Shareware Overload Trio 2

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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 ----- ---------- 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). ----- ---------- 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 ----- ---------- 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) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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- ----- ---------- 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. ----- ---------- 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! ----- ---------- 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 ----- ---------- 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) ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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). ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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... ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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°). ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.... ----- ---------- 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 ] ----- ---------- 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. ----- ---------- 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. ----- ---------- 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) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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) ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ] ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ] ----- ---------- 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... ----- ---------- 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 ----- ---------- 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] ----- ---------- 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] ----- ---------- 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. ----- ---------- 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 ] ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ] ----- ---------- 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 ] ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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..... ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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: ----- ---------- 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: ----- ---------- 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% ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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) ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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: ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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: ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 --- ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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) ----- ---------- 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) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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) ----- ---------- 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) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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 ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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). ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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 & ----- ---------- 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.) ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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) ----- ---------- 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. ----- ---------- 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) ----- ---------- 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 ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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!) ----- ---------- 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". ----- ---------- 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!) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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 ----- ---------- 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. ----- ---------- 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 ----- ---------- 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! ----- ---------- 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.) ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. ----- ---------- 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. -----