Shareware Overload Trio 2

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---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Sauces #2 Categories: Sauces Yield: 1 servings 6 cl Garlic, minced Salt to taste 1/2 c Freshly chopped basil Crushed dried red chile to 4 tb Lightly toasted pine nuts Taste 1 tb White wine 1/2 lb Unsalted butter, softened 2 tb Freshly grated parmesan (2 sticks). Cheese Contributed to the echo by: Janice Norman BASIL-GARLIC-PARMESAN-BUTTER To make each sauce, mix all the ingredients together well. Melt to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Sauces #3 Categories: Sauces Yield: 1 servings 4 cl Garlic, minced 1 ts Fresh lime zest 4 tb (generous) chopped fresh Salt to taste Cilantro Crushed dried red chile to 2 Jalapenos OR Taste 1 Serrano chile (preferably 1/4 lb Untalted butter (1 stick), Red), seeded and finely Softened. Chopped Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. SPICY CILANTRO BUTTER ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Sauces #4 Categories: Sauces Yield: 1 servings 4 cl Garlic, minced 2 ts Chopped fresh chives 1/2 c Chopped fresh oregano 1 tb Or more gold tequila 2 tb Chopped parsley Salt and pepper to taste 1/2 ts Crushed dried red chile 1/2 lb Unsalted butter (2 sticks), Pepper Softened. Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. TEQUILA OREGANO BUTTER ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Sauces #5 Categories: Sauces Yield: 1 servings 3 cl Garlic, minced 1/4 ts Or more crushed dried red 3 ts Fresh rosemary leaves, Chile pepper Removed from the stem Salt and pepper to taste 1/2 ts Orange or lemon zest 1/4 lb Unsalted butter (1 stick), 1 tb White wine OR orange juice Softened. OR lemon juice Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Cranberry Sauce Categories: Sauces Yield: 1 servings 12 oz Fresh cranberries (1 bag) 1 c Cranberry-rasberry juice Well washed 1 c Walnut halves 1 c Maple syrup Grated zest of 1 orange Maple Cranberry Sauce Combine cranberries, maple syrup, juice and orange zest in a heavy saucepan. Bring to a boil, lower heat to medium, and cook ab. 10 min. or until the cranberries pop open. Carefully skim off any foam that forms on the surface. Stir in walnuts. Cool. Refrigerate until use. Recipe may be doubled, & made a day or so ahead. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Lemon Eggs Categories: Cheese/eggs Yield: 4 servings 1/4 ts Finely minced lemon rind 6 Eggs, hard cooked 1 tb Lemon juice Tabasco 3 tb Plain yogurt 6 Capers, for garnish 1/2 ts Salt Contributed to the echo by: Janice Norman Originally from: Nikki & David Goldbeck's "American Wholefoods Cuisine." "Stuffed Lemon Eggs" hard-boil 6 eggs, and remove the yolks. Mash with: a dash of hot pepper sauce like Tabasco. Whip it up real good, and stuff it back into the eggs. Then put a single caper on top of each one. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato and Basil Tarts Categories: Desserts Yield: 6 servings 1 Recipe puff pastry 3 tb Shredded basil 1 Recipe Thick Tomato Coulis 1 Oil 6 md Vine ripened tomatoes Salt and pepper Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly roll out the pastry and cut out six 4-5" rounds. Place rounds on a thick baking sheet and sprinkle with a little cold water. Place baking sheet in freezer until ready to assemble and bake tarts. Slice the tomatoes and lay them on paper towels for thirty minutes to drain off excess moisture. This will prevent the tarts from being soggy. One half hour before serving, preheat the oven to 450 degrees. Take the baking sheet from the freezer and spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2 inch rim around the edge. Arrange the drained tomato slices over the coulis and scatter with shredded basil. Sprinkle with salt and some freshly grated black pepper then drizzle with oil. Immediately place in the oven and bake for 20 minutes or until the pastry is puffed and golden. Serve at once. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thick Tomato Coulis Categories: Sauces Yield: 1 servings 2 lb Meaty, vine ripened tomatoes 2 cl Garlic, chopped 2 tb Butter 2 tb Shredded basil 2 ts Chopped shallots Salt and pepper Contributed to the echo by: Janice Norman THICK TOMATO COULIS Drop the tomatoes for 30 seconds into boiling water. Remove from the water and peel them. Chop coarsely. Melt the butter in a heavy pan and saute the chopped shallot and garlic until golden but not brown. Add the chopped tomato and cook over a medium heat until the coulis is thick. Turn off the heat and stir in the shredded basil. Season to taste and set aside to cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Preserves Categories: Relishes, Preserve Yield: 4 servings 2 lb Very ripe, sweet tomatoes 1 Vanilla bean 2 lb Sugar 10 oz Water Contributed to the echo by: Janice Norman TOMATO PRESERVES In a wide preserving pan boil the sugar and water to a syrup. Add the tomatoes, skinned and sliced. Boil steadily, stirring fairly often, for about 35 minutes. Put in the vanilla bean (vanilla essence will not do). Cook for approximately 10-15 minutes longer, or until setting point is reached. Remove the vanilla pod, skim the jam, and let it cool for a few minutes before turning it into small jars. The cookbook says this is "particularly good when eaten in the French way, as a sweet, with fresh cream cheese or plain pouring cream." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Gerkins Categories: Pickles, Preserve Yield: 8 servings 1/2 c Salt 2 ts Celery seed 8 c Sugar 2 ts Mixed pickling spices 6 c Vinegar 8 1" pieces cinnamon sticks 3/4 tb Turmeric 1/2 ts Fennel 5 lb Cucumbers, 3" long or less Salt Contributed to the echo by: Janice Norman Sweet Gerkins These pickles take 4 days to make. The cucumber stems need not be removed. Wash the cucumbers, place them in a kettle and cover with boiling water. About 6 hours later, drain and cover with fresh boiling water. Allow to stand overnight and repeat process. After 6 hours, has been added. Let stand overnight. Drain and prick cucumbers 3 times with a sharp table fork. Mix 3 cups sugar and 3 cups vinegar, add spices, bring to a boil and pour over cucumbers. Six hours later, drain the syrup into a kettle, add 2 cups of sugar and 2 cups of vinegar, bring to a boil and pour the cucumbers again. Let stand overnight. In the morning, drain the syrup into the kettle, add 2 cups sugar and 1 cup vinegar, bring to a boil and pour over cucumbers. Six hours later, drain off the syrup once more, add one last cup of sugar and bring to a boil. Pcak cucumbers into clean, hot jars and cover with the syrup to with-in 1/2-inch of the top. Place jars in boiling water and process for 5 minutes after the water comes to a boil. Makes 7 - 8 pints ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Potatoes Categories: Ethnic Yield: 4 servings 1 1/2 lb Idaho potaotes, peeled and 1 tb Chopped fresh parsley Cut into 1-1/4-inch chunks 2 ts Chopped fresh garlic 3 tb Rendered goose or duck fat Chopped by HAND (I use olive oil) Coarse (Kosher) salt Contributed to the echo by: Janice Norman Originally from: "The Cooking of Southwest France", Paula Wolfert 1. 2-1/2 hours before serving: Preheat oven to 300 deg. F. 2. Cook potato chunks in boiling salted water for 3 minutes. Drain completely and shake dry in a collander. 3. Melt fat in a baking dish and add potatoes in 1 layer. Bake 2 hours, turning the potatoes in the fat from time to time. Allow all sides to turn crusty brown. 4. Raise the temperature to 375 deg for the last 15 minutes of baking. Just before serving, sprinkle with salt, parsley and garlic. NOTE: During the first hour of baking, the potatoes will remain colorless. DO NOT attempt to raise the oven temperature during this time. Serves: 4. Preparation time: 10 mins. Baking: 2-1/4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uncle Jace's Salad Dressing Categories: Dressings Yield: 1 servings 1/3 c Red wine vinager 1 ts Combined Italian seasoning 2/3 c Olive oil (oregano, basil, rosemary, 1 tb Balsamic vinager Etc.) 1 Garlic clove, minced 1 ts Crushed red pepper 1 ts Seasoned salt Lots of fresh ground pepper Contributed to the echo by: Janice Norman AN ITALIAN STYLE SALAD DRESSING THAT WILL MAKE PAUL NEWMAN SUE. Uncle Jace's Salad Dressing Combine all ingredients and shake vigorously in a salad dressing container. This dressing is best when it has sat at room temperature for a couple of days. It can be chilled and whipped up in a blender for a creamier consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chris's Kicky Ketchup Categories: Sauces Yield: 1 servings 1 Bottle (32 oz.) of the 2 tb Bell pepper, minced Cheapest ketchup that's on 4 tb Onion, minced Sale. 1/2 ts Hot pepper sauce 2 cl Garlic, minced 1/2 ts "liquid smoke" 2 tb Celery, minced Contributed to the echo by: Janice Norman Ketchup with an attitude! Chris's Kicky Ketchup Combine all ingredients in a blender. Pulse until mixed thoroughly, but still leaving a few tiny chunks of solid vegetables. Wash the label off the ketchup bottle, put your own label on, and fill. For the hot sauce, of course I used Melinda's. You could use Tabasco, Louisiana Red Hot, or whatever you like. And, I used Wright's Hickory Smoke flavoring. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Cauliflower Categories: Vegetables Yield: 6 servings 1 1/2 lb Cauliflower (2 10oz. pks 1 ts Poultry seasoning Frozen) 2 ts Chicken flavored broth mix 1/4 c Margarine 1/2 ts Ground sage 1/2 c Chopped onions 1 cn (4oz) mushrooms 1/2 c Chopped celery Salt and pepper to taste Contributed to the echo by: Janice Norman Frozen or fresh cauliflower can be used in this recipe. Herbed Cauliflower Bake Cook cauliflower; drain. Melt margarine in a skillet. Add onions and celery, cook until tender, about 10 minutes. Remove from heat and stir in broth mix, poultry seasoning and sage. Preheat oven to 350F. Dice cauliflower. Add onion mixture, drained mushrooms, salt and pepper and mix well. Place mixture in a baking dish that has been sprayed with a non-stick spray. Bake 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosemary's Chicken Salad Categories: Salads, Poultry Yield: 10 servings 2 lb Cubed cooked chicken 2 1/2 ts Lemon juice 2 c Chopped celery 2 ts Grated onion 2 ts Toasted bread cubes 1 ts Salt 2 1/2 c Miracle Whip 3/4 c Shredded cheddar cheese 4 ts Toasted chopped almonds 1/3 c Bread crumbs Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY'S CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins until bubbly. Servings: 10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jello Flavored Cake Categories: Cakes Yield: 1 servings 1 1/2 c Granulated sugar 3/4 c Milk 2 c Cake flour 2/3 c Oil 2 ts Baking powder 2 tb Lemon extract 1 pk (3 ounces) jello 4 Eggs separted Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin together. In another bowl, combine milk, oil and lemon extract. Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff but not dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into the batter. Grease ring pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 F. 40 to 50 minutes until cake springs to the touch. Turn out immediately onto a wire rack. Decorate with a thin icing and trim with what ever you want. Note: I used strawberry jello and extract and decorated after drizzling icing on top with fresh strawberries cut in half. I also have used orange jello. Decorate with candied orange slices. I also found that 40 minutes was too long to bake this cake in my oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Rice Categories: Rice/grains Yield: 4 servings 3 tb Butter 1 1/4 ts Salt 2/3 c Diced celery, with leaves 1/4 ts Thyme 2 tb Chopped onion 1 c Uncooked rice 1 1/2 c Water Grated rind of 1 orange 1 c Fresh orange juice Contributed to the echo by: Janice Norman A wonderful sidedish for baked ham. Orange Rice Melt butter in a heavy saucepan. Add celery and onions, and cook until onion is soft and golden. Add water, orange juice, rind, salt and thyme. Bring to a boil. Add rice slowly, stirring constantly. Cover; reduce heat and simmer for 25 minutes or until rice is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepper Cabbage Categories: Vegetables Yield: 5 servings 4 c Shredded Cabbage 1 tb Thin Sliced Onion 2 tb Vinegar 1/2 ts Celery Seed 1 md Shreeded Green Pepper 1 sm Shredded Carrot 2 tb Sugar 1/2 ts Pepper Contributed to the echo by: Janice Norman PEPPER CABBAGE Stir sugar and vinegar together in mixing bowl to partly dissolve sugar. Toss vegetables, celery seed, and pepper with sugar & vinegar mixture. Refrigerate for at least one hour to soften vegetables. Stir frequently. Cabbbage with a zesty flavor prepared with a sugar and vinegar sauce. Served most frequently with fish, chicken, and as a luncheon side dish. Stores well several days in a refrigerated closed container. Serves [5] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Green Tomatoes Categories: Pickles, Preserve Yield: 1 servings 8 Bushel medium size green 1 ts Dill Tomatoes 2 ts Water Garlic 1 ts Vinegar Celery 1 c Salt Hot Pepper Pepper Contributed to the echo by: Janice Norman Pickled Green Tomatoes Pack the tomatoes in quart jars, either whole or cut in half Combine water, vinegar, salt, dill and cook 5 minutes. Fill jars within 1/2 inch from top and seal. NOTE: Jars should be hot when you fill with the tomatoes as it assures the jars will seal properly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Nuts Categories: Misc. Yield: 12 servings 1 Egg white 1/2 c Sugar 1 ts Cold water 1/4 ts Salt 1 cn Pecans 1/2 ts Cinnamon Contributed to the echo by: Janice Norman SPICY NUTS Beat egg white. Add water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon. Add to pecans. Mix. Butter 9x13 pan. Pour nuts in pan. Bake at 250 for 1 hour. Servings: 12 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potatoes with Pralines Categories: Vegetables Yield: 6 servings 5 Sweet potatoes or yams 1/3 c Milk 1/2 c Butter, softened 1/2 c Heavy cream 1/2 c Sugar 1 c Light brown sugar 2 Eggs, beaten 1/3 c Melted butter 1 ts Vanilla 1 c Chopped pecans Contributed to the echo by: Janice Norman Originally from: Alex Patout SWEET POTATOES WITH PRALINES Preheat oven to 350F. Peel and boil sweet potatoes in a covered saucepan until tender - about 20 min. Drain and mash. Mix in the softened butter, sugar, vanilla, and milk. Pour into a baking dish or casserole. Bring cream to simmer in a small saucepan. Add brown sugar and stir until dissolved. Cook over medium heat to soft ball stage - 235F. Remove from heat and beat in butter and pecans. Pour over sweet potato mixture. All of the above may be done up to 2 days in advance and stored in the fridge. Then just heat in the oven until bubbling hot and enjoy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hidden Valley Rancy Oyster Crackers Categories: Appetizers Yield: 8 servings 16 oz Plain oyster crackers 1 ts Dill weed 1 pk HVR buttermilk recipe mix 1/4 ts Garlic powder 1/4 ts Lemon pepper 1 c Salad oil Contributed to the echo by: Janice Norman HIDDEN VALLEY RANCH OYSTER CRACKERS Combine mix and oil, add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20 mins. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wendys Chili Categories: Mexican, Ground beef, Chili, Beans, Beef Yield: 6 servings 1 1/2 lb Ground beef 2 cn Kidney beans, undrained 2 ts Veg oil 6 ts Tomato paste 1 cn Onion soup 15 ts Tomato sauce 2 ts Chili powder 2 ts Brown sugar 2 ts Ground cumin 1 ts Vinegar 1/2 ts Pepper 6 c V8 juice 2 ts Cocoa Contributed to the echo by: Janice Norman I have never tried it, but I found this recipe in a newspaper that says this is the recipe to make Wendys chili. WENDYS CHILI Brown beef in oil. Break meat into tiny rice size pieces. Place onion soup and half of cooked beef into a blender and process on high speed until it resembles cement mortar. Place with unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and simmer until flavors are blended. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Imperial Chicken Categories: Poultry Yield: 4 servings 1/2 ts Butter 3/4 c Grated Parmesan cheese 1 cl Garlic, minced 1/4 c Parsley, chopped 2 c Bread crumbs 1 Chicken, cut up Contributed to the echo by: Ellen Cleary Imperial Chicken Preheat oven to 350 degrees. Line a cookie sheet with foil. Melt butter with garlic; let stand. Mix bread crumbs, Parmesan, parsley, salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange on cookie sheet so chicken doesn't quite touch. If there is any butter left, drizzle it over the top of the chicken. Bake one hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Chicken Categories: Poultry Yield: 4 servings 1 Chicken, cut up (cut large 1/2 ts Garlic powder Pieces into 2 pieces) 2 ts White pepper 1 c Oil 1 ts Marjoram 2 c Vinegar 1 ts Rosemary 2 ts Onion powder 2 ts Salt Contributed to the echo by: Ellen Cleary Marinated Chicken Salt chicken. Combine oil, vinegar, onion powder, garlic powder, pepper, marjoram, rosemary, and salt. Place chicken in mixture and marinate in the refrigerator overnight. Turn chicken a couple of times while marinating. Cook on the grill or in the oven (I use 350 degrees about 1 hour) dipping chicken once or twice in the marinade as it cooks. It's even better the next day after it's cooled in the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fourth of July Cornish Hens Categories: Poultry Yield: 8 servings 3 cl Garlic, minced 1/2 c Chopped onions 1 tb Seasoned salt 1 Pepper 1/2 c Oil 1 ts Crushed thyme 1 c Fresh lemon juice 4 Rock Cornich Hens, THAWED, 12 ts Bottle Wishbone Italian Giblets removed Salad dressing Contributed to the echo by: Ellen Cleary Originally from: local New Oreleans newspaper Fourth of July Cornish Hens Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook on outside grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for 1 hour and basting with marinade frequently (at least every 5 minutes) while cooking. Serves 8 polite people or 6 of us. Oven method: Preheat oven to 400 degrees. Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes. Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes. (Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you pierce the thickest part of the thigh with a fork. Brush with marinade twice more during this second roasting period. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Natchitoches Baked Beans Categories: Pork/ham, Beans Yield: 8 servings 1 lg Onion 1/4 ts Worcestershire 1 lg Green pepper 1/8 lb Chopped ham 1/4 ts Ketchup 1 cn Campbell's pork and beans 2 tb Honey Dash Louisiana Hot Sauce 2 tb Brown sugar Contributed to the echo by: Ellen Cleary Originally from: Steve Bays, a friend Another great fourth of July recipe given to me by my friend, Steve Bays. (Natchitoches -- pronounced nack-a-tish -- is the name of a Louisiana city. Natchitoches Baked Beans In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worchestershire, hot sauce, and ham. Add beans, BEING CAREFUL NOT TO STIR TOO MUCH. Cook on low heat, stirring occasionally and CAREFULLY, until liquid is absorbed. Let stand. Microwave to heat. Serves 6-8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotch Broth Categories: Soups/stews, Lamb Yield: 8 servings 2 lb Lamb neck or brest, well 2 Stalks celery, sliced Trimed 1 Turnip, peeled and diced 1/2 c Pearl barley 1 pk (10 oz) frozen peas, thawed 1 tb Salt 1 ts Leaf thyme 3 Peppercorns 1/4 ts Tabasco sauce 1 md Onion, chopped Contributed to the echo by: Margarita Towns Scotch Broth Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Freezer Jam Categories: Spreads, Preserve Yield: 1 servings 1 1/2 lb Sweet cherries Sure Jell pectin 2 tb Lemon juice 3/4 c Water 4 1/4 c Sugar Contributed to the echo by: Bob Henderson Cherry Freezer Jam: Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl. Set aside for 10 minutes. Mix water and the sure jell together in small saucepan. Bring mixture to a boil over HIGH heat, stirring constantly. Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour into Freezer containers, cover with lids and allow to stand at room temperature for 24 hours. Store in freezer. After opening, store in refrigerator up tp 3 weeks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Salad Categories: Salads Yield: 10 servings 10 Bananas 1 Egg, well beaten 1/2 c Peanuts (ground) 2/3 c Sugar 1 tb Vinegar ts Butter/margarine 2 tb Water Contributed to the echo by: Bob Henderson Banana Salad In top of a double boiler, combine the vinegar, water, butter, egg, and sugar, then heat over Medium heat until thickened. Stir often or it will stick... When cooled, pour over sliced banana's and top with the ground peanuts. Note: This syrup will keep well in the refrigerator for a week or more, so that you can use 2 or 3 bananas as needed by your family and reserve the syrup or sauce for another day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Randy Farkas Jerked Chicken Categories: Poultry Yield: 4 servings 1 Chicken (1 lb) washed and 1/2 ts Black pepper Quartered 1/2 ts Crushed chili peppers 1/2 ts Seasoned salt 2 ts Soy sauce, dark 1/2 ts Garlic powder -----------------------------------SAUCE----------------------------------- 1/2 c Breadcrumbs - dry 1/2 ts Pimento seed (allspice 1/2 ts Seasoned salt Berries) 1/2 ts Thyme 2 c Cloves 1 Onion - large 1 ts Butter Contributed to the echo by: Fred Towner Originally from: "Calgary Sun" newspaper Randy Farkas Jerked Chicken Mix seasonings and soy sauce and rub over the chicken pieces. Cover and refrigerate overnight to marinate. The next day, bake marinated chicken in 350F oven for 1-1/2 hours. Meanwhile, make the sauce by blending all ingredients in blender or food processor until smooth. When chicken has cooked for 1-1/2 hours, remove from the oven and dip each piece in blended sauce mixture. Return chicken to oven and bake an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the chicken. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bbq Meatloaf Aussie Style Categories: Meatloaf, Sausages, Ground beef, Beef Yield: 8 servings 1 lb Ground beef - lean 1/2 c Water 1 lb Sausage stuffing 1 tb Parsley - chopped 1 c Breadcrumbs - fine 1 Egg - beaten 2 Onions - medium, chopped 1 c Clove - crushed Fine 1/2 c Milk 1 tb Curry powder Salt and pepper to taste -----------------------------------SAUCE----------------------------------- 1 Onion - chopped very fine 2 tb Vinegar 1/4 c Water 1 tb Instant coffee 1/2 c Ketchup 1/4 c Brown sugar - packed 1/4 c Dry red wine OR beef stock 1 oz Margarine 1/4 c Worcestershire sauce - 2 ts Lemon juice Lea & Perrins Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style - First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filomena Rodriguez Market St. Meatloaf Categories: Meatloaf, Sausages, Ground beef, Beef Yield: 10 servings 3 tb Unsalted butter 1/4 ts Cayenne pepper 3/4 c Onions - chopped 1 ts Cumin 3/4 c Scallions - chopped 1/2 ts Nutmeg - grated 1/2 c Carrots - chopped fine 3 Eggs - well beaten 1/4 c Celery - chopped fine 12 oz Sausage meat 1/4 c Red bell pepper - minced 1/2 c Half-and-half dairy cream 1/4 c Green bell pepper - minced 2 lb Ground beef - lean 2 ts Garlic - minced 1/2 c Ketchup 1 ts Black pepper 3/4 c Breadcrumbs - toasted 1/2 ts White pepper Salt to taste Contributed to the echo by: Fred Towner Originally from: Filomena Rodrequez ~ Third Place in the Calgary Sun's Great Meatloaf Recipe Search - Calgary Sun, Monday, June 4, 1990 Filomena Rodriguez Market Street Meatloaf - 3rd Saute the onion, scallions, carrots, celery, bell peppers and garlic in butter until tender. Cool. Combine the salt, white and black pepper, cayyene pepper, cumin, nutmeg, egg and beat well. Add ketchup and half-and-half and blend thoroughly. Add ground beef, sausage and breadcrumbs to egg mixture, then mix in the vegetables. Place the meatloaf in a baking dish and place the dish inside a large pan. Pour boiling water into large pan until halfway up the sides of the baking dish. Bake at 375F for 45 to 50 minutes. Remove baking dish from water bath and let the meatloaf rest for 30 minutes before slicing and serving. This contains 8-10 portions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jo's 2-Cheese Meatloaf Categories: Meatloaf, Ground beef, Beef Yield: 8 servings 2 lb Ground beef - lean 1 ts Onion salt 1/4 c HP Fruity Sauce 1 ts Garlic salt 1 c Saltine crackers - crushed 2 Eggs - large 2 tb Worcestershire sauce - 1 c Onions - diced Lea & Perrins 1/2 c Green olives - sliced fine 1/4 c Ketchup 1 ts Tarragon leaves 2 tb Prepared mustard 1/4 c Parmesan cheese - grated 1 ts Celery salt 2 c Monterey Jack cheese Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melanie Stevenson's Woodlands Meatloaf Categories: Meatloaf, Veal, Pork/ham, Ground beef, Beef Yield: 8 servings 1 lb Ground beef - lean 1/2 ts Marjoram 4 Pieces bacon 1/2 c Bell pepper - green or red, 1/2 lb Ground pork - lean Chopped 1/2 lb Ground veal 1 ts Salt 1 c Breadcrumbs - fresh whole 1/4 ts Black pepper Wheat 1/2 ts Oregano 2 Eggs - lightly beaten 1/2 ts Basil 1/2 ts Tomato or V8 juice 1 tb Worcestershire sauce - 1/2 c Onion - chopped Lea & Perrins Contributed to the echo by: Fred Towner Originally from: Fifth Prize winner in the Great Meatloaf Recipe Search. Submitted by Melanie Stevenson. Calgary Sun, Monday, June 4, Melanie Stevenson's Woodlands Meatloaf - 5th prize Mix eggs, breadcrumbs, onion, V8 juice, green pepper and seasonings in a large bowl until well combined. Add meat, 1/4 pound at a time, and mix until combined. Shape into two round loaves and place two strips of bacon in an X across each. Place on a rack in a roasting pan and bake at 350F for 1 hour. (This is a healthy meatloaf. Calories are reduced by baking loaves on a rack so the fat runs off!) Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Piquant Meatloaf with Mushroom Gravy Categories: Meatloaf, Ground beef, Beef Yield: 6 servings 1 1/2 lb Ground beef 1/8 ts Chili powder 1 ts Salt 1 ts Parsley flakes 1/8 ts Pepper 3/4 c Evaporated milk 1/4 ts Paprika 1 Egg 1/4 ts Oregano 1/2 c Cracker crumbs 1/4 ts Thyme 1/4 c Onions - chopped 1/8 ts Garlic powder -----------------------------------SAUCE----------------------------------- 1/4 lb Mushrooms - sliced 1/2 ts Paprika 3 tb Unsalted butter 1/2 ts Salt 2 1/2 tb Flour 3/4 c Cream 1 ts Onions - chopped 3/4 c Beef broth Contributed to the echo by: Fred Towner Originally from: Calgary Suns Great Meatloaf Recipe Search - Monday June 4, 1990 Submitted by Lidia Barwis Piquant Meatloaf with Mushroom Gravy LOAF: Sprinkle meat with salt, pepper, paprika, oregano, thyme, garlic powder, chili powder and parsley flakes. Toss with fork to mix. Combine evaporated milk and egg in bowl, stir in cracker crumbs and let soak for 5 minutes. Add to ground beef mixture with onions and mix well. Bake in 350F oven for 1-1/4 hours. GRAVY: Saute mushrooms and onions in butter until limp. Combine flour, salt and paprika. Blend with mushrooms. Stir in broth and cream. Cook until thick and bubbly. Serve over sliced meatloaf. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Richard Foxton's Vegetarian Meatloaf Categories: Meatloaf, Vegetarian Yield: 6 servings 1 c Lentils - raw, brown 1 c Clove - crushed 1/4 c Wheat germ 1 ts Thyme 1 c Breadcrumbs - whole wheat 1 tb Soy sauce 1/2 c Brown rice 4 tb Tomato sauce 1 Onion - small, minced 1 tb Olive oil 3 Eggs 2 tb Tabasco sauce Contributed to the echo by: Fred Towner Originally from: Calgary Suns' Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by Richard Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils with water and cook on a low boil for 1-1/2 hours or until tender. Mash lentils coarsely and combine with remaining ingredients. Pour into well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch. Serve with your favourite sauce. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Robin Howley's Meatloaf Categories: Meatloaf, Ground beef, Beef Yield: 8 servings 1 lb Ground beef - lean 1/2 c White wine - dry 1 Whole wheat bread crumbs - 8 Slice ham, capicollo and From 1 slice Pepper salami 1/2 c Parmesan Contributed to the echo by: Fred Towner Originally from: Robin Howley, 2nd prize in the Calgary Sun's Great Meatloaf Recipe Search. Calgary Sun Monday, June 4, 1990 Robin Howley's Meatloaf - Second Prize oregano, basil, garlic, salt and pepper to taste Mix the ground beaf, spices, Parmesan and bread. Flatten mixture out on waxed paper and top with layers of the deli meat. Roll up like a jelly roll and bake in a loaf pan for 1-1/2 hours at 375F. Cover tightly with aluminum foil during the first half hour, then remove to finish cooking. To make sauce, drain pan juices into saucepan and add wine. Mix in 1 to 2 Tb of flour to thicken and serve with the loaf. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Something Different on a Budget Meatloaf Categories: Meatloaf, Pork/ham, Ground beef, Beef Yield: 8 servings 1/4 lb Ground chicken 2 Eggs - lightly beaten 1/4 lb Ground pork 1/2 c Breadcrumbs 1/4 lb Ground beef - lean 1/2 c Honey 1/4 c Whole milk Pepper and salt to taste -----------------------------------GLAZE----------------------------------- 2 tb Hot mustard 1/4 c Apricot jam 1 ts Garlic - crushed Contributed to the echo by: Fred Towner Originally from: The Calgary Sun's Great Meatloaf Recipe Search, Monday, June 4, 1990 Submitted by Christine Barabe Something Different on a Budget Meatloaf-6th prize Mix chicken, pork, beef, eggs, breadcrumbs, milk, honey and salt and pepper. Shape into a loaf and put in pan. Mix glaze ingredients together and spread over top of loaf. Sprinkle with additional breadcrumbs. Bake in 325F oven for 1-1/2 hours. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Prime Rib - Blackened Categories: Cajun, Beef Yield: 6 servings 10 1/2 lb Prime rib roast (4 bone) 1/4 c Salt 1/4 c Black pepper 2 Onions, thinly sliced 1/4 c Garlic powder --------------------------SEASONING MIX (OPTIONAL-------------------------- 1 tb Plus 1 tsp, salt 1 tb Plus 3/4 tsp, black pepper 1 tb Plus 2 tsp, white pepper 2 1/2 ts Dry mustard 1 tb Plus 2 tsp, fennel seeds 2 1/2 ts Ground cayenne pepper Contributed to the echo by: Fred Towner Originally from: Paul Prudhomme's Louisiana Kitchen Well, here it is Michelle. Don't say I didn't warn you. This recipe produces a volume of smoke that would rival a tire dump fire, but the aromas will drive everyone crazy. It's even worth having your neighbors and landlord upset with you. ;-) Cajun Prime Rib - Blackened Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (This is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 Tb. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 ts on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. (FHT-if you have a smoke detector in your house, you will be able to determine if it is working correctly.) This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Da Vinci Categories: Poultry, Sausages Yield: 4 servings 2 Boneless Chicken Breasts, 1 lb Italian Sausages. Sliced Cut into thin strips Into rounds about 1/2" 1 Oil Thick. 2 Green peppers, sliced 2 cl Garlic 1 Onion, sliced thick, or cut Chicken broth Into chunks White wine 1 Fresh mushrooms Contributed to the echo by: Marge Clark Chicken Da Vinci Saute Italian Sausage slices until done, remove from pan. In the grease from the sausages, with olive oil added as necessary, saute the garlic and green peppers. When peppers are about 1/2 done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned. Remove from pan and add to sausages. Add more oil, saute mushrooms until browned, remove and add to rest of the stuff. Last step, saute the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in won't hurt it either. If the dish seems dry, add small amounts of either plain chicken broth or a broth & white wine mix. If you've added too much liquid, then thicken it with cornstarch. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bow Ties W/sausage, Tomatoes & Cream Categories: Italian, Pork/ham, Sausages, Pasta Yield: 4 servings 2 tb Olive oil Drained, coarsely chopped 1 lb Sweet Italian sausage, 1 1/2 c Whipping cream Casings removed, crumbled 1/2 ts Salt 1/2 ts Dried red pepper flakes 12 oz Bow tie pasta 1/2 c Diced onions 3 tb Minced fresh parsley 3 cl Garlic, minced Freshly grated Parmesan 1 cn Italian plum tomatoes, Cheese Contributed to the echo by: Stephanie Dicamillo BOW TIES with SAUSAGE, TOMATOES and CREAM Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechuan Cashew Chicken Categories: Poultry, Chinese Yield: 4 servings 2 Whole chicken breasts 1 tb Thin soy sauce (about 2 lbs), boned and 2 tb Peanut oil Skinned 1 c Raw cashews 1 Egg white 1/4 ts Salt 1 ts Cornstarch 2 tb Peanut oil 1 ts Thin soy sauce 1 ts Ginger root chopped fine 1/4 ts White pepper 1 tb Hoisin sauce 1 Green bell pepper 2 ts Chili paste 1 cn (8 1/2 oz.) sliced bamboo 1/4 c Chicken broth Shoots, drained 2 tb Green onion tops, chopped 1 tb Cornstarch 1 Egg 1 tb Cold water SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside. Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove. Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. Serves 4 as part of meal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Eggplant in Olive Oil Categories: Vegetables Yield: 4 servings 4 md Eggplants (about 3 1/2 lbs. Extra virgin would be Total) Prohibitive for too many] 1/2 c Salt 1/4 c Chopped garlic 1 ts White vinegar 1 ts Crushed red pepper 1 ts Extra virgin olive oil [go 1 tb Dried oregano OR For the greenest you can 2 1/2 tb Fresh oregano if available Find] 1/2 ts Salt 3 c Regular olive oil [all Contributed to the echo by: Bill Birner Originally from: La Cucina di Andrea's New Orleans Extra Virgin Recipes 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge.] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Chowder #2 Categories: Soups/stews, Fish/sea Yield: 1 servings 1/2 lb Bacon 2 ts Seafood Chesapeake brand 1 lg Onion chopped Bay-style seafood 2 Ribs celery peeled and Seasoning Diced 1 qt (4 cup) half and half 5 sm Can minced clams OR Divided 1 lg Can (about 51-oz) 2 tb Flour The day before you wish to serve the soup, fry the bacon until crisp and remove. In bacon drippings, saute onion, celery with leaves and potatoes for 10-15 minutes at medium heat. Add the minced clams, not clam soup but clams, with their juice. Crumble the bacon and add. Cover soup and simmer over low heat, stirring occasionally, for several hours - up to five hours won't hurt. Cool down and place in refrigerator at night. On the day of serving, skim grease off top. Transfer soup to larger pot. Heat soup until bubbling and add the seafood seasoning. Mix 2 cups of the half and half with the flour. Add to the chowder and stir until it bubbles again. Mix in remaining half and half and simmer, stirring constantly, until soup is desired thickness. Serve hot with garlic bread and a green salad. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Cherry Soup #1 Categories: Soups/stews Yield: 1 servings 3 lb Tart cherries canned, fresh 1 ts Cinnamon Or frozen 1 c Heavy cream 1/2 c Wine vinegar 1 c Sour cream 3 tb Cornstarch Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Cherry Soup #2 Categories: Soups/stews Yield: 1 servings 3 c Water Cherries if using 3/4 c Sugar Unsweetened reduce sugar to 1 Cinnamon stick 1/4 cup Zest of 1 orange 1 tb Arrowroot/cornstarch 4 c Pitted fresh tart cherries 1/3 c Cream Or frozen unsweetened 1/2 c Dry red wine In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil. Reduce heat and simmer 30 minutes until thickened slightly. Mixture will thicken as is cools. Chill. Before serving, stir in cream and wine. Serve in champagne or wine glasses to show off color. Garnish with a cinnamon stick and/or dollop of sour cream or yogurt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Drop Soup Categories: Soups/stews, Chinese Yield: 1 servings 3 c Chicken broth 1 md Green onion with top 1 ts Salt Chopped Dash of white pepper 2 Egg slightly beaten Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fisherman Chowder Categories: Soups/stews, Fish/sea Yield: 1 servings 1/4 lb Bacon cut in small pieces 1 ts Salt 1 ts Paprika 1/2 ts Pepper 1/2 c Chopped onion 1 Bay leaf 1 c Diced raw potato 1/2 ts Thyme 1 cn (6.5-oz) chopped clams 2 1/2 c Skim milk With liquid 1/2 c Instant mashed potatoes to 1/4 c White wine Thicken 1 c Crab legs/imitation crab Any other shellfish you 1 c Shrimp Like 1 c Scallops halved/quartered In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then re-heated in a crock pot or over very low heat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Soup Categories: Soups/stews, Beef, Fish/sea Yield: 1 servings 4 tb Olive oil 1/2 ts Paprika 1 md Chopped onion 4 Bay leaves 3 cl Garlic, minced 1 1/2 lb Shrimp 4 cn Minced clams 1 lb Scallops 4 c Peeled and chopped tomatos 2 cn Beef broth 1 c Finely chopped carrots 2 cn Chicken broth 2 c Finely chopped celery 4 cn Water 1 ts Salt 1 lb Cut bite size haddock 1/2 ts Dry mustard 1 lb Cut bite size cod 1/2 ts Oregano Saute onion, garlic, olive oil in heavy pan until golden. Add clams, tomatos, carrots, celery, broth, water and spices. Simmer for about 1 hour. Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a boil till fish flakes with a fork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Cream Soup Substitute Categories: Soups/stews Yield: 1 servings 2 c Instant non fat dry milk 2 ts Dried onion flakes 3/4 c Cornstarch 1 ts Basil and thyme opt 1/4 c Instant low sodium 2 ts Pepper Chicken bouillon Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper. To make the equivalent of one can of soup, use the 1/3 cup of the mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may be used in place of the chicken. Mushrooms may be added to the sauce for a mushroom soup base. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low-Fat Crab Chowder Categories: Soups/stews, Fish/sea Yield: 1 servings 2 md Potatoes Drained 4 tb Margarine 1 ts Salt 1/2 c Chopped onions 1/8 ts Thyme 1/4 c Green pepper 1/8 ts Pepper 4 tb Flour 16 oz Imitation crab 4 c Skim milk 2 tb Cooking sherry 2 cn (10 1/4-oz each) whole corn Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan, over medium heat. Add onion and green pepper, cook about 4 minutes, stirring frequently. Add flour, cook about 1 minute, stirring constantly. Gradually add milk, using a whisk to prevent lumping and to blend the sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the mixture appears hot, but not bubbling. Cut crab into bite-size pieces and add to the sauce. Add potatoes. Heat again until hot, but not bubbly, stirring frequently. Just before serving, add cooking sherry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mellow Melon Soup Categories: Soups/stews Yield: 1 servings 1 Cantaloupe pared seeded and 2/3 c Sweet white wine Cubed about 2 lb 1/4 ts Ground cardamom 1/2 Honeydew pared seeded and Chopped mint for garnish Cubed about 2 lb Optional Reserve a few melon cubes for garnish. In food processor or blender container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill until ready to serve. At serving time, skim foam from top of soup; pour into soup bowls. Garnish with melon pieces and chopped mint. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Soup Categories: Soups/stews, Fish/sea Yield: 1 servings 1 lg Thin sliced onion 1/4 ts Thyme crushed 1 c Chopped green onion & tops 1/4 ts Rosemary crushed 3 cl Garlic fine chopped 1 ts Salt 1/2 c Fine chopped parsley 1/4 ts Fresh ground black 1 Seeded and diced bell Pepper Pepper 1 Bay leaf 3 c Tomato sauce 1 lb Crab/firm white fish cubed 1 c Dry white wine 1 lb Shrimp 1 c Water 6 Scallops/clams in the shell Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open. Discard any shells that do not open. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Tropical Soup Categories: Soups/stews Yield: 1 servings 3 c Strawberries 1/2 c Sweet white wine 1 c Frozen cherries 1/2 c Light cream 4 c Frozen strawberry juice 2 tb Cornstarch Diluted 2 tb Cold water 2 tb Clover honey 1/2 c Sour cream 1/2 c Fresh lime juice Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime juice and white wine until mixture thickens. Stir occasionally as it is cooling. Put strawberries and cream with chilled mixture and blend until smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of sour cream to each serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Burger Soup Categories: Soups/stews, Ground beef, Beef Yield: 1 servings 1/2 lb Ground beef 1 pk (10-oz) frozen mixed 2 c Water Vegetables 1 cn (16-oz) stewed tomatos 1/4 c Dry onion soup mix 1 cn (8-oz) tomato sauce 1 ts Sugar In large saucepan, brown ground beef. Drain off excess fat. Stir in water, stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring to boiling. Cook and simmer 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Weight Watchers Soup Categories: Soups/stews, Beef, Ground beef Yield: 1 servings 1 lg Can V-8 juice 1/2 sm Head cabbage 1 V-8 can water 3 Cubes beef bouillon 1 lb Hamburger 1 pk Frozen mixed vegetables Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger. Add V-8 juice and 1 can water. Add bouillon cubes and mixed vegetables. Simmer, for about 2 hours until cabbage is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caesar Salad Categories: Salads Yield: 1 servings 1 Very fresh egg yolk 1 c Homemade croutons **** 1/4 ts Salt 3 tb Fresh grated/hand 6 tb Divided olive oil Shredded Parmesan cheese 1 cl Garlic, crushed 1 tb Fresh lemon juice/ 1/2 ts Worcestershire sauce Concentrate 1/2 ts Dijon style mustard 2 Heads romaine lettuce 3 tb Apple cider vinegar Inside leaves only *** Fresh ground black pepper *** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the Parmesan in a ring around the circumference. Roll gently to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Salad Categories: Salads Yield: 1 servings 3 Slices dense and chewy 1 Quarter jar Durkee's famous Bread Sandwich and salad sauce 1/3 c Melted butter With mayonnaise 1 ts Garlic powder 4 tb Oil and vinegar dressing 1 Head romaine lettuce 2 tb Parmesan cheese For the croutons, tear up the bread or cube it. Combine the melted butter and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once. Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly. Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with Parmesan cheese and croutons. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three Lettuce Chiffonade Categories: Salads Yield: 1 servings 1 Head radicchio about 1/4 lb Cored Core removed 1/4 c Olive oil 2 Head bibb lettuce 1/4 lb ea 3 1/2 tb Red-wine vinegar 1/2 Head iceburg lettuce about Salt and fresh ground 1/4 lb core removed Pepper 1 Green bell pepper 1/4 lb Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Watercress Goat Cheese Salad Categories: Salads Yield: 1 servings 1 Bunch watercress washed and 4 oz Mild goat cheese well Dried Chilled 1/4 c Pecan halves On each of 4 salad plates, place some of the watercress and pecans. Cut goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat cheese slices on each salad. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carmel Apple Salad Categories: Salads Yield: 1 servings 1 Container (8-oz) frozen With juice Whipped topping thawed 3 c Diced apples 1 pk Dry instant butterscotch 1 c Dry roasted nuts Pudding 1 c Marshmallows 1 cn (8-oz) crushed pineapple Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Walnut Salad Categories: Salads, Londontowne Yield: 1 servings 1 Bunch red leaf lettuce 1/2 lb Arugula 1 Bunch watercress 1 c Walnut halves ----------------------------------DRESSING---------------------------------- 1/2 c Walnut oil 2 ts Salt 1/2 c Good quality olive oil 2 ts Sugar 1/3 c Red wine vinegar 1/4 ts Pepper Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils, vinegar, salt, sugar and pepper and beat until thick. Let stand at room temperature, then beat again before tossing with salad. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit and Shells Salad Categories: Salads Yield: 1 servings 1 (7-oz) package shells/rings 1 md Sliced banana Uncooked 1 md Apple cored and chopped 1 cn (15-oz) fruit cocktail 2 c Whipped topping Drained 1/4 ts Ground cinnamon Prepare shells according to package directions; drain. In medium bowl, combine shells, fruit cocktail, banana and apple. In small bowl, blend whipped topping and cinnamon. Stir into salad mixture. Cover, chill thoroughly. Stir gently before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Salad Categories: Salads Yield: 1 servings 2 Cut up apples 2 Cut up peaches 3 Cut up pears 1/2 c Sugar optional 1 Cut up orange Non dairy whipped topping Seedless grapes cut in half Thawed 1 cn Crushed/tidbit pineapple Sliced bananas Mix apples, pears, orange, grapes, pineapple, peaches and sugar together. Top fruit salad with non-dairy whipped topping then with sliced bananas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Salad #2 Categories: Salads Yield: 1 servings 1 Cubed cantaloupe melon 1 lb Seedless grapes 1 Cubed honeydew melon 4 Cubed peaches 2 Baskets sliced strawberries 1 Lemon juiced OR 2 Peeled & wedged oranges 1 c Yogurt, any fruit flavor 1/2 Cubed watermelon (optional) Stir fruit pieces together by hand. Squeeze juice of lemon over all, or stir in yogurt. For a special occasion: combine 1/8 cup pure maple syrup with one ounce vodka and pour over salad. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Salad W/dried Cherry Vinaigrette Categories: Salads Yield: 1 servings 3 tb Dried cherry vinegar 1 sm Orange peeled and cut 4 tb Vegetable oil Into sections 1/4 ts Salt 1/4 c Whole salted cashews 1/4 ts Ground black pepper 1 1/2 c Belgian endive 1 c Dried cherries 1 1/2 c Spinach 1 sm Granny smith apple thin 1 1/2 c Boston lettuce Sliced For dressing whisk together vinegar, oil, salt and pepper. Arrange greens on serving plate, add cherries, fruits and cashews. Serve with vinaigrette dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruited Rice Salad Categories: Salads, Rice/grains Yield: 1 servings 2/3 c Uncooked long grain rice 1/3 c Sliced natural almonds 1 cn (11-oz) mandarin oranges 2 tb Vegetable oil Juice reserved 1 tb Cider vinegar 1 c Seedless red grapes each 1 ts Dijon style mustard Cut in half 1 tb Chopped parsley 1/3 c Golden raisins Lettuce leaves Prepare rice according to package directions for microwave cooking. Refrigerate rice uncovered until cooled, about 15 minutes. Meanwhile, in large serving bowl, combine orange segments, grapes, raisins and almonds. In small bowl, whisk together 2 Tb reserved juice, oil, vinegar, mustard, parsley, salt and pepper. Add rice to fruit mixture. Pour salad dressing over salad; toss. Garnish with lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glorified Pasta Salad Categories: Salads, Pasta Yield: 1 servings 2 Egg Drained and halved 1 cn (20-oz) crushed pineapple 1 cn (8-oz) seedless grapes Drained reserving 2 Tb Drained and halved Liquid 2 c Miniature marshmallows 3 tb Lemon juice from 2 1/2 c Whipping cream whipped Concentrate 1/4 c Finely chopped maraschino 2 tb Sugar Cherries 1 tb Butter/margarine 1 c Acini di pepe/rosmarina/ 1/4 ts Salt Rings uncooked 1 cn (11-oz) mandarin oranges Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, combine acini de pepe, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, then whipped cream. Cover; chill thoroughly. Stir gently before serving. Garnish with cherries. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lime Waldorf Salad Categories: Salads Yield: 1 servings 1/2 c Water Pieces 2 tb Lemon juice 2 Peeled and cut in 1/4-in 2 Cored and cut in half firm Dice carrots Ripe bosc/anjou pears 1 c Walnut halves 2 Cored and cut in 1/2-in 1 c Golden raisins Pieces celery stalks Lime mayonnaise 2 Tart green apples cut 1 tb Chopped fresh mint Lengthwise then in 1/2-in 2 tb Sunflower seeds Mix water and lemon juice in a large bowl. Toss in pears and apples; let rest for 10 minutes. This will prevent discoloration. Drain fruits, discarding liquid, pat dry and return them to bowl. Add celery, carrots, walnuts and raisins. Toss with lime mayonnaise. Cover and refrigerate for 1 hour. Before serving, mix well and sprinkle top with mint and sunflower seeds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melon Medley Salad Categories: Salads Yield: 1 servings 2 c Small cantaloupe balls 2 c Small crenshaw melon balls 2 c Small honeydew melon balls 1 c Chopped celery 2 c Small watermelon balls 1/4 c Chopped pistachio/almonds ----------------------------------DRESSING---------------------------------- 1/4 c Light sour cream Leaves 2 tb Honey 1 tb Triple sec liqueur 1 tb Minced fresh mint Lettuce leaves optional Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss lightly to blend. Chill in plastic bags until ready to serve. At serving time, drain juice from melon balls and reserve for another use. Toss melon balls with celery and nuts. Add dressing and toss again. Serve in scooped out melon halves, if desired, or in lettuce lined salad bowls. DRESSING: Combine sour cream, honey, mint leaves and liqueur, blending well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minty Fresh Fruity Salad Categories: Salads Yield: 1 servings 1 md Cantaloupe pared seeded Hulled and sliced Cut into chunks 1/4 c Packed mint leaves cut 1 pt Fresh/thawed frozen Into thin strips Blueberries 1/4 c Orange juice 1/2 pt Strawberries washed 2 tb Honey In large serving bowl, combine melon, berries, mint, orange juice and honey; lightly toss. Cover and chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Morning Fruit Salad Categories: Salads Yield: 1 servings 1/2 md Size ripe cantaloupe 3 tb Chopped fresh mint 2 Ripe kiwi fruit Plus 4 whole sprigs for 1 pt Ripe strawberries Garnish 1/2 pt Fresh raspberries/ 1/4 c Fresh squeeze orange Blackberries Juice Scoop out cantaloupe with melonballer and place balls in a bowl. You should have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish. Hull and slice enough strawberries lengthwise to make 1 cup, place in the bowl. Add raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to blend together. Divide salad among 4 bowls. Garnish each with a whole strawberry and a sprig of mint. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange and Black Olive Salad Categories: Salads Yield: 1 servings 6 Naval oranges 1/2 ts Salt Handful of black olives 1 ts Powdered sugar Packed in oil 2 tb Orange flower water, Juice of 1/2 lemon Optional With a sharp knife, remove the peel, including membrane, and slice each orange into 4-5 slices. Arrange slices overlapping on a platter lined with lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with lemon juice, salt, sugar and orange flower water, if using. Set aside for 30 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange and Radish Salad Categories: Salads Yield: 1 servings 1 Long white radish, about 1/4 ts Salt or to taste 1 lb in weight, or red ones 1 ts Powdered sugar 3 Navel oranges 2 tb Orange flower water, Juice of 1/2 lemon Optional 1 tb Olive oil Peel and grate the white radish or trim and thinly slice the red ones. Remove the orange peel, including white membrane, with a sharp knife and cut the fruit into 1-inch pieces, saving any juice. Gently mix the radishes, oranges, orange and lemon juice, olive oil, salt, sugar and orange flower water, if using. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple and Cheese Salad Categories: Salads Yield: 1 servings 1/2 lb Cheddar cheese 6 lg Lettuce leaves 1 cn 20-oz pineapple chunks 3/4 c Mayonnaise Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese cubes on lettuce leaves. Top with pineapple chunks and mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Salad Categories: Salads Yield: 1 servings 1 cn 12-oz cool whip 1/3 c Lemon juice 1 cn Condensed sweet milk 1 cn Crushed pineapple Thaw the cool whip. Mix 1/3 cup of lemon juice into 1 can of condensed sweetened milk until it is the consistency of sour cream. Stir milk mixture into cool whip, add pineapple. Cool in refrigerator for 1/2 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Salsa Categories: Salads, Mexican, Salsa Yield: 1 servings 1 cn (20-oz) crushed drained 1 Fresh jalapeno pepper Pineapple Seeded and minced 1 sm Red bell pepper seeded 1 1/2 tb Chopped cilantro And chopped 1/4 ts Salt 2 tb Red onion 1/8 ts Pepper In medium serving bowl, combine all ingredients. Cover and chill until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Romaine and Tangelo Salad Categories: Salads Yield: 1 servings 1 Honey and poppy seed 1 c Peeled tangelo/mandarin Dressing Orange segments Small inner leaves from 2 6 tb Pecan halves/sliced Large heads romaine lettuce Almonds (about 30 leaves) Divide romaine leaves equally among 6 individual plates, top equally with tangelos; sprinkle with pecans, pass dressing to spoon over salads. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summer Fruit Compote Categories: Salads Yield: 1 servings 1/2 c Maple syrup Fresh mint leaves 2 c Water 1 Peeled & sectioned 1 1/2 lb Halved & pitted plums Grapefruit 1 Basket boysenberries 1/2 lb Green seedless grapes 1 Basket raspberries 1/3 c Wine (plum is good) 2 Peeled & sectioned naval Fresh mint leaves Oranges In a saucepan, bring maple syrup and water to boil; simmer for two minutes. Reduce heat to low simmer and poach plums (submerge them in hot water) for 30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach boysenberries and raspberries for 15 seconds, and then transfer them to the serving bowl. Poach orange and grapefruit sections 1 minute, and remove them to the serving dish. Poach grapes for 15 seconds, and transfer them to the serving dish. Stir wine into the syrup and simmer two minutes. Let wine syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves. Ladle into individual bowls. May be served alone, or with ice cream or yogurt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Orange Salad Categories: Salads Yield: 1 servings 6 lg Oranges (navel) 1 c Thin sliced radishes 1 ts Honey 1 c Toasted walnut halves chop 1/2 ts Cinnamon Into smaller pieces if you 1 lb Mixed fresh greens (half Wish Spinach and half romaine 3 tb Quality olive oil Works best) Salt and pepper to taste 1/2 c Thin sliced purple onion At least 1 1/2 hours before serving, peel and section the oranges. With a serrated knife or citrus knife, remove the membrane lining from each orange segment. Place oranges in a bowl and squeeze all excess juice from the remaining lining over the oranges. Discard any membrane and pick out seeds, if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and let stand at room temperature for at least 1 hour. Clean greens and pat dry. Break into bite size pieces and toss well with onions, radishes and nuts in a large bowl. Drizzle olive oil over salad and toss to distribute. Season to taste with salt and freshly ground pepper. Just before serving, add the oranges and all their liquid. Mix well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Weight Watchers Apple Cheddar Salad Categories: Salads Yield: 1 servings 2 sm Red apples quartered thinly Cheese cut into small cubes Sliced 1/4 c Reduce calorie mayonnaise 2 ts Lemon juice Dash salt and pepper 2 c Thin sliced celery Lettuce 6 oz Natural mild cheddar flavor Place apples in small bowl; toss with lemon juice. Add celery and next 4 ingredients; toss to coat. Serve on lettuce lined plate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whipped Delight and Fruit Delight Categories: Salads Yield: 1 servings 1 pt Whipping cream 1 lg Banana sliced 1 tb Sugar 1 c Dates chopped 1 cn 16-oz pineapple tidbits 1/2 c Chopped nuts optional 1 cn 16-oz black cherries 2 c Miniature marshmallows Beat whipping cream sweetened with sugar until firm. Just before serving, gently fold in remaining ingredients and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: 3-Bean Salad Categories: Salads, Beans Yield: 1 servings 1 cn 16-oz green beans 2/3 c Vinegar 1 cn 16-oz kidney beans 1/2 c Salad oil 1 cn 16-oz wax beans 1/4 ts Pepper 1/2 c Chopped green pepper 1/4 ts Salt 1/2 c Sugar 1/2 c Chopped onion Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arugula and Red Onion Salad Categories: Salads Yield: 1 servings 3/4 lb Arugula leaves 1 tb Red-wine vinegar 1 md Size red onion cut into 3 tb Olive oil Thin slices Salt and fresh ground 1 ts Finely chopped garlic Pepper Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Shrimp Salad Categories: Salads, Fish/sea Yield: 1 servings 1 lb Shrimp shelled and cleaned 2 tb Minced parsley 1 1/2 lb Cleaned asparagus 1 md Diced tomato 1 Thin lemon slice Lettuce leaves 1/4 c Sliced green onion 1 oz Grated Monterey jack cheese ----------------------------------DRESSING---------------------------------- 1/2 c Salad oil 1 tb Parsley 4 tb Vinegar 1 tb Basil 1/4 ts Salt 1 tb Oregano Dash cayenne 1 tb Chervil 1/8 ts Pepper Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture. DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beet & Cucumber Salad W/orange Dressing Categories: Salads, Dressings Yield: 1 servings 1 Head leafy lettuce 1 Long European cucumber 1 Head romaine lettuce 1 Fresh beet (8-oz) ----------------------------------DRESSING---------------------------------- 3 tb Orange juice 2 ts Orange grated rind 1 tb Lemon juice 1/2 ts Salt 1 tb Honey 2/3 c Vegetable oil 2 ts Dijon style mustard Separate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper toweling. Gather half the leaves together and then cut crosswise into 1 inch wide strips. Repeat with the romaine lettuce. Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper toweling. Refrigerate until serving time. Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until well blended. Refrigerate until ready to use. Pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Berried Spinach Salad Categories: Salads Yield: 1 servings 2 Whole skinned boned chicken 1 pt Strawberries hulled and Breasts about 1 1/4 lb Cut in half 3 tb Vegetable oil divide 1 sm Sliced thin red onion 1/2 ts Salt 2 tb Cider vinegar 1/4 ts Pepper 1 tb Sugar 1 10-oz bag spinach washed 1 ts Poppy seeds Dried and stems removed Cut chicken into 1 inch cubes. In large skillet over medium heat, saute chicken in 1 Tb oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 ts salt and pepper. With slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan dripping in skillet. Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion. In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tb oil, and the remaining 1/4 ts salt and the reserved pan dripping until well blended. Pour over salad and toss lightly to combine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bitter Greens Salad Categories: Salads Yield: 1 servings 1/2 Head chicory 1/4 c Bottled Italian style 1/2 Bunch arugula Salad dressing 1 sm Head radicchio Wash and dry greens under cold running water. Remove and discard stems from all greens. Dry greens well. Place radicchio on serving platter. Tear greens into bite size pieces; place on top of radicchio. Just before serving, pour the Italian style dressing over salad and toss. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brazilian Salad Categories: Salads Yield: 1 servings 1 1/2 Head mixed romaine and Drained and sliced Leaf lettuce washed well, 1 cn (6-oz) drained black olives Gently patted dry 1 cn (15-oz) drained garbanzo 3 Tomatos peeled and sliced Beans Thin Fresh chopped parsley to 1 lg Onion sliced thin Garnish 1 cn (14-oz) hearts of palm Olive oil Line serving platter with large lettuce leaves. Break the remaining lettuce into bite size pieces and place over the top of the large leaves. Arrange tomato slices, overlapping down the center of the lettuce bed, tucking onion slices in between the tomatos. Arrange sliced hearts of palm next to the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of parsley and olive oil or other favorite dressing on the side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli and Avocado Salad Categories: Salads Yield: 1 servings 1 sm Bunch broccoli 1/2 ts Finely chopped garlic Salt to taste 1 tb Red wine vinegar 1 lg Ripe avocado Freshly ground black pepper 1/2 Lemon To taste 1 ts Dijon style mustard 3 tb Olive oil Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use. Drop broccoli into boiling salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again and chill. Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration. Arrange the broccoli and the avocado alternately on each of 4 serving plates. Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the broccoli and avocado. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli Mushroom Bulgur Salad Categories: Salads Yield: 1 servings 1/4 c Sugar 3/4 c Water 1/2 ts Salt optional 1 c Bulgur (cracked wheat) 1 ts Paprika 1 Head broccoli cut into 1 ts Celery seed Florets 1 ts Onion powder OR 1 lb Mushroom thin sliced 2 ts Onion flakes 2 tb Shredded/finely chopped 1/3 c Cider or wine vinegar Green onion tops In saucepan, combine sugar, salt, paprika, celery seed, onion powder or onion flakes, vinegar and water and bring to boiling. Pour over bulgur and allow to steep for 45-60 minutes. Toss bulgur mixture with the mushrooms and broccoli and chill for 2 hours or overnight. Serve cold, sprinkled with green onion tops for garnish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli Raisin Salad Categories: Salads Yield: 1 servings 1 lg Head broccoli washed 1/2 c White raisins Trimmed use florets only no 1/2 c Chopped pecans Stems and drained dry 1/2 lb Bacon fried crisp and 1 c Chopped red sweet onion Crumbled ----------------------------------DRESSING---------------------------------- 2 tb Red wine vinegar 1/2 c Sugar 3/4 c Mayonnaise In a large bowl, combine the broccoli florets, onions, raisins, pecans and bacon. In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently, refrigerate, covered, overnight and toss gently the next day when ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mashed Potatoes with Garlic Categories: Vegetables, Garlic Yield: 8 servings 3 Tomatos (peeled/cubed) 4 tb Butter at room temperature 1 Head garlic 1 Egg yolk 5 tb Heavy cream Contributed to the echo by: Janice Norman MASHED POTATOES WITH GARLIC ALA THE SILVER PALATE 1. Cook potatoes until tender, about 20 minutes. While the potatoes are cooking, separate the cloves of garlic, place them in a small saucepan, cover with water and let simmer until very soft, about 15 minutes. 2. Drain the potatoes, put back in pan, shake over flame until dry. Set aside. 3. Slip the skins off the garlic and put in food processor with cream. Puree. 4. Transfer the potatoes to the bowl of electric mixer, and add the pureed garlic, butter, egg yolk, and pepper/salt to taste. Beat until just smooth and serve. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Sour Cherry Cake Categories: Chocolate, Cakes/choc. Yield: 10 servings 12 tb Unsalted butter 6 Eggs, separated 6 oz Semi-sweet chocolate 1 ts Vanilla 1 c Sugar 1 cn Sour cherries, drained 3/4 c Sifted flour with 1 t. salt Contributed to the echo by: Janice Norman CHOCOLATE SOUR CHERRY CAKE Preheat oven to 350. Melt chocolate and butter together, let cool slightly. Beat egg yolks and sugar until lemon colored. Add chocolate and egg whites. Pour into a buttered 10-1/2" spring form pan. Sprinkle drained cherries evenly on top. Bake for 55 minutes. Cool for 15 minutes. Run knife around edge to loosen. Let cool completely and remove from pan. Servings: 10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Macaroni Categories: Beef, Pasta, Ground beef Yield: 4 servings 1/2 c Onion Chopped 3/4 c Dry Macaroni 2 tb Beef Base 1 ts Sugar 1/3 c Celery Chopped 28 oz Crushed Tomatos 1 ts Dry Parsley 1/2 ts Red Pepper 1/3 c Green Pepper Chopped 3/4 lb Hamburger 1 cl Garlic Minced 1/2 c Dry American Cheese Contributed to the echo by: Janice Norman BEEF & MACARONI Place hamburger in large skillet. Separate into small pieces and saute till meat is brown. Remove meat from skillet and drain off most liquid. Place pasta in boiling water for 8 minutes and drain. Add 1-tbl olive oil to skillet and saute onion, celery, peppers, and garlic till soft. Add cooked pasta, hamburg, tomatos, bouillon, parsley, sugar and pepper. Toss ingredients. Simmer slowly for 20-minutes while stirring frequently. Serve when flavors have blended. A small bowl of dry American cheese should accompany the meal with crusty bread, and green salad. Serves [4] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Loaf Categories: Meatloaf, Vegetarian Yield: 4 servings 1 c Lentils cooked Please!) 1 md Onion, peeled and sliced 1/2 c Milk 1 Tomato, diced 1 tb Corn or peanut oil 1 1/2 c Bread crumbs 1/4 ts Garlic powder 1 tb Grated Parmesan (fresh 1 ts Salt Contributed to the echo by: Janice Norman Lentil Loaf Oil for loaf pan Saute onion and tomato in oil until onion is golden and tomato is soft. In a bowl mash up the cooked lentils a little. Add onion & tomato; mix in garlic powder, salt, milk, cheese, and 1 cup of the bread crumbs. Preheat oven to 350. Glop mixture into oiled loaf pan, sprinkle remaining crumbs on top and bake for 1/2 hour or until done. You could add a Tbs. of ketchup...you could put just about anything in there (celery, bell pepper...) Tonight I'm going to beat one egg and mix it in to make the loaf stick together better. And maybe add a touch of ketchup or BBQ sauce or something. You can serve with any sauce or gravy or anything. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Turkey Dinner Categories: Poultry Yield: 8 servings 1 lb Ground raw turkey 1/2 c Egg Beaters (= 2 eggs) 1 cn Whole berry cranberry sauce 2 ts Instant chicken bouillon 1 c Cracker meal 2 tb Margarine 1/2 c Water Contributed to the echo by: Janice Norman Quick turkey dinner made with ground raw turkey. QUICK TURKEY DINNER Parsley for garnish Combine turkey, cracker meal and Egg Beaters in small bowl until well blended. Shape into 8 oval patties. Melt margarine in large skillet over med-high heat. Brown patties on both sides. Blend cranberry sauce, water and bouillon; pour over patties. Bring to boil. Reduce heat, cover and simmer until done, about 20 minutes. Arrange patties on serving plate, spoon sauce over them and garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Burgers Categories: Poultry Yield: 4 servings 1 lb Ground turkey 1 Egg (or low cholesterol 1/2 c Minced onion Equivalent) 1/2 c Minced green pepper 1 c Plain bread crumbs 2 tb White wine (preferably) 3 tb Olive oil 1/2 ts Thyme Worcestershire sauce 1/2 ts Basil Your favorite burger buns 1/2 ts Ground pepper Sliced tomatos, relish, 1 ts Salt Catsup, etc. Contributed to the echo by: Janice Norman A quick burger recipe using ground turkey that makes a good ground beef substitute and is flavorful. A Turkey Burger Recipe Heat oil in skillet. Combine all other ingredients in a bowl and mix until well blended. Form into patties (6 to 8). Saute patties on each side until brown (2-4 minutes per side, depending on thickness). Drain, serve in buns as you would hamburgers, with appropriate accompaniments. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Wine Substitutes Categories: Sauces, Beef Yield: 1 servings 3/4 c Water Looks wrong) 1 ts Instant beef bouillon (I 1 tb Vinegar Looked it up and it still Contributed to the echo by: Cheryl Johns Substitutes for 3/4 cup Red Wine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Sausage Categories: Italian, Pork/ham, Sausages Yield: 6 servings 1 1/2 lb Italian sausage, cut into 1 lg Bay leaf Links Plenty oregano, basil, 1 Oil Marjoram 1 sm Onion, diced Pinch each thyme, rosemary 1 lg Green pepper, diced Dashes ground fennel, red 3 lg Cloves garlic, sliced Pepper flakes (optional) 16 cn Tomato sauce or whole Lots Parmesan cheese Tomatos, smooshed 6 oz Fresh mushrooms, 1/2'd or 6 cn Tomato paste 1/4'd 1 ts Sugar (to cut acidity of 1 2 slices American cheese (I Tomatos) Know, heretical but good) 8 oz Red wine Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN SAUSAGE In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatos or sauce, paste, sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes. Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepan during last 15 minutes of cooking. Add optional American cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce. Tips: You can brown pork shoulder blades or spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or less wine, depending on whether you're using whole tomatos or sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yankee Maple Corn Muffins Categories: Muffins Yield: 12 servings 2 c Flour 1/4 c Light brown sugar 1 c Yellow cornmeal 1 c Milk 1 tb Baking powder 1/3 c Maple syrup 3/4 ts Salt 3/4 Stick butter, melted 2 Eggs Contributed to the echo by: Debra Heng YANKEE MAPLE CORN MUFFINS Mix flour, cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in another bowl until smooth. Add milk and syrup and whisk. Pour over dry ingredients and add 4 T of the melted butter. Fold until moistened. Fill muffin cups and bake 25-30 mins. at 350. Brush tops with remaining 2 T of butter. Makes one dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Clafoutti Categories: Breads Yield: 12 servings 4 c Blueberries 2 ts Vanilla 1 c Milk 1 1/4 c Flour 1/3 c Sugar Dash salt 2 Eggs Contributed to the echo by: Debra Heng Originally from: "Victory Garden" BLUEBERRY CLAFOUTTI Grease & flour a suitable baking dish. Add berries. Combine milk, sugar, eggs, salt & vanilla. Add flour and beat with electric mixer until smooth. Pour over berries. Bake at 375 for 45 minutes or until golden & puffy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Croutons with Thyme Categories: Breads, Garlic Yield: 1 servings 2 cl Garlic, halved 2 c Bread, white, 1/2-inch 2 tb Butter, unsalted Cubes 1/2 ts Thyme, dried, crumbled Contributed to the echo by: Sallie Austin Originally from: Gourmet magazine Garlic Croutons with Thyme Rub a small heavy skillet with the cut side of the garlic and in it cook the garlic in the butter over moderately low heat, stirring, for 5 minutes, or until it is golden. Discard the garlic, add the bread cubes and the thyme, and cook the croutons, tossing them, until they are toasted lightly. Sprinkle the croutons with salt to taste and transfer them to paper towels to drain. Makes about a cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Large Garlic Croutons Categories: Breads, Garlic Yield: 1 servings 1 cl Garlic, large 12 French bread, slices 1/3 c Olive oil Salt, pinch Contributed to the echo by: Sallie Austin Originally from: The Ultimate Salad Dressing Book by Claire Stancer Large Garlic Croutons Crush the garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch thick slices stale French bread. Bake in a preheated 325 degree oven until golden, about 15 minutes. Tear into smaller pieces, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parsley Croutons Categories: Breads Yield: 1 servings 3 tb Butter, unsalted 2 tb Parsley, fresh, minced 3 Bread, white, slices Salt Contributed to the echo by: Sallie Austin Originally from: Bon Appetit magazine Parsley Croutons Cut bread slices into 1/2-in cubes. Melt butter in a heavy large skillet over medium heat. Add bread cubes. Season with salt. Cook until light brown, stirring frequently, about 5 minutes. Stir in parsley. Drain on paper towels. (Can be prepared 6 hours ahead. Cool completely. Cover tightly.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uno's Deep Pan Pizza Categories: Italian, Pizza, Sausages Yield: 4 servings -----------------------------------CRUST----------------------------------- 1 c Warm tap water (110-115°) 1/2 c Coarse ground cornmeal 1 ts Active dry yeast 1 ts Salt 3 1/2 c Flour 1/4 c Vegetable oil ----------------------------------FILLING---------------------------------- 1 lb Mozzarella, sliced 3 ts Dried oregano,OR 1 lb Sausage, removed from the 5 Fresh basil leaves, Casing and crumbled Shredded 1 cn Whole tomatos, drained and 4 tb Freshly grated Parmesan Coarsely crushed Cheese 2 c Cloves, peeled and minced Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling. Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of it's excess fat. Drain and chop the tomatos. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatos. Sprinkle on the seasonings and Parmesan cheese. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bay Scallop Stew Categories: Soups/stews, Fish/sea Yield: 4 servings 2 tb Chopped shallot 3 tb Snipped chives 2 tb Butter 1 lb Scallops OR 1 c Dry white wine 1/2 lb Scallops AND ** 1 c Heavy cream 1/2 lb Lobster meat ** 2 c Milk (not skim or 2%) 1 ts White pepper (or to taste) Contributed to the echo by: Janice Norman Originally from: the Sea view restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil. salt and white pepper. Serve. prep time 30 - 45 min. **Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate slightly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Celebration Shrimp Categories: Fish/sea Yield: 4 servings 8 lg Prawns, shelled and Juice of 1 lemon, per four Deveined, per person People 1/2 c Sweet butter Fettucine noodles, cooked 2 cl Garlic, minced And drained 4 White mushrooms, cleaned, Grated Romano Cheese, to Per person Taste Contributed to the echo by: Janice Norman CELEBRATION SHRIMP In a frying pan, combine the garlic and butter over medium heat until the butter is melted. Place the shrimp and mushrooms in the pan and saute until shrimp is done, turning the shrimp and mushrooms occasionally. Put the hot fettucine noodles on each plate. Top with a serving of shrimp and mushrooms, leaving the butter/garlic mixture in the pan. Pour the lemon juice over the butter/garlic mixture and heat, stirring for 1-2 minutes. Pour the butter/garlic mixture over the fettucine. Shake the grated cheese over each serving (we let everyone do his/her own) and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Ya-Hah! Categories: Poultry, Oriental Yield: 4 servings 2 Chicken breasts, split, (prepared if you must) Skinned and boned 1/2 ts Cumin 1 c Celery, coarsely chopped 1 tb Oregano, fresh (3/4 t if 1 c Onion, coarsely chopped Dried) 3 Jalapeno(s), fresh minced 1/4 c Red wine, (dry-ish) 1 tb Sesame oil, dark 4 Cloves garlic, crushed 1/2 ts Celery seed, whole 3 cn Tomato sauce 8 ts Water chestnuts, sliced 1/2 ts Curry powder (canned as a last resort) 1 tb Szechwan chili sauce 2 tb Chili powder, home made Oil for saute Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done... add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta... they're all good. Enjoy! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gourmet Chili Pot Pie Topping Categories: Pies, Mexican, Chili, Beans Yield: 6 servings 1 c All purpose flour 3/4 c Milk 1 c Yellow corn meal 1 Egg, lightly beaten 3 tb Sugar 1/2 c Grated cheddar cheese 2 ts Baking powder 2 ts Chopped chilies, or to 3 tb Butter, melted and cooled Taste Contributed to the echo by: Janice Norman Originally from: Joan Gruzen GOURMET CHILI POT PIE TOPPING (from Joan Gruzen) Into a bowl sift together the flour, cornmeal, sugar, baking powder. Add the butter, milk and the egg, and stir the batter until it is just combined. Stir in the cheddar and the chilies and cover the top of the casserole in which you have the chili. Bake the potpie in the middle of a preheated 400 oven for 10 minutes. Reduce the heat to 350 and bake the potpie for 30 minutes more. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Redeye Gravy Categories: Sauces Yield: 1 servings 4 tb Drippings from 4 half-inch Sugar Baked ham steaks 1/2 c *strong* fresh-brewed black 1/4 c Firmly packed *light* brown Coffee Contributed to the echo by: Janice Norman HAM & REDEYE GRAVY Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring constantly, until the sugar dissolves. Add the coffee, and simmer until the gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and serve. (NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a cup of water to the skillet along with the ham. The ham will absorb all the water by the time it's cooked through. Add more water if the original amount is absorbed too quickly. If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be sure to blanch it before using. To blanch, cover with cold water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still too salty, blanch it again. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Medallions of Pork W/red Wine Sauce Categories: Pork/ham, Sauces Yield: 8 servings 8 Slices boneless loin of 2 tb Finely chopped shallots Pork, 3 oz each, trimmed of 2 tb Butter Fat 1 tb Freshly grated ginger 1 Whole clove 1/2 ts Dried thyme OR 1/2 c Red wine 2 Springs of fresh 1 ts Balsamic vinegar 1 Bay leaf 2 ts Honey Salt and pepper to taste 1 tb Olive oil Contributed to the echo by: Janice Norman Originally from: 60 minute Gourmet -- NY Times. Medallions of Pork with Red-Wine Sauce Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted. Add the reserved marinate and cook, stirring and scraping the bottom. Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops W/apples & Sweet & Sour Categories: Pork/ham Yield: 8 servings 8 1/2 in thick boneless pork 2 tb Red wine vinegar Chops 3/4 c Chicken broth 2 Cooking apples (granny 1 tb Honey Smiths), about 1 lb. 1 ts Tomato paste (just to give 1/4 c Flour Red color, sometimes I 2 tb Oil Substitute 2 tb Finely chopped shallots (or 1 tb Catsup) Onions) Salt and pepper to taste Contributed to the echo by: Janice Norman Originally from: the N.Y. Times Pork Chops with Apples and Sweet and Sour Sauce Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quartered apples. Cook about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and serve chops covered with sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rock Shrimp Chowder Categories: Soups/stews, Fish/sea Yield: 8 servings 2 lb Rock shrimp 1/2 ts Thyme 1 c Celery, diced 1 ts Chopped garlic 1 c Chopped onion 1/2 c Flour 1 c Chopped carrots 1 Tomato, diced medium 1/4 lb Butter or margarine 1 Green pepper, diced medium 1/4 ts Black pepper (optional) 2 Tomatos, diced medium 1 ts Curry powder Chopped parsley for garnish 1 1/2 ts Chili powder Contributed to the echo by: Janice Norman Originally from: Chef Tom Hietpas Rock shrimp chowder from the Black Tulip Restaurant in Cocoa, Florida. Rock Shrimp Chowder Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to 1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock. Do not overcook. Strain and reserve shrimp and stock for soup. Saute the celery, carrots and onion. Add black pepper, curry powder, chili powder, thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender. Add salt to taste and rock shrimp just before serving. Serve topped with oyster crackers and fresh chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Pizza Crust Categories: Breads, Pizza Yield: 1 servings 1 1/2 c Warm water 1 c White all-purpose flour 2 tb Veg. oil (enough to make a satiny 3 tb Honey Dough) 1 tb Salt 1 ts Yeast 2 1/2 c Whole wheat flour Cornmeal for shaping surface 2 tb Gluten flour (opt.) Contributed to the echo by: Janice Norman Whole wheat pizza WHOLE WHEAT PIZZA CRUST Dissolve yeast in water. Add oil, honey, salt, and 1 cup whole wheat flour, and mix well. Cover and set in warm place until light and bubbly. Add remaining wheat flour and as much white flour as the dough wants. Knead for 10 minutes or more. Grease top of dough, put in oiled bowl, cover, let rise 35-45 minutes. After 1st rise, punch down, knead briefly, allow it to rest about 10 minutes -- pat it down occasionally. Heat pizza stone in 400F oven. On a cornmeal-covered board (lots of cornmeal), roll, pound, and push dough into a circle. Take out stone, slide dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15 mins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and Feta Alla Grecque Categories: Ethnic, Fish/sea Yield: 6 servings 1 lb Shrimp, medium, cleaned, 1 tb Parsley, chopped Cooked 1 tb Basil, fresh, chopped 1 lb Feta cheese, * 1 tb Dill, fresh, chopped 1 c Scallions, sliced 1/2 ts Salt 1 tb Tomato sauce 1/4 ts Pepper 1/2 c Olive oil 1 1/2 lb Fettuccine, or flat 1/4 c Lemon juice, fresh Noodle ** Contributed to the echo by: Jean Hores Originally from: Kitchen Aid Cook Book Shrimp and Feta Alla Grecque * feta cheese, drained and coarsely crumbled ** noodles, cooked and drained Combine shrimp, feta cheese, scallions in a large bowl. Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well. Cover and refrigerate 1 hour. Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1 hour and serve cold. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Apple Muffin Categories: Muffins Yield: 24 servings ----------------------------------TOPPING---------------------------------- 4 Apples, red, medium, 3 tb Sugar Dessert 2 ts Cinnamon, ground -------------------------------MUFFIN BATTER------------------------------- 2 c Flour, all-purpose 2 Eggs 1 ts Salt 2/3 c Milk 1 tb Baking powder 1/4 c Butter, melted 1/4 c Sugar 1 c Apples, peeled, chopped, Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot Apple Muffins TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot. Servings: 24 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach & Feta Cheese Quiche Categories: Ethnic, Cheese/eggs Yield: 6 servings 10 oz Spinach, frozen, chopped, * 2 tb Parsley, chopped 4 Eggs, beaten 1/4 lb Feta cheese, crumbled 3/4 c Cream 3 tb Parmesan or Romano 1 1/4 c Milk Cheese ** 2 tb Lemon juice Contributed to the echo by: Jean Hores Originally from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith) Salt and pepper to taste Quiche Crust, baked, cooled * defrost spinach and squeeze out as much moisture as possible; it should be fairly dry. ** cheese is better if fresh-grated. Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and place the Parmesan on top. Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Feta & Ricotta Cheese Fondue Categories: Ethnic Yield: 4 servings 3 tb Butter or margarine 1 Lemon, juice of 4 oz Feta cheese 1/2" cubes 1 tb Parsley, minced (optional) 1/8 ts Pepper, black 1 c Ricotta cheese This will taste very Greek to you. Be sure to drain the spinach well. Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions. Servings: 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Candy Squares Categories: Candies, Chocolate Yield: 24 servings 1/2 c Margarine (melted) 1 1/2 c Flaked coconut 2 c Vanilla wafer crumbs 2/3 c Evaporated milk 1 c Chopped walnuts 1 c Brown sugar (firmly packed) 6 oz Pkg. chocolate chips Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crunchy Pea Salad Categories: Salads Yield: 4 servings 10 oz Fresh or frozen peas 1/4 c Diced green onion 1/4 c Crisp bacon (crumbled) 1 c Cashews 1 c Diced celery 1/2 ts Dijon mustard 1/2 c Sour cream 1 cl Garlic (minced) 1 c Chopped celery 1 c Prepared Hidden Valley Ranch Contributed to the echo by: Laurie Gill ORIGINAL RANCH salad dressing Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill. SERVES 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Peaches Categories: Pickles, Preserve Yield: 3 servings 7 lb Peaches, small 1/2 c Water 3 lb Sugar 1 ts Cinnamon, ground 1 1/2 c Vinegar, cider Cloves, whole Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E. Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and water and bring to a boil. Add enough peaches to be covered by syrup. Cook until a straw pushes easily through to the pit. Pack into hot sterilized jars, fill with hot syrup and seal the jars. Process 25 minutes in a boiling water bath. Makes about 3 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Muffins Categories: Fish/sea, Appetizers, Muffins Yield: 24 servings 1/2 lb Crabmeat (7 oz. can) 2 tb Mayonnaise 1 Stick margarine 1/2 ts Season salt 1 Jar Old English Cheese 6 English Muffins 1/2 ts Garlic salt Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix together all except muffins. Spread on muffins. Cut muffins into quarters. Freeze on cookie sheet. Put in bag and store in freezer until needed. Broil and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Cornbread #2 Categories: Breads, Mexican Yield: 8 servings 1 1/2 c Plain cornmeal 1 ts Butttermilk 1 ts Salt 2 Jalopeno peppers (chop fine) 3 ts Baking powder 2 c Sharp cheese - grated 1 c Cream style corn 1/2 c Chopped onion 2 Eggs or egg sub. 2/3 c Cooking oil 1 lg Bell pepper (chop fine) Few shakes garlic powder Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2 the mixture into the pan. Put 1/2 of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti All'aglio E Peperoncino Piccan Categories: Italian, Pasta Yield: 4 servings 2 tb Olive oil 1 tb Chopped parsley 4 Ripe tomatos, peeled and 1 lb Spaghetti Chopped 1/2 c Freshly grated Parmesan 3 cl Garlic, finely chopped Cheese 1 ts Crushed red pepper Salt to taste Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper) Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper and simmer 2 minutes longer. Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is "al dente." Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. Serves 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fido's Favorite Treats Categories: Misc. Yield: 10 servings 1 c Uncooked Oatmeal 1/3 c Margerine 1 ts Bouillon Granules 1 1/2 c Hot Water 3/4 c Powdered milk 3/4 c Cornmeal 1 Egg, Beaten 3 c Whole Wheat Flour In a large bowl pour hot water over oatmeal, margerine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fido's Cheese Nuggets Categories: Misc. Yield: 10 servings 1 c Uncooked Oatmeal 1/4 c Margerine 1 1/2 c Hot Water or Meat Juices 1/2 c Powdered Milk 4 oz (1 cup) Grated Cheese 1/4 ts Salt 1 Egg, Beaten 1 c Cornmeal 1 c Wheat Germ 3 c Whole Wheat Flour In large bowl pour hot water over oatmeal and margerine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fido's Ranch Biscuits Categories: Beef Yield: 10 servings 1 pk Dry Yeast 1/2 c Warm Water 2 c Warm Chicken or Beef Broth 1/2 c Powdered Milk 1/4 c Margerine or Hamb. Grease 1/4 c Honey 1 Egg, Beaten 1/4 ts Salt 2 c All Purpose Flour 1 c Cornmeal 1 c Wheat Germ 2 c Cracked Wheat 4 c Whole Wheat Flour In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fido's Rewards Categories: Misc. Yield: 10 servings 3/4 c Hot Water or Meat Juices 1/3 c Margerine 1/2 c Powdered Milk 1/2 ts Salt (optional) 1 Egg, Beaten 3 c Whole Wheat Flour In a large bowl pour hot water over margerine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 1/4 pounds. Costs approximately $.25 per pound. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cape Cod Cranberry Bread Bake Categories: Breads Yield: 8 servings 1 Orange;large, seedless 1/2 c Heavy cream 2 c Cranberries;picked over 3 tb Grand Marnier liqueur 2 1/4 c Sugar 1 ts Vanilla 1/3 c -Water 8 oz French bread loaf;or Italian 2 Eggs, large -trimmed of crusts, cut in 1 pn Cinnamon;ground -thin slices 1 1/2 c Milk Heavy or whipping cream From Massachusettes' Cape. Delightfully different for Thanksgiving, Finely grate the peel from the orange. Remove the skin and membranes for the orange. Section the orange and cut each section across into thin slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups sugar and the water in a medium saucepan. Heat to boiling; reduce the heat. Simmer covered 10 minutes. Remove cover and continue to cook until slightly thickened, about 5 minutes. Remove from heat. Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg mixture to cover the bread. Spoon one third of all the cranberry mixture over the top. Repeat the layers two more times, adding all the egg mixture to the dish before spooning on the last third of the cranberries. Bake until firm, about 1 hour. Serve slightly warm or at room temperature with heavy cream. SERVES:8 SOURCE:_As American As Apple Pie_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poulet Chasseur Categories: Poultry Yield: 6 servings 2 Chickens (3-1/2 to 4 lbs ea) 2 c Low-sodium chicken broth - cut up 2 tb Tomato paste Salt and pepper; as desired 2 Bay leaves 1/3 c Cooking oil 1/2 lb Bacon; cut into 1/2-in cubes 2 md Onions 1/2 lb Mushrooms, sliced - peeled and roughly diced 1/4 c Brandy 2 md Carrots; roughly diced 1/4 c Milk 1 Celery stalk; roughly sliced 1/4 c Cream 1 tb Minced garlic 1 tb Chopped fresh tarragon 4 tb All-purpose flour PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pressed Sandwich Categories: Misc. Yield: 4 servings 8 oz Cooked meat or poultry 1/4 c Olive oil - diced or sliced 1 md Onion 2 Long loaves French bread - peeled & thinly sliced -=OR=- Italian bread 4 sl Brie cheese, 2 oz each 8 Bacon rashers DEFROST COOKED MEAT, if necessary. Cut the ends off the bread and cut each loaf in half the short way. Remove the center of the bread. (Save the white centers for breadcrumbs.) Set the hollow loaves aside. Arrange the bacon in a large skillet or fry pan and place over medium heat. Cook, turning once, until crisp. Remove the bacon, drain on paper towels and discard the fat in the pan. Replace the pan on the stove, add 2 tablespoons oil and the onions. Cover and cook until soft, about 7 minutes. Uncover, increase heat to high and cook, stirring often until onions begin to dry out and turn a light golden color, another 10 minutes or so. Remove from the heat, scrape the onions into a bowl and set aside. Stuff a cheese slice and a bacon rasher in each loaf of bread. Using the handle of a large wooden spoon, stuff in the meat and onions. Choose a skillet or roasting pan large enough to hold 4 sandwiches and choose a flat cover that is smaller than the pan. Heat half the remaining oil over low heat, place the sandwiches in the skillet with the cover on top of the sandwiches. Place a 2-pound weight on the cover and cook for about 5 minutes. Remove the cover, turn the sandwiches and add the remaining oil. Replace the cover and press down with the weights. Cook another 5 minutes. Remove the sandwiches from the heat and keep warm in a 250F oven while you cook the remaining 2 sandwiches. To serve, cut each sandwich in half, then diagonally cut each half into triangular pieces. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Puree of Sweet Potato Soup Categories: Soups/stews, Vegetables Yield: 6 servings 1 tb Flavorless cooking oil 1/2 ts Nutmeg 1 md Onion; chopped 1 ts Salt; or to taste 6 c Low-sodium chicken broth 1/4 ts White pepper -OR water, or a mixture 1/2 c Chunky cranberry sauce 1 1/4 lb Sweet potatoes Sour cream - peeled and roughly diced HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Puree of Tomato Soup Categories: Soups/stews Yield: 6 servings 1/4 c Virgin olive oil 3 tb Chopped fresh herbs 1 md Onion - any combination of Basil, - peeled and roughly diced - Oregano, Thyme & Marjoram 1/2 tb Minced garlic Salt; to taste 2 lb Plum tomatoes,pref. overripe Freshly ground pepper 1 c Dry white wine - to taste HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften. Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds. Taste for salt and pepper. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rack of Lamb with Bacon Vinaigrette Categories: Lamb Yield: 6 servings 2 Trimmed lamb racks 1 ts Kosher salt - 8 ribs each 1 ts Ground black pepper 1/4 c Olive oil 1/2 lb Bacon; cut in 3/4-in pieces 2/3 c Red wine vinegar 1/2 c Low-sodium chicken broth 1 ts Minced garlic 1 tb Dijon mustard 1 ts Ground coriander HAVE YOUR BUTCHER TRIM the racks, exposing the bone. Remove the outer layer of fat and discard. Lay the racks in a glass dish and sprinkle with 1 tablespoon oil, 1/4 cup vinegar, garlic, coriander, salt and pepper. Cover and let stand at room temperature for 1 hour. Preheat oven to 450F. Pat racks dry and place fat side up in a roasting pan. Place in oven for 10 minutes, reduce heat to 350F and continue to roast another 15 minutes for medium rare, 18 to 20 minutes for medium. Meanwhile, place the bacon in a 10-inch skillet over medium heat and cook 3 to 4 minutes. Set the skillet aside. Remove the lamb from the oven and pour out the fat. Add chicken broth and stir to dissolve and scrape up any brown bits that have stuck to the bottom of the pan. Pour liquid into the skillet with the bacon. When it's time to put dinner on the table, cut the racks into chops and arrange them on a platter. Pour any juices from the lamb into the saucepan. Place the skillet over high heat, bring to a boil and add the mustard. Remove from the heat, beat in the rest of the oil and pour the sauce over the lamb. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Wine-And-Garlic Pot Roast Categories: Beef, Garlic Yield: 4 servings 2 tb Cooking oil 1 ts Whole black peppercorns 1 Beef round or rump roast 2 Bay leaves -(about 4 lb) 1 1/2 ts Chopped fresh thyme leaves 2 md Carrots; roughly diced -=OR=- 1 Celery stalk; roughly sliced 1/2 ts -Dried thyme leaves 24 Garlic cloves; peeled 1 c Low-sodium chicken broth 2 c Dry red wine 2 tb Butter Salt; to taste HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or a Dutch oven. Add the roast and surround it with carrots, celery and garlic. If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven. Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours. Transfer the roast from the pot to a baking dish, cover and keep warm in the turned-off or slow oven for up to 15 minutes. Place the pot on top of the stove over medium heat and add the broth and butter. Cook, stirring vigorously until the butter is incorporated. Remove the roast from the oven, slice into serving pieces and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices. Serve immediately and pass any extra sauce in a sauce boat. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Pork Loin Categories: Pork/ham Yield: 8 servings 1 tb Salt -(about 6-to-7 lbs and Freshly ground pepper - containing 11-or-12 chops) - to taste 1 md Onion 1 tb Fresh thyme leaves; -=OR=- - peeled and roughly chopped 1 ts -Dried thyme 2 Celery stalks 1 tb Finely minced garlic - roughly sliced 3 tb Olive oil 2 tb Flour 1 ts Ground coriander 2 c All-purpose broth 1 Pork loin, with rib bones -OR low-sodium chicken broth - chine bone removed, 1 c Southern Comfort COMBINE SALT, PEPPER, THYME, garlic and oil in a blender or small food processor and blend to a paste-like consistency. Scrape into a small bowl. Place pork on a work surface, rub the surface with all the herb paste and place the loin in the refrigerator for 2 hours or up to 8 hours. Preheat oven to 400F. Place the pork in the oven on a rack in a roasting pan and immediately reduce heat to 350F. Roast for 2 hours. After 1 hour add the onions and celery. As the roast cooks, remove any excess fat with a basting bulb. The pork juices should run barely pink and the roast will continue to cook while it "rests." A meat thermometer should read 165F-to-170F in the thickest part of the roast. Remove the roasting pan from the oven and increase the heat to 425F. Remove the roast to a plate to rest for 30 minutes before carving. Add the flour to the vegetables in the roasting pan, mix and replace in the oven for 15 minutes. Transfer the roasting pan to the stovetop, place over medium heat and add the broth, Southern Comfort and any juices that have escaped from the pork. Cook, stirring, until the gravy thickens. To serve, cut the loin into individual chops and arrange on a serving platter. Strain the gravy through a sieve or strainer into a sauceboat and serve on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosti Potatoes Categories: Vegetables Yield: 2 servings 1 lg Potato 2 tb Butter Salt and pepper; to taste PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat and add the potatoes. Cook without stirring for about 10 minutes. Gently press down on the potatoes to compact them. Flip the pancake and cook until golden on the second side, another 5 to 7 minutes. Add more butter to the pan if necessary. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Russian Pickled Whitefish Categories: Fish/sea, Russian Yield: 4 servings 4 Pieces of whitefish fillet 1 c White wine - (about 6 oz each) 1/4 c Vinegar 1 Onion; thinly sliced 1/4 c :water 1 tb Mustard 2 tb Chopped fresh dill 1 ts Whole coriander seed Salt and pepper; to taste 1 ts Minced garlic PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large enough to hold the fillets comfortably, spread the onions over the top and set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill, salt and pepper in a small pot. Place over high heat, quickly bring to a boil and pour over the whitefish fillets. Cover the baking dish and place in the oven for 5 minutes. Remove from the oven, let cool to room temperature and place in the refrigerator. Serve chilled. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sage Dressing Categories: Poultry, Dressings Yield: 1 servings 1 c Butter; melted 1 c Minced fresh parsley 3 c Chopped onions 2 ts Salt; or to taste 3 c Minced celery 1 ts Freshly ground black pepper 16 sl White bread, dried - or to taste - broken into small pieces 2 c Broth; or less 6 tb Minced fresh sage; -=OR=- -(turkey, giblet or chicken) 3 tb -Dried sage leaves PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned. In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed (using your hands works best for mixing). Add broth slowly, a little at a time, while tossing mixture to moisten thoroughly. Take care to add only enough liquid to moisten or stuffing will become sodden. To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet. Add rounded tablespoon of stuffing to skillet and stir until lightly golden. If it needs a more lively flavor, add more sage, onions or celery. Makes Enough for 16-Pound Turkey MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Buried in Potatoes Categories: Fish/sea Yield: 4 servings 4 7-oz skinless salmon fillets White pepper 2 lb Russet potatoes 12 tb Butter 1 tb Lemon juice 1/2 c Shallots 6 lg Scallions 1/2 c Dry white wine - thinly sliced into rounds 1/2 c White wine vinegar Kosher salt PREHEAT OVEN TO 450F. Heavily butter 4 pieces of 9-by-12-inch aluminum foil, then sprinkle with salt and white pepper. Shred the potatoes and mix with lemon juice and scallions. Make a bed using half the potatoes on each piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with remaining potatoes. Press down on the potatoes, then enclose tightly in foil. Place in oven for 15 minutes. Meanwhile, combine shallots, wine and vinegar in a saucepan. Place over medium heat and cook until most of the liquid is evaporated. Remove from the heat and beat in remaining butter. Add salt and white pepper to taste and set briefly aside in a warm place. When it's time to put dinner on the table, heat the broiler. Unwrap the salmon, and place it close to the heat. Brown well, about 2 minutes per side. Arrange the salmon on a platter and serve the sauce separately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon in Red Wine with Apricots Categories: Fish/sea Yield: 4 servings 2 tb Vegetable oil Salt; to taste 1/4 c All-purpose flour Freshly ground pepper 1 1/4 lb Salmon fillets -to taste 1 c Dry red wine 1 c Dried apricots 1/2 c Fish stock 2 tb Unsalted butter PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting pan over medium heat on the stove. Add the salmon and brown on all sides. Remove to a plate and discard oil. Add the wine and stock to the skillet and bring to a boil. Replace salmon in the skillet, add the apricots and sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7 minutes. When done, transfer skillet to the stove top and remove the fish to a carving board. Cook the liquid in the roasting pan over high heat, stirring, until it thickens slightly. Remove from heat and whisk in the butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter and spoon over the sauce. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Pate Categories: Appetizers, Fish/sea Yield: 16 servings 1 sl White bread 2 1/4 lb Salmon 1 tb Unsalted butter 1 ts Salt 1/2 c Diced onion 1 ts Ground white pepper 1/2 c Dry white wine 1 ts Ground coriander 4 Eggs 1/4 ts Ground nutmeg 3 Egg whites 1/2 c Whipping cream 1/2 lb Whitefish PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon W/ Cabbage, Chestnuts & Bacon Categories: Fish/sea Yield: 6 servings 32 Chestnuts 2 c Dry white wine 1/2 lb Slab bacon 1/2 c Unsalted butter - cut into 1/2-in cubes 2 tb Unsalted butter 2 sm Red cabbages 4 tb Finely minced shallots - finely shredded 1 c White vinegar 1/2 ts Freshly ground pepper 1/4 ts Salt 5 lb Whole salmon PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut and spread them on a cookie pan in the oven for 30-to-35 minutes. Remove from oven and when they are cool enough to handle, peel them. Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture. Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving platter and offer the sauce on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon with 2 Purees Categories: Fish/sea Yield: 4 servings 1 lb Celery root 2 c Fish stock 1 lb Onions 1 c Whipping cream 1 1/2 lb Mushrooms 3 tb Chopped parsley 2 tb Minced shallots 4 7 oz salmon steaks 3/4 ts Salt -=OR=- Salmon fillets 1 c Dry white wine 1 tb Melted butter 1/2 tb Finely minced garlic 2 tb Unsalted butter PEEL THE ONIONS, roughly dice them and set aside. Remove and discard celery root tops. Using a paring knife, peel and discard the thick black outer layer. Cut the celery root into pieces large enough to fit in the hopper of a food processor. Fit with a shredding blade and shred the celery root. Combine onion and celery root in a heavy pot. Cover onion and celery root and place over low heat. Cook for 20 minutes, stirring frequently. Remove cover and cook, stirring, another 10 minutes or so or until the mixture is dry. Keep warm while preparing the rest of the recipe. Place mushrooms, shallots and 1/4 teaspoon salt in a food processor and puree until smooth. Scrape this mixture into a medium saucepan over medium heat and cook, uncovered, stirring, until the moisture has evaporated and the mixture is dry. Remove from the heat and hold in a hot oven until salmon is done. Preheat the broiler. Butter a 9-inch baking dish. While mushroom mixture is cooking, combine the wine, garlic and 1/4 teaspoon salt in another medium saucepan over medium heat. Cook, uncovered, until reduced by half. Add the fish stock and reduce again until the mixture starts to thicken. Add cream and reduce until sauce will coat the back of a spoon. Scrape into a blender, add the parsley and blend until smooth. Replace in saucepan. Place the salmon in the baking dish and coat the surface with melted butter. Sprinkle with 1/4 teaspoon of salt, and place under broiler for 5 minutes. Replace parsley cream over medium heat on top of the stove and whisk in the unsalted butter. To serve, place dollops of celery root and mushroom puree on a warm plate. Lay a piece of salmon on top between the 2 and spoon some sauce over the top. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon with Fines Herbes Stuffing Categories: Fish/sea Yield: 6 servings 1 Whole side of salmon (2 lb) 5 tb Butter - skin and bones removed 2 c Fresh bread crumbs 1 tb Oil 1 c Chopped parsley 1 c Minced onion 3 tb Chopped fresh tarragon 1/2 c White wine 2 ts Chopped fresh thyme 2 ts Salt 1/2 c Sherry 1 ts White pepper COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets. Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli Apple Soup Categories: Soups/stews Yield: 4 servings 1 tb Olive Oil 1 c Red Cooking Apple 2 c Fresh Broccoli Stalks - peeled and diced - (peeled and diced) 1/2 c Celery, diced 2 tb Fresh Thyme, finely chopped 4 c Lo-Salt, Lo-Fat Chick. stock -OR- 1/4 ts Ground white pepper 3/4 ts -Dried Thyme, crushed 1/4 c NonFat Yogurt 1 c Onion; thinly sliced 2 tb Minced Parsley Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes. Add chicken stock and pepper. Cook 30 minutes more. Remove from heat and cool slightly. Puree 1 cup at a time in blender or food processor. Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups. From: Edward Pallan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fillet of Beef with Cilantro Lime Sauce Categories: Beef, Sauces Yield: 6 servings 1/2 Fillet of beef, trimmed 2 tb Olive oil - (about 2-1/2 to 3 lbs.) 1 tb Cracked black pepper -------------------------------CILANTRO SAUCE------------------------------- 1 c Cilantro leaves 1 tb Dijon mustard 1/2 c Parsley leaves 1 1/4 c Cornichons 2 Limes; juice & zest only 1 ts Ground coriander 1 Garlic clove; crushed Preheat oven to 450 F. Rub fillet with olive oil and pepper. Roast 20 to 25 minutes for rare. Cool; refrigerate. Serve cold with cilantro sauce. CILANTRO SAUCE: Combine all ingredients in a blender and process until leaves are roughly chopped and ingredients are blended. Refrigerate until ready to serve. Source: Metropolitan Home - May 1986 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Soup Categories: Soups/stews Yield: 6 servings 2 tb Minced onion 4 c Chicken broth 3 tb Butter Salt, pepper 1 tb Flour 1 c Whipping cream 1 c Peanut butter 1 tb Madeira Cook onion in butter until soft in 2-quart saucepan. Add flour and cook, stirring, until smooth. Stir in peanut butter, add chicken broth. Season to taste with salt and pepper. Cook, stirring, over low heat until thickened and smooth. Add cream. Just before serving, add Madeira. Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lavash (Armenian Cracker Bread) Categories: Breads Yield: 8 servings 1 pk Dry yeast 2 c All-purpose flour 1 1/2 c Warm water 2 c Whole wheat flour 1 ts Salt Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilled Cream of Vegetable Soup Categories: Soups/stews, Vegetables Yield: 6 servings 1 c Chopped celery leaves 2 Whole cloves 1 md Carrot; diced 1 Garlic clove 1 sm Green bell pepper; diced 1/4 c Rice 1 c Chopped spinach leaves Salt, pepper 1/2 c Chopped parsley 2 Egg yolks 1 lg Onion; chopped 2 c Half and half 4 c Chicken broth Sour cream 3 Parsley sprigs Parsley; minced 1 Bay leaf Chives; minced 1/2 ts Dried thyme 2 md Tomatoes; peeled & chopped Combine celery leaves, carrot, green pepper, spinach, chopped parsley, onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth. Add to broth mixture along with rice. Season to taste with salt and pepper. Bring to boil, cover and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup through fine sieve or puree in blender. Return soup to kettle and bring to boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir yolk mixture into hot soup and cook, stirring, until smooth. Do not boil. Stir in half and half and simmer 2 or 3 minutes, stirring constantly. Remove from heat and chill thoroughly. If soup separates, stir before serving. Spoon into chilled soup bowls. Top each serving with dollop of sour cream and sprinkle with parsley, chives and chopped tomato. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscotti Di Greve ( Orange Almond Biscotti) Categories: Italian, Cookies Yield: 48 servings 2 c Flour; unbleached, all purp 1 Egg yolk, large 1 c Sugar 1 ts Vanilla 1 ts Baking soda 1 tb Orange zest; freshly grated 1/4 ts -Salt 1 1/2 c Almonds, whole; toasted 2 Eggs, large -lightly & chopped coarse ----------------------------------EGG WASH---------------------------------- 1 Egg, large; beaten with 1 ts -Water From the bakery in Greve, in Chianti, Italy. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI SOURCE: Gourmet, December 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Chocolate Biscotti Categories: Italian, Cookies, Chocolate Yield: 36 servings 2 1/2 c Flour; unbleached, all purp -Dutch process 1 c Sugar 2 tb Ginger, fresh;peeled, grated 1 ts Baking soda 1/2 ts Almond extract 1/2 ts -Salt 3 Eggs, large 1/4 ts Cinnamon 1 1/4 c Almonds, whole;blanched 1/4 ts Cloves, ground -toasted lightly & 2 tb Cocoa; unsweetened, pref. -chopped coarse Loosely inspired by the fresh ginger ice cream and chocolate sauce served by Barbara Tropp at her restaurant China Moon. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well. In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: 36 BISCOTTI SOURCE: Gourmet December 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cappuccino Biscotti Categories: Italian, Cookies Yield: 36 servings 2 c Flour; unbleached, all purp 1 tb Espresso;strong brewed, cold 1 c Sugar 1 tb Milk; & 1/2 ts Baking soda 1 ts Milk 1/2 ts Baking powder 1 Egg yolk, large 1/2 ts -Salt 1 ts Vanilla 1/2 ts Cinnamon 3/4 c Hazelnuts; toasted, skinned* 1/2 ts Cloves, ground -chopped coarse 1/4 c Espresso;strong brewed,cold& 1/2 c Chocolate chips, semisweet *To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI SOURCE: Gourmet magazine, December 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tender Cooker Chuck Roast Categories: Beef Yield: 8 servings 1 tb Oil 1/4 ts Pepper 3 lb Chuck roast 1 Onion, cut up 1/2 c Water 3 Potatoes, cut up 1 Garlic clove, chopped 1 tb Flour 1/2 ts Salt Heat oil in medium sized skillet, sear meat on all sides; place meat in Tender Cooker. Add water, garlic, salt and pepper to skillet. Heat and scrape off any browned meat; pour mixture over meat. Arrange onion and potato on top of meat. Place a single 7" circle of foil on top of food. Cover and add regulator guage, microwave on high 30 minutes. Let pressure indicator drop, remove cover. Remove meat and vegies, add flour mixed with a little water, stir, microwave, uncovered, stir once, to thicken juices. (a 400-500 w oven needs an increase of time of 6 min.) That is their recipe - I don't do any of the above. My roast is usually one with a lot less fat in in (as little as I can manage when I cut a big piece of meat into roast, steak and stew meat) and is almost always still frozen and so I don't brown it first. I put the meat and water in the cooker, cover and cook on high 20 minutes. When the indicator drops, I add potatoes, onion, carrots, and such seasoning as I want at the time, rinse the rubber ring, replace ring, recover (with pressure cap) and micro on high for 10 minutes. Let pressure drop, thicken juices and enjoy! From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Pork Roast Categories: Pork/ham Yield: 8 servings 3 lb Pork roast 1/2 ts Dried sage 1/2 c Apple cider 1/4 ts Pepper Place pork roast in Tender Cooker, add cider, sprinkle with sage and pepper. Cover, add indicator, and cook on high for 30 minutes. From Tender Cooker recipe booklet Posted by Sheila Exner - Feb. 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken 'n Stuffing Categories: Poultry Yield: 12 servings 8 oz Pkg. stuffing mix 1/2 ts Chicken bouillon granules 2 1/2 lb Whole chicken Paprika 1/2 ts Browning sauce 2 tb Flour 1/2 c Water Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast bone is near the top of the cooker, cover with a narrow piece of foil. Cover pot, add regulator and microwave on high for 25 minutes. Let pressure drop, remove chicken and thicken gravy by mixing flour with a little water and microwaving on high for 3 to 4 minutes, stirring at least once. From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rose Wine (Rosatum) Categories: Beverages Yield: 6 servings 2 Bottles red wine 2 Fresh roses (old-fashioned 1/4 c Honey Pink), washed 1/8 ts Rose water 1) Pour the wine into a punch bowl. Add the honey and rose water and stir gently. 2) Scatter the petals from the two fresh roses over the surface of the wine. 3) Serve into individual glasses, cups, or goblets. NOTE: Rose water should be available at any Greek grocery. Be sure that the fresh rose petals are washed of harmful insecticides. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wine of Spice and Surprise (Conditum Paradoxum) Categories: Beverages Yield: 6 servings 2 Bottles red wine 1/2 ts Pounded mastic (optional) 3/4 c Honey 2 Bay leaves 1 ts Ground pepper 4 Pitted dates 1/4 ts Saffron 1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay leaves into a large jar which has a tight fitting lid. Stir well. 2) Mash the dates with your fingers, and add to the wine mixture. Seal and refrigerate for 1 day. 3) Pour the punch into a punch bowl, and serve in individual glasses, cups, or goblets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Alexandrian Cumin Bread Categories: Breads Yield: 1 servings 3 c Unbleached, all-purpose 1 1/2 ts Salt Flour 1 ts Cumin seed, ground 1 pk Dried yeast 1 c Plus 3 oz. lukewarm water 1) Place the flour, yeast, salt, and ground cumin in a large mixing bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed (e.g. in humid weather). Let the dough rest for 2 minutes more. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size. 4) Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until browned on top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cato's Cheese Bread (Libum) Categories: Breads Yield: 2 servings 1 c Feta cheese, drained, Flour Crumbled, and packed into 1 Egg, beaten The measuring cup 6 Bay leaves 1/2 c Unbleached, all-purpose 2 tb Honey 1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cato's Grape Bread (Mustaceus) Categories: Breads Yield: 4 servings 4 c Unbleached, all-purpose 1 ts Cumin seed, ground Flour 1 ts Anise, ground 1/2 c Lard, shortening, or butter 1 1/2 c Grape juice, purple or white Melted and cooled 1 pk Dry yeast 1/4 c Feta cheese, crumbled and 8 Bay leaves Mashed into a paste 1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in. by 2 in. by 2-1/2 in.). Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleaven bread was manlier and much better for the digestion. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Columella Salad (Moretum) Categories: Salads Yield: 6 servings 1 Head iceberg or romaine 4 Green onions, trimmed and Lettuce Chopped 1/2 ts Savory 1/2 ts Thyme 2 ts Mint 3/4 c Feta cheese, crumbled 2 ts Fresh rue, chopped (opt.) 1/4 ts Ground pepper 2 ts Fresh coriander, chopped 1/4 c Vinegar (opt.) 1/4 c Olive oil 2 tb Parsley, chopped 3/4 c Walnuts, chopped 1) Wash and dry the lettuce leaves; cut or tear into bite-size pieces and place into a salad bowl. Add the remaining ingredients and toss lightly. NOTE: Lightly toasted sesame seeds may be substituted for the walnuts. To make moretum more authentically, use only two lettuce leaves; place them and the remaining green ingredients into a blender and blend well. Transfer to a mixing bowl, and add the cheese and ground pepper. Form into a ball. Add the vinegar and oil in sparing amounts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lettuce with Sweet Oxyporum Dressing Categories: Salads, Dressings Yield: 6 servings 1 Head iceberg lettuce 1/3 c Honey 1 ts Cumin seed, ground 3 tb White vinegar 1/2 ts Ground ginger 1 tb Liquamen (sep. recipe) 1/2 ts Fresh rue, chopped (opt.) 2 Pitted dates 1/4 ts Ground pepper 1) Wash and dry the lettuce; cut or tear into bite-size pieces and place into a salad bowl. 2) Combine the ground cumin, ginger, rue (optional), pepper, honey, vinegar, and liquamen. Squash the dates with your fingers and add them to the spices. Mix well so that the dates break into small fibers. 3) Pour over the lettuce and serve. NOTE: Try adding 1/3 tsp. baking soda. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Cucumber Salad Categories: Salads Yield: 4 servings 2 Cucumbers, peeled 1 Pinch of pennyroyal 1 oz Sweet wine OR (or mint) 1 tb Honey 1 Pinch of asafetida (opt.) 2 ts Wine vinegar Black pepper and salt to 2 ts Liquamen (sep. recipe) Taste 1) Slice the cucumbers into thin, 1/8 inch slices and arrange them neatly around a serving plate. 2) Mix the sweet wine or honey, the vinegar, liquamen, pennyroyal (or mint), and asafetida (optional) and pour over the cucumber slices. 3) Season with salt and pepper to taste (as the Romans would have done at the table), and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roman Coleslaw Categories: Salads Yield: 8 servings 1 md Cabbage 1 ts Caraway seed 3 oz Olive oil 1 Leek, trimmed, chopped fine 1 tb Liquamen (sep. recipe) 1 Coriander leaf, chopped 1 tb White wine (optional) 1/2 ts Cumin seed, ground Pepper and salt to taste 1) Peel off the tough outer layers of the cabbage and core the remainder. Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender. Drain, then rinse the cabbage in cold water until cool. Drain again, then chop well. 2) Mix together the remaining ingredients and pour over the chopped cabbage. Mix well and serve. NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nicomedes' Anchovy Categories: Pickles Yield: 8 servings 1 md Turnip Poppy seed Salt 1 tb Olive oil 1) Trim and peel the turnip, then slice it into thin pieces which are shaped like anchovy filets. Drop the pieces into rapidly boiling water and boil for 3-5 minutes, until they are tender but not too soft. Drain. 2) Arrange the turnip pieces neatly on a plate. Pour the oil over them, making sure all the surfaces of the turnips are covered. 3) Salt the turnips liberally, then sprinkle on the poppy seeds carefully, covering all the exposed surfaces, but keeping the poppy seeds on the "anchovies" only. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pliny's Pear Butter Categories: Pickles Yield: 2 servings 12 Pears, peeled, cored, and 2 c Water Minced 3 oz Honey 2 c Sweet wine 1) Combine all ingredients in a saucepan, bring to a boil, and simmer for 30 minutes to 1 hour, until all the liquid has disappeared. 2) Let cool, and transfer into a jar. Add a little more honey if you desire a sweeter taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roman Pickles Categories: Pickles, Preserve Yield: 4 servings 1 Head of lettuce 2 ts Dill weed or dill seed 2 c Vinegar 2 ts Fennel, fresh or seed 1 c Water 1 ts Rue (optional) 3 ts Salt 1) Combine the water and salt in a 1-quart jar which has a tight fitting lid. Add the vinegar, dill, fennel, and rue. 2) Separate the lettuce leaves and add them to the liquid. Seal the jar and let sit until ready (about 48 hours) NOTE: The original recipe from Columella calls for salting the lettuce first, letting it "sweat" for 24 hours, and then pickling. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Spread Categories: Pickles, Spreads Yield: 8 servings 15 Walnuts, shelled (about 1 2 ts Olive oil Cup) 1/2 ts Ground cumin 1/4 ts Ground pepper Garnish of parsley or water 2 ts Liquamen (sep. recipe) Cress and walnut halves 2 ts Grape juice or sweet wine 1) Grind the walnuts in a blender, or pound them in a mortar until pulverized. Transfer to a mixing bowl. 2) Add the remaining ingredients and blend well. Place the spread on a flat serving dish and form into the shape of a fish. Decorate by surrounding with parsley (or cress) and unbroken walnut halves. 3) Serve with bread, rolls, crackers, or by itself. NOTE: The Romans preferred the taste of walnuts with their thin inner skins removed. To do this, drop the walnut meats into boiling water for 30 seconds. Drain immediately, rinse under cold water, and then peel off the thin inner skins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chopped Liver (Sulsum Sine Sulso) Categories: Poultry Yield: 6 servings 1/2 lb Chicken livers Salt and pepper 3/4 c Olive oil 1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the chicken livers for 10 minutes, turning occasionally, until cooked through. 2) Remove the cooked livers, place in a mixing bowl, and mash well with a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper to taste, and mix well with the liver. 3) Place the chopped liver in a serving dish and shape it into the likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish. Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or in place of the salt. Apicius' recipe calls for a fish mold; if you have a fish-shaped gelatin mold, you could not be more authentic. If it is a large one, however, you may have to double the recipe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado Soup with Radishes & Cilantro Cream Categories: Soups/stews Yield: 1 servings 2 tb Avocado oil 3 Ripe Avocados, preferably 1 tb Walnut Oil or 3 T. Fruity The Haas variety Olive Oil 2 Limes 1 md Yellow Onion, chopped 1/2 c Sour cream 4 Cloves Garlic, peeled and 2 tb Half-and-half Minced 1/4 c Cilantro leaves, very finely 1 Piece of Ginger,1 1/2 inches Minced Long, peeled and minced 1 ts Ground Coriander 3 Serrano or jalapeno chili Salt Peppers, stemmed, seeded and 1 bn Radishes, 10-12 Minced Black pepper 4 c Chicken stock Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes. Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal. From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan Posted By: Charles Walstrom 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Jerky a la Willie Categories: Beef Yield: 1 servings 1/2 c Lo salt soy sauce 2 1/3 ts Pepper 1 1/4 ts Onion powder 2 tb Brown sugar 1/3 c Worcestershire Sauce 1 lb Lean beef 1 1/4 ts Garlic powder Liquid mesquite smoke * * use in place of smoker. Mix all ingredients except beef to make marinade. Cut thinly sliced beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of beef on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echos. Use toothpicks or wooden skewers to hang meat by, and put a couple of layers of paper towels in the pan to collect the drippings and save cleaning problems later on. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Catfish Baked with Cheese Categories: Fish/sea Yield: 6 servings 6 Catfish Fillets (about 2 lb) 1/2 c Fresh grated Parmesan 1/4 c Flour Cheese Black pepper to taste Salt to taste 1 Egg, lightly beaten 1 ts Paprika 8 tb Butter, melted 1 tb Milk 1/4 c Sliced almonds 1. Preheat oven to 350 deg. 2. Wipe the catfish dry 3. Blend together the cheese, flour, salt, pepper, and paprika 4. Combine the egg and milk in a flat dish 5. Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds. 6. Place in oven and bake for 20 minutes From Craig Claiborne's "Southern Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: See's Fudge Candy (The "Original" Recipe!) Categories: Candies Yield: 25 servings 4 1/2 c Sugar 1 cn Evaporated milk 3 pk Chocolate chips (12 oz ea) 7 oz Marshmallow cream 1/2 lb Margarine 2 c Nuts 1 ts Vanilla Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware! HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is "supposedly" the original recipe for See's Fudge, produced by the See's Candy Company, Los Angeles. Emma allegedly worked for See's and later owned her own candy store. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Au Gratin Categories: Vegetables Yield: 6 servings 1 Eggplant (about 1 lb.) Salt to taste 1/2 lb Fresh Mushrooms 3 1/2 tb Butter Juice of 1/2 lemon 1 1/2 tb Flour 1/2 c Milk 1/4 c Heavy cream Pepper, to taste 1/4 ts Nutmeg Tabasco, to taste 1 Egg, lightly beaten 2 tb Bread crumbs 2 tb Parmesan cheese 1. Preheat oven to 425 deg. 2. Peel the eggplant and cut the flesh into 1" cubes, more or less. Drop the cubes into boiling salted water, cook about 5 minutes, just until cooked. Drain well. 3. Meanwhile, slice the mushrooms. There should be about 2 cups. Heat 1 tablespoon butter in a skillet and add the mushroom slices. Sprinkle with salt and about 1 teaspoon lemon juice. Cook, stirring and tossing, until the mushrooms give up their juice. Continue cooking until the liquid evaporates. Set aside. 4. Melt 1 1/2 tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk and cream, stirring rapidly with the whisk. When blended and smooth, add salt and pepper to taste, the remaining lemon juice, nutmeg, and Tabasco to taste. Stir in the mushrooms and eggplant. Stir in the egg. Spoon the mixture into a baking dish (an 8" pie plate works well). Sprinkle with a mixture of crumbs and cheese and dot the remaining 1 tablespoon butter. Bake 30 to 40 minutes, and then brown under the broiler. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mrs. Fields Apricot Nectar Cookies Categories: Cookies, Fruits Yield: 42 servings 2 3/4 c All-purpose flour 1 lg Egg 1 ts Baking Soda 1/4 c Apricot Nectar 3/4 c White sugar 1/2 c Apricot preserves 1/4 c Dark brown sugar, packed 3/4 c Dried apricots, chopped 1 c Salted butter, softened 1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside. 3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges. 6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili-Beef-Potato Soup Categories: Mexican, Soups/stews, Ground beef, Beef, Chili Yield: 6 servings 1/2 lb Ground beef 1 cn Water (1 1/3 cups) 1/2 c Chopped onion 1 ts Chili powder 1/2 c Chopped celery 1/2 ts Salt 1 cn Tomatoes (16 oz), cut up 1/2 ts Worchestershire sauce 2 c Potatoes, peeled & diced 1 c Cooked or leftover peas 1 cn Condensed beef broth -green beans - (10 1/2 oz) Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through. From "Better Homes and Gardens: Good Food on a Budget" c.1971. I personally, would use more chili powder and Worchestershire. Posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Delicious Orange Tea Muffins Categories: Muffins Yield: 4 servings 1/2 c Sugar, 1/2 c Fresh orange juice 2 ts Baking powder, 2 Eggs, 1/2 ts Salt 1 1/2 c Flour, 1/2 c Butter or margarine melted, Grated rind of 1 orange ----------------------------------TOPPING---------------------------------- Sugar cubes Orange juice Preheat oven to 375°F, prepare pans. Combine first 4 ingredients & blend well. Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham with Potatoes and Green Beans Categories: Meats, Beans Yield: 4 servings 1 HAM (w/ bone) 3-5 lbs. Cut green beans (canned is A buncha potatoes OK in a pinch) A couple a handfuls of Get a big pot o' water (enough to sink the ham), slow boil the ham 'til it starts falling off the bone, quarter the spuds, and when they're about done, drop in the beans. Season to taste. That's the extent of my cooking prowess, try it, it's cheap, and it's easy, and it tastes pretty good (to my palate, anyway). Source: Chip North ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tentsuyu Sauce Categories: Sauces, Oriental Yield: 4 servings 1 c Light broth 1 ts MSG; (optional) 1/3 c Mirin OR Daikon radish; 1" piece 1/3 c Sweet sherry OR Horseradish 1/3 c Honey Ginger; grated, to taste 1/3 c Soy sauce Lemon juice; optional Mix all ingredients except the horseradish, ginger and lemon juice. Bring to a boil, and remove from heat. Grate the radish. Hydrate the horseradish if you are using the dried product. For serving, put warm sauce into individual bowls. Place a heap of the radish topped with horseradish on each plate of fried food. Each person should mix as much of this with his sauce as suits his taste. Add the lemon juice if desired. This sauce used mainly with Tempura. Source: Practical Japanese Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seven Flavor Chicken Categories: Poultry, Oriental Yield: 4 servings 4 tb Soy sauce, divided 2 tb Vegetable oil, divided 2 tb Sesame oil, divided 1 md Carrot, julienned 1 tb Cornstarch 1/4 lb Fresh snow peas, trimmed 2 Boneless, skinless chicken And julienned Breast halves, cut into 1/2 c Chopped green onions and Thin strips. Tops 8 oz Uncooked vermicelli 1 tb Minced fresh ginger root 1 tb Sugar 3/4 ts Crushed red pepper 2 tb Distilled white vinegar Blend 1 tbsp each soy sauce and sesame oil with cornstarch; stir in chicken. Let stand 10 minutes. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside. Heat 1 tbsp vegetable oil in hot wok or large skillet over high heat. Add chicken and stir fry 3 minutes, remove. Heat remaining vegetable oil in same pan. Add carrot and snow peas;stir fry 1 minutes. Add remaining 3 ingredients and stir fry 1 minutes longer. Remove from heat; stir in chicken and venegar mixture. Pour over vermicelli and toss together to combine. Serve immediately. Origin: Journal American, January 13 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Baskets with Caper Dip Categories: Vegetables, Dips Yield: 4 servings 2 Artichokes (about 12oz each) 1 tb Small capers, OR 1/2 c Fat free mayonnaise 1 sm Pickle, chopped 1 cl Garlic, minced 1 tb Caper or pickle brine Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole. Add 1/4 cup water and cover. Place in microwave and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled off and base pierces easily with fork rotate and rearrange halfway through cooking. Let stand 3-5 minutes. TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper brine. TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves; reserve leaves Carefully remove and discard the choke. Place on small plate. Fill inside of basket with caper kip and allow some to spill out onto the plate. Chill until ready to serve. If desired serve with reserved artichoke leaves. NOTE* If desired, artichokes can be cooked on stove top. Place trimmed artichokes stem side down in small saucepot just big enough to hold them snugly. Pour boiling water to a depth of 1 inch,cover and steam 45 minutes over medium heat until done as above. With tongs, remove from pot; drain. Makes 2 servings, 129 calories each. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beets in Onion Vinaigrette Categories: Vegetables Yield: 4 servings -------------------------FOR THE ONION VINAIGRETTE------------------------- 2 md Onions 2 tb Olive oil 1/2 ts Kosher salt 1/2 tb Champagne or sherry vinegar 1/8 ts Cracked black pepper ----------------------------FOR THE GLAZED BEETS---------------------------- 1 Onion Black pepper, to taste 1 tb Butter 2 1/2 tb Sugar 3 md Beets Chopped chives or parsley 1/4 ts Kosher salt VINAIGRETTE Peel onions, trim root and top ends. Halve onions from top to bottom,then slice lengthwise into thin julienne strips, about 2 inch long, 1/8" by 1/8" thick. Place onions in a glass bowl or other microwave safe container; season with salt and pepper. Add olive oil and vinegar. Marinate 20 minutes. BEETS Peel, trim and cut onion as for vinaigrette. combine onion and butter in a 1 quart glass baking dish. cover with plastic wrap and pierce twice to allow steam to escape. Cook on 100 percent power for 1 minutes in a microwave oven. Reserve. Wash and peel beets; trim root and stem ends. Slice 1/8th inch thick; cut slices into 1/8 inch strips. Julienne strips should be the same size. Salt and pepper, toss gently. cover with vented plastic and cook on high, stirring occassionally, 7-8 minutes or until almost tender. Sprinkle with sugar,toss gently, and cook on high for 7-8 more minutes or until the liquid has a syrupy consistency. Remove dish from oven and let stand, covered,2-3 minutes. Adjust seasoning if necessary. Cover bowl containing onion vinaigrette with plastic wrap. Cook on high foor 5 minutes or until onions soften slightly. Spoon hot vinaigrette onto four to six plates, arranging onion in a ring. Divide the beet mixture among the plates, mounding it in the center of each ring of onions. Sprinkle with chives or parsley. Makes 4-6 servings. Origin: Journal American, January 13, 1993. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bourbon Balls Categories: Candies Yield: 18 servings 1 1/2 c Confectioner's sugar, 1 tb Unsweetened cocoa powder Divided 3 tb Bourbon 1 c Graham cracker crumbs 2 tb Light corn syrup 1/2 c Pecans In bowl of food processor, combine 1 cup confectoner's sugar, graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add bourbon and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together. Press and roll mixtue into 1 inch balls. Toss each ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruity Buckwheat Muffins Categories: Muffins Yield: 12 servings 1 c Flour 1 1/2 ts Baking powder 1 c Peeled, cored, finely 1/4 ts Baking soda Choppped Granny Smith 1/8 ts Salt Apples 3/4 c Non fat buttermilk 3/4 c Buckwheat flour 2 tb Oil 1/3 c Sugar 1 Egg, lightly beaten 1/4 c Chopped, pitted dates combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking soda and salt in large bowl. Make well in centre of mixture. combine buttermilk, oil and egg in another bowl and add to dry ingredients, stirring just until moistened. divide batter evenly among muffin cups coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan immediately. Let cool on wire racks. Makes 12 muffins Origin: Journal American, January 13 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Decadent Chocolate Hearts Categories: Chocolate, Cakes/choc. Yield: 2 servings 4 Slices (1/2 oz each) fat 2 Drops red food coloring Free marble poundcake. 1/2 c Reduced calorie nondairy 3 Strawberries, divided Whipped topping Just cut heart shapes from slices of fat free marble poundcake and fill with a cloudlike strawberry filling With a 3 inch heart shaped cookie cutter, or sharp knife, cut each poundcake slice into a heart. Place 1 strawberry in small bowl. With fork, mash well. Fold strawberry mash and red food coloring into whipped topping. Place a poundcake heart on 2 dessert plates. (if you like, place strawberry topping mixture into piping bag fitted with decorative tip.) Chill 5 minutes. Pipe o spoon strawberry topping mixture onto each heart. Top with remaining hearts. Garnish with remaining strawberries. Makes 2 servings, 110 calories each. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Corn Tamales Categories: Mexican Yield: 24 servings 12 Ears of fresh white or 1/2 c (scant) sugar Yellow corn 1/4 c Light cream, or more 1 lb Monterrey Jack cheese, 2 Green chiles, parched and Grated Peeled 1 lb Pure lard 1 lb Cheddar or Longhorn cheese 1/2 lb Butter Salt 1. Chop stalk end of each ear of corn flush with the base of the ear. Shuck, being careful to keep corn husks intact for later use. Wash husks, and drain. 2. Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder, blender or food processor. 3. Cream lard and butter to a smooth and fluffy consistency with an electric mixer at medium speed. Add the ground corn and cheese mixture, sugar, cream and salt to taste. Continue to mix with the electric mixer until mixture looks like whipped cream. Add more cream if mixture is dry. 4. Cut the roasted green chiles into long strips. Spread about 2 tablespoons of the corn mixture on each corn husk. Spread mixture out into a rectangle and allow at least 2 inches of husk to extend below the corn mixture and a few inches of margin on both sides of the husk. Place about 2 strips of green chile down the center of the corn mixture, then sprinkle with a few pinches of the grated Cheddar cheese. 5. Hold the two sides of the tamale together to make the corn mixture fold up around the filling. Then tuck one edge of the husk over the top of the tamale and roll, tying the ends with strips of corn husks. If preferred, the bottom end of the husk can be folded up before rolling. If you plan to freeze the tamales, freeze them at this point. 6. Place the tamales upright on a rack in a pressure cooker or large steaming kettle. Before the rack is completely filled with tamales, pour 1 to 2 cups water into the bottom of the pan, about 1/2 inch deep. 7. Steam at 15 lbs pressure for 25 minutes, or in a conventional steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days. Makes 24 tamales. Freezing Hint: Package tamales in plastic bags, 12 per package or other suitable quantity. If packaging large quantities, keep track of the contents on a card. Maximum Recommended Freezer Storage: 1 year From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moyettes (Cinnamon Sugar Crusted Sweet Bread) Categories: Mexican Yield: 8 servings 5 c Sifted all purpose flour 1 c Warm water (105 - 115°F) 2 c Sugar 1 Egg, slightly beaten Salt 1/2 c Melted butter 3 tb Butter OR oil 2 ts Ground cinnamon 1 Active dry yeast (use 2 1 ts Anise extract OR Packages if time is short) 1/4 c Aniseeds 1. Sift flour, 1 cup sugar adn salt together. Cut in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. 2. Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds. 3. Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy. 4. Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny. 5. Butter the top of the dough, cover with wax paper and let rise until doubled. 6. When the bread has risen, punch it down, and let it rise until doubled again. 7. Knead the dough slightly, then form into balls the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick. 8. Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls. 9. Let rolls rise until light and about doubled in size. When nearly doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped. Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Salad with Mustard-Soy Sauce Categories: Salads, Pork/ham, Sauces Yield: 4 servings ---------------------------------THE SALAD--------------------------------- 2 c (approx.) mixed greens 1 Red bell pepper, seeded and 8 Slices cooked loin of pork, Cut into thick slices At room temperature ------------------------------THE VINAIGRETTE------------------------------ 2 tb Dijon mustard 1 tb Wine vinegar 1 1/2 ts Soy sauce 3 1/2 tb Olive oil 1 tb Fresh lemon juice 1 Pepper You can add all sorts of food you might happen to find in the refrigerator to fill this salad out - hard-boiled egg wedges, anchovy filets, black olives, red grapes, celery sticks, or cooked vegetables. Serve with warm toast triangles. 1. Assemble the salad: Arrange the greens in the center of the plate and surround with the pork and pepper slices. 2. Prepare the vinaigrette: In a small bowl, mix the mustard with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season with pepper. Drizzle over the pork and greens. Serves 4. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991 Shared by: Karin Brewer, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ajiaco Categories: Ethnic, Soups/stews, Poultry Yield: 4 servings 2 tb Butter Pieces. 1 ts Cayenne pepper 2 ts Sweet paprika 1 c Unsalted chicken stock 1 c Onions finely diced 4 Ears yellow corn, shucked, 3 c Milk Sliced into 1-inch thick 2 lg Yucca peeled and cut into Wheels Inch thick dice. 3 lb Chicken, cut into bite size Juice of one lime. This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach. Although this is not her exact recipe, it's the closest I could get to it. Ajico del Restaurant Garcia ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yuca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden. As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. This dish recieved rave reviews at the 1991 Blind Pass Marina Xmas Party. UL'd 12-16-91 by Bob Springer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger-Banana Chutney Categories: Relishes, Preserve Yield: 4 servings 1 lb Onions, chopped 1/2 lb Raisins, chopped 6 Ripe bananas, put through a 2 c Fresh or unsweetened canned Food mill Pineapple juice 3/4 lb Pitted dates, chopped 1 ts Salt 1 1/2 c Cider vinegar 2 ts Curry powder 1/4 lb Crystallized ginger, minced Most people think of Trinidad, Guyana, and Martinique when they think of East Indian influences on Caribbean cooking. Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas, dates, and vinegar in a nonreactive saucepan. Stir them to mix well and cook over low heat for 20 minutes. Add the remaining ingredients and stir to make sure they are well combined. Continue to cook until the chutney has a jamlike consistency. Remove from the heat and place in sterilized jars. This chutney can accompany cold meats, grilled meats and, of course, curries. It will keep for 3 weeks in the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Stew Categories: Cajun, Soups/stews, Beef Yield: 4 servings 3 tb Flour 1 md Onion, chopped in large 1 ts Black pepper Chunks 1/2 ts Cayenne pepper 1 ts Dried thyme leaves 1/2 ts Garlic powder 3 c Beef broth 1/2 ts Cumin 1 ts Hot sauce 1 lb Stew beef, cut into 1 inch 2 md Potatoes, cubed Cubes 3 Stalks Celery, sliced 1 tb Vegetable oil 3 Carrots, sliced Combine flour, black pepper, cayenne pepper, garlic powder, and cumin in a plastic bag. Add meat cubes a few at a time, shaking to coat. Heat oil in a large saucepan. Add meat and brown. Add onion and thyme. Cook until onion is tender. Add beef broth and hot sauce and bring to a boil. Reduce heat and add potatoes, celery, and carrots. Cover and simmer for 1 1/2 hours. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Pork Categories: Cajun, Pork/ham Yield: 4 servings 2 Medium Onions, quartered 2 ts Black pepper 1 Medium Red pepper, sliced 1 ts Garlic powder 1 Medium Green pepper, sliced 1 ts Cayenne pepper 1 c Mushrooms 1/4 ts White pepper 2 Medium Potatoes, quartered 4 lb Boneless pork loin roast 1 ts Salt 1/2 c Water Combine vegetables and seasoning except black pepper in a mixing bowl. Mix well. Place roast in a large roasting pan, fat side up. Sprinkle with black pepper. Pour water over roast and add vegetables. Cook uncovered at 375 degrees for 3 hours or until a meat thermometer 160 degrees. Increase heat to 425 degrees, cook 15 minutes or until meat is no longer pink. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak Cajun-Style Categories: Cajun, Beef Yield: 4 servings 1/2 c Margarine, melted 1/2 ts Salt 1 ts Cayenne pepper 1/4 ts White pepper 1 ts Black pepper 4 Ribeye steaks Heat a skillet to 350 degrees and pour melted margarine in. Combine seasoning in a small bowl. Dip steaks in melted margarine and sprinkle with season mixture. Place steaks in skillet and cook each side for about 3 1/2 minutes. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Creole #2 Categories: Cajun, Fish/sea Yield: 4 servings 2 tb Margarine 1/4 ts White pepper 1/4 c Onion, chopped 3 ts Cornstarch 1/4 c Red pepper, chopped 2 tb Cold water 1 cl Garlic, minced 1/2 lb Fresh shrimp OR 1 cn Tomatoes (16 oz.) 1/2 lb Frozen shrimp, thawed 1 ts Basil 1/2 lb Fresh crab OR 1/2 ts Cayenne pepper 1/2 lb Frozen crab, thawed 1/2 ts Salt 2 c Peppery rice Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppery Rice Categories: Rice/grains Yield: 6 servings 2 c Brown rice 1/2 ts Salt 4 c Chicken broth 1/4 ts Garlic powder 1/4 c Green onion, chopped 1/4 ts Cayenne pepper 1/4 c Red peppers, chopped 1/4 ts White pepper Place rice and chicken broth in a 3 quart saucepan. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add remaining ingredients and simmer another 20 minutes. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Bread Categories: Breads Yield: 4 servings 1/2 c Butter 2 c Sifted flour 3/4 c Sugar 1 ts Butttermilk 2 Eggs 1 ts Vanilla 1 ts Cherry soda 10 oz Jar Maraschino cherries, 1/2 ts Salt Chopped and drained Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch pan. In a large bowl, combine butter, sugar and eggs; beat with mixer until creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended. Fold in vanilla, cherries, and nuts. Bake 60 minutes. From Ellen Cleary ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb Butter Categories: Sauces Yield: 1 servings 1 c Butter, softened 1 ts Basil 1 ts Oregano 1 ts Garlic powder Combine in a medium bowl and beat with an electric mixer on high speed until light and fluffy. Use on hot biscuits, vegetables, fish, poultry, and steaks. Source: Quick 'n Easy Country Cookin From: Jon Judd, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Devil Pepper Sauce Categories: Sauces, Mexican Yield: 1 servings 6 ts Bonnet-type chiles 1 ts Ketchup 3 md Onions, diced 1 ts Pickapeppa Sauce 2 Allspice berries, crushed 2 c Distilled vinegar Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep for several months in the refrigerator. Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jerk Marinade Categories: Sauces, Marinade Yield: 1 servings 1 Onion, finely chopped 1/2 ts Ground nutmeg 1/2 c Scallion, finely chopped 1 Hot pepper, finely ground 2 ts Ground thyme 1 ts Black pepper 1 ts Salt 3 tb Soy sauce 2 ts Sugar 1 tb Cooking oil 1 ts Allspice 1 tb Vinegar Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and grinding. This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jerk Rub Categories: Spices/etc. Yield: 1 servings 1 Onion, fine chopped 1/4 ts Ground nutmeg 1/2 c Scallion, finely chopped 1/2 ts Ground cinnamon 2 ts Ground thyme 4 Hot peppers, finely ground 2 ts Salt 1 ts Black pepper 1 ts Allspice If you've ever had jerked chicken or pork this is the rub that's used. Mix together all the ingredients to make a paste. a food processor fitted with a steel blade is ideal for this store leftovers in the refrigerator in a tightly closed jar for about a month. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Cajun Shrimp Categories: Cajun, Fish/sea Yield: 4 servings 1 c Catsup 1 ts Cayenne pepper 1 tb Honey 1/2 ts Thyme 1 tb Brown sugar 1 ts Black pepper 2 tb Vinegar 1 ts Onion powder 2 ts Hot sauce 1 lb Shrimp, peeled and deveined Combine all ingredients except shrimp in a sauce pan. Heat thoroughly. Cook shrimp in boiling water for 5 minutes or until shrimp turns pink. Brush sauce over shrimp. Serve over rice with leftover sauce. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dry Jerk Seasoning Categories: Spices/etc. Yield: 1 servings 1 tb Onion flakes 2 ts Sugar 1 tb Onion powder 1 ts Coarsely ground black 2 ts Ground thyme Pepper 2 ts Salt 1 ts Cayenne pepper 1 ts Ground allspice 2 ts Dried chives or green 1/4 ts Ground nutmeg Onions 1/4 ts Ground cinnamon This seasoning mix is excellent to have on hand to sprinkle on cooked or uncooked fish, vegetables, or snacks. To increase the heat, add more cayenne. Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month. Yield: 5 Tablespoons. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Curry Categories: Cajun, Poultry Yield: 4 servings 2 tb Vegetable oil 1/2 ts Cumin 1 lb Boneless turkey breasts, 1/2 ts Ginger Sliced 1/2 ts Ground tumeric 1/4 c Chicken broth 1/2 ts White pepper 2 tb Onion, chopped 1/2 ts Parsley 3/4 c Sour cream 1/2 ts Ground coriander 2 tb Curry powder 2 c Peppery rice 1 ts Cayenne pepper Heat oil in a medium skillet. Add turkey slices and brown on both sides, about 10 minutes. Drain fat from skillet and add chicken broth and onion. Reduce heat, cover and simmer for 10 minutes, or until turkey is fully cooked. Remove turkey from skillet. Add remaining ingredients, except rice. Mix well and heat thoroughly. Place turkey over rice and pour sauce over turkey. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Walnut Muffins Categories: Cajun, Muffins Yield: 12 servings 3 Bananas 1 c All-purpose flour 1/2 c Sugar 1 c Whole wheat flour 1/2 c Brown sugar 1 1/2 ts Baking soda 2 Eggs 3 tb Buttermilk 1/2 c Margarine, melted 1/4 c Walnuts, chopped Preheat oven to 300 degrees. Spray 12-muffin tin with no-stick cooking spray. Mash bananas in a medium mixing bowl. Add sugar, brown sugar and eggs. Mix well. Add butter. Stir in flour, whole wheat flour and soda. Add buttermilk and walnuts. Mix until just moistened. Spoon into muffin tin. Bake until muffins are brown and done, about 20 minutes. Yield: 12 muffins. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Cobbler #2 Categories: Cakes Yield: 8 servings 4 c Blackberries, fresh 1 tb Lemon juice 3/4 c Sugar 2 tb Butter, melted 3 tb Flour Pastry 1 1/2 c Water Cream & sugar -----------------------------------PASTRY----------------------------------- 1 3/4 c Flour 1/4 c Shortening 2 tb Sugar 6 tb Whipping cream 2 ts Baking powder 6 tb Buttermilk; or sour milk 1 ts Salt Contributed to the echo by: Sam Waring Originally from: Southern Living magazine SOUTHERN BLACKBERRY COBBLER Place berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350 about 15 minutes while preparing the pastry. Place pastry over hot berries; brush with melted butter. Bake at 425 for 20 to 30 minutes, or until pastry is golden brown. Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish. Serve cobbler warm with cream and sugar. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Pita, Greek Style #2 Categories: Ground beef, Beef, Greek Yield: 12 servings 2 lb Ground Beef 1/3 c Burgundy Or Rose Wine 1 md Onion, Chopped 1 Egg 4 cl Garlic, Minced 8 oz (1 pk) Cream Cheese, 1/2 lb Fresh Mushrooms, Sliced Softened 1 Bay Leaf 1 c Creamed Cottage Cheese 1 1/4 ts Salt 1/2 c Crumbled Feta Cheese 1/2 ts Chili Powder 1/2 c Unsalted Butter, Melted * 1/2 ts Cumin Powder 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 ts Cinnamon 1/4 c Dry Bread Crumbs 8 oz (1 cn) Tomato Sauce ---------------------------------GARNISHES--------------------------------- Parlsey Sprigs Fresh Fruit Kabobs (opt.) 12 Cherry Tomatos Contributed to the echo by: Jean Hores Beef Pita, Greek Style * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek pastry and they should be defrosted. Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through.) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strawberries or other fruits in season on small wooden skewers. Servings: 12 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Turkey Burgers Categories: Cajun, Poultry Yield: 4 servings 1 lb Ground turkey 1/2 ts Cumin 1 ts Garlic powder 1 ts Blackpepper 1 ts Cayenne pepper Preheat oven to broil. Spray a broiler pan with no-stick cooking spray. Combine all ingredients in a mixing bowl and mix well. Shape into 4 patties. Place on broiler pan and broil for 5 minutes on each side. Serve on hamburger buns. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creme Bath Oil Soak Categories: Misc. Yield: 6 servings 3 Whole eggs 1/2 c Yogurt 1/4 c + 1 ts witch hazel 2 tb Melted butter 1/4 c + 1 ts corn oil 1 3/4 c Whole milk 1 ts Cider vinegar 1 c Peach or apricot juice Melt butter and mix with corn oil. Let stand one hour. Mix eggs and stir gently. Add all ingredients one at a time to blender - adding 1 c of milk last. Beat at low speed. Turn off blender and add last 3/4 c milk unbeaten. Stir and enjoy. Keep refrigerated for freshness. Shake and add 1/2 c to your tub. Makes 3 cups - enough for 6 baths. Terri St.Louis-Woltmon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bubba's Fajitas Categories: Mexican, Beef Yield: 4 servings 1 lb Beef skirt steak Rings 1 cl Garlic, chopped Juice from 1 large lime 1 ts Cumin Pepper to taste. 1 tb Chopped fresh cilantro Green and yellow peppers 1/3 c Worcestershire sauce Guacamole 1/4 c Soy sauce Refried beans 1 ts Liquid Smoke Mexican rice 1 md Yellow onion, sliced in Warm flour tortillas Those self-appointed guardians of Texas cuisine, Bubba & Billy Joe, stopped by the other day and saw a request for fajitas so Bubba asked me to post his version. Serves 4 regular people or two hungry Texans. Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine remaining ingredients. Pour over meat and onions. Cover and refrigerate overnight. (At this point he says to go out and just party, party, party -- just forget about these tasty fajitas 'til tomorrow.) Next day - or whenever you find your way back home, remove the meat and onions, reserving the marinade. Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring. You gotta do this on a grill - it's not the same in a broiler. Meanwhile, saute the onions in butter with some green and maybe some yellow peppers sliced into strips. When the meat's done, slice it into thin strips, cutting across the grain. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sauteed veggies and of course, warm flour tortillas to hold it all together. Bubba uses handmade tortillas he gets from a nearby restaurant. They're much better than store bought. (Hint: I think this recipe is even better with chicken, but don't tell Bubba I said that, 'cause he thinks real men eat beef, and only sissies eat chicken!) Thanks again Bill, Bubba and Billy Joe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Woodruff Special Categories: Beef Yield: 4 servings 4 Slices bacon 1 qt Spaghetti sauce Cabbage leaves (1/4 head) 1 lb Chopped beef 1 md Onion, chopped 1/2 ts Oregano 2 c Rice, cooked Garlic salt to taste 1 cn Sauerkraut (large can, well Salt and pepper to taste Drained) DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 325 degrees for 3-4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Sweet Chocolate Cream Cheese Brownies Categories: Desserts, German, Chocolate Yield: 16 servings -------------------------------BROWNIE LAYER------------------------------- 4 oz Germans sweet chocolate 1 ts Vanilla 1/4 c Margarine 1/2 c Flour 1/4 c Sugar 1/2 c Chopped nuts 2 Eggs ----------------------------CREAM CHEESE TOPPING---------------------------- 4 oz Cream cheese softened 1 Egg 1/4 c Sugar 1 tb Flour To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch pan To prepare cheese topping: Mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture, swirl with knife to marbelize. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 16 brownies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Spiced Crab Soup Categories: Fish/sea, Soups/stews Yield: 4 servings 1/8 lb Butter Drinking wine (26.5 oz. 1 lg Onion, chopped Bottle) 2 cl Garlic, crushed 1 cn (14 oz) chicken broth 1/2 ts Tobasco or other pep sauce 2 lg Cooked Dungeness crabs 1/8 ts Cayenne pepper (about 2 lbs. each), 1/4 c Chopped parsley Cleaned and cracked 1 Bay leaf Lemon wedges 1 Bottle of *dry* white In a large kettle (at least 8 qt.) heat butter until bubbly; stir in onion and garlic and cook over medium heat until onion is soft. Stir in hot pepper seasoning, cayenne, parsley, bay leaf, broth and wine; heat to simmering. Add crab, cover, and simmer about 10 minutes or until crab is heated through. Eating this soup is a wonderful and messy affair. Serve with hot Parmesan garlic bread, a salad and another bottle of the wine used. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma Rampke's Easy Rhubarb Pie Categories: Pies Yield: 12 servings 1 c Rhubarb rib, cut into 1" 2 Eggs Pieces 1/2 c Sugar 1/2 Pie crust 1 c Milk 1/2 c Sugar Cinnamon Roll out and place pie crust in bottom of pie plate. Place rhubarb over pie crust and sprinkle with 1/2 cup sugar. Beat eggs and add 1/2 cup sugar and milk. Pour mixture over rhubarb. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fake Guacamole Categories: Dips, Mexican Yield: 1 servings 1 16 oz bag of frozen peas, Chopped Thawed Tomatoes) 1 sm Can medium hot green chilis 1 tb "Imo" 1/4 c Chopped onion Cumin to taste 3/4 ts Garlic powder Salt and pepper to taste 1 tb Red chili powder Any other spices you enjoy 4 tb Your favorite salsa (or In guacamole Much lower in fat than real quacamole. Try this recipe, you'll be surprised! Thaw the peas by placing them in a colander and running them under lukewarm tapwater. To test if they're thawed, pop one in your mouth occasionally. Once thawed (it should only take 1-2 minutes), drain thoroughly and pour the peas into a blender or food processor. Puree the peas in the blender or food processor. Place pureed peas in a ceramic bowl and mix in the remaining ingredients. Refrigerate for several hours to let the flavors blend. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey and Rocket Salad with Macadamias Categories: Salads, Poultry Yield: 4 servings 1 Bunch of rocket, discarding Salt & pepper to taste The coarse stem ends 100 ml Macadamia oil 1 sm Soft lettuce 50 ml White wine vinegar 250 g Macadamia nuts 1 lb Turkey, sliced 2 cl Garlic, chopped Chives Turkey meat, which tends to be dry, benefits particularly from this macadamia dressing, but any roast poultry meat you have left over can be used instead. Another soft lettuce can stand in for the rocket (arugula) if you simply can't obtain the latter, but it won't provide the delicate, savoury flavour. Macadamia oil can now be obtained in some supermarkets. Arrange the leaves on four plates. Heat 250 g macadamia nuts in an ungreased container in the oven until they smell appetizing, then set half aside and tip the other half into the bowl of a food processor. Add: 2 garlic cloves, roughly chopped. With salt and pepper process to a paste. With the food processor.running, slowly add 100 ml macadamia oil, then 50 ml white wine vinegar. Slice or shred enough turkey for four people and gently loss it in the macadamia salad. Arrange the dressed turkey on the prepared plates, drizzle left-over dressing over the salad leaves, Sprinkle with reserved macadamia nuts, roughly chopped, and finely chopped chives. Serve. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92. A few extra chillies would give this salad a lot more punch. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jerk Sauce Categories: Sauces Yield: 1 servings 1 tb Allspice 1 tb Thyme 1 1/2 ts Cayenne 1 1/2 ts Fresh-grnd black pepper 1 1/2 ts Rubbed sage 3/4 ts Nutmeg 3/4 ts Cinnamon 2 tb Salt 2 tb Garlic powder 1 tb Sugar 1/4 c Oil 1/4 c Soy sauce 3/4 c White vinegar Juice of one orange Juice of one lime 1 Hot pepper, seeded & 1 c Green onions, chopped Chopped Toss all the ingredients in the blender and blend-away. Enjoy, Terri St.Louis-Woltmon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Clam Chowder Categories: Soups/stews, Fish/sea Yield: 4 servings 1/2 c Fresh mushrooms, chopped 1/8 ts Pepper 1 ts Veg oil 1/8 ts Cayenne 7 oz Minced clams (canned) 1 1/3 c Nonfat dry milk powder 1/2 c Celery, chopped 1 1/2 c Cold water 1/3 c Onion, chopped 1 tb Cornstarch 1/2 ts Salt 2 tb Fresh parsley, minced Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving) Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn & Bean Chowder Categories: Soups/stews, Beans Yield: 4 servings 1/4 c Oil (butter) 1/4 ts Nutmeg 2 c Sliced onions 1/2 c Inst milk powder 2 ts Minced garlic 3/4 c Cooked beans 4 c Corn 1/2 ts Salt 4 c Stock Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken) Makes 1 1/2 quarts ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: St. Louis' Ham Chowder Categories: Soups/stews Yield: 6 servings 1 1/2 tb Butter 1/2 lb Lean bacon 1 lg White onion, chopped 6 Stalks celery sliced 2 cl Garlic, minced Diagonally 1 1/2 c Water 3 c Cubed new potatoes w/skin 2 tb Dry sherry 1 1/2 c Milk, cream or yogurt 1/2 c Water 4 tb Flour In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli-Cauliflower Soup Categories: Soups/stews Yield: 8 servings 3/4 lb Fresh chopped broccoli 3 c Skim milk 3/4 lb Fresh chopped cauliflower 1 tb Cornstarch 1/3 c Chopped onion 1/2 ts Salt 1 1/2 c Bouillon 1/8 ts Pepper 1/4 ts Ground mace 1/3 c Shredded Swiss cheese Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth. Remove, and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan. Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted. (71 calories per serv) Makes 8 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Revenge Soup Categories: Soups/stews, Poultry Yield: 12 servings 1 Turkey carcass, wings & all Any peels, root ends and The scraps left after Leafy tops left over from - Carving* Onions, celery, potatoes, Any left over gravy Carrots Any left over vegetables Several bruised garlic 2 lg Carrots, sliced Cloves 2 Stalks celery (& tops), 12 oz Wide egg noodles Chopped 1 cn (12 oz) no salt corn, 1 cn (12 oz) no salt green Drained Beans, drained 1 lg White onion, chopped 2 qt Boiling water Salt & pepper to taste Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents. Place over heat and bring to a boil. While you're waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve. Makes a bunch! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liquamen Categories: Sauces Yield: 1 servings 1 cn (2oz) anchovies packed in 1 ts Oregano Olive oil 1 oz Grape juice 1 1/2 c Water 1/2 ts Salt. 1) Boil the anchovies, water, oregano, and salt over high heat for 10 minutes, until the liquid is reduced about one third. 2) Strain the liquamen through a tea strainer once or twice, then add the grape juice. Pour into a jar. It will keep for weeks if refrigerated. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mulsum Categories: Beverages Yield: 1 servings 1 Bottle white wine 1/2 c Honey 1) Mix together well, seal, and refrigerate. The flavor improves as the days pass. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Theada's Beef Jerky Categories: Beef Yield: 1 servings 2 qt Water 1 c Vinegar 2 c Salt 2 tb Pepper Cut meat in ¼" strips (or as thin as possible). Remove all fat. Boil approximately 6 minutes. Roll moisture from meat. Put on cookie sheet in middle of oven for 1½ to 2 hours at 200°. Leave oven door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Micro Zucchini Categories: Vegetables, Microwave Yield: 4 servings 1 ts Olive oil 1/2 ts Basil 1 sm Onion chopped 1/4 ts Oregano 1 cl Garlic, minced 1/4 ts Salt 1 sm Unpeeled zucchini, chopped Pepper to taste (about 1 cup) 1/2 Grated parmesan cheese 6 Eggs In a 9" microwavable quiche dish or round cake dish combine oil, onion, garlic, zucchini and pepper; stir to coat veggies with oil.Microwave, uncovered at high (%100) 4 to 6 minutes or until softened, stirring part way through. Lightly beat eggs with seasoning; stir in cheese.Pour egg mixture over vegies; stir until mixed.Microwave, uncovered at medium high (%70) 3 minutes.Stir mixture with fork, moving outer cooked parts toward center>Microwave at medium high 3-5 minutes or until frittata is set.Let stand flat on counter 5 minutes before serving. Makes four servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Casserole Categories: Vegetables, Casseroles Yield: 4 servings 1 lg Eggplant 1/4 ts Italian seasoning 1/4 lb (4 slices) bacon, chopped 1/4 ts Thyme 1 lg Onion, chopped 1/2 c + 1/4 c Italian bread 1 cl Garlic, minced Crumbs 2 tb Fresh chopped parsley 3 tb Butter Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds. Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear. Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c crumbs. Mix well and cook about 5 minutes more. Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dan's Spicy Smoked Spareribs Categories: Pork/ham Yield: 12 servings 8 lb Pork spareribs, cut into 4-rib sections ------------------------------DRY INGREDIENTS------------------------------ 1 tb Powdered ginger 1 ts Black pepper 1 tb Powdered mustard 1 ts Chili powder 1 tb Paprika 1 ts Powdered sage 1/2 tb Salt 1 ts Crushed red pepper 1/2 tb Chinese five-spice powder -------------------------------BASTING SAUCE------------------------------- 1/2 ts Tomato juice 1 tb Finely minced bell pepper 1 c Peach preserves (red or green) 2 tb Commercial barbecue sauce Juice of one and one-half 2 tb Melted butter or margarine Limes 1 tb Wine vinegar Two or three dashes of 1 tb Finely minced onion Tabasco sauce Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes. (This partially cooks them and renders much of the fat.) Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours. After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved. When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke. Serve ribs with warm basting sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili with Beans Categories: Mexican, Beef, Sausages, Chili, Beans Yield: 4 servings 1 pk Pinto beans 3 tb New Mexico (or other hot) 2 lb Chili meat OR Chili powder 4 lb Lean beef sirloin, chopped 1 ts Dried oregano In 1/2 inch cubes 2 tb Ground cumin 1 lb Low-fat turkey sausage 1 tb Vegetable oil 1 c Onions, chopped 1 ts Louisiana (or Tobasco) Hot 1 tb Garlic powder Sauce 1 tb Red cayenne pepper 1 cn Jalapenos, chopped 2 cn Tomato sauce 1/2 tb Salt Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poppyseed Dressing Categories: Dressings Yield: 4 servings 1 c Salad oil 1 tb Grated onion 1/2 c Sugar (I use less) 1 ts Salt 1/3 c Cider vinegar 1 ts Dry mustard 1 tb Poppyseeds Contributed to the echo by: Julie Purvis POPPYSEED DRESSING Blend all ingredients in blender or mix by hand; will keep in frig for a week. I serve this with raw spinach, fresh strawberries or mandarin oranges, and sliced mild onion, Vidalia if possible. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich and Famous Chicken Categories: Poultry Yield: 6 servings 3 1/2 lb Cut up, whole chicken 1 Bottle very good champagne 2 tb Lea & Perrin 1 pk Frozen peas Worchestershire sauce 1 lb Baby carrots 1 ts Dried oregano 1 cn Cream of mushroom soup 2 ts Dried basil 1 sm New potato, cut in half 1 1/2 ts Dry mustard Salt & pepper to taste 8 Pats butter 1 8 in. thick onion 2 tb Fresh squeezed lemon juice Contributed to the echo by: Janice Norman RICH AND FAMOUS CHICKEN Place chicken in single layer in a pan, perferably ceramic, and sprinkle worchestershire over top. Sprinkle on some of the oregano/basil mixture, all of the mustard, salt and pepper, lemon juice, and 1/2 of the champagne. Marinate chicken for 1/2 hour. Cover bottom of large casserole with onion slices. Pour some of the marinade over the onions. Place marinated chicken on top and place a pat of butter on each piece. Pour remaining marinade over the chicken. Cover chicken with frozen peas. Sprinkle on some of the oregano/basil mixture. Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on remaining oregano/basil and a little more champagne. Cover carrots with the soup. Sprinkle on a little more champagne. Distribute potato halves, raw side down, over top so that potatoes sit part way down in the soup (about half in and half out). Sprinkle on remaining champagne. Place covered casserole on center rack in preheated oven (375 degrees, if casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and continue baking for 15 minutes. Decamp the vegetables from the casserole, place individual serving of chicken on plate and add serving of vegetables. Serve with tossed salad, french bread, and a dry white wine. Servings: 4 to 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summer Ristto Categories: Rice/grains Yield: 4 servings 4 oz Prossciutto Ham Strips 3 tb Olive Oil 1 c Green Peas 2 lg Chopped Garlic Cloves 4 oz Cooked Chicken Strips 1/4 c Romano Cheese 1 c Dry Long Grain Rice 1 sm Yellow Pepper 1 c Mushrooms Sliced Thick 1/4 c Fresh Parsley 2 c Chicken Stock 1 c Chopped Tomatoes 1 lg Onion Coarsely Chopped 1/2 ts White Pepper Contributed to the echo by: Janice Norman SUMMER RISTTO Heat 2-tbl olive oil in large sauce pan. Add onion and cook till transparent. Add garlic and rice to pan. Stir till rice is lightly browned. Stir 1-cup of chicken stock into the rice, a small amount at a time, till most of the stock is absorbed by the rice. Approximately 10 minutes. Stir in chicken, ham, mushrooms and sweet peppers. Simmer for 5 minutes; add more stock to keep vegetables moist. Add peas, tomatoes and pepper. Simmer for an additional 5-minutes or till rice is tender. Serve Summer Risto in a large bowl. Sprinkle Romano cheese and parsley over the rice. Excellent, served with light antipasto or endive salad, and a medium red. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dunbar's Jambalaya Categories: Pork/ham, Sausages Yield: 4 servings 3 tb Butter 6 cn Tomato paste 1 Onion, minced 4 Parsley springs, minced 1 c Clove 2 ts Hyme springs, minced 1 1/2 lb Raw shrimp 2 ts Water 3 Pork sausages 1/3 c Uncooked rice 1/4 lb Cooked ham Salt and pepper 1 tb All-purpose flour Contributed to the echo by: Janice Norman Originally from: Dunbar's in New Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown onion and garlic. Peel and devein shrimps. If using large shrimp, cut them in halves lengthwise. Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink. Cut sausages into samll pieces and brown in a separate pan. Cut ham into cubes the same size as the sausage and saute with the sausage for a few minutes. Blend in flour. Combine the meat with the shrimp and add tomato paste and thyme. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour. Cook rice according to package instructions until it is barely tender. Stir rice into meat mixture and continue cooking for 30 minutes more or til rice has absorbed all the liquid and the mixture is quite dry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolachky Dough #1 Categories: Breads Yield: 1 servings 6 c Flour 1 cn Evaporated milk 2 c Shortening 1 ts Vanilla 3 Egg yolks 4 c Warm water Contributed to the echo by: Leti Labell Originally from: "The Best of Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachky Dough #1 Mix flour and shortening as for pie crust. Make a hole in center of mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and dough leaves sides of bowl. Form into large balls, each just large enough to roll out at one time. Cover with wax paper and refrigerate overnight. Roll out each ball about 1/4" thick on a board covered with powdered sugar. Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling in center of dough; fold dough over to opposite side and pinch together or roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolachky Dough #2 Categories: Breads Yield: 1 servings 1 Dry yeast 1/2 lb Butter 1/2 c Lukewarm water 4 tb Vegetable shortening 4 c Flour 1/2 ts Sour cream 2 Eggs 1 ts Vanilla 1/2 c Sugar Contributed to the echo by: Leti Labell Originally from: "The Best of Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachy Dough #2 Mix yeast in water and stir in 3 tablespoons flour. Let stand for one hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft dough, kneading by hand. Make into a large ball and refrigerate overnight. Take a small portion of dough (keep the rest refrigerated) and roll out very thin on a powdered sugar pastry cloth. (Do not use flour.) Cut into 2" squares. Put 1 teaspoon of filling in center of square and pinch two opposite corners together. Place on ungreased cookie sheet. Bake in 350 oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolachky Dough #3 Categories: Breads Yield: 1 servings 2 c Flour 1 Egg 8 oz Cream cheese 2 ts Sugar 1/2 lb Butter 1 Egg yolk Contributed to the echo by: Leti Labell Originally from: "Butter 'n Love Recipes" from the Vincentian Sisters of Charity, Bedford Ohio Kolacky Dough #3 Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy seed or apricot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nut Kolachky Filling Categories: Breads Yield: 1 servings 1/2 lb Ground walnuts 2 tb Melted butter 3/4 c Sugar 1 Egg 3 Egg whites Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Nut Kolachky Filling wites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Kolachky Filling #1 Categories: Breads Yield: 106 servings 8 oz Dried appricots 1/2 c Sugar 1 1/2 c Water 1 tb Cornstarch Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky Filling #1 Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Kolachky Filling #2 Categories: Breads Yield: 1 servings 1/2 c Apricot preserves 1/2 c Chopped pecans or walnuts 1/2 c Coconut Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky Filling #2 Mix the above ingredients and refrigerate until ready to use. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poppyseed Kolachky Filling Categories: Breads Yield: 1 servings 2 c Milk, scalded 1 1/2 c Sugar 1 lb Ground poppyseeds Contributed to the echo by: Leti Labell Originally from: "More Favorite Recipes" from the Catholic Universe Bulletin Poppyseed Filling Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Fruit Ice Cream Categories: Ice cream Yield: 1 servings 3 c (1-1/2 pts) Half-and-Half (peaches, strawberries, 14 cn Sweetened condensed milk Bananas, raspberries, etc) (NOT evaporated) 1 tb Vanilla 1 c Pureed or mashed fresh fruit Food coloring, optional Contributed to the echo by: Debra Heng Originally from: Borden FRESH FRUIT ICE CREAM In ice cream freezer container, combine all ingredients and mix well. Freeze according to manufacturer's instructions. Refrigerator Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; stir in pureed fruit and food coloring, if desired. Fold in 2 c (1 pint) whipping cream, whipped (do NOT use non-dairy topping). Pour into 9x5 loaf pan or other 2-qt. container. Cover and freeze 6 hours or until firm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Long Island Iced Tea Categories: Beverages Yield: 6 servings 1/2 Shot Tequila 3 Shots Coca Cola 1/2 Shot Vodka 1/2 To 1 shot Sour Mix (or Tom 1/2 Shot Gin -Collins Mix or Whiskey Sour 1/2 Shot Rum -Mix) SOURCE: Natl Cooking Echo 18 Jun 90 Contributed to the echo by: Sallie Austin Put all in a glass and stir and watch out. Not my idea of a way to consume alcohol (I would prefer too much wine or champagne <grin>), but I believe this was the recipe. Does taste close to iced tea though... --Michelle M. Bass My boyfriend is a "working manager" of a bar here... i.e., he bartends. He said to add these to the preceding ingredients: 1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or Cointreau I only tried one of these... I agree with Michelle... at least with wine or champagne it requires a few hours of sipping before you pass out, instead of a few minutes <big GRIN>. BTW- I just asked Jim if he was sure that both 151 and regular rum were used, and why... he said "to hurt people". Good enough reason for ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tzatzika Categories: Dressings Yield: 8 servings 1 Cucumber 1/2 c Yogurt, plain lowfat 2 tb Onion, grated Salt 1 c Clove, minced Pepper, white 1/2 c Sour cream Contributed to the echo by: Sallie Austin Originally from: GOURMET7.ZIP, Donna Kummer Wash cucumber and partially peel (leave about 1/3 peel for color) then grate. Drain cuke and onion in strainer and press. Add remaining ingredients and season. Chill well. Serve with Greek olives and pita triangles. Makes 2 cups or 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Oatmeal Pie Categories: Pies Yield: 8 servings 1 Recipe Rummed Oat Crust 1 c Firmly packed brown sugar 1/4 c Rolled oats 1/8 ts Freshly ground black pepper 3 Eggs 2 tb Melted unsalted butter 1/2 c Honey 1/4 c Heavy cream 1/2 c Sugar 1/2 ts Vanilla Contributed to the echo by: Elicia Tamburine Originally from: Bert Green OATMEAL PECAN PIE (Bert Green) 1. Roll out the Rummed Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges. 2. Preheat the oven to 400F. 3. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool. 4. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes. Reduce the heat to 325F and continue to bake until the filling is firm, about 30 minutes longer. Serve warm. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rummed Oat Crust Categories: Pies Yield: 1 servings 1/3 c Rolled oats 6 tb Chilled solid vegetable 3/4 c Flour Shortening 1 ts Sugar 1 Egg yolk 1/2 ts Salt 2 tb Dark rum Contributed to the echo by: Elicia Tamburine Originally from: Bert Green RUMMED OAT CRUST 1. Combine oats, flour sugar and salt. 2. Cut chilled shortening into dry ingredients. 3. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using. Makes one 9 crust. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Pie Categories: Pies Yield: 8 servings 1/4 c Butter or margarine 1/4 ts Salt 1/2 c Sugar 1 c Dark corn syrup 1/2 ts Cinnamon 3 Eggs 1/2 ts Cloves 1 c Quick-cooking rolled oats Contributed to the echo by: Elicia Tamburine Originally from: Tandika Star OATMEAL PIE Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats. Pour into pie shell and bake in moderate oven (350~ F) about 1 hour, or until knife inserted in center of pie comes out clean. NOTE: During baking, the oatmeal forms a chewy, "nutty" crust on top. Pie is rich, delicately spiced. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chile Colorado Categories: Sauces, Microwave Yield: 3 servings 20 Dried red chili pods, stems 4 cl Garlic And seeds removed 1/4 c Onion, coarsely chopped 1/4 ts Cilantro seeds 1 ts Salt 1/4 ts Cumin seeds 3 c Warm water 1 ts Dried oregano Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Chili Colorado Power level: medium high Cooking time: 20 minutes Coarsely grind the cilantro and cumin seeds in a spice grinder, and then put into the bowl of the food processor. Break the chili pods into small pieces, and coarsely grind in the spice grinder, and then add to food processor bowl. Add the garlic and onion to the food processor, and process until the onions are chopped. Add the remaining ingredients and process until pureed. Place the mixture in a 2-quart casserole dish. Cover and microwave on 70% (medium high) for twenty minutes, stirring after 10 minutes. (I assume you could make it on top of the stove, too.) Makes 3-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tamale Dough Categories: Breads Yield: 1 servings 3/4 c Chili Colorado 3/4 c Vegetable shortening 10 oz Frozen whole kernel corn, 2 ts Salt Thawed 2 ts Baking powder 1 cn Hominy, drained 2 1/2 c White cornmeal Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor.) In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth. (The recipe says to use an electric mixer, but I found it easier to just use a spoon.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Tamale Filling Categories: Mexican, Vegetarian Yield: 1 servings 2 c Sharp cheddar cheese 2 tb Dried oregano 2 c Shredded swiss or white 2 ts Ground cumin Cheddar cheese 1 cn Whole kernel corn, drained 2/3 c Chopped black olives 2 cn (4-oz each) green chilies, 2/3 c Chopped pine nuts Chopped 2 Onions, chopped 2 ts Olive oil 8 cl Garlic Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor. Combine all ingredients in a large bowl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rantott Csirke Categories: Poultry Yield: 4 servings 1/4 c Butter or margerine 1 tb Paprika 1/4 c Flour, all purpose 1/2 ts Onion salt 1 Chicken fryer,cut up 2 tb Lemon juice (2-1/2#) 1 c Bread crumbs, dried pkgd. 2 Eggs Rantott Csirke (Oven Fried Paprika Chicken) Melt butter in 350 F. oven in 13"x9"x2" baking pan. Meanwhile, put flour in paper bag and shake chicken pieces one at a time until coated. Set aside. In a bowl, beat eggs with fork; combine in salt, paprika, onion salt and lemon juice until well blended. Dip the flour coated chicken pieces in egg mixture, then in crumbs, turning to coat evenly. Then set into melted butter in baking dish; arrange chicken skin side down. Bake about 45 minutes or until fork tender, turning once. Servings: 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tamale Instructions Categories: Mexican Yield: 50 servings 2 pk Dried cornhusks Warm water Contributed to the echo by: Leti Labell Prepare the corn husks: First go through the corn husks, separating them, and removing pieces of cornsilk (and also dirt, etc.) that you find. Then place them in a large bowl and cover with tap water. (I put several plates on top of the corn husks to hold them down, because they have a tendency to float.) Let them soak for at least half an hour. Rinse the corn husks several times, to clean them. Then drain them well. Next, dry off the corn husks. While you do this, you can separate them into piles: big husks, medium, and too little to be worth using. At this time, you can also prepare some thin strips of corn husk, that you will use to tie the tamales together. (This is where you you the little pieces too small to make a tamale.) (I found that the pieces weren't long enogh to tie around the tamales, so I tied two shorter pieces of thin husk together. More on this later.) Make the tamales: Hold a large corn husk in your hand, with the narrow end pointing to the right. Take a spoonful of dough (I used a serving spoon, about 2 Tbs or so) and spread it on the corn husk, about 1-1/2 inches from the wide end, and about 4 inches from the narrow end. Spread the dough right up to the edge of the corn husk on one side, leaving enough of a flap to wrap around the tamale. (If the husk isn't wide enough for you to be able to wrap it around, you'll use another husk - more on this later.) Next, spread a spoonful (again, about 2 Tbs) of filling down the middle of the dough. Roll the sides of the corn husk in toward the center, bringing the edges of the dough together, enclosing the filling. Wrap the rest of the corn husk around to the back. If there is not enough husk to wrap around to the back, place another corn husk around the tamale, to hold the edge closed. Now, wrap the top (broad end) edge down, and flip the bottom part (the narrow end) up, so that it covers the edge of the broad end. Then, using the thin strips of corn husk, tie across the middle to hold the top and bottom flaps in place. Steaming the tamales: Stand the tamales on end in a steamer. If you don't have a steamer, you could put the tamales in a metal collander, and place the collander in a large pot. Just be sure that the tamales do not touch the water below. Bring the water to a brisk boil, and steam the tamales for at least an hour. I did it for an hour and 15 minutes. You can test one to see if they are done: the dough will easily separate from the husk. Just be careful - don't burn yourself on the steam! You can reheat tamales in the oven at 350 degrees for about 15 minutes. (Don't try to re-steam them.) If you freeze them, you can reheat them by putting the frozen tamales in a casserole dish, covering with foil, and heating in a 350 oven for 30-35 minutes. This was a lot of work, but it was well worth it! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oysters Bienville Categories: Fish/sea Yield: 6 servings 3 oz Oysters, (boiled until 1 c Bread crumbs Edges curl), drained 1 c Grated Parmesan cheese 3 oz Clean oyster shells 8 tb Melted butter 1/2 Bienville sauce, cold Rock salt Contributed to the echo by: Bill Birner Originally from: Austin Leslie Here's a popular Creole recipe, not, of course, Cajun, from New Orleans. If you can get the ingredients, it is a true winner. This is by Austin Leslie, probably the top Creole-Soul chefs in New Orleans. This is a "Crescent City Classic." Those of you in Dry Dock will have to suffer without, or better yet, Come On Way Down Yonder. OYSTERS BIENVILLE (N.O. pronunciation = Bee-En-Vill, not quite true French) Preheat 6 pie pans filled with rock salt. Preheat broiler to highest flame or oven to 475 degrees. Place boiled oysters in shells and cover each with 2 tbs. cold Bienville sauce. Sprinkle with bread crumbs and cheese and place on cookie sheets. Sprinkle melted butter over oysters to moisten amd place under broiler or in oven until lightly browned and bubbly. Place six oysters on each pre-heated pie pan and rock salt. Serve 6, immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bienville Sauce Categories: Sauces Yield: 1 servings 6 oz Flour 1 c Chablis 6 tb Butter 1 tb Egg shade or yellow 1/2 Fish stock Coloring 1/2 ts Rout fillets (skinned)* 1 c Heavy cream 1/2 lb Very small shrimp Salt & Pepper to taste 1/2 lb Lump crabmeat Wire whip 6 Egg Yolks, whipped Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE SAUCE Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Fricasse with Capers & Dill Categories: Veal Yield: 6 servings 4 lb Veal Roux Salt 3 ts Capers Water to cover 1 ts Dill, chopped 2 c White wine White pepper 1 Peeled onion, cut in half Nutmeg (pinch) 3 Bay leaves 1 c Heavy cream 5 Cloves 2 Egg Yolks Butter and Flour for white Contributed to the echo by: Bill Birner Originally from: Gunter Preuss Here's a recipe from another New Orleans Chaine de Rotisseur award winner, Gunter Preuss. This is by Gunter Preuss of Versailles Restaurant in New Orleans, a favored and elegant 5 star place. Some amounts he omitted which need to be guessed at, to taste. VEAL FRICASSE w. CAPERS & DILL 1. Cut veal in 1 inch strips, (not too lean - not too fat.) 2. Evenly cover with water and bring to slow boil. Rinse clean. 3. Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked. 4. Make a white roux and use strained stock for sauce. Cook until flour taste is gone. 5. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste. 6. Add cooked veal to sauce and simmer 10 more minutes. 7. Before serving, mix cream and egg yolks and pour very slowly into Fricasse. Serve with rice or noodles. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Long Island Ice Tea Categories: Beverages Yield: 4 servings Equal parts: Mr. Boston Triple Sec Mr. Boston Rum Lemon Juice Mr. Boston Gin Orange Juice Mr. Boston Vodka Mix in a highball glass over ice and add a dash of cola. I guess you can try it with any kind of rum, gin, vodka and triple sec. Well, good luck with the recipe and DON'T DRINK AND DRIVE !! Contributed to the echo by: Anita Rasmussen Originally from: Mr. Boston's Official Bartender's Guide" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Empanadas Categories: Mexican, Ground beef, Beef Yield: 15 servings -----------------------------------PASTRY----------------------------------- 3 c All-purpose flour 6 tb Vegetable shortening 1/2 ts Salt 2 tb Cold water 6 tb Margarine ----------------------------------FILLING---------------------------------- 1 Onion, chopped 1/2 ts Dried oregano, crushed 4 cl Garlic, finely chopped Salt and pepper 1 Green pepper, seeded and 2 Chili peppers, seeded and Chopped Chopped 1 1/2 ts Olive oil 4 tb Canned crushed tomatoes 8 oz Ground beef 2 tb Slivered almonds 1 ts Cocoa powder 2 tb Raisins 1 tb Flour 2 tb Chopped green olives 1/2 ts Ground cumin 2 tb Chopped fresh parsley 1/2 ts Paprika -----------------------------------GLAZE----------------------------------- 1 Egg yolk Salt 1 ts Water 1 Oil 2 ts Milk Contributed to the echo by: Leti Labell Originally from: Step by Step Mexican Cooking A modified version; original from Step by Step Mexican Cooking Empanadas con Picadillo Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes. Brown the ground meat well, and drain away as much of the fat as possible. until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes. Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.) Roll out the pastry on a floured surface. (We didn't do this. We ran the dough through the pasta machine - much easier! We found the #3 setting on our Atlas pasta maker to be the right thickness.) Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.) Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape. Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze. Bake at 425 for 15-20 minutes, or until golden brown. If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees. Makes 15 empanadas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Medium White Bread Categories: Breads Yield: 4 servings 3/4 c Water 1 tb Dry milk (I use buttermilk) 2 c Bread flour 1 tb Butter ( slivered) 1 ts Salt 1 pk Yeast 2 tb Sugar Contributed to the echo by: Merrilyn Vaughan Originally from: Hitachi Breadmaker book Here is a MEDIUM white bread: Place all ingredients in bucket and press 'start'. Process 4 hours and 10 minutes. Remove from bucket. Brush with butter for softer crust. Cool. Store....or EAT! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low-Fat Sour Cream Substitute Categories: Sauces Yield: 1 servings 1 oz Container lowfat cottage 2 tb Buttermilk Cheese 1 ts Lemon juice Contributed to the echo by: Randall Chrisman This is something that a friend of mine learned in her efforts to cut down on the amount of fat in her diet. Seems she and her husband were quite fond of sour cream (being the kind of people that would toss it onto the potato and not stop until you couldn't see the potato!) This is a really great substitute for the topping...such to the point that I'm not fond of sour cream anymore. Optional: Schilling Cheese Sauce Mix Hidden Valley Reduced Calorie Ranch Mix the Hidden Valley Blue Cheese Dressing MIX. Dump the cottage cheese, buttermilk and lemon juice into a food processor with metal blade. Process until smooth (and I mean SMOOTH...can turn grainy unless you give it time...when you think it's done, process it some more.) When it's done, you have the option of blending in any of the powdered dressing mixes (we use 3/4 package for flavor - more than that and you've reduced your fat intake and TRIPLED your sodium intake.) You need to pour the contents back into the cottage cheese container and let it set for an hour or so. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Hot Dogs and Rice Categories: Meats, Rice/grains, Spanish Yield: 4 servings 1 cn Stewed tomatoes. 3/4 c Green pepper, diced 1/2 lb Hot dogs sliced 1/2" 3/4 c Onion, diced Thick Rice for 4 people Contributed to the echo by: Marge Clark The recipe has no real measurments...is a "what you have"... Spanish hot dogs & rice: Enough rice for four people... put rice on to cook...while it's cooking slice as many hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2 inch thick. dice 1 green pepper...I used to use the frozen diced pepper and use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount. combine all the above, heat, while the rice is cooking...set the table and spray on some perfume. This is obviously not a gourmet feast for company. But everyone ATE it! and there is little that's faster or easier! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: South of the Border Bundles Categories: Mexican Yield: 4 servings 6 10-INCH flour tortillas 1 ts Chili powder 4 oz Cheddar or American Cheese 1 Tomato, seeded and chopped 1 cn Refried beans Sliced green onion 1/2 c Sliced green onions Taco sauce (optional) 1 cn Diced green chile peppers Contributed to the echo by: Pat Knox SOUTH OF THE BORDER BUNDLES Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes. Cut the cheese into 6 sticks. In a bowl, stir together the refried beans, 1/2 cup onion, chili peppers, and chili powder. Remove one tortilla from foil; recover remaining tortillas. Spread the tortillas with about 1/3 cup of the bean mixture to within 2 inches of the edge. Top with 1 tablespoon chopped tomato. Place one cheese stick in center of tortilla. Fold in two sides; roll up jelly-roll style. Place on a greased baking sheet. Repeat with remaining tortillas. Bake in a 350 degree oven for 15 to 20 minutes or till heated through. Serve bundles warm. Spoon taco sauce atop each bundle and sprinkle with additional sliced green onion, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Steaks Categories: Fish/sea Yield: 4 servings 2 ts Olive oil 2 ts Soy sauce 2 ts Margarine, melted Tuna steaks Contributed to the echo by: Pat Knox Use tuna, swordfish, or halibut steaks, cut 1/2 inch thick Place fish in a well-greased wire grill basket. Combine oil, melted butter, and soy sauce; brush some of the mixture over fish. Grill fish steaks over medium-hot coals 4 minutes. Turn the wire basket; baste fish again with the remaining soy mixture. Grill 3 to 5 minutes more or till fish just flakes with a fork. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppy Beef Enchiladas Categories: Mexican, Ground beef, Beef Yield: 4 servings 3/4 lb Lean ground beef 8 6-inch flour tortillas 3/4 c Picante sauce 1/2 c Picante sauce 1/2 ts Cumin OR 1/2 c Shredded cheddar cheese 1 ts Chili powder Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a skillet cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4 cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If necessary, warm tortillas in a 350 degree oven for 5 minutes to soften. Spoon beef mixture near one edge of each tortilla and roll up jelly-roll style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over tortillas evenly and top with cheese. Bake in 350° degree oven 15 minutes or till cheese is melted and tortillas are heated through. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Roast Pork with Sticky Rice* Categories: Pork/ham, Rice/grains, Thai Yield: 7 servings 3 c Uncooked sticky rice 3 tb Whiskey (optional) 6 c Very warm (almost hot) water 1/4 c Chopped cilantro leaves 4 tb Oil 1/2 c Chopped green onions 1 1/2 lb Pork roast 3 md Cucumbers; sliced 2 tb Oyster sauce 2 lg Tomatoes; sliced 5 tb Sugar Sliced fresh chilies 1 tb Thai dark sweet soy sauce - to taste 2 1/2 tb Light soy sauce *MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. Slice into large pieces--about 1" thick. Poke both sides of each piece with a fork or skewer and place in a flat bottom container with lid. Blend oyster sauce, sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and marinate in the refrigerator at least 1 hour. Overnight for best result. Soak sticky rice in water for 30 mins and drain well. Pour rice in a wet-paper towel lined steamer and steam over high heat for 40-45 minutes. Place cooked rice in a container and mix with the oil to coat well. Cover and set aside. Charcoal grill the pork over medium heat until well done. Drizzle some of the marinating liquid on each side halfway through the cooking time. In a small sauce pan, bring the rest of marinating liquid to a boil and pour into a gravy bowl. Slice pork into 1" X 1 1/2" pieces and about 1/4" thick. Spread the rice onto a platter. Cover with the pork pieces and pour the marinating liquid over the pork. Sprinkle cilantro, green onions and chilies. Garnish with sliced cucumbers and tomatoes. Shared by Gail Shimizu (BWHT68A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barb's Special Sweet Breads Part I Categories: Breads Yield: 1 servings ----------------------------------BARB DAY---------------------------------- 3 pk Yeast 3 tb Sugar 1 c -Water; lukewarm 1 1/2 c Butter 1 Egg; slightly beaten 1 ts Salt 4 c Flour; sifted ---------------------------SEE OTHER RECIPE PARTS--------------------------- ------------------------FOR VARIATIONS AND FILLINGS------------------------ - Vanilla cream - raisins - Almond butter - Egg wash - Plumped currants or - Icing For the dough: Put the water in a mixing bowl and sprinkle the yeast over it. Stir until the yeast has dissolved. Beat the egg into the yeast mixture, and set aside. Sift together the flour, sugar, and salt. Add the yeast mixture. Knead until the mix forms a ball- if too moist add a bit more flour. Knead 10 minutes more. Roll out to an 11" square. Spread 1/2 cup butter over the surface of the dough. Fold the dough into thirds and wrap in a damp cloth. Refrigerate 20 minutes. Repeat this process beginning from rolling out the dough, two more times. While the dough is in the refrigerator the last time, you should prepare the fillings, icings or other recipes you will need for the finished pastries. The following parts will give you the variety of pastries made with this dough, and the methods. They will be followed by additional recipes needed to prepare the pastries. Source: Vera Stevens (my mother) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barb's Special Sweet Breads Part 2 Categories: Breads Yield: 1 servings ----------------------------------BARB DAY---------------------------------- ------------------------INSTRUCTIONS FOR WEINERBROD------------------------ Place the dough on a lightly floured board and cut it in half. Roll each piece into 24" X 6" strip. Spread the surface with Almond butter. Fold the edges lengthwise toward the center, allowing 1" space in the center. Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space between the edges. Repeat with second strip. Place both lengths of dough on a baking sheet and shape strips together like a giant pretzel, tucking in the ends. Brush with the egg wash and sprinkle with almonds. Allow the dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375 degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice. Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later parts for necessary fillings and icings. Source: Vera Stevens, (my mother) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barb's Special Sweet Breads Part 3 Categories: Breads Yield: 1 servings ----------------------------------BARB DAY---------------------------------- -------------------------INSTRUCTIONS FOR SPANDAUER------------------------- Your favorite jelly Place the dough on a floured board and cut it in half. Roll each half 1/4" thick Cut into 4" squares. Spread Almond butter on each square. Sprinkle plumped currants or raisins on top. Fold corners to center. Put a bit of your favorite jelly in the center. Spoon Vanilla Cream in center. Place 2" apart on baking sheet. Brush with egg wash. Let rise till puffy. Brush again with the egg wash. Bake at 375 degrees F. for 10-12 minutes. Source: Vera Stevens, my mother ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barb's Special Sweet Breads Part 5 Categories: Breads, French Yield: 1 servings ----------------------------------BARB DAY---------------------------------- --------------------------INSTRUCTIONS FOR SNAILS-------------------------- Place dough on a lightly floured board and roll into a large rectangle 1/4" thick. Spread with almond butter and plumped currants or raisins. Roll jelly roll style. Cut into 1" slices and place slices 2" apart on baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let rise until light. Bake 10-12 minutes at 375 degrees F. Ice and sprinkle with almonds. Source: Vera Stevens, my mother ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barb's Special Sweet Breads Part 7 Categories: Breads Yield: 1 servings ----------------------------------BARB DAY---------------------------------- - Additional recipes for - series - preparing breads in this -------------------------ALMOND BUTTER INGREDIENTS------------------------- 1/2 c Sugar 1/2 c Blanched almonds; minced 1/2 c Butter - -----------------------------ICING INGREDIENTS----------------------------- 1 c Confectioners' sugar Candied cherries 2 tb Water Slivered almonds - Garnish icing with: - -------------------------VANILLA CREAM INGREDIENTS------------------------- 2 tb Sugar 1 c Milk 2 tb Flour 2 ts Vanilla 2 Egg yolks - ------------------------------PLUMPED RAISINS------------------------------ 2 tb Rum or Cognac - 1/2 c Currants or raisins ----------------------------------EGG WASH---------------------------------- 1 Egg 2 tb Water ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well. ICING: Beat the sugar and water together until completely blended. Drizzle over the pastry and garnish with cherries and almonds if desired. VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan. Blend and cook for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla. Whip mixture occasionally to keep it from forming a film, if not using immediately. PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped. EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed. Source: Vera Stevens, my mother ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesecake Breadring Categories: Breads, Cheesecakes Yield: 10 servings ----------------------------------BARB DAY---------------------------------- 1 pk Hot roll mix 1 tb Vanilla 8 pk Cream cheese; softened 1/2 c Sour cream 1/4 c Sugar 2 Eggs 1/2 c Sugar 6 tb Butter; melted 1 Egg OVEN TEMP: 350 SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL COVER THE CENTER HOLE.) BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Fat Lentil Chili Categories: Pork/ham, Mexican, Chili, Beans Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 8 oz PORK; lean, boneless or 3 CELERY; STALKS, SLICED - GROUND TURKEY 1/4 ts GARLIC POWDER 1 c - WATER 1 md ONION; CHOPPED 2 ts CHILI POWDER 1/4 ts CUMIN; GROUND 16 oz TOMATOES; CUT UP 1 c LENTILS 1 ts SUGAR 3/4 c SPICY TOMATO JUICE TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Corn and Black Bean Salad Categories: Salads, Beans Yield: 11 servings -Robbie Shelton ******DRESSING****** ******SALAD****** 1/3 c Oil 2 cn Mexicorn; (corn and red and 1/4 c Rice Wine Vinegar or White -green peppers), 11oz, -Vinegar -drained 1/4 c Orange Juice 15 oz Black beans; drained, rinsed 1 ts Garlic; minced 4 1/2 oz Sliced Mushrooms; drained 1/2 ts Salt 1/2 c Green Onions; sliced *****BEFORE SERVING***** 1/2 c Cucumbers; peeled, slice 1/4 c Fresh Cilantro; chopped -thin 1 tb Orange Peel; grated 2 tb Fresh Jalapeno Pepper; 2 ts Cumin seed (or 1 ts) -finely chopped Lettuce Leaves In large bowl, combine all salad ingredients; blend well. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, drain salad. Stir in cilantro, orange peel and cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store in refrigerator. Makes 11 (1/2-cup) serving. Pillsbury bake-off recipes - Green Giant Mushroom Edition. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three Beans in Lettuce Parcels Categories: Ethnic, Vegetarian, Vegetables, Beans Yield: 2 servings 2 1/2 tb Garlic and herb dressing 1 Medium red chilli 100 g Chickpeas 1/2 tb Chives 100 g Black eye beans 4 Chinese lettuce leaves 100 g Flageolet beans Salt and pepper to taste 1. Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2-3 minutes until the majority of the liquid has evaporated. Season to taste, and add chives. Divide the mixture between the lettuce leaves and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Noodles with Vegetables Categories: Vegetarian, Pasta, Vegetables, Chinese Yield: 2 servings 175 g Chinese egg noodles 1/2 Green pepper, diced 1 1/2 tb Vegetable oil 1/2 tb Soy sauce 1/2 Garlic clove, sliced/peeled 1/2 tb Sesame oil 1/2 Chopped onion 1 tb Peanuts 1 Sliced carrot 1. Cook the noodles in boiling water for 7 minutes. Drain well. 2. Heat the oil in a wok and stir fry the garlic and ginger for 1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper, and carrot and stir fry for 2-3 minutes. 3. Add the noodles and cook for 2-3 minutes. Stir in the soy sauce and sesame oil and sprinkle with the peanuts. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Vegetable Pasties Categories: Vegetarian, Vegetables, Ethnic Yield: 2 servings -----------------------------------PASTRY----------------------------------- 50 g Wholemeal flour 1/4 ts Salt 50 g Plain white flour 50 g Margerine ----------------------------------FILLING---------------------------------- 1/2 Peeled and chopped onion 50 g Peeled and diced potato 1 tb Oil 50 g Peeled and diced carrots 1/2 Crushed garlic clove 210 g Chick peas 1/2 tb Ground coriander Salt 1/2 ts Ground cumin Pepper Filling. 1. Fry the onion in the oil for 5 minutes and add the garlic, spices, carrot and potato. Cook for ten minutes, or until the vegetables are tender. 2. Add the chick peas and season with the salt and pepper. Leave to cool down. 3. Preheat the oven to 200C/400F/GM6. Pastry: 1. Sift the flours and salt into a large bowl. Add the margerine and rub into the flour with your hands until the mixture is like bread- crumbs. 2. Add the cold water and press the mixture together to form a dough. Turn out onto a floured board and divide into 2 equal pieces. 3. Take out one piece of the dough and knead lightly, pressing it into a round shape. 4. Roll it into a circle about 15cm across. Put 1/2 of the vegetable mixture on top and fold into a pasty type shape and press the edges together. 5. Pierce a couple of holes in the top and bake for 20 minutes or until crisp. This recipe is also nice with filo pastry, or the samosa packets you can buy. If you use filo pastry remember to brush the outside with some melted margerine or butter to prevent sticking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Spicy Pea Sauce Categories: Vegetarian, Vegetables, Pasta, Ethnic, Sauces Yield: 2 servings 1 c Yellow split peas 1/2 ts Ground allspice 1/2 tb Olive oil 1/8 c Lemon juice 1/2 Garlic clove 1 ts Lemon rind 1/8 ts Chilli powder 250 g Fresh fettucine 1/4 ts Turmeric Fresh coriander sprigs 1/4 ts Ground coriander Preparation: crush the garlic clove and chop the onion. 1. Place the peas in a large pan. Cover with cold water. Bring to the boil and boil, uncovered for 25 minutes. Drain. 2. Heat oil in a pan. Add onion and garlic and cook over a low heat for 2 minutes. Add the spices , stirring for 2 minutes. 3. Add the well drained peas, lemon juice and rind. Stir to combine and cook over a low heat for 8-10 minutes. 4. Cook the pasta in a large quantity of boiling water until just tender. Drain and place on a large serving plate. Pour sauce over the pasta and garnish with the coriander leaves. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Lentils and Spinach Categories: Pasta, Vegetarian, Vegetables, Italian Yield: 2 servings 1/2 c Red lentils 1/2 Onion 250 g Wholemeal spaghetti 3 Spinach leaves 7 1/2 g Butter 1/2 tb Lemon Juice 1/2 ts Ground nutmeg 1/8 c Toasted pine nuts 1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a large quantity of boiling water until just tender. 3. While they are cooking melt the butter in a pan. Add the nutmeg and onion and cook over a gentle heat until the onion is soft. Add spinach, cover and cook until the spinach is just tender. 4. Drain the lentils, add the lemon juice;stirring to combine. Drain the pasta. Combine the lentils, pasta and spinach. Place on a serving plate and sprinkle with pine nuts. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calico Fruit Salad Categories: Salads, Fruits, Dressings Yield: 6 servings 1 qt Ice Berg Lettuce Chunks; 2 c Tart Apples; Chopped -(Otherwise Known As Head 2 lg Bananas; Sliced -Lettuce) 1/2 c Raisins ---------------------------PEANUT BUTTER DRESSING--------------------------- 1/4 c Peanut Butter 1/4 c Milk 3 tb Honey 1/2 c Miracle Whip Salad Dressing FOR THE SALAD: Combine the lettuce and fruit, tossing lightly to mix. FOR THE DRESSING: Combine the peanut butter and honey, then gradually add the milk. Add the dressing and mix well until well blended. Chill until serving time. VARIATION: The dressing may also be served as a dip with apple and pear slices or banana chunks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Potato Spears Categories: Appetizers, Vegetables Yield: 4 servings 3 lg Baking Potatoes ;Onion Salt 1/4 c Miracle Whip Salad Dressing ;Pepper Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush the strips with the salad dressing. Place on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with the onion salt and pepper. Bake in a preheated 375 Degree F for 50 minutes or until tender and golden brown. NOTE: The recipe can be doubled for an entertaining snack or to serve with hamburgers or bratwurst. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Breakfast Pizza Categories: Breakfast, Italian, Pizza Yield: 6 servings 8 oz Mozzarella Cheese, grated 1/4 md Onion, chopped 6 Eggs 3/4 md Onion, from above, ringed 1 1/2 c Milk and/or cream 1 md Green pepper, ringed Salt and Pepper, to taste 1 Pizza crust Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Pugliese bread dough works very well for a crust. Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place rings of green pepper over the top. You can also include onion rings, mushrooms, or other favorite Pizza toppings. Color contrast helps here, as the mixture is rather plain looking. Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set. I got the recipe from a TV show about how to make Pizzas, on PBS. People that won't eat Pizza or Eggs with even go for this! From Dan Ceppa ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Asparagus Pasta Categories: Pasta, Meats, Vegetables Yield: 4 servings 3/4 lb Fresh asparagus spears or 1 c Evaporated skim milk - one 10-oz. pkg. frozen 10-oz. multicolored pasta - asparagus - such as wagon wheel or 2 cn (14-1/2-oz.) stewed tomatoes - corkscrew - cut up 6 oz Lean fully cooked ham, cut 1 tb Dried parsley flakes - into bite-size strips 1/2 ts Dried basil, crushed 1 sm Red or green sweet pepper 1/2 ts Dried oregano, crushed - cut into strips 1/8 ts Ground red pepper (optional) Grated Parmesan cheese (opt) Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve, place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese, if desired. Serve at once. Makes 4 or 5 main-dish servings. NUTRITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol. SOURCE: Better Homes and Gardens Magazine, March 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Chicken Categories: Poultry, Meats Yield: 4 servings 4 4-oz. boneless, skinless 1/4 c Reduced-calorie Catalina - chicken breast halves - salad dressing 1/8 ts Ground red pepper 1 tb Dijon-style mustard 1/4 ts Black pepper 1 ts Worcestershire sauce Rinse chicken; pat dry with paper towels. Combine the red and black peppers; rub over chicken breasts. Combine the salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken breats with some of the dressing mixture. Place chicken in a shallow baking dish or pan. Bake, uncovered in a 375-degree oven for 20-25 minutes or till chicken is no longer pink. In a small saucepan heat any remainging dressing mixture just to boiling; serve with chicken. Makes 4 servings. NUTRITIONAL INFORMATION PER SERVING: 145 cal. 4 g fat, 59 mg chol. SOURCE: Better Homes and Gardens Magazine, March 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon-Pepper Potatoes Categories: Vegetables Yield: 4 servings 1 1/2-oz. envelope butter- 1/2 ts Lemon-pepper seasoning - flavored mix 1/4 c Water 1 tb Snipped fresh chives or 1 lb Small red potatoes (6 to 8), - sliced green onion tops - cut into 1 inch pieces In an 11x7x1-1/2 bkg. pan combine the butter-flavored mix, chives, and lemon-pepper seasoning. Stir in the water. Add the potatoes, toss to coat well. Bake, uncovered, in 375-degree oven for 45 to 50 minutes or till potatoes are tender and beginning to brown, stirring twice. Makes 4 side-dish servings. NUTRITIONAL INFORMATION: 125 cal, 0 g fat, 0 mg chol. SOURCE: Better Homes and Gardens Magazine, March 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chewy Oatmeal Cookie Categories: Cookies Yield: 1 servings 3/4 c Butter flavored Crisco - instant or old fashioned) 1 1/4 c Firmly packaged light brown 1 c All-purpose flour - sugar 1/2 ts Baking soda 1 Egg 1/2 ts Salt 1/3 c Milk 1/4 ts Cinnamon 1 1/2 ts Vanilla 1 c Raisins 3 c Quaker(R) Quik Oats (not 1 c Coarsely chopped Walnuts Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half. SOURCE: Silver Palate Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Danish Pastry Categories: Desserts Yield: 6 servings 4 To 6 cups flour 1/4 ts Ground cardamom seeds 2 pk Dry yeast or 1 ounce fresh -(optional) -yeast 1 ts Vanilla 3 tb Sugar 1 1/4 c Cold milk (approximately) 1 ts Salt 2 c Butter, firm, but not ice 3 Whole eggs or 6 egg yolks -cold 1 ts Grated orange rind When making Danish pastry it is important to keep the dough very cold. In shaping small pastries, it is sometimes necessary to re-chill partially shaped dough until it is firm enough for the job to be completed. When you first make the pastry, be careful to follow all the rules. Don't make it in the summertime unless your kitchen is air conditioned. After you gain experience you may attempt short cuts such as rolling out and folding the dough twice in succession without re-chilling. Another way of shortening the process is by placing the dough in the freezer between rollings. Usually 10 minutes in the freezer is suffiecient. When you use this short cut, be careful not to freeze the dough solid. The shaped pastries can also be chilled in the freezer. They can even be baked frozen if extra baking time is allowed. Any unbaked yeast pastries, however, should never be kept frozen for more than a week or so; and it is preferable to bake anish pastry within a day or two after it has been shaped. Place 4 cups flour in large bowl. Reserve remaining flour for rolling. Make a well in center of bowl. If dry yeast is used, see directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup. Add egg yolks or whole eggs, grated orange rind, ground cardamom seeds, and vanilla. Pour yeast mixture into well. Add one cup milk and 1/4 cup butter cut into pieces. Mix with finger tips, adding more milk if necessary to make a medium-soft dough. Knead dough in bowl for 5 minutes, or until it is smooth but not elastic. Flour it and let rest in refrigerator for 30 minutes. While dough is resting, form remaining butter into a flattened brick. Using some of the reserved flour on wax paper or pastry cloth, roll out butter into a square about 1/3 inch thick. Use plenty of flour under and on top of butter to keep it from sticking. Loosen it frequently as you rol. Cut the square in 2 pieces. Place in refrigerator between sheets of wax paper. Roll out dough on well-floured cloth to make a rectangle 3 times longer than wide and about 1/3 inch thick. Brush excess flour from dough. Place a piece of butter in center. Fold one end of dough over butter. Place remaining butter on top. Fold second end over the butter. Press edges together. Turn dough, changing its position so that the short ends are parallel with the edge of table nearest you. Roll out on well-floured cloth, using a firm, even motion to spread butter together with dough. Try to work quickly, but check frequently underneat the dough to be sure it isn't sticking. Roll out a rectangele 3 times longer than wide, about 1/3 inch thick. rush excess flour from surface. Fold both ends of dough to meet in center. Press edges together, then fold in half as if closing a book, which will make 4 layers of dough. Flour dough. Place on a cooky sheet. Cover with aluminum foil. Refrigerate for 1/2 hour. Repeat rolling and folding dough 3 more times, chilling it 20 minutes between rollings. Be sure to change position of dough each time so that the short ends of dough are parallel with the edge of the table nearest you when you start rolling. After the final folding, chill dough at least 3 hours before shaping and baking. From: The Art of Fine Baking Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Filling for Danish Pastry Categories: Breads Yield: 12 servings 2 lb Baker's or pot cheese 8 oz Sugar 3 Eggs 1 tb Grated lemon zest 4 oz Raisins (optional) 1. Rub the cheese through a sieve. 2. Using the paddle attachment, cream the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3. If desired, add in the raisins. Yield: 3 lb. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Macaroni Chili Categories: Low-cal, Ground beef, Mexican, Chili Yield: 4 servings 1 c Macaroni, raw 1 pn Salt 1/2 lb Ground beef 1 pn Pepper, freshly ground 1/2 ts Garlic powder 1 cn Tomato soup 1 ts Chili powder 1 oz Mozzarella cheese 15% mf Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts. 3 protein 1 1/2 starch 1 fruit & veg. Leftovers are good reheated the next day and can be frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggless Mock Mayonnaise Categories: Dressings Yield: 1 servings 3 tb Evaporated milk 1 pn White pepper 1/4 ts Salt 1/2 c Vegetable oil 1/4 ts Paprika 4 ts Lemon juice 1/4 ts Prepared mustard Makes about 3/4 cup. Good with coleslaw, egg salad sandwich, potato salad. Combine in mixing bowl (or blender) milk, salt, paprika, mustard and pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep covered in refrigerator. From Joy of Cooking printed 1983. Shared by Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Angel Mousse Categories: Low-cal, Desserts Yield: 4 servings 3 c Unsweetened strawberries 14 ts Artificial sweetener * 1 c Water 1 ts Vanilla 1 tb Unflavored gelatin (1 packet 1/2 ts Almond extract (optional) 1 tb Cornstarch 1/4 c Instant skim milk powder 1 Egg, separated 1/4 c Ice water * equivalent of 14 tsp sugar, may use crushed tablets or liquid sweetener according to package directions. Slice strawberries. Pour water over strawberries, let stand 1 hour at room temperature. (frozen ones may take longer) Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 min or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. 1 Milk choice, 1 fruit & veg. choice, 1 fat & oils choice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Keefer Court Sticky Rice Dumplings Categories: Rice/grains, Pork/ham, Chinese Yield: 20 servings -----------------------------------DOUGH----------------------------------- 3 c Glutinous Rice Flour 1 c Water 1/2 c Sugar ----------------------------------FILLING---------------------------------- 4 oz Pork loin 1/2 ts Salt 1 ts Rice wine 1/4 ts Black pepper 1/2 tb Cornstarch 1/2 ts Monosodium glutamate 1/4 ts Salt (opt.) 4 ts Oil 1/4 ts Sugar 1 ts Small chopped bamboo shoot 1 ts Cornstarch 1 ts Chopped green onion 1/2 c Water 1/2 ts Soy sauce 4 oz Dry shrimp 1 ts Sesame oil 8 c Oil for frying For dough: Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pieces. For filling: Dice pork, mix with the rice win, cornstarch, and salt. Heat pan and oil, stir-fry pork mixture until color changes, remove and drain. Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant. Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions. Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool. Taking one of the dough pieces, flatten with the palm on a hard surface. Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky. Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal. Repeat, forming 20 meat-filled crescents. Heat oil for frying in a large wok or kettle until 350 to 375 degrees. Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes. Remove, drain, and repeat procedure for remaining dumplings. Makes 20. Posted by Ewan Grantham. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Siopow (Steamed Dumplings) Categories: Appetizers, Pork/ham, Chinese Yield: 30 servings 1 Wrapper recipe 1 c Minced water chestnuts 1 c Water 1/4 c Minced scallions 1 tb Oil 1/4 c Minced onions 1/4 ts Salt 1 Egg 1 c Chopped shrimp 1 ts Pepper 1/4 c Ground pork 1 ts Salt Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until it forms a ball. Divide into 1 1/4 inch balls and roll each until paper thin. Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in steamer and steam 30 minutes. Again some expanation... these can be made with much thicker wrappers (the ones the street vendors sell are more like 1/2 to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables ... such as mushrooms, celery etc. Courtesy of Ted Taylor. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sui Mai Pork Dumplings Categories: Appetizers, Pork/ham, Chinese Yield: 30 servings 3 Black Mushrooms, dried 1 Egg White 1/3 c Bamboo Shoots, canned 1 ts Salt 1/2 lb Pork Loin with Fatback 1/2 ts Granulated Sugar 1 ts Sesame Oil 1/4 ts White Pepper, freshly 1 ts Rice Wine or Dry Sherry Ground 1 tb Cornstarch 30 Won Ton Skins, defrosted * The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings. From The Gazette, 91/09/11. Posted by James Lor. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fun Gwau (Steamed Translucent Dumplings) Categories: Appetizers, Pork/ham, Chinese Yield: 30 servings 6 Dried Chinese black Sherry Mushrooms 1 1/2 ts Light soy sauce 6 oz Shrimp, shelled & deveined 2 ts Cornstarch 1 ts Salt 2 tb Chicken stock 1 1/2 tb Peanut oil 2 tb Coarsely chopped fresh 6 oz Ground pork butt Coriander leaves 1/4 c Finely diced bamboo shoots 1 Oil 1/4 c Finely diced water Wheat Starch Wrappers Chestnuts, preferably fresh (see recipe) 2 Green onions, chopped Light soy sauce, for 2 ts Sugar Dipping 1/4 ts White pepper Chinese mustard, for 1 tb Shao Hsing rice wine or dry Dipping can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wheat Starch Wrappers for Dumplings Categories: Chinese Yield: 30 servings 1 c Wheat starch 1 tb Peanut oil plus more to oil 1/4 c Tapioca starch The wrappers 1 c Boiling water Combine the wheat starch and tapioca starch in a mixing bowl. When the water reaches a boil immediately pour it into the flour and stir vigorously into a ball, with a wooden spoon. The hot boiling water cooks the starches. Add the oil to the dough and mix together as well as possible. The dough at this point is quite thick and lumpy. While hot, gather up the dough and knead on a lightly oiled surface until smooth and well blended, about 3 minutes. It should feel a bit rubbery and putty-like. Cover with a damp towel. Dough is ready to make Ha Gow or Fun Gwau. Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruited Rice Pudding Categories: Desserts, Rice/grains Yield: 6 servings 4 c Skim milk 1 Egg yolk, at room 1/4 ts Ground cimmamon Temperature 1/4 c Plus 1 Tbsp brown sugar 1 ts Vanilla 1/4 ts Salt 1 lb Nectarines and/or plums, 1/2 c Long grain rice Pitted and diced Makes 6 servings In medium saucepan, bring milk, cinnamon, 1/4 cup brown sugar and salt to boiling. Stir in rice. Reduce heat to low; cover, simmer 35-45 minutes or until rice is tender. Stir occasionally. In small bowl, beat egg yolk. Stir in 1/3 cup hot rice mixture into egg yolk. Slowly pour egg mixture back into rice mixture, stirring rapidly. Cook, stirring constantly, 5 minutes or until mixture thickens. Remove saucepan from heat. Stir in vanilla. Serve warm or cover surface of rice with plastic wrap. Chill until ready to serve. Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15 minutes. Spoon rice pudding into dessert bowls; top with fruit. Serve any remaining fruit on the side, if desired. Woman's World From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beet Relish Categories: Relishes Yield: 2 servings 2 c Coarsley shredded cooked 1 ts Sugar Beets 2 tb Dijon mustard 2 tb Chopped red onion 3 tb Vegetable oil 2 tb Red wine vinegar Salt and pepper to taste Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups. NOTE: Relish keeps well stored in the refrigertor for up to 1 week. SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New England Lamb Bake Categories: Lamb Yield: 6 servings 1 tb Cooking oil Divided 2 lb Boneless lean lamb 1 Bay leaf 1 Onion, Chopped 1/2 ts Dried rosemary 1/4 c All-purpose flour 1/4 ts Dried thyme 5 c Chicken broth 1/2 ts Salt 2 Carrots, sliced 1/4 ts Pepper 2 Leeks, cut into 2 inch 3 Potatoes, peeled and sliced Pieces 1/4 c Butter or margarine 2 tb Minced fresh parsley, In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings. SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout in Wine (Nz) Categories: Fish/sea Yield: 2 servings 1 Whole Trout Parsley, thyme) Chopped herbs (marjoram, Butter 1/2 botle White wine Method: 1. Clean the trout. The incision in the belly should be as small as possible consistent with the requirement to remove the entrails and clean. 2. Inside the cleaned trout place the chopped herbs and a tablespoon of butter. 3. Place the fish in an oven dish and add salt and pepper to taste. 4. Pour two cups of wine over the fish. 5. Cook in hot oven about 25 minutes. 6. Add a little more melted butter, stir in and cook for another 5 minutes. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Barley Soup Categories: Soups/stews, Beef Yield: 12 servings 1 tb Cooking oil 1 cn Whole tomatoes (28 oz.), 2 lb Beef short ribs With liquid, chopped 2 md Onions, coarsely chopped 2 ts Water 3 Carrots, sliced 4 Chicken bouillon cubes 3 Stalks Celery, sliced 1/3 c Medium pearl barley In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts.) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reuben Loaf Categories: Breads, Beef Yield: 4 servings 3 3/4 c All-purpose flour 1/4 c Thousand Island salad 1 pk Active dry yeast Dressing 1 tb Sugar 6 oz Thinly sliced corned beef 1 tb Butter or margarine, 4 oz Swiss cheese Softened 1 cn Sauerkraut (8 oz.), drained 1 ts Salt 1 Egg white, beaten 1 c Warm water (120 to 130 Poppy seeds Degrees) In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water and mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch x 10 inch rectangle. Spread dressing down the middle of one half of the dough, leaving a 3/4 inch space along edges. Top with layers of beef, cheese and sauerkraut. Fold the remaining half of dough over the meat mixture. Pinch edges together to seal. Cut small slits in dough to vent Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers. Yield: 6-8 servings. SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken & Pasta Salad Categories: Salads, Poultry, Pasta Yield: 4 servings 8 oz Tricolor rotini 1 md Green pepper, chopped 4 Boneless, skinless chicken 1 md Red pepper, chopped Breast,halves 1/2 Bunch fresh broccoli 2 tb Soy sauce, divided 1 ts Mrs. Dash 1 Oil 8 oz Lo-cal Italian dressing, 1 md Onion, chopped Store bought or homemade 1. Cook pasta according to directions, chill in ice water, drain. 2. Blanch broccoli in boiling water, chill in ice water, drain. 3. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan, brown chicken, and reduce heat and finish cooking. Don't overcook! 4. Slice chicken into 1" strips, turn and cut into 1/4" pieces, place into bowl with other ingredients except dressing and soy sauce. 5. Mix remainder of soy sauce into dressing and pour over pasta, chicken, and vegetables. Toss gently and serve immediately. You maight like to leave the pasta, chicken, broccoli un-chilled and serve it semi-warm. Posted by Mike Hackmann 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Dough Bread Categories: Breads Yield: 4 servings 2 c Batter 1/4 c Melted shortening 2 tb Sugar 3 ts Baking powder 1/8 ts Soda 1 ts Salt SOUR DOUGH BREAD Pour 2 c. batter into depression in a quantity of flour. Add melted shortening, soda dissolved in small amount of water, sugar and salt. Mix until you form a ball you can handle. Knead just the flour the dough will hold. Grease well. Set aside to raise double. Cut, place in greased pan. Brush with milk. Set aside to raise double - 1/2 hour. Bake at 400 degrees F. 35 to 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough, Pt. 2 Categories: Breads Yield: 4 servings 3 c Unbleached all-purpose 2 c Hot (120F to 130F) water Flour, divided 1 c Lukewarm (100F) water 1 ts Active dry yeast SOURDOUGH STARTER Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy) Prepartion: 10 minutes Allow at least 4 days for the starter to ferment before using. "Day 1: 1. In a medium bowl, stir together 2 cups of the flour and yeast. Make a well in the middle of the flour/yeast mixture and whisk in the hot water. Continue stirring until the mixture is blended but not completely smooth. It is not necessary to smooth out all the lumps; they will dissolve as the mixture start to ferment. Cover the bowl with a clean towel and let the mixture sit at room temperature. Over the next 24 hours the mixture will rise, become very bubbly and then start to recede. "Days 2 and 3: 2. Stir the mixture twice, once in the morning and once in the evening to invigorate the yeast and to expel the alcohol. Towards the end of the second day the mixture will start to thin and the surface of the starter will be covered with lots of tiny air bubbles. By the evening of the third day a thin layer of yellow-brown liquid may form on the surface of the starter. It is simply the alcohol given off by the yeast cells as they feed on the carbohydrates in the flour and multiply. Refresh the starter by stirring in the cup of lukewarm water (100F) and the remaining cup of flour. Stir until blended, but do not worry about any small lumps. "Day 4: 3. The starter is now ready to use, or it may be poured into a sterilzed 2 quart glass or ceramic covered crock or casserole, or a flass jar with a non-metal lid and refrigerated. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Raspberry Shortcakes Categories: Chocolate, Cakes/choc. Yield: 4 servings 1/2 c All-purpose flour 1 1/2 c Raspberries 2 tb Granulated sugar 2 tb Granulated sugar, or to 1/4 ts Double acting baking powder Taste 4 tb Heavy cream 1 tb Framboise, or to taste 1/8 ts Salt 1/3 c Well-chilled heavy cream 2 tb Cold unsalted butter Connfectioners sugar for Cut into bits Sprinkling 2 tb Unsweetened cocoa powder Mint sprigs for garnish if 1/4 ts Baking soda Desired From Gourmet/May 1991 For the shortcakes Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min., or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool. In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half.(The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Raspberry Mousse Cake Categories: Chocolate, Cakes/choc. Yield: 4 servings -------------------------------CHOCOLATE CAKE------------------------------- 3 Eggs, separated 1/2 c Flour 1/3 c Granulated sugar 2 tb Unsweetened cocoa powder ------------------------------RASPBERRY SYRUP------------------------------ 1/4 c Sugar 2 tb Raspberry liqueur 1/4 c Water ------------------------------RASPBERRY MOUSSE------------------------------ 1 1/2 Unflavored gelatin 3/4 c Sugar 1/4 c Water 2 tb Lemon juice 2 pk (each 300 grams) frozen 2 tb Raspberry liqueur Raspberries, thawed 2 c Whipping cream ------------------------------CHOCOLATE GLAZE------------------------------ 4 oz Semisweet chocolate 1/4 c Whipping cream This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors. CHOCOLATE CAKE: In large bowl, beat egg yolks with 1/4 cup of the sugar until very pale. In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sift flour and cocoa over egg mixture; gently fold in. Pour into buttered 8 inch springform pan;bake in 350F oven for 30-35 minutes or until top springs back when lightly touched. Run knife around edge of cake to loosen. Let cool on wire rack. RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook over medium heat until sugar has dissolved, about 1 minutes. Stir in liqueur. Let cool. RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Pass berries through food mill to puree and remove seeds to make aobut 2 cups. Transfer puree to separate saucepan. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until sugar hs dissolved, about 5 minutes. Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin until dissolved; stir into raspberry mixture. Chill, stirring occasionally,over larger bowl of ice and water for about 20 minutes or until consistency of raw egg whites. Whip cream; fold into cooled raspberry mixture. Reserve 1/2 cup for garnish. TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze remaining layers for another use. Sprinkle 1 cut side of each of the 2 layers with raspberry syrup. Place 1 layer, syrup side up, in 9 inch springorm pan; pour in half of the raspberry mousse. Top with second cake layer;pour in enough of the remaining mousse to come almost to top of pan. Smooth surface. Refrigerate until firm, 1-2 hours. CHOCOLATE GLAZE: In top of double boiler over hot, not boiling, water, melt chocolate with crea, stirring until smooth. Let cool to room temperature yet still spreadable; pour over mousse and spread evenly. Spoon remaining mouse into pastry bag fitted with small plain tip; pipe three concentric circles over top of cake. Pull toothpick through circles to form spiderweb design. Refrigerate until chilled. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Tomato, Bacon and Onion Fettucine Categories: Italian, Pasta Yield: 2 servings 4 oz Uncooked fettuccine 1 c (1 medium) chopped tomato 3 Slices bacon 1 tb Chopped fresh basil OR 1/4 c Chopped onion 1/2 ts Dried basil leaves Cook fettuccine to desired doneness as directed on package. Drain, keep warm. Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain on paper towels. Reserve 1 Tbsp. drippings in skillet. Add onion; cook until crisp-tender. Crumble bacon; add to onion with tomato and basil. Cook just until heated. Immediately toss with cooked fettuccine. 4 side dish servings; 2 main dish servings. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon, Cabbage and Pasta Soup Categories: Soups/stews, Beef, Pasta Yield: 4 servings 4 Slices bacon, cut up 1 (16 oz.) pkg. Green Giant 2 c Coarsely shredded cabbage Frozen Pasta & Vegetables 2 (14-1/2 oz.) cans beef Accent Garden Herb Broth Seasoning Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fuzzy's Fantastic South Texas Road Meat Chili Categories: Mexican, Beef, Chili, Beans Yield: 12 servings 3 md Bell peppers; chopped 5 lb Venison; coarsely ground 3 md Onions; chopped 6 Drops Tabasco 2 Fresh Jalapenos; deveined & 7 oz Green chiles; diced Seeded 28 oz Stewed tomatoes 4 Garlic cloves Water 4 lb Chuck; coarsely ground Salt and pepper to taste Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning. Forrest (Fuzzy) Goodhue ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb, Lentil, and Rosemary Soup Categories: Soups/stews, Lamb Yield: 6 servings 2 tb Olive oil 2 c Chopped very ripe tomatoes 1 tb Butter Or canned tomatoes 3 cl Garlic, minced 1 Bay leaf 2 Onions, chopped 1 Bone from a roast leg of 2 Carrots, cut into small Lamb Cubes 1 c Cubed cooked lamb 1 ts Salt Tabasco or other liquid hot 1 ts Pepper Pepper sauce 6 c Lamb stock 1. In a large soup pot, heat the olive oil and butter over moderately low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. 2. To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Stock Categories: Soups/stews, Lamb Yield: 1 servings 1 Bone from a 6-lb leg of 1 lg Ripe tomato OR Lamb, cut in half 1 c Canned tomato, cut into 3 Stalks celery, cut into Small pieces Small pieces Any drippings from roast 2 Carrots, cut into small Lamb Pieces 4 Peppercorns 2 Onions, peeled and 1 Bay leaf Quartered 1 Parsley add enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further. 2. Drain the stock into a colander set over a large bowl. Remove the bones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: "Good Luck" Rice Custard Categories: Desserts, Rice/grains Yield: 6 servings 1 1/2 c Raw rice Ounce size) 2 cn Evaporated milk (5 ounces 5 Eggs, separated Each) 1 ts Vanilla 1/2 c Raisins Cinnamon to taste 1/2 Box vanilla pudding (3 Milk Cook the rice in 4 cups of water, add the sugar and cook until almost tender. Add the evaporated milk and raisins. Mix the pudding in a cup of milk and add to the rice mixture. Beat the egg whites until stiff. Beat the yolks separately and then mix the whites and yolks mixture. Then turn off the heat. Mix well. If it seems a little thick just add some more milk. Serves 6 or more. The Legends of Louisisna Cookbook; Sheila Ainbinder; Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocada Imperial (Imperial Coconut Flan) Categories: Desserts, Mexican Yield: 6 servings 2 c Milk Pinch salt 3/4 c Granulated sugar Flan mold coated with 1 Small coconut Caramel 5 Small eggs, separated Preheat the oven to 450F. Place the sugar and milk in a heavy saucepan and melt the sugar over low heat, then raise the heat and boil the mixture briskly. Take care that it does not boil over. As soon as the mixture begins to thicken, stir it so that it does not stick to the bottom of the pan. After about 30 minutes it should be the consistency of thin condensed milk and has been reduced to 1 cup. See Note. Pierce holes through two of the "eyes" of the coconut and drain the water from it. Set the water aside. Put the whole coconut into the oven for about 8 minutes. Crack it open; the flesh should come away quite easily from the shell. Pare the brown skin from the coconut flesh with a potato peeler. Grate the coconut finely. You will need 2 1/4 cups, loosely packed, for the flan. Add the grated coconut to the reserved coconut water and boil it for about 5 minutes, stirring it constantly. Add the "condensed" milk and continue cooking for another 5 minutes. Set the mixture aside to cool. Beat the egg yolks together until they are creamy and stir them well into the coconut mixture. Beat the egg whites until they are frothy, add the salt and continue beating until they are stiff. Fold them into the mixture. Pour the mixture into the prepared mold. Cover the mold with a well-greased lid and place into a water bath. Cook the flan on the lowest shelf of the oven for about 1 1/2 hours, then test to see if it is done. When it is done, set it aside to cool. Makes 6 servings. NOTES: Of course, you can substitute1 cup of lightly thinned canned, sweetened condensed milk for the milk and sugar and substitute pre-grated but unsweetened coconut. Use milk instead of coconut water; the flavor will just not be quite as good. Do not think you have done something wrong when you see that the coconut and custard have separated. That is how it is meant to be. The caramel will nearly all have been absorbed by the spongy layer of coconut. If you are using fresh coconut there will almost certainly be some left over. It will keep perfectly well if frozen. To test to see if the flan is cooked through, insert the blade of a knife or a skewer well into the flan. The knife should come out clean. Take care not to pierce the flan at the bottom or it will spoil the appearance of the top when it is unmolded. From: The Cuisines of Mexico; Diana Kennedy; ISBN 0-06-091561-7 Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: George Liu's Moo Goo Gai Pan Categories: Poultry, Chinese Yield: 10 servings 4 Chicken breast halves, 8 oz Fresh mushrooms, sliced Skinned, boned and sliced 4 lb Chinese white cabbage, Salt and pepper, to taste Chopped 4 cl Garlic, minced 2 tb Sugar 2 c Water 4 tb Soy sauce 1 tb Cornstarch 6 Scallions, chopped 5 tb Corn oil In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice. Makes 10 servings. [The Washington Post; Dec 11, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Chicken Wings Categories: Poultry, Appetizers Yield: 8 servings 36 Chicken drumettes (bottom 2 ts Ground coriander Part of chicken wing) 3 tb Soy sauce 2 cl Garlic 3 tb Fresh lemon juice 1 Inch fresh ginger, peeled 2 tb Sesame oil 1 Onion, quartered 2 tb Sugar 1 ts Red pepper flakes 1/2 c Sesame seeds (approx) 2 ts Salt Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 hours. Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot. Makes 6 to 8 servings as hors d'oeuvres. From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polenta Triangles Categories: Mexican, Appetizers, Microwave Yield: 8 servings 3 c Cold water 1/2 c Whole kernel corn 1 c Coarse yellow cornmeal 1/2 c Red pepper, roasted and 1 Env. onion soup mix Finely chopped 4 oz Mild chopped green chilies, 1/2 c Sharp Cheddar cheese, Drained (1 can) Shredded Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers. Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Shrimp Categories: Cajun, Fish/sea, Appetizers Yield: 15 servings 1 lb Extra large shrimp, peeled 1/4 ts Salt 1 tb Fresh lime juice 1/4 ts Red pepper 1/2 ts Garlic powder 1/8 ts Black pepper 1/2 ts Onion powder Lime wedges 1/4 ts Thyme Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges. Makes 15 servings. From "Season of Wonder: Christmas 1990". [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cayenne Pepper Wafers Categories: Appetizers Yield: 72 servings 1/2 lb Gruyere cheese, grated 1 ts Salt 1 c Unsalted butter, at room 2 1/2 c Sifted all-purpose flour Temperature 1 c Chopped walnuts or pecans. 1 ts Cayenne pepper Heat the oven to 350F. Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture. Add the chopped nuts and mix well. Divide the dough in half and shape into logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1 hour. Line baking sheets with parchment paper. With a sharp knife, cut the logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on the baking sheets. Bake for 15 to 20 minutes, until lightly colored. Cool and store in an airtight container. Makes 6 dozen. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Crab Quesadillas Categories: Fish/sea, Appetizers, Mexican Yield: 8 servings 1/4 lb Butter or margarine, 2 tb Sour cream Divided 1 ts Chopped fresh dill 1 Whole shallot (or 2 or 3 Salt, to taste Green onion), finely Hot pepper flakes, to taste Minced 6 10-inch flour tortillas at 1 ts Chopped fresh chives Room temperature 1/2 lb Lump crab meat, picked over 3/4 c Grated Monteray Jack cheese To remove shells ---------------------------------GARNISHES--------------------------------- 1/2 c (each) finely chopped red Salsa And green bell peppers Quacamole Radicchio leaves, 3 per Sour cream Plate Preheat the oven to 375F. Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well. Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters. Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers. Serves 8. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Fritters Categories: Fish/sea, Appetizers Yield: 24 servings 1 3/4 c All-purpose flour 4 lg Egg whites, divided 1 1/2 c Warm water 3 tb Chopped fresh parsley 2 tb Vegetable oil Salt and pepper, to taste 2 ts Baking powder All-purpose flour, for 1/8 ts Salt Dredging 1 lb Crabmeat Vegetable oil,for deep 3/4 c Fresh white breadcrums Frying --------------------------------CURRY SAUCE-------------------------------- 1 1/2 tb Olive oil 2 tb Orange Juice 1 sm Garlic clove, minced 1 tb Sugar 1 ts Curry powder 1 tb Fresh lemon juice 1/2 c Mayonnaise 1 tb Chutney 1/2 c Sour cream Mix the first five ingredients in a medium bowl to blend. Let the bater stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter. Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce. Makes 24 fritters. NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned. Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread Teddy Bears Categories: Cookies Yield: 24 servings 1 c Butter (or margarine) 1 ts Ginger 2/3 c Brown sugar 1/2 ts Ground cloves 2/3 c Corn syrup and/or molasses 3/4 ts Baking soda 4 c Flour 1 Egg; lightly beaten 1 1/2 ts Cinnamon 1 1/2 ts Vanilla extract In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-- I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings. Karen Mintzias TCVC49A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Pot Roast Categories: Italian, Beef Yield: 10 servings 1 Rump roast (4-5 lbs.) 2 Carrots, sliced 1 ts Salt 1 Whole Onion, studded with 2 tb Cooking oil 2 whole cloves 2 cl Garlic, minced 1 cn Tomato puree (15 oz.) 1/2 ts Dried basil 1/2 c Water or red wine 1 tb Dried parsley flakes 1/2 ts Beef bouillon granules 1/2 ts Pepper Cooked egg noodles Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings. SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Au Gratin #2 Categories: Vegetables Yield: 6 servings 6 tb Butter or margarine 1/4 ts Salt 2 cl Garlic, minced Pepper to taste 4 oz Cooked ham, chopped Pinch Cayenne pepper Cauliflower, brokem into 1 1/2 c Shredded Swiss cheese Florets (4-6 oz.) 2 tb All-purpose flour 2 tb Chopped fresh parsley 1 1/2 c Whipping cream Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings. SOURCE: *Jacki Ricci, Ely, NV, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Meatballs #2 Categories: Pork/ham, Ground beef, German, Beef Yield: 6 servings 1 lb Ground beef 1 Egg, beaten 1/2 lb Ground pork 1/2 c Milk 1/2 c Finely chopped onion 3 tb Vegetable oil 3/4 c Fine dry bread crumbs 1 cn Sauerkraut (27 oz.), 1 tb Snipped fresh parsley Undrained 1 1/2 ts Salt 1/2 c Water, optional 1/8 ts Pepper 1 Parsley 1 ts Worcestershire sauce In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 2 inches each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer 15-20 minutes or until meatballs are done. Add water if necessary. Sprinkle with parsley. Yield: 6 servings. SOURCE: *Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Rice #2 Categories: Mexican, Rice/grains, Ground beef, Beef Yield: 4 servings 1 lb Ground beef 1 1/2 c Water 1 (16 oz.) jar salsa 1 ts Chili powder 1 (11 oz.) can Mexicorn whole 1 1/2 c Uncooked instant rice Kernel corn with red and 4 oz (1 cup) shredded Monterey Green peppers Jack cheese Brown ground beef in large skillet; drain. Stir in salsa, corn, water and chili powder; bing to a boil. Stir in rice. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed. Fluff mixture with fork; sprinkle with cheese. Cover, let stand 2 to 3 minutes or until cheese is melted. 7 (1 cup) servings. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Pudding #2 Categories: Desserts, Rice/grains Yield: 4 servings 1/4 c Rice, long grain 1/2 ts Almond extract 6 c Water, boiling Nutmeg, to taste (fresh) 1 qt Milk 1/2 c Almonds, blanched, coarsely 1 ts Salt Ground 2 tb Butter, melted 1 c Heavy cream, whipped 2 tb Sugar Place rice in a strainer and pour the boiling water over rice. Drain well. steep 1 hr., or until all is thick and creamy. Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm or chilled, with whipped cream. Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Chicken and Dressing Categories: Poultry, Dressings Yield: 4 servings 1 Chicken Broth 1/2 cn Water 1 cn Cream of celery soup 1 cn Cream of chicken soup 1 Pepperidge Farm corn bread 1/2 c Melted butter or chicken Stuffing Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carmeled Peanuts Categories: Candies Yield: 1 servings 1 lb Peanuts 1 c Brown sugar 1 Egg white 1/4 ts Salt 1 ts Cold water Contributed to the echo by: Kathi Crockett Now, I'd better get a recipe in here before the troups kick me out. Here's a fun and very easy party recipe for candied nuts: CARMELED PEANUTS Beat egg white and water until frothy - not stiff. Add peanuts, stir until they are well coated. Combine sugar and salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour. This makes a nice, big batch and is delicious. You can also use other nuts. I first started doing this because I was always at a loss as to what to do with the leftover nuts from Christmas and this certainly takes care of them in short order. It's one of those recipes where you can't eat just one. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Cacciatoria Categories: Italian, Poultry Yield: 4 servings 1 Chicken, cut up 28 cn Tomatoes 1 cl Garlic, peeled 8 Pearl onions, peeled 1/4 c Flour 6 Tomato paste 2 ts Salt 2 ts Sugar 1/8 ts Pepper 1 Bay leaf 1/4 c Oil Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender. Serves 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Tuna Steaks on the Grill Categories: Fish/sea, Chinese Yield: 4 servings 1 Tuna steak 1 tb Water 1 ts Salt 1 ts Sugar 1 ts Finely chopped ginger root 2 tb Peanut oil 1/4 ts White pepper 1 tb Peanut oil 1 ts Cornstarch 2 ts Finely minced garlic 2 tb Salted black beans 1 c Chicken broth (or fish 4 Green onions with tops Stock) 2 ts Green chilies Spinach or red-leaf lettuce 1 tb Cornstarch Leaves Contributed to the echo by: Bill Birner Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes. Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Buckle Categories: Desserts Yield: 4 servings 1/4 c Shortening 1/2 c Sugar 1 Egg 1 c Flour 1/2 ts Baking powder 1/2 ts Salt 1/4 c Milk Fruit of choice Contributed to the echo by: Pat Knox Fruit Buckle Cream together shortening and sugar. Add 1 beaten egg, then sift flour, baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top and sprinkle with crumb topping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crumb Topping for Fruit Buckle Categories: Desserts Yield: 4 servings 1/2 c Sugar 1/2 ts Cinnamon 1/3 c Flour 1/4 c Butter Contributed to the echo by: Pat Knox Crumb Topping Mix all ingredients together of topping with fork until fine crumbles. Put on top of fruit and bake at 350 degrees for 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Cobbler Categories: Desserts Yield: 4 servings 3/4 Stick butter 1 c Sugar 3/4 c Flour 2 ts Baking powder 3/4 c Milk 2 c Sweetened fruit Contributed to the echo by: Pat Knox Fruit Cobbler Melt butter in deep casserole dish. Mix sugar, flour, baking powder, and milk together; pour over melted butter. Don't stir. On top, pour 2 cups sweetened fruit. Bake for 45 minutes to 1 hour at 325 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Ice Cream Categories: Ice cream Yield: 4 servings 6 Eggs, beaten Mashed 1 cn Eagle Brand milk Vanilla flavoring 1 1/2 c Sugar Sweet milk 8 Fresh peaches, peeled and Contributed to the echo by: Pat Knox Peach Ice Cream Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed peaches and flavoring. Pour into freezer containerand finish filling with sweet milk; stir real well. Freeze ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus with Rice Categories: Vegetables, Rice/grains Yield: 4 servings 2 1/4 lb Asparagus 1/2 ts Meat extract 1 Onion Salt 1/4 c Butter Freshly ground pepper 1 1/4 c Arborio rice Grated Parmesan cheese 1/2 c Dry white wine 1 tb Butter 1 Bouillon cube Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Runza Categories: Italian, Beef, Ground beef Yield: 4 servings 1 1/2 lb Hamburger Dough 1/2 x Cabbage Salt+papper 1 Onion Cheese (velveeta) 1 Partially frozen Bread Contributed to the echo by: Sukee Bailey Hello, try this for dinner, Keep in the Freezer for left overs, and when you want it again.. just heat-up with Microwave oven. RUNZA OVEN TEMP. 350-375 Brown hamburger and onion. drain, add cabbage and simmer. Slice bread dough and roll out on Floured board. Fill with hamburger + cabbage, put slice of cheese pinch tight. Bake till Brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jean Chretien's Tortiere Categories: Pork/ham Yield: 6 servings 1 lb Pork - ground Mashed 1 Onion - minced Salt and pepper 1 ts Poultry seasoning Pastry for 1 double-crust 1 Tomato - small, cooked and Pie Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Jean Chretien's Tortiere Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until crust is golden. Bon appetit! Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: John Nunziata's Chocolate Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 1/2 c Graham wafer crumbs 1 c Sugar 5 tb Butter - melted 3 pk Cream cheese - 8-oz. 2 tb Sugar 12 pk Chocolate - semisweet, 2 tb Chocolate - semisweetened, 1-oz. squares Grated 1 c Sour cream 3 Eggs 3/4 c Butter - melted 1 ts Vanilla Whipped cream (optional) Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 John Nunziata's Chocolate Cheese Cake Combine first four ingredients and press into the bottom of a 8-inch springform pan. Beat eggs and sugar with electric beater until a pale mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream, butter and vanilla. Add to cheese mixture and stir. Pour batter into pan. Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream. Serves 10. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paul Martin's Rhubarb Meringue Pie Categories: Pies Yield: 6 servings -----------------------------------CRUST----------------------------------- 1 c Flour - sifted 5 tb Cold water 1/3 c Shortening Salt - pinch ----------------------------------FILLING---------------------------------- 2 1/2 c Rhubarb - cut into 1-inch 1/3 c Orange juice Pieces Orange rind - from one 3 tb Flour Orange 1 c Sugar 1 tb Butter 2 Egg yolks ----------------------------------MERINGUE---------------------------------- 2 Egg whites 1/2 ts Vanilla 4 tb Sugar Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Here are some more recipes from the Liberal leadership hopefulls. Paul Martin's Rhubarb Meringue Pie To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs. Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 minutes. For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell. Meringue: beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla. Spread meringue over the pie and return to 350F oven for 10-12 minutes, or until lightly browned. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sheila Copps' Unity Stew Categories: Soups/stews, Beef Yield: 4 servings 1 1/2 lb Beef stew meat 4 Tomatos - large, cubed 1 1/2 c Celery - diced 1 1/2 ts Salt 1 1/2 c Carrots - sliced Pepper to taste 1 Onion - large, sliced ------------------------------BISCUIT TOPPING------------------------------ 2 c Flour 1/3 c Shortening 4 ts Baking powder 1 c Milk or light cream 1 ts Salt Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Sheila Copps' Unity Stew Cook beef in 3 cups of water until almost tender. Add vegetables and seasonings. Cook over low heat until tender. Turn into baking dish. Make biscuits by combining dry ingredients and cutting in shortening until mixture resembles coarse crumbs. Make a well in the centre and add the milk all at once. Stir batter vigorously until it comes freely from the side of the bowl. Knead lightly on a floured board for a few seconds and pat into a thickness of 1/2-inch. Cut into 1-1/2 inch biscuits and place biscuits over surface of stew. Bake at 450F until biscuits are golden brown. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tom Wappel's Stuffed Green Peppers Categories: Vegetables, Pork/ham Yield: 6 servings 6 Green peppers - large Crumbled 1 lb Pork - ground 1 ts Tomato sauce 1 Egg - lightly beaten 6 ts Tomato juice 1/2 c Rice - uncooked 1 tb Paprika 1 Onion - small, chopped Salt and Pepper 6 Bacon strips - cooked and Sugar to taste Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Tom Wappel's Stuffed Green Peppers Place meat in a bowl and add rice, salt, pepper, bacon bits, onion and paprika. Add egg and mix thoroughly. Cut stem end off green peppers and remove seeds and ribs. Soften peppers for a minute or two in boiling water, then fill with the meat mixture. Place peppers upright in a deep saucepan. Combine remaining ingredients and pour over peppers, the liquid should come to about 2 inches from the top of the peppers. Add more tomato juice if required. Cover and cook slowly for 1-1/2 to 2 hours. Add more sugar or a touch of lemon juice to adjust flavor. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boneless Cornish Hen W/port Orange Sauce Categories: Poultry, Sauces Yield: 6 servings 4 Cornish game hens 1 c Mandarin orange sections (2 lb each) 2 c Wild rice mix Salt and pepper 2 c Orange juice 1 Peel of 1 orange, thinly 4 ts Brown sugar Sliced Cornstarch 1 ts Lemon juice 1 Bunch watercress 1 1/2 oz Orange liqueur (Curacao) To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour. SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Beef Categories: Beef, Oriental Yield: 4 servings 1/2 lb Top round steak, thinly 2 tb Cornstarch Sliced (like Brasciole) 2 Egg whites 2 tb Sherry 6 tb Peanut oil -----------------------------------SAUCE----------------------------------- 1 1/2 c Beef stock Broken into pieces 2 tb Light soy sauce 8 Thin slices of orange rind 1 ts Sugar (orange part only) or more 1 1/2 tb Cornstarch Fresh ground black pepper 1 ts Red wine vinegar To taste 5 Dried red chile peppers, Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese co-worker Orange Beef Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2-inch pieces. Heat 4 Tbsp. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 Tbsp. peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Penne Pasta W/tomatoes & Chile Categories: Italian, Pasta, Mexican Yield: 6 servings 4 tb Crushed red chile 1 tb Grated lemon peel 1/2 c Sun-dried tomatoes, cut in 3 cl Garlic, minced Slivers 1/2 c Olive oil 1 c Black olives, cured in oil, 2 tb Oil from the tomatoes Pitted and halved 2 ts Freshly ground black pepper 1/2 c Fresh basil, chopped 3/4 lb Parmesan cheese, grated 1/2 c Fresh Italian parsley, 1 lb Penne pasta Chopped Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. Serves: 6 Heat Scale: 5 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chile Tuna Sea Shells Categories: Italian, Pasta, Fish/sea, Mexican Yield: 4 servings 6 Green chiles, skinned, 4 Green onions, chopped Seeds removed, chopped 1/4 c Green olives, sliced 2 tb Prepared chile sauce 1/2 lb Sea shell macaroni 1 cn White tuna, drained and 1 Avocado, peeled, pit Flaked Removed, chopped 1/4 c Mayonnaise 2 Sprigs cilantro, chopped 2 ts Prepared horseradish sauce Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. Serves: 4 Heat Scale: 5 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Tenderloin W/apple & Onion Categories: Pork/ham Yield: 8 servings 3 lb Pork tenderloin 3 tb Olive oil 2 Granny Smith Apples 3/4 c Chicken broth 2 c Chopped onion 2 tb Wine vinegar 8 Garlic cloves,peeled 1 tb Honey Contributed to the echo by: Janice Norman Originally from: CIS TENDERLOIN OF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat on all sides in a skilled. You may use either one 3 pound roast or two 1-1/2 pound roasts. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples, and continue sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Tomatoes and Corn Categories: Vegetables Yield: 6 servings 1 cn (16 oz) tomatoes 2 tb Chili colorado (or you can 1 tb Sugar Use any hot sauce - use Pinch rosemary Less if you like) Pinch black pepper 1 tb Margarine 16 oz Frozen corn kernels 1/2 ts Salt 1 Green bell pepper, chopped 2 c Dry bread crumbs 2 Onions, chopped 1 c Grated cheese Contributed to the echo by: Leti Labell Baked Tomatoes and Corn Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Roast Categories: Beef Yield: 4 servings 3 lb Chunk of venison roast (or 1 c Fresh mushrooms - sliced Roll it if its in steak 2 tb Liquid smoke Form) 3 tb (or more) Worchestershire 2 c Onion - Cut up (2 in. Sauce Pieces) 3 tb (or more) Soy Sauce 2 c Potato - Cut up " 1/2 c Beef broth 1 c Carrots - cut up " Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Pork Chops Categories: Pork/ham Yield: 6 servings 6 Pork chops 3 tb Lemon juice 3 tb Peanut oil 1 1/2 tb Worcestershire sauce 2 md Onions, sliced 1 ts Salt 2 cl Garlic, minced 1/4 ts Pepper 1/4 c Chopped green pepper 1 Bay leaf 1/2 c Dry white wine 3 c Hot cooked rice 1 cn Tomatoes Tabasco sauce to taste Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on both sides in 1-1/2 tablespoons hot oil in skillet; drain chops and discard drippings. Add 1-1/2 tablespoons oil. Saute onions and garlic in skillet for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce over chops. Add tomatoes, lemon juice, seasonings, and enough water to cover chops if necessary. Simmer, lightly covered, for 1 hour or until chops are tender, turning occasionally. Remove chops to warming platter. Remove bay leaf. Cook sauce over high heat until thickened to desired consistency. Spoon over chops. Serve over rice. Yeild: 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic White Sauce W/variations Categories: Sauces Yield: 4 servings 2 tb Butter 1 c Milk 2 tb Flour Salt & pepper to taste Contributed to the echo by: Merrilyn Vaughan Originally from: Betty Crocker's Cookbook BASIC WHITE SAUCE Blend milk and flour. Add butter [melted]. Mix together. Heat on medium in 'nuker about one minute. Stir. Repeat till reaches desired thickness. Variations: Cheese - add 1/2 c. cheese and either 1/4 tsp. dry mustard or 1/4 tsp. spice sauce such as teriyaki or Worcestershire, etc. . Red - add 3 Tbls. ketsup. Curry - 1/2 tsp. curry powder. Cucumber - add 1/2 c. grated or diced 'cukes and pinch of cayenne. Sea Food - add 1/2 c. cooked. coctail shrimp or chopped other sea food. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Cheese Sauce Categories: Sauces, Microwave Yield: 1 servings 1/2 lb Velveeta, cubed 1/4 c Milk Contributed to the echo by: Merrilyn Vaughan EASY CHEESE SAUCE Melt together. About 2 + 1/2 minutes to 4 minutes on HIGH in 'nuker. Use with pasta, veggies, or fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Sauce Categories: Sauces Yield: 1 servings 2 ts Cornstarch 1/8 ts Dill 2 tb Water Salt to taste 1/2 c Sour cream Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave: Super Suppers in 30 Minutes", a Globe mini-guide SOUR CREAM SAUCE Mix cornstarch and water till no lumps and very smooth [a roux!]. Stir in rest. Cook on Medium-high for one minute or till warm and thick. Stir often to keep everything in suspension. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Yogurt Dill Sauce Categories: Sauces Yield: 1 servings 1 Carton lemon yogurt 1/4 ts Dill 1 ts Cornstarch Salt & pepper to taste Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave: Super Suppers in 30 Minutes", a Globe mini-guide LEMON YOGURT DILL SAUCE Combine all in 2 cup glass pyrex container. 'Nuke on HIGH for one and 1/2 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Onion-Smothered Pork Chops Categories: Pork/ham, Microwave, Beef Yield: 2 servings 4 Tenderloin chops 1 cn Cream of mushroom soup 3 tb Flour 2 ts Beef bouillon 1 ts Sage 2 tb A-l sauce 1 Onion 1/4 c Parsley Contributed to the echo by: Barbara Zack CREAMY ONION-SMOTHERED PORK CHOPS Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth. Pour over chops, coating all. Cover and microwave at 30% for 15 min. Turn and rearrange chops and push beneath sauce. Cover and microwave 15 more min. at 30%, then let stand for 10 min. Skim off excess fat and serve. Servings: 2 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Brownies Categories: Desserts, Microwave Yield: 16 servings 1 Butter 2 Eggs 4 oz (4 sq) unsweetened 1/2 c Chopped pecans/walnuts Chocolate 1 c Sugar 1/2 ts Salt 1 c All purpose flour 6 tb Butter (sifted) 1 ts Vanilla 1/2 ts Baking powder Line an 8 x 8 glass baking dish with buttered wax paper. Break chocolate into small pieces and place in a bowl with the butter. Cook in microwave on high for 3 minutes, until the chocolate has completely melted. Beat eggs and sugar together until creamy. Sift flour with salt and baking powder. Stir all ingredients together. Spread mixture evenly into baking dish. Cook for 8-1/2 minutes, rotating dish 1/4 of a turn thrice during cooking period. Cool brownies in the dish. Remove paper and cut brownies into squares. Servings: 16 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb Croutons Categories: Breads Yield: 1 servings 1 c Bread cubes (about Dash of Herb Seasoning 1/2-inch cubes) Dash Season-All 2 tb Butter Dash garlic salt HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and golden brown. Saute in butter seasoned with Herb seasoning, Season-All, and garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups or use as a topping for vegetables and casseroles. Makes 1 cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Piccata Categories: Poultry Yield: 6 servings 4 Chicken breasts * 2 Fresh lemons ** 1/2 Cube of butter 1 Small jar of capers 4 tb Vegetable oil Small amount of salt 1 Clove garlic, mashed Freshly ground pepper 1/2 c Chopped Italian parsley * boned, skinned and pounded to 1\4" thick ** slice one thinly and squeeze the other of its juice =========================================================================== Cut boned, skinned, pounded chicken breasts into eight serving pieces (4 chicken breasts will serve 6 people as it is better to have some leftover than not enough). Melt butter in non-stick pan. Add vegetable oil and heat till sizzling. Quickly saute garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly saute over medium high heat the flattened chicken breasts. Sprinkle with freshly ground black pepper and the juice of the one lemon. (DO NOT SALT NOW.) When you turn the chicken breast portions, also place in pan the chopped Italian parsley and the thinly sliced lemon and let that saute briefly, too. The chicken will only take about a minute or so on each side so make sure everything else is ready. Add drained jar of capers to the pan and swirl it in the oil/butter so everything is well coated with the garlic and lemon flavor. Salt sparingly. To serve, place over a bed of rice, cous cous or fettucine on an oblong platter, overlapping portions of chicken piccata and drizzling the oil\butter\garlic\parsley and capers down the center of the chicken portions. Yield: 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Piccata Categories: Poultry, Italian Yield: 6 servings 1 c Flour 9 tb Unsalted butter Salt 1 Lemon Freshly ground pepper 3 tb Minced parsley 1 1/2 lb Turkey cutlets SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and when its foam has subsided, add turkey. Saute several minutes on each side (depending on the size and thickness of turkey) until done. Remove turkey and keep warm. TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over cutlets. Garnish with parsley. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Con Queso Dip Categories: Dips, Mexican, Salsa Yield: 1 servings 1 lb Velveeta Process Cheese 1/2 c Pace Thick & Chunky Salsa -Spread, cubed Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Nachos Categories: Mexican Yield: 1 servings 1 pk Tortilla chips (8 oz) -Cheese food (8 oz) 1 pk Velveeta Shredded Process 8 oz Pace Thick & Chunky Salsa -----------------------------OPTIONAL GARNISHES----------------------------- Sliced ripe olives Sliced jalapeno peppers Guacamole Sour cream Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at 350'F. until cheese food melts, 3-4 minutes. Pour ace Thick & Chunky Salsa over chips. Garnish as desired. MICROWAVE OVEN DIRECTIONS: Microwave a 9" plateful of cheese food-topped chips at HIGH 1 minute or until cheese food melts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huevos Rancheros Categories: Breakfast, Mexican Yield: 4 servings 1 c Pace Thick & Chunky Salsa 4 Corn tortillas, warmed or 8 Eggs -crispy fried Butter or margarine Heat Pace Thick & Chunky SDalsa in small saucepan. Fry eggs sunny side up in butter. Place 2 eggs on each tortilla; top with salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexi-Cali Layered Dip Categories: Dips, Mexican Yield: 1 servings 1 Ripe avacado, peeled, 3/4 c Sour cream -seeded and mashed 1/2 c Shredded cheddar cheese 1 c Pace Thick & Chunky Salsa -OR 1 ts Lemon juice 1/2 c Monterey Jack cheese 1/4 ts Salt 1/4 c Thinly sliced ripe olives 1/2 md Tomato, chopped Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice, salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill. To serve, spread sour cream over top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle with cheese and olives. Serve with chips or vegetable dippers. Makes about 3-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Classic Cream Cheese-Salsa Spread Categories: Dips, Spreads, Mexican, Salsa Yield: 1 servings 1 pk Regular or light cream Pace Thick & Chunky Salsa -cheese (8 oz) Chopped fresh cilantro (opt) Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Cheesy Salsa Dip Categories: Dips, Mexican, Salsa Yield: 1 servings 1 cn Pasteurized process cheese 1/2 c Pace Thick & Chunky Salsa -spread (8 oz) 1/4 c Dairy sour cream -----------------------------OPTIONAL TOPPINGS----------------------------- Sliced green onion tops Diced red bell peppers Chopped cilantro Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tostada Grande Categories: Pork/ham, Ground beef, Mexican, Beef Yield: 6 servings 1/4 lb Ground beef or pork 1 1/2 c Shredded cheddar or 1 cn Whole tomatoes, drained and -Monterey Jack cheese -chopped 2 c Shredded lettuce 1 ts Ground cumin 1 md Tomato, chopped 1/4 ts Salt 1 Ripe avacado, peeled, 12 Tortillas, 6-8" -seeded, sliced 1 c Pace Thick & Chunky Salsa Brown meat; drain. Stir in tomatoes, cumin and salt; cover and simmer 5 minutes. Cover bottom and sides of 12" pizza pan with tortillas, overlapping attractively. Spread with Pace Thick & Chunky Salsa; top with meat mixture. Bake at 350'F. oven 20 minutes. Sprinkle with cheese. Arrange lettuce, tomato and avacado over top. Cut into wedges using scissors or small knife and serve with additional Pace Thick & Chunky Salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tex-Mex Tuna Salad Categories: Salads, Mexican, Fish/sea Yield: 6 servings 2 cn Solid white tuna in water, 1 ts Ground cumin -drained and flaked (6.5 oz) Lettuce leaves 1/2 c Sliced ripe olives -OR 1/2 c Sliced green onions w/tops Shredded lettuce 1/2 c Thinly sliced celery 12 Taco shells 2/3 c Pace Picante Sauce -OR 1/2 c Dairy sour cream 3 c Tortilla chips Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Salad Ole Categories: Salads, Beef Yield: 4 servings 3/4 c Pace Picante Sauce 1 md Tomato, seeded and diced 2 tb Olive oil 1 md Cucumber, cut lengthwise 2 tb Balsamic vinegar -into quarters, seeded and -OR -thinly sliced 1 tb Red wine vinegar 1 md Red or green bell pepper, 1/2 ts Dried oregano, crushed -or 1/2 each, cut into 1 Garlic clove, minced -short, thin strips 3/4 lb Deli roast beef, sliced 1 c Thinly sliced celery -1/4" thick, cut into short, 1 c Short, thin red onion strips -thin strips Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab 'n Avacado Salad Categories: Salads, Fish/sea Yield: 4 servings Pace Picante Sauce -pieces 1/3 c Mayonnaise 1/4 c Thinly sliced or chopped -OR -ripe olives or pimiento- 1/3 c Light mayonnaise -stuffed green olives, as 2 tb Tomato paste -desired 2 tb Sugar, or less 4 Ripe avacados 1 tb Sweet pickle relish 2 Hard-cooked eggs, sliced or 1 lb Crab meat or imitation crab -cut into wedges (opt) -meat, cut into bite-size For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture. Serve with remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Picante Salad Toss Categories: Salads Yield: 6 servings 6 c Torn romaine lettuce 1/3 c Bottled Italian dressing 2 c Tortilla chips 1/2 c Freshly shredded cheddar -OR -OR 2 c Corn chips 1/2 c Freshly shredded Monterey 2 md Tomatoes, cut into thin -Jack -wedges 3 Crisply cooked bacon slices, 2/3 c Ripe olive slices -crumbled 1/3 c Pace Picante Sauce Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine Pace Picante Sauce and dressing in screw-top jar or small bowl; shake to mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon. Serve immediately with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grill-Side Garden Salad Categories: Salads Yield: 6 servings 2 md Tomatoes, seeded and chopped 1/3 c Pace Picante Sauce 1 md Zucchini, diced 2 tb Vegetable oil 1 c Frozen whole kernel corn, 2 tb Chopped fresh cilantro or -thawed -parsley 1 sm Ripe avacado, peeled, seeded 1 tb Lemon or lime juice -and coarsely chopped 3/4 ts Garlic salt 1/3 c Thinly sliced green onions 1/4 ts Ground cumin -with tops Combine tomatoes, zucchini, corn, avacado and green onions in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional Pace Picante Sauce. Makes about 4 cups salad. NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole kernel corn, drained, may be substituted for frozen corn. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: San Antonio Chicken Salad Categories: Salads, Poultry Yield: 4 servings 2 lg Whole chicken breasts, 2 tb Mayonnaise -split, boned and skinned 1 Ripe avacado 1/2 c Pace Picante Sauce 1 c Sliced celery 1/2 ts Ground cumin Bibb or leaf lettuce leaves 1/4 ts Salt 4 Crisply cooked bacon slices, 1/4 c Dairy sour cream -crumbled Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Speedy-Spicy Italian Dressing Categories: Salads, Dressings, Italian Yield: 1 servings 1/2 c Pace Picante Sauce 1/3 c Bottled Italian Dressing Combine ingredients; mix well. Serve as a dressing for favorite salads or use as a marinade for fresh vegetables, bean salads or cooked shrimp. Makes about 3/4 cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Picante Dressing Categories: Salads, Dressings Yield: 1 servings 2/3 c Mayonnaise 1/3 c Dairy sour cream 1/2 c Pace Picante Sauce 1/2 ts Ground cumin (opt) Combine ingredients; mix well. Chill. Toss with mixed green salads, coleslaw, potato salads or pasta salads or drizzle over sliced tomatoes. Makes 1-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot 'n Spicy Salad Sizzler Categories: Salads, Dressings Yield: 1 servings 4 Bacon sliced, diced 1/4 c Red wine vinegar 1/3 c Pace Picante Sauce 2 ts Sugar Cook bacon in skillet until crisp. Add remaining ingredients and bring to a boil, stirring constantly. Drizzle hot dressing over spinach salads or sliced tomatoes just before serving. Makes about 1/2 cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas Island Dressing Categories: Salads, Dressings Yield: 1 servings 1 c Mayonnaise 1/4 c Tomato paste -OR 2 tb Sweet pickle relish 1 c Light mayonnaise 1 tb Sugar 1/2 c Pace Picante Sauce Combine ingredients; mix well. Chill. Toss with green salads or seafood salads. Makes 1-3/4 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy-Sweet Far East Dressing Categories: Salads, Dressings, Mideast Yield: 1 servings 1/3 c Pace Picante Sauce 1 tb Soy sauce 1/4 c Orange marmalade 1 ts Finely shredded fresh ginger Combine ingredients; mix well. Toss with mixed green salads. Makes about 2/3 cup dressing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hacienda Dressing Categories: Salads, Dressings Yield: 1 servings 1/2 c Pace Picante Sauce -cucumber or creamy Italian 1/2 c Ranch, creamy garlic, creamy -dressing Combine ingredients; mix well. Toss with mixed green salads, bean salads or pasta salads, or drizzle over sliced tomatoes, cucumbers or avacados. Makes about 1 cup dressing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Dressing and Marinade Categories: Salads, Dressings, Marinade, Oriental Yield: 1 servings 1/3 c Pace Picante Sauce 2 ts White wine vinegar 2 tb Vegetable oil 1 ts Sugar 2 ts Soy sauce Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads. Makes about 1/2 cup dressing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Classic Pace Con Queso Dip Categories: Dips, Mexican Yield: 1 servings 8 oz Pace Picante Sauce 8 oz Pace Thick & Chunky Salsa -OR 1 lb Velveeta cheese food, cubed In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just until cheese is melted, stirring occasionally. Surround with chips or Christmas-colored red and green pepper rings or strips and, if you're so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: San Antonio Seafood Cocktail Categories: Appetizers, Fish/sea, Mexican Yield: 1 servings 8 oz Pace Picante Sauce 8 oz Ketchup -OR 1 Squeeze of fresh lemon juice 8 oz Pace Thick & Chunky Salsa Combine Pace and ketchup, season with a squeeze of fresh lemon juice, transfer to a serving bowl and chill. To serve, place the bowl on a leaf lettuce-lined platter and surround with cooked and chilled shrimp, scallops or crab meat (real or imitation), or a combination of all three. Serve with cocktail picks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Cheesy Artichoke Dip Categories: Dips, Mexican Yield: 1 servings 1 cn Artichoke hearts (14 oz) 1/2 c Pace Thick & Chunky Salsa 1/2 c Pace Picante Sauce 3/4 c Mayonnaise (light or reg) -OR 1 c Freshly grated Parmesan Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for 20 minutes or until hot. For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro. Place on a tray and surround with crackers, chips or vegetable dippers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Devilishly Delicious Eggs Categories: Appetizers Yield: 6 servings 6 Hard-cooked eggs 2 Crisply cooked bacon slices, 1/3 c Pace Picante Sauce -crumbled -OR 1 tb Mayonnaise 1/3 c Pace Thick & Chunky Salsa Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace, bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill. Garnish with olive slices or small sprigs or parsley or cilantro and serve on a lettuce-lined tray. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three-Layer Deck-The-Halls Dip Categories: Dips Yield: 1 servings 8 oz Guacamole -OR 8 oz Sour cream 8 oz Pace Thick & Chunky Salsa 8 oz Pace Picante Sauce In a shallow, clear glass bowl (straight sides are best), layer guacamole, sour cream and Pace. Place the bowl on a tray and surround it with chips or colorful vegetable dippers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Shrimp Kabobs Categories: Appetizers, Fish/sea Yield: 1 servings Shrimp 8 oz Bottled Italian dressing 8 oz Pace Picante Sauce Cook peeled and deveined shrimp in boiling water just 'til they turn pink (watch closely - overcooking makes shrimp tough characters). Drain and place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing well. Cover and chill at least 2 or up to 24 hours, stirring occasionally. In another bowl, chill crisp-tender cooked broccoli florets and uncooked cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing, stirring occasionally. Just before serving, drain and arrange shrimp, broccoli florets and tomatoes on short, thin skewers or long cocktail picks. Arrange on a lettuce-lined platter to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy-Sweet Treats Categories: Appetizers, Sausages Yield: 1 servings 8 oz Pace Picante Sauce Cubed turkey breast 8 oz Honey Cooked shrimp Cubed chicken breast Smoked sausage slices (1/4") Simmer Pace and honey in a saucepan until thickened. Add bite-size cubes of chicken or turkey breast (plain or smoked), cooked shrimp or smoked sausage slices. Heat through and serve in a chafing dish or a shallow dish with wooden picks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Ala Picante Categories: Mexican, Vegetables Yield: 6 servings 6 md Baking potatoes, well 3 tb Butter or margarine, melted -scrubbed Salt to taste 1 md Onion, cut in half 1 c Pace Picante Sauce -lengthwise, cut crosswise 1 c Shredded cheddar cheese, -into thin slices -as desired These impressive and easy-to-prepare "pleated" potatoes are an ideal accompaniment to all manner of meats, fish and poultry. Thanks to Ruth Krening of Fort Morgan, Colorado for sharing her recipe. Cut potatoes crosswise into 1/8" to 1/4" slices, being careful not to cut all the way through so the potato remains intact. Place cut side up in a shallow baking dish. Slip onion slices in between cuts in potato, rounded side up. Brush or spoon butter evenly over potatoes; sprinkle lightly with salt. Bake in preheated oven at 425'F. 1 hour 15 minutes or until fork tender. Remove from oven; spoon Pace Picante Sauce evenly over each potato. Continue baking 10 minutes. Sprinkle with cheese; return to oven just until cheese is melted. Serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Picante Turkey Pie Categories: Pies, Poultry Yield: 6 servings 1 lb Ground turkey 1 sm Green pepper, chopped 1/2 c Seasoned bread crumbs 1 tb Olive oil 1 c Pace Picante Sauce 1 cn Tomato paste (6 oz) 1 ts Oregano leaves, crushed 1/3 c Sliced ripe olives 4 Garlic cloves, minced 1/4 c Grated Parmesan cheese 1 md Zucchini, thinly sliced 1 c Shredded mozzarella cheese 1 c Thinly sliced mushrooms Many thanks to Mary Jane Womack of Merced, California, for this delicious one-dish dinner. A real family pleaser, the ground turkey "crust" is filled with pizza-flavored vegetables and cheese. Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well. Press onto bottom and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is baking, cook vegetables and remaining garlic in oil in 10" skillet 5 minutes, stirring occasionally. Stir in remaining 3/4 cup Pace Picante Sauce, tomato paste, olives and remaining 3/4 teaspoon oregano. Simmer 5 minutes or until thickened. Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted. Serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Micro-Quick Quesadilla Categories: Mexican Yield: 1 servings 1 Tortilla (6-8") 3 tb Pace Picante Sauce 3 tb Shredded cheddar -OR -OR 3 tb Pace Thick & Chunky Salsa 3 tb Shredded Monterey Jack -----------------------------OPTIONAL TOPPINGS----------------------------- Sliced ripe olives Chopped cilantro Green onion slices Guacamole (opt) Make the most of your microwave with this quick and easy snack. To cook several at one time, increase the cooking time a bit. Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10 seconds or until just softened. Top with cheese, Pace Picante Sauce and, if desired, optional toppings. Fold in half and microwave on HIGH 30 seconds or until cheese melts. Let stand a minute or two before serving; cheese will be very hot. Top with guacamole, if desired, and serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: San Antonio Chicken with Picante Black Bean Sauce Categories: Poultry, Beans, Sauces Yield: 6 servings 6 Chicken breast halves, -and drained -boned and skinned 1 cn Whole kernel corn, drained 2 ts Ground cumin 2/3 c Pace Picante Sauce 1 ts Garlic salt 1/2 c Diced red bell pepper 1 tb Vegetable oil 2 tb Chopped cilantro 1 c Black beans, canned, rinsed Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3 minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm. Cook bean mixture over high heat 2-3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dip Showmanship Categories: Information, Dips Yield: 1 servings No Ingredients To dress up dips in holiday style, serve them with festive flair. Leave your serving bowls on the shelf and try one of these fresh ideas. PARTY-PERFECT PEPPER POTS: Start with a large red, yellow or green pepper. Place the pepper on its side and cut a large slice from the top, forming an opening that's large enough to dip into easily. Remove the seeds and membranes and fill the pepper with your favorite dip. COLORFUL CABBAGE CUPS: Cut a thin slice off the stem end of a red or green cabbage so it will be upright. Using a small, sharp knife, cut a "bowl" in the top of the cabbage and tuck in a small glass bowl. Fill the bowl with your favorite. Save the cabbage you've removed for coleslaw, or toss it into a salad. BEAUTIFUL BREAD BOWL: Cut a thick slice off the top of a small round loaf of bread and hollow out the bread, leaving a 1/2-1" thick shell. Fill the bread bowl with your favorite dip. Cut the top slice and the bread you've removed from the inside into bite-size cubes to use as dippers. Works great with classic Pace Con Queso Dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Two-Cheese Picante Smoked Turkey Dip Categories: Dips, Mexican, Poultry Yield: 1 servings 1 pk Cream cheese (8 oz) 3/4 c Smoked turkey, very finely 3/4 c Pace Picante Sauce -chopped (from the deli) -OR 1/2 c Sliced green onions w/tops 3/4 c Pace Thick & Chunky Salsa 1/4 c Grated Parmesan cheese Keep the ingredients for this warm, fast and festive dip on hand for speedy snacks and impromptu parties. To prepare combine cream cheese and Pace in a small saucepan; stir over low heat until cheese is melted. Add turkey, green onions and Parmesan cheese. Heat through, stirring frequently. Transfer to a serving dish and sprinkle with additional green onion slices. Serve warm with vegetable dippers, thin breadsticks or unsalted chips. Makes 2-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Light-Style Fiesta Shrimp Dip Categories: Dips, Fish/sea Yield: 1 servings 10 oz Frozen cooked shrimp, 1/3 c Thinly sliced green onions -thawed, rinsed and drained -with tops 1 pk Light cream cheese, softened 2/3 c Pace Picante Sauce -(8 oz) 2 ts Horseradish, as desired 1/4 c Light mayonnaise 3/4 ts Ground cumin Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions. Serve with assorted vegetable dippers. Makes about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Muffins/biscuits Categories: Muffins Yield: 6 servings -Recipes for Sandwich Maker -acting -VIVIAN THIELE (NRHF19C) 1 c Nonfat Dry Milk plus -BASIC BISCUIT BAKING MIX 2 tb Nonfat Dry Milk 9 c Flour; sifted 4 ts Salt 1/3 c Baking Powder; double 1 3/4 c Vegetable Shortening Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need. You can use fruit juice, water or meat broth for the liquid called for in a recipe. The recipes in this Pick-A-pocket book were writted for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk. (written out of my cookbook) Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2" thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown. Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked. Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown. Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden. Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Cake Pockets Categories: Desserts Yield: 6 servings -PAMELA BONDURANT CPPP71B 1 tb Margarine; OR 4 sl Angel Food Cake; 1" thick 16 Miniature Marshmallows; Margarine or Butter; -PLUS -softened 16 Chocolate Chips; OR ********FILLINGS******** 1 lg Marshmallow; PLUS 2 tb Cherry preserves; OR 1 ts Sugar; PLUS 2 tb Peach Preserves; OR 1/4 ts Cinnamon 1/4 c Coconut; mixed with Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Chicken Fajitas Categories: Poultry, Mexican Yield: 6 servings -VIVIAN THIELE NRHF19C 2 Cloves Garlic; crushed 1 lb Chicken Breast; boneless 1/2 ts Ginger -and skinless ******************** *******Sauce******* 1 tb Oil 1/2 c Soy Sauce 1 md Onion; sliced 1 c Orange Juice 1 Green pepper; sliced 1 tb Lemon Juice 1 Red Pepper; sliced 1 ts Sugar 12 Flour Tortillas (6-8 inch) Cut chicken breasts into strips 1/4" thick. Combine all sauce ingredients and pour over chicken strips. Cover and refrigerate overnight. Drain meat well and stir fry in oil along with onion and peppers until all pink color is gone from chicken pieces and vegetables are crisp-tender. Preheat sandwich maker . Trim sides from tortillas to form squares 5 X 5 or 6 X 6 inches. Brush outside of each with oil. Lay 4 tortillas on pocket grid oiled side down. Spoon chicken mixture into the triangle shaped pockets. Top with tortillas, oiled side up. Close lid and cook 3 minutes or until tortillas are heated through and sealed. Repeat with remaining ingredients. Makes 12 pockets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Whacky Cakes Categories: Desserts Yield: 6 servings -VIVIAN THIELE NRHF19C 1/4 c Cocoa 1 1/2 c Flour 5 tb Oil 1 ts Vinegar 1/2 ts Salt 1 c Sugar 1 c -Cold Water 1 ts Vanilla 1 ts Soda Beat all ingredients together. Spoon into preheated pockets until each level is full. Close and bake about 5 minutes or until cakes spring back when touched. Lift out and bake second batch. makes 12-16 cakes Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar; 1/2 cup milk; 3 tablespoon margarine melted. Mix all ingredients together in bowl until a soft dough form. Divide dough evenly into ungreased pockets. Using a rubber spatula, quickly spread it into the corners. Close and bake five minutes or until golden brown. To serve: Slice hot shortcakes open with sharp knife. Lay just half in bottom of dessert dish and cover with sliced and sweetened strawberries. Top with other half a small spoon of berries and whipped cream. recipes makes 8 pockets. Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8 slices white bread buttered one side. Drain pineapple slices and cut each in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay pineapple slices over pockets' indentations. Top with 4 remaining bread slices, buttered side up. Close lid and cook 5 minutes or until bread is golden brown. Cool slightly before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Stir Fry Veg Pockets Categories: Oriental Yield: 6 servings -VIVIAN THIELE Pea Pods 16 oz Frozen Stir Fry Vegetables 2 tb Oil -OR- 4 Pita Pockets; whole 4 c Fresh Vegetables for -wheat preferably -Stir Fry *********SAUCE************ *****A COMBINATION OF****** 1/2 c Orange Juice ***ANY OF THE FOLLOWING**** 2 ts Cornstarch Broccoli 2 tb Honey Carrots 1/4 ts Garlic Powder Water Chestnuts 1 tb Vinegar Green or Red Peppers 1/4 ts Ground Ginger Celery 1 tb Soy Sauce Mushrooms Prepare sauce by combining all ingredients in measuring cup. set aside. Heat large skillet or wok on medium high. Add oil. When oil's hot, add vegetables and cook and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if desired. Place 4 halves on grid oiled side down. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Parmesan Break-Away Rolls Categories: Breads Yield: 6 servings 1 cn Refrigerated Biscuits 1/8 ts Garlic Salt 2 tb Butter 1/3 c Parmesan Cheese Preheat sandwich maker. Cut each of the 10 biscuits into 4 pieces. Combine melted butter and garlic salt in one small dish. Measure cheese into a second dish. Dip each piece into melted butter and roll in Parmesan cheese. Set aside until all are ready. Place 5 tiny pieces in each of the eight pockets. Close lid and bake 5 minutes or until biscuits are golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Peaches and Cream Turnovers Categories: Pies Yield: 2 servings 2 Pie Crust for 9" pies -3 oz ea. 1 Egg 1/2 c Powdered Sugar 2 pk Cream Cheese; room temp., 20 oz Peach Pie Filling Preheat sandwich maker. Prepare pie crust and roll 2 crust about 11" by 11" folding each for easy handling. In blender or food processor combine egg, cream cheese and powdered sugar until smooth. Open lid and carefully lay first square of pie dough over entire surface. With back of spoon, push dough down into pockets and spoon pie filling into pockets. Top with the cream mixture dividing between 8 pockets. Lay second square of dough over filling allowing excess to hang over sides. Lower the top and bake about 10 minutes or until dough is golden brown. Makes 8 turnovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Pocket Spreads Categories: Spreads Yield: 6 servings -VIVIAN THIELE NRHF19C The following recipes are additional spreads that can be used in place of butter on the outside of bread/dough when making pockets. Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp. celery salt. Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets. Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder. Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables. Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking. Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed. Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling. Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc... the bread may over brown before the egg finishes cooking. Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1 lemon (about 1/2tsp.). Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taffy Apple Dip Categories: Fruits, Dips Yield: 1 servings ---------------------------LISA CRAWLEY TSPN00B--------------------------- 3/4 c Brown sugar 8 oz Cream cheese; softened 1/8 ts Powder sugar 1 ts Vanilla Process cream cheese with sugars til smooth. Add vanilla and mix in well. Spread on flat glass dish to dip apples slices in. From: Mary Mowrer Note: Made for bridge---success! Used Winesaps. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Challah French Toast Categories: Breakfast, Breads, French Yield: 4 servings -MICHAEL HATALA (RJHP21A) 1 ts Cinnamon 6 Eggs 1/4 ts Salt 1/2 c Heavy cream, half-and-half 4 tb To 6 T clarified butter -or milk 8 sl Challah, cut 1-inch thick Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice for 2-3 minutes on each side until they are golden brown. Don't fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to use in this recipe. SOURCE: MAMA LEAH'S JEWISH KITCHEN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu-Chili Categories: Vegetarian, Mexican, Chili, Beans Yield: 6 servings 1 pk Tofu 1 1/2 ts Chili powder 2 tb Soy sauce 1 1/2 ts Cumin, ground 1 tb A-1 sauce 1 cn Tomatoes, chopped (1 lb) 2 tb Oil 1 cn Tomato sauce (15 oz) 1 ts Garlic, minced 2 cn Kidney beans, red (1 lb) 1 Onion, chopped Thaw tofu quickly by placing bag in boiling water. Rinse with cool water. (This is because tofu that has been frozen and thawed, can be easily crumbled.) Take tofu from bag and squeeze to remove excess water. Shred tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture to seasoned onions in the pot, and mix well. Add chopped tomatoes with juice, tomato sauce, and two cans of beans. Cook 15-20 minutes. From: The Best Little Tofu Cookbook from Marjon by Marcia Miller ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread Cream Pie -- George Washington Categories: Desserts Yield: 8 servings 1/3 c Butter FILLING 1 c Molasses 1 tb Gelatine 1 Egg, unbeaten 1/4 c Cold water 1 1/4 c Flour 1 c Milk 1/2 ts Soda 1 c Sugar 1 ts Baking powder ds Salt 1/2 ts Salt 2 tb Corn starch 1/2 ts Ginger 1 Egg, well beaten 1 ts Cinnamon 1/2 ts Vanilla 1/4 ts Cloves 1/2 c Finely chopped apricots 1/2 c Milk CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add sifted dry ingredients alternately with milk; beat until smooth. Pour batter into sprayed 9" round cake pan or springform. Bake at 350F for 40 minutes. When cool, remove from pan; split in half. Put together with the following filling: FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into lge. saucepan). Stir in mixture of sugar, salt & corn starch; cook in top of double boiler until mixture begins to thicken. Add vanilla and apricot to beaten egg, then add to the mixture in the double boiler. When slightly thickened, stir in gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dale-Burgers Categories: Ground beef, Beef Yield: 6 servings 2 lbs. ground beef 1 tsp. cayenne pepper 2 tsp. garlic powder 2 eggs 1/2 cup bar-b-q sauce (any) 2 tsp. lowry seasoned salt 2 tbsp. wochestershire sauce 8 Hand mix all of the above in large bowl. Make patties and grill! * Origin: Rogue's Gallery BBS Santee, CA (619) 449-9265 (1:202/327) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hoppin' John Categories: Vegetables, Pork/ham Yield: 1 servings 1/8 lb Streaky bacon or salt pork 1 Bay leaf 1/2 c Finely chopped celery 1/4 ts Dried hot red pepper flakes 1/3 c Diced Carrots 2 tb Butter 2/3 c Finely chopped 1/4 lb Sharp cheddar cheese Onion Salt to taste 10 oz Black eyed peas 1 c Rice 2 3/4 c Water, approx. 1 Ripe tomato 1 Garlic clove 1 c Finely chopped 6 Sprigs of fresh Scallions Thyme 1. Put the bacon in a saucepan and cook, stirring often, until crisp. Add the carrots, celery, and cook, stirring, about one minute. 2. Add the peas, garlic, about 1 1/4 quarts of water, or to barely cover, thyme, bay leaf, salt, and red pepper flakes. Bring to the boil and let simmer, uncovered, 30-40 minutes, until tender but not mushy. Remove from heat. 3. Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to the boil and let set 17 minutes. Stir in the butter. 4. Cut the unpeeled tomato into 1/4 inch cubes; there should be about one cup. 5. Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Down-Home Fried Rice Categories: Rice/grains, Beef, Oriental Yield: 8 servings 3 tb Canola oil 1/4 c No-sodium beef broth **** 1 1/2 c Onion * 1/8 lb Cured ham % 4 x Ribs celery ** 1 lb Shrimp %% 2 x Cloves garlic, finely minced 1/4 lb Snow pea %%% 1 tb Ginger, finely minced 2 x Eggs Small red bell pepper *** 2 tb Soy sauce 4 c Long-grain rice, cooked 1/2 c Scallions %%%% * Cut in half and slivered ** Washed and sliced diagonally 1/4" thick *** Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove from heat. In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 min, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately. PER SERVING: calories 288, fat 6g, cholesterol 145mg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Shrimp Fried Rice Categories: Fish/sea, Rice/grains, Chinese Yield: 6 servings 3 lb Medium shrimp 1/3 c Sweet sherry (Oloroso) 1 tb Unsalted butter 2 c Bean sprouts 2 x Raw eggs 2 c Cooked long grained rice 2 tb Milk 1/3 c Light soy sauce ** 2 tb Sesame oil 6 x Green onions, chopped 1 c Finely chopped Spanish onion Vegetable cooking spray 1/4 ts Fresh grated ginger * Salt and pepper, to taste * or ground ginger ** preferably Kikkoman Preparation time: 40 mins. Cooking Time: 15 to 20 mins Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with cooking spray and melt butter over high heat. Make an omelet by adding the eggs to the milk and salt and pepper to taste and whisking until fluffy. Pour egg mixture into hot skillet and spread evenly. Cook until puffy and set. Remove omelet with spatula, place in a plate and chop with a knife and fork. Set aside. Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until slightly transparent, about 3 mins. Add shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet pieces. Cook on low heat and stir frequently so that sprouts are thoroughly covered with the wine and ginger. Add the rice and thoroughly stir mixture. Add soy sauce and continue to toss mixture so that the soy sauce coats all the rice. Add green onions and continue to mix thoroughly. Serve immediately. Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737 milligrams sodium ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Rice Categories: Rice/grains, Oriental Yield: 4 servings 2 c Cooked rice 1/4 c Finely diced red pepper 1 tb Cooking oil 1/2 c Bean sprouts 2 tb Sesame oil 1/2 c Broccoli florets 1/4 c Peas 3 tb Soy sauce Prepare rice according to directions and set overnight in the refrigera- tor, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 min. Add the rice and soy sauce and cook, stirring for another 5 mins. (Cover the skillet and add additional time if using frozen rice.) Scoop rice into a serving dish and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tampa's Own Fish Chowder* Categories: Fish/sea, Soups/stews Yield: 6 servings 1 lb Fish fillets (snapper or 1 ea Lemon- juice of Grouper) 1 ts Salt 1/2 c Boned and diced cooked 1/4 ts Black pepper Chicken (skinles) 1/8 ts Paprika 2 Slices of bacon 1/4 ts Ground dill 1 c Diced potatos 2 c Half & Half 2/3 c Chopped onion 2 c HOT water(not quite boiling) 1 cl Garlic minced 1/4 ts Ground cumin 1/4 c Diced carrots 1/4 ts Ground ginger 1 tb Dice celery Fry bacon & remove from pan. Add onions & garlic to drippings. Saute' until tender but not browned. Add the water, potatos, carrots, celery, and paprika. Cook until the potatos are almsot done. Cut fish into 1 inch squares. Add seasonings and fish at the same time. Cook until fish becomes flaky. Pour in the Half & Half and stir well. NOTE*....you may add 2 Tblspns of a dry white wine to this as well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Beans and Rice I Categories: Cajun, Rice/grains, Vegetables, Microwave Yield: 6 servings 1 lb Red Beans 1/4 c Parsley; Chopped 1 lb Ham Seasoning Meat with Fat 6 Toes Garlic; Chopped 3 qt Water 1 ts Salt 2 c Onions; Chopped 1/4 ts Pepper 1/2 c Green Onion; Chopped 1/8 ts Cayenne Pepper NOTE: Tony's Seasoning may be added for extra taste. Place washed beans, ham, onions and water in a 4 quart microwave-safe casserole. Cover; cook on HIGH in microwave for 2 and 1/2 hours, stirring occasionally and adding more water. Stir in green onions, parsley, garlic and seasonings. Cook on MEDIUM for 1 hour. Serve over Rice. NOTE: To save cooking time, set the beans in a pot of water overnight. Then add all ingredients and cook about half as long. Use your judgement on cooking time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Beans and Rice Ii Categories: Rice/grains, Vegetables, Cajun, Pork/ham, Beans Yield: 6 servings 1 lb Red kidney beans 1 Bell pepper 1 lb Salt pork 1 Chopped onion 2 Cloves garlic 1 Stalk celery 1 ts Italian seasoning 1 Whole hot pepper Boil pork 5 mins to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Home-Made Hot Wings Categories: Poultry Yield: 2 servings 2 1/2 lb Chicken Wings (12 to 15) 4 tb (2oz) Butter or Margarine 6 tb (3oz) Texas Pete Hot Sauce * * For REAL spicy wing, use Tabasco Sauce Cut wings at all joints. Discard wing tips. Place the 24 to 30 pieces in absorbent paper towels to dry. DEEP FRYER: 375° 8-10 mins or until crispy. OVEN: Spread wings in single layer on cookie sheet. Bake at 450° for 25 mins. Melt butter/margarine in sauce pan. Add hot sauce and stir well. Place cooked wings in covered bowl. Pour sauce over wings. Place lid on bowl and bowl. Place on plate covered with paper towel. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taco Chicken Wings Categories: Mexican, Poultry Yield: 10 servings 2 1/2 lb Chicken Wings 2 c Dry Bread Crumbs 1 Env Taco Seasoning Mix * 1 Jar (16oz) Taco Sauce ** * 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375°. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Barbecue Wings Categories: Poultry Yield: 4 servings 1/2 lb Chicken wings -------------------------------BAR-B-Q SAUCE------------------------------- 1/2 c Ketchup 1/4 c Lemon Juice 1/2 c Water 1 tb Brown sugar 2 ts Dijon mustard 2 tb Oil 1 ts Salt 2 tb Worcestershire sauce 2 ts Louisiana hot sauce 1/4 ts Cumin 1/2 ts Chili powder 1 ts Black pepper 2 Garlic cloves - minced Oil for deep frying This BBQ sauce is mild. If you like hotter wings, add more Louisiana hot sauce. In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 mins. In a frypan or wok, heat oil to 375° F (190° C). Deep fry a few wings at a time, until they are cooked through, about 10-15 mins. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Spicy Chicken Wings Categories: Poultry Yield: 4 servings 1 cn Tomato sauce (8oz) 1 tb Onion powder 2 tb Red pepper flakes 2 tb Jalapeno peppers, chopped 2 tb Hot sauce 1 lb Chicken wings 1 tb Garlic powder Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet with no-stick cooking spray. Place chicken wings on baking dish. Brush sauce over wings. Bake at 350° for 20 mins. Turn over and brush with sauce and bake for another 10 mins. Serve with blue cheese dressing and celery if desired. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti and Meat Sauce Categories: Sauces, Pasta, Italian, Sausages, Ground beef Yield: 8 servings 1 lb Ground Beef Clove Garlic; minced 1/2 c Chicken Broth 1 ts Seasoned Salt 1/2 lb Bulk Spicy Italian Sausage 1 cn (28oz) Tomatoes * 1 pk (8oz) Chopped Fresh Mushroom Bay Leaf 1 lg Onion; chopped 1 cn (6oz) Tomato Paste 1 ts Italian Seasoning 1 lb Uncooked Spaghetti * Cut up and UN-drained In dutch oven, cook beef, sausage, onion and garlic. Drain. Ann next 7 ingredients. Simmer 30 mins. Prepare spaghetti according to package instructions. Drain. Serve sauce over hot spaghetti with grated Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscotti Di Prato ( Tuscan Almond Biscotti) Categories: Italian, Cookies Yield: 1 servings 3 3/4 c Flour; all purpose, 1 ts Vanilla -unbleached 1/2 ts Almond extract 2 c Sugar 1 2/3 c Almonds, whole, blanched 1 ts Baking powder -toasted lightly & chopped 1/4 ts -Salt -coarse 4 Eggs;large, whole ----------------------------------EGG WASH---------------------------------- 1 Egg, large; & 1 ts -Water In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well. In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI Source: Gourmet magazine, December 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscotti Del Laggaccio (Aniseed Biscotti) Categories: Italian, Cookies Yield: 1 servings -------------------------------FOR THE SPONGE------------------------------- 1 pk Active dry yeast; 2 1/2 tsp 3/4 c Flour;all purpose, 1/2 c -Warm water Unbleached -------------------------------FOR THE DOUGH------------------------------- 1/2 c Sugar 2 1/2 c Flour;all purpose, 1/2 c -Water & Unbleached 2 tb -Water 1 tb Aniseed 1/4 c Butter; unsalted, 1/2 stick 1/2 ts -Salt -cut into bits & softened "Did Columbus and his crews sail to the new world eating these traditional Ligurian biscotti? It's entirely possible, although theirs would have been cooked much longer to drive off all the moisture, allowing them to keep for an entire ocean crossing. Though these biscotti are made with an enriched bread dough instead of the traditional cookie dough and have a somewhat softer texture, they keep well when stored in an airtight container." Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well. Add the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or until it is smooth but still sticky. Transfer the dough to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is double in bulk. Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a buttered and floured baking sheet and let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES:ABOUT 30 BISCOTTI SOURCE: Gourmet magazine, December 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Krumiri Categories: Cookies, Italian Yield: 48 servings 1 c Unsalted butter 1 ts Vanilla extract 2/3 c Sugar 1 1/2 c All-purpose flour 3 Egg yolks 1 c Yellow cornmeal PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition. Stir the flour and cornmeal together, and stir into the butter mixture by hand. Line 2 or 3 cookie sheets with parchment paper and pipe the Krumiri in horseshoe or stick shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Bake about 15 minutes. Remove from pans and cool on a rack. VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti are always on the bar at Tonino and Claudia Verro's charming inn, Contea, at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe for its situation in the Langa hills, has some of Italy's most breathtaking natural scenery, as well as excellent wine and Grappa. FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough in half and place each half on a piece of parchment or wax paper. Shape the dough into a rough log about 1-inch diameter and about 6 inches long. Roll and tighten the paper around the dough, to make it perfectly cylindrical. Chill the cylinders of dough about 1 hour, until firm. Remove one piece at a time from the refrigerator and slice the cylinder into disks 1/4-inch thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides. Continue with the other cylinder of dough. Bake as for the Krumiri. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalepeno Cheese Crackers Categories: Appetizers Yield: 1 servings 3 oz Cheddar cheese; 1/2" cubes 3/4 c Flour; all purpose -about 1/2 cup 1/4 c Cornmeal 1 tb Jalapeno pepper 1/2 ts Salt -seeded & minced or to taste 1/4 ts Chili powder 1/3 c Butter; cold, 1/4 ts Mustard; dry -cut in 1/2" cubes 4 tb -Water; ice Preheat oven to 400F. Process cheese and jalapeno in food processor till chopped in 1/4" pieces. Add butter, pulse on and off till size of small peas. Stir flour with cornmeal, salt, chili powder and mustard in small bowl till blended. Add to mixture in processor, pulse on and off just till blended. Sprinkle water evenly over mixture in processor. Pulse on and off just till dough begins to form into a ball. Shape dough into 8" disk. Wrap in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container. Makes 50 crackers. Source: The Toronto Star ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Upside-Down Cake Categories: Cakes Yield: 6 servings 2/3 c Granulated sugar 1/4 ts Salt 3/4 c Unsalted butter 1 1/2 c Flour 1 ts Vanilla 1 c Yellow cornmeal 1/4 ts Ground nutmeg or mace 1/3 c Madeira 2 Eggs 1 lb Pineapple; peeled 2 Egg yolks - cut into 1/2" thick slices 1 1/2 c Milk - core removed 2 ts Baking powder 3/4 c Dark brown sugar, packed PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon and reserve. Continue cooking until liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture becomes smooth, about 2 minutes. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cool before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chorizo Quiche in Cornmeal Crust Categories: Mexican, Sausages, Chorizo Yield: 6 servings -------------------------------CORNMEAL CRUST------------------------------- 1/2 c Cornmeal 1/8 ts Black pepper 3/4 c Sifted flour 1/3 c Shortening 1/2 ts Salt 4 tb -cold water (or more) ----------------------------------FILLING---------------------------------- 6 sl Monterey Jack cheese 2 c Whipping cream 1/2 lb Chorizo; casings removed -=OR=- Half and Half 1/4 c Sliced green onions Salt, pepper 4 Eggs To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and pepper. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms ball. Turn out onto lightly floured board and roll dough to 13-inch circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge under and flute. Arrange cheese slices on bottom of crust. Fry sausage until cooked and crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top with green onions. Lightly beat eggs in bowl, stir in whipping cream and season to taste with salt and pepper. Pour over cheese and chorizo mixture. Place on bottom rack of oven and bake at 450F 15 minutes. Reduce heat to 350F and bake additional 25 to 30 minutes. Let stand 10 minutes before cutting. (C) 1992 The Los Angeles Times Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Triple Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 16 servings ------------------------------------CAKE------------------------------------ 2 1/2 c Cake flour 1/3 c Unsweetened cocoa 1 ts Baking soda 1/2 ts Salt 1 c Butter 2 c Sugar 3 Eggs 1 ts Vanilla 1 1/3 c Water ----------------------------------FILLING---------------------------------- 1 10/12 oz jar apricot preserv ---------------------------CHOCOLATE BUTTER CREAM--------------------------- 1/4 c Butter, softened 1 c Sifted powdered sugar 1/4 c Sifted cocoa 1/4 c Milk 1/2 ts Vanilla -----------------------------------GLAZE----------------------------------- 1 c Sugar 1/2 c Unsweetened cocoa 1/4 c Heavy cream 1/4 c Water Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. To prepare the cake, in a medium bowl, combine the flour, cocoa, baking soda and salt. In a large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. With mixer on low, alternately beat in flour mixture and water. Pour batter into pans. Bake for 30 - 35 minutes until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans: cool on rack. Using a sharp knife, split each layer in half horizontally. Spread 3 layers with the preserves. To prepare the butter cream filling, beat butter until light and fluffy Alternately beat in sugar, cocoa and milk. Add vanilla. Spread 1/3 of the butter cream over each layer with apricot preserves. Stack layers, ending with the plain layer. To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy cream and water. Cook over low heat, stirring, until smooth. Bring to a boil: Boil for 1 minute. Cool slightly. Place cake on rack over wax paper. Pour glaze over the cake, spread- ing to evenly coat. Chill 30 minutes or until set. Garnish with whipped cream piped around the top edge and spot the chopped pistashios around the top of the whipped cream. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Steak Categories: Beef Yield: 4 servings 2 Slices bacon 1 Small onion chopped fine 1/2 c Mushrooms, sliced thin 1 Stalk celery 1 Clove garlic, minced 1/4 c Wild rice or regular rice 1 1/4 c Water 1/2 ts Beef bouillon 1/4 ts Basil Dash of pepper 1 c Stuffing mix 2 tb Parsley chopped fine 1 tb Oil 4 Cube steaks 1 10.5 oz can mushroom gravy In a medium skillet, cook bacon over medium low heat for 5-8 minutes, until crisp. Drain, reserving 1 Tbsp fat. Crumble bacon and set aside. Add onion, mushrooms, celery and garlic to skillet; saute 5 minutes or until tender. Add rice, 1 cup of the water, bouillon, basil and pepper. Bring to a boil. Reduce heat and simmer 30 minutes or until tender (broth will not be completely absorbed). Remove from heat and stir in stuffing mix. Stir in bacon and parsley; set stuffing aside. In a large skillet, heat oil over medium high heat. Cook steaks for 2-3 minutes on each side, until browned. Drain any fat from skillet. Stir together the gravy and remaining 1/4 cup of water; pour over the steaks. Place 1/4 of the stuffing over each steak. Reduce heat, cover and simmer about 20 minutes, until steaks are tender. Garnish with cherry tomatoes This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Supreme Categories: Poultry, Meats Yield: 6 servings 6 Chicken breasts, halved 2 ts Paprika 1/2 ts Pepper 1/4 ts Butter 1/2 lb Sliced mushrooms 1 Env cream of mushroom soup 1/2 c White wine 1 c Heavy cream 1/4 c Chopped parsley Cooked noodles Preheat oven to 300 degrees. Sprinkle chicken with the paprika and pepper. In a large skillet, melt butter over medium heat. Add chicken and cook, turning, 5-7 minutes until browned. Place in a 13 x 9 inch baking dish. Add mushrooms to skillet. Cook, stirring often, for 2-3 minutes. In a small saucepan, combine soup mix and wine. Cook over low heat for about 2 minutes until slightly thickened. Stir in heavy cream and sauteed mushrooms. Cook 1 minute or until heated through; do not boil. Pour soup mixture over the chicken. Bake for 35 - 40 minutes or until tender. Sprinkle with the parsley. Serve over noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Stew with Prunes and Apricots Categories: Fruits, Pork/ham, Soups/stews Yield: 4 servings 3 tb Flour 1/2 ts Paprika 1/4 ts Garlic powder 1/4 ts Pepper 1 lb Pork cut in 1" chunks 2 tb Oil 3 Stalks celery chopped 2 Carrots cut in 1/2" pieces 1 Medium onion chopped 1/4 c Chopped fresh parsley 1/2 ts Ground cumin 1/4 ts Ground allspice 1/4 c Brandy 2 c Chicken broth 1 1/2 c Pitted prunes, halved 1 c Dried apricot halves In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, garlic powder, and 1/8 tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside. In a heavy saucepan, heat oil over medium high heat. Add meat several pieces at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri- cots, and cook 10 minutes or until fruits are tender. Serve over noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Sausage with Rice Categories: Meats, Poultry, Sausages, Rice/grains Yield: 8 servings 8 Chicken legs 1/2 ts Salt 1/8 ts Pepper 2 tb Oil 1 lb Italian sausage 1" pieces 2 c Uncooked rice 2 Green peppers cut in strips 1 Large onion sliced 1 Clove garlic, minced 1/2 c Red wine 1 28 oz can tomatoes 3/4 c Chicken broth 1/2 lb Mushrooms, quartered 1 ts Basil, crushed 1 Bay leaf 1/4 ts Sugar Season chicken with salt and pepper. In a large skillet heat oil. Add chicken and cook, turning, until browned, about 5 minutes. Remove and set aside. Add sausages to skillet and brown. Remove and set aside. Add rice, green pepper, onion and garlic to skillet; cook, stirring until rice is lightly browned, about 5 minutes. Stir in wine and simmer 2 minutes. Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar. Return chicken and sausages to the skillet. Reduce heat; cover and simmer 35 - 40 minutes until chicken is tender. Remove and discard fat. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dixie's Red Beans and Rice Categories: Vegetables, Meats, Sausages, Rice/grains Yield: 6 servings 2 cn Dark Red Kidney Beans 1/2 pk Sausage, fully cooked 1/2 Onion; Chopped 1 c Rice, long cooking white Cajun, Creole seasoning Louisiana hot sauce Cayenne pepper Black pepper Cook rice according to package directions. Microwave is best. Takes about 20 minutes. Meanwhile, in saucepan, combine cans of beans, 2 cans water, Louisiana hot sauce (Red Devil is right kind but not Texas Pete or tabasco. Sauce is based on cayenne peppper.) Also onion, Creole and/or Cajun seasoning, avail. in spice or Cajun section of store; but LOOK OUT FOR THOSE THAT CONTAIN SALT if so, don't add too much and don't add extra salt. If Cajun seasoning contains salt, you can easily get too salty- Also may add cayenne pepper to taste; Black pepper. Chop up sausage (any kind is OK as long as "Fully cooked"; hot is preferable to most who prefer a hot taste-) Taste as you go to make sure not too salty or too hot. Boil slowly for about 20 minutes, until it begins to thicken and smells REAL good. Serve beans in bowl OVER white rice. Courtesy of Dixie Daniels in Intelec Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minestrone Lo-Cal Categories: Soups/stews, Low-cal, Beef Yield: 6 servings 1/2 c Thinly sliced Celery 1/2 lb Green Beans,cut in 1" piece 1/2 c Thinly sliced Carrot 1/2 c Broken Spaghetti 3/4 c (1 lg) Potato, cut 1" pieces 3 c Hot Water Clove Garlic, minced 2 ts Instant Beef Bouillon powde 16 oz Can Tomatoes, undrained 1 ts Basil leaves 1 c Thinly sliced Zucchini 1 tb Parsley Flakes In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meshoui Categories: Ethnic, Lamb Yield: 5 servings ----------------------------------THE LAMB---------------------------------- 4 lb Lamb; leg of 1 tb Paprika 1 Carrot 1 tb Salt 1 Onion; med. 1 tb Black Pepper 2 Tomatoes 2 tb Chopped Carlic 1 Celery; rib 1 qt Water 1 Parsley; small bunch -----------------------------------SAUCE----------------------------------- 1 qt Water 1 tb Tomato paste Preheat oven to 350 degrees. All Vegetables should be coarsely chopped. Rub Paprika, Salt, Pepper, and Garlic all over lamb. Set aside. In a roasting pan, nestle lamb in the center of the vegetables and cook, uncovered for approx. 20 min (for 4 lb. leg) or until top of lamb is brown Add water, cover, and cook 1 1/2 hours for medium done roast. serve with Moroccan Lamb Sauce. LAMB SAUCE: strain vegetables from roasting pan. Pour drippings in a heav pan and add Tomato Paste and water. Simmer for about 15 min, skimming grase from top of sauce several times. Posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pierogi Casserole Categories: Casseroles, Polish Yield: 6 servings -From the Kitchen of -Ingredients in directions -Lawrence & Cindy Kellie Contributed to the echo by: Theresa Bryant This came from my friend's Pennsylvania cookbook. I tried it once and hope to try it again. It's different from anything I've had before. Cook 4 large potatoes. Mash and add 1/4 lb. white American cheese. Cook 1/2 box lasagna noodles and drain. Grease an oblong pan with butter. Add a little milk to prevent sticking. Fry 2 large onions in butter. Layer noodles and potatoes. Top with onions. Bake at 350 degrees for 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seattle Scrapple Categories: Poultry, Breakfast Yield: 6 servings -From the Kitchen of 1/2 ts Thyme; dried -Lawrence and Cindy Kellie 1/4 ts Pepper; black 2 tb Canola oil 1/4 ts Cayenne pepper 1/4 c Onion; minced 3 c Chicken bouillon 1 1/4 c Cornmeal; yellow -extra strong 1 ts Salt 2 c Chicken 1 ts Sage; dried -cooked, ground up Saute onion in oil. Add cornmeal, spices, adn broth. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Put into greased 9x5 loaf pan. Pat it down. Refrigerate overnight For breakfast, cut 1/2 inch slices, coat with flour and fry until golden brown in oil Must cook and THEN grind the chicken/turkey. Seasoning the dipping flour will add more and varied flavors to your scrapple. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggless "Mayonnaise" Categories: Spreads Yield: 1 servings -From the Kitchen of Juice of one lemon -Lawrence & Cindy Kellie 1/2 ts Chicken-like seasoning 1 cn Evaporated milk (5.33 oz) ds Garlic calt 1 c Vegetable oil ds Seasoning salt Pour evaporated milk into blender. Through top of blender, gradually add oil, pouring in a constant, thin stream. This will make a while emulsiion. Pour into small bowl. Add seasonings and mix well. Add lemon juice last, because as soon as you add it, the dressing will begin to set up. Keep stirring until mayonnaise is a good consistency and the little lumps have disappeared. Store in refrigerater. This won't keep as long as commercial mayonnaise, but it will keep several days. Use ust as you would mayonnaise or salad dressing. The Sandwich Book ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sandwich Relish Categories: Relishes Yield: 1 servings -From the Kitchen of 2 tb Dill pickle; finely chopped -Lawrence & Cindy Kellie 2 tb Green onion; finely chopped 1 c Homemade "mayonnaise" 1 pk George Washington Broth 1 1/2 ts Pimiento; finely chopped -golden 1 1/2 ts Parsley; finely chopped 1/2 ts Turmeric 2 tb Celery; finely chopped ds Italian seasoning Mix all ingredients thoroughly and refrigerate. Won't keep as long as commercial sandwich spread. The Sandwich Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Egg Filling Categories: Cheese/eggs Yield: 1 servings -From the Kitchen of 1 tb Flour Lawrence & Cindy Kellie 6 Egg; lightly beaten 1 Onion; finely chopped Seasonings to taste: 2 tb Parsley; finely chopped -salt, season salt 4 tb Vegetable oil -George Washington Broth 1 c Tomato; fresh or canned Suate ontions in oil. Add tomatoes (chopped or mashed) and stir in flour to make a thick paste. Turn down heat before adding eggs, parsley and seasonings. Cook like scrambling eggs, stirring constantly. Remove from heat when set. Cool and add mayonnaise to make a soft spread. The Sandwich Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honeyed Peanut Butter Categories: Spreads Yield: 1 servings -From the Kitchen of 1 c Peanut butter -Lawrence & Cindy Kellie 1/4 c Honey 1 c Butter; softened ----------------------------------OPTIONAL---------------------------------- 2 tb Toasted sesame seeds Beat ingredients together for several minutes. If you have a food processor, let it do the work for you. Option: After spreading on bread, cover withhalved, seedless grapes, or banana penneis, or crisp apple slices. The fruie will make the sandwich delightfully moist and be a lunchtime surprise. The Sandwich Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deep Fried Mashed Potatoes Categories: Vegetables Yield: 4 servings ------------------------------MAIN INGREDIENT------------------------------ 2 c Mashed potatoes Cheese, any type (optional) Salt and pepper, to taste -----------------------------------BATTER----------------------------------- 1/2 c Flour 1 ts Salt 1 Egg 1/2 c Milk ---------------------------------DEEP FRYER--------------------------------- Oil or lard, sufficient For deep frying Make mashed potatoes into golf-ball or small balls. Add cheese(s), as per taste. Freeze for 2 hours, or more. Make batter from flour, milk, egg and salt. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter. Deep fry in hot oil/fat until golden-brown. Serve as a side dish, in place of any other form of potatoe. This is a semi-original dish, developed the hard way, from a meal I had in a French restuarant in Quebec. From the very weird kitchen of &&& Dan and Bonnie Ceppa &&& + kid-lings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crock Pot Italian Beef Categories: Italian, Beef Yield: 1 servings 1 3 -5 lb rump roast 1 pk Au jus gravy mix 1 pk Good Seasons Italian Dress- 2 ts Italian seasoning -ing Mix 6 Pepperoncini peppers 1 c Water Mix together water, gravy mix, dressing, and Italian seasoning. Pour over roast in crock-pot. Add peppers if desired. Cook on LOW about 2 hrs. Break up reoast and cook 1 more hour. Serv on hambureger buns. Variation: Linda Hendrickson makes this uising on 4 lb. chuck roast, 1 pkg. Good Seasons mix and 1/2 cup water. From the Bumgarner Family Recipes submitted by Linda Tebrugge Schultz posted to COOKING echo by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Book Data Categories: Information Yield: 1 servings No Ingredients Library of Congress Cataloging-In-Publication Data Steele, Louise, 1945- The book of hot & spicy foods. Includes index. 1. Cookery, International. 2. Spices. I. Title. II. Title: Book of hot and spicy foods. TX725.A1S655 1987 641.6'384 87-11917 ISBN 0-89586-642-0 About the Author Louise Steele has a wide range of experience in writing magazine articles and books throughout the world. She is a cookery writer and editor for several publications. A trained home economist, she has authored several cookbooks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Introduction Categories: Information Yield: 1 servings No Ingredients Variety is said to be the spice of life and, whereas for many millions of people throughout the world, life has been a variety of spices for centuries, it's only thanks to early explorers, who returned home with shiploads of exotic spices, that Western culinary art was transformed. THE BOOK OF HOT & SPICY FOODS has a collection of over 100 beautifully illustrated step-by-step recipes which include traditional favorites like Steak au Poivre, Mexican Chili con Carne, Indonesian Gado Gado and Creole Jambalaya, plus many Indian and Oriental dishes and lots of sizzling new surprises and variations on a theme. Whether it's a simple snack, a teatime treat or an elegant dinner party dish you're after, this book has a recipe for all occasions. Spices are invaluable for adding that special blend of heat or fragrance and pungency to all manner of savory and sweet dishes. Don't be daunted by those unfamiliar to you - try them, you'll never know what you've been missing, but bear in mind that some are stronger and fierier than others. If experimenting, it is wise to start with small amounts - you can always add more to taste at a later stage. And remember - the amount of spices in many of the following recipes are suggested as a guide, so feel free to increase or decrease the amounts according to personal preference. It is the chili (in its various forms) that adds heat to a dish. You will find instructions on how to prepare this fiery spice (without getting burnt!), plus many recipes using it. There is also plenty of information on all the other hot spices - muctard, pepper, cloves and ginger - plus, of course, the more fragrant, aeromatic ones like cardamom, cumin, nutmeg, etc. And no spice book would be complete without recipes for making Curry Powder, Garam Masala, Five Spice Powder, Mixed Spice, Pickling Spice and Harissa (a Middle Eastern favorite). The follwing recipes range from mild to hot or just wonderfully spicy. It is surely a collection to please not only hot and spicy food-lovers everywhere, but also tempting enough to persuade the "uninitiated" to sample the delights of spicy foods! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilies Categories: Information, Mexican, Chili Yield: 1 servings No Ingredients Chilies belong to the capsicum family, as do sweet peppers, but there the relationship ends, for the fiery heat of the chili is in no way similar to its mild-flavored relation. Fresh chilies are now widely available and vary considerably in size, shape and heat factor. In principle, the fatter chilies tend to be more mild than the long, thin varieties, and the smaller the chili, the hotter its taste. Generally, the unripened, green chili is less fiery than when ripened and red. This is a useful guide to follow, but there are exceptions according to the variety, so it is wise to remember that all chilies, irrespective of color, shape and size, are hot, so use caution before adding them to a dish. Bear in mind that a little chili goes a long way, so add a small amount to begin with and gradually increase the quantity to your liking during cooking. Take care when preparing chilies - the tiny, cream-colored seeds inside are the hottest part and, in general, are removed before using. Chilies contain a pungent oil which can cause an unpleasant burning sensation to eyes and skin, so it's a wise precaution to wear rubber gloves when handling chilies and be sure not to touch your face and eyes during preparation. Cut off the stalk end, then split open the pod and scrape out seeds, using a pointed knife, and discard. Rinse pod thoroughly with cold running water and pat chili dry before chopping or slicing as required. Once this task is completed, always wash your hands, utensils and surfaces thoroughly with soapy water. Dried red chilies are sold whole and can vary in size from 1/2-3/4 to 1-1/2-2 inches in length, so this into account when using. If a recipe states small dried chilies, and you only have the larger ones, adapt and lessen the quantity accordingly, or to taste. Dried chilies are usually soaked in hot water for 1 hour before draining and removing seeds as described above), unless a recipe states otherwise. Dried red chilies, when ground, are used to make cayenne pepper and combined with other spices and seasonings, also make chili and curry powder, and chili seasoning. They are also used in the making of hot-pepper sauce and chili sauces. The Harissa spice mix uses a large quantity of dried chilies and is very hot, so be forewarned! This is a favorite spice mix for many Middle Eastern dishes. Don't be tempted to add more Harissa than recipe states, unless you are prepared for an extremely hot dish. A less fiery Harissa can be made simply by removing the seeds from soaked chilies before crushing chilies with other ingredients. Green chilies are available canned. These are often seeded and peeled and taste pleasantly hot and spicy - ideal for adding to pizza toppings, sauces and taco fillings. Both red and green chilies also come pickled in jars (hot or mild/sweet) and can be found in delicatessens and ethnic food shops. Canned and pickled varieties should be drained and patted dry before using. Whether you seed the pickled type is up to you, just remember the seeds are the hottest part! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mustard Categories: Information Yield: 1 servings No Ingredients White or yellow, brown and black seeds come from the mustard plant, according to the species. Most commonly found is the creamy yellow type which is the least pungent. The brown type (or Indian mustard) is stronger in flavor, while the black mustard seed is the most powerful of all. The creamy yellow seeds are more widely available, but look for the black and brown types in Asian and Oriental food shops and delicatessens. Whole mustard seeds have a pleasant nutty bite to them and can be used to add piquancy to salad dressing and hot sauces. They are especially good when served with fish, chicken and pork and are also delicious added to cole slaw, creamy potato salad, pickles and chutneys. Use mustard seeds (especially the two hotter varieties) with discretion to begin with, increasing the amount as you become more familiar with the flavors. It is the yellow seed which, when processed with black seeds, wheat flour and turmeric, forms the basis of English mustard. Dry mustard can be used as it is in cooking, or it may be mixed to a paste with a little cord or warm water. (For a nice, rich mixture, why not try mixing it with a little cream or milk?) Once mixed it should be left at least 10 minutes to allow time for the flavors to develop. It is only when the powder is mixed with a liquid that the essential oils are released, giving mustard its pungency and sensation of heat. Remember that made mustard loses its pungency after a few hours. Jars of prepared mustard, once opened, need using within a few weeks as the flavor and color will deteriorate. The variety of ready-prepared mustards come in a bewildering number of mouthwatering flavors, according to the manufacturer. These can be made from milled mustard flour, or from coarsely crushed seed (the proportions of which vary tremendously, depending on the type). Some are mixed with vinegar, others with grape juice or wine (and sometimes beer), and often contain various spices, herbs and seasonings, such as honey and horseradish. German mustard, which is mild and sweet-flavored, is a mixture of brown and white mustard flour moistened with vinegar and flavored with various spices. The mild-flavored American mustard (popular with children) generally uses only yellow mustard seeds with the addition of sugar, vinegar and salt. Dijon-style mustard, nade from milled, husked black seeds, is flavored with wine and spices. The pungent and spicy grainy types of mustard are a mixture of whole, crushed black and yellow seeds with additional flavorings added for individuality. Mustards of all types can be used to great effect, not only as a condiment, but also as a culinary ingredient. They add bite and piquancy to all types of savory dishes from scrambled eggs, sauces and dressings to deviled mixtures, barbecued food, soups, casseroles, pastry, scones and cheesy biscuits. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A To Z of Spices (Part 1) Categories: Information, Spices/etc. Yield: 1 servings No Ingredients ALLSPICE: These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meats and poultry; in fish dishes, pickles and chutneys. Also available ground and excellent for flavoring soups, sauces and desserts. ANISE: Commonly called asniseed, these small, brown oval seeds have the sweet, pungent flavor of licorice. Also available ground. Use seeds in stews and vegetable dishes, or sprinkle over loaves and rolls before baking. Try ground anise for flavoring fish dishes and pastries for fruit pies. CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor and especially delicious as a flavoring in braised cabbage and sauerkraut recipes, breads (particularly rye), cakes and cheeses. CARDAMOM: Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aeromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available. CAYENNE: Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored. CHILI POWDER: Made from dried red chilies. This red powder varies in flavor and hotness, from mild to hot. A less fiery type is found in chili seasoning. CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed and curled to form cinnamon sticks. Also available in ground form. Spicy, fragrant and sweet, it is used widely in savory and sweet dishes. Cassia (from the dried bark of the cassia tree) is similar to cinnamon, but less delicate in flavor with a slight pungent 'bite'. CLOVES: These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor can become overpowering. Available in ground form. Cloves are added to soups, sauces, mulled drinks, stewed fruits and apple pies. CORIANDER: Available in seed and ground form. These tiny, pale brown seeds have a mild, spicy flavor with a slight orange peel fragrance. An essential spice in curry dishes, but also extremely good in many cake and cookie recipes. CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor and is used extensively in flavor curries and many Middle Eastern and Mexican dishes. Popular in Germany for flavoring sauerkraut and pork dishes. Use ground or whole in meat dishes and stuffed vegetables. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A To Z of Spices (Part 2) Categories: Information, Spices/etc. Yield: 1 servings No Ingredients FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor which, when added in small quantities, is very good in curries, chutneys and pickles, soups, fish and shellfish dishes. GINGER: Available in many forms. Invaluable for adding to many savory and sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root looks like a knobby stem. It should be peeled and finely chopped or sliced before use. Dreid ginger root is very hard and light beige in color. To release flavor, "bruise" with a spoon or soak in hot water before using. This dried type is more often used in pickling, jam making and preserving. Also available in ground form, preserved stem ginger and crystallized ginger. MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - and once dried are known as mace blades. The flavor of both spices is very similar - warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts. PAPRIKA: Comes from a variety of pepper (capsicum) and although similar in color to cayenne, this bright red powder has a mild flavor. PEPPER: White pepper comes from ripened berries with the outer husks removed. Black pepper comes from unripened berries dried until dark greenish-black in color. Black pepper is more subtle than white. Use white or black peppercorns in marinades and pickling, or freshly ground as a seasoning. Both are available ground. Green peppercorns are also unripe berries with a mild, light flavor. They are canned in brine or pickled, or freeze-dried in jars. They add a pleasant, light peppery flavor to sauces, pates and salad dressings. Drain those packed in liquid and use either whole or mash them lightly before using. Dry green peppercorns should be lightly crushed before using to help release flavor, unless otherwise stated in a recipe. POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both sweet and savory dishes. Sprinkle over desserts and breads. SAFFRON: This pice comes from the stigmas of a species of crocus. It has a distinctive flavor and gives a rich yellow coloring to dishes, however, it is also the most expensive spice to buy. Available in small packets or jars (either powdered or in strands - the strands being far superior in flavor). This spice is a must for an authentic paella or Cornish Saffron Cake. Also an extremely good flavoring for soups, fish and chicken dishes. SESAME SEEDS: High in protein and mineral oil content, sesame seeds have a crisp texture and sweet, nutty flavor which combines well in curries and with chicken, pork and fish dishes. Use also to sprinkle over breads, cookies and pastries before baking. STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic smell, rather similar to fennel. Use very sparingly in stir-fry dishes. Also good with fish and poultry. TURMERIC: Closely related to ginger, it is an aromatic root which is dried and ground to produce a bright, orange-yellow powder. It has a rich, warm, distinctive smell, a delicate, aromatic flavor and helps give dishes an attractive yellow coloring. Use in curries, fish and shellfish dishes, rice pilafs and lentil mixtures. It is also a necessary ingredient in mustard pickles and piccalilli. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Five Spice Powder Categories: Spices/etc. Yield: 1 servings 5 ts Ground anise (aniseed) -cassia bark 5 ts Star anise 2 tb Whole cloves 1 Cinnamon stick (5") in 7 ts Fennel seeds Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3 months. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Spice Categories: Spices/etc. Yield: 1 servings 1 Cinnamon stick (3"), broken 1 tb Whole cloves -in small pieces 2 ts Freshly grated nutmeg 2 1/2 ts Allspice berries 1 tb Ground ginger Using a coffee grinder or blender, process cinnamon, allspice berries and cloves until very finely ground. Add to freshly grated nutmeg and ginger and mix well. Store in a small, airtight jar up to 3 months. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickling Spice Categories: Spices/etc. Yield: 1 servings 2 tb Mace blades -into small pieces 1 tb Allspice berries 12 Black peppercorns 1 tb Whole cloves 1 Dried bay leaf, crumbled 2 Cinnamon sticks (3"), broken In a small bowl, mix all ingredients.Store in a small, airtight jar up to 2 months. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Harissa Categories: Spices/etc. Yield: 1 servings 1 oz Dried red chilies 1 ts Coriander seeds 1 Garlic clove, chopped pn Salt (several) 1 ts Caraway seeds Olive oil 1 ts Cumin seeds Soak chilies in hot water 1 hour. Drain well; pat dry. Grind to a smooth paste with garlic, spices and salt. Add enough olive oil to cover surface. Cover and store in a cool up to 2 months. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Spiced Olives Categories: Appetizers Yield: 6 servings 3/4 c Pitted ripe olives 2 Garlic cloves, crushed 3/4 c Pimiento-stuffed green 1 ts Mustard seeds -olives 1 ts Black peppercorns 3 Lemon slices 3 Allspice berries 3 Dried red chilies 1 3/4 c Olive oil Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries. Stir in olive oil and mix well. Spoon mixture into a large jar with a tight-fitting lid. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed. Let olives marinate at least 1 week before serving, turning jar several times a day. Store up to 6 months in a cool place. NOTE: Use a mixture of corn oil and olive oil for a more economical marinade. Add sprigs of dried herbs to marinade, if desired. To serve, garnish with lemon twists and a fresh parsley sprig, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Mushroom Canapes Categories: Appetizers Yield: 4 servings 2 tb Butter Fresh ground pepper to taste 4 oz Mushrooms, coarsely chopped 8 Slices French bread (3/4") 4 ts All-purpose flour 2 tb Chopped fresh parsley 2 c Shredded cheddar cheese Paprika 1 ts Mustard powder Fresh parsley sprigs (opt) 1 ts Worcestershire sauce In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture. Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste with pepper. Preheat broiler. Toast bread on one side only. Spread cheese and mushroom mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until melted and bubbling. Cut slices in half and sprinkle liberally with parsley and paprika. Garnish with parsley sprigs, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bombay Nut 'n' Raisin Mix Categories: Appetizers Yield: 2 servings 2/3 c Thin pretzel sticks 1 ts Worcestershire sauce 3 tb Butter 1 ts Curry powder 1 Garlic clove, crushed 1/2 ts Hot chili powder 1/3 c Unblanched almonds 1/3 c Seedless raisins 1/3 c Pine nuts 1/4 ts Salt 1/3 c Unsalted cashews Break pretzels into 1" sticks. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews. Add Worcestershire sauce, curry powder and chili powder and mix well. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently. Remove from heat. Add raisins and salt; mix well. Turn mixture into a serving dish and cool. Makes about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocktail Kebabs Categories: Appetizers Yield: 8 servings 8 lg Shrimp, cooked 1 Garlic clove, crushed 2 Green onions, trimmed 2 tb Lemon juice 1/2 Red bell pepper, seeded, cut 2 tb Olive oil -in thin strips and 1 ts Sugar -decorative shapes 1 ts Coarsely ground mustard 8 sm Ripe or green olives 1/4 ts Creamed horseradish Remove heads and body shells from shrimp but leave on tail shells. Devein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels. VARIATION: Add small slices avacado to shrimp mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filo Shrimp Puffs Categories: Appetizers, Fish/sea Yield: 10 servings 1 tb Sesame oil 1/4 ts Ground cumin 2 tb Corn oil 6 oz Medium-size peeled shrimp, 1 Garlic clove, crushed -raw, thawed if frozen 1 Onion, finely chopped 2 tb Creamed coconut, diced 1 Piece ginger root (1"), 5 Filo pastry sheets -peeled, grated 1/4 c Butter or ghee, melted 1/2 ts Turmeric Fresh Italian parsley sprigs 1/2 ts Chili powder Preheat oven to 350'F. (175'C.). Lightly grease a baking sheet. Heat sesame and corn oil in a saucepan. Add garlic, onion and ginger. Fry gently 5 minutes, stirring occasionally. Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add shrimp, cover and cook gently 5 minutes, stirring frequently. Remove from heat, stir in creamed coconut and cool. Work with 1-2 sheets of filo pastry at a time; cover remainder with a damp cloth. Cut sheet of pastry in half lengthwise and then fold each piece in half lengthwise to make 2 long narrow strips. Spoon a portion of shrimp mixture in 1 corner of each strip of pastry. Brush pastry all over with a small amount of melted butter or ghee. Fold pastry and filling over at right angles to make a triangle. Continue folding in this way along pastry strip to form a triangular parcel. Brush with melted butter or ghee and place on greased baking sheet. Repeat with remaining pastry and shrimp mixture. Bake in preheated oven 20 minutes. Brush with remaining melted butter or ghee and return to oven 5-10 minutes or until puffs are golden brown. Garnish with pastry sprigs, if desired, and serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangy Potted Cheese Categories: Appetizers Yield: 6 servings 4 oz Cheddar cheese 1 ts Coarsely ground mustard 1/4 c Butter, softened 1/4 ts Worcestershire sauce 1 tb Port or sherry 1/4 c Walnuts, coarsely chopped 4 Green onions, finely chopped Crackers or melba toast 1/2 ts Caraway seeds Fresh parsley sprigs (opt) Finely grate cheese into a bowl. Add butter and mix well. Stir in port, green onions, caraway seeds, mustard and Worcestershire sauce. Mix thoroughly until well combined. Spoon mixture into a serving dish. Cover with walnuts and press walnuts down lightly into mixture. Chill at least 2 hours. Serve with crisp crackers or Melba toast and garnish with parsley sprigs, if desired. VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste. NOTE: This spread will keep in a refrigerator for up to 5 days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Piquant Popcorn Categories: Appetizers Yield: 8 servings 2 tb Corn oil 1/4 c Butter 2 Garlic cloves, crushed 2 ts Hot chili sauce 1 1/2" piece ginger root, 2 tb Chopped fresh parsley -peeled, chopped Salt to taste 1 c Popping corn Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold. VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Chili Bites Categories: Appetizers, Mexican, Chili Yield: 20 servings 1 c All-purpose flour 1/2 c Finely grated Cheddar cheese 1/4 ts Salt 1 Egg, beaten 1/2 ts Dry mustard 1 tb Cold water 1/2 ts Hot chili powder 1 tb Sesame seeds 1 lg Pinch cayenne pepper 1 tb Poppy seeds 1/4 c Butter or margarine Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Breush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppery Mozzarella Salad Categories: Appetizers, Salads, Beef Yield: 4 servings 6 oz Mozzarella cheese 2 tb Lemon juice 2 lg Beefsteak tomatoes, cut in 1/2 ts Sugar -half Salt to taste 1 Ripe avacado 1/2 ts Dry mustard 2 Shallots, peeled, thinly 2 ts Green peppercorns, crushed -sliced 1/2 ts Dried oregano 1/3 c Olive oil Crusty bread or bread sticks Thinly slice cheese and tomato and arrange on 4 small plates. Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad. In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Chicken Liver Pate Categories: Appetizers, Spreads, Poultry Yield: 6 servings 3/4 c Butter Salt to taste 1 Onion, finely chopped Fresh ground pepper to taste 1 Garlic clove, chopped 2 pn Cayenne pepper 8 oz Chicken livers Fresh bay leaves (opt) 2 ts Curry powder Lemon slices (opt) 1/2 c Chicken stock Crusty bread 2 Hard-boiled eggs, shelled Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly. Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree. Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or terrine. Smooth surface. Melt remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight before serving with bread. VARIATION: Add curry powder to taste to melted butter topping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mussel & Saffron Soup Categories: Appetizers, Soups/stews, Fish/sea Yield: 4 servings 2 lb Mussels 1 1/2 tb All-purpose flour 1 1/4 c Dry white wine 2 pk Saffron strands, soaked in 1 1/2 c Water 1 tb Boiling water 3 tb Butter 1 1/4 c Chicken stock 1 tb Olive oil 1 tb Chopped fresh parsley 1 Onion, finely chopped Salt to taste 1 Garlic clove, crushed Fresh ground pepper to taste 1 Leek, trimmed, fine shredded 2 tb Whipping cream 1/2 ts Fenugreek, finely crushed Fresh parsley sprigs (opt) Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilied Red Bean Dip Categories: Dips, Mexican, Beans, Chili Yield: 6 servings 2 tb Corn oil 1/2 c Shredded Cheddar cheese 1 Garlic clove, crushed Salt to taste 1 Onion, finely chopped Thin slivers fresh red and 1 Fresh green chili, seeded, -green chilies -finely chopped Fresh parsley sprig (opt) 1 ts Hot chili powder Tortilla chips 1 cn Red kidney beans (15 oz) Heat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes. Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well. Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Melon Cocktail Categories: Appetizers Yield: 4 servings 1 Ripe honeydew melon, cut in 1/2 ts Worcestershire sauce -half, seeded 2 tb Tomato paste 1 1/2 c Whipping cream 8 oz White crabmeat, flaked 1 1/2 c Mayonnaise 8 Radicchio leaves (opt) 2 ts Lemon juice Lemon and lime slices (opt) 1 ts Paprika Fresh mint leaves (opt) 1/2 ts Hot pepper sauce Scoop melon in balls. To make dressing, whip cream until soft peaks form. Mix in mayonnaise, lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato paste. Stir crabmeat into dressing. Lightly mix in melon and toss ingredients gently until coated. Arrange shredded radi ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Samosa Categories: Appetizers, Vegetables, India Yield: 12 servings 8 oz Potatoes, cut in even-size 1/2 ts Salt -pieces 2 ts Lemon juice 3/4 c Frozen green peas 1 c All-purpose flour 2 tb Corn oil 2 tb Butter 1 Onion, finely chopped 2 tb Warm milk 1/2 ts Cumin seeds Vegetable oil for deep 1 Piece ginger root, peeled, -frying -grated (1/2") Lime twists (opt) 1/2 ts Turmeric Fresh celery leaves (opt) 1/2 ts Garam Masala Mango Chutney In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well. Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool. Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces. Form each piece in a ball and roll each ball on a lightly floured surface to a 6" circle. Cut each circle in half. Divide filling equally among semicircles of pastry. Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels. Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney. Makes 12 samosa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Tahini Pate Categories: Appetizers, Spreads, India Yield: 6 servings 1 lg Eggplant Salt to taste 1 lg Garlic clove 2 ts Olive oil 3 Shallots Cayenne pepper 1 ts Garam Masala Halved lemon slices (opt) 3 tb Tahini (creamed sesame) Fresh parsley sprig (opt) 1 Lemon peel, finely grated Pita bread, cut in strips 3 tb Lemon juice Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork. Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in a blender or food processor with garlic, shallots, Garam Masala, tahini, lemon peel and juice until smooth and evenly combined. Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion & Mushroom Bhajis Categories: Appetizers Yield: 10 servings 1 Onion 1/4 ts Ground coriander 2 oz Button mushrooms 1/4 ts Salt 1/4 c Brown rice flour 2/3 c Plain yogurt 1/4 c All-purpose flour Vegetable oil for deep 1/2 ts Turmeric -frying 1/2 ts Hot chili powder Fresh parsley sprig (opt) 1/4 ts Ground cumin Peel, quarter and thinly slice onion. Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Divide mixture in 10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4 minutes or until golden brown and cooked through. Drain on paper towels. Garnish with parsley sprig, if desired, and serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Tomatoes Categories: Appetizers Yield: 4 servings 4 Firm tomatoes 1/2 ts Paprika 2 tb Butter 1/4 ts Dry mustard 1 sm Garlic clove, crushed 1 tb Grated Parmesan cheese 1/2 c Fresh white bread crumbs Salt to taste 1 tb Chopped fresh parsley Fresh parsley sprigs 1/4 ts Cayenne pepper Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3 slice off top of each tomato. Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well. Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Ginger Shrimp Categories: Appetizers, Fish/sea, Oriental Yield: 4 servings 8 Unshelled raw jumbo shrimp, -grated (1") -thawed if frozen 1 Garlic clove, crushed 1/2 c All-purpose flour 1 ts Chili sauce 1/4 ts Salt 1 Egg white 1 ts Corn oil Vegetable oil 1/4 c Water 1 Green onion daisy 1 Piece ginger root, peeled, Red bell pepper strips Shell shrimp, leaving tail shells on. Make a small incision along spines. Remove black spinal cord from shrimp. In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic and chili sauce and beat well. Stiffly whisk egg white, then gently fold into batter until evenly combined. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Hold each shrimp by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or until golden. Drain on paper towels. Garnish with green onion daisy and bell pepper strips and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Gumbo Pot Categories: Appetizers, Soups/stews Yield: 6 servings 1 sm Eggplant 2 c Boiling chicken stock 2 ts Salt 1 cn Tomatoes in tomato juice 3 tb Olive oil -(8 oz) 1 lg Onion, chopped 2 tb Long grain white rice 1 Red pepper, seeded, diced 8 oz Peeled cooked medium-size 1 Garlic clove, crushed -shrimp, thawed if frozen 2 ts Paprika Salt to taste 1/2 ts Hot chili powder Fresh ground pepper to taste 4 oz Fresh okra Fresh dill sprigs (opt) 3/4 c Frozen corn, thawed Trim stalk end from eggplant. Cut in 1/2" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well. Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes. Trim stalk ends from okra and discard. Cut okra in quarters. Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender. Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired. VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dhal Categories: Appetizers, India Yield: 6 servings 1 1/4 c Brown lentils 1 ts Garam Masala 3 3/4 c Water 1/2 ts Ground ginger 1 ts Turmeric 1 ts Coriander 1 Garlic clove, crushed 1/2 ts Cayenne pepper 2 tb Ghee Fresh cilantro sprigs (opt) 1 lg Onion, chopped Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Spareribs Categories: Appetizers, Pork/ham Yield: 4 servings 2 lb Pork spareribs 1 Piece ginger root, peeled, 2 tb Dark soy sauce -grated (1/2") 1 tb Tomato paste 1/2 c Unsweetened orange juice 2 pn Five Spice Powder 1/4 ts Mustard powder 3 tb Honey Orange peel (opt) 1 Garlic clove, crushed Preheat oven to 375'F. (190'C.). Cut ribs in single portions and arrange in a single layer in a roasting pan. Mix remaining ingredients in a bowl until thoroughly combined. Spoon approiximately 1/2 of the sauce over ribs and bake in preheated oven 30 minutes. Increase oven temperature to 400'F. (205'C.). Turn ribs and spoon remaining sauce over ribs. Bake 50-60 minutes, basting and turning frequently until ribs are glazed and rich golden brown. Garnish with orange peel, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Deviled Camembert Categories: Appetizers Yield: 4 servings 4 Pieces fairly firm Camembert 1/4 c Dry bread crumbs -cheese (1.5 oz) 1/2 ts Hot chili powder 2 ts All-purpose flour 4 pn Cayenne pepper 1/2 ts Dry mustard Vegetable oil for frying 1/2 ts Dried mixed herbs Fresh sage sprigs (opt) Fresh ground pepper to taste Fresh rosemary sprigs (opt) 1 Egg, beaten Fresh thyme sprigs (opt) Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pressing on firmly with palms of hands. Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about 30 seconds or until golden brown. Drain on paper towels. Garnish with sage, rosemary and thyme sprigs, if desired, and serve at once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Mayonnaise Indienne Categories: Appetizers Yield: 4 servings 4 Hard-boiled eggs 3 tb Half and half 1 cn Tuna, drained, flaked 2 ts Tomato paste -(3.5 oz) 1 1/2 ts Curry Powder 1/2 c Mayonnaise Paprika Salt to taste Fresh Italian parsley Fresh ground pepper to taste -sprigs (opt) 4 Cocktail gherkins, chopped Cut eggs in half lengthwise and carefully remove yolks. Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt, pepper and gherkins. Divide mixture evenly between egg white halves and fill hollows. Smooth tops to form neat mounds. In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry Powder; season with salt. Mix until smooth. Spoon mixture over prepared eggs to coat completely. Garnish with paprika and parsley sprigs, if desired. Serve chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Smelt Categories: Appetizers, Fish/sea Yield: 4 servings 12 oz Smelt, thawed if frozen 1 Finely grated lemon peel 1/4 c All-purpose flour Vegetable oil for frying 1/4 ts Salt 2 tb Chopped fresh parsley 1 ts Dry mustard Lemon wedges 1/4 ts Cayenne pepper Lemon peel strips (opt) 1/2 ts Paprika Fresh dill sprig (opt) Rinse smelt under cold running water. Pat dry on paper towels. In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Shrimp Toasts Categories: Appetizers, Fish/sea Yield: 4 servings 6 oz Cooked peeled medium-size Salt to taste -shrimp, thawed if frozen Fresh ground pepper to taste 1 Piece ginger root, peeled, 4 Thin slices white bread, -grated (3/4") -crusts removed 1 Garlic clove, crushed 3 tb Sesame seeds 2 ts Cornstarch Vegetable oil for shallow 1 Egg white -frying 3 pn Five Spice Powder Green onion daisies Drain shrimp well on paper towels. Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and cornstarch. Lightly whisk egg white with a fork (just enough to make frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix well. Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with sesame seeds and press on firmly. Heat 3/4" oil in a large skillet. Lower slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut into fingers and garnish with green onion daisies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mulligatawny Soup Categories: Appetizers, Soups/stews Yield: 4 servings 3 tb Butter 2 tb Long grain white rice 1 tb Corn oil 2 Tomatoes, peeled, chopped 1 lg Onion, chopped 8 oz Cooked chicken, diced 2 Stalks celery, sliced thinly 1 sm Cooking apple, peeled, 3 Carrots, diced -cored, diced 1 1/2 tb Curry Powder Salt to taste 2 tb All-purpose flour Fresh celery leaves (opt) 5 c Chicken stock Carrot strip (opt) Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Satay Categories: Appetizers, Beef Yield: 4 servings 3 tb Corn oil 2 ts Dark soy sauce 1 sm Onion, finely chopped 1 ts Lemon juice 1 Garlic clove, crushed Salt to taste 1/2 ts Hot chili powder Fresh ground pepper to taste 1 1/2 ts Curry Powder 1 lb Boneless sirloin steak 1 1/4 c Water Lemon pieces (opt) 2/3 c Crunchy peanut butter Fresh cilantro sprigs (opt) 1 ts Light brown sugar To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Piquant Salmon Rolls Categories: Appetizers, Fish/sea Yield: 4 servings 4 oz Cream cheese 8 Thin slices whole-wheat 1/4 c Walnuts, chopped -bread 1 tb Chopped fresh chives Butter 1 Stalk celery, chopped 8 Thin slices cucumber 3 ts Lemon juice Fresh ground pepper 3 pn Cayenne pepper Fresh dill sprigs (opt) 1/4 ts Ground coriander Chives (opt) 8 Thin slices smoked salmon In a bowl, soften cream cheese and stir in walnuts, chives and celery. Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese mixture on each slice of salmon and season with pepper. Roll up to form neat rolls. Toast slices of bread and cut 8 (2.5") rounds, using a biscuit cutter. Spread thinly with butter. Place a cucumber slice on each bread round and place a salmon roll on top of each cucumber. Drizzle with remaining lemon juice and garnish with dill sprigs and chives, if desired. NOTE: Salmon rolls can be prepared several hours in advance and refrigerated. Toast bases, however, and better freshly made. Once assembled, serve within 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Beef Stew Categories: Beef, Soups/stews Yield: 8 servings 1/4 c Oil 2 lb Chuck stew meat 2 Parsnips, diced 2 Turnips, dices 2 Stalks celery, diced 1 Carrot, diced 1 Onion chopped 2 Cloves garlic, minced 1 28 oz can crushed tomatoes 3/4 c Red wine 3/4 c Beef broth 1/4 ts Rosemary, crushed 1/2 ts Thyme, crushed 1 10 oz pkg frozen succotash 1/4 ts Salt 1/8 ts Pepper In a large saucepan, heat oil over medium high heat. Coat the beef chunks with flour then add to the oil and cook, turning, until browned. Remove and set aside. Add next 6 ingredients to saucepan; saute 5 minutes. Return beef to saucepan. Add tomatoes, and next 5 ingredients. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 45 minutes. Add succotash, salt and pepper. Cook until heated through. Serve over rice or noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prawns and Spinach Salad Categories: Salads, Fish/sea Yield: 4 servings 1 lb Jumbo prawns 1 ts Soy sauce 1/4 c Dry sherry 1 ts Finely shredded orange peel 1/4 c Rice vinegar 3 sm Oranges (about 1 lb total) 2 tb Sesame oil 3 1/2 Quarts bite-sized pieces sps 1 tb Minced fresh ginger 1 lg Bell pepper, cut into thin 2 ts Sugar - slivers Peel shrimp and devein. To butterfly, cut down back of each prawn almost but not completely through; rinse and pat dry. Mix sherry, vinegar, oil, ginger, sugar, soy sauce and peel. Combine 2 tablespoons of mixture with shrimp; cover and chill at least 30 minutes or up to 1 hour. Reserve remaining mixture. Cut and peel membranes off oranges. Thinly slice fruit crosswise, then cut slices in hal crosswise. In a large bowl, combine oranges, spinach and bell pepper. Cover and chill up to 1 hour. Spread shrimp out flat or grill over solid bed of hot coals (you can hold your hand at gril level only 2 to 3 seconds); cook, turning once, until opaque in thickest part (cut to test),about 3 minutes total. Add shrimp and reserved dressing to spinach mixture, mix lightly. Place equal portions on 4 dinner plates. Serves 4 Per Serving: 247 calories, Protein 24 g, Carbohydrates 19 g, Cholesterol 159 mg, sodium 283 meg. SOURCE: Safeway's nutritional awareness program; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma Vanicek's Czechoslovakian Liverballs Categories: Soups/stews, Poultry Yield: 1 servings 1 lb Chicken liver 1 1/2 ts Salt 5 sl Bread 1/4 ts Pepper 1 md Onion 3/4 ts Marjoram Parsley 2 Cloves garlic 1 Egg Garlic powder to taste 6 tb All-purpose flour These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me when I was a little girl. It was traditionally served at holiday meals. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma Vanicek's Czechoslovakian Potato Dumplings Categories: Ethnic, Breads Yield: 1 servings 6 md Potatoes 1 1/2 ts Salt 1 Egg yolk 1/2 All-purpose flour These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Sesame Beef Stir-Fry Categories: Beef, Vegetables Yield: 2 servings 1/2 lb Tender boneless beef, such 2 tb Soy sauce - as sirloin, cut crosswise 1 tb Ginger, peeled, minced - into scant 1/4 inch slices 1 lg Garlic clove 1 1/2 tb Sesame seeds 1 ts Cornstarch 1 lg Broccoli stalk 1/4 ts Dried crushed red pepper 1/2 Yellow bellpepper, thinly sl 3 tb Vegetable oil 1/2 c Canned beef broth Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves. Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve. SOURCE: January 1992, Bon Appetit. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bon Appetit's Strawberry Bread Categories: Cakes, Breads, Fruits Yield: 1 servings 1 10-oz. package frozen 1 1/2 c All-purpose flour - strawberries, in syrup, 1 c Sugar - thawed, undrained 1 ts Cinnamon 2 Eggs 1/2 ts Baking soda 3/4 c Oil Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool. SOURCE: Bon Appetit magazine; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Candy: M&m Christmas Ornaments Categories: Candies Yield: 1 servings -------------------------------TREE ORNAMENTS------------------------------- Plastic wrap Pipe Cleaner Pkg.'s M&M's Ribbon ------------------------------CHRISTMAS WREATH------------------------------ Same ingredients as ornament - hanger - but also a wire coat TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends. M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Stuff-A-Roni with Cheese Sauce Categories: Pasta, Poultry, Cheese/eggs, Vegetables Yield: 1 servings ----------------------------------FILLING---------------------------------- 1 1/2 c Finely chopped cooked 1/4 ts Garlic salt - chicken or turkey 1/2 c Finely chopped celery 1/2 c Finely chopped onion 1 c Grated cheddar cheese, med. 1/4 c Minced parsley (optional) 1/4 c Dry white wine - or gravy 1/4 ts Ground thyme Salt and pepper to taste -----------------------------------SAUCE----------------------------------- 1/2 c Butter 1 c Milk 1/2 c Flour 2 c Grated Cheddar Cheese 3 c Chicken broth - I use 1/4 ts Tobasco - homemade gravy instead Salt and pepper to taste In bowl, combine filling ingredients; salt and pepper to taste In Saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients. Fill Stuff-a-roni. Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled stuff-a-roni in single layer in baking dish. Cover with remaining sauce. Cover dish with foil and bake at 375-degrees F., for one hour; or cover dish with waxed paper and microwave 30 minutes turning once. Note: I usually make this dish after Thanksgiving. I freeze left over turkey and gravy, and then later, when turkey seems like a treat again, I make the Stuff-a-roni. I do not use the wine; in it's place I use turkey gravy, and when it calls for broth, I also use a fair portion of turkey gravy. SHARED by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tropic Sun Spareribs Categories: Pork/ham Yield: 4 servings 4 lb Spareribs, or country-style 1 lg Onion - pork ribs 1 Bottle (12-oz.) chili sauce 3 lg Cloves garic, pressed 1/2 c Brown sugar, packed 1 lg Can (20-oz.) Dole crushed 1 ts Ground giner - pineapple, undrained 1/2 ts Dry mustard Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake in 350-degrre F. oven 1/2 hour. Combine remainig ingredients. Spoon over ribs. Bake, uncovered, one hour longer. S Serves 4 SOURCE: Dole's Quick 'N Easy Recipes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian: Olive Garden Shrimp Cristoforo Categories: Italian, Pasta, Cheese/eggs, Fish/sea Yield: 4 servings --------------------------------BASIL BUTTER-------------------------------- 2 oz Fresh basil leaves (about 1/4 ts Salt - 2 bunches 1/8 ts Black pepper 10 oz Butter, softened 3 tb Grated parmesan cheese plus - (2-1/2 cubes) - additonal for garnish 1 ts Minced garlic 1 tb Grated romano cheese --------------------------------REST OF DISH-------------------------------- 1 lb Fresh Linguine or angel 1 lb Medium shrimp, shelled - hair pasta Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese. Makes 4 to 6 servings. SOURCE: General Mills' Olive Garden Restaurant Chain. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dessert: Cherry Oat Dessert Squares Categories: Cookies Yield: 16 servings 1/3 c Sugar 3/4 All-pourpose flour 1 c Chopped walnuts or pecans 1/2 ts Cinnamon 1 c Quick oats 1 cn Wilderness cherry or light 1/2 c (1 stick) margarine, soft. - cherry pie filling-21-oz. Preheat oven to 400-degrees. In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares. SOURCE: Wilderness Pie Filling; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Pepper Steaks - 20 Minutes Categories: Beef Yield: 4 servings 4 Beef tenderloin steaks, cut 1/2 c Orange marmalade - 1 inch thick 4 ts Cider vinegar 2 ts Coarse grind black pepper 1/2 ts Ground ginger Press pepper evenly into both sides of beef steaks. Place on rack in broiler pan so surface of meat is 2 to 3 inches from the heat. Combine marmalade, vinegar and ginger. Brush top of steaks with half of marmalade mixture. Broil steaks 10 to 15 minutes for rare (140-degrees F.) to medium (160-degree F.), turning once and brushing with remaining marmalade mixture. Four servings. Serving suggestion. Steamed new potatoes and microwaved asparagus and baby carrots. SOURCE: Better Homes and Gardens, September 1992; shared by Cate Vanicek. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ravioli with Broccoli Sauce Categories: Pasta, Italian, Sauces Yield: 4 servings 1/4 c Olive Oil 1 c Heavy Cream 4 Garlic Cloves; chopped 1 1/2 lb Broccoli Salt and Pepper to taste 3/4 c Grated Parmesan Cheese * 1/4 c Dried Red Pepper Flakes 15 oz Frozen Ricotta Ravioli * Substitute Romano Cheese if desired Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper. Saute until garlic is lightly browned, 5-7 mins. Add cream; cook 20 min. to thicken, stirring occasionally. Meanwhile, cut broccoli into 1-1/2" flowerettes. Place in separate pan, cover with water and cook until tender, drain and set aside. Add cheese to sauce mixture, stir to blend. Prepare broccoli as directed, drain. Add broccoli to sauce and pour over ravioli. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Parmigiana Categories: Italian, Poultry Yield: 4 servings 1 pk Chicken Breasts * Parmesan Cheese 1 cn ITALIAN Tomato Sauce ** 2 c Flour 2 tb Olive Oil 1/2 ts Salt Mozzarella Cheese 1/4 ts Pepper * Boneless and skinless ** Contadina or Hunts Put olive oil in a hot, heavy skillet. Place chicken in skillet and brown for 2-3 mins on each side (longer if chicken is thicker). After they are browned, remove them from skillet and drain on paper towel. Pour out any excess oil in the pan (there shouldn't be much if any!). Pour the tomato sauce in the skillet and heat it until it is gently bubbling. Return chicken to the pan and allow to cook for 2-3 mins more, turning chicken to coat well. Sprinkle mozzarella and parmesan cheese all over the top and cover skillet. Allow this to cook until cheese begins to melt. Serve alone or over spaghetti or linguine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagna Maria Categories: Italian, Pasta, Pork/ham, Sausages Yield: 6 servings 1 pk (8oz) Lasagna Noodles 1/2 ts Dried Whole Oregano 1 lb Mild Pork Sausage 1/4 c Grated Parmesan Cheese 1 Jar (32oz) Spaghetti Sauce 3 c Mozzarella Cheese * 1 Egg; slightly beaten 4 1/2 oz Sliced Mushrooms, drained 12 oz Ricotta Cheese 1 pk (3 1/2oz) Sliced Pepperoni 1 tb Dried Parsley Flakes * Shredded and divided Cook Lasagna noodles according to package directions, omitting salt, and then drain. Cook sausage until browned, Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set aside. Combine egg and next five ingredients, stirring well. Spread about 1/2 cup meat sauce in a lightly greased 13x9x2" baking dish. Layer half of the noodles, half of ricotta cheese mixture, one-third of mozzarella cheese, and one-third of remaining meat sauce; repeat layers using equal amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375° for 20 mins. Sprinkle with remaining cheese, and bake an additional five mins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli and Noodles Parmesan Categories: Pasta, Italian, Vegetables Yield: 8 servings 1 1/2 lb Broccoli 1/2 ts Dried Basil Leaf; crushed 2 tb Butter or Margarine 1 c Monterey Jack Cheese ** 1/2 c Chopped Onion 1/2 c Parmesan Cheese; grated 1 md Clove Garlic; minced 1 c Sour Cream 1 cn Campbell's Soup * 5 c Cooked Wide Egg Noodles *** * 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in colander. In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350°F for 30 mins or until bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Chicken Cacciatore Categories: Italian, Poultry, Pasta Yield: 8 servings 1/4 c Olive Oil 1 lg Green Pepper **** 1/2 ts Crushed Red Pepper 3/4 ts Dried Thyme; crushed 2 lb Boneless Chicken Breasts * 2 tb Red Wine Vinegar 1/2 lb Thickly Sliced Mushrooms Hot cooked spaghetti or Jar Ragu Spaghetti Sauce ** - linguini 2 lg Sweet Peppers *** * Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homestyle Lasagna Rolls Categories: Italian, Pasta, Ground beef, Beef Yield: 6 servings 1 1/2 lb Ground Beef 1/8 ts Cayenne Pepper 1 c Fresh Mushrooms; chopped 2 c (8oz) Mozzarella Cheese * 1 md Onion; finely chopped Egg; lightly beaten 1 sm Carrot; minced 1/4 c Parmesan Cheese Clove Garlic; minced Jar Ragu Spaghetti Sauce ** 1/4 c Dry Red Wine 3/4 pk Lasagna Noodles *** 1/8 ts Nutmeg Salt and Pepper to taste * Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3.4 of a 16oz package) Cooked and drained Preheat oven to 350°. In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables are tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook until wine is almost evaporated. Remove from heat; allow to cool 10 to 15 mins. In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 tbls Parmesan cheese. Pour 1/2 jar spaghetti sauce evenly in a 13x9" baking dish. Evenly spread 1/3 cup meat filling over length of each lasagna noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish. Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Florentine Categories: Pasta, Italian Yield: 6 servings (15oz) Jar spaghetti sauce 1 1/2 c Cottage cheese 4 oz Spaghetti ** 1 pk (6oz) Mozzarella cheese slic 1 pk Frozen chopped spinach * 1/3 c Grated parmesan cheese * 10oz, thawed and drained ** Cooked and drained Combine sauce and spaghetti, toss lightly. Combine cottage cheese and 1/4 c parmesan cheese, mix well. Place half the spaghetti mixture in a 10"x6" baking dish; cover with spinach, cottage cheese and half the mozzarella cheese. Top with remaining spaghetti mixture. Cut remaining mozzarella cheese into 1/2" strips; arrange on top of spaghetti mixture to form a lattice design. Sprinkle with remaining parmesan cheese. Bake at 350° for 30 mins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Hamburgers Categories: Ground beef, Beef Yield: 4 servings 1 tb Olive oil 4 Toasted hamburger buns 1 sm Onion; finely minced 4 sl Red onion (thin slices) 1 tb Finely minced garlic 4 sl Tomato 1 ts Ground black pepper Ketchup 1/2 ts Ground nutmeg Mustard 1 ts Ground coriander Mayonnaise 2 lb Ground beef COMBINE OIL AND ONION in a small skillet over medium heat and cook, stirring, about 4 minutes, or until onions soften. Add garlic, pepper, nutmeg and coriander and continue to cook another minute. Scrape the onion mixture into a mixing bowl, add the beef and mix well. Form 4 patties, place on a plate, cover and refrigerate for 20 minutes. Place a large, heavy skillet on the stove over high heat. When it is nearly smoking, add the hamburger patties. Cook 2 minutes. Turn the patties and cook on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. Arrange burgers on hamburger buns and garnish each with a slice of onion and tomato. Offer ketchup, mustard and mayonnaise. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Scampi Categories: Fish/sea Yield: 2 servings 3 tb Olive oil 2 tb Lemon juice 12 Jumbo shrimp 2 tb White wine - peeled and deveined 1 ts Salt 2 tb Minced garlic 3 tb Unsalted butter 1 tb Red pepper flakes 2 tb Chopped parsley -more to taste HEAT THE OIL IN A MEDIUM SKILLET over medium heat and add the shrimps. Cook about 4 minutes. Add the garlic, pepper flakes, lemon juice, wine and salt. Cover and cook 3 minutes. Uncover and beat in the butter. Remove from heat and mix in the parsley. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Split Pea Soup with Sorrel Categories: Soups/stews Yield: 8 servings 2 tb Sweet butter -OR low-sodium chicken broth 2 md Onions; roughly diced 1 sm Ham hock; -=OR=- 1 md Carrot; roughly diced 6 oz -Cooked ham or bacon 2 Celery stalks; roughly diced 1 Lemon, cut in half 1 ts Finely minced garlic 3 bn Fresh sorrel 1 1/2 c Dry split peas 1 c Whipping cream 6 c Chicken stock or water Salt and pepper; to taste IN A STOCK POT, over low heat, melt the butter and add the onion, carrot, celery and garlic. Let the vegetables cook, stirring, until limp, about 15 minutes, being careful not to brown. Add the split peas, stock, ham hock and lemon and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the peas are completely soft. Remove the ham hock and the lemon. Add the sorrel and cream. Transfer to a food processor or blender and puree until smooth. Strain through a fine sieve. Taste for salt and pepper and adjust as desired. Serve this soup piping hot or well chilled. NOTE: If the soup is chilled, thin it with an additional cup of stock, low-sodium broth or water. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stewed Pork with Pickles Categories: Pork/ham, Soups/stews, Pickles Yield: 8 servings 4 lb Pork shoulder; fat trimmed 2 tb Flour -cut into 1-in cubes 2 c Dry white wine 1/2 ts Salt 1/4 c Tarragon vinegar 1/2 ts Ground black pepper 4 c All-purpose broth 1/4 c Vegetable oil -OR low-sodium chicken broth 1 md Onion 2 Bay leaves -peeled and roughly chopped 4 Sprigs fresh thyme; -=OR=- >>> Continued to next message * SLMR 2.1a * Puns are bad, but poetry is verse. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Cabbage Categories: Beef, Veal, Pork/ham Yield: 6 servings 12 lg Cabbage leaves 1 lb Ground meat 1/2 c Dry bread crumbs -(beef, veal, pork 1/2 c Milk or chicken broth - or a combination) 1 Onion; finely minced Salt and pepper; as desired 1 tb Butter or lard 1 c Canned tomatoes; chopped 1 tb Thyme 1 c Sour cream 1 Egg 1 ts Flour TO SEPARATE THE CABBAGE leaves, bring a pot of salted water to a boil and plunge in a whole head of cabbage. As soon as the water returns to the boil, drain the cabbage. Carefully remove the outer leaves. Combine the bread crumbs and milk in a large work bowl and set aside. Cook the onion in the butter until soft and add it to the bread crumbs. Add the thyme, egg, ground meat, salt and pepper and mix well. Place a cabbage leaf on a work surface and place a heaping tablespoon or 2 of stuffing in the center. Roll up the cabbage to enclose the stuffing. Pack the stuffed leaves into a lidded casserole. Place in preheated 350F oven and bake for 1 hour. Meanwhile, mix the tomatoes, flour and sour cream together. Pour this over the cabbage, replace the cover and cook another 15 minutes. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Prawns Categories: Fish/sea Yield: 2 servings 8 Giant prawns 1 tb Chopped parsley 1 tb Olive oil 1/4 lb Smoked salmon 2 tb Minced onions 2 Egg whites 1 tb Minced garlic 1/3 c Dry white wine 1/4 c Bread crumbs 3 tb Unsalted butter PEEL THE PRAWNS. Using a small knife, make a deep slit down the back. Remove and discard the vein and set 6 prawns aside in the refrigerator. Heat the olive oil in a small skillet over medium heat, add the onion and garlic and cook, stirring, 2 minutes. Remove from heat and scrape into a food processor. Add the bread crumbs, parsley, smoked salmon, 2 leftover prawns and egg white to the blender and blend until smooth. Scrape the mixture into a small bowl. Remove the prawns from the refrigerator and lay them flat on a work surface. Spoon some stuffing into each prawn and lightly press the sides together around the stuffing. Preheat a broiler. Arrange stuffed prawns in a small ovenproof dish, pour in the wine and place under the broiler for about 4 minutes or until prawns and stuffing are completely opaque in color. Remove from the broiler and transfer the prawns to a serving plate. Stir the butter into remaining liquid in the broiling pan and pour over the prawns. Serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sun-Dried Tomato-Noodle Pudding Categories: Cheese/eggs, Pasta Yield: 8 servings >>> Continued to next message * SLMR 2.1a * Puns are bad, but poetry is verse. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sundried Tomato Sauce Categories: Sauces Yield: 4 servings 3/4 c Chopped tomatoes 1 ts Minced garlic - (peeled and seeded) 1/2 c Dry white wine 2 oz Dried tomatoes 3 tb Olive oil - roughly chopped 6 tb Unsalted butter Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using. IN A SMALL SAUCEPAN over medium heat, combine chopped tomatoes, sun dried tomatoes, garlic, wine and olive oil. Cook, uncovered, for 5 minutes or until wine evaporates and mixture begins to thicken slightly. Remove from heat and whisk in butter. Transfer to a blender and blend until chunky smooth. Makes 1 Cup, Serves 4 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Surf and Turf Chili Categories: Meats, Fish/sea, Soups/stews, Mexican, Chili Yield: 4 servings 1/2 Recipe chili base -OR low-sodium chicken broth -(See RECIPE) 8 Jumbo shrimp 1 ts Vegetable oil - peeled and deveined 1/2 lb Skirt or flank steak Salt; as desired 3 Garlic cloves; finely minced 1/2 bn Cilantro; chopped 1/8 ts Ground allspice 12 Corn tortillas 1/2 c Chicken stock 1 c Sour cream PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heat on top of the stove. Add the steak and brown well on both sides. Pour off the fat and add the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hours or until the steak is falling apart. Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes. Taste for salt and add if desired. Using a fork, shred the steak with the other chili ingredients. Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro. Serve with warm tortillas instead of bread and pass sour cream on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Pea Guacamole Categories: Dips, Mexican Yield: 6 servings 2 tb Virgin olive oil 2 -Serrano peppers, seeded 2 tb Fresh lime juice 1 lb Frozen peas; defrosted 1/4 bn Cilantro 1/4 ts Ground cumin - trimmed of long stems 3/4 ts Salt 1 Jalapeno pepper; seeded, -OR 1/4 md Red onion; finely diced COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor and blend until cilantro and peppers are roughly pureed. Add peas, cumin and salt and blend until smooth. There will still be some lumps, but this adds to the textural interest of the guacamole. Scrape into a mixing bowl and add the diced red onion. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potato and Ham Hash Categories: Breakfast Yield: 4 servings 1 md Sweet potato (about 1 lb) 6 tb Butter or margarine 1 lb Ham 8 Poached eggs 1/2 ts Ground white pepper 4 tb Sour cream 1 ts Salt PREHEAT OVEN TO 250F. Wash but don't peel the sweet potato. Shred potato on fine blade of a shredder or food processor. Place in mixing bowl and set aside. Finely chop ham; pulse using puree blade of food processor. Add ham to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture. Cook about 4 minutes, pressing down gently to compact the hash as it cooks. Flip the hash patty and cook another 5 minutes. Add more butter if necessary. Repeat with remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer to oven to keep warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potato Pancakes Categories: Vegetables, Breakfast, Pancakes Yield: 6 servings 2 tb Unsalted butter; melted 1/3 c All-purpose flour 1/2 c Cooked sweet potatoes 1/2 ts Baking powder - peeled and chopped 1/4 c Milk (or more) - or roughly mashed Sour cream 1 Egg PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tablespoon butter. The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 teaspoon butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Repeat the procedure until all the pancakes are cooked. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan. Serve with sour cream. Makes 12 small pancakes. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tarte Alsacienne Categories: Desserts, Pies Yield: 10 servings ---------------------------CREAM CHEESE PIE DOUGH--------------------------- 1/2 lb Butter 2 ts Vanilla 1/2 lb Cream cheese 2 c Flour ----------------------------------FILLING---------------------------------- 1 1/2 c Half and half 1/2 c Sugar 2 Eggs 1 ts Vanilla extract 3 c Thinly sliced, green apples 1/4 ts Mace - (peeled) CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until incorporated. Remove the dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill for 1 hour before using. Uncooked dough can be frozen for up to 2 months. Freeze uncooked balls of dough or freeze dough in pie tins. FILLING: Place a ball of chilled dough on a piece of lightly floured wax paper and pound with a rolling pin to flatten and soften. Roll the dough into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch glass pie dish. Press firmly into the dish and gently remove and discard wax paper. Place in refrigerator to chill. Preheat oven to 400F. Arrange apples in the pie crust. In a bowl, beat together eggs, half-and-half, sugar, vanilla and mace. Pour the mixture over the apples. Place the pie in the oven and bake until the mixture is set, about 30 minutes. The dough recipe makes about 3 10-inch pies. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas Caviar Categories: Vegetables Yield: 10 servings 2 c Dried black beans 1 Onion 1 Ham hock 2 Green peppers Salt and pepper; to taste 3 Tomatoes 1 tb Oil - peeled, seeded and chopped >>> Continued to next message * SLMR 2.1a * Puns are bad, but poetry is verse. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato, Bread and Pastina Stew Categories: Soups/stews, Vegetarian, Pasta Yield: 4 servings 6 c Chopped Roma tomatoes 3 tb Fresh marjoram leaves -=OR=- -(peeled and seeded) 2 ts -Dried marjoram leaves -or canned peeled tomatoes, Salt and pepper; to taste - chopped 1/2 c Dry white wine 1/2 c Olive oil 2 c :Water, -=OR=- 3 oz Stale Italian bread - the juice from -or French bread - canned tomatoes 2 md Onions; finely diced 3 tb Pastina 8 Garlic cloves; crushed IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini Cheese Filling Categories: Pasta Yield: 1 servings 1/4 c Olive oil 1 tb Chopped fresh thyme leaves 2 md Onions; roughly chopped 1 lb Cottage cheese 2 tb Minced garlic 1 lb Hoop, pot or ricotta cheese 1 ts Salt; or as desired 1 lb Mozzarella cheese, grated 1/2 ts Ground white pepper -or shredded 1/4 ts Mace 6 Eggs; lightly beaten HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix to incorporate. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in air-tight freezer bags or containers, label and place in freezer for up to 3 months. Makes 6 Cups Filling MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini Meat Filling Categories: Pasta, Veal, Pork/ham Yield: 1 servings 4 lb Cooked veal, pork or chicken 1 ts Ground coriander 1/4 c Olive oil 1/4 c Flour 2 md Onions; roughly diced 1 c All-purpose broth 2 tb Finely minced garlic -OR low-sodium chicken broth 2 tb Chopped fresh oregano leaves 1/2 ts Ground black pepper -=OR=- 1/2 ts Salt; or as desired 1 tb -Dried oregano DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry pan over medium heat. Add onion, garlic, oregano and coriander and cook, stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and cook, stirring, until the mixture thickens and bubbles. Add the salt and pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in the refrigerator to cool. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months. Makes 6 Cups Filling MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Sashimi with Orange Glaze Categories: Fish/sea, Japanese Yield: 4 servings 2 Ripe plum tomatoes 1/4 c Vegetable oil 2 c Fresh orange juice 1 lb Fresh tuna; 2 tb Green peppercorns in water - in 1/4-in-thick slices - drained 2 Oranges; peeled, in sections 1/2 ts Salt; or as desired CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips, pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate in refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil and reduce until only 2/3 cup remains. The mixture should be thick and syrupy. Transfer liquid to bowl and cool to room temperature. When cool, beat in oil to make "glaze." If the mixture has a very shiny appearance and seems like it's going to separate, add a few drops of water or orange juice. To serve, spoon glaze onto plates. Arrange sliced fish on top. Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey and Cranberry Chili Categories: Poultry, Mexican, Chili, Beans Yield: 4 servings 1/2 Recipe chili base -in 1-in cubes -(See Separate RECIPE) 1/2 c Chicken stock 1 ts Sugar -OR low-sodium chicken broth 1 tb White vinegar Salt; to taste 1/2 c Fresh or frozen cranberries 12 Tortillas 1 lb Boneless turkey breast 1 c Sour cream PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep oven-proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock. Cover and place in the oven. Turn oven to 325F and cook for 1 1/2 hours or until turkey falls apart. Remove from oven and, using a fork, mash or shred the turkey with the other chili ingredients. Serve with warm tortillas instead of bread and pass sour cream on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tunisian Eggplant Salad Categories: Salads, Fish/sea, Vegetables Yield: 4 servings 1 lb Eggplant 1 ts Salt 1 lg Green bell pepper; chopped 1 cn Chunk-style tuna (12 1/2-oz) 1 Garlic clove; crushed - drained 1/2 c Olive oil 1 lg Tomato; seeded and chopped 1/3 c Red wine vinegar Crisp salad greens 1 ts Dried oregano; crushed 1/4 c Crumbled feta cheese Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5 minutes until eggplant is tender. Drain. Arrange with green pepper in 2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt in covered jar. Shake well. Pour over eggplant mixture. Cover and refrigerate 1 hour. Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato. Spoon into salad bowl lined with crisp greens. Top with cheese. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm-Cake Pockets..cppp71b Categories: Desserts Yield: 6 servings 4 sl Angel Food Cake; 1" thick 1 tb Margarine; OR Margarine or Butter; 16 Miniature Marshmallows; -softened -PLUS ********FILLINGS******** 16 Chocolate Chips; OR 2 tb Cherry preserves; OR 1 lg Marshmallow; PLUS 2 tb Peach Preserves; OR 1 ts Sugar; PLUS 1/4 c Coconut; mixed with 1/4 ts Cinnamon Servings: 6 ~PAMELA BONDURANT CPPP71B Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frecnch Bread Mexi-Melt Categories: Ground beef, Mexican, Meats, Beef Yield: 1 servings 1 Loaf of French Bread, split -2 Onions, slice Servings: 1 ~ lengthwise 8 sl American Cheese, halved 1 lb Ground beef - triangles 1 pk Taco seasoning 1 cn Tomato sauce 2 Tomatoes, slice Brown beef, add tomato sauce, and taco seasoning. Simmer 5 to 20 min. Spread mixture on bread. Top with lay of slice onions, tomatoes and cheese. Bake at 375 for 8 - 12 min. until cheese melts. Cut inot peices to serve. This can be broiled if you like it crispier. From the Bumgarner Family Recipes submitted by Veronic Bumgarner Grabner (This recipe came from Pam, a girl I work with. My son Teddy loves it.) Posted on COOKING echo by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frying Pan Cookies Categories: Cookies Yield: 36 servings 2 Eggs, unbeaten 1 1/2 c Dates, chopped 1 c Sugar* Salt Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut. *Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion. Source: Dutch Oven Submitted by: Shirley Goos ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calamaria Parayemista Categories: Ethnic, Fish/sea, Appetizers Yield: 6 servings 1 kg Small squid 1 sm Cinnamon stick 1/2 c Corn oil 2 Cloves 1 md Onion; finely chopped Salt 1/2 c Short-grain rice Freshly ground black pepper 1/2 c Tomato puree 1/2 c Dry white wine 1/4 c Water Servings: 6 Select squid with hoods about 10-12 cm (4-5 inches) long. To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cinnamon stick and cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden cocktail picks or sew with strong thread. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer). Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kruchiy Categories: Ethnic, Desserts Yield: 1 servings 1 c Sour cream 1 ts Baking powder 12 lg Egg yolks White flour 1 ts Salt Vegetable oil 1 c White granulated sugar - for deep frying 1 ts Vanilla Sugar; for sprinkling Servings: 1 *(pronounced kroo chi, with the oo like in moon, and i like in fin.) Combine the first six ingredients. Add enough flour to make a rollable dough. Roll flat, 1/2 inch thick. Cut into strips, 1 inch wide and 3-4 inches long. Tie each strip into a simple knot. Deep fry until golden brown. Sprinkle with sugar. From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) @Newsgroups: rec.food.cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arkansas Cheescake Categories: Low-cal, Cakes, Pies Yield: 8 servings 1 Egg, seperated 1 1/2 c Cottage cheese 1/2 c Skim milk 1 tb Lemon juice 1 pk Gelatin (envelope) 1 ts Vanilla 1/8 ts Salt 6 tb Lite Coolwhip 1 tb Equal (no substitute) Servings: 8 Take cottage cheese and cream in blender until very SMOOTH <this is the hardpart>. Set aside. Put egg yolk in top of double boiler beat well and add milk. Add gelatin & salt. Cook overr boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool-whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg. Calories (without topping or crust): 442 (Whole Pie!) Calories with Keebler Graham Crust: 1402 (per serving 175 7 gr fat) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Little Things Categories: Desserts, Appetizers Yield: 16 servings 2 cn Crescent Rolls Juice of 1 lemon 1/2 c Sugar 8 oz Cream cheese 2 1/2 ts Vanilla (to taste) Servings: 16 Mix all except rolls together in bowl. Seperate rolls, and roll them out thinner (like pie crust). Place 2 - 3 TB of filling in middle of long edge. Fold corners up and roll up remaining flap. Bake at 350 F until brown (10-12 minutes). These are quick, easy and great for unexpected company. They look better if you use clear vanilla. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mint Julep Categories: Beverages Yield: 1 servings 4 Mint sprigs 2 ts -Water 1 ts Powdered Sugar 2 1/2 oz Bourbon Whiskey Servings: 1 ~Robbie Shelton Into a sliver mug or a 12 oz. Tom Collins glass put: the mint, powdered sugar, and water. Fill the glass with shaved ice, add the whiskey and stir gently until glass is frosted. Decorate with slice of orange, lemon, pineapple and a cherry. Insert 5 or 6 sprigs of mint on top. Serve with straws. This recipe is from OLD MR. BOSTON DELUXE BARTENDER'S GUIDE". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mint Julep (Southern Style) Categories: Beverages Yield: 1 servings 1 ts Powdered Sugar 2 1/2 oz Bourbon Whiskey 2 ts -Water Servings: 1 ~Robbie Shelton Into a silver mug or 12 oz Tom Colling glass, dissolve 1 teaspoon powdered sugar with 2 teaspoons of water. Then fill with finely shaved ice and add bourbon whiskey. Stir until glass is heavily frosted adding more ice if necessary. (Do not hold glass with hand while stirring.) Decorate with 5 or 6 sprigs of fresh mint so that the tops are about 2 inches above the rim of mug or glass. Use short straws so that it will be necessary to bury nose in mint. The mint is intended for odor rather than taste. This recipe is from "OLD MR. BOSTON'S DELUXE BARTENDER'S GUIDE." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's Hot Fudge Pudding (Cake) with Sauce. Categories: Cakes, Sauces Yield: 4 servings 1 c Flour 2/3 c Milk 1/3 c Cocoa *Sauce* 3/4 c Sugar 3/4 c Sugar 2 ts Baking Powder 3 tb Cocoa 1/2 ts Salt 2 tb Water 1/4 c Shortening 2 c HOT water 1 Egg Servings: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h.peagram ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Tetrazzini Categories: Italian, Pasta, Poultry Yield: 4 servings 1 cn Chicken Gravy * 1/2 c Grated Parmesan Cheese 6 oz Spaghetti; cooked & drained 1 tb Lemon Juice 1/2 c Light Cream 1 1/2 c Cooked Chicken or Turkey ** 1/4 c Chopped Red Pepper 8 oz Fresh Mushrooms; sliced 2 tb Dry Sherry Servings: 4 * 10-1/2 oz Franco-American ** Cubed In 3 qt microwave casserole, stir together chicken gravy, cream, sherry and lemon juice. Cover with lid; microwave on HIGH 2 mins or until hot. Stir in mushrooms, spaghetti, red pepper and 1/4 cup of the Parmesan cheese. Stir in chicken. Cover; microwave on HIGH 7 mins or until heated through, stirring once during cooking. Top with remaining cheese. Microwave, uncovered, on HIGH 2 mins. Let stand, uncovered, 2 mins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rigatoni with Sausage Categories: Pasta, Ethnic, Sausages Yield: 4 servings 1 lb Italian Sausage * 2 c Spaghetti Sauce 1/4 c Pepperoncini Peppers ** 1 c Grated Cheese (your choice) Clove Garlic; minced 1/4 c Dry Red Wine or Water 1/2 c Olives; quartered 4 c Hot Cooked Rigatoni Servings: 4 * Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, 1/2 cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cate's Guacamole-Tomato Cup Salad Categories: Salads, Mexican, Vegetables Yield: 6 servings 6 md Tomatoes 1 Bottled wax pepper, chopped 2 Ripe avacados - very fine 2 ts Lemon juice 1/2 ts Wax pepper juice 2 ts Salt 4 Bacon slices, crisp-cooked 1 sm Onion, chopped finely - and crumbled 1 cn Green California chiles, Bed or lettuce for tomatoes - chopped Servings: 6 Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish: Salmon with Pistachio-Basil Butter Categories: Fish/sea Yield: 6 servings 1/4 c Pistachios (about 1 ounce) - temperature 10 lg Fresh basil leaves or 1/4 1 ts Lime juice - cup parsley and 2 tsp. 6 oz 1-1/2-inch-thick - dried basil, crumbled - salmon fillets 1 Garlic clove 1/2 Dry white wine 1/2 c (1 stick) butter, room Servings: 6 Additional fresh basil - leaves (optional) Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerated until well chilled (Pistachio butter can be prepared up to 4 days ahead.) Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately. Serves six. Shared by Cate Vanicek. SOURCE: Bon Appetit magazine, January 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soup: Creme of Vegetable Soup - Le Cellier Restaurant Categories: Soups/stews, Vegetables Yield: 6 servings 1 1/2 qt Chicken stock 3/4 c Minced leek 3/4 c (1-1/2 sticks) butter 3/4 c Minced zucchini 3/4 c Diced onion 1 Clove garlice 1 1/2 c Diced potato 1 1/2 ts Sugar, or to taste 3/4 c Peeled diced tomato Sald and freshly ground 3/4 c Diced carrot - pepper to taste 3/4 c Green beans 1/2 c Heavy cream 3/4 c Broccoli, coarsely chopped Servings: 6 Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. From Le Cellier Restaurant, Santa Montica, California. Recipe shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini Vegetable Filling Categories: Pasta, Vegetables Yield: 1 servings 4 c Assorted vegetables 2 md Onions; roughly diced - cooked or uncooked, 6 tb Flour - fresh or frozen, 1 c Milk - Such as: Artichoke hearts, 1 Egg - Asparagus, Eggplant, 1/2 ts Salt; or as desired - Mushrooms, Broccoli 1/2 ts Ground white pepper - or Cauliflower 1 ts Fresh rosemary leaves; -OR- 2 c Cooked spinach; chopped 1/2 ts -Dried rosemary 2 tb Olive oil Servings: 1 DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low and add the vegetables. If using uncooked ones, cover and cook for 10 minutes. If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and add the milk. Cook, stirring, another 2 minutes or until mixture thickens. Add the salt and pepper. Remove the skillet from the heat, add the egg, salt, pepper and rosemary and scrape the mixture into a bowl to cool. Stuffing can be stored, covered, in the refrigerator for up to 7 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato: Grandma Vanicek's Czechoslovakian Potato Dumplings Categories: Ethnic, Vegetables Yield: 1 servings 6 md Potatoes 1 1/2 ts Salt 1 Egg yolk 1/2 All-purpose flour Servings: 1 These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish: Shrimp Creole Categories: Fish/sea, Vegetables, Cajun Yield: 2 servings 3/4 c Chopped onion 1/2 c Water 1 Clove garlic, pressed or 1 Bay leaf, crushed - minced 1 ts Minced fresh parsley 1 md Green pepper, finely chopped 1/2 ts Salt 1/2 c Finely chopped celery 1/8 ts Cayenne pepper 2 tb Butter 1/2 lb Salad shrimp 1 cn Tomato sauce * Serve over bed of rice* Servings: 2 In medium skillet, saute' onion, garlic, green pepper, and celery in butter, about 5 minutes, or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. Add shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve over fluffy white rice. Yield: 2 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mayo Spread Categories: Spreads Yield: 8 servings --------------------------------MAYO SPREAD-------------------------------- 1/4 c Real Mayonnaise 1/4 ts Celery salt. 1/4 ts Onion powder Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Mayonnaise Spread Categories: Spreads Yield: 8 servings 1/4 c Mayonnaise 1 ts Mild Indian curry powder. Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Butter Spread Categories: Spreads Yield: 8 servings 1/4 c Soft butter or margarine 1/2 ts Maple flavoring Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vanilla Butter Spread Categories: Spreads Yield: 8 servings 1/4 c Soft butter or margarine 1/2 ts Vanilla extract Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Butter Spread Categories: Spreads Yield: 8 servings 1/4 c Soft butter or margarine 1/4 ts Almond extract Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Butter Spread Categories: Spreads Yield: 8 servings 1/4 c Soft butter or margarine 1/4 ts Herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Butter Spread Categories: Spreads, Garlic Yield: 8 servings 1/4 c Soft butter or margarine 1 cl Garlic, crushed Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Butter Spread Categories: Spreads Yield: 8 servings 1/4 c Soft butter or margarine 1 tb Honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc... the bread may over brown before the egg finishes cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Butter Spread Categories: Spreads Yield: 8 servings 1/4 c Soft butter or margarine 1/2 ts Finely grated lemon rind Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nova Scotia Dressing Categories: Dressings Yield: 9 servings 6 c Potato, cubed Taste) OR 1 1/2 c Bread crumbs 1 ts Sage 1/2 ts Pepper 1/2 c Melted margarine 1/2 ts Salt 1/2 c Onion, chopped (to taste) 2 ts Poultry seasoning (to Cook potatoes about 20 min or until soft enough to mash. Combine all ingredients in large bowl and blend well. TASTE. Divide into meal-sized portions (extra may be frozen). Re-heat in microwave or oven a few minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wesley's Secret Eggplant Recipe Categories: Vegetables Yield: 1 servings 2 Eggplants, or however many 1 Litre Kentucky Bourbon You can afford Directions: OK, first, you take all the eggplant you have, and grind it up very finely in the kitchen sink built-in grinder...SAFETY TIP...watch out for finger tips & Bourbon bottles. (Whoops, it all went down the drain? Oh, well...) 2nd, take the Bourbon and mix it well with water, 7-up, or a generic substitute. By this time, the odor and texture of the eggplant should be gone. Rinse out your sink, and apply the Bourbon mixture internally. Now, THERE's an eggplant recipe I can live with! Next time, we'll try it with a wine sauce! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Cloud Inn Baked Nut Loaf Categories: Vegetarian, Breads Yield: 6 servings 1/2 c Chopped onion 1/2 ts Salt 1/2 c Diced celery 1 c Bread crumbs 1 tb Oil 2 Eggs, lightly beaten 1 c Chopped nuts (walnuts and 1/4 ts Poultry seasoning Cashews), finely chopped 1 1/4 ts Onion powder 1 c Cottage cheese 2/3 c Water From: The Thanksgiving Book "This hearty vegetarian standard takes the place of roast turkey at White Cloud Inn, in the Pocono Mountains of Penn." Preheat oven to 375. Saute onion and celery in oil. Put all ingredients into a greased 11-3/4 " x 7-1/2" baking dish and bake until just firm and slightly brown on top, about 35 to 40 minuets. Serve with you favorite sauce or gravy. The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy. Yield: 5 to 6 servings. Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Turkey Categories: Vegetarian, Poultry Yield: 6 servings 2 c Rolled oats (walnut prefered) 2 c Hot water 1 c Ground sunflower seeds 2 Green onions, minced fine 2 tb Peanut butter 4 Eggs 1 ts Poultry seasoning 2 tb Cooking oil 2 ts Sea kelp 2 c Ground nut meats Servings: 6 Pour the hot water over the rolled oats. Add the rest of the ingredients. Oil a baking pan and shape the mixture in the form of turkey, using stalks of celery for the legs and shaping the mixture around them. Use small oblongs of the mixture for wings. Pat oil over the outside and bake in a moderate oven until done in the middle, probably 45 minutes. Loosen with a spatula and remove to a meat platter. Garnish and serve hot. Serves 4 to 6 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Crunches Categories: Cookies Yield: 6 servings 1 c Butterscotch chips, melted 2 c Corn flakes 1/4 c Peanut butter Blend butterscotch chips and peanut butter and stir in cereal. Drop by small teaspoonfuls on wax paper and let set until firm From: Lancaster Farming Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Linquine Categories: Pasta, Fish/sea Yield: 3 servings 1/4 c Olive oil 1/4 ts Dried oregano 3 Cloves garlic, minced 1 tb Fresh lemon juice 2 6 oz cans minced or chopped 2 tb Chopped fresh parsley -clams with juice 8 oz Pkg dried linguine or 1/8 ts Crushed red pepper -spaghetti, cooked Freshly grated parmesan cheese Heat olive oil in large skillet over medium heat. Add garlic and saute gently until just golden, about 1 minutes. Do not let garlic brown. Add clams and their liquid, red pepper, oregano and lemon juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1 minutes. Place cooked pasta in serving bowl. Pour some sauce over pasta and toss to coat strands. Pour remaining sauce over top of pasta. Sprinkle with parmesan cheese. Makes 3-4 servings. Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Crab and Rice Categories: Fish/sea, Cajun, Rice/grains, Vegetables, Cheese/eggs Yield: 4 servings 3/4 c Rice 1/4 ts Black pepper 2 tb Butter or margarine 1/2 ts Sugar 1 sm Onion 1/2 ts Worchestershire sauce 1 sm Green pepper, cored and 1 Bay leaf -seeded and chopped 1/8 ts Ground cloves 1 15 oz can tomatoes, chopped, 1 6 oz can crab meat, white or -juice included -lump, drained 1 ts Cajun seasoning 3 tb Grated parmesan cook rice in 1-1/2 cups water until just tender and water is absorbed,about 18 minutes. Melt butter in medium skillet over moderate heat. Add onions and green pepper and cook until onions are transparent, 2-3 minutes. Add tomatoes with juice, cajun seasoning, pepper, sugar,worchestershire, bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook, uncovered, 10 minutes, stirring frequently. Remove bay leaf. Stir in rice and crab meat. Taste and adjust seasonings. Transfer mixture to 1-1/2 quart casserole and sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes. Makes 4-6 servings. Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Belgian Endive and Ham Au Gratin Categories: Meats, Cheese/eggs, Vegetables Yield: 4 servings 8 sm Head belgian endive 1/2 c To 3/4 c grated cheddar or Squeeze lemon juice -gruyere cheese Seasoning TOPPING 8 Thin slices cooked ham 1/2 c To 3/4 c fresh soft bread SAUCE -crumbs 2 tb Butter or margarine 1/4 c Grated cheddar or gruyere 1/4 c Flour -cheese 1 1/4 c Milk 2 Tomatoes Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish. Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan. Remove from heat, stir in the flour, return to the heat and cook for several minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock. Add the cheese to the sauce, pour over the ham and endived. Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE: As soon as cooked. This also make a good hors d'oeuvre for 8. Serves 4. Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Beet Salad Categories: Salads, Meats, Vegetables Yield: 6 servings 3 Eggs 1 To 2 dessert apples 2 md Cooked beets 1/4 lb To 1/3 lb cooked ham, cut in 1 1/2 To 3 tbsp oil -1 slice 1 tb Vinegar Lettuce Seasonings 1 Lemon (garnish) few cocktail onions and/or olives Hard cook the eggs, crack the shells, keep one egg for garnish. Halve the other two eggs, remove the yolks, chop the yolks and whites separately; do not chop too finely. Peel and cut the beets in slices then into matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel the apples, cut into neat pieves; add to the beets with the diced ham. Mix the egg yolks and whites eith the beets, pile onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon and the onion and or olives. TO SERVE: With fresh bread or rolls. This also makes an excellent hors d'oeuvre for 6-8 people, particularly, good if fish is the main course. Store in refrigerator. Vary by omitting apple, and adding cooked rice or diced cooke potato. Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Almond Stir Fry Categories: Fish/sea, Rice/grains Yield: 6 servings 1 Onion, cut into thin wedges 1/4 c Chicken or fish stock 1/2 Green, red or yellow pepper, 1/4 c Orange juice -sliced 1 tb Lemon juice 12 Snow peas 1 ts Cornstarch 1/2 ts Finely chopped fresh ginger 1/4 ts 5 spice powder, optional 1 sm Cloved garlic, minced 1/4 c Sliced almonds 1 7.5 oz can salmon hot cooked rice Combine onion, pepper strips, snow peas, ginger and garlic in a 6 cup microwaveable casserole. Cover and microwave on high for 3-4 minutes or until softened. Stir or shake dish once part way through cooking. Meanwhile drain salmn juices into a small dish and add stock, orange juice, lemon juice, cornstarch and 5 spice powder. Stir until smooth. Break up salmno, discarding bones. Stir sauce mixture into vegetables. Cover and microwave at high for 2-3 minutes or until mixture comes to a boil and thickens slightly. Stir at least once during cooking. Add salmon and microwave, covered, on high for 1 minutes or until heated through. Garnish with almonds and serve over rice. Origin: Province Newspaper, February 24, 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shawn's Bean Salad Categories: Salads, Vegetables, Beans Yield: 6 servings 1 cn (14oz) green beans, drained -drained 1 cn (14oz) kidney beans,drained 2 lg Carrots, diced into small 1 c Diced onion -pieces 1 c Diced celery DRESSING: 1 sm Can or jar of pimento, 1 c White sugar -chopped 1/2 ts Dry mustard 1 cn (14oz) chick peas 1/4 ts Salt -(garbanzo's) 1 c Vinegar 1 cn (10-14oz) kernel corn, 2 tb Cooking oil SALAD: Drain all the beans and chop the vegetables. Mix together and put into glass gallon jar. In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved. Pour over the beans and mix thoroughly. Let sit in fridge for at least 24 hours to blend the dressing and the beans. The longer it sits, the better it is. Will keep in the fridge for weeks and weeks...... **NOTE** I find that I have to make 4 times the brine recipe in order to cover the beans in a one gallon jar. Origin: Jean Pare, modifications by Sharon Stevens Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Island Barbecue Pork Chops Categories: Pork/ham Yield: 6 servings 1/2 c Kraft Barbecue Sauce 1 ts Ground Allspice 1/4 c Pineapple Juice 6 Pork loin chops, 1/4 inch 1 Garlic clove, minced -thick 2 ts Vanilla Serves: 6 Mix the barbecue sauce, juice, garlic, vanilla and allspice. Heat electric broiler (not necessary to preheat gas broiler). Place chops on greased rack of broiler pan. Broil 3-4 inches from heat for 10 to 12 minutes on each side or until done, brushing frequently with barbecue sauce. Source:Kraft 1992 Official U.S. Olympic Training Table Cookbook From: Jon Judd, cooking echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Asparagus Au Gratin Categories: Vegetables, Cheese/eggs Yield: 6 servings 1/2 c Water 2 tb Kraft Touch of Butter 1 1/2 lb Asparagus spears, trimmed -Spread, melted 2 oz Finelly Shredded Natural 1/2 ts Dry mustard -Swiss Cheese 1/8 ts Pepper 1/4 c Dry bread crumbs Serves: 4 Heat oven to 400 degrees. Bring 1/2 cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned. Source: Kraft 1992 Official U.S. Olympic Training Table Cookbook From: Jon Judd, cooking echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Famous Durgin-Park Corn Bread Categories: Breads, Muffins Yield: 6 servings 3/4 c Sugar 2 c Flour 2 Eggs 1 c Cornmeal 3/4 ts Salt 1 tb Baking Powder 1 1/2 c Milk 1 tb Melted Butter Mix sugar with beaten eggs. Sift flour, salt and cornmeal together. Add melted butter and milk. Beat up very quickly and bake in a large buttered pan in a very hot oven (450 degrees). SOURCE: *Dexters Grist Mill, Sandwich, Cape Cod, MA SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Harvest Drumsticks Categories: Poultry, Vegetables Yield: 6 servings 3 sl Lean Bacon 2 Med. Tomatoes, chopped 2 Med. Onions, thinly sliced 2 Med. Zucchini, thinly sliced -(1 1/2 cups) 2 tb Lemon Juice 2 Med. Potatoes, peeled and 1 tb Fresh Marjoram or Dill -thinly sliced 1/4 c Chopped Parsley 2 lb Chicken Drumsticks Salt and Pepper to taste Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon between sheets of paper towel. Microwave at high (100%) 4 minutes or until crisp. Remove bacon, drain on paper towels and set aside for garnishing. Arrange onions and potatoes over bottom of utensil; cover with plastic wrap and microwave at high 8 minutes. Stir well. Arrange drumsticks, with meatier portions to ouside, on top of vegetables. Add remaining ingredients except salt and parsley. Cover with wax paper and microwave at high 5 minutes, then at medium high (70% power) 14 minutes per pound of drumsticks, stirring several times. Let stand 15 minutes and check for doneness; juices should run clear when pierced with a fork. Add salt to taste. To serve, garnish with crumbled bacon and parsley. SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandy-Orange Barbecued Hens Categories: Poultry Yield: 2 servings 2 Fresh Cornish Game Hens Salt and Pepper to taste 1 tb Vegetable Oil 1/4 c Orange Marmalade 2 tb Lemon Juice, divided 1 tb Brandy 1/4 ts Ground Ginger, divided Prepare covered outdoor grill for cooking at least 1/2 hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste. In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5-6 inches over medium-hot coals 50-60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times. Serves 2 to 4 SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ricotta Cheese Pancakes Categories: Breakfast, Pancakes Yield: 6 servings 2 c Drained ricotta cheese 6 tb Flour 6 Egg yolks 1/2 ts Vanilla 1/4 c Sugar 6 Egg whites Beat together ricotta, egg yolks, sugar, flour and vanilla. Beat egg whites to a soft peak with a pinch of salt and fold into the batter. Make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes. Serve immediately with fruit. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yeasted Maple Walnut Pancakes Categories: Breakfast, Pancakes Yield: 12 servings 1 Env active dry yeast 1/4 c Pure maple syrup 1 c Warm water 1/2 ts Baking soda 1 c Warm milk 1/4 c Hot water 3 c Flour 2 tb Melted butter 1/2 ts Salt 1 1/4 c Finely chopped walnuts The night before serving, dissolve yeast in 1 cup warm water. Add warm milk, flour and salt. Mix into a smooth batter. Cover loosely with plastic wrap and rest at room temperature overnight. Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter. Stir in walnuts. Heat 2 teaspoons butter in a skillet or on a griddle until it foams. Scoop 1/4 cup batter onto hot surface for each pancake. Cook over moderate heat until the pancake is covered with bubbles. Flip and cook another minute or two, until pancake feels spring. Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch. Serve with syrup, fruit and honey or flavoured butter. Makes 12 pancakes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Cottage Cheese Sandwiches Categories: Breakfast, Breads Yield: 12 servings 24 Thin slices French bread 1 ts Vanilla 1 c Cottage cheese 1 Pch nutmeg 4 Eggs 2/3 c Milk 3 tb Suggar 4 tb To 6 tb unsalted butter Servings: 12 Make 12 mini-sandwiches using French bread and cottage cheese. Separate eggs, beat yolks with sugar until thick. Add vanilla, grated nutmed, and milk. Beat whites to soft peak with a pinch of salt and fold into yolk mixture. Dip sandwiches into batter and brown on both sides in 4 to 6 tablespoons unsalted butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pierogi Categories: Pasta, Polish Yield: 6 servings 2 Eggs 2 c Flour 1/2 c Water 1/2 ts Salt Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for for 3 to 5 minutes. Lift out of water carefully with a perforated spoon. The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. Note: Pierogi can be frozen after boiling and they keep well. I perfer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown. VARIETIES OF FILLING Cheese 1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3 tbsp currants 1/4 tsp cinnamon cream cheese with melted butter. Add other ingredients and mix well. Fill pierogi. Serve with melted butter and sour cream. Cheese 1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1 tbsp sugar 1 egg 1 egg yolk Mix ingredients thoroughly. Fill pierogi. Cabbage and Mushrooms 1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small onion, chopped fine butter salt and pepper Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until flavors blend. Add sour cream and cool. Fill pierogi. Sauerkraut Two cups sauerkraut may be substituted for the cabbage. Rinse and chop sauerkraut. Proceed as above. Mushrooms 1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg yolks butter Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion browned in butter. Mushrooms and meat 1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion chopped fine butter salt and pepper 2 tbsp sour cream Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using. Prunes 1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi. Serve with bread crumbs browned in butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buffalo Turkey Wings Categories: Poultry, Appetizers Yield: 4 servings 4 Turkey wings, about 5 lbs Vegetable Oil 3/4 c All purpose flour 6 tb Butter, melted 1/2 ts Salt 2 tb Distilled white vinegar 1 ts Cayenne pepper 2 tb Hot red pepper sauce Cut off wing tips; reserve for other use. Cut wing into 2 pieces at joint. Combine flour, salt and cayenne pepper on a plate. Dust wings in flour mixture, shaking off excess. Heat 1-1/2 inches of oil in large skillet over medium heat. Add wings in single layer and fry, turning once, until browned, 10 minutes; drain on paper towels. Repeat with remaining wings. Combine butter, vinegar, and hot pepper sauce. Place wings in a large baking pan; drizzle on sauce over wings. Bake in 375 oven, 1 hour, basting 4 or 5 times, turning once, until wings are browned. Serves 4 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Fritters Categories: Fish/sea Yield: 4 servings 1 pt Clams 1 3/4 c Flour, all-purpose 1 tb Baking powder 1 ts Parsley, chopped 1 1/2 ts Salt 2 Eggs, beaten 1 c Milk 2 ts Onion, grated 1 tb Butter Keywords: Fish, Main dish, Snacks, seafood Servings: 4 Drain clams and chop. Combine dry ingredients. Combine eggs, milk, onion, butter, and clams. Combine with dry ingredients and stir until smooth. Drop batter by using teaspoonsful into hot shortening at 350 degrees F and fry for 3 minutes, or until golden brown. Drain on absorbent paper. From "Southern Living" Posted by Bob Springer 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glittering Snowflakes Categories: Cookies Yield: 60 servings 2/3 c Butter or margarine 1 Egg yolk 1 3 oz pkg. cream cheese, 1/2 ts Baking powder -softened 1/2 ts Vanilla 1 3/4 c All purpose flour 1/2 ts Finely shredded lemon peel 3/4 c Sugar "For a smooth glaze, dip the surface of the cookie into the icing. Then turn the cookie right side up and clean away the excess icing on the edges with a small spatula." Powdered sugar icing Edible glitter or colored sugar Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add softened cream cheese. Beat till combined. Add about half of the flour, the sugar, egg yolk, baking powder, vanilla, and lemon peel. Beat till thoroughly combined. Beat or stir in remaining flour. Divide dough in half. Cover and chill 2 hours or till easy to handle. Roll each half of dough into 1/8" thickness. Using a 2 to 3 inch snowflake cookie cutter, cut out dough. Place cookies 1/2 inch apart on an ungreased cookie sheet. Bake in a 375 oven about 5 minutes or till edges are firm. Cool on wire rack. Frost with powdered-sugar icing and sprinkle with edible glitter or colored sugar. Makes about 60 Powdered sugar icing: Stir together 1-1/2 cups sifted powdered sugar, 1/4 tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency. Note: The 2 and 3 inch snowflake cutters and edible glitter are available by mail from Maid of Scandinavia, 3244 Raleigh Ave., Minneapolis, MN 55416; 1-800-328-6722 From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Gems Categories: Cookies Yield: 72 servings 1 1/2 c All purpose flour 3 tb Sugar 1 c Margarine or butter, 2/3 c Semisweet chocolate pieces -softened 1 tb Shortening 1/2 c Dairy sour cream 1/4 c Finely chopped almonds 1/3 c Raspberry spreadable fruit Stir together flour, margarine or butter, and sour cream in a large mixing bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3 hours. Roll each half of dough on a lightly floured surface to 1/8 inch thickness. Using a 1-3/4 to 2 inch round cookie cutter cut dough. Spread about 1/4 tsp. raspberry fruit on top of half of the cookies. Top with remaining cookies. Stir together sugar and 1 Tbsp. water. Brush over cookies. Place cookies on a lightly greased baking sheet. Bake in a 350 oven for 15 to 20 minutes or till done. Remove cookies and cool on a wire rack. Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening over low heat till melted, stirring constantly. Dip one side of each of the cookies into melted chocolate. Place on waxed paper; sprinkle with almonds. Cool until set. Makes about 72. From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Mexican Ice Cream Categories: Mexican, Ice cream Yield: 4 servings 1 pt Vanilla ice cream OR 2 ts Sugar -other flavor 1 Egg 1/2 c Crushed cornflake OR Oil for deep frying -cookie crumbs Honey 1 ts Ground cinnamon Whipped cream Keywords: Ices, Desserts, Mexican Servings: 4 Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 4 to 5 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vanilla Popcorn Categories: Appetizers Yield: 6 servings 1/4 c Corn oil 1 tb Superfine sugar 1 Split vanilla bean Salt 3/4 c Popping corn 2 tb Melted butter Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add vanilla bean and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove vanilla bean and toss popcorn with sugar, salt, and melted butter. Scrape seeds from vanilla bean and add to popcorn. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Popcorn Categories: Appetizers Yield: 6 servings 1/4 c Corn oil Salt 3/4 c Popping corn 2 tb Lemon juice Zest of 1 lemon 2 tb Melted butter Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saffron Buttered Popcorn Categories: Appetizers Yield: 6 servings 1/4 c Corn oil 1/4 ts Finely chopped saffron 3/4 c Popping corn -threads Salt 3 tb Melted butter Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic and Parmesan Popcorn Categories: Appetizers, Garlic Yield: 6 servings 2 tb Corn oil Salt 2 tb Olive oil 1/4 c Grated Parmesan 2 Garlic cloves, split 1 Garlic clove, minced 3/4 c Popping corn Ds cayenne pepper Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with Parmesan, minced garlic, cayenne and salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three-Pepper Popcorn Categories: Appetizers Yield: 6 servings 2 tb Corn oil Ds cayenne pepper 2 tb Olive oil 2 ts Black pepper, coarsely 2 Garlic cloves, split -ground 3/4 c Popping corn 1/4 c Hot pepper sauce Salt 2 tb Butter, melted 1 Garlic clove, minced Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Mix hot pepper sauce with melted butter. Toss popcorn with minced garlic, cayenne, black pepper, salt and hot pepper/butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Popcorn with Basil and Sun-Dried Tomatoes Categories: Appetizers Yield: 6 servings 2 tb Corn oil 6 Finely chopped oil-cured 2 tb Olive oil -sun-dried tomatoes 2 Garlic cloves, split 1 tb Oil from the tomatoes 3/4 c Popping corn 12 Finely chopped basil leaves Salt Ds cayenne pepper 1/4 c Grated aged provolone Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt and chopped basil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Cheese Potatoes Au Gratin #2 Categories: Meats, Cheese/eggs, Vegetables Yield: 2 servings 2 c Sliced peeled potatoes, 1 1/2 c Milk -cooked 1 c Shredded cheddar cheese (4 1 c Diced cooked ham -oz.) 1 tb Minced onion 3/4 ts Salt 1/3 c Butter or margarine 1 ds White pepper 3 tb All-purpose flour Chopped fresh parsley Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings. SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Cheese Puff Categories: Breads, Cheese/eggs, Mexican, Chili Yield: 6 servings 5 Eggs -cheese (8oz) 1/4 c All purpose flour 1/4 c Butter or margarine, melted 1/2 ts Baking powder 1 cn (4oz) chopped green chilies, 1 c Cottage cheese -drained 2 c Shredded Monterey Jack In a large mixing bowl, beat eggs well. Stir in next five ingredients. Add green chilies. Pour into a greased 8 inch square baking pan. Bake at 350 F for 40-45 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6-8 servings. Origin: Mariane White, in Reminisce March/April 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horseradish Cheese Spread Categories: Dips, Spreads, Cheese/eggs Yield: 2 servings 1 lb Processed cheese, cut into 1 c Mayonnaise -cubes 1/2 c Horseradish assorted crackers Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with crackers. Makes about 2-1/2 cups. Origin: Margie Wampler, in Reminisce March/April 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Emerald Isle Cake Categories: Cakes Yield: 9 servings 1/2 c Butter or margarine, 1/2 ts Salt -softened 1/2 c Milk 1 c Sugar GLAZE: 2 Eggs 1 c Confectioner's sugar 1 ts Vanilla extract 1 tb To 2 tb milk OR Irish 1 3/4 c All purpose flour -Whiskey 2 ts Baking powder Green food coloring, optional slivered almonds, optional In amixing bowl, cream butter and sugar. Add eggs, one at a time,beating well after each addition. Blend in vanilla. combine baking powder and salt; add alternately with the milk. Beat until smooth. Spread into a greased 9x9 inch square pan. Bake at 350 F for 40 minutes or until cake test done. For glaze, combine confectioner's sugar and milk or whiskey, stirring until smooth and fairly thin. If desired, add 1-2 drops of food coloring and stir until well blended. Spread glaze over warm cake. Sprinkle with almonds if desired. Makes 9-12 servings. Origin: Evelyn Kenney in Reminisce March/April 1993. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Cream Cheese Pastry Categories: Cheese/eggs, Desserts Yield: 1 servings 2 c All purpose flour -chilled 1/2 ts Salt 6 oz Cream cheese, at room 2 ts Ground cayenne -temperature 1 c (2 sticks) unsalted butter, In a bowl, combine the flour, salt, and cayenne pepper and stir together. Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough. Alternatively, combine the dry ingredients in a food processor. Add the butter and cream cheese and process with short pulsesuntil the dough just sicks together. Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours. Makes top crust for 1 large pot pie, or 3 individual ones. Origin: Cookbook Digest Jan/Feb 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaetzle Categories: Breads Yield: 2 servings 1 1/2 c Flour 1/2 To 3/4 c milk 1/4 ts Salt 8 c Water 1 ds Nutmeg 1/4 ts Salt 2 Eggs, slightly beaten SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Pillsbury Also, care to swap spaetzle recipes? Here's mine, from Pillsbury. They're delicious with chicken paprikash or in a minestrone-style soup. SPAETZLE Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/4 tsp salt and nutmeg. By hand, beat eggs into flour mixture. Gradually adding milk, stirring constantly until mixture forms a smooth, soft, moist dough. If dough is too thick, add additional milk 1 T at a time. Dough should easily flow through holes in a colander when pressed with a spoon. In large pot, bring water and remaining salt to a boil. Press spaetzle dough, a small amount at a time, through colander with large holes (not slits), or drop by 1/4 tspful, into the boiling water. After water returns to a boil, cook uncovered for 5-7 minutes or until tender, stirring occasionally. Remove with a slotted spoon; drain. Repeat with the remaining dough. Use in soups, stews, tossed in with veggies, or as a buttered side dish. Makes 2-1/2 cups. Can be made a ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marianne's Kolachkies Categories: Breads Yield: 6 servings 1 lb Butter, softened 1 Egg, beaten 8 oz Cream cheese, softened 2 cn Solo filling (apricot, 3 c Flour -poppyseed, raspberry, 1/2 ts Vanilla -almond, etc.) SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Mom's Polish Neighbor Well, I finally found that recipe I told you about, and another one that's slightly different. Neither is anything like the ones I saw posted on the echo the past few days. The first one is tried and true from my mom's Polish neighbor. The second is from the folks who make the Solo filling. MARIANNE'S KOLACKIES Cream butter and cream cheese together. Add egg, vanilla; then mix in the flour. Cover and chill for a few hours to overnight. Roll out on lightly floured board to 1/4" thickness and cut with round cookie cutters. Place them on a cookie sheet as you would cookies. Use thumb to make indentation in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F until lightly golden, about 10-15 minutes (guessing here, I just do it by sight). Makes enough for a whole house of hungry Polish people at Christmas or Easter time! For ordinary folks (as Justin Wilson would quip), I'd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolachky Categories: Breads Yield: 6 servings 2 Sticks butter, softened 1 Egg yolk, beaten 8 oz Cream cheese, softened 1 1/2 c Flour 1 tb Milk 1/2 ts Baking powder 1 tb Sugar 1 cn Solo filling SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Solo company KOLACHKY from Solo Filling Recipe Cream butter, cream cheese, milk & sugar together. Add egg yolk. Sift together flour and bakin powder. Add to creamed mixture and blend well. Refrigerate for several hours or overnight. Turn dough out on lightly floured board and roll to 1/4" thickness. Cut with a cookie cutter and make a depression with thumb in center of each. Place 1 tsp of filling in each center. Bake at 400 F for 10-12 minutes or until ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tassies Categories: Breads Yield: 6 servings 1/2 c Butter or margarine, 3 oz Pkg. cream cheese, softened -softened 1 c Flour ----------------------------------FILLING---------------------------------- 1 ts Butter, melted 1 ts Vanilla 3/4 c Brown sugar 1/2 c Chopped pecans 1 lg Or 2 sm eggs SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: the back of the Mrs. T's Tart Tamper This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got at Lechter's (discount housewares store). The tamper is only $2.89 and well worth it! It makes perfect little tarts quickly every time. Oh, and you'll need a mini-muffin pan or two. (My nieces and nephews love the little bite sized cranberry nutbread gems I bring for them at Thanksgiving.) TASSIE DOUGH Mix butter and margarine well, then add flour and mix to a soft dough. Chill at least 1 hour or overnight. PECAN TASSIE FILLING Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F for 15 minutes, then at 250F for 30 minutes, or ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: More Fillings for Tassies Categories: Breads Yield: 6 servings 6 1/2 tb Sugar 2 Eggs 1/4 c Butter 1/4 To 1/2 tsp lemon peel 1/4 c Lemon juice SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng I haven't made these lemon ones yet, but I scaled down a larger recipe from some cookbook to resemble the pecan tassie proportions, hoping to have enough lemon filling for a batch of tartlets. So it may or may not be enough, thought I'd let ya know. LEMON TASSIE FILLING In a small saucepan over low heat, cook the 1 st three until dissolved. Beat the eggs with a mixer and add the hot mix very slowly, mixing constantly. Then return mix to the saucepan and cook for about 3 minutes until it's of pudding consistency. Stir in lemon peel. Let cool to room temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F for 20-25 mins., or until golden. The back of the tart tamper package also suggested some other fillings, like cherry or blueberry pie filling, or vanilla pudding topped afterwards with a strawberry or a few blueberries (glaze with some heated currant jelly). Or make hors d'oeuvres by filling with your favorite quiche recipe, or ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Best Jell-O Categories: Desserts, Cheese/eggs Yield: 6 servings 3 oz Jell-o; Any Flavor, (1 Pk) - 8 oz Cola; Cold - 8 oz Cream Cheese; 1/2 Cubes - 1 c Dark Cherries;Pitted - -Drained - 1/2 c Nuts; If Desired DIRECTIONS ------------------------------------------------------------ Dissolve Jell-O in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold. Chill until set. Unmold to serve. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Torte Categories: Cookies, Chocolate Yield: 6 servings 3 ea Egg Whites; Large -Whipped 1/4 ts Salt - 1/8 ts Cream Of Tartar - 1 1/3 c Sugar - 1 ts Vanilla Extract - 1 c Potato Chips; Crushed - 1 1/2 oz Unsweetend Chocolate - 1 c Milk - 1 tb Flour; Unbleached - 1/4 ts Salt - 3 ea Egg Yolks; Large,Beat - -Slight - 1 tb Butter - 1/2 ts Vanilla Extract - 1/2 c Heavy Cream;Sweeten, - DIRECTIONS ------------------------------------------------------------ Preheat oven to 300 degrees F. Beat egg whites with salt and cream of tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix thoroughly. Fold in potato chips. Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes. Cool. Place chocolate and milk in saucepan. Cook and stir over medium heat until chocolate is melted. Beat with electric mixer until blended. Combine 1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring well. Cook and stir until thick, about 10 to 15 minutes. Add slightly beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat. Stir in butter and vanilla. Cool to room temperature. Spread cooled chocolate filling on one meringue, then place second meringue on top. Spread sides with sweetened whipped cream. Chill until ready to serve, but don't keep in refrigerator mor than a few hours, lest the meringues wilt. Serve with more whipped cream or vanilla ice cream. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cut Glass Dessert Categories: Desserts, Fruits Yield: 10 servings ---CRUST------------ - 1 2/3 c Vanilla Wafer Crumbs - 1/4 c Sugar - 1 c Pecans; Finely Chopped - 8 tb Butter - --FILLING----------- - 9 oz Jell-O; (3 pkgs.), * - 3 oz Lemon Jell-O; (1 Pkg.) - 1 c Pineapple Juice; Hot - 1 c Heavy Cream - 1 c Pinapple; Crushed, Drained - DIRECTIONS ------------------------------------------------------------ * Select Packages of Jell-O in complimentary colors and flavors. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar, and pecans. Cut in butter. Press into 9 X 13-inch pan. Bake 8 to 10 minutes. FILLING: In separate greased 8-inch square pans, make each of the 3 flavors of Jell-O according to the directions on the package. When set, cut into 1/2-inch cubes. Dissolve lemon Jell-O in hot pineapple juice, then add 1/2 c cold water. Place in refrigerator until it starts to set. Whip cream. Fold crushed pineapple into whipped cream, then add semi-set lemon Jell-O. Fold in the Jell-O cubes and pour into crust. Chill about 1 hour before serving. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresca Cake with Maraschino Frosting Categories: Cakes Yield: 8 servings 3 c Sugar - 1/2 lb Butter - 1/2 c Vegetable Shortening - 6 ea Eggs; Large - 3 c Cake Flour; Sifted - 7 oz Fresca; Soda Pop - 1 ts Baking Powder - 1 ts Vanilla Extract - 1 tb Lemon Rind; Grated - 1 tb Lime Rind; Grated - ---ICING------------ - 2 ea Egg Whites; Large - 1 c Sugar - 2 tb Maraschino Cherry Juice - 1 tb Light Corn Syrup - 1/4 ts Cream Of Tartar - 10 ea Maraschino Cherries; - -Chopped DIRECTIONS ------------------------------------------------------------ Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean. FROSTING: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7-up may be a good substitution, or any lemon-lime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Coctail Cake Icing Categories: Cakes Yield: 8 servings 1 1/2 c Sugar - 1/2 c Pecans - 1/2 c Coconut - 1 c Undiluted Evaporated Milk - DIRECTIONS ------------------------------------------------------------ Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Leather Categories: Fruits, Desserts Yield: 4 servings 3 c Sliced apples, pears, etc * - 1 pn Salt - 1 pn Ground Cinnamon - 1 x -Juice of 1/2 Lemon - DIRECTIONS ------------------------------------------------------------ * prunes, dried apricots, or berries Cook the fruit in enough water to cover, until very soft. Drain. Mix in other ingredients. Puree in food processor fitted with steel blade, or in blender. Spread no more than 1/4" thick on a very well-greased cookie sheet with edges (grease the edges too.) Leave in the oven set on the lowest temp (or just the pilot light in gas ovens) for at least 6 hours or overnight. Cut into 3x4" pieces and roll up in pieces of wax paper. Store in a sealed container in the refrigerator or freezer until needed. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hydrox Cookie Dessert Categories: Cookies Yield: 8 servings 1/2 c Milk - 2 ea Egg Yolks; Large - 24 ea Marshmallows; Full Size - 2 ea Egg Whites; Lge,Beaten - -Stiff - 1 c Heavy Cream; Whipped - 36 ea Hydrox Chocolate Cookies - 8 tb Butter; Melted DIRECTIONS ------------------------------------------------------------ Mix milk, egg yolks, and marshmallows. Heat to custard consistency, cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly and add melted butter to make crumbs. Place all but a couple of Tbls of the crumbs on the bottom of a 9 X 13-inch pan. Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox cookies are about the same. If you can't find Hydrox you can substitute Oreo singles for the Hydrox. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepsi-Cola Cake with Broiled Peanut Butter Frostin Categories: Cakes Yield: 8 servings ----CAKE------------ - 2 c Flour; Unbleached - 2 c Sugar - 1/2 lb Butter - 2 tb Cocoa; Unsweetened - 1 c Pepsi - 1/2 c Buttermilk - 2 ea Eggs; Large, Beaten - 1 ts Baking Soda - 1 ts Vanilla Extract - 1 1/2 c Marshmallows; Miniature - --FROSTING---------- - 6 tb Butter - 1 c Brown Sugar; Dark, Packed - 2/3 c Peanut Butter - 1/4 c Milk - 2/3 c Peanuts; Chopped - DIRECTIONS ------------------------------------------------------------ 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. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ritz Pecan Pie Categories: Pies, Candies Yield: 8 servings 20 ea Ritz Crackers; Crushed * - 1 ts Baking Powder - 3 ea Egg Whites; Large - 1 c Sugar - 1 ts Vanilla Extract - 1/2 c Pecans; Halves - 3 oz Milk Chocolate; Fine Shred - DIRECTIONS ------------------------------------------------------------ * Crush Ritz Crackers to crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 325 degrees F. Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continiuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top. Bake 30 minutes. Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Jell-O D' Akron Categories: Desserts, Fruits Yield: 6 servings 6 oz Lime Jell-O; (2 Pkgs) 1 x -Whipped Cream 20 oz Pineapple;Crushed, - -Undrained - 1 pt Sour Cream - 1/2 c Pecans; Coarsely Cut - 8 oz Maraschino Cherries; - -Drained - DIRECTIONS ------------------------------------------------------------ Dissolve Jell-O in boiling water. Mix pineapple, sour cream, nuts and cherries. Add to Jell-O. Pour into 8-inch Square oiled pan. Refrigerate 2 hours or until set. Cut into squares and serve topped with whipped cream. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Undescended Twinkies Categories: Desserts Yield: 4 servings 6 oz Orange Jell-O; (2 pkgs) - 1/2 c Pineapple Juice - 1 qt Vanilla Ice Cream; Softened - 8 ea Twinkies - DIRECTIONS ------------------------------------------------------------ Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9-inches square. Chill until mixture begins to set. Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. You will push them in and they will slowly rise. Remember you don't want them buried. Just semi-decended in the ooze. Chill until fully set and serve. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef & Vegetable Skillet Dinner Categories: Beef, Vegetables, Chinese Yield: 4 servings 2 tb Vegetable Oil - 1 lb Sirloin Steak; Bonless, * - 1/2 c Carrots; Frozen, Sliced - 1 ea Env. Soup Mix; ** - 2 tb Soy Sauce - 2 tb Ketchup - 1/2 ts Garlic Powder - 1/4 ts Ginger; Ground - 8 oz Bamboo Shoots; - -Drained,(1cn) - 6 oz Snow Peas; Frozen, Thawed - 1 x -Rice; Hot Cooked DIRECTIONS ------------------------------------------------------------ * Boneless Sirloin Steak should be cut into thin stir fry strips. ** Use one of the following Lipton's Recipe Soup Mixes: Beefy Mushroom, Onion or Onion-Mushroom. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a large skillet, heat oil and brown beef, in two batches, over medium-high heat. Remove beef. Add carrots, then beefy mushroom recipe soup mix blended with water, soy sauce, ketchup, garlic powder and ginger. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until carrots are crisp-tender. Add beef, bamboo shoots and snow peas, simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot rice. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boy's Legs (Boova Shenkel) Categories: Ethnic, Beef Yield: 1 servings 3 lb Beef, stewing - 12 md Potato - 3 tb Butter - 2 tb Parsley, minced - 1 Sma -onion, minced 3 Egg - 2 1/2 c Flour - 2 ts Baking powder - 1/2 ts Salt - 4 tb Shortening - 7 tb Water - 1 c Bread, stale, cubed - 3 tb Butter - -*OR: - 3 tb Bacon drippings - 1/2 c Milk - -salt & pepper - DIRECTIONS ------------------------------------------------------------ *** The recipe specified "butter and lard mixed" for "shortening". Wash the meat, cover with water, add seasonings to taste and cook slowly for several hours. Wash and peel the potatoes and cut into thin slices. Cook until tender. Drain off all of the water, add the 3 Tbsp of butter, salt and pepper to taste, parsley and onion. Mix well. Beat the eggs, add to potatoes and beat mixture lightly. Let stand until pastry is made. Sift together the flour, baking powder and 1/2 tsp salt. Work in the 4 Tbsp of shortening and then add the water, using only enough to hold dough together. Roll thin on a floured board and cut into large circles, about 10 inches in diameter, spread with some of the potato mixture, fold dough to form a semi-circle, pressing edges together with prongs of fork. Drop into the hot meat and broth, cover pot closely and boil about 25 minutes. While these are cooking make a sauce of the 3 Tbsp of butter or bacon drippings, add the bread cubes and brown. Stir in the milk. Arrange the "Boova Shenkel" on a platter and pour over all the milk sauce. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brisket of Beef with Sauerkraut and Dumplings Categories: Polish, Beef Yield: 1 servings 3 lb Beef brisket - 1 1/2 qt Sauerkraut - 1 Onion, sliced - 2 tb Shortening - -salt & pepper - -*Dumpling dough - DIRECTIONS ------------------------------------------------------------ Melt the shortening in a large pan and brown the onion. Then add the meat which has been well-seasoned with the salt & pepper. Add the sauerkraut and cover with boiling water. Cook slowly for 2 hours or until meat is tender. Make recipe of Dumplings #1. Cut the dough in squares and place on top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Peppers with Meat Categories: Ethnic, Beef Yield: 1 servings 1 1/2 lb Beef, ground - 3 tb Rice, uncooked - 1 c Corn flakes - 2 Egg, well beaten - 1/2 ts Salt - 6 Bell pepper, green - 1 Lar -tomato soup, can DIRECTIONS ------------------------------------------------------------ Note: Use half ground beef and half ground pork if desired. Mix the rice, meat, cornflakes, eggs and seasoning together. Cut tops off the peppers and soak in hot water for 5 minutes. Scoop out the seeds and fill with the meat mixture. Place in a large pan, add the tomato soup and let cook for 1 hour in oven at 300-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamburger Pasties Categories: Cheese/eggs, Ground beef, Beef Yield: 8 servings 1 lb Ground Beef - 1/4 c Onion; Chopped, 1 sm. - 8 oz Canned Vegetables; 1 cn, * - 1 c Cheese; Shredded, (4 oz), - 1/4 c Catsup - 1/2 ts Garlic Salt - 1/4 ts Pepper - 1 tb Mustard; Prepared - 11 oz Pie Crust Mix Or Sticks; - Pk DIRECTIONS ------------------------------------------------------------ * Vegetables should be drained. You can use either peas or diced carrots or a mixture of both. ** Use either American or Cheddar cheese. ---------------------------------------------------------------------- ---- Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamburger Steak Categories: Ethnic, Beef Yield: 1 servings 1 lb Beef, ground - 1 Egg, well beaten - 1/2 ts Salt - -das -pepper 1 Onion, minced - 1/4 c Bread crumbs - DIRECTIONS ------------------------------------------------------------ Mix in order given and shape into round cakes. Fry in butter until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kettle Roast Categories: Ethnic, Beef Yield: 1 servings 5 lb Rump roast - 1/4 c Bacon drippings - -*OR: - 1/4 c Shortening - -ginger - -salt & pepper - 2 Bay leaf - 5 Who -cloves 1 Sma -onion 1 c Water - DIRECTIONS ------------------------------------------------------------ Have roast tied so as to hold shape. Melt shortening in heavy iron skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat and Cabbage (Old German Recipe) Categories: Beef, German Yield: 1 servings 1 lb Beef, ground - 1/3 c Rice, uncooked - 2 tb Butter - 1 Onion, finely sliced - 1 Egg, well beaten - 1 c Tomato soup - 1 Lemon, juice of - 1 ts Sugar - 1 ts Parsley, minced - 1/2 c Celery, chopped - -salt & pepper - 6 Cabbage leaves - DIRECTIONS ------------------------------------------------------------ Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten (Pot Roast) Categories: German, Beef Yield: 1 servings 4 lb Beef ** - 1 pt Vinegar - -water - 4 Bay leaf - 12 Who -peppercorns, black 4 Who -cloves 1 Bun -carrot 6 Onion - 1 tb Sugar - 12 Gingersnaps - -salt & pepper - DIRECTIONS ------------------------------------------------------------ ** Use beef chuck, rump, or round. *** My notes: Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days. Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place. Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten&gi Categories: German, Beef, Meats Yield: 10 servings 4 lb Rump Roast; Beef, Boneless - 2 ea Onions; Thinly Sliced - 8 ea Peppercorns - 4 ea Cloves; Whole - 1 ea Bay Leaf - 1 c White Vinegar; Mild - 1 c Water - 1/2 c Cider Vinegar - 1/4 c Vegetable Oil - 1/2 ts Salt - 2 c Water; boiling - 10 ea Gingersnaps - 1/2 c Sour Cream - 1 tb Unbleached Flour - DIRECTIONS ------------------------------------------------------------ Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sloppy Joes, Lipton Style Categories: Ground beef, Beef Yield: 8 servings 2 lb Ground Beef - 1 ea Env. Lipton Soup Mix; * - 15 oz Tomato Sauce; (1 cn) - 1/2 c Pickle Relish; Sweet - DIRECTIONS ------------------------------------------------------------ * Use one of the following recipe soup mixes: Onion, Onion-Mushroom, Beefy-Mushroom, or Beefy Onion. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In large skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients. Simmer, stirring occasionally, 10 minutes. Serve, if desired, over toasted hamburger buns. MICORWAVE DIRECTIONS: In a 2-quart casserole, heat ground beef, uncovered, at HIGH (Full Power) for 7 minutes. Drain. Stir in remaining ingredients. Heat covered, stirring occasionally, 4 minutes or until headed through. Let stand, covered, for 5 minutes. Serve as above. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Beef Heart Categories: Ethnic, Beef Yield: 1 servings 1 Beef heart - 1 c Cracker crumbs - 1/2 c *white sauce - -salt & pepper - 1 c Chestnuts, roasted - DIRECTIONS ------------------------------------------------------------ Soak the heart in cold water about 1 hour. Wash thoroughly and remove the muscles and arteries. Make a filling of the above ingredients and fill the heart. Fasten securely. Cover with boiling water and boil for 10 minutes. Reduce heat and simmer until tender. Remove heart from water a half hour before serving and sprinkle with cracker crumbs, salt and pepper. Bake at 350-F until brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: York Pot Roast, Spiced Categories: Ethnic, Beef Yield: 1 servings 5 lb Beef - 1 Onion, sliced - 3 Bay leaf - 1 ts Peppercorns, black - -vinegar - -water - -salt & pepper - DIRECTIONS ------------------------------------------------------------ *** My notes: I used red wine vinegar and marinated the meat in the refrigerator for a little over 24 hours. I added a little red wine when making the gravy. Rub the meat thoroughly with the salt and pepper and put in an earthen dish. Add the onion, bay leaves and peppercorns. Take equal parts of vinegar and water and pour over the meat. Let stand in this liquid for 24 hours. Put meat in a roasting pan and sear well in oven at 400-F. When well browned, add a little of the spiced vinegar. Cover pan tightly and cook slowly for 3-1/2 hours or until meat is tender. Add more of the vinegar if necessary. When cooked, remove meat to a platter and thicken liquid with 1 Tbsp flour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warm Blue Cheese Dip Categories: Cheese/eggs, Dips Yield: 16 servings 7 ea Bacon slices, chopped 3 oz Blue cheese, chopped 2 ea Garlic cloves, minced 2 tb Fresh chives, chopped 1 pk 8 oz cream cheese, room temp 2 tb Smoked almonds, chopped 1/4 c Half and Half Chop bacon and cook in skillet until almost crisp. Drain excess fat from skillet, add minced garlic and cook until bacon is crisp. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until smooth and blend in Half and Half. Mix bacon mixture with blue cheese and chives. Put into a 2 cup ovenproof baking dish, cover with foil, and bake about 45 minutes. Sprinkle with chopped smoked almonds and serve with crackers, bread and/or vegetables. Makes about 1-2/3 cups. Jeff Viets ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Tray 1 Categories: Salads, Italian Yield: 6 servings -Deidre-Anne Penrod, FGGT98B Triangles -----INGREDIENTS----- Cream cheese Carrots Cherry tomatoes Celery Tuna or deviled ham salad Radishes Olives, black and green Salami, polish ham, cold Green onions Cuts, cut in halves or in Whatever else you want THIS IS BASICLY AN ANTIPASTO SALAD, MORE OR LESS Get out a beautiful glass serving tray or any other large serving tray and arrang carefully the following: Make carrot curls. Use a potato peeler to give you long, thin stirps. Roll up strips and crowd, side by side, in a deep bowl. Cover with water and chill. For celery branches, cut vcelery stalk in 3-inch lengths and make small slices on each end--not quite trhough to the middle. Place in bowl, cover with water and chill. For radishes, make many "almost through" slices on the tip. They will open after they've been placed in a bowl, covered with water and chilled. (Carrots will curl, radishes will open, and celery will turn into miniature branches if, after they are cut, they are submerged into a bowl of cold water and refrigerated a few hours or overnight.) (CONTINUED IN PART 2) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Tray 2 Categories: Salads, Italian Yield: 4 servings (No Ingredients) (CONTINUED FROM PART ONE) Salami, Polish ham, or other cold cuts can be cut into halves or triangles. If you want to go fancy, soften cream cheese, fill and roll up a slice of meat. Secure with a toothpick and green olive. Cherry tomatoes can be left whole and beautiful or you can cut off the very top of them and scoop out the insides. Then fill with tuna or deviled ham salad mix. For the added zing, use a little bit of horseradish in the tuna or ham. Dust the tops with parsley. Olives, black and green, and green onions complete the tray. (You might want to top the whole tray off with little pieces of ice here and there to keep it all fresh and delicious.) YIELD: Depends on cold cuts and vegetables in the Italian Tray. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nanny's Irish Bread Categories: Breads, Desserts, Irish Yield: 10 servings 4 c All Purpose Flour 16 oz Sour Cream 3 ts Baking Powder 3 ea Eggs 1 1/2 ts Baking Soda 1 ts Vanilla 1 c Sugar 1 x Raisins-as much as you like Mix together all dry ingredients: the flour, sugar, baking powder, and baking soda. In a separate bowl, mix together all wet ingredients: the sour cream, eggs, and vanilla. Now mix the dry ingredients into the wet ingredients. Mix thoroughly. Should be a slightly sticky dough texture. Add the raisins to taste. My family likes a lot of raisins, so I put in enough so that there's a raisin in almost every bite! Bake at 325 degrees for about 1 to 1 1/2 hours, or until skewer comes out clean. :::This recipe came from my grandmother, Julia O'Malley, who was very affectionately called "Nanny" by her 40 or so grandchildren. She was born and raised in County Meath, Ireland, where this bread was a staple. She lived to be 98 years young, and fed me this Irish Bread 'till the end! It is a pleasure to honor her memory by sharing it with you. :::Shared by Eileen Shaughnessy, Prodigy F&W Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pretzels for the Breadmaker Categories: Breads Yield: 18 servings -Molly's Recipes ----------------------------------PRETZELS---------------------------------- 2 1/2 ts Yeast 1 1/3 tb Sugar 4 c Flour 2 1/2 tb Margarine; or butter 2/3 ts Salt 1 1/3 c -Water ------------------------------WATER FOR 'BATH------------------------------ 4 c -water; at a simmer 5 ts Baking soda Add into the bread machine in this order. Set on manual. FORMING: Cut dough into short strips, roll into ropes and shape into pretzels. Cover with a tea towel and let rise for 45 minutes. 'BATH': In a cast iron or OTHER NON-ALUMINUM pan, bring almost to a boil 4 cups of water and 5 teaspoons of baking soda. Gently place (by hand or using slotted spoon) the pretzels into the water for approximately 15 seconds on each side turning once. Do NOT let water come to a boil. Remove pretzels and place on a greased baking sheet. Sprinkle with coarse salt (kosher). Bake at 475 for 12 minutes. NOTE: In my oven it took only about 10 minutes, so watch carefully. Do NOT make the strips too fat; they really puff up. If you are on a salt-free diet, use sesame, poppy, garlic; whatever you like on the outside...the WHOLE family, both upstairs and downstairs loved them and the DAK did all the hard work. * If you use a machine that needs the water first add ingredients in reverse order. FROM: Donna German's THE BREAD MACHINE COOKBOOK I and Grandma Elaine's kitchen. Elaine Radis, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornbread Stuffing, 1986 Categories: Dressings, Poultry, Breads, Sausages Yield: 12 servings -Deidre-Anne Penrod, FGGT98B 1/2 ts Salt (opt) -----INGREDIENTS----- 1/2 ts Ground Pepper 2 c Cold water 1/2 c Butter or margarine 6 c Crumbed cornbread 1/2 lb Bulk Pork Sausage 6 Sl Cubed 1-in bread 2 c Celery; chopped 1/4 c Water 1 Onion; chopped fine YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB 1986) Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2 hours or until giblets are tender. Remove from broth, reserving 1 cup of broth. Chop giblets; set aside. Combine cornbread and bread cubes in a large mixing bowl; add 1/4 cup water, salt and pepper. Set aside. Melt butter in a large skillet; add sausage, celery, and onion. Saute 3 minutes. Cover, and cook an additional 30 minutes or until sausage is browned and vegetables are tender; stir frequently. Remove from heat; stir in bread mixture. Add reserved giblet broth and giblets, mixing well. NOTE: 2 packages of Martha White Cornbread Mix, baked ==6 cups stuffing. Yield: 9 cups or enough for a 12 lb turkey. Thanksgiving 1986, I stuffed a 22 lb turkey. Deidre Ann Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Monkey Bread (Friendship Bread) Categories: Breads Yield: 1 servings 4 cn Ballard biscuits;cut in 4ths 1 ts Cinnamon 3/4 c Sugar -----------------------------------GLAZE----------------------------------- 1 c Sugar 2 tb Cinnamon 3/4 c Butter Toss the quartered biscuits in sugar/cinnamon mix and drop each into a greased Bundt pan. Use about half of the pieces. Mix glaze ingredients, bring to low boil. Pour over pieces in pan. Add the remaining sugared biscuits and cover with rest of glaze. Bake at 350 degrees for 45 to 50 minutes. Cool for 5 to 10 minutes. Turn out on plate and enjoy. Lorna Brown, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crescent Roll Bread Categories: Breads Yield: 8 servings 3 cn Crescent rolls (large) 3/4 ea Stick margarine or butter Melt butter in Bundt pan. Remove rolls from cans but do not unroll or separate. Preheat oven to 325~F. Bake about 25 - 35 minutes or until golden brown. To remove from pan, invert immediately on plate, being careful of any leftover butter. 11/05 19:57 Patti from Clearwater, Fl. Submitted by Patti Anderson, Prodigy F&W Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Cake Categories: Cakes Yield: 1 servings 1 1/2 lb Butter 1 ts Allspice 1 lb Sugar 1/2 ts Mace 12 Eggs 1/2 ts Clove 1 lb Flour 1 Nutmeg,grated 3 lb Raisins 3 tb Strawberry jam 1 1/2 lb Currants 1/2 lb Almonds 1/2 lb Citron peel 1 lb Dates 1/2 lb Lemon peel 1 tb Baking powder 1 ts Cinnamon Directions: This is a copy of my grandmother's handwritten recipe, from the first quarter of this century. As with most of her other recipes, there are no directions for either mixing or baking. Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Cake Categories: Cakes Yield: 1 servings 1 1/2 c Good butter 2 lb Flour 1 3/4 c Brown sugar 1 lb Almonds,blanched 16 Eggs -cut fine 4 lb Raisins 2 Nutmeg,grated 4 lb Currants -same of mace 1 lb Mixed peel 1/2 pt Brandy -cut fine 1 tb Lemon essence Directions: Cream butter and sugar well, add the beaten yolks, then the stiffly beaten egg whites. Put all fruits and nuts together, rub with some of the 2 pounds of flour. Beat well, then add nuts and brandy. I make just half of this recipe and I put in a very small teaspoon of soda. Bake slowly. This is a transcription from my Grandma Dixon's handwritten recipe book. It dates from the first quarter of this century. Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wowie Cake Categories: Cakes Yield: 6 servings 1 pk Yellow cake mix 1/2 c Salad oil 1 pk Vanilla instant pudding 1 c Chocolate chips 1 c Sour cream 1 c Broken walnuts 4 x Eggs Mix together the cake mix, pudding, sour cream, eggs and oil. Using an electric mixer beat the batter for 8 to 10 minutes. Grease and flour a 10 inch tube pan. Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chip and walnuts over it. Pour in remaining batter and top with remaining chips and nuts. Bake at 350 degrees for 50 to 60 minutes. Cool for about 10 minutes and then turn out onto a serving plate and cool completely. Joanne Ferry, Prodigy F&W Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wedding Cake Categories: Cakes Yield: 1 servings 4 c Yellow sugar 1 lb Mixed peel 2 c Butter 1/2 lb Almonds 10 Eggs 1/2 lb Walnuts 2 c Sour cream 3 lb Raisins 1 ts (large)soda 3 lb Currants 1/2 c Baking syrup 7 c Flour 2 c Chopped dates Directions: Also include Vanilla and Lemon Extract, cloves, cinnamon, mace and 1 1/2 nutmegs. Use some of the flour to flour raisins, currants, dates, peel and nut meats.Put this together in order written down. Bake in a slow oven 3 or 4 hours. This makes a 4 story cake. This is transcribed from my grandmother's handwritten recipe book, used by her during the first quarter of this century. Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Cake-Myrtle Categories: Cakes Yield: 1 servings 4 c Flour 4 tb Nut meats, chopped 1 c Brown sugar 3 ts Baking powder 1 c Golden syrup 1/4 ts Salt 4 Eggs 1/2 c Fruit juice 1 c Butter 1 ts Cinnamon -or drippings 1 ts Cloves 1 lb Currants 1 ts Allspice 1 lb Sultana raisins 2 ts Ginger 1/2 lb Candied orange peel 1/2 ts Nutmeg Directions: Sift together the flour, salt, spices and baking powder. Cream the butter and gradually add the sugar, then add the eggs well beaten. Then add the syrup, fruit, nut meats,peel chopped fine, the fruit juice and the flour. Mix and turn into a papered cake tin and bake in a slow oven for 3 hours. This reciped was transcribed from my Grandma Dixon's handwritten recipe book used by her during the first quarter of this century. Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Buttercream Icing Categories: Spreads Yield: 12 servings 1 c Crisco 3/4 to 1 1/2 c OK 1 pn Salt 3/4 ts CLEAR Vanilla 1/2 c *<or more>Milk or Water 1/4 ts CLEAR Almond 2 lb Confectioners' Sugar 1/4 ts CLEAR Butter 1/3 c *Cream Whip Icing Base *By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail. You might try substituting regular marshmallow creme. Does not contain gum------only difference. But one reason I use this is to make my buttercream roses crust harder. I can handle them better. We sell this in smaller quantities in our cake supply shop. Other reasons to use it: Makes icing softer & more "whipped creamy" tasting. ~Takes out a little of the sweet taste too. Add in order given: Crisco and flavors in a heavy duty mixer on low speed. Add milk or water and confectioners' sugar. Mix on medium speed until light and fluffy. Keep icing covered at all times. This recipe will cover one cake mix and do decorations. Keeps unrefrigerated for 2 weeks in reasonably cool room. Keeps indefinately in fridge...Yes, made using milk too! Milk/Water- makes no difference in taste. But <purple> roses made using milk, don't fade to blue. ***Hand-held mixer: Don't add all the p.sugar so you won't burn up the mixer. When icing is nice & fluffy, THEN add the rest of the p.sugar...or enough to get it to spreadable consistency. If mixer gets hot <set a timer!>, turn it off for 20 minutes to cool it down or its ruined! Chocolate Icing: Add Hershey's Cocoa <no sub> until the buttercream icing becomes the nice rich chocolate color you want. If you want strong chocolate taste, you must add more cocoa. Butter: Of course icing made with butter tastes better. But it melts just setting out, so think what it does in the bag in your warm hands! Of course, you can substitute butter for Crisco <same amounts> or sub. half the Crisco, making it half Crisco & half butter. When butter icing is requested, I do it & just caution my customers that the decorations won't be as perfect. Usually they don't mind. Dolores McCann, Hamilton, OH...ICES representative for OH Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prune Spice Cake Categories: Cakes Yield: 14 servings 1 1/2 c Sugar 1 ts Salt 1 c Oil 1 ts Nutmeg 3 ea Eggs 1 ts Cinnamon 1 c Buttermilk 1 ea 8oz baby jar strained Prunes 2 c Flour 1 c Chopped Pecans 1 ts Soda 1 ts Vanilla Mix together - Flour, Soda, Salt, Cinnamon and Nutmeg. Mix Sugar, Oil, Eggs and Buttermilk. Add to dry ingredients and then add Prunes, Chopped Pecans and Vanilla. Bake at 350 for approx 45 minutes in Bundt or Angel food pan. Toothpick test, cool on rack and enjoy! Jeff Viets ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meringue Icing <marsmallow> Categories: Spreads Yield: 12 servings -------------------------------SIFT TOGETHER------------------------------- 1 pn Salt icecream salt is finer) 2 c Granulated sugar 6 tb Meringue powder -------------------------ADD & BEAT STIFF 7-10 MIN------------------------- 1 c Hot water ------------------------------ADD & BEAT MORE------------------------------ 1/2 c Warmed glucose* -----------------------------ADD AT END & BEAT----------------------------- 1 ts Or more flavorings** *Set a measuring cup in hot water & add glucose. Stir until warm and thin. Add as directed above. **Add almond extract and <clear> vanilla to taste. Add this only at the end, to prevent icing from breaking down. Don't add butter flavor, may contain fat! Using "fine" sugar & salt is not necassary as long as you aren't going to press the icing through very fine decorating tips <#1,0,00, or 000>. I use regular. This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time. ***Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup. Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with. Makes wonderful flowers, but remember, they don't crust. I have made flowers with it & they would crust ~ after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is sooo smooth & especially since it is sooo light-weight. Dolores McCann, Oxford OH Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hard Candy Categories: Candies Yield: 1 servings ------------------------STIR TOGETHER BEFORE HEATING------------------------ 2 c Cane sugar 1 ts Oil flavor* & color 2/3 c Light Karo 1 ts Or more citric acid** 3/4 c Water Have color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes <to wash down sugar crystals>, add thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from stove.Wait for temp. to lower below 260^ before adding color/flavor/citric acid. <Will cook flavor out if too hot.> Cover pan after adding citric acid so it won't fade the taste. I add about 2 ts citric acid. DON'T STIR! Use the tiny viles of Lorann oils. Avail. in cake supply shop or drug store. I pour the cooked candy into a GUTTMAN candy funnel <holds entire recipe.> Thats the quickest way to get it in molds befor it cools & hardens. *Of course, spray funnel! I pour some into molds & the rest onto my marble slab. The part on the slab: I roll it into a long cylinder & cut into "pillows" w/scissors. Dust finished candies with powdered sugar so they won't "melt" together. There is one very nice sucker mold. It is a white ring w/ a slit for the stick. <Don't spray stick.> All you do is spray mold, add stick, fill w/candy, cool & remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it is Guttman Brand & available here at Sugarcraft. About 2 dz in a pack. This is my kids favorite Christmas candy. You will want to make several flavors. Experiment on how-much flavor. All vary. *Don't add too much on the mints. Takes more on the cherry/strawberry/lemon/orange, etc. There are at least 50 oil flavors available to choose from! Shared by Dolores McCann, Hamilton OH Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Creme Center Categories: Candies Yield: 1 servings --------------------------------MIX TOGETHER-------------------------------- 2 1/2 lb Dry Candy Fondant 1 c Butter ------------------------------------ADD------------------------------------ 1/2 c Whipping cream Mix first 2 ingred. & let set overnight <or for several hours> tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. <I divide into 3>. Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark chocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes: add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries <cream type:> wrap creme center mix around a well-drained marachino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing <liquifying> quickly. Will liquify some, but some will remain "creamy" because of the butter. Coconut cremes: add maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1" balls, let crust over & dip in compound coating chocolate. This is also called "dipping chocolate." I prefer the brand "Merckens." It seems to take more abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton Ohio Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Divinity Categories: Candies, Microwave Yield: 30 servings 3 c Sugar 1 Egg white 1/2 c Light corn syrup 1/4 ts -Vanilla 2/3 c -Water 1 c Chopped pecans 1/4 ts -Salt 1. In a 3-quart glass bowl, microwave sugar, syrup and water on FULL POWER for 12 to 18 minutes, or until mixture spins a fine thread. 2. In another bowl, add salt to egg whites, beating constantly until whites are stiff and form peaks. 3. Slowly pour a thin stream of syrup mixture into egg whites, beating constantly until mixture loses shine and thickens. 4. Stir in vailla and nuts. Immediately drop by teaspoonsful on waxed paper. Source: Sharp Microwave Oven Cook Book. This has been a never-fail recipe for me. The only problem I have had is cooking too long; then you had better have someone to help you drop the candy before it gets too hard. Joyce Burton, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Nuts Categories: Microwave Yield: 1 servings 1/2 c Dark brn. sugar; firmly pkd. 1/8 ts Ground cloves 1/2 ts -Salt 1 1/2 tb -Water 1/2 ts Ground cinnamon 1 1/2 c Pecan halves; walnut halves; 1/4 ts Ground allspice Cashews or a combination 1/8 ts Ground nutmeg 1. In a deep, 2-quart, heat-resistant, non-metallic casserole, combine first 7 ingredients (I use a 2 quart Pyrex mixing bowl). 2. Heat, uncovered, in Microwave Oven 1 1/2 minutes; stir occasionally. 3. Add 1/2 cup nuts at a time to syrup mixture. Stir until well coated. With a slotted spoon lift out nuts; drain extra syrup. Place nuts in a shallow, 1 1/2-quart, heat-resistant, non-metalic baking dish (I use Corning Ware). Repeat with remaining nuts. 4. Heat coated nuts, uncovered, in Microwave Oven 5 minutes or until syrup begins to harden slightly. 5. Transfer nuts to wax paper and allow to cool and harden. This is a family favorite and so easy to make. I always use pecans. For years I have filled some type of small container and given for gifts. Source: Sharp Microwave Oven Cook Book. Joyce Burton, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chitty-Chitty Bang-Bang Fudge Categories: Candies Yield: 1 servings 2 c Sugar 2 ts Light corn syrup 4 tb Cocoa 1 cn Evaporated milk, small 1/4 lb Butter (or margarine) 1 ts -Water Mix all ingredients and stir over low heat. Cook to soft ball stage when dropped in cold water. Beat by hand until mixture loses gloss. Chopped nuts can be added. Pour into a greased 8 x 8-inch pan. Cut into pieces. Cool. Good fudge! This was a recipe from the Chitty-Chitty Bang-Bang story book read by my son, Curtis Burton, while in grade school and has been a family favorite since 1970. Joyce Burton, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gramp's Microwave Peanut Brittle Categories: Candies, Microwave Yield: 1 servings 1 c Sugar 1 ts Vanilla 1/2 c White Karo syrup 1 ts Soda 2 c Peanuts 1/8 ts Salt; optional 1 tb Margarine or butter Combine sugar and syrup in a quart microwave container and microwave on high for five minutes. Remove from microwave and stir in peanuts. Microwave on high for two minutes; stir and microwave for two minutes; stir and microwave for one minute. Remove from microwave. Stir in margarine, vanilla, salt and soda. Pour onto a buttered cookie sheet and let cool. When hardened, break into pieces. Recipe from my father, Sam Criswell, who formatted this for Meal-Master. Joyce Burton, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Fudge (From Sear's Microwave Cookbook Categories: Candies Yield: 36 servings 1 1/2 c Sugar 12 oz Chocolate chips 1 tb Butter 1 c Nuts, chopped 1/2 c Evaporated milk 1 ts Vanilla 16 Large Marshmallows Combine sugar, butter and milk in a 2-quart glass mixing bowl. Cook on roast (70%) for 2 to 3 minutes, or until mixture begins to boil. Remove from oven and stir well. Cook on roast for 2 to 3 minutes, or until mixture boils and sugar is COMPLETELY dissolved. Stir in marshmallows (10 miniture marshmallows equal 1 [ONE] large marshmallow) and chocolate chips and beat until smooth. Fudge sets up rapidly, so don't delay when doing this step. Stir in nuts and vanilla and spread mixture into a 8 inch buttered baking dish. Cool. Cut into 1 inch squares. Dennis Spivey, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hints for Using a Candy Thermometer Categories: Candies Yield: 1 servings --------------------------CANDY CLASS, SUGARCRAFT-------------------------- ...Learn all the secrets of really GREAT candy making! *The first thing that should be done each day, before you start, is to TEST YOUR THERMOMETER! To do: immerse therm. in cold water. Bring to a boil. At sea level water boils at 212 degrees <on a sunny day.> If your water boils at 210 degrees, you should reduce the cooking time by 2 degrees. Most of the time, water boils here about 208 d. Try not to cook candies on a rainy day. The barometric pressure, when the air is heavy, holds the mercury in your thermometer down. "Make candy when the sun shines," motto of a good candy maker. *I recommend a TAYLOR or WILTON thermometer. Use a thin (good quality) pan for candies that MUST STAY IN THE PAN for any length of time for cooling. If you leave the thermometer in the pan, you may notice the temp. rising even after the candy is removed fro the stove. Using a heavy pan, your candy will burn, in this case. Use a HEAVY PAN for fudges, fondants, etc., that are to be dumped immediately. Dolores McCann, OH-- teacher. Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cooked Fondant Categories: Candies Yield: 20 servings 5 c Sugar 4 tb Margarine or butter 1 c Coffee Rich or Half & Half 1/2 ts Cream of Tartar 1 c Cream (no sub!) Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy saucepan. Stir until sugar is well moistened. Place on high heat. Bring to boil then cover mixture for 2-3 minutes (to prevent sugar crystals from forming). Uncover & place thermometer in boiling mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides of pan. Cook to exactly 236 degrees. Immedietely pour out onto a marble slab. When heat is no longer coming from the mass of candy...test it with your finger tips or wrist...when the dents made with your fingers remain for a little time instead of filling in immedietely & candy is luke warm, candy is ready to work. Work fondant with candy paddle until it sets up. Allow it to rest 15 minutes, covered. Then knead it until perfectly smooth. Like magic, the "crumbs will turn to wonderful creamy candy! Form into a ball, place on Saran wrap & into a bowl that can be tightly sealed. This fondant is best if kept a day or so before using, but may be used I Hints: For stiffer fondant, cook 1-2 degrees more. Freezing makes it sticky. Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jelly Candies Categories: Candies Yield: 12 servings -------------------------------IN A SMALL PAN------------------------------- 1 3/4 oz Dry fruit pectin (Sure Jel) 1/2 ts Baking soda 3/4 c Water ----------------------------IN A 2ND LARGER PAN---------------------------- 1 c Sugar 1 ea Flavor/color/citric acid 1 c Light Karo 1. Lightly grease candy molds, or spray with PAM, and sprinkle with ganulated sugar. In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well. 2. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. 3. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil & stir for one minute more. 4. Remove from heat stir in flavoring, food color & 1/2 teas. citric acid. 5. Pour into prepared molds. Let set for 24 hours. Remove from molds. Let stand for at least a day before packaging. ***You can use juice of a lemon for flavoring if you wish. Color some, leave some clear (for a rind). Molds are available at cake supply shops for the famous "orange slice" candies. Dolores McCann,OH-- from Harold Guttman Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toffee Categories: Candies Yield: 12 servings 1 1/2 c Margarine 1 c Water 1/2 c Butter 1 1/2 ts Salt 1 1/2 c Granulated sugar 1 c Eng walnuts;or almonds/chopd ---------------------------------HAVE READY--------------------------------- 1 ts Soda -----------------------------ADD AFTER FINISHED----------------------------- 1/2 lb Dipping chocolate 3/4 c Pecans (for top) *Have soda ready at the stove to add at once. **Stirring constantly between 236 d. & 290 d. prevents butter from separating. No good if this happens. Melt butters slowly; add sugar, water and salt. Cook at low heat, stirring constantly until it reaches 212 degrees. STOP STIRRING until candy reaches 236 degrees. Add the walnuts and stir constantly until candy reaches 290 degrees. Remove from heat and add soda, stirring well. Pour onto buttered cookie sheet. Immediately cut into squares. Will run back together, but can be cracked where cut. Add dipping chocolate wafers on top. They will melt & you can spread them out. Sprinkle nuts on top (opt.) Dolores McCann, OH Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Brittle Categories: Candies Yield: 12 servings 3 c Sugar 1/2 c Light Karo 1 c Water -----------------------------COOK TO 230D.;ADD----------------------------- 1/4 c Butter 1 1/2 c Raw peanuts ------------------------REMOVE FROM HEAT;ADD QUICKLY------------------------ 1 tb Soda 1 ts Vanilla In a heavy saucepan, combine sugar, water and Karo. Stir constantly until it threads. Add butter and peanuts slowly so that the mixture continues to boil. Cook slowly to 300 degrees, stirring occasionally. Remove from heat; quickly add soda and vanilla. (It will foam up.) Turn onto 2 buttered baking sheets or buttered marble slab. Stretch with fork. Cool. Break up. Makes about 3 lbs. Dolores McCann, OH Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Rice Categories: Poultry, Rice/grains Yield: 6 servings 1 Chicken (2 to 3 pounds) 1 c Uncooked rice Cut into serving pieces 1 tb Minced parsley 1/4 c Fat 2 ts Salt 1/2 c Chopped onion 1/2 ts Paprika 1 Clove garlic, minced 1/4 ts Pepper 1 lg Tomato, chopped 1/4 ts Saffron 3 c Hot water 1 Bay leaf 1. Rinse chicken and pat dry with absorbent paper. 2. Heat fat in a skillet over medium heat. Add onion and garlic; cook until onion is tender. Remove with a slotted spoon. set aside. 3. Put chicken pieces, skin side down, in skillet. Turn to brown pieces on all sides. 4. When chicken is browned, add tomato, onion, water, rice, parsley, and the dry seasonings. Cover and cook over low heat about 45 minutes, or until thickest pieces of chicken are tender when pierced with a fork. Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Basting Agent Categories: Sauces, Poultry Yield: 10 servings -----INGREDIENTS----- 1/4 ts Gravy Master 3 tb Butter OR Margarine Or Kitchen Bouquet 1/2 ts Paprika USE FOR BASTING A TURKEY IN THE MICROWAVE OVEN Microwave on HIGH (100%) for 45 seconds. Use this mixture to paint the turkey to be baked in a microwave oven. Directions for baking a turkey in the microwave oven is found in the recipe for Microwave Turkey. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey, Microwaved1 Categories: Poultry, Microwave Yield: 10 servings -----INGREDIENTS----- - (turkey size) 1 12-14 defrosted turkey 1 Recipe Turkey Basting Agent 1 Large Oven Roasting Bag (see index) TURKEY COOKED IN THE MICROWAVE REMAINS TASTY LONGER THEN OVEN First stuff the turkey with your favorite stuffing mix. Then paint the turkey with the prepared turkey basting agent (see index). Gently place the stuffed and painted bird in the flour dusted roasting bag and place into a glass microwave roasting pan. Enter the weight of the turkey on your microwave computer. For example, a 12 lb, 8 oz bird will cook in the microwave oven 115-121 minutes at 70% power. Standing time will be 57-60 minutes. Dividing the time into fourths, the bird will cook at 70% power for about 29 minutes on its breast side; turn the dish and cook another 29 minutes. Now carefully turn the bird upside down (there will be a lot of juices in the bag, so be extra careful). With the bird breast side up, cook another 29 minutes at 70% power. (see part 2 for more) Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey, Microwaved2 Categories: Poultry, Microwave Yield: 10 servings (No Ingredients) (Continued from part 1) Turn the roasting pan around again to cook for the remaining 29 minutes at 70% power. Carefully remove bird from roasting bag, saving the juices for the gravy. Remove the stuffing at this point and place in a covered dish to keep warm. Cover the bird loosely with a tent of tin foil and leave alone for 1 hour to let the bird finish cooking. Carve and serve. Refrigerate any leftovers in a plastic sack or a Tupperware container. The meat will remain moist and juicy for several days. If your bird is smaller or larger than the example given and you do not have a meat microwave computer, adjust the times accordingly. This seems like a lot of work but it really is worth the effort. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Cream Categories: Italian, Poultry Yield: 4 servings 2 Sweet onions 1 tb Tomato paste 1/4 c Butter Pinch curry powder 5 lb Chicken pieces 1/2 ts Paprika Ground pepper Juice of lemon 1/2 c Heavy cream 1 lb Mushrooms,sliced 1 c Bechamel sauce Directions: 1. In a large saucepan, saute onions in butter for 2 minutes. Add chicken pieces, salt and pepper to taste and cover with cream. Simmer, covered, for 30 minutes, stirring occasionally. 2. Remove chicken pieces and set aside. Keep warm. 3. Add bechamel sauce and tomato paste to cream sauce and boil for 2 minutes, stirring constantly. Remove from heatand strain. Return to saucepan. 4. Add curry powder, paprika, and lemon juice to sauce and blend well. Add cooked chicken and mushrooms. Simmer, uncovered, for 15 minutes. Serve with rice or boiled potatoes. Serves 4. Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bubbies Chicken Soup Categories: Soups/stews, Poultry, Ethnic Yield: 8 servings Large Fowl; 6 lbs 3 Celery stalks 1 Lg Kettle (10-12 qt.) 1 Parsnip, -Water; cover and bring 1 bn Carrot -to a boil 1 bn Dill -Prepare 1 bn Parsley; (a bunch of each). 1 Lg Onion, Put the chicken in the pot and cover with water. When the soup comes to a boil, skim off the top, add the veggies, turn down to a simmer. Keep the lid askew, and season to taste. It's wonderful and freezes well. Hint: put the dill and parsley in the mesh onion bag, to make for easier removal. Most would say to throw the veggies out, but I like to eat the carrots and the onion. The chicken is great in sandwiches or salad. I love it hot by itself, but you can put pieces in the soup when you serve. Add rice or noodles (cooked elsewhere) and of course there's always matzo balls. Enjoy, NOTE: If you can't find a fowl, use a Perdue Oven Roaster, cut up. A butcher gave me this tip once and I now use it all the time. He cut it up too. Elaine Radis, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Chicken W/roquefort and Garlic Categories: Poultry, Garlic, French Yield: 4 servings 9 ea Pieces of skinned chicken 4 ea Whole garlic cloves 2 tb Garlic puree 3 tb Cream or sour cream 1 ea Wedge Roquefort cheese 1 ea Olive oil as needed 12 ea Strips of Bacon 3 tb Liquor 1 ea Onion, sliced 1 ea Salt & pepper to taste Wrap skinned chicken with bacon and secure with toothpick. In a large pan, heat the garlic cloves in olive oil. Do not brown the cloves, but heat them enough to impart their flavor into the oil. Remove garlic cloves and save. Rub chicken with salt and pepper and sear chicken in olive oil until golden brown. Stir in the sliced onions and 2 of the garlic cloves. Cover pan and place in 350 degree oven for 1 hour. Serve with R/G Sauce. R/G SAUCE: Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating. Serve sauce with the baked chicken and enjoy! Jeff Viets ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Moroccan Spiced Chicken Categories: Poultry, Moroccan Yield: 2 servings 3 1/2 lb Chicken 1/2 ts Pepper, fresh grind 4 Garlic cloves 1/4 ts Cinnamon 1 Lemon, halved 1/4 ts Cayenne pepper 1/2 ts Cumin, ground 1/2 ts Salt 1/2 ts Coriander, ground 3 tb Olive oil 1/2 ts Paprika Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie legs together. Heat oil in large ovenproof skillet. Add chicken, breast side up. Add remaining lemon juice to skillet. Baste chicken withpan juices. Transfer to oven, and bake until juices run clear. Baste occasionally. Roast about 1 hour... Clay Irving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Chicken Categories: Poultry, Italian Yield: 4 servings 4 Chicken cutlets; skinless --chopped 1 Spaggetti sauce (jar) 1 Reynolds Cooking Bag 1 Green pepper; medium, 2 tb Flour Use the flour to coat the cooking bag. Place the jar of sauce in the bag and add the chicken cutlets and green peppers. Tie the bag with the nylon tie and toss to coat chicken. Flatten the bag in a baking dish. Put 6 1/2 inch slits in top of bag. Place in oven for 40 minutes. Serve over pasta. It's quick and tastes great! Use a spicy sauce if you like more umph... Source of recipe is Amy Rundbaken (WPFF99A) on Prodigy. Dennis Spivey, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Roast Turkey Categories: Meats, Poultry Yield: 14 servings 16 lb Turkey 1/4 ts Salt 1 c Butter or Margarine, Melted 1/4 ts Pepper 1. Remove giblets and neck from turkey; wash, and set aside. 2. Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat. 3. Prepare your choice of dressing. 4. Preheat oven to 325°F. 5. Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin. 6. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie. 7. Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part. 8. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper. 9. Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 ½ hours, or until meat thermometer registers 185°F. Leg joint should move freely. 10. When turkey begins to turn golden, cover with a square of butter- soaked cheesecloth or a loose tent of foil, to prevent burning. 11. While turkey roasts, cook giblets and neck. 12. Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving. 13. Make gravy. 14. Serves 14 to 16. 15. NOTE: Approximate baking time is 18 minutes per pound. Bob Hogan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Chicken Casserole Categories: Poultry, Casseroles Yield: 6 servings 1 1/4 c Rice; cooked 3 c Chicken; cooked and cut up 1 ea Onion, small; chopped 1 ea Ham, thick slice; cubed 1 ea Green/Red Bell Pepper;Choppd 1 cn Condensed Cheddar Soup 1 x Butter;Enough to saute veg's 1/4 c Milk Prepare rice according to directions or your desire. Set aside. Cut up the chicken into small chunks and cook through, either on the stove top or the microwave. You can either cook it and then cut it up, or cut it up and then cook it. Chop onion and peppers into small pieces. Saute onion and pepper in the butter for about 4 minutes or until tender. Cut up the ham slice into small cube-like pieces. (Although, any kind of ham, sliced, diced, cubed, would do). Stir in the cooked chicken, cubed ham, soup (straight from the can), and the milk. Heat until chicken is hot, stirring frequently. Stir the rice into the mixture and cook another few minutes until everything is hot. Be sure to mix in rice thoroughly. Will keep well if you prepare ahead and reheat before serving. Just be sure to heat it and mix it again well before serving. Freezes well also if you want to make an extra batch. Yummy...... Eileen Shaughnessy, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Saté with Peanut Sauce Categories: Appetizers, African, Poultry, Sauces Yield: 9 servings ----------------------------------MARINADE---------------------------------- 1 tb Light brown sugar Crushed dried chile peppers 1 tb Curry powder ---------------------------- 2 tb Crunchy peanut butter 6 Chicken breast halves, 1/2 c Soy sauce boned, skinned, and cut 1/2 c Freshly squeezed lime juice into 1/2" wide strips 2 Garlic cloves, minced --------------------------------PEANUT SAUCE-------------------------------- 2/3 c Crunchy peanut butter 4 Garlic cloves, minced 1 1/2 c Coconut milk, unsweetened 1/4 c Chicken broth 1/4 c Freshly squeezed lemon juice 1/4 c Heavy cream 2 tb Soy sauce Cayenne pepper 2 tb Molasses (or brown sugar) Grated lime zest 1 ts Fresh ginger root, grated Fresh cilantro sprigs To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Source unknown: page 82 of some cookbook. :-) Nancy H. Miller ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Sausage Cassoulet Categories: Poultry, Sausages Yield: 8 servings 2 cn Navy beans; 15 oz. 2 Bay leaves 2 c Tomato juice 2 ts Chicken bouillon; granules 2 c Carrots, cut into 1/2" 1 ts Basil; dry & crushed -pieces, about 4 medium 1 ts Oregano, dry & crushed 1 c Celery; chopped 1/2" pieces 8 Chicken drumsticks; 1 c Onion; chopped -skinned and frozen 2 Garlic cloves; minced 8 oz Smoked turkey sausage link In crockpot, combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaves, bouillon, basil, and oregano. Place froze chicken atop bean mixture. Cut sausage in half lengthwise and slice. Place atop chicken. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. Remove bay leaves. Source: Better Homes and Gardens New Crockery Cookbook Terrie Peterson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet 'n' Sour Chicken Categories: Poultry Yield: 6 servings 1 1/2 c Carrots; cut into 1/4" piece 1/3 c Brown sugar; packed 1 lg Green Pepper; cut 1" pieces 1/3 c Red wine vinegar 1 md Onion; cut into wedges 1 tb Soy sauce 2 tb Tapioca; quick-cooking 1/2 ts Chicken bouillon granules 1 cn Frozen Pineapple-Orange 6oz -broken -juice Concentrate, thawed 8 Allspice; whole 1/2 c Catsup 4 Cloves; whole 2 tb Lemon juice 3 lb Chicken; skinned, cut up, & 2 tb Tapioca -frozen Cinnamon Stick; 2 inches Hot cooked couscous For sauce, in a small bowl combine juice concentrate, catsup, and lemon juice. Pour about half of the sauce into a crockpot. Add tapioca to the cooker; stir. For spice bag, place cinnamon, allspice, and cloves in cheesecloth and tie. Add bag to cooker. Place frozen chicken pieces in crockery cooker. Pour remaining sauce over chicken. Cover; cook on low-heat setting 10-12 hours or high-heat setting 4 1/2-5 1/2 hours. Discard spice bag. Transfer chicken to a serving platter. Skim fat from sauce. Serve sauce and hot couscous with chicken. Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marvelous Mocha Brownies Categories: Cookies Yield: 1 servings Brownies: Icing: 1/2 c Cocoa 1/4 c Butter 1 c Sugar; granulated 2 tb Coffee;strong 1/2 c Flour; all purpose 1 tb Milk 1/4 c Shortening; softened 1 c Sugar; icing 2 Eggs 2 oz Chocolate; semisweet (2 sq) 1 ts Coffee; instant Preheat oven to 325F. In large bowl, stir cocoa, sugar and flour together, Add shortening and beat till mixture is creamy and smooth. Beat in eggs and instant coffee. Batter will be very stiff, turn into greased 8" square pan. Smooth top so batter is in even layer to cover pan completely. Bake at 325F for 20 minutes or till top is shiny. Test with toothpick, centre should be firm and fudgy. Do not over bake. Cool on wire rack. Icing: Melt butter in pan over medium heat, add coffee. Boil for 2 minutes, stirring frequently. Remove from heat and blend in milk and icing sugar. Beat till icing is smooth. Let icing cool till it is thick enough to spread. Frost brownies. Meanwhile melt 2 squares semisweet chocolate (in microwave or on top of double boiler). Immediately pour melted chocolate into ziploc baggie and seal. Snip corner from bag and squeeze out over frosted brownies in crisscross pattern. With a blunt knife, swirl chocolate and icing together to create marbled effect. Cut into bars when icing has set. I won a food processor with this recipe. Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Agression Cookies Categories: Cookies Yield: 10 servings 3 c Brown sugar 3 c Flour 3 c Margarine 1 tb Baking soda 6 c Oatmeal 2 c Chocolate chips Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some agressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch chips or a mixture of them. Submitted by Joanne Ferry, Prodigy F&W Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ammonia Cookies Categories: Cookies Yield: 96 servings 1/2 c Shortening 3/4 ts Salt 1 1/2 c Sugar 1 c Milk 1 Egg 1 1/2 ts Oil of lemon* 5 1/2 c Pastry flour 2 ts Ammonium carbonate* Directions: * may be purchased in a drug store. Cream shortening and add sugar. Add egg and oil of lemon. Mix. Sift flour before measuring. Measure flour and sift with salt. Dissolve ammonium carbonatein a little of the milk. Add flour and liquid alternately mixing after each addition. Chill dough. Roll 1/4" thick. Cut in squares. Place on greased baking sheet. Sprinkle cookies lightly with sugar. Bake 12-15 mins. in a 375 oven. Yields 8 doz. 2"squares. This recipe was adapted from a Five Roses Cookbook, ca. 1925. for inclusion in booklet to celebrate Canada's centennial in 1967. The booklet was called Centennial Kitchen Cookies, and was prepared by Josephine Peckham, who very kindly shared this recipe with me. Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Favorite Molasses Cookies Categories: Cookies Yield: 60 servings 1 c Sugar 3 ts Baking soda;add to water 1 c Shortening 1 ts Salt 1 c Molasses dark; plus 2 ts Ginger 3 tb Molasses dark 2 ts Cinnamon 3/4 c -warm water 1 ts Cloves 1 Egg Cream sugar and shortening, add molasses, then water, egg and remaining ingredients. Add enough flour to make a nice thick dough. Chill several hours or overnite. Roll out and cut into 3" rounds. Bake at 400 for 8 min. or till done. Sprinkle with sugar. Lorna Brown, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Newtons Categories: Cookies Yield: 42 servings 1/2 lb Dried figs 2 ts Lemon juice 1 c Water plus 1 c Butter 3 tb Water 2 c Cheddar,grated 1/2 c Honey 2 c Sifted a/p flour Directions: For the cookie dough: Cream butter, add cheese (at room temperature), and cream until well blended Stir in flour, mix well, and chill. To prepare filling, combine remaining ingredients, and simmer gently, stirring. Cook intil consistency of marmalade, approximately 15 mins. Set aside to cool. Roll dough 1/8" thick on lightly floured board. Cut in 2" circles. Put one half of the circles 1" apart on lightly greased baking sheet. Place 1 tsp. filling in center of each cookie. Top each with another circle of dough. Press edges with fork to seal. Prick cooki tops in several places. Bake at 350 degrees for 15 mins. or until lightly browned. Remove to racks to cool. -from First Prize Cookbook;recipe by Marge Walker-Indiana Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Pudding Cookies Categories: Cookies, Chocolate Yield: 84 servings 2 1/4 c All-purpose flour 1 pk Instant pudding;4serv.sz.* 1 ts Baking soda 1 ts Vanilla 1 c Butter;or margarine,softened 2 Eggs 3/4 c Lt.brown sugar;firmly packed 12 oz Chocolate chips 1/4 c Sugar;granulated 1 c Chopped nuts; optional *Butter Pecan, Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor. Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake ar 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude areas use large eggs and bake 9 to 11 minutes. Lorna Brown, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Honey Chews Categories: Cookies Yield: 36 servings 3/4 c Shortening 1 1/4 c All-purpose flour 3/4 c Granulated sugar 1 ts Baking soda 1/2 c Honey 1/2 ts Salt 1 Egg 2 c Oatmeal, quick cooking 1/2 ts Grated orange peel 1 c Seedless raisins Cream together shortening, sugar, honey, egg and peel. Stir in flour, soda, salt and oats; beat well. Add raisins. Drop by tablespoonfuls onto greased baking sheets. Bake abouve oven center at 375 degrees for 8 to 10 minutes or until evenly browned. Let stand on sheets 2 to 3 minutes; remove to wire racks to cool. Makes about 36 cookies. Lorna Brown, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Walnut Drops Categories: Cookies Yield: 84 servings 1 c Sugar 1 ts Salt 1 c Honey 1 c Sour cream 2/3 c Shortening 1 c Walnuts; chopped 3 Eggs 3/4 c Flaked coconut 3 3/4 c All-purpose flour 1 ts Vanilla 1 ts Soda* Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a walnut half or coconut. Bake at 375 for 10 to 12 minutes. yield: 7 to 8 dozen cookies Lorna Brown, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creme De Menthe Chocolate Squares Categories: Cookies, Chocolate Yield: 1 servings ----------------------------------BROWNIES---------------------------------- 1 c Sugar 1/2 ts Salt 1/2 c Butter 1 ts Vanilla 4 Eggs, beaten 1 cn (16 oz) chocolate syrup 1 c Flour ---------------------------CREME DE MENTHE LAYER--------------------------- 2 c Confectioners sugar 1/2 c Melted butter 3 tb Green creme de menthe -----------------------------------GLAZE----------------------------------- 6 oz Chocolate chips 6 tb Butter The creme de menthe layer adds a lovely color and flavor to these brownies. Preheat oven to 350°. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, creme de menthe and butter. Spread over cooled brownies. To make glaze, melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. Thaw at room temperature for two hours. Yield: 24. Terria Upshur, Silver Spring, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread House, My Recipe Categories: Cookies Yield: 10 servings 1 c Melted solid Crisco 1 ts Salt 1 c Granulated sugar 2 ts Ginger 1 c Light or dark Karo 2 ts Cinnamon 2 x Large eggs 1 ts Cloves 5 3/4 c Flour 1 ts Nutmeg 1 ts Baking soda Makes 2-3 Medium-sized houses. Pour melted Crisco into mixing bowl. Cool slightly; add sugar and Karo, blending well. Add eggs, mixing all until smooth and creamy. Put salt, baking soda and spices into mixture and begin to add flour, just a little at a time. DON'T HURRY THIS STEP! Continue adding as much flour as the dough will absorb. Bake house pieces at 375 degrees for 5-8 minutes. Hints: Make permenant pattern pieces of mylar or other plastic sheet. To roll out: Use heavy duty foil (splash a few drops of water under it so it will stay stationary), roll the dough out, cut into desired shapes that are 1" apart. Remove the excess dough. Place the foil holding the pieces to bake on a cardboard, place in oven and REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. If pieces bake together, cut apart immedietely after removing from oven. Windows: Must be cut before baking. Can add crushed hard candy for "glass" To Assemble" Use royal Icing: 1 1/2 c warm water, 12 Tbsps Meringue powder, 4 pounds powdered sugar. Beat the water and mer.powder til frothy. Add as much p. sugar as necassary. Do not make icing stiff or house will not hold together as long. Using #5 tip, squeeze out icing on both sides of back of house. Stand it up and add sides. Prop with cans of soup, ect., if it doesn't stay firmly together. Place icing on ends of standing sides and add house front. Let dry for 10-15 minutes, then add roof and chimney. Decorate with desired candies using royal icing to place decorations on. Let dry and store covered away from dust. Source: an out-of-print book, nwslttr 1-87 Confectionately Yours, Dolores in Hamilton OH Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Chews Categories: Cookies Yield: 60 servings 3 c Kelloggs Special K cereal 3/4 c Butter or margarine;softened 2 c All-purpose flour;sifted 2 c Brown sugar;firmly packed 1 ts Baking powder 2 Eggs 1/2 ts Baking soda 1 c Walnuts;coarsely chopped 1/2 ts Salt 1. Measure Special K cereal; crush to 1 1/2 cups. Set aside. 2. Sift together flour, baking powder, soda and salt. Set aside. 3. Place margarine and sugar in large mixer bowl; beat until light and fluffy. Add eggs; beat well. Add sifted dry ingredients; mix until thoroughly combined. Stir in Special K and walnuts. Drop by level measuring-tablespoon onto lightly greased baking sheets. 4. Bake in moderate oven (350 degrees) about 15 minutes or until lightly browned. Remove immediately from baking sheets; cool on wire racks. Yield: about 5 dozen Walnut Chews, 2 1/2" in diameter. Lorna Brown, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian Chocolate Cream Bars Categories: Cookies, Chocolate, Hungarian Yield: 1 servings ------------------------------------CAKE------------------------------------ 4 lg Eggs, separated 3/4 c Sweet butter, room temp. 1/4 ts Cream of tartar 9 tb Cocoa powder 2/3 c Sugar, divided 1/2 c Sifted all-purpose flour ----------------------------------FILLING---------------------------------- 2 c Heavy cream 1 tb Powdered instant coffee 12 oz Semi-sweet chocolate chips 1/8 c Rum -----------------------------------GLAZE----------------------------------- 5 oz Semi-sweet chocolate 1 ts Vegetable oil 1 oz Unsweetened chocolate 1 tb Karo syrup 4 tb Sweet butter Of all my recipes, this is the only one that I have never given out-its raves convinced me in earlier years to keep it only as my own. It is singularly the best chocolate dessert I have ever tasted! Editor's Note: This recipe contains rum. If you prefer not to use rum, the brownies still taste fantastic. To make cake: preheat oven to 350°. Grease 9 x 13-inch pan. Line pan with wax paper and grease the wax paper. Beat the egg whites lightly, add cream of tartar and beat at a high speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff. In a separate mixing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy. Add the cocoa and mix thoroughly. Add a large dollop of egg whites to chocolate mixture and whip until blended. Then pour the rest of the egg whites over the egg mixture and sprinkle the flour over the egg whites. Fold gently with a spatula until the egg whites and flour are incorporated. Immediately spread the batter in the prepared pan. Smooth out to edges and corners. Bake 10-15 minutes at 350° until cake is done. Run a knife around edges and invert cake on a wire rack to cool. To make filling: in a saucepan, combine cream, chocolate chips and instant coffee. Cook over low heat until mixture is smooth and slightly thickened. Cover saucepan and refrigerate until very cold. When chilled, add rum and whip in a chilled bowl at medium speed until firm. Be careful not to over beat or the filling may separate. To make glaze (do not make this until all other steps are completed): in a small saucepan, melt all ingredients over a low flame. Mix until very smooth. Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools. To assemble, cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer. Place top layer on bottom half and spread filling over top. Refrigerate or freeze until very firm. When very cold, set the cake on a wire rack. Pour the warm glaze over the cake. Refrigerate again until firm. Cut with a sharp knife, wiping the blade after each cut. You can freeze cut squares. Yield: 25-30 bars. Martha Bindeman, Bethesda, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Great-Shape Cookies Categories: Cookies Yield: 30 servings 1/2 c Butter 2 x Large eggs 1 c Granulated sugar 1 tb Milk -------------------------KNEAD IN 1/4 C FLOUR LATER------------------------- 2 1/2 c All-purpose flour,save 1/4 c 1/2 ts Vanilla 2 ts Baking powder 1/2 ts Almond 1/4 ts Salt CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time. Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4 cup flour into the dough now, chill. Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places. This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape. For this type of cutter, roll to about 1/4" thickness, so dough is just thick enough to leave the cutter imprints. Ordinarily, roll dough to 1/4" thickness for best results. Any cookie will lose detail and shape when it is too thick. This cookie is good iced with thin royal icing. Cookie stays soft, but is not terribly fragile. Source: Shared with me by Mary Billersen of Cin. because I helped her replace some favorite cookie cutters she'd lost. These cookies have been a tradition in her family for generations. Dolores McCann, Hamilton OH Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudge Nut Brownies Categories: Cookies Yield: 1 servings 12 oz Semi-sweet chocolate pieces 2 Eggs 1 pk (8 oz) cream cheese 1/2 ts Vanilla extract 2/3 c Evaporated milk 3 c Flour 1 c Chopped walnuts 1 ts Baking powder 1 1/2 c Sugar 1/2 ts Salt 1/2 c Margarine "Give me anything but make it chocolate" is the rousing cry in many households. Chocolate it is with these unforgettable fudge nut bars. If you can keep hungry fingers off long enough, they freeze beautifully! In saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth. Stir in nuts. Preheat oven to 375°. In a large bowl, cream sugar and margarine until light and fluffy, Blend in eggs and vanilla. Add flour, baking powder and salt; mix well. Press half of flour mixture onto bottom of 12 x 9 x 2-inch baking pan. Spread chocolate mixture over crust. Sprinkle with remaining crust mixture; press down gently. Bake 30 minutes or until crust is lightly browned. Cool and cut into bars. To freeze: prepare as directed. Wrap securely; freeze. When ready to serve, thaw unwrapped at room temperature, approximately 2 hours. Yield: 24. Pat Thomas, retired food editor, Yakima WA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Two Color Chocolate Brownies Categories: Cookies, Chocolate Yield: 1 servings ----------------------------------BROWNIES---------------------------------- 12 oz Semi-sweet chocolate* 4 c Sugar 12 oz Sweet butter 2 ts Vanilla extract 2 tb Brewed coffee 1/2 ts Almond extract 8 lg (extra) eggs 2 c Sifted all-purpose flour 1 ts Salt 12 oz (2 3/4 cups) walnut pieces -----------------------------------ICING----------------------------------- 12 oz White chocolate 1/2 c Heavy cream 1 c Granulated sugar 6 oz Coarsely ground nuts * (Tobler(R), Lindt(R), or Nestles(R)) The ultimate indulgence! Use the middle rack of the oven. Preheat oven to 425°. Butter bottom and sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour. For brownies, melt chocolate, butter and coffee on top of a double-boiler. Blend until smooth. In the bowl of an electric mixer, beat eggs, salt, sugar and extracts until light in color and creamy. Add melted chocolate to creamed mixture, then mix in the flour and fold in walnut pieces. Pour batter evenly into pans. Reduce oven to 375° and bake for 30 minutes. Test for doneness with a toothpick (center will come out clean and dry). Remove from oven and refrigerate immediately to cool. To make icing: in the top of a double-boiler, add white chocolate, chopped in pieces, sugar and cream. Heat until smooth; sugar should be completely melted. Pour over cooled brownies. Sprinkle walnuts on top. Return to refrigerator for chocolate to set. Serve at room temperature, or freeze in trays, or serve individually by wrapping in saran wrap and foil. Yield: 48. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Joy of Brownies Categories: Cookies Yield: 1 servings 4 oz Unsweetened chocolate 1/4 ts Salt 1/2 c Butter or margarine 1 ts Vanilla 4 Eggs 1 c Sifted all-purpose flour 2 c Sugar 1 c Broken pecans or walnuts Serve with vanilla or chocolate chip ice cream. If you really want to indulge, add chocolate syrup or sauce to the ice cream and brownies. Melt chocolate and butter over very low heat. Stir frequently. Remove from heat and cool. Preheat oven to 325°. In a medium size bowl, beat eggs until light. Continue beating, and gradually add sugar and salt until light and fluffy. Stir in vanilla and chocolate-butter mixture. Stir in the flour, then nut meats. Baking options: For 9 giant brownies, bake in 9 x 9-inch pan; for 12 large brownies or 24 small ones, bake in 9 x 13-inch pan. Prepare pans by greasing and flouring. Bake 45-60 minutes depending on how fudgy or cake-like you prefer them). Don't bake beyond the point that a toothpick comes out a bit wet. These can be served out of the pan. Allow to cool completely before cutting. To remove from pan, cool 15 minutes after removing from oven, then loosen edges and turn over as you would remove a cake. Set top up to cool completely. Yield: 9 giant, 12 large or 24 small brownies. Martina Boudreau, St. Louis, MO Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Mint Brownies Categories: Cookies Yield: 1 servings 20 1/2 oz Box Brownie mix 2/3 c Chocolate chips or* -----------------------------------ICING----------------------------------- 1/2 c Butter, room temperature 1 c Confectioners sugar 1/4 ts Salt 10 1/2 oz Chocolate fudge topping 1 ts Peppermint extract * chopped walnuts Brownies Brownies have been an American favorite for close to one hundred years. Time your brownies carefully so they do not come out too "wet" or "dry": test for doneness several times during baking. Your guests won't know you've used a packaged brownie mix for this one-and don't tell them. Prepare brownies as directed on package, stirring chocolate chips or walnut pieces into batter before baking. Let brownies cool, cut into 1 1/2-inch squares and refrigerate for 2 hours. To prepare icing, cream together butter, salt, peppermint extract and confectioners sugar until smooth. Spread over brownies. Let icing set. Spread chocolate fudge topping over the top of each frosted brownie square. Place the brownies in the freezer for 5-10 minutes. Remove and serve or keep in a cool spot until serving. Yield: 24. Elizabeth Esch, Silver Spring, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Brownies Categories: Cookies Yield: 1 servings 1 c Butter, melted 2 c Flour 2 c Light brown sugar 1/2 ts Salt 3 Eggs 1 1/2 ts Baking powder 2 ts Vanilla 1 c Chopped walnuts, pecans, etc ----------------------------------FROSTING---------------------------------- 1/2 c Butter 2 ts Instant coffee* 3 c Sifted confectioners sugar * dissolved in 2 Tablespoons hot water These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should. Preheat oven to 350°. Melt butter in a large saucepan. Add sugar and beat well to mix. Cool the mixture slightly, then beat in the eggs and vanilla. Sift together flour, salt and baking powder. Stir it into the wet ingredients, then add the nuts. Mix well. Spread brownies in a greased 11 x 7 x 2-inch pan and bake at 350° for 30 to 35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out. This is easiest if you up-end the pan over waxed paper, then turn the cake right side up. Let it finish cooling on a rack. To make the frosting, cream 1/2 cup butter with confectioners sugar. Beat it until light, then beat in the coffee mixture. Spread over the brownies. When frosting has set, cut in squares. Yield: 3 dozen 2-inch or 6 dozen 1-inch squares. Polly Clingerman, author Fast and Fabulous Hors D'Oeuvres and Holiday Entertaining (published by The American Cooking Guild), Washington, DC Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Elegant Tea Cakes Categories: Cookies Yield: 1 servings 1/2 c Butter 1 ts Vanilla 1 c Granulated sugar 2 c Flour 1 Egg 1/2 ts Baking powder 1 tb Cream Serve these not-too-sweet cookies in the traditional English fashion with your favorite cup of tea. They are delicious with a dab of jam or marmalade and hold up well when dunking. In a bowl, cream butter with sugar until very light. Add well beaten egg, cream and vanilla. In a separate bowl, sift flour with baking powder; add creamed mixture and blend well. Roll dough into a log and wrap in aluminum foil. Chill overnight, or in freezer for 2 hours if rushed for time. Preheat oven to 350°. Remove dough from refrigerator, slice very thin and place on greased cookie sheet. Bake 5-8 minutes at 350°. Variations: For various holidays decorate with colored sugar, beads or icing. Or substitute almond or lemon extract for the vanilla to vary the flavor. Yield: 10 dozen. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Coconut Refrigerator Cookies Categories: Cookies Yield: 1 servings 1/2 c Butter 1 ts Vanilla extract 1/2 c Light brown sugar* 1 3/4 c All-purpose flour 3/4 c Granulated sugar 2 ts Baking powder 1 Egg 1/4 ts Salt 2 ts Grated orange peel 1/3 c Flaked coconut * firmly packed You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking. In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400°. Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400° Remove to wire racks to cool. Yield: 11 dozen. American Dairy Association, Rosemont, IL Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Spice Cookies Categories: Cookies Yield: 1 servings 4 c All-purpose flour 2 ts Instant coffee powder 3 ts Cinnamon 1/2 ts Almond extract 1 ts Ginger 1 c Granulated sugar 1/2 ts Salt 1 c Dark brown sugar,* 1 ts Baking soda 3 lg (extra) or jumbo eggs 1 c Butter 10 oz Slivered blanched almonds** * firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner coffee or tea. In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside. In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds. Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the dough in the wax paper. Slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight. This slices best when dough is frozen solid. Preheat oven to 375°. Unwrap one roll of dough at a time. Place dough on a cutting board. With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet. Bake the cookies for about 10-12 minutes at 375°. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip. Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Refrigerator Nut Cookies Categories: Cookies Yield: 1 servings 1 c Sugar 3 c All-purpose flour 1 c Butter or margarine,softened 1 ts Salt 2 Eggs 1/2 ts Baking soda 1 1/2 ts Vanilla 1/2 c Finely chopped nuts These refrigerator nut cookies take on a different flavor by substituting brown sugar to make butterscotch; cinnamon to make cinnamon slices; or grated orange peel and almonds for orange- almond slices. In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt, baking soda and nuts. Divide dough into 3 parts. Shape each part into a roll 1 1/2 inches in diameter and about 7 inches long. Wrap in waxed paper or plastic wrap and refrigerate at least 4 hours. Heat oven to 400°. Cut dough into 1/8-inch slices. Place 1 inch part on ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately remove from baking sheet. Cool on racks. Variations: Butterscotch slices: Substitute packed brown sugar for the sugar; omit nuts. Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit nuts or not. Orange-almond slices: Stir in 1 Tablespoon grated orange peel with the sugar and substitute 1/2 cup finely chopped blanched almonds for the nuts. Yield: about 7 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Acorns Categories: Cookies Yield: 1 servings 1 c Butter, melted 2 1/2 c All-purpose flour, sifted 3/4 c Brown sugar, firmly packed 1/2 ts Baking powder 1 1/2 c Pecans, chopped fine,* 1 c Semi-sweet chocolate chips * divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans. Preheat oven to 375°. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375°. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate. Yield: 3 dozen. Peggy Mellody, co-author, In the Chips: The Complete Chocolate Chip Cookbook (published by Rawson Associates), Los Angeles, CA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Honey Cookies Categories: Cookies Yield: 1 servings 1/2 c Shortening 1/2 ts Vanilla 1/2 c Peanut butter 2 1/2 c Flour 1/2 c Honey 1 1/2 ts Baking soda 1/2 c Brown sugar 1/2 ts Salt 1 Egg 3/4 c Raisins (optional),* * washed and drained Ice Box Cookies Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie. If you like, use whole wheat flour and add 1/2 cup ground peanuts to the dough. In a large bowl, cream the shortening and peanut butter, blending well. Add the honey, mixing it in thoroughly. Gradually blend in sugar. Beat in egg and vanilla. Sift together the flour with baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Stir in the raisins, if using. Shape in a roll. Wrap in waxed paper and chill thoroughly. Preheat oven to 350°. Cut chilled dough into thin slices and bake on greased cookie sheets at 350° for 10-12 minutes. Yield: 4-5 dozen. Jacqueline E. Hamilton, Cooking Classics, Gaithersberg Gazette, Gaithersberg, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Crescents Categories: Cookies Yield: 1 servings 8 oz Pk. cream cheese, softened Apricot preserves or* 1 c Butter Confectioners sugar 2 c Flour * raspberry or other fruit preserves These are easy to make and you can use any variety of fruit preserves. In a large bowl, cut cream cheese and butter into flour. Mix into a smooth ball. Chill dough for about 30 minutes. Preheat oven to 350°. Roll dough out onto wax paper, about 1/8- 1/4 inch thick. Cut into 3-inch squares. Put 1 teaspoon preserves slightly off the center of each square. Fold dough over to enclose preserves and form a triangle, but don't come quite to the edge with the top flap. Roll dough toward the point and smooth and seal edges. Bend in ends of rolled dough to give a crescent effect. Bake at 350° for 25-30 minutes, or until light brown. Remove and cool on wire racks. Roll in confectioners sugar. Yield: about 2 dozen. Rosa Linaris, Silver Spring, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Lace Rolls Categories: Cookies Yield: 1 servings 3/4 c Unblanched almonds,* 1 tb (rounded) flour 1/2 c Butter 1 tb Heavy cream 1/2 c Sugar 1 tb Milk * finely ground These cookies require precision timing and fast action but the results are worth the trouble. I make them for holidays and special occasions, but they are delicious anytime. Preheat oven to 350°. Butter and flour baking sheet. In a small, heavy pan, place all ingredients. Cook over low heat, stirring constantly until butter melts. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). Bake at 350° for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or tin. They will keep for a long time, and can be made well ahead of the holiday season. Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect. Or roll ends of cooled cookies in melted chocolate. Yield: 2 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Spice Cookies Categories: Cookies Yield: 1 servings 1/2 c Butter or margarine 1 ts Baking powder 1 c Light brown sugar* 1/2 ts Salt 2 Eggs 1/2 ts Black pepper 1 ts Vanilla 1/4 ts Nutmeg 1/2 ts Lemon extract 1/4 ts Cloves 1/2 ts Anise extract 1/8 ts Mace 2 3/4 c Sifted flour Confectioners sugar * firmly packed Just the smell of these cookies baking is enough to get you in the holiday spirit. In a large mixing bowl, cream butter with brown sugar. Beat eggs and extracts. In another bowl, add sifted flour and mix baking powder, salt, pepper and spices. Gradually add flour butter mixture, mixing well after each addition. Chill 2 hours or overnight. Preheat oven to 375°. Shape dough with two teaspoons into ovals and place on ungreased baking sheets. Bake 8-10 minutes. Carefully remove cookies from baking sheets to wire racks and sprinkle with confectioners sugar. Cool and store in airtight containers. These cookies keep well and mellow with age. They're their best about 5-8 days after baking. Yield: about 5 dozen. Martina Boudreau, St. Louis, MO Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Birds in the Nest Categories: Cookies Yield: 1 servings 1 c Brown sugar 1 ts Vanilla 1 c Butter or shortening 1 pn Salt 2 Eggs, separated 1/2 c Ground nuts 2 tb Water Jelly-your favorite flavor 2 c Unsifted flour These cookies have been a "must" on my family's holiday table since I was a little girl. My earliest memories of "birds in the nest" take me back to my maternal grandmother's house where she filled each "nest" according to the favorite jelly flavor of each of her grandchildren. In a large bowl, cream the sugar and butter or shortening. Add egg yolks, water, flour, vanilla and salt. Mix well and compress into a ball. Preheat oven to 350°. Break pieces off to form small, walnut-size balls. Dip each ball in unbeaten egg whites, then roll in ground nuts. Slightly flatten ball to form disk, then press finger in center to form a small well. Fill the well with a drop of jelly. (Don't put in to much or it will melt over the side of the cookie.) Bake at 350° for 15-20 minutes on a greased cookie sheet Remove from oven and cool cookies on wire racks. Yield: about 4 dozen. Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Butter Thins Categories: Cookies Yield: 1 servings 2/3 c Butter, room temperature 1 1/4 c Flour 1 c Sugar 1/2 ts Salt 1 Egg 4 ts Grated orange rind My mother, of Welsh heritage, was fond of a mid-afternoon sip of tea, accompanied by light cookies. These were a favorite. In a large bowl, cream butter and sugar. Add slightly beaten egg, mixing well. Stir in flour, salt and grated orange rind. Refrigerate dough for one half hour. Preheat oven to 375°. Put a small walnut-size ball of batter on a lightly greased cookie sheet. Cover with a square of wax paper and press with the flat bottom of a glass until very flat and thin. Bake at 375° for 5 minutes. Cookies will be light brown when done. Remove from cookie sheet with a spatula and let cool on waxed paper. Yield: 4 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Almond Cookies Categories: Cookies, Chinese Yield: 1 servings 4 c Flour 2 Eggs, beaten 2 1/2 c Sugar 4 ts Almond extract 4 ts Baking powder Almond halves for garnish 1 ts Baking soda Additional egg for glaze 1 lb Shortening These delicate cookies melt in your mouth and are the perfect accompaniment to a Chinese banquet. In a large bowl, sift the flour, sugar, baking powder and baking soda together. Gradually beat in the shortening. When the shortening is well blended, add beaten eggs and almond extract. If mixture is sticky, add one or two more tablespoons flour. When mixture is well blended, remove from bowl and separate into four portions. Shape each portion into a log about 1-inch in diameter. Wrap in plastic wrap and refrigerate for one hour. Preheat oven to 350°. Lightly grease baking sheets. Remove logs from refrigerator and cut each log into pieces 3/4- inch thick. Use your hands to roll each slice into a ball. Place the balls on cookie sheets and flatten slightly with your finger tips. Brush gently with beaten egg and place half an almond in the center of the cookie. Bake at 350° for 12-15 minutes (do not allow cookies to brown they should be almond colored). Remove from oven and let cookies cool on cookie sheets for about two minutes, then remove to racks to cool completely. (They tend to crumble if you remove immediately to racks.) Store in tightly covered tins. Note: These cookies may be frozen for up to 2 months Thaw in original wrapping and, if desired, freshen in a warm oven for 4-5 minutes. Yield: 7-8 dozen. Jane Bradley, author of Southern Style (published by The American Cooking Guild), Alexandria, VA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian Nut Crescents Categories: Cookies, Hungarian Yield: 1 servings -----------------------------------DOUGH----------------------------------- 1 c Butter 1 pt Sour cream 1 c Shortening 3 Egg yolks 6 1/4 c Flour 1 pn Salt 2 tb Yeast ----------------------------------FILLING---------------------------------- 1/2 lb Ground walnuts 1 ts Vanilla 1 1/4 c Sugar 3 Egg whites, stiffly beaten 1/4 ts Cinnamon ----------------------------------EGG WASH---------------------------------- 1 Egg yolk Extra sugar* Few drops water * for the pastry board This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents. Make sure you let the dough chill overnight to make it easy to work with. Editor's Note: You may want to cut recipe in half for a smaller yield. In a bowl, cut the butter and shortening into the flour until the mixture is crumbly. In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt. Combine with the flour mixture. Mix until smooth and the sides of the bowl are clean. Form into a large ball and chill, covered, overnight. To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. To make egg wash mix egg yolk and few drops of water in a small bowl. Preheat oven to 350°. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with egg wash. Bake at 350° for 15-20 minutes. Remove from oven and cool on wire racks. Yield: 10 dozen. Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Molasses Cookies Categories: Cookies Yield: 1 servings 3/4 c Margarine or shortening 1 ts Ginger 1 c Granulated sugar 2 c Flour 1 Egg 2 ts Baking soda 4 tb Molasses Extra sugar 1 ts Cinnamon There are a great variety of shapes and fillings you can use when making hand shaped cookies. They tend to be more time consuming to make than other types of cookies because each one must be individually shaped. It's well worth the extra time, and you may find you enjoy shaping the cookies as much as eating them! Dark, fragrant, dunk-them-in-milk-or-coffee cookies-like great grandmother used to bake. In a large bowl, cream margarine or shortening with sugar. Add egg and blend. Add molasses and spices; mix well. Add flour and baking soda and blend. Chill dough 30 minutes or overnight (covered tightly). Preheat oven to 325°. Shape dough into small balls, roll in sugar and place 2-inches apart on cookie sheet. Bake at 325° for 10-12 minutes. Remove from oven and cool on wire racks. Yield: 2 1/2 dozen. Kathie Janger, Co-author of Knowing Beans About Coffee, McLean, VA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Crescents #2 Categories: Cookies Yield: 1 servings 1 3/4 c Flour 2 Egg yolks 1/3 c Sugar 1 c Sweet butter 1 1/4 c Ground walnuts Confectioners sugar Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 1683. Preheat oven to 350°. In a large bowl, mix flour, sugar and ground walnuts. Make a little well in the flour mixture and add the egg yolks. Cut butter into small pieces and add to the flour mixture. Knead thoroughly and shape into a ball. Add flour, if needed, to prevent the dough from sticking to the bowl. Cut the ball in 4 parts and shape each part in a roll about inch thick. Cut 1/4-inch pieces and form small crescents in the palm of your hand. Place crescents on a greased baking sheet and bake about 9-10 minutes, until light brown. While still warm, roll the crescents in the confectioners sugar (be careful, they break very easily), then place them on a board to cool. Store in a cookie tin. The flavor actually improves with time. Yield: about 3 dozen. Franziska Mayer, Washington, DC Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kisses #1 Categories: Cookies Yield: 1 servings 4 Egg whites 1 ts Lemon juice 1 lb Confectioners sugar 3/4 lb Walnuts,broken into quarters If you have egg whites left over from other recipes, use them for making kisses. For the holidays you can dress them up by sprinkling some green sugar or red cinnamon hearts on each kiss to make them more festive. Preheat oven to 250°. In a large bowl, beat egg whites until stiff; add sugar and lemon juice. Continue beating on high speed until mixture is very stiff (this takes a few minutes). Stir in nuts. With a teaspoon, place small mounds on a greased and floured cookie sheet. Bake at 250° for about 30 minutes. Kisses should be set, but not brown. Variation: Substitute chocolate chips for walnuts. Yield: 3 dozen. Maria Bappert, Foods editor, The good news weekly, Chicago, IL Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocadamia Coconut Delights Categories: Cookies Yield: 1 servings 1 c Butter 2 ts Baking powder 1 1/2 c Sugar 1 ts Baking soda 2 Eggs 1/2 ts Salt 1 ts Vanilla 1 c Macadamia nuts* 2 c Flour 3/4 c Shredded coconut 2/3 c Hershey's(R) cocoa *coarsely chopped Designed for chocoholics who are seeking to expand their horizons, this exotic specialty boasts a flavor full of richness and intrigue. Preheat oven to 350°. In a large bowl, cream butter, sugar, eggs and vanilla until light. Sift together flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture and mix well. Stir in chopped macadamias and coconut. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 8-10 minutes. Remove cookies to wire rack to cool completely. Yield: 3-4 dozen. Karen Hays, Chicago, IL Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Oatmeal Cookies Categories: Cookies Yield: 1 servings 1 3/4 c Sifted all-purpose flour 1 c Butter or margarine, melted 1/2 ts Baking soda 4 tb Molasses 1/2 ts Salt 4 tb Milk 1 1/2 ts Ground cinnamon 2 1/4 c Quick-cooking oats 2 Eggs, well beaten 1/2 c Dark seedless raisins 1 c Sugar 1/2 c Coarsely chopped nuts Big, soft and delicious! Preheat oven to 325°. In a bowl, sift together flour, baking soda, salt and cinnamon. In a separate bowl, combine remaining ingredients. Stir to blend; add sifted ingredients and beat until thoroughly mixed. Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at 325° 10-12 minutes or until edges are slightly brown. Remove carefully and cool on wire racks. Store in airtight containers. Variation: If children under 2 years old will be eating these, use sunflower seeds instead of nuts. Yield: 5 dozen. Martina Boudreau, St. Louis, MO Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Granola Cookies Categories: Cookies Yield: 1 servings 1 3/4 c Regular granola 1 ts Salt 1 1/2 c All-purpose flour 1 ts Vanilla extract 1 c Sweet butter, softened 1 Egg 3/4 c Sugar 1 c Raisins 3/4 c Packed dark brown sugar 1/2 c Unsalted peanuts,* 1 ts Baking soda * coarsely chopped Granola and brown sugar give this cookie its crunch and rich flavor. Preheat oven to 350°. In a large bowl, measure all ingredients except raisins and peanuts. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and peanuts until mixture is well blended. Drop dough by heaping teaspoonfuls, about 2 inches apart on greased cookie sheet. Bake 10-14 minutes at 350° until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool completely. Store cookies in a tightly covered container up to 1 week. Variations: Chocolate-Granola Cookies: prepare dough as for Raisin Granola cookies but substitute 6 ounces of semi-sweet chocolate pieces for half cup of raisins. Date-Granola Cookies: Substitute 1 cup of chopped, pitted date. for raisins. Yield: 3-4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gramma's Chocolate Cookies Categories: Cookies, Chocolate Yield: 1 servings 1 c Brown sugar 1/2 ts Baking soda 1/2 c Butter or margarine 1/2 c Milk 1 Egg 1 ts Vanilla 1/2 c Cocoa 1/2 c Chopped walnuts 1 1/2 c Flour -----------------------------------ICING----------------------------------- 1 c Confectioners sugar 2 tb Butter 2 tb Cocoa Milk 1/2 ts Vanilla Nothing, absolutely nothing, was as delectable as these cookies that my grandmother taunted us with. Preheat oven to 350°. In a large bowl, combine brown sugar and butter; mix well. Beat egg and add to creamed mixture; mix well. Add cocoa and mix. In a separate bowl, measure flour and baking soda. Add dry ingredients alternately with milk to egg and cocoa mixture. Stir in vanilla and chopped nuts. Drop by teaspoonfuls onto a cookie sheet and bake at 350° for 10-12 minutes. Remove to wire racks and let cool. While cookies are baking, make icing by combining all ingredients. Thin with a little milk if icing is too thick. When cookies have cooled, frost with chocolate icing. Yield: 3 dozen. Kathie Janger, Co-author of Knowing Beans About Coffee, McLean, VA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Chip Cookies Categories: Cookies Yield: 1 servings 1 c Uncooked quick-cooking oats 1/4 c Sugar 3/4 c All-purpose flour 1 Egg 1/2 c Packed brown sugar 1/2 ts Baking soda 1/2 ts Salt 1/2 c Chopped walnuts 1/2 ts Vanilla extract 1 c Mini chocolate chips 1/2 c Shortening A combination of two favorite cookies: oatmeal and chocolate chip. Preheat oven to 375°. In a large bowl, with mixer at medium speed, beat all ingredients except walnuts and chips until well mixed, occasionally scraping bowl. Stir in walnuts and chocolate chips. Drop by teaspoonfuls, 1-inch apart, onto greased cookie sheets. Bake at 375° for 12 minutes or until lightly browned Immediately remove cookies to wire racks and let cool. Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Larry's Tropical Treats Categories: Cookies Yield: 1 servings 1/2 c Butter 1/2 ts Baking soda 1/2 c Brown sugar 4 oz Candied papaya, chopped 1/2 c White sugar 4 oz Candied mango, chopped 1 Egg 4 oz Candied pineapple, chopped 1/2 ts Vanilla 4 oz Dried apricot, chopped 1 c + 2 T all-purpose flour 8 oz Chopped Macadamia nuts 1/2 ts Salt 8 oz White chocolate chunks A taste of the tropics in every bite! Preheat oven to 375°. In a large bowl, cream butter. Gradually add brown and white sugars and beat until creamy. Beat in egg and vanilla. Sift and stir in flour, salt and baking soda. Fold in candied fruits, nuts and white chocolate. Drop batter by teaspoonfuls, well apart, on a greased cookie sheet. Bake at 375° for about 8-10 minutes. Remove to wire racks and let cool. Note: If you can't purchase all of the candied fruits, use what you have on hand-it will still be scrumptious. Yield: 2 1/2 - 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ed's Famous Cowboy Cookies Categories: Cookies Yield: 1 servings 1 1/2 c All-purpose flour 2 Eggs 1/2 c Whole wheat flour 1 ts Vanilla 1/2 ts Baking powder 2 c Quick-cooking oats 1/2 ts Salt 3/4 c Chopped dates 1 c Shortening 1/2 c Chopped raisins 1 c Packed brown sugar 1/2 c Chopped pecans 1 c Granulated sugar 3/4 c Chocolate bits ----------------------------------OPTIONAL---------------------------------- Coconut, dried apricots, Butterscotch chips, etc. Chopped walnuts, This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great. Preheat oven to 350°. In a medium bowl add all-purpose and whole wheat flours, baking powder and salt. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well. Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly. Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape together. Bake at 350° about 12 minutes or until golden brown. Remove to rack to cool. Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Angel Cookies Categories: Cookies Yield: 1 servings 1/2 c Shortening 1/2 ts Baking soda 1/2 c Cream cheese, softened 1/2 ts Salt 1 c Light brown sugar,* 1 tb Vanilla 1/2 c Granulated sugar 2 c Candied fruit, mixed 2 Eggs 2 c Broken pecans or almonds 3 c Flour * firmly packed The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake. Preheat oven to 350°. In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl, sift flour, baking soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350° for about 10-12 minutes. The cookies will be just browned at the edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking. Yield: 3 dozen. Irene Holloway, Chevy Chase, MD Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Muffin Cookies Categories: Cookies, Muffins Yield: 1 servings 1 c Shortening 1 ts Baking soda 1 1/2 c Sugar 1/2 ts Salt 1 Egg 1/4 ts Nutmeg 1 c Crushed pineapple with juice 1/2 c Walnuts, chopped 3 1/2 c Flour A last minute substitute gave a new twist to an old Amish recipe for raisin cookies. The cupboard was bare so leftover pineapple was substituted for the raisins. Everyone preferred the pineapple version. (Editor's Note: We called these Pineapple Muffins Cookies, because they came out big and soft.) Preheat oven to 350°. In a large mixing bowl, cream shortening, sugar and egg. When light and fluffy, stir in crushed pineapple with juice. Sift flour, baking soda, salt and nutmeg together and stir into batter. When the mixture is well blended, stir in nuts. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350° for 8-10 minutes. Cool on wire racks. Yield: 5 dozen. Heather Hephner, Associate Editor, Food & Family Life, Better Home and Gardens, Des Moines, IA. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Benne (Sesame Seed) Cookies Categories: Cookies Yield: 1 servings 1 c Benne (sesame) seeds 1/4 ts Salt 1 1/2 c Brown sugar, packed 3/4 c Butter or margarine, melted 1 c All-purpose flour 1 Egg 1/4 ts Baking powder 1 ts Vanilla Known as sesame seeds in most of the country, "benne" is the name southerners learned to call these seeds, which were brought from Africa by slaves. Toasting benne seeds develop their flavor and also gives these cookies a slightly crunchy texture. Heat oven to 375°. Toast benne seeds on ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don't burn. In a large bowl, mix all ingredients. Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto greased baking sheet. Bake at 375° until light brown, about 4-6 minutes. Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled. Yield: about 6 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Hermits Categories: Cookies Yield: 1 servings 1 c Shortening or butter 2 ts Cinnamon 2 c Brown sugar 1 ts Nutmeg 2 Eggs 1/2 c Sour cream or buttermilk 3 1/2 c All-purpose flour 1 c Chopped walnuts 1 ts Baking powder 2 c Raisins 1 ts Baking soda 1 c Chopped dates 1/2 ts Salt Whole walnuts A simple cookie that goes well with a cold glass of milk. Preheat oven to 350°. In a large bowl, blend together shortening or butter and brown sugar. Beat in eggs. Stir in flour, baking powder, baking soda and salt. Add spices. Stir in sour cream or buttermilk, then add walnuts, raisins and dates. Stir well. Drop by teaspoonfuls onto a greased cookie sheet. Top each cookie with a whole walnut. Bake 12-15 minutes at 350°. Remove to a wire rack to cool. Yield: 6 dozen. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Florentines Categories: Cookies Yield: 1 servings 1 c Blanched almonds,* 2 tb Honey 1/2 c Mixed candied fruits &peels* 1/4 c To 1/2 c all-purpose flour 1/3 c Butter 3/4 c Semi-sweet chocolate pieces 1/3 c Milk 2 tb Shortening 1/4 c Sugar * finely chopped These crisp, nutty cookies are said to be a gift from Florence, Italy. The thin layer of chocolate spread over the bottoms makes them taste positively decadent. Preheat oven to 350°. In a bowl combine almonds, fruits and peels; set aside. In a medium saucepan combine butter, milk, sugar and honey. Bring to a full rolling boil, stirring occasionally. Remove from heat. Stir in almond mixture; stir in 1/4 cup flour (adding more if mixture is too liquidy). Drop by level tablespoonfuls, at least 3 inches apart, onto a greased and floured baking sheet. (Prepare only 6 cookies at a time on a baking sheet.) Using back of spoon, spread dough to 3- inch circles. Bake at 350° for 8-10 minutes. Remove from oven and let stand 1 minute on baking sheet. Carefully remove with spatula to waxed paper. Cool completely. In a small saucepan melt chocolate pieces and shortening over low heat. When cookies are cooled, evenly spread bottom of each cookie with about 1 teaspoon of the chocolate mixture. When chocolate is almost set, draw wavy lines through it with tines of a fork. Store cookies, covered, in refrigerator. Yield: 28 cookies. Pat Thomas, retired food editor, Yakima WA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rock Cookies Categories: Cookies Yield: 1 servings 2/3 c Butter 1/2 ts Cloves 1 c Brown sugar 1 ts Baking powder* 2 Eggs 8 oz Raisins 2 c Flour 8 oz Chopped dates 1 1/2 ts Cinnamon 1 c Chopped nuts * dissolved in a little warm water This mildly spicy cookie will be a big hit with everyone who loves fruit and nuts. Preheat oven to 375°. In a large bowl, cream butter with sugar and eggs until fluffy. In a separate bowl, sift flour with cinnamon and cloves. Slowly beat flour into butter and sugar. Add the dissolved baking soda. Stir in raisins, dates and nuts. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 375° for 7-9 minutes. Remove from oven and cool on wire rack. Yield: 4 dozen. Maria Bappert, Food Editor, The Good News Weekly, Chicago, IL Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: World's Best Chocolate Chip Cookies Categories: Cookies, Chocolate Yield: 1 servings 3/4 c Granulated sugar 3 c Flour 1 c Brown sugar 3/4 ts Baking soda 1 c Butter 3/4 ts Salt 1 tb Vanilla 3 c Semi-sweet chocolate chips 2 Eggs, slightly beaten 1 c Chopped nuts (optional) This recipe is said to have come from a famous cookie maker. So make, bake, and compare to see if these cookies aren't "the real thing." One feature that distinguishes these cookies from traditional chocolate chip cookies is their perfect size. It comes from using a small size ice cream scoop to drop them onto the cookie sheet. Preheat oven to 350°. In a large bowl, combine sugars; add in butter and cream together with the sugar. Add vanilla and eggs; mix together. In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using). Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350°. Remove from oven and cool on wire racks. Variation: For ice cream sandwiches, turn one cookie face down, place a scoop of ice cream on it and top with another cookie. Yield: 2 1/2 dozen. Sally Meddock, author of Super Soups (published by The American Cooking Guild), Redondo Beach, CA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Variations on World's Best Chocolate Chip Cookies Categories: Cookies, Chocolate Yield: 1 servings See Worlds best... recipe Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and make changes as shown. All variations should be baked in a preheated 350° oven for 10-12 minutes unless otherwise stated. Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips. Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips. Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips. Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes at 350°. Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you do not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet chocolate chips. Kahlua(R) Chocolate Chip Substitute 3 cups milk chocolate chips for the semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon vanilla. Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough. Triple Chocolate Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup white chocolate chips for 3 cups semi- sweet chocolate chips. Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate chips. Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add 1 cup chopped peanuts (optional). Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or soft and chewy style for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12 pieces. Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel into 4 thin slices. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sandwich Cookies Categories: Cookies Yield: 1 servings 2 Egg yolks 3/4 c Butter or margarine,softened 2 tb Milk 1 ts Vanilla extract 2 1/4 c All-purpose flour 1/4 ts Salt 3/4 c Sugar ---------------------------BUTTER CREAM FROSTING--------------------------- 4 tb Sweet butter 1/2 ts Vanilla 1/2 c Solid shortening 1/2 tb Water 1 pn Salt 3 dr Green food color 1/2 lb Confectioners sugar* 3 dr Red food color 1 1/2 tb Milk 3 dr Yellow food color * (2 cups loosely packed) Children will love these-they are fun to make and to eat. Adults will also find them irresistible. Preheat oven to 375°. In large bowl, with mixer at low speed, beat egg yolks and milk until well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. Increase speed to medium and beat 2 minutes, occasionally scraping bowl. Divide dough in half. On floured pastry cloth, with lightly floured stockinette- covered rolling pin, roll one dough half 1/8-inch thick. With 2 1/4-inch fluted-edged cookie cutter, cut dough into rounds; with 1/2-inch round cutter, cut out centers from half of rounds. Reserve the dough scraps. Using a pancake turner, place rounds 1/2-inch apart on un- greased cookie sheets; bake at 375° 8-10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool completely. Repeat cutting and baking with second half of dough, rerolling scraps. Prepare frosting: In the bowl of an electric mixer, place all frosting ingredients (except food color) and beat at low speed for 2 minutes. Scrape sides of bowl and continue beating at high speed for 6 minutes. Divide frosting into thirds and tint with food color. On bottom side of cookie without a hole, spread teaspoonful of either green, pink or yellow frosting; top with a cookie with a hole in it to make a "sandwich." Repeat with remaining cookies and frosting. (Use any leftover frosting for graham crackers or cupcakes.) Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Sugar Cookies Categories: Cookies Yield: 1 servings 3 1/4 c All-purpose flour 2 tb Milk 1 1/2 c Sugar 1 ts Vanilla extract 2/3 c Shortening 1/2 ts Salt 2 Eggs 1 Egg white* 2 1/2 ts Double-acting baking powder ----------------------------------TOPPING---------------------------------- Finely chopped nuts or Granulated sugar * slightly beaten with 1 Tablespoon water Let your children pick out their favorite cookie cutters for these sweet sugar cookies. ln a large bowl, measure all ingredients except egg white and topping. With mixer at medium speed, beat until well mixed scraping sides of bowl. Mixture will be crumbly. Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy to handle. When ready to start baking, preheat oven to 400° and lightly grease cookie sheets. On lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For crisp cookies, roll dough paper- thin. For softer cookies roll out dough 1/8 to 1/4-inch thick. With floured cookie cutters, cut dough into various shapes Reroll dough trimmings and continue to cut shapes. Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops of cookies with the beaten egg white and water mixture Sprinkle cookies with finely chopped nuts or granulated sugar. Bake for 8 minutes at 400° or until very light brown. Remove cookies to rack; cool completely. Yield: 5 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Cookies Categories: Cookies Yield: 1 servings 3 1/2 c Flour 1/2 c Sweet butter 1 ts Baking soda 3/4 c Sugar 1 1/2 ts Ginger 1 Egg 1 1/2 ts Cinnamon 3/4 c Molasses 1 ts Cloves 1/2 ts Salt 1/4 ts Cardamom 2 ts Grated orange rind This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes. In a large bowl, sift together flour, baking soda and spices. In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well. Stir into dry ingredients. Form dough into a ball shape. Wrap in plastic wrap and chill overnight. Preheat oven to 375°. Roll out to 1/4-inch thick on floured surface. Cut into desired shapes. Place shapes unto ungreased cookie sheets and bake at 375° for 8-10 minutes until lightly browned around edges. Transfer to wire racks to cool. Note: Dough will keep up to one week, refrigerated. Cookies can be stored up to 3 weeks in cookie tins. Variation: Decorate cookies with raisins, colored sugar, silver dots, etc. before cooking. Or ice them after they have cooled. Yield: 3 1/2 dozen. Amanda Cushman, freelance recipe developer and food writer, New York, NY Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Stars Categories: Cookies Yield: 1 servings 1 1/4 c Flour Grated rind of 1/2 lemon 1 c Sugar 1 ts Cinnamon 1 c Ground walnuts 1/2 ts Ground cloves 2 Egg yolks 10 tb Sweet butter -----------------------------------ICING----------------------------------- 1 1/2 c Confectioners sugar 2 tb Lemon juice 1 Egg white 2 dr Yellow food coloring (opt.) A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through. On a pastry board, mix flour, sugar and walnuts. Form a mound, make a well and add the egg yolks, lemon rind and spices. Cut the butter in small pieces and add to the flour mixture. Knead thoroughly to make a smooth dough. Let dough rest for 30 minutes in the refrigerator. Preheat oven to 350°. Roll dough out with a rolling pin to 1/8- inch thick and cut into star shapes with a cookie cutter. Bake at 350° until cookies are lightly browned, about 10 minutes. Let cool and decorate with the icing. To make icing, mix sugar, egg white, lemon juice and yellow food coloring (if using) in a bowl until very smooth. (Icing has to be thick enough so it will not run off stars.) Spread evenly with a pointed knife on the stars. Let icing dry overnight. Store in a cookie tin. Note: If you like a less sweet cookie, omit the icing. Yield: 6 dozen. Franziska Mayer, Washington, DC Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon-Almond Butter Cookies Categories: Cookies Yield: 1 servings 1 3/4 c All-purpose flour 1/2 c Sugar, divided 3/4 c Butter or margarine,softened 1 Egg white, slightly beaten 1 ts Almond extract 1/8 ts Ground cinnamon 1/8 ts Salt 1/3 c Almonds* * toasted diced & buttered This is an elegant cookie with a sweet almond flavor. In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Mixture will be crumbly.) With hands, shape into ball. If dough is too soft to roll out, cover and refrigerate until firm. Preheat oven to 325°. On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-inch rectangle. Using pastry wheel or knife, cut into strips 3 x 1-inch. Place strips on greased cookie sheets and brush with slightly beaten egg whites. In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes at 325° or until golden. With pancake turner, remove cookies to wire racks and allow to cool. Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iced Molasses Cookies Categories: Cookies Yield: 1 servings 1 c Molasses 3 ts Baking soda 1 c White sugar 1 ts Ground ginger 1 c Shortening 2 ts Cinnamon 1 c Hot water 6 c (approx.) flour, sifted ----------------------------------FROSTING---------------------------------- 2 Egg whites 1/2 ts Vanilla 3 c Confectioners sugar Food coloring (optional) Children love these because the ginger and molasses flavors are not overwhelming. In a large bowl, mix molasses, sugar, shortening and hot water. Stir to combine thoroughly, although shortening doesn't need to melt completely. In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of flour. Mix into liquids, stirring to blend well. Gradually add enough of the additional flour to make a dough stiff enough to roll. Chill 1-2 hours before baking. Preheat oven to 350°. Grease cookie sheets. Roll out dough to about 1/6-inch thick and cut shapes with your favorite cookie cutter. Bake 8-11 minutes at 350° until done. Cool completely and frost with decorative frosting. Cookies can also be dusted with decorative sugar or sprinkles prior to baking. To make frosting, beat egg whites until frothy, then beat in sugar and vanilla. If you like, separate the icing into several bowls and add a drop or two of food coloring. To yellow, add 1/2 teaspoon lemon extract. Yield: 7-10 dozen, depending on size of cookie cutters. Martina Boudreau, St. Louis, MO Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pistachio Sugar Cookies Categories: Cookies Yield: 1 servings 1/2 c Butter 1 1/4 c Sifted flour 1 c Sugar 1 ts Baking powder 1 lg Egg 1/4 ts Salt 1 ts Vanilla 1/3 c Finely chopped pistachios The whole kitchen will smell wonderful. These freeze well if tightly wrapped. In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly. Preheat oven to 375°. Roll dough out to 1/4-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly. Bake at 375° for about 5 minutes or until edges start to brown. Remove to wire racks to cool. Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Cookies Categories: Cookies Yield: 1 servings 1 c Sugar 1 ts Baking powder 1/4 c Shortening 1/2 ts Baking soda 1/4 c Butter 1/2 ts Salt 1 Egg 1/4 ts Nutmeg 1 ts Vanilla 1/2 c Dairy sour cream 2 2/3 c All-purpose flour Sugar* * to sprinkle on top of cookies Sour cream adds a special touch to many foods, including these delicious cookies. For a perfect snack, serve with a big glass of cold milk or with hot tea. Preheat oven to 425°. In a large bowl, mix sugar, shortening, butter, egg and vanilla until light and fluffy. Stir in remaining ingredients and mix well. Divide dough into 3 parts. Roll out each part 1/4-inch thick on lightly floured cloth-covered board. Cut with 2-inch cookie cutter and sprinkle with sugar. Place on ungreased baking sheet and bake at 425° for about 6-8 minutes, or until almost no imprint remains when touched lightly in center. Remove to wire racks to cool. Yield: 4 1/2 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Bars Categories: Cookies Yield: 1 servings 1 1/2 c Flour 1 c Butter 1 c Brown sugar, packed 1 1/2 c Seedless raspberry jam,* 1 ts Salt 1/2 c Chopped pecans 2 c Quick-cooking oatmeal * or preserves or conserve Bar cookies are easy to prepare because they are spread in a pan and baked all at one time. They should be cooled before cutting. This is such an easy recipe-but it tastes like you spent hours preparing it. It's great for brunch and coffee klatches! Preheat oven to 375°. In a large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press 1/2 of flour mixture evenly into a greased 13 x 9-inch pan. Spread jam over batter in pan, then top with remaining flour mixture. Dot with two tablespoons butter and with chopped pecans. Bake at 375° for 20-25 minutes. Let cool completely, then cut into rectangles. Variation: Use other types of jam, such as apricot. Yield: 24. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Squares Categories: Cookies Yield: 1 servings 2/3 c Dried apricots 1/2 c Chopped almonds or walnuts 1/2 c Butter, softened 1/2 ts Double-acting baking powder 1/4 c Sugar 1/2 ts Vanilla 1 1/3 c Flour, divided 1/4 ts Salt 1 c Light brown sugar, packed Confectioners sugar 2 Eggs You can use either almonds or walnuts in this recipe-each gives a very different flavor. In a small saucepan, place apricots and cover with water. Cook, covered, over low heat for 15 minutes. Drain, and when apricots are cool enough to handle, chop finely. Set aside. Preheat oven to 350°. Grease 8 x 8-inch baking pan. In a large bowl, beat butter, sugar and 1 cup flour until well mixed and crumbly; pat into bottom of pan. Bake 20 minutes at 350° or just until golden. While batter is in oven, use the same bowl to mix all remaining ingredients (including apricots) except confectioners sugar. Pour over baked layer and return to oven for 25 minutes. Remove from oven; cool in pan before cutting in squares or oblongs with a sharp knife. Dust with confectioners sugar. Yield: 16-20 squares or oblongs. Martina Boudreau, St. Louis, MO Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date and Nut Bars Categories: Cookies Yield: 1 servings 2 Eggs 1 c Chopped dates 1 c Confectioners sugar 3/4 c Chopped pecans or walnuts 1 tb Shortening, melted 1 ts Vanilla 1/4 c Flour Confectioners sugar 1/2 ts Baking powder The dates give a special flavor to this easy to make dessert. Preheat oven to 325°. In a bowl, beat eggs until light. Add sugar and shortening; blend well. Sift flour and baking powder together and blend well. Stir in dates, nuts and vanilla. Blend well. Pour into greased 8 x 8-inch pan. Bake for 25 minutes. Cool on wire rack. Cut in small squares or oblongs. Roll in confectioners sugar. Store in covered container. Yield: 18-24. Lois Boudreau, St. Louis, MO Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sassy Bars Categories: Cookies Yield: 1 servings 1/2 c Butter or margarine 1/2 ts Nutmeg 1 c Sugar 1/2 ts Cinnamon 1 c Applesauce 1 c Raisins 1 ts Baking soda 2 c Flour 1/2 ts Salt These are perfect for a busy mother-simple to make with a minimum of ingredients. Preheat oven to 350°. Cream together butter and sugar; add applesauce. Mix in baking soda, salt, nutmeg and cinnamon. Dredge raisins in flour, then add both flour and raisins to batter. Bake in a greased 15 x 10-inch jelly roll pan for 20-25 minutes at 350°. Cool thoroughly in pan. Frost with a powdered sugar glaze. Cut into bars. Yield: 36 pieces. Loretto J. Hulse, Food Writer, Tri-City Herald, Tri-Cities, WA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Bars #2 Categories: Cookies Yield: 1 servings 1 c Butter 2 c Granulated sugar 1/2 c Confectioners sugar 5 tb Lemon juice 2 c All-purpose flour 2 tb Grated lemon rind 1/2 ts Salt Confectioners sugar, topping 4 Eggs, well beaten A not-too-tart lemon topping over a sweet crust. Preheat oven to 300°. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300° for 20 minutes. While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust. Raise temperature to 350° and bake for an additional 15-20 minutes at 350°. Remove from oven and let cool. When cooled, sprinkle with additional confectioners sugar. Cut into rectangles. Yield: 24. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Quick Pumpkin Bars Categories: Cookies Yield: 1 servings ------------------------------------BARS------------------------------------ 1 c Vegetable oil 1/2 ts Salt 4 Eggs 2 ts Baking powder 2 c Sugar 2 ts Cinnamon 2 c Canned pumpkin 2 c Flour 1 ts Baking soda ----------------------------------FROSTING---------------------------------- 3 oz Cream cheese, softened 1 ts Vanilla 6 tb Margarine, softened 2 c Confectioners sugar 1 ts Milk These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if they're not eaten up first! Preheat oven to 350°. In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well. Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350° for 20 to 25 minutes. Cool completely and frost with cream cheese frosting. To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars. Store any leftover bars, covered, in the refrigerator. Variation: Add 1/2 cup chopped walnuts or raisins to the recipe. Yield: 36 pieces. Loretto J. Hulse, Food Writer, Tri-City Herald, Tri-Cities, WA Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Rum Mousse Categories: Desserts, Chocolate Yield: 8 servings 1/4 c Sugar 3 tb Whipping Cream 4 tb Rum 2 lg Egg Whites, Beaten 1/4 lb Sweet Chocolate 2 c Whipped Cream Directions: 1. Cook over low heat the sugar and rum until dissolved, but not brown. 2. In a double boiler, melt the sweet chocolate. 3. After the sweet chocolate is melted, stir in the 3 tablespoons of whipping cream. 4. Add the syrup to the melted chocolate and stir until smooth. 5. When the mixture is cool, but not chilled, fold into the 2 beaten egg whites. The egg whites need to be beaten stiffly. 6. Fold in everything very gently to the cups whipped cream. 7. Chill in sherbet glasses for 2-3 hours prior to serving. Edee Deeden ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tapioca Pudding Categories: Desserts Yield: 10 servings 4 c Milk 1/2 c Sugar 1/3 c Minute tapioca 1 pn Salt 2 Eggs; separated 1/2 ts Vanilla or lemon extract Combine milk and tapioca in a heavy saucepan. Cook, stirring constantly, until tapioca is clear. Beat egg yolks with sugar and salt. Add 1/2 cup hot milk mixture to egg yolks. Return this to remaining hot milk. Heat again to boiling point. Boil 2 minutes, stirring constantly. Remove from heat. Fold in stiffly beaten egg whites and flavoring. Pour into serving dish. Makes about 10 servings. Source: The Best of Amish Cooking by Phyllis Pellman Good Michael Hatala, Prodigy Food & Wine Board. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Cream Loaf Categories: Desserts Yield: 8 servings 1/2 c Butter 1 pt Sour cream 8 3/4 oz Crushed pineapple; drained 1/2 ts Lemon extract 1 1/2 c Confectioners' sugar; sifted 24 Lady fingers 2 Eggs; separated CREAM THE BUTTER AND SUGAR TOGETHER TILL FLUFFY. BEAT EGG YOLKS WELL AND ADD ONE AT A TIME, STIRRING AFTER EACH ADDITION. STIR IN THE EXTRACT AND PINEAPPLE. BEAT EGG WHITES UNTIL STIFF AND FOLD INTO MIXTURE ALONG WITH THE SOUR CREAM. LINE LOAF PAN OR SPRINGFORM PAN WITH LADY FINGERS. PLACE THEM AROUND SIDES OF PAN AS WELL AS THE BOTTOM. MOUND IN 1/2 OF THE PINEAPPLE MIXTURE. TOP WITH MORE LADY FINGERS AND PILE IN THE REST OF THE PINEAPPLE MIXTURE CHILL WELL BEFORE SERVING. GOOD FOR MAKE AHEAD DESSERT, IT WILL KEEP TWO OR THREE DAYS IN REFRIGERATOR. Source: Good Housekeeping Cookbook Barbara Day, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Fluff Custard for Dee Categories: Desserts Yield: 8 servings 3 Eggs; well beaten 1 ds Cinnamon 1/2 c Sugar 1 ds Nutmeg 1/2 ts Salt; optional 3/4 c Currants; or raisins 1 c Half and half; scalded 1 1/4 c Rice; cooked/cooled 1 c Sour cream 1 Nutmeg; fresh grated 1/4 c Lemon juice; fresh squeezed Preheat oven to 325 degrees F. Mix the well-beaten egg with the sugar and salt. Add one-half of scalded half and half in a very fine stream, stirring vigorously all the while. Mix the sour cream into the remaining half and half, and stir into the first mixture, along with the lemon juice. Add the rice, currants (or raisins), and nutmeg. Mix together well. Pour the mixture into a buttered casserole, and set it in a shallow pan. Pour hot water into the pan, so that it comes about half-way up the side of the casserole. Grate the fresh nutmeg on top of the custard. Bake 1 1/2 hours, or until the custard is set and turning golden on top. Just for you, Dee...enjoy! Source: Barb Day, original Barbara Day, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Cheesecake Squares Categories: Cookies, Cheesecakes Yield: 16 servings ------------------------------------BASE------------------------------------ 1 1/2 c Graham cracker crumbs 1/4 c Butter flavor Crisco, melte 3 tb Sugar 1 tb Milk ----------------------------------FILLING---------------------------------- 1 pk Cream cheese, 3 oz, softened 1/4 c Milk 1/4 c Creamy Peanut Butter 1 Egg 1/4 c Sugar 1/2 c Chopped peanuts (optional) ----------------------------------DRIZZLE---------------------------------- 1/4 c Semi-sweet chocolate chips 1 ts Butter Flavor Crisco 1. Heat oven to 350 degrees. 2. For base, combine crumbs and 3 tablespoons sugar in small bowl. Combine melted butter flavor Crisco and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes. 3. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4 milk and egg. Beat well. Stir in chopped nuts. Spread over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set. 4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares. Cover. Store in refrigerator. Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Fudge Categories: Candies, Chocolate Yield: 4 servings 1 c Sugar 2 Bars bitter chocolate 1/4 c Butter 2 c Sifted powered sugar 1/4 c Milk 1 ts Vanilla 1 tb Light corn syrup 1/2 c Nuts Mix in sauce pan (double boiler is best)....1 cup sugar 1/4 cup butter 1/4 cup milk 1 tbsp light corn surup add when hot................................2 bars bitter : (that is, unsweetened baking choc) chocolate Bring to boil. Boil 3 minutes, stirring constantly. Remove from heat. Add immediately.............................2 cups sifted confectioners (powered) sugar Use more if needed. 1 tsp vanilla 1/2 cup nuts Stir until sugar is conpletely blended. Turn into 8 inch square pan and pat flat with fingers. Cool, and cut into squares when cooled. This fudge has a less overwhelmingly sweet taste in comparison with those that use sweetened chocolate. Its quick to make, harder to double. Valarie Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wiebe's Wiggly Cake Categories: Cakes Yield: 12 servings 2 c Brown sugar 1 ts Nutmeg 2 c Milk 1/2 c Prepared worms 6 tb Butter 3 c White flour 1 1/2 c Raisins 2 ts Baking soda 2 ts Cinnamon 2 ts Baking powder 1 ts Cloves 2 x Eggs Directions: To prepare worms (Red Wiggler earthworm) place them in peat moss for 12-14 hours to clean out grit. Then rinse in clear water and plunge into boiling water flavoured with a bit of lemon. Remove worms after 2 mins., and repeat plunge into boiling water twice more for 2 min. with fresh pot of water and lemon each time. Drain thoroughly,spread on a flat tin,and bake for 10 min. at 350 degrees. Results look like shoelaces and store well. to make cake: Combine eggs, sugar, and butter in a bowl. Beat until fluffy. Add spices, baking powder and baking soda and flour alternately with milk while beating continuously. Add raisins and worms. Makes 2 loaf pans or one 9 x 13 inch pan. Bake at 350 degrees for 50 minutes or until done. Recipe by Mrs.Linda Wiebe,Cambridge,Ontario. Winner of a competition pro- moting the use of worms in cooking Printed in Issue #13 Harrowsmith Magazine, 1978 Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hi-Protein Applesauce Cake Categories: Cakes, Sauces Yield: 12 servings 1/2 c Butter or marge 1/2 ts Salt 1 1/2 c Brown sugar 1/2 ts Nutmeg 3 x Eggs 1/2 ts Cloves 1 c Flour,white 1 1/2 c Applesauce 1 c Flour,wholewheat 1 c Prepared earthworms 1 ts Baking soda 1/2 c Chopped nuts 1 ts Cinnamon 1/2 c Raisins Directions: Prepare worms as in previous recipe. Cream butter and sugar, add eggs. Sift together the dry ingredients and add to egg mixture. Add applesauce,earthworms, raisins, nuts and mix well. Pour into a well-greased 10-inch tube pan. Bake at 325 degrees for 50 minutes. Printed in Issue #13 Harrowsmith magazine, ca. 1978 Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Lasagna Categories: Pasta, Fish/sea, Sauces, Cheese/eggs, Italian Yield: 8 servings 1/2 c Butter 2 c Mozzarella cheese, shredded 1/2 c Flour 1/2 c Green onions, chopped 1/2 ts Salt 15 ea Lasagna noodles: UNCOOKED 2 c Garlic; crushed 1 c Cottage cheese; small curd 2 c Milk 2/3 c Cooked shrimp cut bite size 2 c Chicken broth 2/3 c Cooked bay scallops bite siz 1/4 ts Pepper 2/3 c Crabmeat cut bite size 1 ts Basil 1/3 c Dry white wine Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. Spread the cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Hope you love this as much as we do!!! Patti Anderson, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hurry Tuna, Please Categories: Casseroles, Fish/sea Yield: 4 servings -----INGREDIENTS----- 1/2 c Milk 1 Large 12-1/2-ounce can white 1 c Chicken bouillon; (that's Or light meat tuna, drained -one cube of bouillon in one 2 tb Vegetable Oil -cup of water) 1 Apple; cored and chopped 1 (8-ounce) package egg 1 sm Onion; chopped Noodles; cooked & drained 1/2 ts Curry Or 3 tb Flour 1 c Cooked rice THIS MEAL IS IMPOSSIBLE TO WRECK AND QUICK TO MAKE Fry the apple and onion in a little oil until lightly cooked. Add flour and slowly stir in milk and bouillon. That will make a lumpy white sauce. (The lumps are from the apple and onions and are not your fault.) Add tuna, breaking it up well, and sprinkle in the curry. Mix well. Serve over hot noodles which take nine minutes to cook and should have been started back while the apples and onions were cooking. If time is not a problem, serve this over rice. (Now that should have been started BEFORE the apples and onions.) Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Giffilte Fish Categories: Ethnic, Fish/sea, Appetizers Yield: 18 servings 5 lb Fish; equal amounts 4 Eggs -pike, carp, etc 2 tb Matzo meal 3 Onions; sliced 1 Salt to taste Celery stalk; sliced 1 White pepper to taste 3 Large carrots; sliced 1/4 c Water 1 -Water; to cover Carrots; sliced for pan 1 -Salt; to taste Onions; sliced for pan 1 White pepper; to taste 1 bn Beets; sliced (optional) Have fish man grind: 5 lbs.fish filets-equal amounts; white fish and pike;and a small amount of carp or buffle carp; In a large kettle: heads,bones,and trimmings of fish; 3 onions,sliced; 1 celery stalk,sliced; 2 large carrots,sliced; water to cover; salt to taste; white pepper to taste; Bring to boil. While this is simmering prepare the fish. Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish; 2 tbs.matzo meal ; salt to taste; white pepper to taste; 1/4 cup water; Shape fish mixture into balls. I used to do this by hand; chopping in a large wooden bowl with a hack messer. Be CARFUL, you don't want mush but distinct tiny peices. Take another pan; and layer the beets on the bottom; some sliced carrots, onions, fish; repeat with everything but the beets. end eith some carrots. Pour the broth from the OTHER kettle over the fish. Simmer,covered for 2 hours. When cool,remove fish balls to platter and garnish with sliced cooked carrots. Strain broth and chill. Serve with jellied fish broth and fresh ground horseradish. NOTE: The beets are unusal but my Mom and Bubbe ALWAYS used them. They do two things; keep the fish from 'catching' on the bottom and give the broth a ruby red color; but not the fish; they remain white. I have never served it with anything but plain freshly grated horseradish. Elaine Radis, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gifilte Fish From a Jar Categories: Appetizers, Ethnic, Fish/sea Yield: 6 servings 1 lg Jar gifilte fish; good brand 2 lg Onions 1 bn Beets -Pepper; lots 1 bn Carrots -Salt; to taste Here is the EASY way out... Take a large jar (at least 8 pieces but I usually do 12)...but first get your veggies ready; slice the carrots, beets and onions. Layer in a heavy stock pot, the beets (my Bubbe's secret ingredient), slices of fish, onions, carrots and seasonings; repeat as many times as is necessary with EVERYTHING but the beets. Pour the liquid from the jar over the fish and then bring to a boil. Turn down as simmer for about 45 minutes. Cool, remove from liquid and serve. This tastes ALMOST a good as the real thing...try it you'll like it. Elaine Radis, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bubbie's Dairy Noodle Kugel Categories: Ethnic, Pasta Yield: 10 servings 16 oz Noodle; cooked package/fine 1 c Sour cream 6 Eggs 1 c Cottage cheese 1/2 c Sugar; to taste Salt; to taste 1 Margarine; melted 1/2 c Raisins ; optional golden Cook the noodles according to the directions on the package, drain well. Add the other ingredients and mix until combined. Put into a 9 x 13 baking dish (greased) and bake at 350 degrees for an hour. Never fails. You can serve with fruit (fresh) or put pie filling over it. Try putting some sour cream on top. Enjoy You can incorperate the egg yolks and beat the whites for a very light texture. I sometimes add a bit of lemon juice. This is a very forgiving recipe. If you leave the sour cream, sugar and raisins out, you have a wonderful salt kugel to serve with chicken or beef. Elaine Radis, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plain Kugel Categories: Ethnic Yield: 10 servings 6 Egg -butter if dairy is OK Salt; pepper to taste 1 lb Noodles, 1/4 lb Margarine; parve or This is the simplest way to make a kugel and in my mind the best! Combine butter with hot cooked noodles, Add eggs and stir until blended in. Season to taste. put in 9 x 13 pan and bake at 350 for one hour. Serve with roasted anything. It's a forgiving recipe. For a lighter taller kugel..beat whites first; but I never do! This is the good old fashioned way of serving what's 'bad' for you but tastes so good. These days i only make it for special occasions...like when little Sara comes to dinner. Elaine Radis, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gently Persuasive Prawns Categories: Fish/sea Yield: 4 servings 2 lb Raw shrimp or prawns 4 ts Lemon juice (fresh) 8 tb Butter 2 tb Mustard, spicy hot & sweet 4 tb Shallots (minced) 1 ts Dill weed 2 Garlic clove (minced) 1 tb Parsley (fresh chopped) 2/3 c Champagne Peel and devein shrimp. Melt butter in a pan over medium-high heat. Add shallots and garlic and saute one minute. Add shrimp and saute quickly just pink. Stir in champagne, lemon juice, mustard and dill weed. Simmer 3 minutes. Serve over a bed of hot rice or pasta. Garnish with chopped parsley. Really a special tasting main dish. Dennis Spivey, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Steaks Glazed with Ginger, Lime, and Soy Categories: Fish/sea Yield: 4 servings 4 Tuna steaks, 1 in thick 2 ts Ginger, grated 2 tb Lime juice 1 1/2 ts Sesame oil 1 1/2 tb Soy sauce 1 ts Chili pepper, minced 2 Garlic cloves, crushed 1 ts Sugar Whisk ingredients in small bowl. Pour marinade over fish and turn to coat. Cover and let marinade for 30 min. at room temperature, or 1 hr. in the refrigerator, turning fish over once or twice and spooning marinade over. Preheat broiler. Broil fish 4 in. from heat source until glazed and golden, basting twice with marinade, approx. 3 min. Carefully turn fish over. Broil until glazed and just cooked. Transfer to plate and spoon juice over top. Clay Irving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stew, Pressure Cooked Categories: Beef, Soups/stews Yield: 6 servings -----INGREDIENTS----- 4 sm Peeled Potatoes 1 tb Shortening 1 pk Frozen Peas 1 lb 1-in Cubed Stew Beef 1 sm Carrot; chunked 1 lg Onion; sliced 1 cn (15 oz) Stewed Tomatoes 1/2 c Water 1 1/2 ts My Seasoning (follows) A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10-12 minutes with pressure regulator rocking slowly. Cool cooker at once. If desired, make a paste of 1 tablespoon flour and 1/4 cup of water and stir into stew to thicken. Another method of preparing stew is to cook the meat separately 8-10 minutes, then add the vegetables and cook 5 more minutes with the presure regulator rocking slowly. My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Farm Pot Roast Categories: Beef Yield: 8 servings -----INGREDIENTS----- 2 lg Carrots; sliced 1 4-6 pound Beef Round 2 cn (16 oz) Stewed Tomatoes 2 tb Shortening 1/2 c - Water 1 tb Salt 2 tb Flour 2 Whole cloves of garlic 1/4 c - Cold water 2 lg Onions; sliced AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING Dredge the meat in the 1/4 cup flour, season with salt and a little pepper if you like. Brown slowly on all sides in shortening with garlic cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste. Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours. Turn the pot roast occasionally, adding more water if needed. Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups. Blend and add the 2 tablespoons of flour and 1/4 cup cold water. Cook, stirring constantly, until thickened. SOURCE: Mrs. Thomas E. Dewey; The Best In American Cooking (revised through the years) Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecue Meatloaf Categories: Beef, Meatloaf Yield: 6 servings -----INGREDIENTS----- 1 cn (8 oz) Tomato Sauce 2 lb Lean Ground Meat 1 lg Egg 1 1/2 c Bread crumbs 1 tb My Seasoning (follows) 1 lg Onion; chopped 1 md Green Pepper; chopped -----------------------------------SAUCE----------------------------------- 1/2 c Water 2 tb Prepared Mustard 3 tb Vinegar 1 1/2 c Tomato sauce 3 tb Brown Sugar 2 tb Butter My favorite meatloaf recipe. Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, My Seasoning, and green pepper. Mix well and place in a loaf pan. Combine all sauce ingredients. Cook in a saucepan until butter melts. Pour sauce over meat loaf and bake at 350F^. for 1 hour. While baking, the sauce needs to be spooned over the meat occasionally. Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking. My Seasoning: Mix 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Glazed Pork Roast Categories: Pork/ham, Meats Yield: 6 servings 2 tb Flour 3 lb Bnls Pork loin roast 1 ts Instant chicken bouillon 1/2 ts Thyme leaves 1/2 ts Ground cinnamon Salt and Pepper to taste 2/3 c Orange juice Preheat oven to 325 degrees F. Using a regular size Reynolds Oven Cooking Bag, shake flour into it; place in a 13 x 9 x x 2-inch baking pan. Add instant bouillion, cinnamon and orange juice. Squeeze bag to blend ingredients. Rub roast with thyme, salt and pepper;place in bag, fat side up. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 to 1 1/2 hours or until meat thermometer registers 170 degrees. Remove roast from bag. Stir sauce and spoon from bag over roast. For a variation: In recipe above, place 2 medium apples, cored and quartered, and 2 medium sweet potatoes, peeled and quartered, in bag around roast. Bake as directed. FROM: The Reynolds Test Kitchens Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Meatloaf Categories: Meats, Ground beef, Meatloaf, Beef Yield: 6 servings 1 1/2 lb Lean ground beef 1 Egg 1/2 c Cooked white rice 2 cn Tomato sauce (8 oz size) 1/2 c Chopped onion 1 tb Cooking oil 1/2 c Chopped bell pepper 1/2 c Chopped celery 1 ts Salt 1 tb Finely chopped parsley 1/2 ts Crushed thyme (to taste) Preheat oven to 350 degrees. In a large bowl mix ground beef, rice, onion, bell pepper, salt, thyme and eggs. Add 1/2 8-oz can tomato sauce. Blend and shape into loaf; place in shallow pan. Bake one hour, pour off fat. Meanwhile, in a medium saucepan, heat oil and cook sauce over medium heat until tender. Stir in remaining 1 1/2 cans tomato sauce and add parsley. Simmer over low heat while meatloaf is cooking. After pouring off the fat from the meatloaf, top with tomato sauce mixture. Return to oven and cook 10 minutes more. Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Glazed Pork Loin Categories: Meats, Pork/ham Yield: 8 servings 4 lb Pork loin roast 1/2 c Water 3 tb Butter 2 tb Cornstarch 1/2 c Lightly packed brown sugar 1 c Green grapes, seed/halved 1 cn Frozen orange juice (6 oz) 1. Score fat on pork roast at 1-inch intervals. Place roast fat side up, on grill directly over drip pan prepared from 3 thickness of heavy duty aluminum foil. Insert meat therometer through fat into very center of the meat. Place cover on kettle-type grill, adjust dampers, cook at low heat (approximately 350 degree) until meat thermometer register 170 degrees (allow 20 to 30 minutes per pound). Use a few mequite chips to add this pungent aroma to the meat.* 2. For sauce, heat butter in a 1-quart saucepan. Stir in brown sugar. Add orange concentrate and stir until smooth. Remove 1/4 cup sauce and baste roast during last 20 minutes of cooking time. 3. To complete sauce, stir water into cornstarch. Add gradually to remaining orange juice mixture. Cook, stirring constantly until thickened. Cook 8 minutes. Add grapes. Serve hot, with pork. *This recipe may be prepared in the oven. Use a 13 x 9 x 2 baking dish. Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dijon Pork Chops Categories: Meats, Pork/ham Yield: 4 servings 4 Lean boneless pork chops 3 tb Lemon juice 1/2 c Dry bread crumbs Vegetable oil cooking spray 3 tb Dijon mustard Heat oven to 375 degrees. Trim all visble fat from pork chops. Spray a 13x9x2-inch pan with cooking spray. Place bread crumbs in shallow dish. In another swallow dish, combine mustard and lemon juice; blend well. Dip both sides of each pork chop in mustard mixture, then in bread crumbs to coat. Place chops in pan. Bake 30 to 40 minutes until pork is no longer pink, turning halfway through baking. Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Patties Moroccan Style with Harissa Sauce Categories: Lamb, Moroccan, Sauces Yield: 4 servings 1 1/2 lb Ground lean lamb 2 tb Grated onion 1 ts Paprika 4 tb Chopped parsley 1/4 ts Crushed dried hot peppers Salt to taste 1/4 ts Ground black pepper 1 tb Vegetable oil 1 ts Ground cumin Harissa sauce 2 ts Chopped garlic Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side. Clay Irving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Cubed Beef with Lime Sauce (Cambodian) Categories: Appetizers, Beef, Sauces Yield: 4 servings 1 tb Sugar 2 tb Lime juice 1 1/2 ts Fresh ground black pepper 1 ts Water 2 tb Mushroom soy sauce 2 tb Canola Oil 7 Garlic cloves, crushed 1 Green leaf lettuce 1 1/2 lb Sirloin, 1/2 in cubes Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer. Combine remaining pepper with lime juice and water. Place in a small serving bowl. Saute beef in hot oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice. Clay Irving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Ragout with Red Pepper Categories: Veal Yield: 6 servings 5 tb Olive oil 1 ts Thyme, dried 3 lb Veal stew meat, 1.5 in cubes 1/2 ts Basil, dried 1 1/2 c Carrots, chopped Salt and pepper 1/2 c Onion, chopped 1 Red bell pepper 1/4 c Flour 1/2 c Parsley, chopped 4 c Chicken stock 1/4 c Green onions, minced 1 Italian plum tomatoes (28oz) 2 ts Garlic, minced 1 c White wine, dry 2 ts Lemon peel, grated 2 Garlic cloves, crushed 1 3/4 lb Fettuccine, fresh 3 Parsley sprigs 2 tb Butter 1 Bay leaf Heat 5 T oil in Dutch oven over med-high heat. Pat veal dry, and add to pan in batches. Cook until brown on all sides, adding more oil if necessary. Drain on paper towels. Add carrots and onion to pan and cook for approx. 5 min., stirring frequently. Return veal to pan, sprinkle with flour. Stir 3 min. Add stock and bring to a boil, scraping any browned bits from the bottom of the pan. Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper. Bring to a simmer, stirring constantly, and break up tomatoes. Reduce heat, cover, and simmer 1 hr. Uncover and simmer until veal is tender, approx. 20 min. Add bell pepper and cook until tender, approx. 10 min. Transfer meat and bell pepper to bowl using a slotted spoon. Discard parsley sprigs. Skim surface of remaining liquid. Boil until reduced to approx. 2 cups, stirring occasionally, approx. 20 min. Return meat and peppers to pan. (NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over med. heat before continuing.). Combine parsley, green onion, minced garlic, and lemon peel. Cook fettuccine in salted water al dente'. Drain, return to pot, and mix with butter. Arrange around outer edge of large deep platter. Spoon ragout into center of platter. Sprinkle with parsley mixture and serve. Clay Irving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Loaf Categories: Meats, Ground beef, Beef Yield: 6 servings 1/2 lb Cured Ham 1/2 c Tomato Soup 3/4 lb Ground Beef 1/2 ts Salt 1/4 lb Fresh Ground Pork 1/2 ts Pepper 1 ea Egg, Beaten GLAZE 3/4 c Milk 1/2 c Brown Sugar 1/2 c Cracker Crumbs, Crumbled 1/2 c Crushed Pineapple Directions: In large bowl, mix well by hand the meats, egg, milk, crumbs, soup, and pepper. Shape and place in loaf pan. Bake 1 1/2 hours at 350 degrees, basting with glaze during the last 15 minutes of baking time. Bob Hogan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Top Round Aromatica Categories: Beef Yield: 6 servings 2 lb Top round beef steak, cut 1/4 c Dry red wine 1 inch thick 2 tb Cognac 1 1/2 tb Crushed black (Java) pepper 1/2 c Heavy cream (optional) 1 tb Butter 2 tb Fresh chopped parsley 1/4 ts Garlic powder Salt 1 tb Vegetable oil Parsley sprigs This is SOOOO good. I make it without the sour cream and it is SOOOO good without the sour cream that it is probably devine with it. Warning: once you start cooking this, you should have your accompaniments ready; the cooking goes pretty fast. I heat up a toaster oven first and when the time comes to keep the steak warm, I turn OFF the toaster oven and pop the steak in (it JUST fits). Combine crushed pepper, butter, and garlic into a paste. Spread evenly on both sides of the steak. Heat oil in heavy frying pan over medium high heat. When very hot, add steak and brown evenly on both sides. Allow 7 minutes per side for rare, 8 minutes for medium rare, and 9 minutes for medium. Place steak on a serving platter and keep warm. Deglaze the pan with the wine and cognac and cook 1 minute. Reduce heat, add cream and chopped parsley and continue cooking 1-2 minutes, stirring constantly. Season to taste with salt. Carve steak diagonally across the grain into thin slices. Pour the sauce over steak and garnish with parsley. From the Meat Board Test Kitchens. Nancy H. Miller ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Beef with Fruit Categories: Fruits, Beef Yield: 9 servings 3 lb Beef Roast; boneless, chuck 3 ts Curry powder 3/4 c Onion 1 1/2 ts Beef bouillon granules 1 tb Oil 1/4 ts Pepper 1 cn Pineapple chunks; (juice 2 Bay leaves -packed) 15 1/4 oz. 16 oz Apricot halves; drained 1 c Orange juice Hot cooked rice 3 tb Tapioca; quick-cooking 3/4 c Peanuts; chopped Trim fat from meat; cut meat into 3/4 inch cubes. In a large skillet brown meat cubes and onion, half at a time, in hot oil. In crock pot, combine undrained pineapple, orange juice, tapioca, curry powder, bouillon granules, pepper, and bay leaves. Add meat and onion to cooker. Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high heat setting for 3 1/2-4 1/2 hours. Add drained apricots, cover; cook on low or high heat setting for 30 minutes more. Serve over rice. Sprinkle peanuts on top of beef. Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Bell Peppers Categories: Ground beef, Beef Yield: 4 servings 4 md Green Bell peppers* 1/2 ts Pepper 1/4 c Vegetable oil 1/2 ts Thyme 1 md Onion, finely chopped 1/2 c Drained stewed tomatoes 2 Cloves, minced garlic 1 c Cooked rice** 1/2 lb Ground beef 1 tb Parsley 1/2 ts Salt 1. Cut top off each pepper and remove seeds and veins. Blanch in boiling water for 3 to 4 minutes. Remove and let cool. 2. In a skillet, heat oil, add onion and garlic and saute for 4 to 5 minutes. 3. Add meat, salt, pepper and thyme and cook until meat is browned. 4. In a large mixing bowl, combine the meat, tomatoes, rice and parsley. 5. Stuff each pepper with the meat mixture, place top back on each and bake in a preheated 325 degree F. oven for 20 to 25 minutes. *You may use yellow or red peppers as a substitute for eye appeal. One of my favorite serving tricks to use green, red, yellow peppers in this preparation. Then, use a large, well garnished platter for the cooked peppers. If you use a creole type suace, the affect is truely spectacular. **I have from time to time cut the peppers in half lenghtwise in order to add plate coverage. This is especially important if the peppers are small. It gives the appearence of quantity with out the bulk. When I do this I increase the cooked rice to 1 1/2 cups. Your mileage may vary! Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Molded Mandarin Cranberry Relish Categories: Salads, Relishes Yield: 9 servings 1 pk Unflavored gelatin 2 tb Lemon juice 2 tb Sugar 1 cn Whole cranberry sauce; 16 oz 1/4 ts -Salt 1/2 c Finely diced celery 1 cn 11 oz. Mandarin oranges 1/4 c Chopped walnuts or pecans 1. In saucepan, mix together gelatine, sugar and salt. Drain mandarin oranges; stir syrup into gelatine mixture. Place over low heat; stir constantly until gelatine and sugar are dissolved, then remove from heat. (I do this in the microwave.) 2. Add lemon juice, whole cranberry sauce, diced celery, and chopped nuts. 3. Arrange oranges in mold; spoon in cranberry sauce. (A ring mold, small Tupperware mold, or pretty crystal bowl, can be used.) Refrigerate. Serve. I have used this recipe since 1962, when it was given to me by a fellow employee at the Oklahoma Medical Research Foundation. My mother (80 years old in 1992) requests this every Thanksgiving. The combined flavors are very tasty. Joyce Burton, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: My Bubbe's Blintzas Categories: Ethnic Yield: 6 servings ------------------------------BLETLACH (LEAVES------------------------------ 1/4 ts Salt 4 Egg 1 c Flour Butter 1 c Water ----------------------------------FILLING---------------------------------- 1 lb Cottage cheese 1 tb Sugar 1 Egg yolk 1 pn Salt Sift the flour with the salt and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles. Mix the filling ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. and they freeze so well. Use well seasoned pams, 6". Elaine Radis, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pomander Pebbles Categories: Misc. Yield: 1 servings 1/2 ts Essential oil Glass jar 2 tb All-clay litter Mix together and cover. Leave in jar until all oil is absorbed. Shake the jar occaisionally to mix the oil in well. Use as a pomander to scent drawers, etc. Sherri Williams ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Pickles (Short Process) Categories: Pickles, Vegetables, Preserve Yield: 8 servings 1 ga Medium-sized cucumbers; cut 1 c Water -in 1" chunks 1/2 ts Turmeric 1/2 c Salt 1 ts Dry mustard Boiling water 1 ts Allspice 3 c Granulated sugar 1 ts Mustard seed 3 c Apple cider vinegar 1 ts Celery seed Combine cucumber chunks and salt. Place in large dishpan or crock and add boiling water to cover. Let stand overnight, then drain. Mix together sugar, vinegar and spices in a large saucepan. Turn heat to high. When it comes to a boil, add the pickles and return to the boiling point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seven-Day Sweet Pickles Categories: Pickles, Vegetables, Preserve Yield: 7 servings 7 lb Medium-sized cucumbers 8 c Granulated sugar -(about 3" long) 2 tb Salt Boiling water 2 tb Mixed pickling spices 1 qt Apple cider vinegar Scrub the cucumbers; put them in a large dishpan or crock and cover them with boiling water. Let stand for 24 hours. On day 2 drain them, then cover them again with fresh boiling water. Repeat process on day 3 and 4. On day 5 drain the pickles, then cut them into 1/4" slices. Combine the vinegar, sugar and seasonings and bring to a boil. Pour over the sliced pickles. On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again. Repeat the process on day 7, then spoon the pickles and syrup into hot steralized jars and seal. Makes about 7 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbal Baths Categories: Misc. Yield: 1 servings General info. and some tb Herbs Recipes 1 Drop essential oil 1 c Oatmeal Mix oatmeal, herbs and oil and fill bath bags with mixture. Oatmeal is used because it is a natural skin softener and cleanser. STIMULATING BATHS: basil, bay, calendula, citronella, fennel horseradish roots, lavender, lemon verbena, lovage root, marjoram, mint, nettle, pine needles, queen of the meadow, sage, rosemary, savory,thyme, vetiver root. SOOTHING BATHS: catnip, chamomile, comfrey, elder, primrose, hyssop, jasmine, juniper berries, lemon balm, linden flowers, marshmallow root, melilot, mullein, passionflower flowers, roses, slippery elm inner bark, tansy, violet, valerian root, vervain (whole plant). Sherri Williams ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wire Sculpure Categories: Misc. Yield: 1 servings Stiff wire Wood bases Thin wire Staple gun Have child decide on a subject for their sculpture. Help them make a base form from the stiff wire. Then have them wrap the form with the thin wire until he or she is satified with the shape. Staple form to a wooden base with staple gun. (coat hanger wire works well for a base, and something like phone wire works great as the thinner wire.) Sherri Williams ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb Soap Balls Categories: Misc. Yield: 1 servings 1/4 c Boiling water 5 Drops related essential oil 1 tb Pulverized herbs (Chamomile, 2 c Shredded Ivory or Castille Lavender, peppermint, rose- Soap Mary, sage, thyme, or a Plastic wrap Combination) Pour boiling water over herbs. Add 5 to 6 drops oil. Steep 15 minutes. Reheat til bubbly and pour over soap. Mix well with hands and let stand 15 minutes. Mix again and divide into 3 or 6 parts, rolling each into a ball. Place on plastic wrap and dry for 3 days. Sherri Williams ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Cookie Dough Ice Cream Categories: Ice cream, Chocolate Yield: 24 servings 2 c Milk 4 c Whipping Cream 1 3/4 c Sugar 1 ea Pillsbury Chocolate Chip 1/2 ts Salt 1 x Cookie Dough (large size) 2 c Half & Half 1 x Or use homemade cookie dough 1 tb Vanilla Extract Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this a especially yummy! ^^^Eileen Shaughnessy:::XSPC52B, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Salad Categories: Salads Yield: 8 servings 8 oz Cream cheese 1 cn Whole cranberry sauce 2 tb Miracle whip 1 c Chopped walnuts 2 tb Sugar 1 pk Dream whip 1 cn Chunk pineapple (drained) Mix dream whip in a seperate bowl. Whip cream cheese, miracle whip, sugar, cranberries and walnuts. Fold in dream whip. Cut pineapple into smaller chunks and add. Chill and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brocoli Casserole Categories: Pasta, Vegetables, Casseroles Yield: 6 servings 2 1/2 c Cooked Rice 1 c Onions, chopped 1 Small jar Cheeze Whiz 1 c Celery, chopped 2 cn Undiluted Cr. of Mush. Soup 2 pk Brocoli, chopped Sautee onions and celery until tender. Mix Cheese Whiz with hot rice. Mix soup, cooked brocoli, onion and celery and then put all together, let set for one half hour and then bake uncovered in 350 degree F. oven for one hour. Dennis Spivey, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettucini Carbonara Ala Fratelli Categories: Italian, Pasta Yield: 2 servings 3 sl Bacon, cut into 1" pieces 1/2 c Romano cheese, grated 3 tb Onion, diced 1 Egg yolk 4 Garlic cloves, crushed 2 x Servings fettucini, cooked 3/4 c White wine Chopped parsley for garnish 3/4 c Half-and-half In an 10" pan, fry the bacon until the fatty portions are just beginning to turn clear. Add the onion, and saute over high heat until the onion is translucent. Drain off the fat, remove the bacon and onion, and set aside. Add the garlic to the pan, and deglaze the pan with the wine, scraping up any bacon leavings. Simmer for about 1 minute. Add the half-and-half to the pan, and wait until the sauce come back up to the simmer (with practice, this can be done so that the half-and-half does not curdle in the wine. If it does curdle, that's okay - the taste will still be there, it just won't look as nice). Add the Romano cheese (parmesan is acceptable, but the taste will be a little more pungent), and stir until smooth, about 30 seconds. At this point, the sauce may be removed from the heat and held for about 15 minutes. To serve, bring the sauce back up to temperature. Add the cooked fettucini to the pan and toss to coat the pasta. Add the bacon, onion and raw egg yolk, and toss to mix thoroughly. Dish onto two plates, garnish with a bit of chopped parsley, and serve immediately. Bob Denhart ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettucini Romano Ala Fratelli Categories: Italian, Pasta Yield: 2 servings 1 tb Olive oil 1 c Romano cheese, grated 3 Cloves garlic, crushed 2 x Servings spinach fettucini, 1/2 c White wine Cooked 3/4 c Half-and-half Chopped parsley for garnish Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add the half-and-half, and allow the sauce to come back to the simmer. Add the Romano cheese, and stir until smooth, about 2 minutes. To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley. Bob Denhart ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mamamia's Lasagna Categories: Pasta, Ground beef, Italian, Sausages Yield: 8 servings 3/4 lb Ground Beef 12 oz Tomato Paste 1 lb Italian Sausage, Hot/Sweet 1 tb Salt 1/2 c Onion, Chopped 12 ea Lasagna Noodles 2 ea Garlic Cloves, Crushed 15 oz Ricotta or Cottage Cheese 2 tb Sugar 1 ea Egg 1 tb Salt 1/2 ts Salt 2 ts Basil Leaves, crushed 3/4 lb Mozzarella Cheese, 1/2 ts Fennel Seed Sliced Thin 1/2 c Chopped Parsley 3 oz Parmesan Cheese, Grated 4 c Tomatoes, Undrained Directions: 1. Remove sausage meat from outer casings and chop up the sausage. 