the nuts in the pan. Bake 1 hour or until done bytoothpick test. Cool and Invert over cake rack. GLAZE: Melt and stir all ingredients except rum over low flame for 5 minutes, keep stirring and wiping sides of pan. Take an Ice pick and make many holes in the top of cake, thru the nut coating, after you have made many holes, keep drizzling in the glaze until it is all absorbed. You cannot rush this part.. Let the cake sit until dinner, and then enjoy with expresso, or other after dinner liqueur. ENJOY......This cake will keep well and is better the next day. Will always be very wet inside and moist. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barcardi Rum Chocolate Cake Categories: Beverages, Chocolate, Cakes/choc. Yield: 10 servings ------------------------------------CAKE------------------------------------ 1 pk Chocolate cake mix 1/4 c Cold water 1 pk Chocolate Instant Pudding.. 1/2 c Oil 4 x Eggs 1/2 c Slivered almonds, optional 1/2 c Barcardi Dark Rum ----------------------------------FILLING---------------------------------- 1 1/2 c Cold milk 1 pk Chocolate Instant Pudding 1/4 c Barcardi Dark Rum Envelope Dream Whip Topping Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not underbake. cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate curls. Filling: Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frangelico Chocolate Cake with Frosting Categories: Beverages, Chocolate, Cakes/choc. Yield: 12 servings ------------------------------------CAKE------------------------------------ 3 Eggs 2 1/4 c All purp flour 3/4 c Granulated sugar 1/2 c Unsweet cocoa powder 1/2 c Butter 1 1/2 ts Baking soda 1 c Lt. brown sugar; packed 3/4 c Strong cold coffee ----------------------------------FROSTING---------------------------------- 6 tb Butter 3 tb Frangelico 1 lb Sifted powdered sugar 2 tb Up to 3 T hot coffee 3 tb Unsweet cocoa powder Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. FROSTING: Cream butter with sugar. Add everything else. and beat until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Russian Cake Categories: Cakes, Beverages Yield: 12 servings 1 pk Yellow cake mix 2 ts Instant coffee 1 pk Instant chocolate pudding 4 Eggs 2 ts Cinnamon --------------------------MILK CHOCOLATE FROSTING-------------------------- 1/2 pk Milk chocolate frost mix (14 2 tb Powdered sugar 2 tb Hot water 3/4 c Water 2 tb Butter, softened 3/4 c Oil 1 tb Brandy 1/4 c Vodka 1 tb Orange Flavor liqueur 1/4 c Tia Maria or cream de cacao 1/4 ts Almond extract Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kahlua Orange Nut Cake Categories: Cakes, Beverages Yield: 1 servings 1/4 c Kahlua 1 tb Salt 1/4 c Light cream 3/4 c Shortening 2 tb Orange peel; grated 1 1/4 c Sugar 1/4 c Orange juice 3 Eggs 3 c Flour; sifted 2 tb Kahlua 3 tb Baking powder ---------------------------------NUT CRUST--------------------------------- 1 c Walnuts; fine chop 2/3 c Conf sugar 2/3 c Fine bread crumbs 1 tb Kahulua 1/2 c Light brown sugar 1 tb Cream 1/3 c Butter; melted 1 tb Butter Glaze Preheat oven to 350~F. Prepare nut crust and press in 10" tube pan, along sides and bottom. Combine 1/4 cup kahlua and cream. Combine orange peel and juice. Sift together the flour, baking powder and salt. Cream shortening and sugar until fluffy. Beat in eggs, one at a time until blended. Stir in dry ingredients, alternately with Kahlua and juice mixtures, betaing only seconds until smooth. Turn into prepared pan. Bake on rack below center of the oven for 50-55 minutes. Cool cake in pan for 10 minutes. Remove from pan and brush with 2 TB Kahlua over top of cake and cool. Drizzle glaze over top and let stand unti set. Garnish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Comfort Cake Categories: Cakes, Beverages Yield: 12 servings 1 pk Yellow Cake mix 1/2 c Oil 1 pk Inst. vanilla pudding 1 c Chopped pecans/walnuts 4 x Eggs 1/2 c Southern Comfort 1/2 c Cold water -----------------------------------GLAZE----------------------------------- 4 tb Butter/margarine 1/2 c Granulated sugar 1/8 c Water 1/4 c Southern Comfort To make glaze, melt butter in saucepan. Stir in ater and sugar. Boil 3 minutes, stirring constantly remove from heat and stir in Southern Comfort. Then combine cake ingredients in a large fowl and beat at medium speed for 2 minutes. Pour into a greased and floured 10 in. tube or 12 cup bundt pan. Bake at 325F for 1 hour. Set on rack to cool Invert on serving plate. Prick top immediately; drizzle and brush half of glaze evenly over top and sides. Reserve remaining glaze and brush it evenly over cake. Just before serving, sift 1 tablespoon powdered sugar over cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Harvey Walbanger Cake Categories: Cakes, Beverages Yield: 8 servings 1 pk Orange cake mix 4 x Eggs 1 pk Inst. Vanilla Pudding Mix 1/4 c Vodka 1/2 c Sugar 1/4 c Galliano 1/2 c Cooking oil (Crisco) 3/4 c Orange juice -----------------------------------GLAZE----------------------------------- 1 c Powdered sugar 1 1/2 tb Galliano 1 1/2 tb Vodka 1 1/2 tb Orange juice Mix first 3 ingredients, add eggs, and remaining 3 ingredients. Bake at 350 degrees for 40 to 45 minutes in a bundt cake pan. For GLAZE: Combine orange juice and sugar in sauce pan and heat stirring constantly until sugar is dissolved. Remove from heat and add vodka and Galliano. Remove cake from pan to serving plate. Prick top and sides and cover with glaze. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kahlua White Russian Cake Categories: Cakes, Beverages Yield: 10 servings 3 tb Kahlua 1 1/4 c Sugar 2 tb Vodka 1/2 c Butter 3 oz White baking bar w/cocoa cho 2 tb Shortening 2 c Sifted cake flour 3 Eggs 3/4 ts Baking soda 3/4 c Buttermilk 1/2 ts Baking powder 1/3 c Apricot jam -------------------------KAHLUA WHITE RUSSIAN CREME------------------------- 2 c Whipping cream 1/4 c Kahlua 1/2 c Powdered sugar 2 tb Vodka White baking bar w/cocoa shaved into curls (I use potatoe peeler for this) In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking bar. Cook and stir over low heat till baking bar is melted, cool slightly. Grease and lightly flour three 8x1 1/2 round baking pans (I use my 9") In small bowl stir flour, baking soda, and baking powder, set aside . In large bowl combine sugar, butter and shortening, beat w/electric mixer on med spd till light and fluffy. Add eggs, ONE at a time, beating till combined. Beat in the cooled liqueur mixture. Alternately add flour mixture and buttermilk to egg mixture, beating on low to med spd after each addition till combined. Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or till toothpick in center comes out clean. Cool the cake layers in the pans on wire racks for 10 mins. Remove from pans and cool completely on wire racks. To assemble, place one layer, bottom side up, on a serving plate. Spread layer w/about 3 TB of the jam and 1/3 C of the Kahlua White Russian Cream. Place a 2nd layer on top of first, bottom side up, spread w/remaining jam and 1/3 c of the cream. Top w/remaining cake layer, bottom side up. Swirl remaining cream onto the top and sides of cake. Decorate top (I do the sides too, looks soooo pretty!) w/baking bar curls. COVER AND CHILL FOR UP TO 24 HOURS!!! To serve, cut into wedges, dipping knife into water between slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled med bowl combine Whipping cream, and sifted fpowdered sugar. Beat w/electric mixer on low speed until thickened. Gradually add kahlua and Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Snickers Candy Bar Pie Categories: Pies, Cakes Yield: 10 servings 1 9" pastry shell, baked, cool 1 1/2 c Powdered sugar, unsifted 2 Eggs 1 ts Cocoa 1 Unflavored gelatin envelope 3 tb Evaporated milk 1/4 c Water, cold 1 ts Vanilla 6 1-1/2oz Snickers Bars, 1/2 ts Salt - cut into pieces 1 c Heavy cream, whipped 1/4 c Peanut butter, chunky Peanuts, salted, chopped 8 oz Cream cheese, softened Sweetened whipped cream Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pina Colada Pie Categories: Pies, Beverages Yield: 10 servings -----------------------------------CRUST----------------------------------- 7 oz Roasted Macadamia nuts 3 tb Brown Sugar 3/4 c Sweetened shredded Coconut 1 tb Unsalted Butter-melted ----------------------------------FILLING---------------------------------- 1 1/2 pt Pineapple sorbet, softened 1/2 Large Pineapple thinly slice 1 c Sweetened cream of Coconut Toasted sweeetened shredded 4 ts Dark Rum Fresh Mint sprigs 1/2 ts Imitation coconut Extract 2 pt Vanilla frozen yogurt, soft 3/4 c (packed) sweetened shredded CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut. Garnish with mint. Now make a pig of yourself and eat the whole thing!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Key Largo Cake Categories: Cakes, Beverages Yield: 16 servings ------------------------------------CAKE------------------------------------ 3 oz Mixed fruit jello 1/2 ts Baking soda 1 1/3 c Sugar 5 Eggs 2 c Flour 1 1/4 c Cooking oil 1/2 ts Salt 3/4 c Key Largo liqueur * 1 ts Baking powder -----------------------------------GLAZE----------------------------------- 1/2 c Powdered sugar 1/2 c Key Largo Liqueur * ----------------------------------TOPPING---------------------------------- 12 oz Cool Whip 1 cn Mixed tropical fruit, drain * any tropical flavored liqueur ******************************************************* ****************** Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder, flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur. Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350^F for 25 - 30 minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a can of mixed tropical fruit, well drained. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tropical Cheese Bars Categories: Cookies, Beverages, Cakes Yield: 24 servings -----------------------------------CRUST----------------------------------- 3/4 c Margarine 1 c Almonds, finely chopped 3/4 c Brown sugar 1/4 c Coconut Rum 3 c Flour --------------------------------CHEESE LAYER-------------------------------- 24 oz Cream cheese, soft 2 cn Crushed pineapple, drain LGE 1/2 c Sugar 1 c Coconut 3 Eggs 1 c Almonds, chopped 1/4 c Coconut Rum Cream margarine, sugar and coconut rum, beat in flour until blended. Stir in nuts. Pat into 10 x 15 pan. Bake at 350^F for 10 minutes. Cool. CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until creamy. Stir in pineapple. Pour on baked crust. Mix nuts and coconut. Sprinkle over all. Bake at 350^F for 20 minutes. Cool. Cut into bars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Raspberry Cake Categories: Beverages, Chocolate, Cakes/choc. Yield: 10 servings 1 pk Chocolate cake mix * 1/2 c Seedless raspberry jam 12 oz Semisweet chocolate chips 8 oz Sour cream 1/4 c Chambord 2 tb Chopped pecans, toasted * butter recipe chocolate cake with pudding ******************************************************* ****************** Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350~F for 25-30 minutes. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Melt remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liqueur Pound Cake Categories: Cakes, Beverages Yield: 10 servings 1 1/2 c Butter 1 ts Vanilla 1 lb Confectioners sugar, sifted 2 3/4 c Cake flour 6 Eggs -------------------------------LIQUEUR SYRUP------------------------------- 2 c Sugar 3/4 c Water 1/3 c Light corn syrup 1 1/4 c Liqueur of choice Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well. Spoon batter into greased and floured small loaf pans. Bake at 300~F for 50 minutes. Poke holes in the cakes with wooden pick. Pour syrup over cakes. Cool completely, then remove from pans, wrap well and store up to 2 weeks, or you can refrigerate for 1 month, freeze for 6 months. If you us the mini loaf pans that are disposable aluminum, you can just leave the cakes in the pans for gift giving and wrap the entire pan in plastic wrap, etc. SYRUP: Over medium-high heat place all of the above in a saucepan, stir slowly until it comes to a simmer. Heat without stirring until it comes to a boil. Cover and boil until sugar is dissolved and liquid is clear, about 1 minute. Remove from heat and let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Forest Trifle Dessert Categories: Cakes, Beverages Yield: 10 servings 1/2 pk Devil's food cake mix 21 oz Can cherry pie filling 1/2 c Rum -----------------------------CHOCOLATE CUSTARD----------------------------- 2/3 c Sugar 1 Toppings 1/4 c Cocoa 1 c Whipping cream 1/8 ts Salt 2 tb Powdered sugar 3 Eggs, beaten 1/4 c Sliced almonds, toasted 2 c Milk Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grasshopper Cheesecake Categories: Beverages, Cheesecakes Yield: 8 servings 1 9-in springform pan ------------------------CHOCOLATE COOKIE CRUMB CRUST------------------------ 1 1/2 c Chocolate cookie crumbs 1/4 ts Cinnamon 1/4 c Melted butter -------------------------------CHEESE FILLING------------------------------- 1 lb Cream cheese 1/2 ts Salt -at room temperature 6 Eggs; separated 1 c Sugar 1 c Sour cream 1/3 c Green creme de menthe 2 oz Semisweet chocolate 3 tb Creme de cacao - grated to garnish 2 tb Flour - the top of the cake CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't overbake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Daiquiri Cheesecake Categories: Beverages, Cheesecakes Yield: 12 servings -----------------------------------CRUST----------------------------------- 1 1/2 pk Graham crackers, crushed 1/3 c Sugar 6 Butter, melted ----------------------------------FILLING---------------------------------- 24 oz Cream cheese, softened 2/3 c Fresh lime juice 5 Jumbo eggs, separated 1 1/2 ts Fresh grated lime peel 2/3 c Sugar 1 1/2 ts Fresh grated lemon peel 2 Env. knox gelatin 1 pt Whipping cream 1/2 c Light rum 1/2 c Powdered sugar Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for 10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Daiquiri Pie Categories: Pies, Beverages Yield: 8 servings 1 9" graham cracker crust 2/3 c Strawberry daiquiri mix, - OR baked pastry shell - frozen, thawed 8 oz Cream cheese, softened Red food coloring, opt 14 oz Sweetened condensed milk 1 c Whipping cream, whipped 2 tb Light rum In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in daiquiri mix, rum, and food coloring. Fold in whipped cream. Pour into prepared crsut. Chill or freeze 4 hours or until firm. Garnish as desired. Refrigerate or freeze leftovers. Lime Daiquiri Pie: Omit strawberry daiquiri mix and red food coloring. Add 1/4 cup ReaLime Lime juice from concentrate and a few drops green food coloring if desired. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Twinkie Pie Categories: Pies, Desserts Yield: 8 servings Butter 1/2 ts Vanilla extract 9 Twinkies 6 oz Chocolate chips; semisweet 3 Eggs; large, seperated 1 c Pecans; chopped 1 Dash of Cream of tartar 1 c Heavy cream; whipped 1/2 c Sugar Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dr. Pepper Cherry Marshmallow Cake Categories: Cakes, Fruits Yield: 16 servings 2 cn Dark sweet cherries, pitted, - drained, reserving syrup -------------------------------JELLO MIXTURE------------------------------- 3/4 c Reserved cherry syrup 1 pk Cherry Jello, 3oz size 1/4 c Dr. Pepper 1/8 ts Almond extract -------------------------------BATTER MIXTURE------------------------------- 1 pk Yellow cake mix 3/4 c Dr. Pepper 1 pk Cherry Jello, 3oz size 4 Eggs 1/2 c Vegetable oil 2 c Minature marshmallows Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350~F. In a small saucepan, combine the cherry syrup, 1 package of cherry jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jello mixture over cherries in pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gumdrop Bread Categories: Breads, Desserts, Cheese/eggs Yield: 12 servings 2 1/2 c Flour 3 ts Baking powder 1 1/4 c Buttermilk 1 ts Salt 1/2 c Sugar 1 ts Vanilla 1/2 c Packed brown sugar 1/2 ts Baking soda 1/4 c Shortening 1 c Small gumdrops cut into 1/2 2 Eggs 1/2 c Chopped nuts Beat all ingredients except gumdrops and nut in a large mixer bowl on low speed for 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf pan that has been greased on the bottom only. Bake at 350F for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Loosen sides of loaf from the pan. Remove bread from the pan and cool completely on wire rack. For best results, wrap and refrigerate at least 24 hours before slicing. Refrigerate no longer than 1 week. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sex in a Pan Categories: Cakes, Cheese/eggs Yield: 15 servings ---------------------------------1ST LAYER--------------------------------- 1 1/2 c Flour 1/2 c Walnuts, chopped 3/4 c Melted butter ---------------------------------2ND LAYER--------------------------------- 8 oz Cream cheese, softened 1 c Cool Whip 1 c Powdered sugar 1 ts Vanilla ---------------------------------3RD LAYER--------------------------------- 2 1/2 c Milk 2 Vanilla pudding inst, large ---------------------------------4TH LAYER--------------------------------- 2 1/2 c Milk 2 Chocolate inst pudding, larg ---------------------------------5TH LAYER--------------------------------- Cool Whip 1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at 350^F for 15 minutes. 2ND LATER: Mix together and spread over cooled crust. REMAINING LAYERS: Prepare and layer in order given. Top with the Cool Whip and grated some chocolate over all. Keep refrigerated. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Next Best Thing To Robert Redford Categories: Cakes Yield: 16 servings 1 c Flour 1 pk Cool whip (9 oz size);thawed 1/2 c Margarine 1 pk Instant vanilla pudding (lg) 1 c Pecans; finely chopped 1 pk Instant chocolate pudding (l 1 pk (8 oz) cream cheese;softened 3 c Milk; cold 1 c Sugar Grated Chocolate candy bar Prepare bottom crust by mixing together flour, margarine and pecans until crumblike. Press mixture into greased 13x9" baking pan. Bake at 350~F for 15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with grated chocolate. Cover and refrigerate overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snicker's Dessert Categories: Cakes Yield: 12 servings --------------------------------FIRST LAYER-------------------------------- 1 c Milk chocolate chips 1/4 c Butterscotch chips --------------------------------SECOND LAYER-------------------------------- 1 c Sugar 1 c Marshmallow cream 1/4 c Milk 1 ts Vanilla 1/4 c Margarine 2 c Peanuts 1/4 c Peanut butter --------------------------------THIRD LAYER-------------------------------- 40 Caramels 2 tb Water --------------------------------FOURTH LAYER-------------------------------- 1 c Milk chocolate chips 1/4 c Peanut butter 1/4 c Butterscotch chips Melt ingredients for first layer and spread in a 13x9 pan. Freeze until firm. Boil the sugar, milk and margarine 5 min. Add the peanut butter, marshmallow cream and vanilla. Pour over the 1st layer and sprinkle with peanuts. Cool. Melt the caramels with the water and pour over the peanuts as the 3rd layer. Melt the chips and peanut butter. Pour over the 3rd layer. Keep refrigerated. Cut into squares. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toll House Layercake Categories: Cakes Yield: 1 servings ------------------------------------CAKE------------------------------------ 1 c Butter, softened 4 Eggs 1 c Brown sugar, firmly packed 2 c Flour, all-purpose 2/3 c Sugar 1 pk Chocolate chips, "Little 2 ts Vanilla -Bits" semi-sweet, 1/2 ts Salt -divided 12oz pack ----------------------------------FROSTING---------------------------------- 3/4 c Butter, softened 2 ts Vanilla 1 1/2 c Sifted confectioners' sugar Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla; blend until smooth. Makes 1-10" cake ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: O'henry Bars Ii Categories: Cookies Yield: 16 servings 5 c Special K cereal 1 c Peanuts (optional) 1 c Corn Syrup 1 c Chunky Peanut Butter 1 c Sugar 12 oz Chocolate Chips Pinch of salt Can use rice krispies instead of special K. If you choose not to use peanuts. increase cereal to 6 cups. ******************************************************* ***************** Heat sugar, corn syrup & salt until it boils. Add peanut butter and stir til it boils. Pour in Special K & nuts; mix til coated. Spread in a buttered 9 x 13 pan and press. Cool. Melt Chocolate chips over double boiler & spread on cooled peanut butter mixture. Cut into bars when cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vacuum Cleaner Bars Categories: Cookies, Cakes Yield: 24 servings 1/2 c Margarine, melted 1 lb Powdered sugar 1 pk Yellow cake mix * 1/2 c Flaked coconut 3 Eggs 1/2 c Chopped walnuts or pecans 8 oz Package cream cheese, soft * Use plain cake mix without pudding added. ******************************************************* ****************** Combine margarine, cake mix and one egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15x10 inch jellyroll pan. Bake for 10 minutes at 325~F. Beat remaining two eggs lightly then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan. Bake at 325~F for 45 to 50 minutes or unti golden brown. Cool to room temperature before cutting into squares. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lethal Layers Categories: Cookies, Cakes Yield: 32 servings 1/2 c Unsalted butter 1 ts Vanilla extract 1/2 c Dark brown sugar 1/2 ts Salt 1 c All-purpose flour 1 ts Baking powder 1 c Pecan halves Additional flour (see direct 2 Eggs 1 c Chocolate chips 1 c Firmly packed dark brown sug In a food processor, combine first 3 ingredients with metal blade until crumbly. This can also be done with 2 pastry knives or a pastry cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at 375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking powder in bottom of 1/4 cup measure; fill rest of measure with flour. Stir into egg mixture. Bake at 375~F for 20 minutes or until center is baked. Cool, then cut into 32 pieces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baby Ruth Layer Cake Categories: Cakes Yield: 10 servings ----------------------------------CAKE MIX---------------------------------- 8 Baby Ruth bars, 1.9oz, cutup 1/2 c Butter, softened 4 tb Peanut butter, chunky 1 1/4 c Sugar 6 tb Evaporated milk 2 Eggs 2 c Flour, unsifted 1/2 ts Vanilla 1 ts Baking soda 1 c Buttermilk 1/2 ts Baking powder -----------------------------FILLING & TOPPING----------------------------- 6 Baby Ruth Bars, 1.9oz, cutup 1/2 c Butter 2 Egg yolks 1 c Coconut, flaked 1 c Evaporated milk 8 tb Peanuts, coarsely chopped 1 c Sugar ------------------------------WHIPPED TOPPING------------------------------ 1 c Heavy cream 2 1/2 tb Powdered sugar, sifted 1 Egg white, stiffly beaten 3/4 ts Vanilla Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top of a double boiler; heat and stir until melted and blended. Cool. Combine flour, baking soda, and baking powder in a bowl; mix well. Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy. Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended. Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack. Baby Ruth Filling & Topping: Melt candy bars in top of double boiler. Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts. Cool, then beat vigorously with wooden spoon. Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla. Assembly: Spread cooled filling between layers and on top of cake. Spread whipped topping on the sides of the cake. Cut carefully with a sharp knife. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chocolate Chip Cookies with Macadamia Nu Categories: Cookies, Chocolate, Cakes/choc. Yield: 8 servings 1/2 c Unsalted butter softened 1 c All purpose flour 1/3 c Sugar 1/2 ts Baking soda 1/3 c Brown sugar firm packed 1/4 ts Salt 1 Egg 6 1/2 oz White chocolate, chopped 1 ts Vanilla 3/4 c Macadamia nuts, halved BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baby Ruth Cookies Categories: Cookies Yield: 1 servings 1/2 c Butter, softened 3 c Flour, sifted 3/4 c Peanut butter, smooth 1 ts Baking powder 1 1/2 c Sugar 1/2 ts Salt 2 Eggs, beaten 2/3 c Milk 1 1/4 ts Vanilla 5 Baby Ruth bars, 1.9oz, cutup Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Brown Betty with Rum Whipped Cream Categories: Desserts Yield: 6 servings 1 x -Dottie Cross TMPJ72B 1 x -crusts removed 1 x -MAIN INGREDIENTS: 1 c Raisins 1 c All-purpose flour 3 ea Granny Smith apples; peeled, 1/4 ts Salt 1 x -cored, and cut into 1/2-inc 1/2 ts Ground cinnamon 1 x -pieces (about 1-1/2 pounds) 1/4 ts Ground nutmeg 1 x -RUM WHIPPED CREAM: 3/4 c Sugar 1 c Heavy cream 8 tb (1 stick) unsalted butter, 2 tb Sugar 1 x -chilled, cut into 1/2" piec 2 tb Dark rum 4 ea Slices firm-textured bread; To make the apple brown betty: Preheat the oven to 350 degrees. Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon, nutmeg, and sugar into a bowl. Cut the butter into small pieces; cut it into the flour mixture, using a pastry blender, until the mixture resembles coarse crumbs. Cut the bread into 1-inch-square pieces. Soak the raisins in boiling water to cover for about 5 minutes, until plump, the drain them. Combine the bread, raisins, and sliced apples in a bowl. Sprinkle the bottom of the prepared baking dish with 3/4 cup of the flour mixture, add the apple mixture, and top with the remaining flour mixture. Bake, uncovered, in the preheated oven until the top of the brown betty is crisp and golden and the apples are tender, 35 to 45 minutes. To make the rum whipped cream: In a chilled medium bowl, beat the cream and sugar until stiff. Beat in the rum. Serve the betty warm, with the rum whipped cream. Serves 6. Sorce: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Applesauce Cake in Jars Categories: Fruits, Cakes, Sauces Yield: 1 servings 1 x ELLIE COLLIN CMKD93F 1/2 ts BAKING POWDER 2/3 c SHORTENING 2 ts BAKING SODA 2 2/3 c GRANULATED SUGAR 1 1/2 ts SALT 4 ea Large EGGS 1 ts GROUND CINNAMON 2 c APPLESAUCE 2 ts GROUND CLOVES 2/3 c WATER 2/3 c NUTS; chopped,optional 3 1/3 c ALL-PURPOSE FLOUR, sifted Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn't move at all. Store jars in a cool, dry place. They should keep for about a year. I've only been able to keep them for a few weeks, they don't last that long around here. They're wonderful for last minute gifts, especially for single friends. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Spice Cake in Jars Categories: Fruits, Cakes Yield: 1 servings 1 x ELLIE COLLIN (CMKD93F) 2 ts GROUND CLOVES 1 c SEEDLESS RAISINS 2 ts GROUND CINNAMON 1 c WALNUTS 1 ts GROUND GINGER 2 c ALL-PURPOSE FLOUR 4 ea EGGS 2 ts BAKING SODA 2 c GRANULATED SUGAR 1/4 ts BAKING POWDER 1 c SALAD OIL 1/2 ts SALT 16 oz Canned PUMPKIN Preheat oven to 325-degrees. Sterilize 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided, Ball #14400-81400) canning jars, lids and rings by in boiling water for 10 minutes. Remove the jars from the water and allow to air-dry. Leave the lids and rings in the hot water until ready to use. Once cool, brush (use a pastry brush) the inside of jars with shortening (DO NOT use Pam or Baker's Secret); set aside. Coarsely chop the nuts and raisins; set aside. Sift together the flour, baking powder, baking soda, salt cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss lightly to combine. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend thoroughly. Gradually stir in the flour mixture until well blended. Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off (inside/outside) in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean. When cakes test done, remove the jars, one-by-one, place a lid, then a ring onto each jar, screw down tightly. USE HEAVY-DUTY MITTS! The jars are H O T ! Place jars onto your counter to cool. You'll be able to tell if they've sealed--you'll hear a "plinking" sound. If you miss the sound, test each jar by pushing on the lids once the jars are cool, they shouldn't move at all. These will keep in a cool, dark place for about 1 year. I'm not sure, they don't last that long around here! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Cake in a Jar Categories: Fruits, Cakes Yield: 1 servings 1 x GWEN HUBBARD CMGD13A 1 ts CINNAMON 2/3 c SHORTNING 3 c APPLES;grated 1 1/2 ts SALT 2 ts BAKING SODA 2 2/3 c SUGAR 2/3 c RAISINS 3 c FLOUR 1/2 ts BAKING POWDER 4 ea EGGS 2/3 c CHOPPED NUTS 2/3 c WATER MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN. STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS. GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL AND BAKE ON THE MIDDLE WIRE WIRE RACK IN THE OVEN. BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE THE BOTTLES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS. SCREW DOWN THE BANDS AND LET COOL. IMPORTANT-- DO NOT USE SMALL MOUTH JARS. DO NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE SEALED JAR, IT WILL PULL AWAY FROM THE SIDES OF THE JAR AND COME OUT EASILY WHEN READY TO SERVE. SLICE AND SERVE WITH LEMON SAUCE. LEMON SAUCE 2 TBLS. CORNSTARCH 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY GRATED LEMON RIND PINCH OF SALT 2 TBLS LEMON JUICE 1 CUP BOILING WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR, AND SALT. GRADUALLY STIR IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT SMOOTH. CONTINUE STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING. BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, ADD BUTTER, LEMON RIND AND JUICE. STIR THOROUGHLY. SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS THICKER AND MORE TART THAN THE USUAL LEMON SAUCE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brownie Cakes in a Jar Categories: Desserts Yield: 1 servings 1 x ELLIE COLLIN (CMKD93F) 1/4 c WATER 2 ea CANNING JARS, wide mouth 3 tb UNSWEETENED COCOA POWDER 1 c ALL-PURPOSE FLOUR 1/4 c BUTTERMILK 1 c SUGAR 1 ea EGG; beaten 1/2 ts BAKING SODA 1/2 ts VANILLA EXTRACT 1/4 ts GROUND CINNAMON (optional) 1/4 c WALNUTS; finely chopped 1/3 c BUTTER;or MARGARINE Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed. Store cakes in a cool, dark place. They should last up to a year--I don't know, they've never lasted that long around here! If you'd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts. Ellie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread Baked in Jars Categories: Cakes Yield: 1 servings 1 x ELLIE COLLIN CMKD93F 2 ts GROUND GINGER 2 1/4 c ALL-PURPOSE FLOUR 1 ts GROUND CINNAMON 3/4 c SUGAR 1/2 ts GROUND CLOVES 1 ts BAKING SODA 1 c MARGARINE; softened 1/2 ts BAKING POWDER 3/4 c WATER;hot 1/4 ts SALT 1/2 c MOLASSES Preheat oven to 350-degrees (pan method) or 325-degrees for jars. Grease (use shortening) a 9 x 9 x 2-inch baking pan or 5 (12 oz) Kerr Quilted Crystal Jelly Jars (#14400-80400)-- they MUST have straight sides, no buldges in the jars. Also, the jars will have to be sterlized first--boil them for 10 minutes, leave the lids and rings in the water until you're ready to use them; remove the jars and allow them to air-dry and cool before greasing. Use a pastry brush to grease the jars. DO NOT use Pam or Baker's Secret! In a large bowl, combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Pour into prepared pan or divide equally among the 5 jars. Place jars onto a cookie sheet or they'll tip over. PAN METHOD-- Bake in preheated 350-degree oven for 40-50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack. JAR METHOD--Bake in a preheated 325-degree oven for 35 to 40 minutes or until cake tester inserted deep into the center of each jar comes out clean. Have your lids ready (HOT). Take one jar at a time from the oven (using heavy-duty mitts--the jars ARE HOT!) and place a lid on, then the ring. Tightly screw on lids. Allow to cool on your counter top. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you don't hear the sound wait until the jars have cooled, then press down on the jar lids, they shouldn't move at all. If you'd like to decorate the jars, wait until they've cooled completely. Remove the ring (the lids should have sealed by now) and place a wad of cotton in the center of each lid; place a piece of decorative cloth (about 3 inches larger in circumference than the jar lid, cut with pinking shears) over the cotton. Screw the ring back on. If you'd like to decorate further, use your hot glue gun, it's wonderful to glue on dried flowers, ribbons--use your imagination! If you like spicey and moist gingerbread, you'll love this one. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Canned Cake Hints Categories: Cakes Yield: 1 servings 1 x ELLIE COLLIN CMKD93F I have a few more recipes but no time to upload them right now, I'll do that later on this evening. BTW, ANY cake can be baked in canning jars. I usually try one jar first--you have to know how much volume each recipe will give you. I usually fill ONE jar 1/2 full then bake it to see how high it rises. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Also, the baking times will vary--the moistness of each cake recipe will determine the time. Again, MOST of the recipes I've tried bake in 35-40 minutes. Start checking the cakes at 30 minutes and go from there. YES, the cakes DO slide easily out of the jars IF you use the jars I listed. They're Ball Quilted Crystal Canning Jars (#14400-81400). They can be found at most grocery stores (at least here in California) next to the pectin and other canning supplies. Also, I've seen the 12 oz straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work fine too but they're not as pretty and you have to make your own labels--the jars I use come with decorative labels. One IMPORTANT tip--get your jars NOW! Once summer's over with they're very hard to find. Also, when you can, ask for the jars back, they're NOT cheap. Most folks don't mind returning them though, they usually want refills! <G> Make sure your LIDS are new, the rings don't have to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORESO. There will be a little condensation on the lids and some in the jars so when you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. I'm trying to address every question that's been asked of me before, I HOPE I've done that. If I've missed anything or if anyone has any questions, don't hesitate to ask. These make WONDERFUL Christmas gifts and you can start NOW! Single friends really appreciate these because each jar makes enough for one or two people. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lisa's Corny Bread Categories: Breads Yield: 10 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 3 c Flour 1 1/2 ts Dry Yeast 1 tb Sugar 7/8 c Milk; warmed 1 ts Salt 1/4 c Water; plus enough for dough 1/2 c Yellow Cornmeal 1 1/2 tb Butter Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Cafe Au Lait Mix Categories: Beverages Yield: 1 servings -Robbie Shelton 1/4 c Instant Coffee; dry 1/2 c Powdered Nondairy Creamer 1 ts Dried Orange Peel 1/2 c Sugar 1/4 ts Ground Cinnamon Place all ingredients in blender or food rpocessor. Cover and blend on high speed 30 seconds, stopping blender after 15 seconds to stir, or process 5 to 10 seconds, until well mixed. Store in tightly covered container at room temperature up to 6 months. For each serving, place 2 teaspoons mix in cup. Fill with 2/3 cup boinling water. About 1 cup mix (24 servings). Nutrition Information per serving: Calories 30, Protein 0g, Carbohydrates 5g, Fat 1g, Cholesterol 0mg, Sodium 5mg, Potassium, 35mg. This recipe is from Betty Crockers "GLORIOUS HOLIDAYS". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Tea Mix Categories: Beverages Yield: 1 servings -Robbie Shelton 2 pk Raspberry Sugar-Sweetened 6 tb Instant Tea; dry -Soft Drink Mix; (5 oz ea) Mix tea and drink mix (dry). Store in thightly covered container. for each serving, place 3 teaspoons mix in cup for hot tea or glass for cold tea. Fill cup with boiling water or glass with cold water; stir. About 1 1/2 cups mix (24 servings). Nutritional Information per serving: Calories 50, Protein 0g, Carbohydrate 12g, Fat 0g, Cholesterol 0mg, Sodium 0mg, Potassium 15mg. This recipe is from Betty Crockers "GLORIOUS HOLIDAYS". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Taco Seasoning Mix Categories: Spices/etc., Mexican Yield: 1 servings -Robbie Shelton 3 ts Onion Powder 6 ts Chili Powder 2 1/2 ts Garlic Powder 5 ts Paprika 1/8 ts Cayenne Pepper 4 1/2 ts Cumin In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor. Seven teaspoons mix contains 90mg Sodium. From Robbie Shelton's Database ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spice Blend Mix Categories: Spices/etc. Yield: 1 servings -Robbie Shelton 1 1/2 ts Ground Allspice 2 tb Ground Cinnamon 1 tb Ground Ginger 1 tb Ground Nutmeg 1 tb Grated Orange peel*; dried 1 1/2 ts Ground Cloves *I use lemon peel instead of Orange peel In a 1/2 cup conatainer with a tight-fitting lid, combine all ingredients. Attach lid. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 6 tablespoons SPICE BLEND MIX. NOTE: Add one teaspoon or more to cake batters, quick bread batters, whipped cream and pancakes. I use this for anything that calls for and of the ingredients used. It adds variety. From Robbie Shelton's Database ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Seasoning Mix Categories: Spices/etc., Ground beef, Mexican, Chili, Beans Yield: 1 servings Robbie Shelton ----------------------------CHILI SEASONING MIX---------------------------- 1 tb All-purpose Flour 1/2 ts Dried red pepper; crushed 2 tb Instant Minced Onion 1/2 ts Instant Minced Garlic 1 1/2 ts Chili Powder 1/2 ts Sugar 1 ts Seasoned Salt 1/2 ts Ground Cumin -----------------------------------CHILI----------------------------------- 1 lb Lean ground beef 2 cn Tomatoes; 16 oz 2 cn Kidney beans; 15 1/2 oz 1 pk CHILI SEASONING MIX CHILI SEASONING MIX Mix all the seasoning ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 1/4 cup) of CHILI SEASONING MIX. To make additional packages, increase ingredient amounts proportionately. VARIATION: For a special treat, sprinkle over hot popcorn. TO MAKE CHILI Brown ground beef in a medium skillet over medium-high heat. Drain. Add kidney beans, tomatoes and CHILI SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. From Robbie Shelton's Database. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Coating Mix Categories: Poultry Yield: 4 servings -Robbie Shelton 1 ts Onion Salt 2 tb Parsley Flakes 1 tb Celery Salt 1 tb Oregano 1 tb Ginger 1 tb Marjaram 1 ts Pepper 1 tb Thyme 1 ts Sage 2 ts Rosemary 1 tb Paprika 1 ts Arlic Salt Combine all ingredients in a small bowl until evenly distributed. Spoon mixture into a small airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of CHICKEN COATING MIX. OVEN-FRIED CHICKEN 1 1/2 Tsp. CHICKEN COATING MIX 3/4 Cup All-Purpose Flour 1/4 Cup Instant Nonfat Dry Milk 2 Tsp. Sugar 1 Tsp. Baking Powder 1/2 Tsp. Salt 2/3 Cup Hot Water 2 Tbs. Vegetable Oil 1 (2 1/2 to 3 lb.) Fryer Chicken, Cut Up. Preheat oven to 425 degrees. Combine all ingredients except chicken in a small bowl. Blend well. Dip chicken pieces in batter and place on a baking sheet. Bake uncovered 40 to 50 minutes, until golden brown and tender. Or if desired, dip chicken pieces in batter then fry in hot oil. Really, I use this for almost any poultry dish I prepare. It is a basic "Poultry Seasoning". From Robbie Shelton's Database. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Rice Mix Categories: Rice/grains Yield: 4 servings -Robbie Shelton 4 ts Celery Flakes 4 c Uncooked Long-Grain Rice 4 ts Onion Flakes 3 tb Instant Vegetarian Bouillon 4 ts Green Pepper Flakes 2 ts Salt 4 ts Red Pepper Flakes Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/2 cups mixture each into three 1-pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/2 cups of VEGETARIAN RICE MIX. RECIPE FOR VEGETARIAN RICE 1 1/2 Cups VEGETARIAN RICE MIX 2 Cups Cold Water 1 Tbs. Butter or Margarine Combine ingredients in a meduim saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Dressing Mix Categories: Dressings, French Yield: 1 servings -Robbie Shelton 1 tb Dry Mustard 1/4 c Sugar 1 1/2 tb Salt 1 1/2 tb Paprika 1/8 tb Onion Powder Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 5 Tbs. FRENCH DRESSING MIX, enough for 1-1/4 cups French Dressing. VARIATION: ~SWEET ITALIAN DRESSING: Increase sugar to 1/2 cup. Substitute 1 Tbs. celery seed for paprika. RECIPE FOR FRENCH DRESSING 1 Pk FRENCH DRESSING MIX 3/4 Cup Vegetable Oil 1/4 Cup Vinegar Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 1-1/4 cups of French Dressing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken-Flavored Rice Mix Categories: Rice/grains, Poultry Yield: 4 servings -Robbie Shelton 2 ts Dried Tarragon 4 c Uncooked Long-Grain Rice 2 ts Dried Parsley Flakes 4 tb Instant Chicken Bouillon 1/4 ts White Pepper 1 ts Salt Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of CHICKEN-FLAVORED RICE MIX. RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruited Rice Mix Categories: Rice/grains, Fruits Yield: 1 servings -Robbie Shelton 4 tb Instant Chicken Bouillon 3 c Long-grain White Rice; 1 tb Salt -uncooked 1 c Dried Apples; crushed 3 tb Dried onion; minced 1/3 c Golden Raisins 1 1/2 tb Curry powder 1/3 c Slivered Almonds; toasted Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix. To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion-Flavored Rice Mix Categories: Rice/grains Yield: 4 servings -Robbie Shelton 1 tb Parsley Flakes 4 c Long-Grain Rice; uncooked 1 ts Salt 2 pk Onion Soup; (1 1/4 oz) Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1-pint containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of ONION-FLAVORED RICE MIX. RECIPE FOR ONION-FLAVORED RICE 1 1/3 Cups ONION-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine ingredients in a medium saucepan. Bring tro a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duchess Potato Puff****Fjvs25a Categories: Ethnic, Desserts, Vegetables Yield: 6 servings 2 1/4 c Water 2 1/2 c Mashed Potatoe Flakes 3 tb Margarine or Butter Egg 1/2 ts Salt 1/2 c Dairy Sour Cream 1/2 c Milk 2 oz Shredded Cheddar Cheese* *INGREDIENT LIST SHOULD READ: 2 oz. (1/2 cup) shredded cheddar cheese. Heat oven to 350 degrees F. Lightly butter 1 1/2-quart casserole. In medium saucepan, heat water, margarine and salt to rolling boil. Remove from heat. Stir in milk and potato flakes. Blend in egg, sour cream and cheese, mixing thoroughly. Scoop or spoon into prepared casserole. Bake at 350 degrees F. for 20-30 minutes, until lightly golden brown and puffed. Refrigerate leftovers. I have not tried this recipe yet. It comes from my "PIllsbury Festive Holiday Recipes" cookbook, Classic No. 13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Green Beans****Fjvs25a Categories: Ethnic, Desserts, Vegetables, Beans Yield: 6 servings 3 pk French Sytle Green Beans* 1/8 ts Crushed Basil 1/8 ts Crushed Rosemary 2 tb Chopped Parsley *INGREDIENT LIST SHOULD READ: 3 (10-oz.) pkg. Green Giant French Style Green Beans Frozen in Butter Sauce. Cook beams accordint to pkg. directions. Remove from pouch and pour into serving dish. Sprinkle with herbs and parsley. I have not tried this recipe yet. The recipe comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classics #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lady Apple Fruit Wreath****Fjvs25a Categories: Ethnic, Desserts, Cheese/eggs Yield: 6 servings 16 oz. Jar Whole Spiced* 2 dr Red Food Coloring**** 3 oz. Pkg. Cream Cheese** 1/3 c Chopped, Toasted Pecans 1 ts Milk*** Bunch Parsley or Watercress *INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole spiced crabapples, drained. **INGREDIENT LIST SHOULD READ: 1 3-oz. pkg. cream cheese, softened. ***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk. ****INGREDIENT LIST SHOULD READ: 2-3 drops red food coloring. In small bowl, combine cream cheese, milk and food coloring. Mix until smooth and creamy. Frost each apple, using scant teaspoonful of cheese mixture, half-way up sides, covering bottom of apple. Dip bottoms of apples in chopped pecans. Arrange apples in wreath of parsley or watercress around meat. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Merrie Crown Roast of Pork****Fjvs25a Categories: Ethnic, Desserts, Pork/ham Yield: 6 servings 7 lb Pork Crown Roast 1/4 ts Pepper 1/2 ts Salt Heat oven to 325 degrees F. Season meat with salt & pepper. Place roast in lrg. roasting pan, rib bones up. Cover rib bones with foil to prevent excess browning. Insert meat thermometer so bulb reasher center of raost not touching fat or bone. Roast at 325 degrees F. for 2 hrs. Prepare Savory Rice Stuffing (recipe to follow). Fill center of roast with stuffing; continue roasting 1 1/2-2 hrs. longer until meat is well done and thermometer register 170 degrees to 180 degrees F. Remove foil from rib tips. Place roast on serving plate or carving board. Garnish with Lady Apple Fruit Wreath (see previous recipe). TIP: For ease in carving, insert fork in top of roast; make slices by cutting close along sides of rib bones. Most of you KNOW, I have NOT tried this recipe! <g> It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Rice Stuffing****Fjvs25a Categories: Ethnic, Desserts, Vegetables, Rice/grains Yield: 6 servings 2 pk Green Giant Rice Originals* 1/3 c Water 1/2 c Chopped Onion 1 pk Herb Seasoned Stuffing** 1/2 c Chopped Celery Jar Sliced Mushrooms*** 3 tb Margarine or Butter *INGREDIENT LIST SHOULD READ: 2 (10-oz) pkg. Green Giant Rice Originals Frozen Long Grain White & Wild Rice. **INGREDIENT LIST SHOULD READ: 1 8-oz. pkg. (5 cups) herb seasoned stuffing mix. ***INGREDIENT LIST SHOULD READ: 1 4 1/2-oz. Jar Green Giant sliced mushrooms. Cook rice according to pkg. directions. In lrg. saucepan, saute onion and celery in margarine until tender. Add water and stuff mix; stir in rice, tossing lightly. Use to stuff Merrie Crown Roast of Pork. This is a tasty bread and rice stuffing with mushrooms. TIP: If desired, stuffing can be baked separately in lightly buttered 2 quart casserole at 350 degree F. for 30-40 minutes. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrots and Grapes Vermouth****Fjvs25a Categories: Ethnic, Desserts, Vegetables, Fruits Yield: 6 servings 2 pk Green Giant Crinkle Cut** 2 tb Water 3 tb Brown Sugar, firmly packed 3/4 c Green Grapes, halved 3 tb Vermouth 3/4 c Red Grapes, halved 2 ts Cornstarch *INGREDIENT LIST SHOULD READ: 2 (10-oz.) pkg. Green Giant Crinkle Cut Carrots Frozen in Butter Sauce. Cook carrots according to pkg. directions. Slit pouch open and drain butter sauce into med. saucepan. Stir in brown sugar and vermouth. In small bowl, mix cornstarch and water until smooth. Blend into butter sauce. Heat over low heat, stirring constantly, until mixture is smooth and slightly thickened. Add carrots and grapes. Heat additional 2 mins. Recipes" cookbook, Classic #13. Marilyn Sultar An elegant side dish in good taste. TIP: To make ahead, prepare carrots as directed, adding grapes just before serving. Heat thoroughly. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Royal Toast Triangles****Fjvs25a Categories: Ethnic, Desserts, Breads Yield: 6 servings 1 cn Pillsbury Refrigerated* 1/2 c Spicy French Dressing *INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls. Heat oven to 375 degrees F. Lightly greased cookie sheet. Separate dough into 8 triangles; cut each in half lengthwise to form 16 triangles. Place on prepared cookie sheet. Brush lightly with French dressing. Bake at 375 egrees for 10-12 mins. until puffed and golden brown. Easty to prepare and fit for a king! I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cran-Brandy Pudding****Fjvs25a Categories: Ethnic, Desserts, Fruits Yield: 6 servings 1 1/3 c All-Purpose Flour* 3 tb Brandy 1/4 c Firmly Packed Brown Sugar 1/4 c Milk 1/2 ts Cinnamon 3 tb Oil 1/4 ts Allspice Egg 1 ts Baking Soda 3/4 c Chopped Walnuts 1/2 ts Baking Powder 2 c Cranberries, Halved *Self-rising flour IS NOT recommended for this recipe. Generously greast 1-qt. mold or casserole. In med. bowl, combine flour, sugar, cinnamon, allspice, soda and baking powder. Add brandy, milk, oil and egg; stir just until dry ingredients are moistened. Stir in walnuts and cranberries. Spoon into prepared mold. Cover tightly with foil. Place on wire rack in large steamer or kettle. Pour boiled water 3-4" deep into steamer; cover. Keep water boiling gently over low heat. If necessary, add water to maintain steam. Steam 1 1/2-2 hrs. or until pudding springs back when touched lightly in center. Cool slightly. Invert onto serving plate. Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped cream, if desired. Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy flavor this traditional holiday favorite. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Toffee Sauce****Fjvs25a Categories: Ethnic, Desserts, Sauces Yield: 6 servings 1/2 c Firmly Packed Brown Sugar 1/3 c Margarine or Butter 1/2 c Sugar 2 ts Brandy 3/4 c Whipping Cream In small saucepan, combine sugars, cream and margarine. Heat to simmering; cook over low heat, stirring constantly, for 2 minutes. Remove from heat; add brandy. Serve warm over Cran-Brandy Pudding (see previous recipe)> I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Claret Cup****Fjvs25a Categories: Ethnic, Desserts, Beverages Yield: 6 servings 1 cn Fronzen Lemonade* 1/4 c Cointreau or Curacao 1 cn Grapefruit Soda** 13/16 qt Bottle Claret Wine 1/2 c Brandy Ice Cubes or Mold *INGREDIENT LIST SHOULD READ: 1 6-oz. can frozen lemonade concentrate. **INGREDIENT LIST SHOULD READ: 1 12-oz. can grapefruit soda, chilled. In large pitcher or punch bowl, combine all ingredients. Chill with ice cubes or mold. Serve immediately. Garnish this lovely cocktail beverage with a pink grapefruit wedge or orange slice. I have never made this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ha'penny Friendship Bread****Fjvs25a Categories: Ethnic, Desserts, Breads Yield: 2 servings 5 1/2 c Pillsbury Best Bread Flour* 2 pk Active Dry Yeast 3 tb Sugar 2 c Water 2 ts Salt 1/4 c Oil It may take 3 notes to do this entire recipe as should be done.*INGREDIENT LIST SHOULD READ: 5 1/2-6 cups Pillsbury's Best Bread Flour.Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of bowl. On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F.) until light and doubled in size, about 1-1/2 hrs.Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 mins. Shape as desired. (Shape directions to follow in next note.) Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ha'penny Friendship Bread-Pg. 2****Fjvs25a Categories: Ethnic, Desserts, Breads Yield: 2 servings SHAPING OF BREADS 6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two cookie sheets to make free form loaves. Divide dough into 6 parts. Remove air pockets by working dough with hands and rolling into 6 10x5" rectangles. Starting from shorter side, roll up, pinching edges firmly to seal. For free-form loaves, taper ends slightly. Place seam-side-down on prepared pan. Cover; let rise in warm place until light and double in size, about 45 mins. Heat over to 375 degrees F. Bake for 25-35 mins., until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on wire racks. 6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts. Remove air pockets by working dough with hands. Roll each part into an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips. Braid strips togehter, tuck ends under and seal. Repeat with remaining dough. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks. Decorating directions to follow on next note. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ha'penny Friendship Bread-Pg. 3****Fjvs25a Categories: Ethnic, Desserts, Breads Yield: 2 servings DECORATION DIRECTIONS TO DECORATE: Make small 1/2" slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ha'penny Friendship Bread-Pg. 4****Fjvs25a Categories: Ethnic, Desserts, Breads Yield: 2 servings FRIENDSHIP POEM FRIENDSHIP POEM: "A penny for happy thoughts, Grains that grow and nourish, Leavenings to lift us up, May friendship ever flourish."These lovely friendship loaves were inspired by the "Begger's Rhyme" of unknown origin..."Christmas is coming, the geese are getting fat, plase put a penny in the old man's hat, If you haven't got a penny, a ha'penny will do, If you haven't got a ha'penny--God Bless You!" This special message to accompany your gift breads (the Friendship Poem), is sure to spread the feeling of warm frienship and good will.I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Menu for Medieval Christmas Dinner***Fjvs25a Categories: Ethnic, Desserts, Pork/ham Yield: 6 servings Old English Sherry Cheese Carrots & Grapes Vermouth Puffs Herbed Green Beans Merrie Crown Roast of Pork Royal Toast Triangles Savory Rice Stuffing Cran-Brandy Pudding & Lady Apple Fruit Wreath Golden Toffee Sauce Duchess Potato Puffs Claret Cup --------------------------------EXTRA TREAT-------------------------------- HA'PENNY FRIENDSHIP BREAD See recipes to follow and have a Merry Ole Yuletide!! I have not tested any of these recipes, but thought you all would enjoy! Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Two-Meat, Two Bean Chili (1 of 2) Categories: Ground beef, Beef, Sausages, Mexican, Chili Yield: 25 servings 1 x -Dottie Cross TMPJ72B 1 x -seeded and minced 1 x -INGREDIENTS: 4 ea Garlic cloves; minced 5 lb Ground round (15% lean groun 1/3 c Chili powder 1 x -beef) 1 tb Salt 2 lb Hot or sweet Italian sausage 2 ts Dried oregano 1 x -removed from casings, crumb 2 ts Ground cumin 3 ea Large onions; chopped 2 ea Bay leaves 2 ea Medium sweet red bell pepper 3 cn (28-oz) whole tomatoes with 1 x -seeded and chopped 1 x -tomato puree, undrained 2 ea Medium green bell peppers; 1/2 c Yellow cornmeal 1 x -seeded and chopped 2 cn (16-oz) pink beans, drained 2 ea Fresh hot green chili pepper 2 cn (16-oz)_black beans, drained Directions ore included in the Part 2 of this Recipe set. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Two-Meat, Two Bean Chili (2 of 2) Categories: Ground beef, Mexican, Chili, Beans, Beef Yield: 25 servings 1 x -Dottie Cross TMPJ72B 1 x -DIRECTIONS: In a large soup kettle, cook the ground round, sausage, onions, red and green pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili.Cook, stirring occasionally, until the chili is thickened, about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape off and discard the solidified fat that rises to the surface. Reheat the chili gently on top of the stove before serving.) Makes about 25 servings. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Four-Pepper Relish Categories: Relishes, Desserts, Preserve Yield: 1 servings 1 x -Dottie Cross TMPJ72B 2 ea Small fresh hot chile pepper 2 ea Large red bell peppers; 1 x -seeded and finely chopped 1 x -seeded and finely chopped 2 ea Medium red onions, finely ch 2 ea Large green bell peppers; 1 1/3 c White wine vinegar 1 x -seeded and finely chopped 1 c Sugar 2 ea Large yellow bell peppers; 1 x -1/2 chopped fresh coriander 1 x -seeded and finely chopped 2 ts Salt Put the peppers and onions in a heavy enamel or stainless-steel saucepan. Add sufficient water to cover and bring to a boil over high heat. Boil for 1 minute, then drain well in a colander. Return the vegetables to the pan and add the remaining ingredients. Bring the mixture to a simmer over low heat and cook for 5 minutes. Let cool, pack into hot sterilized jars and attach the lids. Process in a boiling water bath for 5 minutes. Remove from the water and cool completely at room temperature. Makes about 3 pints. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Five-Alarm Salsa Categories: Sauces, Mexican, Salsa Yield: 1 servings 1 x -Dottie Cross TMPJ72B 1 x -chili peppers 1 ea 28-ounce can whole tomatoes 1/2 c Finely chopped white or yell 1 x -tomato puree, undrained 1 x -onion 2 ea Fresh hot green chili pepper 2 ea Garlic cloves; minced 1 x -seeded and minced, 2 tb Lime juice 1 x -or 1/2 c chopped canned gre In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Sirloin Stew Categories: Beef, Soups/stews, Italian Yield: 4 servings -----------------------------BARB DAY - GWHP32A----------------------------- 1 lb Sirloin steak; cut 1" thick, 1/8 ts Red pepper; ground - boneless 14 1/2 oz Tomatoes; canned, with juice 1 lg Garlic clove; crushed 1 c Beef broth 2 tb Olive oil; divided 2 md Zucchini; cut in 1/4" slices 2 md Onions; cut in 1/4" slices Parmesean cheese; grated 1 ts Basil; dried - optional Preparation time: 30 minutes Cut steak into 1/4" thick strips; cut each strip into 1" pieces. Combine garlic with 1 tb. oil; sdtir into beef and reserve. Saute onion in remaining oil in a large saucepan for 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover reduce heat and simmer 15 minutes. Meanwhile heat large nonstick skillet over medium high heat. Cook and stir the beef 1 to 2 minutes; add to sauce. Stir 2 ts. cornstarch dissolved in 2 tb. water into stew and cook until slightly thickened, about 2 minutes. Sprinkle with grated cheese, if desired. Serving suggestion: Toasted garlic bread Source: Beef Industry Council ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: All-American Meatloaf *Btmf00b* Categories: Meats, Meatloaf, Beef Yield: 12 servings 2 lb Grd chuck or sirloin 1 ts Salt 3/4 c Oatmeal 1/4 ts Pepper 1 x Onion 1/2 c Catsup 1/2 c Catsup 1 tb Horseradish 1/4 c Milk 3 tb B. sugar 2 x Eggs 2 ts Mustard(prepared) 1 tb Horseradish Combine first 9 ingredients; shape into two 7 1/2x4" loaves. Place on a lightly greased rack of a broiler pan; bake at 350 deg for 40 min. Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon over meatloaf & bake an additional 5 min. Yields 2 loaves. NOTE May freeze the second loaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Company Ham Sauce Categories: Sauces, Beef Yield: 10 servings Pan juices from baked ham 1 tb Sherry 1/2 c Beef broth 1 tb Cornstarch 2 tb Brown sugar 1 ts Dijon mustard 2 tb Currant jelly 1/4 c Currants or raisins Serve with any ham to make it a special dish. Pour pan juices from baked ham through wire strainer, including onions and apples. Press on solids to extract as much juice as possible. Degrease strained juices. Add broth, sugar, and jelly to pan juices and heat to a boil in a saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly into simmering sauce and stir for several minutes until blended and slightly thickened. Add currants or raisins and simmer 10-15 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Quiche Categories: Cheese/eggs, Cajun, Fish/sea Yield: 4 servings Crust: 3 oz Swiss cheese (grated) 1/2 Recipe plain pastry or 1 4 Eggs Layer pie crust mix for 2 c Table cream 9 inch pie pan 1/3 c Onion (minced) Filling: 1 ts Salt 7 1/2 oz Fresh lump crabmeat 1/4 ts Cayenne pepper (shells and cartilage re- 1 tb Fresh parsley (chopped) Moved) Goes well with dry white wine. Preheat oven to 425F. Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. Filling: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425F for 15 minutes, then reduce heat to 300F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Asparagus Soup Categories: Soups/stews, Vegetables Yield: 6 servings 1 tb Butter 1 lb Asparagus tips, chopped 1 sm Onion, finely chopped Salt & pepper to taste 1/2 Stalk celery, finely chopped 1/4 ts Mace 2 c Chicken stock 3/4 c Whipping cream (see index) 3 Hard-cooked eggs, chopped SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J. PHELPS CHARDONNAY, 1979. Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls garnished with hard-cooked egg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filete Albanil Categories: Mexican, Beef Yield: 4 servings 5 Mulato peppers 1/4 in. thick 3 Tomatoes, coarsely chopped 1/2 lb Fresh mushrooms, sliced 2 Cl Garlic 1/2 c Red wine 1 ts Oregano 1 tb Chopped parsley 1/2 ts White pepper 2 tb Butter, melted 1 1/2 lb Beef tenderloin, sliced 1 ts Olive oil SOURCE: JAVIERS, COLE AVENUE, DALLAS. WINE: CHATEAUNEUF-DU-PAPE; JABOULET-VERCHERRE. 1. Remove the stem and core from the peppers. Split open and remove the veins and seeds. Wash in cold running water. 2. Chop the peppers. Soak in hot water for 20 minutes. 3. Combine the peppers, soaking water, tomatoes, garlic, oregano, and white pepper in an electric blender and puree. 4. Simmer the tenderloin, mushrooms, pepper puree, wine, and parsley in the butter and oil for 20 minutes. NOTE: The seeds of peppers provide the fire. You may prefer to leave a few in. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Captain's Table House Salad Categories: Salads Yield: 4 servings 1 Head chicory, cleaned and 1 Carrot, shredded Broken into bite-size pieces 1 Tomato, sliced into eighths 1 Head romaine, cleaned and 1 c Sliced thinly Broken into bite-size pieces House vinaigrette dressing Serve with House Vinaigrette Dressing recipe. Toss ingredients together and sprinkle with dressing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy String Beans Categories: Ethnic, Vegetables, Pork/ham, Beans Yield: 4 servings 2 c Cooking oil 2 tb Soy sauce 1 tb Cooking oil 1/2 tb Sherry 3/4 lb String beans, trimmed 1/2 tb Sugar And cleaned 4 tb Chicken broth 1 tb Minced garlic 1/2 tb Sesame oil 2 tb Minced pork 1 tb Minced scallion 1. Heat 2 cups of the oil in a wok and add the beans. Fry for one minute or until soft. Drain. 2. In a saute pan, add the remaining oil and heat. Add the beans, soy sauce, sherry, sugar, and broth. Add the sesame oil and scallion, swirling to heat through. Serve. Our beans are extremely crisp, which makes all the difference. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Tarts with Ice Cream Part 1 Categories: Fruits, Ice cream Yield: 6 servings 1 1/2 lb Puff pastry dough 1 c Sugar 6 lg Cooking apples (like 3/4 c Whipping cream Newton, Pippin, 3 tb Unsalted butter, cut in Granny Smith) Small pieces 4 1/2 tb Butter Caramel ice cream: 1/3 c Sugar 8 Egg yolks 3 tb Calvados 2/3 c Sugar 1 Egg, lightly beaten (see part 2 for more) 1/4 c Caramel sauce: SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until golden. Sprinkle sauteing apple slices with sugar. Meanwhile, warm Calvados in saucepan. Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite. Fill tart pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover tart shells. Cut design in center of each top with cookie cutter; place on top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake in preheated oven 30 minute, until golden brown. Serve with Caramel Ice Cream. (see part 2 for sauce and ice cream) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Tarts with Ice Cream Part 2 Categories: Fruits, Ice cream Yield: 6 servings 2 c Milk 1 Vanilla bean, split 2 c Whipping cream 1 c Caramel sauce SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on medium heat 15-20 minutes, until sugar turns light golden brown. Don't let sugar burn. Remove saucepan from heat, immediately add cream, stirring until smooth. Add butter, let melt in sauce. Stir to combine thoroughly. Serve warm or chilled. If not using at once, cover with plastic wrap, store in refrigerator. ICE CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set aside. Pour milk and cream into saucepan, add split vanilla bean. Heat just to boiling point to scald, then remove pan from heat. Pour a little scalded milk and cream into egg mixture, stir gently. Gradually add and mix in remaining milk and cream. Return pan to stove, cook over medium to low heat, stirring constantly until mixture coats wooden spoon. Strain into bowl over ice. Stir in Caramel Sauce. Freeze in ice-cream maker, according to directions. ~---- FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA #1 (We'll see if they go up in order <G>) These are from MK's 'A Taste for all Seasons' ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Agnolotti Bandiera Part 1 Categories: Ethnic, Pasta Yield: 6 servings 2 c Flour plus flour for 4 Eggs Dusting 1 Egg beaten w/ a pinch of 1/2 ts Salt Salt for egg wash 1/2 ts White pepper Semolina for sprinkling 1 Stick unsalted butter, cut (see part 2 for more) Into pieces SOURCE: IL TULIPANO, 11052 BISCAYNE BLVD, MIAMI. WINE: GRECO DI TUFO. 1. Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough forms a compact ball. 2. Cut dough into 4-5 small pieces. Lightly flour each and roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers and roll the dough again. Continue in this fashion until rollers are at their narrowest setting. As dough sheets come out, dust them lightly with flour and spread them out on the table. 3. Prepare filling. Steam spinach for 30 seconds or until tender, rinse it under cold water, and squeeze it tightly to extract all the water. Place the spinach and remaining ingredients for filling in food processor and grind until smooth. (See part 2 for more) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Banana Categories: Desserts, Ethnic Yield: 4 servings 1 Banana, quartered 6 tb Water 1/2 c Flour 4 c Cooking oil 2 ts Double action baking 4 tb Honey Powder Light, sweet dessert - a perfect ending to the dinner. 1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon of honey on each banana piece and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Oysters Wrapped in Bacon Categories: Cajun, Fish/sea Yield: 2 servings 1 Dozen fresh, shucked oysters (in a small bowl) (in a jar) 2 Eggs (beaten in a small 1/4 c Oyster liquor (from jar) Bowl) 1 Bay leaf 1 c Bread crumbs 1 ts Worcestershire sauce 2 c Oil (for frying) 4 sl (1/2 oz each) lean, 12 Toothpicks (for wrapping Raw bacon Bacon) 1/2 c Unbleached white flour In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Spare Ribs with Honey Categories: Ethnic, Pork/ham Yield: 4 servings 1 1/4 lb Pork ribs, trimmed 5 tb Soy sauce 3/4 c Sugar 3 tb Sherry 1/2 c Vinegar 4 c Cooking oil 1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Marinara Categories: Sauces, Garlic Yield: 4 servings 1 8 oz can italian plum 2 tb Olive oil Tomatoes 2 pn Oregano 2 Cl Garlic, crushed 1 ts Chopped parsley Use with Red Snapper en Papillote. 1. Drain tomatoes and chop. 2. Saute garlic in saute pan with olive oil for one minute or until golden. Remove garlic and add tomatoes. Saute for 4 minutes. Add oregano and parsley. Saute for one more minute. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Clemenceau Categories: Poultry, Ethnic Yield: 4 servings 1 3-lb chicken, disjointed 1 c Peas, cooked 6 Cl Garlic, chopped 4 Potatoes, peeled and chopped 1 tb Butter 1/2 c Corn oil 1 tb Olive or corn oil 1 Head garlic, peeled and 1 c Water or stock Chopped 1 c White wine or vermouth Garlicky and good. Peas and potatoes included. Coat chicken lightly with flour. Brown in butter and oil at medium high heat. Lower heat, add head of garlic and saute until aromatic. Pour off fat except 2 tablespoons and add 1/2 cup each of water and wine. Simmer over low heat 1-1/2 hours, adding water and wine as needed. About 15 minutes before serving, heat 1/2 cup of oil in skillet and pan fry potatoes and additional garlic. When nearly done add peas and heat through. Remove vegetables with slotted spoon. Add to chicken just before serving and heat briefly to blend flavors. There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chimichangas Supreme Part 1 Categories: Mexican, Beef Yield: 4 servings 1 lb Lean beef 1/2 Bell pepper, chopped 1 ts Salt 1 1/2 ts Flour 1/4 ts Pepper 1/2 c Canned whole green 1/4 ts Garlic powder Chiles 4 Tomatoes 4 fl Tortillas 1 1/2 ts Shortening Oil for deep frying 1/2 Onion, chopped Red chile sauce (see index) SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK. 1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the shortening in a pan over medium heat. Add the onion and bell pep- per and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5. Deep fry in very hot oil (400F) until (See Part 2 for more) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chimichangas Supreme Part 2 Categories: Mexican, Meats Yield: 4 servings (cont. from part 1) 1/4 c Chopped green onions 1 c Shredded wisconsin 1 tb Whipping cream Cheddar cheese Guacamole (see index) 1 c Sour cream 2 c Shredded lettuce 4 Black olives 4 Black olives SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK. Crisp and well browned. Drain on paper toweling. 6. Preheat the broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts. 7. Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato, and olives. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chipped Beef Dip Categories: Dips, Cajun, Beef Yield: 8 servings 8 oz Cream cheese (room- 1 tb Green bell pepper Temperature) (finely chopped) 2 tb Milk 1/8 ts Black pepper 1 Jars (2-1/2 oz) chipped 1/2 c Sour cream Beef (finely chipped) 1/4 c Pecans (finely chopped) 2 tb Onions (minced) 1 lb Chips or crackers Quick and easy. Serve with chicken fricassee and rice. Preheat oven 350F. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350F oven. Serve hot with chips or crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry-Lemon Jam Categories: Fruits, Preserve Yield: 1 servings 1 x -Dottie Cross TMPJ72B 2 tb Lemon juice 4 1/2 c Blueberries; fresh or frozen 1 x Grated zest of 2 large lemon 7 c Sugar 3 ea 3-oz pouches liquid pectin Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature. Makes about 6 cups. Source: "An Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Wreath Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 1 x -Dottie Cross TMPJ72B 1 lb Unsalted butter; softened 3 c All-purpose flour 3 ea Large eggs; lightly beaten 1 tb Baking powder 2 1/4 c Confectioners' sugar 1 tb Baking soda 1/2 ts Vanilla extract 1 1/2 ts Salt 1 x -Few drops green food colori 3 c Sugar 1 x Fresh raspberries, dried 3 c Water 1 x -cranberries, or cherries, 6 oz Semisweet chocolate; 1 x -for garnish 1 x -finely chopped Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a nonremovable bottom. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine. Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely. In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to spearate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries. Serves 12 to 16. Source:"An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Peach Butter Categories: Fruits, Desserts Yield: 1 servings 1 x -Dottie Cross TMPJ72B 2 c Sugar 4 lb Ripe peaches; 1/4 c Lemon juice 1 x Pitted and quartered 1 x -Grated zest of 2 lemons 1 x -(about 3-1/2 quarts) 2 ts Ground cinnamon 2 c Water 1/2 ts Ground cloves In a large saucepan, bring the peaches and water to a boil over a medium heat. Reduce the heat to low and simmer, stirring often, until peaches are very tender. In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water and cool completely at room temperature. Makes about 3 pints. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Wave Eggnog Categories: Beverages, Desserts Yield: 1 servings 1 x -Dottie Cross TMPJ72B 1/2 c Dark rum 4 c Half-and-half 1/2 c Brandy or cognac 1 1/2 c Sugar 1/2 c Bourbon or scotch 12 ea Large egg yolks 1 pt High-quality vanilla ice cre 2 c Heavy cream In a medium saucepan, combine the half-and-half and sugar. Cook over low heat, stirring often, until the mixture comes to a low simmer. In a medium bowl, whisk the egg yolks till combined. Gradually whisk the hot mixture into the yolks. Return the yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard lightly coats the spoon. (An instant-read thermometer inserted in the custard will read 180 degrees F.) Immediately strain the custard through a sieve into large bowl. Cool to room temperature, then cover with plastic wrap and refrigerate until very cold, at least 4 hours or overnight. When ready to serve, whip the cream until soft peaks form. Stir the whipped cream, rum, brandy, and bourbon into the chilled custard. (The eggnog can be prepared up to 1 day ahead, covered, and refrigerated.) Pour the eggnog into a punch bowl. Place the vanilla ice cream in the punch bowl and serve. Makes about 1-3/4 quarts. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Springerle Categories: Cookies Yield: 48 servings 1 x -Kathryn Evans JMSH36B 2 c Sugar 4 c Flour 2 ts Boiling water 2 ts Baking powder 2 tb Anise seed 4 ea Eggs, well beaten Sift flour; measure; add baking powder and sift again. To well-beaten eggs gradually add the sugar, beating until very thick. Pour boiling water over anise seed and add to egg mixture Stir in the flour. Chill. Roll on a lighly floured board to 1/4 inch thickness;>>> then roll again with a springerle roller to make designs. Cut the cookies at the marked outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours at room temperature. Bake in a moderate oven (375) 12 to 15 min. or until brown. Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Onion-Chive Chicken Categories: Poultry Yield: 6 servings -Lisa Hlavaty fdgn81a 1 Frying chicken; cut up COATING: 3 md Onions; cut in half 2 c Fresh bread crumbs SAUCE: 1/2 ts Salt 1 tb Flour 1/4 ts Cracked pepper 1 c Sour cream 1/4 ts Onion powder 1/4 ts Cracked pepper 1/4 ts Paprika Milk 1/2 c Butter or margarine; melted 2 tb Chopped fresh chives Heat oven to 350. Combine all coating ingredients except butter. Dip chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs and butter. IN 13x9 inch baking pan place chicken; add onions. Sprinkle remaining crumbs over onions; drizzle with remaining butter. Bake, basting occasionally for 60 to 70 minutes or unti fork tender. Remove chicken to platter; keep warm. To make sauce, scrape baking pan; pour pan drippings into 2 qt sautcpan. Stir in flour. Cook over medium high het, stirring occasionally, until bubbly, about 1 minute. Reduce heat to medium. Stir in sour cream and pepper. continue cooking, stirring occasionally, until heated through. If needed, add milk unti desired consistency is reached. Serve sauce over chicken and onions. Sprinkle with chives. Source: Land O Lakes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sticky Chicken Categories: Poultry Yield: 4 servings ---------------------------LISA HLAVATY FDGN81A--------------------------- 8 Half chicken breasts w/bone 8 oz French or russian dressing 12 oz Jar apricot preserves 1 Env. onion soup mix Place chicken in pan that just fits the breasts without too much overlapping. Mix other ingredients together well and pour evenly over chicken. Bake in 325 oven for 1 hour. Check after 45 minutes, if chicken is getting too brown, place foil tent over it for last 15 minutes. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stroganoff Bundles Categories: Ground beef, Beef Yield: 6 servings -Lisa Hlavaty Fdgn81a 1 ts Worcestershire sauce 1 1/4 lb Ground beef 1/8 ts Garlic salt 1 md Green pepper, chopped 1/2 Of a 17 1/4 oz package 1 md Onion, chopped Frozen puff pastry, 1 sheet 1 md Carrot, shredded Thawed 8 oz Sour cream 1 7 1/2 oz. can semi condensed 2 ts Flour Cream of mushroom soup In a skillet cook beef, green pepper, onion, and carrot till meat is brown and onion is tender; drain off fat. Combine 1/2 cup of the sour cream, flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon about 1/6 of the filling into the center of each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile, make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles. Source: Cooking For Friends ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Channukah Candle Salad Categories: Ethnic, Salads Yield: 4 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 2 Bananas 4 Strips green pepper 4 Slices canned pineapple Lettuce 4 Orange gumdrops Mayonnaise ---------------------------------VARIATION--------------------------------- 2 Red apples --------------------------------VARIATION #2-------------------------------- Asparagus tips Olives Lettuce Radishes Carrots Parsley Water cress French dressing Cut bananas in half and remove tips. Stand upright in pineapple centers. Top with gumdrop to represent flame. Pour a little mayo. from tip of each candle to represent melted wax. Arrange strip of pepper for handle, making a loop fastened into pineapple at base of candle. VARIATION: Cut red apples in 2 without paring and remove cores. Set a half banana into center to represent candle, top with gumdrop and pour mayonnaise down side of candle. VARIATION #2: Use canned asparagus tips for candles. Arrange flat on a flattened lettuce leaf or finely shredded lettuce. Make tips of carrot to represent flame, garnish with water cress, olives, radishes, and parsley. Serve with French dressing. Serve individually or arrange on a long platter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Monday Night Snack Cake or Howard Cosell Beer Categories: Appetizers Yield: 10 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- -A BIG MOUTHFUL 1 bn Green onions; chop;inc tops 1 lb Ham; diced; cooked 1 ts Salt 1 lb Brick Cheese; diced 12 Eggs 1 lb Bacon; raw, diced 2 1/2 c Flour Dice and chop first four ingred.; set aside. In lg. mixing bowl, add the eggs and salt, beat well. Gradually add flour and stir in rest of chopped ingred. Pour into well-greased and floured 10" tube pan. Bake at 325 for 1 1/2 hrs. Do not pour off foamy grease. Let stand 25 min. before removing from pan. May be sliced and served cold or cubed and picked for hors d'oerves while watching football and drinking beer. The answer to any hostess' prayers as nice snack to serve when guests are watching instant replays and have no time between games to sit down to eat a hot snack. NOTE: Half recipe makes sm. Bundt pan size snack. Serves 10 generously and 20 as hor d'oeurves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Beef with Horseradish Cream Categories: Beef Yield: 7 servings ---------------------------LISA HLAVATY FDGN81A--------------------------- 1/4 c Vegetable oil 1 tb Prepared horseradish 2 tb Cider vinegar 1 ts Garlic;minced 1 ts Salt 1/4 c Chopped fresh parsley 1 ts Pepper 3 1/2 lb Beef chuck roast -----------------------------HORSERADISH CREAM----------------------------- 1/2 c Dairy sour cream 1 tb Prepared horseradish 1/2 c Mayonnaise 1 ts Lemon juice 1/4 ts Salt 1 ts Dijon mustard 1/4 ts Pepper 1/4 c Fresh parsley In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350. Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Cabbage Soup I.e.s.jjgf65a Categories: Soups/stews, Vegetables Yield: 6 servings ------------------------------PHILLY.INQUIRER------------------------------ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butterscotch Cookies Categories: Cookies Yield: 48 servings 1/2 c Butter softened 1 ts Baking soda 3/4 c Packed brown sugar 1 c Salted peanuts 1/2 c Chunky peanut butter 6 oz Semi-sweet chocolate chips 2 Eggs 6 oz (or) butterscotch chips 1 1/2 c Flour 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Chicken Wings Categories: Appetizers, Poultry Yield: 15 servings 50 Chicken wings 1/4 c Prepared mustard 2 12 oz bottles beer 3/4 ts Salt 1 c Molasses 2 1/2 tb Chili powder 3/4 c Peanut butter, creamy style 1/4 c Chopped parsley for garnish 1/2 c Lemon juice 1 1/2 Lemons for garnish 1/2 c Worcestershire sauce Preheat oven to 450. Get rid of the wing tips and cut each wing into two pieces. Combine remaining ingredients except parsely and lemon in a saucepan. Over low heat cook for about 15 minutes until reduced and thickened to the consistency of thick gravy. Place wings in a shallow baking pan and cover with sauce, making sure each is well coated. Bake for 15-20 minutes. Garnish with the green and yellow stuff. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Sate Categories: Poultry, African Yield: 4 servings ----------------------------------CHICKEN---------------------------------- 1 ts Powdered tumeric -cut into 1-by-4 inch strips 1/2 ts Salt -not more than 1/4 inch 1/2 c Unsweetened coconut milk -thick. 1 lb Boned & skinned chicken Bamboo skewers -breasts, trimmed of fat, --------------------------------PEANUT SAUCE-------------------------------- 1 1/2 inch piece fresh ginger, 1/3 c Unsweetened coconut milk -peeled & minced -chicken broth, or water 2 Serrano chilies, 3 tb Fresh lime or lemon juice -seeded and minced. 2 tb Fish sauce or soy sauce 1 Clove garlic, minced 1 ts Granulated sugar,or 2 taste 2 Green onion, minced 1/4 c Chopped fresh cilantro 1/3 c Creamy peanut butter TO MAKE SATE: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce. TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup. TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Cookies Categories: Cookies Yield: 48 servings 3/4 c Margarine or butter, 2/3 c Peanut butter -softened (1 1/2 sticks) 1 Egg 2/3 c Plus 3 tb granulated sugar 1 ts Vanilla -divided 1 2/3 c All-purpose flour 2/3 c Firmly packed brown sugar 1/2 ts Baking soda Combine margarine, 2/3 cup granulated sugar and brown sugar in a mixing bowl; beat until creamy. Stir in peanut butter, egg and vanilla; mixing until well-combined. Stir in flour and baking soda; mix well. Shape dough into 1-inch balls, then roll in 3 to 4 tb sugar, coating thoroughly. Place 2 inches apart on ungreased baking sheets. Bake in a 350-degree oven for 10 to 12 minutes or until golden brown. Remove from baking sheets; make crosshatch marks with fork; cool on wire racks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter & Chocolate Squares Categories: Desserts, Chocolate Yield: 24 servings 1 1/3 c Peanut butter, 2 Egg whites -smooth or crunchy style 1 1/4 c Chopped walnuts, divided 2/3 c Granulated sugar 5 1.65oz milk chocolate bars 2 tb All purpose flour Preheat oven to 325 degrees. In a medium mixing bowl, combine peanut butter, sugar, flour and egg whites; stir in 3/4 cup of the walnuts. Spread mixture in a lightly greased 9-by-13-inch pan. Bake for 10 to 12 minutes or until lightly browned along the edges. Meanwhile, break chocolate into 1 to 2 inch pieces. Remove cookies from oven; immeadiately place chocolate on top of cookies. Return to oven and cook 1 minute more. Remove from oven; spread melted chocolate over tops of the cookies and then sprinkle with the remaining walnuts. Cut into squares while warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chutney Peanut Butter Canapes Categories: Appetizers Yield: 1 servings 3/4 c Chunky-style peanut butter 1 1/2 c Major Grey's chutney, 1 pk Cream cheese (3oz) -finely chopped 1/8 ts Seasoned salt Toasted rye bread slices, 1/4 c Dry red wine -crusts removed 1/4 ts Worcestershire Blend well the peanut butter, cream cheese, salt, wine worcestershire and chutney. Spread on toast. Cut into individual triangles or fingers. Makes 2 cups of spread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: P-Nutty Muffins Categories: Muffins Yield: 12 servings 1 2/3 c All-purpose flour 1/3 c Peanut butter 2 ts Baking powder 1/2 c Granulated sugar 1 ts Ground cinnamon 2 Eggs 1/2 ts Ground nutmeg 2/3 c Sour cream 1 Ripe banana Preheat oven to 400 degrees. Place paper liners in muffic tin, set aside. Combine flour, baking powder, cinnamon, and nutmeg in medium bowl. Toss to blend with fork. Set aside. Peel banana, break it into small pieces, and set aside on wax paper. In large mixing bowl, combine peanut butter and sugar. Mix at medium speed to blend. Stop when necessary to scrape sides of bowl with rubber spatula. Add eggs and blend. Add banana and blend. Add flour mixture in two stages and mix until it is completely incorporated. Don't overmix. Add sour cream and blend. Spoon batter into muffin cups until they are about 3/4 filled. Bake for 25 minutes. Remove from oven and cool on wire rack for 10 minutes. Munch em up guys! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Crunchies Categories: Cookies Yield: 4 servings 1 c Packed Brown Sugar 1 c Margarine or Butter,Softened 2/3 c Crunchy Peanut Butter 1 Large Egg 1 ts Vanilla 1 1/2 c Unbleached All-purpose Flour 1/2 ts Baking Soda 1/4 ts Salt 3/4 c Crushed Whole Wheat Flakes Mix brown sugar, margarine, peanut butter, egg and vanilla. Stir in flour, baking soda and salt. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in cereal. Place about 2 inches apart on ungreased cookie sheet. Bake until almost no indentation remains when touched, 12 to 13 minutes. Makes about 4 1/2 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indonesian Chili Peanut Sauce Categories: Sauces, Oriental, Chili Yield: 12 servings 2 tb Oil 2 tb Karo, light or dark 1 ts Garlic; minced 1 tb Black soy sauce 1/2 c Peanut butter 2 tb Sesame oil 1/2 c Chicken stock or broth Red pepper; to taste 2 tb Cider vinegar Heat oil in a pan; add garlic and sauté 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moo Sate Categories: African, Beef Yield: 4 servings ------------sate------------ ----peanut dipping sauce---- 2 lb Beef; thinly sliced 1 c Peanut butter 3 tb Curry powder 1 c Coconut cream 1/2 ts Ground chilies 1 tb Lemon juice 2 Garlic clove; minced 1/4 c Soy sauce 2 Onion, large; minced 1 tb Worcester sauce 4 tb Lemon juice 2 x Tabasco sauce; dash 1 tb Honey 1/4 ts Salt Slice the meat into thin strips, no more than 1/4" thick and about 1" wide. Make strips paper-thin if possible. Mix curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to cover with the marinade. Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat. Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce. Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping. Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated, but warm before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Petjel Terong (Eggplant in Savory Sauce) Categories: Vegetables, Ethnic, Sauces Yield: 6 servings 2 Eggplant, large 1 tb Sambal badjak 1/4 c Vinegar, white 2 tb Peanut butter, smooth 1/4 c ;water 1/2 ts Vinegar, white 1/2 ts Salt 1/2 ts Salt Oil; for deep frying 1 c Coconut milk ----------sauce-------- Calories per serving: 200 Fat grams per serving: 3 Approx. Cook Time: 1:30 Peel the eggplants (optional) and slice them crosswise 1/2" thick, then cut into quarters. Arrange the slices in a shallow dish. Combine the vinegar, water and salt, stirring well to dissolve the salt, and pour over the eggplant slices. Let stand for one hour, then remove the eggplant slices from the solution and pat dry with paper toweling. Heat oil in a wok to a depth of two inches until very hot (375 F). Deep-fry the eggplant slices, a few at a time, until light brown. Remove with a slotted spoon and drain on paper toweling. To make the sauce, combine all of the ingredients in a saucepan, bring to a gentle boil and simmer, stirring frequently, until the sauce thickens slightly. Arrange the eggplant slices in a shallow dish and pour the sauce over them. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saus Kacang Categories: Sauces, Thai Yield: 8 servings Pan drippings 3 1/2 tb Peanut butter, crunchy 1 Thai chile 1 ts Salt 1/2 Onion 3 tb Tamarind water 1 Garlic clove 1 c Coconut milk 1/4 ts Shrimp paste Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic, & shrimp paste. Fry together in a little vegetable oil until the onion is golden. Add the pan drip- pings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Peanut Butter Sauce Categories: Poultry, Sauces Yield: 4 servings 3 lb Chicken, cut into 2 tb Tomato sauce -serving pieces, or just 3 c Chicken broth -use boned, skinned breasts 1/2 tb Chopped parsley Salt & pepper to taste 1/2 tb Thyme 3 tb Oil 2 Bay leaves 2 Onions, sliced 1 c Peanut butter 1 1/4 ts Curry powder Season chicken with salt and pepper. Heat oil in frying pan and brown chicken pieces on all sidea. Transfer chicken to large pot and keep warm. Add onions to frying pan and saute until translucent. Add curry powder and tomato sauce. Stir until smooth, then add 1 cup broth. Bring to a boil. Add parsley, thyme, and bay leaves. Pour mixture over chicken pieces. Simmer for 1 hour, or until chicken is tender. Combine peanut butter with 2 cups broth over low heat. Season with salt and pepper. When sauce is smooth, pour over chicken. Simmer for 10 to 15 minutes more. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Peanut Butter Bread Categories: Breads Yield: 1 servings 1/2 c Peanut butter 2 c Sifted all-purpose flour 2 tb Salad oil 1/2 ts Salt 1 1/3 c Orange juice 1 tb Baking powder 1 Egg 1 tb Grated orange rind 3/4 c Sugar Beat peanut butter until fluffy. Gradually add salad oil and orange juice, beating until smooth. Beat in egg and sugar. Sift together flour, salt and baking powder; stir into peanut butter mixture, blending well. Stir in orange rind. Turn one greased 9x5x3-inch loaf pan and bake in 350 degree oven for 1 hour 15 minutes. Makes yer basic one nice loaf, pal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Mole Sauce Categories: Poultry, Mexican, Sauces Yield: 8 servings 1 Chipotle Chile; Dried 1 1/2 ts Oregano; Ground 1/4 c Shortening Or Lard 1 1/2 ts Cocoa 2 tb Red Chiles; Ground 1/2 ts Anise Seed 2 c Chicken Broth 1/4 ts Cinnamon; ground 4 Flour Tortillas; * 1/4 ts Cloves; Ground 1/4 c Tomato Sauce 1/4 ts Nutmeg; Ground 1/4 c Onion; Chopped, 1 small 1/4 ts Allspice; Ground 1 tb Raisins 1/4 ts Ginger; Ground 1 tb Almonds Or Walnuts; Chopped 1/4 ts Cumin; Ground, OR 1 tb Sesame Seed 1/2 ts Cumin Seed 1 tb Pumpkin Seeds; Shelled 1 c Chicken Broth 1 tb Peanut Butter 8 Chicken Breast Halves; ** 1 1/2 ts Sugar * Flour tortillas should be 7 to 8-inches in diameter and be cut into ** Chicken breast halves should be boneless and the total weight should Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Shake Categories: Desserts, Chocolate Yield: 1 servings 3 tb Chocolate syrup Milk 1 tb Peanut butter 1 lg Scoop vanilla ice cream Put syrup and peanut butter into a shaker. Fill with cold milk; shake vigorously. Top with scoop of ice cream. Or, blend all in a belnder. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocodiles Categories: Cookies Yield: 40 servings 1 1/4 c Brown sugar; firmly packed 2 1/4 c Flour; all purpose 1/2 c Butter 1/2 ts Salt 1/2 c Shortening Topping: 1/3 c Peanut butter; crunchy 1 c Chocolate chips; semisweet 1 ts Vanilla 1/2 c Peanut butter; crunchy 1 Egg 1 1/2 c Corn flakes, slightly crushe Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F.In large bowl, combine all cookie ingredients except flour and salt; blend well. Stir in flour and salt; mix well. Press dough into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden brown. Cool slightly. In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup peanut butter and corn flakes. Spread over slightly cooled base. Cool slightly and cut into bars. from the Toronto Star ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate No Bake Cookies Categories: Cookies, Chocolate Yield: 1 servings 1/2 c Butter 1/2 c Peanut butter 2 c Sugar 3 c Oatmeal or: 1/2 c -Water 1 c Coconut 2 tb Cocoa Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. one of my grandmother's Terrill's recipes Source: grandma (via mom) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No Bake Special K Candies Categories: Candies Yield: 1 servings 1/2 c Butter 1/2 c Peanut butter 2 c Sugar 3 c Oatmeal or: 1/2 c Water 1 c Coconut 2 tb Cocoa Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. a recipe from my childhood ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buckeyes Categories: Desserts Yield: 1 servings 2 c Crunchy peanut butter (gener 1 c Confectioners sugar -ic works fine) 1/4 c Butter (at room temperature) Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips (melted) and 1/4 stick of parafin. let stand on rack for chocolate to drip off and firm up. Alternatively, and lots quicker, pat peanut butter mixture into a buttered pan, and top with melted chocolate chips, mark into SMALL squares before chocolate gets totally firm. After standing overnight cut. These taste just like the Reese's cups, and keep well in an airtight cannister. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hard Candy Bswn00a Categories: Candies Yield: 1 servings ------------------------STIR TOGETHER BEFORE HEATING------------------------ 2 c Cane sugar 1 ts Oil flavor* & color 2/3 c Light Karo 1 ts Or more citric acid** 3/4 c Water Have color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes <to wash down sugar crystals>, add thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from stove.Wait for temp. to lower below 260^ before adding color/flavor/citric acid. <Will cook flavor out if too hot.> Cover pan after adding citric acid so it won't fade the taste. I add about 2 ts citric acid. DON'T STIR! Use the tiny viles of Lorann oils. Avail. in cake supply shop or drug store. I pour the cooked candy into a GUTTMAN candy funnel <holds entire recipe.> Thats the quickest way to get it in molds befor it cools & hardens. *Of course, spray funnel! I pour some into molds & the rest onto my marble slab. The part on the slab: I roll it into a long cylinder & cut into "pillows" w/scissors. Dust finished candies with powdered sugar so they won't "melt" together. There is one very nice sucker mold. It is a white ring w/ a slit for the stick. <Don't spray stick.> All you do is spray mold, add stick, fill w/candy, cool & remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it is Guttman Brand & available here at Sugarcraft. About 2 dz in a pack. This is my kids favorite Christmas candy. You will want to make several flavors. Experiment on how-much flavor. All vary. *Don't add too much on the mints. Takes more on the cherry/strawberry/lemon/orange, etc. There are at least 50 oil flavors available to choose from! Shared by Dolores McCann, Hamilton OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Bread Categories: Breads Yield: 8 servings 1 x -Laurie Martinez CRCX90A 1/2 ts Baking soda 1/2 c Butter or margarine 1/8 ts Salt 3/4 c Sugar 1/4 ts Cinnamon 2 x Eggs 2 c Flour 1/4 ts Almond extract 1 c Whole berry cranberry sauce 1/4 c Orange juice Melt butter and add to sugar, mixing well. Add eggs, almond extract and orange juice. Sift together dry ingredients, add to batter and mix just until blended. Fold in cranberry sauce. Pour into greased loaf pan, bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Remove from pan and cool on rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Poppyseed Cake Categories: Cakes Yield: 12 servings 1 x -Laurie Martinez CRCX90A 1 c Water 1 pk Lemon cake mix 4 x Eggs 1 pk Instant lemon pudding (sm) 1/2 ts Almond extract 1/3 c Crisco oil 4 tb Poppyseeds Preheat oven to 350 degrees. Generously grease and flour pan. Blend all ingredients in large bowl; beat at medium speed 2-3 minutes, or until well blended. Pour into pan and bake 45 minutes or until toothpick inserted in cake comes out clean. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Cherry Upside Cake Categories: Low-cal, Chocolate, Cakes/choc. Yield: 8 servings 1 1/2 c Cake flour (not all-purpose) 1 ts Cinnamon 3/4 c Sugar 1/3 c Oil 1/4 ts Salt 1 ts Vanilla 1 ts B. soda 3/4 c Water 1 1/3 c Cocoa 1 cn Cherry pie filling 1 ts Vinegar Mix & sift all dry ingredients. Slowly mix in remaining ingredients. Put 3/4 c of cherry pie filling in bottom of microwave bundt cake dish. Put the rest of cherry pie filling in cake batter. Pour into the cake dish & bake in microwave for 9 min on 50% heat. Than turn & bake for an additional 3-4 on high. Top may look moist. That is ok. Cover cake while still in dish with a towel for about 1-2 min., then turn out on dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy, Fudgy, Nutty Brownies Categories: Cakes Yield: 16 servings 16 oz Unsweetened chocolate, chopp 1/4 ts Baking powder 1/2 c Magarine or butter 1 1/2 c Sugar 1 c All-purpose flour 3 Eggs 1/2 c Nuts, chopped & toasted 1 ts Vanilla ----------------------------------TOPPING---------------------------------- 3 oz Bittersweet chocolate, chopp 1/4 c Sugar 6 oz Cream cheese 1 tb Milk 1 Egg 1/2 ts Vanilla -----------------------------------GLAZE----------------------------------- 2 oz Semisweet chocolate Fresh raspberries 1 ts Shortening In a small saucepan melt unsweetened chocolate and the margarine or butter over low heat, stirring occasionally. Remove from heat; cool. Grease and lightly flour an 8x8x2-inch baking pan; set aside. In a medium mixing bowl stir together flour, walnuts or pecans, and baking powder; set aside. In a large mixing bowl stir together the cooled melted chocolate mixture and the sugar. Add the eggs and vanilla. Using a wooden spoon, lightly beat mixture just till combined. (Do not overbeat or brownies will rise during baking, then fall and crack.) Stir in the flour mixture. Pour the batter into the prepared pan; spread to edges. Bake in a 350 degree oven for 40 minutes. Meanwhile, for topping, in a small saucepan melt the semisweet or bittersweet chocolate over low heat, stirring occasionally; cool slightly. In a medium mixing bowl beat cream cheese with electric mixer on medium speed about 30 seconds or till softened. Add the melted semisweet or bittersweet chocolate, egg, sugar, milk, and vanilla. Beat until combined. Carefully spread topping evenly over hot brownies. Bake in the 350 degree oven about 10 minutes more or till topping is set. Cool in pan on a wire rack. Cover; chill at least 2 hours. To serve, cut brownies into triangles or bars. (To cut into triangles, first cut into rectangles, then cut in half diagonally.) If desired, in a small saucepan melt 2 squares chocolate and shortening; drizzle over brownies and onto plate. Garnish with raspberries, if desired. Cover and refrigerate to store. Makes 12 to 16 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Raspberry Brownies Categories: Desserts Yield: 12 servings 3 Squares chocolate 1 1/2 ts Vanilla - unsweetened 1/2 ts Salt 1/2 c Crisco 1 c Flour 3 Eggs 1 1/2 c Walnuts, chopped 1 1/2 c Sugar 1/3 c Raspberry jam Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake at 325~F for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hazelnut Au Chocolat *Nbtb20a* Categories: Candies, Cakes/choc. Yield: 8 servings CAKE: 1 c Whipping cream 7 oz Semi-sweet chocolate 2 ea Egg yolks 1/2 c Butter 1/3 c Sugar 2/3 c Sugar RASPBERRY SAUCE: 5 ea Eggs; separated 10 oz Raspberries; frozen, 1 c Hazelnuts; ground filberts 1 x Thawed and drained 1 ts Vanilla 1/2 c Seedless raspberry jam 2 tb Vanilla 1 tb Cherry flavor liqueur; CUSTARD SAUCE: 1 x If desired Heat oven to 250 F. Grease and dust bottom only of 9 1/2" springform pan with cocoa. In medium saucepan over low heat, melt chocolate and butter, stirring constantly. Stir in 2/3 cup sugar and continue stirring until sugar is dissolved. In small bowl, beat 5 egg yolks at highest speed for 2-3 minutes. Blend a small amount of chocolate mixture into yolks. Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened. Remove from heat; stir in vanilla and ground filberts. In small bowl, beat 5 egg whites at highest speed until soft peaks form. Gently fold egg whites into chocolate. Pour into prepared pan and bake at 250 F. for 2 hrs. (yes, 250 F) Cool completely; cover and refrigerate until ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a boil. In small bowl, combine egg yolks and sugar. Blend a small amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes. or until custard coats a spoon, stirring constantly. DO NOT BOIL. Remove from heat. Cool to room temperature and refrigerate. RASPBERRY SAUCE: In blender, puree raspberries. Strain ingredients. Refrigerate until ready to serve. TO SERVE: Remove sides from springform pan. Cut cake into wedges. To serve, pour small amount of custard and raspberry sauce onto cake plate. Marble a creative pattern with knife if desired. Place wedge of cake on top. Garnish with white chocolate rose and shavings if desired. Pillsbury Chocolate Lovers II cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snicker Cake Categories: Cakes Yield: 10 servings --------------------------ARLENE ANDERSEN GWWC38B-------------------------- 1 pk Cake mix, German Chocolate 1/3 c Milk 1/2 c Butter 1 c Chocolate chipe 14 oz Caramels, unwrap first 1 c Nut, chopped Mix cake as directed on package. Pour 1/2 of batter in 9 x 13" greased pan. Bake at 350 for 20 minutes. While cake is baking, melt caramels, butter and milk. Stir till smooth. Pour over cake that is baked. Dot with chocolate chips and nuts. Pour remaining batter on top and bake at 275 for 20 minutes and then at 350 for 10 minutes. Good when served with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snicker Pie Categories: Cakes, Pies Yield: 4 servings -----------------------------LIZ JONES VXRF36B----------------------------- 5 Snicker bars; king size 4 c Cool whip 1 1/2 tb Half & half 1 Graham cracker crust * 1/2 c Peanut butter * The crust could be Deep Dish Graham Cracker or a Chocolate crust. In double boiler, melt together snicker bars, peanut butter and half & half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours before serving. Top with cool whip and chocolate syrup. MMMmmmmm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Nut Bars Categories: Cookies Yield: 16 servings 1/4 c Butter 1/2 ts Baking powder 1/2 c Sugar 1/4 ts Salt 1 ts Vanilla 1 1/2 c Chopped dates 2 ea Eggs, separated 3/4 c Chopped nuts 1/2 c Flour, UNsifted Preheat oven to 275-300 degrees. Grase a 6x10 inch pan. Cream butter, sugar and vanilla. Add egg yolks. Add flour, baking powder, salt, dates, and nuts. Add beaten egg whites. Pour into pan and bake 45 minutes. (The author of this recipe forgot to say when to add the vanilla, so I put it in where I thought it ought to go.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date and Nut Squares Categories: Cookies Yield: 16 servings 2 ea Eggs 1/2 ts Salt 1/2 c Sugar 2 c Finely cut up dates 1/2 c Flour 1 c Chopped walnuts 1/2 ts Baking powder 1 x Powdered sugar (optional) Preheat oven to 325 degrees. Grease an 8 inch square pan. Beat eggs until foamy. Beat in sugar and vanilla. Combine flour, baking powder, and salt. Stir into egg mixture. Mix in dates and nuts. Bake 25-30 minutes, until top has a dull crust. Cut into 2 inch squares. Cool in pan. If desired, dip in powdered sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Cinnamon Rolls Categories: Breads Yield: 8 servings 1 c Active Sourdough Starter 1/2 c Dry Skim Milk 2 ts Salt 3 tb Sugar 2 tb Shortening 1/2 c Whole Milk 2 1/2 c Unbleached Flour 1 1/2 ts Baking Soda ********* PLEASE NOTE THAT THERE ARE MORE INGREDIENTS IN THE RECIPE******* Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1 t cinnamon or to your taste. Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been place a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and a dash of salt. Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Muffins Categories: Muffins Yield: 21 servings 1 c Whole wheat flour 3/4 c Chopped walnuts 1 c Flour 3/4 c Raisins 4 ts Baking powder 1 c Milk 1/2 ts Salt 2 ea Eggs, beaten 3/4 c Lt brown sugar 2/3 c Melted vegetable shortening Preheat oven to 350 degrees. Grease and flour 18 muffin cups. Sift flour, baking powder and salt. Add brown sugar, nuts and raisins. Combine milk and eggs. MIx in shortening and blend well. Stir into dry ingredients just until moist. Fill muffin cups a little more than half full. Bake 15-20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Refrigerator Rise White Bread Categories: Breads Yield: 4 servings 6 1/2 c Unbleached Flour * 2 pk Active Dry Yeast 2 tb Sugar 1 tb Salt 2 1/4 c Hot Water (130 degrees F.) 1/4 c Butter or Margarine ** * Use up to this much flour. Use only enough flour to make a soft dough and to keep from sticking when kneading. ** Butter or margarine must be at room temperature or use the same amount of vegetable oil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ale Bread Categories: Breads Yield: 8 servings 2 c Unbleached flour 1 cn (12 oz) beer or ale(no lite) 2 ts Baking powder 1 x Handful chopped green onion 1 x Dash salt 1 x Handful grated cheese (opt) Stir flour, salt, and baking powder together. Add beer. Stir in green onions and cheese, if desired. Knead dough briefly, adding more flour if sticky. Shape into a round loaf and place in a greased pie pan or on a greased cookie sheet. Bake at 375 degrees for 30 minutes, until golden brown or until loaf sounds hollow when tapped. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Foundation Sponge Categories: Breads Yield: 6 servings 1 c Lukewarm water Flour 1/2 To 1 cake dry yeast Crumble yeast in water. Allow to stand 20 minutes. Add flour to make a stiff drop batter. Beat until smooth. Cover and let stand in warm place overnight until light and bubbly. The greater amount of yeast makes the sponge work more rapidly. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yeast Ferment Categories: Breads Yield: 6 servings 1 Medium-size potato 1 Cake dry yeast 1 ts Salt 1 tb Sugar 4 c Water The fermentation period for bread made with dry yeast may be shortened if the following yeast ferment is first prepared: Crumble yeast and soften in 1/2 cup water. Wash, pare, and boil potato in 3 1/2 cups water. Drain potato. Save potato water. Mash potato and add sugar and salt. Cool to lukewarm. Add yeast, and potato water. If necessary add water to make 1 quart of the mixture. Cover unused portion may be stored in the refrigerator and kept for several days. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread (Master Recipe) Categories: Breads Yield: 6 servings 1 Cake compressed yeast 1 tb Melted shortening OR 1/2 cake dry yeast 1 1/2 c Lukewarm water 1 tb Sugar 5 To 5 1/4 cups flour 1 1/2 ts Salt Soften yeast in water. Add sugar, salt, and shortening. Add flour gradually, beating thoroughly after each addition until the dough is just stiff enough to knead. Turn onto lightly floured board. Knead until dough is smooth and elastic. Cover with a warm, damp cloth. Set in warm place and allow to double in bulk. (If dry yeast is used allow dough to rise overnight in warm place.) Work down, cover with a warm, damp cloth, and allow dough to again double in bulk. Work down lightly. Form into loaves. Place in well-oiled pans. Again cover with a warm, damp cloth. Set in a warm place, cover, and let rise until double in bulk. Bake in hot oven (450 F) for 15 minutes. Reduce the heat slightly and continue baking (410° - 425° F) for the remainder of the time. Total baking time 40-45 minutes. From 4- 4 1/2 hours are required for the entire process. 2 medium sized loaves. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat or Graham Bread Categories: Breads Yield: 6 servings 6 c Milk 1 Cake compressed yeast 4 tb Sugar OR 1 cake dry yeast 3 ts Salt 2 tb Melted shortening 6 c Whole wheat or graham flour White flour Heat milk until lukewarm; add yeast. IF compressed yeast is used allow to stand 5 minutes; if dry yeast is used allow to stand 30 minutes. Add sugar, salt, and shortening. Add unsifted whole wheat flour, a little at a time, beating thoroughly after each addition. Add sufficient sifted white flour to make dough just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow dough to rise until double in bulk. (If dry yeast is used allow dough to rise overnight in a warm place.) Work down and form into 3 loaves. Place in well-oiled bread pans. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 45 minutes. 3 small loaves. Mrs. Ralph Chapman, Stonington, IL. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bran Bread Categories: Breads Yield: 6 servings 1 1/2 c FOUNDATION SPONGE 1/2 c Chopped raisins 1 ts Salt 1/2 c Chopped figs 1 tb Melted shortening 1/2 c Broken walnuts 2 tb Sugar 2 c Bran White flour Combine ingredients in order given, using sufficient white flour to form a dough just stiff enough to knead. Knead on lightly floured board until smooth and elastic. The dough should be softer than one in which bran is not used. This dough will rise slowly. When it doubles in bulk, form into loaves and place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 45 minutes. 2 small loaves. Mrs. W.R. Vaughn, Ferndale, WA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttermilk Bread Categories: Breads Yield: 6 servings 6 c Buttermilk 1 1/2 tb Salt 1 Cake dry yeast 2 tb Sugar 1/2 c Lukewarm water 2 tb Melted butter or butter Flour -substitute Heat buttermilk, stirring constantly until scalded. Remove from fire and let cool. Add yeast which has been softened in the water. Add sufficient flour to make a medium batter. Beat until smooth. Cover and set in a warm place and allow to stand overnight. Add sugar, salt butter, and enough flour to make a dough just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. Allow to rise until double in bulk and work down. Let rise again until double in bulk. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 45 minutes. 4 loaves. Mrs. W.H. Juedeman, Bristow, OK. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocoa Bread Categories: Breads Yield: 6 servings 5 1/2 c Flour 1/2 c Cocoa 1 Cake compressed yeast 1/4 c Shortening OR 1 cake dry yeast 2 Eggs, well beaten 2 c Milk, scalded and cooled 1/2 c Sugar 1/2 ts Salt Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Add 3 cups flour and beat until smooth. Cover and set aside to rise in a warm place until light. Add shortening and sugar, which have been creamed together, eggs, cocoa, salt, and remainder of flour or enough to make a soft dough. Knead lightly and place in well-oiled bowl. Cover and set in a warm place until double in bulk - about 2 hours. Form into loaves. Place in well-oiled bread pans, filling them 1/2 full. Cover and let rise again until double in bulk. Bake in hot oven (425° F) 40- 50 minutes. 2 loaves. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Bread Categories: Breads Yield: 6 servings 2 c Milk, scalded 1 Cake compressed yeast 2 tb Melted shortening 6 c Flour 1/4 c Molasses 3/4 c Raisins 1 1/2 ts Salt Combine milk, salt, shortening, and molasses. Cool until lukewarm. Add yeast to cooled milk. Allow to stand 5 minutes. Add raisins. Add flour, a little at a time, beating well after each addition, until dough is just stiff enough to knead on a lightly floured board. Knead until smooth and elastic. Cover with a warm, damp cloth, and allow to double in bulk. Knead down, allow to double in bulk again. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 45 minutes. Mrs. I.M., Denver, CO. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rolled Oats Bread Categories: Breads Yield: 6 servings 1 1/2 c Boiling water 1 tb Cooking oil 1 c Corn sirup 1 Cake compressed yeast 1/2 ts Salt 2 c Flour 4 c Rolled oats 1/2 c Sweetened condensed milk 1/2 c Lukewarm water Combine boiling water and sweetened condensed milk. Stir until blended. Pour over rolled oats. Allow to stand 1 hour. Add cooking oil, sirup, salt, flour, and yeast which has been softened in lukewarm water. Beat thoroughly. Allow to rise until double in bulk, then beat thoroughly. Pour into well-oiled pan. Cover and let rise until double in bulk. Bake in moderate oven (375° F) about 45 minutes. 1 loaf. The Household Searchlight ~ 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread with Yeast Ferment Categories: Breads Yield: 6 servings 1 qt Yeast ferment 4 tb Melted shortening 4 tb Sugar 3 ts Salt Flour Combine sugar, salt, shortening, and ferment. Add flour slowly, beating thoroughly after each addition until a dough just stiff enough to knead is formed. Knead on lightly floured board until dough is smooth and elastic. Cover with a warm, damp cloth. Allow to double in bulk, work down, again cover and allow to double in bulk. Form into loaves and place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (450° F) 45 ~ 60 minutes. 4 loaves. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salt Rising Bread Categories: Breads Yield: 6 servings 3 md Sized potatoes 2 c Lukewarm milk 1 ts Sugar 1/8 ts Baking soda 4 c Boiling water 1 c Water 3 tb Cornmeal 2 tb Melted shortening 1 ts Salt 1/8 ts Salt Dough: Flour Prize winning recipe Starter: Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight. In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (400° F) about 45 minutes. 3 loaves. Lyd Smith, Los Angeles, CA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rolls with Yeast Ferment Categories: Breads Yield: 6 servings 1 c Yeast ferment 3 tb Sugar 3/4 ts Salt 1 1/2 tb Melted shortening Flour If the yeast ferment has been stored in the refrigerator, stir thoroughly and warm to room temperature by setting in a pan of warm water. Add sugar, salt, and melted shortening. Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead. Knead on lightly floured board until smooth and elastic. Cover with a warm, damp cloth and allow to double in bulk. Work down, again cover and allow to double in bulk. Form into rolls. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450° F) 12-15 minutes. 24 rolls. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parker House Rolls Categories: Breads Yield: 6 servings 1 Cake compressed yeast 3/4 c Lukewarm water 6 tb Sugar 3/4 c Milk, scalded and cooled 1 3/4 ts Salt 5 To 5 1/4 cups flour 1/4 c Melted shortening Soften yeast in cooled milk. Add salt, shortening, sugar, and water. Add flour, a little at a time, beating thoroughly after each addition. Turn onto lightly floured board and knead until smooth. Cover with a warm, damp cloth. Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter. Crease middle of each with dull edge of knife. Brush 1/2 lightly with butter or butter substitute. Fold over, pressing together with palm of the hand. Place close together in rows on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450° F) 15-18 minutes. 