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1994-11-14
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---------- Recipe via Meal-Master (tm) v8.01
Title: Amaretto Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 lb OREOS, crushed -microwave for
1 c ALMONDS, chopped 2 Minutes
5 tb BUTTER 1 c SUGAR
Mix and press into bottom 5 Jumbo EGGS, warmed in
-and sides of a 10-inch -microwave for 25 seconds
-springform (REMOVE THE SHELL FIRST!)
Pan. Chill or bake for 8 1/4 c CORNSTARCH
-minutes at 350-degrees. 1/2 c WHIPPING CREAM
CAKE 1/3 c AMARETTO
32 oz CREAM CHEESE, softened in 1 ts VANILLA
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Amaretto Mousse Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed 2 lb CREAM CHEESE, unwrapped and
1/3 c SUGAR -warmed in
6 tb BUTTER, melted Microwave 2 minutes on high
Mix and pat into bottom and 1 1/2 c SUGAR
-up sides of 10" springform 1 (5 oz.) can EVAPORATED MILK
-pan. 1 1/2 ts LEMON JUICE
CAKE 1/2 c AMARETTO
2 Envelopes KNOX GELATIN 1 ts VANILLA
3/4 c WATER 1 c WHIPPING CREAM, whipped
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Andes Mint Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 pk OREO COOKIES 1 (32 oz.) pkg CREAM CHEESE
4 tb BUTTER, melted 1 c SUGAR
Crush Oreos in a food 5 EGGS
-processor; add melted 1 (6 oz.) pkg SEMI-SWEET
-butter, mix -CHOCOLATE, melted
Well. Press into 10 inch 18 ANDES MINT CANDIES, chopped
-springform pan. 1/2 c SOUR CREAM
CAKE 1 ts VANILLA
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bailey's Irish Cream Cheesecake
Categories: Cheesecakes, Irish
Yield: 6 servings
1 pk GRAHAM CRACKER CRUMBS, 5 EGGS, separated
-crushed 1 1/2 c SUGAR, divided
1/3 c SUGAR 24 oz CREAM CHEESE, softened
4 tb BUTTER 3 tb COCOA POWDER
CAKE 1/3 c BAILEY'S IRISH CREAM
2 Envelopes KNOX GELATIN 1 pt WHIPPING CREAM, whipped
3/4 c COLD WATER
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bailey's Chocolate Chip Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
2 c GRAHAM CRACKER CRUMBS Maintain oven temperature at
1/4 c SUGAR -325-degrees.
6 tb BUTTER FILLING
Preheat oven to 325-degrees. 2 1/2 lb CREAM CHEESE, room
Combine crumbs and sugar in -temperature
-pan. Stir in butter. Press 1 2/3 c SUGAR
-into 5 EGGS, room temperature
Bottom and 1" up sides of 1 c BAILEY'S IRISH CREAM
-pan. 1 tb VANILLA
Bake 7 minutes. 1 c CHOCOLATE CHIPS
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Baklava Cheesecake
Categories: Cheesecakes, Greek
Yield: 6 servings
1 lb PHYLLO PASTRY SHEETS 1/2 c BUTTER (unsalted), clarified
-(reserve 10 sheets)
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Split Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed 1/4 c CORNSTARCH
1/2 c SUGAR 1/2 c HEAVY CREAM
6 tb BUTTER Beat the cheese until light.
Mix and pat into 10" -Add sugar and beat again.
-springform pan, bottom and -Add
-sides. Eggs one at a time, beating
CAKE -after each. Stir in cream,
2 lb CREAM CHEESE, removed from -sour
-wrappers and warmed Cream, vanilla and
In microwave for 2 minutes -cornstarch and blend well.
-on high. -Stir in
5 JUMBO EGGS, removed from Banana.
-shell and warmed in Preheat oven to 350 with pan
Microwave 25 seconds -of water on bottom of oven.
1 c SUGAR Bake cake for 1 hour or so
3 ts LEMON JUICE -until edges firm and cake
1 c SOUR CREAM -still
1 1/2 c BANANA, mashed
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Black Forest Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 c OATMEAL, uncooked 6 tb BUTTER, melted
1 c QUAKER 100% NATURAL CEREAL 1/3 c BROWN SUGAR
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cappucino Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 c NUTS, chopped Microwave 2-1/2 minutes
1 1/2 c GRAHAM CRACKERS, crushed 1 1/4 c SUGAR
4 tb BUTTER 6 JUMBO EGGS, out of shells
1/4 c SUGAR -and warmed in
Mix and pat into bottom and Microwave for 30 seconds
-sides of 10" springform 1 c SOUR CREAM
-pan. 1/4 c HEAVY CREAM
Bake at 350-degrees for 10 1/4 c CORNSTARCH
-minutes. 1/2 ts CINNAMON
CAKE 1/2 ts NUTMEG
40 oz CREAM CHEESE, unwrapped and 1/4 c WATER (boiling)
-warmed in 2 tb INSTANT COFFEE
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Caramel Apple Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed -warmed in
5 tb BUTTER, melted Microwave 2 minutes.
1/2 c PECANS, chopped 1 1/4 c SUGAR
1/3 c SUGAR 1/4 c CORNSTARCH
Mix and press into bottom 5 JUMBO EGGS, out of shell and
-and sides of 10" springform -warmed in
-pan. Microwave 25 seconds.
Bake at 350-degrees for 10 1 c SOUR CREAM
-minutes. Remove crust from 2 c APPLE, chopped and peeled
-oven 1 1/2 ts APPLE PIE SPICE (or 1 tsp
And place a pan of water in -cinnamon and
-the bottom of the oven. 1/2 ts Nutmeg)
CAKE 1/2 c CARAMEL TOPPING (such as ice
32 oz CREAM CHEESE, unwrapped and -cream
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cashew/pecan Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 c VANILLA WAFERS or -warmed in
-BUTTER-TYPE COOKIE Microwave 2 minutes on high
CRUMBS 1 1/4 c BROWN SUGAR, packed
1/3 c SUGAR 5 JUMBO EGGS, out of shell and
1/2 c CASHEWS, chopped -warmed in
6 tb BUTTER, melted Microwave 25 seconds
Mix and pat into 10 inch 1/2 c HEAVY CREAM
-springform pan, bottom and 1/4 c CORNSTARCH
-sides. 1 ts VANILLA
CAKE 3/4 c PECANS, chopped
2 lb CREAM CHEESE, unwrapped and 3/4 c CASHEWS, chopped
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Pecan Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 c VANILLA WAFERS, crushed 2 c SUGAR
1/3 c SUGAR 2 pt SOUR CREAM
6 tb BUTTER, melted 1 ts SALT
Mix well and pat into 10" 1/4 c CORNSTARCH
-springform pan, set aside. 7 JUMBO EGGS, unshelled and
FILLING -warmed in the
2 lb CREAM CHEESE, unwrapped and Microwave for 30 seconds
-warmed in 1 1/2 c PECANS
The microwave 2 minutes. 1 c CHERRIES
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Cheesecake (With or Without Amaretto)
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
8 oz CHOCOLATE WAFERS, crushed -wrappers and soften
1/4 c SUGAR In microwave 2 minutes.
1 ts CINNAMON 1 1/4 c SUGAR
6 tb BUTTER, melted 1 1/4 c CHOCOLATE CHIPS, melted
Mix and pat into 10" 1/4 c CORNSTARCH
-springform pan, bottom and 1/2 c HEAVY CREAM
-sides. 5 JUMBO EGGS, shelled and
CAKE -warmed in micro 25 secs.
32 oz CREAM CHEESE, remove from 2 ts VANILLA or 1/3 cup AMARETTO
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Almond Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
1 lb OREOS, crushed Microwave 2 minutes.
6 tb BUTTER, melted 5 JUMBO EGGS, out of shells
1 c ALMONDS, chopped -and microwave on
Mix and pat onto bottom and High 25 seconds to WARM them
-sides of 10" springform 3 oz UNSWEETENED CHOCOLATE or
-pan. -CHOCOBAKE
CAKE 2 ts VANILLA
1 1/4 c SUGAR 1/2 c HEAVY CREAM
32 oz CREAM CHEESE, unwrapped and 1/4 c CORNSTARCH
-softened in
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Caramel Pecan Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed 1 (5 oz) can EVAPORATED MILK
1/3 c SUGAR 1 1/2 c PECANS, chopped and toasted
4 tb BUTTER, melted 24 oz CREAM CHEESE, unwrapped and
Mix and pat into bottoms and -warmed in
-sides of 10" springform Microwave 1-1/2 minutes.
-pan. 2/3 c SUGAR
Bake at 350-degrees for 10 1 ts VANILLA
-minutes. 4 JUMBO EGGS, out of shell and
Remove from oven and place a -warmed in
-pan of water on the bottom Microwave 20 seconds on high
Shelf. 2/3 c SEMI-SWEET CHOCOLATE PIECES,
CAKE -melted
1 lb CARAMELS
** **
** Melt caramels in milk (works best in microwave) Stir in pecans and pour
over crust.
Beat cheese until light. Add sugar and beat again. Add eggs, one at a time,
beating after each. Mix in chocolate, then vanilla. Pour over
caramels/pecans in pan.
Bake at 350-degrees for 1 hour or so until firm on edges and stiff somewhat
soft in middle.
Cool to room temp and refrigerate for several hours.
Drizzle with caramel sauce (you can use the ice cream topping variety or
melt more caramels (with evaporated milk).
Garnish with pecan halves. If you REAllY want it rich drizzle also with
fudge sauce!
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Hazelnut Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
1 (16 oz) pkg HAZELNUT The microwave for 2 minutes
-COOKIES, crushed -on high
6 tb BUTTER, melted 5 JUMBO EGGS, out of shell and
Mix and pat into bottom and -warmed in the
-up sides of 10-Inch Microwave 25 seconds
-springform 1/2 c BUTTER, softened
Pan. 3 tb HAZELNUT LIQUEUR
CAKE 1 tb VANILLA
1 lb WHITE CHOCOLATE melted 1 ds GROUND NUTMEG
2 lb CREAM CHEESE, unwrapped and 6 oz MILK CHOCOLATE with
-warmed in -HAZELNUTS, in chunks
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: White Chocolate Raspberry Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
1/2 Box NABISCO FAMOUS WAFERS, Hand.
-crushed Grease sides of prepared pan
2 tb SUGAR -and pour in half of
3 tb BUTTER, melted -cheesecake
Mix the crushed wafers with Mixer. Sprinkle with half of
-sugar and melted butter. -raspberries. Repeat with
-Press Remaining cheesecake batter
On bottom of 9" springform -and raspberries, pressing
-pan. Bake at 350-degrees -the
-for 8 Second layer of raspberries
Minutes. Let cool. -down into the batter so
FILLING -they
2 1/2 lb CREAM CHEESE, cubed and room Don't dry out in the oven.
-temperature Bake at 375 degrees for 15
2 c SUGAR -minutes. Reduce heat to
1/4 c FLOUR -235-
5 lg EGGS Degrees and continue baking
1/3 c MILK -for 1 hour and 30 minutes
1/2 lb WHITE CHOCOLATE, melted -or
1 pt FRESH RASPBERRIES or 1 pkg. Until done. Center will no
-loose- -longer be sticky but will
Packed, unsweetened frozen -not
-raspberries Appear cooked. It will firm
(do not thaw) -up upon cooling.
Beat cream cheese, sugar and Let come to room temperature
-flour in large bowl with -and refrigerate overnight.
-heavy Remove from pan.
Duty mixer until very TOPPING
-smooth. Beat in eggs, one 1/2 c SEMI-SWEET CHOCOLATE CHIPS,
-at a time, -melted
Only until blended. Stir in 2 tb CRISCO SHORTENING
-milk, then white chocolate, 1/2 c HEAVY CREAM, whipped
-by 1 tb POWDERED SUGAR
Note, there are two White Choc. Raspberry recipes, they are both
different...
WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Truffle Raspberry Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
3 oz NUTS, toasted -liqueur.
9 oz CHOCOLATE WAFER COOKIES, Pour into pan and bake at
-crushed -375-degrees for 45 minutes.
1/3 c SUGAR -(Put
6 tb BUTTER, melted Pan of water on bottom rack
Mix and pat into bottom and -while baking and
-sides of 10" springform -preheating.)
-pan. Cake is done when edges are
Set aside. -lightly brown and firm and
CAKE -cake
40 oz CREAM CHEESE, unwrapped and Is still soft in middle.
-softened in -Loosen edges from pan and
Microwave 2 minutes on high -let cool
1 c SUGAR 2 Hours or so.
5 JUMBO EGGS, shelled and Spread raspberry preserves
-warmed in microwave 25 -on top of cake. Make
Seconds -ganache and
1/2 c CHAMBORD LIQUEUR Put in pastry bag. Pipe
1 c RASPBERRY PRESERVES, -ganache around edges of bag
-strained so there -using
Are no seeds or fruit pieces Large star tip. Dot top of
1 c FRESH RASPBERRIES, optional -cake with fresh
1/4 c CORNSTARCH -raspberries.
1/2 c HEAVY CREAM GANACHE
Beat cheese until light and 2 tb SUGAR
-fluffy. Add sugar and beat 4 tb BUTTER (unsalted)
Again. Add eggs one at a 1 c GOURMET HEAVY WHIP WHIPPING
-time,beating ater each. -CREAM
-Stir in 1 lb SEMISWEET CHOCOLATE
Cream, cornstarch and 3 ts CHAMBORD LIQUEUR
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cookies & Cream Cheesecake
Categories: Cookies, Cheesecakes
Yield: 6 servings
1 lb OREO COOKIES, crushed 5 Jumbo EGGS, warmed in micro
5 tb BUTTER, melted -for 25 secs
Mix well and pat into 1/2 c HEAVY CREAM
-10-inch springform pan. 1/4 c CORNSTARCH
CAKE 1 tb VANILLA
2 lb CREAM CHEESE (good quality), 20 OREOS, each broken into 4
-softened in -pieces
Microwave for 2 mins on high 6 oz WHITE CHOCOLATE, melted
1 c SUGAR -(optional)
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cran-Raspberry Cheesecake
Categories: Cheesecakes
Yield: 6 servings
3 EGG YOLKS 3/4 ts VANILLA
2 EGGS 3 tb CAKE FLOUR
1/2 c GRANULATED SUGAR 2 EGG WHITES
1 tb GRANULATED SUGAR 1/4 ts CREAM OF TARTAR
1/3 c ALMONDS, finely ground
** BASE ---- ** Preheat oven to 450.
Grease a jelly roll pan, line it with wax paper. Grease and flour the
paper.
Beat the yolks, eggs, 1/2 cup sugar and almonds in large bowl until triple
in volume and almost white (about 5 minutes). Stir in vanilla. Sift cake
flour over top and fold in with spatula. Beat egg whites with cream of
tartar until small peaks form. Gradually add the 1 T. sugar and beat until
stiff, fold into egg batter.
Pour batter into pan and spread evenly. Bake 7 minutes until lightly
browned and springy.
Invert onto wire rack. Remove wax paper. Cut out round base for cake, using
pan as cookie cutter. Using shaped cookie cutters cut shapes from remaining
cake to use on top of cake. Place cake in bottom of springform pan. **
FILLING
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Double Chocolate (Triple Even!) Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
6 tb BUTTER, melted -warmed in
2 c CHOCOLATE COOKIE WAFERS, Microwave 2 minutes on high.
-crushed 6 oz SEMI-SWEET CHOCOLATE, melted
1 ts MINT EXTRACT 1 1/3 c SUGAR
Mix and press into bottom 1/4 c CORNSTARCH
-and sides of 10-inch 1 ts VANILLA
-springform 6 JUMBO EGGS, shelled and
Pan. -warmed in microwave for 30
FILLING Seconds.
32 oz CREAM CHEESE, unwrapped and 1/2 c HEAVY CREAM
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Eggnog Cheesecake (Not Just for Christmas)
Categories: Cheesecakes
Yield: 6 servings
1 pk GRAHAM CRACKERS, crushed 1/2 c WATER
1/4 c SUGAR 24 oz CREAM CHEESE, unwrapped and
1/4 ts NUTMEG -warmed in
1/2 ts CINNAMON Microwave 1-1/2 minutes on
4 tb BUTTER, melted -high
Mix and pat into 10" 1/2 c GRANULATED SUGAR
-springform pan. 2 c EGGNOG
CAKE 1 pt WHIPPING CREAM, whipped
2 Envelopes KNOX GELATIN
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Espresso Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 c ALMOND MACAROONS, crushed or Preferred cookie.
-other 6 tb BUTTER, melted
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: French Quarter Cherry Cheesecake
Categories: Cheesecakes, French
Yield: 6 servings
1 1/2 c ALL-PURPOSE FLOUR 1 Stick BUTTER, softened
1/4 c SUGAR 1 EGG
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: German Chocolate Cheesecake
Categories: Cheesecakes, German, Chocolate, Cakes/choc.
Yield: 6 servings
1 1/4 lb OREOS, crushed -warmed in
6 tb BUTTER The microwave 2 minutes on
Mix and pat into bottom of -high
-10" springform pan. Bake at 1 c SUGAR
350 Degrees for 10 minutes. 1/3 c COCOA
After removing crust from 1 tb VANILLA
-the oven, place a pan of 5 JUMBO EGGS, out of the shell
-water on -and warmed in
The bottom oven shelf. Microwave 25 seconds
CAKE 1/2 c HEAVY CREAM
2 lb CREAM CHEESE, unwrapped and 1/4 c CORNSTARCH
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grand Marnier Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 lb OREOS, crushed 1 c GRANULATED SUGAR
4 tb BUTTER, melted 5 JUMBO EGGS, out of shell and
Mix and pat into bottom and -warmed in
-sides of 10" springform Microwave on high for 25
-pan. -seconds
CAKE 1 ts VANILLA
2 lb CREAM CHEESE, unwrapped and 1/3 c GRAND MARNIER LIQUEUR
-warmed in 1/4 c CORNSTARCH
Microwave for 2 minutes on 6 oz SEMI-SWEET CHOCOLATE, melted
-high 1 c SOUR CREAM
(Triple Chocolate) ** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hawaiian Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed Eggs one at a time, beating
1/3 c SUGAR -after each. Mix in
6 tb BUTTER, melted -remaining
1 lg Can PINEAPPLE, crushed Ingredients.
Mix and pat into bottom and Bake in a 350 degree
-sides of springform pan. -preheated oven with a pan
-Top -of water on
With 1 large can of drained, The bottom shelf (cake on
-crushed pineapple. Freeze. -middle shelf) for 1 hour or
FILLING -until
32 oz CREAM CHEESE, unwrapped and Cake is firm on edges and
-warmed -still soft in middle. Run
In micro 2 minutes -knife
3/4 c SUGAR Around edge and cool 30
5 JUMBO EGGS, shelled and -minutes.
-warmed in microwave TOPPING
25 Seconds 1 1/2 c SOUR CREAM
1 ts VANILLA 1 tb SUGAR
1/2 c HEAVY CREAM 1 c COCONUT
1/4 c CORNSTARCH 2 Drops YELLOW FOOD COLORING
2 ts ORANGE PEEL, grated -(optional)
Beat cheese until light. Add 1/2 c GRAPES
-sugar and beat again. Add 1 cn MANDARIN ORANGES, drained
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Devonshire English Cream (Heath Bar) Cheesecake
Categories: Cheesecakes, Londontowne
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed -high.
6 tb BUTTER 1 c SUGAR
1/3 c SUGAR 5 JUMBO EGGS, unshelled and
Mix and pat into springform -warmed in microwave
-pan. Bake at 350-degrees For 25 seconds.
-for 10 1/2 c DEVPMSJORE ENGLISH CREAM or
Minutes. -BAILEY'S
CAKE IRISH CREAM (or similar)
2 lb CREAM CHEESE, unwrapped and 1/4 c CORNSTARCH
-warmed in 1 ts VANILLA
Microwave for 2 minutes on 3 HEATH BARS (double bars)
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Kahlua Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 c ZWIEBACK COOKIES, crushed Bake 8-10 minutes. Cool.
1/3 c SUGAR CAKE
1/3 c BUTTER, melted 2 Envelopes UNFLAVORED GELATIN
Preheat oven to 350-degrees 1/2 c KAHLUA
-F. 1/2 c WATER
Blend all ingredients 3 EGGS, separated
-together. Press firmly on 1/4 c SUGAR
-bottom and 1/8 ts SALT
Up sides halfway of a 9-inch 16 oz CREAM CHEESE, softened
-springform pan. 1 c WHIPPING CREAM
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Kahlua Fantasy Chocolate Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
1 1/3 c CHOCOLATE WAFERS, crushed 1 tb SUGAR
1/4 c BUTTER, softened
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Glazed Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 1/2 c GRAHAM CRACKER CRUMBS Eggs, one at a time, and
1/4 c SUGAR -beat well after each
10 tb BUTTER, melted -addition.
Combine all ingredients and Gradually add sugar, lemon
-press onto the bottom and 2 -juice, and vanilla. Mix
Inches up sides of a 9-inch -well;
-springform pan. Bake at Fold in lemon peel and pour
350 Degrees for 5 minutes. Cool. -into crust.
FILLING Bake at 350-degrees for 40
3 (8-oz.) pkgs CREAM CHEESE, -minutes.
-softened Cool and then chill for at
3 EGGS -least 4 hours.
1 1/4 c SUGAR GLAZE
3 tb LEMON JUICE 1 LEMON, cut into thin slices
1 ts VANILLA 3 c WATER, divided
1 tb LEMON PEEL, grated 1 c SUGAR
In a mixing bowl, beat cream 2 tb CORNSTARCH
-cheese till smooth. Add 2 ts CORNSTARCH
-your 1/3 c LEMON JUICE
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Limey Cheesecake
Categories: Cheesecakes
Yield: 8 servings
2 EGG YOLKS L6 ozs CREAM
3/4 c LIME JUICE (FRESH ONLY!) -CHEESE
L/3 cup HONEY 2 c WHIPPING CREAM, whipped
L (l4 oz.) can SWEETENED 2 Drops GREEN FOOD COLORING
-CONDENSED MILK -(optional)
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Limon Cheesecake
Categories: Cheesecakes
Yield: 6 servings
13 LEMON SANDWICH COOKIES (or 4 (8 oz) pkg CREAM CHEESE,
-vanilla) -softened
3 tb BUTTER, melted 4 lg EGGS
Crush cookies, mix well with 1 3/4 c SUGAR
-butter and pat firmly into 3 tb FLOUR
-10" 3 oz LEMON JUICE (fresh)
Springform pan. 3 oz LIME JUICE (fresh)
FILLING
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lindy's New York Style Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 c ALL-PURPOSE FLOUR -and place a pan of water in
1/4 c SUGAR Bottom of the oven.
1 ts LEMON PEEL, grated FILLING
1/2 ts VANILLA 40 oz CREAM CHEESE, unwrapped and
1 EGG YOLK -softened in
1/4 c BUTTER, softened Microwave 2-1/2 minutes on
Combine flour, sugar, lemon -high.
-peel and vanilla. Make well 1 3/4 c SUGAR
-in 1/4 c CORNSTARCH
Center. Blend in yolk and 2 ts LEMON PEEL
-butter. Mix with fingers 1 1/2 ts ORANGE PEEL, grated
-until 1/4 ts VANILLA
Smooth. Pat half of dough 5 EGGS, shelled and warmed in
-onto pan bottom. Bake 6-8 -microwave 30
-minutes Seconds on high (same for
At 400-degrees. Pat rest of -egg yolks)
-dough 2 inches up pan 2 EGG YOLKS
-sides. 1/3 c HEAVY CREAM
Increase heat to 450-degrees
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Macadamia-Mocha Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 lb OREOS, crushed 24 oz CREAM CHEESE, unwrapped and
1 c MACADAMIA NUTS, chopped -warmed in
1/2 ts GROUND CINNAMON Microwave 2 mins.
1 Stick BUTTER, melted 8 oz SEMI-SWEET CHOCOLATE, melted
Mix well and pat into bottom 1 tb INSTANT COFFEE, dissolved in
-and sides of 10" springform -\/
Pan. 1 tb WATER (hot)
FILLING 2 tb UNSWEETENED COCOA
1 c SUGAR 1 ts VANILLA
4 JUMBO EGGS, SHELLED and 3 c SOUR CREAM
-warmed in microwave 25 3/4 c MACADAMIA NUTS, chopped
Seconds. 4 tb BUTTER, melted
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mocha Cream Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 c CHOCOLATE WAFERS, crushed 1/4 c BUTTER, melted
2 tb SUGAR
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mounds Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 c VANILLA WAFER CRUMBS Large bowl, microwave on
1 1/2 c COCONUT -high for 2 minutes
5 tb BUTTER, melted 1 c SUGAR
Mix and press into bottom 5 JUMBO EGGS, shelled and
-and sides of 10-inch -warmed 25 seconds in
-springform Microwave
Pan. 1/2 c HEAVY CREAM
CAKE 1/4 c CORNSTARCH
2 tb CREAM CHEESE, remove from 1 ts COCONUT EXTRACT
-wrapper, put in 1 c ALMONDS, coarsely chopped
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Old World Chocolate Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 2 servings
6 tb BUTTER, melted -GROUND CINNAMON
L/8 cup L/2 tsp
-SUGAR -VANILLA
L/8 tsp
Here is the Old World Chocolate Cheesecake from the Old World Restaurant in
LA. It was given graciously by the Old World Restaurant and is a favorite
of many Southern Californians.
OLD WORLD CHOCOLATE CHEESECAKE ** CRUST
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---------- Recipe via Meal-Master (tm) v8.01
Title: Refrigerated Orange Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 lb OREOS, crushed 24 oz CREAM CHEESE, unwrapped and
5 tb BUTTER, melted Warmed in microwave 1-1/2
Mix and pat into bottom of -minutes
-10" springform pan. 3/4 c SUGAR
FILLING 1 pt WHIPPING CREAM
2 Envelopes KNOX GELATIN 3 ts ORANGE PEEL
3/4 c ORANGE JUICE
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cuisine D'or Cheesecake (Aka Oreo Cheesecake)
Categories: Cheesecakes
Yield: 6 servings
1 1/4 c GRAHAM CRACKER CRUMBS Tsp. vanilla.
1/3 c BUTTER (unsalted), melted Pour half of batter into
1/4 c BROWN SUGAR, firmly packed -prepared crust. Sprinkle
1 ts CINNAMON -with
Blend all ingredients Chopped Oreos. Pour
-together and press into -remaining batter over,
-bottom of -smoothing with
10 Inch springform pan (and Spatula.
-sides). Refrigerate about Bake 15 mins. Reduce
-30 -temperature to 225-degrees,
Minutes. -and bake
OREO FILLING 50 Minutes, covering top
2 lb CREAM CHEESE, room -loosely with foil if
-temperature -browning too
1 1/2 c SUGAR Quickly.
2 tb FLOUR Increase oven temperature to
4 Extra large EGGS -350-degrees.
2 lg EGG YOLKS Blend sour cream, remaining
1/3 c WHIPPING CREAM -1/4 cup sugar and remaining
2 ts VANILLA -1
1 1/2 c OREO COOKIES, coarsely Tsp. vanilla. Spread over
-chopped -cheesecake.
2 c SOUR CREAM Bake 7 minutes. Refrigerate
Preheat oven to 425-degrees. -immediately. Cover cake
Beat cream cheese in large -with
-bowl until smooth. Beat in Plastic wrap and chill
-1-1/4 -overnight.
Cups sugar and the flour SWISS FUDGE GLAZE
-until well blended. Beat 1 c WHIPPING CREAM
-in eggs 8 oz SEMI-SWEET CHOCOLATE,
And egg yolks until mixture -chopped
-is smooth. Stir in cream 1 ts VANILLA
-and 1
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Poppyseed Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 c ALMONDS, slivered 2 tb SUGAR
1 c GRAHAM CRACKER CRUMBS 6 tb BUTTER, melted
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Peach Royale Cheesecake
Categories: Cheesecakes
Yield: 6 servings
4 tb BUTTER 2 lb CREAM CHEESE, unwrapped and
1/2 c SUGAR -warmed in
1 EGG Microwave 2 minutes on high.
1 c ALL-PURPOSE FLOUR 1 c SUGAR
Beat sugar and butter until 1/4 c CORNSTARCH
-light. Blend in egg and 5 JUMBO EGGS, out of shell and
-flour. -warmed for 25
Mix well and spread onto Seconds on high.
-bottom of 10-inch 1 (1 lb) can PEACHES, drained
-springform pan. -and pureed
Bake at 450-degrees for 10 1/3 c AMARETTO or GRAND MARNIER
-minutes. -LIQUEUR
CAKE 1/2 c HEAVY CREAM
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pecan Pie Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed Microwave 2 minutes on high.
1 c PECANS, chopped 5 JUMBO EGGS, out of shell and
6 tb BUTTER, melted -warmed in
1/4 c BROWN SUGAR Microwave 25 seconds
Mix and pat into 10-inch 2 c BROWN SUGAR
-springform pan (bottom and 1 c PECANS, chopped
-sides). 1 ts VANILLA
CAKE 1/2 c WHIPPING CREAM
2 lb CREAM CHEESE, unwrapped and 1/4 c CORNSTARCH
-warmed in
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pina Colada Cheesecake - #1
Categories: Cheesecakes
Yield: 6 servings
2 c VANILLA WAFER CRUMBS 3/4 c SUGAR
1 c SWEETENED FLAKED COCONUT 6 oz PINEAPPLE JUICE
6 tb BUTTER, melted 4 EGGS, separated
Mix and press into bottom 24 oz CREAM CHEESE, unwrapped and
-and sides of 10-inch -softened in
-springform Microwave 1-1/2 minutes
Pan. 1/3 c RUM
CAKE 1/2 ts COCONUT EXTRACT
2 Envelopes KNOX GELATIN 1 pt WHIPPING CREAM
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pina Colada Cheesecake - #2
Categories: Cheesecakes
Yield: 6 servings
1/2 c VANILLA WAFERS or GRAHAM 1 c DAIRY SOUR CREAM
-CRACKER CRUMBS 3 tb DARK RUM
1/2 c FLAKED COCONUT 2 ts COCONUT EXTRACT
3 tb BUTTER or MARGARINE, melted Preheat oven to 350-degrees.
CAKE In a medium bowl combine
1 (8 oz.) can PINEAPPLE, -cookie crumbs, coconut and
-crushed (drained) -butter.
3 (8 oz. each) pkgs CREAM Press onto bottom and sides
-CHEESE, softened -of 9-inch springform pan.
3 EGGS -Bake
1 c SUGAR 10 Min. cool.
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pineapple Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed Warmed in microwave on high
1/2 c SUGAR -for 1-1/2
6 tb BUTTER, melted Minutes.
Mix and pat onto bottoms and 1 c SUGAR
-sides of 10-inch 1 ts VANILLA
-springform. 5 JUMBO EGGS, removed from
CAKE -shell and warmed 25
20 oz PINEAPPLE, crushed (natural Seconds in the microwave.
-juice packed) 1/2 c HEAVY CREAM
1 1/2 lb CREAM CHEESE, removed from 1/4 c CORNSTARCH
-wrappers and
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pink Lemonade Cheesecake
Categories: Cheesecakes
Yield: 6 servings
11 LEMON SANDWICH CREAM 3 tb BUTTER, melted
-COOKIES, crushed
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pralines and Cream Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1/4 lb BUTTER, melted 2 lb CREAM CHEESE, unwrapped and
1 c NILLA WAFERS, finely crushed -warmed in
1 c PECANS, finely chopped Microwave 2 minutes
2 tb SUGAR 3/4 c SUGAR
2 tb BROWN SUGAR 3/4 c BROWN SUGAR
Melt butter. Add remaining 3 tb PRALINE LIQUEUR or RUM
-ingredients and mix in food 1/2 c PECANS or CASHEW BRITTLE
Processor (if you have one) 1/4 ts SALT
-until well blended. Press 5 JUMBO EGGS, shelled and
-onto -warmed in microwave 25
Bottom and sides of a Seconds
-10-Inch springform pan. 1/2 c HEAVY CREAM
FILLING 1/4 c CORNSTARCH
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin Walnut Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 c BREAD CRUMBS 1 Stick BUTTER
1/2 c WALNUTS 1/2 c SUGAR
1 ts CINNAMON
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Raspberry Almond Cheesecake
Categories: Cheesecakes
Yield: 30 servings
2 c GRAHAM CRACKERS, crushed -warmed in
1 c ALMONDS, chopped Microwave 2 minutes on high.
1/3 c SUGAR 1 c SUGAR
6 tb BUTTER, melted 5 JUMBO EGGS, out of shells
Mix and pat into bottom and -and warmed in
-sides of 10" springform Microwave 25 seconds.
-pan. 1/2 c HEAVY CREAM
CAKE 1/4 c CORNSTARCH
2 lb CREAM CHEESE, unwrapped and 1 ts ALMOND EXTRACT
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Reese's Peanut Butter Cup Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed 1 c SUGAR
5 tb BUTTER, melted 5 Jumbo EGGS, shelled and
1/3 c SUGAR -placed in bowl then
Mix and pat into a 10" Warmed in microwave for 25
-springform pan. -seconds
32 oz CREAM CHEESE (good quality), 1/4 c CORNSTARCH
-taken out of 1 ts VANILLA
Package and warmed in 1/2 c WHIPPING CREAM
-microwave for 2 8 REESE'S PEANUT BUTTER CUPS,
Minutes on high -chopped into
** **
medium-size pieces ** Cream the cheese until light. Add sugar and beat some
more. Add eggs one at a time and beat after each. Mix in cream, vanilla and
cornstarch. Stir in the candy.
Pour into crust and bake at 350-degrees for 1 hour or so until outside edge
is firm and middle is still soft. (Keep a pan of water in the bottom of the
oven as the cake is baking to keep the humidity high and keep the cake from
cracking.
When the cake comes out of the oven run a knife around the edge.
Cool for several hours then top with more chopped Reese's and drizzle with
melted chocolate.
Optional- Add 1 cup chopped peanuts to the crust or even add 1/2 cup peanut
butter to the cake (after the eggs and before the cream).
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rum Raisin Cheesecake # 1
Categories: Cheesecakes
Yield: 6 servings
1 c OLD-FASHIONED OATS, Uncooked 3 tb BROWN SUGAR, packed
1/4 c NUTS, chopped 3 tb BUTTER, melted
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sour Cream Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 c GRAHAM CRACKER CRUMBS Microwave 1-1/2 minutes
1/4 c NUTS, finely chopped 1 1/4 c SUGAR
1 ts CINNAMON 1 tb VANILLA
6 tb BUTTER, melted 1/4 ts ALMOND EXTRACT
Mix well and pat into bottom 5 JUMBO EGGS, unshelled and
-and sides of 10" springform -warmed in microwave
Pan. 25 Seconds.
CAKE 4 c SOUR CREAM
24 oz CREAM CHEESE, unwrapped and 1/4 ts SALT
-softened in
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Amaretto Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 c GRAHAM CRACKER CRUMBS In a large bowl, beat the
1/4 c GRANULATED SUGAR -cream cheese, sugar, and
2 tb BUTTER (unsalted), softened -cream
In a small mixing bowl, Until smooth. Add the eggs,
-combine the crumbs, sugar, -one at a time, making sure
-and -that
Butter. Blend well with The mixture is smooth and
-fingers, fork, or pastry -creamy. Fold in the
-blender. -strawberries.
Press onto the bottom of a Pour mixture into the
-well-buttered springform -chilled pan and bake in a
-pan. -pre-heated
Chill for 30 minutes. 425 Degree F oven for 15
FILLING -minutes, then reduce the
2 lb CREAM CHEESE, softened Temperature to 275-degrees F
1 1/2 c GRANULATED SUGAR -and continue to bake for 1
1 c HEAVY CREAM Hour.
6 EGGS Transfer to a wire rack and
3 tb LEMON JUICE -allow to cool for 3 hours.
1/2 ts BRANDY or BRANDY EXTRACT TOPPING
1 c SOUR CREAM 2 1/2 c FRESH STRAWBERRIES, chopped
1 tb VANILLA EXTRACT 1 c AMARETTO LIQUEUR
2 tb ALL-PURPOSE FLOUR, sifted 1 tb GRANULATED SUGAR
1 c FRESH STRAWBERRIES, chopped
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Old-Fashioned Strawberry Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 c ALL-PURPOSE FLOUR, sifted -butter, and
1/2 ts SALT Cream. Blend well with
2 tb GRANULATED SUGAR -fingers, fork, or pastry
1 ts BAKING POWDER -blender.
100 tb BUTTER (unsalted), chilled Form dough into a ball,
6 tb HEAVY CREAM, lightly beaten -knead lightly for about 15
1 EGG YOLK -seconds,
Beat the cream and egg yolk Then reform into a ball.
-together. In a large bowl, -Wrap it in wax paper and
Combine the flour, salt, -chill for
-sugar, baking powder, 1 Hour.
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tin Roof Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 pk GRAHAM CRACKERS, crushed (or -bowl and
-1 package Microwave for 2 minutes on
GRAHAM CRACKERS and 1/2 cup -high)
-PEANUTS, 1 c SUGAR
Chopped) 5 JUMBO EGGS, REMOVE FROM
1/3 c SUGAR -SHELL and warm in
5 tb BUTTER, melted Microwave for 25 seconds.
Mix and pat into 10" 1/2 c WHIPPING CREAM (unwhipped)
-springform pan (bottom and 1/4 c CORNSTARCH
-up sides). 1 ts VANILLA
CAKE 1/2 c PEANUTS, chopped
32 oz CREAM CHEESE (good quality), 1/2 c CHOCOLATE SAUCE/HOT FUDGE
-remove from -SAUCE
Package, place into pyrex
** **
** ** Beat the cheese until light. Add sugar and beat again. Add eggs, one
at a time, beating after each. Add cream, cornstarch, vanilla and mix well.
Stir in nuts (optional).
Pour into prepared pan. Drop sauce in spoonful at a time and swirl with a
knife.
Bake at 350-degrees for 1 hour or so with a pan of water at the bottom of
the oven to keep the humidity high. Cake is done when edges are firm but
middle is still somewhat soft. When possible let the cake cool in the oven
with the door ajar but run a knife around the edge of the cake to loosen
from pan BEFORE it cools or it will crack down the middle.
Cool several ours or overnight. Top with more fudge sauce and peanuts.
Enjoy. This one is rich so be prepared!
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Toffee Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 c GRAHAM CRACKER CRUMBS -softened in
6 tb BUTTER, melted Microwave 2 minutes on high.
1/4 c DARK BROWN SUGAR, firmly 1 1/2 c SUGAR
-packed 5 JUMBO EGGS, shelled and
Mix and press onto bottom -warmed in microwave 25
-and sides of 10-inch Seconds
-springform 2 1/2 ts VANILLA
Pan. 2 ts FRESH LEMON JUICE
FILLING 1/4 c CORNSTARCH
2 lb CREAM CHEESE, unwrapped and 1/2 c HEAVY CREAM
** CRUST
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---------- Recipe via Meal-Master (tm) v8.01
Title: Truffle (Fudge) Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 c VANILLA WAFER CRUMBS CAKE
1/2 c POWDERED SUGAR 2 (12 oz) cups HERSHEY'S
1/3 c HERSHEY'S COCOA -SEMI-SWEET CHOCOLATE CHIPS
1/3 c BUTTER or MARGARINE, melted 3 pk CREAM CHEESE (8 oz. each),
In medium bowl, combine the -softened
-crumbs, powdered sugar, 1 (14 oz.) can EAGLE BRAND
-cocoa -SWEETENED CONDENSED MILK
And butter or margarine. (NOT evaporated)
-Press firmly on bottom of 4 EGGS
-(10-inch 2 ts VANILLA EXTRACT
Springform pan.
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tuxedo Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/4 lb OREOS, crushed 30 Seconds.
6 tb BUTTER, melted 2/3 c SOUR CREAM
Mix and pat into bottom and 1 ts VANILLA
-sides of springform pan. 2/3 c SEMI-SWEET CHOCOLATE, melted
CAKE 3 tb ORANGE FLAVORED LIQUEUR
32 oz CREAM CHEESE, unwrapped and -(Curacao) (Opt)
-warmed in 1 ts ORANGE PEEL, grated
Microwave for 2 minutes. -(optional)
1 c SUGAR 1/4 c HEAVY CREAM
6 JUMBO EGGS, unshelled and 2 tb CORNSTARCH
-warmed in microwave
** CRUST
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spectacular Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/4 c Graham cracker crumbs 3 tb Melted butter
Crust:
Combine and press in bottom and halfway up sides of springform pan
Filling: 4 8 oz pkg cream cheese (softenend) 4 eggs 1 1/4 cups sugar 1 Tbll
lemon juice 2 tsp vanilla
Beat cream cheese till soft. Add sugar, eggs, lemon and vanilla. Spoon
over crust. Bake at 350 for approx 55 mins (sometimes I go up to 1 hr 10
mins) Remove from oven and let stand for 15 mins. Keep oven on.
Topping: 2 cups sour cream 1/4 cup sugar 1 tsp vanilla
Combine in bowl and refrigerate while cake is baking
After cake cools for the 15 mins, spoon topping over top and return to
oven for 5 mins. Let cool and refrigerate for AT LEAST 24 hours (this is
VERY important) Can top w/fruit and glaze if desired.
This goes together very fast and is an oft requested recipe.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Diabetic Thanksgiving Cheesecake
Categories: Cheesecakes, Diabetic
Yield: 36 servings
1 (3oz) box any flavor -pkg directs
-sugar-free gelating 2 c Graham cracker crumbs
8 oz Light cream cheese 22 pk Sweet n' Low
1 pk D-Zerta topping, whipped as 7 tb Margaine, from sticks
Seen this in a magazine today.. Have never tried
Diabetic Thanksgiving Cheesecake (3537)
Dissolve gelatin in 1 c warm water. Set aside to cool. Mix together 6 pkg
sweet/low and graham cracker crumbs. Add melted margarine. Press 2 c of
crumb mixture firml;y into 9 x 13 pan. Reserve rest for top. Cream 16 pkg
sweet/low with cream cheese. Stir in prepared whipped topping. Pour mixture
over crust and sprinkle with remaining cracker crumbs. Chill 3-4 hr. Also
freezes well. ( 37 calories per square), Makes 36 squares.
From: Home Cooking Magazine 11/91 issue (submitted by Deanna Naivar,Temple,
Texas)
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---------- Recipe via Meal-Master (tm) v8.01
Title: White Chocolate and Lemon Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
1 1/2 c Chocolate wafer cookie 5 tb Butter, melted
-crumbs
CRUST Combine cookies and butter and press into a lightly buttered 10-inch
springform pan.
FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1
1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon
grated lemon zest 1/2 tsp. lemon extract
Melt the chocolate with the cream until mixture is smooth. Cool. Beat the
cream cheese with the sugar until light and fluffy. Beat in the cooled
chocolate mixture.
Add the eggs one at a time, beating well. Beat in the lemon juice, zest and
extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool
and then refrigerate.
GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate,
chopped 2 Tablespoons light corn syrup 3 Tablespoons butter
Combine chocolates and syrup and heat until melted and smooth. Remove from
heat and add butter. Spread warm glaze over the cake and smooth.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Southern Pecan Cheesecake
Categories: Cheesecakes
Yield: 6 servings
3/4 c Ginger flavored cookie 5 tb Butter, melted
-crumbs 3 tb Brown sugar
1/3 c Finely chopped pecans
CRUST: Combine ingredients and press into bottom of 10-inch springform pan.
FILLING: 1/3 cup firmly packed brown sugar 2 Tablespoons flour 1 Tablespoon
butter 1 cup finely chopped pecans Blend ingredients together and set
aside.
CAKE: 4 8 ozs. packages cream cheese 3/4 cup firmly packed brown sugar 2
Tablespoons cornstarch 6 eggs 1/2 cup sour cream 1/4 cup bourbon
temperature to 225 degrees and bake about 45 minutes longer. Cool and
refrigerate.
BOURBON SAUCE: 1/4 cup butter 2/3 cup firmly packed brown sugar 1/4 cup
heavy cream 1/4 cup bourbon
Melt butter. Add sugar and stir until dissolved. Add cream and bourbon and
simmer 5 minutes. Spread over cold cheesecake.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin Cheesecake
Categories: Cheesecakes
Yield: 6 servings
2 c Ginger flavored cookie 1 ts Ginger
-crumbs 6 tb Butter, melted
CRUST:
Combine ingredients and press into a lightly buttered 10-inch springform
pan.
FILLING: 5 8 oz. packages cream cheese 1 1/4 cup firmly packed brown sugar
6 eggs 2 cups solid pack pumpkin 1/3 cup evaporated milk 1/4 cup flour 1
teaspoon ginger 1 teaspoon cinnamon 1 teaspoon cloves 1 Pinch of nutmeg 1
Pinch of allspice
Beat cream cheese and sugar until smooth. Blend in eggs one at a time. Beat
in remaining ingredients. Pour into crust and bake at 300 degrees for 1
hour. Cool and then refrigerate.
TOPPING: 1 cup heavy cream 2 Tablespoons confectioners' sugar 1 teaspoon
vanilla extract 1/4 teaspoon cinnamon
Beat together until soft peaks form and spread on cooled cake.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Fruited Cheesecake
Categories: Cheesecakes
Yield: 8 servings
3 tb Melted margarine 1/4 c Flour
Filling: 2 containers (15oz) 1 ts Vanilla
-Light Ricotta Cheese 1/4 ts Salt
3/4 c Sugar 3 Eggs
1/2 c Half/half
Crust: 1 1/4 c vanilla wafer crumbs
Topping: 2 c assorted fresh fruits( like strawberries,sliced
kiwi-peeled/sliced,blueberries,raspberries or blackberries) 1/3 c red
currant jelly 1 t brandy, optional
Lighty grease sides of 8 or 9-inch springform pan. Combine crust ing.; mix
well. Press evenly over bottom of pan. Chill while preparing filling. In
bowl of electric mixer, combine cheese, sugar, half/half,flour and vanilla
and salt; blend until smooth. Add eggs one at a time; blend until smooth.
Pour batter over crust. Bake at 350' 1 hr or until center is just set. Turn
off oven; cool in oven with door open for 30 min. Remove to wire rack;
loosen from rim of pan. Cool completely; chill 4 hr. Topping may be
prepared up to 3 hr ahead. Arrange fruit in concentric circles attractively
over surface of cake. Heat jelly with brandy until melted. Brush over
fruit; chill 30 min to set glaze. Makes 8 servings.
Nutrition per serving: Cal 392, pr 19g, carb 51g, f 14g,chol 102mg sod 303
calcium 193
From: Sargento "cheesecake- sweet/savory" Pamplet (p0261)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Chiffon Cheesecake
Categories: Cheesecakes
Yield: 9 servings
2 c GRAHAM CRACKER CRUMBS 1 PACKET LOW-CALORIE WHIPPED
1 STICK (1/2 CUP) DIET STICK -TOPPING MIX
-MARGARINE, MELTED 1/2 c SKIM MILK
ORANGE FILLING: 2 ea MEDIUM ORANGES, PEELED,
1 c ORANGE JUICE -SEEDED,
1 ENVELOPE UNFLAVORED GELATIN AND CHOPPED (ABOUT 1 CUP OF
12 oz LOW-CALORIE CREAM CHEESE CHOPPED ORANGE SEGMENTS)
(NEUFCHATEL), SOFTENED 1 ea ORANGE, PEELED AND SECTIONED
1 c PART-SKIM RICOTTA CHEESE -FOR
12 PACKETS EQUAL SWEETENER
**
CRUST:
GARNISH, IF DESIRED
CRUST: Spray 9-inch springform pan with nonstick vegetable spray. Blend
crust ingredients thoroughly and press over bottom and halfway up sides of
pan. Bake in preheated 350 degree oven 8 to 10 minutes or until set. Cool.
FILLING: Pour orange juice into small saucepan. Sprinkle gelatin over
orange juice and let soften 1 minute. Heat, stirring constantly, until
gelatin dissolves (about 3 minutes). Blend cream cheese and ricotta cheese
in a large bowl until smooth. Prepare whipped topping according to package
directions, substituting milk for water. Fold whipped topping into cheese
mixture. Stir in chopped oranges. Spoon into prepared crust and spread
evenly. Chill 6 hours or overnight. Garnish with orange sections, if
desired. Makes one 9-inch cheesecake or 16 servings, 1 slice per serving.
Calories per serving: 149 Normal Cheesecake: 374
I did not make this -- only tasted the results and it was very good. Also,
I can't imagine getting 16 slices from a 9 inch cheesecake, but that's what
the directions said. I definitely had a large piece than that. ;-)~
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Key Lime Cheesecake
Categories: Cheesecakes
Yield: 6 servings
1 1/2 c Graham craker crumbs 1/3 c Butter or margarine
Combine above and press into 8 1/2" springform ppan on bottom and sides.
Chill.
1 8 oz pkg. cream cheese, softened 1 can sweetened condensed milk (14 oz)
3/4 cup Key Lime Juice 1 package unflavored gelatin 1/2 cup warm water 1
cup whipped cream
Beat cream cheese and milk until smooth. Stir in lime juice. Soften
gelatine in water. Warm over low heat to dissolve. Gradually stir into
cream cheese mixture. Fold in Whipped cream. Pour into crust. Chill to set.
Fresh Pomegranate Sause;
Skin and sepaarate on big pomegranate. Put in pan with 3/4 cup sugar or
honey and 1/2 cup water. Bring to boil. Dissolve 2 T. cornstarch in 1/4 cup
water. Add to sauce and stir constantly until thick. Strain and allow to
cool to room temperature. Spread over cheesecake.
From the Rare Fruit and Vegetable Council of Broward County Fl.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin Cheesecake with Maple/bourbon Sauce
Categories: Cheesecakes, Sauces
Yield: 6 servings
1 1/2 c Fine gingersnap crumbs 3/4 ts Ginger
-(about 1/2 lb. gingersnaps) 1/2 ts Ground cloves
3/4 c Chopped pecans or walnuts 1/2 ts Freshly grated nutmeg
6 tb Unsalted butter, melted 1 c Unsweetened pumpkin puree,
1/2 lb Cream cheese, at room -fresh or canned (not
-temperature -pumpkin pie
1/2 c Sugar Filling)
1/2 c Lightly packed brown sugar 5 Lg. Eggs
1 ts Cinnamon 1/2 c Heavy Cream
Here's a cheesecake recipe I intend to try for Thanksgiving dinner. I found
it in the 10/21/91 issue of New York Magazine and thought I'd share it with
all of you.
PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE
MAPLE - BOURBON SAUCE (recipe below)
Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap
crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into
prepared pan, and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees.
Make Filling: In a bowl, beat cream cheese until smooth. Add sugars and
spices, beat until light in texture, 3-4 min. Add pumpkin puree and mix
until just blended. Stir in eggs one at a time, scraping sides of bowl
after each addition. Stir in cream.
Pour batter into crust, and put cake pan in a roasting pan. Add hot water
to roasting pan halfway up sides of cake pan. Bake in center of oven until
cheesecake is firm to touch and slightly puffed, about 50 minutes.
Let cheesecake cool on a wire rack for about 45 minutes. Cover, and
refrigerate for at least 4 hours. When cheesecake is completely chilled,
lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a
large, flat plate on top of cheesecake; invert pan, and remove. Put a
second plate on bottom of cheesecake, and turn it right side up. Cut with a
hot knife, and serve with maple/bourbon sauce.
Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the
freezer.
MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1 C. Light Cream 1/4
Vanilla Bean, split lengthwise 3 Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp.
Cornstarch 1/3 C. Heavy Cream Whipped
Combine maple syrup and bourbon in a saucepan. Over medium heat, bring to a
boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool.
Put light cream and vanilla bean in a large saucepan, and bring to a boil.
Immediately remove from heat, and let bean infuse cream for about 10
minutes. Remove bean, and scrape pulp into cream.
Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and
return mixture to saucepan with rest of cream. Stirring continuously, cook
over low heat until thickened enough to coat back of a wooden spoon, 5-8
minutes.
Add reduced maple syrup and bourbon, and strain through a fine sieve into a
bowl set in ice. Stire until completely chilled, then fold in whipped
cream.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Turele Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
2 c Vanilla wafer crumbs -softened
6 tb Margarine, melted 1/2 c Sugar
14 oz Bag of Kraft Caramels 1 ts Vanilla
1 5 oz can evaporated milk 2 Eggs
1 c Chopped pecans, toasted 1/2 c Semi sweet chocolate pieces,
2 8 oz pkgs cream cheese -melted
~Begin Recipe Export-
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Chip Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 6 servings
1 1/2 c Finely crushed creme-filled 1 (14-ounce) can sweetened
-chocolate sandwich cookies -condensed milk
2 To 3 tablespoons margarine 3 Eggs
-or butter, melted 2 ts Vanilla extract
3 (8-ounce) packages cream 1 c Mini chocolate chips
-cheese, softened 1 ts Flour
Preheat oven to 300 degrees. Combine crumbs and margarine; press firmly on
bottom of 9-inch springform pan. In large mixer bowl, beat cheese until
fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in
eggs and vanilla. Toss 1/2 cup chip s with flour; stir into cheese mixture.
Pour into prepared pan. Top with remaining chips. Bake 55 minutes or until
center is set. Cool. Chill. Refrigerate leftovers.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Jack Daniels Upside Down Double Chocolate Cheesecake
Categories: Cheesecakes, Chocolate, Cakes/choc.
Yield: 1 servings
1 c Semisweet chocolate chips 2 tb Jack Daniel's whiskey
1/3 c Milk Fudge Brownie Batter (recipe
3 pk (8 oz EACH) cream cheese, -follows)
-room temp. Chocolate Ganache (recipe
1 c Sugar -follows)
4 Eggs
I haven't tried this one yet, but it sounds wonderful! It was in
yesterday's Daily News food section.
Jack Daniel's Upside Down Double Chocolate Cheesecake **
In microwave-safe glass bowl, melt chocolate chips with milk in microwave
oven on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred.
Set aside.
Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar
until smooth. Beat in eggs until well blended. Beat in melted chocolate
mixture and whiskey until thoroughly blended. Spoon into buttered 9-inch
springform pan.
Bake in preheated 400-degree oven 15 minutes; reduce oven temperature to
350 degrees and continue baking 15 minutes.
Remove from oven and carefully spoon on Fudge Brownie Batter evenly,
starting at edges and working toward center. Return to 350- degree oven
and bake another 35 to 40 minutes or until toothpick inserted in center
comes out almost clean. Cool completely; refrigerate until thoroughly
chilled.
Remove sides of pan from cake. Spread Chocolate Ganache evenly over top of
cake. Return to refrigerator and chill until ganache is set. Makes 1
cheesecake, 10 to 12 servings.
Fudge Brownie Batter In large microwave-safe glass bowl, combine 2 squares
(1 ounce EACH) unsweetened chocolate with 1/2 cup (1 stick) butter.
Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when
stirred. Beat in 2 eggs, 1 cup sugar and 1 teaspoon vanilla until
thoroughly blended. Stir in 1/2 cup flour, blending well. Stir in 1/4 cup
chopped walnuts, if desired. Spread evenly over partially baked
cheesecake.
Chocolate Ganache In large microwave-safe glass bowl, combine 1 1/2 cups
chocolate chips and 1/3 cup whipping cream. Microwave on high (100%) power
1 to 1 1/2 minutes or until smooth when stirred. Stir in 2 tablespoons Jack
Daniel's whiskey and 2 tablespoons corn syrup. Refrigerate until mixture
thickens to spreading consistency. Spread evenly over top of brownie topped
cheesecake.
Enjoy!
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rum Raisin Cheesecake # 2
Categories: Cheesecakes
Yield: 12 servings
9/16 c Graham cracker crumbs 1 ts Dark vanilla
1/2 c Granulated sugar 1 ts Salt
1/2 c Margarine, melted 4 Eggs
Batter: 1 Egg yolk
1 pt Water Topping:
1 c Raisins 1 pt Sour cream
2 lb Cream cheese 1/4 c Granulated sugar
9/16 c Granulated sugar 1 ts White rum.
3 tb White rum
Crust:
Crust: Combine graham cracker crumbs, sugar and melted margarine until well
blended. Press evenly into a 10" cake pan.
Batter: Plump raisins in water. Soften cream cheese and sugar and mix with
a paddle until softened. Add rum, vanilla and salt. Mix well. Add eggs one
at a time, and the egg yolk, mixing on low speed until blended through.
Drain and add raisins and mix on low speed until just incorporated. Bake at
350 degrees for 40-45 minutes. Remove and let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and
chill for service. Serves 12
Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh
(412) 963-8717
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---------- Recipe via Meal-Master (tm) v8.01
Title: Vermont Pumpkin Walnut Cheesecake
Categories: Cheesecakes
Yield: 16 servings
1 pk (6 ounces) zwieback 3/4 c Firmly packed light brown
-crackers, crushed (1 1/2 -sugar
-cups) 5 Eggs
1/2 c Granulated sugar 1 cn (16 ounces) pumpkin
6 tb Butter, melted 1 3/4 ts Pumpkin pie spice
3 pk (8 ounces each) cream 1/4 c Heavy cream
-cheese, softened Walnut Topping (recipe
3/4 c Granulated sugar -follows)
1. Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size
bowl. Press firmly over bottom and up side of a lightly buttered 9-inch
spring-form pan. Chill 2. Beat cream cheese in a large bowl with electric
mixer at medium speed until smooth. Add sugars gradually, beating until
well mixed. Beat in eggs one at a time, until mixture is light and fluffy.
Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into
prepared pan. 3. Bake in a slow oven(325 degrees F.) for 1 hour and 35
minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an
additional 10 minutes. Cool cake on wire rack; refrigerate for several
hours, or overnight. Garnish with whipped cream and pecans, if you wish.
WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly
packed light brown sugar in a small bowl: mix well until crumbly. Blend in
1 cup coarsely chopped walnuts.
Makes 16 servings. Recipe From: Family Circle (date unknown)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Smores Cheesecake
Categories: Cheesecakes
Yield: 10 servings
1 1/4 c Graham cracker crumbs -candy bars, melted
1/3 c Margaine, melted 1 (1.45-oz)milk chocolate
1/4 c Sugar -candy bars, finely chopped
12 oz Container soft cream cheese 1 c Miniature Marshmallows
5 (1.45-oz)milk chocolate 1 1/2 c Cool whip, thawed
Smore Cheesecake
Stir together crumbs, margarine and sugar in small bowl; press onto bottom
and 1 inch up sides of 9-inch springform pan. Chill
Stir together cream cheese and melted chocolate in small bowl until well
blended; pour into crust. Sprinkle with chopped chocolate.
Fold marshmallows into whipped topping; spread over cheesecake. Chill.
Makes 10-12 servings
Note: chill candy bar before chopping
From: Favorite Recipes 'Philadelipha Cream cheese' all new simple & elegant
recipes
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---------- Recipe via Meal-Master (tm) v8.01
Title: Blueberry-Coconut Pie
Categories: Pies
Yield: 6 servings
9 Inch pastry shell, unbaked 1/4 c Sugar
1 Egg, well beaten 1 pk (10 oz) frozen blueberries
1 1/4 c Flaked coconut -(unsweetened)
1/4 c Chopped walnuts 2/3 c Sugar
1/4 c Light corn syrup 1 c (1/2 pint) heavy cream,
1 tb Flour -whipped
1/4 ts Salt
Source: Sunset Magazine, December 1961
You can take this pie out of your freezer just before serving it.
Make pastry shell from your own recipe or use a mix; bake as directed
except remove it from the oven after only 5 minutes baking, and reduce oven
temperature to moderately hot (375°). Meanwhile combine the egg with the
coconut, nuts, syrup, flour, salt, and the 1/4 cup sugar; spread in the
bottom of partly baked pastry shell. Return pie to oven and bake for 15
minutes; cool thoroughly. Crush the frozen blueberries and combine with the
2/3 cup sugar; fold into the whipped cream. Pour the berry mix- ture over
cooled coconut mixture and freeze. Serves 6.
When they are in season, use 2 cups fresh blueberries to replace the frozen
ones in this recipe; chill berry mixture before folding into cream.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mint Blossom Pie (With Minted Apple Slices)
Categories: Pies
Yield: 6 servings
1 Envelope unflavored gelatine 1 1/2 c Whipping cream
2 tb Cold wuter 1/4 c Lemon juice
1/2 c Thick applesauce 1 Baked 9 or 10-inch pie shell
3/4 c Sugar Few drops green food
1/4 ts Salt -coloring
1 pk (8 oz.) marshmallows 3 Drops peppermint extract
Light ans airy as spring itself! The glistening apple garnish puts this
billowy pie in the glamour class.
Minted Apple Slices
Soften gelatine in cold water. Heat applesauce, sugar, salt, and
marshmallows over low heat, stirring frequently until marshmallows melt.
Remove from heat and add softened gelatine to hot mixture, stirring until
dissolved. Chill until partially congealed. Beat until fluffy. Beat
whipping cream until fluffy. Add lemon juice gradually and beat until
stiff. Fold into beaten gelatine mixture. Pour one-half of mixture into
baked pastry shell. Tint remaining filling light green with few drops green
food coloring and add peppermint extract. Spoon green layer carefully over
light layer. Chill until congealed. Garnish top of pie with Minted Apple
Slices. Serve.
Minted Apple Slices: Core and pare 2 medium firm apples. Cut each into 8 or
10 slices. Combine 1 cup sugar, 1 cup water, 1/2 teaspoon peppermint
extract, and few drops green food coloring in pan. Bring to boil and add
apple slices. Simmer until apples are transparent, about 5 minutes, turning
once. Cool in syrup. For a sophisticated touch, add 2 tablespoons creme de
menthe to the syrup as it cools. Drain apples on absorbent paper. Arrange
on pie.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Do-Ahead Pumpkin Chiffon Pie
Categories: Pies
Yield: 8 servings
1 Envelope Knox Unflavored 1/2 c Milk
Gelatine 1/4 c Water
3/4 c Dark brown sugar 3 Egg yolks
Firmly packed 1 1/2 c Canned pumpkin
1/2 ts Salt 3 Egg whites beaten stiff
1/2 ts Nutmeg 1/4 c Sugar
1 ts Cinnamon 9 Inch baked pie shell
New light-and-luscious recipe for a traditional spicy pumpkin pie. Perfect
dessert after a big holiday dinner. And do-ahead easy with Kaiser Quilted
Foil.
Kaiser Quilted Henvy Duty or Broiling Foil
Mix first 5 ingredients in top of double boiler.
Stir in milk, water, eggyolks, pumpkin. Mix well. Place over boiling water.
Cook stirring constantly, until gelatine dissolves and mixture is heated
through, about 10 minutes. Remove from heat. Chill until mixture mounds
when dropped from spoon. Beat egg whites stiff and beat in sugar. Fold in
gelatine mixture. Turn into baked pie shell.
For 9" Pie Shell: No floured board needed. Roll 12" circle of pastry dough
on 14" square of Kaiser Broiling Foil. Lift foil and pastry into pie plate;
fit gently to plate. Flute pastry rim. Prick bottom and sides of pastry.
Bake 10 minutes at 450°F or until evenly brown; foil prevents
over-browning. Cool. Heap filling into shell. Wrap loosely in foil.
Refrigerate overnight. Serves 8. Garnish with whipped cream if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Eggnog Parfait Pies
Categories: Pies
Yield: 6 servings
1 pk Lemon-flavored gelatin 2 Well-beaten egg yolks
1 c Hot water 2 Stiff-beaten egg whites
1 pt Vanilla ice cream . . .
. . . 4 To 6 baked pastry tart
1/4 ts Nutmeg -shells
3/4 ts Rum flavoring
. . . Whipped cream Candy decorettes
Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to gelatin
and stir till melted. Chill until partially set. Add nutmeg and flavoring.
Stir in egg yolks; fold in egg whites. Pour into cooled tart shells; chill
till set. Top with whipped cream and sprinkle with candy decorettes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Old-Fashioned Peach Pie
Categories: Pies
Yield: 6 servings
3/4 c Sugar . . .
3 tb Enrichcd flour 1 Recipe Plain Pastry
1/4 ts Nutmeg or cinnamon . . .
5 c Sliced peachcs 2 tb Butter or
margarine
Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in 9
inch pastry-lined pieplate; dot with butter. (Sprinkle with extra nutmeg or
cinnamon, if desired.) Top with lattice crust; crimp cdges. Bake in hot
oven (400°) 40 to 45 minutcs or till done. Serve warm with whipped cream or
ice cream; or pass pitcher of cream.
Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel
or knife. Lay lengthwise strips on top of filled pie at 1-inch intervals.
Fold back alternate strips to help you weave crosswise strips over and
under, placing them on the diagonal. Trim bottom crust and lattice strips
even with outer rim; seal edges. Dampen edge lightly with water and place
extra strip over it, covering ends of lattice. Seal, crimp edge.
Tasting-Test Kitchen note: For drained canned or frozen peaches, use only
1/3 cup sugar.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Plain Pastry
Categories: Pies
Yield: 6 servings
2 c Sifted enriched flour 2/3 c Shortening
1 ts Salt 5 To 7 tablespoons cold water
Sift together flour and salt, cut in shortening with pastry-blender or
blending fork till pieces are the size of small peas. Sprinkle water, a
tablespoon at a time, over part of mixture. Gently toss with fork; push to
one side of bowl. Sprinkle next tablespoon water over dry part, mix lightly
; push to moistened part at side. Repeat till all is moistened. Gather up
with fingers; form into ball. For double-crust pie, divide dough for lower
and upper crust. Form each in ball. Flatten ball slightly and roll 1/8 inch
thick on lightly floured surface. If edges split, pinch together. Always
roll from center out to edge. Use light strokes. Makes enough pastry for
one 8- or 9-inch lattice-top pie or one 9- or 10-inch double-crust pie.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Tarts
Categories: Pies, Desserts
Yield: 6 servings
1 No. 2 can (2 1/2 cups) tart 2 tb Cornstarch
-red 3 Or 4 drops almond extract
Pitted cherries 6 Drops red food coloring
1/2 c Sugar 4 Baked pastry shells
Drain cherries; add water to cherry liquid to make 1 cup. Combine sugar and
cornstarch; slowly stir in liquid. Cook, stirring constantly, till thick.
Add almond extract and food coloring. Cool to lukewarm. Spoon cherries into
tarts and pour the cornstarch mixture over, chill. Trim tops with baked
pastry star cutouts.
Add vanilla. Stir in confectioners' sugar till frosting is of consistency
to pour.
These tart shells are fixed in a twinkling! Roll pastry 1/8 inch. Cut in
rounds and fit over little star molds, trim edges and prick as shown. Place
on cooky sheet and bake in very hot oven (450°) 10 minutes or till golden
brown. Cool shells; spoon in cherry Filling.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nesselrode Pie
Categories: Pies
Yield: 6 servings
3 Egg whites Syrup
1/4 c Granulated sugar 1 ts Vanilla
3/4 c Coarsely chopped blanched 1/3 c Sifted confectioners' sugar
Almonds, toasted 1 1/2 c Heavy cream, whipped
1/3 c Maraschino cherries, cut . . .
In fourths 1 Recipe Vanilla-wafer Crust
2 tb Maraschino-cherry
Has a frozen confection filling with a Christmas garden of cherry
poinssttias and gumdrop holly atop
Beat the egg whites till foamy, add the granulated sugar gradually and beat
till stiff. Fold in the almonds cherries, cherry syrup, and vanilla. Fold
confectioners' sugar into whipped cream; fold into the first mixture. Pour
into Vanilla-wafer Crust and freeze firm. Garnish top with cherry
poinsettias and gumdrop holly leaves.
Vanilla-wafer Crust: Combine 1 1/4 cups fine vanilla-wafer crumbs and 1/3
cup melted butter or margarine. Press into buttered 9-inch pieplate; chill
till firm, about 45 minutes.
Cherry poinsettias: The stem mark of maraschino cherry will be the center
of flower. Holding cherry at stem end, use sharp scissors to snip it in
sixths from opposite end not quite through. Spread "petals" out around stem
mark.
Gumdrop holly leaves: With rolling pin, roll green gumdrops to 1/8 inch on
a little sugar between sheets of waxed paper. Snip out holly-leaf shapes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Pumpkin Chiffon Pie
Categories: Pies
Yield: 6 servings
1 c Evaporated Milk; blend -heat, stirring
-thoroughly. Cook over low
Prepare: 9-inch pie shell from Pillsbury Golden Pie Crust Mix or Sticks.
Prick generously.
Bake: at 450° for 8 to 10 minutes until golden brown. Cool. Prepare:
Orange Pumpkin Filling. Turn into baked pie shell Chill until set, 2 to 3
hours. Garnish with orange segments, if desired.
ORANGE PUMPKIN FILLING: Combine 1 envelope unflavored gelatin, 1/2 cup
sugar, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and 1/4 tsp.
ginger in a sauce pan. Blend in 2 egg yolks and 1 1/2 tsp. grated orange
rind. Add constantly, until thickened (about 10 to 15 minutes). Chill until
mixture just begins to set and is barely cool. Stir in one 1-lb. can
pumpkin. Set aside. Beat 2 egg whites until stiff. Gradually add 1/2 cup
sugar, continuing to beat until stiff and glossy. Fold into pumpkin
mixture.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Wonderful Pastry 1
Categories: Pies
Yield: 6 servings
1/3 c Of this mixture with water; -fork, or
-with blending fork, 2-tined
You'll need For 8' or 9" two-crust pie For 8" or 9 pie shell
Sifted all-purpoee flour 2 1/4 cups 1 1/2 cups Salt 1
teasp. 1/2 teasp. Shortening (except butter, 3/4 cup
1/2 cup margarine, or salad oil) Cold water 5 tablesp. 3 tablesp.
In bowl, mix flour and salt. With pastry blender or 2 knives,
scissor-fashion, cut shortening into flour until size of small peas. Blend
fingers, blend this into flour mixture until dough holds together. Form
pastry into flat round; divide in half for two-crust pie. (lf very warm day
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For baked pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4
tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450° F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Wonderful Pastry 2
Categories: Pies
Yield: 6 servings
1 Teasp.
You'll need For 8 or 9" Two-crust pie For 8 or 9" pie shell
Sifted all-purpose flour 2 1/4 cups 1 cup plus 2 Tablesp.
Salt 1 teasp. 1/2 teasp. Shortening
(except butter, 3/4 cup plus 2 tablesp. 7 tablesp. margarine, or salad
oil) Cold water 5 to 5 1/2 tablesp. About 2 tablesp. plus
In bowl, mix flour and salt. With pastry blender or 2 knives,
scissor-fashion, cut two thirds of shortening into flour until like corn
meal-for tenderness. Cut in remaining shortening until like large peas-for
flakiness. (Or cut in all at once until like coarse meal.) Sprinkle water,
1 tablesp. at a time, over different parts of mixture, tossing quickly with
fork until all particles cling together when pressed gently and form dough
that clings to fork. (Use only enough water to make particles cling
together-they should not be wet or slippery. Amount may vary with flour.)
Form pastry into ball; divide in half for two-crust pie. (If very warm day,
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For 8" or 9" baked pie shell, see below. )
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4
tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450° F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Wonderful Pastry 3
Categories: Pies
Yield: 6 servings
4 Tined fork, prick sides and -Refrigerate 1/2 hr.
-bottom closely and deeply.
You'll need For 8 or 9" two-crust pie For 8 or 9" pie shell
Sifted all-purpose flour 2 1/4 cups 1 1/3 cups Salt 1
1/2 teasp, 1 teasp. Cold milk* 1/3 cup 3 tablesp. Salad
oil 1/2 cup plus 1 tablesp. 1/3 cup
In bowl, mix flour and salt. Pour milk and salad oil into same measuring
cup (don't stir); add, all at once, to flour. With 4-tined fork, stir
lightly until well mixed. Form into smooth ball between cupped hands;
divide in half for two-crust pie. Roll out between 2 12" squares of waxed
paper, using short, very gentle, strokes until circle reaches edges of
paper. (For two-crust pie, roll out only one half of dough now.) Peel off
top paper. (If pastry breaks, press edges together or press piece of pastry
over tear.) With paper side up, place in pie plate. Carefully peel off
paper. Gently fit pastry into plate. (For two-crust pie follow individual
pie recipe. For 8" or 9" pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with
Bake at 450° F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.
* For two-crust pie, you can substitute 5 tablesp. plus 2 teasp. ice water
for milk; for pie shell, 1/4 cup minus 1 teasp. ice water. Beat water with
salad oil until thickened and creamy. Then add immediately, all at once, to
flour. When rolling dough, use unfloured board instead of waxed paper if
desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin Chiffon Meringue Pie
Categories: Pies
Yield: 6 servings
1/2 c Milk -whipped
1 Envelope unflavored gelatin 1/2 ts Nutmeg 1/2 c. chopped,
-1 1/4 c. canned pumpkin -toasted almonds
1/2 c Brown sugar, firmly packed 2 1/4 ts Ginger (optional)
-egg whites 2 Egg yolks, slightly beaten 1
1/2 ts Salt 1/4 c. sugar -baked 9-inch meringue shell
1/2 ts Cinnamon 1/2 c. heavy cream,
Preparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American Home
Kitchens
Combine gelatin, brown sugar, salt, and spices in top of double boiler.
Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes,
stirring constantly. Remove from heat; chill until slightly thickened. Beat
egg whites until foamy; add sugar, a tablespoon at a time, beating well
after each addition; continue beating until stiff peaks form; fold into
pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled
meringue shells. Chill about 2-3 hours, or until firm. Garnish with
meringue mounds.
MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for
meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum
foil on a cooky sheet. Spread remaining mixture onto bottom and sides of
lightly greased 9-inch pie pan. Bake shell and meringues as directed on
package. Cool.
300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baker's Coconut Crust
Categories: Pies
Yield: 6 servings
2 tb Soft butter 1 pk (1 1/2 cups) Baker's Coconut
Spread butter evenly in an 8- or 9-inch pie pan. Sprinkle Baker's Coconut
into the pan and pat evenly into the butter. Bake in modorate oven (350°F.)
until crisp and golden brown (10 to 12 minutes). Cool.
To serve--fill crust with your favorite flavor of Jell-O Pudding and Pie
Filling, made according to package directins, and chill until firm. Or fill
with ice cream and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gay Chess Tarts
Categories: Pies, Desserts
Yield: 10 servings
2 Eggs -lemon juice
1/2 c Butter or margarine 1 c Dark or light raisins
1 pn Salt 1 Teasp. vanilla extract
1 c Granulated sugar 1/2 c Coarsely chopped walnuts
1/4 c Fresh, frozen, or canned 1/2 c Heavy cream, whipped
Wonderful Pastry 1, 2, or 4 for 9" two-crust pie
Early in day: Start heating oven to 450° F. Roll out all of pastry. Cut
into 5" squares. Snugly fit each square into 2 3/4" muffin cup so corners
stick up or lay over rim of muffin pan; prick. Bake about 10 min., or until
golden. Cool on wire rack. Carefully lift from muffin pans.
In saucepan, beat eggs with fork; stir in butter, salt, sugar, lemon juice,
and raisins. Bring to full boil over low heat, stirring constantly.
Refrigerate.
At serving time: Into raisin mixture, stir vanilla and nuts. Spoon into
tart shells. Top with whipped cream. Makes about 10 tarts.
Gay Touches: Make these tarts look like sundaes: Top whipped cream with
different garnishes-whole or chopped walnuts, bits of citron and preserved
orange rind, thin slices of dates, candied or maraschino cherries (whole,
sliced, or chopped).
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---------- Recipe via Meal-Master (tm) v8.01
Title: Wonderful Walnut Pie (Or Pecan or Peanut)
Categories: Pies
Yield: 6 servings
1/2 c Brown sugar, packed 1/4 c White corn syrup
1/2 c Soft butter or margarine 1/2 c Light cream
3/4 c Granulated sugar 1 c Broken walnut meats
3 Eggs 1/2 Teasp. vanilla extract
1/4 Teasp. salt 7 Walnut halves
Any Wonderful Pastry for 8" or 9" pie shell
Early in day: Start heating oven to 350° F. Line 8 or 9" pie plate with
pastry; trim edge even with pie plate. From pastry trimmings, cut out
dime-size circles; moisten each circle; overlap circles around rim of pie
plate, pressing down as you go.
In double-boiler top, cream together brown sugar and butter; stir in
granulated sugar, eggs, salt, corn syrup, and cream. Cook over hot, not
boiling, water 5 min., stirring constantly. Remove from heat; stir in
broken nuts and vanilla. Pour into lined pie plate. Bake at 350° F. 50 min.
Arrange walnut balves around top. Bake 15 min. longer. Cool on wire rack.
(For toasty nuts, bake pie 15 min.; then arrange nuts on top of pie, and
bake 50 min.)
To Serve: This pie is delicious as is, but if desired, you may top each
wedge with small ball of vanilla ice cream or small mound of whipped cream.
PECAN PIE: Substitute pecans for walnuts.
PEANUT PIE: Substitute salted peanuts for broken walnuts. Bake 1 hr. 5
min., omitting extra nuts on top. Serve topped with small mounds of whipped
cream and a few peanuts.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Berry-Patch Parfait Pie (With Pineapple Variation)
Categories: Pies
Yield: 6 servings
1 Baked 9" pie shell 1 1/2 c Sliced, washed, hulled
1 pk Lemon-flavored gelatin -strawberries
1 1/4 c Hot water 1/2 c Heavy cream, whipped
1 Pt. strawberry ice cream
About 1 hr. before serving or early in day: In 2-qt. saucepan, dissolve
gelatin in hot water. Add ice cream by spoonfuls, stirring until melted.
Refrigerate right in pan until thickened but not set--about 15 min. Fold in
berries, reserving a few for garnish. Turn into baked pie shell.
Refrigerate until set--about 25 min. Garnish with circle of whipped cream.
Tuck in reserved strawberry slices.
PINEAPPLE PARFAIT PIE: Omit water; use pineapple juice drained from 1 No. 2
can crushed pineapple, plus enough water to make 1 1/4 cups liquid.
Substitute vanilla ice cream for strawberry. Omit strawberries. Fold in
drained canned crushed pineapple from 1 No. 2 can.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lattice Coconut-Custard Pie
Categories: Pies
Yield: 6 servings
1 Baked 9" pie shell 2 c Milk
4 Eggs, slighlly beaten 1/2 c Shredded coconut
1/2 c Granulated sugar 1/2 Teasp. nutmeg
1/2 Teasp. salt 1/3 c Semisweet chocolate pieces
1 Teasp. vanilla extract 1 Teasp. vegetable shortening
Several hours ahead: Start heating oven to 350° F. To eggs, add sugar,
salt, vanilla, and milk; beat well. Add coconut. Pour into greased 9" pie
plate that has been set in shallow baking pan; sprinkle with nutmeg. Set in
oven; into baking pan, pour enough hot water to come three fourths way up
side of pie plate. Bake 35 min., or till silver knife inserted in center
comes out clean. Cool at room temperature.
When shell and custard are cool, melt chocolate with shortening over hot,
not boiling, water. Meanwhile, slip custard into shell this way: Tilt
custard-filled pie plate a bit. With small spatula, gently pull custard
away from all sides of plate. To complete loosening, hold plate level with
both hands; shake gently. Now hold custard, tilted, over shell, with far
edge of custard just above and close to far edge of shell; shake gently. As
custard slips out, pull plate back toward you till custard is in shell. To
make chocolate top, dip metal or wooden skewer into melted-chocolate
mixture and draw it across top of pie in crisscross manner, dipping skewer
into chocolate as needed. Let settle a few minutes; then serve at once.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peach Crumble Pie
Categories: Pies
Yield: 6 servings
1 Unbaked 9" pie shell 1/2 Teasp. almond extract
2 No. 2 1/2 cans cling-peach Few drops yellow food color
-slices -(optional)
2 Tablesp. cornstarch 1/4 c Granulated sugar
1 Tablesp. grated lemon rind 1/4 c Soft butter or margarine
2 Tablesp. lemon juice 1 c Crushed corn flakes
Early in day: Start heating oven to 450° F. Prick pie shell well; bake
about 8 min., or until partly baked; remove to wire rack to cool a bit.
Reduce oven temperature to 425° F.
Drain peaches well, reserving 1 1/4 cups syrup. In saucepan, stir reserved
syrup into cornstarch until smooth. Cook, stirring, until clear and
thickened. Add peach slices, lemon rind and juice, almond extract, and food
color. Pour into partly baked pie shell. On top, with 2 forks or spoons,
arrange peach slices to form pin wheel.
To make crumbs, combine sugar, butter, and corn flakes until well mixed and
crumbly; arrange around outer edge of pie, placing a few on center top.
Bake about 20 min., or until crumbs are tinged with brown. Cool on wire
rack.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tutti-Fruitticake
Categories: Cakes, Fruits
Yield: 6 servings
1 1 lb package (3 cups) pitted . .
-dates 1 c Sifted enriched flour
4 oz Red candied pineapple 1 c Sugar
4 oz Green candied pineapple 1 ts Baking powder
4 oz Red candied cherries 1/4 ts Salt
4 oz Green candied cherries . .
1 lb Shelled Brazil nuts (3 cups) 4 Well beaten eggs
Or pecan halves (4 cups) 1 ts Vanilla or rum extract
Halve dates and cut pineapple in chunks. combine with the whole cherries
and nuts. Sift together dry ingredients, add to fruits and nuts, coating
well. Stir in eggs and vanilla. Line two 8 1/2x4 1/2x2 1/2-inch loaf pans
with heavy paper; then grease paper and pour in batter. Bake in slow oven
(325°) 1 hour or till done. Cool.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dark Fruitcake
Categories: Cakes, Fruits
Yield: 6 servings
3 1/2 c (1 1/2 pounds) mixed diced 3 c Sifted enriched flour
-fruits and peels for 1 ts Each baking powder, salt,
-fruitcakes -cinnamon, allspice
1 1/4 c (8 ounces) dark seedless 1/2 ts Each nutmeg, cloves
-raisins . .
1 1/4 c (8 ounces) light seedless 1 c Shortening
-raisins 2 c Brown sugar
1 c (4 ounces) chopped 4 lg Eggs (1 cup)
-California walnuts 3/4 c Grape juice
1 c (4 ounces) chopped pecans
Mix fruits and peels, raisins, and nuts. Sift together flour, baking
powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well.
Thoroughly cream shortening and sugar; add eggs, one at a time, beating
well after each. Add sifted dry ingredients to creamed mixture alternately
with grape juice, beating smooth after each addition. Pour batter over
fruits and mix well.. Line two 8 1/2x4 1/x2 1/2-inch loaf pans with paper,
allowing 1/2 inch to extend above all sides. Pour batter into pans, filling
3/4 full; do not flatten. Bake in very slow oven (275°) 3 to 3 1/2 hours or
till done. (Place pan containing 2 cups water on bottom shelf of oven to
get cake of greater volume, moist texture, shiny glaze.) Makes about 6
pounds.
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---------- Recipe via Meal-Master (tm) v8.01
Title: White Fruitcake
Categories: Cakes, Fruits
Yield: 5 servings
4 c (1 3/4 pounds) mixed diced 2 c Flaked coconut
-fruits and peels for 2 c Sifted enriched flour
-fruitcake 1 1/2 ts Baking powder
1/2 c Pitted dates, cut up 1 ts Salt
1/2 c Dried apricots, cut up 1 c Shortening
1/2 c Dried figs, cut up 1 c Sugar
1 1/4 c (8 ounces) light seedless 1 ts Rum flavoring
-raisins 5 Eggs
2 c (8 ounces) blanched almonds, 1/2 c Unsweetened pineapple juice
-slivered
Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.
Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit
mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring;
add eggs, one at a time, beating well after each. Add dry ingredients to
creamed mixture alternately with pineapple juice, beating well after each
addition. Add- 'fruit mixture, stirring until well mixed. Line two 8 1/2x4
1/2x2 1/2 inch loaf pans with paper, allowing 1/2 inch to-extend above all
sides of pan. (Or bake in smaller pans.) Pour batter into pans, filling 3/4
full. Bake in very slow oven (275°) 2 1/2 hours or till done. (Have pan of
water on bottom shelf of oven while baking.) Makes about 5 pounds.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange and Cranberry Cake
Categories: Cakes
Yield: 6 servings
2 1/4 c Flour 1 c Diced pitted dates
1 c Sugar 1 c Whole fresh cranberries
1/4 ts Salt 2 Eggs, well beaten
1 ts Each baking powder 3/4 c Salad oil
And soda 1 c Each sugar and orange juice
1 c Chopped walnuts
Source: Sunset Magazine, December 1961
Prepared somewhat like Baba au Rhum, this cake is soaked in syrup.
Sift the flour, measure and sift into a bowl with the sugar, salt, baking
powder, and soda. Stir in the nuts, dates, cranberries, and orange peel.
Combine the eggs, buttermilk, and salad oil; stir into flour mixture until
well blended. Pour into a well-greased 10- inch tube pan; bake in a
moderate oven (350°) for 1 hour. Let stand about 15 minutes. Remove cake
from pan and place on a rack over a pan. Heat the sugar with orange juice
until dissolved; pour over cake, catching several times. Set cake in a deep
dish, and pour over remaining drippings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Buffet Apricot Upside-Down Cake
Categories: Cakes
Yield: 12 servings
1 No. 2 1/2 can unpeeled -halves
-margarine About 20 walnut
apricot halves 1/2 cup brown sugar, 1 pkg. yellow-cake mix 1/3
cup butter or packed
Start heating oven to 350° F. Drain apricots, reserving 1/3 cup syrup. In
13" x 9" x 2" pan, melt butter- sprinkle with brown sugar, then with
apricot syrup. Arrange apricots, cut sides down, and walnuts in bottom of
pan. Prepare cake mix as package directs; pour over fruit. Bake 35 to 40
min., or until done. At once invert onto platter; let set about 5 min.;
remove pan. Serve warm, with vanilla or butter-pecan ice cream. Makes 12
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gingerbread Top-Offs
Categories: Cakes
Yield: 6 servings
3 Tablesp. butter or -walnuts. As soon as
-margarine; 1/3 cup chopped
With packaged gingerbread mix at hand, you'll never want for a quick
dessert. Top hot gingerbread (baked in pan or muffin cups) with one of
these:
Canned crushed pineapple, then whipped cream Lemon sherbet Ice cream, then
chocolate sauce Cream cheese, whipped with a little light cream and nutmeg
Speedy Custard Sauce. Add grated orange rind if you wish Prepared
mincemeat, folded into whipped cream Lemon sauce, with snipped dried figs
added
Or combine 1/3 cup brown sugar, packed; 2 teasp. cinnamon; 3 tablesp.
flour; gingerbread is done, sprinkle mixture on top. Return to oven for 5
min.
Or top gingerbread slices with applesauce; sprinkle with sugar and
cinnamon. Broil till bubbling.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Ice Box Cake
Categories: Chocolate, Cakes/choc.
Yield: 6 servings
1/2 lb German sweet chocolate 1 ts Vanilla
3 tb Boiling water 2 Beaten egg whites
1 c Powdered sugar 1 pt Cream, whipped
2 Egg yolks 3/4 Of an angel food cake
(mix can be used)
MELT CHOCOLATE and boiling water together, remove from stove and add cup of
powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten
moderately stiff, and fold in whipped cream. Break angel food cake into
irregular pieces. Place half the cake bits in a pan, cover with half the
chocolate custard. Add remaining cake, and cover generously with remaining
chocolate. Chill twelve hours, or overnight, in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baba Au Cherries
Categories: Cakes
Yield: 10 servings
1 pk Active dry yeast 1/3 c Sugar
3/4 c Warm milk (105° to 110°) 1 ts Salt
3 c Sifted all-purpose flour 3 Eggs
2/3 c Butter 1 ts Almond flavoring
For guests who deserve the red-carpet treatment, create this masterpiece-
warm fragrant sweet bread with cherry-rum flavor all the way through.
Cherry Rum Sauce Glaceed Cherries
Soften yeast in warm milk. Beat in 1 cup of the sifted flour. Cover and let
rise until double in bulk, about 1 hour. Cream together butter, sugar, and
salt until smooth and fluffy. Add eggs, one at a time, beating thoroughly
after each addition. Stir in flavoring, then remaining 2 cups of flour. Add
yeast-raised sponge, blending well. Pour into greased 9-inch spring-form
tube pan or 9-inch angel food cakepan. Let rise until triple in bulk. Bake
in moderate (375-F) oven for 25 to 30 minutes. Remove from pan; cool on
rack. Prick ring with fork.
Place ring on large serving plate. Baste with warm Cherry Rum Sauce. Just
before serving, arrange Glazed Cherries over ring. Fill center with scoops
of vanilla ice cream, if desired. Makes 10 servings.
Cherry Rum Sauce: Drain 1 can (20 oz.) frozen cherries, defrosted. Reserve
cherries. To cherry juice add enough water to make 2 cups liquid. Combine
cherry liquid and 2 cups sugar in saucepan. Boil over medium heat for 5 to
6 minutes. Remove from heat cool to lukewarm, and add 2 tablespoons rum or
1 1/2 teaspoons rum flavoring.
Glazed Cherries: To the reserved cherries, add 1/4 cup sugar, 1/4 cup corn
syrup, and 2 or 3 drops red food coloring. Heat until sugar is dissolved.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grandma's Peach Shortcake
Categories: Cakes
Yield: 6 servings
2 c Sifted enriched flour 1 Beaten egg
2 tb Sugar 2/3 c Light cream
3 ts Baking powder Soft butter or margarine
1/2 ts Salt 4 c Sugared sliced peaches
1/2 c Butter or margarine 1 c Heavy cream, whipped
The biscuits are almost rich as cake!
Sift together dry ingredients; cut in butter till mixture is like coarse
crumbs. Combine egg and cream; add all at once to dry ingredients, stirring
only to moisten. Turn dough out on floured surface; knead gently 1/2
minute. Pat or roll dough to 1/2 inch. Cut 6 biscuits with floured 2
1/2-inch round or fluted cutter. Bake on ungreased baking sheet in very hot
oven (450°) about 10 minutes. Split shortcakes; butter bottom layers. Fill
and top with peaches and whipped cream. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Coffee
Categories: Beverages, Chocolate
Yield: 6 servings
2 tb Instant 1 oz Squares
Coffee Unsweetened chocolate
1/4 c Sugar 1 c Water
1 ds Salt 3 c Milk
Whipped cream
In saucepan combine coffee, sugar, salt, chocolate, and water; stir over
low heat until chocolate has melted. Simmer 4 minutes, stirring constantly.
Gradually add milk, stirring constantly until heated. When piping hot,
remove from heat and beat with rotary beater until mixture is frothy. Pour
into cups and sail a dollop of whipped cream on the surface of each. Makes
6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Viennese Spiced Coffee
Categories: Beverages
Yield: 4 servings
1/3 c Instant coffee 3 Inches stick cinnamon
3 tb Sugar 3 c Water
8 Whole cloves
Whipped cream Ground cinnamon
Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick
cinnamon, and water. Cover, bring to boiling. Remove from heat and let
stand, covered, about 5 minutes to steep. Strain. Pour into cups and top
each with spoonful of whipped cream; dash lightly with cinnamon. Fun to
serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cafe Au Lait
Categories: Beverages
Yield: 6 servings
1 c Milk 3 tb Instant coffee
1 c Light cream 2 c Boiling water
Over low heat or in double boiler, heat milk and cream till hot. Meanwhile,
dissolve coffee in boiling water. Before serving, beat milk mixture with
rotary beater-till foamy. Pour milk mixture into one warmed pitcher or
server, and coffee in another. To serve: Fill cups from both pitchers at
the same time, making the streams meet en route. Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: West Indies Coffee
Categories: Beverages
Yield: 4 servings
3 1/2 c Milk 1/4 c Brown sugar
1/4 c Instant coffee 1 ds Salt
Bring milk just to boiling. Pour over coffee, brown sugar, and salt,
stirring to dissolve. Serve in mugs. Makes between 4 and servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Plantation Coffee Punch
Categories: Beverages
Yield: 12 servings
1/4 c Sugar 1 ts Vanilla
1/3 c Instant coffee 5 c Milk
1 ds Salt 1 pt Vanilla or coffee ice cream
Whipped cream Nutmeg
Combine sugar, coffee, salt, vanilla, and milk; stir until sugar dissolves.
Chill until serving time. Then ladle ice cream, by large spoonfuls, into
punch bowl; pour coffee mixture over. Top with puffs of whipped cream and
sprinkle with a little nutmeg. Serve in punch cups. Makes 12 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brioche
Categories: Breads
Yield: 2 servings
1 pk Active dry yeast 3 1/4 c Sifted enriched flour
1/4 c Water 3 Beaten eggs
1/2 c Milk, scalded 1 Beaten egg yolk
1/2 c Butter or margarine 1 Slightly beaten egg white
1/3 c Sugar 1 tb Sugar
1/2 ts Salt
Soften active dry yeast in warm water. Cool milk to lukewarm.
Meanwhile, cream butter; add 1/3 cup sugar and the salt, creaming
thoroughly. Add milk to creamed mixture; stir in 1 cup of the flour. Add
softened yeast, eggs, and egg yolk; beat well. Stir in remaining flour;
beat 5 to 8 minutes longer. Cover; let rise in warm place till a little
more than double (about 2 hours).
Stir down; beat well. Cover tightly with aluminum foil, place in
refrigerator overnight. Stir down; turn out on lightly floured surface.
Divide dough in fourths; set one section aside. Cut the other three
sections in half and form each piece in 4 balls (24 in all). Form the
reserved sections into 24 smaller balls. Place large balls in greased
muffin pans. Poke indentation in top of each and moisten hole slightly with
water. Press small ball in each indentation. Cover; let rise in warm place
till double (about 1 hour).
Combine egg white and 1 tablespoon sugar; brush tops with mixture. Bake at
375° about 15 minutes, or till done. Serve warm. Makes 2 dozen.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cappuccino
Categories: Beverages
Yield: 6 servings
1/4 c Instant espresso or instant 2 c Boiling water
-dark-roast coffee 1/2 c Heavy cream, whipped
Cinnamon, nutmeg, or finely shredded orange peel
Dissolve coffee in boiling water. Pour into small, tall cups filling only
about half full. Offer sugar. Now pass whipped cream-- everyone adds a
spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the
cream into coffee til...
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caffe Di Cioccolata
Categories: Beverages
Yield: 6 servings
1/4 c Instant espresso 2 c Boiling water
1/4 c Instant cocoa
Whipped cream Finely shredded orange peel or ground cinnamon
Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into
demitasse cups. Top each serving with whipped cream and shredded orange
peel. Serves 6 to 7.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cook Up an Oriental Hot Pot
Categories: Appetizers, Beef, Chinese
Yield: 4 servings
1 lb Raw shrimp, peeled and -chestnuts,
-deveined Drained and thinly sliced
2 Chicken breasts, skinned, 1 1/2 c Halved fresh mushrooms
-boned, and sliced very 4 c Small spinach leaves (stems
-thin, across grain -removed)
1/2 lb Beef sirloin sliced very 14 oz Cans (5 1/4 cups) chicken
-thin, across grain -broth
1/2 Head Chinese cabbage or 1 3 Chicken bouillon cubes
-lettuce heart, coarsely 1 tb Monosodium glutamate
-cubed 1/2 tb Grated gingerroot or 1/2
1 c Cubed egg plant or 1 5-ounce -teaspoon ground ginger
-can (2/3 cup) water
Midnight supper, perhaps for New Year's Eve or after the show, can be
exotic in a hurry. The foods are sliced ahead, the sauces made, then all
stowed in the refrigerator. When guests are hungry, the hostess simply
heats the broth and sets out the makings.
Genghis Khan hot pot is another name for this Chinese specialty. Or maybe
you've seen it on restaurant menus as volcano soup. We show an
honest-to-goodness Mongolian cooker with a charcoal chimney in the center,
but any chafing dish or electric skillet will do as well.
What's cooking. Everything on the tray is raw, of course--chunks of
eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of
chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach
to simmer along with the other foods is ready in the big red bowl. The
broth is chicken bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same time as Hot Pot.
The how-to. You pick out a few choice tidbits at a time and drop them from
chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a few
minutes, fish them out to dip into zesty sauces on your plate, like Peanut
or Red Sauce, Chinese Mustard or Ginger Soy.
Traditionalists poach eggs in the broth when it has taken on subtle flavor
from the foods that have simmered in it. At the very last, the hostess may
ladle the broth as a soup. It's delicious! Dessert? Skip it, or serve a
fruit bowl and candied ginger with coffee or tea.
Etiquette: Use one set of chopsticks for cooking and fishing out morsels
from Hot Pot, use a second set for eating. If only one set is provided for
each guest, simply reverse your chopsticks (large ends down) when you cook
or help yourself to food.
Oriental Hot Pot
Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice
Shortly before cooking time arrange the meats and vegetables on large tray
or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo
tongs, chopsticks or long-handled forks as cooking tools for guests.
Heat chicken broth in electric skillet or chafing dish (or use Mongolian
cooker-- directions follow). Add bouillon cubes to hot broth and stir to
dissolve; add monosodium glutamate and ginger. Heat to simmering. For
cooking have broth barely bubbling. Each Guest picks up desired foods with
chopsticks or whatever, drops them into the bubbling broth. When his
tidbits are cooked, he lifts them out and dips into the sauces on his
plate. Serve with rice. Makes 4 servings.
To use Mongolian cooker, fill chimney of cooker with charcoal and add
charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then
light charcoal. When broth is hot, continue as above.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peanut Sauce
Categories: Ethnic, Appetizers, Sauces
Yield: 1 servings
1/2 c Chunk-style peanut butter 2 Drops Tabasco sauce
1 1/2 tb Soy sauce 1 Clove garlic, minced
1 tb Water 1/2 c Water
1/2 ts Sugar
Thoroughly combine the first 6 ingredients; slowly stir in the 1/2 cup
water, mixing until smooth. Makes about 1 cup.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Mustard
Categories: Appetizers, Sauces, Chinese
Yield: 6 servings
1/4 c Boiling water 1/2 ts Salt
1/4 c Dry English mustard 2 ts Salad oil
Stir boiling water into dry English mustard. Add salt and salad oil. For
yellower color, add a little turmeric.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Red Sauce
Categories: Ethnic, Appetizers, Sauces
Yield: 12 servings
3 tb Catsup 1 ts Lemon juice
3 tb Chili sauce 1 ds Tabasco sauce
1 1/2 tb Prepared horseradish
Salt and pepper to taste
Combine all ingredients, mixing well. Makes about 1/2 cup of sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ginger Soy Sauce
Categories: Ethnic, Appetizers, Sauces
Yield: 6 servings
1/2 c Soy sauce 1 1/2 ts Ginger
Combine the soy sauce and ginger. Bring to boiling; serve hot.
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---------- Recipe via Meal-Master (tm) v8.01
Title: American-Style Rice
Categories: Rice/grains
Yield: 3 servings
1 c Uncooked rice 1/2 To 1 teaspoon salt
2 c Cold water
Put rice, water, and salt in a 2-quart saucepan; cover with a tight-fitting
lid. Bring to a vigorous boil then turn heat as low as possible. Continue
to cook 14 minutes. Do not stir or lift cover. Turn off heat; allow rice to
steam, covered, for 10 minutes more Makes 3 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Schnitz Un Gnepp
Categories: Meats
Yield: 6 servings
1 Thick slice of ham, 2 to 3 DUMPLINGS:
-lbs. 2 c Flour 1 egg
(precooked or boiled until 4 ts Baking 3 tablespoons
-tender) Powder melted
Country dried apples or -butter
Unsweetened pie-sliced 1/4 ts Pepper milk
-apples 1 ts Salt
2 tb Brown sugar
Apples and buttons, this best-known of all Pennsylvania Dutch dishes is
called. Truly a meal in itself, it contains proteins, starch and
carbohydrates in a giant slab of ham surrounded by raised dumplings and
stewed apples.
To prepare, add apples and their liquid to ham and boil for one hour. If
dried apples are used, they should be soaked overnight first. Add brown
sugar. Prepare dumplings by sifting together flour, baking powder, salt and
pepper. Stir in well-beaten egg, butter and enough milk to make a stiff but
moist batter. Drop batter by large spoonfuls into main dish, cover tightly
and steam for about 20 minutes. Frozen oven-ready yeast biscuits may be
substituted for the dumpling batter.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Veal Loaf
Categories: Veal
Yield: 6 servings
3 lb Raw veal, chopped fine 2 tb Water
1 ts Salt 1 ts Pepper
2 tb Butter 2 Raw eggs
Mix with six tablespoons fine dried bread crumbs. Mold into loaf. Roll loaf
in two extra tablespoons of bread crumbs. Place in hot pan. Pour three
tablespoons melted butter over top and bake two hours in hot oven, basting
frequently. Let cool and slice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spiced Peaches
Categories: Pickles, Fruits, Preserve
Yield: 6 servings
5 c Brown sugar 2 tb Whole cloves
2 c White vinegar . . .
6 Inches stick cinnamon 4 qt Peeled whole peaches
Traditional partner for meat. You can pickle pears and crabapples same way.
Cook sugar, vinegar, and spices 20 minutes. Drop in peaches a few at a
time, and cook until tender. Pack boiling hot into hot, sterilized jars,
adding boiling syrup to within 1/2 inch of top. Seal immediately. Makes 6
pints.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Frozen Cranberry Slices
Categories: Salads, Fruits
Yield: 8 servings
1 No. 2 can crushed cranberry -sauce 1/4 cup coarsely
pineapple, drained 1 cup commercial sour chopped pecans 1 1 lb. can
whole- cream
Day before: Turn temperature control of refrigerator to coldest setting.
Thoroughly combine all ingredients. Turn into ice-cube tray. Freeze until
just firm. Then reset temperature controi. At serving time, if mixture is
too firm, remove a few minutes ahead to warm up a bit. Cut into slices.
Makes 8 to 10 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brazil Nut Torte
Categories: Desserts
Yield: 6 servings
1/2 c Sifted all-purpose flour 1 Teasp. vanilla extract
2 ts Double acting baking powder Milk*
2 c Fine graham cracker crumbs 3 Egg whites stiffly beaten
1/2 c Soft shortening 1 pk Vanilla-pudding pie filling
1 c Granulated sugar 1 1/2 c Milk
3 Egg yolks 1/2 c Heavy cream, whipped
3/4 c Chopped Brazil nuts
Day before: Start heating oven to 375° F. With waxed paper, line bottoms of
2 1 1/4"-deep 8" layer pans. Sift together flour and baking powder; add
cracker crumbs. With electric mixer at medium speed, or "cream" (or with
spoon), thoroughly mix shortening with sugar, then with yolks, until very
light and fluffy--about 4 min. altogether. Add nuts and vanilla. Then, at
low speed, or "blend", beat in flour mixture alternately with indicated
amount of milk*, beating after each addition. Quickly fold in egg whites.
Turn into pans. Bake 30 min., or till done. Cool in pans on wire rack.
Meanwhile, combine vanilla pudding with 1 1/2 cups milk. Cook, stirring,
over medium heat until mixture comes to boil. Remove from heat; pour into
bowl; place waxed paper directly on surface of pudding. Refrigerate.
The day: Beat pudding until smooth; fold in whipped cream. Split each cake
layer- spread filling between layers and on top of cake. Refrigerate at
least 1 hr.
*With butter, margarine, or lard, use 1 cup milk. With vegetable or any
other shortening, use 1 cup plus 1 cup plus 2 tablesp. milk.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Festive Fruits Quick with Fresh, Canned, or Frozen Fruits
Categories: Fruits
Yield: 4 servings
4 Applesauce Creams. Heat -whipped cream, marshmallow
-applesauce. Top with
(If canned, chill quickly in freezing tray
Frosties. Slice block of frozen raspberries, peaches, or strawberries 1/2"
thick. Top each serving with sprinkling of nuts, whipped cream, or sour
cream.
Cheese Bowls. Top bowlful of cottage cheese with cherries, peach slices,
berries, or applesauce.
Banana Treats. Split each peeled banana lengthwise; top with pineapple
chunks, crushed pineapple, or whole or sliced strawberries. Pass spiced,
whipped cream.
Peach-Crumb Dessert. Drain 1 No. 2 1/2 can cling-peach halves. Spoon halves
into dessert dishes. In saucepan, melt 1 tablesp. butter or margarine, stir
in 1/2 teasp. cinnamon and 1 cup soft day-old-bread crumbs; toss until
golden. Add 2 teasp. brown sugar; toss well. Spoon hot crumbs into peach
halves; serve immediately, with whipped cream. Makes 4 servings.
Polka Dot. In sherbet glasses, place, in layers, jellied-cranberry-sauce
cubes, pineapple chunks, and walnuts.
Bowl Compote. Combine 1 or more 8-oz. (buffet) cans apricots, pears, Bing
cherries; add few raisins.
Some-Like-It-Hot Fruit
CANNED FRUITS--SIMMERED, SAUTEED, OR BROILED
Peach-Marlow. Fill peach halves with crushed pineapple; top with
marshmallows. Broil. Serve hot.
Broiled-Fruit Medley. Sprinkle pineapple slices and peach halves with brown
sugar, dot with butter or margaripe. Broil. Serve hot, with whipped cream.
cream, or ice cream; then sprinkle with a spice. Or stir in snipped
marshmallows.
Spiced-Fruit Compote. Drain syrup from 1 No. 303 can apricots or peaches
and 1 No. 2 can sour cherries. To syrups, add 1 stick cinnamon, 6 whole
cloves. Cook 5 min. Pour over fruit. Serve warm or cold.
Dried-Fruit Supreme. Heat cooked, mixed, dried fruits; add rum extract.
Serve hot, with whipped cream.
Spiced Apricots. Drain syrup from apricots; add lemon peel, 6 whole cloves.
Heat. Pour over fruit.
Marmalade Fruits. Drain syrup from peaches, pears, or pineapple chunks or
tidbits; add spoonful orange marmalade. Heat. Pour over fruit. Serve hot or
cold.
Nutted Apple. Heat canned apple slices. Sprinkle with salted peanuts. Serve
hot, with cream.
Baked Apples. Top canned baked apples with heated mincemeat. Or top with
marshmallows; broil.
Frozen-Fruit Sautes. Saute canned peach halves or pineapple slices in
butter or margarine. Top with ice cream; then pour on some syrup from
fruit, with mint, sherry, or rum extract added.
Compote de Luxe. Heat together 2 or 3 8-oz. (buffet) cans of different
fruits. Flavor with lemon juice, vanilla extract, nutmeg. Serve hot, topped
with sour cream and grated chocolate or shaved nuts.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana-Coconut Rolls
Categories: Fruits
Yield: 4 servings
4 Peeled firm bananas juice Margarine
2 Tablesp. melted butter or -Light cream
-1/2 cup shredded coconut 2 Tablesp. lemon or lime
Buy green-tipped or all yellow bananas
Start heating oven to 375° F. Grease 10" x 6" x 2" baking dish. Cut bananas
into halves, crosswise; place in dish. Brush well with butter, then lemon
juice; sprinkle with coconut. Bake 15 to 20 min., or until easily pierced
with fork. Serve warm, with cream or Orange Sauce. Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Two-Tone Plum Bowl
Categories: Fruits
Yield: 6 servings
2 1/2 cn Greengage plums with syrup. 1/2 cn Purple plums; arrange purple
-Drain syrup from -plums among green plums. If
-well-chilled No. 2 -desired,
NICE WITH CRISP CRACKERS, CREAM CHEESE
About 1 hr. or so before serving, into serving bowl, empty well-chilled No.
pour on 1/2 cup sherry. Refrigerate. Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Turban D'agen (Prunes in a Ring)
Categories: Fruits, Ethnic, Rice/grains
Yield: 8 servings
2/3 c Raw regular white rice 1 pk Unflavored gelatine
1 3/4 c Milk 2 Tablesp. water
1/4 c Granulated sugar 2 Egg yolks, slightly beaten
Butter or margarine 1 c Heavy cream, whipped
1/8 Teasp. salt 1/2 Teasp. vanilla extract
RICE RING:
Early in day or day before:
1. Cover rice with water; bring to boil- turn off heat; let stand 5 min.
Drain, rinse in cold water ; drain well.
2. In double boiler, combine rice, milk, sugar, 1/2 tablesp. butter, and
salt; cook, covered, over boiling water, 45 min., or until rice is done.
3. Sprinkle gelatine on top of water to soften. Meanwhile, butter a ring
mold (5-to-6-cup capacity).
4. Toss rice with fork to separate grains; into it, stir softened gelatine
and egg yolks. Refrigerate until cool.
5. Into rice mixture, fold cream and vanilla. Turn into mold. Refrigerate
several hours or until firm.
PRUNE COMPOTE: 1/2 lb. dried prunes 1 cup Marsala wine 1 lemon slice 1/4
cup apricot jam
Night before:
Soak prunes in water to cover.
Early in day:
1. Drain prunes, reserving liquid.
2. In saucepan, combine prunes, wine, 1 cup liquid from prunes, lemon
slice; simmer, uncovered, about 30 min. or until prunes are tender and
liquid reduced to 1 cup.
3. Stir in apricot jam; refrigerate.
To serve: Unmold rice ring on serving plate; fill center with prunes and a
little syrup; over each serving, spoon remaining syrup. Makes 8 to 10
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Poires Au Vin Rouge (Pears in Red Wine)
Categories: Fruits, Desserts
Yield: 4 servings
4 lg Or 6 small pears 3 Tablesp. granulated sugar
1 c Burgundy or claret wine
1 1" stick cinnamon
Small piece of lemon rind
1. Pare pears; leave small ones whole; halve and core larger pears.
2. In skillet, combine wine, sugar, cinnamon, lemon rind. Bring to boil.
3. Add pears; cover; simmer about 40 min. or until pears are tender,
turning once. Discard cinnamon, lemon rind.
4. Serve pears with syrup, either warm or cold. Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Sticks
Categories: Candies, Chocolate
Yield: 6 servings
2 Squares bitter chocolate 1/2 ts Vanilla
1/2 c Butter 1/2 c Flour
1 c Sugar 1/2 c Chopped nut meats (pecans or
2 Eggs -walnuts)
1/4 ts Salt
MELT CHOCOLATE with butter and add a cup of sugar. Stir well. Stir in the
eggs, first the yolks and then the whites which have been beaten with the
1/4 teaspoon of salt. Add vanilla, half a cup of flour and fold nut meats
through. Bake at 350 degrees for 20 to 30 minutes, or until done. Cut into
slim rectangular sticks.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peachberry Cobbler
Categories: Cakes, Fruits
Yield: 5 servings
1 tb Cornstarch . . .
10 oz Package frozen 1 1/2 c Packaged biscuit mix
Raspberries, thawed 2 tb Sugar
2 1/2 c Sweetened sliced peaches 1/3 c Milk
1 ds Salt 3 tb Butter or margarine, melted
One of the most delicious homey desserts we've ever tasted!--
In saucepan, mix cornstarch with a little of the raspberry syrup. Add
remaining syrup and raspberries, the peaches; and salt. Cook over medium
heat, stirring constantly, till thick and clear. Turn into 1 1/2- quart
casserole or 10 x 6 x 1 1/2 inch baking dish.
Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and
butter, stirring well. Drop batter from tablespoon onto hot fruit making 5
or 6 biscuits. Sprinkle biscuits with sugar. Bake in hot oven (400°) 20
minutes or till biscuits are done. Serve warm with cream. Makes 5 or 6
servings.
Tasting-Test Kitchen note: You can use two 12-ounce packages frozen peaches
or one 1-pound can (2 cups) sliced peaches. For either, include the syrup,
and then increase the cornstarch to 2 tablespoons.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Persian Peaches
Categories: Fruits, Sauces
Yield: 5 servings
4 c Sliced peaches 2 tb Finely chopped
1/2 c Orange juice Candied ginger
3 tb Honey 1 ds Salt
Candied ginger adds delightful zingo. Serve plain or over vanilla ice
cream.
Combine all ingredients, mixing gently. Cover; chill thoroughly. Spoon into
chilled sherbet glasses. Makes 5 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Petits Fours Frosting
Categories: Cakes
Yield: 6 servings
2 c Granulated sugar 1 c Hot water
1/8 ts Cream of tartar 1/2 ts Vanilla
About 1 1/2 cups sifted confectioners' sugar
Cook granulated sugar, cream of tartar, and hot water to thin syrup (226°).
Cool to lukewarm (110°).
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rainbow Meringue Torte
Categories: Desserts, Cheese/eggs
Yield: 10 servings
1 pk (2 packets) meringue mix -cream
. . . 1 pt Strawberry ice cream
1 pt Chocolate ice cream 1/2 c Heavy cream, whipped
1 pt Pistachio or green mint ice
Dazzling dessert! The airy meringue layers are foolproof with meringue mix
(and no leftover egg yolks)! Really easy, but it's a plan-ahead
make-ahead--
Toasted slivered blanched almonds
Meringue layers: Preheat oven to 400°. Meanwhile prepare meringue mix
according to package directions for meringue shells. Cover 2 large or 4
small cooky sheets with foil (or brown paper). Draw four 8 1/2-inch circles
on foil (use cake pan as guide). Spoon equal amounts of meringue on the 4
circles; spread evenly. Place in hot oven (400°). Close door quickly; turn
off oven heat. Leave in oven 3 hours or overnight, without opening door.
Remove meringues from foil.
To fill torte: Let ice cream soften slightly. Place a meringue layer on
serving plate; spoon chocolate ice cream atop and spread evenly (work
quickly); place in freezer. Spread second meringue with pistachio ice
cream; set atop first layer in freezer. Spread third meringue with
strawberry ice cream , set atop others. Frost remaining meringue with
whipped cream, and add. Freeze till ice cream is firm, about 5 hours or
overnight. Ten or 15 minutes before serving, remove from freezer; sprinkle
with toasted slivered almonds. To serve, cut with sharp knife. Makes 10
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peach Melba
Categories: Desserts, Fruits
Yield: 6 servings
2 tb Sugar 1 pt Vanilla ice cream
1 tb Cornstarch 6 Canned peach halves, well
12 oz Package frozen raspberries, -drained
-defrosted 1/2 c Fine, dry macaroon crumbs
1/3 c Currant jelly 1/2 c Heavy cream, whipped
Combine sugar and cornstarch in a saucepan. Stir in raspberries and jelly.
Bring to a boil over moderate heat. Reduce heat to low and continue to cook
and stir 5 minutes until smooth and thickened. Press sauce through a sieve;
chill thoroughly. To make Melba, place a small scoop of ice cream in the
bottom of a sherbet glass. Cover with a peach half. Top with raspberry
sauce and sprinkle with macaroon crumbs. Garnish rim with a fluting of
whipped cream. Serves 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: No-Bake Ice Cream Pie
Categories: Ice cream
Yield: 6 servings
2 Sq. unsweetened chocolate Margarine
-2/3 cup sifted -1 1/2 cups snipped coconut
-confectioners' 2 Tablesp. hot milk or water 1
2 Tablesp. butter or sugar -to 2 pt. ice cream
HAS CHOCO-COCONUT CRUST
Grease 8" pie plate. In double boiler, melt chocolate and butter; stir to
blend. Combine milk and sugar; stir into chocolate mixture. Add coconut-
mix well. Press to bottom and sides of pie plate. Refrigerate, to make
firm. About 15 min. before serving, remove and let stand at room
temperature. To serve, fill with ice cream.
If You Have a Freezer. Form chocolate-coconut shell; fill at once with ice
cream. Wrap and freeze. To serve, first let stand 15 min.
Coconut-Crust Pie. Spread 2 tablesp. butter or margarine evenly in 8" pie
plate. Pat 1 1/2 cups shredded coconut evenly into butter. Bake at 350° F.
12 to 15 min., or until crisp and golden brown. Cool, serve as above,
packing ice cream well into coconut shell.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ice Cream "Dressups"
Categories: Ice cream
Yield: 6 servings
2 Tablesp. hot water, 1 1/2 -coffee ice cream.
-teasp. rum. Swirl through
SNAP ICE CREAM: Stir 1 cup coarsely broken gingersnaps or chocolate wafers
into vanilla ice cream.
COFFEE-RUM ICE CREAM: Melt 1/2 cup chocolate-rum wafers over hot water- add
APPLE-SURPRISE ICE CREAM: Mix 1/2 cup canned applesauce, 1 tablesp. lemon
juice, and 1/4 teasp. cinnamon. Swirl, in streaks, through vanilla ice
cream.
BERRY SWIRL: With fork, swirl, in streaks, through vanilla ice cream, 1 cup
slightly crushed fresh or just thawed frozen strawberries or raspberries.
FUDGE-MARBLED: Melt 1/2 pkg. semisweet-chocolate pieces over hot, not
boiling, water, add 4 teasp. boiling water and 2 tablesp. milk; stir till
smooth. Cool, but do not refrigerate Swirl through vanilla ice cream.
GINGER CREAM: Fold 1/4 cup cut-up preserved ginger in syrup into vanilla
ice cream.
QUICK BISCUIT TORTONI: Combine 1/3 cup macaroon crumbs, 2 tablesp. diced
candied cherries, and 1/4 cup chopped salted almonds. Fold into vanilla ice
cream. (Mixture may also be frozen in paper souffle cups.)
FIG DELICIOUS: Over low heat, cook 8 crumbled fig cookies with 1/2 cup
light cream until blended. Add 1/2 cup chopped salted peanuts and 1/4 cup
peanut butter; cool. Stir into vanilla ice cream.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sundae Pies (Crust Recipes, Ice Cream Fillings)
Categories: Ice cream
Yield: 6 servings
2 Or 3 kinds. Then garnish -unsweetened chocolate,
-with sprinkling of grated
Pick a Crust:
SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar and 1
teasp. cinnamon. Make into 8" or 9" pie shell as package directs- bake. Or
make favorite pastry and bake in 8" or 9" pie shell.
COCONUT-CHOCOLATE CRUST: In double boiler, melt 2 sq. unsweetened chocolate
with 2 tablesp. butter or margarine- blend. Stir in 2/3 cup sifted
confectioners, sugar mixed with 2 tablesp. hot milk; mix in 1 1/2 cups
snipped shredded coconut. Press to bottom and sides of greased 8" pie
plate. Refrigerate to make firm. (Let stand at room temperature 15 min.
before filling.)
GRAHAM-CRACKER CRUST: Mix 1 1/3 cups graham-cracker crumbs with 1/4 cup
granulated sugar and 1/4 cup soft butter or margarine until crumbly. Press
to bottom and sides of 9" pie plate. Bake at 375° F. 8 min.
GINGERSNAP CRUST: Mix 1 1/3 cups gingersnap crumbs with 6 tablesp. soft
butter or margarine until crumbly. Press to bottom, sides, 9" pie plate.
Bake at 375° F. 8 min.
CHOCOLATE-CRUMB CRUST: Mix 1 1/3 cups chocolate-wafer crumbs with 3
tablesp. soft butter or margarine until crumbly. Press to bottom and sides
of 9" pie plate. Bake at 375° F. 8 min.
MERINGUE CRUST: Sift 1/2 cup granulated sugar with 1/8 teasp. cream of
tartar. Beat 2 egg whites until stiff but not dry; gradually add sugar,
continuing to beat until stiff and glossy. Use to line bottom and sides of
well-greased 9" pie plate (up to but not on rim), hollowing out center to
make bottom crust about 1/4" thick. Bake at 275° F. 1 hr. Cool.
Fill with Ice Cream:
At serving time, heap crust shell with ice cream that's complementary in
color and flavor (1 to 2 pt. for 8" shell- 2 to 3 pt. for 9" shell). Or use
coconut, or nuts.
Or try:
Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped cream
Gingersnap Crust, vanilla ice cream, canned whole-cranberry sauce
Graham-Cracker Crust, peach ice cream, slivered almonds or Melba Sauce
Spicy-Pastry Crust, coffee ice cream, butterscotch sauce, shaved chocolate
Coconut-Chocolate Crust, cherry-vanilla ice cream
Meringue Crust, vanilla ice cream, sliced strawberries
BAKED-ALASKA PIE
Choose 9" Spicy-Pastry, Graham-Cracker, Gingersnap, or Chocolate-Crumb
Crust (above). Refrigerate until well chilled. Start heating oven to 500°
F. Make meringue as in Step 2 of Baked Alaska (page 101). Working quickly,
fill shell well with 1 qt. firm ice cream. Cover entire surface of ice
cream with meringue. Bake about 2 min., or until delicate brown. Serve at
once.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cake/ice Cream Desserts From a Freezer Tray
Categories: Ice cream
Yield: 6 servings
1 1/2 Tablesp. sherry, and another -Serve sliced,
-1/2 pt. ice cream. Freeze.
The freezer tray of your automatic refrigerator makes wonderful
cake-and-ice-cream specialties in jig time.
FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream. Split
ladyfingers, sprinkle generously with rum- arrange crosswise, with flat
sides down, on ice cream. Freeze. Before serving, spread generous layer
whipped cream over ladyfingers. Serve sliced.
BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of tray with strips of
bakers' poundcake. Spread with 1 pt. vanilla, coffee, or chocolate ice
cream. Freeze. Serve sliced, with butterscotch sauce and toasted almonds.
CHOCOLATE CHARLOTTE: Slice 8 spongecake layer crosswise into 1/4"-thick
slices. Use to line bottom and sides of tray. Sprinkle with 2 tablesp.
sherry; then spread with 1/2 pt. chocolate ice cream. Top with rest of
cake, with whipped cream. Makes 6 servings.
FREEZER-TRAY TRIFLE: In tray, alternate layers of spongecake strips with
layers of vanilla, coffee, chocolate, butter-pecan, or strawberry ice
cream, ending with cake. Sprinkle with 1/4 cup rum. Freeze. Serve sliced
with crushed berries and bottled eggnog sauce or custard sauce flavored
with rum.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ice-Cream Cakes
Categories: Desserts
Yield: 6 servings
6 Canned pear or peach halves; -(page 93).
-then spoon on Melba Sauce
LUXURO CAXE: Split spongecake layer into 2 layers. Spread bottom cake layer
with favorite ice cream; top with second cake layer. Sprinkle with fruit
sugar and salted pecans or almonds. Pass chocolate sauce.
MELBA CAKE: Spoon 1 pt. ice cream onto spongecake layer or square; top with
PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt. vanilla ice cream into
waxed-paper-lined 9" layer pan; freeze. Day ahead: Whip 1 cup heavy cream.
Split 1 9" plain-cake layer into 2 layers- place 1 layer on waxed paper-
place ice-cream layer on top; spread with 1/4 cup jelly, jam, or drained
canned crushed pineapple; top with second cake layer. Now work quickly:
Spread sides of cake with whipped cream; on top, spread thin layer jelly;
then decorate cake with whipped cream in pastry tube. Freeze till cream is
set- freezer-wrap; freeze. To serve, thaw in refrigerator about 1 hr.
CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto chocolate-cake
layer; drizzle chocolate sauce over ice cream.
SWEETHEART CAKE: In 2 waxed paper lined heart-shaped layer pans, bake cake
made from cake mix. Cool- remove from pans. Press 1 qt. raspberry sherbet
into same waxed-paper-lined pans; freeze. Unmold each sherbet layer onto
one cake layer; set one on top of other. Freeze-wrap; freeze. To serve,
thaw in refrigerator about 1 hr.- then frost sides with 1 pt. heavy cream,
whipped.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Alaska & Variations
Categories: Desserts
Yield: 6 servings
1/2" around edge free.
You can have Baked Alaska on short notice if you keep cake and ice cream on
hand in your freezer.
1. Start heating oven to 450° F. For cake base, choose one of Alaskas
below. Set cake base on brown paper (1/2" larger than cake) on cookie
sheet.
2. Make meringue: With egg beater or electric mixer, beat 3 egg whites
until they stand in peaks when beater is raised. Slowly add 6 tablesp.
granulated sugar, beating until stiff and glossy.
3. Quickly fill or top cake base with 1 qt. very firm ice cream as directed
below. Quickly cover ice cream and base completely with meringue. If
desired, sprinkle with slivered almonds, shaved chocolate, or shredded
coconut. Bake 4 to 5 min., or until delicate brown.
4. Remove Alaska from oven at once. Slip 2 spatulas between Baked Alaska
and paper. Transfer Alaska to chilled serving dish. Garnish with canned
peach slices, berries, etc. Serve at once.
P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set on
meringue; light; carry to table.
SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick
shell (see cutting directions for Frozen Angel, above). Fill trough with
ice cream.
IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top, leaving
BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick ice
cream.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Frozen Pudding with Royal Grape Sauce
Categories: Desserts, Sauces
Yield: 8 servings
2 Pt. vanilla ice cream -pecans
2/3 c Coarsely chopped walnuts or 3 oz Jar mixed preserved fruits
Day before or early in day: 1. Turn temperature control of refrigerator to
coldest setting 2. Turn ice cream, slightly softened, into 2 ice cube
trays. 3. Into each tray, fold half of walnuts and preserved fruits. 4.
Freeze until firm; then reset temperature control. Serve with Royal Grape
Sauce. Makes 8 servings.
ROYAL GRAPE SAUCE: 2 tablesp. sugar 2 egg yolks 2 tablesp. grape juice 1
cup heavy cream
Early in day if desired: 1. In double boiler, combine sugar and egg yolks.
2. Cook, stirring, over hot, not boiling, water, until thickened; add grape
juice. Cool.
3. Whip cream; fold into grape mixture; refrigerate. Serve. on Frozen
Pudding (above) or ice cream. Makes 1 pt.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Confetti Snowball Freeze
Categories: Desserts
Yield: 14 servings
1/2 ga Vanilla ice cream 1 1/2 c Whipping cream
1 qt Chocolate ice cream 1/4 c Sugar
1 pt Orange sherbet 1 ts Vanilla
1 pt Lime sherbet 2 Egg whites, stiffly beaten
1 pt Raspberry sherbet 2 c Crushed sugar wafers
If you're blessed with patience and a freezer --then this polka dot climax
is for you.
Line bottom of 10-inch angel food cakepan with wax paper. Chill pan. Have
ice cream and sherbet frozen hard. Scoop into small balls and refreeze on
cooky sheet. Whip whipping cream until stiff. Fold in sugar and vanilla.'
Blend in stiffly beaten egg whites. Sprinkle 1/2 cup fine sugar wafer
crumbs on bottom of chilled pan. Spread with thin layer of whipped cream
mixture. On this place mixed layer of ice cream and sherbet balls. Fill
spaces with whipped cream mixture, then sprinkle with more crumbs. Repeat
layers until pan is filled. Freeze overnight. Unmold on chilled serving
plate. Frost with 1 quart softened ice cream, if desired. Freeze until
consistency of thick cream cheese. Sprinkle with additional sugar wafer
crumbs. Cut into wedges. Makes 14 to 16 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Frozen Christmas Pudding
Categories: Desserts
Yield: 8 servings
9 oz Can (1 cup) 1 tablespoon -teaspoons rum
-grated 1/2 c Light raisins flavoring
Crushed pineapple lemon 2 c Tiny 2 egg whites
-peel Marshmallows 1/4
4 oz Jar (1/2 2 tablespoons lemon -teaspoon salt
Cup) maraschino juice 1/3 c Chopped 1/3 cup sugar
Cherries 2
Source: BETTER HOMES & GARDENS, DECEMBER, 1956
blanched almonds, 1 cup heavy cream, toasted whipped
Drain pineapple and cherries, reserving syrups. Chop cherries. Combine
syrups and raisins; heat to boiling. Add marshmallows; stir till dissolved.
Cool; add pineapple, cherries, nuts, lemon peel and juice, rum flavoring.
Beat egg whites and salt till foamy; gradually add sugar, beating to stiff
peaks. Fold into mixture. Fold in cream. Freeze firm in refrigerator tray.
Makes 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rum Bavarian Cream
Categories: Ethnic
Yield: 6 servings
1/2 pt Of milk 8 ts Gelatin
4 Yolks 1 qt Heavy cream
4 oz Sugar 2 oz Of Puerto Rican Rum
"Desserts made more delicious with Puerto Rican Rum"
Dissolve the gelatin in 1/2 cup water. Scald milk, yolks and sugar. Remove
from fire, add gelatin and strain. When almost set add 1 1/2 pints of the
cream (whipped stiff), and Rum. Fill 8 pudding cups and place in
refrigerator to set. Remove from molds and serve in individual dishes.
Decorate with balance of whipped cream. Pour 2 tsp. of rum in each dish.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fashions in Tapioca Cream
Categories: Desserts
Yield: 6 servings
30 STYLES TO PICK FROM
With quick-cooking tapioca or any of the 3 packaged prepared tapioca
puddings, making dessert is easy.
Tapioca Cream, Buffet Style. Place bowl of fluffy tapioca cream on chop
plate or platter. Around it, arrange just-thawed frozen pineapple chunks,
Bing cherries, bananas on half shell. Garnish with mint and dried apricots
(plumped for 10 min. in strainer over boiling water).
Marbled Cream. Into sherbet or tall glasses, spoon tapioca cream, in
layers, with one of these:
Melted semisweet-chocolate pieces, chopped walnuts Canned crushed
pineapple, flavored with peppermint extract, then tinted green Cut-up
oranges and snipped fresh mint Brown sugar and butter, melted until syrupy
Melted currant jelly, tossed with coconut Canned whole-fruit apricot nectar
or strained peaches (baby pack), flavored with almond extract Canned
cranberry sauce, mixed with slivered almonds
Frosted Tapioca. After spooning tapioca cream into dessert dishes, spoon on
one of these: Strawberry, chocolate, or cherry-vanilla ice cream
Just-thawed quick-frozen strawberries or raspberries Whipped cream, topped
with snipped gumdrops Crushed peanut brittle or peppermint candy Snipped
dates, or dried figs, and chopped nuts, moistened with thawed frozen
orange-juice concentrate Shredded coconut with grated orange rind Pink
rhubarb sauce
Tapioca Ripple. Fold any of these into tapioca: Cut-up maraschino cherries
and snipped marshmallows, mixed with whipped cream Green-tinted coconut and
canned pineapple tidbits Drained canned Bing cherries Salted peanuts, bit
of chocolate or butterscotch sauce Chopped unpared red apple Raspberry,
strawberry, or peach jam or preserves
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rum-Butterscotch Pudding
Categories: Desserts
Yield: 6 servings
1 c Water or syrup from 2 Tablesp. butter or
Canned fruit Margarine
3/4 c Brown sugar, 1 Teasp. rum extract
Packed
REFRIGERATE WALNUTS TO KEEP THEM FRESH
Light cream
Start heating oven to 375° F. Grease 10" x 6" x 2" pan. Heat water brown
sugar, and butter to boiling point; add rum extract; pour over biscuits.
Bake 30 min. Serve warm, with light or whipped cream, if desired. Makes 6
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: De Luxe Rennet Custard
Categories: Cheese/eggs, Desserts
Yield: 6 servings
1/3 c Canned jellied cranberry -food color. Or
-sauce, and few drops red
Choose your favorite rennet-custard flavor. Make as package directs, but
substitute light cream for milk. Just before serving, top with one of
these:
Toasted coconut Partially thawed frozen Orange sections or fresh
raspberries or Canned apricot nectar strawberries Chopped walnuts Canned
pineapple tidbits
Chocolate-Almond. Add 1/4 teasp. almond extract to chocolate rennet.
Rum-Mocha. Add 1/4 teasp. rum extract and 1 teasp. instant-coffee powder to
chocolate rennet.
Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour
vanilla or lemon rennet-custard dessert over slices.
Cranberry or Prune Island. Beat 1 egg white until stiff but not dry.
Gradually beat in 2 tablesp. granulated sugar. Fold in 1 teasp. lemon
juice, substitute 1/2 cup canned strained prunes (baby pack) for canned
jellied cranberry sauce and red food color. Divide meringue among 5 sherbet
glasses. Pour on vanilla rennet.
Sherry-Maple. Add 1 teasp. sherry extract to maple rennet.
Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving
dish. Pour on orange rennet.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Petits Pots De Creme Au Chocolat
Categories: Cheese/eggs
Yield: 6 servings
4 Sq. unsweetened chocolote 5 Eggs, separated
2/3 c Granulated sugar 2 Teasp. rum or cognac
1/4 c Water
(small chocolate custards)
Day before or early in day:
1. In double boiler, melt chocolate; add sugar, water; cook, stirring,
until sugar is dissolved.
2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk
into chocolate mixture. Remove from heat; stir in rum- cool 5 min.
3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard
cups. Refrigerate several hours or overnight. Serve topped with whipped
cream if desired. Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creme Brulee Aux Fruits (Creme Brulee with Fruits)
Categories: Fruits, Cheese/eggs
Yield: 6 servings
3 c Heavy cream 1/2 c Brown sugar, sifted
6 Egg yolks 2 To 3 cups strawberries or
6 Tablesp. granulated sugar -cut-up pineapple or peaches
1 Teasp. vanilla extract -or a mixture of
all 3
Day before:
1. In bottom of double boiler, heat cream till scalded. In double-boiler
top, beat yolks with granulated sugar. Slowly stir cream into yolks.
2. Cook mixture over hot, not boiling, water until it coats spoon. Add
vanilla. Refrigerate in 1- to 1 1/2-qt. ovenware casserole or flat baking
dish.
Just before serving:
1. Over custard, sprinkle brown sugar.
2. Set custard dish in pan; surround with ice cubes. Broil custard till
sugar caramelizes--about 1 min.
3. Breaking brown-sugar crust by tapping with spoon, serve at once over
fruits, in nappy dishes or sherbet glasses. Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creme Renversee Au Caramel (Caramel Custard)
Categories: Cheese/eggs
Yield: 6 servings
1/2 c Granulated sugar 1/4 Teasp. vanilla extract
1/4 c Water 3 Eggs plus 2 egg yolks
2 c Milk 1/2 c Granulated sugar
1. Start heating oven to 350° F. With 1/2 cup sugar and water, make Caramel
Syrup as above. Pour into bottom of 6 custard cups.
2. In saucepan, scald milk, vanilla. Meanwhile, with fork, beat eggs and
egg yolks with 1/2 cup sugar.
3. While stirring with fork, slowly pour hot milk into eggs. Then turn
mixture into custard cups; place cups in shallow pan; pour in boiling water
to come within 1" of tops of cups.
4. Bake custards 20 to 25 min. or until silver knife inserted in center
comes out clean. Refrigerate.
5. To serve, unmold custards; caramel will run down over them as sauce.
Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Steamed Chocolate Pudding with Cream Sauce
Categories: Desserts, Chocolate, Sauces
Yield: 6 servings
3 tb Butter 2 1/2 c Flour
2/3 c Sugar 4 1/2 ts Baking powder
1 Egg 2 1/2 Squares bitter chocolate
1 c Milk 1/4 ts Salt
Cream butter, and add sugar gradually, then add the well beaten egg. Sift
flour with baking powder and salt, and add alternately with milk to first
mixture, Then add chocolate which has been melted over hot water. Turn into
buttered mold. Cover tightly, and steam two hours. Serve with cream sauce.
CREAM SAUCE: 1/4 cup butter 1 cup powdered sugar 1/4 cup heavy cream 1/2
teaspoon vanilla
Cream butter and sugar, add vanilla, and stiffly beaten cream.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Sophisticate
Categories: Desserts, Chocolate
Yield: 6 servings
4 Squares semisweet chocolate 1/4 c Water
2 ts Instant coffee 1 ts Vanilla
1 tb Gelatine 5 Eggs, separated
1 tb Water 18 Ladyfingers or spongecake
1/2 c Sugar -strips
1/4 ts Salt
The mingling of chocolate and coffee . . . now and then a ladyfinger! This
dessert's a mark of gracious hospitality.
Melt chocolate in heavy saucepan over very low heat. Add instant coffee and
stir until dissolved. Soften gelatine in 1 tablespoon water. Combine sugar,
salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted
chocolate, vanilla, and softened gelatine. Beat egg yolks until very thick
and lemon-colored. (At least 5 minutes). Blend into chocolate mixture. Beat
egg whites until stiff and fold into chocolate mixture.
Lay split ladyfingers or spongecake strips in bottom of well-oiled 9- by 5-
by 3-inch loaf pan. Spoon in about 1 cup of chocolate mixture. Line sides
of pan with split ladyfingers or spongccake strips, anchoring the ends in
the filling. Fill the mold with alternate layers of chocolate filling and
ladyfingers, ending with ladyfingers. Chill for at least 24 hours. Unmold
on chilled plate. Serve at once. Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Lime Whip
Categories: Desserts
Yield: 6 servings
1 pk Lime Jell-o 2 tb Sugar
2 c Hot water 1/2 c Cream whipped
3 tb Lemon juice 1 c Sweetened sliced
strawberries
Dissolve Jell-O in hot water. Add lemon juice and chill until slightly
thickened. Then place in bowl of ice and water, and whip until fluffy and
thick. Add sugar to whipped cream and fold into Jell-O mixture. Pile
lightly in sherbet glasses. Chill until firm. Cover with strawberries and
serve. Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Choco-Mint Cream Rice
Categories: Desserts, Rice/grains
Yield: 6 servings
2 c Cooked rice 1 pk (6 oz.) semi-sweet chocolate
1 tb (1 envelope) unflavored -bits 1/3 c. mint jelly
-gelatin 1/2 c. heavy cream 2 Egg yolks 1/2 c. heavy cream
1/4 c Sugar 2 egg whites 1 1/4 c Milk 1 tbs. mint jelly
1/8 ts Salt 2 tbs. sugar
Preparation time: 25 min. Chilling time: 3 hrs.
Combine gelatin, 1/4 cup sugar, salt, and chocolate bits in top of double
boiler. Beat egg yolks slightly with milk; stir into gelatin mixture. Cook
over boiling water, stirring constantly, until chocolate is melted and
mixture is slightly thickened. Remove from heat; stir in rice; chill until
mixture is quite cold and has begun to set. Beat 1/2 cup heavy cream until
stiff. Beat egg whites until foamy; add 2 tablespoons sugar and continue to
beat until stiff peaks form. Break up mint jelly with a fork; fold into
chocolate mixture with cream and egg whites. Chill until mixture begins to
set. Spoon into 6 sherbet glasses. Whip 1/2 cup heavy cream; beat in 1
tablespoon mint jelly; spoon over pudding in sherbet. Top with additional
mint jelly, if desired.
Makes 6 servings. 441 cal. per serving
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caramel Whip
Categories: Desserts
Yield: 6 servings
2 Teasp. unflavored 3 Tablesp. sugar
Gelatine 1 ds Salt
3/4 c Cold water 1 1/2 c Milk
3/4 c Brown sugar, 1/2 Teasp. vanilla
Packed Extract
3 Eggs, separated 1/4 Teasp. lemon
1 ds Salt Extract
1 Teasp. vanilla extract 1/4 Teasp. almond
extract chopped walnuts
Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar with
remaining 1/2 cup water to 232° F. on candy thermometer. or until syrup
spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove
syrup from heat; stir in gelatine until dissolved; slowly add to beaten
whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold
in well. Pour into 1-qt. mold or 6 individual molds. Refrigerate.
For sauce, in saucepan, beat egg yolks until lemon-colored; stir in
granulated sugar, dash salt. then milk. Cook over low heat, stirring, until
thickened. Stir a few min.; then add 1/2 teasp. vanilla extract and lemon
and almond extracts. Cool; refrigerate.
At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass
custard sauce. Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cranberry Star Mold
Categories: Desserts, Fruits
Yield: 8 servings
1 Lb can (2 cups) whole -grated orange peel, 1
-cranberry sauce, 1 teaspoon
Source: BETTER HOMES & GARDENS, DECEMBER, 1956
Drain one 9-ounce can (1 cup) crushed pineapple, reserving syrup. Add
boiling water to syrup to make 1 1/4 cups. Dissolve 1 package raspberry
flavored gelatin in the hot liquid; chill till partially set. Fold in one
cup drained orange sections (membrane removed), and the pineapple. Whip 1
cup heavy cream; fold in. Pour into 1 1/2 mold. Chill till set. Unmold; top
with whipped cream. Makes 8 to 10 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Yuletide Chocolate Dessert
Categories: Desserts, Chocolate
Yield: 9 servings
2 c Fine vanilla- -chopped Cali-
Wafer crumbs 1/4 1/2 c Butter or fornia walnuts
-cup sugar Margarine 1
1/3 c Melted but- 2 tablespoons -fully ripe banana,
-cocoa 1 1/2 c Sifted con- mashed
Ter or margarine 1 Fectioners' sugar 1/4
-cup heavy cream -cup sliced mara-
. . . 1 cup 2 Eggs schino cherries
Source: BETTER HOMES & GARDENS, DECEMBER, 1956
Mix together crumbs and melted butter; reserve 2 tablespoons for top. Press
remainder in bottom of 1-quart refrigerator tray. Cream together 1/2 cup
butter and confectioners' sugar. Add eggs, one at a time, beating well
after each. Spread over crumbs. Combine sugar, cocoa, and cream; whip. Fold
in nuts and fruits; pile atop mixture in pan. Sprinkle reserved crumbs
over. Chill 24 hours or freeze. Cut in wedges. Makes 9 to 12 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Coconut-Fluff Peaches, or Pears
Categories: Desserts, Fruits
Yield: 4 servings
1 Egg white 1/4 teasp. grated Peaches
-lemon rind -4 canned cling-peach
1 1/2 Teasp. lemon juice 1/3 cup Dash salt
-snipped shredded -halves, drained
1 Tablesp. syrup from coconut 2 Tablesp. granulated sugar
PEAR HALVES ARE NICE SERVED SAME WAY
Combine first 5 ingredients; place over boiling water; with egg beater,
beat 4 or 5 min., or until mixture stands in peaks. Remove from heat; fold
in rind and coconut. Cool; heap in peach halves. Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Profiteroles Au Chocolate
Categories: Cheese/eggs, Desserts, Chocolate
Yield: 20 servings
1/2 c Boiling water 1/2 c Sifted all-purpose flour
1/4 c Butter or margarine 2 Eggs, unbeaten
1/8 Teasp. salt
(small cream puffs with chocolate sauce)
Creme Patissiere, below Chocolate Sauce, below
1. Start heating oven to 375° F. Bring water, butter, salt to boil. Add
flour, all at once; then, beat over low heat until mixture leaves sides of
pan and forms compact ball.
2. Remove from heat; continue beating to cool slightly--about 2 min.
3. Add eggs, one at a time, beating well after each addition. After last
egg has been added, beat until mixture has satinlike sheen.
4. Onto greased baking sheet, drop mixture in walnut-size balls. Bake until
golden and puffy--about 30 min. Remove from oven, cut slit in side of each;
bake 5 to 10 min more. Cool.
5. Fill puffs with Creme Patissiere or whipped cream. Arrange in serving
dish. Pour hot Chocolate Sauce over all. Serve 2 or 3 per person. Makes 20
puffs.
Creme Patissiere: 2 cup milk 1/2 cup granulated sugar 1/3 cup flour 1/8
teasp. salt 5 egg yolks, beaten 1/4 teasp. vanilla extract
Day before:
1. In double boiler, heat cream.
2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.
3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg
mixture into the remaining cream mixture in double boiler.
4. Cook over hot water, stirring constantly, about 15 min. or until mixture
is thickened and coats spoon. Remove from heat.
5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
Chocolate Sauce: In saucepan, simmer 1 cup water and 1 1/3 cups
semisweet-chocolate pieces until thickened and smooth. Makes 2 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ananas a la Creme (Cream-Filled Pineapple)
Categories: Cheese/eggs, Fruits
Yield: 4 servings
2 c Milk 1/8 Teasp. salt
1/2 c Granulated sugar 5 Egg yolks, beaten
1/3 c Flour 1/4 Teasp. vanilla extract
1. Start heating oven to 425° F. Cut off top of 1 large ripe pineapple.
With knife and spoon, cut out pineapple meat from inside, leaving
1/2"-thick shell.
2. From pineapple meat, cut off core; then cut into thin slices; in
saucepan, simmer with 1/4 cup granulated sugar 5 min. Drain well.
3. Now, into pineapple shell, spoon Creme Patissiere* and drained pineapple
in layers, until shell is filled, ending with Creme Patissiere. Toss 2
tablesp. macaroon crumbs with 2 teasp. melted butter or margarine; sprinkle
over top. (Save any leftover creme and fruit for next day's lunch.)
4. Bake pineapple 25 min. or until golden. Serve hot. Makes 4 servings.
*Creme Patissiere
Day before:
1. In double boiler, heat cream.
2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.
3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg
mixture into the remaining cream mixture in double boiler.
4. Cook over hot water, stirring constantly, about 15 min. or until mixture
is thickened and coats spoon. Remove from heat.
5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ile Flottante (Molded Floating Island)
Categories: Cheese/eggs
Yield: 6 servings
1 c Heavy cream combined with 1/8 Teasp. salt
1 c Milk 4 Egg yolks, beaten
1/2 c Granulated sugar 1/4 Teasp. vanilla extract
1 Tablesp. flour
CUSTARD SAUCE:
Day before:
1. In double boiler, heat cream.
2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.
3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg
mixture into the remaining cream mixture in double boiler.
4. Cook over hot water, stirring constantly, about 15 min. or until mixture
is thickened and coats spoon. Remove from heat.
5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
MERINGUE: 4 egg whites Granulated sugar 1/8 teasp. salt 1/4 teasp. cream of
tartar 1 teasp. vanilla extract
Several hours before serving:
1. Let egg whites stand at room temperature 1 hr.
2. Start heating oven to 350° F. Butter a 1 1/2-qt. mold or 4 to 6 custard
cups; then sprinkle lightly with a little granulated sugar.
3. In large bowl, beat egg whites until foamy; add salt and cream of
tartar; continue beating until soft peaks form; gradually add 1 cup sugar,
beating well after each addition. Continue beating until stiff peaks form.
4. Stir in vanilla. Turn egg-white mixture into prepared mold or custard
cups; set in pan of hot water. Bake mold 30 min., custard cups, 15 min.
5. Unmold at once onto large serving plate or into individual serving
dishes; meringue will shrink slightly. Refrigerate until ready to serve.
CARAMEL SYRUP: Several hours before serving:
In large, heavy frying pan or skillet, spread 1/4 cup granulated sugar in a
thin layer. Heat slowly over low heat, until sugar is melted and golden in
color. Then, very, very slowly, stir in 3 tablesp. hot water. Continue to
heat syrup until slightly thickened and all sugar lumps are dissolved. (If
syrup becomes too thick to pour, reheat over hot water.)
To serve:
Pour custard sauce around meringue or meringues. Top with all of caramel
syrup; garnish with strawberries. Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Charlotte Russe
Categories: Desserts
Yield: 1 servings
1 Commercial or homemade jelly 1/4 c Lemon juice
-roll 2 Egg whites
1 pk Strawberry-flavored gelatine 1/4 c Sugar
1 c Hot water 1 c Whipping cream, whipped
1 c Miniature marshmallows 1 c Coarsely broken pecans
1 pk (10 oz.) frozen strawberries
A slick trick--a super dessert! Be ready to serve seconds--you'll have
requests.
Cut jelly roll into 1/2-inch slices. Arrange slices over bottom and around
sides of oiled 2 1/2-quart mixing bowl. Dissolve gelatine in hot water. Add
marshmallows and partially drfrosted strawberries, stirring until
marshmallows dissolve. Add lemon juice and chill until partially congealed.
Beat until fluffy. Beat egg whites until soft peaks form. Gradually beat in
sugar. Fold into gelatin mixture. Blend in whipped cream and nuts. Pile
mixture lightly into jelly roll-lined mold. Chill until firm. Unmold and
serve. Makes 1 O to 12 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Quick Mix Devil's Food Cake
Categories: Cakes
Yield: 6 servings
3 Squares Baking Chocolate (3 -1 Cup Of Milk. Let
-ozs) Stand For 10 Minutes Or
2 c Unbleached Flour (Or 2 1/4 -Until Thick And Clabbered)
-Cups Of Cake Flour) 1/2 c Shortening
1 ts Baking Powder 1 ts Vanilla
1 ts Baking Soda 1 ts Red Food Coloring
1/2 ts Salt 1/3 c Sour Milk (As Above. Make A
3/4 c Sugar -Total Of 1 Cup Sour
3/4 c Brown Sugar, Firmly Packed Milk)
2/3 c Sour Milk (1 Tbls Vinegar In 2 lg Eggs, Unbeaten
Here is another "oldie but goodie" recipe that used to grace the counters
of many a diner along the side of the road. Top this cake with your
favorite chocolate or other frosting.
Melt the chocolate over low heat and set aside to cool. Sift the flour,
baking powder, baking soda, salt, and sugar together in to a large mixer
bowl. Add the brown sugar, 2/3 cup of sour milk, shortening, vanilla, and
red food coloring to the dry mixture. Beat on medium speed for 2 minutes,
scraping the sides of the bowl several times while beating. Add the cooled
chocolate, 1/3 cup of sour milk and the eggs and continue to beat, at
medium speed, for an additional 2 minutes, or until well blended. Scrape
the sides of the bowl frequently. Pour into 2 9-inch prepared round cake
pans. (Prepare by greasing and flouring two 9-inch round cake pans.) Bake
in a preheat 375 degree F. oven for 30 to 35 minutes or until the cake
tests done. Cool in the pan for 5 minutes and turn out on wire racks to
finish cooling until cold. Frost.
From The Mixer, Hand Mixer And Blender Cookbook Copyright 1955
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---------- Recipe via Meal-Master (tm) v8.01
Title: Black Cow
Categories: Desserts
Yield: 1 servings
2/3 c Of Root Beer and a second Each serving contains:
-1/2 cup scoop of Vanilla Cal Prot Fat
-Ice -Carbohydrates
Cream. Serve Immediately. 6 g 14 G 40 G
This was the original Root Beer Float that was created in one of the East
Coast Diners for the kids of the era.
Makes 1 serving
Scoop 1/2 cup of Vanilla Ice Cream into a frosted 12 Oz glass. Add
From The Redbook Magazine January 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bread Salad with Tomatoes and Basil
Categories: Ethnic, Breads
Yield: 8 servings
1 Loaf (1 pound) Italian 2 tb Red wine vinegar
-bread, cut into 1-inch 1/3 c Olive oil
-thick slices 1/4 c Minced basil
2 lg Tomatoes, cut into medium Salt and ground black pepper
-dice
Dip each slice of bread into a large bowl of cold water, then transfer to a
colander set aside in the sink; let drain for 15 minutes. Gently squeeze
each slice of bread to remove excess water, then cut the slices into medium
dice.
Transfer bread cubes to a large nonreactive bowl. Add the remaining
ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the
ingredients to combine. Cover and chill for 1 hour. Serve. Makes 8
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Inca Festival Bread
Categories: Breads
Yield: 8 servings
8 tb Butter -cubes
3/4 c Milk 1/2 c Coarsely chopped hot
2 lg Eggs -chilies, fresh or canned
8 oz Can cream style corn 4 oz Can whole-sweet red
1 1/4 c Water ground cornmeal -pimentos, roasted 1/2 cut
-(white) -into long strips,
10 oz Sharp cheddar cheese ---- Other 1/2 coarsely chunked
-1/4 cup coarsely grated 1/2 ts Baking soda
Remainder cut into 1/4 inch 1 ts Salt
In a small saucepan, melt 6 Tbsp. butter over low heat. Do not brown.
Preheat oven to 400. Put remaining 2 Tbsp. butter into an 8 inch diameter
baking casserole; heat in oven no more than 4 to 5 minutes to avoid
browning butter. Rotate and tilt casserole to coat inside. Set aside. In
large mixing bowl, beat milk and eggs. Smoothly blend 1 cup white
cornmeal, melted butter, corn, diced cheese, chillies, chopped red pimento,
baking soda, salt. Mix thoroughly. It should have the consistency of
southern cornbread, moderately runny but not down right liquid. If it seems
to runny work in 1 or 2 tbsp. white cornmeal. Give butter in casserole a
final swizzle, then pour in batter, smoothing it level. Sprinkle grated
cheese over top and decorate with pimento strips. Do not cover. Place
casserole, exactly in center of oven. Bake until a knife lightly pushed in
center comes out clean and dry- usually 40 to 50 minutes. Serve at once.
Cut into fairly thin, pie - shaped wedges. (You can let the bread cool to
room temperature.) It stores well tightly wrapped in the refrigerator, but
it is best not to serve it cold. One loaf makes about 8 servings.
From: Recipes and Remembrances, U.S. Army War College, 1980
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheyenne Batter Bread
Categories: Breads
Yield: 6 servings
1 qt Sweet milk 1/2 ts Salt
1 tb Melted butter 3 Eggs, separated
1 pt White cornmeal
Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten
egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in
moderate oven - 375 until done.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Anadama Bread
Categories: Breads
Yield: 6 servings
1/2 c Corn meal 1 Pkg, active dry yeast OR 1
3 tb Shortening -cake compressed
1/4 c Molasses 1/4 c Warm water
2 ts Salt 1 Egg beaten
3/4 c Boiling water 3 c Sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large
bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve,
then stir yeast, egg and HALF of the flour into corn meal mixture. Beat
vigorously. Stir in remaining flour and mix thoroughly till dough forms a
soft ball. Use your hand if it seems easier. Transfer to a greased loaf
pan, cover with a cloth, and set in a warm place till dough reaches 1 inch
above the pan. Sprinkle top with a little corn meal and salt. Bake in
preheated 350 F. oven for 50 to 55 minutes. Cool before slicing.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sunday Loaf
Categories: Breads, Breakfast
Yield: 18 servings
3 c Flour 1/2 c Strawberry jam/preserves
1/2 c Sugar 3/4 c Milk
4 ts Baking powder 2 tb Butter
1 ts Salt 2 tb Sugar
8 tb Butter, chilled 2 tb Raspberry jam or
2 Eggs 2 tb Strawberry jam
1/2 c Raspberry jam/preserves or
Servings: 18
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Combine the
flour, sugar, baking powder, and salt in a large mixing bowl. Stir with a
fork to mix all dry ingredients well. Cut the butter into small pieces and
drop into the flour mixture. Using your fingers or a pastry cutter, rub or
cut the cold butter into the flour until mixture resembles coarse bread
crumbs. Beat the eggs well in a small bowl, add the jam or preserves and
milk; whisk until the mixture is blended smooth. Stir the egg mixture into
the flour mixture and stir only until no flour streaks show--the mixture
wil be lumpy. Spoon into the loaf pan and bake for about 1 hour 15 minutes,
or until a straw inserted into the center comes out clean. Allow loaf to
remain in the pan for 15 to 20 minutes before turning it out onto a rack.
Meanwhile, make the glaze by combining the butter, sugar, and jam in a pan.
Stir and bring to a simmer; continue stirring until dissolved and blended.
Strain and then spoon the glaze over the loaf after it has cooled on the
rack.
Source: The Breakfast Book, Marion Cunningham
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spatzle
Categories: Pasta, Ethnic, Breads
Yield: 4 servings
2 c All-purpose flour -anywhere.)
2 ts Salt 2 Eggs
1 tb Farina (good luck finding Water
-this! I can't find it 1/4 c Butter, melted
From: Country Tastes: Best Recipes From America's Kitchens
This cross between noodles and dumplings was brought to the United States
by immigrants from Austria and Hungary.
In a medium-sized bowl, combine flour, 1 teaspoon salt and farina. Blend
in eggs and enough water to make a thick stiff dough. Bring a pot of water
to a boil and add remaining salt to it. Turn dough onto a board. Cut into
almond-sized pieces. Drop into boiling water to make dumplings. Or, press
through a spatzle maker into boiling water. After dumplings rise, cook 1
to 2 minutes longer. Remove from water with a slotted spoon. Turn into a
warm serving dish. Toss with melted butter. Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Fried Biscuits
Categories: Breads
Yield: 4 servings
3 1/2 ts Active dry yeast 3 1/2 To 4 1/2 cups flour
2 c Warm milk (105 to 115 2 tb Sugar
-degrees) 2 To 3 tsp salt
1/4 c Shortening
Makes about 4 dozen.
Oil for deep frying
Dissolve yeast in milk and let stand until foamy, about 10 minutes. Stir in
shortening. Gradually add flour, sugar and salt and mix until smooth.
cover with damp towel and let stand in warm draft-free place until doubled,
about 2 hours.
On lightly floured board roll dough into rectangle 1/4 inch thick. Heat oil
to 375 degrees. Cut dough with biscuit cutter and drop a few at a time
into oil. When biscuit is puffed and browned, turn to brown other side.
Remove with slotted spoon, drain on paper towels and serve immediately.
Biscuits can be made ahead and reheated at 200 degrees for 5 to 10 minutes.
Ramada Inn, Nashville, IN. Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Poori (Whole Wheat Indian Bread)
Categories: Ethnic, Breads
Yield: 8 servings
1/2 c Whole wheat flour 1/3 c Buttermilk
1/2 c Self-rising flour
Makes 8
Additional whole wheat flour Peanut oil or corn oil for deep frying
Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Mix
in buttermilk. Knead dough on lightly floured surface 2 minutes. Cover and
let rest 15 minutes.
Divide dough into 8 pieces. Roll 1 piece into smooth ball (keep remainder
covered with towel). Dust generously with whole wheat flour and roll into
5-inch-diameter circle, dusting with flour to prevent sticking. Cover.
Repeat with remaining dough.
Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375
degrees. Add 1 dough round to oil; dough will sink to bottom. When dough
starts to rise, gently press in center with back of slotted spoon until
bread puffs. Turn and cook until light brown, about 20 seconds. Transfer
to paper towels uning slotted spoon. Keep warm while cooking remaining
dough. Place on platter and serve immediately.
Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sourdough Whole Wheat Bread
Categories: Breads
Yield: 1 servings
1 1/2 ts Dry yeast 1/2 c All-purpose flour
1/4 c Lukewarm (90 F to 105 F) 2 tb Wheat germ
6 tb Basic sourdough starter, 2 tb Molasses
-room temperature 2 tb Polyunsaturated margarine
3 tb Instant nonfat dry milk 1 1/2 ts Salt
3/4 c Lukewarm water (90 F to 105 1/2 ts Baking soda
-F) 1 1/4 To 1 3/4 all-purpose flour
1 1/2 c Stone-ground wheat flour
Makes 1 loaf
Sponge
For sponge: dissolve yeast in 1/4 cup lukewarm water in large bowl and let
stand 5 minutes to proof. Add starter, dry milk and remaining warm water
and blend well. Add wheat flour, all-purpose flour and wheat germ and beat
4 to 5 minutes. Cover with plastic and let stand in warm draft-free area
until doubled in volume, about 1 hour.
Add molasses, margarine, salt, baking soda and 1 1/4 cups all-purpose flour
and beat until dough is stiff, adding remaining 1/2 cup all-purpose flour
as necessary. Turn dough out onto very lightly floured surface and knead
10 to 15 minutes. Transfer to bowl. Cover and let stand in warm draft-free
area until doubled, about 1 1/2 hours.
Grease 9x5-inch loaf pan. Punch dough down and shape into loaf. Transfer
to pan. Cover and let stand in warm draft-free area about 45 minutes.
Preheat oven to 375 F. Bake until loaf is nicely browned, about 35
minutes.
Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sourdough English Muffins
Categories: Muffins, Londontowne
Yield: 1 servings
1 pk Yeast 2 1/2 ts Sugar
1/2 c Lukewarm water (90 F to 105 3/4 ts Salt
-F) 3/4 c Lukewarm water (90 F to 105
1/2 c Basic sourdough starter, -F)
-room temperature 3 To 3 1/2 cups all-purpose
1/3 c Instant nonfat dry milk -flour
Makes 1 dozen muffins
Cornmeal
Grease large bowl and set aside. Dissolve yeast in 1/2 cup lukewarm water
in another large bowl and let stand 5 minutes to proof. Add starter, dry
milk, sugar and salt and blend well. Mix in remaining water. Add 3 cups
flour and beat until smooth. Turn dough out onto lightly floured surface
and knead until smooth and elastic, adding remaining 3/4 cup flour as
necessary. Transfer dough to greased bowl, turning to coat all surfaces.
Cover with plastic and let stand in warm draft-free area until doubled, 1
to 1 1/2 hours.
Sprinkle work surface and baking sheet with cornmeal. Punch dough down and
turn out onto surface. Roll to thickness of about 1/2 inch. Cut into
rounds using 3-inch cutter. Place rounds cornmeal side up on baking sheet.
Cover and let stand in warm draft-free area until almost doubled, about 1
hour.
Preheat griddle to 275 F; grease lightly. Cook muffins on both sides until
lightly browned, turning once, about 10 minutes per side. Transfer to wire
rack and let cool. Store in airtight plastic bags. Split and toast just
before serving.
Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sourdough Pancakes
Categories: Breads, Breakfast, Pancakes
Yield: 12 servings
1 c All-purpose flour 1/2 ts Baking soda
1 c Buttermilk, heated to 100 F 1 Egg, beaten
1/4 c Basic sourdough starter, 2 tb Oil
-room temperature 1 tb Sugar
2 tb Sour cream 1/4 ts Salt
Makes about 12 4-inch pancakes
Combine flour, buttermilk and starter in medium bowl and blend well. Cover
and refrigerate overnight.
Mix sour cream with baking soda and blend into buttermilk mixture. Stir in
remaining ingredients, blending thoroughly. Let stand 10 minutes.
Meanwhile, preheat griddle to 325 F; grease lightly. Drop batter by
spoonfuls onto griddle and cook until browned on both sides, turning once.
Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Barbara's Cinnamon Rolls
Categories: Breads
Yield: 48 servings
1/2 c Lukewarm water (105 F to 115 1/4 c Sugar
-F) 5 1/2 To 6 cups all-purpose flour
2 Envelopes dry yeast 2 Eggs, beaten
1 ts Sugar 1/2 To 3/4 cup (1 to 1 1/2
1 1/2 c Milk -sticks) butter, melted
6 tb (3/4 stick) butter 1 1/2 c Sugar
2 ts Salt 1 1/2 ts Cinnamon
Makes 48 rolls
Butter muffin tins; set aside. Mix together water, yeast and sugar in
small bowl and let proof until foamy, about 10 minutes.
Combine milk, butter and salt in small saucepan. Place over medium heat
and bring to boil, stirring occasionally. Pour into large mixing bowl. Add
1/4 cup sugar and 4 cups flour 1 cup at a time, mixing thoroughly after
each cup of flour is added. Add eggs and mix with dough hook on low speed
3 to 4 minutes. When dough has cooled to lukewarm, add yeast and remaining
flour. Mix on medium speed 4 to 5 minutes, scraping bowl several times.
Divide dough in half and roll into rectangular sheets 1/4 inch thick. Brush
surfaces with melted butter. Combine sugar and cinnamon and sprinkle
evenly over dough. Roll up each sheet tightly and lay seam side down.
Slice into 1/2-inch rounds and place in muffin tins. Cover lightly and let
rise in warm draft-free area until doubled in bulk.
About 15 minutes before rolls are ready to bake, preheat oven to 400 F.
Bake rolls for 10 to 12 minutes, until light golden brown.
The House of Embers - Lake Delton, WI. Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Buttermilk Scones
Categories: Breads, Ethnic
Yield: 20 servings
2 c Sifted all-purpose flour 1/3 c Well-chilled lard or solid
2 tb Sugar -vegetable shortening
2 ts Baking powder 3/4 c Buttermilk
1/2 ts Salt 2 tb Half and half
1/2 ts Baking soda
Makes about 20
Preheat oven to 450 F. Resift flour with sugar, baking powder, salt and
baking soda into large bowl. Cut in lard until mixture resembles coarse
meal. Make well in center and pour in buttermilk. Toss with fork jut until
dough binds together. Knewd dough until smooth, 3 to 5 times.
Roll dough out 1/2 inch thick on lightly floured surface. Cut into 2
1/2-inch rounds with floured cookie cutter or glass. Arrange on ungreased
baking sheets, spacing 1 inch apart. Brush tops with half and half. Bake
scones until tops are golden brown, 12 to 15 minutes. Serve immediately.
Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Buttermilk Biscuits
Categories: Breads
Yield: 18 servings
2 c Unbleached all-purpose flour 6 tb Solid vegetable shortening,
2 ts Baking powder -butter or margarine
1 ts Salt 2/3 c Buttermilk
1/2 ts Baking soda
Makes 18 to 20 small biscuits
Preheat oven to 45 F. Grease baking sheet. Sift dry ingredients into
large bowl. Cut in shortening, butter or margarine. Add buttermilk,
blending thoroughly. Turn dough out onto floured board and knead lightly
for about 1 minute. Roll dough to thickness of 1/2 inch and cut into
rounds. Transfer to baking sheet and bake until lightly browned, about 10
to 12 minutes.
Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: French Bread I
Categories: Breads, French
Yield: 12 servings
1 Envelope dry yeast 1 tb Salt
3 c Warm water (105 F to 115 F) Cornmeal
8 c (about) unbleached 1 Egg white beaten with 1 Tbs
-all-purpose flour -water (glaze)
Soak a brick in water overnight, then drain it and put it in the oven with
the bread to create steam. This gives the loaves a firm crust.
Makes 12 small loaves
Soak brick in water overnight.
Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted
with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining
water, 4 cups flour and salt and beat until smooth. Beat in remaining flour
1/2 cup at a time until slightly sticky dough forms. Mix until smooth and
elastic, about 8 minutes. Turn dough out onto lightly floured surface and
knead until smooth and no longer sticky, adding more flour if necessary,
about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease
large bowl and add dough, turning to coat surface. Cover with damp towel.
Let rise at room temperature 8 hours.
Punch dough down and knead on lightly floured surface until smooth, about 2
minutes. Return to greased bowl, turning to coat entire surface. Cover
with damp towel and let rise in warm draft-free area until doubled in
volume, about 2 hours.
Grease baking sheets and sprinkle with cornmeal. Punchy dough down and
knead on lightly floured surface until smooth, about 2 minutes. Divide into
12 pieces. Pat each into 4x7-inch rectangle. Roll up jelly roll fashion,
starting at one long side. Pinch seams to seal. Arrange seam side down on
prepared sheets, spacing 3 inches apart. Let rise until almost doubled in
volume, about 45 minutes.
Preheat oven to 475 F. Remove brick from water and place in oven. Make 3
diagonal slashes in loaves. Brush with egg glaze. Bake 10 minutes. Reduce
oven to 350 F and continue baking until loaves sound hollow when tapped on
bottom, about 35 minutes. Cool on racks before serving.
Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Dill Bread
Categories: Breads
Yield: 4 servings
1 pk Yeast; Active Dry 1 tb Butter; Melted
1/4 c Warm Water(110-120 degrees) 1 Egg; Large
1 c Cottage Cheese; Creamed * 1 ts Salt
2 tb Sugar 2 ts Dillseed
1 tb Onion; Minced 2 1/4 c Flour; Unbleached Or Bread
Servings: 4
* Creamed Cottage Cheese should be heated to lukewarm.
Dissolve yeast in warm water. Combine all ingredients in a mixing bowl,
except add the flour a little at a time (it may take up to 2 1/2 cups of
flour). Beat until well mixed and mixture is stiff but not heavy.
(Standard bread dough feeling). Cover and let rise in a warm place until
doubled. Punch down and put dough in a bread pan, or arrange in a round
shape on a greased cookie sheet. Let rise again. Bake for 30 to 45
minutes at 350 degrees F. While warm, bursh loaf with soft butter,
sprinkle well with salt.
Makes 1 loaf.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Scones
Categories: Breads, Breakfast
Yield: 16 servings
4 c All-purpose flour sifted 3 Pieces
-times with 2 Tbs 2 Eggs, room temperature,
Baking powder -beaten to blend
1/4 c Sugar 2/3 c Milk or buttermilk
1/4 ts Salt All-purpose flour (for
3 tb Grated lemon peel -rolling)
1/2 c (1 stick) unsalted butter, Whipping cream
-cut into 1/2-inch
Makes 16 to 20
Preheat oven to 450 F. Grease and flour baking sheets. Sift flour, sugar
and salt into deep bowl. Stir in peel. Cut in butter until mixture
resembles coarse meal. Blend in eggs and just enough milk or buttermilk to
form soft but not sticky dough.
Turn dough out onto lightly floured surface. Gently roll or pat dough to
about 1/2-inch thickness, lightly flouring as necessary to prevent
sticking. Cut out rounds using 2-inch flourd biscuit cutter. Set 1/2 inch
apart on prepared baking sheets. Brush with cream. Bake until scones are
golden brown, 12 to 15 minutes.
Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tolly's Cinnamon Rolls
Categories: Breads
Yield: 16 servings
3/4 c Warm water (105 F to 115 F) 3/4 c Chopped walnuts or pecans
2 Envelopes dry yeast 1/3 c Raisins
1 2/3 c Warm milk (105 F to 115 F) 1 1/2 ts Cinnamon
1/4 c Solid vegetable shortening Icing
1/4 c Sugar 2 c Powdered sugar
1 tb Salt 1/4 To 1/3 cup fresh orange
6 1/2 To 7 cups sifted all purpose -juice
-flour 1/4 c (1/2 stick) butter, room
1/4 c (1/2 stick) butter, room -temperature
-temperature 1/2 ts Vanilla
3/4 c Firmly packed brown sugar 1/2 ts Almond extract
Makes about 16
Oil large bowl and set aside. Pour warm water into large mixing bowl.
Sprinkle with yeast and stir to dissolve. Blend in milk, shortening, sugar
and salt. Add 3 cups flour and beat until smooth. Add enough remaining
flour to form workable dough. Turn dough out onto lightly floured surface
and knead until smooth and elastic, about 5 minutes. Transfer dough to
oiled bowl, turning to coat all surfaces. cover with damp towel and let
stand in warm draft-free area until doubled, about 1 hour.
Grease 2 large baking sheets. Punch dough down. Turn out onto lightly
floured surface and roll out into 12x18-inch rectangle. Spread with butter.
Sprinkle evenly with brown sugar, nuts, raisins and cinnamon. Starting from
1 long edge, roll dough up as for jelly roll. Cut into slices slightly over
1 inch thick. Arrange on prepared baking sheets, tucking ends of dough
under. Let stand in warm draft-free area until doubled in volume, about 40
minutes.
Preheat oven to 350 F. Bake rolls until golden, about 25 to 30 minutes.
Manwhile, prepare icing: Combine all ingredients in small bowl of electric
mixer and beat at high speed until smooth using only enough orange juice to
form spreadable icing. Frost rolls while still hot. Serve rolls warm or at
room temperature.
Tolly's - Oakland, OR. Bon Appetite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: New Orleans French Bread
Categories: Breads, Cajun, French
Yield: 4 servings
2 Envelopes dry yeast 7 c Bread flour
2 tb Sugar 1 Egg white beaten with 1 tsp
1 tb Salt -water (glaze)
2 1/2 c Warm water (105 - 115 F)
Makes 4 loaves
Sprinkle yeast, sugar and salt over water in large bowl; let stand until
dissolved. Stir to blend. Let stand until foamy and proofed, abut 10
minutes.
Add 5 cups flour to yeast mixture and stir to incorporate. Stir in another
1 cup flour. Turn dough out onto generously floured surface. Knead in
remaining 1 cup flour. Continue kneading until dough is very smooth and
elastic, about 10 minutes.
Butter large bowl. Add dough, turning to coat entire surface. Cover and
let rise in warm draft-free area until doubled in volume, about 1 hour.
Punch dough down. Let stand 15 minutes at room temperature.
Generously butter four 18-inch baguette pans. Knead dough 3 to 4 times.
Divide evenly into 4 pieces. Roll 1 piece into 7x15-inch oblong. Roll up
as for jelly roll. Set seam side down in 1 prepared pan. Repeat with
remaining pieces. Using razor blade, make three to four 3/8-inch-deep
slashes atop each loaf. Brush each with glaze. Let stand in warm
draft-free area until dough rises to top of pans, about 1 hour.
Preheat oven to 450 F. Bake loaves 15 minutes. Reduce oven temperature to
350 F. Continue baking until bread sounds hollow when tapped on bottom,
about 30 minutes. Remove from pans. Serve immediately. (Can be prepared 3
months ahead. Cool completely. Wrap in foil and freeze. Rewarm in 350 F
oven for about 20 minutes.)
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Elizebeth's Cheese Biscuits
Categories: Breads
Yield: 20 servings
2 c Unbleached all-purpose flour 2 tb Grated Emmenthal cheese
1/3 c Nonfat dry milk powder 1 tb Baking powder
3 tb Grated white cheddar cheese 1 ts Salt
-(preferably raw milk) 1/2 c (1 cup) well-chilled butter,
2 1/2 tb Wheat germ -cut into 8 pieces
2 tb Grated mozzarella cheese 1 c Cold water
Makes about 20
Preheat oven to 350 F. Lightly butter 2 baking sheets. Combine all
ingredients except butter and water in large bowl of heavy-duty electric
mixer. Using paddle attachment, cut in butter until mixture resembles
coarse meal. Slowly pour in water, beating until dough just comes
together. Turn out onto lightly floured surface and pat to 3/4-inch
thickness. Cut into 2 1/2 inch squares using floured knife. Arrange on
prepared sheets, spacing 1 inch apart. Bake until light brown, about 15
minutes. Serve immediately. (Dough can also be made by hand.)
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pizza Bianca
Categories: Breads, Pizza
Yield: 8 servings
6 To 8 servings 1/2 ts Dried oregano, crumbled
1 1/2 pk Dry yeast 1/2 ts Dried basil, crumbled
1 ts Sugar 1/2 ts Dried parsley, crumbled
1 c Warm water (105 F to 115 F) 1/2 ts Crushed dried red pepper
1 ts Salt -flakes
2 1/2 c (or more) all-purpose flour 1/4 ts Dried thyme, crumbled
2 tb Vegetable oil 1/4 ts Freshly ground pepper
1/3 c Olive oil 1 lb Fontina or Gruyere cheese,
1 lg Shallot -grated
4 lg Garlic cloves
Sprinkle yeast and sugar over water in large bowl of heavy-duty mixer; stir
to dissolve. Add salt and mix to blend. Add 2 1/2 cups flour and oil and
mix until dough forms ball and cleans sides of bowl, adding more flour 1
Tbs at a time if necessary, about 5 minutes. Continue mixing until dough is
smooth and elastic, about 10 minutes. Cover dough and let stand in warm
draft-free area 1 hour.
Mix all remaining ingredients except cheese in processor until smooth,
stopping to scrape down sides of bowl, about 1 minute. (Sauce can be
prepared 5 days ahead, covered and refrigerated.)
Turn dough out onto lightly floured surface. Divide in half. Pat each half
into round. Let stand 10 minutes.
Preheat oven to 475 F. Roll each round out on lightly floured surface into
circle 1/8-inch thick. Transfer to cake rack or any flat perforated pan.
Spread with sauce. Sprinkle with cheese. Bake on rack until edges of
pizzas are lightly browned, about 10 minutes. Serve pizzas immediately.
Geppetto Restaurant - Washington, D.C. Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: The Basic Bagel
Categories: Breads
Yield: 12 servings
2 c Warm water (100 to 115 -flour (unsifted)
-deg.F) 3 qt Water with 1 Tbl sugar
2 pk Active dry yeast Cornmeal
3 tb Sugar 1 Egg yolk beaten with 1 Tbl
3 ts Salt -water
About 5 3/4 cup all-purpose
Combine water and yeast in the large bowl of an electric mixer; let stand 5
minutes. Stir in sugar and salt; gradually mix in 4 cup of the flour. Beat
at medium speed for 5 minutes. With a spoon, mix in about 1 1/4 cups more
flour to make a stiff dough. Turn out on a floured board and knead until
smooth, elastic, and no longer sticky, about 15 minutes; add more flour as
needed (dough should be firmer than for most other yeast breads). Place in
a greased bowl, cover, and let rise in a warm place until almost doubled,
about 40 minutes. Knead dough lightly, then divide into 12 equal pieces. To
shape, knead each piece, forming it into a smooth ball. Holding ball with
both hands, poke your thumbs through the center. With one thumb in the
hole, work around perimeter, shaping bagel like a doughnut, 3 to 3 1/2
inches across. Place shaped bagels on a lightly floured board, cover
lightly, and let stand in a warm place for 20 minutes. Bring the
water-sugar mixture to boiling in a 4 or 5 quart pan; adjust heat to keep
it boiling gently. Lightly grease baking a baking sheet and sprinkle with
cornmeal. Gently lift one bagel at a time and drop into water; boil about 4
at a time, turning often, for 5 minutes. Lift out with a slotted spatula,
drain briefly on a towel, and place on the baking sheet. Brush bagels with
the egg yolk glaze and bake in a 400 deg.F oven for about 35 to 40
minutes, or until well browned and crusty. Cool on a rack. Makes 12.
WHOLE WHEAT BAGELS -----+-----+------ Follow basic recipe, omitting sugar;
use 3 Tbl honey instead. In place of the flour, use 2 cups whole wheat, 1/2
cup wheat germ, and about 2 3/4 cups all-purpose flour. Mix in all the
whole wheat flour and wheat germ and 1 1/4 cups all-purpose flour before
beating dough. Then mix in about 1 1/2 cups more all-purpose flour, knead,
and finish as directed.
PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting sugar; instead use 3
Tbl dark molasses. In place of the flour use 2 cups each rye and whole
wheat and about 1 3/4 cups all-purpose flour. Add all the rye and 1 cup
each of the whole wheat and all-purpose before beating dough. Then add
remaining 1 cup of whole wheat and about 3/4 cup more all-purpose flour,
knead, and finish as directed.
MORE BAGEL VARIETY ----+-----+------- Try adding 1/2 cup instant toasted
onion to the whole wheat or basic bagels; add it to the yeast mixture along
with the sugar and salt. Or sprinkle 1/2 tsp poppy or sesame seed or 1/4
tsp coarse salt on each glazed bagel before baking. Or add 1 Tbl caraway
seed to pumpernickel bagels, then sprinkle each glazed bagel with 1/2 tsp
more caraway seed before baking.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pita Bread
Categories: Breads
Yield: 8 servings
2 tb Sesame seeds 2 c Unbleached flour
1 c Warm water (105 F to 115 F) 1 ts Salt
1 Envelope dried yeast 1 tb Oil
1 ts Sugar Flour
1 c Cake flour
Makes 8 5-inch rounds
Oil
Lightly oil 2 baking sheets and large bowl; sprinkle sheets with half of
sesame seeds. Combine water, yeast and sugar and let stand 5 to 10
minutes.
Steel knife: Place cake flour, 1 1/2 cups unbleached flour, salt and yeast
mixture in work bowl. Blend well using on/off turns. Add remaining flour
by tablespoonfuls (it may not be necessary to use all of it), incorporating
after each addition with 3 to 4 on/off turns. Dough should be sticky but
not wet; check consistency by touching. When dough is proper consistency,
add oil and let machine run about 40 seconds (or no more than 60 seconds)
to knead. (Dough will appear smooth.) Place in prepared bowl, rotating so
all surfaces are coated with oil. Cover with damp towel, set in a warm
place, and allow to double in bulk, about 1 hour. When dough has doubled,
punch down. Allow to rest 30 minutes in bowl on counter top.
Place racks on upper shelves and preheat overn to 500 F. Lightly flour
board and place dough on flour. Cut in half, then cut each half into
quarters to make 8 equal pieces. Flatten each piece with palm of hand,
then roll into a circle no more than 5 inches in diameter. Place on
prepared sheets and sprinkle with remaining 1 Tbs sesame seeds, lightly
pressing seeds into both sides of dough. Bake about 8 to 10 minutes, only
until delicately browned. Do not overbake; these are better slightly
doughy. (It may be necessary to reverse the sheets after 6 minutes to
brown the pita evenly.) Allow to cool slightly. Cut pita in half with
scissors and separate opening. Wrap in foil to maintain freshness if not
served immediately.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Potato Cinnamon Rolls
Categories: Breakfast, Breads
Yield: 6 servings
Ingredients Cinnamon filling
........... ................
1 lb Potatoes, boiled and mashed 3/4 c Sugar
2 c Milk 3/4 c Brown sugar
1 c Butter 2 ts Cinnamon
1 c Plus 2 tsps sugar Nut Glaze
3/4 ts Cardamon seed .........
1 ts Salt 3 c Powdered sugar
2 pk Dry yeast 1/2 c Chopped nuts
1/2 c Warm water 1/4 ts Cinnamon
8 1/2 c Flour, unsifted (about) 2 ts Butter
2 Eggs 4 To 5 tsps water
2 ts Vanilla
Mix potatoes and milk until smooth. Add 1/2 cup butter, 1 cup sugar and
salt. Heat to lukewarm (about 11 O deg). In a large bowl combine yeast,
water and remaining 2 tsps sugar. Let stand until foaming (about 10
minutes). Add potato mix, 4 cups flour, eggs and vanilla. Beat until
smooth. Gradually stir in additional 3 1/2 to 4 cups flour. Turn dough on
heavily floured board and knead until smooth and elastic (15 minutes). Add
more flour if needed. Let rise 1 1/2 hours. Punch down, kneed to remove
bubbles. Divide. Melt remaining butter. Roll each portion of dough to a
5x18 rectangle. Brush with 3 tsps of butter and sprinkle with half of the
cinnamon filling. Roll up. Cut in 12 pieces, 1 1/2" wide. Place in a
9x13" pan, brush with butter and let rise 35-40 minutes. Bake at 350
degrees 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Processor French Bread
Categories: Breads, French
Yield: 2 servings
1/2 c Warm water (105 F) -flour
1 1/2 pk Active dry yeast 2 ts Salt
1 ts Sugar 1 ts Sugar
3 1/2 c All-purpose or unbleached 1 c Warm water (105 F)
Makes 2 loaves
Flour
Generously grease baguette pans.
Combine 1/2 cup warm water with yeast and 1 tsp sugar in small bowl and let
stand until yeast is dissolved and mixture is foamy, about 5 minutes.
Combine flour, salt, remaining sugar and yeast mixture in work bowl of food
processor. With machine running, slowly begin adding 1 cup warm water. A
soft ball should form in several seconds; if not, add a little more warm
water. Let machine run 15 to 20 seconds, adding more flour if dough seems
too soft.
Transfer dough to lightly floured board and knead with a little additional
flour for several turns. Divide dough in half and shape into two cylinders
8 to 10 inches long. Transfer to prepared pans and cut 3 or 4 diagonal
slashes in top of each loaf with tip of knife or single-edged razor blade.
Cover and let rise in warm place until doubled, about 45 minutes to 1 hour.
After about 30 minutes, place racks in middle and lower quarters of oven
and begin preheating to 450 F. Center shallow pan of water on lower rack.
When dough has doubled, place on middle rack directly above water and bake
10 minutes. Reduce heat to 400 F and continue baking an additional 15
minutes, or until loaves are golden brown and have a hollow sound when
tapped with finger.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Super Duper French Toast
Categories: Breakfast, Breads, French
Yield: 6 servings
6 Eggs, slightly beaten 1 Loaf French Bread
1/2 pt (1 cup) whipping cream Butter, margarine or cooking
1 c Orange juice -oil
1 To 1 1/2 ounces Orange Powdered sugar
-Liqueur
* Mix eggs, whipping cream and orange juice. Then add liqueur to taste.
Pour into large casserole or glass baking dish.
Remove ends from the bread and cut loaf into 12-15 slices, each about 3/4"
thick. Place slices in egg mixture and let stand for a few minutes to
absorb some of the liquid; then turn so the other side of the bread can
absorb some of the mixture. Cover tightly with plastic wrap and refrigerate
until you are ready to prepare the French Toast. Some cooks soak the bread
in the egg mixture overnight, refrigerated so that it becomes almost
custardlike in texture.
*
Preheat heavy skillet or electric griddle to 325-350 degrees. Melt butter,
margarine or place oil in skillet. Place four or five slices in to cook,
but do not crowd. Cook on one side until golden brown, turn and cook on
the other side. Remove and keep warm while you cook remaining slices,
adding more oil or butter as needed. Place toast on serving plates and dust
with powered sugar. Garnish with fresh fruit, if desired, and serve with
honey, jam or syrup of your choice. Yields 4-5 Serv.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crusty Country Bread
Categories: Breads
Yield: 2 servings
1 Envelope dry yeast 2 ts Sugar (optional)
1/3 c Warm water (105-115 F) 2 ts Salt
4 c Hard wheat white flour 1 1/4 c Warm water (120-130 F)
Makes 2 baguettes or 1 long or round loaf
Lightly grease large bowl; set aside.
Stir yeast into 1/3 cup water and let stand until mixture bubbles, about 5
to 7 minutes. Combine with flour in mixing bowl. Begin beating, adding
sugar, salt and remaining water, and continue beating until well mixed.
Turn dough out onto lightly floured board and knead until smooth and
elastic, about 5 minutes. Place in greased bowl, turning to coat entire
surface. Cover with plastic wrap and hot, damp towel and let stand in warm
place until almost tripled in volume. When dough has risen, transfer to
board, punch down and knead about 2 minutes to eliminate any air bubbles.
Return to bowl, cover and let rise again until at least doubled.
Preheat oven to 425 F. Grease baking sheet. On lightly floured board,
punch dough down, roll into oval, then form into desired shape. Make
several slashes diagonally across top with knife or scissors. Place on
baking sheet and let rise until loaf is doubled. Bake 30 minutes. Reduce
heat to 375 F and bake 5 to 10 minutes more for baguettes, or 15 minutes
for single loaf, until golden brown and bread gives hollow sound when
tapped on bottom. Cool on rack.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lavash
Categories: Breads
Yield: 12 servings
1 1/4 lb (about 5 cups) unbleached 1/4 c (1/2 stick) butter, melted
-all-purpose flour 1 1/4 To 1 1/2 cups warm water
1 Envelope dry yeast -(120-130 F)
2 1/4 ts Salt 3/4 To 1 cup sesame seeds
3/4 ts Sugar
This Middle Eastern sesame cracker bread keeps for months wrapped in
plastic or foil. Store in a dry place.
Makes about 12 to 15 crackers
Grease or butter a large bowl; set aside.
Combine first 4 ingredients in mixing bowl. Blend butter with 1 cup water
and add gradually to dry ingredients, beatng continuously. If dough seems
dry add more water as needed. Beat or knead until dough is smooth and
elastic. Place in greased bowl, turning to coat entire surface. Cover with
plastic wrap and hot damp towel and let rise in warm place until doubled in
bulk, about 1 to 2 hours.
Remove oven racks from gas oven; with electric oven place bottom rack in
lowest position and place baking sheet on rack. Preheat gas oven to 350 F,
or electric oven to 375 F. Divide dough into pieces about the size of
tennis balls. Spread sesame seeds on large breadboard or countertop.
Working with one piece of dough at a time (keep remainging dough covered),
place on board and roll out as thinly as possible without tearing dough.
Bake lavash, one at a time, until light golden with darker highlights,
about 2 to 3 minutes on floor of gas oven, or about 13 minutes in electric
oven. Cool on racks.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Challah (Braided Egg Bread)
Categories: Breads
Yield: 2 servings
4 lg Eggs -(120-130 F)
1 c Minus 1 Tbs oil 5 To 5 1/2 cups flour (1/2
1/2 c Minus 1 Tbs sugar -all-purpose, 1/2 hard wheat
1/4 c (1/2 stick) margarine or White)
-butter, room temperature 2 Envelopes dry yeast
2 ts Salt 1 Egg
1 pn Of saffron (optional) 1 ts Water
1 c Water or lowfat milk 2 tb Sesame or poppy seeds
Makes 2 large braids
Lightly grease large bowl and baking sheet; set aside.
combine first 5 ingredients in mixing bowl and beat until thoroughly
blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in
2 1/4 cups flour and yeast. Continue beatng 2 minutes, then add additional
2 1/4 cups flour or enough to make soft dough, blending thoroughly.
Turn out onto lightly floured board and knead until smooth and elastic,
about 8 to 10 minutes. Place in greased bowl, turning to coat entire
surface. Cover with plastic wrap and hot, damp towel and let rise in warm
place until doubled in volume. Punch down and let rise again until
doubled.
Beat egg with water. Place dough on lightly floured board and divide in
half, then divide each half into 3 equal pieces. Roll each into 12-inch
rope. Lay 3 ropes parallel and begin braiding in the middle, working out
to each end (make braids very loose). Pinch ends together securely. Repeat
with remaining ropes. Place loaves on baking sheet, brush tops with beaten
egg and sprinkle with seeds. Cover with plastic wrap and allow to rise
until doubled.
Preheat oven to 350 F. Bake loaves until golden and bread sounds hollow
when tapped, about 35 to 45 minutes. Cool on racks.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sesame Water Crackers
Categories: Breads
Yield: 4 servings
2 c All-purpose flour 1/3 c Vegetable oil
1 ts Baking powder 1 Egg white blended with 2 Tbs
1/2 ts Salt -water
2/3 c Warm water 6 tb Sesame seed
These crackers are excellent served with salad, soup, cheese or spreads.
Makes about 4 dozen
Preheat oven to 400 F. Lightly grease two 14x17-inch baking sheets.
Combine flour, baking powder and salt in large bowl. Stir in water and oil,
mixing until smooth dough forms. Halve dough. Flatten 1 piece into large
square directly on 1 prepared sheet. Cut into 2 3/4 x 3 1/4-inch pieces,
leaving in place on baking sheet. Pierce all over with fork. Brush
generously with egg white mixture. Sprinkle with half of sesame seed.
Repeat with remianing half of dough. Bake until crackers are dry and
golden, 10 to 12 minutes. Recut if necessary. Cool on racks. Store
crackers in airtight container.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chippewa Indian Fried Bread
Categories: Breads
Yield: 8 servings
2 1/2 c All-purpose flour 1 tb Nonfat dry milk powder
1 1/2 tb Baking powder Vegetable oil (for deep
1 ts Salt -frying)
3/4 c Warm water Cinnamon sugar
1 tb Vegetable oil
Makes 8
Combine flour, baking powder and salt in large bowl. Combine water, oil
and dry milk powder and stir into flour mixture until smooth dough forms.
Turn out onto lightly floured surface. Knead 4 times into smooth ball.
Cover and let rest 10 minutes.
Divide dough into 8 balls. Flatten with fingertips or roll out each ball
to form 8- to 10-inch round. Make small hole in center of each with finger
or handle of wooden spoon. Lightly flour rounds, stack and cover with
towel or plastic wrap. Heat about 1 inch oil to 375 F in large skillet.
Gently place 1 bread round in hot fat and cook until golden and crisp, 1 to
2 minutes on each side. Drain on paper towels. Repeat with remaining dough.
Serve bread hot or at room temperature, sprinkled with cinnamon sugar.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sugar Twists
Categories: Breads, Breakfast
Yield: 24 servings
1 pk Yeast 1/2 c Sour cream, do not use lite
1/4 c Warm water -sour cream it is not thick
3 1/2 c Flour Enough
1 ts Salt Vanilla Sugar:
1/2 c Butter 2 ts Vanilla
1/2 c Crisco 1 1/2 c Sugar (Can use lessor use
2 Eggs beaten -left over sugar in
1 ts Vanilla
something else.)
Soften yeast in warm water, sift flour and salt in mixing bowl. Cut in
butter and shortning until size of peas. Blend eggs, sour cream, 1 tsp
vanilla, yeast and water together. Add to dry mixture gently so that you
keep the butter in little chunks.
Chill, wrapped in plastic wrap for two hours or up to 4 days.
Divide into two balls. For each ball,roll out into a 6 x 12 inch
rectangle. Sprinkle with some of the vanilla sugar, fold in thirds, turn.
Do this three or four times.Roll out one more time and cut into 12 equal
strips 1 X 6 inches. Twist, roll in vanilla sugar and put on cookie sheet.
Do the second ball or save it for another day. The recipe makes about 24
twists.
I tried the recipe using "lite" sour cream and it was too sticky. The dough
should not need any flour because you are using the sugar to keep the dough
from sticking to the board.
Bake at 375 for 15 to 20 min.These should be lightly browned, do not
overcook. You will notice that there are little layers of dough with sugar
in between.
Enjoy! Emily Jorge
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---------- Recipe via Meal-Master (tm) v8.01
Title: Traditional Pizza Dough 1
Categories: Pizza, Breads
Yield: 12 servings
1/4 c Water (110 to 115 Degrees 1/4 c Warm Water (110 to 115
-F.) -Degrees F.)
1/2 ts Sugar 1 tb Olive Oil (Room Temperature)
1/2 ts Salt 1 1/2 c Unbleached Flour
1/2 pk Active Dry Yeast
Additional Flour Additional Water
HAND METHOD:
Pour the first 1/4 Cup of water into a medium bowl and add the sugar and
salt, stirring to dissolve the sugar. Sprinkle the yeast over the water
mixture, stirring once to blend and let sit for 5 minutes until the top is
bubbly and the yeast has bloomed. Stir in the remaining warm water and the
oil. Place the flour in a large bowl and add the water and oil mixture to
it. Stir, adding enough flour to make a soft dough that will pull away
from the sides of the
bowl. If it is too dry, add a little water a tbls at a time.
Turn the dough out on a well-floured work surface, sprinkle the top with a
little additional flour. Knead until it become very springy, elastic and
very smooth. It should be light in weight, if it is heavy, you have use
too much flour and it will not raise properly. Form into a smooth ball and
let rest on the work surface while you wash and clean the large bowl. Spray
with a non-stick spray. Put the ball of dough into the bowl and turn it
over to get some of the spray on the top. Cover with plastic wrap or a
warm, damp, clean dishtowel. Let the dough rise in a warm, draft free place
until double in volume, about 1 1/2 to 2 hours.
If the dough rises before you are ready, punch it down in the bowl by
kneading making sure all of the air is gone. Turn it over and reshape it
into a ball and let rise again. If the top is dry, use a little olive oil
to grease it. You can punch the dough down and cover the bowl and keep the
dough refrigerated for up to two days before letting it rise at room
temperature.
For a thin, crisp pizza crust punch the dough down and turn out and spread
over a pizza pan or baking sheet or a bakers peel. Cover with filling and
topping, baking at once.
For thicker, softer pizza crust punch the dough down and turn out shaping
as above and then cover lightly with a clean dishtowel. Let rise about 30
minutes before covering with filling and topping.
Makes enough dough for one 12 to 14 inch round pizza, two 7 to 8- inch
round pizzas or one oblong pizza, or one dozen appetizer-sized pizzas.
From Pizza Cookery by Ceil Dyer.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Scottish Currant Shortbread
Categories: Breads
Yield: 2 servings
1/3 c Currants 2 tb Sugar
5 tb Fresh orange juice 1/2 c (1 stick) unsalted butter
1 1/2 c All-purpose flour
Makes 2 dozen
Additional sugar
Preheat oven to 350 F. Lightly grease baking sheet. Bring currants and 4
Tbs orange juice to boil in small saucepan. Stir; remove from heat and
cool. Combine flour and sugar in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in currant mixture and remaining 1 Tbs orange
juice. Knead just until dough holds together. Roll dough out on prepared
sheet into 10x12-inch rectangle. Trim edges and use scraps to square off
corners. Prick entire surface with fork. Sprinkle with sugar. Cut into 24
squares, leaving in place on baking sheet. Bake until pale golden, 20 to 22
minutes. Recut while warm. Cool on rack. Store in airtight container.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Scottish Bannocks
Categories: Breads, Cookies
Yield: 10 servings
1 1/2 c All-purpose flour 2 tb Sugar
1 c Quick-cooking oats 1 tb Baking powder
1/4 c (1/2 stick) butter, room 1 pn Of salt
-temperature 1/2 c (about) milk
A cross between a chewy oatmeal cookie and a biscuit. Serve fresh from the
oven as is or split and toasted. Excellent for breakfast or tea. Bannocks
are best the day they are baked.
Makes 10 to 12
Preheat oven to 450 F. Combine flour, oats, butter, sugar, baking powder
and salt in large bowl. Rub mixture against side of bowl with wooden spoon
until butter is completely blended in. Slowly stir in enough milk to make
stiff dough. Turn out onto lightly floured surface and knead just until
dough holds together. Reflour surface lightly. Roll dough out 1/3 inch
thick. Cut into 2 1/2-inch rounds. Gather scraps together. Reroll and cut
additional bannocks. Arrange on ungreased baking sheet, spacing 1 inch
apart. Bake until light brown, 12 to 15 minutes. Serve hot or cool on
racks.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Swiss-Style Onion Flatbread
Categories: Breads, Swedish
Yield: 28 servings
1/2 c Lightly salted butter 3 1/2 c All-purpose flour
4 c Diced yellow onions (about 1 2 3/4 ts Salt
-1/4 lbs) 1 To 1 1/4 cups cold water
Chewy rounds of skillet-cooked bread with sauteed onions mixed into the
dough are good as a snack or as a savory accompaniment for soup, salad or
cheese.
Makes abut 28 rounds
*1/4 lb slab bacon
1. Heat butter in medium skillet over high heat until hot; reduce heat to
medium-high. Add onions; saute, stirring occasionally, until soft but not
brown, 10 to 15 minutes. Cool.
2. Mix 3 cups of the flour and the salt in large bowl. Add 1 cup of the
water, the onions and their liquid; stir to form a soft dough (use part or
all of the remaining 1/4 cup water if needed). Knead dough on lightly
floured surface to form smooth dough, using as much of the remaining flour
as needed to prevent sticking.
3. Tear off small pieces of dough, slightly larger than an unshelled
walnut. Roll on floured surface into 4-inch rounds.
4. Heat large heavy skillet over medium-high heat; rub with bacon to coat
lightly with fat. Place as many rounds of bread in skillet as will fit in
single layer; cook until lightly browned on bottom, 5 to 8 minutes. (If
breads begin to get too dark, reduce heat.) Turn rounds and brown the
second side, about 8 minutes. Remove breads; keep warm wrapped in cloth.
Repeat, rubbing skillet with bacon as needed and cooking remaining pieces
of dough. Serve flatbread warm.
Cuisine
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rose's Cinnamon Rolls
Categories: Breads, Breakfast
Yield: 6 servings
1/2 Recipe basic sweet dough 1 tb Cinnamon
-(recipe follows) 1/2 c Sugar
1/4 c Melted sweet butter
Servings: one dozen rolls
Make basic sweet dough. Grease a baking sheet. Roll the dough into
arectangular sheet 1/2" thick. Sprinkle liberally with melted butter,
cinnamon and sugar. Roll tightly like a jelly roll and cut into 1" thick
slices. Place about 1" apart on baking sheet. Let rise for 1 hour and
bake in 350 degree oven for about 45 minutes. Remove from oven - cool and
ice with powdered sugar glaze.
BASIC SWEET DOUGH (makes enough for two dozen cinnamon rolls)
1 qt milk 3 oz yeast (6 small squares) 2 cups sugar 14 cups all purpose
flour 1 tb salt 1 lb sweet butter 12 egg yolks
Scald milk and cool to lukewarm. Add yeast, 1 c. sugar and 2 c flour. This
is your sponge. Let it rise about 30 minutes. In a large bowl, sift in the
rest of the flour, salt and remaining sugar. With your fingertips, work
butter into the dry ingredients, then add yolks and the yeast sponge. Stir,
then work with your hands until quite thick. Knead the dough on a board
sprinkled with flour until it becomes smooth and elastic. You may have to
add more flour to make for easier handling. Cover and let rise about 1 - 1
/2 hours. Punch down and knead again for a few minutes. Cover and let rise
again for 30 minutes.
POWDERED SUGAR GLAZE
2 cups powdered sugar 1 tsp vanilla 1/4 cups hot water (approx)
Mix all ingredients until smooth. Ice rolls while they are hot.
Source: Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies,
Etc.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Raisin Scones
Categories: Breads, Breakfast
Yield: 25 servings
3 1/4 c All-purpose flour 1 c Golden raisins
4 ts Cream of tartar 5 tb Sugar
2 ts Baking soda 1 c (about) milk
1 ts Salt Unsalted butter
6 tb (3/4 stick) well-chilled Strawberry jam
-butter or margarine
Makes about 25
All purpose flour
Preheat oven to 425 F. Lightly flour baking sheet. combine 3 1/4 cups
flour, cream of tartar, baking soda and salt in large bowl. Cut in butter
using pastry blender or two knives until mixture resembles coarse meal.
Stir in raisins and sugar. Mix in enough milk to form soft but not sticky
dough. Turn dough out onto lightly floured surface and knead gently until
dough holds together. Roll dough out to thickness of 1/2 inch. Cut out
rounds using 2-inch cutter (push straight down; do not twist). Arrange
rounds on prepared sheet. Dust tops lightly with flour. Bake scones until
puffed and golden, about 10 minutes. Serve immediately with butter and
jam.
The Old Country Gazebo - Victoria, B.C. Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Portuguese Sweet Bread
Categories: Breads, Portuguese
Yield: 2 servings
3 Fresh yeast cakes 6 Eggs, room temperature
1/2 c Warm water (105 - 115 F) 1 c Sugar
1 c Milk 8 To 9 cups sifted all-purpose
1/2 c (1 stick) butter, cut into -flour
-pieces 2 tb (1/4 stick) butter, melted
2 ts Salt
Makes 2 loaves
Crumble yeast cakes into large bowl. Stir in water. Let mixture stand
until foamy, about 5 minutes.
Scald milk. Add butter and salt and stir until butter melts. Cool to
lukewarm.
Using electric mixer, beat eggs until frothy. Add sugar and beat until
creamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture.
Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away
from sides of bowl. Turn dough out onto well-floured surface, sprinkle
with 1 cup flour and knead until smooth and elastic, adding up to 1 cup
more flour as necessary to prevent stickiness, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover and
let rise in warm draft-free area until doubled in volume, about 2 hours.
Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake pans.
Divide dough in half. Press each half into pan. Cover and let rise in warm
draft-free area until doubled in volume, about 1 hour.
Preheat oven to 350 F. Bake until loaves are golden brown and sound hollow
when tapped on bottom, about 30 minutes. Brush tops immediately with
melted butter. Serve warm.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Buttermilk Breakfast Biscuits
Categories: Breads, Breakfast
Yield: 8 servings
2 1/2 c All-purpose flour 1/2 c (1 stick) butter
2 tb Sugar 2/3 c Buttermilk
1 1/2 ts Cream of tartar 1 Egg
3/4 ts Baking soda Milk
1/2 ts Salt Additional sugar
Makes 8 to 10
Preheat oven to 425 F. Grease baking sheet. Mix flour, 2 Tbs sugar, cream
of tartar, baking soda and salt in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in buttermilk and egg. Turn dough out onto
floured surface and knead until smooth; dough will be moist. Roll dough out
into circle 1/2 inch thick. Transfer to prepared sheet. Cut into wedges.
Brush top with milk; sprinkle with sugar. Bake until golden brown, about
15 minutes. Serve immediately
Variation: Add 2/3 cup raisins, 1/4 cup mined candied orange peel, 1 Tbs
finely grated lemon peel and 1 tsp caraway seed to dough.
The Inn of Glenn Haven - Denver, CO. Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sourdough Starter I
Categories: Breads
Yield: 3 servings
1 Envelope dry yeast 2 c Warm water (105 - 115 F)
1 tb Sugar 2 1/2 c All-purpose flour
Makes about 3 cups
Sprinkle yeast and sugar over water in large bowl; stir to dissolve. Let
stand until foamy, about 5 minutes. Add flour and whisk until smooth.
Cover bowl with plastic wrap. Let stand in warm draft-free area until sour
aroma develops, stirring daily, 2 to 3 days. Cover tightly and refrigerate.
(If not used at least once a week, pour off 1 cup starter and replenish as
below.) Bring to room temperature and stir before using.
To replenish starter: For each 1 cup used, add 1 cup warm water, 1 cup
all-purpose flour and 1 tsp sugar to starter. Whisk until smooth. Cover
with plastic wrap. Let stand in warm draft-free area overnight. Stir.
Cover and refrigerate.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Rolls
Categories: Breads
Yield: 4 servings
1 oz Yeast cakes 3 1/4 c All-purpose flour
1 1/3 c Warm water (105-115 F) Filling:
1/4 c Sugar 1 c (2 sticks) margarine, room
1/4 c Melted solid vegetable -temperature
-shortening 1 c Sugar
1 Egg, room temperatue 1 tb Grated orange peel
1 ts Salt
Makes 4 dozen
Dough:
For dough: Crumble yeast into large bowl. Stir in water an dsugar. Let
stand until foamy, about 10 minutes.
Stir shortening, egg and salt into yeast mixture. Add flour 1/4 cup at a
time, stirring until mixture is smooth. Grease bowl. Add dough, turning to
coat entire surgace. Cover and let rise in warm draft-free area until
doubled in volume, about 1 1/2 hours.
For filling: Beat margarine and sugar to blend well. Stir in orange peel.
To assemble: Roll dough out on generously floured surface to thickness of
3/16 inch. Spread filling evenly over dough. Roll dough up into cylinder,
as for jelly roll. Cut into 1 1/2 inch-thick slices. Set each slice in
paper muffin liner. Arrange on baking sheet. Cover with towel and let rise
in warm draft-free area 30 minutes.
Preheat oven to 400 F. Bake rolls until lightly browned on top, about 12
minutes.
The All Steak! - Cullman, AL. Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Black Bread
Categories: Breads
Yield: 2 servings
1 Envelope dry yeast 2 tb Apple cider vinegar
1 ts Sugar 1 tb Salt
1/4 c Warm water (105 - 115 F) 1/2 c All-Bran cereal
1/2 oz Unsweetened chocolate 2 To 2 3/4 cups all-purpose
1 tb Margarine -flour
1 1/4 c Water 1 1/2 c Rye flour
1/4 c Dark molasses
Makes 2 loaves
Sprinkle yeast and sugar over 1/4 cup water; stir to dissolve. Let stand
until foamy, about 10 minutes.
Melt chocolate and margarine with 1 1/4 cups water in large bowl set over
gently simmering water. Stir until smooth. Remove from over water. Blend
in molasses, vinegar and salt. Mix in cereal. Let cool.
Grease large bowl. Blend yeast into cereal mixture. Gradually stir in 2
cups all-purpose flour and rye flour. Turn dough out onto lightly floured
surface and knead until smooth and elastic, about 10 minutes, kneading in
up to 3/4 cup more all-purpose flour if necessary to form workable dough.
Add dough to prepared bowl, turning to coat entire surface. cover and let
rise in warm draft-free area until doubled in volume, about 2 hours.
Grease two 3x2x7-inch loaf pans. Punch dough down. Turn out onto lightly
floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in
half. Roll each into 7x8-inch rectangle. Starting with long side, roll
dough up into cylinder. Tuck ends under and pinch seam to seal. Place seam
side down in prepared pans. Cover and let rise in warm draft-free area
until doubled, about 1 1/2 hours.
Preheat oven to 375 F. Bake until loaves sound hollow when tapped on
bottom, about 45 minutes. Remove bread from pans. Let cool completely on
rack before serving.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bran Molasses Sunflower Bread
Categories: Breads
Yield: 2 servings
1 1/2 Cakes fresh yeast -lukewarm (95 F)
3/4 c Lukewarm water (95 F) 6 To 7 cups all-purpose flour
2 tb Sugar -or bread flour
1/3 c Molasses 1 1/4 c Unprocessed bran flakes
1/4 c (1/2 stick) unsalted butter, 1/2 c Sunflower seeds
-room temperature 1 tb Salt
1 1/2 c Milk, scalded and cooled to
Makes 2 loaves
Crumble yeast into small bowl. Stir in lukewarm water and sugar. Let stand
until foamy, about 10 minutes.
Meanwhile, add molasses and butter to milk and stir until butter melts.
Combine 2 cups all-purpose flour, bran, seeds and salt in large bowl. Whisk
in yeast and milk mixtures until smooth, about 3 minutes. Using wooden
spoon, mix in all-purpose flour 1/2 cup at a time until dough forms soft
mass. Knead on heavily floured surface until smooth and satiny, kneading
in more flour if sticky.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic. Let rise in warm draft-free area until doubled, about 1 1/2
hours.
Grease two 9x5-inch loaf pans. Gently knead dough on lightly floured
surface until deflated. Cut in half. Pat each piece out into rectangle.
Roll up jelly roll fashion, pinching seams to seal. Place seam side down in
prepared pans. Cover with towel and let rise in warm draft-free area until
doubled in volume, about 45 minutes.
Position rack in center of oven and preheat to 375 F. Bake until loaves
pull away from sides of pans, about 45 minutes. Immediately remove from
pans. Cool completely on racks.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Graham Granola Bread
Categories: Breads
Yield: 2 servings
1 1/2 Envelopes dry yeast or 1 1/2 1 1/4 c Graham or whole wheat flour
-cakes fresh yeast 1 c Granola, finely ground in
1 tb Sugar -processor or blender
1/2 c Warm water 1/2 c Rolled oats
1 c Water 1/2 c Chopped walnuts
1 c Buttermilk 1 1/2 ts Salt
1/4 c (1/2 stick) unsalted butter 1 Egg, room temperature
1/4 c Honey or firmly packed brown 3 1/2 To 4 1/2 cups all-purpose
-sugar -flour or bread flour
Makes 2 loaves
Sprinkle dry yeast and sugar over 1/2 cup warm water (105 - 115 F) in small
bowl and stir to dissolve. If using cake yeast, crumble into small bowl.
Stir in sugar and 1/2 cup lukewarm water (95 F). Let mixture stand until
foamy, about 10 minutes.
Meanwhile, heat 1 cup water, buttermilk, butter and honey in heavy small
saucepan to lukewarm (95 F), stirring until butter melts. Combine graham
flour, granola, oats, walnuts and salt in large bowl. Add yeast and
lukewarm liquid mixture, then egg, whisking until thick, about 5 minutes.
Using wooden spoon, mix in enough all-purpose flour 1/2 cup at a time to
form soft dough. Knead on floured surface until smooth and elastic,
kneading in more all-purpose flour if dough is sticky.
Grease large bowl and add dough, turning to coat entire surface. Cover bowl
with plastic. Let rise in warm draft-free area until dough is doubled in
volume, about 1 hour.
Grease two 9x5-inch loaf pans (preferably black steel). Gently knead dough
on lightly floured surface until deflated. Cut dough in half. Pat each
piece out into rectangle. Roll up jelly roll fashion, pinching seams to
seal. Place seam side down in prepared pans. Cover with towel. Let rise in
warm draft-free area until doubled in volume, about 45 minutes.
Preheat oven to 375 F. Bake until loaves sound hollow when tapped on
bottom, about 40 minutes. Immediately remove from pans. Cool completely on
wire racks.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: American Chocolate Bread
Categories: Breads, Chocolate
Yield: 8 servings
1 1/2 c All-purpose flour or bread 4 To 5 cups all-purpose flour
-flour -or bread flour
1 c Warm water (105 - 115 F) 8 oz Semisweet chocolate,
2 Envelopes dry yeast -coarsely chopped
2 tb Honey 1 Egg beaten with 2 Tbs
Dough: -whipping cream (glaze)
1 c Lukewarm milk (95 F) Sugar
3 tb Butter, melted
Makes 8 small loaves
Sponge:
For sponge: Whisk flour, water, yeast and honey in large bowl until
smooth. cover with plastic. Let stand in warm draft-free area 1 hour.
For dough: Stir down sponge, using wooden spoon. Blend in milk, butter
and salt. Mix in enough flour 1/2 cup at a time to form soft dough. Knead
on floured surface until smooth and no longer sticky, adding more flour if
necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic. Let rise in warm draft-free area until doubled, about 1 1/4
hours.
Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on lightly
floured surface until deflated. Pat out to 3/4 inch-thick rectangle. Cut
into 8 even pieces. Pat each out into 4x7-inch rectangle. Spread 1 ounce
chocolate on short end of each. Roll up jelly roll fashion. Pinch seam and
ends to seal. Arrange seam side down in prepared pans. Cover with kitchen
towel. Let rise for 15 minutes to lighten.
Preheat oven to 375 F. Brush loaves with egg glaze and sprinkle with
sugar. Bake until light brown and loaves sound hollow when tapped on
bottom, about 30 minutes. Immediately remove from pans. Cool on racks 10
minutes. Serve loaves hot.
Variation: Spread 1 Tbs raspberry preserves on short end of dough before
adding chopped chocolate.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Challah
Categories: Breads
Yield: 1 servings
1/2 c Sugar Cooled
2 Envelopes dry yeast 6 To 7 cups all-purpose flour
1 tb Salt -or bread flour
1 3/4 c Warm water (105 - 115 F) 1 Egg beaten with 2 Tbs milk
4 Eggs, room temperature -or cream (glaze)
1/2 c (1 stick) unsalted butter or Poppy seeds or sesame seeds
-margarine, melted and
Makes 1 large or 2 medium braids
Combine sugar, yeast and salt in large bowl. Whisk in water, eggs and
butter. Add 3 cups flour and whisk until smooth, about 3 minutes. Using
wooden spoon, mix in enough remaining flour 1/2 cup at a time to form soft
dough. Knead on floured surface until dough is satiny, abut 10 minutes,
kneading in more flour if sticky.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with towel. Let rise in warm draft-free area until doubled, about 1 1/4
hours.
Grease large baking sheet. Gently knead dough on lightly floured surface
until deflated. For large loaf: Cut off 1/3 of dough.* cover both pieces
with towel and let rest 10 minutes to relax gluten. Divide larger piece of
dough into 3 pieces. Roll each into 14-inch rope. Braid together, working
from middle to ends. Pinch ends together. Place on prepared pan, tucking
ends under. Cut remaining dough into 3 pieces; roll each into 9-inch rope.
Braid together. Set smaller braid atop larger. Cover with waxed paper or
towel. Let rise in warm draft-free area until doubled, about 45 minutes.
Preheat oven to 350 F. Brush dough with egg glaze and sprinkle with poppy
seeds. Bake until golden brown and bread sounds hollow ehen tapped on
bottom, about 50 minutes. Immediately transfer to rack and cool.
* For 2 medium loaves, cut dough in half. Divide each half into 3 pieces.
Roll each piece into 8-inch rope. Form 2 braids. Transfer to 2 greased
pans and let rise as above. Bake about 45 minutes.
Variation: Use 1 1/2 to 3 1/2 cups whole wheat flour to replace equal
amount of all-purpose flour. Substitute honey for sugar. Dough may take a
little longer to rise.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Buttermilk Honey Bread
Categories: Breads
Yield: 2 servings
1 Envelope dry yeast or 1 cake 1 1/2 c Lukewarm buttermilk (95 F)
-fresh yeast 3 tb Honey
3/4 c Warm or lukewarm water 2 tb (1/4 stick) unsalted butter,
1 ts Honey -melted and cooled
5 3/4 To 6 1/4 cups all-purpose 1 tb Salt
-flour or bread flour
Makes 2 oval loaves
Sprinkle dry yeast over warm water (105 - 115 F) in small bowl. Add 1 tsp
honey and stir to dissolve. If using cake yeast, crumble yeast into small
bowl. Stir in lukewarm water (95 F) and 1 tsp honey. Let stand until
foamy, about 10 minutes.
Combine 2 cups flour, buttermilk, 3 Tbs honey, butter and salt in large
bowl. Add yeast mixture and whisk until smooth, about 3 minutes. Using
wooden spoon, mix in enough remaining flour 1/2 cup at a time until dough
is too stiff to stir. Knead on floured surface until dough is smooth and
satiny, kneading in more flour if sticky, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic. Let rise in warm draft-free area until doubled, about 1 1/2
hours.
Grease 2 baking sheets. Gently knead dough on lightly floured surface
until deflated. Cut dough in half. Knead each piece into round. Pull 2
opposite sides unde to form oval. Place on prepared sheets, seam side
down. Cover with towel. Let rise in warm draft-free area until doubled,
about 45 minutes.
Position rack in center of oven and preheat to 375 F. Bake until brown and
loaves sound hollow when tapped on bottom, about 45 minutes. Immediately
transfer to racks. Cool completely before slicing.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Russian Black Bread
Categories: Breads, Russian
Yield: 2 servings
2 c Water -flour
1/4 c Molasses 3 c Medium rye flour
1/4 c Cider vinegar 1/2 c Whole wheat flour
1/4 c (1/2 stick) unsalted butter 1 c Unprocessed bran flakes
1 oz Unsweetened chocolate 2 tb Caraway seeds
2 Envelopes dry yeast 1 tb Salt
1 tb Sugar 2 ts Instant coffee powder
1/2 c Warm water (105 - 115 F) 2 ts Minced shallot
3 c All-purpose flour or bread 1/2 ts Fennel seeds
Makes 2 round loaves
Additional all-purpose flour
Cornmeal or semolina flour
Heat 2 cups water, molasses, vinegar, butter and chocolate inheavy small
saucepan over low heat until butter and chocolate melt, stirring
frequently. Cool to 105 F to 115 F.
Sprinkle yeast and sugar over warm water in small bowl; stir to dissolve.
Let stand until foamy, 10 minutes.
Mix all-purpose, rye and whole wheat flours in medium bowl. Measure 2 cups
flour mixture into large bowl of heavy electric mixer fitted with paddle.
Add bran, caraway, salt, coffee, shallot and fennel. Blend in vinegar and
yeast mixtures on low speed until smooth. Increase speed to medium and mix
5 minutes to develop gluten. Decrease speed to low and stir in enough
remaining flour mixture 1/2 cup at a time to form dough that pulls away
from sides of bowl. Knead dough on floured surface until just smooth and
elastic, about 3 minutes, kneading in additional all-purpose flour if very
stick; dough will be slightly tacky.
Grease large bowl. Add dough, turning to coat entire surface. cover bowl
with plastic. Let rise in warm draft-free area until doubled, about 1
hour.
Sprinkle 2 baking sheets with cornmeal. Gently knead dough on lightly
floured surface until deflated. Cut in half. Knead each piece into round.
Place on prepared sheets. cover with waxed paper or towel. Let rise until
doubled in volume, about 45 minutes.
Preheat oven to 350 F. Slash X into of loaves, using serrated knife. Bake
until well browned and loaves sound hollow when tapped on bottom, abut 50
minutes. Immediately transfer to racks. Cool completely before slicing.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Swedish Rye Bread
Categories: Breads, Swedish
Yield: 4 servings
4 c Warm water (105 - 115 F) 1 tb Fennel seed, crushed
3 c Fine or medium grind rye Dough:
-flour 3 tb Vegetable oil
1/2 c Molasses 1 tb Salt
1/4 c Firmly packed brown sugar 8 To 9 cups bread flour or
2 Envelopes dry yeast -all-purpose flour
Makes 4 round loaves
Sponge:
For sponge: Whisk all ingredients in large bowl until smooth. Cover bowl
with plastic. Let rise in warm draft-free area until doubled, about 1
hour.
For dough: Using wooden spoon, stir down sponge. Add oil, salt and 3 cups
bread flour, stirring until smooth. Mix in enough of remaining flour 1/2
cup at a time to form soft dough. Knead on floured surface until dough is
no longer sticky, adding more flour if necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic. Let dough rise in warm draft-free area until doubled in
volume, about 1 1/2 hours.
Grease baking sheets. Gently knead dough on lightly floured surface until
deflated. Cut into 4 even pieces. Knead each piece into round. Place on
prepared sheets. Cover with towel. Let rise in warm draft-free area until
doubled in volume, about 1 hour.
Preheat oven to 350 F. Bake until loaves sound hollow when tapped on
bottom, about 1 hour. Immediately transfer to racks and cool completely.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon French Toast
Categories: Cheese/eggs, Breads, French, Breakfast
Yield: 6 servings
1 Loaf frozen French bread 6 Eggs
-dough (or frozen white 2 tb Grated lemon peel (use
-bread dough) -fresh, please)
1/2 c Flour 1 ts Lemon extract
1 tb Sugar 2 c Milk
1/2 ts Salt Melted butter or margarine
Prepare one loaf French bread as directed on package. Cool. Store
overnight. Cut into 12 equal slices, about 1 inch thick.
Beat together flour, sugar, salt and eggs. Slowly stir in milk, lemon peel
and lemon extract. Soak bread in batter until saturated.
Heat butter in skillet. Cook slices over medium heat on each side until
golden brown. Serve warm with honey, powdered sugar, jam or maple syrup.
Note: You can use store bought French bread. Day-old gives best texture
to finished product.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Monastery Oatmeal Bread
Categories: Breads
Yield: 2 servings
1 1/2 Envelopes dry yeast or 1 1/2 1 c Rolled oats
-cakes fresh yeast 1/4 c (1/2 stick) butter, melted
2 tb Sugar or honey 2 ts Salt
1 1/2 c Warm or lukewarm milk 2 1/2 To 3 cups whole wheat flour
1 c Rolled oats All-purpose flour
1 c Bread flour or all-purpose 1 Egg beaten with 2 Tbs milk
-flour -or cream (glaze)
1/2 c Whole wheat flour Rolled oats
Dough:
Makes 2 oval loaves
Sponge:
For sponge: Sprinkle dry yeast an dsugar over warm milk (105 - 115 F) in
small bowl; stir to dissolve. If using cake yeast, crumble into small
bowl. Stir in sugar and lukewarm milk (95 F). Let stand until foamy.
Combine oats, bread flour and whole wheat flour in large bowl. Add yeast
mixture and whisk until smooth. Cover with plastic wrap. Let rise in warm
draft-free area for 1 hour.
For dough: Stir down sponge, using wooden spoon. Mix in 1 cup oats,
butter and salt. Vigorously stir in enough whole wheat flour 1/2 cup at a
time to form soft dough. Knead on floured surface until smooth and
elastic, kneading in all-purpose flour if sticky. Grease large bowl. Add
dough, turning to coat entire surface. Cover bowl with plastic. Let rise in
warm draft-free area until doubled, about 45 minutes.
Gently knead dough in bowl until deflated. Cover and let rise again in
warm draft-free area until doubled in volume, about 30 minutes.
Grease baking sheets. Gently turn dough out on lightly floured surface.
Cut in half. Knead each piece into round. Pull 2 opposite sides under to
form oval. Place on prepared sheets seam side down. Slash top of loaves,
using serrated knife. Brush wit glaze and sprinkle wit oats. Let rise
until doubled in volume, about 30 minutes.
Preheat oven to 400 F. Bake until loaves sound hollow when tapped on
bottom, about 30 minutes. Immediately transfer to racks and cool.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: English Cottage Loaf
Categories: Breads, Londontowne
Yield: 2 servings
1 1/2 Envelopes dry yeast or 1 1/2 6 To 7 cups all-purpose flour
-cakes fresh yeast -or bread flour
1 ts Sugar Rolled oats
2 1/2 c Warm or lukewarm milk 1 Egg blended with 2 Tbs milk
1 tb Salt -or cream (glaze)
Makes 2 medium loaves
Sprinkle dry yeast and sugar over warm milk (105 - 115 F) in large bowl;
stir to dissolve. If using cake yeast, crumble yeast into large bowl. Stir
in sugar and lukewarm milk (95 F). Let stand until foamy.
Add salt and 2 cups flour. Whisk in until smooth. Using spoon, mix in
enough remaining flour to form soft dough. Knead on floured surface until
smooth and elastic, kneading in more flour if sticky, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic. Let rise in warm draft-free area until tripled, about 2
hours.
Gently knead dough in bowl until deflated. Cover and let rise again until
doubled in volume, about 1 hour.
Cover 2 baking sheets with oats. Gently turn dough out on lightly floured
surface and divide in half. Cut off 2/3 of 1 piece of dough and gently
knead into round. Place on prepared sheet; form well in center. Gently
knead remaining 1/3 of dough piece into round and set in well atop first
piece. With floured finger, make hole down center of both rounds to baking
sheet. Repeat with remaining dough half. Cover with waxed paper or towel.
Let rise in warm draft-free area until doubled in volume, abut 30 minutes.
Preheat oven to 425 F. Brush loaves with glaze. Bake until golden brown
and loaves sound hollow when tapped on bottom, about 35 minutes.
Immediately transfer to rack and cool.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Farmhouse Potato Bread
Categories: Breads
Yield: 2 servings
1/2 lb Potatoes, peeled and cut 1/4 c Sugar
-into 1-inch pieces 1 tb Salt
2 c Milk 1 Envelope dry yeast
8 tb (1 stick) unsalted butter, 5 c (about) all-purpose flour
-room temperature
Moist, light loaves, perfect with Apple Butter. They are even better the
day after baking.
Makes 2 loaves
Place potatoes in small saucepan. Cover with cold salted water. Simmer
until very tender, about 10 minutes. Drain. Force hot potatoes through
sieve into large bowl.
Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan. Bring
to boil, stirring to dissolve sugar. Whisk into potatoes. Let cool to warm
(105 - 115 F). Sprinkle yeast over mixture, then stir in. Mix in 4 cups
flour. Knead dough on generously floured surface until smooth and elastic,
adding more flour if stick, about 10 minutes. Grease large bowl with 2 Tbs
butter.l Add dough, turning to coat entire surface. Cover bowl with towel.
Let dough rise in warm draft-free area until doubled in volume, about 1 1/2
hours.
Punch dough down. Knead until smooth, about 1 minute. Return to bowl.
Cover and let rise until doubled in volume, about 1 1/2 hours.
Butter two 6-cup loaf pans, using remaining 2 Tbs butter. Punch dough
down. Cut into 2 pieces. Shape each piece into loaf; transfer to prepared
pans. Cover pans with towel. Let dough rise until level with tops of
pans, about 45 minutes.
Position rack in lower third of oven and preheat to 400 F. Place bread in
oven. Reduce temperature to 375 F. Bake until loaves are rich golden
brown and sound hollow when tapped, about 30 minutes. Cool in pans 5
minutes. Transfer to racks and cool completely before serving.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sally Lunn
Categories: Breads, Cakes
Yield: 8 servings
6 To 8 servings 1/4 ts Freshly grated nutmeg
1 Envelope dry yeast 1/2 c Warm whipping cream (100 F)
1/4 c Warm water (105 - 115 F) 2 Eggs, room temperature
2 c All-purpose flour 1 tb Milk, heated
2 ts Grated lemon peel 1 tb Powdered sugar
1 ts Salt 1/2 c Devon cream
1/2 ts Cinnamon
Accompany this briochelike cake with fresh fruit and preserves.
Sprinkle yeast over water in small bowl and let stand until dissolved; stir
to blend. Let stand until foamy.
Butter and flour 9-inch round cake pan. Combine flour, peel, salt,
cinnamon and nutmeg in heavy-duty mixer bowl. Add yeast mixture, whipping
cream and eggs and beat until smooth and elastic; dough will be sticky.
Transfer to prepared pan. Cover and let rise in warm draft-free area until
doubled in volume, about 1 1/2 hours.
Preheat oven to 400 F. Bake cake until pale golden, 15 to 20 minutes.
Transfer to rack. Blend milk and powdered sugar. Brush over warm cake.
Using long serrated knife, split cake into two layers. Spread bottom layer
with Devon cream. Top with remaining layer. Serve cake immediately.
*Available at specialty foods stores. If unavailable, use 1/2 cup softened
butter.
Bon Appetit
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sourdough Starter Ii
Categories: Breads
Yield: 6 servings
INGREDIENTS: 2 c Bread flour
2 c Lukewarm milk 2 1/2 ts Yeast (one package)
Notes: A true sourdough starter is nothing more than the flour and milk or
water which sits at room temperature for several days and catches live
yeast bacteria from the air. Most starter recipes today include yeast as an
original ingredient as it is much easier and less time consuming. In
addition, many sourdough bread recipes also indicate usage of yeast itself
as it does provide a higher rising, lighter loaf.
A sourdough starter should be kept in a glass or plastic bowl which has a
tight fitting lid. I recommend a bowl instead of a jar as you can "feed"
your starter right in the bowl easily. To make your starter, mix together:
I mix the starter with an electric, hand held mixer on the lowest setting.
Cover your starter and place in a warm, draft-free location for 4 to 7
days, gently stirring it once a day. You may notice that the mixture
bubbles and in some cases it may even overflow the bowl. This is an
indication that you have a healthy starter which should simply be poured
off and discarded.
If your starter ever changes colors, to purple, for example, discard and
start another one.
After allowing your starter to sit for 4 to 7 days it is ready to be used.
Take out whatever portion your recipe calls for and put into the machine as
you would any liquid ingredient. After removing a portion from the starter,
the starter must be "fed". Simply add equal portions of milk or water and
flour as was used. For example, if you used 1 cup of starter, replace it
with 1 cup of water and 1 cup of bread flour.
Some hints on feeding your starter: always use the same kind of flour. If
you used bread flour in your original starter, use bread flour to feed it.
Also, alternate between milk and water for each feeding. Since your
original liquid ingredient was milk, the first liquid feeding should be
with water. If you forget which you used last, that's okay, but try to
alternate at least every other time. After feeding your starter, let it sit
at room temperature for about one day and then refrigerate.
Many cookbooks suggest stirring the starter once a day even when being
refrigerated; I find that it is not necessary. You must, however, use a
portion of the starter at least once a week. If you choose not to bake
sourdough breads that often, then remove a cup of your starter and feed it
as though you used some during the week. If this is not done, your starter
will turn rancid and have to be replaced. Should you be away on vacation or
otherwise not able to tend to the starter, freeze it. Upon your return,
thaw it in the refrigerator and then remove a portion and feed it as soon
as you are able.
You may be thinking that this sounds too complicated, but it really is not,
nor is the starter overly fragile. A friend of mine had the same starter
for 14 years!
My first few loaves of sourdough were not very sour and I feared it was my
starter. After allowing the starter to mellow a little by sitting in the
refrigerator and using only once a week, it and the breads became more
sour.
Another hint is to put the bread in on the timer cycle for early morning
baking. The milk put in the night before adds a little more sour taste. If
the bread is getting too sour for you, feed with water more often than
milk.
Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
1-55867-025-4
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Maple-Apple Bread
Categories: Breads
Yield: 12 servings
1/4 c Brown sugar 1/4 c Chopped walnuts
2 tb All-purpose flour 2 cn (8 ounces each) refrigerated
1 ts Cinnamon -crescent roll dough
1 ts Maple Flavor 1/2 c Powdered sugar
1 lg Egg, beaten 1 tb Milk
1/2 c Finely chopped apple 1/2 ts Vanilla Extract
Combine first 5 ingredients in a bowl, add apple and nuts, toss. Unroll
dough and separate into 8 rectangles. Press perforations on dough firmly to
seal. Spread each rectangle with apple mixture, roll up starting at narrow
end. Place each roll lengthwise with seams toward center of loaf in greased
8-1/2 inch loaf pan, making 2 layers of 4 rolls each. Bake at 350 degrees
Farenheit for 20 minutes, cover pan with foil and bake 30 minutes longer
removing foil last 5 minutes. Cool in pan 5 minutes; remove and cool
thoroughly. Combine remaining ingredients, drizzle over loaf.
Makes 12 slices.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet Lemon Bread
Categories: Breads, Fruits
Yield: 1 servings
1 1/2 c Flour 2 tb Lemon juice
2 ts Baking powder 1 Lemon's rind, grated
1/2 ts Salt 3/4 c Blanched almonds, chopped
3/4 c Butter or margarine TOPPING:
1 1/2 c Sugar 1/4 c Sugar
3 Eggs Juice of one large lemon
3/4 c Milk
Bread:
Preheat oven to 350 degrees F. Grease and flour 9x5x3-inch loaf pan. In
bowl, sift flour, baking powder, and salt together; set aside.
In large mixing bowl, cream butter/margarine and sugar until fluffy. Add
eggs 1 by 1. In 3 equal batches, alternately add dry ingredients and milk.
Stir in 2 tablespoons lemon juice and rind. Fold in nuts. Pour batter into
prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and
test for doneness. (During last 15 minutes, cover loosely with aluminum
foil, if necessary to prevent bread from becoming too brown.)
Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring
with fork until sugar is dissolved.
Leave bread in pan and place on wire cooling rack. Make tiny holes in top
of bread with toothpick. Pour lemon/sugar mixture slowly across top,
giving time for topping to be absorbed into warm loaf. Allow 15 minutes to
set. Remove bread from pan and finish cooking on wire rack. Makes 1 loaf.
Found In: The Houston Post, August 14, 1991 Recipe: Mary Gubser, "Quick
Breads, Soups, and Stews", Council Oaks Books, $16.95
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: T.j. Cinnamon's Cinnamon Rolls
Categories: Breads, Breakfast
Yield: 14 servings
2 pk Active dry yeast Filling: 1/2 cup
1/2 c Warm water (105-115 degrees -butter or margarine,
-F) -softened
1/3 c Plus 1/2 teaspoon granulated 1 c Firmly packed brown sugar
-sugar 1/2 c Granulated sugar
4 To 5 cups all-purpose flour 2 tb Cinnamon
1 ts Salt Icing: 1 cup
1 c Milk, scalded and cooled to -sifted confectioner's sugar
-110 degrees F. 2 To 3 Tbsp warm milk
1/3 c Salad oil 1 ts Vanilla extract
2 Eggs, at room temperature
Prep. time: 45 minutes plus rising Baking time: 25 to 30 minutes
In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand for 5
minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and
the salt. At low speed gradually beat in milk, oil, eggs and yeast
mixture; beat until well blended. Beat in additional flour (about 1 1/2
cups) until dough pulls away from the sides of bowl. On floured surface
knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased
bowl, turning to grease top. Cover and let rise in a warm, draftfree place
until doubled in bulk, 1 hour.
Filling: In mixer bowl beat all ingredients until smooth; set aside. Grease
two 9 inch round cake pans. On lightly floured surface roll dough into an
18x10" rectangle. Spread with filling. Roll tightly from long side. Cut
into fourteen 1 1/4 inch slices. Place 1 roll cut side up in center of
each pan. Arrange remaining rolls in a circle of 6 around the center roll.
Cover and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown.
Cool in pans 10 minutes. Invert onto wire racks, then invert again to
cool.
Icing: In medium bowl whisk all ingredients until smooth. Drizzle over
cooled rolls. (Can be made ahead. Wrap well and freeze up to 1 month.
Thaw, wrapped, at room temperature.) Makes 14 rolls.
Nutrition per roll: 410 calories 14 gm fat 6 gm protein 67 gm
carbohydrates 250 mg sodium 60 mg cholesterol
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: More Sourdough Starter
Categories: Breads, Meats
Yield: 2 servings
1 c Water, 1/2 c Potato flakes.
1 c Sugar, and
Now the starters. This is the starter that Connie used. After that is an
alternative for people who have trouble with the first one.
Potato starter I:
Mix the ingredients. Cover loosely and leave in a warm place, such as on
top of a water heater, for 3 or 4 days. If the mixture starts to smell
yeasty prior to 3 or 4 days, or is ready. Go ahead and feed it and start
making bread. See the feeding directions below. This is from the "Panola
COunty Heritage Cookbook".
For people who have trouble cultivating wild yeast, this is an alternate
starter recipe.
Potato starter II: 2 evelopes (2 TBSP) active dry yeast, 1/2 cup warm water
(105 to 115 F), 1 cup warm water (105 to 115 F), 2/3 cup sugar, and 3 TBSP
instant potato flakes.
Dissolve the yeast in 1/2 cup warm water in a medium mixing bowl. Stir in
1 cup warm water, sugar, and potato flakes.
Let the mixture sit out all day, then refrigerate 10 to 15 days. (A 10 day
schedule works fine.) Remove from refrigerator and feed, see the feeding
instructions below. Now you are ready to use 1 cup of the starter to make
bread.
Return the rest of the starter to the refrigerator for another 5 to 10
days. Before making your next batch of bread, feed the starter again.
Now that we have a starter, we need to feed it.
Feeding Recipe: Starter from recipes above, 1 cup water, 3/4 cup sugar, and
3 TBSP instant potato flakes.
Into starter, stir ingredients well and keep at room temperature for 10 to
12 hours.
Makes 2 - 3 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Potato Puff Rolls
Categories: Breads
Yield: 2 servings
1/2 c Mashed potatoes 1 ts Salt
1 c Milk 1 pk Yeast
1/4 c Shortening (I always used 1/4 c Warm water
-butter or margerine) 4 To 4 1/2 C flour
1/4 c Sugar 1 Egg
Scald milk, add shortening, sugar, salt and potatoes. let cool to
lukewarm. sprinkle yeast on warm water, stir to dissolve. Combine milk
mixture, yeast, 2 C flour and egg. Beat well by hand or with electric
beater until batter is smooth, about 2 minutes. Gradually stir in enough
extra flour a little at a time to make a soft dough that leaves the side of
the bowl.
Turn onto floured board and knead til satiny and elastic..five or 10
minutes. Place in greased bowl and let rise until doubled, about an hour
and a half. Punch down.
Shape in a ball and let rest for 10 minutes. Then pinch off small pieces
of dough, shape into balls to half-fill greased muffin tins.
cover and let rise until almost doubled, about an hour. bake at 400
degrees for 10 to 12 minutes. makes 2 dozen.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Blueberry Corn Bread
Categories: Breads, Fruits
Yield: 6 servings
1 c Flour, sifted 1 c Blueberries, fresh or frozen
3/4 c Cornmeal 1 Egg
3 tb Sugar 2/3 c Milk, lowfat
1 ts Baking powder 1/3 c Salad oil
3/4 ts Salt
Grease or spray 8x8-in. baking pan. Preheat oven to 425F. In bowl mix
flour, cornmeal, sugar, baking powder and salt. Stir in blueberries. In
small bowl beat egg; add milk and oil, mix. Pour all at once into flour
mixture. Stir just until dry ingredients are evently moistened. Pour
batter into baking pan. Bake 25 minutes or until golden.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Walnut Apple Bread
Categories: Breads, Fruits
Yield: 1 servings
1 1/2 c All-purpose flour, sifted 1 1/2 c Wheat cereal flakes, crushed
2 ts Baking powder 1 c Walnuts, coarsely chopped
1/2 ts Baking soda 1/4 c Apple, chopped
1/2 ts Salt 1 ea Egg, slightly beaten
1 ts Cinnamon 1/4 c Brown sugar, firmly packed
1/4 ts Nutmeg 2 ts Vegetable oil
1/8 ts Allspice 1 1/2 c Buttermilk, lowfat
Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift
flour, baking powder, baking soda, salt and spices into bowl. Stir in
cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil;
add to dry mixture. Stir just enough to moisten dry ingredients. Do not
beat. Spoon into pan. Bake at 350 F one hour or until toothpick inserted
into center comes out clean.
Makes 1 loaf.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grandma Ruby's Ice Box Rolls
Categories: Breads
Yield: 6 servings
1/2 c Sugar 2 c Warm water
1 tb Salt (level) 1 Yeast cake Fleishmans
1 c Shortening or butter (scant) 6 To 8 cups of flour
Mix sugar and butter and one beaten egg. 6 to 8 cups of flour. Leave out
for two hours in warm place. Put in frigidaire. Leave rolls out of
ice<box> for 1 1/2 hrs. before baking.
Valerie's Note: I guess she means the shortening when she says to mix the
butter... I guess you could use butter instead of shortening. I guess you
would add the water with the flour....
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rhubarb-Hickory Nut Bread
Categories: Breads
Yield: 8 servings
1 c Coarsely chopped rhubarb 1 Egg
1 c Sugar 2 tb Milk
1 1/2 c Flour 4 tb Melted butter (1/2 stick)
1 1/2 ts Baking powder 1/2 c Coarsely chopped hickory
1/2 ts Baking soda -nuts
1/2 ts Salt
Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even
overnight) stirring once or twice. Toss the remaining sugar and all of the
dry ingredients together to mix thoroughly. Beat the egg lightly and stir
into it 1/4 cup of the juice that the rhubarb will have exuded after
steeping, as well as the milk and melted butter. Mix the dry ingredients
into the wet, stirring just enough to mix. Fold in the rhubarb (if there
is still more juice, drain it off) and the nuts. Scrape the batter into a
buttered 8-inch loaf pan and bake in a preheated 350 F oven for 1 hour. Let
the loaf rest in the pan 10 minutes before unmolding, then cool it on a
rack.
Makes one 8-inch loaf.
[ The L. L. Bean Book of NEW New England Cookery ]
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---------- Recipe via Meal-Master (tm) v8.01
Title: Golden Honey Rolls
Categories: Breads
Yield: 6 servings
1 c Milk -for topping)
1/2 c Cooking oil Topping:
2 tb Honey 1/3 c Sugar
3 1/4 c All-purpose flour 2 tb Soft butter
1 pk Active dry yeast 1 tb Honey
1 ts Salt The reserved egg white
2 Eggs (reserve one egg white
In saucepan heat milk, cooking oil, and honey until very warm.
In a largebowl, blend 1 1/2 cups flour, yeast, salt, eggs and warm liquid
mixture. Beat 3 minutes with dough hooks, then add the remaining 1 3/4 cups
flour and mix for about 2 more minutes until all is blended. Dough will be
soft and sticky.
Cover and let rise in warm place until light and doubled in size.
Generously grease two 8 inch round cake pans. Stir down dough, beating with
dough hooks for 30 seconds. Drop dough tablespoon by tablespoon into a
single evenly spaced layer in the prepared pans, about ten tablespoons per
pan. Combine topping ingredients and drizzle half of the mixture over the
rolls. Cover, let rise again in a warm place until doubled in size. Drizzle
remaining topping over rolls and bake at 350 degrees for 25-30 minutes or
until golden brown. Immediately remove from pan and serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bread Stuffing
Categories: Poultry
Yield: 6 servings
4 c Dry bread cubes 1 ts Chopped parsley
1 ts Salt 2 tb Melted fat
1/8 ts Pepper 1 Egg
1/8 ts Ginger 1 sm Onion, chopped fine
1/4 ts Poultry seasoning
Method #1: Soak bread in cold water & squeeze dry. Add seasoning & fat. Mix
thoroughly, add the egg, slightly beaten, & the onion.
Method #2: Soak bread in cold water & squeeze dry. Heat fat in a skillet,
add the bread, stir until fat is absorbed. Season to taste, add slightly
beaten egg & onion. Cool before filling bird.
I've tried it both ways - both GREAT! This is from The Settlement Cookbook.
You'll need to double this for a turkey.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Squaw Bread
Categories: Breads
Yield: 6 servings
2 c Water 2 1/2 c Unbleached all-purpose flour
1/3 c Oil 3 c Whole wheat flour
1/4 c Honey 1 1/2 c Rye flour
1/4 c Raisins 1/2 c Powdered instant nonfat milk
5 tb Brown sugar 2 1/2 ts Salt
2 pk Dry yeast Cornmeal
1/4 c Warm water Melted butter
Combine water, oil, honey, raisins and 4 T brown sugar in blender, liquefy.
Soften yeast in warm water w/remaining 1 T brown sugar. Sift together 1 cup
all-purpose flour, 2 c wheat flour, 1c rye flour, powdered milk and salt in
large bowl. Add honey and yeast mixtures. Beat at medium speed until
smooth (2 minutes). Gradually stir in enough of the remaining flours to
make soft dough that leaves the sides of the bowl. Turn out onto floured
surface and knead until smooth and satiny (10 - 12 minutes). Place dough in
lightly greased bowl and turn to grease surface. Cover and let rise until
double (about 1 1/2 hours). Punch down and let rest 10 minutes. Divide into
4 round loaves and place on greased cookie sheets sprinkled w/cornmeal.
Cover and let rise in warm place until doubled (1 hour). Bake at 375 F 30 -
35 minutes. Brush w/melted butter and cool on racks. (Created by: M.
Martell)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry-Pecan Bread
Categories: Breads, Fruits
Yield: 6 servings
2 Eggs -strawberies
1 c Granulated sugar OR red raspberries in syrup,
1 1/2 c All-purpose flour -partially thawed
2 ts Ground cinnamon 1 1/2 c Coarsly chopped pecans or
1/2 ts Salt -walnuts
10 oz Package frozen, sliced 1/2 c Oil
Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking
soda and salt. Beat until well blended (batter should be thick). Stir in
the partially thawed, undrained berries and the nuts.
Pour batter into a greased 9x5x3-inch loaf pan. Bake at 350 F for 55-65
minutes, or until tester comes out clean.
Let cool in pan for 10 minutes. Romove from pan and cool completely on a
wire rack. Wrap and store in refrigator.
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---------- Recipe via Meal-Master (tm) v8.01
Title: The Mill's Tomato Dinner Rolls
Categories: Breads
Yield: 24 servings
1 pk Active, dry yeast 1 tb Snipped herbs (parsley,
1/4 c Water (105-115F) -basil or oregano)
1 1/2 c Peeled and finely chopped 1 1/2 ts Salt
-ripe tomatoes 4 To 4 1/2 cups all-purpose
2 tb Sugar -flour
2 tb Cooking oil 1 Beaten egg
Dissolve yeast in warm water with 1 teaspoon of sugar.
Combine tomatoes, sugar, oil, herbs and salt. Stir in yeast mixture
Stir in as much flour as you can with a spoon. Turn out onto floured
surface and knead for 3-5 minutes, using enough remaining flour to form a
moderately soft dough.
Place dough in a lightly greased bowl, turning once to grease surface.
Cover and chill for 2 to 24 hours.
Punch dough down. Divide in half. Cover and let rest for 10 minutes.
Shape dough into golf-ball-size rolls. Cover and let rise til doubled
(about 45 minutes)
Brush tops with the beaten egg mixed with 1 tablespoon water. Bake in a
400 degree oven for 12 to 15 minutes or until done.
Makes about 24 rolls
NOTE: Substitute one 14 1/2-ounce can peeled Italian-stlye plum tomatoes
for the fresh tomatoes. Drain canned tomatoes, reserving liquid. Chop
tomatoes then add enough enough reserved liquid to equal 1 1/2 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Bread I
Categories: Breads
Yield: 6 servings
3 1/2 c Flour 2/3 c Butter
4 ts Baking powder 1 1/3 c Sugar
1/2 ts Baking soda 4 Beaten eggs
1 ts Salt 4 To 6 bananas
2 ts Vanilla extract Chopped nuts
Sift together flour, baking powder, baking soda, & salt. Cream butter &
sugar. Add eggs & vanilla. Add flour mixture alternately with bananas. Add
nuts. Bake 1 hour 20 minutes at 350 degrees in a greased & floured 9x5x3"
loaf pan. (Don't fill pan more than 2/3 full - bake extra batter in muffin
tins; or divide batter, & make 2 smaller loaves, baking about an hour, or
until browned & bread pulls away from sides of pan.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpernickel Bread
Categories: Breads
Yield: 2 servings
3 pk Active dry yeast 2 tb Shortening
1 1/2 c Warm water (105 to 115 2 tb Caraway seed
-Degrees) 2 3/4 c Rye flour
1/2 c Molasses 2 3/4 To 3 1/4 cups white flour
4 ts Salt Cornmeal
Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway
seed & rye flour. Beat until smooth. Mix in enough white flour to make
dough easy to handle. Turn dough onto lightly floured board. Cover; let
rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in
greased bowl; turn greased side up. Cover; let rise in warm place until
double, about 1 hr. Punch down dough; round up, cover & let rise again
until double, about 40 min. Grease baking sheet; sprinkle with cornmeal.
Punch down dough; divide in half. Shape each half into round, slightly flat
loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1
hr. Heat oven to 375 Degrees. Bake 30 to 35 minutes. Makes 2 loaves. FROM:
Betty Crockers Recipe Card Libary.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sour Rye with Carraway Seeds
Categories: Breads
Yield: 6 servings
1 pk Dry yeast 3 tb Carraway seeds
1/4 c Warm water 1 c Rye flour
1 pn Of sugar 1 c Gluten (can be purchased in
1 c Tepid water -GNC stores or other
2 c Starter
health food places. It makes a difference in texture). Or see "joy of
Cooking" to make your own gluten.
Mix yeast, 1/4 cup tepid water and pinch sugar. Let dissolve and get
frothy. Then add all ingredients together, knead dough till smooth. Let
rise till doubled. Shape into two round loaves and let rise again. Set a
pan of boiling water 2" deep on the lower shelf. Bake at 425~ for 15
minutes, then lower temp to 350~ for another 30 minutes. This can also be
made in a breadmaker. Comes out fine. If you have a smaller machine, halve
the recipe. I just put all the stuff in the machine, R2D2, hit the button,
and let it go. Delicious. Freezes well also. Hey guys, try getting a
machine if you don't have one. Makes breadmaking easy and quick. I could
have done the job in the time it took to type this.
If someone can't eat food with seeds in it, just toss the carroway seeds
into a blender or chopper and beat them to a powder and add to mixture
Replace used starter with flour and water used, stir well, let sit out a
few hours and refrigerate. On and on.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sourdough French Bread, San Francisco Style
Categories: Breads, French
Yield: 6 servings
1 1/2 c Hot water 2 ts Sugar
1 pk Active dry yeast 2 ts Salt
1 c Sourdough starter 1/2 ts Soda
4 c Unsifted flour About 2 cups unsifted flour.
Dissolve yeast in hot water, pour into large mixing bowl and mix with
starter. Add 4 cups flour, sugar and salt and stir vigorously for 3 or 4
minutes. Cover with a towel and let rise in a warm place until double in
bulk (1 1/2 to 2 hours). Mix soda with 1 cup of the remaining flour and
stir in; the dough will be stiff. Turn dough out onto a floured board and
begin kneading; add the remaining 1 cup flour or more if necessary to
control the stickiness. Knead until satiny -- between 5 and 10 minutes.
Shape into oblong loaves or one large round loaf (my preference). Place on
a lightly greased cooky sheet, cover, and place in a warm place; let rise
to nearly double in size -- time will depend on warmth of spot -- 1 1/2 to
2 hours in most kitchens.
Before baking, brush outside with water, make diagonal slashes across the
top with a sharp single edge razor blade. Put a shallow pan of hot water
in the bottom of the oven. Bake in a hot oven -- 400 egrees -- until the
crust is a medium dark brown (about 45 minutes for oblong loaves and about
55 minutes for the large round loaf).
For a more sour bread, leave out the yeast and 1/4 c of water but include
the rest of the warm water, all the starter, 4 cups of flour, sugar and
salt. Set this sponge after stirring vigorously in the afternoon and allow
to set over night in a covered bowl. In the morning dissolve the yeast in
1/4 c of hot water and stir thoroughly into the sponge. Then add your
additional flour and soda and follow the remainder of the instructions from
there.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Del Rossi Pizza
Categories: Breads, Pizza
Yield: 4 servings
1 c Boiling water Oregano
3 1/4 c Flour 1/4 c Lukewarm water
1/2 tb Salt Salt
Pizza Sauce Pepper
1 ts Sugar Oil
Mozzarella Cheese 1 Yeast cake
1 tb Cooking oil
In a large bowl combine boiling water, salt and sugar. Stir untill dissolv
~ ed and let cool. Dissolve yeast completely in warm water and add to first
mixture. After it has cooled off, add 1 Cup of Flour and whip well with a
wire whip or beat with egg beater. Add remaining flour, mix by hand and
knead into a ball. Place dough in a lightly greased large bowl. Brush
top with oil and cover with a towel. Let rise in a warm place for 15
minutes. Remove dough to a well floured board and knead a few minutes. Rol
Roll dough out thin and place in a lightly greased baking pan. Sprinkle
surface with oil and let rise 15 minutes. Cover with Pizza Sauce and
Mozzarella Cheese and sprinkle lightly with oregano, salt, pepper, and oil.
after Pizza is ready, Bake in oven at 425 Degrees untill crisp, 25 to 30
minutes. Serves 4. (From Recipe of Mrs. J. Volpe)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Pizza Dough
Categories: Pizza, Breads
Yield: 6 servings
1 c Luke warm water 1 tb Sugar
1 pk Yeast 1 tb Oil
1 ts Salt (or garlic salt if you 2 1/2 c Flour (may need more to make
-wish) -the dough easy to work)
Mix water yeast and sugar in a bowl and let stand for 1-2 min. Add
remaining ingredients and knead the dough for 5-10 min. until elastic. When
making the pizza I have found that a pizza stone works best for maintaining
a crispy bottom crust. If you don't have a pizza stone try greasing your
pan and then dust it with corn meal. Bake the crust by itself (no toppings)
for about 10 min. Then top and finish baking.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Upside-Down Pizza
Categories: Pizza, Breads, Sausages
Yield: 6 servings
1 lb Mild or hot sausage 2 lg Eggs
1 md Size onion, chopped 1 c Milk
1 Jar 15-1/2 oz spaghetti 1 ts Salad oil
-sauce or home made or pizza 1 c All-purpose flour
-sauce 1/2 ts Salt
1/2 lb Mushrooms 1/4 c Parmesan cheese, grated,
6 oz Mozzarella cheese, shredded -preferably fresh
Remove sausage casings and crumble into a 10-12" frying pan over medium
heat. Add onion and cook, stirring frequently. until sausage is well
browned, abouit 10 minutes. Discard fat, sand s sauce, mushrooms. Heat
until bubbly, then pour into an ungreased 9x13" baking dish. Spread
mozzarella even over the top.
In blender whirl eggs, milk, oil, flour and salt until smooth. Pour enenly
over casserole, sprinkle with parmesan cheese. Bake uncovered in a 400
degree oven until crust is puffed and golden brown, about 25 minutes. You
might wait until after baking to sprinkle cheese as crust puffs better that
way.*Sn
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---------- Recipe via Meal-Master (tm) v8.01
Title: Irish Tea Bread
Categories: Breads, Irish
Yield: 4 servings
12 tb Strong tea 1 oz Butter (melted)
1 lb Mixed dried fruit 9 oz All-purpose flour
6 oz Soft brown sugar 1/2 ts Bicarbonate of soda
1 Egg, lightly beaten
Servings: 4
The mixed fruit can include raisins, currants, and any other kind of dried
fruit you like; chop any larger pieces down to about raisin size. Place the
tea, mixed fruit and sugar in a bowl; cover and leave overnight. Stir in
the egg and melted butter. Sieve the flour and the bicarb together and fold
them in. Line the bottom of a large loaf pan with baking parchment, and
brush the whole inside of the pan with melted butter. Pour the mixture in
and smooth the top. Bake in a preheated oven (360 F) on the middle shelf
for 1 1/2 hours. After removing from the oven, leave in the pan for 2-3
minutes; then turn out of pan and cool on a wire rack.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Best-Ever Cinnamon Rolls
Categories: Breads, Breakfast
Yield: 8 servings
4 1/2 To 5 cups all-purpose flour 1/4 c All-purpose flour
1 pk Dry yeast (about 1 1/2 tsp.) 1 tb Ground cinnamon
1 c Milk 1/2 c Butter
1/3 c Butter 1/2 c Light raisins
1/3 c Sugar 1/2 c Chopped pecans
1/2 ts Salt 1 tb Half-and-half or light cream
3 Eggs 1 Recipe Powdered Sugar Glaze
3/4 c Packed brown sugar -(to follow)
"The best part about making this recipe is that the dough can be mixed and
the rolls filled and shaped the night before. When you awake in the
morning, just bake. Waiting for the rolls to come out of the oven is the
hardest part"
In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees) and butter is almost
melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an
electric mixer on low speed for 30 seconds, scraping sides of bowl
constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir
in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(3 to 5 minutes total). Shape into a ball. Place in a greased bowl,
turning once. Cover; let rise in a warm place till double (about 1 hour).
For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in
remaining butter till crumbly; set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest
for 10 minutes. Roll the dough into a 12" square.
Sprinkle filling over dough square; top with raisins and pecans. Roll up
jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2"
pieces. Arrange dough pieces, cut side up, in a greased 12" deep-dish
pizza pan or a 13x9x2" baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to
rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room
temperature for 30 minutes (Or, for immediate baking, don't chill dough.
Instead, cover loosely; let dough rise in a warm place till nearly double,
about 45 minutes).
Break any surface bubbles with a greased toothpick. Brush dough with
half-and-half or light cream. Bake in a 375 degree oven for 25 to 30
minutes or till light brown. If necessary to prevent overbrowning, cover
rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls
from oven. Brush again with half-and-half or light cream. Cool for 1
minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly.
Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze.
Serve warm. Makes 8 rolls.
VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except
substitute 1 cup finely chopped apple for the raisins in the filling.
POWDERED SUGAR GLAZE:
In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn
syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2
Tbsp.) to make of drizzling consistency.
From: Better Homes and Gardens Magazine, October 1991. Posted by: Debbie
Carlson - Cooking Echo Makes: 8 rolls
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheddar Dill Scones
Categories: Breads, Cheese/eggs
Yield: 6 servings
2 1/2 c All-purpose flour 2 ts Dill weed
1 c (4 oz.) shredded Cheddar 1/2 ts Salt
-cheese 3/4 c Butter
1/4 c Chopped fresh parsley 2 Eggs, slightly beaten
1 tb Baking powder 1/2 c Half-and-half
Heat oven to 400 degrees. In a medium bowl, combine all ingredients except
butter, eggs, and half-and-half. Cut in butter until crumbly. Stir in eggs
and half-and-half just until moistened. Turn dough onto lightly floured
surface; knead until smooth (1 minute). Divide dough in half; roll each
half into 8" circle. Cut each circle into 8 pie-shaped wedges. Place 1"
apart on cookie sheets. Bake for 15 to 20 minutes or until lightly
browned.
From: Treasury of Country Recipes Cookbook Posted by: Debbie Carlson -
Cooking Echo Makes: 16 scones
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fiddle's Banana Bread
Categories: Breads
Yield: 6 servings
3 lg Ripe bananas 1/2 c Oil
2 c Self-rising flour 2 Eggs, lightly beaten
1 c Sugar 1/2 c Walnuts (optional)
Mash the bananas with a fork. Stir the flour and sugar together and mix
with the bananas, oil, and eggs. Fold in the nuts, if desired. Pour into a
greased and floured loaf pan. Bake for 1 hour at 325F, until golden brown.
Serve cold with cream cheese.
[ Fiddle's Restaurant in South Miami, Florida ]
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Biscuits
Categories: Breads
Yield: 6 servings
6 c Flour 1 ts Salt
4 ts Baking powder 2 c Sour cream
Sift flour, salt and baking powder. Gradually add the cream, working as
little as possible. Turn out on floured board and press out with the hands.
Do not roll. Cut with biscuit cutter and bake at 400-F about 10 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Irish Soda Bread
Categories: Breads, Irish
Yield: 6 servings
3 c Flour 2 ts Baking soda
1 c Raisins 2 tb Oil
1/2 c Sugar 1 1/2 ts Caraway seed
1 Egg 1 1/2 c Buttermilk
Grease a round cake pan, press bread evenly into pan to fill pan. Dough is
a little sticky. With we knife, cut a large X across the whole top of the
bread. Bake at 350 for 40-45 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: White Bread
Categories: Breads
Yield: 6 servings
1 pk Active dry yeast 6 c All-purpose flour
1 3/4 c Milk* 2 ts Salt
1/4 c Water* 5 tb Sugar
1/4 c Oil or soft shortening
Altitude: 5,000 ft. Yield: 2 loaves
Thoroughly mix undissolved yeast with 2 cups flour and all other dry
ingredients. Heat milk, water and shortening over low heat until warm. (*
If dry milk is used, this may be added with the dry ingredients, and very
hot tap water used for water and milk.) Add liquids to dry ingredients.
Beat 2 minutes at medium speed of electric mixer. Add about 1/2 cup flour,
or enough to make a thick batter. Beat at high speed for 2 minutes,
scraping bowl occasionally. Add enough of remaining flour to make a soft
dough. Mix throroughly. Turn dough out on lightly floured pastry cloth or
board. Knead until smooth and satiny.
Place dough in lightly greased bowl. Cover and let rise in a warm place
(80-90 degrees) until doubled (about 1 hour). Punch down and let rise
again until doubled (about 30 minutes). Punch down. Let rest on pastry
cloth or board for 5 minutes.
Divide dough in half and shape into loaves. Place in 2 greased 8 1/2 X 4
1/2 X 2 1/2 inch loaf pans. Cover and let rise until doubled (30 minutes).
Bake in oven at 375 degrees for 45 to 55 minutes. Cool on rack.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
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---------- Recipe via Meal-Master (tm) v8.01
Title: French Bread Ii
Categories: Breads, French
Yield: 6 servings
5 3/4 c Sifted flour 1 pk Active dry yeast
1 tb Sugar 2 c Very warm water
2 ts Salt 1 Egg white, unbeaten
Altitude: 5,000 ft. Yield: 2 loaves
In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast. Add
water and beat at medium speed of electric mixer for 2 minutes, scraping
bowl occasionally. Gradually stir in 3 1/2 cups more flour, or enough
flour to make a soft dough.
Sprinkle remaining 1/4 cup flour on bread board or pastry cloth. Turn dough
out on floured surface and knead until smooth and satiny, 5 to 10 minutes.
Shape into smooth ball. Place in greased bowl, turning once to grease top.
Cover and let rise in a warm place (80-90 degrees) until double (about 1
hour).
Punch down. Divide into halves. Shape each half into a ball. Cover and
let rest 5 minutes. Rub a little shortening on palms of hands. Roll each
ball of dough under the hands to form a long slender loaf about 3 inches in
diameter. Start rolling at the center and gently work hands toward end of
loaf, repeating until loaf is shaped. Place loaves 4 inches apart on
lightly greased baking sheet. With a sharp knife, cut diagonal gashes abut
1/4 inch deep and about 1 1/2 inches apart into top of each loaf.
Cover and let rise until a little more than doubled (about 1 hour). Bake in
moderately hot oven (425 degrees) 25 to 35 minutes. Remove from oven, brush
with egg white. Return to oven for 2 minutes. Remove from baking sheet and
cool on racks.
Hint: For crustier loaf, bake bread with a shallow pan of water on lower
oven rack.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cream Cheese Roll
Categories: Breads, Breakfast
Yield: 6 servings
1 c Sour cream 1/2 c Warm water (110 degrees)
1/2 c Softened margarine or butter 2 Eggs, beaten
1/2 c Sugar 4 1/2 To 4 3/4 cups all-purpose or
1 ts Salt -bread flour
2 pk Active dry yeast
Heat sour cream and margarine on low heat until margarine starts to melt.
Stir in sugar and salt. In large bowl, sprinkle yeast in warm water,
stirring until yeast dissolves. Add sour cream mixture, eggs and 4 cups
flour. Stir, adding additional flour until dough is not sticky. Knead for
3-4 minutes on lightly floured surface until dough is smooth. This is a
very soft dough.
Place in greased bowl, turning once. (Dough may be refrigerated overnight
and made into rolls the next day.) Let rise 30 minutes.
FILLING: 3/4 cups sugar 2 packages (8-oz) cream cheese, room temperature 1
egg, beaten 1/8 tsp salt 2 tsp vanilla
Prepare filling by creaming sugar with cream cheese; add egg, salt and
vanilla.
Divide dough into 8 equal parts. Roll each on floured surface into 8 x 6
inch rectangle. Spread 1/8 of cream cheese filling on each. Roll up
beginning with long side. Pinch edges and fold ends under slightly. Place
rolls seam side down on bakng sheet coated with non-stick spray. With
kitchen shears, cut each roll diagonally at 2 inch intervals, 2/3 of the
way through roll to resemble braid.
Cover; let rise in warm place until double the size, approximately one
hour. Bake at 375 degrees for 15-20 minutes or until golden brown. While
warm, may be spread with a glaze of:
1 cup powdered sugar 1 tsp vanilla 1 1/2 to 2 Tbsp milk
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Wheat Germ Yogurt Bread
Categories: Breads
Yield: 6 servings
3/4 c Whole wheat flour 1 tb Honey
1/4 c Nonfat dry milk 1 tb Molasses
1 1/4 ts Salt 1 1/2 ts Margarine
1/2 pk Active dry yeast 1 c All-purpose flour
1/2 c Water 1/4 c Wheat germ
1/3 c Plain yogurt 1/4 c Bran
Egg, beaten Wheat germ
In a large bowl, mix whole wheat flour, dry milk, salt and undissolved
yeast. Combine water, yogurt, honey, molasses and margarine in saucepan
and heat (115-120 degrees).
Add liquids to dry ingredients and beat vigorously. Add half of white
flour and beat again. Stir in wheat germ and bran. Add enough additional
flour to make a soft yet manageable dough. Knead 4-5 minutes.
Place in greased bowl and let rise until doubled. Punch down. Shape and
place in 9 x 5 inch loaf pan.
Cover. Let rise until almost double. Brush with egg and sprinkle with
wheat germ. Bake at 350 degrees for 25-35 minutes. Cool on wire racks.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grandpa B's Whole Wheat Bread
Categories: Breads
Yield: 6 servings
1 1/3 c Warm water 1/4 c Dry milk
2 tb Vegetable oil 1 1/4 ts Salt
1 1/2 c All-purpose flour 1 tb Dark molasses
3/4 c Whole wheat flour 2 tb Sugar
1/2 c Oatmeal 1 1/2 ts Active dry yeast
2 tb Cracked wheat
In a large bowl, thoroughly mix the whole wheat flour, oatmeal, cracked
wheat, dry milk, salt, sugar, and undissolved yeast. Combine warm water,
vegetable oil and molasses and add to dry ingredients. Beat two minutes at
medium speed of electric mixer, scraping bowl occasionally. Add all-purpose
flour 1/4 cup at a time to make a soft dough.
Turn dough out on lightly floured pastry cloth or board. Knead until
smooth and elastic, about 10 minutes.
Place dough in greased bowl, turning to grease top. cover; let rise in
warm place until doubled in bulk, about 45 minutes to 1 hour.
Punch down and let rise again until double. Punch down and let rest for 5
minutes. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch
bread pan. Cover and let rise until doubled. Bake in 350 degree oven for
45-50 minutes.
* This recipe works very well in automatic breadmakers. Follow the
directions for your particular machine.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cinnamon Raisin Bread
Categories: Breads
Yield: 6 servings
1 c Plus 3 Tbsp warm water 1 ts Cinnamon
1 tb Butter or margarine, 1 1/8 ts Active dry yeast
-softened 1 tb Dry milk
2 1/4 c Bread flour 1 c Raisins
1 1/2 tb Sugar 1/2 c Chopped walnuts
1 ts Salt
In a large bowl, thoroughly mix 1 cup flour, sugar, salt, yeast and dry
milk. Combine water and butter, and add to dry ingredients. Mix
thoroughly. Add remaining flour 1/4 cup at a time to make a manageable
dough.
Turn dough out on lightly floured pastry cloth or board and knead until
smooth and elastic. Place dough in lightly greased bowl, turning to grease
top. Cover and let rise in a warm place until doubled (45 minutes to an
hour).
Punch down and knead in raisins, walnuts and cinnamon. Return dough to
greased bowl and let rise again until doubled (about 30 minutes).
Puch dough down and shape into loaf. Place in greased 8 1/2 x 4 1/2 x 2
1/2 inch bread pan. Cover and let rise until doubled (30 minutes). Bake in
350 degree oven for 45-50 minutes.
* This recipe works very well in automatic breadmakers. Follow the
directions for your particular machine.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Puff Pancake
Categories: Breakfast, Breads
Yield: 6 servings
4 tb (1/2 stick) unsalted butter 2 lg Eggs
1/2 c Milk 1 pn Ground nutmeg
1/2 c All-purpose flour 2 tb Confectioner's sugar
1/4 c Granulated sugar -(optional)
1. Heat oven to 425 degrees.
2. Melt butter in 10-in. ovenproff skillet over medium heat, tilting pan
to coat sides.
3. Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium bowl.
Pour into skillet; cook 1 minute.
4. Place in oven and bake until puffed and golden, 12-15 minutes. Sprinkle
with confectioner's sugar or serve with topping, if desired. Serve
immediately.
VARIATIONS:
Caramelized Apple
Toss 2 cups diced pared apples with 1 Tb lemon juice. Melt 2 Tb butter in
separate 10-in. skillet over medium-high heat; add 2 Tb sugar and the
apples. Cook, stirring frequently, until aples are lightly caramelized,
5-7 minutes. Add 1/4 cup raisins, 1 Tb applejack, and 1/4 tsp ground
cinnamon; cook 1 minute. Stir apples into batter before pouring into
skillet.
Pineapple-Kirsch
Marinate 1 cup diced fresh or drained canned unsweetened pineapple in 1/4
cup kirsch 20 minutes. Drain; add to skillet. Pour in batter. Substitute
brown sugar for confectioner's.
TOPPINGS:
Rum-Glazed Banana
Cut 2 firm ripe bananas diagonally into 1-in. slices; toss with 2 Tb lemon
juice. Melt 2 Tb butter in separate 10-in skillet over medium heat. Add
bananas; saute 30 seconds. Add 3 Tb dark rum, carefully ignite, and cook 1
minute. Spoon warm topping over baked Basic Pancake. Substitute brown
sugar for confectioner's.
Cranberry-Orange
Heat 1 1/2 cups fresh or frozen cranberries, 1/2 cup brown sugar, 3 Tb
orange juice, 1 tsp grated orange zest, and 1/2 tsp ground cinnamon in
heavy medium saucepan over medium heat to boiling. Cook, stirring
frequently, until thickened, 4-5 minutes. Remove from heat; stir in 1 1/2
tsp orange-flavored liqueur and 1 small pared orange cut into small wedges.
Refrigerate 30 minutes; serve with bake Basic Pancake.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Coconut Bread
Categories: Breads
Yield: 6 servings
2 1/2 c All-purpose flour 1/4 c Sugar
1 tb Baking powder 3 lg Eggs
1 1/2 ts Ground cinnamon 1 c Canned coconut cream
1/2 ts Ground nutmeg 1/2 c (1 stick) unsalted butter,
1/2 ts Salt -melted, cooled
2 c Shredded sweetened coconut 1 ts Coconut extract
1. Heat oven to 350 degrees. Butter 9x5-in. loaf pan.
2. Sift flour, baking powder, cinnamon, hnutmeg, and salt into large bowl.
Stir in coconut and sugar.
3. Beat eggs, coconut cream, butter, and coconut extract in medium bowl
until blended; stir into flour mixture. Spoon into prepared pan.
4. Bake until pick inserted in center comes out clean, about 1 hour. Cool
in pan on wire rack 5 minutes, then turn out onto rack and let cool
completely.
GOOD FOOD 01/87
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bread and Butter Pickles
Categories: Pickles, Preserve
Yield: 6 servings
5 md Cucumbers 1 c Water
3 md Onions 1/2 ts Mustard seed
1/4 c Salt 3/4 c Sugar
1 c Vinegar 1/2 ts Ginger
1/2 ts Celery seed 1/4 ts Turmeric
Wash cucumbers. Cut in thin slices. Peel and slice onions. Combine onions
and cucumbers. Add salt. Let stand 2 hours. Drain. Heat vinegar, water,
celery seed, mustard seed, sugar, ginger, and turmeric to boiling. Add
cucumbers and onions. Boil slowly until tender. Pack while hot in freshly
sterilized jars. Mrs. A.M. French, Colorado Springs, CO.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Basic White Bread
Categories: Breads
Yield: 6 servings
2 c Warm milk (110-120 F.) 2 c Water, and
2 tb Sugar 2/3 c Dry milk for the 2 cups of
1 pk Active dry yeast -milk called for above.
1/4 c Melted unsalted butter INSTRUCTIONS
2 tb Salt Mix:
5 To 7 cups of white flour 2 c Warm milk (110-120 F.)
1/3 c Rye flour (optional), and 2 tb Sugar
1 c Wheat bran (optional). 1 pk Active dry yeast.
You may wish to subsitute:
This recipe started out as a recipe from James Beard's "Beard on Bread". It
is the standard and favorite white bread in our house. Most of the changes
to this bread are minor changes in procedure. I prefer to proof the yeast
in all of the liquid, He prefered to proof the yeast in 1/2 cup of liquid,
adding the rest later. I prefer to use powdered milk, he used fresh milk.
Are these changes minor or major? Try the bread both ways and you decide.
The changes were made mostly for the sake of convenience, but I have
noticed little loss of quality from them.
One of the nice things about this bread is that it serves as an excellent
base for experimentation. We have added wheat bran to it, and while it is
a different bread with the wheat bran in it, it is still a very nice bread.
We have added small amounts of rye flour to the bread to improve the
texture. So, have fun with this recipe. Make it without change while you
are learning, and have fun with it as you gain experience in baking!
Of the original version of this bread, James Beard says, "To most people
homemade bread means a slightly sweet loaf made with milk and some
shortening, quite light and rather fine in texture and much enjoyed when
fresh with a generous spreading of butter and preserves. It is also popular
for sandwiches and toast. Here is such a loaf, which I call 'home-style'
to distinguish it from my other basic white bread. (2 loaves)"
INGREDIENT LIST
Stir well until the yeast is completely dissolved, and allow the yeast to
proof. If you wish, you may use water instead of milk, and then add 2/3
cup of powdered milk to the first solid ingredients used below. Once the
yeast has proofed, transfer the yeasty liquid to your main mixing bowl and
mix in: 1/4 cup melted unsalted butter, and 2 Tbsp salt.
If you used water to proof your yeast in, remember to add the 2/3 cup of
powdered milk at this point.
You may add 1/3 cup of rye flour at this point. It will greatly enhance
the texture of the bread. You may also add 1 cup of wheat bran at this
time. While this will darken the bread quite a bit, and, of course, add
some bran to it, it will not change the taste of the bread very much. Some
people prefer the taste of the bran'ned bread, others can't tell the
difference blindfolded. If you use either of these additions, the amount
of total white flour will need to be adjusted.
Now add: 4 to 5 cups of white flour one cup at a time, stirring constantly,
until the dough is rather stiff.
Knead the dough in a mixer, or on a floured board or marble slab. Add more
white flour as needed as the dough gets sticky, up to 1 or 2 more cups. The
limit is about 6 cups of total flour. Continue kneading until the bread is
supple, satiny, and no longer sticky.
Butter or oil a bowl and place the dough in it, rolling the dough, so as to
cover the entire surface with butter or oil. Cover and allow to rise until
doubled in size, about 1 1/2 to 2 hours.
Punch down the dough, knead the dough for another 4 to 5 minutes. Divide
into two equal parts, shape into loaves. Place loaves into well-buttered 9"
x 5" x 3" bread pans, cover, and let rise until again doubled in size.
Slash the loaves with a sharp knife or a single-edged razor blade. You may
brush the loaves with lightly beaten egg whites, or water. Bake in a
pre-heated 400° F oven for 40 to 45 minutes, or until the bread sounds
hollow when tapped with the knuckles.
Remove the loaves from their pans, and put them back into the oven for a
few minutes longer to become crisped. Note - don't leave them in the oven
too long for crisping, for crisping can quickly turn into burning!
Posted originally by Mike Avery
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mrs. Elizabeth Ovenstad's Bread
Categories: Breads
Yield: 6 servings
2 c Boiling water Proof the yeast as follows:
1/2 c Whole-wheat kernels, or 1/2 c Warm water
-wheat berries 1 tb Sugar
1/2 c Warm water 2 pk Active dry yeast
1 tb Sugar While the yeast is proofing,
2 pk Active dry yeast -combine in a bowl:
1/3 c Rye flour 1/3 c Rye flour
1/3 c Whole-meal, whole-wheat 1/3 c Whole-meal, whole-wheat
-flour -flour
6 To 7 cups white flour 3 c White flour
1 tb Salt Drained wheat kernals
1 c Of warm milk 1 tb Salt
1 c Of warm water Add:
INSTRUCTIONS Proofed yeast mixture from
Pour: -above
2 c Boiling water 1 c Warm milk
Over: 1 c Warm water
1/2 c Whole-wheat kernels, or (Note that you may use the
-wheat berries, -water that was used to soak
(available in health food -the
-stores) Wheat berries.)
Allow to stand for an hour Knead well, adding
-or two to soften the -additional:
-berries. White flour
Another recipe from James Beard's book, "Beard On Bread". About this bread
James Beard says, "I learned to make this bread in Norway, at Mrs
Ovenstad's farm near Oslo. She bakes it twice a week, and though she
resorts to heating the dough over steam for the second rising, it comes out
beautifully. She is also a deft pastry cook and gardner, and loves to eat.
(2 large Loaves)"
about 1/2 cup at a time. You may need to add 3 more cups, give or take a
bit.
Form into a ball, place into a greased bowl, turn and cover. Allow to rise
until doubled in bulk, probably about 1 hour.
Punch down and knead 10 minutes, then cut into two equal pieces, form
loaves, and allow to rise again.
You may elect to allow the bread to rise a second time in the bowl. If so,
James Beard feels that the bread may need some help in the second rising,
in the form of a bit of heat. I am not so sure, as this was a very willing
bread dough. Then again, I almost always rise my bread in a Microwave oven
anyway.
As to baking, this bread requires about 1 hour in a 400° F. oven.
This bread should have a good crunchy crust.
I have made this loaf without the wheat berries, as the crust and bread is
delightful without the berries, and some members of the family refer to
soft berries as "erasers" and hard berries as "rocks" - refusing to eat
bread with either. However, with a bit of practice, you will be able to
use the wheat berries at the right point so they will be neither "rocks" or
"erasers".
Posted originally by Mike Avery
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sourdough Starter: (Great Biscuits)
Categories: Breads
Yield: 6 servings
1 Cake or envelope of dry 2 tb Sugar
-yeast 4 c Flour
4 c Warm water 1 Raw potato, quartered
Dissolve yeast in warm water, and then mix all ingredients in a one gallon
crock. (Do not use a 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 one cup warm water, two 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Farm Journal's Sourdough White Bread
Categories: Breads
Yield: 3 servings
1 c Sourdough starter 3 tb Sugar
2 c Warm water (105 - 115 F) 2 ts Salt
2 1/2 c Sifted flour 3 tb Butter or margarine
1 pk Active dry yeast 8 1/2 To 9 1/2 c sifted flour
1/4 c Warm water (105 - 115 F) 1 tb Butter or margarine, melted
1 c Milk
Makes 3 loaves.
In a large glass, stoneware or plastic bowl, using a wooden spoon, stir
together starter, 2 cups warm water and 2 1/2 cups flour until well
blended. Cover loosely with plastic wrap. Let stand in a warm place (85°
F) at least 12 hours.
In a small bowl, sprinkle yeast over 1/4 c warm water; stir until
dissolved.
In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 Tbsp butter
until warm (105 - 115° F). Remove from heat, stir in yeast mixture.
Stir yeast mixture into starter mixture. Stir in 2 1/2 cups flour until
well blended. Cover loosly with plastic wrap. Let rise in a warm place
until almost doubled, about 45 minutes to one hour.
Stir down batter, Gradually stir in enough additional flour to make a soft
dough, Turn out dough onto lightly floured surface, knead until smooth and
elastic, about 5 to 7 minutes.
Divide dough into thirds, cover and let rest 10 minutes.
Shape each third into a loaf. Place each into a greased 8 1/2 x 4 1/2 x 2
1/2 loaf pan. Cover and let rise until doubled, about 45 minutes to one
hour.
Bake in 375 F oven 40 minutes, or until loaves are golden brown and sound
hollow when tapped. Immediately remove from pans. Brush tops of hot loaves
with melted butter. Cool on racks.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grand Champion Pumpkin Bread
Categories: Breads, Fruits, Vegetables
Yield: 10 servings
3 1/3 c Unbleached Flour; Sifted 2/3 c Cooking Oil
4 ts Pumpkin Pie Spice 4 ea Eggs; Lg
2 ts Baking Soda 2 c Pumpkin; Mashed, Canned, 1Cn
1 ts Baking Powder 2/3 c Water
1 1/2 ts Salt 2/3 c Chopped Dates
2 2/3 c Sugar
Servings: 10
Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt
together in a small bowl and set aside. Beat the sugar and oil together in
a medium mixing bowl, using an electric mixer set on high, until light and
fluffy. Add the eggs, one at a time beating well after each addition, and
then beat in the pumpkin. Add the dry ingredients alternately with the
water to the sugar mixture, beating well after each addition, using a mixer
set on low speed. Stir in the dates and pour the batter into 2 greased 9 X
5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55
minutes or until a cake tester or wooden pick inserted in the center comes
out clean. Cool in the pans on wire racks for 10 minutes, then remove from
the pans and continue cooling on the racks.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Carrot-Walnut Bread
Categories: Breads, Vegetables
Yield: 4 servings
1 1/2 c Unbleached Flour; Sifted 1 c Sugar
1 ts Baking Soda 3/4 c Cooking Oil
1/2 ts Cinnamon; Ground 2 ea Eggs; Lg
1/4 ts Nutmeg; Ground 1 1/2 c Carrots; Pared, Shredded
1/4 ts Salt 1/2 c Walnuts; Chopped
Servings: 4
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes. Add the
dry ingredients, stirring just until moistened. Stir in the carrots and
walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake,
in a preheated 350 degree F. oven for 1 hour or until a cake tester or
wooden pick inserted in the center comes out clean. Cool in the pan on a
wire rack for 10 minutes, remove from the pan and finish cooling on the
wire rack.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin Bread
Categories: Breads, Fruits, Vegetables
Yield: 4 servings
3 1/2 c Unbleached Flour; Sifted 4 ea Eggs; Lg
1 1/2 c Light Brown Sugar; Packed 1 c Salad Oil
1 1/2 c Sugar; Granulated 2/3 c Water
2 ts Baking Soda 2 c Pumpkin; Mashed, Canned
1 1/2 ts Salt 1 c Raisins
1 ts Cinnamon; Ground 1 c Walnuts; Chopped
1/2 ts Nutmeg; Ground
Servings: 4
Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf
pans, sprinkling a little brown sugar in each. Combine all the dry
ingredients in a large bowl and fashion a well in the center. Break in the
4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well
mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1
hour and 15 minutes or until a cake tester or wooden pick inserted in the
center comes out clean. Cool for 5 minutes in the pans before turning onto
wire racks to cool. NOTE: This bread can be wrapped in aluminum foil and
frozen very satisfactorily.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Melt-In-Your-Mouth Rolls
Categories: Breads
Yield: 6 servings
2 c Milk 2 tb Active Dry Yeast; Bulk
1/4 c Shortening 1/4 c Luke-warm Water; (110 deg.F)
1/4 c Sugar 7 c Unbleached Flour; Sifted
2 ts Salt 2 ea Eggs; Lg
2 pk Active Dry Yeast; OR
Servings: 6
Scald the milk in a saucepan. Pour over the shortening, sugar and salt in
a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the
lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the
flour, and eggs to the milk mixture. Beat, using an electric mixer set on
medium speed, for about 2 minutes. Gradually stir in enough of the
remaining flour to make a soft dough. Turn the dough out on a lightly
floured surface and knead until smooth and satiny, about 8 to 10 minutes.
Place the dough in a greased bowl, turning once to grease the top and
cover. Let rise in a warm place until double, about 1 hour. Punch the
dough down and divide the dough into thirds, then let the dough rest for 10
minutes. Divide each third into 12 pieces and shape each piece into a
ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan.
Repeat for the remaining two thirds. Cover and let rise until doubled, 45
to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes
or until golden brown. Remove from the pans and cool on wire racks.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Parker House Rolls
Categories: Breads
Yield: 4 servings
1 1/4 c Milk; Scalded 2 tb Active Dry Yeast; Bulk
3 tb Sugar 1/4 c Lukewarm Water; 110 Deg. F.
2 tb Butter or Regular Margarine 4 1/2 c Unbleached Flour
3/4 ts Salt 2 tb Butter Or Margarine; Melted
2 pk Active Dry Yeast; OR
Servings: 4
Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing
bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and
stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk
mixture. Beat, with an electric mixer on medium speed, until smooth, about
2 minutes. Gradually add enough of the remaining flour to make a soft
dough, then cover and let rest for 15 minutes. Knead the dough a few times
on a lightly floured surface until it is no longer sticky and roll out to a
1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush
the rounds with the remaining 2 Tbls of melted butter and crease each roll
in the center with the dull edge of a knife. Fold the rolls over on the
crease and press the edges together lightly. Place on greased baking sheets
and cover. Let rise in a warm place until almost doubled, about 30
minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until
golden brown. Remove from the baking sheets and cool on wire racks.
NOTE:
These rolls are almost a must at the Holiday dinners coming up shortly.
Restaurants and most older cooks make it a tradition to serve them.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Candied Orange Rind Bread
Categories: Breads, Fruits
Yield: 10 servings
4 ea Oranges; Md 1/2 ts Salt
1 c Water 1/4 c Butter Or Regular Margarine
1 c Sugar 1/2 c Sugar
4 c Unbleached Flour 2 ea Eggs; Lg
6 ts Baking Powder 2 c Milk
Servings: 10
Thinly peel the oranges, using a vegetable peeler. Cut the orange rind
into thin slivers. (Reserve the oranges for another use, or eat them and
enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan
and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes
or until the rind is tender. Add the 1 cup of sugar and continue cooking,
uncovered, until the mixture is syrupy, about 15 minutes. Cool to room
temperature. Meanwhile, sift the flour, baking powder and salt together in
a bowl and set aside. Cream the butter and 1/2 cup of sugar together until
light and fluffy, using a electric mixer set on medium. Add the eggs and
blend well. Blend in the cooled orange rind mixture. Add the dry
ingredients alternately with the milk to the creamed mixture, beating well
after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf
pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a
cake tester or wooden pick inserted in the center comes out clean. Cool in
the pans for 10 minutes before removing to wire racks to finish cooling.
Wrap in aluminum foil and let stand overnight before slicing. This bread
slices better when it has cooled for 24 hours.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Applesauce Bread
Categories: Breads, Fruits, Sauces
Yield: 6 servings
1 c Raisins 1/8 ts Cloves; Ground
1/2 c Water 1/2 c Butter Or Regular Margarine
1 c Applesauce 1 c Sugar
1 1/2 c Unbleached Flour; Sifted 1 ea Egg; Lg
1 ts Baking Soda 1 ts Vanilla
1/2 ts Cinnamon; Ground 1/2 c Walnuts; Chopped
Servings: 6
Combine the raisins and water in a small saucepan. Bring the mixture to a
boil then reduce the heat and simmer, covered, for 1 minute. Remove from
the heat and stir in the applesauce. Cool to lukewarm. Sift the flour,
baking soda, and spices together into a small bowl and set aside. Cream the
butter and sugar in a mixing bowl until light and fluffy, using an electric
mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients
alternately with the applesauce mixture, into the creamed mixture, beating
well after each addition. Stir in the walnuts. Turn the mixture into a
greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated
350 degree F. oven for 1 hour or until a cake tester or wooden pick comes
out clean when inserted in the center of the loaf. Cool in the pan for 10
minutes before turning out on a wire rack to finish cooling.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Festive Cranberry Loaf
Categories: Breads, Fruits
Yield: 4 servings
2 c Unbleached Flour; Sifted 1 ea Egg; Lg, Beaten
1 c Sugar 3/4 c Orange Juice; Fresh
1 1/2 ts Baking Powder 1 tb Orange Rind; Grated
1 ts Salt 1 c Raw Cranberries; Coarse Chop
1/2 ts Baking Soda 1/4 c Walnuts; Chopped
1/4 c Shortening 1 tb Unbleached Flour
Servings: 4
Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a
bowl then, using a pastry blender, cut the shortening in until crumbs form.
Combine the egg, orange juice and orange rind and add to the crumb mixture
all at once, stirring until just moistened. Combine the coarsely chopped
cranberries, walnuts and 1 tb of flour and add the mixture to the batter.
Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch
loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake
tester or wood pick inserted in the center comes out clean. Cool in the pan
for 10 minutes before turning out to cool to room temperature. Wrap the
loaf in aluminum foil and let stand over night for better slicing.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Walnut Brown Bread
Categories: Breads, Fruits
Yield: 10 servings
3 c Raisins 4 ts Baking Soda
3 c Water 2 ts Salt
1/4 c Shortening 2 ea Eggs; Lg, Slightly Beaten
5 1/2 c Unbleached Flour; Sifted 1 c Walnuts; Chopped
2 c Sugar
Servings: 10
Combine the raisins and water in a 3-quart saucepan and bring to a boil.
Boil, uncovered, for 5 minutes, then remove from the heat and add the
shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt
together into a mixing bowl and add the eggs, walnuts and raisin mixture.
Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable
cans. Bake in a preheated 350 degree F. oven for 1 hour or until a cake
tester or wooden pick inserted in the center of each loafcomes out clean.
Cover with aluminum foil for the last 15 minutes of baking to prevent
overbrowning. Cool in the cans for 10 minutes before turning out onto wire
racks to cool to room temperature.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Quick Sticky Buns
Categories: Breads
Yield: 24 servings
1 1/4 c Milk TOPPING
1/4 c Butter 1 c Brown sugar
3 1/4 c Flour 1 1/2 ts Cinnamon
1/4 c Sugar 3/4 c Butter
1 ts Salt 2 tb Corn syrup
2 pk Yeast 1 c Walnuts
1 ea Egg
Servings: 24
BUNS
Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir
in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients
on low until ingredients are melted and combined. Divide topping between
muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until
double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on
cookie sheet and bake 12 to 15 minutes until golden brown. Cool three
minutes then invert on waxed paper.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Aunt Rose's Mardi Gras Doughnuts
Categories: Cajun, Breads, Breakfast
Yield: 6 servings
2 c Flour 1 pn Salt
2 tb Sugar 1 ts Pure vanilla extract
2 ts Baking powder Oil for deep frying
1/2 c Milk Powdered sugar
2 Eggs
{ Submitted by Alcee-Hymet Family }
Mix the flour, sugar and baking powder together in a bowl. Make a well in
the middle and add the eggs, milk, salt and vanilla. Beat these together
and gradually work on the flour. Roll out on a floured board to about 1/4
inch or a little thinner if preferred.
Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the
center of each. Fry in deep oil until golden brown. Sprinkle with powdered
sugar.
HINT: These will be firmer than doughnuts.
Yield: approximately 18 to 20.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
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---------- Recipe via Meal-Master (tm) v8.01
Title: Monkey Bread I
Categories: Breads
Yield: 6 servings
1 Bag of Frozen Rolls (24) 1/2 To 1 C Nuts
1/2 c Brown Sugar 1 Stick of Margarine or Butter
1 pk Vanilla Pudding (not 1 1/2 tb Cinnamon
-instant)
Grease a bundt pan or tube pan with shortening, Place rolls evenly in pan.
Pour melted butter over rolls. In a bowl, mix the remaining ingredients.
Sprinkle over rolls, cover with plastic and let sit over night or 6-8
hours...Hint, make sure nuts are not on the outside edges as they will get
pushed out...I found that mixing the dry ingredients between and around the
rolls works best...Put a liner under pan in oven...can make a
mess...Butterscotch Pudding can be used...
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cinnamon Rolls (Pat Knox)
Categories: Breads, Breakfast
Yield: 6 servings
2/3 c Milk 3 Eggs, beaten
1/2 c + 3 Tbsp sugar 3 c Sifted flour
1 1/4 ts Salt 3 c Sifted flour (yes, another 3
6 tb Shortening -cups)
Melted butter or margarine 3/4 c Brown sugar
2/3 c Warm water 1/2 c Raisins
3 Cakes yeast 1 1/2 ts Cinnamon
Powdered sugar Coffee
Scald milk, add 1/2 c sugar, salt and shortening. Cool to lukewarm.
In another bowl, place warm water, 3 Tbsp sugar, and yeast. Let yeast
dissolve. In mixer bowl put milk mixture and yeast mixture along with the
eggs and 3 c flour. Beat at high speed for a few minutes. Turn mixer to
low and add last 3 c flour. Put into a floured bowl and knead. Put into a
greased bowl and let rise for 1 hour.
Punch down. Divide in 1/2. Roll out each 1/2 into a rectangle abour 1/4
inch thick. Brush with melted butter. Mix brown sugar, raisins and
cinnamon. Sprinkle onto dough. Roll as for jelly-roll. Cut into 1 inch
slices. Put in greased pans. Cover and let rise for 30 minutes.
Bake at 400 degrees until good and browned (15 to 20 minutes). Watch
carefully.
Ice with mixture of confectioner's sugar and coffee.
Yield two dozen
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---------- Recipe via Meal-Master (tm) v8.01
Title: Monkey Bread Ii
Categories: Breads, Cakes
Yield: 6 servings
4 cn Refrigerator biscuits, SAUCE
-country or buttermilk 1 1/2 Sticks butter or margarine
1/2 c Granulated sugar 1/2 c Granulated sugar
1/3 c Brown sugar 1/2 c Brown sugar
1 tb Cinnamon
CAKE
For the cake: combine the sugars and the cinnamon in a plastic bag. Break
the biscuits into quarters and add 10 or 12 pieces at a time to the bag and
shake to coat. Place in a greased tube or bundt pan.
For the sauce: Melt the butter and sugars in a small saucepan. Cook until
thick. Pour over the biscuits and bake at 350 degrees for 30 minutes.
[THE BALTIMORE SUN; February 13, 1991; Mickey Brogan]
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---------- Recipe via Meal-Master (tm) v8.01
Title: Monkey Bread Iii
Categories: Breads, Cakes
Yield: 6 servings
1 Handful nuts, such as -(Bridgeford brand)
-walnuts or pecans 1/4 c Brown sugar
3 5/8 oz Butterscotch pudding or pie 1 ts Cinnamon
-filling (1 package) 1 ds Salt
*** Do not use instant *** 1/4 lb Butter or margarine, melted
20 Frozen bread rolls
Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the
bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the
frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt,
and butter together and pour over the top of the rolls. Cover and
refrigerate overnight or cover and place in a draft-free place until the
rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to
30 minutes or until the top is a deep golden brown. Cool for 5 minutes.
Invert and serve.
[THE BALTIMORE SUN; February 13, 1991; Joyce Eiben]
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---------- Recipe via Meal-Master (tm) v8.01
Title: Whole Grain Pumpkin Bread
Categories: Vegetables, Breads
Yield: 6 servings
1 c Oil or butter 1/3 c Oat bran*
1 1/2 c Firmly packed light brown 1/3 c Wheat germ*
-sugar 2 ts Baking soda
1/2 c Molasses 2 ts Cinnamon
2 Eggs, well beaten 1 ts Cloves
16 oz Can pumpkin (Libby's) 1 ts Nutmeg
2 c Flour 1/2 ts Salt
1/2 c Whole wheat flour* 1/4 c Pecans, finely chopped
1/3 c Wheat bran* -(optional)
* This recipe uses a lot of whole grains, but it will turn out excellently
if you use all-purpose flour in place of any or all of the whole grains.
Also, any of the whole grains are interchangeable with any of the other
whole grains in the recipe.
Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar,
and molasses until well blended. Blend in egg and pumpkin. Stir flours,
brans, wheat germ, soda, cinnamon, cloves, nutmeg, and salt into mixture
just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until
pick comes out clean. Cool on rack. Better if served the day after cooking.
This bread freezes well.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sidney's Cornbread
Categories: Cajun, Breads
Yield: 6 servings
1/2 c Sifted flour 3 Eggs, beaten lightly
1 1/2 c Yellow cornmeal 1 c Milk
1 ts Salt 1/4 c Cream
2 ts Sugar 1/2 c Butter, melted
3 ts Baking powder
Sift the dry ingredients together in a bowl. Add the eggs and milk and
beat with a spoon until the mixture is just moist. Beat in the cream and
melted butter. (Do not overbeat.) Pour the batter into an 8 1/2 x 11-inch
buttered pan. Bake at 400-degrees for 15 to 20 minutes.
Yield: approximately 12 pieces.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Caramel Pecan Rolls
Categories: Breads, Chocolate
Yield: 6 servings
3 To 3 1/2 cups sifted flour 2 tb Butter
1/4 c Sugar 1 Egg
1 ts Salt 1/2 c Semi-sweet chocolate chips
1 pk Active dry yeast 2 tb Butter
1 c Water 1/2 c Pecans, chopped
In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Heat
water and 2 Tbsp. butter until hot (120-130 degrees). Add water mixture
and egg to flour mixture and blend at low speed just until mixed. Continue
mixing at high speed for 3 minutes. Stir in as much remaining flour as you
can until dough pulls cleanly away from sides of bowl.
On floured surface, knead about 2 minutes. Roll dough into a 15x7"
rectangle. Melt chocolate chips and 2 Tbsp. butter together; cool and
spread over rectangle. Sprinkle with pecans. Starting with long side,
roll dough up jelly-roll fashion. Cut into 12 slices.
Sprinkle a greased 13x9" pan with Topping ingredients (to follow). Place
dough slices on top. Cover loosely with plastic wrap or a towel. Let rise
in warm place until nearly double (35 to 40 minutes). Bake at 375 degrees
for 25 to 30 minutes; turn out onto a serving platter. If desired, drizzle
Chocolate Glaze (to follow) over the top of rolls.
TOPPING:
1/2 cup brown sugar 1/4 cup pecans, chopped 1/2 cup butter, softened 2 Tb
corn syrup
In a small bowl, combine all topping ingredients and mix well.
CHOCOLATE GLAZE:
1/3 cup semi-sweet chocolate chips 1 Tb butter
In a small saucepan, melt chocolate chips and butter over low heat. Drizzle
chocolate mixture over rolls, after you have turned them out onto serving
platter.
Source: Chocolate Mousse Cookbook
Makes: 1 dozen rolls
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---------- Recipe via Meal-Master (tm) v8.01
Title: Quick and Easy Pumpkin Bread
Categories: Breads, Vegetables
Yield: 6 servings
1 Loaf (doubling yields one 1/2 ts Nutmeg
-loaf and a dozen muffins) 1/2 ts Cinnamon
1 1/2 c Sugar 1/2 c Vegetable oil
1 2/3 c Flour 1/2 c Water
1/4 ts Baking powder 1 c Mashed pumpkin
1 ts Baking soda 2 Eggs
3/4 ts Salt 1/2 c Nuts, optional
1/2 ts Ground cloves
Sift dry ingredients together. Stir in remaining ingredients. Pour batter
into buttered and floured loaf pan. Bake 1 hour at 350.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pain Perdu (Lost Bread)
Categories: Cajun, Breads
Yield: 4 servings
3 Eggs, beaten 1/2 ts Ground nutmeg
1/2 c Milk 8 sl Stale French bread
1/2 c Sugar 2 tb Butter
2 tb Orange flower water 2 tb Vegetable oil
1 tb Grated lemon zest Powdered sugar
1/4 c Brandy Cane syrup
{ Submitted by Austin Leslie, Chez Helene Restaurant }
Combine the eggs, milk, sugar, orange flower water, lemon zest, brandy and
nutmeg in a bowl. Mix well. Soak the bread in the liquid mixture. Heat
the butter and oil in a heavy frying pan. Fry the bread until golden brown
on both sides. Dust with powdered sugar and serve with warm cane syrup.
Serves 4.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
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---------- Recipe via Meal-Master (tm) v8.01
Title: Homemade Biscuits
Categories: Cajun, Breads
Yield: 6 servings
2 c Unbleached white flour 1 ts Salt
1 tb Baking powder 1/3 c Shortening
2 ts Sugar 2/3 c Milk
{ Submitted by Betty Comeaux }
Mix the flour, baking powder, sugar and salt with an electric hand mixer.
Blend in the shortening. Mix in the milk with a fork. Knead about 12 to
15 strokes. Pat out on a floured surface 1/2- to 3/4-inch inch thick/ Cut
and place on an ungreased cookie sheet. Bake for 10 to 12 minutes at
450-degrees.
Yield: approximately 16 biscuits.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
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---------- Recipe via Meal-Master (tm) v8.01
Title: Applesauce Nut Bread
Categories: Breads, Sauces
Yield: 6 servings
2 c All-purpose flour 1 c Coarsely chopped walnuts
3/4 c Granulated sugar 1 Egg
3 ts Baking powder 1 c Canned/jar applesauce (Motts
1/2 ts Cinnamon -is great)
1 ts Salt 2 tb Melted shortening
1/2 ts Baking soda
Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper, sift
flour, baking powder, cinnamon, salt, soda; add walnuts. In mixing bowl,
beat egg; add applesauce, shortening. Add flour mixture; stir just until
blended; turn into pan. Bake 1 hour. Cool in pan 10 minutes; remove. Cool
overnight before slicing.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peasant Bread
Categories: Breads
Yield: 2 servings
3 To 3 1/2 cups all-purpose 2 ts Salt
-flour 1 1/2 c Rye flour
2 pk Active dry yeast 1/2 c Whole bran cereal
1 3/4 c Water 1/3 c Yellow cornmeal
1/4 c Dark molasses 1 tb Caraway seed
2 tb Cooking oil
In a large mixer bowl combine 2 cups of the all-purpose flour and the
yeast. In saucepan heat water, molasses, oil, and salt just till warm (115
to 120 degrees); stir constantly. Add to flour mixture. beat at low speed
of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
Stir in rye flour, bran, cornmeal, caraway, and as much remaining
all-purpose flour as you can mix in with a spoon. Turn out onto lightly
floured surface. Knead in enough remaining all-purpose flour to make a
moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball. Place in a greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (1 to 1 1/4 hours).
Punch down; turn out onto floured surface. Divide in half. Cover; let
rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans.
Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree
oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2
loaves, or 36 servings.
From: The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo
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---------- Recipe via Meal-Master (tm) v8.01
Title: Alicia's Flour Tortilla
Categories: Mexican, Breads
Yield: 6 servings
4 c Flour 1 tb Baking powder
2 tb Lard 1 ts Salt
1/2 c Warm milk
Mix all dry ingredients and sift. Mix in lard. Add milk gradually. Knead
til smooth. Roll in pieces. roll out flat very thin. Cook on griddle until
lightly spotted.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Poppy Seed Bread
Categories: Breads
Yield: 3 servings
1 ea Box of yellow cake mix 1/2 c Cooking sherry
4 ea Eggs 1 ea Small vanilla inst. pudding
1 c Oil 1/4 c Poppy seed
8 oz Sour cream
Servings: 3
Combine all and mix well. Put in 3 small floured pans. Cook 325 degrees 1
hour.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cran-Apple Streusel Bread
Categories: Fruits, Breads
Yield: 6 servings
1 lb Loaf frozen bread dough, or Streusel Topping
-1 loaf homemade Wt 1/4 c Milk (approx)
1 cn Cinnamon apple pie filling 3/4 c Walnuts, chopped, divided
-(21 oz) -use
1 c Cranberries, fresh or Glaze, optional
-frozen, whole 1/4 c Flour, all purpose
1 tb Orange juice 1/4 c Sugar
1 tb Grated orange 2 tb Brown sugar
-peel(zest)colored part only 1/2 ts Cinnamon, ground
1 ts Lemon juice 1/4 c Butter, softened
1 ts Apple pie spice
This recipe is shaped like a wreath or individual loaves for gift giving.
Cranberries, fresh fruit, nuts and spices combine bright color and a
refreshing flavor for a holiday favorite. A nutty streusel topping and a
sweet hint of glaze complete the picture.
Preliminaries; Thaw frozen bread dough until pliable according to package
directions. Fifteen minutes prior to baking, preheat oven to 350 degrees.
In a large bowl, mix apple pie filling with cranberries, orange juice,
orange peel, lemon juice and apple pie spice. Set aside. Prepare Streusel
topping (recipe follows). Cut loaf into 3 even pieces. On a lightly
floured work surface roll out each piece of dough into a 8 by 7 inch
rectangle. Cut the dough with kitchen shears to obtain the correct
measurement if needed. Place on baking sheet.
Make 2 inch long cuts at 1 inch intervals on both of the 7 inch sides of
dough rectangle. Spread 1 cup of cran-apple mixture lengthwise down center
third of dough. Top filling with 1/4 cup walnuts. Fold strips diagonally
over filling, overlapping strips to give a braided look. Brush dough strips
with a little milk and 1/4 cup streusel mix. Repeat with remaining 2 pieces
of dough. Let rise for 30 minutes in warm place. bake in preheated 350
degree oven for 25 to 30 minutes, covering with aluminum foil after 20
minutes to prevent over-browning. Remove bread from baking sheet to cool.
Bread may be drizzled with glaze, if desired (recipe follows)
GLAZE; Mix 1/4 cup powdered sugar with 1 tsp milk; stir until blended.
STREUSEL TOPPING Procedure; In a medium bowl combine flour, sugars and
cinnamon; stir until well mixed. Cut in butter using a pastry cutter until
butter is the size of small peas. Use as directed above.....
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---------- Recipe via Meal-Master (tm) v8.01
Title: Saturday Market Elephant Ears
Categories: Breads
Yield: 12 servings
1 pk Dry yeast 4 c Flour
1 c Warm water 6 tb Sugar
2 Eggs beaten
Servings: 12
Sugar and cinnamon mix - set aside
Soften yeast in warm water. Combine all ingredients except the cinnamon
sugar mix. Mix well. Divide dough into 12 pieces. Let sit 10 minutes.
Roll out on a lightly floured board. Using hands, stretch each piece into
circular shape. Heat vegetable oil in 10 skillet (cast iron is best). Place
each circle of dough in the hot grease. Turn once - the surface will
bubble and blister and should be lightly browned. Turn with spatula and
broad knife. Place on absorbent paper toweling. Sprinkle immediately with
mix of sugar and cinnamon. If you tear a hole in the circle as it is being
stretched that will not matter.
This will be a favorite for all ages. The recipe has been around a long
time, but each time we make them someone has never heard of individuals
making them.
Courtesy of: Joann Pierce
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---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Maple Apple Bread
Categories: Breads
Yield: 12 servings
1/4 c Brown sugar 1/4 c Chopped walnuts
2 tb All-purpose flour 2 cn (8 ounces each) refrigerated
1 ts WATKINS Cinnamon -crescent roll dough
1 ts WATKINS Maple Flavor 1/2 c Powdered sugar
1 lg Egg, beaten 1 tb Milk
1/2 c Finely chopped apple 1/2 ts WATKINS Vanilla Extract
From : JACK DECKER
Combine first 5 ingredients in a bowl, add apple and nuts, toss. Unroll
dough and separate into 8 rectangles. Press perforations on dough firmly
to seal. Spread each rectangle with apple mixture, roll up starting at
narrow end. Place each roll lengthwise with seams toward center of loaf in
greased 8-1/2 inch loaf pan, making 2 layers of 4 rolls each. Bake at 350
degrees F for 20 minutes, cover pan with foil and bake 30 minutes longer
removing foil last 5 minutes. Cool in pan 5 minutes; remove and cool
thoroughly. Combine remaining ingredients, drizzle over loaf.
Makes 12 slices.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Christmas Bunuelos
Categories: Mexican, Breads
Yield: 6 servings
1 ts Cinnamon, ground 1 ts Salt
1 ts Baking powder 2 ts Sugar
4 c Flour 1 c Water
1/4 c Oil 1 ea Sugar & cinnamon mixture
From : SAM WARING
Sift all dry ingredients together. Slowly add water and a little oil. Turn
onto a lightly floured board and knead until dough is smooth and elastic.
Divide into about 40 small balls; roll out into approximately 4" to 6"
circles. Fry in very hot oil (hot and deep) until delicately browned on
both sides. Drain on paper towels and sprinkle with cinnamon and sugar
mixed.
~-- Eats, a Folk History of Texas Foods by Linck and Roach
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mother's Day Muffins
Categories: Muffins
Yield: 18 servings
3 Eggs 1 ts Soda
1 c Oil 1/4 ts Baking powder
1 2/3 c White sugar (or less) 3 ts Cinnamon
1/3 c Brown sugar 1 ts Salt
2 c Grated zucchini 1/2 c Chopped walnuts
3 c Sifted flour
FROM: Indian Valley Elem School, Walnut Creek, CA
Beat eggs until light and foamy; add sugar, oil and zucchini. Blend well
with spoon. Mix dry ingredients and add to egg mixture; blend well. Add
nuts. Put in greased muffin tins. Bake at 325~ for 20 minutes (or 2 bread
loaves for 1 hour).
Makes 18 large muffins.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Irish Farmhouse Loaf
Categories: Breads, Cakes, Irish
Yield: 8 servings
8 oz Flour 1/2 ts Salt
4 oz Sugar 2 ts Baking powder
8 oz Mixed dried fruit 1 pn Baking soda
1/2 ea Grated rind of a lemon 1 ea Egg, beaten
2 tb Butter 1 1/4 c Buttermilk
Servings: 8
Mix the flour, sugar, fruit, lemon rind, butter, baking powder and soda.
Add the beaten egg and the buttermilk to make a nice soft dough; beat well
and pour into a greased 2-pound loaf pan. Bake at 300 F for 1 hour, or
until it tests done with a skewer.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spice Bread (Irish)
Categories: Breads, Cakes, Irish
Yield: 8 servings
10 oz Flour 2 oz Chopped candied peel
2 ts Baking powder 6 oz Raisins, plain or golden
1/2 ts Baking soda 4 oz Butter
1 ts Mixed spice * 6 oz Golden syrup **
1/2 ts Ground ginger 1 lg Egg, beaten
4 oz Light brown sugar 4 tb Milk
Servings: 8
* Equal parts of cinnamon, nutmeg and allspice. ** Lyons' Golden Syrup,
carried in some fancy groceries. If you can't find it, use Karo golden corn
syrup.
Sift the flour with the soda and baking powder, and the mixed spice and
ginger: then add the brown sugar, chopped peel and raisins: mix. Make a
well in the center. Melt the butter with the syrup over low heat, then
pour into the well in the mixture. Add the beaten egg and milk and mix very
well. Pour into a greased 2 lb loaf pan and bake in a preheated oven at
325 F for 40-50 minutes, or until it tests done. This bread will keep moist
for several days, and actually improves somewhat during this period.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cinnamon Butterfly Rolls
Categories: Breads
Yield: 18 servings
1/2 c Sugar 2 ts Vanilla extract
1 ts Salt 2 ea Eggs
1 pk Active dry yeast 1/2 c Brown sugar, packed
4 1/3 c Flour, all-purpose 1/2 c Pecans, chopped
1 c Milk 1/2 c Raisins, dark seedless
1 ea Butter or margarine 1 ts Cinnamon, ground
Servings: 18
In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 quart
saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick)
until very warm (120-130'F). Butter or margarine does not need to melt.
With mixer at low speed, gradually beat liquid into dry ingredients just
until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla
extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2
minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to
make a soft dough.
Turn dough onto floured surface and knead until smooth and elastic, about
10 minutes, working in more flour (about 1/3 cup). Shape into ball; place
in greased large bowl, turning to grease top. Cover; let rise in warm place
(80-85'F) until doubled, about 1 1/2 hours.
Punch down dough. Turn dough onto lightly floured surface; cut dough in
half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small
bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan
over low heat, melt 4 T butter or margarine (1/2 stick).
With floured rolling pin, roll half of dough into 17 1/2x12" rectangle.
Brush with half of melted butter; sprinkle with half of brown-sugar
mixture. From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to
seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short
side.
Turn wedges short side up. Press handle of wooden spoon across each. Repeat
with other half of dough.
Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm place
until doubled, about 1 hour.
Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush, brush
rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie
sheets; cool on wire racks.
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---------- Recipe via Meal-Master (tm) v8.01
Title: More Flour Tortillas
Categories: Mexican, Breads
Yield: 6 servings
3 c Flour 1/4 c Oil
1 1/2 ts Baking Powder 1 c Water (warm)
FROM: Phil Johnson @ 906/201 * FLOUR TORTILLAS * * Mix ingredients
until dough no longer sticks to sides of bowl. Divide into 8-10 small
balls. Coat each one with shortening. Flour Counter top and roll
(rolling pin) to a 6-9 inch circle. When desired size is obtained, place
on a hot griddle. The tortilla will puff up. Turn over (no longer than 2
minutes) and brown other side. Fill with your choice of meat, beans,
potatoes, scrambled eggs, etc.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Breaded Pork Chops
Categories: Pork/ham
Yield: 6 servings
1 Hour. Serve with the sauce. -pepper,
-If desired, chipped green
Six thin pork chops. Sprinkle with salt and pepper. Roll in bread crumbs.
Dip in slightly beaten, seasoned egg which has been diluted with 2
tablespoons water. Roll in crumbs. Brown slowly in hot cooking fat.
Remove from frying pan. Make a highly seasoned, slightly thickened sauce
in the pan in which the chops were browned. Place cooked chops in sauce.
Cover. Simmer cooked tomato, and chopped onion may be added.
S.P., Slater, MO.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carrot Cake Bread
Categories: Vegetables, Breads
Yield: 6 servings
1 3/4 c Sifted cake flour (or 1 1/2 1/2 ts Baking soda
-cups all-purpose 1 c Sugar
Flour, sifted) 3/4 c Olive oil
1 ts Ground cinnamon 1 c Raw carrots, finely grated
1 ts Baking powder 2 Eggs
3/4 ts Salt 1/2 c Pecans, finely chopped
Combine the sifted flour, cinnamon, baking powder, salt, and baking soda.
Sift together and set aside. Combine the sugar and olive oil and beat with
electric mixer at medium speed about 2 minutes, or until smooth and well
blended. Fold in grated carrots with their juice. Add eggs, one at a time,
beating well after each addition. Stir in the chopped nuts. Add the dry
ingredients and mix well. Grease and dust with flour tow 9-inch cake pans.
Pour in batter and bake in a preheated 350 F oven 55-60 minutes. Serve
warm. Can be wrapped and stored in refrigerator for up to a week, which
improves flavor and makes the cake bread more moist. Bread can be iced with
powdered sugar, orange juice, and creamed butter mixture.
SWEENEY'S - Durango, CO.
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---------- Recipe via Meal-Master (tm) v8.01
Title: French Bread (The Copper Kettle)
Categories: Breads, French
Yield: 6 servings
1 c Milk 1 pk Yeast dissolved in 1 cup
1 tb Butter -warm water
1 tb Sugar 5 To 6 cups white flour
2 ts Salt Cornmeal
1 c Hot water 1 Egg white
Scald milk and add butter, sugar, salt and hot water and allow to cool. Add
yeast dissolved in water. Add white flour to make a soft dough. Knead on
floured board until bubbles appear. Place in greased bowl and let rise
until double. Punch down and knead for 5 minutes and let rise again. Punch
down, divide dough in half, knead and shape into two long loaves. Sprinkle
cookie sheet with cornmeal and place loaves on it. Let rise to almost
double and bake at 375 F for about 30 minutes. After taking from the oven,
brush well with stiffly beaten egg white. Continue baking another 10
minutes or until golden brown.
THE COPPER KETTLE - Aspen, CO.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sopapillas
Categories: Vegetables, Breads, Mexican
Yield: 6 servings
2 c Sifted flour 2 tb Lard or shortening
2 ts Baking powder 1/2 c Water
1 ts Salt
Sift together the flour, baking powder, and salt. Work in the lard and
water. Form into a soft dough and roll out on a floured board and cut in
rectangles. Deep-fry at 400 F, pushing the fritters under the fat two or
three times to assure even puffing. Cook on both sides until nicely browned
and puffed. Mades 20.
CASA BONITA - Lakewood, CO.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fresh Cherry Sauce
Categories: Sauces, Fruits
Yield: 6 servings
1 lb Fresh Sweet Cherries, Washed 1/4 c Dry White Wine
-And Stoned 1 pn Of Nutmeg
2 tb Sugar Red (cayenne) Pepper, To
2 tb Fresh Lemon Juice -Taste
Here is a sweet and savory cherry sauce that is excellent with pork, game,
and duck when hot. Or serve it hot or cold with cold sliced meats. You can
prepare this sauceone day in advance. Stor in the refrigerator and rewarm
over low heat before serving.
In a large, heavy saucepan, combine 3/4ths of the cherries, the sugar,
lemon juice and white wine. Simmer over low heat for 10 to 15 minutes.
Allow the mixture to cool slightly, then transfer it to a food processor or
blender and puree. Return the puree to the saucepan, add the remaining
cherries, and cook over low heat for 2 minutes. Season with nutmeg and
cayenne pepper to taste.
Yield: About 1 1/2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Cheese Pizza
Categories: Fruits, Pizza, Pies
Yield: 6 servings
1 Recipe 9-inch Double Crust 1/3 c Walnuts, Chopped
-Pastry 1 ts Vanilla
8 oz Cream Cheese (1 Package) 42 oz Tart Cherry Pie Filling (2
1/2 c Sugar -Cans)
2 lg Eggs
Here is an adaption of the old fashioned pizza. I know that it uses a
canned pie filling, but you can also use your own pie filling. The canned
is only used for speed.
Roll out the pastry and put on a 16 inch pizza pan. Bake 15 minutes at 350
degrees F. Blend the cream cheese, sugar, eggs, walnuts and vanilla
together until well blended. Pour into the pie crust and bake an
additional 10 minutes. Cool until cold and top with the cherry pie
filling. Top with whipped cream, if desired.
From A Flyer From The National Red Cherry Institute P.O. Box 30285 Lansing
MI 48909 Phone: (517)321-1231
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Salad Supreme
Categories: Fruits, Salads, Desserts
Yield: 12 servings
3 oz Raspberry Gelatin (1 1/3 c Mayonnaise
-Package) 8 oz Crushed Pineapple With Juice
1 c Boiling Water -(1 Can)
21 oz Tart Cherry Pie Filling 1/2 c Heavy Cream, Whipped
3 oz Lemon Gelatin (1 Package) 1 c Miniature Marshmallows
1 c Boiling Water 2 tb Nuts, Chopped
4 oz Cream Cheese, Softened
Again, this uses the canned pie filling for speed. If you wish, you can
make your own filling.
Makes 12 Servings
Dissolve the raspberry gelatin in 1 cup of boiling water. Stir in the tart
cherry pie filling. Pour into a 9 X 13-inch pan and let set until firm.
Dissolve the lemon gelatin in 1 cup of boiling water. Beat the cream cheese
and mayonnaise together until well blended. Gradually add the lemon
gelatin. Stir in the pineapple and juice then add the whipped cream and
marshmallows to the gelatin mixture. Spread on top of the cherry gelatin
mixture. When set, sprinkle with the nuts and serve. Use a lettuce leaf if
serving as a salad.
From A Flyer From The National Red Cherry Instute.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Quick and Easy Cherry Bread
Categories: Fruits, Breads
Yield: 6 servings
1 ea Loaf Frozen Bread Dough -Can)
21 oz Tart Cherry Pie Filling (1
Here is something that you might want to try the next time you make bread.
This is more convience style recipe but it can be adapted to homemade bread
and pie filling.
Yield: 1 Loaf
Let the frozen bread loaf rise once. Knead, reshape and place in a greased
loaf pan. Let rise again. Make 2 slits in the top of the loaf to a depth
equal to 1/3 rd of the loaf. Divide and place the cherry pie filling in
the slits. Let rise again to full size and brush the top of the loaf with
melded butter and sprinkle with cinnamon sugar. Bake in a preheated 350
degree F. oven for 35 to 40 minutes. Remove the loaf from the pan and cool.
This bread can be served either warm or cold.
From A Flyer From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Rum Sauce
Categories: Fruits, Sauces, Desserts
Yield: 6 servings
1 1/2 c Water 2 ts Rum Extract
1/2 c Sugar 2 c Fresh Dark Sweet Cherries
1 1/2 tb Cornstarch 3 Drops Red Food Coloring
1 ts Lemon Juice
This is a good sauce for Ice Cream and other cold desserts.
Yield: About 1 Quart
Combine the sugar and cornstarch. Add to the cold water and heat to
thicken. Add the dark sweet cherries and heat but DO NOT boil. Stir in the
lemon juice, rum extract and food coloring.
NOTE: This should be made 2-3 hours before serving.
From A Flyer From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry No Bake Rum Balls
Categories: Fruits, Cookies
Yield: 6 servings
2 1/2 lb Vanilla Wafer Crumbs 1 c Dark Sweet Cherries, Well
2 c Powdered Sugar -Drained And Chopped
2 c Nuts, Finely Chopped 1 c Dark Rum (or 1 1/2 Tbls Rum
2 c Coconut -Extract)
1/2 c Light Corn Syrup
Yield: 100 to 125 Rum Balls
Thoroughly mix all of the ingredients, except the powdered sugar, together,
blending well. Shape into 1-inch balls and roll in the powdered sugar.
From A Flyer by The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Coke Salad
Categories: Fruits, Salads, Vegetables
Yield: 6 servings
3 oz Cherry Gelatin (1 box) -Drained, To Taste
1 c Boiling Water 1 lb Dark Sweet Cherries, Drained
1 c Coca-Cola (Instead of the -(1 Can)
-cold water) 1/2 c Chopped Celery
1 sm Can Crushed Pineapple, 1/2 c Chopped Nuts
Here is a salad using Coke instead of water.
Yield: 6 Servings
Dissolve the gelatin in the boiling water. Add the Coke instead of the
cold water. Chill until partially set and add the pineapple, cherries,
celery and nuts. Chill until firm and fully set.
From A Flyer by The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Orange Chicken
Categories: Fruits, Poultry
Yield: 8 servings
4 To 6 Pounds Chicken Fryers, -Part Only)
-Cut Up 1/4 ts Ground Ginger
4 tb Butter Or Regular Margarine, 1/2 c Orange Juice
-Melted 1 lb Dark Sweet Cherries, Drained
1 c Brown Sugar -(1 Can)
1/2 ts Grated Orange Peel (Orange
This is a simple and easy way to prepare chicken, one of the cheapest meats
in the U.S.
Yield: 8 Servings
Place the cut up chicken in a large baking pan. Pour the melted butter
over the chicken. Combine the brown sugar, orange peel, ginger, and orange
juice, blending well, and pour over the chicken. Bake in a preheated 350
degree F. oven for 45 minutes. Remove and add the cherries, then return to
the oven and bake an additional 30 minutes, or until the chicken is golden
brown and tender.
From A Booklet From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherries Jubilee
Categories: Fruits, Desserts, Sauces
Yield: 6 servings
20 oz Dark Sweet Cherries (1 Can) 2 oz Kirsch
1/2 ts Arrowroot 2 oz Brandy
1 md Cinnamon Stick 1 pt Vanilla Ice Cream (Optional)
1/2 tb Lemon Juice
This is an easy way to prepare a special dessert. This sauce can be served
over Ice Cream or any other dessert that you would put a sauce on.
Yield: Topping for 4 desserts.
Drain the cherries, reserving the juice. Combine the reserved juice and
arrowroot, blending well. Pour into a preheated blazer, a flat shallow
serving pan like a chafing dish, and stir and cook for 3 minutes. Add the
cinnamon stick and lemon juice. Add the cherries and heat to boiling.
Remove the cinnamon stick and pour on the preheated liquors and ignite.
Ladle the flamed cherries over ice cream or other desserts.
From A Booklet From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Miss American Pie
Categories: Fruits, Desserts
Yield: 6 servings
10 Inch Baked Pie Shell 1 c Powdered Sugar
21 oz Blueberry Pie Filling (1 12 oz Non-Dairy Whipped Topping
-Can) 21 oz Tart Cherry Pie Filling (1
8 oz Cream Cheese -Can)
This cold pie would be just the thing to serve on the Fourth Of July
picnic.
Yield: 1 10-inch pie
Pour the blueberry pie filling into the baked crust and chill for 20
minutes. Beat the cream cheese, adding the powdered sugar to it, until
smooth. Fold in the whipped topping. Spread the cheese mixture on top of
the blueberry pie filling. Chill another 20 minutes. Gently spread the
cherry pie filling on top of the cheese mixture and chill at least 4 hours
before serving.
From A Booklet From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cold Cherry Soup
Categories: Fruits, Soups/stews, Desserts
Yield: 8 servings
3 lb Tart Red Cherries (Canned, 1 ts Cinnomon
-Frozen, Or Fresh) 1 c Heavy Cream (Whipping)
1/2 c Wine Vinegar 1 c Sour Cream
3 tb Cornstarch
This is just the thing for those hot summer days that you really want to
cook.
Yield: 8 Servings
Drain or pit the cherries over a bowl reserving the juice. Puree the
cherries and liquid in a blender or food processor. Add enough water to
the cherries to make 2 quarts. Add the vinegar, cornstarch, and cinnamon.
Cook, stirring constantly, until slightly thickened. Remove from the heat
and add the cream. Chill. Serve garnished with sour cream for soup or for
dessert, use whipped cram slightly sweetened and dusted with cinnamon or
nutmeg for a garnish.
From A Booklet From The National Red Cherry Institute.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Muffins
Categories: Fruits, Muffins
Yield: 6 servings
3 1/3 c Unbleached Flour 2/3 c Tart Cherries, Well Drained
1 tb Baking Powder PLUS 2 ts Almond Extract
1 ts Baking Powder 1 3/4 c Milk
1 ts Salt 1/3 c Vegetable Oil
1/4 c Sugar 1/3 c Nuts, Chopped (Optional)
1 lg Egg, Beaten
Here is a scratch muffin recipe that is as good as homemade blueberry
muffins.
Yield: 24 muffins
Combine the flour, baking powder, salt, and sugar in a large mixing bowl.
In another bowl, combine the eggs, milk, almond extract, and vegetable oil
blending well. Add to the dry ingredients and mix only to blend, if using
an elelctric mixer, use low speed, about 30 seconds. Batter will still be
lumpy. Gently fold in the drained cherries and chopped nuts. Spoon into
well greased muffin tins filling each about 2/3 full, handling the batter
as little as possible. Bake at 400 degrees F. for 25 minutes or until done.
From A Booklet From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Nut Bread
Categories: Fruits, Breads
Yield: 6 servings
2 c Unbleached Flour 1 tb Grated Orange Peel (Orange
1 c Sugar PLUS 2 Tbls Sugar -Part Only)
1 1/2 ts Baking Powder 2 tb Cherry Juice Or Warm Water
1/4 c Shortening 1 c Tart Cherries, Well Drained
1 lg Egg -And Coarsely Chopped
1/2 c Orange Juice 1/2 c Chopped Nuts
This recipe will make 4 Individual (5 X 2 1/2 X 2 1/4-inch) loaves or 6 (3
7/8 X 2 1/2 X 1 3/8-inch) mini loaves. Have the pans greased and ready
before starting.
Sift the flour, sugar and baking powder together and cut in the shortening
until the mixture looks like coarse crumbs. Stir in the egg, Orange juice,
orange peel and cherry juice (or water) blending only until well moistened.
Fold in the cherries and nuts. Pour into the prepared pans of choice and
bake at 350 degrees F. for 25 to 30 minutes or until done.
From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherried Sweet Potato Scallop
Categories: Fruits
Yield: 6 servings
3 1/2 lb Sweet Potatoes (Plain Canned 1/4 c Granulated Sugar
-Or Fresh) 1 1/2 ts Salt
1 lb Tart Cherries, Drained (1 1 c Water
-Can) 4 tb Butter Or Regular Margarine
1 tb Butter Or Regualar Margarine 1/2 c Orange Juice
2/3 c Brown Sugar, Firmly Packed 1/2 lb Regular Marshmallows
Try this the next time you make Sweet Potatoes instead of Potatoes.
Yield: 8 to 10 servings.
If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch
thick. Place in a saucepan and add 1 cup of water and cook until tender.
If using canned, drain.
Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add the
sweet potatoes and cherries.
Combine the remaining ingredients except the marshmallows in a saucepan and
cook until you have a thin syrup. Pour the syrup over the sweet potatoes
and cherries. Bake in a 350 degree F. oven for 30 minutes or until the
syrup is thick. Just before serving top with the marshmallows and return
to the oven to brown.
From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sabayone
Categories: Fruits, Desserts
Yield: 8 servings
6 lg Egg Yolks -Napoleon Liqueur
1/3 c Sugar 1/2 pt Whipping Cream, Whipped
1/3 c Dry White Wine 2 1/2 c Tart Red Cherries, Fresh Or
2 tb Grand Marnier Or Mandrin -Frozen
Try this one for a fancy dinner. Guests will never know that it is so easy
to make.
Yield 8 Servings
In the top of a double boilier, combine the egg yolks and sugar, beating
well. Add the wine to the egg mixture. Have the water inthe double
boilier, simmering and place the pan with the egg mixture on top. Whisk the
mixture constantly until it thickens into a fluffy custard, about 5
minutes. Remove the egg mixture from the heat and beat until cool. Fold
the stiffly beaten whipped cream into the cooled egg mixture and add the
liqueur. Spoon the mixture over the cherries and serve.
From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Mousse
Categories: Fruits, Desserts
Yield: 6 servings
6 lg Eggs, Separated 3 1/2 pt Heavy (Whipping) Cream
1/2 c Sugar 3 1/2 c Tart Or Sweet Cherries,
1/4 c Plus 2 Tbls Water -Pureed
This is a different kind of mousse that I hope that you will enjoy.
Place the whites in the refrigerator and the yolks in a large stainless
steel bowl and set aside.
In a heavy saucepan, combine the sugar and water. Mix until dissolved and
place on high heat. Boil for 2 to 3 minutes. When clear and the sugar is
completely dissolved, remove from the heat and quickly whisk into the egg
yolks. With a had mixer, beat this mixture on high speed for for 5 to 8
minutes or until stiff and shiny. Set aside.
whyip the cream until stiff peaks form and set aside. Whip the egg whies
to form stiff peaks and set aside.
Add the pureed cherries to the egg yolk mixture and blend well. Fold in the
whipped crea and then the egg whites. Pour into individual serving dishes
or a large bowl and quikcly refrigerate for at least 2 hours, longer if
possible. Serve with whipped cream or nuts as a garnish.
From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Dessert Wontons
Categories: Fruits, Desserts
Yield: 6 servings
48 ea Premade Wonton Wrappers (1 30 oz Tart Cherry Pie Filling
-Package) 3 c Vegetable Oil
Here is a genuine Fake Chinese Recipe.
Powdered Sugar Or Cinnamon Sugar
To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling (2
cherries plus sauce) in the center of each wonton wrapper. Mositen the
edges of each wrapper, bring one corner up over the filling to the opposite
corner at an angle so that two overlapping triangles are formed. Pull the
two bottom corners of the folded triangle forward so that they meet one
another and slighly overlap. Moisten one end and pinch the two ends firmly
together. Repeat.
Pour the oil into a deep fryer and heat to 375 degrees F. Deep fry the
wontons, 8 to 10 at a time for about two minutes or until crisp and golden.
Drain on paper towels.
Fried wontons can be kept warm for about one hour in a 250 degree F. oven
or reheated for 5 minutes in a 450 degree F. oven. Powdered sugar or
cinnamon sugar can be sprinkled on the fried wontons, if desired.
NOTE: Cherry dessert wontons can be assembled and frozen. To use, let
thaw for 10 minutes and fry as above.
From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Honey Relish
Categories: Fruits, Relishes
Yield: 6 servings
20 oz Pitted Cherries With Juice 1/2 ts Ground Cinnamon
-(1 Can) 1/8 ts Ground Cloves
1/2 c Raisins 1/2 c Pecans, Chopped Medium
1/2 c Honey -Coarse
1/4 c Cider Vinegar 1 tb Cornstarch
1/4 c Brown Sugar, Firmly Packed 1 tb Cold Water
Use this with light meats such as duck, pork, or chicken
Yield: 2 1/2 cups of sauce.
In a 2-quart saucepan, combine all the ingredients through the clove
listing. Cook slowly, uncovered, for 30 minutes. Stir in the pecans.
Combine the cornstarch and cold water, blending well, and gradually stir
into the cherry mixture. Cook, stirring constantly, until the mixture
thickens.
From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Red Cherry-Almond Barbecue Sauce
Categories: Fruits, Sauces
Yield: 6 servings
21 oz Tart Cherry Pie Filling 1/2 ts Salt
1 tb Sugar 1/4 ts Almond Extract
2 ts Lemon Juice
Try this sauce on Chicken, Duck, Ribs, Or Pork Chops the next time you
barbecue
Place all of the ingredients in a blender or food processor and blend the
mixture until it is smooth.
From The National Red Cherry Institute
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---------- Recipe via Meal-Master (tm) v8.01
Title: Avgolemono (Greek Egg and Lemon Sauce)
Categories: Sauces, Cheese/eggs, Fruits, Greek
Yield: 6 servings
3 lg Eggs -cup)
Juice Of 1 Lemon (About 1/4 1 1/2 c Well Seasoned Chicken Stock
Avgolemono is easy to make and creates quit a stir at a formal dinner
party. It is an almost ethereal sauce, light, foamy, and a beautiful pale
yellow color. It is a great accompaniment to roasted meat or chicken, or
poached fish, and it is heartily recommended for boiled artichokes. Add
another cup of chicken stock and serve this as a perfect first course soup.
In a large mixing bowl, beat the eggs with a whisk until lemon colored and
frothy, then beat in the lemon juice until the mixture is very foamy. Whisk
in the hot stock a little at a time until the sauce is light in color and
foamy. Serve immediately.
Yield: About 2 cups
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Brown Sauce
Categories: Sauces, Vegetables
Yield: 6 servings
3 tb Butter Taking care not to let them
1 lg Carrot, Scrubbed, Unpeeled, -brown. All at once, stir
-And Chopped -in
1 Stalk Celery, Chopped The flour, and turn the heat
2 lg Onions, Chopped -down to low. Cook,
1/4 c Unbleached Flour -stirring
6 c Brown Stock Occasionally, until the
1 Clove Garlic, Crushed -flour and vegetables are
1 ea Bouquet Garni -well
1/3 c Tomato Puree Browned, but not burned.
Melt the butter in a heavy -Stir in the stock, then add
-saucepan over medium heat. -the
-Add Garlic, bouquet garni and
The carrot, celery, and -tomato puree. Simmer for
-onions and saute until 1 Hour, stirring from time to
-golden, -time, or until the sauce is
While this very basic sauce is excellent by itself over beef, noodles, and
some game, such as venison and bear, it is generally used as a base for
other more complex sauces. It may seem very time consuming to make a brown
stock, then this basic brown sauce and then a finished sauce, but the
result is well worth the effort. Both the stock and this sauce can be
frozen for up to three months, which means you can make your own instant
bases to have on reserve, which will speed up the process.
reduced by half. Strain. Allow to cool, then chill and skim off any fat
before using.
Yield: About 3 cups
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brown Stock
Categories: Soups/stews, Vegetables, Sauces, Beef, Veal
Yield: 6 servings
2 lb Beef Bones And Trimmings -bones,
2 lb Veal Bones, Cut Up Carrots, onions, celery, and
3 lg Carrots, Scrubbed, Unpeeled, -garlic in a roasting pan
-and -and
Cut Up Sprinkle them with the oil.
3 lg Onions, Quartered -Roast, turning the bones
1 Stalk Celery, Split -from
1 Clove Garlic, Crushed Time to time, until very
2 tb Olive Oil -well browned, about 1 1/2
2 c Hearty Red Wine -hours.
1 bn Fresh Parsley Scrape the bones and
Several Sprigs Of Fresh -vegetables into a large
-Thyme -stock kettle.
Freshly Ground Black Pepper Add the remaining
-To -ingredients and simmer over
Taste -low heat for
8 c Water 4 To 5 hours, or longer,
Preheat the oven to 400 -skimming the foam from the
-degrees F. Spread the
It is not difficult to make stock at home, and the results are well worth
the trouble. Far healthier and tastier than any kind of commercial stock
base, homemade stock produces sauces of infinitely higher quality as well.
Don't hurry the process; most stocks benefit from long slow simmering on
the back of the stove.
surface from time to time. Then strain the stock through a cheesecloth
lined strainer and allow it to cool. Skim off any fat and chill.
Yield: About 6 cups.
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fish Stock
Categories: Sauces, Fish/sea, Vegetables, Soups/stews
Yield: 6 servings
2 lb Fish Heads And Bones Sliced
1 c Dry White Wine 1 ea Bouquet Garni
1 lg Onion, Sliced Salt To Taste
1 lg Carrot, Scrubbed, Unpeeled, 5 c Water
-And
Fish stock is simmered longer than court bouillon, but rarely for more than
20 minutes. Most chefs feel that a longer cooking time makes the stock
bitter.
Place all the ingredients in a large heavy kettle and simmer over low heat
for 20 minutes, skimming if you wish.
Strain through a cheesecloth lined strainer.
Yield: About 5 cups
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: White or Veal Stock
Categories: Sauces, Vegetables, Soups/stews, Veal
Yield: 6 servings
5 lb Veal Bones, Cut Up 3 lg Leeks, Well Washed And
10 c Cold Water -Split.
2 lg Onions, Quartered Several Sprigs Of Fresh
3 lg Carrots, Scrubbed, Unpeeled, -Thyme
-And Several Sprigs Of Fresh
Cut Up -Parsley
1 Stalk Celery, Split 10 Whole Peppercorns
White stock is generally used as a base for delicately flavored sauces.
This stock adds little or no color to the final sauce.
Place the bones and water in a large stock kettle. Bring to a boil and
skim well. Add the remaining ingredients, turn the heat down to low, and
simmer for 3 1/2 to 4 hours. Strain through a cheesecloth lined strainer
and allow to cool; then skim off the fat, and chill. The cold stock will be
quite gelatinous.
Yield: About 6 cups.
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bonne Femme Sauce
Categories: Sauces
Yield: 6 servings
2 lg Egg Yolks -of the pan)
1/2 c Heavy Cream, Scalded (Heated 2 c Fish Stock, Heated To
-just until -Boiling (See Stocks)
Bubbles form around the edge 2 tb Butter
This "housewife's" sauce can be made at the lat minute from ingredients
that are almost always in the refrigerator. Even a plain piece of fish can
become "company fare" when served with a Bonne Femme Sauce. Make it with
chicken stock and serve it over poached eggs instead of Hollandaise, or
pour it over steamed vegetables.
Salt And Freshly Ground White Pepper, To Taste
Beat the egg yolks in a large mixing bowl until light, then whisk in the
scalded cream. Next, pour the boiling stock into the egg mixture and beat
in the butter. Season with salt and pepper and serve immediately.
Yield: About 2 1/2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bordelaise Sauce
Categories: Sauces, Vegetables, Beef
Yield: 6 servings
3 lg Shallots, Minced 1 c Brown Stock, Boiled Over
2/3 c Dry Red Wine -High Heat Until
Salt And Freshly Ground Reduced To 2/3 Cup
-Black Pepper, To 2 tb Beef Marrow, Cubed, Poached
Taste -5 Minutes In
1 ts Chopped Fresh Thyme Simmering Water To Cover,
4 tb Butter -And Drained
1 tb Unbleached Flour 3 tb Chopped Fresh Parsley
Here is a rich, delicious sauce for special occasions. Serve it with
grilled steak or roast beef for a really elegant dining experience. Ask
your butcher for the marrow; its rich flavor is indispensable to the
recipe. This sauce can be prepared up to two days in advance. Before
serving, rewarm over low heat until very hot.
Place the shallots, wine, salt and pepper, and thyme in a small saucepan
and bring to a boil. Continue to boil until the liquid is reduced by one
half. Remove from the heat and strain through a sieve.
Melt 1 Tbls of the butter in a heavy saucepan over medium heat. Stir in the
flour, turn down the heat to low, and cook until browned, about 2 minutes.
Then pour in the stock and continue to simmer over low heat for another 15
to 20 minutes, stirring from time to time. Stir in the reduced wine and
marrow and cook several minutes longer. Remove from the heat, beat in the
remaining butter and stir in the parsley. Check and correct the seasonings,
if necessary and serve very hot.
Yield: About 1 cup.
From The Complete Book Of Sauces by Sallie Y. Williams
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Title: Classic Mushroom Sauce
Categories: Sauces, Vegetables, Beef
Yield: 6 servings
3 tb Butter 1/4 c Chopped Shallots Or
3 tb Unbleached Flour -Scallions
1 1/4 c Brown Stock Or Beef Bouillon 1/4 c Red Wine
1/4 lb Mushrooms, Minced
One you know how to make this sauce, you will want to put it on top of
everything. Steak, roast beef, meat loaf, hamburgers, veal, chicken,
turkey, pot roast, baked potatoes, egg noodles--the list goes on. The wine
and the shallots especially bring out the flavors of meat and poultry. This
sauce will keep in the refrigerator for up to two days. Rewarm over low
heat before serving.
Freshly Ground Black Pepper To Taste
Melt the butter in a small saucepan over medium heat. Remove it from the
heat and whisk in the flour a little at a time until smooth. Return to low
heat and, stirring constantly, cook until mixture turns golden brown, about
5 minutes.
Gradually add the stock, stirring until thickened, about 5 minutes. Pour in
the mushrooms, shallots, and wine and combine. Heat through and add pepper
to taste.
Yield: About 2 cups of sauce
From The Complete Book Of Sauces by Sallie Y. Williams
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Title: Cognac Sauce
Categories: Sauces, Vegetables
Yield: 6 servings
2 tb Butter 1/2 c Brown Stock (See Stocks)
2 lg Shallots, Minced 1/2 c Heavy Cream
1 Clove Garlic, Minced 4 oz Shitake Mushrooms, Sliced
2 tb Cognac
This sophisticated sauce will quickly become a favorite at your house.
Spoon it over grilled veal chops or a crisp roast duck, and you will
present a memorable dish indeed. It is outstanding over noodles for a small
but rich first course.
Salt And Freshly Ground Black Pepper, To Taste
Melt the butter in a heavy medium-size saucepan over medium heat. Add the
shallots and garlic and saute until transparent, about 3 to 4 minutes. Then
add the cognac and flame. To do this, remove the saucepan from the heat and
touch a lighted match to the edge of the pan; the fumes of the cognac will
ignite. Holding the pan away from you, allow the flames to die down
naturally. Add the stock and cream and simmer over low heat until
thickened, about 15 to 20 minutes. Add the mushrooms and continue to simmer
3 to 5 minutes more. Season with salt and pepper and serve immediately.
Yield: About 1 cup of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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Title: Creole Sauce
Categories: Sauces, Vegetables
Yield: 6 servings
2 tb Butter 3 lg Tomatoes, Peeled, Seeded,
1 md Green Bell Pepper, Seeded -And Chopped
-And Thinly Salt And Freshly Ground
Sliced -Pepper, To Taste
1 md Onion, Thinly Sliced 1 pn Cayenne (Red) Pepper
1/2 c Thinly Sliced Fresh 1 tb Chopped Fresh Thyme (Or 1/2
-Mushrooms -Tsp Dried
1 c Brown Stock (See Stocks) Thyme)
1 Clove Garlic, Crushed 2 tb Dry Sherry
There is a subtle Spanish influence in anything Creole and this sauce is no
exception. Not only is it perfect with all kinds of shellfish, but it will
also enhance all but the most delicate fish. Spoon it over poached eggs or
an omelet, or add a few cooked shrimp and pour over rice for a terrific
supper dish. Prepare this sauce no more than one day in advance. Rewarm
over low heat before serving.
Melt the butter in a large heavy saucepan over medium heat. Add the pepper
and onion and saute until transparent, about 4 to 5 minutes. Then add the
mushrooms and saute 5 minutes longer. stir in the stock, garlic, and
tomatoes. Season with salt, pepper, and thyme and simmer over low heat for
20 minutes. Stir in the sherry and serve very hot.
Yield: About 1 1/2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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Title: Espangnole Sauce
Categories: Sauces
Yield: 6 servings
2 c Basic Brown Sauce (See -Bovril)
-Sauces) 1/4 c Dry Sherry
2 tb Meat Extract (Such As
The Spanish in this sauce comes from the addition of sherry. The aromatic
brown sauce goes very well with roast beef, ham, or pork and even tastes
wonderful over baked potatoes. You can substitute Maderia for the sherry if
you'd like a slightly sweeter sauce.
Place the brown sauce in a medium-size saucepan and reduce over low heat by
one third, about 15 minutes or more. Stir in the extract and simmer an
additional 15 minutes. Add the sherry and cook gently for 5 minutes longer.
Serve immediately.
Yield: About 2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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Title: Herb Sauce
Categories: Sauces, Vegetables
Yield: 6 servings
3 tb Butter 1 c Chicken Stock (See Stocks)
2 lg Shallots, Finely Chopped 1/2 c Dry White Wine
1/2 c (2 Oz) Mushrooms, Finely 1 tb Chopped Fresh Chives
-Chopped 1 tb Chopped Fresh Tarragon
2 tb Unbleached Flour 3 tb Chopped Fresh Parsley
Just a little of this colorful sauce will turn any meat or poultry dish
into something special. Try it on poached eggs, too, or as a sauce for
pasta or rice.
Salt And Freshly Ground Pepper, To Taste
Melt the butter in a large heavy saucepan over medium heat. Stir in the
shallots and mushrooms and saute until tender, about 5 or 6 minutes. Whisk
in the flour, then add the stock and stir until smooth. Simmer over low
heat until the sauce is thick, about 5 minutes. Add the wine and herbs and
simmer 5 to 10 minutes longer. Season to taste and serve immediately.
Yield: About 1 1/2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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Title: Lyonnaise Sauce
Categories: Sauces, Vegetables
Yield: 6 servings
2 tb Butter 1 c Basic Brown Sauce (See
2 lg Onions, Chopped -Sauces)
1/2 c Dry White Wine 1 tb Chopped Fresh Parsley
Onions play a large part in the hearty cooking of the region of Lyon,
France. This sauce incorporates the sweetness of fresh onions in a base of
brown sauce, and is really an all-around accompaniment. Try it on eggs,
over cooked vegetables, with cold roast meats, grilled chops----nearly
everything that's full flavored.
Melt the butter in a medium-size heavy saucepan over medium heat. Add the
onions and saute gently until golden, about 10 minutes. Stir in the wine
and cook over high heat until the liquid is reduced by half. Pour in the
brown sauce and simmer over low heat for 15 minutes. Add the parsley, cook
1 minute longer, and serve immediately.
Yield: About 2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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Title: Orange Port Sauce
Categories: Sauces, Vegetables, Fruits
Yield: 6 servings
1/2 c Ruby Port Boil the port and stock in a
1/2 c Chicken Stock (See Stocks) -medium-size saucepan over
1/2 c Heavy Cream High heat until the liquid
1 tb Chopped Fresh Rosemary -has been reduced by half,
1/2 c Seville (Bitter) Orange -about
-Marmalade 10 Minutes. stir in the cream
1/4 c Dry White Wine -and rosemary and boil over
A rich, unctuous mixture, this fruity sauce is the perfect way to make the
most of a crisp roast duck or crackling roast loin of pork. If desired,
this sauce can be prepared up to two days in advance and refrigerated.
Rewarm over low heat before serving.
medium heat for another 5 minutes. Add the marmalade and stir until
dissolved; then add the wine and cook for 5 more minutes, over medium heat.
Serve hot.
Yield: About 1 cup of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pepper Sauce (Poivrade)
Categories: Sauces, Vegetables
Yield: 6 servings
2 oz Slab Bacon, Diced 1 Clove Garlic, Crushed
2 lg Onions, Chopped 2 c Hearty, Dry, Red Wine
2 lg Carrots, Peeled And Chopped 1 ea Bouquet Garni
3 lg Shallots, Minced 2 c Brown Stock (See Stocks)
1 lg Leek, White Part Only, Well 1 tb Whole Black Pepper Corns,
-Washed And -Crushed
Thinly Sliced Salt To Taste
2 tb Red Wine Vinegar 1/4 c Brandy
2 tb Unbleached Flour
This easy version of the classic pepper sauce clearly illustrates why some
old-time combinations just cannot be improved upon. Serve this with beef or
game, especially pheasant. This sauce will also keep for two days in the
refrigerator. Rewarm over low heat before serving.
Saute the bacon in a large heavy saucepan over medium heat for 2 minutes.
Add the onions, carrots, shallots, and leek and cook until well browned,
about 12 to 15 minutes.Stir in the vinegar and simmer over low heat until
the liquid has evaporated, about 10 to 15 minutes. Whisk in the flour and
cook one minute more. Then add the garlic, wine, bouquet garni and stock.
Simmer over low heat for one hour. Stir in the cracked peppercorns and salt
then simmer for 10 minutes more. strain through a sieve lined with a layer
of cheesecloth. Return to the saucepan and add the brandy. Simmer 3
minutes over low heat and serve hot.
Yield: About 2 1/2 Cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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Title: Raisin Sauce
Categories: Sauces, Fruits
Yield: 6 servings
3 tb Dark Brown Sugar -Sauces)
1 tb Dijon Mustard 1/4 c Raisins, Plumped in 1 Cup Of
3 tb Red Wine Vinegar -Brandy for 10 minutes
1 c Basic Brown Sauce (See And drained
Sweet sauces with pork or game are classic. This one combines a little
sweetness with the acidity of vinegar for a delightfully different taste.
Serve it with that Easter ham for rave reviews. Prepare this sauce no more
than two days in advance and refrigerate it. Rewarm over low heat before
serving.
In a small bowl, dissolve the sugar and mustard in the vinegar. Place the
mixture in a medium-size heavy saucepan, and add the brown sauce and simmer
over low heat for 10 minutes. Stir in the raisins and simmer 5 minutes
longer. Serve hot.
Yield: About 1 cup of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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Title: Veloute
Categories: Sauces, Vegetables, Veal
Yield: 6 servings
2 tb Butter 4 ea Black Peppercorns
1/4 c Unbleached Flour 1/2 c Chopped Mushrooms, (Leftover
3 c White Or Veal Stock, (See -Trimmings And Stems Can
-Stocks), Heated To Boiling
The delicate of this luxurious sauce makes it perfect for creaming poultry,
eggs, or elegant edibles such as sweetbreads or oysters.
Be Used.) Salt And Freshly Ground Black Pepper, To Taste
Melt the butter in a large heavy saucepan over medium heat. Whisk in the
flour and cook for 3 minutes, then stir into the hot stock. Add the
peppercorns and mushrooms and simmer gently over low heat at least 30
minutes. Strain through a sieve lined with cheesecloth and season to taste
with slat and pepper.
Yield: About 2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rosemary Sauce
Categories: Sauces, Vegetables
Yield: 6 servings
2 tb Butter 1/4 c Dry White Wine
1 lg Shallot, Chopped 1/2 c Brown Stock (See Stocks)
1 tb Fresh Rosemary, Chopped 1/2 c Heavy Cream
Rosemary and lamb seem to go together, naturally, whether the herb is
sprinkled on chops while grilling or incorporated in a savory sauce. This
sauce is also delicious with cold roast lamb or any of that butterflied
roast left over from the Sunday barbecue. Inspired by a sauce once served
at New York City's American Harvest Restaurant, this makes a wonderful
addition to a summer menu.
Salt And Freshly Ground Black Pepper
Heat the butter in a medium-size heavy skillet over medium heat. Add the
shallot and saute until transparent, about 3 to 4 minutes. Add the rosemary
and wine and cook over high heat until most of the liquid has evaporated,
about 3 to 4 minutes. Stir in the stock and continue to cook over high
heat until the liquid is reduced by half. Add the heavy cream, and season,
then boil over medium heat for 3 minutes. Strain through a sieve lined with
cheesecloth if you prefer a smooth sauce; do not if a more textured sauce
is appropriate. The sauce should be very hot. Serve immediately.
Yield: About 1 cup of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Stock-Based Curry Sauce
Categories: Sauces, Vegetables, Fruits
Yield: 6 servings
3 tb Butter 2 ts Worcestershire Sauce
1 Clove Garlic, Crushed 1 tb White Wine Vinegar
2 md Onions, Chopped 2 tb Unbleached Flour
3 To 4 Tsps Curry Powder 1/4 c Muscat Raisins plumped in
3 c Brown Stock (See Stocks) -1/2 cup of boiling water
Use this pungent sauce for chicken and lamb. The stronger the curry powder
used, the more bite the final dish will have. Add a dried red pepper or
two, if you like fiery hot flavors.
for 10 minutes and drained. Salt And Freshly Ground Black Pepper, To Taste
Melt the butter in a large heavy saucepan over medium heat. Add the garlic
and onions and saute until transparent, about 5 to 6 minutes. Stir in the
curry powder, stock, Worcestershire sauce,and vinegar and simmer over low
heat for 15 to 20 minutes. Blend the flour with little cold water until
smooth and then stir into the sauce and simmer until thickened, about 6
minutes. Add the raisins and season with salt and pepper to taste. Simmer
one minute longer and serve immediately.
Yield: About 2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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---------- Recipe via Meal-Master (tm) v8.01
Title: Almond Ricotta Custard
Categories: Desserts
Yield: 4 servings
1 c Ricotta cheese 1/2 ts Almond extract
1 c Evaporated milk Cinnamon or nutmeg
3 Eggs; beaten 1 tb Lemon juice
3/4 c Sugar 1 tb Almonds; thin sliced
Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk
and pour over beaten eggs. Pour out the mixture into a blender or food
processor and add the rest of the ingredients. Beat. Pour into shallow
buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced almonds
on top. Set casserole dish inside larger pan partially filled with hot
water. Cook 45 minutes at 350F. To test if done, insert knife near edge of
dish. If knife comes out clean, the custard will be done when cool. Let
cool before serving. Top with chocolate curls if desired.
I won a microwave oven with this recipe
Source: my own award winning recipe posted by Anne MacLellan
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Title: Apple Cinnamon Muffins
Categories: Muffins
Yield: 1 servings
1 Egg 2/3 c Milk
2 c Bisquick baking mix 2 tb Oil; vegetable
3/4 c Apple; peeled & finely chop 2 ts Cinnamon; ground
1/3 c Sugar
Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat
egg slightly, stir in remaining ingredients just till moistened. Divide
batter evenly among cups. Bake till golden brown, 15 to 17 minutes.
MAKES: 12 muffins posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Nut Coffee Cake
Categories: Cakes
Yield: 1 servings
1/2 c Shortening 1 c Sour cream
1 c Sugar 2 c Apple; finely chopped
2 Eggs Topping:
1 ts Vanilla 1/2 c Nuts; chopped
2 c Flour 1/2 c Brown sugar; packed
1 ts Baking powder 1 ts Cinnamon; ground
1 ts Baking soda 2 tb Butter; melted
1/4 ts -Salt
Fat grams per serving: Approx. Cook Time: :40
Preheat oven to 350F. In mixing bowl, cream together shortening and
sugar. Add eggs and vanilla, beat well. Combine flour, baking powder,
baking soda and salt. Add to creamed mixture, alternating with sour cream.
Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large
greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle
nut mixture evenly over batter. Bake 350F for 35-40 minutes.
Source: AWARE Cookbook II (Nancy Fisher) posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carrot Zucchini Cake
Categories: Cakes
Yield: 1 servings
2 Egg 3/4 c Flour
1 c Carrot; grated 1 ts Baking powder
1 c Sugar 1 ts Baking soda
1 c Zucchini; grated 1 ts Cinnamon
2/3 c Oil 3/4 ts -Salt
1/4 c Coconut; shredded
-----------------------------CREAM CHEESE ICING-----------------------------
1 pk Cream cheese; 4 oz 2 c Icing sugar
1/4 c Butter 1 ts Vanilla
1 ts Orange rind; grated
CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar
till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st
mixture in large bowl & beat together till mixed (batter will be thick).
Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30
min. Frost when cool.
ICING: Beat cream cheese (room temp) & butter together till creamy.
Beat in icing sugar, vanilla & orange rind till creamy. Spread. posted by
Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cream Cheese Bars
Categories: Desserts
Yield: 1 servings
1/2 c Brown sugar; packed 1/4 c Sugar; granulated
1/4 c Butter 1 tb Lemon juice
1 c Bisquick baking mix 2 ts Milk
1/2 c Walnuts; chopped 1/2 ts Vanilla
1 pk Cream cheese; 8 oz softened 1 Egg
Fat grams per serving: Approx. Cook Time: :45
Preheat oven to 350F. Grease 8" square pan. Mix brown sugar and butter
till well blended. Stir in Bisquick and walnuts till mixture is crumbly;
reserve 1 cup. Press remaining mixture in pan with fingers. Bake 12
minutes. Mix cream cheese and granulated sugar; beat in remaining
ingredients till smooth. Spread cream cheese mixture over layer in pan;
sprinkle with crumbly mixture. Bake till centre is firm, about 25 minutes.
NB. Results aren't always consistent (sometimes it's too crumbly or the
bottom layer sticks in the pan). However, it's Dad's favorite recipe.
Source: Bisquick book posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Danish Apple Cake
Categories: Cakes
Yield: 1 servings
1 Egg 1/2 ts -Salt
3/4 c Sugar 1 ts Baking powder
1/2 ts Vanilla 1 c Apple; chopped
2 tb Butter; melted 1/2 c Nuts; chopped
2/3 c Flour Cinnamon & nutmeg
Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter
(can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking
powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put
in greased pie plate and bake at 350F for 30 minutes.
Source: mom posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Double Chocolate Banana Snack Cake
Categories: Chocolate, Cakes/choc.
Yield: 1 servings
2 c Flour; all purpose 1/2 c Banana; mashed ripe
1 c Sugar 1/3 c Butter; melted
2 tb Cocoa; unsweetened 1 tb Lemon juice
1 ts Baking soda 1 ts Vanilla
1/2 ts -Salt 3/4 c Chocolate chips; semisweet
3/4 c Milk
Fat grams per serving: Approx. Cook Time: :15 Preheat oven
to 350F. Mix together flour, sugar, cocoa, baking soda and salt. Make well
in centre of ingredients. Add milk, banana, butter, lemon juice and
vanilla. Beat with fork till well blended, about 2 minutes. Stir in
chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven
for 45-50 minutes or till done. Cool completely. To serve, sprinkle with
icing sugar.
Source: the Cooking with Milk calendar posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fdr's Favorite Pecan Pie
Categories: Pies
Yield: 8 servings
1 Pastry for 9" pie 3 Eggs; well beaten
1 tb Butter 1 ts Vanilla
1 c Sugar; brown 1 c Pecans; halved or pieces
1 c Corn syrup
Fat grams per serving: Approx. Cook Time: :50
Precook 9" pastry shell for 5 minutes at 425F. (I use Speedy
Pat-in-Pastry). Turn down oven to 350F. Cream butter and sugar, add
syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared
crust and bake in 350F oven till filling is firm, about 40 to 50 minutes.
Cool before cutting.
(I don't know whether FDR really liked this but it's in the title! Source:
Toronto Star posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fruit Loaf
Categories: Breads, Desserts
Yield: 1 servings
1/4 c Red &green candied cherries 2 Eggs
1/4 c Nuts 1/3 c Milk
1/4 c Mixed peel 1/2 ts Vanilla
1 3/4 c Flour; sifted 1/2 ts Almond extract
2 ts Baking powder 6 tb Shortening; melted
1/2 c Sugar; white
Fat grams per serving: Approx. Cook Time: :40
Preheat oven to 450F. Cut cherries into quarters, add to nuts and mixed
peel. Measure flour, baking powder, sugar and salt into sifter. Sift. Beat
eggs till light and fluffy. Add in milk, vanilla, almond extract and
shortening. Add fruit to flour and mix well. Make hole in dry ingredients
and egg mixture. Bake in greased loaf pan, lined with wax paper 35
minutes at 350F.
One of mom's recipes, originally came from a neighbour from Newfoundland.
packs well for lunches and is not too sweet. posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Squares
Categories: Desserts
Yield: 1 servings
1 c Flour; all purpose flour 2 tb Flour; all purpose
1/2 c Butter 1/2 ts Baking powder
1/4 c Brown sugar; firmly packed 3 Eggs, lightly beaten
1 c Sugar; granulated 2 ts Lemon rind; grated (optiona
3 tb Lemon juice Icing sugar
Fat grams per serving: Approx. Cook Time: :45 Preheat oven
to 350F. BASE: In food processor or using pastry blender, blend flour,
butter and brown sugar till crumbly. Press in 9" square pan. Bake in 350F
oven for 15 minutes. TOPPING: stir together sugar, juice, flour, baking
powder, eggs and 1 tsp of the rind. Pour over baked base, return to 325F
oven for 25 to 30 minutes or till lightly browned and firm to touch. Let
cool completely in pan. Just before serving, lightly dust with icing sugar
and sprinkle with remaining lemon rind.
Source: Canadian Living magazine posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pear Bread Pudding
Categories: Desserts
Yield: 6 servings
1/2 c Raisins 4 c Bread; white, coarsely torn
1/4 c Rum or 1 tsp rum extract & w 3 c Milk
-Rum extract & 1 tsp water 1 c Cream; or evaporated milk
2 c Pears; peeled, sliced, ripe 3 Eggs
1/2 c Sugar 1 ts Vanilla
Preheat oven to 350F. Heat rum mixture and pour over raisins; set
aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add
1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread
in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin
mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla
and stir in bread mixture. Pour in buttered baking dish, bake at 350F for
50 minutes.
Source: mom's recipe, similar to a recipe her Aunt Truie served posted by
Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Raspberry Tart
Categories: Pies, Desserts
Yield: 1 servings
1 c Flour; all purpose 1 tb Lemon juice
1 tb Sugar; granulated 3 tb Cornstarch
6 tb Butter; cold 3/4 c Sugar; granulated
1 Egg yolk 1 c Raspberries; fresh
Fat grams per serving: Approx. Cook Time: :40 Pastry: In
large bowl, stir together flour, sugar and salt. With pastry blender or
food processor, cut in butter till it resembles tiny peas. In small bowl &
using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle
over flour mixture. Stirring with fork, add a little more water if
necessary to hold dough together. Using hands, gently shape pastry into
ball. Press dough 1/8" thick into flan pan. Refrigerate while making
filling. Filling: Preheat oven to 425F. In small saucepan, stir together
water & cornstarch till smooth. Stir in sugar. Add raspberries and cook,
stirring, over medium-low heat for 10-15 minutes or till thickened. Let
cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven
for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till
pastry is golden brown. Let cool in flan ring 15 minutes before removing to
rack.
Source: Anne of Green Gables Cookbook posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rhubarb Dream
Categories: Desserts
Yield: 1 servings
-----------------------------------CRUST-----------------------------------
1 c Flour 1/4 c Butter
5 tb Sugar
----------------------------------TOPPING----------------------------------
2 Eggs 1/4 ts -Salt
1 1/2 c Sugar 2 c Rhubarb; fresh, diced
1/4 c Flour
Fat grams per serving: Approx. Cook Time: :30 Preheat oven
to 350F. Blend crust ingredients. Press into ungreased 9" x 9" pan. Mix
topping ingredients and spoon over crust. Bake at 350F for about 30 minutes
or till crust is golden brown.