24 rolls. For Whole Wheat Parker House Rolls: Substitute whole wheat flour for 1/2 the white flour. Add sufficient white flour to make a dough just stiff enough to knead. The Household Searchlight ~ 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Horn Rolls Categories: Breads Yield: 6 servings 1 Cake compressed yeast 1/2 c Melted shortening OR 1 cake dry yeast 1/4 c Sugar 1 1/4 ts Salt 3 Eggs, well beaten 4 To 4 1/2 cups flour 1 c Milk, scalded Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt, shortening, sugar, and eggs. Add flour, a little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk. (The dough made with dry yeast will need to rise overnight in a warm place.) Work down. Allow to rise the second time. Turn onto lightly floured board. Roll out in circular shape. Cut into sections as you would pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in hot oven (450° F) 12-15 minutes. 16 rolls. Mrs. K.R., Little Falls, MN. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Tea Ring Categories: Breads, Swedish Yield: 6 servings 2 Cakes compressed yeast 1/4 c Melted shortening 1 1/2 c Lukewarm water 6 tb Sugar 1 Egg, well beaten 5 To 5 1/4 cups flour 1 3/4 ts Salt 1/2 c Chopped nuts Soften yeast in water. Add sugar, salt, shortening, and egg. Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. (This dough should be slightly softer than a bread dough.) Place in a bowl, cover with a warm, damp cloth, set in a warm place and allow to double in bulk. Work down lightly. Cover and allow to double in bulk the second time. Turn onto lightly floured board and roll in sheet 1 1/2 inches thick. Spread with melted butter or butter substitute and sprinkle generously with sugar and cinnamon, and roll as a jelly roll. Pinch the edges together and join ends to form a ring. Place in an oiled pan or on an oiled baking sheet. Cut the dough with the scissors in 3-inch pieces, cutting 3/4 through the ring. Turn each section so that it lies flat on the baking sheet. Sprinkle with sugar and chopped nuts. Cover with a warm, damp cloth and let rise until treble in bulk. Bake in hot oven (425° F) about 30 minutes. If desired 1/2 cup raisins may be added to the dough. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Roll Categories: Breads Yield: 6 servings 1 Cake compressed yeast 1 ts Salt OR 1 cake dry yeast 2 Eggs, well beaten 4 tb Melted shortening 6 c White flour 2 c Milk, scalded and cooled 2 c Walnuts, ground 1/2 c Sugar 2 c Sugar Soften yeast in lukewarm milk. Add shortening, 1/2 cup sugar, and salt. Add 1/2 of flour and beat until smooth. Cover and let stand in a warm place overnight. In the morning, add eggs, and enough flour to make a smooth dough. Knead until smooth and elastic. Place dough in a bowl, cover with a warm, damp cloth, and let rise until double in bulk. Knead down and let rise again. When it has doubled in bulk roll 1/8 to 1/4 inch thick. Brush with melted butter or butter substitute. Cover with 2 cups ground nuts mixed with 2 cups sugar. Spread this mixture about 1/4 inch thick on the rolled dough. Roll like cinnamon rolls but do not cut. Place in well-oiled pan. Set in a warm place, cover ant let rise until treble in bulk. Brush top with melted butter and bake in hot oven (450° F) 20-25 minutes. 16 servings. Mrs. Mary G. Cimra, Timblin, PA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ice-Box Rolls Categories: Breads Yield: 6 servings 1 Cake dry yeast 6 tb Sugar OR 1 cake compressed yeast 2 c Lukewarm water 1 Egg, well beaten 3 tb Melted shortening 2 ts Salt 6 1/2 c Flour Soften yeast in lukewarm water. If dry yeast is used combine the sugar, yeast, and water and allow to stand in a warm place 1 1/2 hours. If compressed yeast is used allow to stand in lukewarm water 5 minutes. Add salt, egg, sugar, if sugar has not already been added, and shortening. Mix well. Add flour, a little at a time, beating thoroughly after each addition until dough is stiff enough to knead. Knead on lightly floured board until the dough is smooth and elastic. Cover dough with a warm, damp cloth. Set in a moderately warm place and allow to stand 2 hours. Work down, cover closely with waxed paper, and place in the refrigerator overnight. If baking rolls for luncheon or dinner, remove desired portion of dough from the refrigerator and allow about 2 hours to warm to room temperature and become light. Form into rolls. Cover and let rise until treble in bulk. Place on well-oiled baking sheet. Bake in hot oven (450° F) about 15 minutes. This dough will keep for 1 week or 10 days in a refrigerator if it is worked down each day to prevent its becoming too light. The dough should be kept closely covered with waxed paper to prevent a crust from forming over the surface. 32 rolls. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn-Meal Ice-Box Rolls Categories: Breads Yield: 6 servings 1 Cake compressed yeast 1/2 c Lukewarm water OR 1 cake dry yeast 4 c Boiling water 1 c White corn-meal 1 c Melted shortening 1 tb Salt 2 c Potato water 1/2 c Sugar Flour Prize winning recipe Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour. Cover and allow to stand until light. Sift corn-meal slowly into the boiling water, add salt, and stir constantly until thick. Cook over hot water 30 minutes. Add shortening, sugar, and potato water (prepared by boiling 1 cup diced potatoes in 2 cups water). Stir until well blended. Cool. Add the sponge. Add sufficient flour to make a dough stiff enough to knead. Turn onto lightly floured board. Knead until smooth and elastic. Cover with a damp cloth and allow dough to double in bulk. Knead down. Cover closely and place in refrigerator. Remove portion of dough required from refrigerator 2 hours or more before rolls are needed. Allow dough to warm to room temperature. Form into rolls. Place in well-oiled pans. Cover and let rise until treble in bulk. Bake in hot oven (450° F) about 15 minutes. The unused portion of the dough should be worked down, covered closely with waxed paper, and returned to the refrigerator until needed. 75 rolls. Mrs. L. Carlile, Sheridan, WY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Finger Rolls Categories: Breads, Chocolate Yield: 6 servings 1 1/2 c Foundation sponge 1 c Whole wheat flour 1 1/2 ts Salt 3/4 c Sugar 3 tb Melted shortening 1/2 c Grated chocolate 2 Eggs 2 1/2 c White flour Combine ingredients in order given, mixing whole wheat flour, sugar, and chocolate together. Add white flour and mix thoroughly. Turn onto lightly floured board. Knead until smooth and elastic. Cover and let stand in a warm place until double in bulk. Knead well, let rise the second time. Form into rolls 3 inches long. Arrange in a well-oiled shallow pan. Cover and let rise until treble in bulk. Bake in hot oven (425° F) about 15 minutes. As soon as taken from the oven, brush with melted butter or butter substitute. Serve hot. 16 rolls. Mrs. W.R. Vaughn, Ferndale, WA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Rolls Categories: Breads Yield: 6 servings 1 Cake compressed yeast 3 1/4 To 4 cups flour 1/4 c Lukewarm water 1/4 c Melted shortening 1 c Milk, scalded 1/4 c Sugar 1/2 c Peanut butter 2 ts Salt 2 Eggs, well beaten 1/4 ts Nutmeg Soften yeast in water. Add milk, sugar, salt, shortening, eggs, nutmeg, and peanut butter. Beat well. Add flour to make a dough barely stiff enough to be kneaded. Knead until smooth on lightly floured board. Cover and let rise until double in bulk; work down. Form into rolls. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450° F) about 15 minutes. 16 rolls. Mrs. M.M. Farnsworth, Mitchellville, IA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Butter Horn Rolls Categories: Breads Yield: 6 servings 2 c Hot mashed potatoes 4 tb Melted shortening 1 tb Salt 1 Cake compressed yeast 2 c Milk 6 c Flour 2 tb Sugar 2 Eggs, well beaten Add sugar, salt, and shortening to freshly prepared hot mashed potatoes. Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add flour, a little at a time, beating well after each addition. Turn onto lightly floured board. Knead until smooth and elastic. (The dough should be as soft as it is possible to handle.) Cover with a damp cloth, set in a warm place and allow to double in bulk. Turn onto lightly floured board. Roll in round sheet 1/2 inch thick. Cut into sections as you would cut a pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise until treble in bulk. Bake in hot oven (450° F) about 12 minutes. 32 rolls. Mrs. Jessie Kelsey, Lakeland, FL. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prune Buns Categories: Breads Yield: 6 servings 1 Cake dry yeast 2 c Flour OR 1 cake compressed yeast 1 c Milk, scalded and cooled 1 ts Sugar 3 Eggs, well beaten 1 c Sugar 2 ts Salt 1 c Butter or butter substitute 2 c Milk, scalded and cooled 6 c Flour Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups flour. Beat until smooth. Set in a warm place and allow to rise overnight or until light and bubbly. Cream 1 cup sugar and butter together. Add eggs, salt, and milk. Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed. Knead until smooth. Cover with a damp cloth. Set in a warm place to rise. When double in bulk turn onto lightly floured board. Shape into buns. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun. Fill with prune preserves or any sweetened fruit desired. Bake immediately in hot oven (450° F) 15-20 minutes. When baked sprinkle with powdered sugar. 36 servings. Mrs. George Rada, Verona, MT. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raised Donuts Categories: Breads Yield: 6 servings 1 c Sugar Flour 1 c Milk, scalded 1/2 Cake dry yeast 2 tb Melted butter or butter OR 1/2 cake compressed -substitute -yeast 1/2 ts Salt 1/4 c Lukewarm water 2 Eggs, well beaten 1/4 ts Nutmeg OR 1/4 tsp cinnamon Scald milk, at night, and add butter and salt. Cool until lukewarm. Add yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in enough flour to make of soft roll dough consistency. Cover and let rise overnight. Next morning cut down, add sugar, eggs, and enough additional flour to form a soft roll dough. Cover and let rise until double in bulk. Turn onto lightly floured board, roll in sheet 1/3 inch thick, cut with lightly floured cutter. Cook in deep, hot fat (365° F). Drain on crumpled, absorbent paper. The doughnuts should rise to the top and begin to brown almost instantly. 48 doughnuts. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Muffins Categories: Muffins, Londontowne Yield: 6 servings 1 1/2 c Milk, scalded 1/2 Cake dry yeast 1 tb Sugar 1 Egg, well beaten 3 c Flour 1/8 ts Baking soda 1 ts Salt Soften yeast in milk, add sugar and salt. Add sufficient flour to make a drop batter. Beat thoroughly. Set in a warm place and allow to become light. Add egg and baking soda. Beat thoroughly. Cook in muffin rings on hot griddle. Cook slowly on one side, then turn to complete cookery. If muffin rings are not available the batter may be cooked on the griddle. Serve with butter or butter substitute and sirup. 18 muffins. - The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nut Bread Categories: Breads Yield: 6 servings 1/2 c Brown sugar 1/2 c Raisins 3/4 c Cold water 1 c White flour 1/2 c Molasses 2 1/2 ts Baking powder 3/4 c Milk 1 1/2 ts Salt 2 c Graham flour or whole wheat 3/4 ts Baking soda -flour 3/4 c Chopped nuts Sift white flour, measure, and sift with salt and baking powder. Add graham or whole wheat flour. Combine sugar, water, molasses, and milk. Add dry ingredients, nuts, and raisins. Mix thoroughly. Pour into well-oiled baking pans. Bake in moderate oven (375° F) 1 hour. 2 small loaves. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Nut Bread Categories: Breads Yield: 6 servings 1 1/2 c White flour 1 c Sliced dates 5 ts Baking powder 1 c Coarsely chopped nuts 1 1/2 ts Salt 1/2 c Brown sugar 1/4 ts Baking soda 1 1/2 c Milk 1 1/2 c Graham or whole wheat flour 1/4 c Molasses Pit dates and cut into 5 or 6 slices with scissors or sharp knife. Sift flour, measure, and sift with baking powder, salt, and baking soda. Add sugar, milk, and molasses. Add graham flour in which dates and nuts have been dredged. Beat until thoroughly mixed. Pour into well-oiled loaf pan. Bake in moderate oven (375° F) 1 hour. 1 loaf. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grapenut Bread Categories: Breads Yield: 6 servings 1 c Grapenuts 1 Egg, well beaten 2 c Milk 3 c Flour 1/2 c Sugar 4 ts Baking powder 1 ts Salt Combine grapenuts, egg, and milk. Let stand 1/2 hour, add sugar. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Mix thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (400 F) about 1 hour. 1 loaf. Mrs. George Hale, Geary, OK. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Bran Bread Categories: Breads Yield: 6 servings 1 Egg, well beaten 1/2 c Raisins 1 c Bran 1/4 c Molasses 2 c White flour 1/4 ts Baking soda 1/2 c Sugar 1 ts Salt 1 c Sour milk 3 ts Baking powder 2 tb Melted shortening Combine molasses, shortening, sugar, bran, raisins, egg, and milk. Sift flour, measure, and sift with baking soda, baking powder, and salt. Combine with the first mixture. Beat well. Pour into well-oiled loaf pan. Bake in moderate oven (375° F) 1 hour. 1 loaf. Annebel Beasley, Johnson City, TN. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prune Bread Categories: Breads Yield: 6 servings 1/2 c Sugar 1/2 ts Baking soda 1 tb Shortening 1/2 ts Salt 1 Egg, well beaten 4 ts Baking powder 1 c Sour milk 2 1/2 c Flour 1 Square chocolate, melted 1 c Prunes 1 ts Cinnamon 1/2 c Raisins Wash prunes, cover with water and boil 10 minutes. Add 1/4 cup sugar and simmer 5 minutes. Drain, cool, remove pits and cut prunes in quarters. Cream 1/4 cup sugar and shortening. Add egg, milk, and chocolate which has been melted over warm water. Sift flour, measure, and sift with baking soda, baking powder, salt, and cinnamon. Add to creamed sugar and shortening mixture. Add fruit and mix until well blended. Pour into well-oiled bread pan. Bake in moderate oven (375° F) about 50 minutes. 1 small loaf. If desired a Graham Prune Bread may be made by substituting 1 cup graham flour for 1 cup white flour. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Breakfast Bread Categories: Breads, Breakfast Yield: 9 servings 2 c Flour 3 Apples 1 ts Salt 4 ts Baking powder 2 tb Brown sugar 4 tb Shortening 3/4 c Milk 2 c Chopped raisins 1 ts Cinnamon 1 Egg, well beaten 2 tb Melted butter or butter 2 tb Brown sugar -substitute Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400° F) 20 minutes or until apples are tender. 9 servings. Lola Moore, Middlesboro, KY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Graham Bread Categories: Breads Yield: 6 servings 1/2 c Brown sugar 1 c White flour 3/4 c Cold water 1 1/3 ts Salt 1/2 c Melted shortening 1 ts Baking soda 3/4 c Milk 2 c Graham flour Dissolve sugar in water; add shortening and milk. Sift white flour, measure, and sift with salt and baking soda. Add to first mixture. Add graham flour. Mix thoroughly. Bake in well-oiled bread pan, in moderate oven (375° F) 1 hour. 1 loaf. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Brown Bread Categories: Breads Yield: 6 servings 3/4 c Molasses 2 c Sour milk 1 c Corn-meal 1 c White flour 1 1/3 ts Baking soda 1 c Graham flour 1 ts Salt 1 ts Baking powder Sift flour, baking soda, salt, and baking powder together. Add corn-meal and graham flour. Combine sour milk and molasses. Add dry ingredients and stir well. Fill well-oiled 1-pound cans or molds 2/3 full. Cover closely and steam 3 hours. A granular cereal may be substituted for the corn-meal. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Rye Bread Categories: Breads Yield: 6 servings 1 c Rye flour 1 ts Salt 1 c Corn-meal 1 ts Baking soda 3/4 c Molasses 1/2 c Raisins 2 c Water 1 c Graham flour Combine ingredients. Fill well-oiled 1-pound cans 2/3 full. Cover closely and steam 2 hours. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spoon Bread Categories: Breads Yield: 6 servings 2 c Cornmeal 1 1/2 c Sour milk 2 1/2 c Boiling water 1 ts Baking soda 1 1/2 ts Salt 2 tb Melted shortening 2 Eggs, separated Add cornmeal gradually to boiling water, stirring constantly. Let cool. Add shortening, salt, egg yolks, milk, and baking soda. Beat about 2 minutes and fold in stiffly beaten egg whites. Pour into well-oiled baking dish and bake in hot oven (435° F) about 40 minutes. 6 servings. - Grace Viall Gray, Glen Ellyn, Ill. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Bread Categories: Breads Yield: 6 servings 3/4 c Sugar 2 ts Baking powder 2 tb Butter or butter substitute 1/4 ts Salt 1 Egg, well beaten Cinnamon 3/4 c Milk 1/2 c Brown sugar 2 c Flour Cream sugar and 1 tablespoon butter, add egg. Add milk and mix well. Add flour which has been sifted, measured, and sifted with baking powder and salt. Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle with cinnamon and dot with butter. Bake in hot oven (435° F) 25 minutes. 6 servings. Mrs. C.R. Crispin, Syracuse, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hominy Corn Bread Categories: Breads Yield: 6 servings 1 c Hominy 1/2 ts Salt 1 tb Melted shortening 1 ts Baking powder 2 Eggs, well beaten 1 c Milk 1/2 c Corn-meal Combine hominy, shortening, eggs, and milk. Add corn-meal, salt, and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desirable. Pour into well-oiled pan and bake in hot oven (425° F) 35 minutes or until a rich golden brown. 6 servings. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon Corn Bread Categories: Breads Yield: 6 servings 1 c Corn-meal 1 tb Sugar 1 c White flour 1 Egg, well beaten 3 ts Baking powder 1 c Sweet milk 1/2 ts Salt 1/4 c Diced bacon Sift flour, measure, and sift with baking powder and salt. Add corn-meal. Combine egg, milk, and bacon which has been crisped. Add dry ingredients. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (450° F) 15 minutes. 10 minutes. Mrs. Fred Snell, Erie, PA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bran Corn-Meal Sticks Categories: Breads Yield: 6 servings 2 tb Shortening 3/4 c Prepared bran 2 tb Sugar 1 c Flour 1 Egg 1 ts Salt 1 c Milk 3 ts Baking powder 1/2 c Corn-meal Cream shortening. Add sugar and mix well. Add well-beaten egg, milk, bran, and corn-meal. Sift flour, measure, and sift with baking powder and salt. Add to first mixture, stirring only until well blended. Pour into well-oiled pans. Bake in moderate oven (400° F) 20 minutes. 12 bran sticks. Betty Parkinson, Michigan Center, MI. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Milk Cakes Categories: Breads, Cakes Yield: 6 servings 1 1/2 c Pancake or ready-mixed flour 2 tb Melted shortening 1 tb Sugar 1 Egg, well beaten 1 c Milk Sift prepared flour, measure, and sift with sugar. Combine egg, milk, and shortening. Add dry ingredients and beat until smooth. Bake on hot griddle. 16 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Milk Cakes Categories: Breads, Cakes Yield: 6 servings 2 c Flour 2 c Sour milk 1 ts Salt 1/2 c Sour cream 1/2 ts Baking powder 1 Egg, well beaten 1 1/4 ts Baking soda Sift flour, measure, and sift with baking powder, baking soda, and salt. Add sour cream, egg, and sour milk. Beat until smooth. Bake on hot griddle. 16 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Cakes Categories: Breads, Cakes Yield: 2 servings 1 Egg yolk 2 c Flour 3/4 c Milk 2 ts Salt 3/4 c Water 3 ts Baking powder 2 1/2 c Dry bread crumbs 1 tb Melted shortening 1 Egg white Soak dry bread in water until soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk, add milk, water, bread crumbs, and shortening. Sift flour, measure, and sift with salt and baking powder. Add to first mixture. Mix thoroughly. Fold in stiffly beaten egg white. Drop by tablespoonfuls on hot griddle. Bake until well browned on both sides. 12 servings. Mrs. J.E. Lewis, Brockton, MT. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Cakes Categories: Breads, Cakes Yield: 8 servings 1 1/3 c Whole wheat flour 1 Egg, well beaten 3 ts Baking powder 1 c Milk 3/4 ts Salt 3 tb Melted shortening 3 tb Sugar Combine egg, shortening, and milk. Blend sugar, salt, and baking powder with whole wheat flour. Beat until smooth. Bake on hot griddle. 8 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buckwheat Cakes Categories: Breads, Cakes Yield: 6 servings 4 c Lukewarm water Buckwheat flour 1/2 Cake dry yeast 1 tb Brown sugar or molasses OR 1/2 cake compressed 1 1/2 ts Salt -yeast 1/4 ts Baking soda Soften yeast in 1 cup water. Add sugar, salt, 3 cups water, and sufficient buckwheat flour to make a thin batter. Cover and let rise overnight in a warm place. In the morning add baking soda which has been dissolved in 1 tablespoon of cold water. Beat thoroughly. Bake on hot griddle. One-half cup of the batter may be saved and used to start a second quantity of batter. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rolled Oats Cakes Categories: Breads, Cakes Yield: 4 servings 2 c Rolled oats 1 ts Baking powder 1 1/2 c Flour 2 1/2 c Sour milk or buttermilk 1 ts Salt 2 Eggs, well beaten 1 ts Baking soda 1 tb Sugar 2 tb Water 2 tb Butter or butter substitute 1/4 ts Maple flavoring Sift flour, measure, and sift with baking powder, baking soda, sugar, and salt. Add to oats and milk. Add butter, water and eggs. Beat thoroughly. Bake on hot griddle. 24 servings. Mrs. Scott Baxter, Latty, OH. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spice Cakes Categories: Breads, Cakes Yield: 8 servings 1 Egg 1 tb Melted shortening 2 c Sour milk 1 tb Sugar 1 ts Baking soda 1/8 ts Nutmeg 3 c Flour 1/2 ts Salt Beat egg and add milk, sugar, and nutmeg. Sift flour, measure, and sift with baking soda and salt. Add to first mixture. Add melted shortening. Mix until well blended. Bake on hot griddle in cakes the size of a breakfast plate. Pile several together on a hot plate, spreading each liberally with butter. Add a sprinkling of cinnamon or nutmeg. To serve, cut through the whole, pie-fashion. 8 servings. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plain Muffins I Categories: Muffins Yield: 6 servings 2 c Flour 3 ts Baking powder 4 tb Sugar 1/2 ts Salt 3 tb Melted shortening 1 Egg, well beaten 1 c Milk Sift flour, measure, and sift with baking powder and salt. Combine egg, shortening, milk, and sugar. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 15-20 minutes. 10 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plain Muffins Ii Categories: Muffins Yield: 6 servings 2 c Ready-mixed flour 1 c Milk 3 tb Melted shortening 1 Egg, well beaten 4 tb Sugar Sift prepared flour, measure, and sift. Combine egg, shortening, milk, and sugar. Add sifted flour and beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 15-20 minutes. 10 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Muffins Categories: Muffins, Rice/grains Yield: 8 servings 1 c Cold cooked rice 1 c Milk 2 Eggs, well beaten 4 tb Melted shortening 1/2 ts Salt 2 tb Sugar 3 ts Baking powder 1 1/2 c Flour Sift flour, measure, and sift with baking powder and salt. Combine rice, milk, eggs, shortening, and sugar. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435° F) about 30 minutes. 8 servings. Mrs. W.B. Baker, Pueblo, CO. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rolled Oats Muffins Categories: Muffins Yield: 6 servings 1 1/2 c Rolled oats 1/2 ts Salt 1/4 c Sweetened condensed milk 3/4 c Flour 3/4 c Hot water 4 ts Baking powder 2 tb Corn sirup 2 tb Cooking oil 2 Eggs Pour hot water and condensed milk over rolled oats and let stand 1/2 hour. Add sirup, cooking oil, and beaten egg yolks. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Beat only until smooth. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 20 minutes. 10 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spice Muffins Categories: Muffins Yield: 6 servings 2 c Flour 1 ts Ginger 1 Egg, well beaten 1 ts Nutmeg 1/2 c Sugar 1 ts Cinnamon 1 c Milk 3 ts Baking powder 1/4 c Melted shortening 1 ts Salt Sift flour, measure, and sift with spices, baking powder, and salt. Combine egg, sugar, shortening, and milk. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 15-20 minutes. 12 servings. Mrs. Charles Colgrove, Jersey City, NJ. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Cheese Muffins Categories: Muffins Yield: 6 servings 2 c Flour 1 Egg, well beaten 3 ts Baking powder 1/2 c Milk 1/4 ts Baking soda 1/2 c Molasses 1/2 ts Ginger 4 tb Melted shortening 1/4 ts Salt 3/4 c Grated cheese Prize winning recipe Sift flour, measure, and sift with salt, ginger, baking soda, and baking powder. Combine egg, milk, and molasses. Add to dry ingredients, stirring constantly. Beat only until smooth. Add shortening, and fold in grated cheese. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 10-15 minutes. 16 servings. Mrs. Bernice Owens, Venue, PA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Popcorn Muffins Categories: Muffins Yield: 6 servings 1 1/2 c Flour 1 tb Sugar 3/4 c Ground popped corn 2 tb Melted shortening 3 ts Baking powder 1 c Milk 1 ts Salt 1 Egg, well beaten Sift flour, measure, and sift with baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435° F) 25 minutes. 6 servings. Grace Viall Gray, Glen Ellyn, IL. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baking Powder Biscuits I Categories: Breads Yield: 6 servings 3 c Flour 6 tb Shortening 4 ts Baking powder 1 c Milk 1 ts Salt Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter. Bake in hot oven (450° F) 12 minutes. 16 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baking Powder Biscuits Ii Categories: Breads Yield: 6 servings 3 c Ready-mixed flour 1 c Milk 7 tb Shortening Sift flour, measure, and sift. Cut in shortening with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter. Bake in hot oven (450° F) 12 minutes. 16 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Biscuits Categories: Breads Yield: 2 servings 2 c Flour 1/2 c Sour cream 1/2 ts Salt 3 tb Baking powder 1/2 ts Baking soda Sift flour, measure, and sift with salt, baking powder, and baking soda. Mix with cream to the consistency of a roll dough, adding 1 teaspoon sweet milk or water if too stiff. Turn onto lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Cut with floured cutter. Place in well-oiled pan and bake in hot oven (450° F) about 12 minutes. 12 servings. Crace Viall Gray, Glen Ellyn, IL. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Biscuits Categories: Breads Yield: 2 servings 2 c Flour 4 tb Shortening 2 ts Baking powder 1/2 ts Prepared mustard 2/3 c Milk 2 tb Melted butter or butter 1/4 c Mince ham -substitute 1/2 ts Salt Sift flour, measure, and sift with baking powder and salt. Cut in shortening and add milk gradually until soft dough is formed. Turn onto lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Cut with floured cutter. Lay half of biscuits in well-oiled pan, brush with melted butter. Put 1/2 teaspoon ham which has been combined with mustard on each; top with the rest of the rounds. Brush with milk, and bake in hot oven (450° F) about 12 minutes. Serve hot. An inch square of bacon may be used instead of the ham in each biscuit. 12 servings. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drop Biscuits Categories: Breads Yield: 4 servings 2 3/4 c Flour 1 1/4 c Milk 4 ts Baking powder 1 ts Salt 6 tb Shortening Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add milk, stirring sufficiently to blend well. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (450° F) about 12 minutes. These biscuits may be split, buttered, and used with various fruits as the basis for an emergency shortcake. 14 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Biscuits Categories: Breads Yield: 6 servings 1 c Flour 3/8 c Milk 2 ts Baking powder 1/4 c Chopped raisins 1/4 ts Salt 1/4 ts Cinnamon 1 1/2 tb Shortening 1 tb Melted butter or butter 1 tb Sugar -substitute Sift flour, measure, and sift with salt and baking powder. Cut in shortening. Add milk to form soft dough. Turn onto lightly floured board. Pat into sheet 1/2 inch thick. Knead lightly. Spread 1/2 of dough with melted butter, sugar, cinnamon, and raisins. Fold dough 1/2 over. Cut with floured cutter. Place on un-oiled baking sheet. Bake in hot oven (450° F) about 10 minutes. 6 servings. Mrs. Maude Roberson, Richmond, VA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Biscuits Categories: Breads Yield: 2 servings 3 c Flour 3 tb Sugar 1 ts Salt 1 c Milk 4 ts Baking powder 2 tb Melted butter or butter 1 Orange -substitute 4 tb Shortening Sift flour, measure, and sift with baking powder, salt, and 1 tablespoon sugar. Cut in shortening. Add milk to form soft dough. Turn onto lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Spread with butter, and 2 tablespoons sugar dissolved in orange juice. Sprinkle with grated orange rind. Roll like jelly roll and cut in slices 1/2 inch thick. Place cut side down in well-oiled pan. Cover and allow to stand 10 minutes. Bake in hot oven (450° F) 15 minutes. 12 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whey Biscuits Categories: Breads Yield: 6 servings 2 1/2 c Flour 1 c Whey 1 ts Baking powder 1 ts Salt 1/2 ts Baking soda 4 tb Shortening Sift flour, measure, and sift with baking powder, baking soda, and salt. Work in shortening with the finger tips, or cut in with 2 spatulas. Add sufficient whey to form a soft roll dough. Turn onto lightly floured board. Knead lightly. Pat into sheet 3/4 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (450° F) about 10 minutes. 10 servings. Olive C. Leary, Hastings, MI. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Biscuits Categories: Breads Yield: 8 servings 1 c Flour 1/2 c Milk 3 ts Baking powder 1/4 ts Salt 1 tb Butter or butter substitute 1/2 c Grated cheese Prize winning recipe Sift flour, measure, and sift with baking powder and salt. Work in butter and cheese with 2 spatulas or tips of fingers. Add milk. Mix quickly and lightly. Drop by teaspoonfuls on well-oiled baking sheet. Bake in hot oven (450° F) 12 minutes. 8 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Milk Waffles I Categories: Breads, Breakfast Yield: 6 servings 1 1/3 c Flour 2 Eggs 1/2 ts Salt 1/4 c Melted butter or butter 2 ts Baking powder -substitute 1 ts Sugar 1 c Sweet milk Sift flour, measure, and sift with salt and baking powder. Beat egg yolks until light and foamy. Add sugar and shortening. Mix well. Add milk alternately with sifted dry ingredients to egg mixture. Fold in stiffly beaten egg whites. Bake in hot waffle iron. 6 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Milk Waffles Ii Categories: Breads, Breakfast Yield: 6 servings 1 1/3 c Ready-mixed flour 1 c Sweet milk 2 Eggs 1 ts Sugar 1/4 c Melted shortening Sift flour, measure, and sift. Beat egg yolks until light and foamy. Add sugar and shortening. Mix well. Add milk alternately with flour to egg mixture. Fold in stiffly beaten egg whites. Bake in hot waffle iron. 6 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Milk Waffles Categories: Breads, Breakfast Yield: 6 servings 1 1/3 c Flour 1 c Sour milk 1/2 ts Salt 1 ts Sugar 1/2 ts Baking soda 2 Eggs 1/4 c Melted shortening Sift flour, measure, and sift with salt and baking soda. Beat egg yolks until light and foamy. Add sugar and shortening. Mix well. Add milk alternately with sifted dry ingredients to egg mixture. Fold in stiffly beaten egg whites. Bake in hot waffle iron. 6 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cereal Waffles Categories: Breads, Breakfast Yield: 6 servings 1 c Flour 1 ts Salt 2 ts Baking powder 1 c Milk 4 tb Melted shortening 1 Egg, well beaten 1/2 c Chopped raisins 1 tb Sugar 1 c Uncooked granular cereal Sift flour, measure, and sift with sugar, salt, and baking powder. Add cereal, and combine with egg, shortening, milk, and raisins. Bake in hot waffle iron. Serve with maple sirup and butter. 6 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Waffles Categories: Breads, Breakfast Yield: 6 servings 1 1/3 c Whole wheat flour 1 c Milk 3/4 ts Salt 4 tb Melted shortening 2 ts Baking powder 2 Eggs 2 tb Sugar Beat egg yolks well;p add milk and shortening. Combine salt, sugar, and flour. Add to first mixture. Beat until smooth. Fold in stiffly beaten egg whites. Sift baking powder lightly over the mixture and fold in quickly. Bake in hot waffle iron. 6 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Waffles Categories: Breads, Breakfast, Chocolate Yield: 4 servings 1/2 c Shortening 1 1/2 c Cake flour 1 c Sugar 1/2 ts Vanilla 2 Eggs 2 Baking powder 2 Squares chocolate 1/2 c Milk 1/4 ts Salt Cream shortening and sugar. Add well-beaten egg yolks. Melt chocolate over hot water, and add to creamed shortening and sugar mixture. Mix thoroughly. Sift flour, measure, and sift with baking powder and salt, and add alternately with milk to chocolate mixture. Add flavoring. Fold in stiffly beaten egg whites. Bake in hot waffle iron. Serve with hot sirup, whipped cream, or ice cream. 4 servings. Mrs. Lula Larson, Washburn, ND ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn-Meal Waffles Categories: Breads, Breakfast Yield: 4 servings 1 1/2 c Corn-meal 1 Egg, well beaten 1/2 c White flour 1 c Milk 3 ts Baking powder 1/2 ts Salt 3/4 c Melted shortening 1 tb Sugar Combine egg, shortening, milk, and corn-meal. Sift flour, measure, and sift with baking powder, salt, and sugar. Add to first mixture. Beat until smooth. Bake in hot waffle iron. 4 servings. Mrs. Anne Payson, Haswell, CO. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread Waffles Categories: Breads, Breakfast Yield: 6 servings 1 c Molasses 2 c Cake flour 1/3 c Butter or butter substitute 2 ts Ginger 1 1/2 ts Baking soda 1/2 ts Salt 1 Egg, well beaten 1/2 c Sour milk Put butter and molasses in saucepan and heat to the boiling point. Remove from fire and beat in baking soda. Add milk and egg. Add dry ingredients which have been sifted together. Mix well. Bake in hot waffle iron. These are delicious served hot with whipped cream and a sprinkling of nutmeg. 6 waffles. Mrs. George Bates, Akron, OH. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Popovers Categories: Breads Yield: 6 servings 2 Eggs, well beaten 1 c Flour 1/2 c Milk Salt 1/2 c Water Combine eggs, salt, and sifted flour. Add water slowly and beat mixture vigorously, using egg whip. Add milk, and continue beating until batter is smooth and bubbly. Pour batter into smoking hot, well-oiled gem pans. Bake in hot oven (430° F) 40-60 minutes or until light and dry. 6 servings. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Bread Categories: Breads Yield: 8 servings 1 c Corn-meal 1 ts Salt 2 tb Brown sugar 1 ts Baking powder 3/4 ts Baking soda 1/4 c Melted shortening 2 Eggs, well beaten 1 1/2 c Sour milk 1 c Flour Sift flour, measure, and sift with baking soda, salt, and baking powder. Mix with corn-meal. Combine shortening, sugar, and eggs. Add sour milk and combine with dry ingredients. Beat only until smooth. Fill well-oiled shallow pan 2/3 full. Bake in hot oven (435° F) 25-30 minutes. 8 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crackling Corn Bread Categories: Breads Yield: 6 servings 1 1/2 c Corn-meal 1 Egg, well beaten 1/2 ts Salt 3 ts Baking powder 2 tb Flour 1 1/4 c Milk 2 ts Sugar 1 1/2 c Cracklings Add flour, corn-meal, sugar, salt, baking powder, egg, and milk. Add cracklings. Beat thoroughly. Bake in well-oiled shallow pan in hot oven (450° F) about 20 minutes, or drop by teaspoonfuls on a hot well-oiled griddle. Fry until golden brown. 6 servings. Virginia Cooper, New Orleans, LA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Bread Sticks Categories: Breads Yield: 2 servings 1 1/2 c Corn-meal 1 ts Baking soda 1 ts Salt 2 c Sour milk 1 ts Baking powder 2 Eggs, well beaten 1 tb Sugar 3 tb Melted shortening 1/2 c Flour Sift flour, measure, and sift with salt, baking soda, baking powder, and sugar. Combine eggs, milk, and shortening. Add dry ingredients. Beat thoroughly. Fill well-oiled corn-stick pans 2/3 full. Bake in hot oven (425° F) 20-25 minutes. 12 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread Categories: Breads Yield: 6 servings 1 c Brown sugar 2 Eggs, well beaten 1 c Sour milk 1 ts Baking soda 3 c Flour 1 ts Ginger 3/4 c Molasses 1 ts Cinnamon 3/4 c Melted shortening 1/4 ts Salt Combine eggs, sugar, shortening, and molasses. Sift flour, measure, and sift with baking soda, salt, and spices. Add alternately with milk to first mixture. Beat until well blended. If desired 1 cup chopped raisins may be added to batter. Pour into well-oiled pan. Bake in moderate oven (375° F) about 40-45 minutes. The loaf may be sliced in 2 layers, and marshmallows placed close together between the layers. Cut in squares and garnish with whipped cream. (Soy bean or lima bean flour may be substituted for 1 cup of the white flour.) Mrs. J. Walker, Kansas City, MO. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nut Gingerbread Categories: Breads Yield: 6 servings 1 1/2 c Brown sugar 1 1/2 tb Brown sugar 1/2 c Molasses 1 c Sweet milk 1/4 c Melted butter or butter 2 c Flour -substitute 1 ts Ginger 1 Egg, well beaten 1 ts Baking soda 1/2 ts Salt 3 tb Chopped nuts Sift flour, measure, and sift with baking soda, salt, and ginger. Combine 1 1/2 cups brown sugar, molasses, butter, and eggs. Add dry ingredients alternately with milk to sugar and molasses mixture. Beat until well blended. Pour into well-oiled baking pan. Sprinkle with nuts and 1 1/2 tablespoons brown sugar. Bake in moderate oven (375° F) about 30 minutes. Bertha V. Hull, Alton, OH. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bath Buns Categories: Breads Yield: 2 servings 2 c Flour 1/4 c Sugar 3 tb Shortening 1 Egg, well beaten 3 ts Baking powder 1/2 c Seedless raisins 1/2 ts Salt Citron 1 tb Sugar Milk 1/2 Lemon rind, grated Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add grated lemon rind, sugar, egg, raisins, and enough milk to make a soft dough that can be molded. Pat into sheet 1 inch thick and cut into rounds, or mold small amounts into round buns. Stick a bit of citron in the top of each. Reserve a little of the egg to brush over the top. Place on well-oiled baking sheet. Bake in hot oven (450° F) 12-15 minutes. Brush top with 1 tablespoon sugar moistened with a little cream. Serve hot. 12 servings. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coffee Cake Categories: Breads Yield: 6 servings 1 Cake compressed yeast (2 if 1 Egg, well beaten -time is limited) 5 c Flour 1 1/2 c Lukewarm water 1 tb Grated orange peel 1/2 c Sugar 3/4 c Chopped raisins 1 3/4 ts Salt 1/2 c Chopped nuts 2 tb Cinnamon 1/4 c Melted shortening Soften yeast in lukewarm water. Add 6 tablespoons of sugar, the salt, melted shortening, and egg. Add raisins, orange peel, and flour, beating thoroughly after each addition until a soft dough is formed. (The dough should be softer than for bread). Cover with a warm, damp cloth; allow to double in bulk. Work down and form in two loaves. Place in well-oiled pans. Sprinkle with chopped nuts, cinnamon, and 2 tablespoons sugar. Allow to double in bulk. Bake in hot oven (425° F) 30 minutes. 2 small loaves. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Breakfast Cake Categories: Breads, Breakfast Yield: 6 servings 2 c Flour 4 tb Brown sugar 4 ts Baking powder 4 tb Shortening 1/2 ts Salt 1 Egg, well beaten 1/4 c Seedless raisins 1/2 c Milk 2 tb Sugar 1 tb Melted butter or butter 1 ts Cinnamon -substitute Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin. Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435° F) 20-25 minutes. Mrs. Murray Nevin, Stoneboro, PA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Breakfast Scones Categories: Breads, Breakfast Yield: 8 servings 2 c Flour 2 tb Sugar 2 Eggs, well beaten 1 ts Salt 3 ts Baking powder 2 tb Butter or margarine Cold water Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey, Denver, CO. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn-Meal Turnovers Categories: Breads Yield: 8 servings 1 1/2 c Flour 1/4 ts Baking soda 3/4 c Corn-meal 2 ts Baking powder 2 tb Melted shortening 1 tb Sugar 1 Egg, well beaten 1/2 c Milk 1/2 ts Salt Sift flour, measure, and sift with sugar, salt, baking soda, and baking powder. Add corn-meal. combine with egg, shortening, and milk. Turn onto lightly floured board. Pat into sheet 1/2 inch thick. Cut as for cookies. Brush tops with melted butter, and fold half over. Place on well-oiled baking sheet. Bake in hot oven (450° F) 10 minutes. 8 servings. Helen King, Mishawaka, IN. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortillas Categories: Breads, Mexican Yield: 8 servings 1 c Corn-meal 1/2 ts Salt 3 ts Baking powder 1 tb Shortening 3/4 c Milk Pour boiling salted water over corn-meal and stir. When corn-meal is cool enough to handle, shape into thin flat cakes and cook on an un-oiled hot griddle until brown on both sides. 8 servings. Lillian Barker Smith, Memphis, TN. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drop Dumplings Categories: Breads Yield: 8 servings 2 c Flour 1/2 ts Salt 3 ts Baking powder 1 tb Shortening 3/4 c Milk Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add sufficient milk to make a drop batter. Drop by spoonfuls into boiling liquid. Cover closely and cook about 10 minutes. The liquid must be kept boiling during the entire 10 minutes. Serve at once. 8 servings. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Timbale Cases Categories: Breads Yield: 6 servings 1/2 c Flour 1/2 c Milk 1 Egg 1/2 ts Salt 1/2 ts Cooking oil 1 ts Sugar Combine slightly beaten egg, milk, sugar, salt, and cooking oil. Sift flour slowly into the mixture, beating constantly until smooth. Set aside for 1 hour or until free from bubbles. Fry on a timbale-iron which has been heated by immersing in deep, hot fat (360° F). Dip heated iron into batter. Hold iron at an angle until the bottom is covered, then lower iron into batter until 1/2 inch from top. Hold iron straight and lower into hot fat (360° F). Cook until case is crisp and brown. Remove from fat; slip case from iron. Drain on crumpled, absorbent paper. If batter slips from iron back into bowl the iron is not hot enough. If case slips from iron into fat, the fat is too hot. The Household Searchlight - 1941 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Rolls Categories: Breads Yield: 8 servings 2 c Flour 1/4 c Shortening 4 ts Baking powder 2 tb Melted butter or butter 3/4 c Milk -substitute 4 c Pared, sliced apples 1 ts Cinnamon 1/4 c Brown sugar 1 c Brown sugar 1/2 ts Salt Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1 cup sugar and the cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2 inches thick. Sprinkle 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425° F) about 40 minutes. 8 servings. Anna D. Larsen, Alpha, MN. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Bread Categories: Breads Yield: 1 servings 2 c Flour 1 c Milk 1/2 c Sugar 1 ts Salt 4 ts Baking powder 2/3 c Peanut butter Sift flour, measure, and sift with baking powder and salt. Add peanut butter and sugar, working peanut butter into dry ingredients with tips of fingers. Add milk. Mix lightly but thoroughly. Pour into well oiled baking pan. Bake in hot oven (420 F) about 30-35 minutes. Makes 1 small loaf. Jessie Morgan, Hinckley, MN. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Bread Categories: Breads Yield: 6 servings 2 lg Oranges 1 Egg, well beaten 1/2 c Sugar 1 c Milk 1/3 c Boiling water 3 c Flour 4 ts Baking powder 1/2 ts Salt Peel oranges. Cut rind in narrow strips. Cover rind with hot water. Boil until tender. Drain. Add sugar and 1/3 cup boiling water. Boil 20 minutes, stirring constantly. Remove from fire. Stir until cool. Add egg and milk. Sift flour, measure, and sift with baking powder and salt. Add to orange mixture. Mix thoroughly. Pour into well-oiled loaf pan. Let rise 20 minutes. Bake in hot oven (425° F) about 1 hour. 1 loaf. Mrs. John Perrenoud, Humboldt, KS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon Roll-Ups Categories: Appetizers Yield: 5 servings 6 oz Cream cheese w/chives 25 ea Mixed grain sandwich bread 1 tb Milk 25 ea Bacon cut in halves Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Yields 50. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Cheddar Olives Categories: Appetizers Yield: 24 servings 1 c Cheddar cheese; grated 1/8 ts Cayenne pepper 2 tb Butter; softened 24 ea Pimiento-stuffed olives (a 3 1/2 c Flour Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Serve warm. Makes 24 olives. a 1969 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Cheese Dip Categories: Dips Yield: 4 servings 2 oz Blue cheese; crumbled 1/2 c Sour cream 1/2 c Mayonnaise Place everything in food processor and process till smooth. Chill. Serve with celery sticks and Buffalo Chicken Wings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buffalo Chicken Wings Categories: Poultry Yield: 4 servings 2 1/2 lb Chicken wings 1 tb Vinegar; optional 1/4 c Butter Vegetable oil 3 tb Durkees hot sauce Fat grams per serving: Approx. Cook Time: :20 Chill celery and Blue Cheese dressing if you are preparing them with wings. Preheat oven broiler or BBQ. Trim off wing tips. Separate wings into 2 sections. slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together. less fattening than the traditional deep fried version Source: _The Complete Book of Chicken Wings_by Joie Warner posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Celery Cranberry Relish Categories: Relishes Yield: 1 servings 1 lb Cranberries 2 c Celery; chopped 1 ea Apple; unpeeled, cored 1 1/2 c Sugar Fat grams per serving: Approx. Cook Time: none Coarsely chop cranberries, celery and apple. Stir in sugar and lemon juice. Cover and refrigerate. Best if made at least a day ahead. from Homemaker's magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Ball Categories: Appetizers, Cheese/eggs Yield: 12 servings 1/2 lb Cheese; cheddar ,grated 1 ts Worchestershire sauce 1 pk Cream cheese; small (4 oz), 1 x Tabasco sauce 2 ts Onion; grated 1 x Nuts; chopped, reserve some 2 ts Ketchup or chili sauce Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigeate overnight. When ready to use, unmold, remove wrap and sprinkle with nuts. Serve with assorted crackers. from The Absolute Begineer's Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Toasts Categories: Appetizers Yield: 6 servings 2 ea Eggs 1/4 ts Paprika 1/2 c Mayonnaise; bottled 1/8 ts Cayenne pepper 1 c Parmesan cheese 8 ea Bread; thin slices Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 400F. In shallow bowl, whisk together eggs and mayonnaise. On plate combine grated cheese, paprika and cayenne. With cookie cutters cut out rounds or triangles from bread (or cut into strips). Dip bread in egg mixture and coat all over with cheese mixture, transferring to well buttered baking sheet. Bake in 400F oven for 12 minutes or till tops are golden, turn and bake for 3 minutes more. easy, from Gourmet Dec 1988 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Classic Lipton Onion Dip Categories: Dips Yield: 1 servings 1 ea Lipton onion recipe 1 c Plain yogurt 1 ea Sour cream 2 ts Pickle relish 1/2 c Grated cheese 1 ts Worcestershire sauce Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese Skinny Dip with yogurt Zesty Dip with relish and worcestershire ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Vegetable Dip Categories: Dips, Fish/sea Yield: 1 servings 1/2 c Chilli sauce 1/2 ts Tobasco sauce 1/2 c Mayonnaise 1/2 ts Salt 1 c Garlic 1 ea Boiled egg, hard, chopped 1/2 ts Dry mustard 1 c Crab meat, drained 1 ts Worcestershire sauce Mix all ingredients together and let sit overnight. from Gail ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Feta Stuffed Pasta Shells Categories: Appetizers, Pasta, Microwave Yield: 1 servings 48 Pasta shells; large 1/4 c Walnuts; finely chopped 3/4 c Feta cheese; crumbled 2 tb Parsley; fresh chopped 3/4 c Red pepper; finely diced 1/2 ts Oregano; dried 12 Olives; black pitted and fi Fat grams per serving: Approx. Cook Time: :05 In pot of boiling water, cook pasta shells as directed on package (till al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside. In bowl, combine feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell. Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through. MAKES: 48 appetizers posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Pinwheels Categories: Appetizers Yield: 1 servings 1 ea Cream cheese, softened 1 ds Worcestershire sauce 1 ts Onion, gratred 100 ea Ham, slices 1 ts Horseradish Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices slightly overlapping on an 18" piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill. Just before serving, slice into one inch slices. Can be used with Corned Beef or Smoked Beef as well. from Gail ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Stuff Dipping Sauce Categories: Dips, Sauces, Thai Yield: 4 servings 1/3 c Pc spicy thai sauce (bangkok 2/3 c Pc szechwan peanut sauce Mix dressings together in small bowl. Serve with chicken fingers or whatever. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iced Coffee Categories: Beverages Yield: 6 servings 1/4 c Coffee; instant, regular or 1 l Milk; cold 1/4 c Sugar or low calorie sweeten Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir. Source: Maxwell House & Milk ad posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Multilayered Mexican Dip Categories: Dips, Mexican Yield: 1 servings 1 cn Refried beans; 14 oz 1/4 ts Hot pepper flakes 1 1/4 c Sour cream 1/3 c Green onions 1/4 ts Cumin; ground 1/2 c Olives; black sliced Hot pepper sauce 2 Tomatoes; chopped 1/3 c Onion; finely chopped 2 c Cheddar; shredded 1 ts Lime juice In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers. Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickle Roll Ups Categories: Appetizers Yield: 1 servings 1 ea Jars Pickles; dill 3 pk Smoked meat, thin sliced 1 pk Cream cheese Fat grams per serving: Approx. Cook Time: none Roll pickle completely in cream cheese between hands. Wrap in 1 layer of meat. Chill for at least 1 hour. Then slice rolls into wheels, the pickle will be surrounded by the cream cheese and then the meat. from Neil's mom, originally from Florida ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rip & Dip Categories: Dips Yield: 1 servings 1 ea Bread; round, hollowed out, 1 c Water chestnuts, diced 1 pk Spinach; frozen, chopped 1/2 c Cheese; cheddar, grated 1 c Sour cream 1/4 pk Knorr swiss vegetable soup m 1 c Mayonnaise 1 ea Onion; small, diced Mix all ingredients except bread together and refridgerate until ready to serve. When ready to serve pour into hollowed out bread and serve with inside of bread ripped up and crackers. (Auntie Kay's Recipe) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Bruschetta, Lo Cal Categories: Appetizers, Low-cal Yield: 4 servings 8 ea Bread slices; french or ita 1 ea Tomato; diced 2 ea Garlic cloves; halved 1 pn Oregano; dried 1 ts Oil; olive 1 pn Pepper 2 tb Onion; minced 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: Sole in Wine Categories: Fish/sea Yield: 4 servings 1 1/2 lb Fillet of sole or other 1 c Dry sauterne White fish 1/4 c Cream 1/3 lb Mushrooms, whole 2 Egg yolks Place sole in glass baking dish. Add mushrooms and wine. Bake until tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and reduce over medium heat until amount left is equal to initial amount of sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce pan, using whisk to blend. Pour over fish and return to oven briefly to glaze. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Polaf Salad Categories: Poultry, Salads, Rice/grains Yield: 4 servings 2 c Turkey, cooked and diced 1/2 c Celery, sliced 1 1/2 c Brown rice, cooked 1 Green pepper, chopped 1 c Garbanzo beans, cooked 1/2 c Plain green olives, sliced 1 c Red kidney beans, cooked 1/4 c Green onion, sliced 2 Apples, cored and chopped 1/4 c Parsley, diced Combine all ingredients and toss together. Chill 1 hour. Just before serving, pour dressing of your choice over salad. Toss and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Relleno Pie Categories: Mexican, Vegetarian, Chili Yield: 8 servings 2 cn (8 oz. ea.) green chilies 1 c Sour cream 1 lb Jack cheese, sliced 4 Eggs 1 lb Cheddar cheese, sliced 1 c Diced chicken or turkey 4 tb Whole wheat flour 2 c Mild salsa 1 c Evaporated milk Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Chicken Lasagne Categories: Poultry, Cheese/eggs Yield: 9 servings 8 oz Lasagne noodles 1/3 c White wine 1/2 c Onion, chopped 1/2 ts Basil, crushed 1/2 Green pepper, chopped 1 3/4 c Cottage cheese 4 tb Butter 2 c Chicken, cooked and diced 1 Can cream of chicken soup 2 c Mild cheddar cheese, grated 1 c Mushrooms, sliced 1/2 c Grated Parmesan cheese 1/2 c Pimentos, chopped/drained Cook noodles in boiling, salted water according to package directions; drain. Saute onion and bell pepper in butter until onion is clear and tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the noodles in a 9"x 13" baking dish; top with half the sauce, followed in layers with half of the following: cottage cheese, chicken, cheddar and Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses; bake 2 minutes more. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tex-Mex Salad Categories: Mexican, Salads, Beef Yield: 4 servings 1 Onion, chopped Drained 4 Tomatoes, chopped 1/4 ts Mixed vegetable seasoning 1 Head lettuce, chopped 1 Bag tortilla chips, 1 1/4 c Cheddar cheese, grated Crushed 3/4 c Italian dressing 1 Large avocado, sliced 1 lb Ground meat, beef, turkey, 1 cn (7 1/2 oz) plain black Or chicken Or green olives (opt.) 1 cn (15 oz) kidney beans, Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Mushroom Suffle Categories: Vegetarian Yield: 4 servings 5 tb Butter 3 tb Whole wheat flour 1/2 lb Mushrooms, finely chopped 1 c Milk 1 tb Green onion, chopped 2 tb Sherry 1/2 ts Mixed vegetable seasoning 5 Eggs, separated 1 ds Ground nutmeg 1 1/4 c Shredded Swiss cheese In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes. Add seasonings and flour; stir until blended. Gradually stir in milk and sherry. Blend in egg yolks one at a time. In a separate bowl, beat egg whites until stiff peaks form. Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. Spoon mixture into buttered individual souffle dishes or single large souffle dish. Sprinkle remaining cheese on top. Bake small dishes for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for 35- 40 minutes or until puffy and golden. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Mushroom Soup Categories: Soups/stews, Vegetarian Yield: 2 servings 2 tb Butter 1 tb Arrowroot powder 1/2 lb Fresh mushrooms, sliced 2 c Skim milk 1/2 c Finely chopped onion 1 Cube bouillon 1/2 ts Vegetable seasoning In sauce pan, melt butter over medium heat. Add mushrooms. onion, and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4 of the milk; add to mushroom mixture. Add bouillon cube and remaining milk. Simmer, stirring constantly, until soup is hot and thickens slightly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Leek Soup Categories: Soups/stews, Vegetarian Yield: 8 servings 3/4 c Whole wheat flour 5 Leeks, cleaned, chopped 2 Cubes bouillon 1/4 c Whipping cream 2 qt Water 2 c Shredded Edam or Gouda 1 c Milk Cheese 1/8 ts Ground mace Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Pumpkin Pie Categories: Pies Yield: 6 servings 4 c Broth 2 tb Molasses 1 Cube bouillon 1 tb Butter 4 lb Fresh pumpkin, peeled, 1/8 ts Ground ginger Seeded, cooked 1/4 ts Nutmeg 2 c Water 1/2 c Fresh parsley, chopped 2 c Half & half Chopped mint for garnish Make broth with bouillon. Cut pumpkin into 1" cubes and place in broth. Simmer for 5 minutes, then puree in blender. Return puree to heat; add half & half and molasses. Add butter, ginger and nutmeg; simmer 10 minutes. Add parsley; simmer 10 minutes more. Serve with fresh chopped mint on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Pecan Soup Categories: Soups/stews Yield: 2 servings 2 tb Butter 1/2 ts Vegetable seasoning 1/2 c Onion, diced 1 Dash nutmeg 1 tb Flour 1 c Pecans, ground fine 2 c Broth (OR 1/2 c Celery leaves 2 c Water AND 1 1/2 c Cream or half & half 1 Vegetable bouillon cube) 4 Sprigs mint 1/2 ts Soy sauce Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream and simmer 5 minutes longer. Serve with mint. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bouillabaisse #3 Categories: Soups/stews, Fish/sea Yield: 6 servings 1 1/2 lb Mussels, cut in pieces 2 Stalks celery, sliced 1 c White wine 1 ts Grated nutmeg 1 1/2 lb Sole, cut in 1" pieces 1 ts Basil 1 1/2 lb Snapper, cut in 1" pieces 1 ts Thyme 2 ts Ground saffron 1 Bay leaf 4 tb + 2 tsp butter 2 tb Soy sauce 5 Garlic cloves, crushed 2 qt Water 2 Onions, sliced 12 Slices french bread 1 Carrot, sliced Steam mussels 3-4 minutes. Dissolve saffron in warm wine; set aside. Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce. Cover and simmer for 5 minutes. Add water and wine; bring to boiling; add fish. Reduce heat and simmer for 10 minutes. Serve with toasted bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Chowder, Manhattan Style Categories: Soups/stews, Pork/ham, Fish/sea Yield: 6 servings 36 Live clams 3 ts Basil 3 tb Butter 1/2 ts Thyme 3/4 lb Pork, diced 1 Bay leaf 4 Onions, chopped 3 Cloves garlic, diced 4 Tomatoes, chopped 1 tb Soy sauce 2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth 1 1/2 c Chopped carrots + water 3 ts Fresh parsley 4 Potatoes, diced Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Chowder, New England Style Categories: Soups/stews, Pork/ham, Fish/sea Yield: 6 servings 24 Clams 1 3/4 c Half & half 3 c Water 1 tb Soy sauce 1/2 lb Pork, diced 2 Cloves garlic, crushed 3 tb Butter 1 ts Basil 1 Onion, sliced 1 ts Parsley 3 Potatoes, diced 1 ts Thyme Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vichyssoise Categories: Soups/stews Yield: 4 servings 4 tb Butter 3 c Sliced potatoes 1 Onion, diced 1 tb Soy sauce 2 Stalks celery, sliced 1 c Cream 2 Large leeks, chopped 2 tb Chives 1 qt Chicken broth Melt butter; add onion, celery, and leeks; cook 20 minutes. Place in sauce pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer. Simmer until potatoes are soft. Puree soup; add soy sauce. Chill; stir in cream. Reseason if necessary; garnish with chives to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Soup Categories: Soups/stews, Desserts Yield: 4 servings 5 Large peaches, sliced 1 c White wine 4 c Water 1/4 c Orange or peach liqueur 2 tb Lemon juice 1 c Whipping cream 1/4 c Maple syrup 1/4 ts Nutmeg (opt) 1 tb Arrowroot Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes. Puree in blender with maple syrup and arrowroot. Add wine and liqueur. Pour in half the cream; mix thoroughly; chill 1 hour. Whip remaining cream and dollop on top of each serving. Add a sprinkling of nutmeg if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Bran Muffins Categories: Breakfast, Muffins Yield: 12 servings 1 1/4 c Bran 2 Eggs 1 c Whole wheat pastry flour 3/4 c Maple syrup 2 1/2 ts Baking powder 1/4 c Butter 3/4 ts Nutmeg 1 c Apples, green are best, 1/4 ts Ground cloves Chopped 1/3 c Milk 1 c Raisins (opt) Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in apples and raisins. Pour into oiled muffin tins, and bake at 350 degrees until tops split, 15 to 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crescents Categories: Desserts Yield: 12 servings ----------------------------------CRESCENT---------------------------------- 1 tb Yeast 1 Egg 1/2 c Milk, body temperature 1 ts Lemon rind 1/2 c Butter 2 c Whole wheat pastry flour 1/8 c Maple syrup ----------------------------------FILLING---------------------------------- 1 c Diced green apples 1/4 c Butter 1/3 c Dates, diced Dissolve yeast in warm milk; set aside. Melt together butter and maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture. Mix together until you have a dough. Refrigerate overnight. Roll dough into 9" circles, one for each 4 rolls; cut each circle into 4 pie-shaped wedges. Cut together apples, dates and butter. Spread fruit mixture over dough wedges. Roll up each crescent, beginning at the wide end. Place on unoiled cookie sheets, turning ends to form crescent shape; let rise to double in size, about 2 1/2 hours. Bake at 350 degrees 10-15 minutes until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wreath Bread Categories: Breads Yield: 2 servings 1/2 c Maple syrup 1 Egg, separated 2 tb Dry yeast 2 Eggs 9 c Whole wheat pastry flour 1 tb Grated lemon peel 2 c Apple juice 1 ts Almond extract 1 c Butter 1/4 c Sliced almonds ------------------------FLOUR WILL BE USED IN 4 PART------------------------ 2 1/2 c Whole wht pastry flour (1) 3 1/4 c Whole wht pastry flour (3) 2 c Whole wht pastry flour (2) 3/4 c Whole wht pastry flour (4) In a bowl combine maple syrup, yeast and first of flour. In sauce pan heat juice and butter until almost melted. With mixer gradually beat liquid into yeast mixture. dry ingredients. Set aside egg white for brushing top of loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and second flour (2) to make a thick batter. Stir in third part of flour (3) to make dough. Turn onto floured work surface and knead until smooth, continuing to add fourth flour (4). Knead at least 15 minutes. Place in lightly oiled bowl, turning dough so top is oiled too. Let rise until doubled, about 1 hour. Punch down dough. Turn onto floured work surface, separate dough for loaves; cut dough for each loaf into 3 equal parts. Cover and let rest 15 minutes. Lightly oil two cookie sheets. On floured work surface, roll each piece into a 24" length. Place three lengths together and braid; it comes out best if you begin in the middle and work toward each end. Shape into a ring, join the ends and pinch together. Repeat with each loaf. Cover rings with towels and let rise in warm place 1 hour. Beat egg white; use pastry brush to brush over loaves. Top rings with almonds. Place in oven at 350 for 15 minutes, then change cookie sheet places. Bake about 15-20 minutes longer, or until tops are golden brown and bread makes thunking sound when tapped with knuckle. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Banana Bread Categories: Breads Yield: 1 servings 1 3/4 c Whole wheat pastry flour 2 Ripe bananas, mashed 1/2 c Maple syrup 1/2 c Pecans, coarsely chopped 1 ts Baking powder 1 ts Grated lemon peel 1/4 ts Baking soda 2 Eggs, slightly beaten 1/2 c Butter In a large bowl, mix first 5 ingredients with fork; then use knives to cut in butter until mixture looks crumbly. With fork, stir bananas, pecans, lemon peel, and eggs into flour mixture, until flour is just moistened. Spoon batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees for 40-50 minutes or until toothpick comes out clean. Cool at least 10 minutes before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bunch O' Bread Categories: Breads Yield: 1 servings 3 c Whole wheat pastry flour 3 tb Butter 1 tb Dry yeast 2 tb Orange liqueur 1/4 ts Ground cardamom 1 Egg white 1/4 ts Ground nutmeg 1/4 c Poppy seeds 3/4 c Apple juice 2 tb Honey 1/4 c Maple syrup 1/4 c Butter, melted Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple syrup, and butter to body temperature; check it with a finger to make sure it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat at low speed until mixed and then at high speed while adding as much of remaining flour as possible. Turn onto floured work surface and knead in all remaining flour. Knead at least 10 minutes. Place dough in oiled bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest 10 minutes. Remove 1/4 of dough; set aside. Shape remaining dough into 1" balls. Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with egg white and sprinkle on poppy seeds. With remaining dough form grape vine and leaves; attach to grapes at the top. Brush leaves and stem with egg white. Let rise in warm place 1/2 hour. Melt butter and honey together; slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30 minutes or until bread makes thunking sound when tapped with knuckle. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Bread Categories: Breads Yield: 1 servings 1/2 c Packed dried apricots 1 c Brown sugar) 1/3 c Water 2 tb Butter 2 c Whole wheat pastry flour 1 Egg 1 tb Baking powder 1/3 c Orange liqueur 1/4 ts Baking soda 3/4 c Chopped pecans 1/2 c Maple syrup (OR Soak apricots for 20 minutes in water. Mix together flour, baking powder, and baking soda. In another bowl, beat maple syrup, butter and egg. Drain water from apricots into orange liqueur. Stir flour into butter mixture a little at a time, alternating with liqueur mixture. Stir in apricots and nuts. Pour batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees 45-60 minutes. Bread will be golden brown and tooth pick will come out clean when finished. Cool before cutting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Soup Categories: Soups/stews, Beans Yield: 20 servings 2 lb Black beans 1/2 ts Cayenne 1/2 c Sunflower oil 1 tb Mixed vegetable seasoning 1/2 lb Bacon 4 ts Ground cumin 1/2 lb Diced ham 6 qt Chicken broth (OR 8 Onions, chopped 3 Bouillon cubes AND 7 Cloves garlic, minced 6 qt Of water) 7 Stalks celery w/leaves, 1/4 c White wine Chopped 1 c Sherry 3 c Uncooked brown rice Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put through blender a little at a time until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Noodle Yogurt Soup Categories: Soups/stews, Poultry, Pasta Yield: 6 servings 2 tb Safflower oil 1 ts Mixed vegetable seasoning 1 Onion, chopped 5 Sprigs parsley, chopped fine 2 qt Chicken broth, (OR 2 ts Basil 2 Bouillon cubes AND 3 Carrots 2 qt Water) 6 oz Wide egg noodles 3 Chicken bouillon cubes 3 c Cubed cooked chicken 5 Cloves garlic, minced 2 tb Arrowroot 1 ts Thyme 2 c Yogurt, plain 1/4 c Soy sauce 7 Green onions, chopped Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles and cook uncovered 10 minutes; add chicken. In separate bowl, stir arrowroot into yogurt; blend well. Add to soup, stirring as needed. Increase heat to boiling and allow soup to thicken a little. Garnish with chopped green onions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil and Rice Soup Categories: Soups/stews, Rice/grains Yield: 4 servings 1 Large onion, chopped 1 ts Ground cumin 2 tb Sunflower oil 1 ts Ground coriander 2 Cloves garlic, diced 3 Chicken bouillon cubes 1 ts Fresh ground ginger 6 c Water 1 ts Curry powder 1 1/2 c Lentils, washed 1 ts Turmeric 3 c Brown rice, cooked 1 ts Chili powder In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruited Buttermilk Scones Categories: Breakfast, Breads Yield: 4 servings 2 c Whole wheat pastry flour 1 Peach or nectarine, diced 2 ts Baking powder 1/2 ts Orange peel, grated 1/4 ts Baking soda 1/2 c Buttermilk 1/2 c Butter, small pieces 1/4 ts Nutmeg 4 tb Maple syrup In a bowl, combine flour, baking powder, and baking soda. Cut in butter and maple syrup. Stir in fruit and orange peel. Make a well in center of this mixture; pour in buttermilk. Stir until moistened. Pat dough into a ball, and knead on floured surface for 3 minutes. Shape into a dome. Place on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes. Then, with sharp knife, score top into quarters, making cut 1/2" deep. Continue baking another 20 minutes; top will be golden brown when finished. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Rolls Categories: Breads Yield: 24 servings 1/4 c Warm water 1 Egg 1 tb Yeast 1 c Sour cream 1/4 c Butter 3 C whole wheat pastry flour 3 tb Maple syrup Combine water and yeast; let stand 5 minutes. Meanwhile, beat together remaining ingredients. Stir in yeast mixture; form into ball. Lightly oil bowl, and put dough in it. Roll dough over so top is also oiled. Cover with towel and let rise 1 hour. Place dough on lightly floured board and roll to 1/2" thick. Cut and shape. Bake at 350 degrees for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barley Salad Categories: Salads Yield: 4 servings 1 1/2 c Barley 1/4 c Lemon juice, fresh 8 c Water 1/2 c Salad oil 1/3 c Parsley, diced 1 ts Soy sauce 2 tb Basil, crushed 2 Tomatoes, diced 1/4 c Green onions, sliced In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce; add tomatoes; toss with barley mixture. Chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miso Soup Categories: Soups/stews, Ethnic Yield: 2 servings 1 Onion, diced 4 ts (heaping) miso (soybean 1/3 c Carrot, minced Paste 1 Cabbage leaf, minced 4 c Water 2 ts Oil 2 ts Tahini Saute onion, carrot, and cabbage in oil for 5 minutes. Add miso, water and tahini; bring to boiling. Reduce heat and simmer 20 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dark Bread Categories: Breads Yield: 2 servings 1 c Warm water 2 tb Carob powder 1/4 c Maple syrup 4 c Whole wheat pastry flour 2 tb Yeast 1 1/2 c Rye flour 4 Eggs, at room temperature 1/2 c Corn meal 1/4 c Molasses 1 Egg 1 tb Instant coffee 1 tb Water Combine warm water and maple syrup; sprinkle on yeast; set aside. Using a whisk, blend eggs, molasses, and coffee. Add carob powder and 1/2 of flour. Beat until smooth. Using a wooden spoon, mix in rye flour and corn meal; beat thoroughly. Gradually add remaining flour. Turn onto floured work surface and knead 15 minutes. Place in lightly oiled bowl; turn dough so top is also oiled. Cover with a towel and let stand for 1 hour. Turn out, punch down, and knead for 3 minutes. Form into round loaves. Place on lightly oiled cookie sheets. Combine egg and water; use to brush loaves. Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until thunking sound is made when bread is hit with a knuckle. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Rolls Categories: Breads, Breakfast Yield: 16 servings 1 tb Yeast 1/2 c Whole wheat pastry flour 1 c Warm water (100 deg F) 2 1/2 c Unbleached flour (B) 3 tb Molasses 3 tb Butter, softened 1/3 c Dry nonfat milk 1/3 c Sugar 1 Egg, separated 1 tb Cinnamon 1 c Unbleached flour (A) 1/3 c Raisins 3 tb Butter, melted 1 Egg 1 ts Salt 1 c Cool water Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten egg white. Allow to rise 30-40 minutes. Stir in first of the unbleached flour (A) until blended; beat 10 minutes. Cover bowl, set in warm place and let rise about 1 hour 20 minutes. Fold in melted butter and salt. Add pastry flour and additional unbleached flour (B), 1 cup at a time, folding in (do not stir). When dough holds together in one piece, turn out onto floured surface. With floured hands, knead dough, adding flour and reflouring board as needed. Knead until smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil top, and cover with towel. Let rise until doubled in size. After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure 3/4" x 14" for each roll when scaling). Spread with soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into 3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30 minutes. Mix egg with water and brush over rolls. Bake at 375 degrees for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Hungarian Soup Categories: Soups/stews, Beef, Hungarian Yield: 8 servings 2 lb Stewing beef 9 c Water 3 tb Butter 1/4 ts Caraway seeds 1 Onion, chopped 4 Medium carrots, sliced 1 Clove garlic, minced 4 oz Wide noodles 1 tb Paprika 10 oz Frozen cut green beans 2 cn (10 3/4 oz) tomato soup 1 c Sour cream Using large soup kettle, brown beef on all sides in butter; remove beef and set aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green beans with soup over high heat. Once soup boils, reduce to simmer, cover and continue cooking about 20 minutes. Stir occasionally. Stir in sour cream until blended. Heat, but do not allow to boil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heart Russian Beet Soup Categories: Soups/stews, Beef, Russian Yield: 8 servings 1 c Navy beans, dry 2 Small beets 2 1/2 lb Lean beef 2 c Green cabbage, shredded 1/2 lb Slab bacon 2 Large leeks, sliced 10 c Cold water 3 Medium potatoes, cut 1 Bay leaf Into eighths 8 Whole peppercorns 1 cn (1 lb 13 oz) tomatoes 2 Cloves garlic 1 tb Tomato paste 2 tb Dried parsley 3 tb Red wine vinegar 1 Carrot 4 tb Sugar 1 Celery stalk 1 lb Kielbasa (opt) 1 Large red onion 2 tb Flour 1 ts Salt (opt) 1 tb Butter, melted 8 Beets for soup 1/2 c Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Soup Categories: Soups/stews Yield: 6 servings 16 Apples, cored and chopped 1/4 c Maple syrup 5 c Water 1 tb Arrowroot 1/2 tb Lemon peel, grated 1 tb Lemon juice 1 Inch cinnamon, wrapped in 1/4 c White wine Cheese cloth 1/2 c Sour cream Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Puree soup in blender; return to sauce pan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Albondigas Categories: Pork/ham, Mexican, Ground beef, Beef Yield: 4 servings 1/2 lb Ground pork 1 Clove garlic, diced 1/2 lb Ground beef 1/2 c Chili huerta 1 Egg 2 Yerba buena 1/2 c Brown rice, uncooked 1 Thick slice French bread 1 Onion, diced fine 1/2 ts Comino (cumin) 1/2 ts Tomio (thyme) 2 Carrots, sliced thin 8 c Water 1 c Peas, fresh or frozen 1 Tomato, chopped Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Gaspacho Categories: Soups/stews Yield: 4 servings 1 Green pepper, diced 3 c Water 4 Tomatoes, diced 1/4 c Wine 1 Onion, diced 3 ts Lemon juice 3 Garlic cloves, minced 1 Scallion, diced fine Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Salad Categories: Salads, Beans Yield: 12 servings 2 c French-cut green beans 2 Green onions, thin sliced 3 c Black beans, cooked 2 c Oil 1 c Garbanzo beans, cooked 1/2 c Honey 1 c Adzuki beans (or red 2 Cloves garlic, pressed Beans), cooked 1 Lemon, juiced 2 Onions, sliced 1 c White wine 2 Green peppers, sliced 1 ts Oregano 2 Stalks celery, sliced 1 tb Parsley Combine all ingredients in large bowl, mixing thoroughly. Chill overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Croissants Categories: Breads Yield: 24 servings 2 tb Yeast 1 1/2 tb Honey 3/4 c Water, warm 2 c Butter, 1/2" pieces 1 3/4 c Whole wheat pastry flour 1 Egg 1/2 c Water 1 tb Water Combine yeast and warm water, stirring a little to dissolve yeast. Let sit about 10 minutes. Add 1/2 of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1 1/2 hours. Combine remaining flour with butter, and flatten butter pieces. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces. Turn dough onto lightly floured surface. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal spatula to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3. Lift folded dough off work surface, and scrape surface clean. Sprinkle work area with flour and repeat, rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes. Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants. For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half into 3 pieces, for a total of 6 (4x6=24). Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7" pieces. Cut each piece diagonally to form 4 triangles; roll from wide end to point. Place on ungreased cookie sheets. Curve ends to crescent shape. Beat egg with water; brush croissants with this and set them aside 1 hour. Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool slightly and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Soup Categories: Soups/stews, Beef Yield: 4 servings 2 lb Asparagus, diagonally 1 Vegetable, beef or chicken Sliced into 1" pieces Bouillion cube 3 Leeks, sliced 1 c Cream 4 Green onion, sliced thinly 2 tb Tarragon 1 Red potato, chopped small 2 tb Basil 3 tb Butter 1 Clove garlic, pressed 4 c Water 1 tb Soy sauce Saute vegetables in butter for 5 minutes. Add water and bouillon cube; Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer Can Date Bread Categories: Breads, Desserts Yield: 8 servings 8 Empty beer cans 1 c Maple syrup 2 tb Soda 1 tb Vanilla 1 c Dates 2 Eggs 2 c Beer 4 c Whole wheat pastry flour 3 tb Butter 1 c Pecans Remove tops from beer cans with can opener; lightly oil insides. Sprinkle soda on dates. Heat beer to boiling and pour over date/soda mixture; set aside to cool. Cream together butter, maple syrup, vanilla, and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees for 15-30 minutes; look for tops to split and test for doneness. Do not cut bread for 1 day; bread may break up, if it is sliced while still warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Halloween Soup Categories: Soups/stews, Beef Yield: 6 servings 1 lb Ground turkey 1 Bay leaf 1 c Chopped onion 1/8 ts Basil 1 c Celery, diced 2 tb Parsley, chopped 2 Cloves garlic, diced 1/2 ts Thyme 6 c Water 6 Tomatoes, diced 1 Cube vegetable, beef or 1 c Leftover turkey gravy Chicken bouillion 2 c Vermicelli 1 c Red potatoes, diced Place everything except vermicelli in the kettle and simmer 1 hour. Add vermicelli and simmer until cooked. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Salad #2 Categories: Salads, Poultry Yield: 6 servings 3 c Chicken, cooked, cubed 1 Onion, diced 1 lb Asparagus, steamed 1 Green pepper, sliced 1/2 Pineapple, cubed and 1 cn (7 oz) green olives, Steamed (OR Sliced 1 cn (20 oz) pineapple chunks, 1 tb Parsley, chopped Drained) 1 tb Basil 2 Tomatoes, sliced 1 Head iceberg lettuce, torn Combine all ingredients. Toss with dressing of your choice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taboule Categories: Salads Yield: 2 servings 1 c Fine bulgur wheat 1 ts Basil 3/4 c Diced onion 1/2 c Fresh mint, cut fine 1/2 c Diced green onions 1/2 c Lemon juice (including tops) 3/4 c Oil 1 1/2 ts Parsley 2 Tomatoes, cut in slices Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Salad Categories: Salads Yield: 4 servings 1/2 lb Lentils, cooked 4 tb Parsley 1 Onion, diced 1 tb Lemon juice 1 Clove garlic, pressed 4 tb Oil 3 c White wine 2 Tomato wedges 1 tb Basil 1/2 Head iceberg lettuce, 1/2 ts Thyme Washed Combine lentils, onion, garlic, and wine; simmer 3 minutes. Remove from heat; add remaining ingredients. Chill and serve on lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avgolemono Categories: Soups/stews, Ethnic Yield: 6 servings 8 c Chicken broth 4 Eggs, separated 1 c Uncooked rice 4 tb Lemon juice Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: 24-Hour Lettuce Salad Categories: Salads Yield: 8 servings 1 Head lettuce, torn Slightly thawed 1/2 c Celery, chopped 1 c Mayonnaise 1/2 c Green pepper, diced 2 ts Sugar or honey 1 Red onion, chopped 4 oz Cheddar cheese, grated 1 pk Frozen baby green peas, 8 Slices bacon, crumbled Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Rice Salad with Dressing Categories: Salads, Rice/grains, Dressings Yield: 4 servings -----------------------------------SALAD----------------------------------- 2 Jars (6 oz) marinated 5 Green onions Artichoke bottoms 1/2 Green pepper, sliced 1 Bottle (4 oz) stuffed 1 pk Rice pilaf mix OR Green olives Chicken rice mix ----------------------------------DRESSING---------------------------------- 1/3 c Mayonnaise 2 Jars marinade from 1/2 ts Curry powder Artichoke bottoms Cook rice according to package directions; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Salad Orientale Categories: Salads, Oriental Yield: 6 servings -----------------------------------SALAD----------------------------------- 3 Heads spinach, washed and 1 c Fresh bean sprouts Drained 4 Slices bacon, cooked and 1 c Sliced water chestnuts Crumbled 3 Eggs, hard boiled, chopped ----------------------------------DRESSING---------------------------------- 1 c Sunflower oil 1/2 c Sugar 3/4 c Chopped onion 1 ts Salt 1 tb Worcestershire sauce 1/3 c Catsup 1/4 c Red wine vinegar Mix all dressing ingredients together first, and refrigerate. Mix salad together. Just before serving, toss salad with dressing. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Los Angeles Luncheon Salad Categories: Salads Yield: 6 servings 1 c Fresh mushrooms, sliced 1/2 c Italian or herb dressing 1 c Cooked shrimp 1 Head loose leaf lettuce 3/4 ts Tarragon leaves, crushed 3 Ripe avocados 1 ds Garlic powder 1 Basket cherry tomatoes Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill 1 hour. Arrange lettuce leaves on individual salad plates. Peel, halve and pit avocados. Place a half-avocado on each plate, and fill with salad mixture. Garnish with cherry tomatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Corn Bread Categories: Breads, Mexican, Sausages, Chorizo Yield: 6 servings 1 lg Green chili, chopped 1 ts Baking soda 1 lb Chorizo, coarsely chopped 1 ts Baking powder (or other spicy sausage) 1/2 ts Soy sauce 1 lg Onion, chopped 1/2 c Maple syrup 3 tb Butter 1 c Milk 3 Eggs 1 c Monterey Jack, grated 1 c Sour cream 3 Ears of fresh cooked corn 1 1/2 c Cornmeal Kernels only 1/2 c Whole wheat pastry flour Saute chili until skin is charred; set aside. Fry chopped chorizo 10 minutes; discard fat; set aside. Saute onion in butter for 10 minutes; set aside. Chop chili into small pieces. In a separate bowl, beat eggs and sour cream until smooth; stir in chili, sausage, and onion. In another bowl, combine cornmeal, flour, baking soda, and baking powder. Stir in sausage mix, soy sauce, and maple syrup, stirring just until blended. Add in milk, cheese and corn kernels. Pour into lightly oiled 9" square baking dish. Bake at 350 degrees until top is browned and splitting, usually 30 to 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Salad Categories: Salads Yield: 6 servings 2 lb Red potatoes, boiled, cubed 1/4 lb Ham, cubed 1/2 c Safflower oil 1 Bell pepper, cut in strips 4 tb White wine 1 Stalk celery w/leaves, 2 tb Lemon juice Diced 1 ts Oregano 3 Scallions, sliced 1 ts Soy sauce 3 tb Parsley 3/4 lb Fresh mushrooms, sliced 1 Head iceberg lettuce 4 oz Snow peas, fresh & trimmed Stir together oil, wine, lemon, oregano, and soy sauce. Pour over mushrooms; set aside. Steam peas 3 minutes; set aside. Place potatoes in serving bowl; add mushrooms and sauce, snow peas, ham, green pepper, celery, scallions, parsley; toss together with lettuce. Chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Japanese Salad Categories: Salads, Japanese Yield: 4 servings 1/4 c Sesame seed 1/2 lb Mushrooms, sliced 1/2 lb Linguine, broken in half 1/3 c Soy sauce 1 lb Small shrimp, cooked 1/2 c Sake or white wine 1 Bunch green onions, thinly 2 tb Grated fresh ginger Sliced 2 Garlic cloves, pressed 1/4 c Sesame oil 3 Eggs 1/4 c Olive oil 1 tb Seaweed, coarsely crumbled Toast sesame seeds on cookie sheet in oven; set aside. In boiling water, cook noodles until tender, about 10 minutes; drain, rinse, and let dry. Transfer to large bowl. Add shrimp and green onions; mix well. Mix oils together; heat about 2 T of oil and saute mushrooms, 5 minutes. Add to shrimp. Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of oil. Cover and refrigerate 2 hours. In separate bowl, beat eggs and stir in seaweed. Oil skillet and add 1/4 of egg mixture. Cook until it loosens from pan; turn over and place on work surface. Make 3 more thin egg/seaweed pancakes. Slice pancakes into thin strips. Toss with chilled noodles. Spoon and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Fuchsia Soup Categories: Desserts, Soups/stews Yield: 4 servings 3 c Fresh raspberries 1/2 c Maple syrup 3/4 c Water 2 c Strawberry wine 2 tb Lemon juice 1/2 c Sour cream 2 tb Lemon rind, grated fine 1/2 c Fresh raspberries 2 tb Arrowroot Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Tomato Soup Categories: Soups/stews Yield: 8 servings 3 tb Butter (to saute with) 5 tb Tomato paste 2 tb Safflower oil 1/3 c Flour 2 Large onions, chopped 6 c Chicken broth 1/2 ts Thyme, crushed 1 1/2 ts Sugar 1 ts Basil 1 c Cream 1 ds Salt & pepper 1 c Milk 10 Medium ripe tomatoes, 2 tb Butter Coarsely chopped Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally. When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potage St. Germain Categories: Soups/stews, Ethnic Yield: 8 servings 1 1/2 lb Dried peas, soaked 2 ts Sugar 3 qt Chicken broth 1/2 ts Salt 4 tb Butter 2 c Fresh green peas, cooked 4 Carrots, peeled and grated 3/4 c Cream 2 Onions, grated 3/4 c Milk 1 Large leek, chopped fine 1 tb Butter 5 Lettuce leaves, diced Sour cream or sherry (opt) Place drained, dried peas in soup kettle. Add chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture into soup; add sugar and salt. Simmer until split peas are tender, about 2 hours. Put fresh peas through a sieve. Force soup mixture through a sieve, also. Return this combined mixture to the kettle. Stir in cream and milk. Heat just to boiling; stirring occassionally to prevent scorching. Just before serving, add butter. Garnish with a dollop of sour cream, a dash of sherry, or both. Elegant! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scrumptious Strawberry Soup Categories: Desserts, Soups/stews Yield: 4 servings 2 c Strawberries 1/4 c Honey) 1/2 c Yogurt, plain 1/2 c Dry red wine 1/2 c Sugar, (OR 1 c Strawberry halves Blend all ingredients together in a blender, except strawberry halves. Chill overnight. Garnish with strawberry halves. Serve chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty German Sour Cream Soup Categories: Soups/stews, German, Beef Yield: 6 servings 1/2 lb Bacon, diced 1/4 c Rice 3/4 c Cabbage, chopped 2 c White sauce 1/2 c Onion, chopped 1/2 c Vinegar 1/2 c Celery, chopped 1 Clove garlic, minced 1/2 c Carrots, chopped 1 ts Caraway seed 3/4 c Potato, chopped 1 ts Salt 3/4 c Zucchini, sliced 2 ts Worcestershire sauce 4 c Tomatoes, peeled 1/4 ts Thyme 4 c Beef broth 1 c Sour cream or plain yogurt 1/4 c Barley Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings if necessary. Garnish with sour cream and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Popovers Categories: Breads, Breakfast Yield: 12 servings 2 Eggs, beaten 1/4 ts Sage, crushed 1 c Milk 1/2 ts Basil, crushed 3/4 ts Salt 1 c Unbleached flour 1/2 ts Thyme, crushed 1/2 c Grated cheddar cheese Combine seasonings with milk and eggs; add flour and cheese; mix until just blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30 minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4 sides at right angles. Return to oven (do NOT turn on heat). Allow popovers to dry in oven about 10 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Orange Soup with Wafers Categories: Soups/stews, Ethnic Yield: 6 servings 5 c Water 6 Thin slices of orange 3/4 c Rock sugar 6 Thin slices of lime 4 c Fresh orange juice 6 Maraschino cherries 1 tb Preserved ginger, in syrup 6 Mint leaves 3 tb Cornstarch paste 12 Vanilla cream wafers Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince preserved ginger. Cooking: Combine water and rock sugar; bring to boil. When rock sugar is dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste should give soup a light body. Pour into individual warmed bowls; add preserved ginger to each serving. Float orange and lime slice and a cherry; garnish with mint leaf. Serve with wafers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smashed Radishes in Soy Dressing Categories: Vegetarian, Dressings, Chinese Yield: 4 servings 2 Dozen fresh red radishes 3 tb Peanut oil 2 ts Salt 1 ts Sesame oil 1 ts White vinegar 1/4 ts Fresh ginger juice 1 ts Sugar Chinese parsley garnish 3 ts Thin soy sause Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them - not mash them - so dressing can get into flesh. Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature. Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired. Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes. If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soup Noodles with Chicken Categories: Poultry, Soups/stews, Ethnic, Pasta Yield: 4 servings 2 Nests shrimp-flavored Cooled & shredded Noodles 3 c Chicken broth 4 qt Salted water 2 tb White rice vinegar 1/2 c Lily flowers, soaked 1 ts Sugar 1 Green onion, slivered 1/2 ts Salt 1 c Napa cabbage, shredded 1 tb Peanut oil 1 c Steamed chicken breast, Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash noodles, then boil until tender - about 2 minutes. Drain, place in bowls. Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar just before adding broth to bowls. Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, & stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto noodles; top with chicken; add soup, and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Watercress Salad with Bean Cheese Dressing Categories: Salads, Ethnic, Beans, Dressings Yield: 6 servings 1 1/2 lb Fresh watercress (OR Spinach) ----------------------------------DRESSING---------------------------------- 1/2 c Salad oil 1 Pinch sugar 1/2 ts Sesame paste 1 ts Lemon juice 1 Sq. bean cheese, unseasoned 2 tb Cold water 1/2 ts Chili flakes Wash watercress (or spinach) in colander. Pour boiling water over watercress. Immediately plunge vegetable into cold water to stop cooking process; drain and reserve. You can refrigerate or use at room temperature. Cream sesame paste, bean cheese and salad oil. Add chili flakes, sugar, lemon juice and cold water; mix well. Shortly before serving, toss dressing with watercress. Serve on individual salad plates. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Spinach in Bean Cheese Sauce Categories: Ethnic, Beans, Sauces Yield: 4 servings 2 Bunches fresh spinach 1 ts Thin soy sauce 2 tb Peanut oil 1/2 ts Sugar 1 Small dried chili pepper 2 Cubes fermented bean curd 1 ts Minced ginger root With chili (bean cheese) 1/3 c Stock Cornstarch paste Preparation: Slice off root end and half stem of spinach; wash completely and drain leaves. Wash chili pepper. Incidentally, double amount of dried chili if using plain fermented bean curd. Mash fermented bean curd with thin soy; mix with stock and sugar. Stir-frying: Heat wok to very hot; add oil. When oil just begins to smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted spinach up side of wok; add remaining spinach, and toss until it wilts. Push all spinach out of bottom of wok; add chili and ginger; stir for about 10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to medium consistency with dribbles of cornstarch paste. Recombine with spinach. Stir to coat spinach. Serve. Spinach should remain bright green until you pour in liquid. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: "Long Life" Noodles with Egg Categories: Pasta, Oriental Yield: 4 servings 1 lb "Long Life" egg noodles 1 ts Sesame oil 8 qt Salted water 1/4 ts Salt 1/2 lb Spinach 1 ts Cornstarch paste 4 Eggs 2 Green onions, minced 1 c Chicken broth 1/4 c Boiled ham, slivered 1 tb Dark soy sauce Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles. Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly. Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach. Finishing: Pour hot soup over egg. Garnish with minced onion & ham. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Romaine Lettuce with Oyster Sauce Categories: Salads, Sauces Yield: 4 servings 1 Head romain lettuce 2 tb Peanut oil 1/4 ts Salt 1 tb Premium oyster sauce Preparation: Wash & remove core from lettuce. Combine oil & oyster sauce in small sauce pan; bring to simmer; keep hot until ready to serve. Blanching: Heat about 2 gallons water in large pot. We use bottom of aluminum steamer. Add salt. When water reaches rolling boil, blanch lettuce for about 20 seconds - until leaves are bright green. Remove leaves, shake off excess water. Stack leaves & cut cross-wise into 4 parts. Use cleaver to place leaves on serving platter. Pour hot oyster sauce on leaves. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Pork with Preserved Tianjin Vegetable Categories: Pork/ham, Preserve, Oriental Yield: 4 servings 1 lb Pork butt, chopped fine 1 Green onion, minced 4 Water chestnuts, coarsely 2 tb Preserved Tianjin vegetable Chopped ----------------------------------MARINADE---------------------------------- 1 1/2 ts Dark soy sauce 1/2 ts Sesame oil 1/2 ts Sugar 1 ts Cornstarch 1/2 ts Salt Preparation: Mix marinade. In bowl, mix chopped pork, water chestnuts, 1/2 preserved vegetable, & marinade; mix together with your fingers - it's faster. Spread mixture on round 12" plate. Sprinkle with remaining preserved vegetable. Refrigerate if working in advance. Steaming: Bring pork mixture to room temperature before steaming. Bring water in steamer to rapid boil. Steam for about 20 minutes. Sprinkle with chopped onions just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jam Tarts Categories: Desserts Yield: 12 servings 1/2 c Butter 1 t lemon juice 1 c Unbleached flour 1 ts Lemon juice 1 tb Pure maple syrup 4 oz Cream cheese Jam or preserves Melt butter. Blend in cream cheese, maple syrup and lemon juice. Add flour and combine until dough is smooth. Chill overnight. Roll dough to 1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in the center of each. Spoon jam into each indentation. Bake on oiled cookie sheets at 450 degrees for 15 minutes. Crust should be golden brown and possibly flaking. If not, return for additional few minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: October Cake Categories: Cakes Yield: 2 servings 2 1/4 c Unbleached flour 1/2 c Walnuts, chopped 2 Eggs 1/4 ts Nutmeg 2 ts Baking powder 1/2 c Raisins 1/2 c Canned yams, chopped 2/3 c Pure maple syrup 2 T cream 2 ts Baking soda 2 tb Orange marmalade OR 2 c Chopped tart green apples 2 tb Grand Marnier 1/4 ts Allspiced 1/2 c Butter, softened Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, allspice and nutmeg. Set aside. In separate bowl, combine maple syrup, butter and eggs, and beat with electric mixer for 3 minutes. By hand, stir in yams, apples, walnuts, raisins, cream and marmalade. Add flour mixture a little at a time, stirring well after each addition; batter will be stiff. Pour into lightly oiled 9 x 5-inch loaf pans. Bake at 350 degrees 60-70 minutes. Let cake cool 10 minutes, then turn onto cooling rack. Let cool completely before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carob Balls Categories: Desserts Yield: 24 servings 1/2 c Carob powder 1/2 c Peanut butter 1/4 c Wheat germ 1 c Honey graham cracker crumbs 1/2 c Honey 1/2 c Sesame seeds 1/4 c Dry milk powder Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high in potassium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Tile Cake - Part 1 Categories: Desserts, Chocolate Yield: 12 servings --------------------------------SOUFFLE CAKE-------------------------------- 1/2 lb Semi-sweet chocolate At room temperature 1/4 c Fresh rich coffee 3/4 c Sugar 7 Large eggs, separated and 1 pn Salt -------------------------------TRUFFLE CREAM------------------------------- 18 oz Semi-sweet chocolate 3 c Heavy cream Broken into small pieces ------------------------------CHOCOLATE TILES------------------------------ 8 oz Semi-sweet chocolate Confectioners sugar Cocoa powder, unsweetened Souffle Cake. Preheat oven to 350 degrees. Butter jelly roll pan of approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow wax paper to extend over each end by about 2 inches. Set aside. Melt chocolate with coffee in 200 degree oven, for about 10 minutes, or until melted. Cool. Beat egg yolks with electric mixer until smooth. Gradually add sugar and continue beating until mixture is pale yellow, about 5 minutes. Stir in the cooled chocolate mixture. Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg whites into chocolate mixture to lighten and then pour chocolate mixture into egg whites. Gently fold whites and chocolate together until no white shows. Pour batter into prepared jelly roll pan. Bake for 14 minutes. Truffle Cream. Place chocolate in bowl, and place in 200 degree oven for 15 minutes or until melted. Heat heavy cream in saucepan until hot. Slowly pour hot cream over melted chocolate, and stir until smooth and shiny. Strain mixture into bowl and cool to room temperature. Tiles. Place chocolate in bowl and place in 200 degree oven for 15 minutes or until melted. Place wax paper down the length of a 17 x 14-inch baking pan. Secure end with dab of softened butter. Pour melted chocolate on wax paper, and with a metal spatula spread it out the length of the baking pan. Refrigerate chocolate for 1 hour. Remove chocolate and leave it at room temperature for 5 minutes. Cut chocolate into three strips, one 3 1/4 inches wide, and two strips 2 1/2 inches wide. Cut strips crosswise into 3/4-inch sections to make tiles. Refrigerate until needed. Continued from Chocolate Tile Cake - Part I. It may be long, but it's worth the effort. Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour. Over the top of the Souffle Cake, sift unsweetened cocoa. Cover the cake (leave in pan) with a sheet of wax paper and cookie sheet. Invert cake onto them. Remove jelly roll pan and wax paper. Slip out cookie sheet. Trim rough edges of cake. Divide cake lengthwise into 3 equal strips about 3 1/4 inches each. Remove the Truffle Cream, mixing bowl and beaters from refrigerator. Place 2 1/3 cups cream in mixing bowl. Return remainder to refrigerator. Beat about 1 1/2 minutes. Place one strip of cake on cookie sheet. Spread 1/2 of beaten cream on cake, top cream with second cake strip. Place remainder beaten cream over top and cover with last cake strip. Trim any rough edges and chill cake for 1/2 hour. Chill clean mixing bowl and beaters. Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes. Remove cake from refrigerator and spread cream over top and sides. Remove tiles from refrigerator. Trim the tiles to fit height of cake. Using sharp knife, separate 3 strips of tile. Place the 3 1/4-inch tile over top of cake. Leave wax paper on. Place the two remaining strips along sides of cake. Try to align side and top tiles. Cover cake tightly with aluminum foil and refrigerate over night. Remove cake from refrigerator. Remove foil. Trim off ends of cake. Place cake on serving dish. Peel off strips of wax paper. Place narrow strips of foil diagonally on top of cake to form pattern, and sift confectioners sugar over it. Lift off foil. Serve with Creme de Menthe Custard Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creme De Menthe Custard Sauce Categories: Sauces Yield: 1 servings 7 Eggs, separated 1/2 c Whipped heavy cream 1 tb Vanilla 2 c Regular milk, scalded 1/3 c Sugar 2 tb White cream de menthe In bowl of electric mixer, beat egg yolks very lightly. Gradually beat in sugar; beat about 4 minutes. Stir in milk which has been scalded. Place mixture in saucepan and cook, stirring over medium low heat about 5 minutes. Place mixture in mixing bowl over ice, and add vanilla. Cover with plastic wrap and refrigerate. Just before serving, stir in whipping cream and creme de menthe. Serve with Chocolate Tile Cake or other cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Truffle Cake Categories: Chocolate, Cakes/choc. Yield: 8 servings 16 oz Semi-sweet chocolate 1 1/2 ts Sugar 4 Eggs, separated, room temp 2 tb Confectioners sugar 1/2 c Sweet butter 1 ts Hot water 1 c Whipping cream Confectioners sugar for 1 1/2 ts Flour Sprinkling over cake 1 ts Vanilla Oil bottom of 8-inch or 9-inch spring form pan. Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. Add flour, sugar and water; blend well. Add egg yolks one at a time, beating well after each addition. In a separate bowl, beat egg whites until stiff. Fold gently into chocolate mixture. Turn into prepared pan and bake for 15 minutes in middle of 425-degree oven. Let cake cool completely. Sift or sprinkle powdered sugar over top of cooled cake. Whip cream, vanilla and confectioners sugar until soft peaks form. Whipped cream may be served thickly spread on top of cake or in a separate bowl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy 10-Minute Chili Categories: Soups/stews, Appetizers, Beef, Mexican, Chili Yield: 8 servings 2 lb Beef Brown Bag Chili Mix 8 oz Tomato sauce Brown your meat. Add tomato sauce. Add water by filling can twice right out of tap. Mix thoroughly while adding our large packet of seasonings. Now, let simmer for 10 minutes. Need thickening? Masa flour gives extra flavor, so mix with water and add slowly. Hotter and spicier? Add some or all of small packet of cayenne to suit your taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Bag Gourmet Chili Categories: Soups/stews, Appetizers, Beef, Mexican, Chili Yield: 8 servings 2 lb Beef 16 oz Beer Onion, medium 1 pk Brown Bag Mix Pepper, bell, medium 4 tb Tabasco sauce 8 oz Tomato sauce Saute diced onion and bell pepper. Add to browned meat along with tomato sauce and beer. Mix thoroughly and add seasonings. Continue to cook for 30-60 minutes, stirring frequently. Add Masa flour paste slowly. Add cayenne pepper. Add tabasco sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Nacho Special Categories: Appetizers, Poultry, Mexican Yield: 8 servings 1 lb Turkey, ground 2 tb Chilies, green, chopped 1 1/4 oz Taco seasoning mix 2 c Lettuce, chopped or shredded 1/4 c Water 4 Tomatoes, chopped 16 oz Beans, refried 8 oz Tortilla chips 2 oz Cheese, Monterey Jack, 1 c Guacamole, prepared Shredded, mild 1/2 c Sour cream In microwave-safe steamer, shape turkey into ring. Place in microwave-safe casserole; cover with wax paper. Microwave at high 4 minutes, stirring after 2 minutes. Stir in seasoning mix and water. Microwave at high 2 minutes. In shallow, microwave-safe baking dish, combine meat mixture and cheese; spoon beans on top. Sprinkle with chilies; cover with wax paper and microwave at medium-high 2 to 3 minutes. Arrange meat mixture, arrange shredded lettuce; top with tomatoes and tortilla chips. Mound guacamole in center; top with sour cream ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Side Dish Categories: Appetizers, Vegetables Yield: 12 servings 1 c Biscuit mix 1/4 ts Celery seed 1 c Mushrooms, fresh, chopped 1 Egg yolk, beaten 1 tb Onion, green, slice 1/4 c Sour cream 1 tb Pimiento 1 Egg white 1/4 ts Salt Oil In mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and celery seed. Mix together egg yolk and sour cream; stir into dry ingredients just till moistened. Beat egg white to stiff peaks. Gently fold beaten egg white into mushroom mixture. In heavy saucepan or electric deep-fat fryer heat oil to 375. Drop batter by tablespoon into hot oil. Fry about 2 minutes or till golden brown, turning once. Transfer to rack to drain. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Beef Roll Categories: Appetizers, Beef Yield: 8 servings 1/2 c Pimento, diced 2 Eggs, hard cooked, quartered 1/4 c Olives, green, Spanish Salt 1/4 c Eggplant, chopped, pickled Pepper 1/4 c Onions, sliced, green 6 Roast beef, deli, thin slice 2 tb Parsley, chopped ----------------------------------MARINADE---------------------------------- 1/2 c Oil, olive, fruity 1/2 ts Basil leaves, dried 1/2 c Parsley, minced 1/2 ts Thyme leaves, dried 1/4 c Lemon juice, fresh 1 Bay leaf 2 ts Capers, minced Salt 3/4 ts Garlic, minced Pepper In food processor bowl fitted with steel knife, place pimento, olives, eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10 or 12 times to combine, scraping down sides once. Season with salt and pepper. Spread approximately 1/4 cup egg mixture evenly over each slice of roast beef, leaving 1/2-inch border around edges. Roll tightly and secure with toothpicks. Place seam side down in a shallow baking dish. MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil, thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 hour in refrigerator, turning occasionally. To serve, cut each beef roll crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Pate with Onion-Fruit Marmalade Categories: Appetizers, Meats, Fruits, Sausages Yield: 8 servings 1/2 lb Liver sausage 1/2 ts Thyme leaves, dried 2 tb Onion, green, finely chopped 1/4 ts Pepper, freshly ground 2 tb Parsley, minced 1/4 ts Nutmeg, ground 2 tb Walnuts or pine nuts, 24 Bread, French, thin slices, Coarsely chopped Toasted 4 ts Brandy Parsley, minced 4 ts Worcestershire sauce ---------------------------ONION-FRUIT MARMALADE--------------------------- 1 1/2 ts Oil, olive 1 ts Lemon rind, grated 3 tb Onion, finely chopped 1 ts Orange rind, grated 1/4 c Apricots, dried, chopped 1/3 c Preserves, blackberry or 1/4 c Orange juice, fresh Other berry 2 tb Raisins, chopped Salt 2 tb Sherry, sweet Pepper 2 ts Lemon juice, fresh In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour. In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldn't brown). Meanwhile, in small saucepan, combine apricots, orange juice, raisins, sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool. Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chorizo & Rice Wrapped in Cabbage Leaves Categories: Appetizers, Rice/grains, Meats, Sausages, Chorizo Yield: 8 servings 1/3 c Rice, uncooked (not 1 Cucumber, medium Converted) 3 tb Oil, olive 1 c Water 1 tb Parsley, minced 1/4 ts Salt 1 ts Garlic, minced 4 Cabbage leaves, large 1/4 ts Pepper sauce, hot 1/4 lb Chorizo, dry or pepperoni Salt 1 Onions, green, (bunch) In saucepan, combine rice, water and salt. Bring to boil, cover and simmer 30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool slightly. (Rice will be sticky). Cut chorizo and cucumber into long, 1/4-inch wide by 6-inch long matchsticks. Cut green onions into 6-inch lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30 seconds or until leaves are softened. rinse in cold wter; drain on paper towels. trim each cabbage leaf to a 5X6-inch rectangle. Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not far from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber stick over rice, and gently press into rice. Roll up cabbage leaf tightly, brushing ends with oil to seal. Gently squeeze roll so that filling holds together. Cut each roll into 1-inch pieces. Arrange pieces cut-side down on serving dish. In small bowl, combine oil, parsley, garlic, hot pepper sauce and salt to taste. Spoon over chorizo rollsa dn serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole and Chips Categories: Appetizers, Fruits, Mexican Yield: 6 servings 1 Avocado, medium, seeded, 1 Onion, green, chopped Peeled, and coarsely mashed 1/4 Pepper, bell, minced 1 tb Lemon juice 1/2 ts Pepper, chile, chopped 1 Garlic, clove, minced 1/2 ts Chili powder 1 Tomato, small, chopped 1 tb Cilantro, fresh, minced -----------------------------------CHIPS----------------------------------- 6 Tortillas, corn Blend avocado, lemon juice, garlic, tomato, onion, bell pepper, chile pepper, chili powder, cilantro and pepper. Use guacamole to top tacos or serve with broiler-crisped tortilla chips. CHIPS: Use scissors to cut corn tortillas into four triangular pieces each. Spread triangles on baking sheet and place under broiler for 1 minute; turn triangles over and return to broiler for 1 minute more, or until they are crisp. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Shrimp Spread Categories: Appetizers, Fish/sea, Cheese/eggs, Spreads Yield: 8 servings 1 Gelatine, unflavored (envel) 1/4 c Cheese, Parmesan, grated 1/2 c Milk, skim 1 tb Mustard, Dijon, prepared 8 oz Yogurt, plain 2 tb Dill, fresh, snipped 1/2 c Mayonnaise 1/2 ts Salt 1 lb Shrimp, cleaned, cooked and 1/4 ts Pepper Coarsely chopped Mixed salad greens (optional 1 Celery, chopped In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. In large bowl, with wire whisk, thoroughly blend gelatine mixture, yogurt and mayonnaise. Stir in remaining ingredients except salad greens. Turn into 4-cup bowl or mold; chill until firm, about 3 hours. Unmold onto salad greens. Serve, if desired, on crackers or cocktail bread. Makes 4 cups spread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crunchy Bacon Coleslaw Categories: Salads, Appetizers, Vegetables Yield: 8 servings 3/4 c Dressing, Miracle Whip 1 c Cabbage, red, shredded 1 tb Sugar 1/2 c Peanuts, chopped 4 c Cabbage, green, shredded 4 Bacon, crisply cooked, crumb Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Antipasto Kabobs Categories: Appetizers, Salads, Vegetables Yield: 8 servings 8 Salami, casing removed 2 tb Lemon juice, freshly squeeze 8 Pepper, pickled, mild, sm 1 tb Vinegar, balsamic 2 Zucchini, quarter crosswise 1/4 ts Oregano, dried 16 Olives, black, pitted 1 Garlic, clove, minced 16 Tomatoes, cherry, washed & 1/4 ts Salt Drained 1/4 ts Pepper, fresh ground, white 1/3 c Oil, olive Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kabobs to serving dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Bottoms with Bay Scallops Categories: Appetizers, Fish/sea, Vegetables Yield: 8 servings 3/4 lb Scallops, bay, washed 2 Garlic, cloves, minced 1 c Bread crumbs, fresh, fine 28 oz Artichoke bottoms, drained 3 tb Parsley, fresh, minced (2-14 oz cans) 1/2 ts Tarragon, dried Oil, canola, for brushing 1/4 c Celery, minced On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blintz Batter - (Mama Leah Cookbook) Categories: Cheese/eggs, Appetizers Yield: 16 servings 4 Eggs 1 c Flour 1 tb Corn oil 1 pn Pinch salt 1 c Milk or water Combine oil and eggs in bowl and beat until light and frothy. Beat in milk or water, then beat in flour and optional salt until well blended. Pour batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium heat. Dip a paper towel into some vegetable oil and lightly grease pan. When it is very hot, quickly pour batter into pan, swirl very quickly to cover entire surface and rapidly back excess into pitcher. Shake crepe on to clean tea or paper towel. Cover with plastic wrap or damp towel until ready to use. To freeze: Place wax paper between layers. Wrap well in foil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp-Cheese Roll Categories: Appetizers, Fish/sea, Cheese/eggs, Chinese Yield: 28 servings 1 1/2 c Muenster Cheese (shredded) 1/8 ts Pepper 1 c Cooked shrimp 1 pk Cresent Rolls 1/4 c Green onion (slice thin) 1 tb Butter (melted) 2 Eggs 1 Egg yolk w/1 T water (opt) 1/2 ts Salt In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet.Brush with egg-yolk mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in 1/2 inch slices. Makes 28. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Log Categories: Appetizers, Cheese/eggs Yield: 10 servings 1/2 lb New York Sharp Cheese 2 ts Worcestershire sauce 1/2 lb Pimento cheese 1/4 ts Red pepper 1/2 lb Cream cheese 2 tb Mayonnaise 2 Garlic cloves 1/4 ts Salt Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Cream Cheese Spread Categories: Cheese/eggs, Appetizers, Fruits, Spreads Yield: 4 servings 8 oz Cream Cheese; Room Temp. 1/4 ts Salt 1/3 c Raisins or Currants 2 tb Chutney; Chopped 1/2 ts Ginger 4 tb Sherry; Medium Dry Beat the cream cheese until smooth, then work in the raisins or cur- rants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Appetizer Egg Rolls Categories: Appetizers, Cheese/eggs, Pork/ham, Chinese Yield: 8 servings 1/2 lb Pork; Boneless, Cut Julienne 1/4 c Almonds; Slivered 1 Onion; Small, Sliced 1 ts Cornstarch 1 c Cabbage; Green Or Chinese * 2 tb Sherry; Dry 2 tb Vegetable Oil 1 tb Soy Sauce 1/2 c Mushrooms; Sliced 1/2 ts Ginger 1/4 c Sprouts; Bean Or Alfalfa 12 Egg Roll Wrappers; Abt 6" Sq 1/4 c Currants ;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10) 1/4 ts Salt 1/4 c Sugar 1 tb Lemon Juice 1 ts Ginger The following may be part of dipping vegatables, and the paragraph was misplaced. * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncov- ered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Appetizer Cheese Ball Categories: Cheese/eggs, Appetizers Yield: 12 servings 8 oz Cream Cheese; Room Temp. 1/4 ts Salt 4 oz Blue Cheese, Crumbled 1/2 c Pecans; Finely Chopped 4 oz Cheddar Cheese; Shredded 2/3 c Currants 2 ts Mustard; Dijon-style 3/4 c Parsley; Chopped 1 ts Worcestershire Sauce Assorted Crackers 1/8 ts Garlic Powder Apple Wedges -------------------DIPPERS---------------------------------- Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bar Cheeze a la Win Shooter's *** (Fbpm0 Categories: Appetizers Yield: 12 servings 1 lb Velveeta cheese; (no substit 1/4 Melted and strained bacon gr 1/2 lb Unsalted butter at room t 2 pt Onion juice 8 oz Pkg cream cheese; softened 1/8 pt Tabasco hot red pepper sauce 5 oz Bottle prepared horseradi 1 Few drops of red and yell Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through blender; using on/off speed on high for two or three minutes until satiny smooth. If you do not have a blender; use electric mixer on high speed, beating until smooth. Pour into refrigerator containers. Keeps well up to four or five weeks if tightly covered and refrigerated. Freezes well up to six months. Makes about a quart, which won't last long! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bob Hope's Favorite Lemon Pie Categories: Appetizers, Appetizers Yield: 6 servings 1 c Sugar 2 tb Sugar 2 tb Sugar 4 tb Lemon juice 1 c Water, boiling 4 Egg yolks 2 tb Butter 1 Grated rind of lemon 1 Salt 3 Egg whites 1 Pie shell, baked Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute. Pour into baked shell. Cover with meringue made from 3 egg whites, beaten stiff and 2 tbl. sugar. Bake in a slow oven 15 minutes or untilbrown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anchor Bar Hot Wings Categories: Appetizers, Poultry Yield: 12 servings Chicken wings Read below The following was originally posted by G.SCHAEFFER GBGM64A. The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Faux Stuffed Eggs Categories: Appetizers, Cheese/eggs Yield: 28 servings 14 md eggs, hard cooked 15 oz beans, garbanzo, can, drained 1/4 c plain low-fat yogurt 1 tb Dijon mustard 1 garlic, clove, minced 1 tb red caviar (optional) Slice eggs in half lengthwise; carefully remove and discard yolks. Position knife blade in food processor bowl; add beans and next 3 ingredients. Process until smooth. Spoon mixture into decorating bag fitted with a large star tip; pipe mixture into egg cavities. Top evenly with caviar. Yield: 28 appetizers (serving size: 1 stuffed egg half). 28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg sodium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Roll Ups Categories: Appetizers, Vegetables Yield: 12 servings 1 asparagus, can 1 bread, loaf (crusts removed -and each slice flattened) 4 oz bleu cheese 1 ts worcestershire sauce 1 egg, beaten 8 oz cream cheese garlic powder to taste pepper to taste Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread on bread - place an asparagus spear on top and roll up. Roll in melted butter and cut in thirds. Place on cookie sheet and bake for about 20 min.-- at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Squares Categories: Appetizers, Vegetables Yield: 12 servings 1 c milk 1 c flour 3 eggs, beaten 1/2 ts baking powder 1 garlic, clove, crushed 1 lb cheese, jack, pepper, shred 20 oz spinach, frozen, chopped, -thawed and drained 1/4 c butter 1/4 pepperoni, chopped, stick 14 oz olives, black, can Combine milk,flour, eggs , baking powder and garlic--mix well-add spinach,cheese, olives and pepperoni. Melt butter in bottom of 9 x 12 pan. Pour spinach mixture into pan.. pat down.. Bake at 350 of 30 minutes or til edges are brown.>>> these can be eaten hot or warm..they cut easier the cooler they are... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Fish Mousse Categories: Fish/sea, Appetizers Yield: 6 servings 1/2 lb Whitefish fillets 2 tb Brandy 1/2 lb Cooked lobster 1 tb Tomato paste 2 tb Finely diced onion 1/2 c Egg whites 1/2 ts Salt 3/4 c Whipping cream PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon Artichoke Bundles Categories: Appetizers Yield: 30 servings -Dottie Cross TMPJ72B -hearts; drained 1 lb Bacon 1 Jar spicy brown mustard 3 Jars marinated artichoke Slice strips of bacon in half crosswise. Spread one side of bacon with a thin layer of mustard. Drain artichoke hearts thoroughly and place one piece of articoke at one end of bacon. (If artichoke hearts are too large, they may be sliced in half before wrapping in bacon.) Roll and secure with a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure they do not touch each other. Bake in a 375 degree oven for 30-45 minutes, turning once, until bacon is cooked. (This may be done early in the day.) Drain on paper towels and refrigerate until serving time. Reheat on baking sheet at 350 degrees for 10 minutes or until hot. Source: "Teasers and Appeasers", an Hors d'Oeuvre cookbook. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roquefort Cheesecake (Bon Appetit/july 1983) Categories: Cheese/eggs, Appetizers, Cheesecakes Yield: 12 servings 1 1/2 tb Butter (for pan) 1/2 lb Roquefort cheese 1/2 c Breadcrumbs, toasted 4 Eggs 1/4 c Freshly grated Parmesan 1/3 c Whipping cream 1/2 lb Sliced bacon 1/2 ts Salt 1 Medium onion, minced 2 To 3 drops hot pepper sauce 1 3/4 lb Cream cheese, room temp. Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat form skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of springofrm. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Chili Cheesecake Categories: Appetizers, Cheese/eggs, Cheesecakes, Mexican, Chili Yield: 12 servings 1 1/2 tb Butter (for pan) 1 c Cottage cheese 1/4 c Fine breadcrumbs, toasted 3/4 c Chopped green onion 1/4 c Finely grated ched. cheese 4 Eggs 6 oz Thinly sliced ham 3 tb Jalapeno pepper* 1 1/2 lb Cream cheese, room temp. 2 tb Milk 3/4 lb Sharp cheddar, grated 1 Garlic clove, halved *seeded and finely chopped Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. (Bon Appetit, July 1983) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Martha's Rye Spread (Bon Appetit/july 1983) Categories: Appetizers, Beef, Spreads Yield: 1 servings 1 1/2 c Sour cream 2 ts Dill seed 1 1/2 c Mayonnaise 1 To 2 ts Beau Monde seasoning 6 oz Chopped corned beef 1 Small rye loaf 2 tb Minced onion Cocktail rye slicews 2 tb Minced fresh parsley Combine first seven ingredients in large bowl and mix thoroughly. Cover and refrigerate overnight. Spoon dip into hollowed loaf and serve with cocktail rye slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Butter Layers Categories: Cakes Yield: 8 servings 2 c Flour 1 ts Lemon extract 2 1/4 ts Baking powder 1 1/4 c Sugar 1/2 ts Salt 6 Eggs, unbeaten 1 c Butter ----------------------------LEMON CREAM FILLING---------------------------- 4 oz Lemon pudding and pie mix 2 c Water 2/3 c Sugar 3/4 c Butter ---------------------------------NUT CRUNCH--------------------------------- 1/2 c Sugar 3/4 c Walnuts or almonds Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1 minute after each. Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch tube pan, greased on bottom. Bake at 325 for 55 to 60 minutes until cake springs back when touched lightly in center. DO NOT INVERT. Cool. Cut cake horizontally to make 4 layers. Stack layers, spreading Filling and sprinkling 2 tablespoons Nut Crunch on each layer and on top. LEMON CREAM FILLING: Prepare lemon pudding and pie filling mix using sugar and water. Cool to lukewarm. Cream butter. Gradually add filling, beating well. Cool thoroughly. NUT CRUNCH: heat sugar in small skillet until sugar melts and is golden brown. Stir in walnuts or almonds. Spread on greased cookie sheet; cool. Crush fine. (To crush nut mixture, place between sheets of waxed paper and crush with hammer or rolling pin.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter and Jelly Cake Categories: Cakes Yield: 8 servings 2 1/2 c Flour, all-purpose 1/3 c Peanut butter 2/3 c Sugar 1 1/4 c Milk 4 ts Baking powder 3 Eggs 1/2 ts Salt 1 ts Vanilla extract 1 c Sugar, brown 1/4 c Peanut butter (layer) 1/3 c Shortening 1/2 c Jelly, red (layer) ------------------------------FLUFFY FROSTING------------------------------ 3/4 c Sugar 1/4 ts Salt 1/4 c Corn syrup, light 1/4 ts Cream of tartar 2 tb Water 1 ts Vanilla extract 2 Egg whites Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With electric mixer, blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side down, on serving plate. Spread with peanut butter then with jelly. Top with second layer; frost. FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar. cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla; beat unitl frosting holds deep swirls. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherries and Cream Parfaits Categories: Cakes, Fruits Yield: 6 servings 1/2 Cake, angel food, prepared, 2/3 c Milk, skim, heated to boil Cut into 1-inch cubes (6 c) 8 oz Cottage cheese 8 3/4 oz Cherries, drained and coarse 1/2 c Sugar, brown Chopped 1 ts Vanilla extract 1 Gelatine, unflavored 1/2 ts Almond extract 1/3 c Milk, skim, cold Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set aside. In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, sugar and extracts; process at high speed until smooth, about 2 minutes. Pour over cake into cups; chill until set, about 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: 1-2-3-4 Cake Categories: Cakes Yield: 6 servings 1 c Butter 3 ts Baking powder 1 c Milk 4 Eggs 1 ts Vanilla 2 Unsweetened chocolate 2 c Sugar 1 1/2 c Confectioners sugar 1/2 ts Salt 1 Egg, beaten 3 c Flour 1 ts Vanilla ea CHOCOLATE ICING 1/2 c butter CAKE: Cream butter until fluffy. Add sugar and cream well. Add eggs one at a time. Beat well. Sift flour, baking powder and salt together. Add alternating with milk ending with flour. Beat on low speed. Add vanilla. Pour into greased, floured pans. Makes three layers. Bake at 350 for 30 minutes. Test for doneness. CHOCOLATE ICING: Melt butter and chocolate in double boiler. Remove from heat. Blend sugar, egg, salt and vanilla into chocolate mixture. Beat until icing is creamy. Double for threelayers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Cake Categories: Cakes Yield: 6 servings 1 c Butter or margarine, softene 1 1/2 c Bananas, ripe, mashed 2 c Sugar 1/4 lb Butter or margarine, softene 2 Eggs, room temperature 8 oz Cream cheese, softened 3/4 c Milk 16 oz Sugar, confectioners 3 c Flour 2 ts Vanilla 2 ts Baking powder Cream butter and sugar. Add eggs. Mix. Combine flour and baking soda. Add to butter/sugar mixture alternating with milk --beginning and ending with flour mixture. Fold in mashed bananas. Pour into 3 greased and floured 9-inch round cake pans. Bake (in preheated oven) at 350 for 25-35 minutes (or until cake springs back when lightly touched). Cool and frost between layers and sides with cream cheese frosting. FROSTING: Combine and spread on cooledcake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Split Cake Categories: Cakes Yield: 6 servings 1 pk Cake mix, yellow 1 cn Pineapple, crushed, large, 1 pk Pudding, instant, french 4 Bananas 1 c Milk, cold 12 oz Cool whip or real whip cream 8 oz Cream cheese, room temper 1 Nuts and cherries Bake cake according to package directions, cool. Mix dry pudding mix and cream cheese until well mixed. Add milk, a little at a time, until smooth. Spread pudding over cake, cover with drained pineapple. cut bananas lengthwise and place over pineapple. Cover this with cool whip and top with cherries and nuts. ****Bake cake in a large pan and leave in the pan in order to keep all the toppings on thecake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Split Cake Ii Categories: Cakes Yield: 6 servings 1 c Graham cracker crumbs 5 Bananas, sliced 5 tb Margarine, melted 2 Eggs 1 cn Pineapple, crushed, large 1 Dream whip 2 c Sugar, confectionary 1 Walnuts, crushed 1 ts Vanilla 1 Cherries 1/4 lb Margarine, softened Mix graham cracker crumbs and melted margarine together and pat in bottom of greased 13x9 pan. Combine confectionary sugar, eggs, vanilla and softened margarine. Beat until puddinglike and spread over crumbs. Slice bananas over mixture. Spoon drained pineapple over this. Top with dream whip or cool whip. Sprinkle with crushed walnuts and dot with cherries. Cool well andserve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Delight Cake Categories: Chocolate, Cakes/choc. Yield: 8 servings ea Chocolate Pudding, Cook type ea Chocolate cake mix ea chocolate chips, small bag Prepare pudding. Empty cake mix into a bowl. Add ONLY the prepared pudding. Stir the mixture. It's gooey. Put in prepared 9x13 pan. Sprinkle with chocolate chips. Cool and cut in pan. Can also use yellow cake mix and butterscotchchips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Red Beet Cake Categories: Chocolate, Cakes/choc. Yield: 10 servings 2 1/2 c Beets, mashed, cooked 1 ts Salt 6 Eggs 1 tb Baking soda 3/4 c Cocoa 1/4 lb Margarine, softened 1 ts Vanilla 4 oz Cream cheese, softened 2 1/2 c Oil 1 Powdered sugar, sifted 3 3/4 c Flour, sifted 1/2 c Cocoa 3 3/4 c Sugar 1 ts Vanilla Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9x13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cookies and Cream Cake Categories: Cakes, Cookies Yield: 6 servings 1 pk Cake mix, white 10 Cookies, whole 1 1/4 c Water 3/4 c Shortening 1/3 c Oil 1 ts Vanilla 3 Egg white 2 Egg white 1 c Oreos, crushed ea FROSTING 3 c sugar, powdered Heat oven to 350. Grease and flour 2 round cake pans. In large bowl, combine all cake ingredients except cookies. Mix at low speed until moistened. Beat 2 minutes at high speed. Stir in crushed cookies. Bake at 350 for 25-35 minutes or until it tests done. Cool layers. FROSTING: In small bowl combine 1/2 cup of the powdered sugar, shortening, vanilla and egg whites. Blend well. beat in remaining sugar until frosting is smooth. Fill and frost cake. Arrange whole cookies on end and on top of frosted cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fuzzy Naval Cake Categories: Cakes Yield: 6 servings 16 oz Peaches, sliced, w or wo jui 4 Eggs 1/2 c Peach schnappes 2/3 c Vegetable oil 1 c Sugar 1 c Pecans, chopped 1/4 c Orange juice 1/4 c Reserved liquid 1 Yellow cake mix 1 1/2 c Powdered sugar 1 pk Vanilla pudding, small Combine first four ingredients in aglass container. Cover for 24 hours. Combine cake mix, pudding mix, eggs, oil, pecans, 1 cup soaked, chopped peaches and 1/2 cup liquid. Pour into greased and floured bundt pan. Bake at 350 for 40 minutes. Glaze cake while warm. GLAZE: Mix liquid and sugar and pour over warmcake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oh-Boy Oreo Cookie Pound/tube Cake Categories: Cakes Yield: 6 servings 25 Oreo cookies 1 ts Vanilla extract 3 c Flour 4 Eggs, large 1 1/2 c Sugar 3 tb Shortening, butter flavored 1 1/4 c Milk 1 tb Milk 1 c Shortening, butter flavored 1 tb Corn syrup 1 1/2 ts Salt ea CHOCOLATE GLAZE 6 oz semi-sweet chocolate pi Preheat oven to 350. grease and flour 9-inch fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won't work). Cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. When cake is cool, prepare chocolate glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. THIS CAKE FREEZES WELL AND GOOD COLD FROM REFRIGERATOR. Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted andsmooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Breakfast Cake Categories: Cakes, Breakfast Yield: 8 servings 1/2 c Butter or margarine 3 Peaches, ripe 1/2 c Sugar 1 c Sour cream 1 ts Orange peel, grated 1/4 c Sugar 1/4 ts Almond extract 1 Egg white 2 Eggs 1/4 ts Almond extract 3/4 c Flour, all-purpose ea cinnamon sugar mixture With mixeror food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed. Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either, halve or slice peaches. Arrange peaches on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white andextract. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Milky Way Cake Sqm *Sss* Jhxx93b Categories: Cakes Yield: 4 servings 4 Milky Way candy bars(2.1 oz) 2 1/2 c Flour, sifted 1/2 lb Butter 1/4 ts Baking soda 2 c Sugar 2 ts Vanilla extract 4 Eggs 1 c Pecans, coarsely chopped 1 c Buttermilk Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into greased and floured bundt pan. Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack. Note: The nougat texture of Milky Way makes this cake perfect as a heavy, moist foundation for scoops of ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Raspberry Torte Categories: Cakes, Fruits Yield: 1912 servings 1 egg 1 c heavy cream 1/4 c 10X sugar, sifted 1/2 ts almond extract 1 c raspberry jam Grease & flour an 8x1 1/2 in layer pan. Make cake as package directs, using egg & amount of water specified on package Bake at 350 for 30-35 minutes. Cool in pan 10 minutes. Cool on wire rack. Make filling: Whip cream & sugar unitl stiff. Gently fold in extract. Split cake in 3 layers. Spread each layer with 1/3 cup jam and then 2/3 cup whipped cream mixture. Refrigerate several hours before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Milky Way Cake Categories: Cakes Yield: 4 servings 4 Milky Way candy bars(2.1 oz) 1/2 lb Butter 2 c Sugar 4 Eggs 1 c Buttermilk 2 1/2 c Flour, sifted 1/4 ts Baking soda 2 ts Vanilla extract 1 c Pecans, coarsely chopped Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into greased and floured bundt pan. Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack. Note: The nougat texture of Milky Way makes this cake perfect as a heavy, moist foundation for scoops of ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A Norwegian Coffee Cake "Kringlas", Categories: Cakes, Muffins, Ethnic Yield: 1 servings -CONRAD FEIERABEND (TSNC45A) 1 c BUTTERMILK. 1/2 c MARGARINE. 1 ts SODA. 1 c SUGAR. 3 c FLOUR. 1 ts VANILLA. 2 1/2 ts BAKING POWDER. 1 EGG. 1 ts SALT. Try mixing Vanilla and egg beat until mixed. Add the Buttermilk and the Soda; (I have used 7up) and sift the dry ingredients into this. add the rest of the ingredients, mix well. Put the container into the refrigerator chill over night. Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the Refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. Bake in a 450 deg pre-heated oven for approximately 6 to 8 minutes, ( May vary with the weather so keep an eye on them).But they should be a light brown before you remove them. Refrigeration is one of the keys of "KRINGLA" making. They must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. You can also use. A: OATMEAL. B: RAISINS. C: WHOLE WHEAT. You can fill them with your favorite filling, Cream Cheese, Jelly, ETC. you don't need eggs or yeast. They are not too sweet, and definitely not Boring like a bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread not like Muffins, which are too sweet, and also do not have too many calories. This recipe came from a fella from the town of LOS OSOS CA He is a out of work Carpenter who started baking and selling these wonderful Rolls, He said that this is an original recipe that he got from his grandmother, (Yea for the Grandmas). Ive tried Nuts, and love the cream Cheese one, You could even use Custard Filling, Ive also used Different flavored oils like Pure orange oil, Butterscotch, several Berries types. and they turned out just great. Hope you enjoy them. Formatted by Elaine Radis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttercream Categories: Cakes Yield: 1 servings 3 Egg yolks 1 ts Vanilla extract 2 tb Sugar 1 c Unsalted butter 1/2 c Whipping cream - at room temperature 1/2 c Milk 1/4 c Confectioners' sugar WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine cream, milk and vanilla in a pot, place over high heat. As soon as mixture boils, remove from heat and slowly pour over the yolks, stirring. Replace mixture in a pot, place over low heat and cook, stirring constantly with a wooden spoon. When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. Continue to stir as the mixture cools. Be very careful not to overcook or the yolks will curdle. Cool to room temperature. Place the butter and confectioners' sugar in a mixer and cream together. Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. Makes 2 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 6 tb Butter 2 3/4 c Flour 3/4 c Sugar 1 ts Baking soda 3/4 c Molasses 1/2 ts Salt 3 Eggs 1 ts Vanilla extract 2 1/2 c Mashed overripe bananas 1 c Chocolate chips PREHEAT OVEN TO 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jewish Apple Cake Categories: Cakes, Fruits, Low-cal, Jewish Yield: 1 servings -Arlene Brown-BSJR42A 2 1/2 ts Vanilla 3 c Flour 3 ts Baking soda 2 1/2 c Sugar 6 Granny smith apples 1 c Applesauce 2 ts Cinnmaon 4 Eggs 5 tb Sugar 1/3 c Orange juice Beat together the first 7 ingredients until smooth. peel and thinly slice apples. Add sugar and cinnmaon to the apples. put a thin layer of batter on the bottom of a prepared tube pan, then a layer of apples, more batter, more apples and top off with remaining batter. Bake at 350 F for 1 hour and 45 minutes. ( you may want to put a layer of alumium foil over the top during the last 15 minutes of baking to avoid too much browning.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crumb Cake (Mrs.entemann's) Categories: Cakes, Fruits Yield: 2 servings 1/3 c Butter 1 pk Active dry yeast 4 Granny Smith Apples 3/4 c Water 3/4 c Sugar 1/3 c Butter 1 ts Lemon peel 1 Egg 1/2 ts Cinnamon 1 ts Lemon peel 1/8 ts Mace 3/4 c Chopped pecans 1/3 c Currants 6 tb Flour 2 1/2 c Flour 1/4 c Confectioner's sugar 3 tb Sugar 3 tb Butter 1/2 ts Salt 1/4 ts Cinnamon Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours. Formatted for MM7 by Marge Nemeth-GNFK05B When I make this, my husband calls me Mrs. Entenmann!! FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 11/28 6:43 PM TO: ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM APPLE CAKES ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Apple-Blueberry Cake Categories: Cakes, Fruits Yield: 15 servings 1/2 c Unsalted butter 2 c Granny Smith apples,peel 1/4 c Wipping cream Cored and coarsley chopped 1 1/4 c Sugar 2 c Frozen bueberries 2 ts Baking powder 3 Eggs 1 ts Salt 2 1/3 c Flour Heat oven to 350 F. In 1 quart saucepan, melt butter and cream over low heat, stirring occasionally, and set aside. In large mixing bowl, combine sugar and eggs. beat with electric mixer on edium speed, scraping bowl often until well mixed. Add butter mixutre, flour, baking powder and salt. Continue beating, scraping bowl often until smooth. By hand,stir in apples and blueberries. Spread into greased and floured 13x9" baking pan. Bake 45-55 minutes or until wooden pick inserted in center comes out clean. seve warm with sweetened whipping cream. Yield:15 servings. From Carina Larson,-DMVR86B, from *Prodigy's food and Wine Bulletin Board. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Cider Pound Cake Categories: Cakes, Fruits Yield: 12 servings Beth Lane-PXGN54A 1 ts Cinnamon; Ground 3 c Sugar 1/2 ts Allspice; Ground 1 1/2 c Butter or Margarine 1/2 ts Nutmeg; Ground 6 Eggs 1/4 ts Cloves; Ground 3 c Flour; All-Purpose 1 c Apple Cider 1/2 ts Salt 1 ts Vanilla Extract 1/2 ts Baking Powder -----------------------------------ICING----------------------------------- 1/2 c Sugar 1/2 ts Vanilla Extract 1/4 c Butter or Margarine 1/4 ts Baking Soda 1/4 c Buttermilk In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired. YIELD 12-16 servings. Recipe by Joanie Elbourn, Jamestown, Rhode Island. I got recipe from a magazine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Apple Crisp Categories: Cakes, Fruits Yield: 12 servings 1 tb Red cinnamon candies(seetip) 1 c Light brown sugar,firmly 1 c Boiling water -packed 6 md Apples,peeled, cored and 1/2 c Butter or margarine, melted -thinly sliced Frozen whipped topping(thaw) 1 pk DH*Moist Deluxe White Cake Crushed red cinnamon candies -Mix Mint leaves, for garnish 1. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon flavored water over top. 3. Combine cake mix, brown sugar and melted butter in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly.) Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until lightly browned and bubbly.Serve with whipped topping, crushed cinnamon candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake mix. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Spice Cake Categories: Cakes, Fruits Yield: 1 servings -Betty Homa-KDSN36B 1/2 c Sugar 2 1/4 c Flour 1/4 c Unsweetened applesauce 1 ts Baking soda 1 c Sour milk or buttermilk 1 ts Baking powder 3 lg Egg whites 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Ginger 1/2 c Raisins 1 ts Cinnamon 2 Apples,pared,peeled+chopped 1/4 ts Nutmeg Combine flour, baking powder and soda, and salt. set aside. In another bowl, mix the applesauce, sugar and spices. Add milk, vanilla and egg whites. Mix well. Stir in flour mixture just until combined. stir in apples and raisins. pour into sprayed 7x11" pan and bake at 350 F for 25-30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Pudding Cake (Bon Appetit/july 1983) Categories: Cakes Yield: 6 servings 3 Eggs 2 1/2 c Chopped dates 1 c Sugar 1 c Chopped nuts 1/4 c AP flour Vanilla ice cream or 1 ts Baking powder Whipped cream 1/4 ts Salt Preheat oven to 350. Grease 9 x 9" baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Cornmeal Loaf Cake Categories: Cakes Yield: 10 servings -------------------------------I.E.S.JJGF65A------------------------------- ------------------------------PHILLY.INQUIRER------------------------------ 2/3 c Blueberries,fresh or frozen 1 tb Lemon juice; fresh Not thawed 2/3 c Sugar 1 1/2 c Flour 2 ts Sugar 1/3 c Yellow cornmeal; preferably 1/4 c Oil; plus more for preparing Stone ground Pan 1 1/2 ts Baking powder 1 ts Lemon zest; grated 1/2 ts Salt 1 Egg; large 1/2 c Yogurt; plain,non fat,PLUS 1 Egg; white 1 tb Of same 1/4 ts Cinnamon; ground This recipe is from Maine's Cook & Tell newsletter.... Toss blueberries with tablespoon flour and set aside.. Stir together remaining flour,cornmeal,baking powder and salt in mixing bowl.Combine yogurt and lemon juice in another small bowl. Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing bowl.Beat in whole egg,then egg white,beating well after each addition.Alternately add dry ingredients and yogurt mixture,begining and ending with dry ingredients.Mix until just combined.Gently fold in blueberries.Spoon batter into lightly oiled 8" x 4" loaf pan.Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.. Bake on center rack at 350 deg.After 25 minutes of baking,loosely cover pan with aluminum foill.Bake until cake is golden and wooden pick inserted into center comes out clean.50 to 60 minutes total baking time.. Cool cake in pan on wire rack 10 minutes,then turn out onto rack and cool completely.( For best flavor,wrap cake and store overnight before serving.)Makes 10 servings..... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Hot Fudge Pudding Cake Categories: Sauces, Cakes Yield: 1 servings 1 c Bisquick 1/2 c Milk 1 c Sugar 1 ts Vanilla 3 tb Unsweetened Cocoa Powder 1 2/3 c Hot Water 1/3 c Unsweetened Cocoa Powder Preheat oven to 350~. In a greased 8" square pan, mix Bisquick, 1/2 C sugar and 3 T cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with confectioner's sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sandi's Chocolate Chip Sour Cream Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings Sandi Brooks wfcj53b 1 ts Salt 1/4 lb Butter 1 ts Baking powder 1 c Sugar 1 ts Baking soda 2 Eggs 1 ts Vanilla 1 c +2T sour cream 12 oz Pkg semi sweet choc chips 2 c Flour 1/4 c Cinnamon sugar Cream the butter and sugar. Add the eggs, one at a time. Add the sour cream and vanilla. Beat until well blended. Sift together the dry ingredients. I usually just blend them instead of sifting. Add them to the creamed mixture. Mix well. Spoon about 1/2 the batter into a greased 10" tube pan. Sprinkle batter with Choc. Chips. I use enough to ALMOST cover the batter. Spoon the rest of the batter over the Choc. Chips. Sprinkle with remaining Chips and Cinnamon sugar. Bake at 350 for 40-45 minutes or until cake tester comes out clean. Reformatted for MM by Marilyn Frieman WJFH60B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Coffee Cake W/ Chocolate & Walnuts Categories: Chocolate, Cakes/choc. Yield: 12 servings -Dottie Cross TMPJ72B 2 ts Baking powder 1 c (2 sticks) unsalted butter; 3 Large eggs -softened 1 c Sour cream 3/4 c Sugar 2 ts Vanilla extract 2 c Sifted all-purpose flour 1 c Coarsely chopped walnuts 1/4 ts Salt 4 oz Bittersweet chocolate; 1 ts Baking soda -coarsely chopped Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted tube pan. In a large bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating at high speed until light and creamy, about 2 minutes. Sift together the flour, salt, baking soda, and baking powder. At low speed, beat in 1/2 cup of the flour mixture, then beat in 1 of the eggs. Beat in another 1/2 cup of the flour mixture, then 1 of the remaining eggs. Repeat with another 1/2 cup of the flour mixture, and the last egg. Beat in the remaining flour along with the sour cream and vanilla. Using a spatula, fold in the walnuts and chocolate. Transfer the batter to the prepared pan and smooth the surface. Bake for 45 to 55 minutes in the preheated oven until the cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean. The surface will crack. Remove the cake from the oven and let cool for about 10 minutes in the pan, then turn it out onto a wire cake rack. Cool completely before serving. Serves 12. Source: An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Orange Holiday Wreath Categories: Cakes Yield: 8 servings 3 3/4 c Flour, all-purpose 1 c Cranberries, finely chopped 2 pk Yeast, rapid rise 1/2 c Orange segments, chopped 1/2 ts Salt 3 tb Honey 1/2 c Milk 3/4 c Nabisco 100% bran 1/4 c Water 1/2 c Pecans, toasted and chopped 1/4 c Honey Confectioners' Sugar Glaze 1/4 c Margarine 1 c Confectioners' sugar 2 Eggs 5 ts Milk Pam 1/2 ts Vanilla extract Cranberry Orange Nut Filling Prepare Cranberry Orange Nut Filling; set aside. In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and margarine until very warm (125 to 130 degrees F); stir into dry mixture. Mix in 1 egg and enough remaining flourto make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. On floured surface, roll dough to 16X9-inch rectangle. Spread with Cranberry Orange Nut Filling to within 1/2-inch of dough edges. Roll up from long edge as for jelly roll; pinch seam to seal. Place, seam-side down, on baking sheet sprayed with cooking spray. Form into a ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dogh at 1-inch intervals. Turn each section on its side to show filling. Spray dough with cooking spray. cover; let rise in warm draft-free place until doubled in size, about 30to45 minutes. Beat remaining egg; brush on dough. Bake at 375 degrees for 25-35 minutes or until done. Tent with foil during last 10 minutes of baking to prevent over browning. remove from sheet; coon on wire rack. Drizzle with confectioners sugar glaze. **Cranberry Orange Nut Filling: In medium saucepan, heat cranberries, orange segments and honey to a boil. Reduce heat; simmer for 5 to 10 minutes, stirring occasionally, or until thickened. Stir in Bran and Pecans,. cool completely. **Glaze: Beat sugar, milk and extract until smooth. (Start with 4 teaspoons milk and add as needed). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar & Bacon Categories: Breads Yield: 9 servings -CHRISTINE ERICKSON MMVH58B 1 tb Sugar 2 1/2 ts Yeast 1 1/3 tb Butter 3 c Bread flour 1 c Milk 1/2 ts Salt -------------------------ADD FOLLOWING 1ST KNEADING------------------------- 2/3 c Shredded cheddar cheese 2/3 c Cooked, crumbled bacon Add ingredients according to your machine's directions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dede's Buttermilk Bread Categories: Breads Yield: 1 servings 7/8 c Buttermilk or 1 ts Salt 3 tb Dry buttermilk powder and 1 tb Butter or margarine 7/8 c Water 2 tb Honey (for Welbilt/Dak machines 1/4 ts Baking soda* Add 1 T more buttermilk) 1 1/2 ts Red Star active dry yeast 2 c Bread flour * Prodigy "research" has shown that if using powdered buttermilk we should omit the baking soda. Place all ingredients in bread pan, select Light Crust setting, and pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Regular Crepes Categories: Desserts Yield: 2 servings -Susan Aaronson 1 c Flour 2 Eggs, beaten 1 tb Melted butter 1 c Milk 1/8 ts Salt Add milk to beaten eggs and whisk together. Gradually add the flour, whisking constantly until mixture is smooth. Add butter and salt. The mixture should be the consistency of heavy cream. Set a strainer over a bowl and pour the batter into the strainer. This will insure a smooth crepe batter. Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN AARONSON (PSTT79C) MM by Cathy Svitek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dessert Crepe Batter Categories: Desserts Yield: 2 servings -Susan Aaronson -(or any other liqueur 2 Eggs -of your choice) 1/3 c Milk 3/4 c Flour 1/3 c Water 1 tb Melted butter 3 tb Grand Marnier 2 tb Sugar Put eggs, milk and water into a bowl and whisk until combined. Gradually add the flour, whisking constantly until the mixure is smooth. Add the liqueur and the butter and whisk atain. Put a strainer over a bowl and pour the batter into the strainer, insuring a smooth batter. Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN AARONSON (PSTT79C) MM by Cathy Svitek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Bread Categories: Breads, Muffins Yield: 1 servings -GAYE LEVY DTXT63A --------------------------------MEDIUM LOAF-------------------------------- 3/4 c Mashed Potatoes 1 tb Sugar 3/4 c Potato water 1 1/2 c Bread flour 2 1/4 tb Vegetable oil 1 1/2 c Whole Wheat flour 3/4 ts Salt 1 1/2 ts Yeast This recipe is from Donna German's Book II. She states that you may substitute bread flour for the whole wheat flour. Also; Dick Bequette (PKMP64A) posted privately that he cut back the whole wheat flour by 1 cup (and added bread flour) plus added 1/3 cup of sunflower seeds. He said it was terrific.... German Book II) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana-Ginger Bran Muffins Categories: Muffins, Fruits Yield: 10 servings -EDWARD GOLDEN (DRRK58A) 1 tb Margarine; melted -preparation time 15 minutes 1/4 c Crystallized ginger 1 1/2 c Ripe banana; mashed -finely chopped -(about 3 large bananas) 1 ts Vanilla extract 2 ts Baking powder Peel of 1 lemon 1/2 ts Baking soda -Grated 2 Egg whites 1/4 c Golden raisins 1/2 ts Salt 3/4 c All-purpose flour 1/2 c Light brown sugar; plus 1 tb Powdered sugar 2 tb Light brown sugar 3/4 c Whole-wheat flour 1/2 c Oat bran 1 tb Lemon juice 1 ts Ground ginger ------------------------------DATA PER SERVING------------------------------ 203 x *Calories 126 x *Mg Sodium 46 x *Gm Carbohydrates *Gm Polyunsat Fat *Gm Monosat Fat 2 x *Gm Fat 4 x *Gm Protein 0 x *Gm Saturated Fat 0 x *Mg Cholesterol 1. Spray muffin tins with a nonstick vegetable cooking spray; set aside. 2. With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel. 3. Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins 4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test done. Remove the muffins from the tins and place on a cooling rack. 5. Stir together the powdered sugar and lemon juice to make a glaze. Immediately brush over the hot muffins. Let cool a few minutes before serving. Ed in Everett, WA. Formatted by Elaine Radis Posted on P* 12/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread Muffins Categories: Muffins Yield: 12 servings -JAMES FAUNCE (MGFX39A) 4 c All-purpose flour 1 c Shortening 2 ts Ground ginger 1 c Sugar 1/2 ts Cinnamon 1 c Molassas 1/2 ts Cloves 4 Eggs 1/2 c Pecans; chopped 2 ts Baking soda 1 c Raisins 1 c Buttermilk In a mixing bowl cream the shortening and sugar until light and fluffy. Stir in the molasses, then add the eggs one at a time beating well after each. Dissolve the soda in a cup with the buttermilk. In a separate bowl combine the flour with the spices and add to the creamed mixture alternately with the buttermilk. Stir in the pecans and raisins. Store the batter in an airtight container in the refrigerator. When ready to bake fill greased muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or until done. To bake unchilled, reduce baking time to l5 minutes. Batter may be stored for several weeks in the refrigerator. Makes about 6 dozen muffins. This is one of my favorite muffin recipes -- even the kids love them!! Formatted by Elaine Radis Posted on P* JANUARY, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough San Francisco Bread Categories: Breads Yield: 2 servings NFXS18B 1/2 tb Salt 1 tb Dry yeast 2 tb Cider vinegar 1 1/2 c Warm water 5 1/2 c White flour 1 c Sourdough starter 1/2 ts Baking soda 1 tb Sugar Yellow cornmeal In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic. Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size. With sharp razor, slash the tops of loaves diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to 400 and bake 35 mins longer or until bread tests done. For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. Remove pan of water after 15 mins of baking. Turn out onto wire rack and cool. NOTE: If you like your sourdough very dar, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourest Sourdough Categories: Breads Yield: 1 servings -Gaye Levy ** DTXT63A 1 tb Olive oil -Revised on 9/17/92 2 tb Sugar 1 1/4 c Sourdough starter 1 ts Salt 1/2 c Water 2 ts Yeast 3 c Bread flour ------------------------DIANA (:>)51ST STATEBUZZY BU------------------------ Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours. Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable.) Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special "baguette pan" that can be purchased at a kitchen store. Cover again with the damp towel and put in the refer for 12 to 24 hours. Take dough out of the refer, sprinkle with water, and let it sit out until the loaves are fully risen. (They will usually rise a little in the refer, too.) Spray again with water then bake at 375 for 30 minutes or until brown and crusty. If you want a really crusty bread, spray the loaf with water every five minutes while baking. This harder to describe than it is to do ... and the results are worth it! PLEASE NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from batch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique...but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks. You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the starter. (Be sure to separate your starter into two batches first so that you do not contaminate the orignal pot.) Everytime I share this recipe, I get notes saying this is the beat sourdough ever! FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 7:54 PM TO: PETER MELLO (CMJK72A) FROM: DIANA LEWIS (VGWN37A) SUBJECT: R SOURDOUGH BREADS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Another Sourdough Starter Categories: Breads Yield: 1 servings Kyllikki Fuller Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30 minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in there. This was the sourest sourdough I'd ever eaten but it was to die for. from Kylli ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herman Wheat'n'honey Starter Categories: Breads Yield: 1 servings -Deborah Seckinger GDJF29B 2 tb Dry yeast 1 tb Ginger 2 c Milk 1/2 c Honey;or brown sugar 1 c Whole wheat flour 1/3 c Warm water 1 c Flour white;or unbleached Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place about 10 minutes till doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast mixture in a glass container about the size of a gallon pyrex jar. Stir, using only a wooden spoon, since metal objects will retard herman's growth. Leave the cover on lossely or place a glass plate over the top of the container. So Herman can breathe. Herman doubles, enen tripples at time of vigorous rising. Place Herman in a warm place overnight. Next day refridgerate, Lossely covered and stir each day. This is very important with wheat and honey starter as more gasses form in the container and are released during stirring. Formation of this gas may cause the starter to appear darker on the top than on the bottom. But this is okay. On the 5 th day measure out 1 cup herman for baking and another to give to a friend if you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2 CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T GINGER STIR WELL KEEP IN FRIDGE Formatted by Diana Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Sourdough Starter (With Potato) Categories: Breads Yield: 1 servings -NFXS18B 1/2 tb Active dry yeast Lg baking potato peeled,cube 1 ts Sugar 1 c White flour Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole-Wheat Sourdough Starter Categories: Breads Yield: 1 servings NFXS18B 1 ts Active dry yeast 1 1/2 c Whole wheat flour 1 1/2 x Lukewarm water In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer Sourdough Starter Categories: Breads Yield: 1 servings -KYLLIKKI FULLER (BHHJ17B) 1 1/4 c Flour 1 Beer; flat Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe. I do have a good sour bread recipe if anyone needs it reposted... it's a killer for tang! Kylli KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine Radis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rock Candy Categories: Candies Yield: 1 servings 1 Glass jar or drinking glass Food coloring (optional) 1 Piece of cotton string 1 c Water 1 Pencil or stick 2 c Sugar 1 Paper clip Additional sugar Tie a short piece of cotton string to the middle of the pencil or stick. Attach a paper clip to the end of the string for a weight. Moisten the string very lightly, and roll in a bit of sugar (this will "attract" the sugar crystals from the syrup to the string). Place the pencil or stick over the top of the glass or jar with the string hanging down inside. Heat the water to boiling, and dissolve the 2 cups of sugar into it. For the biggest crystals FAST, heat the sugar-water solution a SECOND time, and dissolve as much additional sugar as you can into it. Add a few drops of food coloring to the solution if desired. Pour the solution into the prepared glass or jar and leave undisturbed for a couple of days. Depending on how much sugar you were able to dissolve into the water, you should start to see crystals growing in a few hours to a few days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Best Ever Plain Ole Peas (Black-Eyes) Categories: Vegetables Yield: 6 servings -JUDY GARNETT PJXG05A 1 tb Sugar 16 oz Pkg. dried black-eyed peas 1 tb White wine vinegar 6 c Water 1/4 ts -Black pepper 4 sl Hickory-smoked bacon 1/4 ts Garlic salt 1 tb Salt Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain. Add 6 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Yield: 6 cups. Source: Southern Living ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Many Mushrooms Soup Categories: Soups/stews, Vegetables Yield: 4 servings 1 x -Dorothy Cross TMPJ72B 1 x -brown or common - your choi 3 tb Butter 3 c Chicken broth 3 tb Oil 1/4 c White port 1 ea Clove garlic; minced 2 tb Tomato paste 1 ea Onion; chopped 1/2 c Parsley, minced 1 lb Mixed mushrooms; (oyster, 1 x Pepper, to taste 1 x -morels, porcini, enoki, Melt butter and oil in large saucepan. Saute garlic and onion slowly over low heat, 10 minutes. Add sliced mushrooms, cover and cook over medium heat for 5 minutes. Add broth, port and tomato paste. Simmer 10 minutes. Add parsley and freshly ground pepper. Serve. Source: "Vineyard Seasons" by Susan Branch Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Sourdough Bread Categories: Breads Yield: 1 servings 1 c Milk ;+1 egg = 1 1/8 C 1 1/2 ts Salt 4 tb Sour Dough Starter * 3 tb Butter 3 c Flour (I use bread flour) 1 pk Yeast 3 tb Sugar The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used at least 1/2 cup and sometimes as much as one cup. Anything over 1/2 cup, you will need to cut the milk and flour or it will rise way out of the pan. SOUR DOUGH STARTER (Hitachi's Recipes) 1. 2 Cups warm water or warm potato water and 2 cups flour. 2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk yeast 2 cups warm water or milk and 2 cups flour I use #3. Put flour in crock, plasticware or jar in a warm (not hot) place. Add water, milk or potato water. Let set for about 4 or 5 days until bubbly, then use in recipes. this is not my recipe found it in a file don't know who did it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Sourdough Batter Categories: Breads Yield: 1 servings 2 c Starter 1 ts Salt 2 tb Butter 2 tb Sugar 1/2 c Milk 3 c White flour Melt butter over moderate heat add the milk to the butter and warm. add the salt, sugar and stir until disolved. add this mixture to the starter and mix well add a cup of flour at a time mixing. spoon batter into a 4 1/2 X 8 1/2 inch loaf pan let rise 1 to 2 hours or till dough rises up 1/2 inch over the pan bake in preheat oven at 350 for 45 minutes. Cool on wire rack From Dr Woods Worlds Sourdough from Antiquity ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yoghurt Sourdough Starter Categories: Breads Yield: 1 servings NFXS18B 2 tb Natural plain yoghurt 1 c Low fat milk 1 c White flour Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Sourdough Starter Categories: Breads Yield: 1 servings NFXS18B 3/4 c Milk 1 ts Active dry yeast 1 c Flour * 1/4 c Warm water Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2-3 days. When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. Store in frig. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to reserved starter. Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at night to bake in the morning - or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Rye Starter Categories: Breads Yield: 1 servings NFXS18B 1 1/2 c Lukewarm water 2 c Rye flour Onion slice optional 1 tb Yeast In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. Place in a warm, draft-free place, at an even 85F for 3 days.; stir several times daily. Remove onion slice and refrigerate until ready to use. Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. To replenish, always use rye flour. If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Potato-Rye Bread Categories: Breads, Beef Yield: 2 servings NFXS18B ----------------------------------DAY ONE---------------------------------- 1 c Sd starter room temp 1 c Potato water room temp 1/4 c Molasses 2 c Whole-wheat flour ----------------------------------DAY TWO---------------------------------- 1 c Beef broth 1/2 ts Ground mace 1/4 c Yellow cornmeal 1/2 c Rye meal (see note) 1 c Riced potatoes 1/2 ts Nutmeg 1 tb Yeast 2 c Rye flour 1/4 c Lukewarm potato wate 2 c White flour 1 tb Salt Egg white wash 4 tb Butter, melted Poppy seeds DAY ONE: In large warmed bowl, combine starter, molasses, potato water and whole-wheat flour. Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs. DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins. Remove from heat, stir in potatoes and cool to lukwarm; add to starter mixture. Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy. Add to starter mixture with salt, butter and spices. Beating constantly, add rye meal, rye flour and white flour. Dough will be sticky and heavy. Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins. If dough is still sticky after 5 mins, lightlyoil board and hands and finish kneading. Dough will be slightly sticky to hands but should not stick to board. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover wtih towel and let rise in warm place 1 hr or until double in bulk. Punch down and turn out onto floured board; knead for 20 turns. Cover with towel and let rest 5-10 mins. Divide into 2 equal portions and form each into a long loaf. Place side by side on large greased baking sheet. With sharp razor, cut 3 slashes from end to end 1/2 in deep. Brush evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost double in size. Bake in oven preheated to 400 20 mins; reduce heat to 375 and bake 30 mins longer or until bread tests done. to give top a shiny dark look, place under broiler and, being carful of scorching, broil until dark. Transfer to wire rack and cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Raisin-Oat Bread Categories: Breads Yield: 2 servings NFXS18B 1/2 tb Salt 1 c Lukewarm evaporated milk 1 ts Ground allspice 1 1/2 c Sourdough starter 2 c Unprocessed rolled oats 1/2 c Molasses 3/4 c Raisins* 1/4 c Honey 2 1/2 c White flour 4 tb Butter melted *Raisins are tossed lightly with a little flour. In lg warmed bowl, combine milk, starter, molasses, honey, butter, salt and allspice. Gradually add oats, a small amount at a time, mixing in well, then stir in raisins. Beat in flour, 1/2 c at a time, to form a stiff dough. Turn out onto floured board and knead 5-7 min, adding additional flour only as needed to prevent sticking. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover with dampened towel and let rise in warm place at least 2 hr or until double in bulk. Punch down, turn out onto board and knead briefly. Cover with towel and let rise 10 mins. Divide dough into 2 equal portions, form into loaves and place in 2 #2 loaf pans. Cover with towel and let rise in warm place 1-1/2 hr or until almost double in size. Bake at 375 for 35-40 mins or until bread tests done. Turn out onto wire rack, turn right side up and cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herman Starter Categories: Breads, Ethnic Yield: 1 servings -------------------------------I.E.S.JJGF65A------------------------------- ------------------------------PHILLY.INQUIRER------------------------------ 2 tb Or 2 envelopes active dry 1 c Sugar Yeast 2 c All purpose white flour 1/4 c Warm water 2 c Milk (see note) DAY,1: Sprinkle yeast over warm water.Add 1 tablespoon of the sugar and let stand a few minutes until yeast is active and swelling.Combine remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery bowl or container.(Do not use metal bowls or utensils as these may retard starter growth.)With a wooden spoon,stir in active yeast mixture.Cover loosely with a towel so Herman can breathe.Let stand in a warm draft free place overnight. DAYS,2,3,and 4:Stir daily with a wooden spoon.Keep covered.Keep cool. DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour.Let stand 24 hours. DAYS,6,7,8,and 9:Stir daily with a wooden spoon. DAY,10: Repeat DAY 5,stirring in 1/2 cup sugar,1 cup milk and 1 cup flour. THIS gives you enough starter to use freely in recipes and/or give away. Herman may be replenished as needed but can go no more than 5 days at room temperature between feedings.After feeding,wait 24 hours before using the renewed starter. DAILY stirring helps keep yeast mold from forming. Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter.It is,however,a safer course for busy cooks with fast growing startersHerman also is freezer-friendly and may be kept on ice between baking impulses if you get board. NOTE: If desired,substitute butter-milk for milk in starter for more flavor and less fat.If more starter is needed,additions may be doubled when 2 or more cups of starter are used..... AN ASIDE::: Marilyn Marter is a food columnist for the Philly.Inquirer. Her speciality is finding recipes for people who have lost them,or had heard of them from someone else.These are tried and true recipes from people who use them all the time...I say this,because I do not what anyone to think this starter is a flight of fancy on my part or anyone elses.. Being ignorant of these matters I have copied this recipe verbatem... Please enjoy,as soon as I get my Breadmachine I will join you all in trying this....Irwin E. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Instant Potato Starter Categories: Breads Yield: 1 servings -DON SIMMONDS (VJHS00B) ----------------------------------STARTER---------------------------------- 1 pk Dry yeast, 2 tb Salt 1/2 c Sugar 1/2 c Instant potato flakes 2 c Warm water, ------------------------------------FEED------------------------------------ 3/4 c Sugar, 1 ts Instant potato flakes 1 c Warm water, -----------------------------------BREAD----------------------------------- 1 c Starter, 1/4 c Sugar 1 1/2 c Lukewarm water 1/2 c Oil, 1 ts Salt, 6 c Flour STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and stir well. Place in glass jar, covered loosely with foil, plastic wrap, etc. (to allow for gas expansion). Keep at room temperature for 24 hrs. Then place starter in frig. for 3-5 days. Feed: After starter has been refrigerated 3-5 days, take out and feed it above mixture. Let stand out (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread and return remaining starter to frig. Keep refrigerated from 3-5 days; feed again. After feeding, take out 1 C. to use in making bread, or give 1 C. to a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread: Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly mixed. Knead until good "elastic" consistency, but don't over knead. Place approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side is facing up. Cover with dish towl; let rise until double - about 8-10 hrs. Punch down, knead again only a few times, mixing in flour until good consistency. Divide dough in half, shape into loaves. Place in ungreased loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before placing dough in loaf pans to rise, roll out, brush with melted butter, sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise. This is a great receipe - I've enjoyed it for years! Your starter should bubble a little after it has set out for the day (before you feed it). If not, I have added yeast to the warm water of the "feed" and added it in and the starter has recovered just fine! Enjoy! And let me know how you like it! Don in Arlington, TX 8/28 9:40 a.m. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Sourdough Starter Categories: Breads Yield: 1 servings -NORMA WRENN (NPXR56B) 2 tb Sugar 1 pk Dry yeast 4 c Flour 4 c -warm water 1 Potato; raw quartered Here is a recipe from Texas Highways Cookbook. Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter's original consistency. Add more potato occasionally as food for the yeast, but don't add more yeast. Use daily for best results. Starter improves with age. I am sure you will get some posts for flake starters. I do not have one. Formatted by Elaine Radis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jewish "Corn" Bread (1 of 2) Categories: Breads, Jewish Yield: 2 servings 1 1/2 c Water,warm (110 degree) Needed. 1 pk Yeast, dry Cornmeal (for sprinkling 1/2 ts Sugar The baking sheets) 4 ts Salt GLAZE: 3 c Rye sourdough starter 1 Egg white beaten with 2 tbs Measured after stirring down Water. At room temperature. OPTIONAL TOPPING: 2 c Flour, gluten 2 ts Chernushka (black caraway) 3 1/2 c Flour, all-purpose or as Seeds. You can buy chernushka "black caraway" in some health food stores or from mail-order. They are nothing like the familiar caraway seeds. This bread is a New York specialty, usually made in bakeries. 1. Combine 1/2 cup of the warm water, the yeast and sugar and let stand until doubled in bulk, about 10 minutes. 2. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour; make a soft dough. 3. Spread 1 1/2 cups flour on the kneading surface and turn the dough out onto it. Knead, adding more flour if necessary to make a soft dough that will hold its shape. Do not overknead.. the dough should be only slightly elastic, even a bit sticky. 4. Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. 5. Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air. Cover with a towel and let rest for 15 minutes. 6. Divide the dough in half. Form each half into a loaf by flattening in to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape the ends of the oval loaves neatly and plce them on two cornmeal-dusted baking sheets, seam down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jewish "Corn" Bread (2 of 2) Categories: Breads, Jewish Yield: 2 servings 7. While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400 degrees. 8. Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface, about 1/4 inch deep on each loaf. Sprinkle the loaves with "black caraway" or caraway seeds, if you like. 9. Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with glaze, exchange shelf positions, and remove the water pan. Bake for 20 to 30 minutes longer, or until there is a hollow sound when you rap the bottom of the loaf. 10. Cool the bread on racks. There is no historical or etymological theory for the term, "corn" in this bread. Ah-Choo in Md. 11/17 06:29 pm ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rye Sourdough Starter Categories: Breads, Ethnic Yield: 1 servings 1 pk Dry yeast 1 Onion, small, peeled and 3 c Water, tepid (80-degree) Halved. 3 1/2 c Flour, rye medium The 4-cup batch of starter made by this recipe is enough to bake any of the rye breads requiring a rye starter, with enough left over to serve as the nucleus for another baking. When you "feed" leftover starter... which should be done every 2 weeks or so.. add a little rye flour and water, using 3 parts of flour to 2 of water. To build up a small amount of starter to a quantity large enough for baking, do the job in several steps, never adding a larger measure of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours, until it is bubbly and no longer smells floury. To increase further, add more flour and water in the same proportions and again let the starter ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage, freeze it. Thaw, then feed the starter and let it ferment at room temperature before use. Makes about 4 cups. 1. Dissolve the yeast in 2 cups of the tepid water, then beat in 2 cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. 2. Remove the onion. Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with the cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result.) TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold the starter longer before use, the night before it is wanted, add 1/2 cup tepid water and 3/4 cup rye flour and let is stand at room temperature overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Sourdough French Bread Categories: Breads, French Yield: 2 servings -JUDY LAUSCH DGSV34A 1 c Warm water; (120-130*) 4 1/2 c Bread flour 1 c Sour cream; room temp. 2 tb Wheat germ 2 tb Vinegar 1 tb Sugar 1 Egg white 2 ts Salt 1 tb Water 1/2 ts Ginger 2 ts Poppy seeds 2 pk Fast-acting dry yeast 1. In large bowl, combine 1 1/2 c flour, and next five ingredients (wheat germ, sugar, salt, ginger and yeast); blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until mositened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/2 c flour until dough pulls cleanly away from sides of bowl. 2. On floured surface, knead in remaining 1/2 to 1 c flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 25-35 minutes. 3. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half; roll each half to 14x8" rectangle. Starting with longest side, roll up; pinch edges firmly to seal. Place seam side down on greased cookie sheet; taper ends to a point. With sharp knife, make five 1/4" deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size, about 15 minutes. 4. Heat oven to 375*F. Bake 25 minutes. In small bowl, beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off winning recipe, formated for you by Judy Lausch. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Starter Categories: Breads Yield: 15 servings -LYMAN EDDY (HKDS25A 1 tb VINEGAR; VERY IMPORTANT< 4 c Lukewarm water 1/4 c Sugar 1 pk Activated dry yeast 5 c Unbleachd flour Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set in a warm place to sour..(2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace. I have no idea regarding conversion for use in BM. IF YOU DO.. Let ME know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled bisquits; quick drop bisquits; cinnamon rolls; cobbler; BREAD; cake; oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at Sunny, Reno Nevada FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Rye Categories: Breads Yield: 15 servings -ANNA-LODI (DMSD70C) 3/4 c Med rye flour 1 1/4 c Sourdough starter 1 1/2 ts Salt 1/2 c Water 1 1/2 tb Sugar 4 1/2 ts Melted butter 1 1/2 tb Dry milk 1/2 c Barley flour 3 ts Caraway seeds 1 3/4 c Bread flour w/ 2 ts Dried onion 1 tb Gluten in bottom of cup 2 ts Dry yeast This is a tasty; chewy bread. ANNA-LODI-CA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttermilk Cheese Bread Categories: Breads Yield: 16 servings -Judy Garnett (PJXG05A) 1/2 c Sourdough starter 1 pk Yeast; (or 1 1/2 tsp) 1/4 c Warm water 3 c Bread flour 1 c Cheddar;sharp, cubed 1 ts Baking powder 1/2 c Blue cheese 1 ts Salt 1 c Green chilies; chopped 1 tb Sugar 1 ts Ground red pepper 1/2 c Buttermilk Have all ingreds. at room temp. except water. Put into pan in order listed. Set on White Bread setting. Check whether too wet or dry during knead cycle. Correct with a TBSP or so more of water or flour, if necessary. This is a dense loaf and I like it best toasted. Kyllikki, there is also a seed bread loaf and a Potato Loaf Bread that I'll be glad to send you adaptions to use s/d starter with, if you're interested. 08/29 02:41 am JUDY/NC PJXG05A FROM: JUDY GARNETT (PJXG05A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Sourdough Categories: Breads Yield: 8 servings -Judy Garnett PJXG05A- 2 ts Wheat germ 2 ts Yeast 1/2 ts Ginger 2 c Whole wheat bread flour 2 tb Olive oil 1 1/3 c Unbleached bread flour 1 tb Honey 2 tb Buttermilk powder 1/2 c Whole wheat s/d starter (you 2 tb Vital wheat gluten 1 c Water ; (i use bottled h20) 2 tb Lecithin 1/2 Margarine, room temp. 2 ts Salt ; lite I used the whole wheat starter and experimented with your whole wheat bread recipe in the DAK today. It turned out great. Basically, I just halved your recipe and added a few things. My DAK is a 3 cup flour model, is yours? If I'm using whole wheat or rye flour, I can add more flour because it doesn't rise as much. Also, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to aid elasticity and to help it rise. This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I usually add large pieces since they are kind of cut up by the B/M while knead ing. We can keep experimenting with this....let me know if you try it and what you add or subtract. Have you ever added raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out, and I wanted to see what it would do in it. Thanks so much for taking precious time to post the recipe. P.S. I have some of the beer s/d starter to give you when we get together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A Reformatted by nElaine Radis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dough Starter in Bread Categories: Breads Yield: 15 servings -LYMAN EDDY (HKDS25A --------------------------------FOR ONE LOAF-------------------------------- 2 c Starter 3 tb Pwd milk..dry 2 tb Sugar 1 c Warm water 1 1/2 ts Salt 2 tb Melted shortg or oil 1 tb Dry yeast 3 1/2 c Etter for Bread flour. Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil or shortening. Mix well. Slowly add flour until dough pulls away from sides of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place in a well greased bread loaf pan and cover w/saran type wrap. Let rise in warm place till double. Bake @ 350 for 50 min. If you do not have enough STARTER to have 2 Cps for bread recipe, you can use just one C. STARTER and 2 T. dry yeast. NOTE:--> The lady who gave this to me, in Anchorage, has the follow ing notation: I like the taste of the bread made as above, better than the other. // So much for that. When my starter is ready to use, I'm going to do the whole thing in my DAK and see what happens..I might really be roll ing in the dough... All it can do is devour me, and the West Coast..Ha! Good Baking to you.. Oven if you're loafing'.. FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: B/m "Sour" Sourdough Categories: Breads, Ethnic Yield: 1 servings -Anna Ellis DTXT63A 1 tb Melted margarine 1 1/4 c Sourdough starter 2 tb Sugar 1/2 c Water 1 1/2 ts Salt 3 c Bread flour 2 ts Yeast This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Sourdough Bread Categories: Breads, French Yield: 15 servings -JUDY GARNETT (PJXG05A) 1 tb Gluten 1 pk Yeast; (or 1 1/2 tsp) 1/4 ts Baking soda 3 c Bread flour 1/2 c Sourdough starter 1 ts Salt 2 ts Olive oil or butter 1 ts Sugar 1 c Warm water 1 tb Cornmeal Put all ingreds. in order listed into pan, select "French" bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Peasant Bread Categories: Breads Yield: 1 servings --------------------------DONNA G BM COOKBOOK III-------------------------- -posted by Gaye Levy DTXT63A 3/4 ts Salt 1 1/8 c Sourdough starter 2 1/4 c Bread flour 1/2 c Water 1 1/2 ts Yeast 1 1/4 ts Sugar This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101. If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture. For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Varenikas Categories: Ethnic, Beef Yield: 5 servings 2 c Potatoes, mashed 1 c Meat filling (any leftover 3 Eggs, well beaten Chicken or beef, ground) 1/4 c Matzah cake meal Matzah meal Salt & white pepper to taste Use mashed potatoes made with chicken fat. Combine potatoes, 2 eggs, cake meal and salt and pepper to taste. Form into 10 flat patties, place a spoonful of meat filling on each and roll the patty over the filling until it is completely covered. Flatten the Vareninkas slightly. Dip them in the third egg until covered on all sides and roll in the matzah meal until completely coated. ***This is where my recipe stops...can anybody tell me, what happens now?** ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Milk Chocolate Popcorn Categories: Appetizers, Chocolate Yield: 1 servings 12 c Popped popcorn 1/4 c Butter or margarine 2 1/2 c (12oz can) salted peanuts 2 c 11 1/2 oz bag Milk chocolate 1 c Corn syrup Chips In a large, greased, roasting pan, combine popcorn and nuts. In a large, heavy saucepan combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. pour over popcorn toss well to coat. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. Cool completely. Store in an airtight container for up to two weeks. Makes about 14 cups. Recipe from NESTLE Toll house kitchens. Formated by Diana Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quiche Lorraine....pdpp83a Categories: Low-cal, Cheese/eggs Yield: 1 servings 1/2 c Evaporated skim milk 1 ts Imitation bacon bits 1 Egg 1 ts Grated parmesan cheese 1 oz Swiss cheese, shredded Dash of pepper Preheat oven to 350 D. Prepare a 10 oz. custard cup or 1 1/2 cup casserole with non-stick spray. In a small bowl, beat together egg and milk. Stir in Swiss cheese, bacon bits and pepper. Pour into prepared container and sprinkle with parmesan cheese. Place in an 8x8x2 baking dish that has about 1" of boiling water in it. Bake for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. WW Exchanges: 2 protein, 1 milk, 20 optional calories. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black-Eyed Pea-Corn Salad Categories: Low-cal, Salads, Vegetables Yield: 4 servings ---------------------------JOYCE BURTON, PDPP83A--------------------------- 2 ts Sesame oil 1/8 ts Oriental chili paste; 2 ts Peanut oil (available at Asian markets) 1 c Scallions; chopped, cut into 1 c Cooked corn; drained 1" pieces 1 Medium red bell pepper;diced 1 tb Fresh ginger; chopped 1 Medium yellow bell pepper; 2 tb Orange juice Diced 1 tb Rice wine vinegar 1 c Chicory; coarsely chopped 2 ts Low-sodium soy sauce 8 oz Cooked blk-eyed peas;drained 1/2 ts Granulated sugar 1. In small nonstick skillet, heat sesame and peanut oil; add scallions and ginger. Cook, stirring frequently, 2 minutes. Remove from heat. Whisk in juice, vinegar, soy sauce, sugar and chili paste; set aside. 2. In large bowl, combine corn, peppers, chicory and black-eyed peas. Add dressing; toss to mix well. Cover and refrigerate until ready to serve. Each serving provides: 1 FA, 1 P, 2 V, 1/2 B, 5 C. Per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg sod, 0 mg chol. Source: Weight Watchers Magazine, August, 1992. Formtted by Joyce Burton ... PDPP83A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: General Tso's Chicken Categories: Poultry, Oriental Yield: 4 servings 3/4 lb Boneless chicken breast 1 tb Chopped fresh orange peel OR 2 ts Dark soy sauce 2 ts - dried citrus peel 2 ts Rice wine or dry sherry -(soaked & coarsely chopped) 1 ts Finely chopped ginger root 1/2 ts Roasted Sichuan peppercorns 1 ts Cornstarch * (finely ground), optional 1 ts Sesame oil 2 ts Dark soy sauce 1/3 c Oil, preferably peanut 1/4 ts Salt 2 Dried red chiles 1 ts Sugar - cut in half lengthwise 1/2 ts Sesame oil CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven-Dried Tomatoes Categories: Vegetables Yield: 1 servings Olive oil Salt and pepper Tomatoes, preferably plum Fresh herbs (optional): -Thyme, rosemary, oregano, -=OR=- garlic PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work best) crosswise into 1-inch slices. Pack tightly together on the pan; ideally the tomatoes should fill the entire pan. Drizzle the tomatoes lightly with olive oil, sprinkle with salt and pepper, and sprinkle with fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in combination). Roast for 45 minutes to a hour. The tomatoes should be shrivelled and dehydrated without burning. The flavor will get more intense and rich the longer the tomatoes are left in the oven. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Chicken Dinner Categories: Poultry, Italian Yield: 6 servings -Judy Garnett PJXG05A 1 Chicken; broiler or fryer - 1 Sm Cabbage; cut in wedges And frozen 1 c Mushrooms; canned 1 Jars Meatless spaghetti sauc 2 tb Tapioca; quick cooking Parmesan cheese; grated In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings. Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicken breasts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Black Eyed Peas Categories: Vegetables, Relishes Yield: 12 servings ----------------------------NORMA WRENN NPXR56B---------------------------- 1 lb Dried black eyed peas 2 oz Pimiento; diced; drained 2 c Italian salad dressing 1 tb Garlic; finely chopped 2 c Green pepper; diced -Salt to taste 1 1/2 c Onion; diced Hot pepper sauce; to taste 1/2 c Jalapeno peppers; finely 1 c Parsley; chopped; optional -minced Soak peas overnight. Cook until just tender about 40 minutes. Do not over cook. Drain peas. In a large bowl, combine peas and salad dressing. Let peas cool. Add green pepper, onion, green onion, jalapenos, pimiento, garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a relish, on a bed of lettuce as a salad or can be sutffed in a tomato. Yield: 10-12 servings Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WW Pumpkin Muffins (No Fat) Categories: Muffins Yield: 2 servings -Kathleen Kincaid NRRN96A 1 ts Baking powder 1 c Pumpkin 4 tb Raisins 1 ts Cinnamon 1/2 c Carrots; grated 2 Eggs 2/3 c Powdered milk 1 ts Vanilla 10 pk Sweet & Low 6 tb Flour 2 ts Pumpkin pie spice Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins. Read this part carefully: Each serving (of six (6) muffins, yes six muffins), equals the following Weight Watchers Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 1/2 Vegetables. This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WW Apple Muffins (No Fat) Categories: Muffins Yield: 2 servings -Kathleen Kincaid NRRN96A 6 tb Flour 1/2 c Applesauce 1 ts Baking powder 1/2 c Apples; diced 2/3 c Powdered milk 1 ts Cinnamon 10 pk Sweet and Low 1/8 ts Cloves 1 ts Vanilla 2 Eggs 1/2 c Carrots; grated Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TW0 SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable. This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WW Carrot Muffins (No Fat) Categories: Muffins Yield: 2 servings -Kathleen Kincaid NRRN96A 1 ts Vanilla 1 1/2 c Carrots; grated 6 tb Flour 1 ts Cinnamon 1 ts Baking Powder 1/8 ts Cloves 2/3 c Powdered milk 1 ts Orange peel 1 Amount of brown sugar Twin 2 Eggs - to equal 20 tsp. sugar 4 tb Raisins Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable. This is a no fat recipe. Can substitute Egg Beaters for the eggs and use Equal instead of Sweet and Low. Freeze well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WW Apple and Cheddar Corn Muffins Categories: Low-cal, Muffins Yield: 12 servings Cherri Langley RVSN34B 2 1/4 oz Cheddar;reduced fat,shredded 1 2/3 c Flour 1/3 c Sugar 1 ts Flour 1 ds Cinnamon 1 1/2 oz Uncooked yellow corn meal 1 ds Nutmeg 1 tb Baking powder 1/3 c Corn oil 3/4 lb Apples;cored,pared,finely 2 ts Corn oil Chopped..wt before cutting 3 Eggs; lightly beaten 1/2 c Corn;thawed frozen 1. Preheat oven to 400 F. Line 12 muffin pan cups with paper baking cups. 2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil; stir into flour mixture (do not overbeat...the mixture will be stiff). 3. Fill baking cups and bake in center of oven for 15 minutes. Makes 12 muffins. ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal. Cherri Langley said the recipe is from Simply Light Cooking cookbook she obtained at a Weight Watchers meeting. Said cookbook was just great! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WW Cinnamon Rolls Categories: Breads, Low-cal Yield: 10 servings -WRSD61A 1 ts Cinnamon 10 oz Buttermilk Biscuits, Refrig. 1/2 c Raisins; dark -(10 biscuits in "tube") 2 tb Raisins; dark 5 ts Margarine; melted 5 ts Powdered sugar; sifted 5 ts Brown sugar; packed, divided 2 ts Water Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate biscuits; using fingers, flatten each into 3" circle. Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar and an equal amount of cinnamon, then top each with 1T raisins. Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes. Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a time, stirring constantly until mixture is smooth and syrupy. Remove rolls to serving platter, brush each with an equal amount of sugar mixture. Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat. Source: WW Favorite Recipes (1986). Hard to eat just one!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal-Apple Muffins Categories: Muffins Yield: 12 servings 2 oz Egg Beaters 3 ts Baking powder 1 c Skim milk 1 c Uncooked rolled oats 3 ts Polyunsaturated oil 1 c Raisins 1 c Whole wheat flour 1 c Peeled, chopped apples Preheat oven to 425 degrees F. and grease muffin tins. Mix egg whites, milk, and oil in bowl. Add dry ingredients and mix. Fold in raisins and apples. Place batter in muffin tins; fill each 3/4 full. Bake about 20 minutes or until centers seem dry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WW Apple-Orange Spice Muffins Categories: Muffins Yield: 4 servings 3/4 c Flour 1 Brown sugar 1 1/2 ts Baking powder 1 Large egg, separated 1/2 ts Cinnamon 2 Sm. pared, grated applies 1/4 ts Baking soda 2 tb Raisins 1 Dash Salt, nutmeg, & cloves 1 tb Plus 1 tsp. frz. concen. 1/3 c Instant nonfat dry milk powd Apple juice (no sugar added) 2 tb Plus 2 tsp. margarine 1 Grated orange peel 1 tb Plus 1 tsp. Fimrly packed 1 Dash cream of tartar Preheat oven to 375 degrees F. Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside. In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy. Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended. In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter. Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool. Makes 4 servings of 2 MUFFINS EACH! EACH SERVING PROVIDES: 1 B, 2 F, 1 FR, 1/4 M, 40 OPTIONAL CALORIES. Per serving: 267 calories; 6 g protein; 9 g fat; 40 g carbohydrate; 177 mg calcium; 343 mg sodium; 70 mg cholesterol. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Worried Fried Green Tomatoes Categories: Vegetables, Vegetarian Yield: 4 servings 2 1/2 lb Green tomatoes, sliced verti Salt -cally 1/4 inch thick Pepper 3 ea Garlic, clove, sliced 4 tb Olive oil 3/4 c Flour Fat grams per serving: Approx. Cook Time: 30 1) Shake tomato slices in a paper sack with salt, pepper and flour. 2) Heat oil over medium-high heat in a black iron skillet. Add tomatoes and garlic. Cook without stirring for about 5 minutes, then, using a stiff spatula, scrape bottom of skillet and turn tomatoes. Continue to cook over medium to high heat, scraping bottom of skillet occasionally to prevent burning. You want the tomatoes which come in direct contact with the skillet to get dark. You should expect some sticking; just scrape hard. Try to resist adding more oil but do so if you must. 3) When most of the tomatoes have turned olive green or dark brown, about 20 minutes, lower heat to low. Continue to cook, worrying the tomatoes around with the spatula until they are all either brown or olive green. (Don't worry them too much; if you are too worrisome they turn mushy.) (Old family recipe; garlic and olive oil are my additions.) Source: Overton Anderson -----