Source: Edna Staebler, _More Food that Schmecks_ posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rice Krispie Squares
Categories: Candies, Rice/grains
Yield: 1 servings
4 tb Butter 5 c Rice krispie cereal
4 c Marshmallows or 10 oz
Fat grams per serving: Approx. Cook Time: :05
Melt butter in saucepan over low heat. Add marshmallows and stir till
melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice
Krispies and stir till all are coated. Using buttered spatula, press evenly
into buttered 13x9x2" pan. Cool. Cut into 2" squares.
VARIATIONS: add 1 cup raisins add 1 cup peanuts add 1/4 cup peanut
butter to marshmallows melt 2 squares chocolate with marshmallows for
Christmas: add green food colouring (if desired), shape into "trees" or
press into buttered ring or small Bundt mold. Decorate with red cinnamon
candies (for tree) or spearmint leaves and jelly berries for ring mold
(resembles a wreath) posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Speedy Pat-In Pastry
Categories: Pies, Desserts
Yield: 1 servings
1 1/2 c Flour 1/2 c Oil; corn
1 1/2 ts Sugar 3 tb Milk; cold
3/4 ts -Salt
"I could never never make a good pie crust. My crusts were always tough or
crumbly, no matter what recipe I'd try. Whenever we had a family
get-together and I'd offer to make a pie, my sister or my niece would say,
"No, Ednie, don't bother. You bring the vegetables, I'll make a pie." But
since my sister Norm gave me her recipe for a pat-in pie crust, I've had
incredible success! Every time! The family no longer reject my offerings.
My crust are crisp and tasty and golden. The edges may not be perfectly
fluted like Norm's are but that's not important. Pat-in crust is so easy to
make. I put all the ingredients into my food processor, give them a brief
whirl, and pour the mixture into a pie plate. I pat it firmly ~ around the
edges first, then through the middle - and that's it. No rolling or wasting
bits of pastry, and so fast that it can be done in five minutes.
Norm doesn't mix her crust in her food processor. She let her husband,
Ralph, blend the ingredients with a fork in the pie plate. Then he can
proudly say he made it..."
Sift flour, sugar and salt directly in 9-10" pie plate. Combine oil and
milk in measuring cup and beat with fork till creamy. Pour all at once over
flour in pie plate; give your food processor a brief whirl or -in a pie
plate mix with a fork till flour is completely dampened. Push the dough
with your fingers to line bottom and sides of pan, then fill with whatever
filling you've chosen.
If you are making a baked pie shell to be filled later, prick the pastry
with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until
golden. Fill If you're fussy, press it down with a pie plate. Flute the
edges.
Source: Edna Staebler's Schmecks cookbooks NB: To extend a pie to serve
more than 6 or 8, then pat the pastry into a 9" X 13" cake pan, spread the
filling over it and when baked, cut into 12 squares. posted by Anne
MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Antipasto Salad
Categories: Salads, Pasta
Yield: 8 servings
1 Cauliflower,small 1 Green pepper; diced
-in small flowerettes 1 c Black olives
3 Carrots; large, thinly slic 2 1/2 c Pasta; rotini
----------------------------------DRESSING----------------------------------
1 1/4 c Oil; vegetable or corn 1 tb Sugar; granulated
3/4 c Vinegar, cider - salt & pepper
2 Garlic cloves; peeled & min
In large bowl, toss together cauliflower, carrots, green pepper and olives.
Cook rotini in large pot of boiling salted water till tender but firm about
8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil,
vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour
all but 1/3 cup dressing over salad, tossing to mix, reserve remaining
dressing. Cover and refrigerate overnight. Just before serving, taste and
readjust seasonings and add remaining dressing if necessary.
Source: _The Canadian Living Cookbook_ by Carol Ferguson posted by Anne
MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brussel Sprouts and Chestnuts
Categories: Vegetables
Yield: 6 servings
1 1/2 lb Brussel sprouts 1/2 ts Cumin
1/2 lb Chestnuts 1 c Chicken broth
1/2 ts Rosemary 1 tb Cornstarch
1/2 ts Tarragon
Fat grams per serving: Approx. Cook Time: 40
Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water
over them. Take chestnuts, with a sharp knife, make an "X" on the top of
each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then
shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper.
Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from
oven. Pour liquid into pan and mix with cornstarch and water. Cook over
medium heat till thickened. Pour over vegetables.
Source: Neil's Mom (Toronto Sun orig) posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cashew Chicken Chop Suey
Categories: Poultry, Microwave, Chinese
Yield: 4 servings
2 Chicken breasts;boneless, c 1/4 c -Water
1/2 c Celery; thin sliced 1 c Chicken broth
1 Onion; small, thinly sliced 1 1/2 c Bean sprouts; fresh
3 tb Soya sauce 1 cn Water chestnuts; 8 oz, drai
1 ts Ginger; fresh minced 1 cn Bamboo shoots; drained
1/8 ts Pepper 1 c Mushrooms; fresh sliced
3 ts Cornstarch 1/2 c Cashews
Fat grams per serving: Approx. Cook Time: :25
Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt
casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or
till vegetables are tender and chicken is no longer pink, stirring twice.
Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
Stir in remaining ingredients (except cashews). To thicken, microwave
uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and
translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle
with cashews.
Source: my microwave cooking class. posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Celery with Pine Nuts
Categories: Vegetables, Italian
Yield: 4 servings
1 Celery; large bunch 4 tb Butter
1 Onion; small chopped -Salt & pepper
1/2 c Pinenuts; toasted 1 tb Parsley; chopped italian
Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan
and add onions and celery. Cover and cook, shaking pan till celery is
tender-crisp, about 15 minutes. Remove lid, stir in salt & pinenuts, serve
immediately.
Source: _Italian Fast & Fresh_ posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken and Apple Saute
Categories: Poultry
Yield: 4 servings
4 ts Oil; vegetable 1 c Apple juice
2 Apples; tart thin sliced, u 1 tb Vinegar; cider
1 Onion; sliced 1 tb Cornstarch
1/2 ts Thyme; dried -Salt & pepper
4 Chicken breasts; boneless s
Fat grams per serving: Approx. Cook Time: :20
In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion
and thyme for about 4 minutes or just till tender-crisp. Remove to bowl and
set aside. Heat remaining oil in skillet, cook chicken, turning once for
2 to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp
apple juice aside, pour remaining apple in skillet along with vinegar.
Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With
slotted spoon, remove chicken to platter, keep warm. Combine cornstarch
with reserved apple juice; stir into skillet and cook over high heat,
scraping up any browned bits for 2 minutes or till thickened. Return apple
mixture to pan and heat through, season with salt and pepper. Spoon around
cooked chicken.
source: Canadian Living cooking collection (from gas station giveaway)
posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chunky Pizza Soup
Categories: Soups/stews, Beef, Pizza
Yield: 4 servings
1 tb Oil; vegetable 1 c Stock; beef
1 Onion; chopped small 1 c Pepperoni; thin sliced
1/2 c Mushrooms; sliced 1/2 ts Basil; dried
1/4 c Green peppers; slivered 1 c Cheese; mozzarella shredded
1 c Tomatoes; undrained
Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom
and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and
basil, cook till heated through. Ladle soup into ovenproof bowls and
sprinkle with cheese. Broil till cheese melts and is bubbly.
Source: Canadian Living magazine posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Company Microwave Rice
Categories: Rice/grains, Microwave
Yield: 4 servings
1 c Rice; unconverted, uncooked 3 tb Soy sauce
2 tb Butter 1 c Bouillon; chicken
1/3 c Celery; finely chopped 1/2 c Mushrooms; fresh sliced
1/3 c Green onion; finely chopped 1/2 c Peas; frozen
Fat grams per serving: Approx. Cook Time: :16
Combine rice and butter and cook, uncovered on HIGH (100%) for 4 to 6
minutes or till rice has browned. Stir 2 times while cooking. Add celery
and green onions and cook an additional minute. Add remaining ingredients
except mushrooms and peas. Stir well and return to microwave. Stir and let
stand covered for 10 minutes. If mushrooms and peas are done, serve. If
not, microwave 3-5 minutes to complete. Fluff and serve.
from my microwave cooking class posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Dill Meatballs
Categories: Microwave, Meats, Ground beef, Beef
Yield: 4 servings
1 lb Hamburger 1/2 ts Salt
1 Egg 1/2 ts Dry mustard
1/4 c Onion; chopped 1/4 ts Garlic powder
1/4 c Breadcrumbs; dry Pepper
-----------------------------------SAUCE-----------------------------------
1 c Milk 1/2 ts Dill; dried
2 tb Butter 1/2 ts Paprika
2 tb Flour 1/4 ts -Salt
Fat grams per serving: Approx. Cook Time: :15
Combine all meatball ingredients in medium bowl. Shape mixture into 20
meatballs and place in 2 qt casserole. Cook at HIGH (100%) 8 to 10 minutes.
Stir gently 3-4 times, rearranging meatballs. Drain, cover and set aside.
In 4 cups measure or small bowl, cook butter at HIGH (100%) 45-1 minute or
till melted. Stir in flour, dill, 1/4 tsp of paprika, salt and pepper.
Blend in milk. Cook at HIGH (100%) 3-5 minutes or till thickened and
bubbly, stirring after every minute. Pour sauce over meatballs and sprinkle
with remaining paprika. Serve over hot buttered noodles. posted by Anne
MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Great Antipasto
Categories: Appetizers, Italian
Yield: 1 servings
2 c Carrots; chopped 1 c Black olives; sliced
1 c Green pepper; chopped 1/2 c Onions; small, pickled, cho
1 c Cauliflower; florets, cut i 1/2 c Artichoke hearts; jar of ma
1 c Mushrooms; quartered 1 c Tomato sauce; or 8 oz can
1/2 c Celery; chopped 3/4 c Ketchup
2 Tomatoes; chopped and seede 3 tb Oil; olive
In large saucepan, bring carrots, peppers, cauliflower, mushrooms,
pickles, celery, black olives, onions, artichoke hearts, tomato sauce,
ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30
minutes till carrots are tender crisp, stirring occasionally. Drain tuna,
add to vegetable mixture, and simmer for 5 minutes longer, letting tuna
break up into smaller pieces. Transfer to serving containers. Keeps 1 week
in fridge, up to 3 months in freezer. Best made in late summer with locally
grown vegetables. Wonderful on toasted french bread or as a spread on
crackers. Source: Canadian Living Magazine posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Tuna Pasta
Categories: Fish/sea, Pasta
Yield: 4 servings
4 ts Butter 18 Black olives,pitted & sliced
1 ts Oil; olive 2 cn Tuna; chunk,drained
4 lg Garlic cloves, chopped Pasta; penne , cooked anddr
1/8 c Lemon juice 4 ts Butter (add at end)
3 ts Capers, drained
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat
through, stirring gently. Drain pasta. Add remainder of butter and sauce to
hot pasta, tossing well. posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Magic Pan Orange Almond Salad
Categories: Salads
Yield: 6 servings
1/4 c Almonds; slivered 1 c Mandarin oranges; drained 1
2 Onions; green, chopped 1/2 c Mushrooms; sliced (optional
1 Lettuce; romaine
----------------------------------DRESSING----------------------------------
1 tb Sugar -Salt & pepper
1/2 ts Tarragon; dried 1/8 ts Tabasco sauce
1/3 c Oil; vegetable 1 Egg yolk
Shaking constantly, toast almonds in skillet over low heat till golden
brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces.
Place with green onions and mandarin oranges in large salad bowl. Dressing:
Combine all ingredients but egg and vinegar, add in thin stream and process
till well blended.
MAKES : 1 cup
Just before serving, toss well. Leftover dressing keeps up to 1 week in
fridge.
Source : _Best Recipes Under the Sun_, from now defunct restaurant posted
by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Microwave Salmon Ring
Categories: Fish/sea, Microwave
Yield: 4 servings
1 cn Salmon; 15 oz 1 Onion; small minced
1 Egg; lightly beaten 1 ts -Salt
1 c Breadcrumbs 1/4 ts -Pepper
1/4 c Sour cream or whipping cream 1 Lemon; juice & rind
1/2 ts Curry powder
-----------------------------------SAUCE-----------------------------------
2 tb Butter 1 c Milk
2 tb Flour 3 ts Dill; chopped fresh or dill
Fat grams per serving: Approx. Cook Time: :15 LOAF: Empty
can(s) of salmon in bowl, undrained, flake and break apart with fork. Add
remaining ingredients. Mix thoroughly, place in microwave ring pan. Cover
with wax paper and cook on High 6 minutes. Let stand 5 minutes. Unmold.
SAUCE: Melt butter on High 30 seconds. Stir in flour. Cook at High 30
seconds to 1 minute. Stir in milk, slowly. Add dillweed and pepper. Cook on
High, stirring every 1 to 2 minutes till thickened.
from my microwave cooking class posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta with Walnuts
Categories: Pasta, Microwave
Yield: 4 servings
1 lb Fettucini; green preferably 1/4 c Oil
Pepper 2 Garlic cloves; minced
2 Onions; thinly sliced 1 c Parmesan; grated
2/3 c Sour cream 2 tb Butter
Cook fettucini conventionally on stove and drain. Microwave
directions: Meanwhile place oil, onions and garlic in 2 qt bowl and cook on
HIGH (100%) for 2 minutes. Add walnuts, stir and cook at HIGH (100%) for 2
minutes more. Stir in cheese and sour cream. Cook at HIGH (100%) for 1 1/2
to 2 minutes, stirring every 30 seconds. Season with pepper to taste. Toss
cooked fettucini in butter and top with walnut sauce. posted by Anne
MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Peanut Butter Noodles
Categories: Pasta, Salads
Yield: 1 servings
8 oz Pasta; linguine (1 package) 1 ts Sugar
3 ts Peanut butter 1/2 ts Vinegar; white wine
1/2 ts -Salt 2 Garlic cloves; minced
2 tb Soy sauce 1 ts Onion; grated or minced
1 tb Sesame oil (can substitute o
Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid's lunches
Source: _The Pennywhistle Lunch Book_ posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Reuben Meatloaf
Categories: Microwave, Ground beef, Meatloaf, Beef
Yield: 4 servings
1 lb Ground beef, crumbled Pepper
1 c Breadcrumbs; soft, preferab Filling:
1/2 c Thousand island dressing 1 cn Sauerkraut; 8 oz
1 Egg 1 oz Corned beef (from can), chop
1/2 ts Caraway seed (optional) 1/2 c Cheese; swiss, shredded
Fat grams per serving: Approx. Cook Time: :20 Combine all
meat mixture ingredients in medium bowl. Press 1/2 of mixture in bottom of
loaf pan. Make slight indentation, lengthwise down centre of meat loaf.
Combine all filling mixture and put in indentation. Top with remaining meat
mixture, pressing to enclose filling and sealing edges. Cook at HIGH (100%)
13-18 minutes or till firm and temperature is 145F. Let stand covered for 5
minutes. posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Snow Pea and Red Pepper Salad
Categories: Salads
Yield: 10 servings
1 1/2 lb Snow peas 1/3 c Sesame seeds; toasted, opt.
1 lb Mushrooms 1 tb Sugar
2 Peppers; red sweet 1 ts -Salt
3 Garlic cloves; finely chopp 1 c Oil
3 tb Vinegar; white wine 3 tb Lemon juice
Remove strings and tops from snow peas. Blanche for 1 minute in boiling
water. Drain immediately and plunge into ice water to make them crisp.
Drain again and dry. Slice mushrooms. Dice peppers into small pieces.
Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While
beating by hand or in processor, add oil slowly in stream. Toss veggies
together. Just before serving, toss in sesame seeds, dressing and veggies
together. posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tuna Fish Curry
Categories: Fish/sea
Yield: 4 servings
2 ts Oil 1 cn Tomato sauce (8 oz) or 1 cup
2 ts Curry powder 2 tb Apple juice
1 Apple; peeled & chopped 2 c Hot cooked rice
1 cn Tuna; drained - 8 oz
Fat grams per serving: Approx. Cook Time: :10
Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes.
Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and
tuna. Stir till heated. Serve over hot cooked rice. Source: _Wok Cookery_
by Ceil Dyer posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Mocha Fudge
Categories: Candies
Yield: 1 servings
1/2 c Cocoa 1/2 c Butter
3 1/2 c Icing sugar 2 tb Coffee; very strong
1/4 c Whipping cream 1/2 c Pecans; coarsely chopped
Stir together cocoa and icing sugar in large bowl till well blended.
There should be no lumps. Melt butter over medium heat. Add coffee and beat
with an electric beater till smooth. Fold in pecans. Turn into wax paper
lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate
till set. When set, turn and cut into squares.
My own recipe, honorable mention 1989 Sherway Gardens Chocolympics
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---------- Recipe via Meal-Master (tm) v8.01
Title: Noodles Kugel
Categories: Desserts, Ethnic, Pasta
Yield: 1 servings
1/2 lb Noodles; broad egg 2 tb Shortening
3 Eggs 3/4 c Raisins; chopped seedless
3/4 c Sugar 1/2 c Walnuts; chopped
1 tb Lemon juice 1/2 c Bread crumbs
Fat grams per serving: Approx. Cook Time: :45
Preheat oven to 400F. Cook noodles in boiling salted water till tender
but not soft. Drain well and rinse under hot water tap. Beat eggs with
sugar and lemon juice. Mix well with noodles. Melt shortening and coat
baking dish with it and pour into dish. Turn half of mixture into dish,
cover with raisins and walnuts, then add rest of mixture and top with
crumbs. Bake 45 minutes at 400F. Source: Marion Burrows-De Gustibus posted
by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Brocolli Frittata
Categories: Cheese/eggs
Yield: 4 servings
2 tb Butter 1/2 ts -Salt
1/2 Onion; chopped 3/4 c Mozzarella; cubed
1 Garlic clove; minced 2 ts Parsley; minced
2 c Brocolli florets; cooked 2 ts Onion green tops;
6 Eggs 1/4 Sl Red sweet red pepper (opt
In 10" skillet over med heat, melt butter, add onions & garlic. Saute
till tender, about 3 min. Place florets over onions. Whisk together eggs
with salt, pepper & cayenne. Stir in mozzarella, parsley & green onion.
Pour gently over brocolli. Increase heat to med-high. Cook till bottom
sets, lifting frittata with spatula to allow uncooked eggs to flow
underneath & set. When edges are firm but top is still moist, cover
skillet with large plate, turn over together & slide frittata into skillet,
cooked side up or till bottom is set. Transfer to heated serving dish &
cut into wedges. VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2
cups sweet red pepper chunks to onion & garlic. Saute together till onions
are soft & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture,
substituting Emmanthal or Gruyere for mozzarella. Other mild cheese such as
Brie are also good. VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add 1/4 cup
diced sweet red pepper & 2 cups sliced mushrooms to onions. Saute together
till vegs are tender & moisture has evaporated about 6 min. Proceed with
egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg.
VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh
spinach. Cook till tender in covered saucepan with water clinging to the
leaves, about 3-4 min, stirring midway if needed. Drain in colander,
pressing out excess moisture;chop coarsely. There should be 1 cup
cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper to
onions & garlic. Mix spinach into egg mixture & substitute 1/4 c up grated
parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of finished
frittata with pinch of oregano.
SERVES: 4 Source: _The Canadian Living Cookbook_by Carol Ferguson posted by
Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Lemon Sauce for Pancakes
Categories: Sauces, Breakfast, Pancakes
Yield: 4 servings
1/4 c Butter 2 ts Cinnamon
1/2 Lemon 3 Bananas; diced
1 Orange 1 tb Honey; or to taste
Grate orange to to produce grated rind. Squeeze juice from orange and 1/2
lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are
soft. Add remaining ingredients and serve hot. from _The Berton Family
Cookbook_ posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rhubarb Bread Pudding
Categories: Desserts, Breads
Yield: 4 servings
4 Bread slices 3/4 ts Cinnamon
3 tb Butter 3 c Rhubarb; 1" pieces
1/2 c Sugar; granulated
Spread each slice of bread with 1 tsp of butter. Cut buttered bread into
1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom
of greased 8" baking dish. Top with half of bread cubes and half of sugar
mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for
20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
Source: Canadian Living magazine posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Honey Tomatoes
Categories: Vegetables
Yield: 8 servings
8 Tomatoes; medium 1 tb Tarragon; dried
1/2 c Bread crumbs; fresh, coarse 4 ts Honey
2 ts -Salt 4 ts Butter
2 ts Pepper
Fat grams per serving: Approx. Cook Time: :35
Preheat oven to 350F. Slice off stem ends of tomatoes and carefully
scrape out seeds. Place open side up in buttered baking dish. Mix bread
crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it
down into cavities. Sprinkle tomatoes with crumb mixture and dot with
butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle.
Place under broiler for another 5 minutes or till crumbs begin to brown.
Serve hot or at room temperature. Source: _Southern Cooking_ by-Lee Bailey
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crescent's Eggs in Hell
Categories: Cheese/eggs
Yield: 4 servings
4 ts Oil; olive 1 ts Basil
1 Onion; chopped 1/2 ts Oregano
1 Green pepper; diced 1 ts Rosemary
2 Garlic cloves; pressed 1 Bay leaf
1 c Tomatoes; 20 oz with juice 1 ts Honey
4 tb Tomato paste 4 lg Eggs
In oil saute onion, green pepper and garlic. While they soften, stir in
tomatoes and their juice (break the tomatoes up a bit), tomato paste,
basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10
minutes, then make indentations in it with a spoon and break into it 4-6
eggs. Spoon sauce around and cover them, pop on a cover, and let the whole
thing simmer gently until the eggs are poached; the whites should be medium
firm, the yolks still runny. Lift each egg out with a spatula onto a
serving plate in which you've placed a bed of cooked spaghetti or a thick
slice of toasted french bread or a bed of hot, steaming rice, or a tortilla
if you want it Mexican-style. Spoon extra sauce around each egg and
sprinkle with grated parmesan cheese. From: Dairy Hollow House Cookbook
from R-Cuisine conference
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---------- Recipe via Meal-Master (tm) v8.01
Title: Melon Grape Salad
Categories: Salads
Yield: 6 servings
1 c Canteloupe; cubed 5 ts Lime juice
1 c Watermelon; cubed & seeded 1/2 c Honey
2 c Grapes; green seedless 2 tb Mustard; dijon
Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.
Source: Southern Cooking - Lee Bailey posted by Anne MacLellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Old Fashioned Lemon Bread
Categories: Breads
Yield: 1 servings
1 1/2 c Flour; all purpose 2 Eggs
1/4 ts Salt 1/2 c Milk
1 ts Baking powder 2 tb Lemon rind; finely grated
1/2 c Butter 1/2 c Nuts; chopped
1 c Sugar
-----------------------------------GLAZE-----------------------------------
2 ts Sugar 2 tb Lemon juice
Preheat oven to 350F. Blend flour, salt and baking powder. Cream butter,
beat in sugar and eggs. Add dry ingredients alternately to creamed mixture
with milk. Fold in lemon rind and nuts. Spoon batter into greased 8"x4"
loaf pan. Bake in 350F oven for 55-60 minutes or till done. Cool 5 minutes
in pan then combine sugar and lemon juice for glaze and spoon over warm
loaf. Remove loaf from pan when cool.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hearty 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.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Minestrone Soup Coca-Cola
Categories: Soups/stews, Italian, Beef
Yield: 6 servings
2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced
Meaty soup bones 1/4 c Parsley, chopped
2 1/2 qt Water 1 Clove garlic, minced
2 ts Salt 1/2 c (2 oz) elbow macaroni
1 sm Onion 1 cn (6 oz) tomato paste
1/2 c Celery leaves 1 c COCA-COLA
1 Bay leaf 1 tb Olive oil
2 Slices, bacon, diced 1 tb Worcestershire sauce
1 1/2 c Kidney beans 1 tb Italian seasoning
1/2 c Green beans, fresh/chopped 1 ts Salt
1/2 c Celery, diced 1/4 ts Black pepper
1/2 c Green peas Parmesan cheese,
1/2 c Zucchini, thinly sliced Grated (optional)
1/2 c Carrots, thinly sliced
In a large pan, place the meat, water, salt, small onion, celery leaves,
and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes
to the broth to harden the fat and remove the fat. Discard the fat.
Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the rest of the ingredients.
Pan-fry the bacon until crisp. Add the bacon and the drippings and all the
remaining ingredients, except Parmesan cheese, to the broth. Cover and
simmer about 30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: French Onion Soup Coca-Cola
Categories: Soups/stews, Beef, French
Yield: 4 servings
1/4 c Butter or margarine 1/2 ts Vinegar
4 c Onions, thinly sliced 1/8 ts Pepper
2 cn (10.5 oz ea) beef broth French bread, cut into
(bouillon) Thick slices
3/4 c COCA-COLA Parmesan cheese, grated
1 ts Salt
In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown. Add the undiluted beef broth, 1 soup can of
water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
minutes.
In a broiler, toast one side of the French bread slices. Turn and
generously sprinkle with the Parmesan cheese. Toast until browned. Into
deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
servings or about 6 cups. Recipe: "International Cooking with Coca-Cola", a
give-away
pamphlet from The Coca-Cola Company, 1981
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Pepper Steak Coca-Cola
Categories: Beef, Chinese
Yield: 6 servings
1 1/2 lb Top round or sirloin steak, Thin strips
Boneless 1 c Celery, thinly sliced
2 tb Oil 1/4 c Onions, thinly sliced
1 Clove garlic, minced 1/2 c COCA-COLA
1 ts Salt 2 md Tomatoes, ripe
1 c Beef broth (bouillon), 2 1/2 tb Cornstarch
Canned and undiluted 1/4 c COCA-COLA
1 c Green bell pepper, cored, 1 tb Soy sauce
Seeded, and cut into Rice, cooked and hot
Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is
fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked; the vegetables should
be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into
meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup)
servings. Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: German Sauerbraten Coca-Cola
Categories: German, Beef
Yield: 8 servings
4 lb Beef rump, sirloin tip, OR 10 Whole black peppercorns
Round bone chuck, boneless 10 Whole cloves
1 1/2 c Vinegar 3 Bay leaves
1 c COCA-COLA 2 tb Sugar
3/4 c Water 1 1/2 ts Salt
3 Onions, sliced Flour
2 Stalks celery, sliced 3 tb Oil or shortening
2 Carrots, sliced
-----------------------------------GRAVY-----------------------------------
3 c Drippings plus strained 5 tb Flour
Marinade 5 tb Ginger snap crumbs
2 to 4 days before serving, wipe the meat with a damp cloth, then place in
a large plastic bag.
In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions,
celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over
meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate,
turning bag each day. (If you like a sour sauerbraten, let meat marinate 4
days.)
When ready to cook, remove meat (saving marinade) and dry well. Rub the
surface lightly with flour. In Dutch oven, heat oil or shortening and
slowly brown the meat well on all sides. Add 1 cup of the marinade liquid
plus some of the vegetables and bay leaves. Cover tightly and simmer on
surface heat or in a preheat, 350°F oven for 3 to 4 hours until the meat is
fork-tender. If needed, add more marinade during cooking to keep at least
1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until
ready to slice.
Into a large measuring cup, strain the drippings. Add several ice cubes
and let stand a few minutes until the fat separates out. Remove fat, then
make gravy. Makes 8 servings.
TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir
and cook about 5 minutes over medium heat until gravy is thickened. Taste
for seasonings. Makes 3 cups of gravy.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Indian Chicken Curry Coca-Cola
Categories: Ethnic, Poultry
Yield: 6 servings
2 1/2 lb Chicken breasts or a For experienced palates)
Chicken, cut-up 1/3 c Raisins
Water 1 c Chicken broth
Salt 1/2 c COCA-COLA
Celery tops 3 1/2 tb Flour
3 tb Butter or margarine 1 c Coffee cream or undiluted
1 Tart apple, peeled Evaporated milk
And diced 1 ts Salt
1 md Onion, thinly sliced 1/8 ts White pepper
1 tb Curry powder (or more Rice, cooked and hot
Rinse the chicken pieces. In a pot of boiling salted water, cook the
chicken with a few celery tops. Cover and simmer about 1 hour or until
fork-tender. Drain and strain the broth; reserve. Bone the chicken and cut
it into 1/2-inch pieces to measure about 2-1/2 cups.
In a skillet, melt the butter/margarine. Add the apple, onion, and curry
powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup
of the reserved chicken broth, and the Coca-Cola.
In a bowl, mix flour with the coffee cream/evaporated milk, stirring until
smooth. Add with salt and white pepper to the onion/apple mixture. Stir
and cook over low heat until thick and creamy. Taste for seasoning. Add the
chicken and turn into a covered container to chill overnight.
Reheat in the top of a double boiler over hot water and serve on cooked
rice with a selection of condiments (See NOTE below).
NOTE: Provide a sampling of the following condiments for
sprinkling on top of each serving: grated coconut,
chopped peanuts, chopped raw onions, raisins, sweet
pickle relish, chutney, chow chow, and/or lime wedges. Recipe:
"International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hungarian Goulash Coca-Cola
Categories: Beef, Hungarian
Yield: 8 servings
3 lb Beef chuck, lean 1/2 c COCA-COLA
2 tb Margarine 1/4 c Red wine
2 c Onion, chopped 4 Ripe tomatoes, peeled
1 cl Garlic, minced And chopped
1 tb Paprika 3 tb Flour
2 1/2 ts Salt Water
1/2 ts Caraway seeds Noodles, cooked and hot
Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch
oven, melt the margarine and add the meat, stirring to brown on all sides.
Remove the meat cubes as they brown. Saute the onion and garlic in the
drippings until they are soft. Stir in the paprika, salt, and caraway
seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes.
Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender.
In a bowl, blend the flour with a little water to make a smooth paste; stir
into goulash. Serve with hot noodles.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Russian Beef Stroganoff Coca-Cola
Categories: Beef, Russian
Yield: 6 servings
1 1/2 lb Chuck steak or round 2 tb Flour
Steak, boneless 1/2 c Water
3 tb Flour 1 tb Worcestershire sauce
1 ts Salt 1 cn Mushrooms with liquid
2 tb Oil or shortening 1 c Sour cream
1/2 c Onion, finely chopped 2 tb Parsley, minced
1 cl Garlic, minced Mashed potatoes, noodles,
1/2 c COCA-COLA Or rice, cooked and hot
1/4 c Water
Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of
flour and the salt. Shake until the meat is evenly coated.
In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips
and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4
cup of water; mix well. Cover and simmer 30 to 45 minutes or until the
meat is fork-tender.
In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until
smooth. Stir into the meat along with the Worcestershire sauce and the
undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If
making ahead for reheating later, do not add the sour cream now. Reheat,
then complete the recipe directions.)
Stir in the sour cream and heat gently just until the gravy simmers.
Sprinkle with parsley and serve over potatoes, noodles, or rice.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Japanese Pickled Cauliflower Coca-Cola
Categories: Pickles, Preserve, Japanese
Yield: 1 servings
1 md Cauliflower, separated into 1/2 c Celery, very thinly sliced
Flowerets, washed, and 3/4 c COCA-COLA
Drained 6 tb Wine vinegar OR
1 Green bell pepper, washed, White vinegar
Cored, seeded, and cut into 1/4 c Sugar
2-in strips 1 1/2 ts Salt
Water, boiling
In a large bowl, combine the cauliflower flowerets and bell pepper strips.
Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add
the celery.
In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt.
Pour over vegetables. Toss lightly with a fork, and pack into 1-quart
glass jars. Push down lightly so the liquid covers the vegetables. Cover
and chill overnight. This keeps in the refrigerator for several days.
Makes about 1 quart. Recipe: "International Cooking with Coca-Cola", a
give-away
pamphlet from The Coca-Cola Company, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grecian Green Beans Coca-Cola
Categories: Vegetables, Pickles, Preserve, Beans
Yield: 1 servings
2 cn (16 oz ea) small whole 2 tb Sugar
Green beans, drained 2 ts Oregano leaves
2 Shallots or small onions, 2 ts Prepared mustard
Peeled, thinly sliced, and 1/2 ts Salt
Separated into individual 1/2 c COCA-COLA
Rings 1/4 c Olive oil
2 cl Garlic, minced 2 tb Vinegar
1/4 c Fresh parsley, chopped
In a large bowl, combine the garlic, parsley, sugar, oregano, mustard,
salt, Coca-Cola, olive oil, and vinegar, stirring until the sugar is
dissolved. Add the beans and shallots/onions; toss lightly with a fork.
Pack into 1 quart jar. Cover and refrigerate several hours or overnight
for the flavors to blend. Serve chilled or as a hot vegetable with steak,
hamburger, or meat loaf. Makes 1 quart.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Scottish Oaten Bread Coca-Cola
Categories: Breads
Yield: 1 servings
2 c All-purpose flour 3 tb Oil or shortening, melted
1 c Old-fashioned rolled oats 1/2 ts Vanilla extract
1/2 c Sugar 1 c COCA-COLA
2 1/2 ts Baking powder 1 c Prunes, very well drained
1/2 ts Baking soda And coarsely chopped *
1 ts Salt 1/2 c Walnuts, chopped
1 Egg Prune halves (optional)
* you may substitute 1/2 cups of dried prunes. Lightly spoon the flour
into a measuring cup; level off.
In a large bowl, stir together the flour, rolled oats, sugar, baking
powder, baking soda, and salt.
In another bowl, beat with a fork, the egg, oil, and vanilla extract until
well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and
nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly
floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired.
Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden
toothpick inserted in the center comes out cleans. Cool on a rack for 20
minutes before removing the bread from the pan. Store in foil overnight
before slicing. Makes 1 loaf.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Colombian Fresh Banana Cake with Sea Foam Frosting Coca-Cola
Categories: Cakes
Yield: 1 servings
1 Pkg (18.5 oz) yellow 3/4 c COCA-COLA
Cake mix ** 1 c Bananas, ripe and mashed
1/8 ts Baking soda 2 ts Lemon juice
2 Eggs 1/3 c Nuts, finely chopped (opt)
-----------------------------SEA FOAM FROSTING-----------------------------
2 Egg whites 1/3 c COCA-COLA
1 1/2 c (firmly packed) light 1 ts Vanilla extract
Brown sugar Dash salt
1/8 ts Cream of tartar *
* Do not use a mix with pudding added or which requires oil.
* you may substitute 1 tablespoon corn syrup.
TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking
soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming
stops; add to the batter. Blend ingredients just until moistened, then
beat at high speed of an electric mixer for 3 minutes, scraping the bowl
often.
In a bowl, combine the mashed bananas with the lemon juice; add to the
batter. Add the chopped nuts to the batter and beat for 1 minute at medium
speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch
pan.
Bake in a preheated, 350 degree F oven for about 40 minutes or until the
cake tests done. Cool on a rack for 15 minutes, remove cake from pan and
turn right-side up on a rack to finish cooling.
TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all
the ingredients except the vanilla extract. Beat 1 minute at high speed of
an electric mixer. Place over boiling water (the water should not touch
the bottom of the top half of the double boiler.). Beat on high speed about
7 minutes until the frosting forms peaks when the mixer is raised.
Remove from boiling water (for the smoothest frosting, empty into a large
bowl). Add the vanilla extract and continue beating on high speed until
thick enough to spread, about 2 minutes. Spread on the sides and top of
the cold banana cake.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Brazilian Iced Chocolate Coca-Cola
Categories: Beverages, Chocolate
Yield: 5 servings
2 oz Chocolate, unsweetened 2 1/2 c Milk
1/4 c Sugar 1 1/2 c COCA-COLA, chilled
1 c Coffee, double-strength Whipped cream or vanilla
And hot Ice cream
In the top of a double-boiler over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add
the milk and continue cooking until all particles of the chocolate are
dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve
over ice cubes in tall glasses.
For a beverage, top with whipped cream. For a dessert, add a scoop of
vanilla ice cream. Makes 5 cups.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tidal Wave Cocoa Almond Mousse
Categories: Desserts, Low-cal
Yield: 7 servings
1 Envelope unflavored gelatin 1/2 ts Almond extract
2/3 c Sugar 1 Envelope (1.3 ounces)
1/3 c Cocoa Whipped topping mix
1 1/2 c (12-oz can) evaporated 1/2 c Cold skim milk
Skim milk 1/2 ts Vanilla extract
In a medium saucepan, stir together gelatin, sugar and cocoa; add
evaporated milk, stirring until blended. Let stand 1 minute. Cook over
low heat, stirring constantly, until gelatin is completely dissolved, about
5 minutes. Remove from heat; pour mixture into large bowl. Stir in almond
extract. Refrigerate, stirring occasionally, until mixture mounds slightly
when dropped from spoon. In small mixer bowl, stir together topping mix,
milk and vanilla; whip on high speed of electric mixer until topping peaks,
about 2 minutes. Continue beating 2 minutes longer until topping is light
and fluffy. Reserve 1/2 topping for garnish (cover and refrigerate until
ready to use); fold remaining topping into chocolate mixture. Let stand a
few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish
with reserved topping. Seven 1/2 cup servings.
Calories: 160 Protein: 6 g Fat: 1 g Sodium: 70 mg Carb: 31 g
Cholesterol: 0 mg Calories from fats: 5% One more low-fat recipe from the
Tampa Tribune:
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sunny Cocoa Drop Cookies
Categories: Cookies
Yield: 48 servings
1/2 c (1 stick) light corn oil 1/4 ts Freshly grated orange peel
Spread 1 3/4 c All-purpose flour
2/3 c Granulated sugar 3 tb Cocoa
2/3 c Low-fat sour cream 1 ts Baking soda
1 ts Vanilla extract 1/2 ts Baking powder
1 Egg white Cocoa glaze
--------------------------------COCOA GLAZE--------------------------------
1 tb Light corn oil spread 1 tb Cocoa
2 tb Water 1/2 c Powdered sugar
1/2 ts Vanilla extract
Here's a fairly low-fat cookie recipe from the Tampa Tribune:
Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking
spray. In large mixer bowl, beat corn oil spread and granulated sugar on
medium speed of electric mixer until light and fluffy. Add sour cream,
vanilla, egg white and orange peel; beat until well blended. Drop dough by
rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or
until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle
glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with
glaze is a serving.)
Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g
Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan
over low heat, melt spread. Stir in water and cocoa. Cook, stirring
constantly, until thick. Do not boil. Remove from heat; gradually add
powdered sugar and vanilla, beating until of drizzling consistency. Another
low-fat recipe from the Tampa Tribune:
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sand Dunes Cocoa Expresso Bars
Categories: Cookies
Yield: 16 servings
6 tb Light corn Instant coffee
Oil spread 1/2 c Frozen egg substitute,
1 c Granulated sugar Thawed
1/2 c Cocoa 1/2 c All-purpose flour
1 1/2 ts Powdered instant 1/4 c Finely chopped walnuts
Espresso or powdered Powdered sugar
Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with
light vegetable cooking spray. In medium saucepan over low heat, melt corn
oil spread. Add sugar; stir until well blended. Remove from heat; stir in
cocoa and espresso powder. Add egg substitute; stir to blend. Stir in
flour and walnuts. Spread batter into prepared pan. Bake 25 minutes or
until edges begin to pull away from sides of pan. Cool in pan on wire
rack. Sprinkle powdered sugar over top. Cut into bars. Makes 16 bars.
Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg Carb: 16 g
Cholesterol: 0 mg Calories from fats: 27%
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mahalia Jackson's Okra Gumbo
Categories: Cajun, Fish/sea, Beef, Pork/ham, Sausages
Yield: 12 servings
4 Blue crabs, lg 1 1/2 lb Beef stew meat, in 1" cubes
Oil 1 lb Link sausage, sliced
1 lb Cooked ham, cut in 1" cubes 1 lb Salt pork, cut in 1/2"
1/2 lb Chicken gizzards, sliced Cubes
2 cn Whole tomatoes (1-lb 12 oz) 4 Bay leaves, crumbled
2 Onions, lg, diced 2 Gn bell peppers, lg, diced
5 Celery stalks, diced 4 Cloves garlic, crushed
2 lb Chicken wings and backs 1 1/2 lb Okra, fresh
1/4 c Sugar 1/4 c Parsley flakes, dried
Salt, pepper Hot cooked rice
Hot pepper sauce (optional) Crackers (optional)
4 lb Shrimp
Clean crabs, discarding spongy substance in main shell. Reserve claws and
other meaty portions. Clean shrimp, reserving shells. Place shrimp shells
in deep saucepan with water to cover generously and simmer 30 minutes or
longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch.
Heat and add beef, ham, sausage, gizzards and salt pork. Saute until
lightly browned, stirring occasionally. Pour meat mixture into large kettle
and add 1 can tomatoes and enough strained shrimp broth to cover
generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2
tablespoons more oil in skillet and add onions, green peppers, celery and
garlic. Saute until lightly browned, stirring now and then. Add vegetable
mixture and chicken parts to kettle and simmer 30 minutes longer. Heat 2
tablespoons oil in another heavy skillet, add okra and cook, stirring
often, until lightly browned and loses stickiness, about 30 minutes. Add
shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink.
Stir in 2 tablespoons sugar. Add okra mixture to kettle. Drain second can
of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid
and water from shrimp shells to keep mixture in kettle soupy. Simmer about
30 minutes. Add parsley flakes and remaining 2 tablespoons sugar. Season to
taste with salt and pepper. Serve at once or refrigerate and reheat later.
Serve over hot rice in deep soup bowls. Pass hot pepper sauce and crackers
with gumbo, if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sarah's Pizza Crust
Categories: Pizza, Breads
Yield: 1 servings
1 tb Yeast Whole wheat, corn _flour_,
1 tb Sugar And oat or rye flours,
1 c Warm (105 - 110 degrees) Depending upon the
Water Mood/likes of the person
3 c Flour (we use a blend of Doing the making)
High-protein unbleached,
Here is our pizza dough recipe. It is quick and easy (about the same as
your dough takes to defrost, I would think). Note that we don't use oil or
salt in it.
Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time. Knead
10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled
pizza pan. Finish as usual.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Fudge Cookies
Categories: Cookies
Yield: 40 servings
18 1/2 oz Package chocolate cake mix 2 tb Water
1/3 c Mashed bananas, ripe 6 oz Semisweet chocolate pieces
1 Egg
Combine cake mix, bananas, egg, and water in a bowl. Beat with electric
mixer at medium speed until smooth. Stir in chocolate pieces. Drop by
rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake
in 350 degree oven 8 minutes or until done. Remove from baking sheets;
cool on racks. Makes 3 1/2 dozen.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana-Date Cake
Categories: Cakes
Yield: 16 servings
2/3 c Nonfat milk 1 Egg white
2 ts Vinegar 1 1/4 c Mashed very ripe bananas
2 1/3 c Flour (about 3)
1 2/3 c Sugar 3/4 c Pureed Dates (replaces 3/4
1 1/4 ts Baking powder Cup shortening)
1 1/4 ts Baking soda 1 ts Vanilla
1 ts Salt 1/2 c Chopped walnuts, optional
2 Eggs Powdered Sugar, optional
Mix nonfat milk and vinegar and let stand until thickened. Sift together
flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to
blend. Lightly beat eggs and egg white. Add to flour mixture with bananas,
Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour
into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350
degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack
to cool. If desired, sprinkle with powdered sugar and serve. Makes 16
servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup
buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup
shortening. Each serving, without walnuts or powdered sugar, contains
about:
212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams
carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat.
Compare to Banana-Date Cake made with shortening, no dates:
Each serving, without walnuts, contains about:
257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams
carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat.
Optional walnuts, per serving, contains about:
24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram
carbohydrates, .5 gram protein, .17 gram fiber.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pureed Dates
Categories: Desserts
Yield: 1 servings
1 c Dried dates 1 ts Vanilla
6 tb Water
Puree dates, water and vanilla in blender or food processor. Makes about
3/4 cup.
Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Asparagus and Mushroom Omelet
Categories: Cheese/eggs, Breakfast, Vegetables
Yield: 4 servings
1 c Fresh asparagus cut in 2" 1/2 c Milk
Pieces or 1/2 a 10-oz 1/4 ts Salt
Package of frozen asparagus 1/8 ts Ground nutmeg
1 c Sliced fresh mushrooms 1 c Shredded Swiss OR
1/4 c Sliced green onion Gruyere cheese
6 Eggs 2 tb Snipped parsley, optional
Cook fresh asparagus, mushrooms, and green onion in a small amount of
boiling water about 7 minutes or till tender. (Or cook frozen asparagus,
mushrooms, and green onion according to asparagus package directions.)
Drain.
In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat
with fork or rotary beater till blended. Stir in cooked vegetables and
Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking
dish.
Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set.
Sprinkle with snipped parsley, if desired. Serves 4.
Note: You can mix it up the night before, put in the pan and chill, and
just pop it in the oven the next morning.
Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue
Bryant
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemmon Poppy Seed Tart
Categories: Desserts
Yield: 8 servings
2/3 c Nonfat milk 1 ts Baking powder
2 tb Poppy seeds 1/4 c Lemon juice
1 Jar (4-ounce) baby food 1/2 pt Raspberries
Pear puree 2 Kiwi fruits, peeled and
1 Egg white, lightly beaten Cut into thin wedges
3/4 ts Vanilla 10 sm Papaya balls
Grated zest of 2 lemons Lemon zest rose, optional
1 1/3 c Cake flour Lemon leaves, optional
1 c Sugar
This cake is remarkable; no one would ever believe that it is so low in fat
and calories. Depending on the sweetness of the fruit you use to garnish
the cake, you may wish to increase or decrease the sugar in the lemon
syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a
bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla
and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder
in another bowl. Stir nonfat milk mixture just until blended. Pour into
9-inch indented, fluted shortcake pan sprayed with non-stick vegetable
spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in
the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire
rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon
juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until
syrup is clear. Brush syrup over top and sides of cake while cake is still
warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and
papaya balls in attractive arrangement on top of cake. Garnish center with
lemon rose and severl lemon leaves, if available. Each serving contains
about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams
carbohydrates; 3 grams protein; 1.2 grams fiber.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Moist Rhubarb Coffeecake
Categories: Cakes
Yield: 9 servings
2 c Cake flour 1/4 c Thawed, frozen egg
1 ts Baking powder Substitute
1 ts Baking soda 1 c Nonfat palin yogurt
1/2 ts Salt 1/2 c Applesauce
1 c Plus 2 tablespoons light 1 ts Vanilla
Brown sugar, packed 3 c Coarsely chopped rhubarb
Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many
midwestern and east coast transplants. Just stir diced uncooked rhubarb
into the coffeecake batter and bake. (By Times Food Stylists) Sift together
cake flour, baking powder, baking soda, and salt into large bowl. Stir in
cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce
and vanilla. Stir into flour mixture just until ingredients are almost
blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square
pan sprayed with non-stick vegetable spray or lined with parchment paper.
Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees
F. 30 to 35 minutes or until cake tests done in center.
Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat;
50 grams carbohydrates; 4 grams protein; 0.41 gram fiber.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chewy Chocolate-Orange Bars
Categories: Cookies, Chocolate
Yield: 24 servings
2 c Cake flour Raisin Puree
3/4 ts Baking powder 3/4 c Chopped bitttersweet
1/2 ts Salt Chocolate
1 1/2 c Quick-cooking oats 1/3 c Toasted walnuts, optional
1 c Dark-brown sugar, packed 1 tb Grated orange zest
2 Egg whites
Raisin Puree is the basis for the dough of this rich-tasting, chewy bar.
The combination of orange and chocolate is a classic favorite. We
considered cutting the amount of chocolate in the recipe, thereby cut- ting
the fat, but in the end we agreed that the extra richness is worth the
extra grams of fat. (By Times Food Stylists) Sift together flour, baking
powder and salt into large bowl. Stir in oats and brown sugar. Beat egg
whites lightly in another bowl. Stir in Raisin Puree. Stir into flour
mixture along with chocolate, walnuts, and orange zest just until blended.
Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray.
Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. 213
calories; 95 mg sodium; 0 cholesterol; 3 grams fat; 45 grams carbohydrates;
4 grams protein; 0.5 gram fiber.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Raisin Puree
Categories: Desserts
Yield: 1 servings
2 c Seedless raisins 4 ts Vanilla
6 tb Water
Combine raisins, water and vanilla in food processor and blend until
smooth.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Four-Spice Cake
Categories: Cakes
Yield: 12 servings
1 c Golden raisins 1/2 ts Salt
2 c Cake flour 1 c Light-brown sugar, packed
1 ts Baking soda 2 Egg whites
1 ts Ground nutmeg 1 c Low-fat buttermilk
1 ts Ground cinnamon Date Puree
1/2 ts Ground allspice Orange Syrup with orange
1/2 ts Ground cloves Slices
--------------------------------ORANGE SYRUP--------------------------------
2 tb Sugar 1/4 ts Orange flower water
1/4 c Water 1 Orange, sliced thinly, (opt)
The flavor of this dark spice and buttermilk cake is so old-fashioned that
it may remind you of your childhood. The orange slices add a colorful touch
to the finished cake. (By Times Food Stylists) Soak raisins in hot water to
cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon,
allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg
whites lightly in another bowl. Stir into dry ingredients along with
drained raisins just until blended. Pour into 2-quart fluted tube pan
sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45
minutes or until cake tests done in center. Brush cake with Orange Syrup
and decorate with orange slices. Makes 12 servings. Each serving contains:
231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams;
carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine
sugar, water and orange flower water in small saucepan. Bring to boil. Add
orange slices and simmer 1 minute. Strain and reserve orange slices for
garnish.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet Potato-Currant Mini Bundt Cakes
Categories: Cakes
Yield: 9 servings
2 Oranges Substitute
1/2 c Currants 2 c Cake flour
2 Jars (4-ounce) sweet 1 1/3 c Sugar
Potato baby food puree 1 ts Baking soda
1 c Nonfat milk 1 ts Salt
1/2 c Thawed frozen egg 1 ts Ground cinnamon
Sweet potato puree provides the moistness in these individual non- fat
cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available
in many cookware stores. (By Times Food Stylists) Remove peel from oranges
in large strips. Remove any white pith on orange. Finely chop peel in food
processor along with currants. Stir in juice from oranges, sweet potato
puree, milk and egg substitute. Sift together cake flour, 1 cup sugar,
baking soda, and salt. Quickly stir sweet potato mixture into dry
ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with
non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or
until cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture
while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains
about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams
carbohydrates; 5 grams protein; 0.44 gram fiber.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Anise Meringue Kisses
Categories: Cookies
Yield: 48 servings
3 Egg whites 1/2 c Sugar
1/8 ts Cream of tartar 1 1/2 ts Ground anise seeds
The flavor of anise in these light cookies makes them a great after- dinner
dessert. Some people prefer the center to be soft and chewy, but if you
prefer the dry melt-in-your-mouth type of meringue, turn off the oven and,
with the door closed, let them stand 30 minutes to an hour. These cookies
are generally baked on parchment paper, but we have found that regular bond
paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg
whites until frothy. Add cream of tartar and beat to soft peaks. Gradually
beat in sugar. Continue beating until stiff and glossy. Beat in anise.
Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275
degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue
is desired, turn off oven and let kisses stand in oven with door closed
about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0
cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rice Flan Tart with Candied Ginger
Categories: Rice/grains, Desserts
Yield: 12 servings
3 c Nonfat milk Cheese
1/2 Vanilla bean, split 2 tb Finely slivered candied
1/4 c Medium-grain rice Ginger
1/2 c Sugar 1 Low-Fat Sweet Pastry
1 (8-ounce) carton frozen 1 ts Ground cinnamon
Egg substitute, thawed 1 tb Powdered sugar, optional
1/3 c Low-fat ricotta cheese or Sliced candied ginger,
Pureed fat-free cottage Optional
----------------------------LOW-FAT SWEET PASTRY----------------------------
1/2 c Plus 2 tablespoons oat flour 1/2 ts Ground cardamom or cinnamon
Blend 2 1/2 tb Sugar
5 tb All-purpose flour 3 ts Cold butter, diced
1/4 c Cake flour 1 tb Canola oil
2-2 1/2 tb very cold water The low-calorie rice pudding flan is so
delicious by itself that you may want to save the calories and fat in the
crust, and serve it without the pastry. Bring nonfat milk to boil in medium
saucepan. Add vanilla bean and rice. Cover partially and simmer until rice
is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in
sugar and continue and continue cooking 3 minutes. Remove from heat and
cool slightly. Remove vanilla bean. Blend egg substitute with ricotta
cheese. Stir into rice mixture with candied ginger. Carefully pour into
prepared pastry shell, filling almost to the top (if there is any flan
mixture left from incomplete reduction in cooking, place in small custard
dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4
teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set.
Remove from oven. Sift powdered sugar over and sprinkle with remaining
cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12
servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg
cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25
gram fiber. The use of oat flour blend and cake flour is what gives this
low-fat crust its tenderness. It also makes it more difficult to roll, but
don't despair: The dough is easily patched. Low-Fat Sweet Pastry Sift
flour, cardamom and sugar into large bowl. Rub in butter with fingers or
cut in with pastry blender until size of small peas. Using fork, stir in
oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until
flour is moistened without being wet. Gather dough with moist hands, shape
into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on
lightly floures board. (To facilitate rolling, dough may also be rolled
between sheets of wax paper Or unrolled dough may be placed in pan and
gently pressed to cover inside of pan.) Gently lift and press onto 9-inch
square tart pan with removable bottom. Cut off dough edges. Bake at 425
degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE:
Unsalted butter will give a more delicate fresh flavor in this pastry. Add
a dash of salt if using.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Apple Zapata
Categories: Mexican, Appetizers
Yield: 12 servings
2/3 lb Flour tortilla dough 1/2 ts Cloves
Flour 1/2 ts Ground cinnamon
3 Granny Smith apples, 1/2 c Walnuts, chopped
Peeled and sliced 2 tb Cornstarch dissolved
2 tb Lemon juice 3 tb Water
1/2 c Brown sugar Water
Use your favorite recipe for flour tortillas, or make dough from the recipe
on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll
each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and
set aside. In a saucepan, place apples with enough water to cover. Add
lemon juice. Cook over high heat until boiling 5 minutes. Add sugar,
cloves, cinnamon, and walnuts; continue cooking over low heat until
slightly thickened. Combine cornstarch and water and add to mixture,
stirring until thick. Remove from heat. Lay out tortillas; dust off excess
flour. Spoon on 2 tablespoons of the apple mixture down the middle of each
tortilla. Fold one side of the tortilla over the mixture; then fold the
remaining side over. Fold in the ends and seal by moisting the tortillas
with a little water. Bake in a preheated, 400 degree F oven until lightly
browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped
cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with
tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be
made ahead several hours or a day
before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
1-(713)-529-2409
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Acapulco with Creamy Shrimp Sauce
Categories: Mexican, Fish/sea, Poultry, Sauces
Yield: 4 servings
4 lg Poblano peppers 2 8 ozs chicken breasts,
1/4 c Onion, chopped Halved, deboned, and
1/2 lb Medium shrimp, lightly Pounded flat
Cooked, peeled, and chopped 2 ts White pepper
1/4 c Cilantro, chopped Salt, to taste
1/4 lb Monterey jack cheese, 12 6-in long strings
Shredded Oil, for frying
----------------------------CREAMY SHRIMP SAUCE----------------------------
3 Shallots, diced 1 lb Small shrimp
1 c White wine 2 c Whipping cream
1/2 c Fish stock or chicken broth 3/4 lb Butter
ROAST PEPPERS: Place poblano peppers under the broiler and char on all
sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub
off peel, then slit to remove seeds under running water.
Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp,
and cilantro until the shrimp are almost cooked, about 5 minutes. Place in
mixture in a bowl, add the cheese and set aside.
TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down.
Season with salt and white pepper. Layer each breast with one pepper and 2
to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast
tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in
the middle.
In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts,
one at a time, on all sides. Remove from heat, transfer to a oven-proof
dish and bake for 10 minutes until golden brown.
Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate
and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.
TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine
shallots and wine. Cook until reduced by three-fourths. Add stock/broth
and shrimp and cook until reduced by half. Add the cream and reduce again
by half. Whisk in the butter by tablespoons. Cook until butter melts and
sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose
Blvd, Houston, Texas -- 1-(713)-529-2409
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Juice Fizz:
Categories: Beverages, Breakfast
Yield: 8 servings
1 cn (6-oz) orange juice 1/2 c Orange-flavored liqueur,
Concentrate, thawed If desired
1 c Cold water 2 c Club soda, chilled
Y'all were looking for "No Ho-Hum Breakfasts." Here's one I found in Fast
and Healthy Magazine: In large non-metal pitcher, combine orange juice
concentrate, water and liqueur; mix well. Just before serving, slowly add
club soda; stir gently to blend. Serve over ice. If desired, garnish with
orange slices. Makes 8 1/2-cup servings.
Per serving: calories 100; protein 1g; carb 18g; fiber 0g; fat 0g; sodium
15 mg; potassium 190 mg; exchanges: 1 fruit, one fat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lean Pork Breakfast Patties
Categories: Pork/ham, Breakfast, Microwave
Yield: 6 servings
3/4 c Shreds of whole bran cereal 1/4 ts Dried rosemary leaves,
1/3 c Apple juice Crushed
1/2 lb Center cut pork loin, 1/8 ts Salt
Ground 1/8 ts Hot pepper flakes
1/4 ts Fennel seed
In medium bowl, combine cereal and apple juice; let stand 5 minutes. Add
remaining ingredients; mix well. Shape into six patties. Heat broiler.
Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5
minutes on each side, or until no longer pink. Makes 6 patties.
Microwave directions: Prepare patties as directed above. Place on
microwave-safe roasting rack; cover with waxed paper. Microwave on high
for 5-6 minutes or until no longer pink, turning patties and rearranging
once halfway through cooking.
Per serving: calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g
(0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg;
potassium 230 mg; exchanges: 1 lean meat, 1/2 starch.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Yogurt-Topped Strawberry Pancakes
Categories: Breakfast, Pancakes
Yield: 12 servings
2 c Buttermilk complete 1 1/2 c Water
Pancake mix 1 c Thinly sliced strawberries
2 tb Sugar 1 8-oz carton strawberry
1/4 ts Cinnamon Or vanilla lowfat yogurt
Heat griddle or skillet to 375 F. Grease lightly with oil. In medium
bowl, combine pancake mix, sugar, cinnamon and water; stir just until large
lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup
batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look
cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2
minutes or until golden brown. Spoon yogurt over each serving. If desired,
garnish with additional strawberries. 6 servings (12 pancakes).
Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g
(saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges:
2 starch, one fruit.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Fudge Pudding
Categories: Desserts
Yield: 6 servings
2 c Sugar 1 c Butter; melted
1/2 c Flour 1 ts Vanilla
1/2 c Cocoa 1 c Nuts; chopped (almonds or w
4 Eggs; beaten
Fat grams per serving: Approx. Cook Time: 1:20
Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Sti in
eggs, melted butter, vanilla and nuts. Place large pan of hot water in
oven. Pour batter in buttered (" square cake pan. Place in larger pan,
water should come halfway up the side.
Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked and
centre springs back when touched. Remove dish from larger pan to cool.
Pudding has custard like consistency when it cools.
Serve lukewarm or cut cold into squares.
good for chocolate lovers, a cross between a pudding & a brownie.
from Lucy Waverman's Cooking School Cookbook
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chewy Coconut Squares
Categories: Cookies
Yield: 1 servings
1/4 c Butter 1 ts Vanilla or almond extract
3/4 c Sugar;divided 1 Egg
1/2 c Flour 1/2 c Nuts; chopped
1/8 ts Salt 1/2 c Coconut
Fat grams per serving: Approx. Cook Time: :35
Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and
fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F
for 10 minutes. (You may have to press it out to a thin layer.)
Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla,
egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes
or till golden. While warm, cut into squares.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Mousse Flan
Categories: Desserts, Chocolate
Yield: 1 servings
1 c Flour; all purpose 5 oz Chocolate; 5 squares
Pastry: 2 tb Butter
2 tb Sugar; icing 2 Eggs
1 oz Chocolate; melted (1 square 1/4 c Sugar
1/2 c Butter; softened Garnish:
Mousse filling: 3 oz Chocolate; 3 squares
1/3 c Whipping cream Sugar; icing
You need a 9 1/2" flan pan with a removable bottom to make this
spectacular looking dessert.
PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in
1/2 cup softened butter (with pastry blender or in food processor) till
mixture resembles coarse crumbs, form into ball with hands. Press into
bottom and sides of flan ring pan with removable bottom that has been
greased. Chill 1 hour. Bake at 425F for 10 minutes; cool.
MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil, Add 5 sqaures
chocolate and 2 tbsp butter, stir until melted. Blend in 2 eggs yolks well,
remove from heat. Beat egg whites till frothy, gradually add 1/4 cup sugar,
beating till stiff peaks form. Gently fold into chocolate mixture; pour
into pastry crust, chill 10 minutes.
GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated- use
a vegetable peeler to make curls) over mousse. Lay 3 strips of wax paper
across flan. Sift icing sugar over flan; remove wax paper.
NB: Don't make or serve this on a hot day; it will melt.
from Baker's Chocolate
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---------- Recipe via Meal-Master (tm) v8.01
Title: Paintbrush Cookies
Categories: Cookies
Yield: 1 servings
1/3 c Shortening; soft 1 ts Salt
1/3 c Sugar Egg yolk paint:
1 Egg 1 Egg yolk
2/3 c Honey 1/4 ts Water
2 3/4 c Flour Food colouring
1 ts Baking soda
Fat grams per serving: Approx. Cook Time: :10
Preheat oven to 375F. Roll out dough using floured pastry cloth. Roll to
1/4" thickness. Cut into different shapes using cookie cutters. Set on
greased baking sheet. Paint designs with egg yolk paints. (Blend egg yolk
and water. Divide among several custard cups. Add different food colouring
to each cup. Paint designs using small paintbrushes. If egg yolk, thickens
while standing, add few drops water.) Bake 8-10 minutes at 375F. For clear
colours, do not let cookies brown.
a recipe from my childhood.
MAKES: 5 DOZEN COOKIES
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---------- Recipe via Meal-Master (tm) v8.01
Title: Plum Torte
Categories: Pies, Desserts
Yield: 8 servings
1 c Sugar 1 pn Salt
1/2 c Butter 2 Eggs
1 c Flour; sifted 12 Plums; halved (24 halves) p
1 ts Baking powder Sugar, lemon juice, cinnamon
Fat grams per serving: Approx. Cook Time: 1:00
Preheat oven to 350F. Cream sugar and butter. Add flour, baking powder
and eggs and beat well. Spoon batter into 9" sringform pan. Arrange plum
halves face down in batter. Sprinkle lightly with sugar and lemon juice,
depending on the sweetness of the fruit. Sprinkle on cinnamon.
Bake at 350F for 1 hour. Batter will rise and cover plums. Remove and
cool, refrigerate or freeze if desired. Or cool to lukewarm and serve with
vanilla ixe cream or whipped cream.
To serve frozen tortes, defrost and reheat briefly at 300F.
from Marion Burrows' De Gustibus
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---------- Recipe via Meal-Master (tm) v8.01
Title: Stained Glass Candies
Categories: Candies
Yield: 1 servings
4 oz Chocolate; semisweet (4 squ 3 c Marshmallows; coloured mini
1 c Sugar; icing 1/2 c Walnuts
1 Egg; beaten 2 ts Butter
Melt chocolate, add sugar and egg, pour over nuts and marshmallows. Form
into rolls, wrap in wax paper and refrigerate. When cool, slice into round
candies.
one of mom's Christmas recipes, originally from a neighbour
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tollhouse Squares
Categories: Cookies
Yield: 16 servings
1/2 c Butter- soft 1 c Flour; all purpose
6 tb Sugar; granulated 2 tb Flour; all purpose
6 tb Brown sugar 1/2 ts Baking powder
1/2 ts Vanilla extract 1/2 ts Salt
1/2 c Water 1/2 c Nuts; chopped
1 Egg 1 c Chocolate chips; semisweet
Fat grams per serving: Approx. Cook Time: :20 Preheat oven
to 375F. Beat butter, sugars, vanilla & water till creamy. Sift flour,
baking powder and salt. Add to creamed mixture. Stir in nuts.
Spread batter in 8" square pan. Sprinkle with chocolate.
Bake in 375F oven for 1 minute. Remove pan. Run knife through top for
marbled effect, bake for 15 to 20 minutes or till cake tested inserted
inside comes out clean.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Quick Mix
Categories: Cakes
Yield: 1 servings
8 1/2 c Unbleached All-purpose Flour 3 tb Baking Powder
1 tb Salt 2 ts Cream Of Tartar
1 ts Baking Soda 1 1/2 c Instant Non Fat Dry Milk
2 1/4 c Vegetable Shortening
In a large bowl, sift together all dry ingredients. Blend well. With a
pastry blender, cut in shortening until evenly distributed. Mixture will
resemble cornmeal in texture. Put in a large airtight container. Label
and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13
cups of Quick Mix.
VARIATION:
Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat
flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking
powder to 5 Tablespoons.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Roll Mix
Categories: Cakes
Yield: 1 servings
5 lb Unbleached All Purpose Flour 1 1/4 c Sugar
4 ts Salt 1 c Instant Non Fat Dry Milk
Combine all ingredients in a large bowl. Stir together to distribute
evenly. Put in a large airtight container. Lable as HOT ROLL MIX and
store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups
of HOT ROLL MIX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cornmeal Mix
Categories: Cakes
Yield: 1 servings
4 c Unbleached All-purpose Flour 1 tb Salt
3/4 c Sugar 1/4 c Baking Powder
1 c Vegetable Shortening 4 1/2 c Cornmeal
In a large bowl, combine flour, salt, sugar and baking powder. Stir to
blend well. With a pastry blender, cut in shortening until evenly
distributed. Add cornmeal and mix well. Put in a large airtight
container. Label as CORNMEAL MIX an store in a cool, dry, place. Use
within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Muffin Mix
Categories: Muffins, Mix
Yield: 1 servings
8 c Unbleached All-purpose Flour 2/3 c Sugar
1/3 c Baking Powder 1 tb Salt
1 c Vegetable Shortening
In a large bowl, combine flour, sugar, baking powder and salt. With a
pastry blender, cut shortening into dry ingredients until evenly
destributed. Put in a large airtight container. Lable as MUFFIN MIX and
stor in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups
of MUFFIN MIX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Oatmeal Mix
Categories: Mix
Yield: 1 servings
3 c Unbleached Flour 3 1/2 ts Baking Powder
1 1/2 ts Salt 1/2 c Granulated Sugar
1 c Brown Sugar 1 1/2 c Vegetable Shortening
3 c Rolled Oats
In a large bowl, sift together flour, baking powder, salt and granulated
sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in
shortening until evenly distributed. Stir in oats and mix well. Put in
large airtight container. Label as OATMEAL MIX and stor in a cool, dry
place. Use within 10 to 12 weeks. Makes about 9 cups OATMEAL MIX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pancake Mix
Categories: Mix
Yield: 1 servings
10 c Unbleached All-purpose Flour 2 1/2 c Instant Non Fat Dry Milk
1/2 c Sugar 1/4 c Baking Powder
2 tb Salt
Combine all indredients in a large bowl. Stir together to blend well. Put
in a large airtight container. Label as PANCAKE MIX and store in a cool,
dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Wheat Mix
Categories: Mix
Yield: 1 servings
6 c Whole-wheat Flour 3 c Unbleached All-purpose Flour
1 1/2 c Instant Non Fat Dry Milk 1 tb Salt
1 c Sugar 1/2 c Wheat Germ
1/4 c Baking Powder 2 c Vegetable Shortening
In a large bowl, combine whole-wheat flour, unbleached flour, dry milk,
salt, wheat germ, sugar, and baking powder. Mix well. With a pastry
blender, cut in shortening until evenly distributed. Put in a large
airtight container. Label as WHEAT MIX and store in cool, dry, place. Use
within 10 to 12 weeks. Makes about 14 Cups WHEAT MIX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Braised Beef Cube Mix
Categories: Beef
Yield: 1 servings
5 lb Stew Meat * 1 pk (1 3/8 oz) Onion Soup Mix
2 Med. Bay Leaves 2 cn Cream Of Mushroom Soup **
1 cn Golden Mushroom Soup ** 1 cn Cream Of Celery Soup **
1 qt Water
* Stew meat should be cut up into small cubes of meat. ** All soups
should be the 10 1/2 oz size. Preheat oven to 300 degrees F. (150 degrees
C). Combine all ingredients in a large covered casserole or Dutch Oven.
Stir until well blended. Bake 3 to 4 hours or until meat is tender. Cool.
Put into eight 1-pint freezer containers, leaving 1/2-inch space at top.
Seal and label as BRAISED BEEF CUBES MIX. Freeze and use within 3 months.
Makes about 8 pints of BRAISED BEEF CUBE MIX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ready Hamburger Mix
Categories: Ground beef, Beef
Yield: 1 servings
4 lb Lean Ground Beef 1 Large Onion, Chopped
2 ts Salt 1/2 ts Pepper
1/2 ts Oregano 1/4 ts Garlic Salt
Brown Ground Beef in a heavy skillet. Add onion and continue cooking over
medium heat until onions are golden. Add remaining ingredients. Cool;
spoon mixture into four 1-pint containers, leaving 1/2-inch space at top.
Label as READY HAMBURGER MIX and freeze. Use within 3 months. Makes about
4 pints of READY HAMBURGER MIX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Meat Sauce Mix
Categories: Ground beef, Beef, Sauces
Yield: 1 servings
1/4 c Vegetable Shortening 4 Med. Onions, Sliced
3 Cloves Garlic, Fine Minced 2 c Celery, Finely Chopped
2 Carrots, Finely Chopped(opt) 5 lb Lean Ground Beef
5 ts Salt 1/2 ts Pepper
3 tb Worcestershire Sauce 14 oz (1 btl) Ketchup
14 oz (1 btl) "Hot" Ketchup
Melt shortening in a large skillet over medium heat. Add onions, garlic,
celery, and carrots, if desired. Saute until onions are golden. Add
ground beef. Stir and cook until meat is browned. Add salt, pepper,
worcestershire sauce, ketchup and "hot" ketchup. Cover and simmer 20
minutes. Drain excess fat. Cool and put into five 1-pint containers
leaving 1/2-inch space at top. Cut through mixture with a knife several
times to remove air spaces. Seal and label containters MEAT SAUCE MIX and
freeze. Use within 3 months. Makes about 5-pints of MEAT SAUCE MIX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Meatball Mix
Categories: Ground beef, Beef
Yield: 1 servings
4 lb Lean Ground Beef 4 Large Eggs, Slightly Beaten
2 c Dry Bread Crumbs 1/2 c Onion, Finely Chopped
1 tb Salt 2 tb Cornstarch
1/4 ts Pepper 2 ts Worcestershire Sauce
Preheat oven to 400 degrees F. (205 degrees C.). Combine all ingredients in
a large bowl. Shape mixture into 1-inch meatballs. Place meatballs on
ungreased baking sheets and bake 10 to 15 minutes until browned. Remove
immediately and drain on paper towels. When cooled put about 30 meatballs
each into five 1-quart containers leaving 1/2-inch space at top. Seal and
label containers. Freeze. Use within 3 montshs. Makes about 144
meatballs.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Meat Mix
Categories: Beef, Mexican
Yield: 1 servings
5 lb Beef Roast * 3 tb Vegetable Shortening
3 Large Onions, Chopped 1 cn (4 oz) Chopped Green Chilis
2 cn (7 oz) Green Chili Salsa 1/4 ts Garlic Powder
4 tb Flour 4 ts Salt
1 ts Ground Cumin Juices From Beef Roast
Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or
combination of beef and pork roasts to total 5 lbs) in a large roasting pan
or dutch oven. Do not add salt or water. Cover with a tight lid and roast
about 12 hours, or until well done. Or cook roasts with 1 cup water in
pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool
meat, then remove bones. Shred meat and set aside. Melt shortening in a
large skilled. Add onions and green chilies. Saute 1 minute. Add green
chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over
medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5
minutes until thick. Cool. Put about 3 cups mix into 3 1-quart
containers, leaving 1/2-inch space at top. Seal and label containers
Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of
Mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Cooking Sauce Mix
Categories: Italian, Sauces, Mix
Yield: 1 servings
2 cn (14 1/2 oz) Stewed Tomatoes 4 cn (8 oz) Tomato Sauce
2 c Water 2 cn (6 oz) Tomato Paste
2 tb Instan Minced Onion 2 tb Parsley Flakes
3 ts Salt 2 tb Cornstarch
4 ts Green Pepper Flakes 1 ts Instant Minced Garlic
3 ts Sugar 1 1/2 ts Italian Seasoning
Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch
oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt
containers leaving 1/2-inch space at top. Seal and label containers
Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6
pints of mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Meat Sauce Mix
Categories: Sausages, Ground beef, Italian, Beef
Yield: 1 servings
1 lb Mild Italian Sausage 2 lb Lean Ground Beef
4 ts Salt 1/4 ts Pepper
1/2 ts Instant Minced Garlic 1 Small onion, Peeled
1 Medium Carrot, Peeled Water
2 tb Sweet Basil Leaves 1/4 ts Chili Powder
1/4 ts Thyme 1 pk (10 oz) Frozen Cauliflower
1 pk (10 oz) Frozen Broccoli 1 cn (29 oz) Tomato Puree
1 cn (12 oz) Tomato Paste 8 c Water
Peel and crumble the sausage. In a large kettle or dutch oven, brown the
Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put
onion and carrot in blender. Cover with water and finely chop. Drain off
water and add onion and carrot to meat in the kettle. Continue cooking
with meat mixture. Stir in basil, chili powder, thyme, cauliflower and
broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a
boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1
pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze
and use within 6 months. Makes between 8 and 9 pints of mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Mix
Categories: Poultry, Mix
Yield: 1 servings
11 lb (4 Med) Cut Up Fryers 4 qt Cold Water
3 tb Parsley Flakes 4 Med Carrots, Peeled &Chopped
4 ts Salt 1/2 ts Pepper
2 ts Basil
Combine all ingredients in a large kettle or Dutch Oven. Cover and cook
over high heat until water boils. Reduce heat and simmer until meat is
tender, about 1 1/2 hours. Remove from the heat. Strain broth and
refregerate until fat can be skimmed. Cool the chicken and remove the
bones and discard along with the skin. Put chicken into 6 1-pint
containers with 1/2 inch space at top. Pour skimmed chicken broth into six
more 1-pint containers leaving 1/2 inch space at top. Seal and label
containers with contents. Freeze and use within 3 months.
Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Herbed Stuffing Mix
Categories: Mix
Yield: 1 servings
30 Slices Bread 1/3 c Cooking Oil
3 tb Instant Minced Onion 3 tb Parsley Flakes
2 ts Garlic Salt 3/4 ts Ground Sage
1/2 ts Seasoned Pepper
Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven
to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch
baking pans. Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly. Stir in oil, onion,
parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread
cubes with seasonings to coat cubes. Put in a large airtight container and
label Herbed Stuffing Mix. Store in a cool, dry place and use within 3 to
4 months.
Makes about 12 cups of Mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Garden Vegetable Mix
Categories: Mix
Yield: 1 servings
6 c Water 1/4 ts Garlic Powder
1 tb Salt 1 1/2 ts Dried Basil
1 Med Head Cabbage, Shredded 1 lb Fresh Green Beans
3 c Chopped Celery 2 c Chopped Carrots
1 pk (10 oz) Frozen Corn 1 pk (10 oz) Frozen Peas
Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut
them into 1-inch pieces. Combine all ingredients in a large kettle or
Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over
medium heat. Remove from heat. Cook quickly by setting kettle in sink of
icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch
space at top. Seal and label container Garden Vegetable Mix. Freeze and
use within 6 months
Makes about 15 cups of Mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: White Sauce Mix
Categories: Sauces, Mix
Yield: 1 servings
2 c Instant Nonfat Dry Milk OR 1 1/2 c Regular Non Fat Dry Milk
1 c Unbleached Flour 2 ts Salt
1 c Butter or Margarine
In a large bowl combine dry milk, flour, and salt. Mix well. With a
pastry blender cut in butter or margarine until mixture resembles fine
crumbs. Lightly pack in a large airtight container. Label White Sauce Mix
and store in refrigerator. Use within 2 months. Makes about 1 quart of
mix.
TO MAKE BASIC WHITE SAUCE:
Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small
sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for
thicker white sauce increase mix to 3/4 cup). Cook over low heat until
smooth, tirring constantly. Season with pepper, herbs, and spices. Makes
about 1 1/2 cups of sauce.
VARIATIONS:
Substitute milk, tomato juice or chicken or beef stock for all or part of
the water. Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after
mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry
powder to thickened mixture.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Cake Mix
Categories: Mix
Yield: 1 servings
8 c Cake Flour 6 c Sugar
1/4 c Baking Powder 1 1/2 ts Salt
2 1/2 c Vegetable Shortening
In a large bowl, sift together cake flour, sugar, baking powder and salt.
Mix well With a pastry blender, cut in shortening until the mixture is as
fine as cornmeal. Put in a large airtight container. Label as Basic Cake
Mix and store in a cool dry place. Use with 10 to 12 weeks.
Makes about 16 cups of mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gingerbread Mix
Categories: Mix
Yield: 1 servings
8 c Unbleached Flour 2 c Sugar
1/4 c Baking Powder 1 tb Salt
1 ts Baking Soda 1 ts Cloves
1 tb Ginger 1 tb Cinnamon
2 c Vegetable Shortening
Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut in the shortening until evenly distributed. Mixture
will resemble cornmeal in texture. Put in a large airtight contaniner and
label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12
weeks.
Makes about 13 cups of mix.
VARIATION: Substitute 2 cups of brown sugar for granulated sugar.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Cookie Mix
Categories: Mix
Yield: 1 servings
8 c Unbleached Flour 2 1/2 c Granulated Sugar
2 c Brown Sugar, Firmly Packed 4 ts Salt
1 1/2 ts Baking Soda 3 c Vegetable Shortening
Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut shotening into dry ingredients until evenly
distributed. Put into a large airtight container and label as Basic Cookie
mix. Store in a cool dry place and use within 10 to 12 weeks.
Makes about 16 cups of mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Oatmeal Cookie Mix
Categories: Mix
Yield: 1 servings
4 c Unbleached Flour 4 c Whole Wheat Flour
4 ts Salt 2 ts Baking Powder
2 ts Baking Soda 6 c Brown Sugar, Firmly Packed
3 c Vegetable Shortening 8 c Quick Rolled Oats
Combine all ingredients except the sugar, shortening, and oats in a large
bowl. Blend well. Stir ni brown sugar an mix well. With a pastry
blender, cut in shortening until evenly distributed. Stir in oats and mix
well. Put in a large airtight container and label Oatmeal Cookie Mix.
Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 24 Cups of mix.
VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4
cups of whole wheat flours.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Granola Mix
Categories: Mix
Yield: 1 servings
10 c Old Fashioned Rolled Oats 1 c Wheat Germ
1/2 lb Shredded Coconut 2 c Shelled Raw Sunflower Seeds
1 c Sesame Seeds 3 c Chopped Nuts
1 1/2 c Brown Sugar, Firmly Packed 1 1/2 c Water
1 1/2 c Vegetable Oil 1/2 c Honey
1/2 c Molasses 1 1/2 ts Salt
2 ts Cinnamon 3 ts Vanilla
Raisins Or Other Dried Fruit
Preheat oven to 300 degrees F. (150 degrees F.). In a large bowl combine
oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can
include almonds, pecans, walnuts, or a combination of all of them). Blend
well. In a large saucepan combine brown sugar, water, oil, honey,
molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do
not boil. Pour the syrup over the dry ingredients and stir until
well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets
with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes
longer for crunchier texture. Cool. Add raisins or other dried fruit, if
desired. Put in airtight containers and label as Granola mix. Store in a
cool dry place and use within 6 months.
Makes about 20 cups of mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brownie Mix
Categories: Mix
Yield: 1 servings
6 c Unbleached Flour 4 ts Baking Powder
4 ts Salt 8 c Sugar
1 cn (8 oz) Unsweetened Cocoa 2 c Vegetable Shortening
Sift together all dry ingredients into a large bowl and mix well. Using a
pastry blender, cut in shortening until evenly distrubuted. Put in a large
airtight container and label as Brownie Mix. Store in a cool, dry place
and use within 10 to 12 weeks.
Makes about 17 cups of mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Pie-Filling Mix
Categories: Mix
Yield: 1 servings
2 1/2 c Presweetened Lemonade Mix 1 c Plus 2 T Cornstarch
1 1/4 c Sugar Or To Taste 1 ts Salt
Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart
airtight container and label as Lemon Pie-filling Mix. Store in a cool dry
palce and use within 6 to 8 months.
Makes about 4 1/4 cups of mix.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pudding & Pie Mix
Categories: Mix
Yield: 1 servings
5 1/2 c Sugar 2 3/4 c Unbleached Flour
1 ts Salt 1 1/2 c Instant Nonfat Dry Milk
Combine all ingredients in a large bowl; mix well. Put in a large airtight
container and label as Pudding and Pie Mix. Store in a cool, dry place and
use within 6 to 8 months.
Makes about 9 Cups of mix.
VARIATION: If you prefer cornstarch puttings, substitute 2 cups cornstarch
for flour.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cookie Crumb Crust Mix
Categories: Mix
Yield: 1 servings
6 c Unbleached Flour 1 1/2 c Chopped Nuts
1 1/2 c Brown Sugar, Firmly Packed 1 lb Butter or Margarine,Softened
Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine
dry ingredients and blend well. With a pastry blender cut in butter or
margarine until mixture resembles cornmeal in texture. Press misture firmly
into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool.
Crumble and put in a large airtight container and label as Cookie Crumb
Crust Mix. Stor in a cool dry place and use within 4 to 6 weeks.
Makes about 10 1/2 cups of mix.
COOKIE CRUMB CRUST:
2 Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a baking pan
or 9-inch pie plate and bake according to directions for filling.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Flaky Pie Crust Mix
Categories: Mix
Yield: 1 servings
12 1/2 c Unbleached Flour 2 tb Salt
5 c Vegetable Shortening
------------------------------FLAKY PIE CRUST------------------------------
2 1/2 c Flaky Pie Crust Mix 1/4 c ICE Water
1 Large Egg, Beaten 1 tb White Vinegar
Combine unbleached flour and salt in a large bowl and blend well. With a
pastry blender, cut in shortening until evenly distributed. Mixture will
resemble cornmeal in texture. Put in a large airtight container and lable
as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12
weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal
and label bags and freeze. Use within 12 months.
Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie
crusts. FLAKY PIE CRUST:
Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a
small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of the
water mixture at a time over the flaky pie crust mix and toss with a fork
until dough barely clings together in the bowl. Roll out dough to desired
thickness between 2 sheets of lightly floured waxpaper. Place dough in
9-inch pie plate without stretching. Flute edges. If filling recipe calls
for a baked picrust, preheat oven to 425 degrees F. (220 degrees C.). Bake
10 to 15 minutes, until very lightly browned. Cool. Fill and bake
according to directions for filling. For double crust pie, place top crust
over filling, press and flute edges, and cut slits in top crust. Makes
enough crust for one 9-inch double-crust pie or two single-crust pies.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Moist Pie Crust Mix
Categories: Mix
Yield: 1 servings
5 lb Unbleached Flour 2 tb Salt
3 lb (1 Can) Veg. Shortening 3 c Cold Water
1/4 c Unbleached Flour
Combine flour and salt in a very large bowl. Mix well. With pastry
blender cut in shortening until evenly distributed. Mixture will resemble
cornmeal in texture. Add cold water all at once and mix lightly until the
flour absorbs all the water and texture resembles putty. If dough is too
sticky, sprinkle a little four over the top and mix until dough barely
holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each
roll well with plastic wrap and heavy foil. Freeze and label as Moist Pie
Crust Mix. Use within 12 months.
Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie
crusts.
MOIST PIE CRUST: Partial thaw 1 roll of mix. Divide dough into 2 balls.
Roll out dough to desired thickness between 2 sheets of lightly floured wax
paper. Place dough in a 9-inch pie plate without stretching. Flute edges.
If filling recipe calls for a baked pie crust, preheat oven to 425 degrees
F. (220 degrees C.) Bake 10 to 15 minutes until very lightly browned.
Cool. Fill and bake according to directions for filling. For double crust
pie, place top crust over filling and flute edges, and cut slits in the top
crust. Makes enough for one 9-inch double crust pie or 2 9-inch single
crust pies.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Russian Refresher Mix
Categories: Russian, Mix
Yield: 1 servings
2 c Orange Drink Mix Powder 1 pk (3 oz) Lemonade Mix *
1 1/3 c Sugar 1 ts Cinnamon
1/2 ts Ground Cloves
* Lemonade Mix should be presweetened powder mix. Combine all ingredients
in a medium bowl. Mix well. Put in a 1-quart container. Lable as Russian
Refresher Mix and store in a cool, dry place. Use within 6 months.
Makes about 3 1/2 Cups of mix. RUSSIAN REFRESHER: Add 2 to 3 teaspoons of
RUSSIAN REFRESHER MIX to 1 cup hot water. Stir to dissolve. Makes 1
serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Float Mix
Categories: Mix
Yield: 1 servings
4 c Instant Nonfat Dry Milk 2 c Powdered Orange Drink Mix
1 c Sugar
Combine all ingedients in a large bowl and blend well. Put in a large
airtight container and lable as Orange Float Mix. Store in a cool, dry
place and use withing 6 months.
Makes about 7 cups mix.
ORANGE FLOAT: Add 1 egg and 1/2 cup ORANGE FLOAT MIX to 8 ozs cold water
in a blender. Add 2 to 3 ice cubes and blend well. Serve immediately.
Makes 1 serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fruit Slush Mix
Categories: Mix
Yield: 1 servings
4 c Sugar 4 c Water
1 cn Frozen Orange Juice * 1/2 c Lemon Juice
1 cn (46 oz) Pinapple Juice
* The can of Orange Juice should be the 6 oz size of the concentrate.
Combine sugar and water in a medium saucepan. Heat until sugar is
dissolved. Add orange juice concentrate, lemon juice, and pinapple juice.
Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes
from freezer trays and store in plastic bags. Use within 6 months. Makes
about 100 small cubes.
VARIATION: Add 5 to 6 mashed bananas to mixture before freezing.
FRUIT SLUSH: Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to
cover. Let stand 15 minutes and stir and serve.
Makes 1 serving
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---------- Recipe via Meal-Master (tm) v8.01
Title: Freddi's Fruit Cocktail Mix
Categories: Mix
Yield: 1 servings
4 c Sugar 2 qt Water
1 cn Frozen Orange Juice * 1 cn Frozen Lemonade *
1 Watermelon, Cut Into Balls 2 Canateloupes,Cut into Chunks
2 Crenshaw Melons, Chunked 3 lb Green Grapes
3 lb Peaches, Cut into Chunks 1 lb Blueberries, Fresh Or Frozen
* Both cans of frozen drink should be 6 oz concentrates. In a large
saucepan bring sugar and water to a boil, stirring constantly. Stir in
frozen Orange and lemonade concentrates. In a large bowl combine all of
the fruits. Mix until well distributed. Put mixted fruit in twelve 1-pint
containers leaving 1/2-inch space at top. Pour hot juice syrup over top.
Seal and label as Freddi's Fruit Coctail Mix. Freeze and use within 6 to 8
months.
Makes about 12 pints of mix.
Freddi's Fruit Coctail: Partially thaw 1 pint of FREDDI'S FRUIT COCTAIL
mix. Spoon into fruit cups. Pour ginger ale over top, if desired. Makes
Makes 4 servings
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dill-Lemon Rice Mix
Categories: Rice/grains
Yield: 1 servings
4 c Long Grain Rice, Uncooked 5 ts Dried Grated Lemon Peel
4 ts Dill Weed Or Dill Seed 2 ts Salt
8 ts Instant Chicken Bouillon
Combine all ingredients in a large bowl and blend well. Put about 1 1/2
cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice
Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix.
Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high heat;
cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.
Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Rice Mix
Categories: Mexican, Rice/grains
Yield: 1 servings
4 c Raw Long Grain Rice 1/2 c Green Pepper Flakes
4 ts Salt 5 ts Parsley Flakes
1 ts Dried Basil
Combine all ingredients in a large bowl; stir until well blended. Put
about 1 1/2 cups of mix into three 1-pint airtight containers and label as
Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1 1/2 cups of mix, 2
cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to
a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes,
until liquid is absorbed.
Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Caesar Salad Dressing Mix
Categories: Dressings, Mix
Yield: 1 servings
1 1/2 ts Grated Lemon Peel 1 ts Oregano
1/8 ts Instant Minced Garlic 2 tb Graded Parmesan Cheese
1/2 ts Pepper
Combine all ingredients in a small bowl; stir until well blended. Put
mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad
Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1
pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.
Shake until well blended. Chill before serving.
Makes about 3/4 cup of Salad Dressing.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Super Salad Seasoning Mix
Categories: Spices/etc., Mix
Yield: 1 servings
2 c Grated Parmesan Cheese 2 ts Salt
1/2 c Sesame Seed 1/2 ts Garlic Salt
1 tb Instant Minced Onion 2 tb Parsley Flakes
1/2 ts Dried Dill Seed 2 tb Poppy Seeds
3 tb Celery Seeds 2 ts Paprika
1/2 ts Freshly Ground Pepper
Combine all ingredients in a small bowl and blend well. Put in a 1-quart
airtight container and label as Super Salad Sesoning Mix. Store in a cool,
dry place and use within 3 to 4 months.
Makes about 3 cups of mix.
Use Super Salad Sesoning Mix on the following: Sprinkled topping over
tossed green salads, baked potatoes and buttered French bread or rolls
before toasting, as a garnish for potato salads, macaroni or egg salads and
as a sour cream dip made with 2 T of mix to 1 cup of sour cream.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet Salad Dressing Mix
Categories: Dressings, Mix
Yield: 1 servings
1/3 c Sugar 1 ts Instant Minced Onion
1 ts Salt 1 ts Dry Mustard
1 ts Paprika 1 ts Celery Seed
Combine all ingredients in a small bowl and blend well. Put mixture in a
foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix.
Store in a cool, dry place and use within 6 months.
Makes about 1/2 cup of mix.
Sweet Salad Dressing: Combine mix, 3/4 cup vegetable oil, and 1/4 cup
vinegar in a glass jar. Stir until well blended; chill. Makes about 1 1/4
cups of dressing.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Home Style Dressing Mix
Categories: Dressings, Mix
Yield: 1 servings
2 ts Instant Minced Onion 1/2 ts Salt
1/8 ts Garlic Powder 1 tb Parsley Flakes
Combine all ingredients in a small bowl and blend well. Put mixture in a
foil packet or a 1-pint glass jar and label as Home Style Dressing Mix.
Store in a cool dry place and use within 6 months.
Makes enough mix for 2 cups Home Style Dressing. (2 T)
Home Style Dressing: Combine mix, 1 cup mayonnaise, and 1 cup buttermilk
in a glass jar and blend well. Chill before serving.
Makes about 2 cups of dressing.
VARIATION: Substitute 1 cup sour cream for buttermilk and use as a dip for
fresh vegetables.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Low Calorie Dressing Mix
Categories: Dressings, Mix
Yield: 1 servings
2 ts Instant Minced Onion 2 ts Parsley Flakes
1/4 ts Instant Horseradish 2 ts Green Pepper Flakes
Combine all ingredients in a small bowl and blend well. Put mixture in a
foil packet or a 1-pint glass jar and label as Low-Calorie Dressing Mix.
Store in a cool, dry place and use within 6 months.
Makes enough mix for 3/4 cup of dressing.
Low-Calorie Dressing: Combine mix, 3/4 cup tomato juice and 2 T lemon
juice in a glass jar and blend well. Chill before serving.
Makes about 3/4 cup of dressing.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Seafood Coating Mix
Categories: Fish/sea, Mix
Yield: 1 servings
2 tb Parsley Flakes 1 tb Dried Grated Lemon Peel
1 tb Celery Seed 1 tb Savory Salt
1 tb Thyme 1 tb Marjoram
1 ts Onion Salt 1 Bay Leaf, Crushed
Combine all ingredients in a small bowl and blend well. Put mixture in a
small airtight container and label as Seafood Coating Mix. Store in a cool
dry place and use within 6 months.
Makes about 1/3 cup of mix. Breaded Seafood: Combine 1 T of mix and 1/2 cup
Unbleached Flour in a pie plate or a shallow dish. Coat fish fillets or any
seafood with mixture. Pan fry in butter until golden brown. Or preheat oil
in a deep fryer to 375 degrees F. (190 degrees C.) and fry 3 to 5 minutes
until golden brown.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Seasoned Breadcrumb Mix
Categories: Mix
Yield: 1 servings
2 c Fine Dry Breadcrumbs (4 sl)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spaghetti Seasoning Mix
Categories: Pasta, Italian, Spices/etc.
Yield: 1 servings
1 tb Instant Minced Onion 1 tb Parsley Flakes
1 tb Cornstarch 2 ts Green Pepper Flakes
1 1/2 ts Salt 1/4 ts Instant Minced Garlic
1 ts Sugar 3/4 ts Italian Sesonings
* If you have no Italian sesoning mix, use a combination of Italian herbs
(oregano, basil, rosemary, thyme, sage, and marjoram) in any combination.
Combine all ingredients in a small bowl and blend well. Spoon mixture into
a 6-inch square of aluminum foil and fold to make airtight. Label package
as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6
months.
Makes 1 package (about 1/3 cup) of mix. Spaghetti Sauce: Brown 1 lb lean
ground beef in a medium skillet over medium-high heat. Drain excess grease.
Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups
tomato juice or water, and the seasoning mix. Reduce heat and simmer 30
minutes, stirring occasionally.
Makes 4 to 6 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sloppy Joe Seasoning Mix
Categories: Spices/etc., Mix
Yield: 1 servings
1 tb Instant Minced Onion 1 ts Green Pepper Flakes
1 ts Salt 1 ts Cornstarch
1/2 ts Instant Minced Garlic 1/4 ts Dry Mustard
1/4 ts Celery Seed 1/4 ts Chili Powder
Combine all ingredinets in a small bowl until well blended. Spoon mixture
onto a 6-inch square of aluminum foil and fold to make airtight. Label as
Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6
months.
Makes 1 package (about 3 T) of mix. Sloppy Joes: Brown 1 lb lean ground
beef in a medium skillet over medium-high heat. Drain excesss grease. Add
sesoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a
boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over
toasted hamburger buns.
Makes 6 servings
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Taco Seasoning Mix
Categories: Mexican, Spices/etc., Mix
Yield: 1 servings
2 ts Instant Minced Onion 1 ts Salt
1 ts Chili Powder 1/2 ts Cornstarch
1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic
1/4 ts Dried Oregano 1/2 ts Ground Cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture onto
a 6-inch square of aluminum foil and fold to make airtight. Label as Taco
Seasoning Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you
can increase the amounts to make any number of packages. Taco Fillin: Brown
1 lb lean ground beef in a medium skillet over medium-high heat; drain the
excess grease. Add 1/2 cup water and the sesoning mix. Reduce heat and
simmer 10 minutes, stirring occasionally.
Makes filling for 8 to 10 tacos.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bacon-Flavored Dip Mix
Categories: Beef, Dips
Yield: 1 servings
2 tb Instant Bacon Bits 1 tb Instant Minced Onion
1 ts Instant Beef Bouillon 1/8 ts Minced Garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Lable as
Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6
months.
Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of
sour cream and 1 package of mix. Chill at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz)
package of softened cream cheese for sour cream.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sesame-Cheese Dip Mix
Categories: Dips, Mix
Yield: 1 servings
1 tb Grated Parmesan Cheese 2 ts Toasted Sesame Seeds
1/2 ts Salt 1/2 ts Celery Seed
Dash Pepper 1/8 ts Garlic Powder
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Label as Sesame
Cheese Dip Mix. Store in a cool, dry place and use within 4 months.
Makes 1 package (about 2 T) of mix. This recipe can be increased to make
more packages. Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package
of mix. Chill at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATION: Substitute 1 cup yogurt for sour cream.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Onion-Cheese Dip Mix
Categories: Beef, Dips
Yield: 1 servings
1 tb Instant Minced Onion 1 tb Grated Parmesan Cheese
1/2 ts Instant Beef Bouillon 1/4 ts Garlic Salt
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Label as
Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4
months.
Makes 1 package (about 3 T) of mix. This recipe may be increased to make
more packages of mix.
Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix. Chill
at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATION: Substitute 1 cup cottage cheese or 1 (8 oz) package of softened
cream cheese for sour cream.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Vegetable Dip Mix
Categories: Dips, Mix
Yield: 1 servings
1 tb Dried Chives 1/2 ts Dill Weed
1 ts Garlic Salt 1/2 ts Paprika
Combine all ingredients in a small bowl: blend well. Spoon mixture onto a
6-inch square of aluminum foil, and fold to make airtight. Label as
Vegetable Dip Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice,
1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1
hour before serving.
Makes about 2 cups of dip.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hearty Soup Mix
Categories: Soups/stews, Mix
Yield: 1 servings
1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley
1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils
1 1/2 c Brown Rice 4 c Dry Minced Onion
Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.
Makes about 12 1/2 cups of mix. Hearty Soup Stock: Put 6 cups of water and
1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring
to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or
2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of
tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb
lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes,
until vegetables are cooked.
Makes 6 to 8 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Crumb Topping Mix
Categories: Mix
Yield: 1 servings
1 1/3 c Brown Sugar, Firmly Packed 1 c Unbleached Flour
2 ts Cinnamon Or To Taste 1/2 ts Nutmeg
3/4 c Butter or Margarine
In a medium bowl, combine brown sugar, flour and spices. Blend well. With
a pastry blender cut in butter or margarine until mixture is very fine. Put
in a 1-quart airtight container and label as Crumb Topping Mix. Store in
the refregator and use within 1 to 2 months.
Makes about 2 cups of mix. Use Crumb Topping Mix on cobblers, fruit pies,
puddings, ice cream and fruit cups.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tofu Quiche
Categories: Low-cal, Vegetables
Yield: 4 servings
1 ts Margarine 2 tb Fine dry Bread Crumbs
12 oz Tofu, drained 2 x Egg Whites
Egg 1/3 c Skim Milk
1/2 ts Oregano, crushed 1/8 ts Garlic powder
3/4 c Shredded lo-fat Cheddar chee 7 oz Can Whole Kernel Corn, drain
1 tb Dried minced Onion Med Tomato
1 tb Snipped fresh parsley (opt.)
Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle
with bread crumbs to coat the dish.
Cut up Tofu.
In a blender or food processor bowl combine tofu, egg whites, whole egg,
milk, oregano, garlic powder, 1/2 cup of the lo-fat Cheddar cheese, 1/4 t
pepper, and 1/8 t salt.
Cover and blend or process till smooth. Stir in corn and dried onion. Pour
into prepared pie plate.
Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till knife
inserted near the center comes out clean.
Cut tomato into thin wedges. Arrange wedges atop quiche. Sprinkle with the
remaining cheese. Bake for 3 minutes more or till cheese is melted.
********************************************************* Per serving: 212
calories, 18 g protein, 14 g carbohydrates, 10 g fat, 83 mg cholesterol,
411 mg sodium, 254 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tofu Manicotti
Categories: Low-cal, Pasta
Yield: 4 servings
8 x Manicotti shells 1/2 c Chopped fresh Mushrooms
1/2 c Finely chopped Onion 1 tb Snipped fresh Parsley
1 ts Dried Italian seasoning 1/8 ts Paprika
10 oz Tofu, drained Egg White, slightly beaten
2 tb Grated Parmesan Cheese 1 1/4 c Skim Milk
2 tb Flour 1/8 ts Garlic powder
1/2 c Shredded lo-fat Cheddar chee
Cook pasta shells according to package directions. Rinse in cold water;
drain.
Spray a med skillet with Pam. Add mushrooms and onion; cook till tender.
Stir in parsley, Italian seasoning, and paprika. Cool slightly.
Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom
and onion mixture. Stuff each manicotti shell with about 1/4 cup of the
tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish.
For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t
salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce
over pasta in baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated
through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired.
Bake, uncovered, 2 minutes more or till cheese is melted.
*****************************************************************8 Per
serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg
cholesterol, 347 mg sodium, 328 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Lentils and Vegetables
Categories: Low-cal, Vegetables
Yield: 6 servings
2 c Dry Lentils (10 oz.) 4 c Water
1 1/2 c Chopped Carots 1 1/2 c Chopped onions
1 c Chopped Celery Clove garlic, minced
3 ts Curry powder (or less) 1 ts Grated fresh Gingerroot
1 ts Salt 1 1/2 c Plain lo-fat Yogurt
Med Tomato, chopped 1 tb Snipped fresh Parsley (opt.)
Rinse lentils and drain.
In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic,
curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to
boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are
tender.
In a medium mixing bowl stir together yogurt, tomato, and parsley, if
desired. Serve with lentil mixture.
********************************************************** Per serving: 242
calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446
mg sodium, 811 mg potassium.
Add crunch to the meal with toasted pita bread wedges.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Tex-Mex Beans with Cornmeal Dumplings
Categories: Low-cal, Vegetables, Mexican, Beans
Yield: 5 servings
1/3 c Flour 1/3 c Yellow Cornmeal
1 ts Baking powder 1/4 ts Salt
Beaten Egg White 1/4 c Skim Milk
2 tb Cooking Oil 3/4 c Water
1 c Chopped Onion Clove Garlic, minced
15 oz Can Garbanzo Beans, drained 15 oz Can Red Kidney Beans,drained
15 oz Can Tomato Sauce 4 oz Can diced green chili pepper
2 ts Chili powder 1/4 ts Salt
1 1/2 ts Cornstarch
In a med mixing bowl, stir together flour, cornmeal, baking powder, and
1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil;
set aside.
In a 10" skillet combine the water, onion, and garlic. Bring to boiling;
reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo
beans, kidney beans, tomato sauce, drained green chili peppers, chili
powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T water. Stir into bean
mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
bean mixture.
Cover and simmer for 10-12 minutes or till a toothpick inserted in the
center of a dumpling comes out clean.
*************************************************************** Per
serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg
cholesterol, 1023 mg sodium, 839 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rice and Beans with Cheese
Categories: Low-cal, Cheese/eggs, Rice/grains, Beans
Yield: 5 servings
1 1/3 c Water 2/3 c Long grain Rice
1 c Shredded Carrots 1/2 c Sliced Green Onions
1 ts Instant chicken bouillon 1/2 ts Ground Coriander
1/4 ts Salt 1 ts Hot pepper Sauce
15 oz Can Pinto / Navy Beans,drain 1 c Lo-fat Cottage Cheese
8 oz Plain lo-fat Yogurt 1 tb Snipped fresh parsley
1/2 c Shredded lo-fat Cheddar chee
In a large saucepan combine water, rice, carrots, green onions, bouillon
granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling;
reduce heat. Cover and simmer for 15 minutes or till rice is tender and
water is absorbed.
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon
into a 10x6x2" baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated
through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes
more or till cheese melts.
************************************************************* Per serving:
282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489
mg sodium, 548 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Vegetable Rice Bake
Categories: Low-cal, Vegetables, Rice/grains
Yield: 4 servings
2 ts Instant Chicken Bouillon 2/3 c Long grain Rice
1/2 c Chopped Green Pepper 2 x Beaten Eggs
2 c Shredded Zucchini * 1 c Skim Milk
1/2 ts Onion powder 1/2 ts Dried Basil, crushed
1/2 ts Dried Oregano, crushed 3/4 c Shredded lo-fat Cheddar chee
4 oz Lo-cal cream cheese (soft) 2 tb Diced Pimento
* or chopped broccoli
In a saucepan combine bouillon granules and 1 1/2 cups water. Bring to
boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till
tender.
Meanwhile, in a med saucepan combine green pepper and 1/2 cup water. Bring
to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded
zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till
crisp-tender; drain well. Set aside.
In a large mixing bowl combine eggs, milk, onion powder, basil, oregano,
and 1/8 t pepper.
Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into
egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2"
baking dish.
Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is
set. Let stand 5 minutes before serving.
********************************************************** Per serving: 315
calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol,
574 mg sodium, 407 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cheesy Pepper and Mushroom Pizza
Categories: Low-cal, Pizza
Yield: 6 servings
1 1/2 c Flour (or a little less) 1 pk Active dry Yeast
1/2 ts Sugar 1 ts Cooking oil
3/4 c Lo-fat Cottage cheese,draine 1 tb Cornmeal
Egg 2 tb Grated Parmesan Cheese
1 ts Dried Basil, crushed Clove Garlic, minced
Med Green / Sweet Red Pepper 1 c Sliced fresh Mushrooms
1 c Shredded Mozzarella Cheese *
* part-skim
For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add
oil and 1/2 cup warm water (120-130 deg). Beat with electric mixer on low
speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in
as much of the remaining flour as you can. Then, knead in enough remaining
flour to make a moderately stiff dough that is smooth and elastic (5
minutes total). Shape into a ball. Place in a greased bowl; turn once.
Cover; let rise in a warm place till double (about 30 minutes). Punch down.
Cover; let rest 10 minutes.
On a floured surface roll dough into a 14" circle. Place on a pizza pan
sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly.
Bake crust in 425 deg F oven about 10 minutes or lightly browned.
In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic,
and 1/8 t pepper. Cover; blend till smooth. Spread over hot crust. Cut
green pepper into rings. Place atop pizza with mushrooms. Sprinkle with
Mozzarella. Bake in 425 deg oven till hot.
********************************************************** Per serving: 224
calories, 15 g protein, 26 g carbohydrates, 7 g fat, 60 mg cholesterol, 356
mg sodium, 212 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Vegetarian Lasagna
Categories: Low-cal, Pasta, Cheese/eggs, Italian
Yield: 8 servings
8 x Lasagna Noodles 10 oz Pk frozen chopped Broccoli
14 1/2 oz Can Tomatoes 15 oz Can Tomato Sauce
1 c Chopped Celery 1 c Chopped Onion
1 c Chopped Grn/Sweet Red Pepper 1 1/2 ts Dried Basil, crushed *
2 x Bay leaves Clove garlic, minnced
Beaten Egg 2 c Lo-fat Ricotta or Cottage Ch
1/4 c Grated Parmesan Cheese 1 c Shredded Mozzarella Cheese
* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil
Cook noodles and broccoli separately according to their package
directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil,
bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover,
20-25 minutes or till sauce is thick, stirring occasionally. Remove bay
leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese,
and 1/4 t pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half
the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with
Mozzarella. Bake 5 minutes more or till heated through. Let stand 10
minutes before serving.
********************************************************** Per serving: 282
calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol,
646 mg sodium, 620 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Puffy Baked Fondue
Categories: Low-cal
Yield: 2 servings
2 x Eggs, separated 1 c Skim Milk
1 tb Dry White Wine 1/4 ts Salt
1 1/2 c Cubed French bread 2 oz Sliced Swiss cheese
In a small mixer bowl, beat egg whites till stiff peaks form (tips stand
straight). Set aside.
In another small bowl beat egg yolks, milk, wine, and salt till smooth.
Fold into egg whites.
Spray two 12-oz individual casseroles with nonstick spray coating. Divide
bread betweem casseroles. Top with cheese; pour egg mixture over bread and
cheese.
Bake, uncovered, in 350 deg F oven for 20-30 minutes or till golden. Try
sourdough French bread for a little different flavor.
************************************************************* Per serving:
333 calories, 21 f protein, 27 g carbohydrates, 15 g fat, 304 mg
cholesterol, 469 mg sodium, 336 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Corn Timbales
Categories: Low-cal, Vegetables
Yield: 2 servings
12 oz Can whole kernel Corn * 1/4 c Sliced Green Onion
2 x Slightly beaten Eggs 1 c Skim Milk
1/4 ts Salt 1/8 ts Pepper
2 tb Fine dry Bread Crumbs 2 tb Grated Parmesan Cheese
2 ts Margarine, melted
* drained, or 1 1/2 cups of another cooked or canned vegetable
If desired, set aside some corn and green onion for a garnish.
In a med mixing bowl stir together eggs, milk, salt and pepper. Stir in
remaining corn and green onions.
Spray 2 individ 12 oz casseroles with Pam. Divide egg mixture between
casseroles.
Bake, uncovered, in a 325 deg F oven for 25 minutes.
In a small mixing bowl stir together bread crumbs, Parmesan cheese, and
margarine. Sprinkle atop casseroles.
Bake, uncovered, for 15 minutes more or till a knife inserted near the
center comes out clean. Garnish with reserved corn and green onions, if
desired. ************************************************************* Per
serving: 348 calories, 18 g fat, 43 g carbohydrates, 14 g fat, 282 mg
cholesterol, 628 mg sodium, 627 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Carrot and Onion Puff
Categories: Low-cal, Vegetables
Yield: 4 servings
1 c Chopped Onion 1 c Shredded carrots
2 tb Water 1 1/2 c Skim milk
1/2 c Oat bran 2 tb Snipped fresh Parsley
1/2 ts Salt 1/8 ts Ground Nutmeg
1/8 ts Pepper 1 c Shredded Cheddar cheese *
Clove garlic, minced 4 x Egg Whites
* or Monterey Jack cheese
In a large saucepan combine onion, carrots, garlic, and water. Bring to
boiling, reduce heat. Cover and simmer about 10 minutes or till vegetables
are tender, stirring occasionally. Do not drain.
Stir in milk, oat bran, parsley, salt, nutmeg, and pepper. Bring to
boiling over medium-hi heat, stirring constantly. Cook and stir for 2
minutes. Remove from heat. Stir in cheese till melted. Cool slightly.
In a large mixer bowl beat egg whites till stiff peaks form (tips stand
straight). Fold in vegetable mixture.
Pour into an ungreased 1 1/2 qt souffle dish. Bake in a 325 deg F oven
about 50 minutes or till top is brown and a knife inserted near the center
comes out clean. Serve immediately.
********************************************************** Per serving: 218
calories, 17 g protein, 19 g carbohydrates, 10 g fat, 31 mg cholesterol,
551 mg sodium, 460 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Egg and Vegetable Bake
Categories: Low-cal, Vegetables
Yield: 4 servings
2 c Cubed peeled potatoes 1/2 c Chopped Onion
1 c Frozen mixed Vegetables 1 1/4 c Skim Milk
1 tb Cornstarch 2 ts Instant Chicken Bouillon
1/8 ts Pepper 1/2 c Shredded Cheddar cheese(2oz)
1 ts Dijon-style Mustard 4 x Hard-cooked Eggs, sliced
Sm Tomato, halved & sliced
In a saucepan cook potatoes and onion, covered, in boiling salted water
for 5 minutes. Add mixed vegetables and cook 5 minutes more or till tender;
drain well.
Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch,
bouillon granules, and pepper. Cook and stir till thickened and bubbly.
Stir in cheese and mustard till cheese is melted.
Spray an 8x1 1/2" round baking dish with Pam. Spread the vegetables in the
bottom of the dish. Top with the egg slices. Pour sauce over all
ingredients in dish.
Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato slices
atop. Bake, uncovered, 5 minutes more or till heated through.
*************************************************************** Per
serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284 mg
cholesterol, 591 mg sodium, 618 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Asparagus Frittata
Categories: Low-cal, Vegetables
Yield: 4 servings
3/4 lb Fresh Asparagus spears * 6 x Eggs
3/4 c Lo-fat Cottage Cheese 2 ts Prepared Mustard
1/8 ts Salt 1/8 ts Pepper
1 c Sliced fresh mushrooms Sm Tomato, cut in wedges
* or one 10-oz pkg frozen cut asparagus
Cook fresh asparagus spears in a small amount of boiling water for 8-10
minutes or till crisp-tender; drain. Reserve 3 spears for garnish; cut
remaining asparagus into 1" pieces. Or, cook frozen asparagus according to
package directions; drain. Set aside.
Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in cottage
cheese, mustard, salt, and pepper; set aside.
Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium heat
till just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms
and asparagus (if using fresh asparagus, arrange the 3 reserved spears on
top.) Cook mixture over low heat about 5 minutes or till mixture bubbles
slightly and begins to set around edges.
Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or till
set. Garnish each serving with tomato.
*************************************************************** Per
serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416 mg
cholesterol, 375 mg sodium, 463 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Eggs Florentine
Categories: Low-cal, Vegetables
Yield: 4 servings
10 3/4 oz Can condensed Crm of Celery 1/2 c Shredded carrot
1/2 c Chopped Water Chestnuts 1/4 c Plain lo-fat yogurt
2 ts Grated Parmesan Cheese 1/8 ts Pepper
20 oz Pkg frz chopped Spinach * 4 x Eggs
* thawed, and well drained
In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,
Parmesan cheese, and 1/8 t pepper. Stir in spinach.
Divide spinach mixture among 4 individ casseroles. Use a spoon to make an
indentation in the center of the spinach mixture. (or, spread the spinach
mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)
Break 1 egg into each indentation.
Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set
and yolks are beginning to set. Sprinkle with additional pepper, if
desired. *********************************************************** Per
serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg
cholesterol, 798 mg sodium, 853 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Beef and Potatoes
Categories: Low-cal, Beef
Yield: 4 servings
3/4 lb Beef Top Round steak 2 x Sm Potatoes, halved *
1/2 c Beef broth 2 ts Cornstarch
1/4 ts Salt 3/4 c Chopped Onion
3/4 c Chopped Green or Red Pepper 1 tb Cooking oil
1 ts Curry powder Med Tomato, coarsely chopped
* halved and thinly sliced (1/2 lb total)
Partially freeze meat. Thinly slice across the grain into bite sized
strips. set aside.
Cook sliced potatoes in boiling water about 5 minutes or till tender.
Drain and set aside.
Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Set
aside.
Spray a wok or large skillet with Pam. Heat over med-high heat. Add onion
and stir fry about 2 minutes. Add green or red pepper and stir fry about 2
minutes more or till vegetables are crisp-tender. Remove from wok.
Add oil to hot wok. Add beef and curry powder. Stir fry 2-3 minutes or
till beef is done. Push beef from center of the wok.
Stir sauce and add to center of wok. Cook and stir till thickened and
bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all
ingredients for 1 minute or till heated through.
**************************************************************** Per
serving: 251 calories, 23 g protein, 21 g carbohydrates, 8 g fat, 53 mg
cholesterol, 414 mg sodium, 714 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Stuffed Acorn Squash
Categories: Low-cal, Vegetables, Microwave, Pork/ham
Yield: 2 servings
Sm Acorn Squash (1 lb) 6 oz Lean ground Pork or Turkey
1/4 c Chopped Celery 1/4 c Chopped Onion
1/4 ts Salt 1/4 ts Curry powder
1/4 ts Cinnamon 1/2 c Unsweetened Applesauce
Slice raisin bread, cubed
Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place
squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven
50 minutes.
Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till
meat is no longer pink and vegetables are tender. Drain off fat. Stir in
salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce
and bread cubes.
Turn squash cut side up in dish. Place stuffing in squash halves. Bake
uncovered, 20 minutes more.
MICROWAVE Directions: Place squash, cut side down in a 10x6x2"
microwave-safe baking dish. Micro-cook on 100% power (high) for 6 1/2-8 1/2
minutes or till tender. Set aside. In a 1 qt casserole cook turkey, celery,
and onion, covered, on high for 2-3 minutes or till turkey is no longer
pink, stirring twice. Drain. Stir in curry powder, salt, and cinnamon. Cook
30 seconds more. Stir in applesauce and bread cubes. Spoon into squash
halves. Cook, uncovered, on high for 3-4 minutes or till heated through.
************************************************************** Per serving:
306 calories, 23 g protein, 38 g carbohydrates, 8 g fat, 63 mg cholesterol,
384 mg sodium, 1171 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Ham and Potato Skillet
Categories: Low-cal, Meats
Yield: 3 servings
1/2 lb Ground fully cooked Ham 1 c Sliced Celery
2 c Chopped Potatoes 1 c Fresh or frz cut Green Beans
1/2 c Chopped Onion 1/2 c Water
1/4 ts Dried Thyme, crushed 1/8 ts Pepper
1 tb Grated parmesan cheese
Spray a large skillet with Pam. In the skillet cook ham, celery, and onion
till vegetables are tender.
Stir in potatoes; fresh green beans if using them; water; thyme; and
pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or
till potatoes are tender and most of the liquid is absorbed. If using
frozen green beans, add to ham and potato mixture the last 7 minutes of
cooking.
To serve, sprinkle with Parmesan cheese.
*********************************************************** Per serving:
228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol,
993 mg sodium, 999 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Nora Mill Grits (White or Yellow)
Categories: Breakfast
Yield: 3 servings
1 c NORA MILL stone ground grits 1 1/2 c Water
1/3 ts Salt
Put salt in water and bring to boil. Slowly stir in grits and return to
boiling point. Reduce to low heat and simmer, covered, for 20 minutes,
stirring occasionally. Serve hot. Top with a pat of butter and a little
milk if desired. (Note: amount of water can be increased as needed; Nora
Mill Grits are medium ground.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Nora Mill Whole Wheat Biscuits
Categories: Breads
Yield: 24 servings
4 c NORA MILL whole wheat flour 1 c Plain white flour
3/4 c Shortening 3 tb Sugar
1 ts Salt 1/2 c Water
1 tb Baking powder 2 c Buttermilk
1 ts Baking soda 1 tb Dry yeast
Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar. Let yeast
rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar. Add
shortening to sifted ingredients and blend well with hands. Add buttermilk
and yeast, then roll out and cut. Bake at 400 degrees F. for 12 minutes.
Biscuit Roll can be refrigerated for up to two weeks.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Nora Mill Buckwheat Buttermilk Pancakes
Categories: Cakes, Breakfast, Pancakes
Yield: 8 servings
1 1/2 c NORA MILL buckwheat flour 3 tb NORA MILL whole wheat flour
1 ts Dry yeast 1 c Lukewarm water
1 c Buttermilk 1/2 ts Salt
Dissolve dry yeast into lukewarm water. Add buttermilk, both flours, and
salt, then mix well. Let set overnight. Bake the next day on a hot
griddle.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Nora Mill Whole Wheat Pancakes
Categories: Cakes, Breakfast, Pancakes
Yield: 8 servings
1 1/2 c NORA MILL whole wheat pc mix 2 Eggs (3 for richer pancakes)
1 1/4 c Buttermilk (milk is okay) 2 tb Melted butter or margarine
Beat eggs in a bowl until well mixed. Add in buttermilk (or milk) and
butter. Add mix and stir until dry ingredients are just moistened; leave
the batter a little lumpy. Bake pancakes on hot greased griddle; hot
enough to make a drop of water dance on the surface before evaporating.
Turn just once when pancakes begin to lose their gloss and bubbles are
starting to burst.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Nora Mill Whole Wheat Muffins
Categories: Muffins
Yield: 12 servings
2 c NORA MILL whole wheat m. mix 2 Eggs
1 c Buttermilk (milk is okay) 1/2 Melted butter or margarine
Preheat oven to 475 degrees F. Grease muffin tins. Beat eggs and butter-
milk (or milk). Then add in butter. Stir in mix (do not over mix, leave
it lumpy). Divide into muffin tins and bake for 20 minutes. Muffins
should be firm and pulling away from the sides of pan.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Nora Mill Buttermilk Corn Bread
Categories: Breads
Yield: 8 servings
1 1/2 c NORA MILL buttermilk cb mix 1 c Buttermilk
1 Egg 2 tb Liguid shortening
Beat egg until light, add buttermilk and shortening. Mix this together,
then add NORA MILL mix. Blend until lumps are gone. Pour into well
greased pan. Bake at 450 degrees F. for 20-25 minutes or until golden
brown.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Shami Kebab
Categories: Ethnic, Ground beef, Beef
Yield: 7 servings
1 lb Lean ground beef 2 ts Chili powder
1/2 c Dhal or dried split peas 1/2 ts Salt (optional)
1 ts Cumin seed 3 c Water
1 1 in cinnamon stick 1 Onion, chopped
6 Whole cloves 1/3 c Ciliantro, chopped
1 1 in ginger root, peeled 3 Green chillies, chopped
8 Cloves garlic 1/2 c Liquid egg substitute
Soak dhal (or dried peas) in water for 10 minutes, then drain. Put 3 cups
water in a large skillet, and boil the ground beef, dhal or peas, and next
7 ingredients approximately 45 minutes, or until all liquid evaporates.
When all of the liquid has evaporated, allow mixture to cool slightly. Add
liquid egg substitute. Then grind the meat mixture to a fine paste. This
can be done in a blender or food processor, the liquid egg substitute
providing the moisture.
After the mixture has been made into paste, add the chopped onion,
coriander leaves and chillies.
Line a cookie sheet with aluminum foil, or spray with noncaloric spray to
prevent sticking. Measure 1/4-cup portions onto the cookie sheet and shape
them into patties.
Bake in 350 degree oven for 25 to 30 minutes or until set. Remove carefully
from pan with spatula. Use a grill on a hot summer day!
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lady's Fingers (Okra)
Categories: Ethnic, Vegetables
Yield: 6 servings
3 c Fresh whole okra 1 tb Fresh ginger root, finely
1/4 c Tomato, chopped Chopped
1/4 c Red onion, chopped 1/4 c Vinegar
Cook okra in small amount of water until tender but not mushy (about 5 to
10 minutes).
Drain. Arrange in single layer in glass dish (do not use a metal dish or
container). Pour vinegar over the okra marinate in refrigerator 3 hours,
Drain; discard vinegar.
Arrange okra in serving dish. Garnish with chopped tomatoes, onions, and
ginger root. Serve chilled.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chana Dhal (Or Dal)
Categories: Ethnic
Yield: 6 servings
8 oz Chana dhal 1 tb Corn oil
1 ts Turmeric 1 ts Mustard seed
1/4 ts Salt (optional) 1 Medium onion, finely sliced
2 Green chilies, split 1 Clove garlic, finely sliced
Lengthwise 1/2 ts Cayenne pepper
Wash peas in cold running water. When water runs clear set aside to soak
for 4 hours.
Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add
enough water to cover by 1 inch, and bring to a boil.
Partly cover pan, reduce heat and simmer for 1 hour or until water has been
absorbed and peas are tender but not mushy. Add more water if necessary
Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan.
Saute for 2 minutes.
Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper
and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2
minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sadiq's Rice Pudding
Categories: Desserts, Ethnic, Rice/grains
Yield: 6 servings
1/2 c Basmati rice 1/2 c Raisins
2 c Skim milk 1 c Non dairy whipped topping
1 ts Vanilla 6 Sprigs mint (optional)
3 ts Sugar
Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in same
water until thick.
Add skim milk. Cook slowly stirring occasionally until thickened, but stop
cooking before all of the liquid is absorbed.
Allow to cool, then add vanilla, sugar, and raisins. Fold in whipped
topping. Spoon into 6 serving dishes. Garnish with sprig of mint, if
desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Veal Normande
Categories: Veal
Yield: 4 servings
1 1/2 tb Butter 5 tb Brandy
1/2 ts Shallots 1 Can cream mushroom soup
1 1/2 tb Oil 2/3 c Milk
6 Thinly sliced veal cutlets 1 Tart apple peeled sliced
Or halved chicken breasts Freshly cooked wild rice
Melt butter with oil in large skillet over medium-high heat. Add veal
and brown, turning once. Transfer to platter. Add brandy and shallots to
skillet and stir, scraping up any browned bits clinging to bottom of pan.
Blend in soup and milk. Return veal to pan with apple. Reduce heat and
simmer stirring once or twice, until heated through. Serve over rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Roasted in Salt Crust
Categories: Beef
Yield: 6 servings
3 c Coarse kosher salt 6 lb Standing rib roast, trimmed
In a bowl, stir together the salt and 3/4 cup water until the mixture forms
a slightly stiff paste, resembling wet snow. Arrange the roast, fat side
up, in a roasting pan, and coat completely with the salt mixture, patting
it on about 1/4-inch thick.
Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22
minutes per pound) or until it registers 130f on a meat thermometer.
Transfer to a cutting board and let it stand for 15 minutes.
Remove crust with a hammer, carve and serve.
a 1952 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Wellington (Gourmet Mag)
Categories: Beef
Yield: 8 servings
3 1/2 lb Beef fillet, tied and larded 1 ts Water
- at room temp 1/2 c Sercial madeira
3/4 lb Mushrooms, finely chopped 2 ts Arrowroot, dissolved in
2 1/2 tb Unsalted butter 1 tb Cold water
1/2 lb Pate de foie gras, at room t 1/2 c Beef broth
-mp 2 tb Black truffles, finely chopp
1 lb Puff pastry -d
1 lg Egg white, beaten Watercress for garnish
1 lg Egg yolk beaten with
In a roasting pan, roast the beef in the middle of a preheated 400f oven
for 25-30 minutes or until a meat thermometer registers 120f. Let the
fillet cool completely and discard the larding fat and strings. Skim the
fat from the pan juices and reserve the juices. In a heavy skillet, cook
the mushrooms in butter over mod-low heat, stirring, until all liquid they
give off is evaporated and the mixture is dry. Season with salt and pepper
and let cool completely. Spread the fillet evenly with foie gras, covering
the top and sides, and spread the mushrooms evenly over the foie gras. On a
floured surface, roll one lb. of puff pastry into a rectangle about 20x12
inches, or large enough to enclose the roast completely. Invert the fillet
in the middle of the pastry and fold up the long sides to enclose it,
brushing the edges of the dough with some egg white to seal them. Fold the
ends of the dough over the fillet and seal with the egg white. Transfer the
fillet, seam side down, to a jelly-roll pan and brush the dough with egg
wash. Roll out additional dough and cut out shapes with which to decorate
the dough. After applying, brush with egg wash. Chill for at least 1 hour
and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven
for 30 minutes.
Reduce heat to 350f and bake an additional 5-10 minutes more or until a
meat thermometer registers 130f for medium rare meat and the pastry is
cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved
pan juices and the Madeira until the mixture is reduced by one fourth. Add
the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook
the sauce over moderate heat, stirring, for 5 minutes or until thickened,
being careful not to let it boil. Loosen the fillet from the pan,
transfering it to a heated platter. Garnish with watercress. Serve the
fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag.
favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Black Bean Soup with Rum
Categories: Soups/stews, Vegetables, Beef, Beans
Yield: 4 servings
2 c Onion, chopped -r
1 c Celery, chopper 6 c Beef broth
6 Parsley 1/3 c Dark rum
2 Fresh thyme Lemon juice to taste
1 Bay leaf Garnishes:
3 tb Unsalted butter Eggs, hard-cooked, chopped
1 lg Ham hock Fresh parsley, chopped
2 c Dried black beans, picked ov Lemon slices
The night before, soak beans in cold water to cover by 2 inches. Change
water at least once. Drain and rinse. In a heavy kettle, cook onion,
celery, parlsey, thyme, and bay leaf in the butter over mod-low heat,
stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt
and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer,
uncovered, adding more water if necessary to keep beans covered, for 3
hours. Discard ham hock and bay leaf. Put the mixture through a medium
disk of a food mill into a large bowl and then return it to the kettle.
Stir in rum, lemon juice, and salt and pepper to taste. Adjust the
consistency with hot water and garnish for serving with the eggs, parsley,
and lemon slices. Makes about 7 cups. a 1971 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Blackberry Cobbler
Categories: Desserts
Yield: 1 servings
2 tb Cornstarch 1 ts Baking powder
1 1/2 c Sugar 1/2 ts Salt
1 tb Lemon juice 6 tb Unsalted butter, cold, cut i
4 c Blackberries, picked over, r -to bits
-nsed & drained well Vanilla ice cream
1 c Flour
In a large bowl, stir together the cornstarch an 1/4 cup cold water until
cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and
blackberries, and combine the mixture gently but thoroughly. Transfer to an
8-inch cast-iron skillet.
In a bowl, combine well the flour, remaining sugar, baking powder, and
salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4
cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring. Drop
spoonfuls of the dough carefully onto the boiling mixture, and bake the
cobbler on a foil lined baking sheet in the middle of a preheated 400f oven
for 20-25 minutes or until the topping is golden. Serve warm with vanilla
ice cream.
a 1989 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Blackberry Jam Cake with Caramel Icing
Categories: Desserts
Yield: 12 servings
1 c Unsalted butter 1 ts Baking soda
2 c Sugar 1 c Raisins or dates, chopped
5 lg Eggs, beaten 1 c Pecans, chopped
3 c Flour plus 1 tbsp 1 c Blackberry jam (seedless if
1 1/2 ts Allspice -ossible)
1 1/2 ts Cloves, ground Icing:
1/2 ts Cinnamon 3 c Light brown sugar
1/4 ts Salt 1 c Evaporated milk
1 c Buttermilk 1/2 c Unsalted butter
In a large bowl with an electric mixer, cream together the butter and sugar
until the mixture is light and fluffy. Add the eggs and combine well.
Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and
salt. In another bowl, combine the buttermilk and baking soda. Add the
flour mixture to the butter mixture in batches alternating with the
buttermilk mixture. Beat well after each addition.
In a bowl, toss together the raisins, pecans, and 1 Tbsp flour. Stir the
mixture into the batter with the jam, stirring until well combined.
Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter
the paper. Pour the batter into the pans and bake in the middle of a
preheated 325f oven for 40 minutes or until a tester comes out clean. Let
layers cool in the pans on a rack for 15 minutes, invert them onto the rack
and let cool completely.
In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the
mixture over mod-low heat, stirring, until the sugar is dissolved.
Continue to cook, undisturbed, washing down any sugar crystals that form
on the side of the pan, with a brush dipped in cold water, until it
registers 238f on a candy thermometer. Transfer the mixture to a bowl, and
beat until it is at spreading consistency. If the icing gets too thick, dip
the icing spatula in hot water.
Transfer one layer, bottom up to a cake plate. Frost top with the icing
and top it with the other layer, bottom side down. Frost the top and sides
with remaining icing.
a 1971 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Buttermilk Sherbet
Categories: Ice cream
Yield: 1 servings
4 c Buttermilk 1/2 c Sugar
1 1/2 c Corn syrup Zest of 4 lemons, grated
1/2 c Lemon juice Zest strips for garnish
In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and
zest. Freeze mixture in an ice-cream freezer, according to directions.
Pack sherbet into an air-tight container and freeze it until firm. Serve
scoops of the sherbet garnished with strips of zest. Makes about 1 1/2
quarts. a 1968 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Catalan Rice
Categories: Fish/sea, Casseroles, Pork/ham, Rice/grains, Sausages
Yield: 6 servings
2 1/2 c Fish stock 3 lg Squid
1/4 ts Saffron threads 2 c Long-grained rice
1/4 c Dry white wine 3/4 c Blanched almonds
6 tb Lard 1/3 c Pine nuts
1/2 lb Chorizo, cut into 1/4-inch s 3 Garlic cloves, minced
-ices 1 c Artichoke hearts, drained (
1 1/2 lb Pork loin, in 1-inch dice -anned)
1 lg Onion, thinly sliced 18 sm Clams or mussels, scrubbed w
2 lg Green bell peppers, julienne -ll
- 1/2 c Peas
2 lg Tomatoes, peeled, seeded, an 1/4 c Pimientos, julienned
- chopped 2 tb Fresh parsley, minced
Clean squid and cut body sacs into rings. Cut tentacles in half.
In a small saucepan, bring stock to a bare simmer. Crush saffron and
combine it with wine in a small bowl. In a flameproof casserole or paella
pan, heat the lard over moderately high heat. Saute the chorizo and pork,
turning them until they are browned. Add the onion, bell peppers,
tomatoes, and squid and cook the mixture over moderate heat, stirring, for
15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in
almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in
enough stock to just cover the rice mixture. Bring to a boil and simmer it,
covered, for 20 minutes.
Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes,
or until the rice is just tender and the clams open. Discard any clams that
do not open. Garnish with pimientos and parsley.
This is a recipe by Eliz. David, appearing in an article in 1972 by James
Beard. It originated on Spain's Costa Brava. "not a true paella, but it is
quite good."
a 1972 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cheese and Tomato Souffles
Categories: Vegetables
Yield: 6 servings
2 tb Unsalted butter 3 tb Parmesan cheese, grated
1/4 c Flour Cayenne pepper to taste
1 1/2 c Milk 3 lg Eggs, separated
3 tb Tomato paste 1 tb Medium dry sherry
1 c Swiss cheese, grated
In a saucepan, melt the butter over low heat. Stir in flour and cook the
roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded,
in a stream, whisking vigorously, until the mixture is thick and smooth.
Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and
Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have
melted.
Remove from heat and whisk in the egg yolks, one at a time, beating well
after each addition. Transfer the mixture to a bowl, and let it cool.
In a bowl, with an electric mixer, beat the egg whites with a pinch of salt
until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold
the egg white mixture into the cheese mixture gently but thoroughly.
Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles
on a jelly roll pan in the middle of a preheated 400foven for 25-30
minutes, or until they are cooked through.
Serve immediately.
a 1942 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Pie with Biscuit Crust
Categories: Poultry
Yield: 4 servings
Filling: 1 1/3 c Flour
4 c Chicken broth 1 1/2 ts Baking powder
3 Carrots, in 1/4-inch slices 1/2 ts Baking soda
3/4 lb Red potatoes, in 1/2-inch di 1/2 ts Salt
-e 2 tb Unsalted butter, cut into bi
2 Celery, in 1/2-inch slices -s
2 1/2 c Cooked chicken, cubed 2 tb Shortening, cut into bits
1 Onion, chopped 1/3 c Cheddar cheese, grated
6 tb Unsalted butter 1 lg Egg
6 tb Flour 1/3 c Buttermilk
1/4 ts Thyme Egg wash:
1/4 ts Nutmeg 1 lg Egg yolk
1/2 c Fresh parsley, minced 1 tb Milk
Biscuit crust:
In a saucepan bring broth to a boil. Add carrots, potatoes, and celery,
and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies
to a bowl, reserving the broth, and add the chicken to the bowl. In another
saucepan, cook the onion in the butter over mod-low heat, stirring, until
it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3
cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add
the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir
in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the
chicken and veggies. Stir the mixture gently, until it is just combined.
Transfer the mixture to a 2-qt. baking dish.
Into a bowl, sift together the flour, baking powder, baking soda, and salt.
Add the butter and shortening and blend the mixture until it resembles
meal. Add the cheese and toss. Break egg into a measuring cup and add
buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add
to the flour mixture, stirring until the mixture just forms dough. Gather
dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut
as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in
flour. Gather the scraps and pat and cut again.
Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk
and brush the tops of the biscuits with the wash. Prick biscuits with a
fork.
Bake in the middle of a preheated 450f oven for 15-25 minutes, or until
biscuits are puffed and golden, and the filling is bubbling.
a 1985 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chili Our Way
Categories: Mexican, Beef, Chili, Beans
Yield: 6 servings
6 Dried hot chile peppers 1/2 ts Oregano
3 lb Boneless chuck, in 1/4 inch Accompaniments:
-ice Sour cream
6 tb Rendered beef suet Cheddar cheese, finely grate
2 Onions, chopped -
4 Garlic cloves Onion, chopped
1 1/2 tb Cumin Hot chile peppers, seeded &
1 lb Tomatoes, drained & chopped -inced
1 tb Unsweetened cocoa powder Kidney or pinto beans
1 Bay leaf Tortilla chips
Heat a griddle or cast-iron skillet over mod-high heat until it is hot.
Toast the chile peppers, turning them and not allowing them to burn, for
1-2 minutes. Let chile peppers cool until they can be handled, then seed
them. Combine peppers with 1 cup water in a small saucepan. Bring to a
boil, covered, simmer the mixture for 5 minutes. Puree the water and
pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp
beef suet over moderately high heat until it is lightly browned. Transfer
meat to a bowl. Add to the casserole, the remaining suet, onions, and
garlic, and cook the mixture over moderate heat, stirring, until the onions
are softened. Add the cumin and cook the mixture over mod-low heat,
stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa
powder, bay leaf, and oregano, and combine the mixture well. Add water to
cover barely. Bring to a boil and simmer, covered, stirring occasionally,
and adding more water, if necessary, to keep the meat covered, for 2 hours
longer. Add salt to taste, simmer uncovered for another hour. Discard bay
leaf. Transfer the chili to a heated serving bowl and serve it with the
sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981
Gourmet chili favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Raspberry Almond Torte
Categories: Desserts, Chocolate
Yield: 1 servings
1/2 c Blanched almonds, toasted li 1 c Raspberries
-htly Glaze:
2 oz Unsweetened chocolate 1/3 c Raspberry jam
2 tb Unsalted butter 1 tb Sugar
2 lg Eggs Ganache:
1 c Sugar 1/4 c Heavy cream
1 tb Framboise (or other raspberr 6 oz Bittersweet chocolate, chopp
- brandy) -d
3/4 c Flour Lemon leaves for garnish
1 ts Baking powder Raspberries for garnish and
1/2 ts Salt -ccompaniment
In a food processor, grind the almonds, scraping down the sides of the bowl
occasionally, for 5 minutes or until they are the consistency of nut
butter. Reserve.
In a bowl set over simmering water, melt the chocolate and the butter,
stirring occasionally. Remove from heat.
In a large bowl with an electric mixer, beat eggs until they are pale, add
sugar gradually, beating, and beat until mixture is very thick and pale.
Beat in chocolate mixture, framboise, and the almond butter, and beat until
well combined. Sift the flour, baking powder, and salt into the bowl. Beat
until well combined. Fold in 1 cup of raspberries gently. Turn the mixture
into a well-buttered 8-1/2-inch springform pan, spreading it evenly and
smoothing the top.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick
comes out clean. Let torte cool in the pan on a rack, and then remove
sides of pan.
In a small heavy saucepan, combine the jam and sugar, bring mixture to a
boil, stirring, and boil it, stirring, for 3 minutes. Force glaze through
a fine sieve into a small bowl.
Invert the torte onto the rack, set over wax paper, remove bottom of the
pan, and spread the glaze on top and sides of the torte. Let the torte
stand at room temperature for 2 hours, or until the glaze is set.
In a small heavy saucepan, bring cream to a boil and remove pan from heat.
Stir in chocolate, stirring until mixture is smooth, and then let the
ganache cool for about 3 minutes.
Pour ganache over the torte, smoothing it with a spatula and letting the
excess drip down the side, and let the torte stand for 1 hour, or until the
ganache is set. Transfer the torte, carefully, to a serving plate. Garnish
with additional raspberries and lemon leaves. Serve with additional
raspberries and lemon leaves alongside.
a 1989 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Coconut Angel Food Cake
Categories: Cakes
Yield: 1 servings
Cake: -d)
3/4 c Cake flour Frosting:
8 lg Egg whites 1 1/4 c Sugar
1/2 ts Salt 2 lg Egg whites
1/2 ts Cream of tartar 1 ts Orange zest, grated
1 c Superfine sugar 1/4 c Orange juice, strained
1/2 ts Vanilla 1 tb Corn syrup
1/2 ts Almond extract 1 c Coconut, shredded and toaste
1/2 c Coconut, shredded (unsweeten - (unsweetened)
Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an
electric mixer, beat the egg whites with the salt until they are frothy.
Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a
little at a time. Add the vanilla and almond extract, and beat the whites
to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time.
Sift the flour over the whites in 4 batches, folding it in gently after
each sifting. Fold in the coconut.
Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle
of a preheated 275f oven for 1 1/2 hours.
Hang the cake in the pan, upside down, on the neck of a bottle and let it
cool for 90-120 minutes or until cooled completely. Release the cake with
a sharp knife, turn it out on a rack and invert it onto a cake plate.
In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn
syrup, and a pinch of salt. Set the bowl over simmering water, and cook,
whisking, until it registers 140f on a candy thermometer. Remove pan from
heat and whisk the mixture over the hot water for 3 minutes. Remove the
bowl from the water and, with an electric mixer, beat the frosting at high
speed for 7-10 minutes or until it is cool and holds stiff peaks.
Spread top and sides of the cake with the frosting and coat the outside
with the toasted coconut.
a 1977 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Coffee Almond Ice Cream Cake
Categories: Ice cream
Yield: 1 servings
1 1/2 c Chocolate wafer crumbs (abou 1 ts Vanilla
- 30 cookies) 1 1/2 c Amaretti, crushed (italian a
1/4 c Unsalted butter, melted -mond macaroons)
1 1/2 pt Coffee ice cream, slightly s 1/2 c Almonds, sliced and toasted
-ftened Dark chocolate sauce (see re
1 1/2 c Heavy cream, well chilled -ipe)
In a bowl with a fork, stir together the crumbs and butter until the
mixture is well combined. Pat the mixture onto the bottom and 1-inch up
the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze
crust for 30 minutes or until firm. Spread ice cream evenly on the crust
and return to freezer for 30 minutes or until ice cream is firm.
In a bowl with an electric mixer, beat cream with vanilla until it holds
stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth
top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or
until top is firm.
Freeze cake, covered with plastic wrap and foil, overnight. Just before
serving, wrap a warm damp towel around the side of the pan, remove side of
pan, and transfer cake to a serving plate. Cut into wedges with a knife
dipped in hot water and serve it with the Dark Chocolate Sauce.
a 1988 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Coffee Coffeecake with Espresso Glaze
Categories: Cakes
Yield: 1 servings
Cake: 1 c Sour cream
2 c Flour 2 tb Instant espresso dissolved i
1 ts Baking powder -
1/2 ts Baking soda 1 tb Hot water
1/4 ts Salt Glaze:
3/4 c Unsalted butter, softened 3 tb Strong brewed coffee
1 c Sugar 1 1/2 ts Instant espresso powder
2 lg Eggs 3/4 c Confectioner's sugar
2 ts Vanilla
Into a bowl, sift together the flour, baking powder, soda, and salt. In
another bowl with an electric mixer, cream the butter, and add the sugar
gradually, beating, and beat the mixture until it is light and fluffy. Add
the eggs, one at a time, beating well after each. Beat in the vanilla. Add
the flour mixture alternately with the sour cream, beginning and ending
with flour, and blending the batter after each addition.
Transfer about a third of the batter to another bowl and stir in the
espresso mixture, stirring until the batter is well combined. Spoon half
the plain batter into a well-buttered 8-inch bundt pan, spreading it
evenly. Spoon the coffee batter over the plain, spreading it evenly and
spoon the remaining plain batter on top, spreading it evenly.
Bake the cake in the middle of a preheated 350f oven for 55-60 minutes, or
until it is golden and a tester comes out clean. Let it cool in the pan on
a rack for 30 minutes. Invert the cake onto the rack and let it cool
completely.
In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder,
stirring until the powder has dissolved. Sift the conf. sugar and add it,
stirring until it is combined well. If necessary, add more coffee to
obtain a pourable consistency.
Pour the glaze over the coffeecake and let the cake stand for 10 minutes or
until the glaze has set. Serve warm.
a 1989 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cold Buttermilk and Shrimp Soup
Categories: Fish/sea, Soups/stews
Yield: 4 servings
1 qt Buttermilk 1 Cucumber, peeled, seeded, an
1 tb English style dry mustard - finely chopped
1 ts Salt 2 tb Fresh chives, minced
1 ts Sugar Additional shrimp and cucumb
1/2 lb Cooked shrimp, peeled, devei -r slices for garnish
-ed and chopped
In a large bowl, whisk together the buttermilk, mustard, salt and sugar.
Add the chopped shrimp, chopped cucumber, and chives and stir until well
combined. Chill the soup, covered, for 3 hours or until very cold. Garnish
each serving with a whole shrimp and a slice of cucumber. Makes about 5
cups. a 1944 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cold Glazed Salmon
Categories: Fish/sea, Appetizers
Yield: 6 servings
3/4 c Dry white wine 7 lb Whole salmon, cleaned, rinse
8 Basil leaves -, patted dry
3 Tarragon (plus more for garn 8 c Fish aspic (see recipe)
-sh) 1 Turnip
3 Shallots, minced 1 Egg yolk, hard cooked, mashe
2 Rosemary -
2 Lemon slices 1 ts Unsalted butter
3 Celery leaves
In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots,
rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until
the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy
foil, twice as long as the fish. Pick up edges of foil and pour the wine
mixture over the fish. Season with salt and fold the foil to enclose it,
crimping the edges tightly to secure them. Put the salmon on a large baking
sheet or roasting pan and bake it in the middle of a preheated 375f oven
for 50-60 minutes or until the fish just flakes. Transfer the package to a
work surface, open foil carefully, and remove the skin from the top of the
salmon below the head to the bottom of the salmon at the tail. Scrape away
any brown flesh, leaving head and tail intact. Drain liquid from the foil,
and using the foil as a guide, invert the fish onto a platter. Remove foil
and skin and prepare the other side of the salmon in the same manner. Chill
the fish, covered, overnight. Peel turnip and cut into thin slices. Trim
each slice to ressemble a flower or cut with a flower cutter. Place in a
bowl of ice water to hold until ready for use. Mash the egg yolk with the
butter and reserve at room temperature. Spoon a thin coat of cool but
liquid fish aspic over the salmon and arrange the additional tarragon
sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of
liquid aspic over the whole. Transfer the yolk mixture to a pastry bag
fitted with a decorative tip. Pipe the mixture into the centers of the
flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve
surrounded with the chilled aspic, chopped. a 1964 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cranberry Walnut Tart
Categories: Desserts
Yield: 6 servings
1 Pate sucree' recipe 1/4 c Unsalted butter, melted and
Raw rice -ooled
3 lg Eggs 1/2 ts Salt
2/3 c Dark brown sugar, firmly pac 1 ts Vanilla
-ed 1 1/4 c Cranberries, chopped
2/3 c Corn syrup 1 c Walnuts, chopped
Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8
rectangular or 10 or 11-inch round tart pan with a removable fluted rim.
Chill shell for 30 minutes. Line the shell with foil. Fill foil with rice
and bake in the lower third of a preheated 425f oven for 15 minutes. Remove
foil and rice, and bake the shell 5-10 minutes longer, or until it is pale
golden in color. Let it cool in the pan on a rack.
In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and
vanilla until the mixture is smooth. Stir in the cranberries and walnuts.
Pour filling into the shell.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until it
is golden. Let it cool completely in the pan on a rack. Remove rim of pan
and slide tart onto a serving plate.
a 1988 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Croutes Au Fromage
Categories: Cheese/eggs, Appetizers
Yield: 46 servings
1 1/2 c Flour -y grated
1/2 ts Salt 3 tb Heavy cream
1/8 ts Cayenne pepper 1 lg Egg, beaten lightly
6 tb Unsalted butter, cut into bi 1 1/2 c Swiss cheese, finely shredde
-s -
1 c Sharp cheddar cheese, coarse 3 tb Butter, softened
Into a bowl, sift together the flour, salt, and cayenne. Blend in the
butter and Cheddar cheese. Stir in the cream, stirring until the mixture
forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough
1/16-inch thick on a lightly floured surface and cut into rounds, using a
1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on
baking sheets, brush them lighly with the egg, and bake in the middle of a
preheated 450f oven for 5-7 minutes, or until browned lightly. In a small
container, cream together the Swiss cheese and softened butter. Arrange
half the rounds, bottom sides up, on baking sheets. Divide the cheese
mixture among them. Make sandwiches by pressing the remaining rounds on
top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes,
or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969
favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dark Chocolate Sauce
Categories: Sauces, Chocolate
Yield: 1 servings
1 1/2 c Heavy cream 3 oz Unsweetened chocolate, chopp
2/3 c Dark brown sugar, packed -d
4 oz Bittersweet chocolate, chopp 1/4 c Unsalted butter, softened
-d 3 tb Amaretto, or to taste
In a small heavy saucepan, combine the cream and brown sugar. Bring the
mixture to a boil over mod-high heat, whisking occasionally, and boil it,
whisking, until sugar is dissolved. Remove pan from heat and add
chocolates, whisking, until they are melted. Whisk in the butter and the
Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.
Makes about 3 cups.
Gourmet Mag. Jan. 91
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---------- Recipe via Meal-Master (tm) v8.01
Title: Deep Chocolate Torte with Coffee Buttercream
Categories: Desserts, Chocolate
Yield: 1 servings
Cake layers: 1 tb Hot water
14 lg Eggs, separated Ganache:
1 3/4 c Sugar 1 1/2 c Heavy cream
9 oz Bittersweet chocolate, melte 6 oz Bittersweet chocolate, chopp
- and cooled -d fine
Buttercream: Assembly:
1 c Sugar 3/4 c Apricot preserves, heated to
2 lg Eggs -ukewarm
1 1/2 c Unsalted butter, softened Chocolate coffee beans for d
3 tb Instant espresso, dissolved -coration
-n
Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with an
electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating,
and beat the mixture until it is thick and pale and forms a ribbon. Add the
chocolate and combine the batter well.
In another large bowl with clean beaters, beat the egg whites until they
hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until
whites hold stiff peaks. Stir a fourth of the whites into the yolk
mixture, fold in remaining whites gently but thoroughly, and pour the
batter into the pans, spreading it evenly. Bake the cake layers in the
middle of a preheated 375f oven for 18-20 minutes or until pick test. Let
cake layers cool in the pans, covered with kitchen towels on large racks.
Invert the cake layers onto the racks and remove the wax paper carefully.
Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup
water over moderate heat, stirring. Bring mixture to a boil, and boil it
until it registers240f on a candy thermometer.
In a large bowl with an electric mixer, beat eggs until they are frothy.
Add sugar syrup in a thin stream, beating, and beat the mixture until it is
cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and
a pinch of salt. Beat the buttercream until it is combined well. If
necessary, chill the buttercream, covered, until it is firm enough to
spread.
Ganache: In a large heavy saucepan, bring cream just to a boil and
remove from heat. Add chocolate and stir until it is smooth. Transfer
mixture to a bowl and chill, covered, stirring occasionally, until it is
cool and thickened. Do not let it solidify. Beat the mixture until it
just forms soft peaks, but do not overbeat.
Assembly: Force preserves through a fine sieve into a bowl. Transfer
the cake layers to a work surface. Trim edges and halve each layer
lengthwise. On a serving plate, arrange one layer, spread with a third of
the preserves, and spread a third of the ganache over the preserves. Top
with another layer and proceed with the preserves, ganache and cake in the
same manner, ending with a cake layer on top. Spread the sides and top of
the cake with a thin layer of buttercream an chill for 30 minutes. Spread
on additional buttercream, leaving about 1/3 cup to make rosettes. With a
pastry comb or tines of a fork, score the buttercream lengthwise. Draw the
back of a knife crosswise across the scored buttercream at intervals.
Transfer the remaining buttercream to a small pastry bag fitted with a
decorative tip. Pipe rosettes on top of the torte along the long sides and
intersperse the rosettes with chocolate coffee beans. Chill.
Remove from refrigerator about 30 minutes before serving.
a 1989 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Fettuccine with Scallops and Peas
Categories: Fish/sea, Pasta, Ethnic
Yield: 6 servings
2 c Fresh peas (or 10-oz pkg fro 2 tb Unsalted butter, cut into bi
-en) -s
3/4 lb Fettuccine Saffron butter sauce (see r
1 1/4 lb Sea scallops, rinsed, patted -cipe)
-ry
In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may
take slightly longer.) or until they are just tender. Drain well. In a
kettle of boiling salted water, cook the pasta until it is al dente, drain,
and transfer it to a large skillet.
Meanwhile, arrange scallops in a steamer over boiling water, season them
with salt and pepper and steam them, covered, for 2-3 minutes, or until
they are just cooked through.
To the pasta, add the butter, peas, and salt and pepper to taste. Heat the
mixture through, over low heat, tossing it well. Add the scallops and the
saffron butter sauce and toss well. Serve hot.
a 1986 Gourmet favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fillet of Beef with Cornichon Tarragon Sauce
Categories: Beef, Ethnic, Sauces
Yield: 6 servings
1 Fillet of beef, about 3-3-1/ 3/8 c Shallots, minced
- lb, tied, room temp 1 2/3 c Dry white wine
1 3/4 tb Olive oil 2 2/3 tb Fresh tarragon, minced
1/3 c Unsalted butter, softened 1 3/4 tb Heavy cream
3 2/3 tb Dijon mustard 13 1/3 Cornichons, julienned
Rub the fillet with the oil, season with salt and pepper and, in a large
roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat
thermometer registers 130f for medium rare. Transfer to a platter and let
stand, loosely covered with foil, for 15 minutes. In a bowl, cream the
butter and mustard. In a large saucepan, combine the shallot, wine, and
tarragon and cook the mixture over mod-high heat until wine is reduced to
about 1 cup. Add the cream and cornichons, reduce heat to low, and whisk
in the mustard butter, a little at a time, with any meat juices that have
accumulated on the platter. Season the sauce with salt and pepper and keep
it warm, but do not boil. Slice the fillets and nap with sauce. a 1984
Gourmet Mag. favorite.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Fish Aspic
Categories: Fish/sea
Yield: 8 servings
2 lb White fish trimmings and bon 4 Tarragon
-s 4 Parsley
1 c Dry white wine 1 Bay leaf
2 tb Lemon juice 6 Unflavored gelatin
2 Onions, sliced 3 lg Egg whites and shells
In a kettle, combine the fish trimmings and bones, wine, lemon juice,
onions, and herbs. Bring mixture to a boil, stirring frequently to prevent
scorching, and boil it until liquid is reduced by half. Add 8 cups water
and salt and pepper to taste. Bring to a boil, and skim it. Simmer for 20
minutes, strain it into a large saucepan, and let it cool. Skim again.
Sprinkle gelatin over the stock and add the egg whites, beaten to stiff
peaks, and the shells, crushed. (Do not stir in.) Bring stock slowly to a
boil over moderate heat, whisking constantly. Remove pan from heat and let
stand for 30 minutes. Strain the aspic through a fine sieve lined with a
dampened kitchen towel. Let it cool. To apply to a dish, cool only until
just thickened and paint or spoon onto the fish or other dish. To solidify,
chill in refrigerator. Makes about 8 cups. Gourmet Mag.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Gateau De Mousse a la Nectarine
Categories: Desserts
Yield: 1 servings
Nectarine mousse: Peach syrup:
1 1/2 lb Nectarines 1/4 c Sugar
1/2 c Sugar 1/3 c Peach schnapps
5 ts Unflavored gelatin Peach glaze:
1/4 c Lemon juice 1 1/4 ts Unflavored gelatin
1/4 c Peach schnapps 3/4 c Peach preserves or jam
1 1/2 c Heavy cream, well chilled 3 tb Peach schnapps
Genoise cake (see recipe)
Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with
sugar and 1/2 cup water. Bring to a boil, stirring, and cook it at a slow
boil, stirring occasionally, for 15 minutes. In a food processor, puree
the mixture and force it through a fine sieve into a large bowl, pressing
hard on the solids.
In a small saucepan, sprinkle gelatin over the lemon juice and schnapps,
let it soften for 5 minutes, then heat mixture over low heat, stirring,
until gelatin has dissolved. Stir gelatin into nectarine puree, blending
the mixture well. Let it cool to room temperature.
In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff
as soft peaks) and fold it into the nectarine mixture.
Trim the Genoise and cut it into three layers, horizonally.
Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup water.
Bring to a boil, stirring until sugar is dissolved, and stir in the
schnapps. Let the syrup cool to room temperature. Assembly: Center one
layer in the bottom of a 9-1/2-inch springform pan and brush with half the
peach syrup. Pour half the mousse over the cake and top it with another
layer of Genoise. Brush with the remaining peach syrup and pour the
remaining mousse over the cake, rapping on the side of the pan to expel any
air bubbles and smoothing the surface. Chill for 2 hours, or until it is
set.
Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold water
and let it soften for 5 minutes. In a small saucepan, combine the
preserves and schnapps, bring mixture to a boil, stirring, and simmer it
for 1 minute. Remove pan from heat, add gelatin mixture, stirring until
gelatin is dissolved, and strain the mixture through a fine sieve into a
bowl, pressing hard on the solids.
Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of the
mousse cake, covering it completely, and chill the cake for 2 hours, or
until glaze is set.
While cake is chilling, in a food processor, grind the remaining Genoise
layer into fine crumbs. Toast the crumbs in a jelly-roll pan in a
preheated 350f oven for 5-8 minutes or until they are golden. Reserve.
Cut half the nectarine into thin slices, and arrange them decoratively on
top of the cake in a pinwheel pattern. Brush the remaining glaze over the
nectarine slices and chill the cake, covered, for 1 hour, or until the
newly applied glaze is set.
Run a thin knife around the edge of the pan and remove the side of the pan.
Working over a sheet of wax paper, coat sides of cake with the cake crumbs.
Let cake stand at room temperature for 20 minutes before serving.
a 1989 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gourmet's Boston Baked Beans
Categories: Vegetables, Pork/ham, Beans
Yield: 6 servings
2 c Dried navy beans, picked ove 1/2 ts Dry mustard (english style)
- and rinsed 1/4 ts Paprika
3/4 lb Salt pork 1 ts Onion, grated
1/2 c Molasses
In a bowl, combine the beans with 4 cups cold water and let them soak
overnight. Drain, reserving any remaining liquid. Transfer them to a
small heavy kettle, and add fresh water to cover. Simmer, covered, for 60
minutes. Drain in a colander, reserving the cooking liquid and combining
it with the soaking liquid.
To the kettle, add a quarter lb. piece of salt pork and the beans and bury
the remaining piece of pork, well scored, in the center of the beans. In a
small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard,
paprika, and onion. Pour the mixture over the beans and stir in.
Bake the beans, covered, in the middle of a preheated 300f oven for 5
hours, stirring in some of the bean liquid at hourly intervals as necessary
to keep the beans just barely covered. Remove lid and cook uncovered for 1
more hour.
a 1946 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Gourmet's Chicken Divan
Categories: Poultry
Yield: 6 servings
1 lg Broccoli head, cut into 4-in 3 tb Sherry, medium dry
-h spears Lemon juice to taste
1/4 c Unsalted butter, cut in piec 1/2 c Parmesan cheese, grated
-s 2 Chicken breasts, skinned & b
5 tb Flour -ned,
2 c Chicken broth Cooked and thinly sliced
1/2 c Heavy cream, well chilled
In a large saucepan of boiling, salted water, cook the broccoli for 6-8
minutes or until it is just tender. Drain it well and keep warm. In a
heavy saucepan, melt the butter over mod-low heat, add flour and cook roux,
stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and
simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and
cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until
it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the
sauce. Season with salt and pepper to taste. Arrange broccoli on a
flameproof patter or a 2-qt. gratin dish and pour half the sauce over the
broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the
chicken on the broccoli, pour the remaining sauce over it, and sprinkle the
mixture with the remaining Parmesan cheese. Broil under a preheated broiler
about 6 inches from the flame for 1 minute or until the sauce is golden and
bubbling. a 1956 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gourmet's Chicken Tetrazzini
Categories: Poultry, Italian
Yield: 4 servings
4 lb Chicken, cut in pieces 1 c Heavy cream
1/2 lb Mushrooms, thinly sliced 3 tb Medium dry sherry
5 tb Unsalted butter Nutmeg to taste
1/2 lb Spaghetti 1/2 c Parmesan cheese, grated
2 tb Flour
In a kettle, combine the chicken with enough salted water to cover it by 2
inches. Bring water to a boil, and simmer the chicken for 20 minutes or
until it is tender. Let chicken cool in the broth, separate the meat from
the skin and bones, returning the skin and bones to the broth. Cut the meat
into strips and reserve. Simmer the broth until it is reduced by half,
strain through a fine sieve, discarding the solids. Skim off fat. Boil the
stock until it is reduced to about 2 cups.
Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over
mod-low heat, stirring, until they are softened. In a kettle of boiling
salted water, cook spaghetti until it is al dente. Drain it well. In a
saucepan melt remaining butter over mod-low heat. Add flour and cook the
roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and
Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes.
Season with nutmeg and salt and pepper to taste.
Stir half into the mushrooms with the spaghetti and transfer it to a
well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the
chicken meat to the remaining sauce, combine well. Spoon this into the
center of the spaghetti and sprinkle with Parmesan cheese. Bake in the
middle of a preheated 350f oven for 25-30 minutes or until pale golden in
color. Serve immediately.
A 1955 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gourmet's Clarified Butter
Categories: Cheese/eggs
Yield: 1 servings
Unsalted butter, cut in 1 in -h pieces
In a heavy saucepan melt butter over low heat. Remove from heat and let
stand for 3 minutes. Skim the froth and then strain through a sieve lined
with a double thickness of rinsed and squeezed cheesecloth. Leave milky
solids in pan.
Pour clarified butter into a jar or crock and store, covered, in
refrigerator. Clarified butter keeps indefinitely.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Gourmet's Genoise Cake
Categories: Desserts
Yield: 1 servings
4 lg Eggs 1 ts Vanilla
2/3 c Sugar 1/4 c Clarified butter, melted and
2/3 c Flour -ooled to lukewarm
1/2 ts Salt
In a metal bowl, whisk together the eggs and sugar. Set bowl on a pan of
simmering water, and whisk mixture until it is warm and the sugar is
dissolved. Remove bowl from pan and, with an electric mixer, beat at
moderate speed for 10-15 minutes or until it is triple in volume and cooled
to room temperature.
Meanwhile, sift flour with salt onto a sheet of wax paper. In a bowl,
combine the vanilla and butter. Sift and fold flour mixture into the egg
mixture in batches until the mixture is just combined. Stir a fourth of the
mixture into the butter, and fold the butter mixture back into the batter.
Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter
the paper and dust with flour, shaking out the excess. Pour batter into
the pan, smoothing the top.
Bake in the middle of a preheated 350f oven for 30-35 minutes or until a
tester comes out clean. Let the cake cool in the pan on a rack for 5
minutes, then remove side of pan, and invert onto the rack. Remove paper
carefully and let cake cool completely.
Gourmet Mag., Jan 91.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gourmet's Lobster Newburg
Categories: Fish/sea, Casseroles
Yield: 6 servings
3 Lobsters, about 1-1/2 lb. ea 1/4 ts Nutmeg
-h Cayenne pepper
1/4 c Unsalted butter 4 lg Egg yolks, well beaten
7 ts Medium dry sherry Toast points as an accompani
10 ts Brandy -ent
1 1/2 c Heavy cream
Into a large kettle of vigorously boiling salted water, plunge the
lobsters, head first, and boil them, covered, for 8 minutes from the time
the water returns to a boil. Transfer lobsters to a cutting board and
allow them to cool. Break off claws at the body, and crack them. Remove
claw meat and cut it into 1/2-inch pieces. Halve the lobsters lengthwise
along the undersides and remove meat from the tails. Cut into 1/2-inch
pieces. In a heavy saucepan, cook the lobster meat in the butter over
moderate heat, stirring occasionally, for 2 minutes. Add 6 teas. Sherry and
3 Tbsp brandy, and cook the mixture, stirring for 2 minutes. Transfer
lobster meat to a bowl. Add the cream to the Sherry mixture and boil until
it is reduced to about 1 cup. Reduce heat to low and stir in the remaining
Sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks.
Cook the mixture, whisking constantly, until it registers 140f on a cooking
thermometer. Cook, whisking, for 3 more minutes. Stir in lobster meat and
serve over the toast points. A 1965 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gourmet's Popovers
Categories: Breads, Desserts
Yield: 6 servings
1 c Flour 1 c Milk
1/2 ts Salt Unsalted butter
2 lg Eggs
Into a bowl, sift together the flour and the salt. In a small bowl, whisk
together the eggs and milk. Add the milk mixture to the flour mixture,
stirring, and stir the batter until it is smooth.
In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes. Brush
with melted butter and fill them half full with the batter. Bake in the
middle of the oven for 20 minutes. Reduce heat to 375f and bake for 20
minutes more or until they are golden brown and crisp. Makes 6 popovers.
a 1957 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Granny Smith Apple Pie
Categories: Desserts
Yield: 6 servings
Shortening pie dough: 2 1/2 lb Apples (granny smiths, of co
2 1/3 c Flour -rse)
1/2 ts Salt 1 ts Lemon juice
3/4 c Shortening, cold, cut into p 3 tb Unsalted butter, cut into bi
-eces -s
Pie filling: 1 tb Half&half
14 1/2 tb Sugar Honey spiced whipped cream:
3 tb Flour 3/4 c Heavy cream, well chilled
3/4 ts Cinnamon 1 tb Honey
1/4 ts Nutmeg 1/4 ts Cinnamon
1/4 ts Ginger 1/4 ts Ginger
1/4 ts Salt 1/8 ts Nutmeg
3/4 ts Lemon zest
In a bowl, stir together flour and salt. Add shortening and blend until
mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough to form
into soft but not sticky dough, tossing the mixture with a fork. Form dough
into a ball, flatten it slightly, dust with flour and chill it, wrapped in
wax paper, for 1 hour.
Divide dough into 2 pieces, one slightly larger than the other. Chill the
larger piece, wrapped in wax paper. Roll out the other, 1/8-inch thick on
a floured surface, and fit it to a 9-inch pie plate, and trim the edge
leaving a 1/2-inch overhang. Chill the pie shell while making the filling.
In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
ginger, salt, and zest. Peel, quarter, and core the apples; slice thinly,
crosswise, and add them to the sugar mixture, tossing to coat well. Mound
the apple mixture in the pie shell, sprinkle with lemon juice and dot with
butter.
Roll out the larger piece of dough to a 13 or 14-inch round on a floured
surface and drape it over the filling. Trim top crust, leaving a 1-inch
overhang. Fold overhang under bottom crust, pressing the edge to seal it.
Crimp the edge decoratively with a fork. Make slits in the top crust to
form steam vents. Brush with h&h and sprinkle with the remaining sugar.
Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce
heat to 375f and bake for 40-45 minutes more, or until filling is bubbling
and crust is golden. Transfer pie to a rack to cool.
In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it
holds soft peaks. Transfer to a serving dish.
Serve the pie warm or at room temperature with the Honey Spice Whipped
Cream.
a 1988 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grasshopper Pie
Categories: Desserts
Yield: 6 servings
Crust: 1/4 c Sugar
1 1/2 c Chocolate wafer crumbs, fine 1/4 c Green creme de menthe
1/4 c Sugar 1/4 c White creme de cacao
1/4 c Unsalted butter 4 lg Egg yolks
Filling: Garnish:
1 1/2 ts Unflavored gelatin Mint flavored chocolate, gra
1 1/3 c Heavy cream, well chilled -ed
In a bowl, stir together the wafer crumbs, sugar, and butter until the
mixture is combined well. Pat mixture onto bottom and sides of a buttered
9-inch pie plate. Bake in the middle of a preheated 450f oven for 5
minutes. Let cool completely.
In a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it
soften for 5 minutes. Whisk in the sugar, creme de menthe, creme de cacao,
and the egg yolks. Set the bowl over a saucepan of simmering water, and
cook the mixture, whisking constantly, until it measures 160f on a candy
thermometer. Transfer the custard to an ice water bath and stir until it
is cooled and thickened. In another bowl, beat the remaining cream until
it holds stiff peaks. Fold it into the custard thoroughly.
Pour the filling into the crust and chill the pie for at least 4 hours or
until it is set. Sprinkle with grated chocolate and serve.
a 1962 Gourmet Mag. hippy-dippy favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gumbo File'
Categories: Fish/sea, Soups/stews, Cajun
Yield: 6 servings
1/2 lb Lump crabmeat, picked over 2 Garlic cloves, minced, and m
1/4 c Shortening -shed to paste with
2 tb Flour (heaping) 1/2 ts Salt
1/4 c Onion, chopped 1 Bay leaf
1 lb Okra, rinsed, trimmed, and t 6 Parsley sprigs
-inly sliced 1 Thyme sprig
1/2 c Ham, chopped 2 tb Celery leaves, chopped
16 oz Tomatoes with juices 3/4 lb Shrimp, shelled
2 tb Green bell pepper, finely ch Cayenne pepper to taste
-pped 1 tb File' powder
In a heavy skillet, melt the shortening over mod-low heat. Add flour and
cook the roux, stirring constantly, for 30 minutes, or until it is the
color of cocoa. Stir in the onion and cook, stirring until onion begins to
brown. Add okra and cook over moderate heat, stirring frequently, until
okra is golden. In a kettle, bring 8 cups water to a boil, add the roux
mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf,
parsley, thyme, and celery leaves. Simmer the mixture, stirring
occasionally for 50 minutes. Stir in the shrimp and lump crabmeat and
simmer for 5 minutes or until shrimp are firm. Season it with cayenne and
salt. Discard bay leaf and serve the gumbo sprinkled with file' powder.
Makes about 9 cups. a 1945 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ham Mousse in Sherry Aspic
Categories: Pork/ham
Yield: 8 servings
For the aspic: For the mousse:
2 c Chicken broth 2 Unflavored gelatin
1 Onion, sliced 1/4 c Medium dry sherry
1 lg Egg white, reserving the she 3 tb Scallions, finely chopped
-l 1 tb Unsalted butter
1 Unflavored gelatin 2 c Chicken broth
1/4 c Med-dry sherry 2 tb Tomato paste,
Garnish: 3 c Cooked ham, ground
Egg white, hard-boiled 1/8 ts Nutmeg
Black truffles 1 c Heavy cream
In a large saucepan, combine the broth, onion, egg white, and crushed shell
and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes,
then strain through a sieve lined with a double thickness of cheesecloth.
In a small heatproof bowl, let the gelatin soften in the Sherry for 5
minutes. Heat the mixture over a pan of simmering water, stirring, until
the gelatin is dissolved, and add it to the broth. Let the aspic cool, but
do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom
with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it
is firm. Pour the remaining aspic into a shallow baking pan and chill it.
Cut the hard cooked egg white and truffles into decorative shapes. Garnish
the edges of the bottom of the mold with these. In a small heatproof bowl,
let the gelatin soften in the Sherry for 5 minutes and heat the mixture
over a pan of simmering water, stirring, until the gelatin is dissolved. In
a saucepan, cook the scallion in the butter over moderate heat, stirring,
until softened. Do not brown the onion. Stir in the broth, tomato paste,
and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan
from the heat and stir in the ham. Season the mixture with nutmeg, salt,
and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks
and fold it into the ham mousse. Chill, set over a bowl of ice water,
stirring occasionally, for 10 hours or until it begins to set. Pour the
mousse into the mold, spreading it evenly, and chill it, covered for 3
hours or until set. Unmold the mousse onto a chilled platter and garnish
with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet Mag.
favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Chocolate Souffles
Categories: Desserts, Chocolate
Yield: 6 servings
9 oz Semisweet chocolate, chopped 1 tb Unsalted butter, melted
4 lg Egg yolks 6 lg Egg whites
2 tb Dark rum 1 pn Cream of tartar
In the top of a double boiler set over simmering water, melt the chocolate,
stirring, until it is smooth. Remove the pan from the heat, add the egg
yolks, one at a time, whisking well after each addition, and whisk in the
rum and butter. Transfer mixture to a large bowl.
In a bowl with an electric mixer, beat the egg whites with the cream of
tartar and a pinch of salt until they hold stiff peaks. Stir a quarter of
the egg whites into the chocolate mixture then fold in the remaining egg
whites gently but thoroughly. Spoon the mixture into 6 buttered 2/3 cup
souffle dishes and bake them on a baking sheet in the middle of a preheated
400f oven for 10-12 minutes, or until they are puffed and a tester comes
out nearly clean.
a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and
restaurant in Bath, England
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Onion Squares
Categories: Breads
Yield: 6 servings
2 c Onion, very thinly sliced 3/4 ts Salt
7 tb Lard 2/3 c Milk
Cayenne pepper to taste 1 lg Egg
2 c Bread flour 3/4 c Sour cream
1 tb Baking powder
In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat,
stirring, until it is golden. Stir in the cayenne and salt and pepper to
taste. Reserve the mixture.
Onto a sheet of wax paper, sift together the flour, baking powder, and
salt. Sift the mixture again into a bowl. Add the remaining lard, and
blend the mixture until it resembles fine meal. Stir in the milk, stirring
until the dough is combined well. Turn out onto a floured surface and
knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a
greased 9-inch baking pan and top with the onion mixture.
In a small bowl, whisk together the egg, sour cream, and salt and pepper to
taste. Pour this over the onion mixture, using a spatula to cover the
onion mixture evenly.
Bake in the middle of a preheated 450f oven for 20-25 minutes or until it
is cooked through. Cut into squares and serve hot.
a 1943 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hsun Chi (Tea Smoked Chicken)
Categories: Poultry, Oriental
Yield: 6 servings
2 tb Rice wine 1/2 Gingerroot, peeled
2 ts Salt 2 1/2 lb Chicken
1 1/2 ts Szechwan peppercorns, crushe 1/2 c China black tea leaves
- 2 tb Dark brown sugar, packed
3 Scallions Oriental sesame oil
In a large bowl, combine the wine, salt, and peppercorns. Cut scallions
into 2-inch long pieces and flatten with flat side of cleaver. Flatten
gingerroot similarly with cleaver. Add scallions and gingerroot to bowl.
Add the chicken, rubbing it well with the marinade. Let chicken marinate
overnight, covered and chilled. Put scallions and gingerroot in the cavity
of the chicken, transfer chicken to the rack of a steamer, and steam it,
covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with
heavy-duty foil. In a small bowl, combine well the tea leaves and brown
sugar. Put the mixture in the bottom of the wok, and arrange a rack
2-inches over it.
Transfer the chicken, breast side up, to the rack in the wok. Heat wok,
covered, over mod-high heat for 5-6 minutes or until it begins to smoke.
Smoke the chicken, covered, for 6 minutes. Turn chicken breast side down,
and smoke it for 6 minutes more. Remove wok from heat and let stand,
covered, for 15 minutes. Transfer chicken to a cutting board, brush with
oil and cut into serving pieces. a 1979 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: James Beard's Lamb Shanks with Beans
Categories: Vegetables, Beef, Lamb, Beans
Yield: 6 servings
2 c Dried beans 6 tb Olive oil
3 lg Onions 6 Lamb shanks, meaty
3 Cloves 1/4 ts Rosemary, crumbled
1 Bay leaf 1 1/4 c Beef broth
11 Garlic cloves 1 1/4 c Dry red wine
1 tb Salt 6 sl Bacon, lean
1/4 c Unsalted butter 1/2 c Dry bread crumbs
Pinto beans, Great Northerns, or pea beans can be used. Pick over the
beans, and soak them in water to cover by 2 inches overnight, changing
water at least one time. Drain. In a kettle, combine the beans with water
to cover by 1-inch and add one of the onions, stuck with the cloves, the
bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and
then simmer it, covered, for 25-30 minutes, or until the beans are just
tender. Stud lamb shanks with slivers of garlic and rub them down with
crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp
butter and 3 Tbsp oil over mod-high heat. Brown the lamb shanks and season
them with salt and pepper. Add the rosemary, broth, wine, and bring liquid
to a boil. Simmer the shanks, covered, for 60 minutes. In another skillet,
cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil,
until they are lightly browned. Cook them, covered, until they are
softened and season them with salt and pepper. Drain the beans, reserving
the cooking liquid. Put half the beans in an 8-qt. casserole, top them
with the onions and the remaining 3 cloves of garlic, chopped fine.
Transfer the shanks to the casserole and top them with the remaining beans.
Pour the lamb braising liquid over all and add enough of the bean cooking
liquid to just cover. Top the casserole with the bacon strips. Cook it,
uncovered, in the middle of a preheated 350f oven for 60 minutes. Sprinkle
the top of the mixture with bread crumbs. Dot with the remaining butter,
cut into bits. Bake the mixture, uncovered, for 20-25 minutes or until the
bread crumbs are golden. a 1970 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Katish's Cheesecake
Categories: Cheesecakes
Yield: 1 servings
Crust: 2 lb Cream cheese, softened
18 sl Zwieback, crushed fine 2 tb Flour
1 1/2 tb Unsalted butter, cut in bits 1 Vanilla bean, minced
- softened 3 lg Eggs, separated
1 1/2 tb Sugar 1 c Sour cream
Filling: Thin slices of lemon for gar
1 c Plus -ish
2 tb Sugar
In a bowl, stir together the zwieback, butter, and sugar until the mixture
is combined well and press the mixture into the bottom of a 9-inch
springform pan. In a large bowl with an electric mixer, cream together the
sugar and cream cheese until the mixture is light and fluffy. Add the
flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the
mixture well. Stir in the sour cream. In a bowl, beat the egg whites until
they just hold stiff peaks and fold them into the cream cheese mixture
gently but thoroughly. Pour the filling into the pan and run a rubber
spatula through the filling in a circle about one inch from the rim to help
the cake rise evenly. Bake the cake in the middle of a preheated 350f oven
for 60 minutes, turn off and let the cake stand in the oven for 30 minutes.
Let the cake cool completely or until it is set, in the pan on a rack.
Chill the cake covered, overnight. Remove the cake from the pan and garnish
it with lemon slices. a 1945 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Caramel Custard
Categories: Desserts
Yield: 4 servings
1 1/2 c Sugar 5 lg Egg yolks
1 pn Cream of tartar 2 tb Fresh lemon juice
3 1/2 c Milk 1 tb Lemon zest
1 c Heavy cream 1 ts Vanilla
5 lg Eggs
In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and
1/4 cup water. Bring the mixture to a boil, stirring until the sugar is
dissolved. Boil the syrup, covered, for 1 minute. Remove the lid and boil
the syrup, undisturbed, until it begins to turn golden. Continue to boil
the syrup, swirling it and tilting the pan, until it is deep golden
caramel. Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the
bottom and sides, and let it cool.
In a large saucepan, scald the milk with the cream over moderate heat.
In a large heatproof bowl, whisk together the whole eggs, egg yolks , and
the remaining sugar, until the mixture is light and frothy. Add the
scalded milk in a slow stream, stirring constantly, and stir in the lemon
juice, zest, and vanilla. Set the pan in a larger deeper baking pan and
strain the custard mixture into the loaf pan. Cover the loaf pan with
heavy-duty foil and add enough hot water to the larger pan so that it
reaches 2/3 of the way up the outside of the loaf pan.
Bake the custard in the middle of a preheated 325f oven for 80 minutes.
Remove the loaf pan from the larger one and remove the foil.
(The custard will not appear set in the middle but it will set as it
cools.)
Let the custard cool and then chill it, covered, overnight. Run a thin
knife around the edge of the custard, invert a serving plate over it and
invert the custard onto the plate.
a 1972 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lentil and Brown Rice Soup
Categories: Soups/stews, Vegetables, Rice/grains
Yield: 6 servings
5 c Chicken broth 1 Celery, chopped
1 1/2 c Lentils, picked over and rin 3 Garlic cloves, minced
-ed 1/2 ts Basil
1 c Brown rice 1/2 ts Oregano
32 oz Tomatoes, drained, reserving 1/4 ts Thyme
-uice, and chopped 1 Bay leaf
3 Carrots, in 1/4 inch pieces 1/2 c Fresh parsley, minced
1 Onion, chopped 2 tb Cider vinegar (or to taste)
In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes
and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay
leaf. Bring mixture to a boil and simmer, covered, stirring occasionally,
for 45-55 minutes or until lentils and rice are tender. Stir in parsley,
vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be
thick and will thicken more as it stands. Thin, if desired, with chicken
stock.
Makes about 14 cups.
a 1984 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lindy's Cheesecake
Categories: Cheesecakes
Yield: 1 servings
Crust: 2 1/2 lb Cream cheese, softened
2 Vanilla bean 1 3/4 c Sugar
1 c Flour 3 tb Flour
1/4 c Sugar 1 1/2 ts Orange zest
1 ts Lemon zest 1 1/2 ts Lemon zest
1 lg Egg yolk 1/2 ts Vanilla
1/2 c Unsalted butter, cut into bi 5 lg Eggs
-s 2 lg Egg yolks
1/4 ts Salt 1/4 c Heavy cream
Filling:
Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in
flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the
mixture until it just forms a dough. Flatten dough into a round and chill
it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform
pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch
thick, on bottom of pan. Bake in the middle of a preheated 400f oven for
10-12 minutes or until it is golden, and chill it. Butter the sides of the
pan, attach it to the bottom, and press the remaining dough, 1/8-inch
thick, to the side, sealing it to the bottom crust. In a bowl with an
electric mixer, beat the cream cheese with the sugar, flour, zests, and
vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a
time, beating lightly after each addition. Stir in cream. Pour the filling
into the prepared crust and bake in the middle of a preheated 550f oven for
12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in
pan on a rack . Chill it overnight and them remove sides of pan. from
Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Liptauer Cheese
Categories: Cheese/eggs, Appetizers
Yield: 1 servings
6 oz Cream cheese, softened\ -d, & minced
1/4 c Butter, softened 1 Shallot, minced
1 ts Sweet paprika 1/2 ts Caraway seeds
1 ts Capers, drained Crackers or toast points as
2 fl Anchovy fillets, rinsed, dri -n accompaniment
In a bowl, cream together the cream cheese, and butter. Add paprika,
capers, anchovies, shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill, covered for 1 day to
meld flavors. Serve cheese with crackers or toast points. from Lipto,
Hungary; a 1947 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mahogany Duck
Categories: Poultry
Yield: 4 servings
2 Ducks, 4-1/2; 4-3/4 lb 2 tb Dark brown sugar, packed
Marinade: -
1/4 c Scotch 2 sl Bread
3 tb Fresh gingerroot, peeled & s 2 Scallions
-redded 2 Parsley
1 1/2 ts Garlic, minced 3 c Beer
2 tb Orange zest, julienned Sauce:
1 ts Coriander seeds, crushed 1 3/4 c Brown stock
1 ts Black peppercorns, crushed 2 ts Arrowroot, dissolved in
3/4 c Soy sauce 3 tb Cold water
2 tb Honey Kumquats for garnish
Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the
birds. Arrange them, breast side up, several inches apart on a rack set
over a large roasting pan. Let them dry, chilled but uncovered, for 3
days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander,
peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand,
covered and chilled, for 3 days. Stir marinade, and press it through a
fine sieve into a small bowl. Keeping the ducks chilled, brush them with
some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry
at room temperature for 30 minutes. Stuff each duck with one of the bread
slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the
cavities. Prick the ducks, except for the breast area, with a fork. Pour
the beer into the roasting pan. Roast the ducks on the rack in the lower
third of a preheated 350f oven for 30 minutes. Tent birds with foil and
roast for 30 minutes more. Discard foil and roast for another 30 minutes or
until a meat thermometer registers 180f. (The skin should be very mahogany
colored and crisp.) Remove stuffing ingredients with a spoon and discard
them and the pan juices. Pour the juices from the cavities through a fine
sieve into a small bowl. Skim the fat, and reserve 1/4 cup of the juices.
Arrange ducks on a platter and keep them warm, covered loosely. In a
saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in
reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture
and add to pan. Cook the mixture over mod-low heat, being careful not to
boil, until thickened. Add salt and pepper to taste. Transfer the sauce to
a heated sauceboat. Garnish the duck with kumquats and serve with the
sauce. a 1983 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Osso Buco
Categories: Italian, Beef, Veal
Yield: 4 servings
8 lg Veal shanks, patted dry and 1 ts Garlic, minced
-ied 4 c Beef broth
Salt, pepper to taste 1 1/2 c Plum tomatoes, chopped
Flour Bouquet garni
7 tb Unsalted butter 1/2 ts Salt
3 tb Olive oil -
1 1/2 c Dry white wine Gremolata:
1 1/2 c Onion, finely chopped 1/2 c Fresh parlsey, minced
3/4 c Carrots, finely chopped 2 tb Lemon zest
3/4 c Celery, finely chopped 1 tb Garlic, minced
Season the veal shanks with salt and pepper and dredge in the flour,
shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil
over mod-high heat. Brown the veal shanks, adding additional butter and
oil if necessary. Transfer the shanks as they are browned to a platter.
Add wine to the skillet, boil the mixture, deglazing the pan, until the
liquid is reduced to about a half cup. Reserve in a small bowl. In a
flameproof casserole just large enough to hold the veal shanks in one
layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp
butter over mod-low heat, stirring occasionally, until the veggies are
softened. Add the shanks and any accumulated juices to the casserole. Add
the wine mixture, and enough broth to almost cover the shanks. Spread the
tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4
fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the
liquid to a simmer over moderately high heat. Braise the mixture, covered,
in the middle of a preheated 325f oven for 2 hours, or until the veal is
tender. Transfer the veal to an ovenproof serving dish with a slotted
spoon. Discard the strings and keep the shanks warm. Strain pan juices
into a saucepan, pressing hard on the solids. Skim off the fat. Boil for
about 15 minutes or until reduced to about 3 cups. Baste the shanks in some
of the reduced juices, and bake them, basting 3-4 more times, for 10
minutes or until the shanks are glazed. In a bowl, stir together the
parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour
some juice around and over them. Serve the remaining juices alongside in a
boat. a 1974 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Oysters Rockefeller (Gourmet Mag.)
Categories: Fish/sea, Appetizers
Yield: 36 servings
1 Boston lettuce, washed, drie 1 c Unsalted butter
-, & chopped fine 2 tb Pernod
1/2 lb Fresh spinach, washed, dried 1 tb Anchovy paste
- & chopped fine 1/8 ts Cayenne pepper
1 c Scallion, minced 12 sl Bacon, lean
2 3/4 c Dry bread crumbs, fine 36 lg Oysters in shells
1/2 c Fresh parsley, minced Coarse salt for platters
1/4 c Celery, minced Lemon wedges
3 Garlic cloves, minced
Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells.
In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
parsley, celery, and garlic. In a skillet, met butter over moderate heat
and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
taste. Chill the mixture, covered, for 1 hour. In another skillet, cook
bacon over moderate heat until crisp. Transfer to paper towels to drain,
and then crumble it. Arrange one oyster in each of the reserved shells and
moisten each with some of the reserved liquor. Spread half the spinach
mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
oyster. Top the bacon with remaining spinach mixture and sprinkle each
with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
platters filled with coarse salt. Bake in the middle of a preheated 450f
oven for 18 minutes or until bread crumbs are well browned. Garnish with
parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pai Chiao Hsia Ch'iu (Shrimp Balls)
Categories: Appetizers, Fish/sea, Oriental
Yield: 30 servings
20 sl White bread, crusts removed, 1 1/2 ts Gingerroot, minced
-n 1/4-inch cubes 1 1/2 ts Scallion, minced
1 1/8 lb Shrimp, shelled, deveined, & 1 1/2 ts Salt
-insed 1 1/2 tb Cornstarch
1/2 c Water chestnuts, blanched & Peanut or corn oil for fryin
-inely chopped -
1 lg Egg white, beaten lightly 3 tb Coarse salt
2 tb Lard, finely chopped 1 tb Szechwan peppercorns, crushe
1 tb Rice wine - & lightly toasted
Arrange bread cubes in one layer on a baking sheet and let them dry at room
temperature overnight. In a food processor, puree the shrimp, transfer to a
bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion,
salt, and cornstarch. Beat vigorously with a wooden spoon and compact it.
Form rounded teaspoons of the mixture into balls with hands dipped in cold
water. Roll the balls in the bread crumbs, pressing the cubes in lightly.
Arrange them in one layer on the baking sheet. In a deep fryer, heat
2-inches of oil to 375f. In it fry the shrimp balls in batches, turning
them, for 1-2 minutes or until they are golden. Transfer them to paper
towels to drain. Bring the oil up to 375f again and add the shrimp balls.
Fry again, turning, until they are a deep golden. Transfer to paper towels
to drain. In a small bowl, stir together the coarse salt and peppercorns
for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta with Tomatoes, White Beans, and Pepperoni
Categories: Pasta, Italian, Beans
Yield: 2 servings
1 Garlic clove, thinly sliced 1/4 ts Oregano, crumbled
1 tb Olive oil 1/4 ts Hot red pepper flakes
1/4 c Onion, chopped 2/3 c White beans, canned, drained
1/3 c Pepperoni, coarsely chopped -nd rinsed well
16 oz Plum tomatoes, with juice, c 1 tb Fresh parsley, minced
-opped 1/4 lb Tubular pasta
1/2 ts Basil, crumbled Parmesan cheese, grated
In a heavy skillet, cook the garlic in the oil over moderate heat,
stirring, until it is golden. Remove it with a slotted spoon and discard.
Add the onion and pepperoni and cook over mod-low heat, stirring
occasionally, for 3 minutes. Add the tomatoes and the juices, basil,
oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture,
stirring occasionally, for 5 minutes. Add the beans and parsley, and
simmer the sauce, covered partially, for 5-7 minutes, or until it is
thickened slightly.
In a kettle of boiling salted water, cook the pasta until it is al dente
and drain it well. In a bowl, toss it with the sauce. Divide the pasta
between 2 heated bowls and serve it, sprinkled with Parmesan cheese and
garnished with parsley sprigs.
a 1987 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pate Sucree
Categories: Desserts, Ethnic
Yield: 1 servings
1 1/3 c Flour - bits
2 tb Sugar 1 lg Egg yolk, beaten with
1/4 ts Salt 1 1/2 tb Ice water
1/2 c Unsalted butter, cold, cut i
In a bowl, stir together flour, sugar, and salt. Add the butter and blend
the mixture until it resembles coarse meal. Add the yolk mixture. Toss
until liquid is incorporated. Form the dough into a ball. Dust with flour
and chill it, wrapped in plastic wrap for 1 hour.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pickled Shrimp
Categories: Appetizers, Fish/sea
Yield: 8 servings
1/4 c Crab boil, tied in cheese cl 2 ts Salt
-th 1 c Olive oil
2 1/2 lb Shrimp, peeled & deveined 1 lg Onion, sliced thin
3/4 c White vinegar 3 Bay leaves
5 ts Celery seeds
In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5
minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl,
whisk together the vinegar, celery seeds, salt, and pepper to taste. Add
oil in a stream, whisking continuously until emulsified. In a deep glass
dish, arrange half the shrimp in one layer, arrange half the onion slices
over them, and top with bay leaves. Arrange the rest of the shrimp over
the onions and sprinkle the remaining onion slices over them. Pour the
dressing over all. Let marinate, covered and chilled for 24 hours. Serve
shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pommes Souffles
Categories: Vegetables
Yield: 6 servings
3 md Russet potatoes, uniform in -
-ize Coarse salt
Vegetable oil for deep fryin
Peel and trim potatoes to an even oval shape. Using a mandoline, cut the
potatoes lengthwise, on the narrow side, into long, narrow, even oval
slices, slightly less than 1/8-inch thick. Pat dry on paper towels.
Half fill 2 large saucepans with oil. Heat the first to 350f on a deep fat
thermometer. Heat the second pan of oil to 400f.
Drop several potato slices into the first pan. Remove from heat and shake
to keep potatoes from sticking together. When the oil temperature drops to
300f, remove the potatoes with a skimmer and plunge them into the second
pan. (The potatoes will puff and bob around on top of the oil.) Turn the
puffs constantly until well browned on all sides. Transfer the potatoes to
paper towels to drain.
Bring both pans of oil back to specified temperatures, then repeat until
all potatoes are cooked.
Sprinkle with salt and keep warm until ready to serve.
a 1952 Gourmet Mag. favorite
NOTE: Be VERRRRY careful as there is a considerable tendency to spatter
oil, doing this. BURNS to the cook or kitchen FIRES are a very REAL DANGER
in this recipe.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Red & Black Raspberry Pudding Cake
Categories: Desserts
Yield: 9 servings
1/2 c Sugar 1/2 c Sugar
1 1/2 ts Cornstarch 1 lg Egg, beaten lightly
10 oz Frozen red raspberries in sy 1 1/2 ts Vanilla
-up 1 c Flour
2 tb Lemon juice 1 3/4 ts Baking powder
2 c Fresh black raspberries 1/4 ts Salt
1/2 c Unsalted butter, softened 1/2 c Milk
Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup.
Pick over the fresh berries.
In a heavy saucepan, combine the sugar and cornstarch, add the reserved
syrup and lemon juice, and combine the mixture well. Add the thawed fruit
and the fresh black raspberries, bring the liquid to a boil over moderate
heat, stirring constantly, and simmer the mixture for 5 minutes.
In a large bowl, cream the butter. Add the sugar, a little at a time,
beating and beat the mixture until it is light and fluffy. Add the egg and
vanilla, and beat the mixture until it is smooth.
Into a bowl, sift together the flour, baking powder, and salt. Add flour
mixture to the butter mixture in small batches, alternating with additions
of milk. Beat well after each addition and blend the batter until it is
smooth.
Spread the batter evenly in a lightly buttered 9-inch square baking pan.
Spoon the berry mixture over it. Bake in the middle of a preheated 350f
oven for 20 minutes. Reduce heat to 325f and bake for 20-25 minutes more
or until tester comes out clean. Let it cool on a rack for 10 minutes.
Serve with cream or whipped cream.
a 1983 Gourmet Mag. favorite by Nancy Bagget
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rum Cream Pie
Categories: Desserts
Yield: 6 servings
1 Pie crust recipe for single 1/2 c Dark rum
-rust pie 1 1/2 tb Unflavored gelatin
6 lg Egg yolks Bittersweet chocolate shavin
1 c Sugar -s and curls
2 c Heavy cream, well chilled
Line a 9-inch pie plate with pastry, cover with foil and fill with rice.
Bake the empty pie crust at 400f for 15 minutes. Remove rice and foil and
bake at 375f for 10 minutes more or until it is pale golden. In a bowl with
an electric mixer, beat the egg yolks. Add the sugar gradually, beating
until the mixture is thickened and pale. Beat in 1 cup of cream, rum, and
1/4 cup water. Transfer the mixture to the top of a double boiler. Cook,
stirring constantly until it registers 140f on a candy thermometer. Then
cook for 3 minutes more. In a small saucepan, sprinkle the gelatine over
1/4 cup cold water. Let it soften for 5 minutes, and heat the mixture over
low heat, stirring, until the gelatin is dissolved. Whisk into the custard,
set the bowl in a larger bowl of ice water and let the mixture cool,
stirring it occasionally, until it is the consistency of raw egg whites. Do
not let the mixture set. In a bowl, beat the remaining cream until it just
holds stiff peaks. Fold the whipped cream into the custard gently but
thoroughly. Pour the mixture into the pie shell. Chill for 3 hours or
until set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Saffron Butter Sauce
Categories: Sauces
Yield: 1 servings
1/4 ts Saffron threads, crumbled 3 tb Heavy cream
2 tb Shallot, minced 14 tb Unsalted butter, cold, cut i
2 tb White wine vinegar -to 14 pieces
3 tb Dry white wine
In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine.
Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the
cream and simmer the mixture, whisking occasionally, until the liquid is
reduced to 2 Tablespoons.
Season the mixture with salt and pepper. Reduce heat to low, and whisk in
the butter, 1 piece at a time, but overlapping slightly to keep the sauce
from getting too hot. Remove from heat, from time to time, as the butter
is whisked in.
Remove from heat and season to taste with salt and pepper. Use with pasta
and/or seafoods. Makes about 1 cup.
(see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sauerkraut Balls Tom Brown
Categories: Appetizers, Beef
Yield: 75 servings
1 Onion, chopped fine 1 tb Fresh parsley, finely choppe
3 tb Unsalted butter -
1 c Cooked ham, finely chopped 1/2 c Beef broth
1 c Corned beef, finely chopped 1 lg Egg
1/2 Garlic clove, minced & mashe 2 c Milk
- to a paste 2 1/2 c Flour
6 tb Flour 4 c Dry bread crumbs, fine
2 c Sauerkraut, drained & choppe Vegetable oil for frying
- fine
from Tom Brown's Coach Light in Chicago.
In a large skillet, cook onion in the butter over mod-low heat, stirring,
until softened. Stir in ham, corned beef, and garlic. Cook the mixture,
stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over
moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth
and cook for 3 minutes or until it is thickened and paste-like. Spread
mixture on a platter and chill for at least 3 hours.
In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
kraut mixture by level teaspoons into balls, dip them into the egg mixture
and roll them in the bread crumbs.
In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the balls
in batches for 2-3 minutes or until golden brown. Transfer to paper towels
to drain.
Makes about 75 sauerkraut balls.
a Gourmet Mag 1958 favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Scallop and Green Bean Terrine
Categories: Fish/sea, Ethnic
Yield: 6 servings
10 oz Sea scallops, rinsed -to 1/4-inch pieces
1 tb Egg white, lightly beaten 2 tb Unsalted butter, softened
1 ts Salt 1 3/4 c Creme fraiche
1/4 ts White pepper or to taste 1/3 c Parmesan cheese, grated
1/8 ts Nutmeg 3/4 c Tomato coulis (see recipe)
1/2 lb Green beans, trimmed & cut i
In a food processor with a metal blade, puree the scallops with the egg
white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl
and chill, covered, for 1 hour. In a saucepan, blanch the green beans in
boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1
Tbsp butter, season them with salt and white pepper to taste and reserve.
Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of
creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse
is fluffy. Fold in the green beans and spoon the mousse into a buttered
1-qt. terrine. Place terrine in a baking pan and add enough hot water to
reach 2/3 the way up the side of the terrine. Bake, covered with a buttered
sheet of wax paper and the lid or a double layer of foil, in a preheated
375f oven for 45 minutes. Remove terrine from pan, remove lid and paper,
and let cool for at least 30 minutes. Cut into 6 slices and arrange slices
in a buttered gratin dish just large enought to hold them in one layer.
Spread some of the remaining butter lightly over each slice and sprinkle
with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or
until they are hot and puffed slightly. In a saucepan, combine the tomato
coulis and the remaining creme fraiche. Heat the sauce over moderate heat,
stirring, until it is heated through. Serve alongside the terrine in a
boat/ a 1978 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Scottish Trifle
Categories: Desserts
Yield: 8 servings
Sponge roll: - slightly
3 lg Eggs 1 ts Vanilla
1/2 c Sugar 1/2 c Creme fraiche
1/2 ts Vanilla 1/4 c Med-dry sherry
3/4 c Flour Assembly:
1/2 ts Baking powder 1 1/2 c Amaretti
1/3 c Raspberry jam, seedless 1/4 c Med-dry sherry
1 tb Kirsch 1 c Heavy cream, well chilled
1/4 c Med-dry sherry Garnish:
Custard: 2 tb Pistachio nuts, shelled and
7 lg Egg yolks -hopped
1 c Sugar Candied citron or angelica,
2 c Milk, scalded & cooled -ut into bits
1/2 c Heavy cream, scalded & coole Raspberry jam, seedless
In a large bowl with an electric mixer, beat the eggs, sugar, and vanilla,
until the mixture is thick and pale. Sift the flour and baking powder over
the egg mixture and fold them into it gently but thoroughly. Line the
bottom of a 13x9x2-inch baking pan with parchment paper, spread the batter
in the pan and bake in a preheated 400f oven for 8 minutes or until it is
puffed and golden. Invert onto a lightly sugared kitchen towel.
In a small saucepan, melt the jam over low heat. Stir in kirsch and spread
the surface of the cake with the jam mixture. Starting with a long side
and using the towel as a guide, roll up the cake, jelly-roll fashion and
sprinkle it with Sherry. Wrap the sponge roll firmly in the towel. Let it
cool and cut int into 3/4-inch slices.
In a bowl, set over a saucepan of simmering water, beat the yolks and the
sugar with an electric mixer until the mixture is thick and pale. Remove
from heat and stir in gradually, milk, cream, and vanilla. Cook the custard
in the bowl over the simmering water, until it registers 170f on a candy
thermometer. Transfer the custard to a metal bowl and whisk in the creme
fraiche and Sherry. Set the bowl in a larger bowl of ice water and whisk
until custard is cool. Chill it, covering surface with plastic wrap, until
it is cold.
Assembly: In the bottom of a 2-1/2-qt. trifle bowl, scatter half the
amaretti crumbs. Top them with half the sponge roll slices, and top those
with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining
sponge roll slices, line the side of the bowl with the slices, and pour in
the custard, spreading it to let it seep down around the sided and bottom.
Chill the trifle for at least 2 hours and up to 24 hours.
Just before serving, in a bowl with an electric mixer, beat the cream until
it is stiff. Transfer it to a pastry bag, fitted with a decorative tip and
pipe rosettes around the edge and in the center of the trifle. Sprinkle
pistachios over the trifle and garnish the rosettes with the citron and
small drops of jam.
a 1989 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Soupe a L'oignon Au Fromage (French Onion Soup)
Categories: Soups/stews, Ethnic, Vegetables, Beef, French
Yield: 6 servings
6 lg Onions, thinly sliced 12 sl French bread, 1/2-inch thick
1/4 c Unsalted butter - toasted
1 tb Flour 1/4 lb Gruyere cheese, coarsely gra
1 1/2 qt Beef broth -ed
In a large kettle, cook the onions in the butter over moderate heat,
stirring until they are golden brown. Sprinkle with flour and cook the
mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup
constantly until it comes to a boil. Simmer, covered, for 20 minutes.
Season with salt and pepper. Put 2 slices of toast in each of 6 heated
bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts.
Top with any remaining cheese. Run bowls under broiler about 4 inches from
the flame for 3 minutes or until cheese is melted and bubbly. a 1951
Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sour Cream Bran Muffins
Categories: Muffins
Yield: 12 servings
1/2 c Unsalted butter, softened 1/2 c Raisins
1/4 c Light brown sugar, packed 1 c Flour
1 lg Egg, beaten lightly 1 ts Baking soda
1 c Sour cream 1/4 ts Salt
1/4 c Dark molasses 1 c Miller's bran
a Gourmet Magazine favorite from 1981
This is the Rolls-Royce of bran muffin recipes.
In a large bowl with an electric mixer cream together the butter and the
brown sugar until the mixture is light and fluffy, beat in the egg, the
sour cream, and the molasses, and stir in the raisins. In a bowl whisk
together the flour, the baking soda, the salt, and the bran, add the
mixture to the sour cream mixture, and stir the batter until it is just
combined. (The batter will be lumpy.) Spoon the batter into 12
well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a
preheated 400 degree oven for 15 to 20 minutes, or until they are golden
brown and springy to the touch. Turn the muffins out onto a rack and let
them cool.
(Miller's bran is available at natural foods stores, specialty foods shops,
and some supermarkets)
Makes 12 muffins.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Swiss Fondue
Categories: Cheese/eggs, Appetizers, Swedish
Yield: 4 servings
1/2 Garlic clove 1/4 c Kirsch (or more)
1 2/3 c Dry white wine Nutmeg to taste, freshly gra
1 lb Gruyere cheese, coarsely gra -ed
-ed 2 French bread, in 1-inch cube
2 ts Cornstarch -
Rub the inside of a heavy saucepan with the garlic, add the wine and heat
it over mod-low heat until it is hot. Add the cheese by handfuls,
stirring. Cook the mixture, stirring, until smooth, keeping it just below
simmering point. In a small bowl, stir together the cornstarch and 1/4 cup
kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to
taste. Heat, stirring constantly, just until it begins to bubble. Do not
let it boil. Transfer to a heated fondue pot and keep it hot over a low
flame. If fondue becomes too thick, add some additional kirsch to thin.
Spear bread cubes with long fondue forks and dip them into the cheese. a
1967 Gourmet Mag. hippy-dippy favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tarte Au Citron
Categories: Desserts
Yield: 12 servings
2 Pate sucree' recipes (see re 5 lg Eggs
-ipe) 3/4 c Sugar
Raw rice for weighting shell 3 tb Lemon zest
- 3 c Lemon juice
Roll out half the dough 1/8-inch thick on a floured surface. Press it
firmly into an 8-inch tart pan with a removable fluted rim. Trim off
excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside
the rim, pressing it to the side of the shell, and push the dough up
1/4-inch above the edge of the pan. Crimp the edge decoratively with a
fork. Roll out remaining dough and make up another tart shell in the same
manner.
Chill the shells for 60 minutes. Line the shells with foil, fill the foil
with rice and bake in the lower third of a preheated 400f oven for 8
minutes. Remove the rice and foil, and bake for 8-10 minutes more or until
they are pale golden. Remove shells from the pans, transfer them to a rack
and let them cool.
In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar
until the mixture is thick and pale and forms a ribbon. Beat in the zest
and lemon juice. Transfer the mixture to a heavy saucepan. Cook it,
stirring constantly with a wooden spoon, over mod-low heat, until it
registers 140f on a candy thermometer. Continue to cook at a stable 140f
for 3 minutes longer. Do not let it boil. Transfer the mixture to a bowl,
and let it cool, covered with a buttered round of wax paper, until it is
luke-warm.
In a bowl, beat the egg whites with a pinch of salt until they hold soft
peaks. Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the
meringue until it just hold stiff peaks. Stir a quarter of the meringue
into the lemon mixture and fold in the remaining meringue gently but
thoroughly.
Transfer the tart shells to a baking sheet and fill with the lemon mixture,
mounding it slightly. Bake the tarts in the middle of a preheated 400f
oven for 12-15 minutes, or until the tops are golden and puffed. Transfer
the tarts to a rack and let them cool.
a 1977 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tomatoes Persillees
Categories: Vegetables
Yield: 6 servings
6 Tomatoes, halved and seeded 1/4 c Unsalted butter
Salt 3 Garlic cloves, minced
3/8 c Olive oil 1 c Fresh parsley, minced
1/2 c Pine nuts
Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside
down on a rack for 30 minutes. In a skillet, heat 1/4 cup oil over
mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or
until they are softened but not brown. Transfer the tomatoes to a baking
sheet and keep them warm, covered.
In a small skillet, heat 2 Tbsp oil over mod-high heat and saute the pine
nuts, stirring, until they are golden. Transfer them to paper towels to
drain. Add the butter to the skillet, and cook the garlic over moderate
heat, stirring, until it is light golden. Add the parsley, and cook the
mixture, stirring, for 1 minute. Season the mixture with salt and pepper,
spoon it into the tomatoes, and top with the pine nuts.
a 1975 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Veal Birds Paprika
Categories: Veal
Yield: 6 servings
1 1/2 c Onion, finely chopped 1/2 c White veal stock
1/2 c Mushrooms, finely chopped 1/2 c Tomato puree
9 tb Unsalted butter 2 tb Paprika
1 c Dry bread crumbs, fine Buttered noodles for accompa
1 ts Basil, crumbled -iment
6 Veal cutlets, about 1/4-inch 1 c Sour cream
-hick
Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet,
cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate
heat, stirring occasionally, until the onion is golden. Stir in bread
crumbs, basil, salt and pepper to taste. Let the filling cool. Divide the
filling among the cutlets and fold in the long sides of each cutlet
1/2-inch. Roll up the cutlets and tie them at each end. In a large heavy
skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds,
patted dry, and transfer them to a bowl as they are browned. In the
skillet, cook the remaining onions in 1 Tbsp butter over moderate heat,
stirring, until golden. Stir in stock, tomato puree, and the paprika. Add
the veal birds and any accumulation of juices. Simmer the mixture, covered,
for 15-20 minutes or until the veal is tender. Arrange the noodles on a
platter, remove strings from the veal, and transfer the veal birds to the
platter. Whisk the sour cream with salt and pepper to taste into the
skillet contents. Cook sauce until it is hot, stirring occasionally. Do not
let it boil. Serve alongside the meat and noodles in a boat. a 1959
Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Vichyssoise Creme Glacee'
Categories: Soups/stews, Ethnic
Yield: 8 servings
4 Leeks, washed & coarsely cho 2 ts Salt
-ped 2 c Milk
1 Onion, chopped 2 c Half&half
1 tb Unsalted butter 1 c Heavy cream
2 lg Russet potatoes, peeled & di White pepper to taste
-ed, held in ice water Fresh chives, thinly sliced
In a kettle, cook leeks and onion in the butter over low heat, stirring
occasionally, until they are softened. Add the potatoes with the water and
the salt. Simmer the mixture, covered, for 30-40 minutes, or until the
potatoes are soft. Add milk and h&h and bring the mixture just to a boil,
stirring. In a food processor, puree the mixture in batches, and strain it
through a very fine sieve into a bowl. Stir the cream and white pepper
into the soup and chill, covered, until it is very cold. Garnish with
chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954,
by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet
contributor. He invented vichyssoise.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Wild Rice Amandine En Casserole
Categories: Rice/grains, Casseroles
Yield: 6 servings
2 tb Onion, chopped 2 c Wild rice, rinsed well and d
2 tb Fresh chives, finely chopped -ained
1 ts Shallot, finely chopped 4 1/2 c Chicken broth, heated
3 tb Green bell pepper, finely ch Salt, pepper to taste
-pped 3/4 c Blanched almonds, slivered
1/4 c Olive oil
In a large saucepan, cook the onionn, chives, shallot, and pepper in the
oil over mod-low heat, stirring occasionally, until veggies are softened.
Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir
in broth, season with salt and pepper to taste, and add the almonds.
Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle
of a 325f oven for 75 minutes, or until rice is tender. Stir once after
about 35-40 minutes.
a 1952 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v8.01
Title: Oysters Poached in White Wine
Categories: Fish/sea, Appetizers
Yield: 4 servings
16 Freshly shucked oysters 1/4 ts White pepper
6 oz Dry white wine 1/4 ts Dried thyme
2 oz Olive oil 1/4 ts Dried chervil
2 oz Fresh lemon juice 1 ts Chopped fresh parsley
1/4 ts Salt 1 Garlic clove, crushed
Place all ingredients in nonreactive pot. Bring to a boil over moderate
heat. Remove from heat and allow to cool to room temperature. Remove
crushed garlic clove before serving.
Serves four as a first course, two as a light entree.
This elegant first course looks very attractive served in clear glass bowls
or clear stemmed dessert dishes.
Be sure to serve fresh heated French bread with sweet butter to sop up
these wonderful juices.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Better Than Sex Cake
Categories: Cakes
Yield: 10 servings
1 pk Duncan Hines chocolate Pudding mix
Butter or deep chocolate 1 c Sour cream
Cake mix 4 lg Eggs
3/4 c Pecans, toasted & chopped 1/4 c Coffee
2 12-oz pkgs semisweet choc 2 ts Vanilla, divided
Chips (divided) 1 c Water
1 4-oz pkg instant chocolate 1/2 c Oil
Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake
mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at
med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased
& floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins
and turn onto rack. Cool completely before glazing.(Cake freezes well
without glaze) GLAZE: Combine remaining chips with 1 cp water in top of
double boiler
over simmering water. Stir until smooth & shiny. Remove from
heat and add 1 tsp vanilla. Chill until slightly thickened,
then drizzle over cake. *This comes from the Harvard-Yale-Princeton
Club in Pittsburgh:
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---------- Recipe via Meal-Master (tm) v8.01
Title: Phoenix-Tailed Shrimp
Categories: Fish/sea, Ethnic
Yield: 4 servings
1 lb (medium) fresh shrimp 1 c Water, cold
1 tb Vodka 2 c Oil, for deep-frying
1 1/2 ts Salt 6 tb Salt, coarse
1/8 ts White pepper 1/2 ts Black peppercorns
1 c All-purpose flour 2 tb Szechuan peppercorns
2 ts Baking powder
Carefully remove the shells from the shrimp, leaving the tail sections
intact. Devein and wash under cold running water; pat dry with paper
towels. In a dish or bowl, marinate briefly in a mixture of the vodka,
salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp
by the tail and dip it into the batter (do not dip the tail), then slide it
into the hot oil. Deep-fry all the shrimp, a few at a time, until golden
brown. This should take about 2 minutes for each batch. Drain on paper
towels, and serve tails up, in a serving dish, with the salt/pepper mixture
for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned
remove and run the mixture through a grinder.
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Red-Cooked Eggs
Categories: Cheese/eggs, Appetizers, Chinese
Yield: 6 servings
6 Eggs 1 ts Sesame oil
1/4 c Brown sugar Hoisin sauce
1/2 c Dark soy sauce Oyster sauce
1/2 c Chicken broth
In a pot, cover the eggs with cold water; bring to a boil, then simmer 15
minutes. Remove from heat, cool the eggs under cold running water, and
shell them.
In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame
oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs.
Simmer, covered for 1 hour. The liquid should cover the eggs, but if it
does not, baste frequently.
Turn off the heat and let the eggs stand in the another hour, turning them
from time to time, to ensure even coloring. Serve cut into halves or
quarters, with dipping sauce. Makes 6 to 8 appetizer servings.
DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster
sauce. Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: German Pancake
Categories: Breakfast, German
Yield: 4 servings
1/2 c Flour 2 Eggs, slightly beaten
1/2 c Milk 1 Pinch nutmeg
Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2 inch
pie pan (glass works best). Add mixture to pan and bake at 425 degress in a
preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon
juice generously over the pancake and then sprinkle powdered sugar over it.
Cut into quarters and serve hot. Also good with fresh or canned fruit
spooned over the pancake. Enjoy.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Szechuan-Style with Sesame Paste
Categories: Poultry, Appetizers, Chinese
Yield: 6 servings
2 Whole chicken beasts, 3 Slices fresh ginger, minced
Skinned and boned 1 Scallion (white part only),
2 tb Szechuan peppercorns Chopped
4 tb Sesame paste 1 cl Garlic, minced fine
3 tb Green tea 1 1/2 tb Dry sherry or
2 tb Wine vinegar Shaoshing wine
2 1/2 ts Soy sauce 1/2 ts Cayenne pepper
3 tb Peanut oil Lettuce leaves
2 ts Crushed red pepper *
* or you substitute 2 whole chili peppers, crushed. In a pot, poach the
chicken breasts in a little boiling water for 10 minutes until white and
opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate
heat, then crust or grind them; set aside. Remove the chicken breasts from
the pot, drain and cool them. Slice them, then shred the slices into
julienne pieces. In a mixing bowl, combine the sesame paste and green tea
(or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy
sauce; blend well. Add the peanut oil, red pepper, ginger, scallion,
garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients
very well. Toss the chicken strips in this sauce, to coat. Refrigerate
until 20 minutes before serving. Pass the chicken and the lettuce leaves
separately, and let each guest place a small portion of the chicken in the
middle of a lettuce leaf and roll it up like an egg roll to eat using
fingers. Makes 6 appetizer servings.
NOTE: The authentic recipe calls for green tea to thin the sesame seed
paste,
but you may substitute chicken broth, or simply water, if you prefer.
Another substitution you may make if you wish is peanut butter for the
sesame seed paste along with sesame oil instead of green tea.
This dish is served cold or at room temperature and can be made a day
ahead . -- Verdi
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---------- Recipe via Meal-Master (tm) v8.01
Title: Classic Barbecued Spareribs
Categories: Pork/ham, Appetizers, Chinese
Yield: 8 servings
2 lb Spareribs, in one piece Breastbone)
(have the butcher trim the 4 c Plum sauce
Fat and discard the
----------------------------------MARINADE----------------------------------
4 tb Chicken broth 1 ts Sugar
1/4 c Soy sauce 2 cl (medium) garlic,
3 tb Honey or corn syrup Chopped fine
3 tb Hoisin sauce 1/2 ts Cinnamon
2 tb Wine vinegar pn (tiny) 5-spice powder
2 tb Dry sherry or (optional)
Shaoshing wine
-------------------------------DIPPING SAUCE-------------------------------
Plum sauce Scallion, chopped
Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and
place them in a long shallow dish. In a mixing bowl, combine the marinade
ingredients; if you are using 5-spice powder, add it to the mixture by
putting it through a tea strainer so it spreads out over the mixture. Mix
well, and pour over the ribs and leave for 3 hours at room temperature or
about 6 hours in the refrigerator. Baste the ribs every hours or so,
turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade.
Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook
metal drapery hooks through both ends of each rack of ribs, at the top, and
hang each one as if you were hanging a hammock, suspended from the bars of
one of the oven racks. Set the oven rack in the highest position in the
oven. On the floor of the oven or on another oven rack set at the lowest
position in the oven, place a baking pan half filled with water, to collect
drippings and prevent smoking. You may want to line the baking pan with
aluminum foil before putting the water in, to make it easier to clean.
Roast the spareribs for 45 minutes in the preheated oven. Then baste them
with the reserved basting sauce, using a small pastery brush and carefully
pulling out the oven rack to facilitate the basting process. Turn the oven
up to 450 degrees F and roast for another 15 minutes. By this time the
spareribs should be a rich golden brown with crisp edges. Baste again,
then take them out of the oven. Place the ribs on a cutting board and
remove the drapery hooks. Separate the individual ribs with a cleaver or
sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8
appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe:
"Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cold Lemon Chicken with "Fragrant Green"
Categories: Poultry, Appetizers, Chinese
Yield: 8 servings
1 md Onion Lettuce leaves
1 lb (whole) chicken beast 4 tb Cilantro leaves and stem,
6 Celery leaves Finely chopped
4 tb Chinese lemon sauce 1 Lemon's juice
1 1/2 tb Dark soy sauce
In a saucepan, put the onion, chicken breast, and celery leaves with just
enough water to cover. Bring to a slow boil; cover and simmer over medium
heat for 10 minutes. Remove from the heat and allow the chicken to cool in
the liquid. When it is cool, skin and boned the chicken and slice it.
Marinate the chicken slices and a mixture of lemon sauce and soy sauce for
45 minutes. On a serving dish, arrange the chicken slices on a bed of
lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon
juice over the chicken slices. Your guests can put some of the sliced
chicken in the middle of a lettuce leaf and roll it up like an egg roll
before eating. Makes 8 to 10 appetizer servings.
NOTE: Cilantro, also called Chinese parsley, fresh coriander, and
"fragrant
green," gives the Szechuan dish its distinctive flavor. -- Verdi
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Greek Stuffed Tomatoes
Categories: Vegetables, Greek
Yield: 4 servings
2 tb Olive oil 1/2 lb Feta cheese, crumbled
1 sm Onion, diced Salt, to taste
2 c Spinach, chopped and cooked Pepper, to taste
2 ts Dried basil 6 Tomatoes, firm and with
1/2 c Bread crumbs Insides scooped out
1 Egg
In a saucepan, heat oil and saute onion until translucent. In a bowl,
combine the sauteed onions with all remaining ingredients except tomatoes.
Stuff filling into tomatoes. Bake in a preheated, 350 degree F oven for 15
minutes. Make 4 to 6 servings.
Recipe: "Tomatoes! 365 Healthy Recipes for Year-Round Enjoyment," created
by
the editors of Garden Way Publishing
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---------- Recipe via Meal-Master (tm) v8.01
Title: Honey-Apple Pancakes
Categories: Breads, Breakfast, Pancakes
Yield: 4 servings
1 1/4 c All-purpose flour 1 Egg
2 ts Baking powder 3/4 c Apple juice
1/4 ts Salt 2 tb Honey
1/4 ts Apple pie spice 1 tb Cooking oil
1/8 ts Baking soda
In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice,
and baking soda. In a small mixing bowl, beat egg slightly; stir in apple
juice, honey, and oil. Add egg mixture all at once to flour mixture; stir
until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot,
lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3
minutes or until pancakes have a bubbly surface and slightly dry edges.
Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch
pancakes.
Recipe: Associated Press
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---------- Recipe via Meal-Master (tm) v8.01
Title: Parchment-Wrapped Chicken
Categories: Poultry, Appetizers, Chinese
Yield: 12 servings
4 Scallions, green tops only 1 ts Sugar
2 Whole chicken beast 2 ts Oil
1 ts Ginger juice (see below) 24 Squares (6-in) parchment
2 ts Dry sherry or (see NOTE)
Shaoshing wine 2 c Oil, for deep-frying
2 ts Light soy sauce Hoisin sauce, for dipping
1 ts Salt
Shred the scallions lengthwise and then cut into 1-1/2 inch lengths. Cut
the chicken breasts into strips 1/4 inch wide by 1-1/2 inches in length.
Squeeze enough fresh ginger in a garlic press to render 1 teaspoon of
ginger juice. In a bowl, combine the ginger juice with the sherry/wine,
scallion strips, soy sauce, salt and sugar, to make a marinade for the
chicken strips. Let the chicken marinate for at least 10 minutes. Place a
square of parchment in front of you, with a corner toward you. Rub a bit of
oil o the center of the paper. Place a little of the chicken and a bit of
the scallion on the paper horizontally, well below the center of the angled
square. Fold the lower corner up to cover the meat, then fold the left
corner over to the right and the right corner over to left, to make a small
envelope. Fold the top corner down and tuck it in securely. Repeat the
process for the other 23 pieces of paper, using the rest of the chicken and
scallions. In wok or deep fryer, heat the oil to 375 degrees F. Deep fry
the envelopes in the hot oil for 1 minute on each side. Remove with a
slotted spoon or a strainer, and drain on paper towels. Serve with hoisin
sauce. NOTE: Deep-frying foods in a wrapping of paper is a Chinese trick.
The paper
acts like a batter coating, to protect and insulate the ingredient
against the hot oil.
Use cooking parchment or rice paper; other suitable papers are
available in cooking-supply houses. The paper must be porous; never
use aluminum foil or plastic cling wrap. -- Verdi
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Polish Reuben Casserole
Categories: Pasta, Pork/ham, Sausages, Casseroles, Polish
Yield: 8 servings
2 cn (10 3/4 oz each) condensed Medium-width noodles
Cream of mushroom soup 1 1/2 lb Polish sausage, fully
1 1/3 c Milk Cooked, cut into 1/2 inch
1/2 c Chopped onion Pieces
1 tb Prepared mustard 2 c (8 oz) shredded Swiss
2 cn (16 oz each) sauerkraut, Cheese
Rinsed and drained 3/4 c Whole wheat bread crumbs
1 pk (8 oz) uncooked 2 tb Butter, melted
Another good pasta recipe. Try it with real fresh kielbasa (but make sure
you cook it completely first). Combine soup, milk, onion and mustard in
medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top
with uncooked noodles. Spoon soup mixture evenly over top. Top with
sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle
over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1
hour or until noodles are tender. Garnish as desired.
Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant
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---------- Recipe via Meal-Master (tm) v8.01
Title: Danish Hash with Fried Eggs (Biksemad)
Categories: Breakfast, Beef, Cheese/eggs
Yield: 4 servings
1/2 c Butter or margarine 1 ts Worcestershire
(1/4 lb.) 1/2 ts Salt
2 Large onions, finely 1/8 ts Pepper
Chopped 4 Eggs
2 c Peeled cooked potatoes, Butter lettuuce and cherry
Cut in 1/2 inch cubes Tomatoes for garnish
3 c Cooked lean beef, cut in Coarse (kosher-style) salt
1/2 inch cubes (optional)
1/4 c Regular strength beef broth
In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add
onions and cook slowly, stirring occasionally, until they are limp and
golden (about 15 minutes). When onions are cooked, transfer to another
container and keep warm. Then, in the same frying pan over medium-high
heat, melt 3 tablespoons more of the butter and cook potatoes, turning as
needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon
more butter to the pan and cook beef, stirring occasionally, until it is
browned and heated through. Add beef to container with onions and potatoes;
keep warm. Again using the same frying pan add broth, Worcestershire, salt,
and pepper. Cook over high heat until reduced by about half; then pour over
hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
tablespoons butter and fry eggs until done as desired. Spoon hash onto a
warm platter and arrange eggs on top. Garnish with the lettuce and
tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings.
Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
potatoe hash. It makes a delightful entree for a casual supper or brunch.
From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co.,
Menlo Park, California.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crisp Pasta and Goat Cheese Salad
Categories: Salads, Pasta
Yield: 4 servings
12 Wonton skins 1 ts Garlic, chopped
Corn oil, for frying 1 ts Shallots, chopped
4 oz Goat cheese Black pepper, freshly
1 oz Cream cheese Ground
1 oz (about 2 Tbsps) sour cream 4 Hearts of palm, cut into
1 tb Chives, chopped 1/4-in slices
1 tb Fresh parsley 16 Cherry tomatoes or yellow
1/2 ts Fresh thyme leaves Teardrop tomatoes
-------------------------------SALAD DRESSING-------------------------------
2 tb Dijon mustard 1/3 ts White pepper
1/2 ts Garlic, chopped 1 tb Red wine vinegar
1 ts Salt 5 tb Olive oil, extra virgin
---------------------------------SALAD MIX---------------------------------
1 Head Boston lettuce 1 Belgian endive
1 1/4 Head red tip lettuce 1/2 Head radicchio
In a pan in hot corn oil, deep-fry the wonton skins, one at a time until
crisp, about 15 seconds per side (do not allow oil to smoke). Set aside.
In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream,
chives, parsley, thyme, garlic, and shallots. Season to taste with the
freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric
blender, place the mustard, garlic, salt, pepper, and vinegar. With blender
running, slowly add the olive oil in a thin, steady stream until mixture is
thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE:
Separate the lettuce leaves; then tear each leaf into bite-size pieces. In
a large bowl, toss the lettuce and dressing, using just enough of dressing
to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD:
Spread over one side of each deep-fried wonton skin some of the goat cheese
mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the
lettuce pieces on the wonton. Top with a second wonton, cheese-side down.
Some of the lettuce will spread out onto the plate. Garnish each salad with
heart of palm slices and cherry/yellow teardrop tomato halves drizzled with
the remaining salad dressing. Makes 4 salads.
Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pot Au Feu of Salmon
Categories: Fish/sea
Yield: 2 servings
2 6 oz salmon fillets, 1 sm Turnip, julienned
Skinned 2 Sprigs fresh parsley,
1 qt Chicken stock Chopped rock or coarse
1 Rib celery, sliced (kosher) salt imported
1 md Carrot, peeled and Cornichon pickles
Julienned Horseradish sauce
1 md Leek, julienned
-----------------------------HORSERADISH SAUCE-----------------------------
1 tb Butter 1 tb Heavy (whipping) cream
1 tb Flour 2 tb Prepared horseradish
1 c Chicken stock Salt, to taste
In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery,
carrot, leek, and turnip until tender-crisp. Remove the vegetables from
the stock and keep warm. Poach the salmon fillets in the stock for 4
minutes, turn and poach for 3 minutes more until firm firm. (The salmon
should not flake or fall apart.) Transfer the salmon to warm soup plates,
Surround and sprinkle attractively with the poach vegetables and chopped
parsley. Ladle stock over salmon. Garnish plates with the rock/coarse
salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In
a saucepan over medium heat, melt the butter. Stir in the flour, with a
wooden spoon or wire whisk. Stir until smooth. Add the stock gradually,
stirring/whisking constantly until sauce is smooth. Whisk in the cream and
horseradish. Salt to taste. Stir until the sauce is smooth and thickened.
Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
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---------- Recipe via Meal-Master (tm) v8.01
Title: Red Soaked Fresh Fruit Cake
Categories: Cakes
Yield: 8 servings
1 Sponge cake 1 oz Kirsch (clear cherry
1 1/2 c Blackberries Brandy)
1 1/2 c Strawberries Strawberry Sauce
1 c Red or black currants, Heavy (whipping) cream,
Stemmed Whipped fresh mint leaves,
1 1/2 c Red cherries, pitted For garnish
------------------------------STRAWBERRY SAUCE------------------------------
1 pt Ripe strawberries, cleaned 6 oz Mineral water
And hulled 1 tb Sugar
In a large bowl, mix all the fruits and partially crush the fruit with the
back of a spoon to release some of the juices. Sprinkle with kirsch. Cover
and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold
with plastic wrap. Line again with 1/2-inch slices of cake, pressing to
make sure the slices take the shape of the mold. Fill the cake-lined mold
with the refrigerated fruits and cover with more slices of cake. Press down
with a weight, such as a heavy plate and refrigerate 24 hours or overnight.
Unmold with the help of the plastic wrap or by running a sharp knife around
the edge, turn out on serving plate. Decorate with the whipped cream,
strawberry sauce, and mint leaves. TO PREPARE THE STRAWBERRY SAUCE: In a
blender, process the berries with the mineral water until puree.
Refrigerate.
Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
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---------- Recipe via Meal-Master (tm) v8.01
Title: Kahlua Chocolate Cake
Categories: Chocolate, Cakes/choc.
Yield: 2 servings
3 Egg whites 1/2 c Shortening
3 Egg yokes 1/2 c Unsweetened cocoa
1/4 c Strong cold coffee 1 c Light brown sugar
1/4 c Granulated sugar 5 1/2 ts Baking soda
5 1/4 c Flour Kahlua Frosting
3/4 c Kahlua
------------------------------KAHLUA FROSTING------------------------------
1 lb Box sifted powdered sugar 3 tb Hot coffee
6 tb Butter 3 tb Kahlua
3 tb Unsweetened cocoa
Grease and flour two 9inch cake pans, set aside. Preheat oven to 350*F.
Beat egg whites untill soft peaks form. Gradually add granulated
sugar,beat until soft peaks form,set aside. Cream shortning and brow sugar
until fluffy. One at a time add egg yolks,beating well after each. Sift
flour,cocoa,and baking soda together. Add to creamed mixture alternately
with coffee and Kahlua, beating well with each addition. Fold egg whites
into batter. Pour into pans. Bake 30 to 35 minutes until done. Cool 10
minutes. Turn on wire racks. Cool completly. Frost. Kahlua Frosting In
bowl, cream butter.Add powdered sugar and cocoa, beat continually while
adding Kahlua. Still beating, add hot coffee to a thick and smooth
consistancy.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Surprise Coconut Cream Pie
Categories: Pies
Yield: 6 servings
2 1/2 c Water 1 6 oz chocolate-graham
1/2 c Grits, regular Cracker crust, prepared
1 c Sugar Whipping cream, whipped
2 tb Butter or margarine And sweetened (for garnish)
2 lg Eggs, beaten Maraschino cherries (for
1/2 c Coconut, flaked Garnish)
1/2 c Sour cream
In a medium saucepan, bring the water to a boil; stir in the grits. Cover,
reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from
the heat, and stir in the sugar and butter/margarine. Gradually add to the
bowl containing the beaten eggs, about 1/4th of the hot mixture; add the
egg mixture to the remaining hot mixture, stirring constantly. Cook over
low heat until the mixture thickens and reaches 160 degree F (about 8
minutes). Remove from heat, and stir in the flaked coconut and sour cream.
Spoon mixture into the prepared pie crust; cover and chill. Garnish, if
desired. Makes one 9-inch pie.
Recipe: Rachel Major of Prosperity, South Carolina
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---------- Recipe via Meal-Master (tm) v8.01
Title: Egg Pancake Rolls with Pork Filling
Categories: Appetizers, Pork/ham, Breakfast
Yield: 8 servings
4 Eggs Carrots, finely chopped
1 tb Dry sherry (for garnish)
----------------------------------FILLING----------------------------------
1 c (about 1/2 lb) ground pork, 2 ts Cornstarch, dissolved in
Uncooked 2 tb Water, cold
2 md Fresh mushrooms, 1/2 tb Dark soy sauce
Chopped fine 1 tb Dry sherry
2 Scallions, chopped fine 1 ts Salt
(white parts separate from 1 tb Peanut oil
The green)
-----------------------------------SAUCE-----------------------------------
2 tb Oyster sauce Dash hot chili oil or
1 tb Light soy sauce Tabasco
1 tb Plum sauce Sauce
In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all
the filling ingredients, include only the white parts of the chopped
scallions (save the green parts for garnish) and stir to blend well. In a
8-inch skillet, heat the oil lightly. Pour about a quarter of the egg
mixture to cover the bottom of the skillet. Heat until the egg pancake has
barely set, then transfer to a plate. Make 3 more pancakes. Divide the
filling into 4 portions and put a portions on each pancake. Moisten your
fingers with cold water and spread the filling mixture evenly over the
surface of the pancake, then roll up tightly, as you would a jelly roll.
Seal with a little leftover egg from the egg-beating bowl. Place the rolls
on a flat plate that will fit your steamer, and then steam them over an
inch of simmering water for 15 minutes. In a bowl, mix together the sauce
ingredients. To serve, cut the rolls into slices, cutting on the slant.
Drizzle the sauce over them and top with the scallion greens and the
carrots. Makes 6 to 8 appetizer servings.
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grits Fiesta Pie
Categories: Mexican, Pies, Ground beef, Beef
Yield: 6 servings
1 1/2 c Water 1 c (4 ozs) Monterey jack
1/4 ts Garlic powder Cheese, shredded and
1/2 c Quick-cooking grits Divided
1/4 c All-purpose flour 1/3 c Fresh tomatoes, chopped
1/2 c (2 ozs) cheddar cheese, 1/4 c Ripe black olive, sliced
Shredded 3 tb Green bell pepper, cored,
1 lg Egg, lightly beaten Seeded, and finely chopped
3/4 lb Ground beef 2 lg Eggs, lightly beaten
1 pk (1.75 oz) taco 2 tb Milk
Seasoning mix
In a large saucepan, bring the water and garlic to a boil; stir in the
grits. Return to a boil; reduce heat and cook 4 minutes, stirring
occasionally. Remove from the heat. In a bowl, combine the flour and
cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well
blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with
the back of a spoon to form a pie shell. In a large skillet, cook the
ground beef and taco seasoning until meat browns; drain. Spread meat
mixture into pie shell. Top with 3/4 Monterey jack cheese, tomato, ripe
olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and
milk; pour over pie. Bake in a preheated, 375 degree F oven for 25
minutes. Remove from oven; sprinkle with the remaining 1/4 cup of Monterey
jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings.
Recipe: Joy Gillespie of Neeses, South Carolina
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tea Eggs
Categories: Appetizers
Yield: 8 servings
1 Piece tangerine peel By 2 tablespoons)
Water 1 Whole star anise
4 Eggs 1 tb Salt
3 tb Tea, preferably black (or 1/4 c Soy sauce
If using another tea, such 1 Stick cinnamon *
As jasmine or lychee, Plum sauce, for dipping
Increase soy sauce quantity
* or you may substitute 1/4 teaspoon ground cinnamon.
In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a
pan place the eggs and cover them with cold water. Bring to a boil and
simmer for 15 minutes. Turn off the heat and remove the eggs from the pan
with a slotted spoon and cool them under running water. Tap each egg all
over with the back of a spoon to crack the shell thoroughly, but carefully
keeping the shell on and intact. Bring the water in the pan back to a boil
again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked
tangerine peel. Stir, then add the cracked eggs to the pan. Simmer for an
hour, turning the eggs often to ensure even coloring. Remove the pan from
the heat and let stand for an hour. Remove the eggs, cool them, and then
remove the shells. Serve the eggs cut into halves or quarters, with plum
sauce. Makes 6 to 8 appetizer servings. NOTE: These are best when made the
day before.
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken & Dumplins
Categories: Poultry
Yield: 6 servings
1 Whole Chicken 3/4 c Milk
2 cn Cream of Chicken soup 1 tb Lemon Pepper
---------------------------------DUMPLINGS---------------------------------
2 c Bisquick 2/3 c Milk
Boil chicken. I use some spices to boil in like sage, basil, oregano,
rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup,
milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk
and Bisquick. (If you have your own dumplin recipe, use it. I use this one
for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5
min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon
Pepper than that. It's to taste. I don't use much salt as the soup has
plenty.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) Ett
Categories: Ethnic, Spices/etc.
Yield: 1 servings
3 Dried chilies 1 tb Coriander seeds
3 tb Chopped shallots 1 ts Cumin seeds
2 tb Chopped garlic 5 Peppercorns
1 ts Chopped galangal 1 ts Shrimp paste
1 1/4 tb Chopped lemon grass 1 ts Salt
2 Cloves
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander
seeds, cumin seeds and dry fry for about 5 minutes, then grind into a
powder (with mortar and pestle). Into a blender, put the rest of the
ingredients except the shrimp paste and blend to mix well. Add the
shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture
and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured
paste. This can be stored in a glass jar in the refrigerator for about 3-4
months.
This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) Ett
Categories: Ethnic, Spices/etc.
Yield: 1 servings
3 Dried chilies 1 ts Cumin seeds
3 tb Chopped shallots 1 tb Chopped lemon grass
1 tb Chopped garlic 1 ts Shrimp paste
1 ts Chopped ginger 1 ts Salt
1 tb Coriander seeds 2 ts Curry powder
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds
and dry fry for about 5 minutes, then grind into a powder (with mortar and
pestle. Into a blender, put the rest of the ingredients and blend to mix
well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and
blend again to obtain about 1/2 cup of a fine-textured paste. This can be
stored in a glass jar in the refrigerator for about 3-4 months. Recipe
from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Ett
Categories: Ethnic, Spices/etc.
Yield: 1 servings
5 Dried chilies 1 ts Chopped kaffir lime rind
3 tb Chopped shallots 1 ts Chopped coriander root
2 tb Chopped garlic 2 ts Salt
1 ts Chopped galangal 1 ts Shrimp paste
1 tb Chopped lemon grass
Soak dried chilies in hot water for 15 minutes and deseed. Into a blender,
put all ingredients except the shrimp paste and blend until well mixed.
Then add the shrimp paste and blend once more to obtain about 3/4 cup of a
fine-textured paste. This can be stored in a glass jar in the refrigerator
for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Thai Green Curry Paste
Categories: Spices/etc., Thai
Yield: 1 servings
15 Green hot chilies 1 ts Chopped coriander root
3 tb Chopped shallots 5 Peppercorns
1 tb Chopped garlic 1 tb Coriander seeds
1 ts Chopped galangal 1 ts Cumin seeds
1 tb Chopped lemon grass 1 ts Salt
1/2 ts Chopped kaffir lime rind 1 ts Shrimp paste
In a wok over low heat, put the coriander seeds, and cumin seeds and dry
fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste adn
blend to mix well. Add the coriander-cumin seed mixture and the shrimp
paste and blend to obtain 1/2 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste) Ett
Categories: Ethnic, Soups/stews, Spices/etc.
Yield: 1 servings
7 Dried chilies 2 tb Chopped krachai
3 tb Chopped shallots 1 tb Shrimp paste
1 tb Chopped garlic 1 ts Salt
Soak dried chilies in hot water for 15 minutes and deseed. Into a blender,
put all ingredients except the shrimp paste and blend until mixed well.
Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a
fine-textured paste.
This can be stored in a glass jar in the refrigerator for 3-4 months.
(Note: Krachai is related to ginger and galangal, and usually used in fish
dishes.) Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Nam Phrik Kaeng Daeng (Red Curry Paste) Ett
Categories: Ethnic, Spices/etc.
Yield: 1 servings
13 Small dried chilies 1 tb Chopped coriander root
2 tb Chopped shallots 20 Peppercorns
4 tb Chopped garlic 1 ts Shrimp paste
1 tb Chopped galangal 1 tb Coriander seed
2 tb Chopped lemon grass 1 ts Cumin seed
2 ts Chopped kaffir lime rind
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat, put the coriander seeds and cumin seeds and dry fry for about 5
minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste and
blend to mix well. Then add the coriander seed-cumin seed mixture and the
shrimp paste and blend again to obtain about 3/4 cup of a fine-textured
paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken in Green Curry (Gang Keao Wan Gai)
Categories: Thai, Poultry
Yield: 6 servings
1 1/2 c Unsweetened coconut milk 1 sm Bunch mint leaves, chopped
1 1/2 tb Green curry paste (about 1/4 cup) or Oriental
2 1/2 lb Boneless chicken sliced Basil leaves
Into 1-inch strips 2 Fresh green chili peppers,
1 c Sliced bamboo shoots Seeded & thinly sliced on
1/4 c Fish sauce The diagonal.
1 tb Sugar
In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin coat of oil appears on the
surface. Add the chicken and continue cooking over medium heat for 5
minutes, stirring constantly. Stir in the remaining coconut milk and the
bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or
until chicken is cooked. Remove cover and stir in mint leaves and chili
peppers. Cook, stirring for 3-5 minutes. Serve with rice.
From Pojanee Vatanapan's Thai Cookbook
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken-Filled Puffs
Categories: Poultry, Breads
Yield: 4 servings
Mini Puffs 1/2 ts Instant minced onion
2 c Finely chopped cooked 2 ts Lemon juice
Chicken or 3 cans 1 ts Ground ginger
(6 3/4 oz ea.) chicken, 1/2 ts Salt
Drained 1/4 ts Pepper
1/3 c Mayonnaise or salad 2 Stalks celery, finely
Dressing Chopped (about 1/2 c.)
1 tb Finely chopped onion OR
---------------------------------MINI-PUFFS---------------------------------
1 c Water 1 c All-purpose flour
1/2 c Margarine or butter 4 Eggs
Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with
sharp knife; remove any filaments of soft dough. Fill each puff with
rounded teaspoon chicken mixture; replace top. Refrigerate until serving
time. *Mini Puffs* Heat oven to 400°. Heat water and margarine to rolling
boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat
until mixture forms a ball, about 1 minute; remove from heat. Beat in
eggs, all at once; continue beating until smooth and glossy. Drop dough by
slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until
puffed, golden brown and dry, about 25 minutes. Cool on wire rack.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Manhattan Clam Chowder
Categories: Soups/stews, Fish/sea, Pork/ham
Yield: 8 servings
1/4 c Finely cut-up lean salt 1 c Water
Pork or bacon, or margarine 1/3 c Chopped celery
Or butter 1 cn (16 oz.) whole tomatoes
1 sm Onion, finely chopped 2 ts Snipped parsley
(about 1/4 c.) 1 ts Salt
2 cn (8 oz. ea) minced or 1/4 ts Dried thyme leaves
Whole clams* 1/8 ts Pepper
2 c Finely chopped potatoes
Cook and stir salt pork and onion in large kettle until pork is crisp and
onion is tender. Drain clams, reserving liquid. Add clam liquid,
potatoes, water and celery to pork and onion. Cook until potatoes are
tender, about 10 minutes. Add clams, tomatoes (with liquid) and the
remaining ingredients. Heat to boiling, stirring occasionally. Serve with
assorted crackers if desired. *1 pint shucked fresh clams with liquid can
be substituted for the canned clams. Chop clams and add with the potatoes.
Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper
with the onion. Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2
c. green peas with the potatoes. Add broken soda crackers and 1 T.
margarine or butter just before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Kentucky Turkey and Bacon Brochettes
Categories: Poultry
Yield: 4 servings
2 Skinless, boneless Turkey 1 Kentucky Marinade
Thighs 8 Strips thinly sliced Bacon
1/2 ts Salt
-----------------------------KENTUCKY MARINADE-----------------------------
1 bn Scallions 1/4 c (packed) Brown Sugar
1/3 c Dijon Mustard 1/4 c Flavorless cooking Oil
1/4 c Kentucky Burbon Whiskey
1) Rinse turkey with cold water and pat dry. Cut each thigh into 8 equal
pieces and season with salt. Place in bowl with marinade and toss well.
Cover and marinate 2 hours at room temperature, or as long as 48 hours
refrigerated.
2) Prepare a hot fire. Cut bacon strips in half crosswise ands lay flat on
a clean work surface. Lift turkey from mariande and place 1 piece on each
bacon slice. Wrap bacon around turkey meat and thread 4 pieces onto each of
4 oiled metal skewers, taking care that the bacon is secured.
3) Place brochettes on an oiled grill set about 6 inches from coals. Grill
brochettes, turnming an moving occasionally and basting with reserved
mariande, until bacon is well browned and turkey is cooked through, about
10 minutes. *KENTUCKY MARINADE* Process all ingredients in a blender of
food processor until thoroughly combined. Mariande can be stored in a
covered jar in refrigerator for 3 days.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Korean Marinade
Categories: Marinade, Korean
Yield: 3 servings
2 tb Sesame oil ds Pepper
6 tb Soy sauce 2 tb Toasted sesame seeds*
1 Green onion, chopped 1 tb Flour
1 cl Garlic, minced
Mix all ingredients together. Marinade for at least 1/2 hour or overnight
at maximum. Baste meat with marinade while cooking.
This is enough marinade for approximately 2 lbs. meat. It can be used on
beef, ribs, chicken etc.
* = can usually be found in the ethnic section of any supermarket or in
a Chinese market etc.
Courtesy: Debbie Carlson - Cuisine
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---------- Recipe via Meal-Master (tm) v8.01
Title: Velvet Vegetable Soup
Categories: Soups/stews
Yield: 6 servings
1 Head broccoli 2 tb Olive oil
4 c Rough chopped * any 1 Stalk cellery, chopped
Vegetables 1 Carrot, chopped
1 c Onions, chopped Salt,
1 lg Baking potato, scrubbed Pepper,
And diced 1/2 ts Thyme,
3 c Packages Herb-Ox low Tarragon
Salt chicken stock
Saute onions, carrots and celery in large pot with oil. Saute until
translucent, then carmelized (turns light brown. Add chopped vegetables,
water to cover vegetables. Add chicken packets, stir in thyme, and pepper
and bring to boil. Lower heat and simmer for 30-45 minutes.
Place in blender a cup or so at a time. Puree each batch and empty into
large bowl. Rinse pot, replace soup mixture and again bring to simmer again
for a few minutes, stirring occassionally.
Note: At this stage, we allow the mixture to sit until it cools slightly
and divide the soup into 3 equal portions. The soup freeezs excellently and
we do that with 2 of the portions.
Variations: Place the basic soup into a pot. Simmer and bring to a boil.
Add a quarter cup of milk either regular or skimmed) and bring to boil
again. To add texture to the mix, add diced potatoes and carrots. *Serve
with a pinch of dried tarragon*. A a dollop of no fat yogurt adds
additional smoothness.
If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You
may also substitute frozen corn or peas.
From "Chef Paul Prudhomme's Louisiana Kitchen", William Morrow and Co.,
Inc, NY, 1984, p. 88.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Basic Shrimp Stock
Categories: Sauces, Fish/sea
Yield: 1 servings
1 md Onion, peeled & quartered (heads, shells, etc)
1 lg Clove garlic, peeled and (of course, include similar
Quartered "waste parts" from any
1 Rib celery Other seafood, if desired.)
2 lb Rinsed shrimp detritus
Cover ingredients with 2 Quarts *cold* water in a large stock pot or
saucepan. Bring to boiling over high heat, then lower heat and *gently*
simmer for 4 - 8 hours, replenishing liquid as required to keep about 1
quart of liquid in the pan. The pot may be left wholly or partially
uncovered. Strain, cool and refrigerate until ready to use.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Deep-Fried Shrimp Balls with Celery Sauce
Categories: Fish/sea, Ethnic, Appetizers, Sauces
Yield: 8 servings
1 lb Shrimp 1 tb Vodka
2 Slices, thin ginger, fresh 3 tb Chicken broth
1 cl Garlic 1 tb Cornstarch
1 Stalk, good-sized celery, 1 ts Salt
Very crisp and fresh 1 tb Cornstarch
1 ts Light soy sauce 2 c Oil, for deep-frying
1 tb Oyster sauce Lettuce leaves
Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince
the ginger and garlic; keep them separate. Peel the tough strings from the
celery stock; slice it at angle into pieces about 1/4-inch thick.
In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth,
and 1 tablespoon of the cornstarch. Reserve this mixture.
In another mixing bowl, combine the shrimp with half of the minced ginger
and half of the minced garlic; add the salt and the remaining tablespoon of
cornstarch. Mix well, and with lightly moistened hands form this mixture
into balls about 1-inch in diameter.
Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the
hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger
and garlic until it turns golden; add the celery and stir-fry quickly for
about for about a half a minute. Add the reserved sauce mixture and stir
until it thickens.
On a plate, make a bed of lettuce leaves and arrange the shrimp balls on
it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8
appetizer servings. Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v8.01
Title: Myra's Before-She-Kept-Kosher Pate
Categories: Poultry, Appetizers
Yield: 2 servings
3/4 c Butter or margarine 2 tb Brandy
1 lb Chicken livers 1/4 ts Salt
1 md Onion, minced 1/8 ts Pepper
Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and
cook, stirring often, until livers are tender but still pink inside, about
5 minutes.
In blender or food processor blend liver-onion mixture until smooth,
scrapping the sides occasionally.
In same skillet, melt the remaining butter, adding to liver-onion mixture
with remaining ingredients, blending well. Pour into small bowl or crock,
cover and refrigerate for several hours or overnight.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Myra's Jewish Chopped Liver
Categories: Poultry, Appetizers, Jewish
Yield: 3 servings
1 lb Chicken livers Peeled
1/2 c Schmaltz or Nyafat 2 tb Brandy
1 lg Onion, coarsely chopped 1/2 ts Kosher salt
3 Eggs, hard boiled and Pepper to taste
In broiler pan, spread livers and broil until very well done (no pinkness
remaining). In skillet, melt schmaltz and saute onion until very brown.
Add livers and cook an additional few minutes, allowing the liver to absorb
the schmaltz-onion flavor.
In food processor or blender, chop eggs, add the liver-onion mixture and
remaining ingredients. Pulse until everything is ground and mixed
together.
Put in bowl or crock and refrigerate.
NOTE: Schmaltz is rendered chicken fat with onion, and is available in the
kosher section of your market. Nyafat is a cholesterol-free,
schmaltz-flavored vegetable shortening, also available in the kosher
section.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Thousand-Year-Old Eggs
Categories: Cheese/eggs, Chinese
Yield: 12 servings
2 c Very strong black tea From fireplace
1/3 c Salt 1 c Lime*
2 c Each ashes of pine wood, 12 Fresh duck eggs
Ashes of charcoal and ashes
These are often called thousand-year eggs, even though the preserving
process lasts only 100 days. They may be purchased individually in Oriental
markets.
Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly
coat each egg completely with this clay-like mix- ture. Line a large crock
with garden soil and carefully lay coated eggs on top. Cover with more soil
and place crock in a cool dark place. Allow to cure for 100 days. To remove
coating, scrape eggs and rinse under running water to clean thoroughly.
Crack lightly and remove shells. The white of the egg will appear a
grayish, translucent color and have a gelatinous texture. The yolk, when
sliced, will be a grayish-green color.
To serve, cut into wedges and serve with:
Sweet pickled scallions or any sweet pickled vegetable
Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1
tablespoon minced ginger root.
*Available in garden stores and nurseries.
The description of the whites turning grayish isn't quite accurate from
the ones I've seen. They're more a dark blackish amber color-- quite
attractive actually.
From "The Regional Cooking of China" by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Succulent Salmon (C) 1992 George Gilder
Categories: Fish/sea
Yield: 2 servings
10 oz Salmon fillet Broccoli, cut into florets
(remove the skin) 1 tb Olive oil
2 md Red potatoes 1/4 ts Thyme
1 lg Onions, sliced 1/4 inch 1/2 ts Basil
8 Baby carrots or 8 carrot 1 pk Herb-ox low salt
Sections, cut into 2" Chicken stock mix
Pieces Salt, pepper,to taste
1/4 c Fresh orange juice
This is a new adaptation from a series of fish recipes I developed for
"people who don't like fish". The stock and juice combined with the onion
add a distinctive savory flavor. The combination makes it hard to
distinguish the individual flavors. This dinner takes less than ten minutes
to complete.
Cut the potatoes into one quarter inch slices and place into a pan of cold
water. Turn pot on high until it starts to boil. Add the carrots after
three minutes. Salt the water and reduce heat to medium. Cook until tender,
about six to seven minutes. Add broccoli about 2 minutes before the
potatoes are finished. Drain if finished before the fish, and place back in
hot pan. Add fresh pepper.
Saute onions in one half the oil, med-low heat in a ten inch teflon pan.
When they start to brown add the rest of oil. Place the fish fillet on top
fat side down and turn up heat to med- high. Saute until salmon turns white
on bottom. Add herbs and pepper. Add one quarter cup of water, chicken
stock and the orange juice. Lower heat and simmer about five minutes. Baste
occasionally. The salmon should be pink inside and not over done.
Cut the filet in half in the pan. Using a plastic spatula, pick up the fish
and onions and place in one half of plate. Add a spoon or two of sauce. Add
vegetables and arrange in semi-circle.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Vidalia Onion Pie
Categories: Pies, Vegetables, Appetizers, Cheese/eggs
Yield: 6 servings
2 9" Pie shells, baked 6 Vidalia onions, large,
4 Eggs, beaten -sliced thinly
1 c Sour cream, (generous cup) 1/4 c Grated Parmesean cheese
Salt & pepper to taste 4 Shakes of Tabasco sauce
1 Stick of butter 1/4 c Grated cheese for top
Cook onions in butter until clear and soft (about 15 min.), stirring often.
Add all other ingredients. Mix and pour into the 2 baked pie shells.
Sprinkle grated cheese on top. Bake in 375 deg. oven for 20 minutes, then
lower temp. to 350 deg. for an additional 40 minutes until lightly browned
on top.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tomato Sauce
Categories: Sauces
Yield: 1 servings
1 lg Can tomatoes (cheapest is (optional - only if you
Best here, since they're Like it)
Soupy to start with) 1/4 c Best olive oil
2 Dead-ripe, peeled, fresh 8 oz Contadina tomato sauce
Tomatoes (optional - if 6 oz Can Contadina tomato paste
They're in season, else 1/2 ts Salt
Don't bother) 1/4 ts Dried oregano
1 Onion, chopped Minced fresh basil, to
2 cl Garlic, minced Taste (hard to have too
1 sm Bell pepper, red or green Much basil)
Heat the olive oil in a large pot, and saute the onions and green pepper
until soft. Add the garlic and saute another minute or two. Coarsely chop
the fresh tomatoes, add them to the pot and cook, stirring, until they
begin to give up their juice. Coarsely chop the canned tomatoes and add
them, along with the tomato sauce and tomato past. Stir in the seasonings,
cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring
occasionally.
The Contadina tomato sauce and paste have significantly better flavor than
any others I know of. If you can't get Contadina, then a small shake of
tobasco will help (not enough to make it hot, just enough to give it a
little sparkle).
For all those people who THINK they can't make a pie crust, here is a
quick, easy, and CHEAP pie crust recipe. I think the trick is the boiling
water and fluffing the shortening with a fork so that it disperses evenly
throughout the flour.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Never-Fail Pie Crust
Categories: Pies
Yield: 1 servings
1 c Crisco or other GOOD Pinch of salt
Shortening 3 c Flour.
1/2 c Boiling water
Mix shortening, salt and boiling water in a large bowl. Whip with a fork
until fluffy. Add the flour all at once. Stir until it leaves the side of
the bowl. Roll between two sheets of wax paper. Makes enough for a
two-crust pie. If using for two one-crust pies, bake at 375 10-12 minutes
or until light brown before adding filling.
This also freezes well if made up ahead, if you like to have pie shells on
hand for one-crust pies.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hopping John
Categories: Rice/grains, Pork/ham
Yield: 10 servings
4 Strips bacon 2 c Water
1/2 c Raw rice 2 c Fresh Blackeye Peas
1/4 c Onion Salt & Pepper to taste
Dice bacon. Add onion and fry until bacon is crisp. Add peas and rice,
then water. Cover and simmer over low heat for about 20 minutes or until
rice is tender. ( I *ALWAYS* add a good sized shake or two of Louisiana
Hot sauce (NOT Tabasco, there is a difference) Yields 10 servings
This is the basic recipe (from Southern Living) It can be adjusted in
several ways:
1) substitute ham hocks for bacon by boiling them in the 2 C water until
the meat comes off the bone. Fry onion in bacon grease until yellow. Or
use any fatty pork meat: trimmings from a roast or chops, "fat-back", etc
2) I prefer Purple-Hull Peas over the Black-eyes, But if you don't know
the difference (or can't find them) it's not a big deal. It is important
to use fresh peas, frozen if you have to...if you can only get canned or
dried peas, nevermind and fix something else.
3) I discovered a secret to Southern style cooking: Cavender's Greek
Seasoning. Put a little of it in everything, along with the Louisiana Hot
Sauce makes everything taste better. This is what I would do for the
greens as a regular family dinner. Later I'll get out the company recipe.
BTW Southern Living is *the* Soutern magazine and has the best recipes for
regional favorites. They also put out an annual cookbook which includes
all the recipes for the year. If I keep osting them here y'all see that
this book is a very worthwhile purchase.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bacon, Avocado, and Cheese Omelets with Tomato Salsa
Categories: Sauces, Cheese/eggs, Mexican, Salsa
Yield: 2 servings
2/3 c Finely chopped seeded And minced. (wear rubber
Tomato Gloves)
2 tb Finely chopped red onion 2 tb Minced fresh coriander
1 Pickled or fresh jalapeno (cilantro)
Chili, or to taste, seeded 1 tb Fresh lime or lemon juice
-----------------------------------OMELET-----------------------------------
4 lg Eggs 1 sm Avocado (preferably
2 tb Water California) peeled and
1 tb Unsalted butter Chopped in half-inch cubes.
3 Slices of lean bacon, 1/2 c Coarsely grated Monterey
Cooked and crumbled Jack (about 2 oz)
In a small bowl stir together the tomato, the onion, the jalapeno,
the coriander, the lime juice, and salt and pepper to taste until the salsa
is combined well. In a bowl whisk together the eggs, the water, and salt
and pepper to taste.
In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the
butter over moderately high heat until the foam subsides, pour in half the
egg mixture, tilting the skillet to spread the egg mixture evenly over the
bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half
the omelet with half the bacon, half the avocado, peeled and cut into 1/2
inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute,
or until it is set. Fold the omelet over the filling, transfer it to a
plate, and keep it warm. Make another omelet in the same manner with the
remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve
the omelets with the salsa over. Serves 2. (or 3 if you have enough other
things in the breakfast.) David Oesterreich Indianapolis, IN
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---------- Recipe via Meal-Master (tm) v8.01
Title: La Jolla Salad
Categories: Salads, Dressings
Yield: 6 servings
Mixed greens (Boston, bibb, 2 oz Lump crab meat
Red tip, and romaine 2 lg Shrimp, grilled
Lettuce Slices fresh papaya
2 Radicchio leaves, filled 1 Lime Dill Vinaigette
With
---------------------------LIME DILL VINAIGRETTE---------------------------
1/4 c Dijon mustard 1/4 ts Oregano leaves
1/2 c Red wine vinegar 1/2 ts Parsley leaves
1/8 c White wine vinegar 1/2 cl Garlic, crushed
1 Egg yolk 1/2 ts White pepper
3/4 c Salad oil 1/2 ts Seasoned salt
1 Lime's juice 1 ts Salt
3 oz Honey 1 tb Fresh dill weed, chopped
1/4 ts Tarragon leaves 1 Drop, small green food
1/4 ts Basil leaves, whole Coloring (optional)
On a large salad plate, arrange the greens and crab-filled radicchio
leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the
salad or serve on the side.
TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and
vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly.
Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and
parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green
food color if desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Linguini Tomato
Categories: Pasta
Yield: 6 servings
4 c Tomatoes, roasted and Set aside
Blended 24 Roma tomatoes, grilled or
2 tb Garlic, roasted and Oven-roasted and sliced
Chopped 6 Portobello mushrooms (or
Salt, to taste Other large mushrooms)
Pepper, to taste Grilled or sauteed and
6 Servings linguini, cooked, Sliced
Rinsed in tap water, and 12 Fresh basil leaves
TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes
with garlic, salt, and pepper. Simmer over medium heat until reduced by
one-third.
JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over
medium heat. Add linguini ansd toss well.
Blanch the 6 of the basil leaves in a little boiling water.
TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma
tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf
in the middle of each bowl. Garnish each with a fresh unblanched basil
leaf.
Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas
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---------- Recipe via Meal-Master (tm) v8.01
Title: Post Oak Delight
Categories: Desserts
Yield: 12 servings
16 oz Chocolate wafers 1 qt Raspberry ice (sorbet)
10 tb Unsalted butter, melted Fudge Sauce (see below)
1 qt Frozen yogurt, vanilla Whipping cream, whipped
-flavored (optional)
--------------------------------FUDGE SAUCE--------------------------------
1 c Sugar 4 tb Light corn syrup
1/2 c Unsweetened cocoa powder 4 tb (1/2 stk) butter
1/2 c Milk 2 ts Vanilla extract
In a food processor, process the chocolate wafers into crumbs. Add the
melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch
deep springform pan, reserving 1-1/2 cups of the crumb mixture.
Bake in a preheated, 325 degree F oven for 10 to 12 minutes. Remove and
allow to cool.
When the crust is cool, fill with the frozen yogurt. Sprinkle with half of
the reserved crumb mixture. Dribble half the fudge sauce over the crumb
layer, then place in the freezer so the yogurt won't melt.
After 5 minutes, make a second layer with the raspberry ice. Sprinkle the
remaining crumb mixture on top. Put in freezer immediantly.
Serve with the remaining fudge sauce and whipped cream, if desired.
TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine the sugar, cocoa
powder, milk, corn syrup, and butter. Bring to a boil and let boil 2 to 3
minutes. Remove from the heat. Whisk in vanilla extract. Recipe: Post Oak
Grill, 1415 S. Post Oak Lane, Houston, Texas
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry Mold
Categories: Desserts
Yield: 4 servings
1 18-ounce jar or can 1 c Cranberry juice
Cherries Sugar to taste
1 Envelope gelatin
To be served with cold chicken, turkey, or duck.
Drain the cherries, add their juice to the cold cranberry juice and
sprinkle the gelatin over. Heat until almost simmering. Remove from heat,
stir in the gelatin until it is thoroughly dissolved, and then add sugar,
if needed. Pour into a 4-cup mold and cool. Pit the cherries, if
necessary. When the liquid is about the consistency of egg whites, spoon
in the cherries and chill until set. Serve garnished with watercress and
cream cheese balls.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cherry SoufflÉ
Categories: Desserts
Yield: 6 servings
3/4 c Cherry purée 1 Pinch of salt
1 tb Fresh lemon juice Sugar to taste
3 Egg whites
Pit and purée enough sour cherries to make 3/4 cup. (My guess is that
something over 1 cup whole cherries will be required.) Preheat the oven to
375°F. Oil a 1-quart soufflé dish and sprinkle it with sugar. Heat the
cherry purée in a small pan. Add the lemon juice, salt, and sugar to
taste, and stir to blend; remove from the heat. Beat the egg whites until
stiff but not dry and stir them into the hot purée until evenly blended.
Spoon into the soufflé dish and bake for 20-25 minutes.
Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
Knopf, Inc. (c) 1979.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Yum Pra-Hmik (Thai Squid "Salad").
Categories: Appetizers, Fish/sea, Thai
Yield: 6 servings
1 lb Fresh Squids. 1 tb Fresh Ginger Root, Julienne.
1 tb Lemongrass, Sliced Fine. 2 tb Onion, Chopped.
3 tb Lime or Lemon Juice. 3 tb Fish Sauce.
1 tb Scallions, Chopped. 1 tb Cilantro, Chopped.
1/2 c Mint Leaves. 10 Crushed Hot Chili Peppers.
Clean and wash the fresh squids, removing all inner matters and skin. Cut
through the side so that the meat is in a single "sheet". Cut the meat
into strips about 3/4" to 1" wide and 2" long. If desired, slash one side
in a close criss-cross patterns, and the strip will curl into a roll upon
cooking. Place the squid pieces into a wire strainer with long handle.
Boil a pot of water, and immerse the strainer with the squid meat into the
boiling water to cook. For very fresh squid, cook until the meat had
turned opaque and heated through. For frozen, or "not so fresh" squid, it
is advisable to cook a little longer. Lift the squid out of the boiling
water and let drain in the strainer.
Place the well drained squid meat into a bowl and add fish sauce and lime
or lemon juice. Adjust tastes by adding more of either ingredients. The
tastes should be tangy sour with sufficient salty tastes. Add lemongrass,
ginger roots (very finely julienne), and chopped onions, and mix well.
(Optionally, you may add dry ground hot chilli pepper to taste).
Place on a serving platter (lined with lettuce leaves) and topped with
chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.
Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr
Tasanont, Manee Suwanpong, and Srisamon Kongpun.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Devilled Crab in Cucumber Cups.
Categories: Appetizers, Ethnic, Fish/sea
Yield: 6 servings
3 c Cooked crab meat, flaked. 2 Hard boiled eggs, chopped.
1/4 c Lemon grass, sliced fine. 1/4 c Onion, chopped.
2 tb Nam-prik Pao. 2 tb Fish sauce.
3 tb Lime juice. 1 tb Sugar.
2 tb Scallions, chopped. 2 tb Corianders leaves, chopped.
Cucumber.
Mix all ingredients together and fill cucumber cups.
To make cucumber cups - Peel and cut cucumber crosswise approximately 3
inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar
with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and
marinate for about 1/2 hour, then drain off and discard liquid.
From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai.
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---------- Recipe via Meal-Master (tm) v8.01
Title: New England Style Baked Beans
Categories: Beans
Yield: 8 servings
1 1/2 lb Dry navy beans 1/2 c Maple syrup
1 lb Smoked ham or ham hocks * 1 ts Salt
1/2 c Onion, chopped 1 ts Dry mustard
1/2 c (packed) brown sugar
* or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time
their volume of water and bring to a boil for 10 minutes, reduce heat to
simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or
until beans are tender; drain. Add 1 cup water to crock pot with beans; add
remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours,
or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and
return to pot.
NOTE: If thicker beans are desired, uncover and turn to high for last
hour. Recipe: Chuck Ozburn in Pok, New York
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grandma Wexler's Baked Beans
Categories: Beans
Yield: 8 servings
1/2 lb Bacon, diced 2 tb Prepared mustard
1 md Onion, minced 1 1/2 lb Navy beans, picked over,
1 ga Water Rinsed, and soaked
1/2 c Molasses Overnight in water to cover
1/2 c Brown sugar Salt and freshly ground
2 c Ketchup Pepper to taste
Saute bacon in large pot until browned; add onion and cook until browned,
about 4 minutes. Add water, molasses, brown sugar, and mustard; bring to a
boil. Drain beans and add to pot; return to boiling, reduce heat to a slow
simmer. Cook 4 to 5 hours until beans are soft, adding water as necessary.
Season with salt and pepper. Makes 20 servings.
Recipe: Chuck Ozburn in Pok, New York
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bestever Pound Cake
Categories: Cakes
Yield: 8 servings
1 c Butter 1/8 ts Salt
1/2 c Soft shortening 1 c Milk
3 c Sugar 1 ts Each vanilla and lemon
5 Eggs Extract (Mama always
3 c All-purpose flour (Mama Substituted almond
Always used Gold Medal) For the lemon)
1 ts Baking powder
Cream butter, shortening and sugar until very light and fluffy. Then add
eggs, one at a time until very creamy.
Blend in flour, baking powder and salt mixture alternately with milk in
small amounts, beating well after each addition. Blend in flavorings. Turn
into greased and floured 10-inch tube pan. Bake in preheated oven 350
degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15
minutes longer. (Or place cake in cold oven, set temperature to 300
degrees and bake 1 hour 40 minutes.) Cake is done when cake tester
inserted in center comes out clean.
Cool 10-15 minutes in pan on cake rack, then remove from pan and finish
cooling on rack.
Delicious as is, dusted with confectioners sugar, or frosted with 7-minute
icing.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Al's Chocolate To the Max.
Categories: Desserts, Microwave, Chocolate
Yield: 6 servings
6 oz Package of semisweet 1 ts Almond extract
Chocolate chips 1 tb Creme de cacao liqueur
1 Egg 1 c Whipping cream
1 ts Vanilla
Blend together first 4 ingredients while microwaving the cream until just
beginning to boil. With blender going add the hot cream and blend until
well combined. Pour into small sherbet or wine glasses (I use the
disposable plastic ones) and refrigerate for several hours. This is
chocolate to the MAX! Few people refuse one of these and few can eat more
than one.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Juicy Florida Barbecue Sauce
Categories: Sauces
Yield: 10 servings
24 oz Bottle Ketchup 3/4 c Fl. Orange Juice
1 lb Dark Brown Sugar 3/4 c Pineapple Juice
1/2 tb Prepared Mustard 3/4 c Mango Juice
1 tb Black Pepper 4 tb Corn Starch
1/2 c Onion Juice
Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour
into a Dutch oven or Kettle. Cook over low heat until mixture begins to
thicken. If to thin add more cornstarch. When cool pour into squeeze
bottles with large hole in tip. Makes 1 1/2 Quarts
COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs
over grill and turn frequently, using squeeze bottle to keep moist....
Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate,
13.5 Gram Cholesterol, 0 Sodium, 152 milligrams
As copied from the Orlando Sentinel:
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pound Cake
Categories: Cakes
Yield: 8 servings
1 lb Butter Generous pinch of salt
1 lb Sugar (approx. 2½ C) Juice and zest of 1 large
1 lb Eggs (approx. 10) Lemon (or 1 or 2 T lemon
1 lb Flour (approx. 3 C) Juice)
Cream butter, then add sugar gradually till mix is smooth. Add eggs, one
at a time, stirring until fully absorbed into mixture. Add flour gradually,
stirring until fully absorbed. Stir in salt and lemon juice and zest. Bake
in well-greased angel-food cake tin for 90 minutes at 300° F.
ICING
Cream 1 or more T butter with 1 1-lb box of powdered sugar. Add butter as
needed to absorb the sugar. Add juice and zest of 1 or 2 lemons, 1 at a
time as needed to achieve spreading consistency. If icing is still too
thick, thin with heavy cream.
Source: Alice's Restaurant Cookbook, by Alice May Brock, Random House,
1969.
PS: This makes a big cake which will keep much longer than I've ever seen
one last. It's also almost impossible to overbake. A couple years ago I
was making one as an Xmas gift for friends. I went to bed, forgetting to
remove the cake from the oven, and it baked all night long. When I finally
got it out of the oven (over 7 hours after it went in) the cake was
perfectly OK except for a suface layer about ½" deep that was a bit dry. I
made another cake for the gift, but my family gobbled the "mistake" in
short order.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Pumpkin Ice Cream
Categories: Ice cream
Yield: 6 servings
1 qt Softened vanilla ice cream 1/2 c Pumpkin pie mix
In large mixing bowl, combine ice cream and pumpkin pie mix; stir wuntil
well blended. Pour into ice cream maker. Freeze following manufacturer's
instructions. Top with your choice of toppings: mini chocolate chips,
crushed toffee candy, chopped nuts, chocolate covered raisins, corn
candies, or chocolate and orange jimmies. To make in home freezer, freeze
mixture 2 hours. Beat with mixer or in food processor. Freeze an additional
2 hours
or until firm.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Curry Powder #3
Categories: Spices/etc.
Yield: 1 servings
3 tb Coriander seeds 8 Cloves
2 tb Cumin seeds 1 1/2 ts Ground ginger
2 tb Tumeric 1 1/2 ts Black peppercorns
1 tb Mustard seeds 1/4 ts Freshly grated nutmeg
2 1/2 ts Fennel seeds 1/4 ts Cayenne
8 Pods cardamon seeds
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll
pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches with
an electric spice or coffee grinder and strain it through a sieve into a
bowl. The curry powder will keep six months in a tightly sealed jar in a
cool dark place. Use to season soups and stews. Makes about 1/2 cups.
Recipe: Chuck Ozburn in Pok, New York
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---------- Recipe via Meal-Master (tm) v8.01
Title: East Texas Corn Bread
Categories: Breads
Yield: 8 servings
1 c Yellow corn meal 2 ts Baking powder
1/2 ts Baking soda 1 c Buttermilk
1/3 c Flour 1 ts Salt
1 Egg 4 tb Bacon drippings
Preheat oven to 400 degrees F.
Place bacon drippings in skiLlet in oven while it is heating. The skillet
must be hot before batter is added.
In large mixing bowl, beat buttermilk and egg, then sift in dry
ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour
batter into skillet with remaining grease. This makes a crisp crust, Bake
at 400 degrees F for approximateLy 30 minutes.
Recipe: Avis Walker of Saint Christopher's Episcopal Church, Houston,
Texas
from somewhere in the Sixies.
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---------- Recipe via Meal-Master (tm) v8.01
Title: A Fancy Curry Powder
Categories: Spices/etc.
Yield: 1 servings
2 1/2 ts Fenugreek 1 3 in cinnamon stick, thin
1 ts (about 20 pods) cardamom And broken into pieces
Seeds (cracked with a 1/4 ts Ground mace
Cleaver to release seeds) 1/4 ts Nutmeg, grated
3 tb Coriander seeds 1 Big pinch cayenne
1 tb Cumin seeds 2 tb Turmeric, ground
1 tb Mustard seeds Hot pepper, toasted and
6 Cloves, whole Dried (to taste)
Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard
seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the
pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric
and peppers. Place in a spice mill and grind to a powder. Store in an
airtight container. Makes a 1/2 cup of curry powder.
Recipe: Chuck Ozburn in Pok, New York
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---------- Recipe via Meal-Master (tm) v8.01
Title: Thai Curry Spice Paste
Categories: Spices/etc., Thai
Yield: 1 servings
5 sm Dried red chilies with 1 ts Ground caraway
Their seeds, broken into 1/2 Lemon's zest, minced
Small pieces OR 2 Inch piece ginger root,
1 ts Cayenne pepper Peeled and minced
1 ts Heaping whole black 8 cl Garlic, peeled and minced
Peppercorns OR 4 Shallots, peeled and
1 ts Ground black pepper Minced
1 tb Heaping whole coriander 1 ts Anchovy paste
Seeds OR 6 Sprigs coriander, finely
1 tb Ground coriander Chopped
1 ts Heaping whole caraway 1 ts Salt
Seeds OR 3 tb Vegetable oil
Grind the whole spices and add any ground ones. Into a food processor,
pour the mixture and add the remaining ingredients (except for 1 tablespoon
of the oil. Grind as fine as possible. Using a spatula, transfer the paste
to a jar and pour in the last tablespoon of oil. Cap tightly and
refrigerate until needed. Keeps 2 months in the refrigerator. Makes
approximately 8 ounces.
NOTES: Although substitutions for hard-to-find ingredients have been made,
this curry paste still carries the true flavor of Thailand. Use it
in
Thai curries unless otherwise specified. A little added to stir-fry
dishes or rubbed into chicken as a marinade before barbequing or
grilling will add a real Thai accent. A teaspoon added to a meatloaf
mixture or meat balls, transforms them into something that is rather
exotic, and when combined with peanut butter and coconut milk, it
makes a tangy and aromatic sauce for Thai-style satays.
Use whole spices whenever possible. Anchovy fillets may be
substituted for the anchovy paste. Shallots are preferable to
onions;
if not available, use an equal amount of a red onion.
Recipe: Chuck Ozburn in Pok, New York
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---------- Recipe via Meal-Master (tm) v8.01
Title: The "Secret" Recipe for Orange Julius
Categories: Beverages
Yield: 1 servings
16 oz Orange Juice 1 oz Simple or vanilla syrup.
Ice 1 ts Instant vanilla pudding mix
Water
Put orange juice in blender. Fill with ice to 3/4 full. Add water to
just cover ice. Add syrup and "secret powder" (i.e. instant vanilla
pudding mix; use a good brand). Blend until smooth.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Salsa Cubano Barbecue Sauce
Categories: Sauces, Mexican, Salsa
Yield: 1 servings
1 md White onion, chopped 1/2 ts Oregano
5 cl Garlic, chopped 1/2 ts Cummin seeds
1/2 c Sour orange juice < OR > 1/4 ts Salt
1/3 c Lime juice (see note) 1/2 c Water
Put onions, garlic, orange juice (or lime juice) and water in a blender.
Set blender on "liquify" setting and process. Crush all dry ingredients
togather and add them to blender. Process for one minute more.
Marinate meat (chicken, beef, pork or fish) for at least one hour in
mixture. It is better to marinate meats overnight.
Brush meat frequently with the sauce while cooking.....Makes 2 Cups.
Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange
juice is available in Hispanic grocery stores.
Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1
gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams
Summited By............ Enrique W. Perez
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---------- Recipe via Meal-Master (tm) v8.01
Title: "Finger Lickin" Pickens' Sauce
Categories: Sauces
Yield: 4 servings
2 c Ketchup 4 tb Horseradish
2 ts A-1 steak sauce 1/2 ts Garlic powder
1 ts Whole celery seed 1/2 ts Sage
1 ts Tabasco sauce 1 ts Salt
2 tb Soy sauce 1 c Beer
2/3 c Dark brown sugar 2 sm Onions finely chopped
Juice of 2 lemons
Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce
over medium-low heat, uncovered, for 5 minutes, stirring constantly..
Nutrition information per Tbsp: Calories, 18 Fat, 0.03 gram Carbohdrate, 4
gram Cholesterol, 0 milligram Sodium, 155 milligram
Sumitted By Thomas W. Pickens ---
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cream Cheese Ice Cream
Categories: Ice cream
Yield: 3 servings
3 8-ounce pkg's cream cheese, 2 tb Lemon juice
Softened 2 ts Vanilla
2 1/2 c Sugar 5 c Light cream
4 Eggs
In a large mixer bowl beat cream cheese and sugar with an electric mixer on
med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till
combined. Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer
according to the manufacturers directions. Makes about 3 qts.
Note: 1/2 cup contains 290 calories So rich and creamy it's just like
eating cheesecake. A $100 Better Homes and Gardens recipe.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fresh Peach Ice Cream
Categories: Ice cream
Yield: 10 servings
5 Peaches (about 1 1/4 lb) 1 1/2 c Heavy cream
1 1/2 c Sugar 1 ts Vanilla
1 1/2 c Milk
In a kettle of boiling water blanch the peaches for
1 minute and transfer them to a bowl of ice and water
to stop the cooking. Peel and pit the peaches and in
a food processor or blender puree them. In a large
bowl stir together the sugar, the milk, and the cream,
stirring until the sugar is dissolved., stir in the
puree and the vanilla, and freeze mixture in an ice
cream freezer according to manufacturer instructions.
Makes about 1 1/2 quarts.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Watergate Cake
Categories: Cakes
Yield: 1 servings
1 pk White Cake Mix (1 Package)
3/4 c Vegetable Oil 1 c Chopped Nuts (Pecans Are
3 lg Eggs The Best)
1 c 7-Up Or Club Soda 1/2 c Coconut
3 oz Pistachio Instant Pudding
-------------------------------COVER-UP ICING-------------------------------
6 oz Whipped Topping Mix (Dry) 1/2 c Coconut
(2 Envelopes) 3/4 c Chopped Nuts (Use Pecans
1 1/2 c Milk If That Is What You Used
3 oz Pistachio Instant Pudding In The Cake. Match The
(1 Package) Nuts)
This cake recipe came out when Nixon was caught in the Watergate Scandal in
1976
Combine the ingredients in the order given, blending well after each
addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree
F. oven for 35 to 45 minutes, or until the cake tests done.
ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread
on the cake, (The icing will be a light green color). Sprinkle with the
coconut and chopped nuts.
From The Food Fare Section Rocky Mountain News September 3, 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pineapple Upside-Down Cake (Skillet)
Categories: Cakes
Yield: 8 servings
1 cn Pineapple Slices In Syrup 1/2 ts Salt
(1 pound 4 ozs) 1/2 c Milk
1/4 c Butter 1/4 c Vegetable Oil (Or Solid
2/3 c Brown Sugar, Firmly Packed Vegetable Shortening)
Maraschino Cherries 1 lg Egg
1 c Unbleached Flour, Unsifted 1/4 ts Grated Lemon Rind
3/4 c Granulated Sugar 1 ts Lemon Juice
1 1/2 ts Baking Powder 1 ts Vanilla Extract
This one may be a little strange to you, but is a classic in its own right.
The difference between this one and the one you usually find in the
cookbook, is that this one uses a skillet for a baking pan.
Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a
heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved
pineapple syrup, blending well. Remove from the heat. Arrange the
pineapple slices in the sugar mixture in a balanced arrangement. Place a
maraschino cherry in the center of each pineapple slice.
Combine the flour, sugars, baking powder, and salt in a large bowl. Add the
milk and oil then beat, with an electric mixer set on high speed, for 2
minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat
for an additional 2 minutes. Carefully pour the batter over the pineapple
in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes
or until the cake tests done. Remove from the oven and cool on a wire rack
for 5 minutes. Place a serving plate upside down on the top of the skillet
and invert the skillet and plate. Serve this cake warm.
VARIATION:
For Peach Upside-Down Cake, use a can of peach halves instead of the
pineapple slices and proceed as above.
From The Food Fare Section Rocky Mountain News September 3, 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Seven-Up Pound Cake
Categories: Cakes
Yield: 6 servings
1 c Regular Margarine 3 c Unbleached Flour (Cake
1/2 c Shortening Flour Was Not Specified)
3 c Sugar 2 tb Lemon Extract
5 lg Eggs 1 c 7-Up (Room Temperature)
This is an old recipe that comes from a request in the local paper for
"Classic Recipes". They called the 7-Up bottling company and they did not
even know about it. Someone developed this on their own and never let the
company know about it. BTW 7-Up comes from the popular card game in the
1930's.
Cream the margarine, shortening and sugar together beating until light and
fluffy. Add the eggs, one at a time, blending well after each addition.
Beat in the flour, then beat in the extract and 7-Up. Blend well. Pour the
batter into a well-greased and floured tube pan and bake at 325 degrees F
for 1 to 1 1/2 hours.
From The Rocky Mountain News "Food Fare" Section September 3, 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Coca-Cola Cake
Categories: Cakes
Yield: 10 servings
2 c Sugar 1/2 c Buttermilk
2 c Unbleached Flour 1 ts Baking Soda
1/2 c Regular Margarine Or Butter 2 lg Eggs, Well Beaten
3 tb Cocoa 1 ts Vanilla Extract
1/2 c Vegetable Oil 1 1/2 c Minature Marshmallows
1 c Coca-Cola Classic (Regular)
Over a large bowl, sift the sugar and flour together. In a heavy saucepan,
mixt the margarine, cocoa, oil and Coca-Cola togher and bring to a boil
over high heat. Pour over the dry ingredients, blending well. Add the
buttermilk, baking soda, eggs, vanilla extract and marshmallows, blending
well. Pour into a well greased 13 X 9-inch baking pan and bake in a
preheated 350 degree F. oven for 35 to 45 minutes or until the cake tests
done. Prepare and spread the icing (next recipe) over the hot cake.
From The Food Fare Section Rocky Mountain News September 3, 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Coca-Cola Cake Frosting
Categories: Cakes
Yield: 12 servings
1/2 c Butter Or Regular Margarine 1 ts Vanilla Extract
3 tb Cocoa 1 c Pecans
6 tb Coca-Cola Classic (Regular) 2 c Convectioners' Sugar
Bring the butter, cocoa, and Coca-Cola to a boil and pour over the
confectioners' sugar, blending well. Add the vanilla and pecans, mixing
well, and pour over the hot cake.
From The Food Fare Section Rocky Mountain News September 3, 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Frosted Jam Cake
Categories: Cakes
Yield: 12 servings
1 c Butter, Softened 1 ts Baking Soda
2 c Sugar 2 ts Ground Allspice
4 lg Eggs 2 ts Ground Cinnamon
2 c Jam (Blackberry Is 1 c Buttermilk
Recommended) 1 c Seedless Raisins
3 c Unbleached Flour 2/3 c Chopped Nuts
1 ts Baking Powder
This recipe comes from the Silver Leaf 1815 Inn in Lyles, Tenn.
Preheat the oven to 350 degree F., then grease and flour 3 9-inch cake
pans.
Cream the butter and sugar until light then beat in the eggs and jam,
blending well. Sift the dry ingredients together and then add the dry
ingredients, alternating with the buttermilk, to the creamed mixture,
blending well after each addition. Stir in the raisins and nuts. Pour the
batter evenly into the prepared pans and bake for 35 to 45 minutes, or
until the cake tests done, in the preheated oven. Cool for 5 minutes on
wire racks and turn out of the cake pans to cool to room temperature. When
cool, spread with the warm frosting,
From The Food Fare Section Rocky Mountain News September 3, 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Frosted Jam Cake Icing
Categories: Cakes
Yield: 1 servings
1 c Heavy Cream 1 tb Butter
2 c Sugar 24 Whole Pecan Halves
Combine the cream and sugar in a heavy saucepan and bring to a boil,
cooking at a full rolling bois for 2 minutes, (A candy thermometer will
read 234 degrees F.) Cool slightly, then beat until it just begins to
thicken. Beat in the butter and immediately spread between the layers and
on top of the cake leaving the sides unfrosted. Decorate with the pecan
halves.
From The Food Fare Section Rocky Mountain News September 3, 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pet Milk Coffee Cake
Categories: Cakes, Breakfast
Yield: 12 servings
3 c Unbleached Flour 1/2 c Regular Margarine
2 c Sugar 2 lg Eggs, Well Beaten
3 ts Baking Powder 12 oz Pet Milk (1 Can)
Pinch Of Salt 1 ts Vanilla Extract
1/2 c Butter
----------------------------------TOPPING----------------------------------
1/2 c Cake Crumbs From The Cake 1/2 c Chopped Nuts
Recipe 2 ts Cinnamon
1/2 c Brown Sugar, Firmly Packed
Sift the dry ingredients togher into a bowl. Add the margarine and butter
then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the
crumbs for the topping. Add the milk, eggs and vanilla extract to the
remaining crumbs and blend well. Make the topping.
Grease a bundt pan well and put about 1/3 of the topping in the pan
spreading evenly over the bottom. Add 1/3 of the batter and spread evenly
over the topping. Add all of the remaining topping except 2 Tbls of the
topping to the top of the batter. Top with the reamining batter spreading
evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of
the cake. Bake in a preheated 350 degree F. oven for 45 minutes or until
the cake tests done. Cool on a wire rack.
From The Food Fare Section Rocky Mountain News September 3, 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hershey's Fudge Cake
Categories: Cakes
Yield: 1 servings
1 3/4 c Unbleached Flour, Unsifted 2 lg Eggs
1 ts Baking Powder 1 ts Vanilla Extract
1 ts Baking Soda 2/3 c Cocoa (Less if using Dutch
1/2 ts Salt Process)
1/2 c Vegetable Shortening Or 1/4 c PLUS 2 to 3 Tbls Hot Water
Vegetable Oil 1 c Milk Mixed With 1 Tbls
1 1/2 c Sugar Water (To Make Sour Milk)
This has been one of the most popular cakes Hershey has ever introduced. I
have made it since the 1950's so I would consider it a classic. Grease the
bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the
oven to 350 degrees F.
Combine the flour, baking powder, baking soda, and salt, blending well, and
set aside. Cream the shortening and sugar, with an electric mixer set on
high, and beat in the eggs and vanilla extract and continue beating until
light and fluffy. Blend the cocoa into the hot water to make a smooth
paste. Gradually add the cocoa mixture to the creamed mixture, stirring to
blend well. Add the flour mixture alternately with the milk to the creamed
mixture, beating well after each addition. Pour the batter into the
prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until
the tops spring back when lightly pressed. Cool on racks for 10 minutes and
remove from the pans to cool completely. Frost with Chocolate-Buttercream
Frosting (Next Recipe).
From The Food Fare Section Rocky Mountain News September 3, 1986
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mayonnaise Spice Cake
Categories: Cakes
Yield: 1 servings
1 c Raisins 1 c Sugar
1 c Nuts, Chopped (Optional) 1 ts Vanilla Extract
1 ts Soda 1 ts Cloves
1 c (Scant) Hot Water 1 ts Cinnamon
1 c Mayonnaise 2 c Unbleached Flour
Combine the raisins, nuts, soda and hot water and allow to soak for 10
minutes. blend together the mayonnaise, sugar, vanilla extract, cloves and
cinnamon. Fold this mixture alternately with the raisin mixture into the
flour. Pour the batter into a greased and floured 9-inch square baking pan
and bake in a preheated 350 degree F. oven for 35 to 40 minutes or until
the cake tests done.
From The Farmers Almanac 1976
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate-Applesauce Cake
Categories: Chocolate, Sauces, Cakes/choc.
Yield: 16 servings
2 c Unsifted Unbleached Flour 2 lg Eggs
2 tb Cocoa 2 ts Vanilla Extract
1 1/2 ts Baking Soda 2 c Unsweetened Applesauce
1/2 ts Salt 6 oz Semisweet Chocolate Chips
1/2 c Shortening 1/2 c Chopped Walnuts
1 1/2 c Sugar
Sift the flour, cocoa, baking soda and salt together and set aside. Cream
the shortening and sugar together in a large mixing bowl until light and
fluffy, using an electric mixer set on medium speed. Add the eggs, one at
a time, beating well after each addition. Blend in the vanilla extract.
Add the dry ingredientss alternately with the applesauce to the creamed
mixture, beating well after each addition, using the mixer set on low
speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle
with the chocolate chips and chopped walnuts. Bake in a preheated 350
degree F. oven for 35 minutes or until the cake test done. Cool in the pan
on a wire rack.
From The Farm Journal's Complete Home Baking Book Copyright 1975
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pineapple-Topped Cocoa Cake
Categories: Cakes
Yield: 16 servings
3/4 c Baking Cocoa 1/2 c Vegetable Shortening
1 c Boiling Water 2 c Sugar
2 1/2 c Sifted Unbleached Flour 2 lg Eggs, Separated
1 ts Baking Soda 1 ts Vanilla Extract
1 ts Salt 1 c Cold Water
-----------------------------PINEAPPLE TOPPING-----------------------------
1 tb Cornstarch 8 3/4 oz Crushed Pineapple,
1/2 c Sugar Undrained (1 can)
Pinch Of Salt
--------------------------------COCOA ICING--------------------------------
2/3 c Sifted Confectioners' Sugar 4 ts Milk
4 ts Baking Cocoa
Combine the cocoa and 1 cup of boiling water in a bowl and cool completely.
Sift the flour, baking soda and salt together and set aside.
Cream the shortening together in a mixing bowl until light and fluffy,
using an electric mixer set on medium speed. Add the egg yolks and beat
well. Blend in the vanilla extract.
Add the dry ingredients alterantely with 1 cup of cold water to the creamed
mixture, beating well after each addition, using an electric mixer set at
low speed. Blend in the cooled cocoa mixture.
Using another bowl, beat the egg whites until stiff peaks form, using clean
beaters, on an electric mixer set at high speed. Fold the egg whites into
the chocolate mixture until no white streaks show. Pour the batter into a
greased 13 X 9 X 2-inch baking pan.
Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the
cake tests done. Cool the cake completely, in the pan on a wire rack. When
cold, spread the cake with the Pineapple topping and drizzle with the cocoa
Icing.
PINEAPPLE TOPPING:
Combine the cornstarch, sugar and salt in a 2-quart saucepan. Add the
pineapple and juice. Cook over medium heat, stirring constantly, until the
mixture boils. Remove from the heat and cool completely.
COCOA ICING:
Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until
smooth.
From The Farm Journal's Complete Home Baking Book Copyright 1979
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---------- Recipe via Meal-Master (tm) v8.01
Title: Heirloom Spice Cake
Categories: Cakes
Yield: 16 servings
2 c Sifted Unbleached Flour 1 c Sugar
1 ts Baking Soda 1 lg Egg
1/2 ts Salt 1 c Sour Milk
1 ts Ground Cinnamon 1 c Chopped Walnuts
1/2 ts Ground Nutmeg 1 c Raisins
1/4 ts Ground Cloves Sifted Confectioners Sugar
1 c Butter Or Regular Margarine
Sift the flour, baking soda, salt and spices together and set aside.
Cream the butter and sugar together in a large mixing bowl until light and
fluffy using an electric mixer set at medium speed. Beat in the egg.
Add the dry ingredients alternately with the sour milk, beating well after
each addition, using an electric mixer set at low speed. stir in the
walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan.
Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
tests done. Sprinkle with sifted confectioners sugar.
NOTE:
To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
milk to make 1 cup.
From The Farm Journal's Complete Home Baking Book Copyright 1979
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---------- Recipe via Meal-Master (tm) v8.01
Title: Old-Fashioned Raisin Cake
Categories: Cakes
Yield: 16 servings
1 1/2 c Raisins 1 c Shortening
1 1/2 ts Baking Soda 1 1/2 c Sugar
1 1/2 c Boiling Water 3 lg Eggs
2 1/4 c Sifted Unbleached Flour 1 ts Vanilla Extract
1 ts Baking Powder 1/2 c Chopped Walnuts
1/2 ts Salt
-------------------------------SEAFOAM ICING-------------------------------
2 lg Egg Whites 1/8 ts Cream Of Tartar
1 1/2 c Brown Sugar, Firmly Packed 1/8 ts Salt
1/3 c Water 1 ts Vanilla Extract
Grind the raisins in a food processor or grinder using the medium blade.
Combine the ground raisins, baking soda and boiling water in a bowl and set
aside to cool to lukewarm
In another bowl, sift the flour, baking powder, and salt together and set
aside.
Cream the shortening and sugar together in a large mixing bowl until light
and fluffy, using an electric mixer set and medium speed. Add the eggs,
one at a time, beating well after each addition. Blend in the vanilla
extract.
With the mixer set on low speed, add the dry ingredients alternately with
the raisin mixture, beating well after each addition. Stir in the walnuts.
Pour the batter into a greased and waxed paper lined 13 X 9 X 2-inch baking
pan.
Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the
cake tests done. Cool in the pan on a wore rack for 10 minutes and then
remove the cake from the pan to finish cooling on the rack. Frost the sides
and top with the seafoam frosting. SEAFOAM ICING:
Combine the egg whites, brown sugar, water, cream of tartar adn salt in the
top of a double boiler. Beat for one minute, using an electric mixer at
high speed and then place over simmering water. Cook for 7 minutes, beating
constantly with the mixer set at high speed, until soft glossy peaks form.
Remove from the simmering water and blend in the vanilla extract.
From The Farm Journal's Complete Home Baking Book Copyright 1979
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sunday Cake Squares
Categories: Cakes
Yield: 48 servings
2 1/2 c Sifted Unbleached Flour 3 lg Eggs
3 ts Baking Powder 1 ts Vanilla Extract
1/2 ts Salt 1 c Milk
1/8 ts Ground Nutmeg 1/3 c Brown Sugar, Packed
1 c Vegetable Shortening 1 1/2 ts Ground Cinnamon
2 c Sugar
This is a large cake recipe that was developed on the farm for haying time.
It makes 48 servings, so this would be a good recipe for parties,
especially kid's parties.
Sift the flour, baking powder, salt and nutmeg together and set aside.
Cream the sugar and shortening together, in a large mixing bowl, until
light and fluffy, using an electric mixer set ad medium speed. Add the
eggs, one at a time, beating well after each addition. Blend in the vanilla
extract.
Add the dry ingredients alternately with the milk, beating well after each
addition, using the mixer set at low speed. Spread the batter in two 13 X
9 X 2-inch baking pans.
Combine the brown sugar and cinnamon, blending well, and sprinkle over the
cake batter.
Bake in a preheated 350 degree F. oven for 15 minutes or until the cake
tests done. Cool in the pans on wire racks. Cut each pan into 24
servings.
From The Farm Journal's Complete Home Baking Book Copyright 1979
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---------- Recipe via Meal-Master (tm) v8.01
Title: Yellow Layer Cake with Cherry Frosting
Categories: Cakes
Yield: 12 servings
2 1/2 c Sifted Unbleached Flour 2/3 c Butter Or Regular Margarine
2 c Sugar 3 lg Eggs
1 ts Baking Powder 1 c Sour Milk
1 ts Baking Soda
---------------------------CREAMY CHERRY FROSTING---------------------------
5 1/2 c Sifted Confectioners Sugar 2 Drops Red Food Coloring
3/4 c Butter Or Regular 1/2 ts Vanilla Extract
Margarine, Softened 1/4 c Chopped Red Maraschino
6 tb Maraschino Cherry Juice Cherries
Sift the flour, sugar, baking powder and baking soda together, in a large
bow. Add the butter, eggs and sour milk. Beat, with an electric mixer set
at low speed, for 1/2 minute to blend. Increase the mixer speed to medium
and beat for an additional 3 minutes. Pour the batter into two greased and
waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven
for 25 minutes or until the cake tests done. (Note: The standard test for
doneness, is to try a cake tester or wooden pick near the center of the
cake. If it comes out clean, it is done.) Cool in pans on racks for 10
minutes. Remove from the pans and finish cooling to room temperature.
Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with
all of the chopped cherries. Place the second layer on topw and spread the
sides and top with the remianing frosting. CREAMY CHERRY FROSTING
Combine the sifted confectioners sugar, butter, juice, food coloring and
vanilia extract in a bowl. Beat with an electric mixer at medium speed
until smooth and creamy. Add 1 more Tbls of cherry juice, if necessary, to
make the frosting into a spreading consistency.
NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough
milk to make 1 cup.
From The Home Journal's Complete Home Baking Book Copyright 1979
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---------- Recipe via Meal-Master (tm) v8.01
Title: Variations on Rice Krispies Marshmallow Squares
Categories: Cookies, Rice/grains
Yield: 8 servings
Recipe Of Marshmallow Sqs.
VARIATIONS:
Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened
chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows.
Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice
Krispies.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pepsi-Cola Cake with Broiled Peanut Butter Frosting
Categories: Cakes
Yield: 8 servings
------------------------------------CAKE------------------------------------
2 c Flour; Unbleached 1/2 c Buttermilk
2 c Sugar 2 Eggs; Large, Beaten
1/2 lb Butter 1 ts Baking Soda
2 tb Cocoa; Unsweetened 1 ts Vanilla Extract
1 c Pepsi 1 1/2 c Marshmallows; Miniature
----------------------------------FROSTING----------------------------------
6 tb Butter 1/4 c Milk
1 c Brown Sugar; Dark, Packed 2/3 c Peanuts; Chopped
2/3 c Peanut Butter
CAKE:
Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan.
Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi.
Pour over flour and sugar mixture, and stir until well blended. Add
buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in
marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from
oven and frost while still warm.
FROSTING:
Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts.
Spread over warm cake. Place frosted cake under broiler about 4-inches
from heat source. Broil just a few seconds, or until topping starts to
bubble. DO NOT scorch! Let cool at least 30 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Yogurt Mint Dip & Pineapple Relish
Categories: Dips, Relishes
Yield: 8 servings
1 c Fresh Pineapple Chunks 2 tb Fresh Chopped Mint
1/2 c Fresh Mint Leaves 1 tb Honey
1 tb Coarse-Grained Mustard 1 ts Grated Orange Rind
1/2 c Plain Low Fat Yogurt Fresh Mint Sprigs
Relish: Combine Pineapple, Mint Leaves & Mustard. Process Until Well
Blended. (8 Cal. Per 1 T.) Dip: Combine Yogurt, Mint, Honey, Orange Rind
in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint
Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Nut Spread
Categories: Spreads
Yield: 2 servings
2 tb Cream Sherry 1/2 c Low Fat Cottage Cheese
4 1/2 c Peeled, Thinly Sliced 1/4 c Light Cream Cheese Product
Cooking Apples (About 1/2 ts Ground Cinnamon
1 Lb.) 2 tb Chopped Almonds Toasted
1/3 c Pitted Dates Chopped
Place Sherry in 1 Quart Glass Measure. Microwave At High 45 Seconds To 1
Min. OR Until Boiling. Add Apples & Dates. Cover With Plastic Wrap & Vent.
Microwave On High 4-5 Min. OR Until Tender, Stirring After 2 Min. Cool
Mixture Completely.
Position Knife in Food Processor. Add Apple Mixture. Process Until Smooth.
Place Mixture in A Bowl & Set Aside. Place Cottage Cheese in Processor &
Process Until Smooth. Add Cream Cheese & Cinnamon; Process Until Smooth.
Add Apple Mixture & Process Until Smooth. Place Mixture in A Bowl & Stir in
Almonds. Cover & Chill. Serve Spread With Toasted Raisin Bread OR Apple
Slices. (Fat 0.7, Cho. 0)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chile Con Queso Mini-Bites
Categories: Mexican, Appetizers
Yield: 30 servings
1/2 c Chopped Tomato Cheese With Jalapeno Pepper
1/4 c Minced Green Onions 1 ts Chili Powder
1 cl Garlic Minced 1/2 ts Cumin, 1/8 t. Red Pepper
4 Eggs Beaten 1 cn (4 Oz.) Chopped Green
1/2 c (2 Oz.) Shredded Cheddar Chiles Rinsed & Drained
1/2 c (2 Oz.) Monterey Jack Whole Green Chiles Sliced
Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat
Until Hot. Add Tomato, Green Onions & Garlic. Saute Until Onions Are
Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin,
Redpepper & Chopped Green Chiles. Stir Well. Spoon 1 T. Mixture Into
Minature Muffin Pans Coated With Cooking Spray. Bake At 425 For 8 To 10
Min. OR Until Centers Are Set. Remove From Oven; Let Cool in Pans 1 Min.
Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced
Green Chiles If Desired. (Fat 2. Chol. 40.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon-Basil Carrot Bundles
Categories: Appetizers
Yield: 20 servings
6 md Carrots Scraped 1 ts Dried Whole Basil
1/4 c Water 1/4 ts Grated Lemon Rind
1 tb Lemon Juice 1 tb Olive Oil
1 ts Sugar 6 Green Onions
1 cl Garlic Minced 3 Lemons Thinly Sliced
Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water, Lemon
Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium
Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place
Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil,
Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From
Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover.
Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips.
Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat
Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large
Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1
Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid.
Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired.
Fat 0.3. Chol. 0.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Marinated Broccoli Chunks
Categories: Appetizers
Yield: 8 servings
1 tb Rice Vinegar 2 lb Fresh Broccoli
1 tb Olive Oil Red Cabbage Leaves
1/4 ts Dried Dillweed Fresh Dill Sprig (Opt)
1 cl Garlic Minced Pimiento Strips
Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring
Well With A Wire Whisk. Set Aside. Trim Large Leaves From Broccoli. Remove
Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks &
Discard. Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add
2 C. Broccoli Slices To Vinegar Mixture. Toss Gently To Coat. Reserve Any
Remaining Slices For Another Use. Cover Coated Broccoli Slices & Chill 3
Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish
With Dill & Pimiento. (Fat 1.8. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Smoked Salmon Canapes
Categories: Appetizers, Fish/sea
Yield: 36 servings
1/2 (8 Oz.) Pkg. Neufchatel 1/2 ts Worcestershire Sauce
Cheese Softened 1 tb Ground Black Pepper
1/2 ts Grated Lime Rind 2 oz Smoked Salmon Cut Into
1/4 ts Onion Powder 36 Thin Strips.
1 1/2 lb Jicama, Unpeeled 3 Lime Wedges
Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge.
Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles.
Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A
Salmon Strip.
(Fat 0.8. Chol. 3.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Steamed Pearl Balls
Categories: Appetizers, Pork/ham, Oriental
Yield: 16 servings
3/4 c Uncooked Short Grain Rice 1/4 c Chopped Water Chestnuts
1 1/2 c Water 1 ts Cornstarch
4 Dried Shiitake Mushrooms 1 ts Minced Gingerrot
1/2 c Hot Water 1/4 ts Salt
1 lb Lean, Boneless Pork 1/4 ts Pepper
1 Egg 2 ts Low Sodium Soy Sauce
2 Green Onions Chopped
Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice
& Place On Paper Towels To Dry.Combine Mushrooms & 1/2 C. Hot Water; Let
Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess
Fat From Pork. With Knife Blade Process Pork 1 Min. OR Until Finely
Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45
Sec. OR Until Well Blended. Shape Pork Mixture Into 16 (1 in.) Balls. Roll
Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan;
Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The
Depth Of 1 in. Bring To A Boil. Cover Roasting Pan.Reduce Heat To Medium &
Steam 20 Min. Serve Immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Zucchini Crispies
Categories: Appetizers
Yield: 24 servings
2 md Zucchini, Cut Into 1/4 ts Dried Marjoram
1/2 Inch Slices 1/4 ts Dried Thyme
2 tb Low Cal. Mayonnaise 3/4 c Soft Breadcrumbs
2 tb Minced Green Onions 1/2 ts Paprika
1 tb Dijon Mustard 1 tb Oleo Melted
Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine
Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.Spread 1/2 t.
Mayonnaise Mixture Over Each Zucchini Slice. Combine Breadcrumbs, Paprika &
Melted Oleo; Stir Well. Sprinkle Evenly Over Zucchini Slices. Bake At 450
For 5 Min. OR Until Breadcrumbs Are Browned. Serve Warm. (Fat 0.9. Chol.
0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Asparagus Vichyssoise
Categories: Soups/stews, Vegetables
Yield: 8 servings
2 lb Fresh Asparagus Spears 3/4 c Skim Milk
3 1/4 c Water Divided 1/4 ts Salt
2 lg Potatoes (1 Lb.) 1/8 ts White Pepper
Peeled & Diced Lemon Rind Strips (Opt.)
2 ts Chicken Bouillon Granules
Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & 1/4 C. Water
in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To
Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups
Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With
Plastic & Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power
To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About
1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A
Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in
Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before
Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Carrot Vichyssoise
Categories: Soups/stews
Yield: 4 servings
1/3 c Chopped Leeks 1/2 lb Carrots Diced
1/4 c Chopped Onion 1 cn (10 3/4 Oz.) Chicken Broth
1/4 c Chopped Celery 1 1/2 ts Dried Dillweed
1 1/2 ts Low Cal. Margarine 1/2 ts Ground Nutmeg
3 sm Potatoes (1/2 Lb.) 1 c Water
Peeled & Diced Freshly Grated Nutmeg
Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add
Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat & Simmer
20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add
Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth.
Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables &
Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6
Hours. Garnish With Grated Nutmeg.
(Fat 1.2 Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cream of Cauliflower Soup
Categories: Soups/stews
Yield: 6 servings
2 1/2 c Cold Water 1 tb Flour
1 cn (10 1/2 Oz.) Reduced 1/8 ts Ground Nutmeg
Sodium Chicken Broth 1/4 ts White Pepper
6 c Caluiflower Flowerets Minced Fresh Parsley
1/3 c Instant Nonfat Dry Milk Lemon Wedges
Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower;
Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove
Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add
Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped,
But Not Pureed.
Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth,
Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A
Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened.
Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If
Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cream of Mushroom Soup #2
Categories: Soups/stews
Yield: 4 servings
1 tb Cornstarch Mushrooms
3 1/2 c Water 3/4 c Skim Milk
3 Low Sodium Chicken 1/2 ts Pepper
Bouillon Cubes 1 ts Onion Powder
1 c Finely Chopped Fresh
Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes
Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes.
Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot. (Fat 0.2. Chol.
1.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Mushroom Barley Soup
Categories: Soups/stews, Beef
Yield: 4 servings
4 c Water 5 c Sliced Mushrooms
1 1/2 ts Beef Bouillon Granules 2 tb Dry Vermouth
1/4 c Barley Uncooked 1 c Evaporated Skim Milk
1 ts Olive Oil 1/4 c Sliced Green Onions
1/2 c Chopped Onion 1/4 ts Pepper
2 cl Minced Garlic 1/8 ts Salt
Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil.
Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until
Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures
Aside.
Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat
Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook
An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5
Min. Remove From Heat.
in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And
Milk. Process Until Smooth. Add Pureed Barley Mixture & Remaining Mushroom
Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining
Ingredients. Serve Warm.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Carrot Soup
Categories: Soups/stews
Yield: 4 servings
2 1/2 c Chicken Broth Salt & Pepper
4 Carrots, Peeled & Sliced Plain Lowfat Yogurt
1/2 ts Curry Powder Dillweed
1/8 ts Hot Pepper Sauce
Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots &
Simmer Until Tender, About 15 Min. Drain.
Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce
Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry
Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One
Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five
Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve
Immediately.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Harvest Soup
Categories: Soups/stews
Yield: 8 servings
1 c Chopped Onions 1 1/2 ts Sugar
1 tb Oil 1/4 ts Salt
3 cn (14 1/2 Oz.) Chicken 1/2 ts Curry Powder
Broth 1/4 ts Pepper
1 cn 16 Oz. Pumpkin 1/8 ts Crushed Cloves
1 cn (7 1/2 Oz.) Hunt'S Whole 1 c Skim Milk
Tomatoes, Drained & Crushed 1 ts Cornstarch
in Large Saucepan, Saute Onions in Oil Until Tender. Stir in Remaining
Ingredients Except Milk & Cornstarch. Boil & Simmer, Uncovered 10 Min. in
A Cup, Mix Milk & Cornstarch. Add To Soup & Stir Constantly. Boil Until
Thickened Slightly.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Herbed Vegetable Soup
Categories: Soups/stews
Yield: 6 servings
2/3 c Chopped Onion 1/2 in. Pieces
2 cl Minced Garlic 2 tb Chicken Bouillon Granules
3 c Water 1 c Nonfat Buttermilk
1 c Peeled, Seeded & Chopped 2 tb Lemon Juice
Tomatoes 2 ts Minced Fresh Marjoram
4 md Carrots, Sliced Into 1/2 1 ts Minced Fresh Thyme
Inch Pieces 1/8 ts White Pepper
4 sm Round Red Potatoes, Fresh Thyme Sprigs (Opt)
Peeled & Sliced Into
Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot.
Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes,
Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover,
Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside.
Position Knife Blade in Processor. Add Half Of Vegetables & Cooking
Liquid. Process Until Smooth. Place in Large Bowl. Processremaining
Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme
& White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir
Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled.
(Fat 1.4, Chol. 0.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Jellied Beet Borscht
Categories: Soups/stews, Beef
Yield: 12 servings
3/4 lb Beets 2 tb Cider Vinegar
1 tb Beef Bouillon Granules 1 1/2 c Shredded Cabbage
1 1/2 c Water 1/3 c Chopped Cucumber
2 Envelopes Unflavored 1/4 c Minced Fresh Dill
Gelatin 2 tb Finely Chopped Green Onions
2 tb Lemon Juice 1 tb Prepared Horseradish
Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place
Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat
& Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid.
Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, &
Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A
Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook
Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved
Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency
Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber,
Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And
Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Tomato Sipper
Categories: Beverages
Yield: 1 servings
1 1/2 c No Salt Tomato Juice Lemon Slices
1 tb Lemon Juice Lemon Rind Strips
1/8 ts Hot Pepper Sauce 1/4 ts Celery Salt
Combine Tomato Juice, Lemon Juice, Hot Pepper Sauce & Celery Saltin A
Small Saucepan. Place Over Medium Heat & Cook 10 Min. OR Until Thoroughly
Heated. Garnish With Lemon Slices & Lemon Rind If Desired.
Per 3/4 C. Serving: 39 Cal.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Brown Veal Stock
Categories: Soups/stews, Veal
Yield: 1 servings
5 lb Veal Bones Pieces
6 qt Water 4 cl Garlic Halved
1 1/4 lb Carrots Sliced 5 Bay Leaves Crumbled
3 md Onions Quartered 1 lg Bunch Fresh Parsley
5 Stalks Celery Cut Into
Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes
OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned
Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For
1 1/2 Hours. Uncover & Simmer 4 Hours, Skimming Surface Frequently With
Metal Spoon To Remove Scum. Add Carrots, Onions, Celery, Garlic & Bay
Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6
Hours. Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined
Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock.
Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Crab & Corn Soup
Categories: Soups/stews, Fish/sea, Chinese
Yield: 7 servings
1 (16 Oz.) Pkg. Frozen Whole 1 ts Gingerroot
Corn 1/2 lb Fresh Crabmeat
1 tb Cornstarch 1/3 c Minced Green Onions
1/4 c Water 1/2 ts Salt
3 cn (10 1/4 Oz.) Chicken 1/8 ts White Pepper
Broth 1 ts Rice Vinegar
Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely
Chopped. Add Remaining Corn. Stir Well & Set Aside.
Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine
Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn,
Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring
To A Boil. Reduce Heat & Simmer Uncovered 3 Min.
(Fat 0.6. Chol. 32.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Four Treasure Soup
Categories: Soups/stews, Chinese
Yield: 9 servings
1 cn (8 Oz.) Sliced Water 1/2 c Julienned Carrot Strips
Chestnuts Drained 4 cn (14 Oz.) Chicken Broth
1/4 lb Boned, Skinned Chicken 1 ts Garlic Powder
Breast Ground 1/4 c Dry Sherry,
1/2 c Chopped Green Onions 1 Pkg. Frozen Chinese
2 ts Soy Sauce, 1 t. Flour Pea Pods
1 ts Chinese Hot Mustard
Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken
Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until
Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea
Pods. Heat Through & Serve Immediately.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Bean Soup
Categories: Soups/stews, Italian, Beans
Yield: 16 servings
1 c Dried Navy Beans 1 1/2 ts Oregano,
2 qt Water 1/4 ts Dry Mustard
1 c Chopped Onion 2 cl Garlic Minched
1 c Chopped Green Pepper 3 cn (8 Oz.) Tomato Sauce
1 c Chopped Carrots 1/2 c Uncooked Whole Wheat
1 1/2 ts Dried Basil Elbow Macaroni
1 ts Salt
Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above
Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1
Hour. Drain Beans.
Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1
1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni &
Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Greens with Orange Dressing
Categories: Salads, Dressings
Yield: 4 servings
1 1/2 ts Balsamic Vinegar 1 1/4 ts Hazelnut Oil
1 1/2 ts Finely Slivered Orange 2 Heads Of Endive (4 0Z.)
Zest Separate Leaves
Pinch Of Salt 1 lg Bunch Watercress (4 0Z.)
1/4 ts Ground Pepper Tough Stems Removed
in A Small Bowl, Whisk Together The Vinegar, Orange Zest, 1 t. Of Water,
The Salt & Pepper. Let The Dressing Stand At Room Temperature For 15 Min.
in A Large Bowl, Combine The Endive & Watercress. Drizzle The Dressing
Over The Leaves And Toss To Coat. Divide Equally Among 4 Salad Plates &
Serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spinach Salad
Categories: Salads
Yield: 2 servings
2 c Torn Spinach Leaves 1 ts Olive Oil
2 c Torn Red Leaf Lettuce 1 ts Water
1/4 c Thinly Sliced Radishes 1 ts Dijon Mustard
1 tb White Wine Vinegar 1 ts Honey
Combine Lettuce, Spinach Leaves & Radishes in A Large Bowl. Toss Well.
Combine Vinegar, Oil, Water, Mustard & Honey. Stir Well. Drizzle Over
Salad. Toss Well.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spinach-Grapefruit Salad
Categories: Salads
Yield: 8 servings
1 lb Fresh Spinach 2 c Peeled, Cubed Ripe Papaya
1 sm Head Radicchio, Separated 2 lg Pink Grapefruit, Peeled
Into Leaves & Sectioned
2 tb Lemon Juice 2 md Oranges,
2 tb Vegetable Oil Peeled & Sectioned
1 ts Sugar 1/2 t. Pepper 1/2 md Onion Thin Onion Rings
1/4 ts Paprika, 1/8 t. Red Pepper
Remove Stems From Spinach. Wash & Pat Dry On Paper Towels. Tear Into
Bite-Size Pieces. Combine Spinach & Radicchio in A Large Bowl. Toss Well.
Combine Lemon Juice, Oil, Sugar, Pepper, Paprika, Salt & Red Pepper in
A Jar. Cover Tightly & Shake Vigorously.
Add To Spinach Mixture, Tossing Gently. Add Papaya, Orange & Onion.
Toss Gently.
(Fat 3.8. Chol. 0.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beet-Orange-Apple Salad
Categories: Salads
Yield: 4 servings
1 1/2 lb Fresh Beets With Greens 1 tb Raspberry Vinegar
(About 1 Bunch) 1/2 ts Sugar
1 lg Orange 1/4 ts Salt
2 Unpeeled Granny Smith 1 cl Garlic Minced
Apples Thinly Sliced 2 tb Unsalted Sunflower Seeds
1 tb Olive Oil Toasted
Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 1 Inch
Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With
A Brush & Set Aside. Place Beets in A Small Saucepan & Add Water To Cover
& Bring To A Boil. Cover, Reduce Heat & Simmer 20 Min. OR Until Tender.
Drain & Let Cool. Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each
Beet Into 8 Wedges. Set Aside.
Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes;
Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard
Membranes. Add Orange Sections, Beets & Apples. Toss Gently & Set Aside.
Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over
Beet Mixture. Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4
Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve
At Room Temperature OR Chilled.
(Fat 6, Chol. 0)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bulgur Salad with Apples & Grapes
Categories: Salads
Yield: 6 servings
1/2 c Bulgur (Health Food Store) 1 Celery Stalk
1/2 c Boiling Water 1 lg Red Apple Cored & Diced
2 tb Apple Juice 1/2 Carrot Grated
2 tb Lemon Juice 1 tb Minced Italian Parsley
1/8 ts Finely Grated Lemon Rind 1 c Red Seedless Grapes
Place The Bulgur, Water, Apple & Lemon Juices & Lemon Rind in A Small Bowl;
Cover & Allow To Soak Until The Liquid Is Absorbed, Between 30 Min. & 1
Hour. Halve The Celery Stalk, Then Cut Wider Half in Two Lengthwise. Cut
The Celery Into Thin Slices On The Diagonal. Place The Bulgur, Celery,
Diced Apple, Grated Carrot, Grapes & Parsley in A Serving Bowl And Toss
Until Combined. Chill If Desired Before Serving. (0.5 Grams Fat, 4 Percent
Cal. From Fat.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Citrus & Fennel Salad
Categories: Salads
Yield: 8 servings
1 1/4 lb Fresh Fennel Peeled & Cut Crosswise
1 ts Grated Orange Rind Into 8 Slices
1/4 ts Salt 2 Pink Grapefruit, Each
1/8 ts Pepper Peeled & Cut Crosswise
1/4 ts Fennel Seeds Crushed Into 4 Slices
1/4 c Unsweetened Orange Juice 1 sm Purple Onion Sliced Rings
1 tb Olive Oil 1 sm Head Radicchio
1 Seedless Oranges, Each
Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel
Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel
Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange
Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain,
Reserving Liquid.
Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange
Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio
Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices.
Drizzle With Reserved Orange Juice Mixture.
(Fat 2. Chol. O.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Apple-Walnut Salad
Categories: Salads
Yield: 12 servings
2 md Red Delicious Apples 1/2 ts Salt, 1/4 t. Pepper
1 md Granny Smith Apple 1/2 ts Curry Powder
1/3 c + 2 T. Lemon Juice 1/4 c Water
Divided 1 tb Vegetable Oil
2 c Diced Celery With Leaves Boston Lettuce Leaves
2 tb Chopped Walnuts
Core, Halve & Cut Each Apple Into 24 Slices. Do Not Peel. Combine Apples
& 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover & Chill. Combine Remaining
Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry Powder, Water & Oil in A
Bowl; Stir Well. Cover & Chill. To Serve, Line A Large Serving Platter
With Lettuce; Drain Apples & Arrange in Individual Servings On Top Of
Lettuce. Spoon Celery Mixture Around Apples. (Fat 2. Chol. 0.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pear & Parsnip Salad
Categories: Salads
Yield: 6 servings
3 c Diced Parsnips Honey-Yogurt Dressing
(1 1/2 Lbs.) 3 md Size Firm, Ripe Pears
2 c Water 1 tb Lemon Juice
3 tb Thinly Sliced Green Onions Ground Black Pepper (Opt)
Combine Parsnips & 2 C. Water in A Small Saucepan; Bring To A Boil. Cover &
Reduce Heat & Heat 5 Min. Drain & Rinse Under Cold Water. Drain
Well.Combine Parsnips, Green Onions & 1/4 C. Plus 2 T. Honey- Yogurt
Dressing in A Medium Bowl. Stir Well. Cover & Chill. Cut Pears in Half
Lengthwise; Core & Cut Lengthwise Into Thin Slice, Keeping Slices Intact.
Brush Cut Sides With Lemon Juice. Place 1 Cut Pear Half On Each Of 6
Plates, Separating Slices To Form A Fan. Top Each With 1/2 C. Parnsip
Mixture & 1 T. Remaining Honey-Yogurt Dressing. Sprinkle With Pepper If
Desired.
(Fat 1.1, Chol. 1.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Brady's Coleslaw
Categories: Salads
Yield: 6 servings
1/4 c Currants 1/2 lg Pepper
1/4 c Low Cal. Mayonnaise 1/4 c Cider Vinegar
1/4 ts Celery Seeds 4 ts Low Cal. Mayonnaise
1/8 ts Pepper 1 tb Minced Onion
4 c Shredded Green Cabbage 2 ts Lemon Juice
(About 10 Oz.) 2 ts Sugar
1/2 c Shredded Carrot (1 Medium) 1/4 ts Celery Seed
1/2 c Finely Slivered Green 1/8 ts Salt
Pepper Pepper To Taste
1. in A Small Bowl Combine Cabbage, Carrot & Green Pepper.2. in A Small
Bowl, Combine Vinegar, Mayonnaise, Minced Onion, Lemon Juice, Sugar, Celery
Seed, Salt (If Desired) & Pepper.Mixing Them Well & Pour Dressing Over
Cabbage Mixture. Toss The Slaw And Chill It For At Least 2 Hours, Tossing
It Again Just Before Serving.
Dressing Is Excellent With Other Salads.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Calabacita Salad
Categories: Salads, Mexican
Yield: 8 servings
4 Ears Corn Cut From Cob Onions
1/4 c Water 2 tb Chopped Green Chiles
4 sm Zucchini (About 1 Lb.) 1/4 c Lime Juice
1/2 c Chopped Red Bell Pepper 2 tb Vegetable Oil
1/3 c Finely Chopped Green 1/2 ts Salt
Combine Corn & Water in A Medium Saucepan. Bring To A Boil. Cover & Reduce
Heat & Simmer 7 To 8 Min. OR Just Until Corn Is Tender. Drain & Set Aside.
Cut Zucchini Into 1/4 in. Slices; Cut Each Slice Into Fourths. Add Zucchini
& Remaining Ingredients To Reserved Corn. Toos Gently To Combine. Cover And
Chill Several Hours.
(Fat 3.9. Chol. 0.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Cabbage & Cilantro Slaw
Categories: Salads, Chinese
Yield: 6 servings
1 lb Chinese Cabbage 1/4 c Lime Juice
Finely Shredded 2 tb Vegetable Oil
3/4 c Thinkly Sliced Red Pepper 1/8 ts Salt
2 tb Finely Chopped Green Onions 1/8 ts Red Pepper Flakes
2 tb Finely Chopped Fresh 1 cl Garlic Sliced
Cilantro
Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss
& Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A
Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime
Juicemixture Over Cabbage Mixture, Tossing Well. Cover & Chill Throughly.
(Fat 4.8. Chol. 0.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Dilled Cucumber Salad
Categories: Salads
Yield: 4 servings
8 oz Plain Low Fat Yogurt 2 tb Finely Chopped Green Onions
2 sm Cucumbers, Peeled, Seeded 1/4 ts White Pepper
And Shredded 2 tb Minced Fresh Dill
Spread Yogurt Thickly Over Several Layers Of Paper Towels; Cover With
Another Layer Of Paper Towels. Let Stand 5 Min. Scrape Yogurt Into A
Medium Bowl. Add Cucumbers, Green Onions, & Pepper; Stirring Well, Fold in
Dill. Cover & Chill 1 Hour.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Dilled Potato-Apple Salad
Categories: Salads
Yield: 4 servings
4 sm Red Potatoes (About 1 md Unpeeled Red Apple
1/2 Lb.) Cut Into Thin Slices
2 c + 1 T. Water Divided 3 tb White Wine Vinegar
1/2 c (1/2 in. Pieces) Diagonal 1 tb Vegetable Oil
Cut Snow Peas 1 ts Dillweed
1/2 c Chopped Celery 1/2 ts Sugar
2 tb Thinly Sliced Green Onions
Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover
Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let
Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside.
Cook Snow Peas in A Small Amount Of Boing Water 15 Sec. Drain. Rinse Under
Cold Running Water; Drain Well. Combine Potatoes, Snow Peas, Celery, Green
Onions & Apple Slices in A Medium Bowl. Toss Well. Combine Remaining 1 T.
Water, Vinegar, Oil, Dillweed & Sugar, Dash Salt. Add To Potato Mixture,
Tossing Gently To Coat. Cover & Chill Salad 1 Hour. (Fat 3.6, Chol. 0.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Shoestring Potato Salad
Categories: Salads, Ethnic
Yield: 4 servings
1 lb Medium Russet Potatoes, Onions
Cut Into Julienne Strips 1 tb Rice Wine Vinegar
1/2 c Chopped Red Bell Pepper 2 ts Hoisin Sauce
1/4 c Finely Chopped Green 1 ts Sesame Seeds, Toasted
Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels.
Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With
Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine
Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar &
Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently.
Sprinkle With Sesame Seeds & Serve Immediately.
(Fat 1.4. Chol. 0.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Vegetable Salad
Categories: Salads, Oriental
Yield: 8 servings
1 cn (20 Oz.) Unsweetened 1 1/4 c Diagonally Sliced
Pineapple Chunks Undrained Carrots
2 tb White Wine Vinegar 1 1/2 ts Sesame Seeds
2 tb Low Sodium Soy Sauce 1 bn Watercress
1 ts Sesame Oil 2 md Size Red Bell Peppers
1/2 ts Minced Gingerroot Cut Into 1/2 in. Strips
1/2 lb Snow Peas Trimmed
Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple Aside. Combine
Reserved Juice, Vinegar, Soy Sauce, Oil, & Gingerroot in A Small Bowl. Stir
Well, Cover & Chill.
Place Snow Peas in A Steamer Over Boiling Water. Cover & Steam 1 Min. OR
Until Crisp-Tender. Rinse With Cold Water, Drain & Set Aside.
Place Carrots in Steamer Over Boiling Water. Cover & Steam 3 Min. Rinse
With Cold Water; Drain & Set Aside.
Line A Large Serving Platter With Watercress. Arrange Pinapple, Snow
Peas, Carrots & Bell Peppers Attractively Over Watercress. Cover & Chill.
To Serve Pour Vinegar Mixture Over Salad; Sprinkle With Sesame Seeds. (Fat
1.3 Grams.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Snow Pea & Pear Salad
Categories: Salads, Ethnic
Yield: 4 servings
1/4 c Plain Yogurt 8 Radicchio Leaves
2 tb Pineapple Juice 3 Green Onions, Thinly Sliced
1/2 ts Sugar 2 tb Chopped Walnuts Toasted
1 lg Firm, Ripe Pear 20 Snow Peas Divided
1 ts Lime Juice
Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside.
Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well.
Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices.
Brush With Lime Juice. Arrange Snow Peas & Pears On Each Of 4 Radicchio
Lined Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle
With Green Onions & Walnuts.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spinach-Radiccho Salad
Categories: Salads
Yield: 4 servings
1/4 lb Radicchio, Washed 1/4 c Red Wine Vinegar
1/2 lb Fresh Spinach Washed & 2 tb Lemon Juice
Torn 1 tb + 1 1/2 t. Olive Oil
1/2 c Thinly Sliced Mushrooms 1/4 ts Freshly Ground Pepper
1 Sweet Red Pepper Thinly 1 tb + 1 t. Grated Parmesan
Sliced Cheese
8 Pitted Black Olives, Sliced
Combine Radicchio, Spinach, Mushrooms, Red Pepper & Olives in Individual
Salad Bowls. Cover & Chill Until Serving Time. Combine Vinegar, Lemon
Juice, Olive Oil & Pepper in A Glass Jar; Cover & Shake Vigorously. Pour
Mixture Evenly Over Salads. Sprinkle Each Salad With 1 t. Parmesan Cheese
Before Serving.
Fat 7.6. Chol. 1.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Winter Vegetable Salad
Categories: Salads
Yield: 8 servings
1/2 lb Fresh Kale 1/2 c Plain Low Fat Yogurt
4 md Leeks (About 1 Lb.) 2 cl Garlic Minced
1/2 lb Carrots, Diagonally 1/2 ts Salt
Sliced 1/4 ts Pepper
1/3 c Thinly Sliced Green Onion 2 tb Red Wine Vinegar
Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Remove
Roots, Tough Outer Leaves & Tops From Leeks. Split Leeks in Half
Lengthwise. Place Leeks in A Small Dutch Oven & Cook, Covered, in A Small
Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted
Spoon; Cut Leeks Into Julienne Strips & Set Aside. Return Liquid To A Boil;
Add Carrots. Cover & Cook 1 Min; Remove With A Slotted Spoon. Add Kale,
Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange
Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill.
Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small
Bowl. Stir Well. Cover & Chil. Serve Yogurt With Salad.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cumin Crusted Chicken Salad
Categories: Salads, Poultry
Yield: 4 servings
1/4 c Chopped Tomato 1 ts Pepper
3 tb Peeled, Chopped Cucumber 4 (4 Oz. ) Chicken Breasts
3 tb Chopped Green Pepper Boned And Skinned
1 tb Chopped Purple Onion 1 tb Red Wine Vinegar
1 sm Jalapeno Pepper Chopped Cherry Tomatoes (Optional)
1 tb Ground Cumin Fresh Basil (Optional)
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A
Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken
Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat
Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove
From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over
Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast
Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With
Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes &
Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Curried Chicken & Mango Salad
Categories: Salads, Poultry
Yield: 4 servings
2 qt Water 1 ts Curry Powder
4 (4 Oz.) Boneless, Skinned 1/8 ts Salt
Chicken Breasts 1/2 ts Pepper
3/4 c Plain Yogurt 1 c Peeled Cubed Mango, Papaya
1 tb Lime Juice OR Pineapple
1 tb Honey 4 Lettuce Leaves
Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat &
Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut
Into 1/2 in. Pieces & Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium
Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad
Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good
Also With Chopped Celery Added.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fruited Chicken Salad
Categories: Salads, Poultry
Yield: 6 servings
2 c Cooked Diced Chicken OR 1 c Orange Sections
Turkey 1/2 c Halved Green Grapes
2 tb Soy Sauce 2 c Chopped Celery
1 c Diced Apples Lettuce Leaves
Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add
Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low
Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice.
Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce
Leaves. Spoon Dressing Over Salad.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gingered Chicken Salad
Categories: Salads, Poultry
Yield: 4 servings
2 c Cubed Cooked Chicken Breast 2 tb Finely Minced Ginger
1/2 c Sliced Scallions 1 tb Oil
1 c Snow Peas, Julienned 1/2 ts Oriental Sesame Oil (Opt)
1 c Bean Sprouts 1/3 c Lemon Juice
1 c Thinly Sliced Mushrooms 1 cl Garlic Finely Minced
2 tb Low Sodium Soy Sauce 1 bn Watercress (Garnish)
Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large
Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice & Garlic
And Toss With The Chicken Mixture. If Desired, Transfer To A Bed Of
Lettuce On A Serving Platter And Arrange Watercress Around It.
(6.2 Grams Fat, 29 Percent Cal. From Fat.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Chicken & Apple Salad
Categories: Salads, Poultry, Microwave
Yield: 4 servings
1/2 ts Paprika 3 c (1/2 in.) Cubes Unpeeled
1/4 ts Pepper Granny Smith Apples (1 Lb.)
4 (4 Oz.) Boned, Skinned 1/2 c (2 Oz.) Gorgonzola
Chicken Breast Halves, Cut Cheese Divided
Into Bite Size 2 ts Minched Shallots
3 tb Unsweetened Apple Cider 2 tb White Wine Vinegar
1 c Diagonally Sliced Carrots 4 c Torn Fresh Spinach
Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake
To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To
7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
Aside.
Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese & Serve Warm.
About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T.
Cheese.
(Fat 6. Chol. 76.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Pasta Salad
Categories: Salads, Pasta, Mexican
Yield: 4 servings
4 (3 Oz.) Boneless Skinned 1/4 c Green Onions
Chicken Breasts 1 lg Jalapeno Pepper Chopped
1 ts Ground Cumin 1 cl Garlic
1 ts Vegetable Oil 6 oz Uncooked Fettucine
1/2 c Water 1/2 c Shredded Zucchini
1/4 tb Chili Powder 1/4 c Sliced Black Olives
1/2 ts Chicken Bouillon Granules 2 tb Chopped Tomatoes
1 sm Ripe Avocado Chopped Fresh Cilantro Leaves
1 c Fresh Cilantro (Optional)
3 tb Lime Juice
Sprinkle Chicken With Cumin & Chili Powder. Heat Oil in A Medium Skillet;
Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water &
Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.
Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill
Chicken.
Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat &
Cool. Strain Broth Through A Sieve & Pour Into Processor. Add Avocado,
Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth.
Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold
Water & Drain Again. Combine Fettuccine & Half Of Avocado Mixture; Toss
Well. Place in Center Of A Serving Platter. Arrange Zucchini Around
Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips &
Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado
Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish
With Fresh Cilantro Leaves If Desired.
(Fat 13.1. Chol. 54.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Chicken Salad
Categories: Salads, Poultry, Oriental
Yield: 8 servings
1 (4 1/2 Lb. ) Fryer 1 1/2 tb Low Sodium Soy Sauce
1 c Sliced Gingerroot 1 tb Lime Juice
3 Stalks Celery, Diagonally 1 cl Garlic Minced
Sliced 6 Green Onions Sliced
4 oz Uncooked Rice Noodles 1/2 c Sliced Radishes
2 tb Vegetable Oil 3 Carrots Diagonally Sliced
Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several
Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A
Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50
Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving
Broth; Let Chicken Cool. Discard Gingerroot Slices. Skin & Bone Chicken &
Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A
Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain
Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again.
Cook Rice Noodles According To Package Directions. Drain Well.
Combine Oil, Soysauce, Lime Juice,& Garlic. Add To Reserved Chicken,
Celery, Carrots, Green Onions & Radishes, Tossing Gently.
Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken Mixture in
Center. Chill Until Ready To Serve.
About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9.
Chol. 57.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rosemary Turkey Salad
Categories: Salads, Poultry
Yield: 2 servings
1/4 c Low Cal. Mayonnaise 1 lg Granny Smith Apple OR
1/4 c Chopped Fresh Parsley Red Bartlett Pear, Cored
1 tb Fresh Rosemary Leaves And Shredded
1/8 ts White Pepper 2 lg Leaf Lettuce Leaves
1 1/2 c Cooked Turkey 1 c Alfalfa Sprouts
Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss
Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On
Individual Serving Plates. Top Each With 1/2 C. Alfalfa Sprouts. Spoon
Half Of Turkey Mixture Onto Each Plate & Serve Immediately. (Fat 11.2.
Chol. 68.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tarragon Chicken Salad
Categories: Salads, Poultry
Yield: 8 servings
1 (4 1/2 Lb. ) Fryer 2 c Water
1/2 c Dry White Wine OR 3/4 lb Small New Potatoes
Vermouth Quartered
2 tb Minced Shallots 1 lb Fresh Green Beans
1 tb Chopped Fresh Tarragon 1 tb Safflower OR Other
OR 1 t. Dried Tarragon Vegetable Oil
Crushed 1/8 ts Salt
1/8 ts Salt 1/8 ts Pepper
1/8 ts Pepper 1/2 sm Purple Onion Cut Into
1 1/2 c Plain Yogurt Thin Strips
Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry. Place Chicken
in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits
in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At
350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag &
Let Cool. Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill.
Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small
Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb
Mixture & Yogrut in A Medium Bowl. Cover & Chill Several Hours. Bring 2
Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce
Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid,
Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half.
Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5
Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes & Beans; Add
Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine
Reserved Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A
Serving Platter. Arrange Potatoes & Green Beans Around Chicken Mixture.
About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9.6.
Chol. 88.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crab Salad
Categories: Salads, Fish/sea
Yield: 4 servings
8 oz Frozen Crab Meat 1/4 c Sliced Green Onion
Defrosted 1/2 c Sliced Water Chestnuts
5 oz Fozen Cut Asparagus, Lettuce Leaves
Defrosted Parsley
Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.
Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce.
Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing
Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce
Leaves. Garnish With Parsley.
(Makes 2 1/2 Cups, Each Serving 1/2 C.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crunchy Tuna Salad
Categories: Salads, Fish/sea
Yield: 2 servings
1 cn (6 1/2 Oz.) Can Solid 1/2 c Shredded Carrots
White Tuna Packed in Water, 1/4 c Sliced Green Onions
Drained & Flaked 1/4 c Low Cal. Mayonnaise
1 cn (8 Oz.) Water Chestnuts 1 tb Dijon Mustard
Drained & Chopped 1 ts Soy Sauce
1 c Chopped Celery 1/4 ts Pepper
in Large Bowl, Combine All Ingredients. Cover & Chill. Line Two Plates
With Lettuce. Spoon Half Of Tuna Salad Onto Each Plate.
(May Use Low Fat Yogurt in Place Of Mayonnaise.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Everyday Salad Dressing
Categories: Dressings
Yield: 1 servings
1/2 c Rice Vinegar 1 Garlic Clove Minced
2 tb Vegetable Oil OR Olive Oil 1/4 ts Dillweed OR Basil
1 tb Soy Sauce 1/8 ts Pepper
1 tb Water Low Calorie Sweetener To
1/2 ts Dijon Mustard Taste
In Medium Jar With Lid, Combine All Ingredients. Shake Vigorously Until
Well Blended. Store in Refrigerator Until Ready To Use. Makes 3/4 Cup.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Honey-Yogurt Dressing
Categories: Dressings
Yield: 1 servings
1/4 c Firm Tofu Drained 1/2 ts Ground Cumin
2 tb Lemon Juice 1/4 ts Salt
2 tb Honey 1/4 c Plain Yogurt
Combine All Ingredients Except Yogurt in Food Processor. Cover & Process
Until Smooth. Place in A Bowl. Add Yogurt, Stirring Well. Cover & Chill.
(Fat 0.3, Chol. 0)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Walnut Vinaigrette
Categories: Dressings
Yield: 1 servings
1 c Canned No Salt Chicken 1 ts Dijon Mustard
Broth 1/4 ts Sugar
2 tb Walnut Oil 1/8 ts Pepper
2 tb Balsamic Vinegar 2 cl Garlic Minced
2 tb Sherry Vinegar
Bring Chicken Broth To A Boil in A Small Saucepan. Cook About 6Min. OR
Until Reduced To 2/3 C. Combine Chicken Broth & Remainingingredients in A
Jar; Cover Tightly & Shake Vigorously. Cover & Chill. (Fat 1.7. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crimson Slaw
Categories: Salads
Yield: 6 servings
1/4 c Vegetable Oil 1 c Chopped Cauliflower
1/4 c Tarragon OR White Wine 1 c Shredded Carrot
Vinegar 1 c Shredded Red Cabbage
1 tb Lemon Juice, 1/2 t. Pepper 1/4 c Chopped Green Pepper
1 ts Sugar, 1 t. Dried Dillweed 1/4 c Chopped Fresh Parsley
1 ts Dried Basil, 1 t. Tarragon 1/4 c Chopped Green Onions
Combine Oil, Vinegar, Lemon Juice, Pepper, Sugar, Dillweed, Basil& Tarragon
in A Medium Bowl, Mixing Well. Add Remaining Ingredients; Toss Well. Cover
& Chill. Use A Slotted Spoon To Serve.
(Fat 7. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bean Burritos
Categories: Mexican, Vegetarian, Beans
Yield: 4 servings
1 cn (16 Oz.) Light Red Kidney 1/8 ts White Pepper
Beans Drained 1/2 c Frozen Whole Kernel Corn,
1 ts Vegetable Oil Thawed & Drained
1/2 c Chopped Onion 4 (8 Inch) Flour Tortillas
1/2 c Diced Red OR Green Pepper 3/4 c (3 Oz.) Shredded
1 cl Garlic Minced Cheddar Cheese
3/4 ts Ground Cumin 1 c Commercial Medium Salsa
1/2 ts Ground Coriander
Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. Coat A
Small Nonstick Skillet With Cooking Spray. Add Oil & Place Over Medium
Heat Until Hot. Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR
Until Onion Is Tender. Stir in Cumin, Coriander & White Pepper. Cook 1
Min, And Remove From Heat. Add Onion Mixture & Corn To Beans. Stir Well.
Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3
T. Cheese Down Center Of Each Tortilla. Roll Up; Place Seam Side Down On A
Baking Sheet. Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon
Salsa Over Burritos. Serve Warm.
(About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Hot Black Beans & Tomatoes
Categories: Vegetables, Beans
Yield: 8 servings
Cooking Spray 2 cn (15 Oz.) Cans Black Beans
1 ts Olive Oil & Drained
3 cl Garlic Minced 1/2 ts Ground Red Pepper
2 cn (14 1/2 Oz.) No Salt 1/4 ts Fresh Cilantro
Whole Tomatoes Drained Chopped Fresh Cilantro
& Chopped (Opt.)
Coat A Large Nonstick Skillet With Cooking Spray. Add Olive Oil & Place
Over Medium Heat Until Hot. Add Garlic. Saute Until Tender. Add Chopped
Tomatoes; Reduce Heat & Cook Uncovered 6 Min. OR Until Mixture Is Slightly
Thickened. Stir in Beans, Red Pepper & Cilantro. Cover & Cook 5 Min. OR
Until Thoroughly Heated. Garnish With Fresh Cilantro If Desired. Serve
Over Rice.
(Fat 1 G.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Basil Broccoli Terrine
Categories: Vegetables
Yield: 8 servings
4 1/2 c Coarsely Chopped 2 ts Lemon Juice
Fresh Broccoli 1/2 ts Dried Basil
1/2 c Water 1/4 ts Salt
4 Egg Whites 1/8 ts Pepper
2 Egg Yolks 12 Cherry Tomatoes Halved
1 tb Grated Parmesan Fresh Basil Leaves (Opt)
Combine Broccoli & Water in A Heavy Saucepan; Bring To A Boil. Cover,
Reduce Heat To Medium & Cook 10 Min. OR Until Tender. Drain & Rinse Under
Cold Water; Drain Again. Combine Broccoli, Egg Whites, Egg Yolks,
Parmesan, Lemon Juice, Basil, Salt & Pepper in Processor & Process 3 Min.
OR Until Smooth. Line A 7 1/2 X 3 X 2 in. Loafpan With Foil, Allowing Foil
To Extend 3 in. Beyond Sides Of Pan. Coat Foil With Cooking Spray. Pour
Broccoli Mixture Into Prepared Pan; Carefully Folding Foil Loosely Over
Broccoli Mixture To Cover. Place Loafpan in A 12 X 8 X2 in. Baking Dish;
Pour Hot Water Into Baking Dish To A Depth Of 1 in. Bake At 350 F. For 1
Hour OR Until Edges Are Firm & Center Is Set. Remove Loafpan From Water;
Let Cool On A Wire Rack 15 Min. Loosen Edges Of Terrine With A Sharp Knife;
Invert On A Serving Platter. Smooth Edges If Necessary & Chill. Cut Terrine
Into 16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates.
Granish With Cherry Tomato Halves & Basil Leaves.
(Fat 3.2. Chol. 137.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cabbage Strudel
Categories: Vegetables
Yield: 7 servings
4 c Finely Chopped Green 1/4 c + 2 T. Low Fat Sour Cream
Cabbage 1 ts Prepared Mustard
1/4 c Chopped Onion 8 Sheets Frozen Phyllo
1 1/2 c Peeled, Chopped Apples Pastry Thawed
1/3 c Chopped Pitted Dates 1 ts Melted Margarine
Coat A Large Nonstick Skillet With Cooking Spray. Place Over Mediumheat
Until Hot. Add Cabbage & Onion; Cover & Cook 5 Min.
Combine Cabbage Mixture, Apples & Dates in A Large Bowl. Combine Sour
Cream & Mustard; Stir Well. Add To Cabbage Mixture; Stir Well & Set Aside.
Working With 1 Phyllo Sheet At A Time, Spray Each Sheet With Cooking
Spray; Placing One On Top Of The Other. Spoon Cabbage Mixture Lengthwise
Down One-Third Of Phyllo Stack, Leaving A 1 Inch Borderon Longest Side & A
3/4 Inch Border On Shorter Sides. Starting With The Longest Side, Roll Up
Jellyroll Fashion, & Place, Seam Side Down, Diagonally On A 15 X 10 X 2
Inch Jellyroll Pan Coated With Cooking Spray; Tuck Ends Under. Brush With
Margarine. Diagonally Cut 1/4 Inch Deep Slashes About 2 Inches Apart Across
Top. Bake At 400 F. For 45 Min. Let Stand 10 Min. Before Serving. Good
Served With Pork.
(Fat 3.6. Chol. 5.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Glazed Carrots
Categories: Vegetables
Yield: 8 servings
5 c Sliced Carrots 1/4 ts Salt
1/3 c Water 1/8 ts Pepper
1 tb Cornstarch 1 tb + 1 t. Margarine
1/4 c Unsweetened Orange Juice 2 ts Chopped Fresh Parsley
Combine Carrots & Water in A Large Saucepan; Cover & Cook Over Medium Heat
20 Min. OR Until Crisp-Tender. Drain, Reserving Liquid; Add Enough Water To
Liquid To Measure 3 T. Set Carrots Aside. Combine Carrot Liquid,
Cornstarch, Orange Juice, Salt, Pepper & Margarine in Large Saucepan. Bring
To A Boil Over Medium Heat, Stirring Constantly; Cook 1 Min. OR Until
Thickened. Add Carrots, Cook 1 Min, Stirring Well. Spoon Onto Serving
Plates. Sprinkle With Parsley.
(Fat 2. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Broiled Eggplant Parmigiana
Categories: Italian, Vegetables
Yield: 6 servings
1 ts Olive Oil 1 Bay Leaf
1 1/2 c Minced Onions 1/4 ts Salt
2 cl Garlic Minced 1 (3/4 Lb.) Unpeeled Eggplant
3 md Unpeeled Tomatoes (About Cut Into 12 (1/2 in.)
1 1/2 Lb.) Quartered Slices
1/2 ts Oregano 1 Egg White Slightly Beaten
1/2 c Dry Breadcrumbs 1/2 c Grated Parmesan
1/8 ts Pepper
Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over
Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until
Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About
25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf.
Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put
Into A 12 X 8 X2 in. Baking Dish.
Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of
A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3
Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450
For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until
Lightly Browned.
(Fat 3.5. Chol. 6.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Greek Potato Salad
Categories: Vegetables, Greek
Yield: 6 servings
1 1/2 lb Round Red OR White 1/4 c Plain Low Fat Yogurt
Potatoes 2 tb Crumbled Feta Cheese
5 c Water 1/4 ts Dried Oregano,
Purple Onion Rings 1/8 ts Dried Rosemary Crushed
1/2 c Coarsely Chopped Cucumber 1/8 ts Pepper
5 Cherry Tomatoes, Halved 4 Ripe Olives
1 sm Clove Garlic 1 tb Chopped Fresh Parsley
Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover,
Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut
Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A
Large Bowl. Set Aside.Drop Garlic Through Chute in Processor With Processor
Running. Process About 3 Sec. OR Until Garlic Is Finely Chopped. Add Yogurt
&Feta Cheese, Oregano & Rosemary. Process Until Smooth. Add Yogurt Mixture
To Reserved Potato Mixture; Toss Gently To Coat. Garnish With Parsley,
Olives & Onion Rings If Desired. Cover & Chill Thoroughly. (Fat 1.3. Chol.
5.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Lemon Potatoes
Categories: Vegetables
Yield: 4 servings
2 md Russet Potatoes Halved 1 1/2 ts Reduced Sodium Lemon-
Lengthwise Pepper Seasoning
1/2 c Low Cal. Margarine, Melted 1/8 ts Garlic Powder
2 tb Lemon Juice
Deeply Score Cut Sides Of Potatoes, Using A Sharp Knife. Cover Skinside
With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine
Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40
Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10
Min. Turn Potatoes & Baste With Remainingmargarine Mixture. Grill 10 Min.
(Fat 7.4. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Herbed Potato Patties
Categories: Vegetables
Yield: 8 servings
1 lb Round OR Long White 1/2 ts Dried Thyme
Potatoes 1/4 ts Salt
3 c Water 1/8 ts Garlic Powder
1/4 c Low Fat Cottage Cheese 1 sm Onion Grated
1 tb Minced Fresh Parsley 2 Egg Whites Mixed Thoroughly
1/2 ts Rubbed Sage 1/2 c Wheat Germ
1/2 ts Dried Rosemary
Combine Potatoes & 3 C. Water in A Large Saucepan, Bring To A Boil. Cover &
Reduce Heat & Simmer 15 Min. OR Until Tender. Drain Potatoes,Allowing To
Cool To Touch. Peel Potatoes; Mash Pulp & Cottage Cheesein A Medium Bowl.
Add Parsley, Sage, Rosemary, Thyme, Salt, Garlic Powder, Onion & Egg
Whites. Stir Until Well Contained. Place Wheat Germ in A Shallow Dish. Drop
A Scant 1/3 Cupful Of Potato Mixture Onto Wheat Germ. Gently Coat Potato
Mixture With Wheat Germ & Place On A Baking Sheet Coated With Cooking
Spray. Pat Potato Mixture To 1/2 Inch Thickness. Repeat Procedure With
Remainingpotato Mixture To Make An Additional 7. Bake At 350 F. For 15
Min. Turn Patties Over; Bake An Additional 15 Min. OR Till Golden
Brown.Serve Immediately. (Fat 1.8. Chol. 35.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Roasted Potato Wedges
Categories: Vegetables
Yield: 6 servings
3 md Unpeeled Baking Potatoes 1/2 ts Salt
(About 1 3/4 Lb.) 1/4 ts Pepper
1 tb + 1 t. Olive Oil 1/2 ts Dried Rosemary
Scrub Potatoes; Cut Each Lengthwise Into 6 Wedges. Place in Bowl. Cover
With Cold Water. Let Stand 30 Min. Drain. Pat Wedges Dry With Paper
Towels. Toss Wedges With Olive Oil. Place Skin Side Down On A Baking Sheet
Coated With Cooking Spray. Combine Salt, Dried Rosemary & Pepper. Sprinkle
Mixture Evenly Over Wedges. Bake At 400 For About 1 Hour OR Until Wedges
Are Tender & Browned.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Acorn Squash Rings
Categories: Vegetables
Yield: 12 servings
2 md Acorn Squash Equal.
1/2 c Unsweetened Orange Juice 2 tb Light Corn Syrup
1/4 c Firmly Packed Brown Sugar 2 tb Oleo
OR Brown Sugar Twin To 1 ts Grated Lemon Rind
Cut Each Squash Crosswise Into 6 (1/4 Inch Thick) Slices. Discard Seeds &
Membrane. Arrange Slices in A 13 X 9 X2 Inch Baking Dish Coated With
Cooking Spray. Pour Orange Juice Over Squash & Bake At 350 For 30 Min.
Combine Brown Sugar, Corn Syrup, Oleo & Lemon Rind in A Small Non-
Aluminum Saucepan. Bring To A Boil; Reduce Heat & Simmer 2 To 3
Min.,Stirring Constantly. Brush Sugar Mixture On Squash & Bake,
Uncovered,An Additional 15 Min. OR Until Tender, Basting Occasionally.
(Fat 2. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Shredded Yellow Squash
Categories: Vegetables
Yield: 4 servings
1 lb Yellow Squash, Coarsely 1/4 ts Dried Oregano
Shredded 1/8 ts Garlic Powder
1 ts Margarine 1/8 ts Chicken Bouillon Granules
Combine All Ingredients in A 1 1/2 Quart Casserole. Cover & Microwaveat
High For 2 To 3 Min. OR Until Vegetables Are Crisp Tender & Mixture Is
Throughly Heated, Stirring After 1 1/2 Min.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet 'n' Sour Squash Medley
Categories: Vegetables
Yield: 6 servings
1 c Firmly Packed Brown Sugar Horizontally & Cut Into
1 ts Mustard Seeds Wedges
1 Stick Cinnamon 1/4 lb Green Beans, Cut Into
4 Whole Cloves 1 in. Pieces
1 c White Wine Vinegar 1 sm Zucchini Sliced
3 Lemon Slices 1 sm Yellow Squash, Halved
1 md Tomato Cut Into Wedges Lengthwise & Sliced
1 md Pattypan Squash, Sliced 1 Green Onion Chopped
Combine Brown Sugar, Mustard Seeds, Cinnamon, Cloves, Vinegar & Lemon
Slices in A Medium Nonaluminum Saucepan. Bring To A Boil; Reduce Heat &
Simmer 5 Min. Add Remaining Ingredients & Simmer An Additional 2 Min.
Remove From Heat; Cover & Let Cool To Room Temperature. Remove Whole Spices
& Lemon; Drain. Serve Immediately OR Store in An Airtight Container in The
Refrigerator.
(Fat 0.1. Chol. O.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Black Tie Tomatoes
Categories: Vegetables
Yield: 8 servings
1/4 c Plain Low Fat Yogurt Lettuce Leaves
2 tb Low Cal. Mayonnaise 1 tb + 1 t. Black Caviar,
1/4 ts Onion Powder Rinsed And Drained
4 sm Tomatoes, Halved Crosswise
Combine Yogurt & Mayonnaise & Onion Powder in Small Bowl. Mix Well. Cover
And Chill At Least One Hour.
Arrange Tomato Halves On Lettuce Lined Plates And Top Each With 1 t.
Yogurt Mixture & 1/2 t. Caviar.
(Fat 1.7. Chol 15.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Basil-Vegetable Saute
Categories: Vegetables
Yield: 4 servings
4 Green Onions, Cut Into 3 1 md Size Red Bell Pepper
In. pieces Cut Into 1/4 in. Strips.
1 md Zucchini, Cut Into 3 X 1/4 1 tb Vegetable Oil
In. Strips 1 cl Garlic Minched
1 md Size Green Pepper, Cut 1 tb Finely Chopped Fresh Basil
Into 1/4 in. Strips
Coat A Large Skillet With Cooking Spray; Add Oil. Place Over Medium- High
Heat Until Hot. Add Garlic; Stir Fry 1 Min. Add Reserved Vegetables; Stir
Fry 2 Min. Add Basil. Cover & Reduce Heat. Cook 2 Min. Serve
Immediately.
(Fat 3.8. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Brussel Sprouts
Categories: Vegetables
Yield: 2 servings
12 md Size Fresh Brussel 1 tb Margarine
Sprouts 1/8 ts White Pepper
(Fat 5.9. Chol. 0.) Wash Brussel Sprouts & Discard Discolored Leaves. Cut
Off Stem Ends & Slash Bottom Of Each Sprout With A Shallow X. Place Sprouts
in A Small Amount Of Boiling Water; Cover, Reduce Heat & Simmer 10 Min. OR
Until Tender. Drain & Cool Slightly. Slice in Half Vertically. Melt
Margarine in A Small Saucepan. Cook Over Medium Heat Until Browned. Pour
Over Brussel Sprouts; Toss Gently To Coat. Sprinkle With Pepper.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Vegetable Packets
Categories: Vegetables
Yield: 4 servings
1 1/2 c Sliced Mushrooms 1/2 ts Dried Basil
1 c Cauliflower Flowerets 1/4 ts Salt
1 c Broccoli Flowerets 1/4 ts Pepper
1 c Thinly Sliced Carrots 1 tb + 1 t. Low Calorie
1 sm Onion Thinly Sliced Margarine Divided
Combine Mushrooms, Cauliflower, Broccoli, Carrots & Onion in A Large Bowl;
Sprinkle With Basil, Salt & Pepper. Divide Vegetable Mixture Evenly Onto 4
(18 Inch) Squares Of Foil. Dot Each With 1 t. Margarine. Using The Pyramid
Wrap Method, Bring The Four Corners Of Foil Together in A Triangle Shape;
Fold Open Edges Together in Loosely Locked Folds, Allowing For Heat
Circulation & Expansion. Repeat Procedure For Other Packets. Grill
Vegetables 5 To 6 Inches From Medium Coals 8 Min. OR Until Crisp-Tender.
(Fat 2.8 Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Vegetable Kabos
Categories: Vegetables
Yield: 4 servings
1/2 c Low Cal. Italian Salad 1 1/2 in. Pieces
Dressing 8 sm Boiling Onions
1 ts Dried Basil 8 Cherry Tomatoes
1 tb Minced Fresh Parsley 8 md Size Mushrooms
1 md Size Yellow Squash 2 c Hot Cooked Brown Rice
(About 1 Lb.) Cut Into
Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash,
Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals
15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing
Mixture Frequently.
163 Cal. Per 2 Kabobs & 1/2 C. Rice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Meatless Chili
Categories: Mexican, Vegetarian, Chili, Beans
Yield: 8 servings
2 c Dried Kidney Beans 2 tb Oil, 2 1/2 T. Flour
(5-6 C. Cooked) 2 tb Chili Powder
2/3 c Chopped Onion 1 tb Ground Cumin
1 cl Garlic Minced 1/4 ts Garlic Powder
1 Bay Leaf 1/2 ts Salt
1 cn (6 Oz.) Tomato Paste 1/8 ts Pepper
1. Place Dried Beans in Water & Soak Overnight. Change Water. Add Water 3
OR 4 Times The Volume Of Beans. Simmer For 3 Hours & Drain. 2. Combine
Beans, 6 Cups Water, 1/3 C. Chopped Onion, Minced Garlic, Bay Leaf &
Tomato Paste & Simmer 2 Hours.3. Heat Oil in A Separate Pan, Gradually Stir
in Flour, Chili Powder, Cumin, 1/3 C. Onion & Garlic Powder. Heat 5 Min.4.
Stir Into Beans & Cook 1 Hour Until Beans Are Soft & Chili Is Thickened.5.
Add Salt & Pepper.6. May Be Served Over Rice OR With Tortillas If Desired.
(Fat 4.5 Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Shoestring Jicama
Categories: Vegetables, Mexican
Yield: 4 servings
Vegetable Cooking Spray In. Strips
2 ts Vegetable Oil 2 tb Chopped Red Bell Pepper
1 cl Garlic Crushed 1/8 ts Paprika
3/4 lb Jicama Peeled, Thinly 1/8 ts Salt
Sliced & Cut Into 2 X 1/4 1/8 ts Pepper
Coat A Medium Skillet With Cooking Spray. Add Oil. Place Skillet Over
Medium High Heat Until Hot. Add Garlic, Jicama & Bell Pepper. Sprinkle
With Paprika, Salt & Pepper. Saute Mixture 5 Min., Stirring Constantly.
Serve Immediately. (Fat 2.5 Chol. O.)
(Looks & Tastes Like Hash Brown Potatoes. Very Good.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Stir Fried Vegetables
Categories: Vegetables, Oriental
Yield: 6 servings
1 tb Low Sodium Soy Sauce 1 ts Vegetable Oil
1 tb Oyster Sauce 2/3 c Chopped Green Onions
1 ts Dry White Wine 3 cl Garlic Minced
1/2 tb Sesame OR Vegetable Oil 1 lg Carrot in Julienne Strips
1/4 ts Pepper 1 cn 8 Oz. Sliced Water Chestnut
6 Dried Shiitake Mushrooms Drained
1/2 c Hot Water 1/2 lb Fresh Snow Peas Trimmed
Combine Soy Sauce, Oyster Sauce, White Wine, Sesame Oil & Pepper. Mix Well
& Set Aside. Combine Mushrooms & Hot Water in A Small Bowl; Let Stand 15
Min. Drain. Remove & Discard Stems. Thinly Slice Caps. Set Aside.
Place Nonstick Skillet OR Wok Over Medium High Heat Until Hot. Add Oil.
Add Green Onions, Garlic & Carrot; Stir Fry 2 Min. Add Reserved Mushrooms,
Celery, Water Chestnuts & Snow Peas. Stir Fry 2 To 3 Min. OR Until
Vegetables Are Crisp-Tender. Add Reserved Soy Sauce Mixture; Stir Fry 30
Seconds. Serve Immediately.
(Fat 1.4. Chol. 4.0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tofu Burgers
Categories: Vegetarian
Yield: 8 servings
1 Onion Finely Chopped 1/2 c Fine Dry Bread Crumbs
24 oz Tofu, Crumbled & Cool 2 tb Worcestershire Sauce
2 c Water 1/8 ts Pepper
1. Saute Onion in Small Amount Of Water Until Tender & Transparent. Remove
From Heat & Cool.2. Mix Onion With Rest Of Ingredients & Form Into 8
Patties.3. Heat A Nonstick Skillet & Coat With Cooking Spray.4. Add 4
Patties, Cover & Cook Over Low Heat, About 5 Min. Per Side.Repeat With
Remaining Patties.
(Fat 3.9. Chol. 0. Per Patty.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tossed Snow Peas & Zucchini
Categories: Vegetables
Yield: 2 servings
1/2 c Fresh Snow Peas Cut Into 1 tb Minced Shallot
1 Inch Diagonal Pieces 1 1/2 ts Red Wine Vinegar
1 sm Zucchini, Thinly Sliced 1 ts Safflower 0R Vegetable Oil
2 Cherry Tomatoes, Quartered 1/8 ts Pepper
1 tb Pine Nuts Toasted
Place Peas in A Vegetable Steamer Over Hot Water. Cover, Steam 2 Min. OR
Until Crisp Tender. Drain & Rinse Under Cold Water. Combine Peas, Zucchini,
Tomatoes & Pine Nuts in A Medium Bowl. Combine Shallot, Vinegar, Oil &
Pepper; Mix Well With A Wire Whisk. Pour Over Vegetables & Toss Gently To
Mix Well. Cover & Chill Thoroughly.
(Fat 6. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mystery Bread
Categories: Breads
Yield: 3 servings
2 tb Dry Yeast OR 2 Pre- 1/2 ts Cinnamon
Measured Packages 1 ts Honey
1/4 c Nonfat Dry Milk 1 ts Oleo + 1/2 t. For Bowl
2 ts Aniseed Crushed 1/2 c Each Whole-Wheat Flour And
5 1/2 c Unbleached Flour Buckwheat Flour
1/2 c No Sugar Apple Juice 1/2 ts Unsalted Corn Oil
3/4 c Unsweetened Pinapple Juice Margarine For Pans OR
1 1/4 c Water Use Spray
2 ts Freshly Grated Orange Rind
Preheat Oven To 375 F. 5O Cal. Per 3/8 Inch Slice
(Fat 0.5. Chol. O.) 1. in A Large Mixing Bowl, Combine Yeast, Milk,
Aniseed & 2 C. Unbleached Flour. 2. in A Saucepan, Combine Juices, Water,
Orange Rind, Cinnamon, Honey & 1 T. Oil. Heat Until Warm. (105 To 115 F.)
Pour Over Dry Ingredients. Beat With A Wooden Spoon For 1 Min. Cover With
Plastic Wrap & Let Stand For 10 Min. 3. Add Whole-Wheat Flour, Buckwheat
Flour And All But 1/2 C. Of Balance Of Unbleached Flour, 1/2 Cup At A Time,
Beating With Wooden Spoon After Each Addition. After Adding 4 1/2 C. Of
Flour, Dough Will Become Difficult To Beat With Wooden Spoon. Scoop Up &
Turn Onto Lightly Floured Board & Knead, Adding Balance Of Flour, If
Necessry, To Make A Smooth & Elastic Dough. 4. Shape Dough Into Ball. Drop
Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat. Cover
Tighly With Plastic Wrap & Let Rise At Room Temperature (70 To 80 F.) Until
Doubled in Bulk. (About 1 Hour 15 Min.) 5. Punch Dough Down. Transfer To
Board & Cut Into 3 Equal Parts. Cover With Waxed Paper & Let Dough Rest For
5 Min. 6. Roll Each Piece Out Into A 7 X 12 in. Rectangle. Starting With
Short End. Roll Up Tightly, Tucking in Sides& Pressing Seams To Hold.
Place, Seam Side Down, in 3 Small Loaf Pans (7 1/8 X 3 5/8 X 2 1/4 in.)
Greased With Margarine OR Cooking Spray. Cover With Plastic Wrap & Let Rise
At Room Temperature Until Doubled in Bulk. (About 1 Hour.) 7. Gently Remove
Plastic Wrap. Bake in Preheated 375 F. Oven For 40 Min. Remove Bread From
Pans. Place Back in Oven Directly On Rack & Bake For 5 Min. More. Loaves
Should Be Crispy & Golden Brown. Let Cool Thoroughly Before Slicing.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Hush Puppies
Categories: Breads
Yield: 24 servings
2/3 c Yellow Cornmeal 1/3 c Skim Milk
1/3 c Flour 1 tb Vegetable Oil
1 ts Baking Powder 1/8 ts Pepper
1/2 ts Salt 1 Egg Beaten
1/2 c Minced Onion
Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well
in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry
Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature
Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until
Lightly Browned. Remove From Pan Immediately.
(Fat 1. Chol. 11.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Black Bean Tortilla Melts
Categories: Mexican, Vegetables, Beans
Yield: 6 servings
1 cn (15 Oz.) Black Beans, 1/4 c (3 Oz.) Shredded
Rinsed & Drained Cheddar
1/2 ts Chili Powder Fresh Salsa
6 (6 in.) Corn Tortillas 2 cn (4 Oz.) Chopped Green
1/4 c Minced Cilantro Chiles Undrained
1 Lime Cut Into 6 Wedges
Mash Beans; Add Chili Powder Stirring Well. Spread About 3 T. Of Bean
Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime
Wedge Over Each. Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese.
Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve
With Fresh Salsa.
197 Cal. Per Tortilla & 2 T. Salsa.
(Fat 6.2. Chol. 15.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheesy Pita Salad Sandwiches
Categories: Misc.
Yield: 4 servings
1 md Tomato Chopped Coarsely 1/4 c Low Cal. Italian Salad
1/2 c Sliced Cucumbers Dressing
1/2 c Alfalfa Sprouts 1/2 c (2 Oz.) Shredded Swiss
1/4 c Chopped Sweet Red Pepper 2 Whole Wheat Pita Bread
1/4 c Chopped Green Pepper Rounds Cut in Half
1/4 c Celery Crosswise
1/8 tb Coarsely Ground Pepper
Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper &
Italian Salad Dressing in A Medium Bowl. Toss Well. Set Aside. Divide
Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave
At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open
Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve
Immediately.
(Fat 4.6. Chol. 14.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheesy Vegetable Sandwiches
Categories: Vegetarian
Yield: 4 servings
1/4 c Low Fat Cottage Cheese 1 Green Onion Chopped
1 Carrot Shredded 1/2 ts Dried Basil
1/2 c Chopped Mushrooms 4 Slices Whole Wheat Bread
1/2 c Alfalfa Sprouts Toasted
1/4 c Chopped Celery 4 (2/3 Oz.) Slices Low-Fat
1/4 c Chopped Radishes Process American Cheese
Combine Cottage Cheese, Carrot, Mushrooms, Sprouts, Celery, Radishes, Green
Onion & Basil in A Medium Bowl. Spoon 1/2 C. Cottage Cheesemixture Onto
Each Toast Slice, Spreading Gently To Cover. Cut Each Cheese Slice Into 4
Triangles; Arrange Over Cottage Cheese Mixture. Broil 4 To 6 Inches From
Heat OR Until Cheese Melts.
(Fat 2.5. Chol. 2.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Golden Delicious Grill
Categories: Misc.
Yield: 4 servings
1 c (4 Oz.) Shredded Cheddar Cored & Thinly Sliced,
Cheese, Divided Divided
4 Slices Reduced Calorie 4 tb Finely Chopped Green
Whole Wheat Bread Toasted Onions, Divided.
1 Golden Delicious Apple,
Sprinkle 2 T. Cheese On Each Slice Of Bread; Arrange Apple Slices Evenly
Over Cheese. Broil 5 To 6 Inches From Heat Until Cheese Melts.
Sprinkle Each Sandwich With 1 T. Green Onions & 2 T. Additonal Cheese.
Broil Unitl Cheese Melts.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hot Turkey Sandwiches
Categories: Poultry
Yield: 6 servings
1 md Onion Thinly Sliced Monterey Jack Cheese
2 tb Oleo 6 (1/2 in. Thick) Slices
3 tb Flour Italian Bread Toasted
1/8 ts Red Pepper 12 (1/2 Oz.) Slices Turkey
1/2 ts Chicken Bouillon Granules Breast
1/2 c Water 12 Thin Slices Tomato
1/2 c Skim Milk Freshly Ground Black
1/2 (2 Oz.) Cup Shredded Pepper
Combine Onion & Oleo in 1 Quart Glass Measure. Cover With Plastic Wrap&
Microwave At High 3 To 5 Min. OR Until Onion Is Tender, Stirring Once.
Remove Onion, Using A Slotted Spoon & Set Aside. Add Flour & Red Pepper To
Oleo; Stir Well. Gradually Add Bouillon Granules, Water & Milk, Stirring
Well. Microwave Uncovered At High 2 1/2 To 3 1/2 Min. OR Until Mixture Is
Thickened, Stirring Every Min. Add Cheese To The Mixture, Stirring Until
Cheese Melts & Sauce Is Smooth. Arrange Bread Slices in A Single Layer in A
12 X 8Baking Dish. Spoon 2 T. Sauce Over Each Slice; Top Each With 2
Turkeyslices & 2 Tomato Slices. Top With Onion; Spoon Remaining Sauce Over
Tomatoes. Microwave, Uncovered, At High 2 1/2 To 3 1/2 Min. OR Until
Thoroughly Heated. Sprinkle With Black Pepper. Serve Warm.(Fat 8.1. Chol.
28)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pita Pesto Pizzas
Categories: Pizza
Yield: 2 servings
2 cl Garlic 1 tb Lemon Juice
1/2 c Lightly Packed Parsley 2 (6 Inch) Whole Wheat Pitas
4 c Torn Spinach 1 c Chopped Red Bell Pepper
1/2 c Grated Parmesan 1/2 c (2 Oz.) Shredded Part-
1 1/2 tb Dried Whole Basil Skim Mozzarella Cheese
Position Knife Blade in Processor. Drop Garlic & Parsley Through Food
Chute With Processor Running; Process 15 Seconds OR Until Minced. Add
Spinach, Parmesan, Basil & Lemon Juice; Process 30 Seconds. Scrape Bowl
With Rubber Spatula & Process An Additional 30 Seconds OR Until Smooth.
Split Pita Breads Into 4 Rounds, Spread 2 T. Spinach Mixture Over Interior
Of Each Pita Round. Top With Bell Pepper & Cheese. Bake At 450 For 5 Min.
OR Until Cheese Melts. Serve Warm.
(Fat 11.9, Chol. 33)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tofu Pizza
Categories: Pizza
Yield: 6 servings
3 Pita Breads, Split 1 lb Tofu, Pressed
Into Six Rounds 1/2 lb Fresh Mushrooms Sliced
1 1/2 c Tomato & Garlic Sauce, 1/2 c Chopped Green Pepper
Drained 1 1/2 tb Grated Parmesan
Preheat Oven To 375 F.
Place Pita Bread Rounds On Cookie Sheet & Spread With Tomato & Garlic
Sauce. Crumble Tofu Over Each Pizza Crust. Top With Green Pepper &
Mushrooms. Sprinkle With Cheese. Bake 15 Min.
(Fat 6.6. Chol. 1.0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tofu Tacos
Categories: Vegetarian, Mexican
Yield: 6 servings
12 oz Tofu Drained 1/2 pk Taco Seasoning Mix
1/2 c Cooked Brown Rice 6 Corn Tortillas
1/2 Green Pepper Chopped 1/2 c Chopped Tomato
1/4 c Catsup 1/2 c Chopped Onion
1/2 ts Salt 1 1/2 c Shredded Lettuce
Combine Tofu, Rice, Green Pepper, Catsup, Salt & Taco Seasoning, Mixing
Throughly. Heat Skilet & Warm Tortillas Until Soft & Pliable. Fill Each
Tortilla With Tofu Mixture & Garnish With Tomato, Onion & Shredded Lettuce.
Season With Hot Sauce If Desired.
(Fat 3. Chol. O.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Tostadas
Categories: Poultry, Mexican
Yield: 6 servings
6 (6 in.) Flour Tortillas 1 ts Dried Oregano
1/2 lb Ground Turkey 1/2 ts Thyme
1/4 c Minced Onion Dash Of Hot Sauce
2 cl Garlic Minced 1/4 c + 2 t. Mozzarella Cheese
1 Jalapeno Pepper, Seeded & (1 1/2 Oz.)
Minced 1/4 C +2 T. Plain Low Fat Yogurt
1 cn (8 Oz.) Tomato Sauce
Place Tortillas On A Baking Sheet, Bake At 350 F. For 7 To 10 Min. OR Until
Crisp. Set Aside. Combine Turkey, Onion, Garlic & Jalapeno Pepper in A
Large Skillet Coated With Cooking Spray; Cook Over Medium Heat Until Meat
Is No Longer Pink, Stirring To Crumble Meat. Add Tomato Sauce, Oregano,
Thyme & Hot Sauce; Stir Well. Simmer 10 Min. OR Until Thickened. Spread
About 1/3 C. Turkey & Tomato Sauce Mixture Over Each Reserved Tortilla;
Spinkle Each With 1 T. Mozzarella Cheese. Broil 8 Inches From Heat Until
Cheese Melts. Top Each Tostada With 1 T. Lowfat Yogurt. Garnish With
Jalapeno Pepper Slices If Desired.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Vegetable Hummus Sandwiches
Categories: Vegetarian, Mideast
Yield: 8 servings
1/2 c Finely Chopped Green 1/2 ts Mint Flakes
Onions 1 cn (15 Oz.) Garbanzo Beans
1/2 c Finely Chopped Green (Rinsed & Drained)
Pepper 4 (6 Inch) Whole Wheat Pita
3 tb Chopped Fresh Parsley Bread Cut in Half Crosswise
1 tb Sesame Seeds 1/2 c (2 Oz.) Monterey Jack
1 tb Low Cal. Mayonnaise Cheese
1/2 ts Oregano 1 md Tomato, Cut Into 8
1/2 ts Garlic Powder (1/4 Inch) Slices
1/8 tb Red Pepper 2 c Alfalfa Sprouts
Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise,
Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1- Quart Casserole.
Cover With Plastic Wrap & Vent. Microwave At Highfor 3 Min. Place This
Mixture & Garbanzo Beans in Processor. Process 1 Min. OR Until Smooth.
Spoon About 1/4 Bean Mixture (Hummus) Into Each Pita Half; Top With 1 T.
Cheese. Cover With Paper Towels & Microwave At High For 1 Min. Cut Tomato
Slices in Half. Open Sandwiches & Place 2 Tomato Slice Halves & 1/4 C.
Alfalfa Sprouts Into Each Sandwich Half. Serve Immediately.
(Fat 4.9. Chol. 6)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Angel Hair Pasta with Pimiento
Categories: Pasta, Rice/grains
Yield: 4 servings
1 ( 4 Oz.) Jar Sliced 1 tb Chopped Chives
Pimientos Undrained 1 ts Olive Oil
1/4 lb Fresh Angel Hair Pasta Dash Of Garlic Powder
2 tb Grated Parmesan Cheese
Drain Pimiento, Reserving 1 t. Juice; Set Aside.
Break Pasta Into Thirds; Cook in Boiling Water in A Large Saucepan30 Sec.
OR Until Tender But Still Firm. Drain Well; Place in A Warm Serving Bowl
With Pimientos, 1 t. Pimiento Juice, Cheese, Chives, Olive Oil & Garlic
Powder. Toss Well To Coat Before Serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Filled Manicotti
Categories: Italian, Poultry, Pasta
Yield: 4 servings
3 (4 Oz.) Boned, Skinned 3 tb Water
Chicken Halves, Diced 1 ts Oil
1 1/2 ts Curry Powder 1/2 ts Hot Sauce
1 1/2 ts Paprika 1 1/2 c Sliced Green Onions
1/4 ts Salt 1 tb Flour
1/4 ts Pepper 1/2 ts Ground Cumin
2 cl Garlic 8 Manicotti Shells
1/4 ts Chicken Bouillon Granules 8 oz Plain Yogurt
1/2 c Hot Water 1 c Chopped Tomatoes
Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A
Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in
Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil
& Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min.,
Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1
Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened,
Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture.
Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30
Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon
Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Pasta Italiana
Categories: Italian, Pasta, Poultry
Yield: 4 servings
2 qt Water 1/8 ts Pepper
1/2 c Dry White Wine 2 tb Lemon Juice
4 (4 Oz.) Boneless, Skinned 4 oz Uncooked Rigatoni Pasta
Chicken Breasts 1 tb Olive Oil
4 cl Garlic 1 md Size Red Pepper Julienne
3 tb Thinly Sliced Basil 4 Ripe Olives Thinly Sliced
1/8 ts Salt
Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic.
Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken &
Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2
in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt,
Pepper & Lemon Juice.Mix Well & Set Aside.
Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL
Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil.
Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives
in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken Mixture
Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Eggplant Manicotti
Categories: Italian, Pasta
Yield: 4 servings
1 md Eggplant (1 Lb. About) Vegetable Cooking Spray
2 cl Garlic Sliced 3 c Tightly Packed Fresh
1 Red Bell Pepper Spinach (About 1/4 Lb.)
3 lg Plum Tomatoes 1/2 c Low Fat Cottage Cheese
1 tb Dried Thyme 1/4 ts Pepper
1/4 ts Salt 1 tb Lemon Juice
8 Cooked Manicotti Shells 3 tb Grated Parmesan
Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350
For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half
Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With
Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice
Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put
in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.
Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,&
Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over
Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min.
Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Fusilli with Vegetables
Categories: Italian, Pasta
Yield: 6 servings
3 tb Olive Oil 1/3 c Chopped Fresh Parsley
1 tb Lemon Juice 1/4 c Chopped Fresh Basil OR
4 tb Parmesan Grated 2 ts Dried
1/2 lb Small Zucchini, Cut Into 2 cl Garlic minced
1/4 In Thick Slices, 1/4. 2 md Shallots Minced
Broth 1/2 ts Marjoram
1/2 lb Ripe Plum Tomatoes Diced OR 1/2 ts Salt
1 1/4 c Canned Diced Tomatoes 1/2 lb Fusilli OR Short Pasta
Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another.Dip One
Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On
Broiler Pan. Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram,
Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR
Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold
Water. Drain. Add To Tomato Mixture. Mix in 1/4 C. Chicken Broth And Lemon
Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden
Brown. About 3 Min. Add To Pasta And Toss. Garnish With Basil Leaves.
Sprinkle With Remaining 1 T. Cheese. Serve At Room Temperature.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lasagne Rolls
Categories: Italian
Yield: 6 servings
-----------------------------------SAUCE-----------------------------------
4 ts Olive Oil 1 ts Dried Basil, 1/2 t. Marjoram
2 md Onions Chopped 1/2 ts Pepper, 1/4 t. Rosemary
2 md Garlic Cloves Minced 1/2 c Dry White Wine
1 md Red Pepper Chopped 1 cn Tomatoes Undrained (1 lb)
1 md Carrot Minced 2 tb Tomato Paste
----------------------------------FILLING----------------------------------
1 tb Olive Oil 1/8 ts Rosemary,
1/2 lb Mushrooms Coarsely Chopped 1/8 ts Mace
1 lg Leek Coarsely Chopped 1/8 ts Pepper
1 md Shallot Coarsely Chopped 8 tb Parmesan Cheese
1 md Garlic Clove Minced 6 Lasagne Noodles (Ruffled
1/4 ts Marjoram Edges)
1/4 ts Grated Lemon Peel
Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat. Add Onions,
Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until
Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost
All Liquid Evaporates, About 5 Min. Add Tomatoes; Break Up Large Pieces
With Spoon. Mix in Tomato Paste. Reduce Heat To Low, Cover & Cook 45
Min., Stirring Occasionally. Uncover & Simmer Until Sauce Thickens
Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead
And Refrigerated.) Filling: Heat Oil in Skillet Over Medium Heat. Add
Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace &
Pepper & Cook 30 Min., Stirring Occasionally. Uncover & Simmer Until
Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T.
Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20
Min. (Filling Can Be Prepared 1 Day Ahead.) Preheat Oven To 375. Cook
Noodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water &
Drain. Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square Baking Pan.
Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling On Noodle,
Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly Roll Fashion. Arrange
Seam Side Down Over Sauce. Repeat With Other Noodles, Arranging in Pan So
They Just Touch. Cover With Foil And Bake 25 Min. Spoon Remaining
Saucedecoratively Over Rolls. Cover & Bake 20 Min. Sprinle With Remaining 3
T. Parmesan. Bake Uncovered Until Cheese Melts, About 5 Min.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Linguine with White Clam Sauce #2
Categories: Italian, Fish/sea, Sauces
Yield: 4 servings
2 cn (6 1/2 Oz. ) Minced Clams, 1/2 ts Garlic Powder
Undrained 1/8 ts Pepper
1/2 c Chopped Onion 4 c Hot Cooked Linguine
2 tb Fresh Minced Parsley 2 tb Grated Parmesan
Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet
With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute
Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15
Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly
Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well.
Sprinkle With Parmesan Cheese & Serve Immediately.
(Fat 2.4, Chol. 26)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: New Vegetable Lasagna
Categories: Italian, Vegetarian, Pasta
Yield: 6 servings
1 (10 Oz. ) Pkg. Chopped 1/4 c Burgendy OR Dry Red Wine
Spinach, Thawed & Drained 1/4 c Tomato Paste
1 (12 Oz.) Carton Low Fat 2 ts Dried Basil
Cottage Cheese 1 1/2 ts Dried Oregano
2 Egg Whites Beaten 1 ts Dark Brown Sugar
2 ts Olive Oil 1/2 ts Pepper
3/4 c Minced Onion 1/4 ts Salt
1 c Sliced Mushrooms 6 Lasagna Noodles, Uncooked
2 cl Garlic Minced 5 c Thinly Sliced Zucchini
2 (14 1/2 Oz.) Cans Tomatoes, 1 1/4 c (5 Oz.) Shredded
Drained & Chopped Part-Skim Milk Mozzarella
1/4 c Fresh Minced Parsley 2 tb Grated Parmesan
Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg
Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim
Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until
Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic;
Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red
Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well.
Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat.
Set Aside.
Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of
Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single
Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2
C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers;
Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake
Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With
Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before
Serving.
(Fat 9.6. Chol. 68.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta & Vegetables
Categories: Italian, Pasta
Yield: 4 servings
1 c Part Skim Milk Ricotta 2 c Broccoli Florets
1/2 c Grated Mozzarella 1 c Minced Onions
1/2 c Grated Romano Cheese 3 md Carrots Sliced
3 Egg Whites (Optional) 2 Celery Stalks Sliced
1/2 ts Dried Thyme 1/2 lb Spaghetti
1/2 ts Dried Oregano 1 tb Vegetable Oil
1/8 ts Garlic Powder 1 c Diced Fresh Tomatoes
Salt & Pepper 1/2 c Chopped Fresh Parsley
Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepper
in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots & Celery Until
Broccoli Is Crisp-Tender, About 5 Min.
Add Pasta & Oil To Large Pot Of Boiling Water & Cook Until Pasta Is Just
Tender But Still Firm To Bite, About 5 Min. Drain. Return To Pot. Add
Steamed Vegetables & Toss. Add Cheese Mixture & Toss. Transfer To Serving
Bowl. Spoon Tomatoes in Center Of Pasta. Garnish Edges With Parsley.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Pasta Primavera No. 1
Categories: Italian, Pasta
Yield: 2 servings
1 c Nonfat Dry Milk 1/2 c Sliced Mushrooms
1/2 ts Basil, 1 Clove Garlic 1/4 c Chopped Onions
1/4 ts Salt, Dash Of Pepper 1/4 c Frozen Peas
1/4 c Grated Parmesan 1 oz Fat Free Ham, Julienned
1/2 c Diced Zucchini 1 tb Sliced Pimentos
1/2 c Broccoli Flowerettes 1 c Uncooked Pasta Twists
In Saucepan, Boil Milk, Basil, Salt & Pepper. in Cup Mix Cornstarch& Water.
Add To Milk & Boil, Stirring Constantly. Stir in Parmesan& Cover. Cook
Pasta According To Package Directions. in Skillet, Saute Garlic, Zucchini,
Broccoli, Mushrooms, Onions & Ham in Oil Until Tender. Add Peas, Pimentos &
Pasta & Heat. Pour Sauce Over, Toss & Serve Immediately.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Quick Spaghetti with Meat Sauce
Categories: Italian, Pasta, Poultry, Sauces
Yield: 4 servings
1 lb Raw Ground Turkey 1/4 ts Garlic Powder
3 tb Minced Onion 1 cn (6 Oz.) Tomato Paste
1 c Water 2 tb Grated Parmesan
1 1/2 ts Italian Seasoning 2 c Hot Cooked Spaghetti
1/8 ts Salt
Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot.
Add Turkey & Onion; Cook Until Turkey Is Browned, Stirring To Crumble.
Drain Well. Return To Skillet. Stir in Water & Italian Seasoning, Salt,
Garlic Powder & Tomato Paste. Bring To A Boil. Reduce Heat & Simmer
Uncovered 10 Min. OR Until Thickened, Stirring Occasionally. Serve Over
Spaghetti; Sprinkle With Cheese.
334 Cal. Per 3/4 C. Sauce, 1/2 C. Spaghetti & 1 1/2 t. Cheese.
(Fat 12.2, Chol. 74.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Shrimp Pasta Salad
Categories: Salads, Pasta, Fish/sea
Yield: 6 servings
1 ts Chicken Bouillon Granules 1 tb White Wine Vinegar
1 c Water 1 tb Dijon Mustard
2 Bay Leaves 6 oz Uncooked Seashell
1 c Dry White Wine Macaroni
1 sm Lemon Thinly Sliced 1 lg Red Bell Pepper Chopped
1 sm Onion Thinly Sliced 1 c Frozen Peas Thawed
3 cl Garlic 3/4 c Minced Fresh Basil
1/4 ts Red Pepper Flakes 1/2 c Minced Purple Onion
1 lb Medium Fresh Shrimp 1/4 c Minced Parsley
2 tb Olive Oil 1/8 tb Red Pepper
Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay
Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3 To 5 Min.
Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp Under Cold Water.
Chill. Peel & Devein. Set Aside. Strain Broth Mixture, Reserving 1/2 C.
Liquid & Garlic. Discard Lemon, Onion & Bay Leaves. Add Reserved Liquid &
Garlic, Oil, Vinegar & Mustard To Process. Blend Until Mixture Is Smooth.
Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water
& Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion,
Parsley & Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing
Well To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill
Thoroughly.
(Fat 11. Chol. 38.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spa Pizzas
Categories: Pizza
Yield: 4 servings
3 tb Olive Oil 1/2 c Diced Red Pepper
1/2 c Minced Onions 4 8-Inch Flour 0R 6-Inch Corn
1 c Tomato Sauce Tortillas
1/2 ts Oregano 1/2 c Black Olives
1/4 ts Italian Seasoning 1 c Grated Mozzarella Cheese
3/4 c Sliced Mushrooms 1/2 c Diced Green Pepper
1/2 md Zucchini, Thnly Sliced
Heat 2 T. Oil in Heavy Medium Saucepan Over Medium Heat. Add Onions & Cook
Until Golden, Stirring Occasionally, About 5 Min. Stir in Tomato Sauce,
Garlic, Oregano & Italian Seasoning. Simmer Until Thickened, About Five
Minutes. Heat Remaining 1 T. Oil in Skillet Over Medium Heat. Add Mushrooms
& Zucchini & Cook Until Tender, Stirring Occasionally, Aboutfive Min. Set
Aside. Preheat Oven To 350. Place Tortillas On Baking Sheet & Bake Until
Crisp, About 4 Min. Spread About 1/4 C. Sauce Over Each. Sprinkle Each
With 1/4 C. Cheese. Top Pizzas With Mushrooms, Zucchini, Peppers & Olives.
Bake Until Cheese Melts, About 5 Min. Serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spinach-Ricotta Stuffed Shells
Categories: Italian
Yield: 5 servings
Vegetable Cooking Spray 1/4 ts Pepper Divided
1 c Chopped Onion 15 Cooked Jumbo Macaroni
6 c Chopped Fresh Spinach Shells
1 1/4 c Minced Cabbage 1 cn (10 1/2 Oz.) Chicken Broth
2 tb Chablis OR Dry White Wine 1 cn (6 Oz.) Tomato Paste
2/3 c Part-Skim Ricotta 1/4 ts Salt
2 tb Minced Fresh Parsley 1/4 ts Ground Nutmeg
Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add
Chopped Onion & Saute Until Tender. Add Spinach, Cabbage & Wine. Saute 4
Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff
Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish
Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth,
Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake
At 350 For 30 Min. OR Until Heated Thoroughly.
Yields 5 Servings (About 193 Cal. Per 3 Shells & 1/3 C. Sauce) (Fat 3.8
Grams. Per Serving, 194 Calories.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Stuffed Shells
Categories: Poultry, Pasta
Yield: 8 servings
1 c Diced Onion Divided 1/2 ts Red Pepper
1/2 c Diced Carrot 1/2 c Burgendy OR Dry Red Wine
1 lb Raw Ground Turkey 1/4 c Parmesan Divided
2 tb Flour 1 cn (14 Oz.) Tomatoes,
Salt & Pepper, Undrained & Chopped
1/2 ts Oregano 16 Cooked Macaroni Shells
Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add 1/2 C.
Onion & Carrot; Saute 5 Min. Add Turkey; Cook 5 Min. OR Until Turkey Is
Browned. Drain; Wipe Skillet Dry With Paper Towels. Return Turkey To
Skillet. Add Flour, 1/4 t. Salt, 1/4 t. Pepper, Oregano, Dried Red Pepper
Flakes, & Red Wine. Stir Well. Cook 4 Min. OR Until Thickened, Stirring
Constantly. Add 2 T. Cheese; Stir Well. Place Mixture in A Bowl; Let Cool.
Coat Pan With Cooking Spray & Place Over Medium Heat Until Hot. Add
Remaining 1/2 C. Onions; Saute 3 Min. Add Tomatoes, 1/4 t. Salt, 1/4 t.
Pepper. Cook 7 Min, Stirring Occasionally. Stuff Each Shell With 3 T.
Turkey Mixture. Our Half Of Sauce in Bottom Of An 8-Inch Round Baking Dish.
Arrange Shells Over Sauce; Spoon Remaining Sauce Over Shells. Cover And
Bake At 350 For 30 Min. Sprinkle With Remaining 2 t. Cheese.
About 187 Cal. Per 2 Shells & 3/12 T. Sauce. (Pro. 14.8, Fat 6.4, Carb.
17.7, Chol. 38, Sodim 248, Cal. 77)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Barley Basil Pilaf
Categories: Pilaf
Yield: 7 servings
2 ts Vegetable Oil Basil OR Plain Basil
1 c Pear Barley Uncooked 1/4 c Thinkly Sliced Green
2 c Chicken Broth Onions
1/2 ts Salt 1/8 ts Ground Nutmeg
1/3 c Minced Fresh Cinnamon
Heat Oil in A 1 Quart Saucepan Over Medium Heat Just Until Hot, Not
Smoking. Add Barley & Cook 5 Min. OR Until Browned, Stirring Constantly.
Add Chicken Broth & Salt, Bring To A Boil. Cover & Reduce Heat & Simmer 30
Min. OR Until Barley Is Tender And Liquid Is Absorbed. Remove From Heat.
Stir in Basil, Green Onions & Nutmeg.
Fat 1.6. Chol. O.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Broiled Chicken Fajitas
Categories: Mexican, Poultry
Yield: 2 servings
1/2 lb Boned, Skinned Chicken Flavoring
Breasts 1 tb Vegetable Oil
1 tb Lemon Juice 1/2 c Green Pepper Strips,
1/2 ts Garlic Powder 1/2 c Thin Onion Wedges
1/2 ts Seasoned Salt 1/2 c Tomato Wedges
1/4 ts Each Oregano & Pepper 1/4 c Mild Picante Sauce
Few Drops Liquid Smoke
in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2
To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile,
in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until
Crisp-Tender. Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat
Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With
Four Hot Corn Tortillas.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cajun Spiced Chicken
Categories: Cajun, Poultry
Yield: 8 servings
1 c Vegetable Juice Cocktail (1 /2 lB.)
2 tb Red Wine Vinegar 2 tb Chopped Celery
2 ts Hot Sauce 2 tb Diced Green Bell Pepper
1/2 ts Oregano 2 tb Chopped Onion
1 cl Garlic 1 tb Cornstarch
4 Skinned Drumsticks 4 c Hot, Cooked Regular Rice
Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A
Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat.
Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade.
Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning
Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is
Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand,
Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure;
Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved
Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture &
Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken
Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken & Dumplings
Categories: Poultry
Yield: 6 servings
6 1/2 c Water Divided 1/2 ts Pepper
4 (8 Oz.) Chicken Breast 1 ts Lemon Juice
Halves 4 Drops Hot Sauce
1 1/2 c Sliced Mushrooms 1 cl Garlic Minced
3/4 c Diced Carrots 1 1/4 c + 2 T. Flour, Divided
2 tb Chopped Onion 1 ts Baking Powder
3/4 ts Poultry Seasoning 1/2 c Skim Milk
1/2 ts Salt
Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch
Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken
Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard
Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover
& Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning,
Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.
Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring
Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer
Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just
Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into
Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings
Are Tender.
Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium
82
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken & Mushrooms Marsala
Categories: Italian, Poultry
Yield: 4 servings
1 cn (15 Oz.) Tomato Sauce 1/8 ts Pepper
With Herbs 2 lb Frying Chicken Pieces,
8 oz Mushrooms Sliced Skinned
1/2 ts Sugar 2 tb Marsala Wine
1/4 ts Salt
in 13 X 9 X 2 Inch Baking Dish,Mix Sauce, Mushrooms, Sugar, Salt & Pepper.
Place Chicken in Dish & Coat With Sauce Mixture. Cover Tightly With Foil &
Bake At 350 F. For 30 Min. Turn Chicken Over & Bake, Uncovered, 30 Min.
Longer. Place Chicken On Serving Platter. Stir Marsala Into Sauce & Pour
Over.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken & Pea Pods
Categories: Poultry, Chinese
Yield: 4 servings
1 lb Boned, Skinned Chicken 1 ts Gingerroot
Sliced in Very Thin Strips 1/2 c Each Carrot Strips, Sliced
1 1/2 ts Cornstarch Celery, Sliced Green Onions
1 tb Soy Sauce 1 cn Sliced Water Chestnuts
1 tb Dry Sherry Drained
1 ts Minced Garlic 1 pk Frozen Chinese Pea Pods
1/2 tb Oil
-----------------------------------SAUCE-----------------------------------
1/2 c Chicken broth 1 tb Cornstarch
2 tb Soy Sauce 1 ts Sugar
Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil
Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No
Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min.
Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods.
Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return
Chicken To Pan & Heat Through.
Sauce: Mix ingredients over medium heat in small saucepan. Pour over
chicken.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken & Red Cabbage
Categories: Poultry
Yield: 4 servings
4 c Finely Shredded Red 1 tb Cornstarch
Cabbage 1 c Skim Milk
1 tb Vinegar 1 tb Fresh Dillweed
4 (4 Oz.) Skinned, Boned 1/2 ts Chicken Bouillon Granules
Chicken Breasts Fresh Dill Sprigs (Opt.)
1 tb Low Cal. Oleo
Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A
Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over
Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap,
Turning Back 1 Corner To Vent. Microwave At High 8 Min.. Let Stand Covered
5 Min. Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed
& Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until
Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken
And Sauce Over Chicken. Garnish With Dill Sprigs.
204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce.
(Fat 5, Chol. 74.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Breast with Sage & Nutmeg
Categories: Poultry
Yield: 4 servings
4 (4 Oz.) Boneless Skinned 1 tb Olive Oil
Chicken Breasts 1/4 c Dry Vermouth
2 tb Flour 1 md Size Red Bell Pepper
2 tb Finely Chopped Fresh Sage Cut Into Julienne Strips
1/4 ts Grated Nutmeg Fresh Sage Sprigs
1/8 ts Salt, 1/8 t. Pepper
Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge
Chicken in This Mixture & Set Aside. Heat Oil in Large Skillet Over
Medium-High Heat Until Hot. Add Chicken; Cook 6 To 7 Min. On Each Side OR
Until Browned. Add Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Min. OR
Until Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over
Chicken & Garnish With Sage Sprigs.
( Fat 6.7. Chol. 72.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Broccoli Salad
Categories: Salads, Poultry
Yield: 2 servings
1/3 c Uncooked Bulgur Skinned
(1 C. Cooked Brown Rice 1/2 c Broccoli Flowerets
May Be Substituted For 2 tb Minced Green Onions
Bulgur.) 1 ts Lime Juice
2 2/3 c Boiling Water Divided 1/4 ts Pepper
1 ts Chicken Bouillon Granules 1/4 ts Crushed Red Pepper Flakes
1 cl Garlic Crushed 1 ts Minced Gingerroot
1 (10 Oz.) Chicken Breast
Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45
Min. OR Until Liquid Is Absorbed. Set Aside.
Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A
Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover,
Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken &
Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces,
Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.
Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red
Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2
To 3 Hours.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Chili
Categories: Mexican, Poultry, Chili, Beans
Yield: 8 servings
1 lb Skinned & Boned Chicken Pepper
Breasts Cut Into 1 Inch 1/2 lb Ground Round
Cubes 2 Bay Leaves
2 tb Corn Oil 3 tb Chili Powder
4 md Onions, Chopped 3 cn Undrained Tomatoes
2 lg Green Peppers, Coarsly (1 lb ea)
Chopped 1 sm Avocado Cut Into 1/4 in.
3 lg Garlic Cloves Minced Dice
1 ts Cumin 1 c Plain Lowfat Yogurt
1 ts Oregano 1/3 c Minced Fresh Cilantro OR
1/2 ts Thyme Italian Parsley
Salt
Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in
Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over
Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden
Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander
& Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until
Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min.
Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently.
Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste,
Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally.
Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring
Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust
Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado
With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in
Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Mozzarella
Categories: Italian, Poultry
Yield: 8 servings
1/2 c Whole Wheat Breadcrumbs 1 tb Minced Fresh Parsley
1/4 c Wheat Germ 1 ts Dried Basil
8 Boneless, Skinned Chicken 1/8 ts Pepper
Breast Halves (2 Lbs.) 1 ts Dried Oregano
1/2 c Skim Milk 1 cl Garlic Minced
2 ts Sesame OR Vegetable Oil 1/2 c (2 Oz) Shredded Mozzarella
1 cn (8 Oz.) Tomato Sauce
Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From
Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch
Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge
in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil &
Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until
Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato
Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray.
Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over
Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese.
Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken with Spicy Fruit Sauce
Categories: Poultry, Sauces
Yield: 4 servings
1 1/4 c Unsweetened Pineapple Chicken Breasts
Juice 1/4 c Low-Sugar Strawberry
1/4 c Golden Raisins Spread
1/2 ts Crushed Red Pepper 1/4 ts Cornstarch
2 cl Garlic Sliced Green Onion Strips
4 (4 Oz.) Boned, Skinned
Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non-
Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat &
Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm.
Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.;
Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into
Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken;
Garnish With Green Onion Strips.
215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken-Asparagus Rolls
Categories: Poultry, Microwave
Yield: 4 servings
12 Fresh Asparagus Spears 3 tb Chablis OR White Dry Wine
4 (4 0Z.) Boned, Skinned 1 ts Lime Juice
Chicken Breast Halves 1/2 tb Dried Whole Tarragon
1/4 c (1 Oz.) Shredded Swiss 1 ts Minced Fresh Parsley
2 c Sliced Mushrooms
Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set
Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten
To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top
With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam
Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With
Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until
Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine,
Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.
Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking
Liquid, Spoon Mushroom Sauce Over Rolls.
About 194 Calories Per Roll And 1/4 C. Sauce.
(Fat 6.1. Chol. 79.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken-Vegetable Tetrazzini
Categories: Italian, Pasta, Poultry, Microwave
Yield: 4 servings
1 lb Boned, Skinned Chicken 2 tb Flour
Breasts Cut in 1/2 in. 2/3 c + 2 T. Skim Milk
Strips 2 tb Diced Pimento
2 cl Garlic Minced 2 tb Dry Sherry
1 c Frozen Peas 1/4 ts Salt
1 c Mushrooms, Quartered 1/4 ts Pepper
1 tb Oleo 2 c Cooked Hot Spaghetti
Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap &
Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover &
Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover &
Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain
Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30
Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk,
Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring
Twice.Stir in Pimento, Dry Sherry, Salt & Pepper. Set Aside. Combine
Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well.
(Fat 6.6, Chol. 73.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Citrus-Wine Chicken
Categories: Poultry, Low-cal
Yield: 4 servings
1 Frying Chicken, Skinned & 1 c Orange Juice
Cut Up (Less Calories When 1 c White Wine
Skinned) 1 ts Worcestershire Sauce
1/4 ts Salt 1 cl Garlic Minced
1/4 ts Pepper 2 tb Cornstarch
1/4 ts Onion Powder 1/4 c Water
1/4 tb Paprika 3 Packets Equal
1 tb Oleo, Diet
Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika.
Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken
Pieces. Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire
Sauce & Garlic. Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender.
Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over
Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in
Equal. Serve Sauce Over Chicken.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Crispy Corny Baked Chicken
Categories: Poultry
Yield: 4 servings
1 Chicken Fryer (2-3 Lbs.) 1 c Skim Milk
Cut Up, Skin & Fat Removed 1 c Cornflake Crumbs
1/2 ts Salt 2 cl Garlic Minced
1/8 ts Pepper
Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into
Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish
Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender.
(Fat 5.6. Chol. 79.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Polynesian Chicken
Categories: Poultry, Microwave
Yield: 4 servings
1 lb Boned, Skinned Chicken Chestnuts Drained
Breasts Cut Into 1 Inch 1/2 lb Snow Peas Diagonally
Pieces Halved
1/2 ts Garlic Powder 1 tb Cornstarch
1 lg Can Pineapple Chunks, 2 tb Low Sodium Soy Sauce
Undrained 1 tb Brown Sugar
1 c Diagonally Sliced 1/4 in. 1 tb Cider Vinegar
Thick Carrots 2 c Hot, Cooked Long Grain Rice
8 oz Can Sliced Water
Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated
With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5
Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving
Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts
in The Casserole. Cover & Microwave At High 2 To 3 Min. Add Pineapple &
Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple
Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass
Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add
Chicken & Sauce To Casserole; Toss Gently To Coat. Microwave, Uncovered At
High 1 Min. OR Until Thoroughly Heated.
Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And 1/2 C.
Rice.
(Fat 7.5, Chol. 143.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rosemary Chicken
Categories: Poultry, Microwave
Yield: 2 servings
2 (4 Oz.) Chicken Breasts 1/2 c Red Bell Pepper Strips
Halves, Boned & Skinned 2 Fresh Rosemary Sprigs
1/8 ts Salt 1 tb + 1 t. Lemon Juice
10 Snow Peas Trimmed 2 Fresh Rosemary Sprigs (Opt)
Cut Two 12 Inch Square Pieces Of Parchment. Fold in Half, Creasingfirmly.
Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With
Cooking Spray. Place A Chicken Breast Half On One Half Of A Parchment
Heart Near Crease. Sprinkle With Salt. Arange Half Of Peas, Bell Pepper &
Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over
Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat & Crimp
Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place
Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut
Open Tops Of Parchment. Discard Rosemary Sprigs. Garnish With Fresh Sprigs
If Desired. (Fat 4.3, Chol. 72.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Stir Fry of Broccoli & Chicken
Categories: Poultry, Oriental
Yield: 4 servings
1 lb Skinned & Boned Chicken And Cut Into 1/4 in. Thick
Breasts, Trimmed Slices
6 c Broccoli Florets (From About 2 lg Cloves Garlic Minced
2 lb Broccoli 1/2 ts Dried Thyme (Crumbled)
2 lg Red OR Green Peppers, 1 ts Dried Basil Crumbled
Quartered Lengthwise & Cut 1/2 ts Freshly Ground Pepper
Cross-Wise Into 1/8 Inch 1/2 ts Salt
Wide Strips 4 tb Freshly Grated Parmesana
1 lg Onion Halved Lengthwise
Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each
Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut
Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold
Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive
Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic,
Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli,
But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce
Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam
Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat &
Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated
Plates. Top Each Portion With 1 T. Parmesan.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet & Sour Chicken -Cranberries
Categories: Poultry, Oriental
Yield: 6 servings
1 lb Bonned Skinned Chicken 2 tb Cornstarch
Breasts, 1/4 Inch Strips 1/4 c Vinegar
1 ts Cornstarch 1 tb Soy Sauce
1/4 ts Salt Vegetable Cooking Spray
1/4 ts Sugar 1 c Sliced Carrots
1/8 ts Pepper 1/4 c Water
1 ts Soy Sauce 1 c Cranberries
1 cl Garlic Minced 1 lg Green Bell Pepper
1 cn (8 Oz. ) Pineapple Chunks Cut Into 1 Inch Squares
Undrained 3 c Cooked Rice
1/4 c Sugar
Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss
Gently. Cover & Chill 2O Min.
Drain Pineapple, Reserving Juice in A 1 Quart Glass Measure. Set Pineapple
Chunks Aside. Add Water To Juice To Equal 1 Cup. Add 1/4 C. Sugar, 2 T.
Cornstarch, Vinegar & 1 T. Soy Sauce To Pineapple Juice. Stir Well. Set
Aside. Coat A Large Nonaluminum Skillet OR Wok With Cooking Spray. Place
Over Medium High Heat Until Hot. Add Chicken; Stir Fry 5 To 7 Min. Add
Carrots & 1/4 C. Water. Cover & Cook 1 Min. Add Reserved Pineapple &
Cranberries; Stir Fry 1 Min. Reduce Heat To Medium, Add Reserved Juice
Mixture. Bring To A Boil, Stirring Until Thickened. Stir in Bell Pepper;
Serve Over Rice. About 299 Cal. Per 1 C. Chicken Mixture & 1/2 C. Rice.
(Fat 1.2. Chol. 44.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tandoori Roasted Chicken
Categories: Poultry, Mexican
Yield: 5 servings
1 ts Saffron Threads 2 cl Garlic Chopped
1/2 c Lemon Juice 1 (8 Oz.) Carton Plain
1 (3 1/2 Lb.) Fryer Skinned Low-Fat Yogurt
2 ts Coriander Seeds 1/4 ts Crushed Pequin Quebrado
2 ts Minced Gingerroot Chile
1 ts Ground Cumin
Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving
Lemon Juice. Set Aside Saffron Threads & Lemon Juice.
Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place
Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray.
Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast.
Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30
Min. Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic&
1/2 C. Yogurt Into Food Processor. Process Until Smooth. Transfer Mixture
To A Bowl. Add Remaining Yogurt & Crushed Chile, Stirring Well. Spread
Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour.
Remove Chicken From Marinade, Reserving Marinade. Place Chicken, Breast
Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken.
Bake At 400 F. For 15 Min. Reduce Heat To 350 F. & Bake An Additional 1 To
1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let
Stand 5 Min.
(Fat 7.7. Chol. 83)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tex-Mex Roasted Chicken
Categories: Poultry, Mexican
Yield: 5 servings
1 ts Ground Cumin 1 (3 Lb.) Broiler, Skinned
1 ts Chili Powder 2 c Coarsley Chopped Zucchini
1/2 ts Basil 1 1/4 c Unpeeled, Seeded &
1/4 ts Salt Coarsely Chopped Tomatoes.
1 tb White Wine Vinegar
Combine First 6 Ingredients; Stir Well & Set Aside.
Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub
Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A
Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min.
Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8
To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole.
Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To
Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway
Through Cooking Process.Arrange Vegetables Around Chicken.
About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8, Chol.
76)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Greek Stuffed Footballs
Categories: Poultry, Greek
Yield: 6 servings
3/4 c Water 1/4 ts Allspice, 1/4 t. Pepper
1/4 c Uncooked Brown Rice 2 Egg Whites
1/2 lb Ground Turkey 1 (1 Lb.) Loaf Frozen White
1/2 c Minced Onion Bread Dough
2 cl Garlic Minced 1 ts Water
1/2 ts Oregano, 1/2 t. Thyme 1 1/2 ts Sesame Seeds
1/2 ts Chicken Bouillon Granules
Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce
Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove
From Heat. Set Aside.
Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium Heat
Until Turkey Is Browned & Onion Tender. Remove From Heat. Stir in Reserved
Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper & 1 Egg White,
Blending Well.
Thaw Bread Dough According To Directions. Place in A Large Bowl Coated
With Cooking Spray, Turning Once To Coat Top. Cover & Let Rise in A Warm
Place (85 Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk.
Combine Egg White & 1 t. Water, Blending Well. Divide Dough Into 6 Equal
Portions. Roll Each Portion To A 7 Inch Circle. Place 1/2 C. Turkey
Mixture in Center Of Each Circle. Brush Edges Of Dough With Egg White
Mixture, Fold in Half & Seal Edges. Gently Shape Into An Oblong Ball. Place
Seam Side Down On A Baking Sheet Coated With Cooking Spray. Brush Tops With
Egg White Mixture; Sprinkle With Sesame Seeds. Bake At 400 F. For 18 To 20
Min. OR Until Golden Brown. Serve Warm OR At Room Temperature.
Serve With 3 T. Cucumber-Yogurt Sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Honey-Apple Glazed Turkey Breast
Categories: Poultry
Yield: 12 servings
1/3 c Honey & Undiluted
1 tb Dry Mustard 1 (6 1/2 To 7 Lbs.) Turkey
1 (6 Oz.) Can Frozen Apple Breast Skinned
Juice Concentrate, Thawed
Combine Honey, Mustard & Apple Juice in A Small Bowl, Stirring Well;Set
Aside. Place Turkey Breast On A Rack in A Roasting Pan; Insert Meat
Thermometer Into Meaty Portion So That It Does Not Touch The Bone. Baste
With The Honey Mixture. Cover & Bake At 325 For 1 Hour. Uncover & Bake An
Additional Hour OR Until Meat Thermometer Registers170 Degrees, Basting
Frequently With Honey Mixture. Let Cool 10 To 15 Min. Before Slicing. (Fat
1.9. Chol. 72.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Italian Patties
Categories: Italian, Poultry
Yield: 4 servings
1 cn (8 Oz.) Tomato Sauce 1 lg Clove Garlic Minced
2 ts Italian Seasoning 1 ts Fennel Seeds
1/4 ts Salt 1/2 ts Crushed Red Pepper
1 lb Ground Turkey Raw
Combine Tomato Sauce, 1 t. Italian Seasoning & 1/8 t. Salt in A Small
Saucepan. Cover & Cook Over Medium Heat Until Hot; Set Aside & Keep Warm.
Combine Turkey, Garlic, Remaining 1 t. Italian Seasoning, Fennel Seeds,
Pepper & 1/8 t. Salt. Stir Until Blended. Divide Mixture Into 4 Equal
Portions & Shape Into 1/2 in. Thick Patties. Coat A Largenonstick Skillet
With Cooking Spray; Place Over Medium Heat Until Hot. Add Patties & Cook
About 9 Min. OR Until Done, Turning Once. Place Patties On A Serving
Platter; Top With Sauce. 211 Cal. Per Patty & 1/4 C. sauce
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---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Almond Stir Fry
Categories: Poultry, Oriental
Yield: 4 servings
1 1/4 lb Turkey Breast 1 pk (6 Oz.) Pea Pods
Tenderloins 3/4 c Chicken Broth
1 tb Oil 1 tb Cornstarch
1 md Onion Thinly Sliced 2 tb Soy Sauce
1 Stalk Celery Cut Into Thin 1/4 ts Ground Ginger
Slices 1/3 c Toasted Slivered Almonds
2 c Sliced Mushrooms
Cut Turkey Into 1-Inch Cubes. Salt & Pepper Lightly To Taste. Spray
Cooking Spray in Large Skillet OR Wok. Add Oil. Heat Oil Until Hot Over
Med-High Heat. Add Turkey. Stir-Fry Until No Longer Pink, About 3 Min. Add
Onion & Celery; Stir Fry 1 Min. Add Mushrooms; Stir Fry 1 Min. Add Pea
Pods, Stir Fry 1 Min. Longer. Mix Broth, Cornstarch, Soy Sauce & Ginger.
Stir Into Turkey Mixture. Heat To Boiling, Stirring Constantly. Boil & Stir
1 Min. Top With Almonds.Serve With Rice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Breast- Orange Blackberry Relish
Categories: Poultry, Relishes
Yield: 15 servings
1 md Size Orange, Seeded & Thawed & Drained
Coarsely Chopped 1/4 c Water
1/3 c + 2 T. Frozen Orange 1 (6 Lb.) Turkey Breast
Juice Concentrate Thawed & Skinned
Undiluted & Divided 12 Leaf Lettuce Leaves
1/4 c Firmly Packed Brown Sugar 2 Medium Size Oranges Cut
2 tb Cornstarch Into 1/4 Inch Slices
1 (16 Oz.) Pkg. Frozen 2 1/2 tb Relish.
Unsweetened Blackberries,
With Knife Blade in Processor, Add Chopped Orange. Process 1 1/2 Min. OR
Unti Finely Chopped. Place Chopped Orange in A Medium Non- Aluminum
Saucepan. Add 2 T. Orange Juice Concentrate, Brown Sugar, Cornstarch &
Thawed Blackberries; Stirring Gently. Place Over Medium-Low Heat & Cook 7
Min. OR Until Mixture Thickens, Stirring Constantly.Place in A Medium Bowl;
Cover & Chill.
Combine Remaining 1/3 C. Orange Juice Concentrate & 1/4 C. Water. Set
Aside. Place Turkey Breast On A Rack Covered With Cooking Spray & Place
Rack in A Shallow Rosting Pan. Insert Meat Thermometer Into Meaty Portion,
Making Sure It Does Not Touch The Bone. Baste Turkey Breast With Orange
Juice Mixture. Cover & Bake At 325 F. For About 1 Hour. Uncover & Bake
Turkey Breast An Additional Hour OR Until Meat Thermometer Registers 170
F., Basting Frequently With Orange Juice mixture. Place Turkey Brest On A
Lettuce Lined Serving Platter; Cover Loosely With Foil & Let Stand About 15
Min. Before Slicing. Arrange Orange Slices Around Turkey Slices & Serve
Relish With Turkey. 201 Cal. Per 3 Oz. Turkey & (Fat 3.1. Chol. 59.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Breast-Spinach Rice Dressing
Categories: Poultry, Rice/grains, Dressings
Yield: 12 servings
1 (5 Lb.) Turkey Breast, 1 tb Oleo
Boned & Skinned 1/4 ts Dried Summer Savory
1 c Minced Onion (1 Medium) 1/4 ts Salt
1 c Sliced Mushrooms 1/4 ts Pepper
3 c Coooked Brown Rice 2 Egg Whites Slightly Beaten
2 tb Fine, Dry Breadcrumbs 1 pk Frozen Spinach Drained
2 cl Garlic, Minced And Thawed.
1 ts Dried Basil
Trim Fat From Breast, Remove Tendons. Place Outer Side Of Turkey Breast On
Plastic Wrap, Bone Side Up. Starting From Center, Slice Horizontally
Through Thickest Part Of Each Side Of Breast Almost To, But Not Through,
Outer Edge. Flip Cut Pieces Over To Enlargebreast. Place Plastic Wrap Over
Breast, Flatten To A More Even Thickness. Place Loose Edges Of Breast Over
Thinner Portions. Set Aside. Coat A Large Nonstick Skillet With Cooking
Spray. Place Over Medium-High Heat Until Hot. Add Onions & Mushrooms; Saute
Until Tender. Remove From Heat. Add Rice & Next 10 Ingredients, Stir
Well. Spread Spinach Mixture in Center Of Turkey Within 2 Inches Of Sides;
Roll Up Jellyroll Fashion, Starting With The Short Side, To Approximately
An 11 X 6 Inch Roll. Secure At 2 Inch Intervals, Using Heavy String.
Place, Seam Side Down, in A Shallow Roasting Pan Coated With Cooking Spray.
Brush Turkey Breast Lightly With Oleo. Bake, Uncovered At 325 F. For 2
Hours, Basting Occasionally With Remaining Oleo.
Place Turkey Breast On A Serving Platter. Let Stand 10 Min. Before
Slicing. Remove String. Cut Turkey Roll Into Slices. Place On Individual
Plates.
(Fat 4.4. Chol. 59.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Cutlets Milanaise
Categories: Italian, Poultry
Yield: 4 servings
2 (1 Oz.) Slices French Bread 8 (2 Oz.) Turkey Breast
OR Other Firm White Bread Cutlets
Cubed 2 tb Flour
1/4 c Grated Parmesan 1 tb Chopped Fresh Parsley
1 Egg Beaten Lemon Wedges
1 Egg White
With Knife Blade in Processor, Add Bread Cubes. Process About 30 Sec. OR
Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake At
350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread
Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Remaining Crumbs For
Another Use. Set Aside. Combine Egg & Egg White in A Shallow Bowl. Set
Aside. Pound Each Turkey Cutlet To 1/4 in. Thickness. Sift Flour Over Both
Sides Of Cutlets. Dip Cutlets in Egg Mixture; Dredge in Breadcrumb
Mixture. Place Cutlets On A Baking Sheet Coated With Cooking Spray. Bake At
450 For 8 Min. Sprinkle With Chopped Parsley & Serve With Lemon Slices.
(Fat 6.1. Chol. 131.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Turkey Vegetable Stir-Fry
Categories: Poultry, Oriental
Yield: 4 servings
1 tb Cornstarch 4 Green Onions Minched
2 tb Soy Sauce 1 Stalk Celery Diagonally
1/4 ts Ground Ginger Sliced
1 (10 1/2 Oz.) Can Chicken 1 (6 Oz.) Pkg. Snow Peas
Broth Thawed
1 Carrot, Cut Into Julienne 2 c Coarsely Chopped Cooked
Strips, Turkey Breast
2 tb Vegetable Oil 2 c Brown Rice Cooked
2 c Sliced Mushrooms 2 tb Silvered Almonds Toasted
Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass
Measure. Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until
Thickened, Stirring Every 30 Seconds. Set Aside.
Combine Carrot & Oil in A 2 1/2 Quart Casserole. Cover With Plastic Wrap;
Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender. Stir After 1
Min. Add Mushrooms, Onions & Celery. Microwave Uncovered At High For 1 To
2 Min.; Stir Well. Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well.
Microwave At High 2 To 3 Min ; Stir.After 30 Seconds. Serve Over Rice.
Garnish With Almonds.
358 Cal. Per 1 C. Turkey Mixture & 1/2 C. Rice. Fat 12.2. Chol. 49.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Turkeyburgers Parmigiana
Categories: Poultry
Yield: 4 servings
1/4 c Chicken Broth 1 cl Garlic Minced
1 cn (8 Oz.) Tomato Sauce 1/2 c Italian Seasoned
1/2 ts Oregano Breadcrumbs
1 lb Ground Raw Turkey 1/2 c ( 2 Oz.) Shredded
1/4 c Minced Fresh Parsley Mozzarella
1/4 ts Poultry Seasoning Parsley Sprigs
1/8 ts Pepper,
Combine Chicken Broth, Tomato Sauce & Oregano in A Small Bowl. Stir & Set
Aside. Combine Turkey, Parsley, Poultry Seasoning, Pepper & Garlic in A
Medium Bowl. Stir Until Well Blended. Divide Mixture Into 4 1/2 Inch Thick
Patties. Sprinkle Breadcrumbs On A Sheet Of Waxed Paper; Press Patties in
Breadcrumbs, Lightly Coating Each Side. Place Patties in A Shallow Baking
Dish Coated With Cooking Spray. Bake At 450 For 8 Min. Drain. Turn Patties
Over; Spoon Tomato Mixture Evenly Over Patties. Bake An Additional 8 Min.
OR Until Sauce Is Bubble. Sprinkle Patties With Cheese, Bake 1 Additional
Minute OR Until Cheese Melts. (About 280 Cal. Per Patty & 1/4 C. Sauce.)
Fat 13.3, Chol. 80.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple-Cranberry Chutney
Categories: Relishes
Yield: 2 servings
2 c Peeled, Chopped Rome 1 tb Grated Orange Rind
Apples (About 2 Medium) 2 tb Cider Vinegar
1 c Cranberries 1/4 ts Ground Cloves
1/4 c Golden Raisins 1/4 ts Ground Nutmeg
2 tb Brown Sugar 1/4 ts Ground Cinnamon
Combine All Ingredients in A Nonaluminum Saucepan. Place Over High Heat.
Bring To A Boil, Stir Constantly. Reduce Heat & Simmer Uncovered 15 Min.
OR Until Apples Are Tender. Remove From Heat & Let Cool. With Knife Blade
in Processor, Add Cranberry Mixture. Process, Pulsing 1 OR 2 Times Until
Combined. Place in A Medium Bowl. Cover& Chill.
(Fat 0. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lighthouse Casserole
Categories: Ground beef, Beef, Casseroles
Yield: 18 servings
1 lb Small shell macaroni 1 10 oz. jar chili sauce
2 lb Ground beef 1 cn (8 oz) mushroom pieces
1 lg Onion,chopped 1 cn (3 oz) sliced ripe olives,
1 cn (16 oz) kidney beans Drained
1 cn (16 oz) cream style corn 1 c Shredded Cheddar cheese,
1 cn (16 oz) tomato sauce Divided
Cook macaroni on the conventional range.Meanwhile,crumble ground beef into
a dishwasher safe plastic colander suspended over a 3 quart casserole.Top
with chopped onion.Stirring midway through cooking,microwave on high 8 to
10 minutes or until meat is no longer pink. Discard grease and transfer
meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms
and olives.Drain macaroni and stir meat mixture into it.Divide macaroni
mixture into desired size casseroles for serving or freezing.Makes 3 - 2
quart casseroles ( 6 servings each).
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---------- Recipe via Meal-Master (tm) v8.01
Title: Straw Mushroom Medley
Categories: Beef, Oriental
Yield: 6 servings
1 cl Garlic minced 2 tb Soy sauce
3 tb Soy sauce 1 tb Vegetable oil
2 tb Dry sherry 1 cn (8 oz) sliced water
7 oz Jar whole straw mushrooms, Chestnuts, drained
Drained 3 c Fresh broccoli florets, cut
1 tb Sugar In 1" pieces
2 tb Sliced almonds 1 sm Onion, cut into slivers
1 lb Sirloin steak, cut into 2" 1 Red bell pepper, cut into
Long paper thin strips Strips
2 ts Cornstarch Hot cooked rice, if desired
In shallow bowl,combine garlic,soy sauce,sherry and sugar; blend well.Add
meat strips;stir to coat well.Let stand 30 minutes;drain,reserving
marinade. In large skillet,heat oil.Add meat strips;cook over high heat 2
to 3 minutes or until meat is no longer pink.Stir in broccoli and
onion;cook until crisp tender.Stir in reserved marinade;add remaining
ingredients.Cook until mixture becomes slightly thickened.Serve over cooked
rice,if desired.Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Celery Sukiyaki
Categories: Beef, Oriental
Yield: 6 servings
1 1/2 lb Flank steak 3/4 c Boiling water
3 tb Salad oil 1 c Water chestnuts,sliced
3 c Celery,sliced diagonally 5 tb Soy sauce
2 sm Onions, sliced, separated 1 1/2 ts Ground ginger
Into rings 1/2 ts Ground black pepper
1 Beef bouillon cube
Cut steak into thin diagonal slices.(For easier slicing, partially freeze
first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a
time.Brown on both sides.Remove and set aside.Add celery and onion to
skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in
water.Add to skillet along with water chestnuts,soy sauce,ginger and black
pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer
10 minutes or until steak and vegetables are fork tender.Serve over
rice.Serves 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cobble Corn Chili Tacos
Categories: Mexican, Ground beef, Chili, Beans, Beef
Yield: 6 servings
12 Taco shells 1 cn (8 oz) tomato sauce
1 lb Ground beef 2 tb Instant minced onion
1 pk Chili seasoning mix 1 c Sliced celery
1 cn (17 oz) whole kernel Shredded Cheddar cheese
Sweet corn Shredded lettuce
1 cn (14 1/2 oz) stewed tomatoes
Arrange taco shells in a shallow baking pan.Place in very slow oven (250
degrees) to crisp while making filling. Heat large skillet;crumble meat in
and cook until browned, stirring constantly.Tilt skillet and spoon off
excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce,
onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for
15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese
and serve on crisp lettuce.Or the filling may be served like chili con
carne, if you don't like taco shells.Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Flank Steak with Mock Tamales
Categories: Mexican, Beef, Sauces
Yield: 6 servings
1 1/2 lb Beef flank steak 1 ts Fresh ground black pepper
1/3 c Fresh lemon juice 1 Linda's Salsa Sauce
1/3 c Extra virgin olive oil 1 Mock tamales
6 tb Minced jalapeno peppers Fresh lemon slices
1 tb Minced fresh cilantro Jalapeno peppers
1 ts Salt Cilantro sprigs
----------------------------LINDA'S SALSA SAUCE----------------------------
2 Tomatoes, peeled 3 Jalapeno peppers, thin
3 lg Cloves garlic, peeled Sliced
2 Plum tomatoes finely 1/4 c Coarsely chopped fresh
Chopped Cilantro
3 Plum tomatoes, coarsely 1 tb Fresh lemon juice
Chopped 1 ts Freshly ground black pepper
--------------------------------MOCK TAMALES--------------------------------
1 c ( 4 oz.) grated sharp Tops
Cheddar cheese 6 7" flour tortillas
1 c Muenster cheese 6 8 by 12" pieces of foil
2 tb Minced green onion with
Place beef flank steak in utility dish.Combine lemon juice,olive
oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to
coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa
Sauce and Mock tamales.Remove steak from marinade and place on grid over
medium coals;reserve marinade.Place mock tamales around edge of grill.Grill
steak 12 to 15 minutes to desired doneness, turning once and
basting,occasionally,with marinade. Turn tamales halfway through cooking
time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa
Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and
cilantro sprigs.Carve steak across the grain into thin slices.Serve with
remaining Salsa Sauce.Serves 6.
Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3
large cloves garlic,peeled,in food processor or blender until
pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum
tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely
chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground
black pepper. Refrigerate,covered,1 hour or overnight to blend
flavors.Makes 2 cups.
Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and
Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture
evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side
of tortilla over filling.Fold two sides over filling;then fold top side
over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of
foil,twisting each end.Makes 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chiang Mai Steaks
Categories: Beef, Oriental
Yield: 4 servings
--------------------------------COCONUT MILK--------------------------------
1 1/2 c Water 1 c Packed, flaked coconut
-----------------------------------STEAKS-----------------------------------
4 Beef tenderloins, cut 1" 2 tb Creamy peanut butter
Thick (approx. 4 oz. each) 2 ts Curry powder
1 Coconut Milk Kiwi fruit, peeled and
2 tb All-purpose flour Sliced, if desired
1/4 ts Salt Flaked coconut
1/2 ts Butter Parsley sprigs
1/2 ts Vegetable oil
Prepare coconut milk.Combine flour and salt;dust beef tenderloin
steaks.Shake off excess flour and reserve.heat butter and oil in large
heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8
minutes or to desired degree of doneness, turning once.Remove steaks,keep
warm.Reduce heat to medium low. Add reserved flour to pan and cook just
until brown,stirring constantly.Stir in peanut butter and curry powder
until smooth. Gradually,add coconut milk and cook until sauce comes to a
boil and thickens,stirring constantly.Return steaks to pan and turn to coat
with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley
sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings.
COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Red Hot Beef Kabobs with Yogurt Sauce
Categories: Beef, Sauces
Yield: 8 servings
1 Boneless beef sirloin steak 1 8 oz. carton plain low fat
Cut 1 1/4" thick (about 2 Yogurt
Lbs.) 1/3 c Minced green onions and
1/4 c Packed brown sugar Tops
4 ts Cider vinegar 1/4 ts Garlic salt
1 tb Vegetable oil 10 oz Fresh spinach
2 ts Chili powder Red bell pepper slices
1 ts Salt Paprika
1 ts Hot pepper sauce
Trim fat from boneless beef sirloin steak;cut steak into 1 1/2 inch
pieces.Mix brown sugar,vinegar,oil,chili powder,salt and hot pepper sauce
in medium bowl.Add beef pieces;toss to coat.Let stand 15
minutes.Meanwhile,stir together yogurt,green onions and garlic salt;set
aside.Wash spinach;discard stems and pat dry. Coarsely chop spinach;set
aside.Thread beef pieces on 6 to 8 - 9 inch skewers.Place beef on grill
over medium coals.Grill beef 8 to 10 minutes,to desired doneness,turning
frequently. To serve,place spinach around edge of large serving platter
leaving center open for small serving bowl.Remove beef from skewers and
arrange over spinach.garnish beef with peppers.Put yogurt sauce in serving
bowl;sprinkle with paprika.Place bowl in center of platter.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Top of the Stove
Categories: Ground beef, Beef
Yield: 8 servings
16 oz Frozen egg noodles 1 cn Campbell's Cheddar cheese
1 1/2 lb Ground beef Soup
1 c Chopped onion 1 c Sour cream
1 cn Cambell's cream of mushroom 1 ts Italian seasoning
Soup
Cook noodles in boiling water for 20 minutes or until tender. Drain and
keep warm.While noodles cook,brown ground beef and onions.Drain off excess
fat.Combine ground beef mixture,soups, sour cream and Italian seasoning in
large saucepan.Simmer for 10 minutes,stirring frequently,(do not
boil).Serve over warm noodles.Serves 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Style Meat Loaf
Categories: Ground beef, Sausages, Italian, Meatloaf, Beef
Yield: 6 servings
1 lb Lean ground beef 1 c Fresh bread crumbs
6 oz Italian sausage or spicy 1/2 c Chopped onion
Bulk sausage 1/2 c Chopped green bell pepper
1 cn (14 1/2 oz) Italian style 1 Egg, beaten
Stewed tomatoes
In a large bowl, combine all ingredients;mix well.Place in a 4 1/2 x 8"
loaf pan.Bake @ 350 degrees for 1 hour;drain.Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Stuffed Crabs
Categories: Fish/sea, Cajun
Yield: 8 servings
3 Medium bellpeppers 2 Stalks celery
2 Large onions 1 Stick butter
2 c Bread crumbs 1/2 lb Claw crab meat
1 tb Flour 1 pn Green onions
1 pn Parsley 3 Eggs
Saute' vegetables until wilted,season to taste with salt and red pepper.
Mix bread crumbs,flour,eggs,green onions,and parsley. Combine with other
ingredients and fill crab shells. Dip in a batter of egg and milk,then in
flour and finally in bread crumbs. Fry until golden brown.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Seafood Gumbo
Categories: Cajun, Fish/sea
Yield: 6 servings
3 lb Fresh Shrimp 2 lb Lump Crabmeat
3 c Vegetable Oil 8 c Onions - Chopped
4 tb Chopped Garlic 1 cn 8oz. Tomato Sauce
3 tb Black pepper 1 ga Water
2 pt Oysters 4 1/2 c Flour
2 c Bell Peppers Chopped 3 c Celery - Chopped
1 c Green Onions Chopped 3 tb Salt
2 ts Red Pepper 3/4 c Parsley - Chopped
3 cn 14oz. Whole tomatoes & juice
Make a roux by stirring flour and vegetable oil until a well browned peanut
butter color. Not Burned! When roux is made, addonions,bell
peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being
careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and
peppers. Cook and stir until well blended. Add water and cook 50 minutes.
Turn fire off. Let sit until ready to serve. Just before serving,bring to a
light bubble.If to thick add more water. Add shrimp. Cook 10 minutes. Add
parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is
important not to overcook the seafood. Serve immediately over rice or
noodles.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Saute a la Creole
Categories: Cajun, Poultry
Yield: 5 servings
3 lb Broiler-Fryer Chicken 3/4 c Flour
1 1/2 ts Salt 1/2 ts Pepper
1 c Cooking oil 1 c Onion chopped
1 c Green pepper chopped 2 c Sieved tomatoes
1 Clove garlic, Minced 1/4 ts Basil
2 tb Chicken drippings
Cut chicken into serving size pieces, put flour,salt and pepper into a
shaker bag and evenly coat chicken. Heat oil in a skillet over medium heat
and brown the chicken evenly. When chicken is browned remove and set it
aside keeping it warm. Pour off 2 tablespoons of chicken drippings. Add
drippings onions and peppers to a large skillet and cook over low heat
until onion is tender. Add tomatoes, garlic and basil. Stir in chicken and
cover. Simmer 30 to 40 minutes or until chicken is tender. Stir sauce
occasionally.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Roast Beef
Categories: Beef
Yield: 8 servings
3 lb Beef for roasting (eye 2 cl Garlic,minced
Round, top sirloin or 1 tb Soy sauce
Sirloin tip) 1 tb Olive oil
2 ts Dry mustard 1 Fresh onion, sliced
1/4 c Dijon mustard
Make a layer of sliced onion on the bottom of oven-proof pot.Rub the dry
mustard over entire surface of meat.Mix up the rest of the ingredients in
big measuring cup and spread it over the roast.Now, place the roast atop
the onion layer in pot.Let stand several hours. When you are ready to
cook,preheat oven to hottest (450 or 500 degrees) and roast 15 minutes.
Then turn back oven to 350 degrees and roast 45 minutes or longer,
depending on desired doneness.Use your meat thermometer to determine time.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mama's Italian Meatloaf
Categories: Meatloaf, Sausages, Ground beef, Italian, Beef
Yield: 12 servings
2 lb Lean ground beef 1/2 ts Salt
1 lb Italian sausage 1/4 ts Pepper
1 1/2 c Cracker crumbs 1 ts Oregano
2 Eggs, beaten 1 cl Garlic,minced
1 md Onion, chopped 1 c Pizza sauce
1 Bell pepper, chopped
----------------------------------FILLING----------------------------------
1/2 lb Boiled ham,sliced thin 1 cn (8 oz) mushrooms,drained
8 oz Grated Mozzarella cheese
Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a
large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on
top of meat mixture,leaving a small margin.Spread mushrooms over
ham.Sprinkle cheese over all.Reserve small amount of cheese.Start at 10"
size and roll meat like a jelly roll.Use wax paper to lift.When rolled
tightly,seal edges.Place seam side down in a 9 x 13" pan.Brush with
reserved pizza sauce.Bake 1 1/4 hours @ 375 degrees,10 minutes.Before
done,sprinkle reserved cheese over and finish baking.Serves 10 to 12.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hearty Burgundy Meatballs
Categories: Ground beef, Beef
Yield: 4 servings
1 lb Lean ground beef 8 oz Pearl onions, peeled and
1 lg Egg Halved, about 1 1/2 cups
1 c Fresh bread crumbs, 2 tb All-purpose flour
About 2 slices bread 1/2 c Red burgundy or other dry
1 ts Salt Red wine
1/4 ts Freshly ground black pepper 1 Envelope instant beef
2 tb Vegetable oil Bouillon
3 md Carrots,peeled and sliced, 3 tb Chopped fresh parsley
About 1 cup 1 12" loaf French bread
2 c Quartered medium-size fresh Sliced
Mushrooms, about 8 oz.
In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or
wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning
frequently until well browned on all sides.Using slotted spoon,remove
meatballs to plate.To drippings in skillet,add carrots,mushrooms and
onions;cook,still over medium- high heat,about 5 minutes,stirring
frequently until crisp-tender. Stir in flour to coat vegetables well;return
meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup
water.Increase heat to high;bring to boil.Reduce heat to
low;simmer,covered,10 minutes until meatballs are cooked through.To serve:
Spoon meatballs and vegetables in serving bowl;sprinkle with remaining
tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet-Sour Meatballs Oriental
Categories: Ground beef, Beef, Chinese
Yield: 4 servings
1 cn (20 oz) pineapple chunks Pieces,about 3/4 cups
Packed in juice 1 cl Garlic, crushed
1 lb Lean ground beef 2 ts Cornstarch
1 lg Egg 2 tb Cider vinegar
1 c Fresh bread crumbs, about 1 tb Light brown sugar, firmly
2 slices bread Packed
3/4 ts Salt 1/4 ts Ground red cayenne pepper
1/2 ts Ground ginger 4 oz Fresh Chinese pea pods OR
2 tb Vegetable oil 6 oz Frozen pea pods, thawed
3 md Scallions, cut into 1"
Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden
spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning
frequently until well browned on all sides.Using slotted spoon, remove to
plate.To drippings in skillet,add scallions and garlic;cook, still over
medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In
small bowl,stir reserved pineapple juice into cornstarch until blended and
smooth;add to skillet along with vinegar,sugar and ground red
pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return
meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5
minutes longer until heated through and pea pods are crisp-tender.Makes 4
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Thai Meatballs with Crispy Noodles
Categories: Ground beef, Pork/ham, Thai, Beef
Yield: 4 servings
Vegetable oil 1/2 c Chunk-style peanut butter
1 lb Ground pork 1 tb Grated lemon peel
1 lg Egg 1/4 ts Ground red cayenne pepper
1/2 c Dry-roasted peanuts, 1 sm Cucumber,sliced
Finely chopped 1 sm Carrot, peeled and thinly
1/4 c Chopped fresh cilantro or Sliced or cut into thin
Parsley Sticks
3/4 ts Salt Fresh cilantro or parsley
3 3/4 oz Pkg. cellophane noodles Sprigs, optional
(see note)
Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to
375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped
cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into
1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add
meatballs.Cook about 12 minutes,turning frequently until well browned on
all sides.Add 1 cup water,stirring to loosen brown bits from bottom of
skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes
until meatballs are cooked through. Meanwhile,add noodles,a small amount at
a time,to hot oil in saucepan; cook each batch about 20 seconds until
puffed and double in size.Using a slotted spoon,remove noodles to paper
towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon
peel and ground red pepper;cook about 1 minute longer until heated
through.Arrange fried noodles on serving platter.Spoon meatballs over
noodles;arrange cucumbers and carrots decoratively around edge.Garnish with
cilantro sprigs,if desired.Makes 4 servings.
Note:Cellophane noodles are sometimes called bean thread noodles and can be
found in the Oriental sections of supermarkets.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tex-Mex Chili Meatballs with Zesty Tomato Salsa
Categories: Ground beef, Sauces, Mexican, Chili, Beans
Yield: 4 servings
3 tb Vegetable oil Cheese
1 sm Onion,diced,about 1/2 cup 1/3 c Shredded mild Cheddar
1/2 ts Chili powder Cheese
1 lb Lean ground beef 3/4 ts Salt
1 lg Egg 6 Corn tortillas, half 10 oz.
1 cn (4 oz) mild green chilies, Pkg., cut into wedges
Drained and chopped 1 Zesty Tomato Salsa
1 3/4 c Fresh bread crumbs, about 4 Lettuce leaves, optional
Slices bread Tomato wedges, optional
1/3 c Shredded Monterey Jack
-----------------------------ZESTY TOMATO SALSA-----------------------------
1 tb Vegetable oil 1 md Onion, diced (about 3/4 cup)
1 Red pepper, cored, seeded 1 lg Clove garlic,crushed
And diced (about 2 cups) 2 lg Ripe tomatoes, diced (about
1 Green bell pepper, cored, 2 cups)
Seeded and diced (about 2 1/2 ts Hot red pepper sauce
Cups)
Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1
tbsp. vegetable oil;add onion and chili powder;cook about 10
minutes,stirring frequently,until onion is tender and coated with chili
powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add
beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using
hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet
over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15
minutes,turning frequently,until well browned on all sides and cooked
through.Meanwhile,place tortilla chips in single layer on jelly-roll
pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To
serve:Spoon meatballs into center of large serving platter;sprinkle with
remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and
lettuce around meatballs if desired.Serve with tortilla chips and
salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium
high heat,heat 1 tbsp.vegetable oil; add 1 each red and green bell
pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced
(about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10
minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe
tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook
1 minute longer until heated through. Makes about 1 1/2 cups.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Barbecued Venison Ribs
Categories: Meats
Yield: 6 servings
2 1/2 c Water 2 md Onions,diced
3 c Ketchup 2 tb Chili powder
1 tb White vinegar 1/2 ts Salt
1/4 c Lemon juice 6 lb Venison ribs with some loin
1/2 c Worcestershire sauce Meat attached
1/2 c 100% Wisconsin maple syrup Freshly ground black pepper
1/2 c Brown sugar To taste
Preheat oven to 325 degrees.In large bowl,combine all ingredients except
ribs and pepper.Blend well.Sprinkle ribs with pepper and additional
salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce
over ribs.Increase heat to 350 degrees and bake until ribs just begin to
char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30
minutes longer,until ribs are tender and sauce is thick. To serve,place
ribs on serving platter.Pour sauce over ribs.Makes about 6 servings.
Note: If venison is a little gamey tasting,increase vinegar in sauce to 3
tbsp..Taste sauce after mixing and add additional brown sugar to
taste,about 1/2 cup.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hamburger Hot Dish
Categories: Ground beef, Beef
Yield: 4 servings
1 lb Ground beef 1 ts Salt
1 c Celery,diced 1/4 ts Onion salt
1/2 c American cheese,diced 3 tb Ketchup OR
1/4 c Ripe olives,cut up 1 c Canned tomatoes
2 c Uncooked noodles
Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to a
boil.Simmer for 30 minutes,stirring occasionally.Add water as needed.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rio Grande Meat Loaf
Categories: Meatloaf, Ground beef, Beef
Yield: 6 servings
1 cn (3 oz) mushrooms 1/3 c Crushed tortilla chips
1 1/2 lb Ground beef 1/2 ts Garlic salt
1 Egg, slightly beaten 1/8 ts Red pepper
1/3 c Heinz Ketchup 'n Onions Dash pepper
Drain mushrooms,reserving 1/4 cup liquid.Finely chop mushrooms. Combine
mushrooms and reserved liquid with beef and remaining ingredients.Form into
a loaf (8 x 4 x 1 1/2") in shallow baking dish.Bake in 350 degree oven,1
hour.Let meat loaf stand 5 minutes before slicing.Serve with additional
Ketchup 'n Onions,if desired. Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheese Meatloaf
Categories: Meatloaf, Beef
Yield: 8 servings
2 lb Ground chuck 1/2 ts Pepper
1 md Onion,chopped 1/2 ts Garlic salt
2 Eggs,beaten 1 1/2 c Mozzarella cheese
12 Single crushed crackers 1 cn (12 oz) Italian tomato
1 c Milk Sauce
1 ts Salt
Combine ground chuck,onion,eggs,crackers,milk,salt,pepper and garlic salt
in large bowl.Mix well.Add more milk,if dry.Turn ground chuck mixture onto
long piece of waxed paper.Pat mixture into rectangle,about 6 x 13 x 1/4"
thick.Spread mozzarella cheese over mixture to about 1" from edges.Start
from one end and lift waxed paper and roll mixture into a log
shape.Carefully,place in large oven-proof casserole dish,seam down.Pinch
ends to seal.Pour tomato sauce over mixture.Bake 375 degrees for 1 to 1/2
hours or until middle is done.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Veal Scaloppine with Tomatoes and Olives
Categories: Veal
Yield: 4 servings
8 Slices veal scaloppine, 1/2 c Chopped onion
About 1 1/4 lbs. 1/4 c Flour
1 c Sweet red or green peppers, 1/2 c Drained canned tomatoes
Cut into thin julienne 2 tb Peanut,vegetable or
Strips Corn oil
Salt and pepper 1 ts Dried oregano
24 sm Stuffed green olives 2 tb Red wine vinegar
1 Egg 7 tb Butter
2 ts Finely minced garlic 3 tb Chopped fresh parsley
1 tb Water
Pound each piece of meat lightly between 2 sheets of plastic wrap with a
flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both
sides with salt and pepper. Beat the egg with the water in a shallow
dish.Coat the scaloppine on both sides with flour.Dip them into the egg
mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large
skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn
and cook on the other side for 1 minute.As the pieces are cooked,transfer
them to a warm platter and keep hot. Wipe out the skillet.To the clean
skillet,add the remaining butter. When it has melted,add the pepper
strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing
and stirring,until the peppers are crisp tender. Add the tomatoes and cook
about 1 minute.Add the oregano and vinegar and stir well.Cook over high
heat about 30 seconds.Pour the mixture over veal and sprinkle with
parsley.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: German Meatballs
Categories: Ground beef, Veal, Pork/ham, German, Beef
Yield: 4 servings
3 tb Vegetable oil 1 c Fresh bread crumbs
1 lb All-purpose potatoes, 1/2 ts Grated lemon peel
Scrubbed and sliced, about 2 tb Chopped fresh parsley
3 1/2 cups 2 tb White wine
1/2 sm Head red cabbage, about Worcestershire sauce
8 oz., cored and coarsely Salt and black pepper,to
Sliced Taste
1 sm Onion, diced, about 1/2 cup 2 ts All-purpose flour
8 oz Lean ground veal 1 tb Fresh lemon juice
8 oz Lean ground pork 1 tb Capers,drained
In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add
potatoes,cabbage and onion;cook about 5 minutes until crisp-
tender,stirring frequently.Add 1/2 cup water;cook,covered,10
minutes,stirring occasionally.Meanwhile,in large bowl,combine
veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and
Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend
well.Shape mixture into 1 1/2" balls.In 12" skillet over medium-high
heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently
until well browned on all sides.Using slotted spoon,remove meatballs to
saucepan with cabbage mixture;keep warm.Stir flour into drippings in
skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce
and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to
boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over
meatball-cabbage mixture in saucepan;toss well.Spoon into serving
bowl.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Saucy Swedish Meatballs
Categories: Ground beef, Swedish, Beef
Yield: 4 servings
1 lb Lean ground beef 3 tb Butter
1 lg Egg 1 pk (8 oz) medium egg noodles
1 c Fresh bread crumbs, from 8 oz Fresh green beans, cut into
2 slices bread 1 1/2" pieces, about 2 cups
1/4 c Club soda 2 c Sliced fresh mushrooms,
3 tb Chopped fresh dill OR About 8 oz.
1 1/2 tb Dried dill weed 1/3 c Sour cream
1 1/4 ts Salt Fresh dill sprigs, optional
3/4 ts Freshly ground black pepper
In large bowl,combine egg,bread crumbs,club soda,2 tbsp. chopped
dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend
well.Shape mixture into 1 1/4" balls.In 12" skillet,over medium-high
heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning
frequently until browned on all sides.Meanwhile,prepare noodles according
to package directions,add green beans to boiling water along with
noodles;do not add salt.When meatballs are browned,remove to plate using
slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt
over medium-high heat.Add mushrooms;cook about 5 minutes, stirring
frequently until crisp-tender.Return meatballs to skillet along with 3/4
cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp.
pepper.Increase heat to high;bring to boil.Reduce heat to
low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour
cream;cook 2 to 3 minutes longer until heated through. To serve:Drain
noodles and green beans;arrange on serving platter. Spoon meatball mixture
over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: California Country Meatballs and Peppers
Categories: Ground beef, Veal, Pork/ham, Beef
Yield: 4 servings
3 tb Olive oil 1/3 lb Ground beef
1 lg Red bell pepper, cored, 1/3 lb Ground pork
Seeded and cut into thin 1/3 lb Ground veal
Strips 1 lg Egg
1 lg Green bell pepper, cored, 1/4 c Fine dry bread crumbs
Seeded and cut into thin 1/4 c Chopped fresh parsley
Strips 1 ts Fennel seeds, crushed
1 lg Yellow bell pepper, cored, 1 1/4 ts Salt
Seeded and cut into thin 1/4 ts Black pepper
Strips 1/2 c Pitted black olives, halved
1 lg Onion, cut into wedges
In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and
yellow peppers and onion;cook about 10 minutes,stirring occasionally until
tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread
crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or
wooden spoon,blend well.Shape mixture into 1 1/4" balls.Using slotted
spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add
remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15
minutes,turning frequently until well browned on all sides and cooked
through.Return peppers to skillet, along with olives and remaining 1/2 tsp.
salt.Cook about 1 minute longer,stirring until well mixed and heated
through.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Taskebab
Categories: Beef
Yield: 5 servings
1 lb Diced beef 1/2 sm Onion,diced
Olive oil 1/4 ts Basil
1 Eggplant, peeled and diced 1/4 ts Oregano
3 c Light tomato sauce Salt and pepper to taste
Fry beef and eggplant in oil in skillet (or eggplant may be deep-
fried).Prepare light tomato sauce.Combine with remaining ingredients.
bake,uncovered,on low heat about 45 minutes,as for stew,to allow sauce to
blend through meat and eggplant.Serves 4 to 5.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Style Flank Steak
Categories: Beef, Oriental
Yield: 6 servings
1 1/2 lb Flank steak 1 cl Garlic,minced
1/4 c Green onion slices 1/4 c Soy sauce
2 tb Sesame seeds,toasted 1/4 ts Ground ginger
3/4 c Barbecue sauce
Score steak on both sides.Pour combined ingredients over steak.
Cover;marinate in refrigerator several hours or overnight,turning once.
Place steak on rack of broiler pan.Broil 15 to 20 minutes or until desired
doneness,brushing frequently with barbecue sauce mixture and turning
occasionally.To serve,carve steak across grain with slanted knife,into thin
slices.Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Venison Picadillo
Categories: Meats
Yield: 8 servings
3/4 c Chopped onion 1 ts Ground coriander
1 ts Chopped garlic 1/2 ts Ground cloves
2 tb Olive oil 2 c Canned whole tomatoes,
2 lb Venison shoulder or leg, Seeded and chopped
Ground 2 tb Red wine vinegar
2 ts Red chili flakes 2 tb Raisins
1 ts Dried oregano 1/4 ts Salt
1 ts Ground cumin 1/4 ts Black pepper
In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet and Sour Kabobs
Categories: Ground beef, Beef
Yield: 6 servings
1 lb Lean ground beef 6 Cherry tomatoes, halved
1 md Green pepper, cut into 6 Fresh mushrooms, halved
Squares 1 cn (8 oz) pineapple chunks, in
3/4 c A-1 Steak Sauce Its own juice, undrained
1/2 c Plain bread crumbs Hot cooked rice
1 Egg, beaten
Mix ground beef,1/4 cup Steak Sauce,bread crumbs and egg;shape into 24
meatballs.Drain pineapple chunks,reserving juice.Mix remaining Steak Sauce
with reserved juice.Set aside. Thread meatballs,pineapple,green
pepper,cherry tomatoes and mushrooms on 6 metal skewers.Grill or broil
kabobs,4 to 6" from heat source,for 10 to 15 minutes or until done,turning
and brushing with Steak Sauce Mixture,frequently.Serve with rice
bedding.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cheddar Burgers
Categories: Ground beef, Beef
Yield: 5 servings
1 lb Lean ground beef 3 tb Heinz 57 Sauce
1 c Grated Cheddar cheese 1/4 ts Salt
1/2 c Soft bread crumbs Sandwich Buns, toasted
1/4 c Minced onion
Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired
degree of doneness.Serve in sandwich buns;top with additional Heinz 57
Sauce,if desired.Makes 5 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Moussaka
Categories: Ethnic, Ground beef, Beef
Yield: 4 servings
1 md Eggplant, about 1 1/4 lbs. 1/4 ts Black pepper
Flour Salt
6 tb Margarine 1 cn (8 oz) tomato sauce
1/2 c Chopped onion 1/2 c Dry white wine
1 lb Lean ground beef 3 md Tomatoes, fresh, thinly
1/4 c Finely chopped parsley Sliced
1 ts Nutmeg 1 Egg, beaten
1/2 ts Paprika 1/2 c Grated Mozzarella cheese
Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in
salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off
excess.Saute on both sides in margarine until brown,adding more margarine
as needed.Drain on paper towels;set aside. In large skillet,saute onion
until tender.Add meat;saute until no longer red.Blend in
parsley,nutmeg,paprika and pepper.Add salt, tomato sauce and wine;simmer a
few minutes. Arrange layer of eggplant slices in bottom of lightly buttered
2 quart or shallow baking dish.Pour half the meat mixture over eggplant.
Cover with half remaining eggplant slices.(Layers will be sparse if shallow
baking dish is used.)Pour on remaining meat mixture.Top with remaining
eggplant and tomato slices,overlapping,alternately,for an attractive visual
effect. Beat egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2
tsp. salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or
longer,until top is toast brown.Serves 4.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Microwave Beef Stroganoff
Categories: Beef, Microwave
Yield: 4 servings
1 lb Boneless beef sirloin steak Soup
1/2 c Chopped onion 1/2 c Sour cream
1 cn (10 3/4 oz) Campbell's 1/2 ts Paprika
Condensed Cream of Mushroom Hot cooked noodles
Freeze steak 1 hour to make slicing easier.Cut steak into very thin slices
across the grain.In a 2 qt. microwave-safe casserole, combine beef and
onion.Cover with lid;microwave on high 5 minutes or until beef is no longer
pink,stirring once during cooking. In small bowl,stir soup until
smooth;stir in sour cream and paprika.Add to beef,stirring to
coat.Cover,microwave @ 50 percent power 3 minutes or until heated
through.Serve over noodles.Makes about 3 1/2 cups or 4 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mediterranean Stir-Fried Beef
Categories: Beef, Pasta
Yield: 4 servings
1/2 lb Boneless beef bottom round 2 ts Cornstarch
1/2 c Water 2 cl Garlic, minced
1/4 c Red wine vinegar 3 tb Olive or cooking oil
2 ts Minced dried onion 1 pk (16 oz) frozen loose pack
1/4 ts Pepper Broccoli, cauliflower and
1/8 ts Ground red pepper Carrots
6 oz Linguine 1 c Sliced fresh mushrooms
2 tb Butter Grated Parmesan cheese
Partially freeze beef, thinly slice across grain into bite-size
strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix
well.Marinate 15 minutes @ room temperature.Cook pasta according to package
directions.Drain;toss with butter.Keep warm. Drain meat,reserving
marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic
in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add
remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add
mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return
meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on
platter.Sprinkle with cheese.Serves 4.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chilled Fillet of Beef with Sour Cream
Categories: Beef
Yield: 8 servings
4 lb Trimmed beef fillet 1 cl Garlic, minced
Salt to taste 3/4 lb Bacon, cut into 1" pieces
Pepper to taste 1/4 lb Mushrooms,sliced
4 tb Butter,divided 1 tb Grated onion
1 Carrot, finely chopped 1 1/2 c Sour cream
1 Leek, white part only, 2 ts Horseradish
Finely chopped 1 tb Finely chopped parsley
1 Rib celery, finely chopped 1 ts Thyme
1 tb Vegetable oil 1 ts Chervil
Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2
tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over
low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25
minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and
garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper
towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate
heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on
cutting board,pouring pan juices into bowl. Add remaining ingredients to
pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut
wedge 1" wide and 1" deep along top length of beef.Remove long triangular
wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of
stuffing.Replace wedge.Chill.To serve,cut beef into 3/4" slices.Accompany
with remaining stuffing.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Marinated Filet Mignon
Categories: Beef
Yield: 4 servings
4 Filets, 14 oz. each 1 c Brandy
6 Mushrooms,sliced 1 c Burgundy
2 Slices bacon, quartered 1 c Vegetable oil
Salt and pepper 1/2 c Butter
1 ts Crushed black peppercorns 3 tb Flour
3 Bay leaves 2 c Beef stock
1/2 ts Allspice 1 c Marinade
5 Cloves 16 Whole mushrooms
Make two slits in each filet,about 3" long and not quite to the
underside.Stuff these with slices of mushroom,bacon pieces and salt and
pepper.Make marinade in a 9 x 9 x 3" pan or dish by combining the
peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable
oil.Place prepared filets in this mixture and refrigerate for 24 hours or
more. Remove and drain filets,when ready to cook.Grill according to
taste,rare,medium or well done.To make a sauce to cover meat,melt the 1/2
cup butter in a small saucepan.Stir in flour and brown. Blend in until
smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat
through.Pour sauce over filets.Serves 4.Decorate with parsley and onion
rings. Recipe is from Brennan's Restaurant in New Orleans.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Indoor Meat Sticks
Categories: Beef
Yield: 4 servings
1 lb Of sirloin 12 Pearl onions
1 Green pepper 1/2 lb Mushrooms
1 Zucchini
----------------------------------MARINADE----------------------------------
1/2 c Chopped onions 1/2 ts Salt
2 tb Sesame seeds 1/4 ts Pepper
2 tb Peanut oil 2 tb Brown sugar
1/2 c Soy sauce 1 ts Lemon juice
Combine the marinade and set aside.Cut and cube the sirloin and add it to
the marinade.Marinate for 2 to 3 hours.Preheat the oven to broil.Cut the
green pepper into squares and the zucchini into small wheels. Arrange the
meat on skewers and the green pepper,zucchini,onions and mushrooms on
separate skewers.Broil the meat on a rack 4" from the heat.Brush with
marinade and turn every 2 or 3 minutes.The meat should cook for about 10
minutes and the vegetables for about 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Batter Up Beef Pie
Categories: Beef, Pies
Yield: 6 servings
2 c Cooked beef, cut into 1/2" 1/4 c Butter
Pieces 1 1/2 c Flour
1/2 c Chopped onion, saluted in 1 c Grated Cheddar cheese
Butter 1 tb Dried minced onion
1 c Cooked carrots, cut in 1 tb Sugar
Chunks 2 ts Baking powder
1 c Cooked potatoes, cut in 1 ts Salt
Chunks 1 1/2 c Milk
1 c Beef gravy
Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of
8" square baking dish in 350 degree oven.Combine remaining ingredients in
mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over
batter.DO NOT STIR.Bake 1 hour and serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hungarian Brandy Beef Goulash
Categories: Beef, Soups/stews, Hungarian
Yield: 6 servings
3 lb Beef, first cut of the 2 1/2 c Onion, cut into 1 1/2"
Round or stew meat, cut in Chunks
1" cubes 3/4 c Brandy
2 1/2 ts Salt 1 cn (10 1/2 oz) beef consomme
1/2 ts Pepper 3/4 ts Marjoram,crumbled
2 tb Paprika 3/4 ts Caraway seeds
2 tb Shortening,half butter 1 1/2 tb Cornstarch
Toss beef with salt,pepper and paprika until coated.Heat shortening in
large skillet or Dutch oven.Add meat;brown well over moderately hot
heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy;
ignite.When flames die out,return to heat.Stir in consomme.Cover
tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and
caraway;cook 10 minutes.Blend cornstarch with remaining 1/2 cup brandy.
Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to
6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Glazed Corned Beef
Categories: Beef
Yield: 8 servings
3 lb Corned beef 4 tb Prepared Dijon mustard
1 c Orange marmalade 4 tb Brown sugar
Place corned beef in large pot and cover with boiling water.Bring to a
boil,lower heat,cover partially and simmer as slowly as possible for about
3 hours or until very tender when tested with a fork. Preheat oven to 350
degrees.Mix marmalade,mustard and sugar together in a small bowl.When meat
is done,remove from pot and drain.Place meat on an oven proof serving dish
and pour marmalade mixture over it, coating thoroughly. Bake beef for 30
minutes or until glaze is crisp and brown.Serve hot or at room temperature
with boiled cabbage,potatoes and or carrots. Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: French Rib Steak with Marrow and Red Wine Sauce
Categories: Beef, French, Sauces
Yield: 4 servings
1/4 lb Marrow from beef bones 5 tb Butter
2 Rib steaks, about 1 1/2 lbs 3 tb Finely chopped shallots
Salt to taste 1 1/2 c Dry red wine
Fresh ground pepper 1 tb Red wine vinegar
1 tb Corn,peanut or vegetable 1/4 ts Sugar
Oil 1/2 c Fresh or canned beef broth
Cut the marrow crosswise into slices,1/2" thick.Put the pieces in a bowl
and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the
meat on both sides with salt and pepper.Heat the oil in a heavy skillet
large enough to hold both steaks.Add the steaks and cook about 10 minutes
or until thoroughly browned and scared on one side.Turn and continue
cooking until thoroughly browned and scared, about 5 minutes.Cook about 5
minutes longer,turning meat occasionally. Transfer the steaks to a warm
platter and pour off all fat from the skillet.Add 1 tbsp. of butter to the
skillet.When it melts,add the shallots,wine,vinegar and sugar.Cook over
relatively high heat until the liquid is almost completely reduced,about 12
minutes.Add the broth and any juices that may have accumulated around the
steaks.Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter.
Meanwhile,drain the pieces of marrow and put them in a saucepan.Add cold
water to cover and salt to taste.Bring to a simmer but do not boil.Cook as
briefly as possible,only until the marrow is barely heated.If the marrow
cooks longer,it will turn into liquid fat.Using a slotted spoon,transfer
the marrow pieces to the sauce.Slice the steaks and serve with the marrow
sauce on the side.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creamy Meatball Dinner
Categories: Ground beef, Microwave, Beef
Yield: 4 servings
1/2 c Soft whole wheat bread Of mushroom soup
Crumbs 1/2 Cup apple juice or water
1 Beaten egg 2 tb Snipped parsley
2 tb Milk 1/2 ts Dried basil,crushed
1 tb Chopped onion 2 c Frozen crinkle-cut carrots
1/4 ts Salt 2 tb Margarine or butter,melted
3/4 lb Ground beef 1/2 c Brown rice, cooked
1 cn (10 3/4 oz) condensed cream
Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape mixture into
20 meatballs;place in 15 x 10 x 1" pan.Bake,uncovered,in 375 degree oven 15
minutes.Drain and cool. Combine soup,apple juice,parsley and basil;add
meatballs and stir to coat.Divide rice among 4 shallow single-serving
baking dishes.Top with 5 meatballs and some sauce.Place carrots at one end
of dish; drizzle with margarine.Cover with moisture and vapor-proof wrap;
freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or
cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the
microwave,turning once.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Medallions of Veal with Pistachio Butter Sauce
Categories: Veal, Sauces
Yield: 10 servings
2 tb Unsalted butter Temperature
4 lb Boneless veal loin, trimmed Salt and pepper
And tied, at room
---------------------------PISTACHIO BUTTER SAUCE---------------------------
1/4 c Finely chopped shallots 8 oz Cold unsalted butter, cut
1/2 c White Burgundy Wine Into 16 pieces
1/4 c White wine vinegar 1 cl Garlic,peeled and mashed
1/2 c Water 1/2 c Coarsely chopped, toasted
1/4 ts Salt Pistachio nuts
1/4 ts Freshly ground white pepper
Heat oven to 350 degrees.Melt 2 tbsp. butter in heavy roasting pan. Season
veal with salt and pepper.Brown meat on all sides over medium high
heat,about 5 minutes.Place in oven;roast about 30 minutes,until thermometer
inserted in thickest portion registers 140 degrees.Baste with butter
several times during roasting.Remove meat from oven,cover loosely with foil
and allow to rest in warm place for 15 minutes before slicing.Slice into
1/4" thick medallions and serve 2 per person with Pistachio Butter Sauce
spooned over top.Serves 8 to 10.
PISTACHIO BUTTER SAUCE
In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and
pepper.Bring to boil.Reduce heat;simmer until mixture is reduced to about 2
tbsp.Cool slightly.Over lowest possible heat,begin whisking in the pieces
of cold butter,1 at a time.Do not add more butter until each piece is
incorporated.The sauce will have the consistency of heavy cream after all
the butter has been added.Whisk in the garlic and pistachios.Taste and
adjust seasoning,if necessary.Makes about 1 1/2 cups.Sauce may be kept
lukewarm in double boiler.At serving time, place over heat and whisk in 1
tsp. cold water at a time until desired consistency is achieved.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange and Spice Pot Roast
Categories: Beef
Yield: 8 servings
4 lb Beef chuck pot roast 1 tb Dried parsley flakes
2 tb Lemon juice 1 ts Sugar
1 ts Salt 1/2 ts Ground cinnamon
3 Slices bacon 1 cl Garlic, minced
1 cn (8 oz) stewed tomatoes 4 Whole cloves
1 c Orange juice 1 sm Bay leaf
2/3 c Chopped onion 2 tb All-purpose flour
1/4 c Snipped fresh parsley OR 1/4 c Cold water
Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook
bacon until crisp.Remove from pan;crumble;set aside.Brown roast in
drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange
juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over
roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is
tender. Transfer roast to serving platter;cover with foil. Remove cloves
and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and
stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with
meat.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Jalapeno Seasoning Salt
Categories: Spices/etc., Mexican
Yield: 6 servings
1 c Garlic Salt 2 c Jalapeno Powder; *
3/4 c Celery Salt 1/2 c New Mexico Chile Powder; *
1/4 c Salt
* Both of these items should be available at grocery and specialty stores
that handle Mexican foods.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Marinated Beef
Categories: Beef
Yield: 4 servings
1 lb Boneless beef sirloin steak 1/2 Green bell pepper cut into
Cut into 1" cubes 4 pieces
2 tb Lemon juice 1/2 Red bell pepper cut into 4
2 tb Grated onion Pieces
2 tb Red wine vinegar 1/2 Yellow bell pepper cut into
2 tb Vegetable oil 4 pieces
1/4 ts Ground cumin 4 sm Onions, parboiled
1/4 ts Garlic powder Salt and pepper to taste
1/4 ts Crushed red pepper
Combine lemon juice,onion,vinegar,oil,cumin,garlic powder and red pepper in
bowl.Add beef cubes,stirring to coat.Thread beef cubes and pepper pieces
onto 4 skewers,adding 1 onion to each.Place kabobs on rack in broiler so
surface of meat is 3 to 4" from heat.Broil 12 to 15 minutes,turning
occasionally,to desired doneness.Season with salt and pepper to taste.Makes
4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Western Light Broil with Vegetables
Categories: Beef
Yield: 4 servings
1 lb Beef top round or boneless 1/4 ts Garlic powder
Sirloin steak,cut 1" thick 6 oz Asparagus tips, blanched
1/2 c Light soy sauce (2 1/2" long)
2 tb Honey 3/4 c Diagonally cut carrots,
2 tb Lemon juice Blanched
2 Green onions, finely 1/2 c Frozen peas,blanched
Chopped 4 Tomato roses,if desired
Combine soy sauce,honey,lemon juice,onions and garlic powder.Pour marinade
over steak,turning to coat.Marinate in refrigerator,6 to 8 hours,turning
occasionally.Pour off marinade;discard.Place steak on rack in broiler pan
so surface of meat is 3 to 4" from heat.Broil 16 to 20 minutes to
medium-rare,turning once.Keep steak warm.Meanwhile, arrange an equal amount
of each vegetable,in spoke fashion,on four dinner plates.Carve steak into
1/4" thick slices.Arrange 4 slices of beef over vegetables.Top with a
tomato rose,if desired.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Diner Meat Loaf
Categories: Meatloaf, Ground beef, Beef
Yield: 6 servings
1 1/2 lb Ground beef 1 1/2 ts Salt
1 c Soft bread crumbs 1/4 ts Pepper
3/4 c Milk 1/4 ts Oregano
1/2 c Chopped onions 1 sm Can tomato sauce
1/2 c Parmesan cheese 3 Slices Mozzarella cheese
1 Egg, slightly beaten
Heat oven to 350 degrees.Combine all ingredients except tomato sauce and
Mozzarella cheese.Mix lightly.In a 10 x 6" loaf pan, shape loaf.Bake 1 1/2
to 2 hours.Drain excess fat.Pour tomato sauce over loaf during last 1/2
hour of baking time.Place Mozzarella cheese on top.Bake 5 to 10
minutes.Serves 4 to 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Diner Goulash
Categories: Soups/stews, Beef
Yield: 8 servings
2 lb Chuck or round steak, cut 2 ts Paprika
In cubes Pepper to taste
1/4 c Shortening 1/2 ts Dry mustard
1 c Onion 2 tb Worcestershire sauce
1 sm Garlic,minced 1 1/2 c Water
3/4 c Ketchup 2 tb Flour
1 tb Brown sugar 1/4 c Cold water
2 ts Salt 1 pk (8 oz) noodles
Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt
paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2
cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix
flour and 1/4 cup cold water.Stir into meat mixture.Heat to
boiling,stirring constantly.Boil 1 minute.Pour over hot cooked
noodles.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Red Flannel Hash
Categories: Beef
Yield: 6 servings
1/2 lb Beets,trimmed 3 tb Chopped fresh parsley
2 md Potatoes,peeled 2 1/2 tb Butter
3 c Cubed cooked corned beef 1 ts Worcestershire sauce
2 Carrots, peeled and finely 1 ts Hot pepper sauce
Chopped 1/4 c Tomato juice
1 sm Green pepper,finely chopped Salt and pepper to taste
1 lg Onion, finely chopped 6 Poached eggs
1 sm Clove garlic,minced
Place beets in saucepan,cover with cold,unsalted water and slowly heat to
boiling.Reduce heat and simmer until barely tender,about 35 minutes.Drain
under cold water.Remove skins,cube and place in large bowl. Cook potatoes
in boiling salted water for 10 minutes.Drain.Cool slightly,cube and add to
beets.Add corned beef,carrots,green pepper, onion,garlic and parsley.Mix
well. Melt butter in 10" oven proof skillet.Press mixture into skillet and
cook,uncovered,6 minutes.Stir in Worcestershire sauce,hot pepper
sauce,tomato juice and salt and pepper to taste.Cook,without stirring, 30
minutes.Preheat oven to 350 degrees. Using two large spatulas,flip the
mixture over and place skillet in oven.Bake until the potatoes are brown
and tender,about 30 minutes. Top with poached eggs.Serves 4 to 6.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef and Tofu
Categories: Ground beef, Beef, Chinese
Yield: 4 servings
1 c Beef broth 1 cl Garlic minced
1 tb Cornstarch 2 c Shredded Chinese cabbage
2 tb Water 1/2 lb Tofu, cut into 1/2" cubes
1 ts Brown sugar 3 c Hot cooked rice
2 tb Oil 2 Green onions with tops,
1/2 lb Lean ground beef Sliced
Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a
small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink,breaking larger pieces with a wooden spoon.Add garlic and
Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth
mixture;stir until thickened.Add tofu;gently stir until heated,about 1
minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Veal Paprika
Categories: Veal
Yield: 4 servings
1 lb Boneless veal stew meat 1/2 ts Salt
8 oz Fresh mushrooms,sliced 1/4 ts Pepper
1 c Chicken broth,divided use Dash caraway seed
1 lg Onion,finely chopped 3 tb Flour
1 ts Paprika 1/2 c Sour cream
In a 2 qt. casserole,combine veal,mushrooms,1/2 cup broth,onion,
paprika,salt,pepper and caraway seeds.Cover with lid or plastic
wrap.Microwave on high 7 minutes;stir.Stirring midway through
cooking,microwave on 50% (medium) 21 minutes. Blend flour with remaining
1/2 cup broth until smooth.Stir into casserole.Microwave on high 2 to 3
minutes or until sauce thickens. Blend in sour cream;let stand 2
minutes.Serve over cooked noodles and sprinkle with additional paprika or
chopped fresh parsley.Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Mu Shu Beef Roll-Ups
Categories: Beef, Chinese
Yield: 4 servings
1 lb Shaved roast beef 2 c Shredded fresh spinach
1 c Orange marmalade Leaves, lightly packed
1/2 c Hot picante salsa 1 c Thinly sliced fresh
1 ts Grated gingerroot Mushrooms
8 Flour tortillas, 1/2 c Thinly sliced green onions
9" diameter Green onion brushes (opt)
1/2 c Sliced unblanched almonds
Divide beef into 8 equal portions;cover and set aside.Combine
marmalade,salsa and gingerroot in small saucepan.Cook and stir over low
heat until warm. Soften tortillas according to package directions.Spread
about 1 - tbsp. marmalade mixture on 1 side of each tortilla;sprinkle with
almonds.Top with beef,spinach,mushrooms and green onions, dividing evenly
among tortillas;roll up.Arrange roll-ups in 15 1/2 x 10 1/2 x 1" jelly roll
pan;cover tightly with aluminum foil. Bake @ 350 degrees 15 minutes or
until heated through.To serve, arrange 2 roll-ups on each plate;garnish
with green onion brush. pass remaining marmalade mixture.Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bourbon Marinated Steaks
Categories: Beef
Yield: 6 servings
6 1 to 1 1/4" thick T-bone, 1/4 c Worcestershire sauce or
Porterhouse or New York Commercial steak sauce
Strips 6 Garlic cloves, crushed
1/3 c High quality bourbon Freshly ground pepper,to
3/4 c Olive oil Taste
Place the steaks in a glass or ceramic bowl.Mix marinade ingredients and
pour over the steaks.Marinate the steaks,covered and refrigerated, for 2 to
3 hours,turning them occasionally.Remove from refrigerator 20 to 30 minutes
before cooking. Cook steaks over a hot fire,2 minutes on each side for
rare,3 minutes on each side for medium.Brush with the remaining marinade
until done. Discard any unused marinade.Total cooking time: 4 to 8
minutes,depending on rareness.Serves 6.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Beef
Categories: Italian, Beef
Yield: 14 servings
10 lb Round or rump roast 1 tb Oregano
1/2 c Vinegar 1 sm Onion,diced
2 tb Worcestershire sauce Salt
1 cl Garlic,minced Pepper
-----------------------------------SAUCE-----------------------------------
7 3/4 c Water 1 pk Italian Dressing Mix
3 Beef bouillon cubes 2 ts Basil
8 tb Worcestershire sauce 1 pk Au Jus Mix
4 ts Oregano
Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic.
Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350
degrees 3 hours or until done.Slice when cool. Before serving,combine sauce
ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve on
poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Rib Eye Roast with Red Wine Mushroom Sauce
Categories: Beef, Sauces
Yield: 8 servings
1 3 lb. boneless beef rib eye 1 tb Cornstarch
Roast 1 cn (13 3/4 oz) single strength
3/4 ts Salt,divided Beef broth
1/2 ts Pepper,divided 1 cn (4 oz) mushroom pieces and
1/2 c Chopped onion Stems, drained
1/2 c Dry red wine 1 tb Chopped parsley
About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4
tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open
roasting pan.Insert meat thermometer so bulb is centered in thickest
part,but not resting in fat.Do not add water.Do not cover. Roast in 350
degree oven to desired degree of doneness.Allow 18 to 20 minutes for
rare;20 to 22 minutes for medium. About 15 minutes before serving,remove
roast when meat thermometer registers 135 degrees for rare;155 degrees for
medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm
place before carving. Roast should continue to rise about 5 degrees in
temperature to 140 degrees for rare,160 degrees for medium. While roast is
standing,remove rack from roasting pan;skim fat.Add onions to pan
drippings;place roasting pan over medium high heat on top of range.Cook
onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring to
boil;cook about 3 minutes or until thickened. Combine cornstarch and
remaining,salt and pepper.Gradually,add beef broth to cornstarch
mixture,stirring constantly;add to wine mixture in roasting pan.Continue
cooking.Stir in mushrooms and parsley.Pour into serving container.Carve rib
eye roast into thin slices.Serve with Red Wine and Mushroom Sauce.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Marinated Sirloin Steak
Categories: Beef
Yield: 6 servings
1 2 lb. sirloin steak, cut 2 4 ts Sugar
To 2 1/2" thick 1 1/2 ts Salt
1 ts Finely shredded lemon peel 1 ts Worcestershire sauce
1/2 c Lemon juice 1 ts Prepared mustard
1/3 c Cooking oil 1/8 ts Pepper
2 tb Sliced green onion
Score fat edges of steak.Place meat in a shallow baking dish.Combine
remaining ingredients.Pour over steak.Cover;let stand 4 hours in the
refrigerator or overnight,turning steak several times. Remove steak from
marinade,reserving marinade.Pat excess moisture from steak with paper
towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to
17 minutes more for medium-rare.Heat reserved marinade on grill. Remove
steak to serving platter.Carve steak across the grain;spoon marinade over
slices.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Beef Short Rib Barbecue
Categories: Beef, Oriental
Yield: 6 servings
4 lb Beef short ribs, trimmed 1 1/2 tb Toasted sesame seeds,
Of excess fat and cut Crushed
Crosswise no more than 3/8 1 tb Minced garlic
To 1/2" thick 1 tb Grated fresh ginger root
2/3 c Thinly sliced green onions 1/2 ts Ground red pepper
1/2 c Soy sauce 1/8 ts Freshly ground Szechuan
1/2 c Water Peppercorns
1/4 c Oriental dark roasted Fresh red chili peppers
Sesame oil Green onions
2 1/2 tb Packed brown sugar Radish Roses
Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame
seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and
marinade in plastic bag or utility dish, turning to coat.Close bag securely
or cover dish;marinate in refrigerator 4 to 6 hours,turning
occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid
over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on
marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired
degree of doneness.Place ribs on platter;garnish with chili peppers,green
onions and radish roses.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Brisket with Peppercorns
Categories: Beef
Yield: 8 servings
1 Beef brisket, trimmed of 1 c Water
Fat 1 c Cracked black peppercorns
1 c Soy sauce Corn Oil
Marinate brisket in soy sauce and water for 24 hours.Before cooking,rinse
in water,blot dry.Spread cracked peppercorns on counter,oil one side of
brisket and press oiled side onto peppercorns.Peppercorns should completely
coat one side of brisket. Place brisket on broiler pan,peppercorn side up
and broil for 10 minutes so that peppercorns are charred.Then,without
turning meat, lower rack and roast the brisket at 325 degrees for 10
minutes (rare) to 20 minutes (medium rare).Allow to cool.Serve,thinly
sliced,at room temperature.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Judy's Swedish Meatballs
Categories: Ground beef, Veal, Pork/ham, Swedish, Beef
Yield: 60 servings
1/2 c Fine dry bread crumbs 1/8 ts Nutmeg
2/3 c Milk or water 1/3 lb Ground beef
1 Egg 1/3 lb Ground pork
2 tb Minced onion 1/3 lb Ground veal
1 1/4 ts Salt 2 tb Butter or margarine
1/8 ts Pepper 1/4 c Water
Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg and
minced onion.Add salt,pepper,nutmeg and ground beef;mix thoroughly.
Divide meat mixture into 50 to 60 even portions.Shape into small balls Melt
butter or margarine in skillet.Add meatballs;brown thorough- ly, shaking
pan occasionally to keep balls round.Add water;cover skillet. Simmer 20
minutes.Yield: 50 to 60 small meatballs.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sesame Beef Strips
Categories: Beef, Microwave
Yield: 4 servings
1 lb Beef flank steak 1 ts Sugar
4 Finely chopped green onions 1 pk (16 oz) frozen Oriental
(about 1/3 cup) Vegetable combination,
1/4 c Soy sauce Cooked
2 tb Toasted sesame seeds Cherry tomatoes
2 tb Rice wine or dry sherry Parsley sprigs
Partially freeze steak to firm.Slice steak,diagonally,across the grain
into 1/4" strips.Combine green onions,soy sauce,sesame seeds, rice wine and
sugar.Place beef strips and marinade in plastic bag or utility
dish,stirring to coat.Close bag securely or cover dish. Stirring
once,marinate in refrigerator 30 minutes. Remove beef from marinade;reserve
marinade.Thread beef strips loosely (weaving back and forth) on eight (9 to
10") bamboo skewers. Arrange skewers,not touching each other,in a 1 1/2 qt.
rectangular microwave baking dish.Brush with reserved marinade;cover with
waxed paper.Turning skewers over midway through cooking (bring inside to
outside),microwave on high for 4 minutes.Rearrange skewers again and
microwave on high 1 minute or until beef is slightly pink.(Do not
overcook.)Let stand,covered,2 minutes.Serve skewered beef strips on bed of
cooked Oriental vegetables.Garnish with cherry tomatoes and parsley.Makes 4
servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Danish Meat Balls
Categories: Ground beef, Beef
Yield: 30 servings
1 lb Hamburger 1/8 ts Pepper
1/3 c Catsup 3-4 dashes tabasco
2 ts Worcestershire sauce 1/2 Green pepper (minced fine)
1/2 ts Salt
-----------------------------------SAUCE-----------------------------------
3/4 c Catsup 1 ts Pepper
1/2 c Water 3-4 dashes tabasco
1/4 c Cider vinegar 2 ts Soy sauce
3 tb Brown sugar 2 ts Sugar
1 1/2 ts Salt
Mix well & form into balls the size of walnuts. Cook over low heat until
done but not brown. Danish meat ball sauce: Simmer approximately 20
minutes.Pour over meat balls.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Burgundy Beef
Categories: Beef
Yield: 6 servings
2 lb Cubed chuck roast 1/4 c Fine dry bread crumbs
1 c Burgundy 1 Bay leaf
1 cn (10 1/2 oz.) condensed Buttered noodles
Onion soup
350 degree oven Time to prepare - 3 hours In casserole thoroughly combine
ingredients.Cover and bake 2 1/2 to 3 hours,until tender and sauce has
thickened.Serve over noodles.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sauerbratin Meatballs
Categories: Ground beef, Beef
Yield: 30 servings
1 lb Ground beef 1 ts Salt & pepper
1/2 c Chopped onions 2/3 c Condensed milk
Make meatballs, brown in 2- tsp. butter.Add 1 1/2- cups water, 3- tbsp.
catsup,1 1/2- tbsp. brown sugar,8- peppercorns (tie in small bag)1- bay
leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies.Cover skillet,cook at
low heat 1/2 to 3/4 hour. Serve over mashed potatoes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fast Meat Loaf Patties
Categories: Meatloaf, Ground beef, Beef
Yield: 8 servings
2 lb Ground beef 1 Egg
1/2 c Catsup 1/2 ts Celery salt
1/2 c Diced onions 1/2 ts Garlic salt
1/2 c Oat meal 1 Dash salt & pepper
1/2 c Milk
Mix into patties of desired size (at least 1/2 inch thick). Place to short
strips of bacon on top and bake @ 375 degrees for about 25 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Roast in Foil
Categories: Beef
Yield: 12 servings
1 Rump roast ( 4 - 4 1/2 1 pk Onion soup mix
Lbs.) 1/3 c Red wine
Mix onion soup & red wine.Place rump roast in aluminum foil. Pour onion &
wine over meat.Seal aluminum foil.Bake @ 300 degrees for 5 hours. DON'T
PEEK!
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Burgundy Oven Beef Stew
Categories: Soups/stews, Beef
Yield: 8 servings
2 tb Soy sauce 1 cl Garlic,minced
2 tb Flour 1/4 ts Pepper
2 lb Beef stew meat 1/4 ts Marjoram
4 Carrots 1/4 ts Thyme
2 lg Onions 1 c Dry red wine
1 c Thinly sliced celery 1 c Sliced fresh mushrooms
Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to
sauce mixture. Cut carrots into chunks,slice onions,and add along with
celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @
325 degrees for 1 hour.Then add mushrooms and bake 1 1/2 hours or until
tender.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Bun Less Super Bowl Burger
Categories: Ground beef, Beef
Yield: 1 servings
1/2 lb Lean ground beef 3 ts Margarine or butter
2 md Onions Seasoned salt and pepper
Make 4 rounded burgers.Peel and slice onions.Melt margarine or butter in
skillet and add onions,frying and stirring for about 5 minutes. Remove
then.Put burgers into skillet and brown on all sides over medium heat for
approximately 10 minutes.Turn down heat and add cooked onions,salt and
pepper.Serve smothered with onions. (Recommend meal served with 12 ounces
of selected barley,malt,rice, hops and water.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Corn Beef with Colcannon Potatoes
Categories: Beef
Yield: 6 servings
Corned beef for Oven 3 c Hot, seasoned mashed
Roasting Potatoes
4 c Shredded cabbage Chopped parsley (opt)
1 c Chopped onion
Prepare corned beef according to package directions.Toward the end of the
roasting,cook the cabbage and onion in a small amount of boiling salted
water for 15 minutes.Drain.Stir into mashed potatoes.Garnish with chopped
parsley,if desired.Serves 6.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Spicy Orange Beef
Categories: Beef, Oriental
Yield: 4 servings
1 lb Beef flank or round steak 1 c Cool beef broth
2 tb Corn oil 1/4 c Soy sauce
1/4 c Slivered orange peel 1/4 c Dry sherry
1 cl Minced garlic 1/4 c Orange marmalade
1/2 ts Ground ginger 1/2 ts Crushed dried red pepper
2 tb Corn starch
In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry,
marmalade and pepper. Stir into beef. Stirring constantly, bring to boil
over medium heat. Boil 1 minute. Serve over rice. Serves 4.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Burger Mignon
Categories: Beef
Yield: 6 servings
-----------------------------------FILETS-----------------------------------
1 1/2 lb Ground round steak,ground 1 tb Worcestershire sauce
Twice 1/4 c Beef bouillon
1/2 c Soft bread crumbs 6 tb Butter
3 tb Minced scallions 1 ts Seasoned salt
2 tb Minced parsley 6 Mushroom caps, for serving
1/8 ts Fresh ground pepper
-----------------------------------SAUCE-----------------------------------
1/4 c Butter 1/8 ts Salt
1/4 c Minced parsley 2 tb Ketchup
1 cl Garlic,minced 1/4 c Red wine
1/2 ts Lemon juice 1/2 c Beef bouillon
1/4 ts Crushed rosemary 6 Toast points for serving
----------------------------------GARNISH----------------------------------
Onion ruffles Parsley
Carrot curls
Combine all filet ingredients except butter and seasoned salt. Shape into
six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center
of each enclosing well.Wrap a strip of foil,1 1/2 inches
wide,around,folding over ends to secure. Sprinkle both sides with seasoned
salt.Chill while preparing mushrooms and sauce.
Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set
aside.Wipe out pan for sauce.
Make sauce by combining all ingredients and simmer 10 minutes, until
slightly thickened.Keep warm.
Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook
filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil
strips.Place on toast points on serving plate.Spoon on sauce and top with
mushroom caps.Garnish. Serves 6.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Rhubarb - Be Cued Beef Ribs
Categories: Beef
Yield: 6 servings
4 lb Lean,meaty beef short ribs 1/2 ts Seasoned salt
1/2 c Water
-------------------------------BARBECUE SAUCE-------------------------------
1 c Sliced rhubarb 3/4 c Rose wine
1 Envelope onion soup mix 1/3 c Water
(1 1/2 oz.) 1/2 ts Basil
1/3 c Honey 1/8 ts Pepper
1/3 c Chili sauce
----------------------------------GARNISH----------------------------------
Red onion Greens
Place ribs in 9 X 13" pan. Add 1/2 cup water.Sprinkle with seasoned
salt.Cover with foil.Bake @ 350 degrees for two hours. Meanwhile,combine
remaining ingredients except garnish in a sauce pan.Simmer 1/2 hour.Pour
over ribs.Bake another 1/2 hour uncovered.Baste several times. Place on
serving platter. Garnish.Serves 6.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: "Licking' Good" Beef Steak
Categories: Beef
Yield: 6 servings
2 lb Round steak 1 cn Beer
3 tb Oil 3 tb Brown sugar
4 Lemon slices 1 tb Parsley flakes
3 md Sliced onions 2 ts Thyme
2 cl Minced garlic Salt and pepper to taste
1/2 c Flour 8 oz Cooked broad noodles OR
1 cn Beef bouillon 2 c Cooked rice
----------------------------------GARNISH----------------------------------
Green pepper slices Cherry tomatoes
Fresh parsley
Cut steak into serving size pieces.Brown on both sides in 3 tablespoons oil
to which you have added lemon slices. Remove steak to pan large enough in
which to bake it. Layer onions and garlic over meat.Sprinkle flour over
top. Now combine bouillon,beer,sugar,parsley flakes,thyme,salt and
pepper.Pour over steak and bake uncovered in 325 degree oven for 3
hours.Serve over cooked broad noodles or cooked rice.Garnish with green
pepper slices,fresh parsley and cherry tomatoes.Serves 5 - 6.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Goulash
Categories: Soups/stews, Beef, Hungarian
Yield: 4 servings
1 lb Beef stew meat, cut into 1 tb Paprika
1" cubes 1/4 ts Salt
1 md Onion,chopped 1/4 ts Caraway seed
2 ts Cooking oil 1/4 ts Pepper
1 cn Beer (1 1/2 cups) 3 Potatoes (about 1 lb.)
3/4 c Water 1 cn (8 oz) sauerkraut
1/4 c Tomato paste 2 tb Snipped parsley
In a Dutch oven cook meat and onion in hot oil until meat is brown.Add the
beer,water,tomato paste,paprika,salt,caraway seed and pepper.Cover;simmer 1
1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces.Add
potatoes,UNDRAINED sauerkraut, and parsley to skillet.Cook,covered,about 20
minutes or until vegetables are tender.Cook,uncovered,10 minutes more or
until mixture is thickened and most of the liquid is evaporated. Serves 4.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Top of Stove Meatloaf
Categories: Meatloaf, Ground beef, Beef
Yield: 2 servings
1/2 lb Ground beef (about 1 cup 1/2 ts Salt
Lightly packed) Pepper as desired
2 tb Uncooked rolled oats 1/4 c Water
1 tb Finely chopped onion 1/2 c Tomato sauce
3 tb Milk
Put first 6 ingredients in bowl;mix well.Shape into 2 loaves. Brown loaves
on all sides in greased fry pan over medium heat. Pour off fat.Add
water.Pour tomato sauce over loaves.Cover and cook over low heat 30
minutes.Add more water during cooking if needed.Serves 2.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet - Sour Meat
Categories: Poultry, Beef, Pork/ham
Yield: 2 servings
1 sm Green pepper 2 tb Vinegar
1 tb Fat or oil 1 tb Soy sauce
2 tb Sugar 3 tb Raisins
1 tb Cornstarch 2/3 c Cut-up cooked chicken,
2/3 c Chicken, turkey or meat Turkey, beef or pork
Broth
Cut green pepper in 1" pieces.Cook slowly in fat or oil in a heated fry
pan about 10 minutes,until tender.Mix sugar and cornstarch.Mix in
broth,vinegar and soy sauce;add to green pepper.Cook over medium
heat,stirring until sauce is clear and thickened.Add meat and
raisins.Heat.Serves 2.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Dumplings
Categories: Breads
Yield: 12 servings
2 c Bisquick baking mix 2/3 c Milk
Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.Drop
by spoonfuls onto boiling stew.Cook uncovered over low heat 10
minutes;cover and cook 10 minutes.Maker 10 - 12.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Stuffed Green Peppers (Oven Bag)
Categories: Ground beef, Beef
Yield: 6 servings
1 tb Flour 1 1/2 lb Ground beef
4 cn (6 oz. each) tomato paste 1 c Grated Cheddar cheese
1 c Water 1 1/2 c Cooked rice
1 tb Sugar 1 1/2 ts Salt
1/2 c Chopped onion 1/4 ts Pepper
1 cl Garlic,minced 6 md Green peppers
Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in
12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and
sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce
into bag.Brown ground beef in skillet.Add onion and garlic;cook until
transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato
sauce.Remove tops and seeds from green peppers;stuff with meat
mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6
half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To
serve, spoon sauce over stuffed peppers.Serves 6.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Mean and Lean Beef Stroganoff
Categories: Beef
Yield: 4 servings
3/4 lb Beef round steak, cut 1/2" 1 8 ounce carton plain low
Thick and trimmed of fat Fat yogurt
1 tb Cooking oil 1 tb All purpose flour
2 c Sliced fresh mushrooms 1 ts Sugar
1/2 c Dry sherry 1/2 ts Salt
1/2 c Water Dash pepper
1/2 ts Instant beef bouillon 2 c Hot cooked rice
Granules Snipped parsley (opt)
Partially freeze the steak.Thinly slice across the grain into bite-size
strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4
minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook
for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and
bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high
heat 3 minutes or until liquid is reduced to 1/3 cup. Combine
yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture
into the liquid in the skillet;stir in meat and mushrooms.Cook and stir
over low heat until the mixture is thickened and heated through;DO NOT
BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with
snipped parsley,if desired.Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Fluffy Light Meat Loaf
Categories: Meatloaf, Ground beef, Beef
Yield: 4 servings
1 lb Ground beef 1 sm Onion, finely chopped
1 cn (6 oz.) tomato paste 1 tb Freshly chopped parsley
1/2 c Oatmeal 1 Egg, lightly beaten
3 tb Finely chopped green pepper 1/4 ts Finely chopped garlic
Or celery 1/2 ts Salt
2 tb Bran 1/4 ts Freshly ground pepper
2 tb Wheat germ Chili sauce
Preheat oven to 350 degrees.Combine all loaf ingredients, using your
hands.Form into loaf and place in 9 X 5 X 3" loaf pan,cover with layer of
chili sauce (or ketchup if desired), bake 50 minutes to 1 hour.(Do not
overbake,since part of the secret of fluffiness is shorter cooking
time.)Serve the meat loaf sliced and hot.Serves 4.
Variation: Half ground veal and half ground beef can be used for the meat
loaf - lower in calories.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hungarian Goulash
Categories: Soups/stews, Beef, Hungarian
Yield: 8 servings
2 lb Beef stew meat, cut into 2 tb Worcestershire sauce
1" cubes 1 tb Packed brown sugar
1 md Onion,sliced 2 ts Salt
1 sm Clove garlic,chopped fine 2 ts Paprika
1/4 c Shortening 1/4 ts Dry mustard
1 1/2 c Water 1/4 c Cold water
3/4 c Ketchup 2 tb Flour
Cook and stir beef,onion,and garlic in shortening until beef is
brown;drain.Stir in 1 1/2 cups water,ketchup,Worcestershire, brown
sugar,salt,paprika and mustard.Heat to boiling;reduce heat. Cover and
simmer 2 to 2 1/2 hours until beef is tender.
Shake 1/4 cup water and flour;stir gradually into beef mixture Heat to
boiling,stirring constantly.Boil and stir one minute until thickened.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Chinese Beef and Tomatoes
Categories: Beef, Chinese
Yield: 8 servings
4 md Tomatoes 2 tb Oil
2 lb Flank steak 1 md Green pepper,sliced
3 tb Soy sauce 1 md Onion,sliced
2 tb Dry sherry 1 Beef bouillon cube
1 cl Garlic,minced 3/4 c Boiling water
1/2 ts Ground ginger 2 tb Cornstarch
1/8 ts Ground black pepper 2 tb Cold water
Thinly slice beef on the diagonal (for easy slicing,place meat in the
freezer until slightly frozen);place in a snug-fitting bowl.Combine soy
sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat
completely.Cover and refrigerate 8 to 10 hours.
In a large skillet or wok,heat oil. Add green pepper and onion saute for 2
minutes.Dissolve bouillon cube in boiling water. Add beef and
marinate.Bring to boiling point.Reduce heat and simmer,covered for 8
minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook
and stir until thickened.Cut tomatoes into wedges;add to skillet;stir
gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve
hot over rice with scallions,if desired.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tomato and Liver Stir-Fry
Categories: Beef, Oriental
Yield: 4 servings
2 md Tomatoes 1 ts Sugar
1 lb Beef liver 1/2 ts Salt
1 tb Soy sauce 1/4 ts Ground ginger
1 tb Sherry 4 tb Water,divided
2 ts Cornstarch 1 md Onion,cut in wedges(1 cup)
Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2"
wide strips;set aside.In a medium bowl,combine soy
sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to
20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add
liver and marinade to skillet. Cook and stir until partially cooked,about 2
minutes.Remove from skillet and set aside.To the skillet add remaining 2
tablespoons water.Add onions;cook and stir until onions are crisp and
tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are
tender,1 minute.Add reserved liver and marinade;cook and stir until meat is
cooked,but still pink in the center,about 2 minutes Serve with cooked
rice,if desired.Serves 4.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cajun Seasoning
Categories: Spices/etc., Cajun
Yield: 1 servings
1/2 c Salt 1/4 c Black pepper
3/4 c Garlic,chopped 1/4 c Cayenne pepper
Combine together.Store in sealed glass jar.Self life unlimited.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Campers Hobo Pie
Categories: Ground beef, Beef
Yield: 4 servings
1 lb Ground beef 1 md Onion, sliced in 1/4"
4 Carrots sliced Pieces
2 Potatoes cubed Butter
Form hamburger patties and put one patty,with individual servings of whole
carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.Brush
everything with butter and sprinkle with salt and pepper.Fold foil over
food and place on charcoal or open fire Cook for an hour,turning every 15
minutes.Chicken can be substituted for the hamburger meat.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Scaloppine Al Lemon
Categories: Veal, Beef
Yield: 6 servings
1 1/2 lb Veal scallops, cut 3/8" 2 tb Margarine
Thick and pounded until 2 tb Olive oil
1/4" thick 3/4 c Beef stock,fresh or canned
Freshly ground black 6 Paper thin lemon slices
Pepper 1 tb Lemon juice
2 tb Flour
Season the veal scallops with pepper,then dip them in flour and shake off
excess.In a heavy skillet,melt margarine with olive oil over moderate
heat.When foam subsides,add veal scallops four or five at a time,and saute
them until golden brown. Transfer the veal scallops to a plate.Pour off
most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2
cups beef stock and let boil briskly for a few minutes,stirring constantly.
Scrape in any browned bits clinging to the bottom and sides of the pan.
Return the veal to the skillet and arrange lemon slices on top. Cover
skillet and simmer over low heat for 10 to 15 minutes or until veal is
tender when pierced with a knife. Transfer scallops to a heated platter and
surround with lemon slices. Add the 1/4 cup of remaining beef stock to the
juices in the skillet and oil briskly until stock turns to a syrupy
glaze.Add the lemon juice and cook,stirring,for 1 minute.Pour sauce over
scallops. Serves 6.
Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
possible. Follow directions above,but cooking time will be
increased to 45 minutes to an hour over low heat or until
tender.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rice and Beef Oriental
Categories: Beef, Rice/grains, Oriental
Yield: 4 servings
3/4 lb Flank steak, cut into thin 1 1/2 c Water
Strips 2 tb Dry sherry
2 tb Oil 1 tb Soy sauce
1 1/2 c Broccoli florets 1 pk French's Spice Your Rice
1/2 c Scallions,cut diagonally Beef and Onions Flavor
Into 1" pieces Seasoning
1/2 c Diced red pepper 1 1/2 c Rice
Saute beef in oil in large skillet until browned,about 3 to 5 minutes.Add
vegetables and stir fry 2 minutes.Add water,sherry,soy sauce and seasoning
mix.Bring to a full boil.Stir in rice.Cover; remove from heat.Let stand 5
minutes.Fluff with a fork.Makes 4 servings
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cranberry-Onion Relish
Categories: Relishes
Yield: 1 servings
1/4 c Chopped Onion 3 tb Sugar
1 sm Clove Garlic Minced 1 tb Water
1 c Cranberries 1 ts Cider Vinegar
Coat A Small Saucepan With Cooking Spray; Place Over Medium-High Heat Until
Hot. Add Onion & Garlic. Saute Until Tender. Add Cranberries,Sugar & 1
T. Water. Bring To A Boil; Cook 3 To 5 Min. OR Until Mixture Is Thickened.
Stir in Vinegar. Store in An Airtight Container & Refrigerate. Serve At
Room Temperature. (Fat O.1. Chol. 0.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cucumber Yogurt Sauce
Categories: Sauces
Yield: 1 servings
1 md Cucumber, Peeled, Seeded Chopped
And Shredded 1 tb Fresh Chopped Parsley
1 (8 Oz.) Carton Plain Low 1 ts Vinegar
Fat Yogurt 1/2 ts Dried Dillweed
2 Green Onions, Finely 1/8 ts Garlic Powder
Pat Cucumber With Paper Towels Until Barely Moist. Combine Cucumber and
Remaining Ingredients in A Medium Bowl. Cover & Chill At Least 2 Hours.
Serve With Greek Stuffed Footballs.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Braised Cornish Hens
Categories: Poultry
Yield: 6 servings
12 oz Baking Potatoes 1 ts Salt
1 3/4 c Chicken Broth 1 ts Oleo, Unsalted
14 oz Turnips, Peeled & Cut Into 3 (1 Lb) Cornish Game Hens
1/2 in. Cubes 2 tb Clarified Butter
7 oz (1) Golden Delicious Apple, 1/4 c Calvados, Applejack OR
Peeled & Cut Into 1/2 in. Brandy
Cubes 1/2 c Unsweetened Apple Juice
1/2 ts Marjoram Red And Green Skinned
1/4 ts Thyme Appple
1/4 ts Grated Nutmeg Wedges
1/8 ts Rosemary Watercress
Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min.
Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium
Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min.
Drain Off Any Liquid & Reserve. Halve Potatoes And Scoop Flesh Into
Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1 t. Oleo,
Salt & Pepper. Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip
Mixture Into Cavities Of Hens. Skewer & Lace Closed. Truss Hens To Hold
Shape. Heat Clarified Butter in Large Heavy Skillet Over High Heat. Pat
Hens Dry. Add To Skillet And Brown On All Sides, 6 To 8 Min. Transfer Hens
To Platter. Pour Calvados Into Skillet. Boil Until Reduced To Rich Brown
Glaze, Scraping Up Any Browned Bits, About 20 Seconds. Mix in Remaining 3/4
C. Broth, Apple Juice And Any Liquid Reserved From Turnips. Boil Until
Thickened Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up.
Baste Generously With Pan Liquid. Bake Until Hens Are Tender When Pierced
With Fork, Basting Every 10 Min., About 30 Min.
Cook Hens 15 Min., Basting Frequently With Pan Drippings. Remove Pins And
String. Split Each Hen Lengthwise. Transfer To Heated Platter. Garnish
With Apple Wedges And Watercress. Preheat Oven At 425.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cornish Hens with Raisin-Rice Pilaf
Categories: Poultry, Rice/grains, Pilaf
Yield: 8 servings
4 (1 1/2 Lb. Cornish Hens 1 Raisin Rice Pilaf
1/4 c Brandy Carrot Curls & Strips
1/2 c Unsweetened Apple Juice Celery Leaves (Opt)
1 ts Paprika
---------------------------------RICE PILAF---------------------------------
1/4 c Raisins 2/3 c Diced Celery
1/2 c Brandy 1 ts Cinnamon
1 1/3 c Cooked Wild Rice Vegetable Cooking Spray
1 1/3 c Diced Carrots
Remove Giblets From Hens; Discard. Rinse Hens Under Cold, Running water &
Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise.
Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy,
Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At
350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min.
Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips &
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mandarin Cornish Hens
Categories: Poultry, Chinese
Yield: 4 servings
2 (3 Lb.) Cornish Hens 1 ts Fines Herbes
1/2 c Water 1/2 ts Chicken Bouillon Granules
2 tb Frozen Orange Juice, 2 ts Reduced Sodium Soy Sauce
Thawed & Undiluted
Remove Giblets From Hens & Discard; Rinse Hens. Split Hens Lengthwiseusing
Poultry Shears. Place in A 13 X 9 X 2 Inch Glass Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A
Small Saucepan. Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover
Hens. Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade,
Reserving Marinade. Grill Over Medium Coals 15 Min. On Each Side OR Until
Done, Basting Frequently With Reserved Marinade.
Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2.8. Chol.
48.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Wine Braised Cornish Hen
Categories: Poultry
Yield: 2 servings
1 (1 1/4 Lb.) Cornish Hen 1/2 ts Dried Rosemary Crushed
1/3 c Burgendy OR Dry Red Wine 1/8 ts Dried Thyme
1/3 c Raspberry OR Red Wine 2 lg Cloves Garlic Minced
Vinegar
Remove Giblets From Hen & Discard. Rinse Hen & Remove Skin & Trim Excess
Fat. Split Hen Lengthwise With Poultry Shears. Place Hen, Meaty Side
Down, in A 9 Inch. Square Dish. Combine Remaining Ingredients, Stirring
Well. Pour Over Hen. Bake At 325 For 20 Min. Then Turn Over & Bake An
Additional Hour, Bastingevery 15 Min. Then Broil 6 Inches From Heat 5 Min.
Serve With Wild Rice, Brussel Sprouts, Cranberry-Onion Relish. (Fat
6.4. Chol. 76.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Broiled Salmon Teriyaki
Categories: Fish/sea, Oriental
Yield: 4 servings
1/4 c Chicken Broth 2 tb Low Sodium Soy Sauce
1/4 c Rice Wine OR Dry White 4 (4 Oz.) Salmon Fillets
2 tb Sugar Skinned
2 tb Grated Gingerroot
Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook
Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring
Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of
Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cokoing Spray.
Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over
And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish
Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving.
Fat 7.8 Chol. 48.
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---------- Recipe via Meal-Master (tm) v8.01
Title: "Grilled" Glazed Tuna Steaks
Categories: Fish/sea, Microwave
Yield: 4 servings
1/3 c Dry Sherry 1 cl Garlic Minced
1 tb Minced Gingerroot 1 lb Tuna Steaks Cut Into 4
1 tb Low Sodium Soy Sauce Pieces
1 ts Honey
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass
Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool
Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade
Overtuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving
Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange
Tuna On Hot Browning Skillet With Thickest Portions To Theoutside.
Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With
Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.
Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Baked Salmon with Caper Sauce
Categories: Fish/sea, Sauces
Yield: 2 servings
2 tb Plain Lowfat Yogurt 1 sm Onion Thinly Sliced
2 tb Reduced Cal. Mayonnaise 2 tb Dry White Wine
1 ts Capers Drained 1 ts Dried Dillweed
1/2 ts White Wine Vinegar Lemon Slices
1/4 ts Lemon-Pepper Seasoning Fresh Dill Sprigs (Opt)
2 (4 Oz.) Salmon Steaks
Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse Salmon,
Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking Spray. Arange
Onino Slices Over Salmon. Pour Wine Over Salmon & Sprinkle With Dill.
Cover & Bake At 350 For 15 To 20 Min. OR Until Salmon Flakes Easily When
Tested With A Fork. Discard Onion & Dill (If Fresh). Transfer To
Individual Serving Plates.Spoon 2 T. Caper Sauce Over Each Salmon Steak &
Garnish With Lemon Slices & Fresh Dill If Desired.
Fat 8.6, Chol. 45.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bay Scallops with Lemon & Dill
Categories: Fish/sea
Yield: 4 servings
2 tb Unsalted Oleo (1/4 Stick) 1/2 ts Finely Grated Lemon Peel
1 1/2 lb Bay Scallop 1/4 c Chopped Fresh Dill OR
2/3 c Dry Vermouth 1/2 ts Dried Dillweed
1 tb Lemon Juice 1/4 ts Freshly Ground Pepper
Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo
& Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2
Min. Transfer To A Bowl Using A Slotted Spoon.
Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To
A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil
Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated
With Sauce. Mix in Dill & Pepper. Serve Immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Blackened Red Snapper
Categories: Fish/sea, Cajun
Yield: 4 servings
2 ts Onion Powder 2 ts Crushed Pequin
1 1/2 ts Garlic Powder Quebrado Chile
1 ts Dry Mustard 4 (4 Oz.) Red Snapper OR
1 ts Ground Thyme Other Lean Whitefish
1/8 ts Pepper Fillets
Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme. Pepper, &
Chile; Sprinkle One Side Of Each Fillet With Half Of This Mixture. Coat A
Large Cast Iron Skillet With Cooking Spray; Place Over Medium High Heat
Until Hot. Add Fillets, Seasoned Side Down, & Cook 4 Min. Sprinkle Fillets
With Remaining Onion Powder Mixture; Turn Fillets Over & Cook 3 Min. OR
Until Fillets Are Blackened & Flake Easily When Tested With A Fork.
Fat 1.1. Chol. 47.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Flounder 0r Sole Fillets
Categories: Fish/sea
Yield: 4 servings
4 Leaf Lettuce Leaves 1/4 ts Pepper
1/4 c Minced Fresh Chives 2 ts Prepared Mustard
1 tb Minced Fresh Dill OR 2 (8 Oz.) Flounder OR Sole
1 ts Dried Dillweed Fillets
1/4 ts Salt
Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2 Quart Casserole.
Cover With Plastic Wrap; Turn Back 1 Corner To Vent. Microwave At High For
1 Min. Place Lettuce On Paper Towels To Drain. Combine Chives, Dill, Salt,
Pepper & Mustard; Mix Well. Splitfillets Lengthwise; Spread Chive Mixture
Evenly Over Each Fillet. Roll Up Each Fillet Beginning With The Short End.
Wrap Each Roll in A Lettuce Leaf & Place in A 1 1/2 Quart Casserole. Cover
With Plastic Wrap & Vent. Microwave At High For 4 To 5 Min. Let Stand
Covered 4 Min. Fat 1.1. Chol. 57.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Flounder Au Gratin
Categories: Fish/sea
Yield: 4 servings
1 tb Margarine 1/2 c Skim Milk
4 Green Onons Cut Into 1/2 1/4 c (1 Oz.) Shredded Swiss
Inch Pieces Cheese
2 tb Diced Celery 1 (16 Oz.) Package Frozen
2 ts Flour Flounder, Thawed & Drained
1/8 ts Salt 1 tb Minced Fresh Parsley
1/8 ts White Pepper
Melt Margarine in A Small Saucepan Over Low Heat. Add Onions & Celery;
Saute Until Tender. Stir in Flour, Sat & Pepper; Cook 1 Min. Stirring
Constantly. Gradually Add Milk; Stir Well. Cook Over Medium Heat Until
Thickened & Bubbly, Stirring Constantly. Add Shredded Swiss Cheese; Reduce
Heat & Cook Until Cheese Melts, Stirring Constantly. Set Aside. Arrange
Fillets in A Single Layer in A 10 X 6 X 2 Inch Baking Dish Coated With
Cooking Spray. Pour Cheese Mixture Evenly Over Fillets. Cover & Bake At
350 For 25 Min. OR Until Fillets Flake Easily When Tested With A Fork.
Sprinkle With Parsley.
Fat 6. Cho. 64.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Herbed Salmon in Foil
Categories: Fish/sea
Yield: 4 servings
4 (4 Oz.) Salmon Fillets 2 tb Chopped Shallots Divided
8 Sprigs Fresh Dill OR Basil 2 ts Lime Juice Divided
8 Fresh Sorrel Leaves 1/4 ts Pepper Divided
Rinse Salmon, Pat Dry. Cut 4 (18 X12 Inch) Pieces Of Heavy Dutyaluminum
Foil. Light Coat Dull Side Of Each Foil Square With Cooking Spray. Center A
Dill Sprig & A Sorrel Leaf On Lower Half Of Foil. Top With Salmon. Place
Another Dill Sprig & Sorrel Leaf On Top Of The Fillet. Sprinkle With 1 1/2
t. Chopped Shallots, 1/2 t. Lime Juice & A Pinch Of Pepper. Repeat
Procedure With Remaining Fillets. Fold Upper Half Of Foil Over Fillets,
Meeting Bottom Edges Of Foil. Seal Edges Together Making A 1/2 in. Fold.
Fold Again. Allow Space For Heat Circulation & Expansion. Repeat To Seal
Each Side. Place Foil Packets On A Baking Sheet Then Bake At 400 Degrees
For 7 To 10 Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon
Salmon & Herbs Onto Warm Plates. Fat 4.4, Chol. 40.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon-Basil Swordfish
Categories: Fish/sea
Yield: 2 servings
2 (4 Oz) Swordfish Steaks 1 sm Carrot Cut in Julienne
(About 3/4 Inch Thick) Strips
1 cl Garlic Minced 3/4 c Sliced Radishes
1 tb Lemon Juice Divided 2 oz Fresh Snow Peas
1/2 ts Vegetable Oil Dash Of Pepper
1/4 ts Basil
Place Fish On Rack Coated With Cooking Spray; Place Rack in A Shallow
Roasting Pan. Combine Garlic, 1 1/2 t. Lemon Juice & Oil. Brush Fish With
Half Of Mixture. Sprinkle With 1/8 t. Basil. Broil 6 Inches From Heat 4
Min. Turn Fish; Brush With Remaining Lemon Juice Mixture & Sprinkle With
Remaining 1/8 t. Basil. Broil An Additonal 3 Min. OR Until Fish Flakes
Easily When Tested With A Fork. Set Aside & Keep Warm. Arrange Carrot
Strips in A Vegetable Steamer Over Boiling Water. Cover & Steam 3 Min. Add
Radishes; Steam An Additional 2 Min.Add Snow Peas, Stean An Additional 30
Sec. Place Vebetables in A Bowl. Add 1 1/2 t. Lemon Juice & Pepper, Tossing
Gently. Serve With Fish. About 186 Cal. Per 3 Oz. Fish & 1 C. Vegetables.
(Fat 6.4, Chol. 44.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mixed Seafood Grill in Corn Husks
Categories: Fish/sea
Yield: 8 servings
3/4 lb Unpeeled Fresh Shrimp 3 tb Dry White Wine
1/2 lb Salmon Fillet 3 tb Low Cal. Oleo
1/2 lb Sea Scallops 8 Ears Fresh Corn in Husks
2 ts Lemon-Pepper Seasoning 8 Sprigs Fresh Dill
Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch Cubes.
Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With Lemon Pepper
& Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back
Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard
Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally Among
Corn Husks; Top Each With A Sprig Of Dill. Close Husks To Completely
Enclose Seafood. Tie Securely With Heavy String At Each End. Position Food
Rack 6 Inches Above Charcoal Coals. Place Husks On Food Rack & Grill
Uncovered 10 Min. Turning Frequently. Serve Immediately in Husks.
Fat 5.3, Chol. 76.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Roughy Oriental
Categories: Fish/sea, Chinese
Yield: 2 servings
3/4 lb Orange Roughy Fillets 1/2 ts Gingerrot
1/2 tb Vegetable Oil 2 tb Soy Sauce
1/2 c Julienned Green Onion Pinch Red Pepper Flakes
Strips 1/2 c Bamboo Shoots Drained
1/2 ts Minced Garlic
in Large Skillet, Preferably Non-Stick, Saute Fish in Oil Until It Flakes
Easily With Fork; Remove & Keep Warm. Stir Green Onions, Garlic & Ginger
in Remaining Oil in Skillet. Saute 30 Sec. Add Bamboo Shoots, Soy Sauce &
Red Pepper. Heat Through. Spoon Over Fish. Serve Immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Poached Salmon
Categories: Fish/sea
Yield: 2 servings
1 6 Oz. Salmon Steak OR 1 c Water
Filet
Rinse Salmon Under Cold Water. Pat Dry. Place Salmon & Water in A 10 X 6 X
2 in Baking Dish. Cover With Plastic Wrap, Turning One Corner Back To
Vent. Microwave Salmon At High For 2 1/2 Min. Give The Dish A Half Turn,
Microwave 2 1/2 Min. OR Until Salmon Flakes Easily When Tested With A Fork.
Fat, 3.2, Chol. 30.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Salmon Steaks with Raspberry Mirepoix
Categories: Fish/sea
Yield: 4 servings
4 (4 Oz.) Salmon Steaks 1/4 ts Pepper
2 tb Raspberry Vinegar Raspberry Mirepoix
Rinse Salmon & Pat Dry. Brush Both Sides Of Salmon Steaks With Vinegar;
Sprinkle With Pepper. Place On Rack Of Broiler Pan Coated With Cooking
Spray. Broil Steaks 5 Inches From Heat, Turning Once, 4 To 5 Min. OR Until
Salmon Flakes Easily. Srve Salmon Steaks With Raspberry Mirepoix. About 155
Cal. Per Four Ounce Serving & 3 T. Raspberry Mirepoix.
Fat 4.3, Chol. 40.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Scallops Saute
Categories: Fish/sea
Yield: 4 servings
1 lb Fresh Sea Scallops 2 tb Chablis OR Dry White Wine
1 tb Margarine 1 tb + 1 1/2 t. Lemon Juice
1/2 lb Fresh Snow Peas 3/4 ts Dried Dillweed
2 Stalks Celery, Diagonally 1/4 ts Freshly Ground Pepper
Sliced 1 ts Chopped Fresh Parlsey
Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With
Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine
Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender.
Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add
Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To
A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are
Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated.
Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon.
Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread
Sticks. Fat 3.3 Chol. 40.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Scallops Zinfandel
Categories: Fish/sea
Yield: 2 servings
7 Scallops 1/2 c Zinfandel White Wine
2 Chopped Onions Salt, Pepper
1 tb Chopped Parsley Plain Crackers
1 cl Garlic Minced
Place Scallps in A Dish And Pour Wine Over Them. Sprinkle With Onions,
Garlic, Salt & Pepper 7 Crumbled Crackers. Bake For 10 Minutes @ 300
Degrees. Garnish With Parsley & Serve.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Soave Sole
Categories: Fish/sea
Yield: 2 servings
2 5 Oz. Sole Fillets 2 tb Peeled & Chopped Tomatoes
5 Mushrooms Chopped 1/2 c Soave OR Dry White Wine
2 tb Chopped Parsley Salt & Pepper
2 tb Chopped Shallots
Cover Bottom Of Baking Dish With Half The Tomatoes. Sprinkle With Half The
Mushrooms, Parsley & Shallots. Lay The Fish Onn Top And Cover With The Rest
Of The Tomatoes, Mushrooms, Shallots And Parsley. Pour The Soave Over The
Mixture. Sprinkle With Salt & Pepper And Bake At 350 Degrees For 30
Minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tuna Pitas with Yogurt & Mustard
Categories: Fish/sea
Yield: 2 servings
1 cn 6 1/2 Oz. Solid White Tuna Salt & Pepper
In Water, Drained & Flaked 2 Pita Breads, Halved
1/2 c Plain Lowfat Yogurt Crosswise
1 Celery Stalk Diced 2 Lettuce Leaves
1 ts Coarse Grained Mustard 2 Tomatoes Sliced Thickly
1/4 ts Dillweed
Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper.
Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among
Bread Pockets. Serve Immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Creole Shrimp
Categories: Fish/sea
Yield: 4 servings
-----------------------------------SAUCE-----------------------------------
1 cn (15 Oz.) Tomato Puree 1/4 ts Salt
1/2 c Water 1/3 ts Pepper
3 tb White Vinegar 2 tb Orange Juice Concentrate
3 tb Worcestershire Sauce Thawed
1/2 ts Hot Sauce 3 Packets Equal
1/2 ts Garlic Powder 12 oz Cooked Shrimp
1 tb Mustard
In Saucepan, Combine Ingredients Except The Equal And Shrimp.Slowly Bring
To Boil, Stirring Occasionally. Remove From Heat. Stir in Equal. Add
Shrimp To Sauce And Serve.
Serve Over Rice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Gingered Shrimp
Categories: Fish/sea
Yield: 4 servings
1 lb Large Shrimp, Shelled & 1 ts Cornstarch
Deveined Nonstick Vegetable Oil
2 lg Green Onions Minced Spray
2 tb Soy Sauce 1 tb Oriental Sesame Oil
2 tb Mirin (Syrupy Rice Wine) 1 1/2 lb Asparagus, Peeled & Cut
1 tb Oriental Sesame Oil Into 2 Inch. Pieces
1/2 ts Hot Chili Oil 2 Green Onions, Cut Into
1/2 ts Finely Grated Orange Peel Match-Stick Julienne
1/4 ts Finely Grated Lemon Peel 1 1/2 c Long-Grain Rice Cooked
3/4 c Chicken Broth Orange Peel Julienne
2 tb Dry Sherry OR Port
Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours,
Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl.
Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat
Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn
Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To
Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir
Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.
Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With
Orange Peel Julienne And Serve Immediately.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sherried Lobster Bisque
Categories: Fish/sea
Yield: 2 servings
2 (7 Oz.) Lobster Tails 3/4 c Clam Juice
1 c Peeled, Diced Red Potatoes 1/3 c Low-Fat Sour Cream
1/2 c Chopped Onioin 1/8 ts Thyme
1 cl Garlic Minced 1/8 ts White Pepper
3/4 c Water 1 tb Dry Sherry.
Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open. Starting
At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell.
Coarsely Chop & Set Aside. Repeat Procedure With Other Tail. Combine
Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover &
Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife
Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C.
Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining
Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper
& Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly.
(Fat 5.6, Chol. 87)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Shrimp & Dill Sauce in Artichoke Cups
Categories: Fish/sea, Sauces
Yield: 4 servings
4 Artichokes (3/4 Lb. Each.) 2 tb Dijon Mustard
Lemon Wedges 1/2 ts Grated Lemon Rind
1 1/2 c Water 1/8 ts Pepper
1/2 lb Unpeeled Medium Shrimp Minced Fresh Dillweed
1 (8 Oz.)Carton Plain Yogurt (Optinal)
2 tb Minced Fresh Dillweed
Wash Artichokes. Cut Off Stem Ends & Trim About 1 Inch From Top Of Each
Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke & Trimmed
Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave. Place Upside
Down On A Rack To Cool. Spread Center Leavesapart & Remove The Choke.
Chill If Desired. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add Shrimp.
Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water. Chill. Peel
&Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small
Bowl. Stir Well. Spoon 1/4 C. Yogurt Mixture Into Each Center Of
Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging
Over. Garnish With Additional Dillweed. Fat 1. 9. Chol. 46.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Shrimp & Wild Rice
Categories: Fish/sea, Rice/grains
Yield: 2 servings
1/2 c Uncooked Wild Rice 1/8 ts Sugar
1 c Water 1/8 ts Curry Powder
1/4 ts Chicken Flavored Bouillon 1 cl Garlic Minced
Granules 3/4 lb Large Shirmp Peeled &
2 tb White Wine Vinegar Deveined
1 tb Chablis OR Dry White Wine 2 tb Thinly Sliced
1 ts Vegetable Oil Green Onion Tops
Wash Wild Rice in 3 Changes Of Hot Water. Drain. Combine Rice, 1 C. Water
& Boullon Granules in A Small Saucepan. Bring To A Boil. Cover, Reduce
Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine
Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire
Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick
Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp.
Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional
Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss
Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced
Almonds On Top. Serve Warm. (Fat 5.5, Chol. 129)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Shrimp Louis
Categories: Fish/sea
Yield: 4 servings
1/4 tb Dry Mustard 4 sm Tomatoes, Cut Into
1 tb Water Wedges & Chilled
1/4 c + 2 T. Plain Yogurt 1 Hard Cooked Egg Thinly
1/4 c Low Calorie Mayonnaise Sliced
3 tb Low Cal. Chili Sauce 4 c Torn Leaf Lettuce
3 c Water 1 1/2 c Thinly Sliced, Peeled
1 ts Paprika Cucumber Chilled
1 lb Unpeeled Small Shrimp Lemon Wedges (Opt)
1/2 lb Fresh Asparagus
Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt,
Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3
C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat & Cook 3
Min. Drain Well; Rinse With Cold Water. Chill. Peel & Devein Shrimp; Set
Aside.
Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small
Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.
Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4
Individual Lettuce Lined Plates. Garnish With Lemon Wedges. Serve With
Dressing.
About 189 Calories Per Salad & About 1/4 C. Dressing.
Fat 6.9. Chol. 181
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---------- Recipe via Meal-Master (tm) v8.01
Title: Shrimp Toast
Categories: Fish/sea, Appetizers
Yield: 8 servings
1/2 lb Medium Size Fresh Shrimp 1 tb Minced Fresh Mint
Unpeeled 1 Egg White
2 (1/8 Inch) Thick Gingerroot 1/4 ts Salt
Slices Peeled 1/8 ts Pepper
1 Green Onion Cut Into 1 in. 1 (4 Inch Long) French Bread
Pieces Banquette
Peel & Devein Shrimp. With Knife Blade in Processor, Add Shrimp,
Gingerrot, Green Onion, Mint, Egg White, Salt, & Pepper & Process Until
Smooth, Scraping Sides Of Bowl With A Rubber Spatula Occasionally. Cut
Banquette Into 16 (1/4 Inch Thick) Slices. Spread 1 T. Shrimp Mixture On
Each Slice; Place On Rack Of A Broiler Pan. Broil 6 Inches From Heat 3
Min. OR Until Lightly Browned. Serve Warm.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Shrimp
Categories: Fish/sea
Yield: 4 servings
3 tb Low Cal. Catsup Deveined
2 ts Low Sodium Soy Sauce 2 tb Vegetable Oil
1 ts Vinegar 2/3 c Minced Green Onions
1 tb Cornstarch 1 ts Minced Gingerroot
1/4 ts Baking Soda 2 cl Garlic Minced
1 ts Dry White Wine 1/2 ts Crushed Red Pepper
1 Egg Slightly Beaten 2 c Cooked Regular Rice
1 lb Medium Shrimp Peeled &
Combine Catsup, Soy Sauce & Vinegar. Set Aside. Combine Cornstarch, Soda,
Wine & Egg in An 10 X 6 X 2 in. Bakingdish, Stirring Well. Add Shrimp &
Toss Well. Cover & Chill 25 Min. Place A Large Skillet OR Wok Over Medium
Heat Until Hot; Add 1 T. Oil. Add Shrimp Mixture; Stir Fry 3 Min. Remove
Mixture From Skillet & Set Aside. Add Remaining 1 T. Oil To Skillet. Add
Green Onions, Gingerroot, Red Pepper & Garlic; Stir Fry 1 Min. Add Reserved
Catsup Mixture; Cook Unitl Thoroughly Heated. Stir in Reserved Shrimp
Mixture & Serve Immediately Over Rice.
About 306 Cal. Per 2/3 C. Shrimp Mixture & 1/2 C. Rice.
Fat 9. Chol. 175.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cioppinio
Categories: Fish/sea
Yield: 12 servings
1/2 lb Unpeeled Medium Size 2 cn (14 1/2 Oz.) Tomatoes,
Fresh Shrimp Undrained & Chopped
1 lb Lean Whitefish Fillets 1 ts Dried Basil
1 c Water 1/2 ts Red Pepper Flakes
2 tb Red Wine Vinegar 1 1/2 c Burgendy OR Dry Red Wine
1 tb Olive Oil 1 3/4 lb Small Clams in Shells,
1 md Onion Sliced About 16, Scrubbed
1/2 c Thinly Sliced Green 1/2 lb Fresh Crabmeat
Pepper
Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin.
Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp
Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A
Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking
Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking
Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic
& Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red
Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low
Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes &
Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily
When Tested With A Fork.
Fat 21, Chol. 7L.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Breakfast Casserole
Categories: Cheese/eggs, Casseroles, Breakfast, Pork/ham
Yield: 6 servings
3/4 lb Lean Ground Pork 1/4 c (1 Oz.) Shredded Cheddar
3/4 ts Italian Seasoning 3 Green Onions Chopped
1/4 ts Fennel Seeds Crushed 3/4 ts Dry Mustard, 1/4 t. Salt
2 cl Garlic Minced 1/4 ts Ground Red Pepper
2 (8 Oz.) Cartons Frozen Egg 6 Slices White Bread Cut Into
Substitute Thawed 1/2 in. Cubes. Cherry
1 c Skim Milk Tomatoes
Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot.
Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is
Browned, Stirring To Crumble Meat. Drain in A Colander; Pat Dry With Paper
Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt
& Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring
Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With
Cooking Spray. Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For
50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion
Tops If Desired.
Fat 8.3. Chol. 46.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cottage Cheese-Spinach Casserole
Categories: Casseroles
Yield: 4 servings
2 c Low Fat Cottage Cheese, 4 oz Low Fat Cheese Cubed
Rinsed & Drained 1/2 pk (10 Oz.) Frozen Chopped
Egg Substitute Equal To 3 Spinach, Partially Thawed
Eggs 1/4 ts Salt
3 tb Flour
Preheat Oven To 350 F. Combine Cottage Cheese, Egg Substitute & Flour. Add
Cheese. Add Spinach in Chunks Along With Salt. Place in Baking Dish & Bake
Uncovered 60 Min.
Fat 5.0. Chol. 15.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Jicama Relish
Categories: Relishes
Yield: 2 servings
1/4 lb Jicama, Peeled & Finely 2 tb Chopped Green Pepper
Chopped 1 tb Chopped Black Olives
1/4 c Frozen Whole Corn, Thawed 1 tb Cider Vinegar
& Drained 1 1/2 ts Commercial Picante Sauce
1/2 c Chopped Tomato 1 ts Vegetable Oil
Combine All Ingredients in A Small Mixing Bowl; Mix Well. Cover & Let
Stand Several Hours. Serve At Room Temperature. Refrigerate Remaining
Relish.
Fat 0.2. Chol. 0.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Raspberry Mirepoix
Categories: Sauces
Yield: 1 servings
1/4 c Diced Celery 1 ts Cornstarch
1/4 c Diced Carrots 1/8 ts Minced Gingerrot
3 tb Finely Chopped Green Onions 1/4 c Unsweetened Orange Juice
1/4 c Water 1 1/2 ts Raspberry Vinegar
1/8 ts Chicken Bouillon Granules
Combine Celery, Carrots, Green Onions, Water & Bouillon Granules in A
Saucepan. Bring Mixture To A Boil; Cover, Reduce Heat & Simmer 5 Min. OR
Until Vegetables Are Crisp-Tender. Combine Cornstarch, Gingerroot, Orange
Juice & Raspberry Vinegar; Stir Into The Vegetable Mixture. Cook Over
Medium Heat, Stirring Constantly, Until Mixture Boils. Cook An Additional
Minute, Stirring Constantly. Maybe Used To Enhance Flavor Of Meat, Fish &
Shellfish. Fat 0, Chol. 0.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cranberry-Orange Reslish
Categories: Relishes
Yield: 1 servings
1 md Thin Skin Orange 1/4 c Sugar OR Use A Sugar
Seeded & Coarsely Chopped Substitute Equal To 1/4 C
1 md Red Apple, Unpeeled & Sugar
Coarsely Chopped 1/4 ts Ground Nutmeg
1 1/2 c Cranberries 1/4 ts Ground Ginger
Position Knife Blade in Processor. Add Orange. Process 1 1/2 Min. OR Until
Finely Chopped. Add Remaining Ingredients & Pulse Until Fruit Is Finely
Chopped. Sppon Into An Airtight Container. Chill. Fat 0. Chol. 0.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Dill Vinegar
Categories: Sauces
Yield: 2 servings
Heat Vinegar in A Nonaluminum Saucepan Over Medium Heat Just Untilboiling.
Pour Over Dill in A 1 Quart Glass Measure; Let Stand 30 Min. Strain
Mixture. Discard Dill.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Harvest Gold Relish
Categories: Relishes
Yield: 2 servings
1 1/2 c Whole Kernel Corn 1/2 Jalapeno Pepper, Seeded &
2/3 c Chopped Tomato Minced
1/2 c Chopped Gren Pepper 1/4 c Dilled Vinegar
1/4 c Finely Chopped Green 1/4 ts Salt
Onions 1/4 c Minced Fresh Dill
2 tb Brown Sugar
Combine First 7 Ingredients in A Heavy, Nonaluminum Saucepan; Bring To A
Boil. Reduce Heat To Medium-Low & Simmer, Uncovered 20-25 Min. OR Until
Liquid Has Evaporated, Stirring Frequently. Remove From Heat; Stir in
Salt. Let Cool 5 Min. Stir in Dill. Spoon Into A Serving Bowl. Let Cool
To Room Temperature.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Salt Substitute
Categories: Spices/etc.
Yield: 1 servings
5 ts Onion Powder 1 1/4 ts Thyme Crushed
2 1/2 ts Garlic Powder 1/2 ts White Pepper
2 1/2 ts Paprika 1/4 ts Celery Seed
2 1/2 ts Dry Mustard
Combine Ingredients, Mix Thoroughly. Store in Shaker.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Salt Substitute #2
Categories: Spices/etc.
Yield: 1 servings
5 ts Onion Powder 2 ts Paprika
2 ts Garlic Powder 2 ts Oregano
2 ts Dry Mustard 1/2 ts White Pepper
Combine Ingredients, Mix Thoroughly. Store in Shaker.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Spread
Categories: Spreads
Yield: 1 servings
1 ts Unflavored Gelatin 6 Packets Equal
1/4 c Orange Juice 1 tb Orange Peel Slivers
1 c Mashed OR Pureed Fresh 1/4 ts Coriander
Strawberries
in Small Saucepan, Sprinkle Gelatin Over Orange Juice. Let Stand 1 Min.
Heat Over Low Heat Until Gelatin Is Dissolved & Mixture Comes To A Boil.
Remove From Heat And Stir Into Strawberries. Add Remaining Ingredients And
Stir To Blend. Refrigerate Until Firm, 3 To 4 Hours. Best When Used Within
1 Week.
(Makes 1 Cup OR 16 Servings, 1 T. Each.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: White Sauce
Categories: Sauces
Yield: 1 servings
1/4 c Instant Nonfat Dry Milk 1 tb Margarine
Powder 2 tb Flour
1 c Water 1/8 ts White Pepper
Combine Milk Powder & Water; Stir Well & Set Aside. Melt Margarine in A
Small, Heavy Saucepan Over Medium Heat; Add Flour & Pepper. Cook 1 Min.,
Stirring Constantly With A Wire Whisk. Gradually Add Milk, Stirring
Constantly. Cook, Stirring Constantly, An Additional 10 Min. OR Until
Thickened & Bubbly. Cheese Sauce: Add 1/4 C. (1 Oz.) Shredded Cheddar
Cheese & 1/8 t. Dry Mustard To Basic White Sauce. Cook Over Low Heat Just
Until Cheese Melts; Stir Constantly. 1 C. 24 Cal. Per t. Fat 0.8. Chol.1.
Mushroom Sauce: Saute 1/2 C. Chopped Mushrooms in 1 t. Melted Oleo1 Min.
Add Mushrooms, 1 T. Dry Sherry, 1/4 t. Dried Tarragon & 1/8 t. Ground
Nutmeg To White Sauce. 1 C. 20 Cal. Per T. Fat 0.8. Chol. 1. Curry Sauce:
Saute 1/4 C. Chopped Onion in 1 t. Melted Oleo 2 Min.Combine First 9
Ingredients; Toss To Coat. Cover & Chill 2 Hours.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Meringue Cups
Categories: Desserts
Yield: 8 servings
2 pt Strawberries Sliced 1/2 c Skim Milk
2 ts Vanilla Extract 2 Egg Whites
7 Packets Equal 8 Strawberry Halves
1 Packet Low Calorie Whipped 8 Mint Sprigs
Topping Mix
Marinate Berries in Vanilla Extract & 4 Packets Equal. Refrigerate For 30
Min. Prepare Whipped Topping According To Package, Substituting Milk For
Water. Beat Egg Whites Until Soft Peaks Form. Add 3 Packets Equal. Continue
Beating Until Stgiff, But Not Dry, Peaks Form. Fold Egg Whites Into Whipped
Topping. Serve 1/2 C. Berries With 1/2 C. Topping. Garnish Each With
Strawberry Half & Mint Sprigs. (diabetic Exchange: 1 Fruit, 1 Fat.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Champagne Cocktail
Categories: Beverages
Yield: 36 servings
1 (6 Oz.) Can Frozen Orange 2 (25.4 Oz.) Bottles
Juice Concentrate, Thawed & Champagne Chilled
Undiluted 1 (33.8 Oz.) Bottle Lemon-
1 cn (6 Oz.) Frozen Limeade Lime
Concentrate, Thawed & Sparking Water, Chilled
Undiluted Crushed Ice (Optional)
Combine Orange Juice & Limeade Concentrates in A Large Punch Bowl; Stir
Until Well Blended. Add Champagne & Sparkling Water, Stirring Well. Serve
Punch Over Crushed Ice.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Venison Steaks with Scotch Sour Sauce
Categories: Beef, Sauces
Yield: 4 servings
2 tb Butter,divided use 1 ts Dijon mustard
1/4 c Finely chopped shallots 2 ts Cornstarch
5 Cranberries,crushed 2 tb Water
1/4 c Scotch whiskey 4 Venison Porterhouse steaks
3/4 c Orange juice OR 4 small beef Porterhouse
2 tb Lemon juice Steaks
2 tb Red currant jelly
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey
and microwave on high 1 minute or until boiling.Stir in orange juice,lemon
juice,jelly and mustard. Microwave on high 2 minutes or until
boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1
minute or until boiling;set aside. Preheat a microwave browning dish
according to the maximum time given in manufacturer's directions.Rub
remaining 1 tbsp. butter over surface.Immediately,press venison or beef
onto hot surface.When brown,turn over.Microwave on high 2 minutes or to
desired doneness.Do not overcook.Serve immediately with sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet and Sour Beef Stir Fry
Categories: Beef, Oriental
Yield: 2 servings
8 oz Beef flank or round steak 1 md Clove garlic,minced
4 tb Salad oil 1 tb Cornstarch
1/2 c Diagonally sliced carrots 1 cn 10 1/2 oz. ready to serve
1/4 c Green bell pepper,cut into French onion soup
Squares 1 tb Cider vinegar
1/2 c Snow peas 1 ts Sugar
1/2 ts Ground ginger
Place steak in freezer until partially frozen for easier slicing.On a
cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10"
skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green
bell pepper for 2 minutes,stirring quickly and frequently. Add snow
peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables
to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry
until meat loses pink color,about 2 minutes. In a small bowl,blend
cornstarch with soup;stir in vinegar and sugar.Gradually,stir into
skillet;cook,stirring constantly until thickened. Return cooked vegetables
to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Shanghai Beef
Categories: Beef, Oriental
Yield: 4 servings
1 lb Flank steak,cut into strips Chopped
1 cn 10 1/2 oz. condensed beef 4 tb Soy sauce
Broth 2 tb Cornstarch
2 tb Oil 5 Scallions cut diagonally
8 oz Can sliced water chestnuts Into 1" pieces
Drained 1/4 ts Black pepper
1/4 c Water 1 1/2 c Dry rice
1 md Red bell pepper coarsely
Brown beef in hot oil in a skillet,about 5 minutes.Add water chestnuts,red
bell pepper,scallions and pepper.Cook,2 minutes longer.Mix broth,water,soy
sauce and cornstarch;stir into beef mixture.Cook and stir until mixture
thickens and comes to a full boil.Stir in rice.Cook;remove from heat.Let
stand 5 minutes. Fluff with a fork.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Saucy Burgers
Categories: Ground beef, Beef
Yield: 4 servings
1 lb Ground beef 1/4 ts Black pepper
1 Egg slightly beaten 1 cn 10 3/4 oz. condensed
1/2 c Finely chopped onion Mushroom soup
1/4 c Fine dry bread crumbs 2/3 c Water
2 tb Ketchup 1 Bag Minute Rice Boil-in-Bag
1 ts Prepared mustard Cooked
1/2 ts Worcestershire sauce
Mix beef with egg,onion,bread crumbs,ketchup,mustard, Worcestershire sauce
and black pepper.Shape into 4 patties,1" thick.Brown in a large skillet for
5 minutes on each side. Remove patties;drain fat.Stir soup and water into
skillet and bring to a boil.Return patties to skillet.Cover and simmer for
5 to 10 minutes.Serve over cooked rice.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Middle Eastern Style Beef
Categories: Beef, Mideast
Yield: 4 servings
1 lb Lean round steak,cut into 1 1/2 c Frozen broccoli, cauliflower
Strips And carrots,thawed
1 sm Onion,chopped 1/4 c Raisins
2 tb Butter or margarine 1 tb Lemon juice
1 cn 10 1/2 oz. condensed beef 1/8 ts Cinnamon
Broth 1 1/2 c Dry rice
1/2 Soup can water 1/2 c Sliced almonds
Brown beef and onion in hot butter in a large skillet.Add broth
water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil Stir in
rice and almonds.Cover;remove from heat.Let stand 5 minutes.Fluff with a
fork.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Country Beef and Rice
Categories: Ground beef, Rice/grains, Beef
Yield: 4 servings
2 Slices bacon, cut into 1" 1 c (10 3/4 oz.) condensed
Pieces Mushroom soup
1 lb Ground beef 1 Soup can water
1/2 c Chopped onion 1/4 ts Garlic powder
2 c (1/2 pkg.) frozen broccoli, 1 1/2 c Dry rice
Corn and red bell peppers
Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef
with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water
and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in
bacon and rice.Cover; remove from heat.Let stand 5 minutes.Makes 4
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Salisbury Steak with Mushroom Gravy
Categories: Beef, Pork/ham
Yield: 6 servings
1 1/2 lb Ground round steak Season to taste
1/2 lb Ground pork 1 c Mushroom soup
1 Egg 1 c Milk or water
1/4 c Whole wheat bread crumbs 1 ts Kitchen Bouquet, optional
1 md Onion,finely chopped For color
Combine meat,egg,bread crumbs,onion and seasoning.Shape into
patties.Preheat a skillet to 350 degrees.Place patties in skillet and brown
on each side.Mix mushroom soup,Kitchen Bouquet and milk together.Pour over
patties.Lower heat to 250 degrees. Cover and cook about 20 minutes or until
done.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Panhandler Salisbury Steak
Categories: Ground beef, Beef
Yield: 8 servings
2 Bouillon cubes 1 lg Egg,beaten
1/2 c Hot water 1 cn Cream of mushroom soup
1 1/2 lb Lean ground beef (or cream of celery)
1 sm Onion,minced 1 Soup can milk
1/2 c Fine dry bread crumbs Baking powder biscuits,
1 tb Worcestershire sauce or If desired
Celery salt
Dissolve bouillon cubes in hot water.Mix this in with meat,
onion,crumbs,seasonings and beaten egg.Be careful with additional
seasonings as cubes and Worcestershire sauce may be quite enough. Shape
into eight patties and place in a shallow baking dish,8 x 11".Beat milk
with cream of mushroom soup (or cream of celery). Set aside. Preheat oven
to 350 degrees.Bake patties about 15 minutes or until lightly browned,then
cover all with the blended soup mixture.Top each patty with the prepared
baking powder biscuit, if desired.Return to oven for an additional 15 to 20
minutes or until biscuits are nicely browned.Makes 8 patties.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chuck Wagon Salisbury Steak
Categories: Ground beef, Beef
Yield: 4 servings
2 c Cornflakes 1 1/2 ts Salt
1 Egg 1/2 ts Black pepper
1/2 c Barbecue sauce 1 lb Ground beef
Measure cornflakes,then crush to 1 cup.Place crushed flakes in a mixing
bowl.Add egg,1/3 of the barbecue sauce,salt and black pepper;beat until
thoroughly combined.Add ground beef; mix well.Shape into 4 oval
patties,about 3/4" thick.Place in a shallow baking dish in single
layer.Brush patties with the remaining barbecue sauce.Bake @ 375 degrees
about 25 minutes for medium doneness.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Salisbury Steak in Belmont Sauce
Categories: Beef, Sauces
Yield: 6 servings
1 3/4 lb Finely ground lean chuck 1 1/2 tb Finely chopped chives
Beef Salt
2 tb Grated onion Black pepper
2 tb Grated ran green bell Paprika
Pepper Pinch of powdered thyme
1 cl Garlic,mashed
-------------------------------BELMONT SAUCE-------------------------------
3 tb Butter 1 ts Prepared mustard
1/3 c Tomato ketchup Salt
1 tb Lemon juice Black pepper
1 ts Worcestershire sauce A little mace to taste
Generous dash Tabasco sauce Dry sherry wine
Mix all ingredients together and shape into 6 individual small steaks,about
3/4" thick.Sprinkle with seasoned flour and brush with olive oil.Broil them
for 5 to 6 minutes or more on each side,depending on degree of doneness
desired. Belmont Sauce: Melt butter with the rest of the ingredients.Blend
well.Stir in 2 tbsp. sherry and bring almost to a boiling point.Arrange
steaks on a hot platter and pour sauce over them.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chili with Rice
Categories: Mexican, Rice/grains, Ground beef, Chili, Beans
Yield: 4 servings
1 lb Ground beef 3/4 c Water
1 cn (15 1/2 oz) kidney beans, 1 pk (1 3/4 oz) chili seasoning
Drained Mix
1 sm Green pepper,chopped 1 Minute Rice Boil in Bag
1 cn (11 oz) condensed Zesty Rice, cooked
Tomato Soup/Sauce
Brown beef in skillet;drain fat.Stir in kidney beans,soup, water and
seasoning mix.Bring to a boil.Reduce heat;cover and simmer 5
minutes,stirring occasionally.Serve over cooked rice. makes 4 servings. 1 -
lb. ground beef 1 - 11 oz. can condensed Nacho Cheese or Cheddar Cheese
soup 2 - cups water 1 - 16 oz. pkg. frozen broccoli,corn and red peppers 1
~ 1 1/4 oz. pkg. taco seasoning mix 2 - cups dry rice 1/2 - cup grated
Cheddar cheese 1 - cup crushed tortilla chips Mix
beef,soup,water,vegetables and seasoning mix in a large skillet.Bring to a
boil.Reduce heat and simmer 2 minutes.Stir in rice.Cover;remove from
heat.Let stand 5 minutes.Fluff with a fork.Sprinkle with cheese and
chips.Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheeseburger Pizza
Categories: Pizza, Ground beef, Beef
Yield: 6 servings
2 pk 7 1/2 oz pkg refrigerated 1 cn (8 oz) tomatoes,drained
Biscuits And chopped
3/4 lb Ground beef 2 tb Sliced scallions
1/2 c Chopped onion 1/2 c Shredded Mozzarella cheese
1 cn 11 oz condensed Cheddar Sliced pitted ripe olives
Cheese soup/sauce And dill pickle chips for
2 ts Prepared mustard Garnish,if desired
1/8 ts Hot pepper sauce
Pat biscuits into a 12" round greased baking sheet or pizza pan.Bake @ 400
degrees for 10 minutes. Meanwhile,cook and stir beef and onion in a skillet
until beef is browned and onion is tender.Drain off fat.Stir in soup,
mustard and hot pepper sauce.heat through. Spread beef mixture over
biscuits to within 1/2" of the edge. Top with remaining ingredients.Bake 5
minutes more or until biscuits are golden brown.Garnish with sliced pitted
ripe olives and dill pickle chips,if desired.Cut into wedges and
serve.Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Deli in a Skillet
Categories: Beef
Yield: 4 servings
1 lb Corned beef,cooked and cut 1 1/2 c Dry rice
Into pieces 1/2 c Prepared Thousand Island
1 cn (14 oz) sauerkraut Dressing
1 1/2 c Water 3 oz Swiss cheese,cut into
3/4 ts Caraway seed Strips
Mix corned beef,sauerkraut,water and caraway seed in a large skillet.Bring
to a full boil.Stir in rice.Pour dressing over rice and top with
cheese.Cover;remove from heat.Let stand 5 minutes.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tabasco Seared Pepper Steak
Categories: Beef
Yield: 1 servings
1/3 ts Tabasco(R) sauce Cracked black pepper
8 oz Filet or Strip steak
Place a Filet Mignon or New York Strip steak on the cutting
board.Briskly,rub about 1/3 tsp. Tabasco pepper sauce on EACH side of
steak.Sprinkle,liberally,with coarse,cracked black pepper and pat the
pepper into the steak. Grill over a hot fire,searing the steak,quickly,on
both sides before cooking it,slowly,over the corner of the grill.Serve
steak medium to medium rare.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Fried Round Steak
Categories: Beef, Poultry
Yield: 6 servings
2 lb Round steak, 1/2" thick 1/4 c Shortening
2 Beaten eggs Salt
2 tb Milk Pepper
2 c Cracker crumbs
Cut steak into serving pieces.Pound steak thoroughly.Mix eggs and milk.Dip
meat into egg mixture,then into cracker crumbs. Brown,slowly,on both sides
in hot shortening.Season with salt and pepper to taste.Cover,tightly,cook
over very low heat 45 to 60 minutes or until tender.Serve with South Gravy
over steaks.Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Southern Gravy
Categories: Sauces, Beef
Yield: 1 servings
1/2 c Beef instant bouillon 3 tb Drippings or margarine
1 1/2 c Unsifted flour 1 3/4 c Milk or water
1/2 ts Black pepper
Make ready mix by combining first 3 ingredients in medium bowl.Store at
room temperature in pint jar with tight fitting lid.Shake before using.
For Gravy: Stir 1/4 cup ready mix into drippings.Cook and stir until
brown.(This is to cook the flour;do not burn it.) Add water or milk; stir
until thick and bouillon is dissolved.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Green Pepper Steak
Categories: Beef, Ethnic
Yield: 4 servings
1 lb Round steak 1 c Red or green bell pepper
1/4 c Soy sauce 1 Stalk celery,cut thin
1 cl Diced garlic 1 tb Cornstarch
1 1/2 ts Grated fresh ginger 1 c Water
1/4 c Salad oil 2 Tomatoes,wedged
1 c Thinly sliced green onion
Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic
and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in
wok.Add beef,toss over high heat until browned. Taste meat.If it is not
tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up
and add vegetables.Toss until vegetables are tender crisp,about 10 minutes.
Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add
tomatoes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Bourbon Steak
Categories: Beef
Yield: 1 servings
1/2 c Soy sauce 1/4 ts Grated ginger
1/4 c Bourbon 1/4 c Water
1 cl Garlic,pressed or minced 1 1/2" thick steaks
Combine everything in a shallow dish.Marinate the steaks for at least two
hours.(I like to tenderize them first.) Grill over a charcoal fire.Best
when served with a foil baked potato fresh from the coals.Makes 1 serving.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Spicy Meat Loaf
Categories: Meatloaf, Pork/ham, Ground beef, Beef
Yield: 6 servings
1 1/2 lb Ground beef 1 sm Can jalapeno peppers
1/2 lb Ground pork 1 sm Pack Monterey Jack cheese
1 md Green bell pepper 1 sm Can spicy tomato sauce
1 md Onion 1 pk Meat loaf mix
In a large bowl,combine ground beef and pork.Cut up the pepper and onion in
small chunks.Add to the meat mixture.Mix the meat loaf mix as directed on
package.Add to mixture and mix well.Place 1/2 of the mixture into a 9 x 12"
roasting pan.Open can of jalapeno peppers and clean out seeds.Place 3 good
size peppers on top of the mix in the pan.Cover with thin slices of
Monterey Jack cheese.Cover with remaining meat loaf mix.Place in oven @ 350
degrees for 1 1/2 hours.Fifteen (15) minutes before done,pour tomato sauce
over top.Serve with mashed potatoes,gravy and a green salad and hot
homemade bread.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Spicy Meatballs
Categories: Ground beef, Beef
Yield: 30 servings
1 lb Lean ground beef 1/4 c Ketchup
1 pk Onion soup and dip mix 2 tb Brown sugar
1/4 c Crushed crackers 1 tb Vinegar
1 Egg,beaten 1 Dash ground allspice
1/4 c Water
In a large bowl,thoroughly mix beef,1/4 cup of the soup mix, crackers and
egg.Shape mixture into 1" meatballs.Arrange in a single layer in a 12 x 8"
microwave baking dish. In a small bowl,stir together remaining soup
mix,water,ketchup, brown sugar,vinegar and allspice.Pour over
meatballs.Cover with wax paper and microwave on high 5 minutes or until
meat is no longer pink.Turn meatballs and spoon sauce over once during
cooking.Let stand,covered,5 minutes.Makes 30 meatballs.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Meat Loaf Wellington
Categories: Meatloaf, Veal, Pork/ham, Ground beef, Beef
Yield: 8 servings
1 lb Ground beef 1/2 c Warm water
1/2 lb Ground veal 1 pk Dry onion soup mix
1/2 lb Ground pork 4 Bacon strips
1 ts Worcestershire sauce 2 pk Crescent roll dough
2 Eggs 1 Egg white,lightly beaten
1 1/2 c Cracker crumbs With 1 tbsp. water
3/4 c Ketchup Flour
Heat oven to 350 degrees.Mix meats together by hand in a large bowl.Add
Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup
ease,use non stick cooking spray.) Drape the loaf with bacon strips.Bake 1
1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of
crescent roll dough into 6 rectangles (2 crescent forms make 1
rectangle).Reserve the remaining 2 for decorating.Overlap the triangles on
a large floured surface to make a large rectangle.Gently,press together the
seams and perforations. Place over meat loaf and mold to fit.Trim off
excess dough.Use remaining rectangles to make a design for the top;cookie
cutters may be used.Brush dough with egg white and return loaf to the oven
for 15 to 20 minutes or until golden.Makes 6 to 8 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Easy Beef Bake
Categories: Ground beef, Beef
Yield: 2 servings
1 pk Onion and mushroom or beef 1/4 c Ketchup
Flavor mushroom soup mix 1 md Egg
1/4 c Water 3 c Hot mashed potatoes
1 lb Ground beef Shredded Cheddar cheese
1/2 c Soft bread crumbs
Preheat oven to 350 degrees.In a medium bowl,combine soup mix,
water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie
pan.Bake @ 350 degrees for 40 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Layered Hamburger Pie
Categories: Ground beef, Beef
Yield: 4 servings
1 lb Ground beef 1/8 ts Garlic powder
1 Egg 1 1/2 c Sliced potatoes
1/4 c Dry bread crumbs 1 md Onion,sliced into rings
1 ts Salt And separated
1 ts Mixed herbs (oregano, 1 1/4 c Mushrooms
Basil, marjoram) 1 c Cheddar cheese
1 ts Dry mustard 1/2 c Swiss cheese
1/4 ts Ground cumin seeds 2 tb Parsley
Mix beef with egg,bread crumbs,salt,herbs,mustard,cumin and garlic
powder.Pat evenly into a 9" pie pan to make a crust.Fill crust with a layer
of potatoes,onion and mushrooms,reserving some mushrooms to ring the
pie.Cover with foil.Bake @ 350 degrees for 1 hour or until potatoes are
done.Remove from oven.Remove foil.Top with cheese and sprinkle with
parsley.Return to oven just long enough to melt cheese.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Indonesian Steak with Onions
Categories: Beef, Oriental
Yield: 6 servings
3 lb Chuck steak 1/2 ts Black pepper
2 md Onions,chopped Dash cayenne pepper
1 cl Garlic,minced 2 tb Lemon juice
2 ts Crushed coriander 1 tb Brown sugar
1 1/2 ts Salt 2 tb Soy sauce
In a large bowl,toss the onions,garlic,coriander,salt and both types of
pepper.Add and mix the lemon juice,brown sugar and soy sauce.Place the
chuck steak in this marinade and refrigerate over night.Place meat on
broiler pan or rack, farthest from the flame.Broil 12 minutes.Place
marinade on meat and broil another 2 minutes.Serves 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Meat and Sweet Potato Pie
Categories: Pies, Ground beef, Beef
Yield: 6 servings
1 lb Ground beef Drained
1/2 c Bread crumbs 1/4 c Brown sugar
1/4 ts Allspice 1/4 c Milk
1/4 ts Nutmeg 2 Eggs
1/8 ts Black pepper 1 tb Butter,softened
Dash of salt 1 tb Lemon juice
2 cn (16 oz) sweet potatoes, 1/4 ts Cinnamon
About 1 1/2 hours before serving,combine ground beef,bread
crumbs,allspice,nutmeg,pepper and 1 tsp. salt by hand.With fingers,press
mixture to bottom and side of 9" pie plate just to rim;refrigerate. In
large bowl,using a potato masher,mix sweet potatoes with remaining
ingredients and 1/2 tsp. salt until smooth.Spoon sweet potato mixture into
pie shell,spreading to edge to seal. Bake in a 400 degree oven about 50
minutes or until knife inserted in center comes out clean.Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Jalapeno Beef Roll with Zucchini
Categories: Ground beef, Beef
Yield: 6 servings
3 md Zucchini 1/2 c Bread crumbs
2 oz Monterey Jack cheese (with 3 tb Ketchup
Jalapeno pepper) Salt
1 sm Onion 1 tb Butter
1 1/2 lb Ground beef
About 35 minutes before serving,shred enough to measure 1 cup. Set
remaining zucchini aside.Shred Monterey Jack cheese.In a medium bowl,grate
onion.Add ground beef,bread crumbs,ketchup,and 1/2 tsp. salt.Mix well.On
waxed paper,par ground beef mixture into a 11 x 8" rectangle. Sprinkle
shredded zucchini and cheese over beef mixture. Starting on a long
side,roll meat mixture around filling,jelly roll fashion,lifting wax paper
to help shape roll.Press seam and sides to seal. Carefully,transfer beef
roll,seam side down,to a 2 quart oblong baking dish.Microwave cook,covered
with waxed paper on high 5 minutes.Then on medium (50%) 15 minutes.Let
stand covered. Meanwhile,in a 10" round baking dish,melt butter on high 30
seconds.Add zucchini.Cook,covered with plastic wrap,on high 3 to 4
minutes,until just tender.Sprinkle with 3/4 tsp. salt after cooking. To
serve,cut beef roll into 12 slices on serving platter.Spoon zucchini along
side of meat,Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Excellent Steak Diane
Categories: Beef
Yield: 4 servings
4 Sirloin Steaks (6 oz ea) 2 tb Worcestershire sauce
2 tb Butter Salt,pepper
4 Shallots, finely chopped Parsley
Put 4 sirloin steaks,each about 6 ounces,between pieces of waxed paper and
pound to a 1/3" thickness. Heat in small saucepan: 2 tablespoons
butter.Add: 4 tablespoons finely chopped shallots and cook until shallots
are lightly browned.Add: 2 tablespoons Worcestershire sauce and heat to
bubbling.Keep the sauce hot. Heat in 12" skillet or chafing dish: 6
tablespoons butter. When it begins to brown,add steaks and cook for 3
minutes. Turn and cook for 2 to 3 minutes longer or until done to taste.
Transfer to a serving dish and sprinkle with salt and a generous amount of
freshly ground pepper.
Presentation: Spread the shallot sauce over the steaks and sprinkle with
chopped parsley.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Wisconsin Holiday Fondue
Categories: Cheese/eggs, Ground beef, Beef
Yield: 4 servings
1 md Onion,chopped 2 1/2 c (10 oz.) shredded Cheddar
1/2 lb Ground beef Cheese
2 cn (10 1/2 oz) pizza sauce 1 c (4 oz.) Mozzarella cheese
1 1/2 ts Fennel seeds Italian or French bread or
1 1/2 ts Leaf oregano English muffins
1/4 ts Garlic powder
In a sauce pan over medium heat,brown onion and ground beef. Drain.Add
pizza sauce and seasonings;stir until heated.Add cheese by handfuls.Stir
until smooth.Pour into fondue pot.Keep warm while serving.Serve with
Italian or French,cut in pieces or over English muffins for a luncheon
treat.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Steak Oriental
Categories: Beef, Oriental
Yield: 6 servings
1 c Diagonally cut carrot Thin strips
Slices 1 cn (8 oz) sliced water
1 c Diagonally cut celery Chestnuts, drained
Slices 3 tb Soy sauce
1 cl Garlic, minced 1/2 lb Velveeta Pasteurized
2 tb Oil Process Cheese Spread,cubed
1 lb Beef round steak,cut into Hot Cooked Rice
In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5
minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring
constantly,until steak is tender;drain.Reduce heat to low.Add water
chestnuts,soy sauce and process cheese spread;stir until cheese is
melted.Serve over cooked rice.Makes 4 to 6 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Noodle Bake
Categories: Ground beef, Beef, Pasta
Yield: 6 servings
1 lb Ground beef 4 c (8 oz.) noodles, cooked,
1 cn (8 oz) tomato sauce Drained
1/3 c Chopped onions 1/2 lb Velveeta Pasteurized
2 tb Chopped green bell pepper Process Cheese Spread,cubed
In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell
peppers;mix well.Cover;simmer for 5 minutes. Layer noodles,cheese,and meat
mixture in a 1 1/2 quart casserole; cover.Bake @ 350 degrees for 40
minutes.Top with additional cheese,sliced,if desired.Makes 4 to 6 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Meat Loaf
Categories: Meatloaf, Ground beef, Italian, Beef
Yield: 6 servings
1 Egg, beaten Food
1 1/2 lb Ground beef 3/4 c Old fashioned or quick
1 cn (8 oz) pizza sauce Oats, uncooked
3/4 c (3 oz.) Velveeta Shredded 1/4 c Cold water
Pasteurized Process Cheese 1/2 ts Dried oregano leaves,crushed
In a large bowl,combine all ingredients except 1/4 cup of the sauce; mix
lightly.Shape into a loaf in a 10 x 6" baking dish. Bake @ 350 degrees for
1 hour. Top with remaining sauce. Let stand for 10 minutes before serving.
Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Marinated Flank Steak
Categories: Beef
Yield: 8 servings
3 lb Beef flank steak 1/3 c Dry sherry
1/2 c Maple syrup 1 ts Grated fresh ginger OR
1/2 c Soy sauce 1/2 ts Ground ginger
1/3 c Green onion slices 1/4 c Cold water
1/3 c Orange juice 2 ts Cornstarch
Score meat, diagonally, on both sides. Combine remaining ingredients except
water and cornstarch; pour over meat. Cover; refrigerate several hours or
overnight, turning once. Reserving marinade, place meat on rack of broiler
or on grill, so meat is 6 to 7" from the heat. Broil meat, about 6 minutes
on each side or until desired doneness. Pour reserved marinade in a small
saucepan; bring to a boil. Dissolve cornstarch in water; add to marinade.
Continue cooking for 2 to 3 minutes or until thickened. Serve with flank
steak. Makes 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Southwestern Simmered Beef
Categories: Beef
Yield: 8 servings
3 lb Bottom round of beef, 1 cn (14 1/2 oz) Mexican style
Trimmed Stewed tomatoes
2 tb Oil 1 cn (7 oz) diced green chilies
1 lg Onion,chopped 1/4 c Water
2 cl Garlic,minced 1 ts Oregano
1/3 c Flour 1 ts Cumin
Cut meat into 2" pieces.In a heavy 4 quart pot,brown meat in oil.Add onion
and garlic;cook until soft.Sprinkle with flour; cook 2 minutes.Add
remaining ingredients.Cover and simmer for 1 to 1 1/2 hours or more or
until meat is tender.Stir occasionally and add additional water,if
needed.To serve,garnish with a dollop of sour cream,if desired.Makes 6 to 8
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Zesty Pot Roast
Categories: Beef
Yield: 8 servings
4 lb Beef bottom roast or 1 c Beef broth
Boneless chuck roast 1 4 oz. jar prepared
1 tb Oil Horseradish
1 tb Butter or margarine 1/2 ts Salt
1 lg Onion, sliced 3 tb Flour
1 cn (14 1/2 oz) stewed tomatoes 1/4 c Cold water
In a heavy 4 quart pot,brown meat in oil and butter.Add onion; cook until
onion is soft.Add remaining ingredients,except flour and water.Cover and
simmer 2 to 3 hours or until meat is tender, turning
meat,occasionally.Remove meat to a serving platter. Keep warm.To make
gravy,dissolve flour in water.Add 2 tbsp. hot cooking drippings and blend
well;add to remaining drippings.Cook stirring until thickened.Serve sliced
meat with hot gravy.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Veal Oscar with Sauce Bernaise
Categories: Beef, Veal, Sauces
Yield: 6 servings
6 Veal cutlets (1/4" thick, Cooked tender
Sirloin cut) 3 tb Beef stock
Salt and black pepper 1 Sauce bernaise
Flour and butter * Recipe follows *
24 Warmed asparagus spears,
Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or
rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in
flour.Saute in butter over a moderate heat, turning the cutlets several
times until done to golden brown. Place on a large warmed platter.Pour the
beef stock into a hot saute pan.Let it cook a minute or so,then pour over
the cutlets. Place four asparagus spears on top of each cutlet and sauce
with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE
: Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8
tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or
4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and
chives,salt and black pepper to taste.Boil until reduced by two thirds.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cabbage Loaf
Categories: Ground beef, Beef
Yield: 8 servings
2 lb Ground beef 3 Eggs
2 1/2 c Shredded cabbage 1/2 ts Black pepper
Salt 4 Bacon strips
1/2 Chopped green bell pepper 1 cn (6 oz) tomato paste
1 Minced garlic clove American cheese slices
Mix all ingredients together,thoroughly.Pour mixture into a 9 x 5 x 3" loaf
baking pan.Place bacon strips on top.Bake for 1 1/2 hours in a 350 degree
oven.After 45 minutes,you may have to drain bacon grease.During the last 15
minutes,add tomato paste on top. Turn oven off.After 15 minutes,add cheese
slices to top and allow to melt.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Ginger Beef
Categories: Beef, Ethnic
Yield: 4 servings
3/4 lb Flank steak * (recipes follows) *
1 tb Cornstarch 1 c Thin,diagonally sliced,
1 tb Dry sherry Carrots
2 tb Peanut oil 1 md Onion,cut into chunks
1 cl Garlic,minced 1 cn (16 oz) cut green beans
1 Lemon Ginger Sauce 1 c Sliced fresh mushrooms
-----------------------------LEMON GINGER SAUCE-----------------------------
1 tb Fresh lemon juice 1 tb Slivered ginger root
2 tb Honey 1 cl Garlic,minced
1 tb Dry sherry 1 ts Cornstarch
Slice meat into thin bite-size pieces, cutting across the grain. Combine
with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30
minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add
remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just
until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry
for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2
minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger
Sauce. Bring to a boil; cook,stirring constantly, until thickened and
translucent. Add meat; heat through. Serve over cooked rice,if
desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix
well.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Savory Meatballs
Categories: Ground beef, Microwave, Beef
Yield: 8 servings
2 c Torn bread 1 1/2 c Tomato ketchup
3/4 c Milk 1/4 c Apricot preserves
1 lb Ground beef 1 tb Dijon style mustard
1/2 c Finely chopped onion 2 ts Cider vinegar
2 tb Chopped parsley 1/4 ts Hot pepper sauce
1 ts Salt 2 cn (16 oz) cut green beans,
1/2 ts Garlic powder Drained
1/4 ts Black pepper
Microwave: In a mixing bowl,pour milk over bread and let stand 1 minute.Add
meat,onion,parsley,salt,garlic powder and black pepper; mix well.Roll into
1" size balls;place in a 2 quart microwave safe dish.Cover and cook on high
for 6 to 8 minutes or until done;drain.Blend ketchup with
preserves,mustard,vinegar and red pepper sauce.Combine sauce,beans and
meatballs.Cover and cook on high for 2 to 3 minutes or until heated
through.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Meatballs
Categories: Ground beef, Beef
Yield: 30 servings
2 lb Ground beef 2 tb Garlic salt
1 c Bread crumbs 1 tb Oregano
2 tb Grated cheese 1 tb Parsley
2 Eggs
Prior to browning,mix all ingredients together thoroughly. Form into
meatballs.Place in a bowl,separating with wax paper. Refrigerate overnight.
Brown meatballs in a 250 degree oven for 15 minutes.Place in sauce.Cook on
low heat for 3 hours.Turn off and let thicken. Note: Placing meatballs in
refrigerator overnight,holds meatballs together.Otherwise,you have meat
sauce.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Czechoslovakian Goulash
Categories: Soups/stews, Beef
Yield: 6 servings
1 lb Round steak,cut into pieces Salt
1 md Size can V-8 vegetable Black Pepper
Juice Ketchup
3 Carrots,chopped Water
10 Potatoes,peeled and chopped Few dashes of
1/2 Head cabbage, chopped Worcestershire sauce
Chili powder
Brown cut up pieces of meat.Season with chili powder,salt and black
pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and
Worcestershire sauce to taste.Add water as needed.Cook until vegetables are
tender and meat is done.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Healthy Meat Loaf
Categories: Meatloaf, Beef
Yield: 8 servings
4 c Packed, finely shredded 1 Whole egg
Cabbage (about 1 pound) 1/3 c Bread crumbs,preferably
1 md Onion,finely chopped Whole wheat
(1/2 cup) 1 ts Dried basil,crumbled
1 1/2 tb Corn oil 1/4 ts Oregano,crumbled
1 c Packed shredded carrot 1/2 ts Fresh ground black pepper,
(2 medium) To taste
1 cl Garlic,minced (1 heaping 1/4 c Water
Tablespoon) 2 tb Vinegar
1/2 lb Ground round or lean ground 1 c Packed shredded potatoes
Beef (2 medium)
1 Egg white
Saute cabbage and onion in the oil in a large skillet over medium
heat,stirring them often,for about 5 minutes.Reduce the heat to medium low
and saute the vegetables for 5 to 10 minutes longer or until cabbage begins
to turn golden. Add the carrots and garlic;saute the vegetables another 5
minutes.Remove the vegetables from the heat and let them cool to room
temperature. In a large bowl,combine the beef with the egg white and whole
egg,bread crumbs,basil,oregano,black pepper,water and vinegar. Add the
cooked vegetables and shredded potatoes to the beef mixture.Mix ingredients
well. In a shallow baking pan,shape the meat and vegetable mixture into a
loaf about 8" long.Cover the pan tightly with aluminum foil. Bake the meat
loaf in a preheated 350 degree oven for 30 minutes.Uncover the meat loaf
and bake it 30 minutes longer. Let the meat loaf rest for about 15 minutes
before slicing it. Serve 8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Burgundy
Categories: Beef, Soups/stews
Yield: 6 servings
3 lb Stew beef,cut into 2" cubes 3/4 c Burgundy wine
1/2 c Flour 3/4 c Beef broth
2 tb Vegetable oil 1 Bay leaf
12 sm White onions,peeled 1 ts Salt
12 oz Fresh mushrooms,trimmed 1/4 ts Pepper
In a sturdy plastic bag,combine beef and flour.Shake to coat well. In
electric skillet with heat control set at 325 degrees brown beef
cubes,about 4 to 5 minutes.Add onions and mushrooms.Saute onions until
brown and mushrooms are dark.Add wine and broth.Bring to boil, stirring
well.Add bay leaf,salt and pepper.Cover.Turn heat control down until light
goes out (simmer point).Simmer 1 1/2 to 2 hours, stirring
occasionally,until meat is tender and sauce is thick.Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Wok Beef Burgundy
Categories: Ethnic, Beef
Yield: 6 servings
2 lb Beef,cut into 1" cubes 2 c Burgundy or other good
3 c Water Red wine
12 sm White onions 1 c Beef broth
1/4 c Flour 1 1/2 ts Thyme leaves
6 tb Olive oil 2 ts Parsley flakes
2 cl Garlic, minced 1 Bay leaf
1 c Fresh mushrooms Salt and pepper to taste
In wok,add water and heat to boiling over high heat.Add onions and blanch 3
minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil
until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly
brown on all sides.Remove beef and keep warm.Lightly brown onions and
garlic.Return the beef to wok.Add remaining ingredients, cover and simmer
over low heat about 1 1/2 hours or until meat is tender.Remove the bay
leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to
6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Steak with Brandy
Categories: Beef
Yield: 4 servings
4 Beef top loin or strip Scallions
Steaks, cut 1" thick, about 2 tb Butter or margarine
2 1/4 lbs. 1 Beef bouillon cube
1 tb Cracked peppercorns 3/4 c Boiling water
2 tb Butter or margarine 1/4 c Brandy or cognac
1/4 c Chopped shallots OR
Place steak in waxed paper.Sprinkle with 1/3 tsp. cracked peppercorns;rub
over meat and press in with heel of hand.Turn steak over,add another 1/3
tsp. of pepper.Repeat with remaining steaks.In electric skillet,melt 2
tbsp. butter with heat control set at 350 degrees.Cook steaks about 2 to 6
minutes on each side, depending on doneness.Transfer steaks to a serving
plate.Keep warm in a 200 degree oven.In electric skillet,cook shallots in
remaining 2 tbsp. butter with heat control set at 350 degrees until
tender,about 1 minute.Add bouillon cube to 3/4 cup boiling water and
dissolve.Add bouillon liquid to skillet,boil rapidly for 1 minute,while
stirring to scrape up browned bits from pan.Add steaks to
pan.Carefully,heat brandy or cognac in a ladle over direct heat.
Ignite.Carefully,pour over steaks.When flame dies,serve.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pepper Steak
Categories: Ethnic, Beef
Yield: 6 servings
1 1/2 lb Top round steak 1/2 c Finely chopped onion
1/3 c Vegetable oil 1 cl Garlic,minced
3/4 ts Salt 1 1/2 c Beef broth
3 md Green peppers, cut in 2 tb Cornstarch
1" pieces 1/3 c Water
3 md Red peppers, cut in 1" 1 tb Soy sauce
Pieces Hot cooked rice, optional
1 1/2 c Sliced celery
Slice steak,diagonally,into very thin slices,then cut slices into 2"
pieces.In electric skillet,heat oil with heat control set at 350
degrees.Brown meat in hot oil about 2 to 3 minutes.Sprinkle with salt.Add
red and green pepper,celery,onion,garlic and cook 2 minutes. Add beef
broth.Turn heat control to 250 degrees.Cover and cook until vegetables are
tender crisp,about 10 to 12 minutes.Dissolve together cornstarch,water and
soy sauce until smooth.Add to meat mixture.Cook and stir until
thickened,about 3 to 4 minutes.Serve over rice,if desired.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Veal Marsala
Categories: Veal
Yield: 4 servings
1 lb Boneless veal cutlets, 2 tb Butter or margarine
Pounded thin 2 tb Flour
1/4 c Flour 1/2 c Marsala wine
3 tb Butter or margarine 1 c Chicken broth
1/2 ts Salt Hot cooked rice or noodles,
Dash pepper Optional
1 1/2 c Thinly sliced mushrooms
Slice veal into 2 x 1/2" strips.In sturdy plastic bag,place veal and 1/4
cup flour.Shake to coat evenly.In electric skillet,melt 3 tbsp. butter with
heat control set at 325 degrees.When butter is bubbly,add veal strips.Saute
quickly just until all sides are brown. Sprinkle with salt and
pepper.Remove veal from skillet.Keep warm.Add mushrooms to hot
skillet.Saute until limp.Add 2 tbsp. butter and 2 tbsp. flour,stirring well
to combine.Add wine and broth,stirring constantly to loosen any brown
bits.Cook for 2 minutes,stirring constantly.Add veal and simmer for 1
minute or until heated through. Serve over rice or noodles,if desired.Makes
4 to 5 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Sirloin Steak with Sauces
Categories: Beef, Sauces
Yield: 4 servings
1 tb Butter or margarine Mushroom onion sauce, Onion
1 1/2 lb Boneless sirloin steak,1" Butter sauce, or Sour cream
Thick Sauce
Preheat Sizzling Skillet in microwave oven at high for about 6 1/2
minutes.Place butter on preheated skillet to melt.Spread evenly across
surface.Place steak on skillet.Microwave at high for 4 minutes turn steak
over.Microwave until medium-rare doneness,3 to 4 minutes longer.Serve with
one of the sauces.Serves 4 to 5.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Kosher Cabbage Rolls
Categories: Ground beef, Beef
Yield: 6 servings
1 lg Head cabbage
----------------------------------FILLING----------------------------------
2 lb Ground beef 6 tb Ketchup
2 Eggs Salt and pepper
1/2 c Rice
-----------------------------------SAUCE-----------------------------------
1 #2 1/2 can tomatoes 1/2 c Brown sugar
1 cn Tomato sauce 2 lg Onions,sliced
Juice of 1 lemon Salt and pepper
Combine filling ingredients.To prepare cabbage,cut larger outer leaves from
cabbage.Trim thick center vein,if necessary.Immerse leaves in boiling
water.Steam for 2 to 3 minutes.Remove carefully. Divide filling mixture
equally on 16 leaves.Fold leaves loosely around meat mixture allowing for
expansion. Place rolls and sauce ingredients in large roaster or Dutch
oven. Bake in 350 degree oven for about 3 hours.Cover for the first hour,
then bake uncovered.Baste frequently.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hot and Spicy Beef Back Ribs
Categories: Beef
Yield: 10 servings
7 lb Beef back ribs 1 ts Ground cinnamon
3/4 c Water,divided 1 ts Hot pepper sauce
1 c Ketchup 1/2 ts Crushed red pepper
2 tb Lemon juice
Place each slab of ribs,meat side down,in center of double thick rectangle
of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form
packets,bring 2 opposite sides of foil together over top of ribs.Fold edges
over 3 to 4 times,pressing crease in tightly each time.(Allow some air
space.)Flatten foil at 1 end,crease to form triangle and fold over several
times toward package,pressing tightly to seal.Repeat procedure on other
end. Place packets on grid directly over low to medium coals.Place cover on
cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine
ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and
crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook
slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over
medium coals;broil 30 to 40 minutes, turning and brushing with
sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Oriental Style Beef Filets
Categories: Beef, Oriental
Yield: 4 servings
4 4 oz. beef filets 8 Water chestnuts, coarsely
1 ts Seasoned salt Grated
4 ts Soy sauce 1 md Clove garlic,minced
4 ts Vegetable oil 1/4 ts Lemon and pepper seasoning
1 c Chopped peanuts 1/2 c Snipped parsley
-----------------------------AUGUST MOON SAUCE-----------------------------
1 tb Cornstarch 3/4 c Orange juice
1/2 ts Ground ginger 2 tb Small orange rind,slivered
2 1/2 tb Sugar
----------------------------------GARNISH----------------------------------
Remaining chopped peanuts Green onion flowers
Savoy or leaf lettuce
Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over
filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend together
peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread
mixture on top and sides of filets.Pat parsley on tops and sides.Place
filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20
minutes or until desired doneness.
Sauce: In small saucepan,combine cornstarch,ginger,sugar,orange juice and
orange rind slivers.Cook over low heat,stirring constantly,for 5 minutes or
until thickened.Remove filets to platter.Spoon 2 tbsp. sauce over each
filet.Serve remaining sauce in small pitcher.Sprinkle remaining peanuts
over tops.Surround with lettuce and green onion flowers.Serves 4.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Festive Citrus Sirloin Strips
Categories: Beef
Yield: 6 servings
1 1/2 lb Beef top sirloin steak,1" 1 Red onion,sliced and
Thick Separated into rings
5 md Mushrooms,thinly sliced 1 pk Romaine lettuce leaves,torn
----------------------------------MARINADE----------------------------------
1/4 c Fresh lemon juice (about 2 1 tb Honey
Lemons) 3 tb Light olive oil
1/2 c Orange juice 1/4 ts Ground white pepper
1/4 c Red wine vinegar 1/4 ts Salt
1 cl Garlic,minced 1/2 ts Thyme
----------------------------------GARNISH----------------------------------
1 Artichoke, orange and lemon Slices
Trim excess fat from beef. In shallow dish,combine marinade
ingredients,using 2 of the tbsp. of oil.Reserve 1/4 cup marinade to toss
with vegetables.Add beef,turning once to coat.Cover;marinate in
refrigerator 1 hour.Refrigerate reserved marinade.Remove beef from
marinade.Place in shallow baking pan.Pour any leftover marinade onto
beef.Bake @ 450 degrees 10 to 15 minutes or until desired degree of
doneness. Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3
minutes.In small saucepan,heat reserved marinade 2 to 3 minutes until
warmed.Pour in large bowl;toss in torn lettuce,sauteed onions and
mushrooms.Arrange serving platter with lettuce leaves.Carve steak
diagonally into thin slices;fan onto lettuce leaves.Place onion rings and
mushrooms along and over beef slices.Pour any remaining marinade ( from
vegetable toss) over beef. Place artichoke on 1 side of platter with lemon
and orange slices around it,forming a flower effect.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: All At Once Spaghetti
Categories: Ground beef, Pasta, Italian, Beef
Yield: 4 servings
1 tb Cooking oil 2 cn Hunt's Tomato Sauce
1 lg Onion,chopped 1 1/2 c Water
1/2 lb Ground beef 1/4 lb Uncooked spaghetti
1 1/2 ts Salt (1/2 - 8 oz. pkg.)
Pepper to taste Grated cheese
Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the
beef.Stir and fry until meat loses red color.Sprinkle with salt and
pepper.Pour in tomato sauce and water;bring to boil.Break
spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it
separated.Cover tightly.Simmer 20 to 30 minutes.Stir toward end of cooking
time.Serve with cheese.Makes 3 to 4 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Red Flannel Hash (Homemade Corned Beef Hash)
Categories: Beef
Yield: 4 servings
1 lb Potatoes (about 2 medium 2 - cups cooked corned beef
Sized) 1 cn (8 oz) diced beets, drained
3 tb Water OR 1 cup cooked diced beets
1/2 c Chopped onion 1/4 c Milk
2 tb Bacon drippings 2 tb Chopped fresh parsley
1 cn (12 oz) corned beef OR Salt and pepper to taste
Peel and dice potatoes into 1/2" cubes.Place in a 4 cup glass measure;add
water.Cover with plastic wrap,venting spout area. Microwave on high 6 to 7
minutes.Set aside. Place onion and bacon drippings in a 2 qt.
casserole.Cover with lid or plastic wrap and microwave on high 2 to 3
minutes or until onion is tender.Stir in potatoes,corned beef,beets,milk
and parsley.Add salt and pepper to taste.Microwave on high 3 minutes or to
desired temperature.If desired,mixture may be browned in a skillet on
conventional range top in lieu of final reheating in microwave.Makes 4
servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mini Meat Loaf
Categories: Meatloaf, Beef
Yield: 1 servings
2 Saltine crackers 1 Egg
1 c Cubed raw beef 1 tb Ketchup
2 1" pieces onion 2 Dashes pepper
2 Sprigs parsley 2 tb Ketchup
Place crackers in food processor bowl and cover unit.With hand on cover
process until finely crumbled.Add 1/2 cup meat,cover and process 3 to 4
fast pulses.Remove cover and add remaining meat,onion and parsley;cover and
process 4 to 6 fast pulses.Remove cover and add egg, 1 tbsp. ketchup and
pepper.Cover and process 2 fast pulses.Pat into 3" x 1 1/4" mini loaf
pan.Bake in preheated 350 degree oven for 30 minutes.Add 2 tbsp. ketchup to
top and continue to bake an additional 20 minutes.Makes 1 to 2 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Marinated Steak
Categories: Beef
Yield: 6 servings
1 Thick flank steak or 1 tb Soy sauce
London broil (about 1 1/2 1/8 ts Oregano,crumbled
Pounds) 1/8 ts Marjoram,crumbled
2/3 c Dry red wine 1/8 ts Pepper
Mix together the wine,soy sauce and seasonings.Place steak in a long glass
baking dish and pour marinade over meat.Cover and chill at least 12 to 18
hours,turning meat once or twice.Preheat broiler.Remove steak from
marinade.Pat dry and broil 4" from heat for about 5 minutes on each side.To
serve,cut thin slices diagonally across grain.Serve with rice.Yield:6
servings Calories:270 per serving.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: New England Cranberry Pot Roast
Categories: Beef
Yield: 8 servings
2 tb All purpose flour 4 Whole cloves
1 ts Salt 1 2" stick cinnamon
1 ts Onion salt 1 cn (16 oz) whole cranberry
1/4 ts Pepper Sauce
4 lb Pot roast 1 tb Vinegar
2 tb Shortening
Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch
oven,slowly brown meat on all sides in hot shortening.Remove from heat;add
cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2
hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry
sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes
more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with
meat.Yields 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Charcoaled Chuck Roast
Categories: Beef
Yield: 10 servings
1 3 to 3 1/2 lb. boneless 3 tb Lemon juice
Chuck roast 1 tb Instant minced onion
2 ts Seasoned meat tenderizer 2 tb Dried thyme leaves
1 c Red wine vinegar 1 Bay leaf, crushed
1/4 c Olive oil 1 ts Medium-grind black pepper
Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a
fork and turn over.Repeat with other side of roast. Let stand 30 minutes.
In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme
and bay leaf.Add roast and turn to coat.Cover with plastic wrap and
refrigerate at least six hours or overnight, turning roast and spooning
marinade over it periodically. Light charcoal in outdoor grill.Discard
marinade and scrape onion and herbs off meat to prevent them from burning
when grilled.Sprinkle meat with pepper and place in same dish.Cover again
and microwave on high 5 minutes.Turn roast over and microwave on high 5
minutes more.Immediately,grill over hot coals for 30 to 30 minutes for
medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to
10 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chili Stack
Categories: Ground beef, Mexican, Chili, Beans, Beef
Yield: 4 servings
1 lb Ground beef 1 cl Garlic, chopped fine
1 tb Chili powder 1 #2 1/2 can tomatoes
2 tb Shortening 1 Green bell pepper,chopped
1 ts Salt 1/2 c Grated sharp Cheddar cheese
1 Onion, chopped fine 2 tb Flour
Dash of pepper
Add shortening to skillet.Heat to medium high.When shortening is
browned,add meat and cook until crumbly.Next,blend flour through the
mixture.Add remaining ingredients,except cheese. Lower heat to simmer.Cook
30 minutes.Just before serving,stir in cheese.Delicious served on
toast.Serves 4 to 5.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Savory Skillet Meal
Categories: Beef
Yield: 4 servings
1 lb Round steak 1 ts Salt
4 md Size potatoes, peeled and 1 lg Onion, cut in slices
Cut into quarters 1 cn Cream of mushroom soup
1/3 c Flour 3 tb Shortening
Cut meat into bite size pieces for serving.Season with salt, dip in
flour.Brown in shortening in skillet.Place vegetables over top of meat,then
add mushroom soup.Cover.Keep mixture on medium high until steam escapes
freely.Turn to simmer and cook 50 minutes longer.Serve.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: New England Boiled Dinner
Categories: Beef
Yield: 8 servings
3 lb Corned beef Lengthwise
6 Carrots, cut in half, 1 md Size head of cabbage
Lengthwise 3 c Water
6 Potatoes, cut in half, 6 Turnips, cut in quarters
Place corned beef and water in Crock Pot Cooker.Cover.Set on high.When
steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove
meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker.Place
meat on top of vegetables.Cover and when mixture is steaming briskly,set to
medium.Cook for 45 minutes. Ham may be used in place of corned beef,if
desired.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Breaded Veal Cutlets
Categories: Veal
Yield: 4 servings
2 lb Veal steak Bread crumbs
4 tb Drippings 1 tb Worcestershire sauce
1 Egg, beaten Salt and pepper
1 c Water
Dip veal in egg and crumbs.Season.Brown in drippings,cooking on medium high
to brown meat.Place in casserole or baking dish. To drippings left in
skillet.add water and Worcestershire sauce. Pour over veal.Cover and bake 1
1/2 hours at 350 degrees.Serves 4 to 5.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Ground Beef and Vegetable Casserole
Categories: Ground beef, Beef, Casseroles
Yield: 6 servings
2 lb Ground chuck 1/4 ts Pepper
4 tb Shortening 2 c Unstrained tomatoes
1/2 ts Sage 10 Onion, sliced, fried
3 tb All-purpose flour Buttered crumbs
2 ts Salt
Mold ground chuck into medium size balls and place in bottom of 2 quart
casserole.Season with sage,salt and pepper.Over this, place layer of fried
onions.Melt shortening,add flour;mix well. To this,add tomatoes.Cook until
thickened.Pour over onions. Cover with buttered crumbs.bake,uncovered,in
375 degree oven for 1 1/2 hours.Serves 5 to 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Steak and Peppers
Categories: Beef
Yield: 4 servings
4 Beef tenderloin steaks, cut Thick julienne strips
1" thick (about 4 oz. each) 6 Green onions, cut into 1/2"
1 tb Light sesame oil,divided Pieces
3 ts Peppercorns,coarsely crushed 1/4 c Soy sauce
1 tb Butter 1 1/2 ts Cornstarch
2 md Green bell peppers, cut into 1/4 c Balsamic vinegar
1/4" thick julienne strips 1/4 c Apple juice
1 Medium red and yellow bell 1/4 c Tomato juice
Pepper, cut into 1/4" 6 Drops hot pepper sauce
Press beef tenderloin steaks with palm of hand,flattening to 3/4"
thickness.Brush both sides of steaks with 1 tsp. oil; press pepper into
both sides.Place remaining oil and butter in 11 3/4 x 7 1/2" microwave safe
baking dish;microwave on high 1 minute or until butter is melted.Add
peppers and green onions, stirring to coat with oil mixture.Microwave on
high 4 minutes or until peppers are crisp tender,stirring
once;reserve.Combine soy sauce and cornstarch in 4 cup microwave safe glass
measure; stir in balsamic vinegar,apple juice,tomato juice and hot pepper
sauce.Microwave on high 2 minutes or until mixture boils;stir. Continue
cooking on high 1 to 2 minutes or until sauce is thickened;stirring
once.Preheat browning dish on high 6 to 8 minutes.Meanwhile,stir cooked
sauce into reserved peppers set aside.Press steaks down firmly on browning
dish.Microwave, uncovered,on high 2 minutes.Turn steaks and continue
cooking on high 1 to 2 minutes longer or until desired doneness.If
necessary,reheat pepper mixture on high 1 to 2 minutes or until hot.Remove
peppers to serving platter with slotted spoon;top with steaks.Serve steaks
and peppers with remaining sauce. Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Yorkshire Pudding with Roast Beef
Categories: Beef
Yield: 12 servings
1 c Flour 2 Eggs
1/2 ts Salt 1 5 to 7 lb. rump roast
1 c Milk
Preheat oven to 300 degrees.Cook rump roast in 9 x 9" pan for 25 to 30
minutes or until internal temperature in meat is 150 to 170 degrees. Mix
and sift flour and salt.Add milk to make a smooth paste.Then add eggs,beat
2 minutes in electric mixer. Cover bottom of 9 x 9" pan about 1/4" with
drippings from roast. Pour mixture 1/2" deep on drippings in pan.Bake 20 to
30 minutes. Delicious when served.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Cardamom Coffee Cakes
Categories: Breads
Yield: 2 servings
1 1/2 c Milk 1 pk Cake yeast
3/4 c Sugar 6 1/4 c Sifted all-purpose flour
1/2 c Butter 1/4 ts Salt
3 ea Egg yolks 1 ts Cardamom
----------------------------------TOPPING----------------------------------
2 tb Milk 6 tb Sugar
1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp
sugar and lukewarm milk.
2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until
light and double in bulk, 1 - 1-1/2 hours.
3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups
flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry
cloth for kneading.
4. Turn out dough and knead until smooth and elastic. Place in greased
bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2
hours.
5. Cut risen dough in half for two cofee cakes (braids). Cut each half
into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls
together at one end, braid and pinch other ends together. Place braid on
cookie sheet. Make second braid and place on cookie sheet.
6. Let braids rise until double in bulk, about 45 minutes. For topping
brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar.
7. Bake in moderate oven (375) 25 to 30 minutes.
Yield: 2 coffee cakes
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Swedish Meatballs
Categories: Veal, Ground beef, Swedish, Beef
Yield: 4 servings
2 c Soft bread crumbs 2/3 c Milk
1/2 c Minced onion 4 tb Butter
1 1/2 lb Ground beef or veal 3 ea Eggs, slightly beaten
2 ts Salt 1/2 ts Pepper
1 ts Nutmeg 1 ts Paprika
1 tb Concentrated meat extract 3 tb Flour
1 c Water 1 c Sour cream
2 tb Minced parsley
Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in
small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion
and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until
very smooth and light. Shape meat into small balls, dusting the hands with
flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying
pan. Add meat balls and fry until golden brown all over. Remove from pan
and add meat wxtract and 3 Tbsp flour. Stir untl well blended. Add water,
and a few grains of pepper. Cook, stirring constantly until thickened.
Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded
tablespoon at a time, stirring until thoroughly blended after each addition
of sour cream. Return meat balls to gravy, cover pan and simer very gently
10 minutes. Serve in deep casserole. Sprinkle with minced parsley. Yield:
70 to 80 meat balls.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Swedish Beef Roast
Categories: Beef, Swedish
Yield: 6 servings
1 tb Butter 5 lb Beef chuck or rump roast
4 ea Anchovies, chopped (opt) 1 ea Onion, minced
2 ts Salt 1 ea Bay leaf
15 ea Peppercorns 1 tb Brown sugar
1 tb Vinegar 1 tb Whiskey
1 c Water
Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown
well on all sides.
Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey
and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is
tender.
Serve roast with the pan juice. (The pan juice may be thickened for gravy.
One-half cup of cream added makes a delicious gravy.)
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Swedish Spritz (Spritsar) Cookies
Categories: Cookies, Swedish
Yield: 96 servings
2 c Sifted all-purpose flour 3/4 c Sugar
2 ea Egg yolks 1 c Butter
1 ts Almond extract
Sift together flour and sugar onto bread board. Make a well in center and
into this drop egg yolks, butter and extract.
Mix into a smooth dough with finger tips. Force through cookie press onto
ungreased cookie sheets in O and S shapes.
Bake in moderate oven (375) 8 to 10 minutes.
Yield: 8 dozen spritz.
(Note: Store cookies in air-tight container. You may want to let them sit
a day to "ripen" the almond flavor!)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Swedish Ginger Cookies (Pepparkakor)
Categories: Cookies, Swedish
Yield: 10 servings
1/2 c Molasses 1/2 c Sugar
1/2 c Butter 1 ea Egg, well beaten
2 1/2 c Sifted all-purpose flour 1/4 ts Salt
1/4 ts Baking soda 1/2 ts Ginger
1/2 ts Cinnamon
Heat molasses in small saucepan to boiling point. The boil 1 minute. Add
sugar and butter and stir until butter is melted. Cool. Beat in egg.
Sift together flour, salt, soda and spices. Add to first mixture and mix
thoroughly.
Cover bowl tightly and chill overnight. Roll out a portion of the dough at
a time on lightly floured pastry cloth. Roll out thin. Cut into desired
shapes.
Bake in a moderate oven (350) 6 to 8 minutes.
Yield: 10 dozen cookies
Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill
thoroughly overnight or longer. Slice thin and bake in moderate oven
(350). These should be stored in an air-tight container - allow flavor to
"ripen".
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lefse
Categories: Breads
Yield: 6 servings
2 c Milk, scalded 1/2 c Lard
1 tb Salt 4 c Flour
Add lard, salt and 2 cups flour to scalded milk and mix well over low heat.
Remove from fire. Sift 2 cups of flour on board, add warm dough and work
in flour. Knead well and cool.
This dough can be rolled immediately or kept in a cool place for a couple
of days. May be stored in a plastic bag.
Make a small patty, about hamburger size, with even sealed edges as you
would for pastry. Flour board lightly and with a Scandinavian rolling pin
roll patty in all directions, keeping the dough round. Roll lightly,
stretching dough until it is almost as large as the lefse baker. Use
pointed stick to handle dough when it is transferred from the board to the
baker. Brown lightly, prick air bubbles, turn and brown other side. It
may be necessary to change heat control from high to low. This is a soft
bread. Serve with butter, or butter and sugar.
(Note: I don't have either a Scandinavian rolling pin or a lefse baker, so
I use a regular rolling pin and a griddle. This is like a Swedish
tortilla! We usually spread butter and sprinkled sugar over the lefse then
rolled them up and DEVOURED them!)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Instant Potato Lefse
Categories: Breads
Yield: 6 servings
1 pk (7 oz) instant potatoes 2 ts Salt
1 tb Butter 1 c Rich milk
1 c Boiling water 1 1/2 c Flour
Place instant potato flakes, salt and butter in mixing bowl. Add boilig
water to milk and add to potato mixture. Mix quickly until thick and
smooth. Add just enough flour to be able to handle dough. Knead lightly.
Form into balls and roll very thin on floured board. Bake on hot electric
lefse grill (any griddle will work), turning to brown both sides.
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---------- Recipe via Meal-Master (tm) v8.01
Title: A Different Meatloaf
Categories: Ground beef, Meatloaf, Beef
Yield: 4 servings
1 1/4 lb Ground chuck Lots black pepper, freshly
1 Egg, beaten Ground
3/4 c Cheddar, cut in small cubes Dash paprika
(optional) Seasoned salt
1 sm Onion, chopped 1/2 c Milk
1/2 md Green pepper, chopped 1/3 c Breadcrumbs, Italian-style
1 Stalk celery, sliced thin 3 Slices bacon
Contributed to the echo by: Debra Heng A DIFFERENT MEATLOAF
(Not-Just-Your-Ordinary!) Combine chuck through seasonings. Add milk and
breadcrumbs. If necessary, add a little additional milk until it just
barely keeps together in your hands when you try to pick it up. In small
open roasting pan, form into oval. Lay strips of bacon on top. Bake at 450
for approximately 1 hour, or until bacon is crisp. Remove to paper towels
to drain before placing on serving platter.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Poor Man's Lasagne
Categories: Italian, Beef
Yield: 4 servings
1 lb Ground chuck Marjoram
1 Med onion, chopped Dashes Worcestershire
1/2 md Green pepper (optional) Dash tobasco or cayenne
16 cn Tomato sauce Splash red wine
16 cn Tomatos, drained and Lots parmesan
Smooshed 8 oz Mushrooms, halved & sauteed
4 cl Garlic 4 oz Macaroni, cooked al dente
1 md Onion, chopped (again) 6 Slices American cheese
1 Bay leaf Sprinkles chives
Lots oregano, basil,
Contributed to the echo by: Debra Heng POOR MAN'S LASAGNE Brown beef, onion
and green pepper; drain. Add everything but last 3 ingredients. Simmer to
blend flavors for 1/2 hour. Add macaroni to pot and stir. Spoon into
greased 1-1/2 quart casserole. Top with cheese. Bake at 375 until cheese is
bubbly, about 10-15 mins. Sprinkle with chives and serve with garlic bread.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Zucchini Stuffing Casserole
Categories: Vegetables, Casseroles
Yield: 8 servings
3/4 c Shredded carrots 1 cn Condensed cream of chicken
1/2 c Onion, chopped Soup
6 tb Butter 1/2 c Sour cream
2 1/2 c Herbed stuffing cubes 4 md Zucchini, cut 2 inch thick
Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook
zucchini in a little boiling water until tender. Drain. Saute carrots and
onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup
stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a
casserole dish. Melt remaining butter and combine with remaining stuffing
cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40
minutes at 350 degrees. Serves 6-8.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Broiled Tomatoes
Categories: Vegetables
Yield: 6 servings
1/4 c Mayonnaise Onion
1/4 c Grated Parmesan or Gruyere 2 tb Minced Parsley
Cheese 2 lg Ripe Tomatoes, sliced into
1/4 c Minced Shallot or Green Thirds
Contributed to the echo by: Michelle Bass Originally from: "Too Busy To
Cook?", Bon Appetit BROILED TOMATOES Preheat broiler. Combine all
ingredients except tomatoes in small bowl and blend well. Gently spread
mixture about 1/4 inch thick on tomatoes. Broil 4 inches from heat source
until lightly browned, about 2 ts o 3 minutes. Serve immediately.
Serves 6
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---------- Recipe via Meal-Master (tm) v8.01
Title: Indian Food Recipe
Categories: Ethnic, Spices/etc.
Yield: 4 servings
1 Bunch spinich Turmeric
1 Oil Mint
Black mustard seeds Yoghurt
Crushed red chillis Lemon juice
Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about
four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds
and chillis and heat until mustard seeds begin to pop. Then add spinich and
a tiny bit of water, cover, and cook on low for a few minutes, until
spinach is practically done.
Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of
Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about
1/3 as much in volume as the spinach before cooking.
Stir well and eat.
I forgot one step: Before covering and cooking spinich, sprinkle with
enough turmeric to make it look like dust.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hungarian Cabbage Rolls
Categories: Ground beef, Rice/grains, Beef, Hungarian
Yield: 4 servings
1 Cabbage 1/2 ts Pepper
1 1/2 lb Ground beef 1 tb Paprika
1 Onion, chopped 2 c Sauerkraut
1 c Rice 2 tb Tomato sauce
1 Egg 1 c Sour cream
1 tb Salt
HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl. Cover cabbage
with boiling water and let stand five minutes. (If cabbage is very large,
repeat this process after you've stuffed half of the leaves). Combine meat,
onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove
leaves, cutting off the thick end of the stem. Put about two tablespoons of
filling on a leaf. Fold sides in and roll. Place seam side down in a slow
cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low
six to eight hours. Remove rolls, blend sour cream with sauce and serve
with cabbage rolls.
Servings: 4
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hamburger Gravey
Categories: Ground beef, Beef
Yield: 1 servings
Pepper 1 1/2 c Water + 2 Tb
3 md Onions, chopped 1 Beef bouillion cube
1 lb Ground chuck Pepper
Contributed to the echo by: Marge Hamburger Gravy Okay... several onions,
maybe 2 large or three medium, very coarsely chopped. 1 pound hamburger,
probably ground chuck or leaner. Scramble/brown the hamburger and onions
together over medium heat, keeping the meat chopped as finely as possible,
you don't want big clumps in this, until meat is cooked, and onion
translucent. Drain off the excess grease from the meat, trying to leave
about a tablespoon or two in the skillet. Sprinkle a scant two tablespoons
of water over the meat mixture, and stir it in well over low to medium
heat. Add approximately a cup and a half of water, and stir to blend. (You
might want to toss a bouillion cube in at this point, won't hurt it any!)
Simmer, stirring, until the "gravy" thickens... Taste and see about adding
a healthy shake or three of pepper and (if you omitted the bouillion cube)
a dash of salt. Won't hurt it to stay warm on the back of the stove for a
while while the potatoes finish boiling, the flavor will go into the gravy
more that way. Howzat for indefinite? But there WAS no recipe...we just
made it!
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---------- Recipe via Meal-Master (tm) v8.01
Title: Apple Raisin Cream Pie
Categories: Pies
Yield: 1 servings
1 Pastry for 2-crust pie
----------------------------------FILLING----------------------------------
8 c Tart apple slices, 1/8" 3/4 c Raisins
Thick Dash of salt, if desired
1 c Sugar 2 ts Grated lemon rind
1/2 c Flour 1 tb (rounded) butter
1/2 ts Nutmeg 3/4 c Heavy cream
1 ts Cinnamon
Apple Raisin Cream Pie
Make favorite pastry; line bottom of pie tin with one crust and set aside.
Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel;
mix together well. Spoon filling into pastry-lined pan; dot with butter.
Cover with top crust decorated with steam vents; seal edges. Cut a 1-in
circle from dough in center of top crust. Bake at 400 ea 00 for 40-45
minutes. Remove pie from oven; slowly pour cream into center hole of top
crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before
cutting. (Refrigerate any leftovers.)
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---------- Recipe via Meal-Master (tm) v8.01
Title: Sour Cream-Lemon Pie
Categories: Pies
Yield: 1 servings
1 c Sugar 1/4 c Butter
3 1/2 tb Cornstarch 1 c Cultured sour cream
1 tb Lemon rind, grated 1 Baked 9-in pie shell
1/2 c Fresh lemon juice 1 c Heavy whipping cream,
3 Egg yolks, slightly beaten Whipped
1 c Milk Lemon twists for garnish
Sour Cream-Lemon Pie Combine sugar, cornstarch, lemon rind, juice, egg
yolks and milk in heavy saucepan; cook over medium heat until thick. Stir
in butter and cool mixture to room temperature. Stir in sour cream and pour
filling into pie shell. Cover with whipped cream and garnish with lemon
twists. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Cheese Pineapple Pie
Categories: Pies
Yield: 1 servings
------------------------------PINEAPPLE LAYER------------------------------
1/3 c Sugar 1 cn (8oz) crushed pineapple
1 tb Cornstarch With juice
-----------------------------CREAM CHEESE LAYER-----------------------------
1 (8oz) cream cheese, 1/2 c Milk
Softened 1/2 ts Vanilla
1/2 c Sugar 1 9-in unbaked pie shell
1 ts Salt 1/4 c Chopped pecans
2 Eggs
Cheese Pineapple Pie Combine sugar, cornstarch and pineapple plus juice in
a small saucepan. Cook over medium heat, stirring constantly until mixture
is in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry
~ it bakes out.) Spread cooled pineapple layer over bottom of pie shell.
Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400
degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Hummus with Tomato Relish
Categories: Salads, Relishes, Mideast
Yield: 6 servings
16 cn Chickpeas 1/2 ts Salt
1 Lemon 1 Onion
1 Clove garlic 1 Tomato
1/2 ts Tahini 1 c Coarse chopped parsley
2 tb Olive oil
Contributed to the echo by: Janice Norman Hummus With Tomato Relish Drain
the chickpeas, reserving 1/4 cup liquid. Squeeze the juice from the lemon.
Mince the garlic, puree the chickpeas and reserved liquid, lemon juice,
garlic, tahini, oil and salt in a food processor until very smooth. Chop
the onion and tomato and toss with the parsley. Put the hummus on a plate
and arrange the relish next to it. Drizzle the hummus with additional olive
oil.
This dish has 201 calories per serving and the recipe makes 6 servings.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Butter Sauces #1
Categories: Sauces
Yield: 1 servings
3 cl Garlic minced 2 tb Chopped fresh oregano
1 Ancho chile -- briefly 1 tb Gold tequila
Toasted and ground in a 3 Generous Tb chopped pecans
Spice grinder (approx. Salt and pepper to taste
4 ts) 1/4 lb Unsalted butter (1 stick).
ANCHO-OREGANO-PECAN-BUTTER Contributed to the echo by: Janice Norman To
make each sauce, mix all the ingredients together well. Melt to serve.
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