2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned. 3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the par- sley; mix well. 4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon. 5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. 7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender. 8. Drain and rinse under cold water. Dry lasagna on paper towels. 9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. 13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. 15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. 17. Cover with foil and tuck it around the edges of the baking dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes prior to serving. Bob Hogan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poor Man's Perogies Categories: Pasta, Vegetables, Casseroles Yield: 8 servings 1 pk Lasagna noodles 11 ea Medium potatoes 1 1/2 c Margarine or butter 1 lb Velvetta 4 ea Onions, diced 1 x Parmesan cheese, grated Saute 1 1/2 sticks of margarine and the diced onions until tender. Cook lasagna noodles as directed on the package. Boil potatoes until tender as for mashed potatoes. Cube cheese. After potatoes are cooked, add cheese and remaining margarine (no milk!) and mash like making mashed potatoes. In a 9 x 13 pan, layer: 1/3 of onions on bottom, layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with parmesan cheese and pepper. Bake at 350~F for 30 - 35 minutes. Cut into squares and serve. Well, hope that these can help out and that all will enjoy these recipes!!!! Patti Anderson, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ziti Baked My Way Categories: Pasta, Italian Yield: 12 servings -----INGREDIENTS----- 1 1/3 c Grated Parmesan Cheese 1 lb Ziti or Mostaccioli 2 (32 oz) Jars Spaghetti Sauce - Pasta;, cooked and drained -----OR----- 3 lb Ricotta (low-fat) 2 qt Italian Homemade Sauce THIS IS VERY SIMPLE TO MAKE AND DO THE NIGHT BEFORE Cook the ziti or mostaccioli pasta until al dente. Drain. In a large roasting dish, spread a thin layer of sauce over the bottom. Sprinkle with 1/3 of the Parmesan cheese. Soften the ricotta cheese in Microwave by cooking on LOW (30%) for about 1-1/2 to 2 minutes. Layer with half each of ziti, ricotta cheese, sauce, and half of remaining Parmesan cheese. Repeat layers. Bake in a preheated 350F. degree oven for approximately 1 hour. Let stand for 1/2 hour before serving. NOTE: If making the night before, cover with plastic wrap. DO NOT COVER WITH FOIL if dish is to be stored as the tomato mixture reacts against the foil. NOTE: Remove plastic wrap and cover with foil before baking. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gary's Chocolate Pudding Categories: Desserts, Chocolate Yield: 4 servings 2 c Milk 3 oz Chocolate, unsw. baking 2 1/2 tb Cornstarch 1 ts Vanilla extract 2/3 c Sugar 1 tb Oil or Butter Place water into the bottom part of a double boiler. Place on stove on high heat. Mix dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mix thoroughly. Place top of double boiler into bottom of double boiler. Heat mixture while stirring constantly until water in double boiler returns to a boil and mixture is sufficiently thickened. Cover and continue heating for 15 minutes, stirring occasionally. Take off heat and stir in vanilla extract. Pour into dish(es) or mold and chill thoroughly. *NOTE* Increase or decrease the amount of cornstarch depending on your own preference for the thickness. If a molded pudding is desired, increase cornstarch to about 3 1/2 tb. If you are making my recipe for Chocolate Cream Pie, increase cornstarch to about 4 1/2 tb. Gary Fackenthall ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gary's Chocolate Cream Pie Categories: Desserts, Pies, Chocolate Yield: 8 servings 1 Pie shell, 9" or 10" 1 ts Vanilla extract 2 Chocolate Pudding (double 3 tb Confectioner's Sugar -recipe) Chocolate shavings (semi-sw 1 pt Whipping Cream Make a double batch of Gary's Chocolate Pudding increasing the cornstarch to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding will be extremely thick. Make or purchase your favorite pie shell. I personally like the good old fashioned, plain pie shell. My family seems to prefer a cookie type of shell. If you make your own, you must pre-bake it as this pie requires NO BAKING. Whip cream with confectioner's sugar and vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and add to the chocolate pudding. Because the pudding is so thick, you will probably want to use an electric mixer for this task. Mix until all of the whipped cream is thoroughly incorporated. Fill pie shell with the pudding-whipped cream mixture. Place remaining whipped cream into a piping bag and pipe onto top of pie. Shave bittersweet chocolate on top as garnish. Cover pie and place into refrigerator for 2-3 hours to allow the cornstarch that is in the confectioner's sugar to set. Gary Fackenthall ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cape Cod Cranberry Pie Categories: Pies Yield: 8 servings 2 c Cranberries 1 c Flour 1 1/2 c Sugar 1/2 c Melted butter 1/2 c Chopped nuts 1/4 c Melted shortening 2 Eggs, well beaten 1. Preheat oven to 325F. 2. Spread the cranberries in the bottom of a well greased ten inch pie plate. 3. Sprinkle with one half cup of the sugar and the nuts. 4. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries. 5. Bake about 1 hour, or until crust is golden brown. Source: The New York Times Heritage Cook Book Susan Anderson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mocha Pecan Pie Categories: Pies Yield: 8 servings 6 oz Chocolate, 1/4 c Butter, melted -semi-sweet 2 ts Vanilla 1/4 c Coffee liqueur 1/4 ts Salt 1 tb Instant coffee,dry 1 c Pecans 1/2 c Brown sugar -coarsly chopped -packed 1 9''pie-shell 1 c Corn syrup -unbaked 3 Eggs, beaten 1 c Pecan halves Directions: In heatproof bowl set over simmering water, melt chocolate with coffee liqueur and instant coffee granules. Stir until smooth. Remove from heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs, butter, vanilla, salt and chopped pecans. Pour filling into pie shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50 minutes, or until edges feel set but centre still jiggles slightly. Let cool on wire rack before serving. Calories: you don't want to know. from HomeMakers magazine, April 1992 Liz Parkinson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Apple Puff Pie Categories: Pies Yield: 8 servings 6 Medium MacIntosh apples, 14 oz (can) Sweetened condensed Pared Milk Unbaked 9" pie shell Ground cinnamon Cut apples into halves and remove cores. Prick surface of apples with a fork. Place on apple half, cut side down, in center of unbaked pie shell. Arrange remaining apple halves in ring around center apple, overlapping adjacent apple halves. Pour sweetened condensed milk over apples. Sprinkle with cinnamon. Bake in 425F oven 20 minutes. Reduce temperature to 300F and bake 50 minutes more, or until apples are tender. Cool on rack. Source: Farm Journal's Best-Ever Pies by Patricia A. Ward (1981) Susan Anderson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amish Vanilla Pie Categories: Pies Yield: 1 servings 1/4 c Granulated sugar 1 Egg; well beaten 1/4 c Brown sugar 1 tb Flour 1/2 c Molasses or light corn syrup 1 ts Vanilla 1 c Water 1 9" unbaked pie shell -----------------------------------CRUMBS----------------------------------- 1 c Flour 1/2 c Brown sugar 1/2 ts Baking powder 1/4 c Lard, butter, margerine or 1/2 ts Baking soda -vegetable shortening Combine all the above ingredients, except the vanilla, in a saucepan. Bring to a boil and continue boiling until thickened. Allow to cool and stir in vanilla. Pour into unbaked shell. CRUMBS Melt shortening. Stir in dry ingredients. Crumble mixture over pie shell. Bake at 375 degrees F. for 50 to 60 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy F&W Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Pie Categories: Pies Yield: 6 servings 2 c Canned pumpkin 1/2 ts Cinnamon 2 x Eggs 1/2 ts Allspice 1/2 ts Salt 3/4 ts Ginger 1 c Brown sugar, packed 2 c Canned Carnation milk Blend 2 eggs with sugar. Add spices, pumpkin; blend well and add milk. Bake at 425 degrees 40 to 55 minutes, or til done. Makes 1 very large, deep 10" pie or 2-8" ones. Comments: This is a very old family recipe. Dolores McCann, Hamilton OH Dolores McCann, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amish Custard Pie Categories: Pies Yield: 1 servings 1/3 c Sugar 3 c Milk 2 ts Flour 1/4 ts Nutmeg 1/2 ts Salt 1 9" unbaked pie shell 3 Eggs Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amish Peach Pie Categories: Pies Yield: 1 servings 4 c Peaches; peeled and sliced 2 1/2 tb Tapioca 1/2 c Sugar 1 9" unbaked pie shell 1/4 ts Salt -----------------------------------CRUMBS----------------------------------- 2 1/2 tb Butter or margerine; melted 1/2 ts Cinnamon 1/4 c Flour 1/3 c Brown sugar Mix together gently, peaches, sugar, salt and tapioca. Let belnd for 5 minutes before spooning into pie shell. Mix crumb ingredients well and sprinkle over pie shell. Bake at 425 degrees F. for 45 to 50 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy F&W Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Newbest Pecan Pie Categories: Pies, Desserts Yield: 8 servings 2 c Pecans, toasted,chopped 3/4 c Light Kayro Syrup 1 1/2 ea Cubes of Unsalted Butter 2 tb Kahlua liqueur 6 oz Semi-Sweet Chocolate bits 2 tb Molasses 1 c Golden Brown Sugar 1 1/2 ts Vanilla 3 tb Flour 1/2 ts Salt 5 ea Eggs Cream together the Unsalted Butter, Brown Sugar, and Eggs (One at a time). Add in the Corn Syrup, Molasses, Kahlua, Vanilla and Salt and mix well. Mix together Chocolate, Flour, and Pecans (1-1/2 min in microwave to toast) and add to the rest of the ingredients. Prebake your piecrust first for 12 min at 375 deg. Remove from oven, cool a bit, and pour ingredients into pie shell. Bake at 350 degrees for aprox. 1 hour. Cool and Enjoy! Jeff Viets ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ice Water Cake Categories: Pies Yield: 1 servings 1/2 c Butter or margerine 3 ts Baking powder 2 c Granulated sugar 1 1/2 c Ice water 3 1/2 c Cake flour 1/4 ts Almond flavoring; (optional) 1/2 ts Salt 4 Egg whites, stiffly beaten Cream shortening. Gradually add sugar, beating until fuffy. Sift dry ingredients together. Add alternately with ice water and flavoring, if desired, to creamed shortening. Fold in stiffly beaten egg whites. Bake in 2 greased cake layer pans at 350 degrees F. for 30 minutes. Makes 1 layer cake. Source: The Best Of Amish Cooking by Phyllis Pellman Good Michael Hatala, Prodigy F&W Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Crust Lemon Pie Categories: Pies, Desserts Yield: 8 servings 2 ea Large Lemons 4 ea Eggs 2 c Sugar 2 ea Pastry Crusts 1/2 ts Salt Grate and reserve peel from both lemons (2 full tsp). Pare lemons, removing white membrane. Cut lemons into very thin slices and quarter slices. Place slices in bowl with lemon peel, sugar and salt; let set. Heat oven to 425 deg. Prepare pastry. Beat eggs until foamy. Pour over lemon slices and sugar; mix well. Pour into pastry-lined pie plate. Cover with top crust, seal and flute. Brush crust with water and sprinkle with sugar. Cover edges with foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is golden brown, 45 to 55 minutes. If you love Lemon you will enjoy this old Shaker recipe! Jeff Viets ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Perfect Giblet Gravy Categories: Sauces, Poultry Yield: 8 servings Giblets, wing tips, and neck Fat can be poultry fat, Bones from turkey Oleo, or butter 2 qt Cold water Flour 1 lg Onion, chopped Salt 2 Ribs, celery, chopped Freshly ground pepper 3 tb Shopped parsley While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey drippings into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat. Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma's Basic White Sauce Categories: Sauces Yield: 1 servings 1 tb Butter* 1/4 ts Salt 1 sm Chopped shallot (about 2 tb) 1/8 ts White pepper 2 tb Flour 1/8 ts Fresh ground nutmeg* 1 1/2 c Warm milk* In a medium sauce pan melt the butter over moderate heat. Add the shallot and saute, stirring, for 3 minutes. Lower the heat, add the flour, and cook stirring, 3 minutes more or until the roux is golden and bubbling. Pour in the milk and bring it to a simmer, stirring constantly, for 5 minutes or until thickened and smooth. Add the salt, pepper and nutmeg. The recipe makes a scant 2 cup, but easily doubles if you need more. *We substitute unsalted butter (or Weight Watchers low-fat substitute) for Grandma's butter, and use skim milk or 2% lowfat instead of the whole milk she used, with no trouble at all. Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas Mopping Sauce for Barbecue Categories: Sauces, Meats, Poultry Yield: 1 servings 1 c Strong black coffee 1/2 c Worcestershire sauce 1 c Tomato catsup 1/4 c Butter or margerine 1 tb Freshly ground black pepper 1 tb Sugar 1 tb Salt Combine all ingredients and simmer for at least 30 minutes, stirring frequently. Store in a tightly covered jar in refrigerator. Heat before using. For ribs, I dunk the ribs in the sauce each time I turn them. This sauce is very spicy and some people think it's too strong for poultry; I disagree. The coarser the pepper is ground, the better it is. Warning: if this is used on country style pork ribs it will make you throw rocks at steak! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Pesto Sauce Categories: Sauces Yield: 8 servings 1/2 c Oil-packed sun-dried tomato 1/2 c Pine nuts 3 c Fresh Basil 1/2 c Olive Oil 3 Garlic Cloves 1/2 ts Salt 1/2 c Fresh grated Romano 1/4 ts Freshly ground pepper Drain and chop the sun-dried tomatoes. In a food processor process the sun dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse. Add the Romano, the pine nuts, and 0.25 c of the oil and process for 10 seconds. With the motor running add the remaining oil, the salt, and the pepper. Scrape down the side of the processor bowl, and process the mix until it is well combined. Clay Irving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roux Categories: Sauces, Cajun Yield: 1 servings 1/2 c All Purpose Flour 1/2 c Cooking Oil 1. In a heavy skillet or 2 quart saucepan, stir together flour and cooking oil until smooth. Cook over medium-high heat for 5 minutes then reduce heat to medium. Cook and stir about 10 minutes more until a reddish brown roux is formed. DARKER ROUX: 1. If you want a dark roux, prepare the roux as directed above, except cook and stir over medium heat about 15 minutes instead of 10 minutes or until a dark, reddish brown roux is formed. Bob Hogan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spagetti Sauce Italiano Categories: Italian, Pasta, Ground beef, Sausages Yield: 8 servings 1 lb Ground beef 1 c Green pepper; chopped 1/2 lb Italian sausage; bulk 4 tb Tapioca; quick-cooking 1 c Onion; chopped 2 Bay leaves 2 Garlic clove; minced 1 ts Basil, crushed & dry 2 cn Tomatoes; 16 oz, cut-up 1 ts Oregano, crushed & dry 2 cn Tomato sauce; 8 oz 1/4 ts Pepper 2 cn Mushrooms; 4 oz, chopped and ds Salt -drained Hot cooked spaghetti In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender; drain off fat. Meanwhile in crockpot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti. Makes 8-10 servings. Source: Better Homes and Gardens New Crockery Cookbook Terrie Peterson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old-Fashioned Vegetable-Beef Stew Categories: Soups/stews, Vegetables, Beef Yield: 6 servings 1 1/2 lb Beef stew meat 1 tb Beef bouillon granules 2 tb Cooking oil 2 ts Worcestershire sauce 2 c Potatoes; cubed 3/4 ts Thyme; dry & crushed 1 c Carrots; in 1" pieces 1/2 ts Salt 1 md Onion; cut into thin wedges 1/4 ts Pepper 1/2 c Celery; sliced 16 oz Tomatoes; canned, cut up 1 pk Green beans; frozen (9oz) 1 1/2 c Water 3 tb Tapioca; quick-cooking Cut meat into 1/2" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. In crockpot, combine potatoes, carrots, onion, and celery. Add frozen beans, tapioca, bouillon, worcestershire sauce, thyme, salt, and pepper. Stir in browned meat, undrained tomatoes, and water. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours. Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wedding Soup Categories: Soups/stews Yield: 20 servings 5 lb Stewing chicken 2 ea Bunches escarole 1 ea Bunch celery, chopped 2 1/2 lb Meatball mix 6 ea Sliced carrots 1 lb Box pasta 2 ea Medium onions 2 cn Chicken broth 1 ea Bunch endive Place whole stewing chicken in a large pot with two whole onions. Add 2 cans of chicken broth and water to desired height of fluid in pot. Season with salt and pepper, and some garlic powder. Simmer chicken until it falls off the bones. Remove chicken from the fluid, allowing it to cool. Remove onions and when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate pot for about 10 minutes or until wilted looking. Drain well and squeeze dry. Chop into small pieces. Add to the chicken broth along with celery, onions and carrots. Debone the chicken and chop into small pieces. Add to the pot. Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef with bread crumbs). Simmer tiny meatballs in some water fo a few minutes until set. Add meatballs to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of any type small pasta. Add to the soup. Serve and ENJOY!!! Can sprinkle with parmesan cheese if desired. Difficult and time consuming, but well worth it!!!! VARIATION: Mix 4 eggs, beaten well, and add 1/4 cup of romano cheese, grated, with 1/4 cup bread crumbs. Add to soup towards end of cooking time. Patti Anderson, Prodigy F&W Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef-Barley Soup Categories: Soups/stews, Beef Yield: 6 servings 1 1/2 lb Beef stew meat 4 c Beef broth 1 tb Oil 1 cn Tomatoes; canned, cut up(16 1 c Carrots; sliced thin 1 c Spagetti sauce 1 c Celery; sliced 2/3 c Pearl barley 1 md Onion; sliced thin 1 1/2 ts Basil; dry & crushed 1/2 c Green pepper; coarsely chopd 1 ts Slat 1/4 c Parsley; snipped 1/4 ts Pepper Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti sauce, barley, basil, salt, and pepper. Stir in browned meat. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2-5 hours. Skim off fat. Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tater Tot Casserole Categories: Casseroles, Beef Yield: 6 servings 2 lb Ground Chuck 10 3/4 oz Cream of Mushroom Soup 1 ea Onion, Chopped 16 oz Cheddar Cheese, Shredded 12 oz Sour Cream 1 lg Bag of Tater Tots 10 3/4 oz Cream of Chicken Soup Directions: Brown ground chuck and chopped onion; season with salt and pepper. Drain. Layer other ingredients into baking dish. Top with large bag of Tater Tots. Bake at 350 degrees for 1 hour or until brown and heated through. Bob Hogan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Carrots Categories: Vegetables Yield: 8 servings 2 lb Bag of carrots 3/4 c Vinegar 1 Onion 1 cn Tomato soup 1 Bell pepper 1/2 c Crisco oil 1 c Sugar 1 ts Worcestershire sauce Boil carrots in salt water until done. Marinate overnight. J.R. Byers ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garden Relish Categories: Pickles, Vegetables, Relishes, Preserve Yield: 12 servings 2 ea Cucumbers 6 c Granulated sugar 12 Medium-sized onions 4 c Apple cider vinegar 4 Green peppers 12 Whole cloves 2 Medium-sized carrots 1 tb Mustard seed 1/4 c Salt 2 tb Turmeric Grind cucumbers, onions, peppers and carrots together until fine. Stir in salt and let set overnight. Drain well. Mix in remaining ingredients. Place cloves and mustard seed in cloth bags. Bring to a boil and simmer gently for 30 minutes. Remove bag of spices. Spoon into the hot steralized jars and seal. Makes about 12 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Good Michael Hatala, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kaye's Spinach Madeline Categories: Vegetables Yield: 6 servings 2 pk Frozen chopped spinach 3/4 ts Celery salt 4 tb Butter 3/4 ts Garlic salt 2 tb Flour Salt to taste 2 tb Chopped onion 6 oz Roll jalapena cheese 1/2 c Evap. milk 1 ts Worchestershire sauce 1/2 c Veg. liquor Red pepper to taste 1/2 ts Black pepper Cook spinach according to directions on package. Drain and reserve liquour. Melt butter. Add flour-stir to blended and smooth, but not brown. Add onion to cook until soft but not brown. Add liq. slowly stirring constantly. Cook until smooth and thick. Add seasoning and cheese, cut into small pieces. Stir until melted. Combine with cooked spinach. May put in casserole with buttered bread crumbs. J.R. Byers ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Potato Skins Categories: Appetizers, Vegetables Yield: 48 servings 4 Potatoes, lg 1 c Cheese Montery Jack 2 ts Margarine - with Jalapeno Peppers - or 4 Bacon slices, crisp&crumbled 2 ts Butter; sofftened Prick Potatoes with fork to allow steam to escape. Bake potatoes in 425F oven until tender, about 1 hour. Cool slightly Cut each potatoe lengthwise into halves, scoop out insides, leaving a 3/8 inch shell. Spread inside of shells with margarine or butter, sprinkle with salt. Cut each potatoe into six pieces, sprinkle with cheese and bacon. Set oven control to broil or 550F. Broil potatoe pieces about 5 inches from heat until cheese is melted, about 2 minutes. Makes 48 appetizers. From: Jacqueline Rochon Source: The Rochon Family Cookbook (1990) Vern Olson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Glazed Sweet-Potatoes Categories: Vegetables Yield: 4 servings 1 lb Sweet potatoes 1 tb Margarine 3/4 c Orange juice 2 tb Grated orange peel 1/2 c Firmly packed brown sugar 1 ts Cinnamon 1/4 tb Wheat germ 1/4 ts Fresh grated nutmeg Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender. Larry Bibich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leslie's French Potatoes Categories: Vegetables, French Yield: 6 servings 1/2 c Milk or cream 1/2 ts Worcestershire Sauce 3 ea Large baking potatoes 2 tb R/G Sauce (see 1/2 c Sour cream 1 ea Salt and pepper to taste 3/4 c Grated chedder cheese 1 ea Chopped chives 1/4 c Finely minced onion Microwave potatoes for about 20 minutes. Retaining skins, scoop potato from skins and whip with the rest of the ingredients until smooth. Repack skins with the potato mix and serve. Garnish with chopped chives. R/G SAUCE: Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating. Serve sauce with the baked chicken and enjoy! Jeff Viets ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot Casserole Categories: Casseroles, Vegetables Yield: 4 servings 6 c Carrot Slices 1 c Velveeta Cheese 1 md Onion, Diced x Crushed Pototo Chips 1/2 c Butter or Margarine Directions: 1. Boil carrots until half done in small amount of water. 2. Drain and place in casserole. 3. Add rest of ingredients. 4. Cover with crushed potato chips. 5. Bake at 350 degrees for 35 - 45 minutes. Bob Hogan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Cabbage Salad Categories: Salads, Chinese Yield: 12 servings --------------------------------SALAD GREENS-------------------------------- 1 Head Chinese (Napa) Cabbage 1 Bunch Green Onions -----------------------------DRESSING - STEP I----------------------------- 1/2 c Seasoned Rice Vinegar 3 tb Sugar 1/2 c Sesame Oil -----------------------------DRESSING - STEP II----------------------------- 3 tb Sesame Oil pieces, discard seasoning 3 tb Peanut Oil 1/2 c Sliced Almonds 2 pk Ramen Noodles (uncooked) 1/2 c Raw Sunflower Seeds broken into very small 1/3 c Sesame Seeds Prepare greens by chopping up the Napa cabbage and the green onions. You may use a coarse chop or shredd, depending on preference: coarser than most cole slaw but not "bite sized" pieces. Boil together the vinegar, 1/2 cup sesame oil, and sugar. In a frying pan, add the dressing ingredients listed in Step II and sauté until the Ramen noodles and sesame seeds are lightly browned. Mix with the sweet oil and vinegar mixture and chill. Keep greens and dressing separate until ready to serve. Toss dressing in with greens. You may add cooked chicken if you like. Nancy H. Miller ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechuan Green Beans Categories: Vegetables, Microwave, Beans Yield: 8 servings 6 Garlic cloves, peeled 1 ts Hot red-pepper flakes 2 Quarter-sized slices ginger 1 tb Soy sauce 2 Scallions, cut in 2" lengths 1 tb Rice wine vinegar 1 tb Vegetable oil 1 lb Green beans, tipped/tailed Peel garlic and ginger. Smash garlic. Trim scallions and cut into 2" lengths (don't be fancy, the next step is a food processor). Place garlic, ginger, and scallions into a food processor and process until finely chopped. Remove to a 14x11x2" dish. Add oil and pepper flakes. Cook in microwave, uncovered, at 100% for 3 minutes. Remove from microwave and stir in remaining ingredients, tossing gently to coat green beans. Cook, uncovered, at 100% for 10-15 minutes, stirring 4-5 times. Serve hot or cold. Notes: This recipe takes only a tablespoon of oil for a pound of green beans. I have used half that with good success. These are good cold for picnics or between meal snacks. From: "Microwave Gourmet" by Barbara Kafka. Wm.Morrow & Co., 1987. (A *great* cookbook) Nancy H. Miller ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parmesan Chicken Categories: Poultry, Cheese/eggs Yield: 6 servings 1 c Cream of chicken cond. 4 c Bread crumbs -soup 1/2 c Parmesan cheese 1/2 c Mayonaise 6 oz Chicken breast, boneless, 1/2 c Miracle whip salad -skinless -dressing DIRECTIONS ------------------------------------------------------------ Mix first three ingredients together and place to one side. Mix bread crumbs and cheese together and set aside. Place 1/2 of bread crumbs on baking sheet. Then put 6 chicken breasts cut side down on sheetso they don't touch each other. Place them so there is two inches between them. Spoon soup mixture onto chicken breast so you have a mound on each about 1/3 cup of mixture. Bake at 350 degrees for 30 minutes uncovered. Remove baking pan and place the remaining bread crumbs on each piece to cover it completely. Spread over the crumbs and chicken about 3 TBSP of melted butter each and bake at 300 degrees for 30 minutes until golden brown. Serve at once with a lemon wedge and a spear of green pepper. Melted butter with 1/4 tsp. Marjoram to place on top of bread crumb. Source: Chef Albert N. Smith Peter Case Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Icebox Pumpkin Cream Roll Categories: Cakes Yield: 1 servings -Desserts and Cakes 1/4 ts Salt -Makes 8 To 10 Servings -THE FILLING -THE CAKE 1 c Heavy cream 6 Eggs, seperated 1/4 c Powdered sugar 1/2 c Sugar 1/2 c Cooked pureed pumpkin 1/2 c Pureed pumpkin 1/2 ts Mixed pumpkin pie spice 1 ts Mixed pumpkin pie spice 1 c Chopped toasted pecans 1/3 c All-purpose flour 1 ts Vanilla 1/2 ts Baking powder Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll pan with parchment or wax paper, and grease the paper well. To prepare the pumpkin roll, beat the egg yolks and granulated sugar until light and thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and baking powder. Beat egg whites with salt, until firm peaks form. Fold whites into yolk mixture. Pour batter into the prepared pan. Bake 15 minutes, until cake bounces back when touched in the center. Turn out onto wax paper that has been sprinkled with powdered sugar. Immediately peel off top paper and carefully roll up cake, making the roll lengthwise. Cool. Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4 cup powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin spice, pecans, and vanilla. Unroll cooled cake. Spread with the filling, and roll it up again. Chill 2 to 4 hours. When ready to serve, sprinkle with additional powdered sugar. Joan Johnson Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poached Apples with Maple Cream Categories: Desserts, Fruits Yield: 1 servings 4 lg Firm Apples 1 ts All-purpose flour 1 c Maple syrup 1/2 c Light cream or 1/2 c Water -half-and-half 1 tb Butter -Pare and core apples. In a saucepan, combine the syrup and water. Bring to a boil and simmer 3 minutes. Add the apples and cover. Simmer until the apples are tender but not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup. Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about 3 minutes. Serve warm, or at room temperature. *NOTE- Because the apples are pared before cooking, they will cook very quickly. Certain varieties might even get mushy all of a sudden. Watch them VERY carefully while cooking; it just takes minutes. This dessert is delicious and beatiful when you serve one whole apple on a plate surrounded with the maple-and-cream sauce. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas Joan Johnson Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Souffle Categories: Desserts, Fruits Yield: 6 servings 1 1/3 c Raspberries, fresh or 2 tb Chambord or framboise -frozen 5 lg Egg whites, at room 5 tb Sugar plus extra for -temperature -souffle dish(es) 1/4 ts Cream of tartar 1 1/2 ts Orange zest -salt, pinch 2 tb Cornstarch -confectioner's sugar 2 1/2 tb Lemon juice, fresh DIRECTIONS ------------------------------------------------------------ In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest. Bring to a boil over medium heat, stirring and mashing the raspberries. Dissolve cornstarch in lemon juice and add to raspberry mixture. Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy. Remove from the heat and stir in chambord or framboise and the remaining 1/3 cup raspberries. Cool to room temperature. ( The recipe can be prepared ahead to this point. Cover and refrigerate for up to 2 days. Bring to room temperature before proceeding. ) Position rack in the lower third of the oven and preheat oven to 350 degrees. Lightly coat the inside(s) of a 1 1/2-quart souffle dish or six 1 1/2-cup individual souffle dishes with vegetable oil or nonstick cooking spray. Sprinkle with sugar and shake out excess. In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add remaining 3 tablespoons sugar and beat until stiff ( but not dry ) peaks form. Stir raspberry mixture well. Whisk about one-quarter of the beaten egg whites into the raspberry mixture to lighten it. Using a rubber spatula, fold the raspberry mixture back into the remaining whites. Turn into prepared dish(es) and smooth top(s) with spatula. Place dish(es) in a roasting pan. Fill pan with hot water to come one-third of the way up side of the dish(es). Bake until puffed and top is firm to the touch, about 25 minutes for individual souffles and about 35 minutes for a large souffle. Dust with confectioner's sugar and serve immediately. Serve 6. Source: Ahn Dao Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Tansy Categories: Breakfast, Fruits Yield: 1 servings 2 Sweet apples ( golden 1/4 ts Nutmeg, grated -delicious ) 2 tb Butter 2 Eggs, separated 2 tb Calvados or rum 1/2 c Sugar -confectioner's sugar and 1/4 c Flour -lemon peel DIRECTIONS ------------------------------------------------------------ Core, quarter and pare the apples; shred. Beat egg yolks, sugar, flour, nutmeg and calvados into apples. Beat egg whites stiff, fold into apple mixture. Heat butter in non-stick skillet; add the apple mixture and saute over medium heat until bottom of the omelet is browned ( 2 or 3 minutes ). Turn the omelet and brown other side. Slip omelet onto a warm plate and sprinkle with confectioner's sugar. Source: Ahn Dao Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grand Prize Winner Black Bean Tamale Pie (Greta Weingast) Categories: Beans Yield: 4 servings 1/2 c Onions, diced 2 ts Sugar 1/3 c Green peppers, diced 1/2 ts Salt 8 oz Ground turkey 1 Egg, beaten 8 oz Canned black beans, drained 1/3 c Milk 8 oz Tomato sauce 2 tb Vegetable oil 1 pk Taco seasoning mix 1 c Canned corn, drained 1 c Cornmeal 4 oz Grated cheddar cheese Preheat oven to 350°. Spray a 9" pie plate with nonstick cooking spray and set aside. Spray a medium sized skillet with nonstick cooking spray. Sauté onions and green pepper until tender, about 3-5 minutes. Add turkey and cook until no longer pink, breaking the meat up into small chunks as you cook. Stir in beans, tomato sauce, and taco seasoning mix. Set aside. In a medium bowl, combine cornmeal, sugar, and salt. In a separate small bowl mix the egg, milk, and oil. Add egg mixture to cornmeal mixture and combine well. Stir in drained corn. Press the cornmeal mixture into the prepared pie plate like a crumb crust. Spoon the bean mixture on top of the cornmeal "crust". Bake 20 minutes. Sprinkle the top of the pie with grated cheese and bake an additional 5 minutes, or until the cheese is melted. Let stand 5 minutes before serving. This recipe, by Greta Weingast of Benecia California, won the $10,000 Grand Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest. The original recipe of course calls for Chedarella rather than any old grated cheddar cheese! ■ OLX 2.1 TD ■ If you are a vegetarian, can you eat animal crackers? Spicy Pinto Beans by Gayle Hudson 4 cups pinto beans (or mixture of dry beans), washed and sorted 1 yellow onion, chopped 1 (28 oz.) can whole (or crushed) tomatoes with juice 3 cloves garlic, sliced (or to taste) 2 ribs celery, sliced thin 2 smoked ham hocks, or about 1 cup chopped ham 1 tbsp chili powder 1 tsp salt 1 tbsp ground cumin 1 package instant chicken broth (seasoning), or enough chicken stock to fill crock pot with ingredients 1/3 cup Pace Picante sauce (medium), optional Soak beans in water and the salt overnight in enough water to cover (keep in mind that beans will expand and should not be exposed above water line). In morning, drain, but do not rinse. Add remaining ingredients, stirring well to combine thoroughly; picante sauce will give beans a spicy, hot flavor. Add enough water or chicken stock to fill to top. Do not use instance chicken seasoning if you use chicken stock. Bring to boil in crock pot (this takes at least one hour at highest settings...to speed up process, heat water/stock in microwave, then return to pot), then reduce temperature to 350 for the day. To serve in the evening, I usually start the beans at 6 a.m., bring to boil by 7:30 a.m. and cook until 6 p.m. Stir again thoroughly and serve over rice or cornbread. Also very good when reheated. Jim Middleton Unexpected end of recipe Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sharon's Lasagne Categories: Italian, Pasta Yield: 6 servings -MEAT MIXTURE: 1 cn Tomatoes, chopped 1 lb Beef, ground -CHEESE MIXTURE: 1 1/2 ts Oregano 1 pt Cottage cheese 1 ts Basil 1 1/2 pt Ricotta cheese 2 cn Tomato paste 4 oz Mozzarella cheese, grated 1 md Onion, chopped 2 Eggs -garlic salt 1/2 c Parmesan, grated -salt/pepper 3 tb Parsley DIRECTIONS ------------------------------------------------------------ Cook well and drain 12oz. lasagne noodles. Brown meat. Add seasonings. Add tomatoes and paste. Simmer 30 minutes. Mix cheese mixture in separate bowl. Layer noodles then 1/2 meat mixture. Then all cheese mixture, then noodles and meat. Top with rest mozzarella. Sprinkle with more parmesan. Bake 30 minutes at 350 degrees. let stand 15 minutes before serving. Source: Sharon Gunnell Peter Case Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mush Apple Pie Categories: Desserts, Pies Yield: 1 servings Samuel Clemens (Mark Twain) in his eccentricity often ate just Mush-Apple Pie asnd milk for all meals. There were those who worried about his health and nutritional well-being; however, some folks today should eat so well! With hardly anything but applesauce in the crust, the name is understood. 10 med tart apples 1 cup water 1 cup sugar Pastry for 1 double-crust 9-inch pie Whipped cream Pare, core, and slice the apples. Place in a 3-quart saucepan and add water. Cover and cook over low heat 15 minutes, stirring occasionally. until the apples are soft. Add the sugar and continue to simmer 30 minutes over low heat, stirring occasionally, until the apples are mushy. Cool. Preheat oven to 450 degrees F. Line a 9-inch pie pan with half of the rolled-out pastry. Pour in cooled applesauce and cover with the remaining crust. Cut to make vents in top crust. Moisten edges with water and press to seal. Bake 20 minutes, reduce heat to 350 degrees F. and bake 25 minutes more, until the crust is browned. Serve warm with whipped cream. Joan Johnson Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Dressing Categories: Dressings, French Yield: 1 servings 1 c Ketchup 1 c Vinegar, red wine 1 c Sugar 1 ts Salt 1 1/4 c Oil 1 1/2 tb Paprika 1/3 c Onion, grated 1 ts Garlic salt DIRECTIONS ------------------------------------------------------------ Put in blender and mix till thick. Makes 1 quart. Source: Gwen Pitts Peter Case Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Perfect Baked Potatoes Categories: Vegetables Yield: 1 servings 4 lg Potatos -pepper -butter or margarine -paprika -salt 1 Preheat oven to 425° F. 2. Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.) 3. Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed. 4. Slash an X on top of each potato. Then, holding potato with pot holders,squeeze ends so steam can escape and potato puffs up. 5. Add a pat of butter to each; sprinkle with salt, pepper and paprika. Makes 4 servings. Recipe From: McCall's, April 1982 Joan Johnson Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Potatoes, Farmer Style Categories: Vegetables, Cheese/eggs Yield: 1 servings 6 lg Idaho Potatoes (about 3 1/4 c Butter or margarine -lb) 1 1/2 ts Salt 2 tb Butter or margarine 1/4 ts Pepper 3 tb Salad oil 1 ts Paprika 1 1/4 c Onion, finely chopped 1 1/2 c Grated Cheddar cheese (6 1 1/4 c Green pepper, finely -oz) -chopped 1 Preheat oven to 425°F. 1/2 c Milk 2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape durning cooking. 3. Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork. 4. Slash tops in an X; then gently squeeze; with fork, remove most of potato to large bowl, keeping skin intact. Mash potato with fork. 5. In hot oil in medium skillet, saute onion and green pepper until tender- about 5 minutes. Heat milk. 6. Add sauted vegetables, hot milk, butter, salt, pepper, paprika and 1 cup grated cheese to mashed potato, mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle rest of grated cheese over tops of potatoes, dividing evenly. 7. Return to oven; bake 15 minutes, or until thoroughly hot and cheese is melted. Makes 6 servings Recipe From: McCall's, April 1982 Joan Johnson Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Baked Potatoes with Cheese Sauce Categories: Vegetables, Cheese/eggs, Sauces Yield: 1 servings 4 lg Potatoes 1/2 ts Dry mustard 1/2 c Milk 1/4 ts Salt 2 tb Butter or margarine -Dash Pepper 1/2 ts Salt -Dash cayenne 1 Egg yolk 1 c Milk -Cheese Sauce 1 c Grated sharp Cheddar cheese 2 tb Butter or margarine -(1/4 lb) 2 tb Flour 1. Preheat oven to 425°F. Scrub potatoes; pierce each with a fork. Place on oven rack; and bake until fork-tender- 50 to 60 minutes. 2. Remove potatoes from oven. Cool slightly; split in half lengthwise. Gently scoop out potato, keeping shells intact. Turn potato into a large bowl. Set 6 shells on a baking pan; discard remaining shells. 3. In saucepan, heat milk and butter slowly until butter melts-don't let mixture boil. 4. With portable electric mixer, beat potato until smooth. Add salt; gradually beat in warm milk mixture. Add egg yolk, beating well until mixture is light, fluffy and smooth. Spoon potato mixture into shells, making a swirl at the top. Return to oven. Bake 10 minutes, or until hot. 5. Meanwhile, make cheese sauce: In small saucepan, slowly heat butter; remove from heat; stir in flour, mustard, salt, pepper, cayenne and milk until smooth. 6. Before serving, spoon cheese sauce over top of each potato. Makes 6 Servings Recipe From: McCall's, April 1982 Joan Johnson Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese-Stuffed Baked Potatoes Categories: Cheese/eggs, Vegetables Yield: 1 servings 4 lg Baking potatoes (2 lbs) 1/4 ts Salt 3 oz Cream Cheese, softened -Dash pepper 1/4 c Butter or margarine, soft -Paprika 2 tb Green onions, chopped 1 Preheat oven to 425° F. 2. Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.) 3. Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed. 4. Remove a thin slice from top of each potato. Scoop out inside of potato, leaving a shell. 5. Mash potatoes with fork. Add cream cheese, butter, green onion, salt and pepper; mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle paprika over the top. 6. Return to oven; bake 15 minutes, or until thoroughly hot. Makes 4 servings. Recipe From: McCall's, April 1982 Joan Johnson Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Open Faced Reuben Sandwiches Categories: Appetizers Yield: 28 servings 14 sl Dark rye bread, toasted -chopped Prepared mustard 2 c Shredded lofat swiss cheese 1 cn 16 oz sauerkraut,drained (8 oz) -and chopped 1/2 c Lofat mayonaisse or salad 5 oz Sliced corned beef, finely -dressing 1. Heat oven to 375F. Spread toast lightly with mustard; place on ungreased cookie sheet. 2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3 cup sauerkraut mixture on each toast slice. 3. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Pot Pie Ala Lin Categories: Poultry Yield: 6 servings 3 tb Reduced calorie margarine 3/4 c Whipping cream 3 tb Flour 2 c Cooked chicken or turkey 1/2 ts Salt -cut into 1 inch pieces 1/4 ts Dried thyme 1 pk 10 oz frozen peas & carrots 1/8 ts Pepper Pastry for 9" 2 crust pie 3/4 c Chicken broth 1 c Canned small whole onions 1. Heat margarine in 3 qt. saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. 2. Stir in broth and whipping cream; heat to boiling, stirring constantly. Boil 1 minute, then stir in chicken, peas and carrots, and onions. 3. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture and top with top crust. Bake 35-45 minutes, or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Peach Cobbler Categories: Fruits, Desserts Yield: 6 servings 1/2 c Sugar 1 c Flour 1 tb Cornstarch 1 tb Sugar 1/4 ts Ground nutmeg 1 1/2 ts Baking powder 4 c Peeled fresh or canned 1/2 ts Salt Peaches, drained 3 tb Shortening 1 ts Lemon juice 1/2 c Milk 1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. 2. Pour into ungreased 2 quart casserole dish. Stir together the flour, baking powder, 1 T sugar and salt. Add the shortening and cut through with a fork until flour clings to shortening. Add milk. Form into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit. 3. Bake for 25-30 minutes, or until topping is golden brown. Serve with whipped cream or vanilla ice cream. NOTE: You may substitute any fruit for the peaches, just being care- ful that the amounts are approximately the same. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Best Chocolate Cake with Fudge Frosting Categories: Chocolate, Cakes/choc. Yield: 12 servings 2 c Flour 1 ts Vanilla 2 c Sugar 1/2 ts Baking powder 1/2 c Shortening 2 Eggs 3/4 c Water 4 oz Unsweetened chocolate, 3/4 c Buttermilk -melted and cooled 1 ts Baking soda Fudge frosting (see below) 1 ts Sale 1. Heat oven to 350F. 2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. 3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). 4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost. ====================================================================== Fudge Frosting 2 c sugar 1/2 c shortening 3 oz unsweetened chocolate 2/3 c milk 1/2 t salt 2 t vanilla Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tipsy Squire Categories: Cakes Yield: 9 servings 1 1/4 c Cake flour 1/2 ts Vanilla 1 ts Baking powder 1/4 c Butter, melted 3 Eggs Sherry Custard Sauce 1 c Sugar 1/2 c Whipping cream 1/2 c Warm milk 1/2 c Toasted slivered almonds 1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed paper. Mix flour and baking powder; reserve. 2. Beat eggs and sugar in large bowl on high speed about 3 minutes or until thick and lemony. Beat in milk and vanilla on low speed. Beat in flour mixture; stir in butter carefully. Pour into pan. 3. Bake about 25 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan and cool completely. Prepare Sherry Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake into serving pieces; split each piece in half horizon- tally. Place bottom half on serving plate; top with 3 tablespoons custard sauce. Cover with other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped cream and almonds. ====================================================================== Sherry Custard Sauce 2 eggs 2 egg yolks 1/3 cup sugar dash of salt 2 1/2 c milk 2 T sherry Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk gradually. Cook over medium-low heat,stirring constantly, just to boiling. Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover and refrigerate at least 2 hours but no more than 24 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gravlax Categories: Fish/sea, Appetizers Yield: 10 servings 3 lb Smoked fresh salmon, center 1/4 c Sugar Cut and boned 2 tb Crushed white peppercorns 2 lg Bunches fresh dill Lemon wedges and pepper 1/4 c Coarse salt 1. Place half the fish, skin side down, in a deep glass dish. Spread dill over fish. Sprinkle dry ingredients over dill. Top with the other half of the fish, skin side up. 2. Cover with foil and weight with a board and a five pound weight. Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours with accumulated juices. 3. To serve, remove the fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread. Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce. Source: The Silver Palate Restaurant, NYC ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dill Mustard Sauce Categories: Sauces Yield: 2 servings 1 c Sweet mustard 1/2 c Chopped fresh dill 1 c Sour cream Mix all ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated. Great with Gravlax and other fish. Makes 2 cups. Source: The Silver Palate Restaurant, NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pate Maison Ala Silver Palate Categories: Appetizers Yield: 10 servings 2 sm Celery ribs with leaves 2 ts Dry mustard 4 Whole peppercorns 1/2 ts Grated nutmeg 6 c Water 1/4 ts Ground cloves 1 ts Salt 1/4 c Roughly chopped onion 1 lb Chicken livers 1 sm Garlic clove Tiny pinch of cayenne pepper 1/4 c Calvados 1/2 lb (2 sticks) sweet butter 1/2 c Dried currants 1. Add celery and peppercorns to 6 cups water in a saucepan. Add the salt and bring to a boil. Reduce heat and simmer for 10 minutes. 2. Add chicken livers and simmer very gently for about 10 minutes; livers should still be pink inside (slightly). 3. Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add remaining ingredients except currants and process until well blended and very smooth. 4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine. Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow the pate to stand at room temp for about 30 minutes before serving. About 3 cups pate, or 8+ servings Source: The Silver Palate Restaurant, NYC ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aioli Platter Categories: Appetizers Yield: 12 servings 1 Double batch Aioli sauce 1 lb Carrots, cut into 2" pieces 6 sm Artichokes, trimmed, boiled, 3 lb Cauliflower, in florets And chokes removed 1 lb Chick peas, cooked 7 lb Cod, poached 3 lg Red or green peppers, sliced 1 lb Carpaccio (thinly sliced 1 pt Cherry tomatoes -and pounded raw beef tender 1 lb Zucchini, sliced -loin 1 lb Small potatoes, cooked 1/2 lb Snow peas, trimmed, blanced 6 Eggs, sliced in half(cooked) -and refreshed in cold water 4 tb Capers 1/2 lb Green beans, same as above 1/2 c Chopped parsley 1. Spoon some of the aioli sauce into the center of each artichoke. 2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers. Makes 12 servings Source: The Silver Palate Cookbook ======================================================================= AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp 1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste. 2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Con- tinue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quesadillas Categories: Mexican Yield: 8 servings 6 6" flour tortillas 1 ts Oil 1 8 oz pkg. shredded cheddar Red or green salsa Or Monterey jack cheese Slivered or sliced olives 1 cn Diced green chili peppers, Sour cream Drained (4 oz) Jalopeno peppers 1. To pan fry tortillas, sprinkle 3 of the tortillas with cheese and peppers. Top with remaining 3 tortillas. Brush a large skillet or griddle with oil. Heat skillet or griddle till a drop of water sizzles. Cook quesadillas, one at a time, over medium heat about 4 minutes (total) or till cheese is melted and tortillas are light brown, turning once. 2. To bake quesadillas, brush one side of the 3 tortillas with some oil. Place tortillas, oiled side down, on a baking sheet. Top with cheese, peppers, and remaining tortillas, and brush with remaining oil. Bake at 450F for 6 minutes, or until light brown. 3. To serve, cut each quesadilla in thirds, and top with sour cream, salsa, olives and jalopeno peppers, if desired. Nutritional information: 84 calories each serving, 5 g fat, 15 mg chol, 4 g prot., 5 g carbo, 121 mg sodium. ====================================================================== VARIATIONS: Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot, 1/4 cup sliced green onion, and 2 T water. Cover; cook on high for 2-4 minutes. Drain. Prepare the quesadillas as above except substitute the vegetable mixture for the peppers. Cook, and serve as directed. Chicken-Jicama Quesadillas: Prepare the quesadillas as directed, except substitute 1/2 cup rinsed and drained black beans for the peppers. Lightly mash the beans, stir into the cheese. Spread the mixture on top of three of the tortillas. Top with 1/2 cup finely chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and 2 T sliced green onion. Top with the remaining tortillas, cook and serve as directed. Nutritional information: Vegetable: 86 cal Chicken: 101 cal ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Medallions with Port Sauce Categories: Meats, Pork/ham, Sauces Yield: 6 servings 2 lb Pork tenderloin, trimmed 2 tb Olive oil Salt and pepper to taste 1 c Chicken stock Flour, as needed 1 c Port wine 2 tb Unsalted butter or margarine 1. Slice the tenderloin crosswise into medallions 1/2" thick. Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess. 2. Heat the butter and oil in a heavy skillet at medium high. Saute the medallions in small batches until browned, 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven. 3. Prepare the sauce: put the skillet, with the meat drippings, on a high heat; add the chicken stock and wine. Bring to a boil, scrap- ping and stirring until some of the broth evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes. 4. Serve the meat with the sauce spooned over the top of each medal- lion. Per 4 ounce serving: 347 calories ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skillet Corn and Chicken Categories: Poultry Yield: 4 servings 1 tb Margarine 1/2 c Milk 4 Skinless,boneless chicken 2 c Broccoli florets Breast halves 1/2 c Shredded cheddar cheese 1 cn Campbell's Golden Corn Soup 1/8 ts Pepper 1. In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 2. In skillet, combine remaining ingredients. Heat till boiling. Return chicken to skillet. 3. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp; stirring often. Garnish with tomato wedges and fresh thyme, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Cal Crab Dip Categories: Dips, Fish/sea Yield: 3 servings 1/2 c Low fat sour cream 1/4 ts Hot sauce 2 tb Low fat margarine 1 8 oz tub lo fat cream cheese 1 tb Skim milk 1 c 4 oz shredded lo fat cheddar 1 tb Horseradish Cheese (sharp) 1/2 ts Dry mustard 1/2 lb Fresh lump crabmeat, drained 1/2 ts Worcestershire sauce 1/8 ts Paprika 1. Position knife blade in food processor; add first 8 ingredients. Process until smooth. Spoon mixture into a bowl; stir in cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or vegetables. Makes: 3 1/2 cups Calories per 1 tablespoon: 18 (fat, .9 gram) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Roughy Veracruz Categories: Fish/sea, Low-cal Yield: 4 servings 2 ts Olive oil Stewed tomatos w/jalapeno 1 c Sliced onion Peppers undrained 2 cl Garlic, minced 4 4 oz pieces orange roughy 1 c Yellow bell pepper rings Dash of garlic powder 1 cn (14.5 oz) mexican-style Dash of ground red pepper 1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. 2. Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes with a fork. Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. 3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish. Calories: 149 per serving Source: Cooking Light Magazine, May-June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Caesar Salad Categories: Salads, Low-cal, Poultry Yield: 7 servings 4 1 oz. slices French bread 1 tb Olive oil Vegetable cooking spray 1 ts Anchovy paste 1/2 ts Garlic powder 1/4 ts Fresh ground pepper 2 lb Boneless chicken breasts 5 cl Garlic 1/3 c Fresh lemon juice 9 c Romaine lettuce 1/4 c Red wine vinegar 1/4 c Grated parmesan cheese 1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside. 2. Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside. 3. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat. 4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons. Calories per 1 1/2 cup serving: 257 Source: Cooking Light Magazine, May-June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Cheese Soup Categories: Soups/stews Yield: 6 servings 4 tb Sweet butter 2 lg Potatoes, peeled & cubed 2 c Finely chopped yellow onions 1 c Chopped fresh dill 2 c Peeled and chopped carrots 2 c Grated cheddar cheese 6 Parsley sprigs Salt & pepper to taste 5 c Chicken stock 1. Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes. 2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. 3. Add dill, remove soup from heat, and let it stand covered for 5 minutes. 4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth. 5. Return pureed soup to the pot and add additional cooking liquid (about 3-4 cups) until the soup reaches the desired consistency. 6. Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the chees is melted, serve immediately. Garnish with croutons. Source: The Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Cream of Chicken Soup Categories: Soups/stews, Poultry Yield: 4 servings 6 tb Sweet butter 1 Chicken, 3 pounds, quartered 2 c Finely chopped yellow onions 1/2 c Long grain rice 2 Carrots, peeled & chopped 1 c Half and half 2 tb Curry powder or more 10 oz Frozen peas, defrosted 5 c Chicken stock Salt and pepper to taste 6 Parsley sprigs 1. Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally. 2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is done. 3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve the meat. 4. Pour the soup through a strainer and put the solids in a food processor bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid. 5. Return pureed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency. 6. Add reserved diced chicken and defrosted peas and simmer for 15 minutes, or until peas are done. Season to taste, and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti with Oil and Garlic Categories: Italian, Pasta, Garlic Yield: 6 servings 12 cl Garlic 1 1/2 c Chicken stock 1/4 c Olive oil 1 c Chopped parsley 4 qt Water Black pepper, fresh ground 1 1/2 tb Salt Grated Parmesan cheese 1 lb Spaghetti 1. Peel garlic cloves. Mince 6 of them and set aside. Slice the remaining garlic. 2. Heat the oil in a small skillet. Add sliced garlic and cook over medium heat stirring occasionally, until golden brown. 3. Bring 4 quarts of water to a boil. Stir in salt, add spaghetti and cook until firm yet tender. Do not over cook. Drain, and transfer to a pot. 4. Add the chicken broth to the past and simmer until most of the broth has been absorbed. 5. Stir in the garlic and oil mixtrue, then the minced garlic and parsley. Toss thoroughly. 6. Divide the pasta among heated plates, pour any remaining broth over the pasta, and served immediately accompanied by lots of grated cheese and freshly ground black pepper. Source: Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Ala Puttanesca Categories: Italian, Pasta Yield: 4 servings 1 lb Spaghetti, linguini, or 1/2 c Tiny black Nicoise olives Other pasta of your choice 1/4 c Drained capers 2 cn Peeled italian tomatoes 4 cl Garlic, peeled and minced 1/4 c Olive oil 8 Anchovie filets, chopped 1 ts Oregano 1/2 c Chopped parsley 1/8 ts Dried red pepper flakes 2 tb Salt 1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Carbonara Categories: Italian, Pasta Yield: 4 servings 1 lb Thick-sliced bacon, diced 1/3 c Chopped Italian parsley 2 tb Salt Grated Parmesan cheese 1 lb Linguini Fresh ground pepper to taste 3 Eggs 1. Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel. 2. Boil the water and cook linguini until firm and tender. 3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand. 4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. 5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper. Source: The Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crunchy Taco Chip Chicken Categories: Low-cal, Mexican, Poultry Yield: 4 servings 4 3 oz skinless chickn breasts 1 1/2 c Stewed tomatoes 1 c Chopped scallions or onions 4 Taco shells, crushed coarse 1 c Chopped red pepper 20 sm Pimento-stuffed olives, chop 1/2 c Chopped celery -ped 1 tb + 1 t local margarine 1 1/2 oz Shredded cheddar cheese 1. In a 1 1/2 quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on high 8-10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside. 2. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on high 3-4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly thickened. 3. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on high 2 minutes, until cheese melts. Serve with rice and a salad. Each serving provides: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread. Per serving: 351 calories. Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Coconut Shrimp Categories: Fish/sea Yield: 4 servings 24 md Shrimp 3/4 c Flour 1/2 ts Garlic and herb seasoning 1 Egg, well beaten 1/4 ts Black pepper 1/4 c Shredded coconut 1. Preheat oven to 425F. Spray large baking sheet with nonstick spray. 2. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet. 3. Bake 12-15 minutes or until golden and crisp. Great served along with low-calorie, warmed orange marmalade as a dipping sauce. Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per serving: 173 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip-Oatmeal Cookies Categories: Low-cal, Cookies, Chocolate Yield: 12 servings 1/2 c Lo cal margarine 1 ts Baking soda 1/2 c Unsweetened applesauce 1 ts Vanilla 1/2 c Packed dark brown sugar 2 1/4 c Flour 2 tb Thawed frozen apple juice 4 1/2 oz Quick oats -concentrate 1/4 ts Salt 1/4 c Boiling water 2 oz Semisweet chocolate chips 1. Preheat oven to 350F. Spray large baking sheet with nonstick spray. 2. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). 3. In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture. 4. In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips. 5. Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack. Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basil, Potato and Egg Salad Categories: Salads, Low-cal Yield: 4 servings 1 lb 4 oz red new potatoes, 2 ts Dijon or spicy brown mustard -scrubbed and quartered 1 ts Basil 3/4 c Nonfat plain yogurt 1/4 ts Salt 1/4 c Minced scallions 1/8 ts White pepper 2 tb +2 t low cal mayonnaise 2 lg Hard cooked eggs, chopped 1 tb Cider or red wine vinegar 2 sl Cooked turkey bacon crumbled 1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. 2. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving. Each serving provides: 1 fat, 1/2 protein, 1 bread, 40 calories Per serving: 227 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crustless Chili Quiche Categories: Cheese/eggs, Low-cal, Mexican, Chili Yield: 1 servings 4 lg Eggs 1 c Nonfat cottage cheese 3 tb Flour 1 1/2 oz Shredded MontereyJack cheese 2 tb +2 t low fat margarine, 1/4 c Chopped green chiles, canned -melted 1 tb Grated Parmesan cheese 1 tb Dijon mustard 1/4 c Drained chopped roasted red 1/4 ts Salt -pepper 3 dr Red pepper sauce 1. Preheat oven to 350F. Spray a 9" pie plate with nonstick spray. 2. In a medium bowl, lightly beat eggs. Whisk in flour, margarine, mustard, salt and pepper sauce. Stir in cottage cheese, Monterey Jack cheese, chilies, and red pepper. Spoon mixture into prepared pie plate; sprinkle with Parmesan cheese. 3. Bake 20-30 minutes, until filling is set and top is golden. Let stand 10 minutes before cutting into quarters. Per serving: 1 fat, 2 proteins, 30 cal. Each serving provides: 232 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant-Macaroni Bake Categories: Low-cal, Pasta Yield: 4 servings 6 oz Elbow macaroni 2 c Sliced eggplant, 1/2" thick 2 tb Grated Parmesan cheese 2 md Sliced tomatoes, 1/2" thick 2 tb Minced scallions 1/2 ts Basil 1 tb + 1 t. olive oil 3 oz Shredded cheddar cheese 1/4 ts Black pepper 1/4 ts Paprika 1. In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve 1/4 cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add macaroni, toss well to mix. Set aside. 2. Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender. 3. Preheat oven to 400F. Spray an 8" square pan with nonstick spray. Layer half the tomatoes and eggplant in pan; sprinkle with basil. Spread macaroni on top; layer remaining tomato and eggplant over macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min., until bubbly. Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15 calories. Per serving: 324 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Shrimp or Tuna Mousse Categories: Fish/sea Yield: 6 servings 2 tb Mayonnaisse 1/2 c Celery, finely chopped 1/2 c Water 1 tb Onion, grated 1 cn Tomato soup 1 ts Worchestershire Sauce 1 pk 8 oz cream cheese 1/4 ts Salt 1 ts Paprika 1 pk Unflavored gelatin in 1 lb Shrimp or 2 sm cns tuna Water as directed 1/4 c Peppers, finely chopped Soak gelatin in water. Heat undiluted sop; add gelatin and stir well until dissolved. Mash cream cheese; add to soup and continue to heat until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna, and vegetables and seasonings. Mix well and put into a well-oiled mold. Enjoy! Source: Brigitte Sealing, Watertown, NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Tuna Burgers Categories: Fish/sea Yield: 3 servings 6 sl Turkey bacon 1 ts Mustard 1 Egg 1/3 c Lo fat mayonnaisse 2 cn 7 oz ea tuna, undrained 1 tb Minced onion 6 Tomato slices 3 Hamburger buns Cook bacon; beat egg; add tuna, mustard, mayonnaisse, onion, bread crumbs, and mix well. Spoon onto bottom halves of buns. Broil 6" away from the heat till brown; about 6 minutes. Top each with a tomato slice and two pieces of bacon. Cover with top of buns which you have toasted lightly before Source: Brigitte Sealing, Watertown, NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunshine Cake Categories: Cakes Yield: 8 servings 2 md Oranges 3 Eggs 1 pk Lemon cake mix Cool whip 1/3 c Vegetable oil 1. Heat oven to 350F. 2. Grease 13 x 9 x 3 pan, and set aside. Grate peel and squeeze juice from oranges. Add enough water to orange juice to measure 1 cup. 3. Beat cake mix (dry), 1 tablespoon orange peel, oil, eggs, and juice in large bowl for 30 seconds on low speed, then on medium speed for 2 minutes. Pour into pan. 4. Bake 30-35 minutes or until cake springs back when lightly touched. Cool. Serve with cool whip, whipped cream and if desired, sprinkle with remaining orange rind. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Decadent Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 1 c Boiling water 1 ts Baking soda 3 oz Unsweetened chocolate 1/2 c Sour cream 8 tb Sweet butter (1 stick) 2 c Less 2 T flour 1 ts Vanilla 1 ts Baking powder 2 c Sugar Chocolate frosting* 2 Eggs, separated *see below 1. Preheat oven to 350F. Grease a 10" tube pan. 2. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well. 3. Mix soda and sour cream and whisk into chocolate mixture. 4. Mix flour and baking powder well, and add to batter, mixing thoroughly. 5. Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold in. 6. Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 min. or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting. =============================Chocolate Frosting====================== 2 T sweet butter 3/4 c semisweet chocolate chips 6 T heavy cream 1 1/4 c confectioners sugar 1 t vanilla Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm. Source: Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lord and Taylor's Scotch Broth Categories: Soups/stews, Lamb Yield: 8 servings 3 lb Breast of Lamb w/bone, or 2 Carrots, peeled and diced Stewing lamb 1 White turnip, peeled/diced 8 c Cold water 2 Ribs celery, diced 1/2 c Pearl barley 1 Onion, diced 2 tb Butter Salt & pepper to taste 1. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary.. 2. Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup. 3. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes. 4. Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste. Source: New York Cookbook, Molly O'Neill, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Al's Seafood Bisque - From Al's Soup Kitchen, Nyc Categories: Soups/stews, Fish/sea Yield: 6 servings 2 c Dry white wine 4 c Heavy whipping cream 1 Bay leaf 1 c Milk 1 Onion, roughly chopped 1 ts Dried thyme 1 cl Garlic 1 tb Minced fresh parsley 2 Ribs celery 1/4 ts Dried rosemary 1 Lobster (1- 1 1/2 lb) 1 c Fresh spinach, chopped 12 md Shrimp in the shell 1/2 c Grated carrot 24 Mussels, well scrubbed Salt & pepper to taste 12 Sea scallops 1/2 ts Fresh lemon juice 1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. 2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. 3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. 4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. 5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. 6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. 7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Serves 6. Source: The New York Cookbook, Molly O'Neill, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polish Corn Bread Categories: Breads, Polish Yield: 2 servings SOURDOUGH STARTER: 5 1/2 c Rye flour 2 c Cold water 5 1/2 c All purpose flour 6 c Rye flour 2 tb Salt 1 ts Active dry yeast 4 pk Dry yeast dissolved in 1/4 ============================ -cup warm water (105-110F) BREAD: 1/4 c Ground cornmeal 4 c Warm water (105-110 F) 2 ts Caraway seeds 1. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days. 2. Remove the starter from the refrigerator 2 hours before beginning to make the bread. 3. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes. 4. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs. 5. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal. 6. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm. Makes 2 large loaves. Source: New York Cookbook, Molly O'Neill, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spring Street Prosciutto Bread Categories: Breads Yield: 2 servings 2 1/2 ts Active dry yeast 1 1/2 ts Salt 1 c Warm (105-110F) water 1/2 ts Black pepper 2 Eggs 1 c Fresh Parmesan cheese 2 tb Olive oil 2 c Minced prosciutto 3 1/4 c Flour Cornmeal for dusting 1. Dissolve the yeast in the warm water in a large mixing bowl and set aside for 15 minutes. 2. Stir in the eggs and oil. Combine 3 cups of the flour with the salt and pepper, and stir into the yeast mixture. Knead to combine adding more flour, a little at a time, to make a firm dough. 3. Combine the parmesan cheese and the prosciutto and lightly dust with flour. Work the misture into the dough. Turn the dough out onto a floured board and knead until smooth, 10 minutes. Return the dough to a well-oiled bowl, cover, and set aside to rise in a warm place until doubled in size, about 2 hours. 4. Punch down the dough and knead for 3 minutes. Divide the dough in half. Form each half into a oblong loaf. Sprinkle 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour. 5. Line the oven with wet baking tiles, stones or trays of terra-cotta chips and preheat to 425F. 6. Using a razor, make 6 slashes diagonally across the top of each loaf. Bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking. Cool on a wire rack. Makes 2 loaves. Source: New York Cookbook, Molly O'Neill, 1993 From: D&G Bakery, Spring Street, Manhatten ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lowfat Fettuccine Alfredo Categories: Low-cal, Italian, Pasta Yield: 1 servings 1 lb Fettuccine 1 ts Garlic powder,optional 1/2 c Nonfat cottage cheese 1 ts Onion powder,optional 1/2 c Evaporated skim milk 2 ts Parsley;minced 1/2 ts Arrowroot or rice flour Grated parmesan cheese ;salt --as garnish ;pepper Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender. puree until smooth. Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not let sauce boil. Remove from heat and pour over hot, drained noodles. Sprinkle with parmesan. Variations: use tomato or spinach fettuccine, and garnish with sun- dried tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute 3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta. Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK" (Cooking, WP51, Chatter) * Origin: "LaRK's" Kitchen (1:343/26.3) Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones Date: 10 Feb 93 09:46:0 Hope you enjoy it, too. +++++---------- Recipe via Meal-Master (tm) v7.04 (*P) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet-Potato Fritters Categories: Vegetables Yield: 6 servings 1 lb Sweet potatoes; peeled and 3 lg Eggs -coarsely shredded 3 tb Flour 1 sm Onion; coarsely shredded Vegetable oil; for frying ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 157 calories x 5 g fat x 5 g protein x 106 mg cholesterol x 23 g carbohydrate x 217 mg sodium 1. Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables. 2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth 3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38878 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:47 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melon, Hearts of Palm, and Prosciutto Salad Categories: Salads Yield: 4 servings 8 c Mesclun salad mix* or 2 c Diced cantaloupe -4 oz bag mixed greens, 1/4 lb Prosciutto; thinly sliced -chilled -or boiled ham cut into 2 14 oz Hearts of palm; drained -inch pieces -cut into 1/2 inch slices 1/2 c Red-wine vinaigrette ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 240 calories x 16 g fat x 10 g protein x 13 mg cholesterol x 17 g carbohydrate x 467 mg sodium In salad bowl, combine first four ingredients. Add dressing and toss. *Mesclun is a mixture of shoots and leaves from slightly bitter lettuces--endive, mache, arugula, dandeline and oak leaf. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38879 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini-Tomato Tian* Categories: Vegetables Yield: 8 servings 4 tb Extra virgin olive oil 8 lg Plum tomatoes 4 lg Onions; sliced 1 1/2 lb Zucchini; small 2 ts Thyme; fresh, chopped ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 120 calories x 7 g fat x 3 g protein x 0 cholesterol x 13 g carbohydrate x 212 mg sodium 1. Preheat oven to 375F. In skillet, heat 1 T oil over medium heat. Add onions; saute 10 minutes, or until tender. Add 1 t thyme and 1/4 t each salt and pepper. 2. Cut each tomato lengthwise into 4 slices. Slice zucchini crosswise into 1/2-inch diagonal slices. Arrange tomate, zucchini and onion slices in rows across width of 2 1/2 qt shallo baking dish. 3. In small bowl, combine remaining 3 T oil, 1/2 t salt and 1/4 t pepper; mix. Drizzle over vegetables. Cover tightly with foil. Bake 15 minutes; uncover. Bake 30 minutes or until vegetables are tender; let stand 10 miutes before serving. *Tian is the name of both a layered vegetable mixture and the baking dish it's cooked in, Provence, Franc. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38880 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Free-Form Apple Tart Categories: Desserts, Fruits Yield: 10 servings 15 oz Refrigerated pie crusts; 3 tb Sugar -ready to bake 1/8 ts Ground cinnamon 4 Golden Delicious apples 1/4 c Apricot jam ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 287 calories x 13 g fat x 3 g protein x 0 cholesterol x 42 g carbohydrate x 347 mg sodium 1. Let pie crusts stand at room temperatureas package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval. Drape voer rolling pin; trasnfer to large baking sheet. (Oval will be too long for sheet, but edges will be folded up for baking.) 2. Preheat oven to 425F. Peel apples; core, leaving apples whole. Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border. Fold border over apples, pressing gently. In cup, combine sugar and cinnamon; sprinkle over apples. Bake 40 minutes or until pastry is well-browned on bottom. 3. In saucepan, over low heat, melt jam. Spread warm jam over apples. From: McCall'sAugust 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38881 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pesto Potato-Sausage Salad Categories: Salads, Sausages Yield: 8 servings 1 1/2 lb Red potatoes; small, halved 1 pt Cherry tomatoes; halved -or quartered if large 2 tb Red-wine vinegar 1 lb Smoked hot sausage or 1/3 c Prepared pesto -kielbasa ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 260 calories x 15 g fat x 8 g protein x 23 mg cholesterol x 25 g carbohydrate x 524 mg sodium 1. In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Dain; place in large bowl. 2. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices. In skillet used to cook potatoes, saute' sausage over medium-heat until browned, about 10 minutes. With slotted spoon, transfer to bowl with potatoes; add tomatoes. 3. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper; mix. Add to potato mixture; toss. Serve warm or at room temperature. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38882 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Saltimbocca Categories: Poultry Yield: 4 servings 2 tb Unsalted butter -ham, halved 2 Turkey cutlets; 3/8" thick 4 sl Muenster cheese 4 sl Prosciutto; folded in half 8 Sage leaves, fresh, juliennd -or 2 thin slices of boiled ------------------------HUTRITIONAL INFORMATION/SERV------------------------ x 128 calories x 11 g fat x 8 g fat x 40 mg cholesterol x 0 carbohydrate x 295 mg sodium In large skillet, melt butter over medium-high heat. Sprinkle cutlest with 1/8 t pepper; add to hot butter, pepper side down. Cook 1 minute. Turn over; top with prosciutto, cheese and sage. Cover cook 1 minute or until cheese melts. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38884 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Snapper with Tomato Relish Categories: Fish/sea, Relishes Yield: 6 servings 2 tb Tapenade; (olive paste, 6 Snapper fillets; skinned -available at speciality -3 1/4 lbs -food shops 2 Tomatoes; seeded, diced 1 tb Dijon mustard 2 tb Fresh basil; chopped ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 209 calories x 3 g fat x 40 g protein x 71 mg cholesterol x 3 g carbohydrate x 317 mg sodium 1. In cup, combine tapenade and mustard; mix well. 2. Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through. 3. Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each salt and pepper; mix. Spoon over fillets. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Spaghetti Squash with Mozzarella Categories: Vegetables, Italian, Pasta Yield: 6 servings 1 lg Spaghetti squash (3 lb) -cut into 1/4 inch dice 4 tb Unsalted butter; cut in bits 1 c Basil leaves; packed finely 5 lg Cloves garlic; peeled, halve -shredded 4 oz Smoked or plain mozzarella ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 157 calories x 12 g fat x 5 g protein x 36 mg cholesterol x 9 g carbohyrate x 265 mg sodium 1. Prehead oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover thightly with foil; bake 1 1/2 hours or until very tneder. (To microwave: With fork, pierce whole squash severl times. Place in glass baking dish. Cook in HIGH 18 minutes, turing squash every 4 minutes. Let stand 5 minutes. Place butter in small glass bowl; melt on HIGH 30 seconds. Add garlic; cok on HIGH 1 minutes; with fork, mash. Halve squash lengthwise; seed.) 2. Remove squash from oven; discard foil. With fork, transfer garlic to small bowl; mash. With fork, comb squash strands into large bowl. Add mashed garlic, cheese and basil; toss. Season to taste with additional salt and pepper. If deisred, sprinkle with freshly grated Parmesan cheese. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38886 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double-Berry Shortcakes Categories: Desserts, Fruits Yield: 6 servings 2 c Unsifted self-rising flour 2 pt Strawberries, hulled 1/4 c Sugar 1 c Blueberries 2 1/3 c Heavy cream ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 601 calories x 35 g fat x 7 g protein x 125 mg cholesterol x 69 g carbohydrate x 566 mg sodium 1. Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar; add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire rack. 2. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly. 3. Slice remaining strawberries; add to cooled mashed berries. Add blueberries; mix. 4. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form. 5. To serve: Split shortcakes horizontally, fill with berries and whipped cream. Replace tops. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Pasta Ole' Categories: Salads, Mexican, Pasta, Salsa Yield: 4 servings 1/2 lb Farfalle pasta; (bow ties) 3/4 c Bottled hot or medium salsa 1/2 c Vegetable oil 4 oz Jack cheese; shredded or 2 bn Scallions; cut into 3 inch -Montery Jack cheese -julienne ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 371 calories x 12 g fat x 16 g protein x 25 mg cholesterol x 51 g carbohydrate x 211 mg sodium 1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente. 2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels. 3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions. From: McCall's August 1993. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38889 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomatoe-Cheese Calzones Categories: Fish/sea, Ethnic Yield: 6 servings 1/2 lb Mozzarella cheese; grated 1/2 c Sun-dried tomatoes in oil; -partly skim -drained will, chopped 5 1/2 oz Goat cheese; crumbled 2 lb Pizza dough; thawed if froz. 1/4 lb Hard salami; diced ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 590 calories x 20 g fat x 29 g protein x 60 mg cholesterol x 72 g carbohydrate x 648 mg sodium 1. Preheat oven to 450F. In medium bowl, combine cheese, salmi and tomatoes; toss. 2. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of douth into 7 inch round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three 1/2 inch slits in top of each. 3. Bake 20 to 25 minutes or until well-browned. Cool briefly before serving. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38892 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:51 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Cajun Pork Categories: Meats, Cajun, Pork/ham Yield: 6 servings 6 Boneless pork chops 2 lg Red onions; sliced 1 tb Cajun seasoning 1/2 c Bottled barbecue sauce 2 tb Vegetable oil ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 252 calories x 13 g fat x 24 g protein x 72 mg cholesterol x 10 g carbohydrate x 401 mg sodium 1. Rub both sides of pork chops with Cajun seasoning. Refrigerate covered 1 hour to marinate. 2. In large skillet, heat 1 T oil over medium-high heat. Add onions; over medium heat, saute' until well-browned and soft, about 15 minutes. Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep warm. 3. In same skillet, heat remaining 1 T oil over medium-high heat. Add pork chopes; cook until borwned and just cook throuhg, about 3 minutes each side. Serve topped with onion mixture. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38976 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,00:09 From: STUART TALKOFSKY To: ALL Subject: FANCY TUNA SANDWICH Flags: I saw this in Parade Magazine the other day. Don't have time to make this. Probably time consuming but enjoyable to make if you have the time or the weather (who wants to be indoors cooking in the Summer?) Don't make this for the creep who puts ketchup on everything. Wouldn't it be annoying after spending so much time cooking someone throws some unwanted condiment onto the food? Enjoy!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Muffins From Helen Kemp Categories: Low-cal, Muffins Yield: 12 servings 2/3 c Dry milk 1/2 c Grated carrot 1 ts Pumpkin pie spice 2 Eggs 1 ts Cinnamon 1 c Pumpkin 8 pk Equal or Sweet and Low 1 ts Vanilla 1 ts Baking soda 4 tb Raisins 7 tb Flour 1. Spray 12 muffin tin with non fat spray. 2. Mix all ingredients together. Fill muffin tin. Bake at 375F for 20 minutes. Weight Watchers Info: 6 muffins = 1 Bread, 1 Protein, 1 Vegetable, 1 Fat, 1 Milk ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chris Perry's Pasta Salad Categories: Salads, Pasta Yield: 6 servings 1/2 Red onion, chopped 1 sm Tomato, cubed 1/2 Green pepper, chopped 1/2 cn Chopped black olives (small) 6 oz Sliced pepperoni, cut in Presto Italian dressing -halves or quarters 1 Box Three colored pasta 4 oz Shredded cheddar cheese 1. Cook and chill pasta. Add vegetables and other ingredients. 2. About 1 hour before serving, add dressing and toss. Toss before serving. 3. Salt and season to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chris Perry's Cold Pea Salad Categories: Salads Yield: 6 servings 1 pk Frozen tiny peas, thawed Real bacon bits 1/2 Red onion, chopped Ranch dressing 4 oz Shredded cheddar cheese Mix all together, and serve chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's German Cabbage Casserole Categories: Ground beef, German, Beef, Casseroles Yield: 4 servings 1 md Cabbage 8 7/8 oz Ground beef 1 3/8 oz Margarine 1 sl Bread 1 3/8 oz Flour 1 Egg 2 1/8 c Water 1 Onion, finely chopped 1 ts Capers 1 pn Salt 1 ts Lemon juice 1 pn Pepper 1 c Milk Loosen cabbage leaves by putting the whole head into boiling water until the leaves come off. Cut off the hard stem parts, and put the leaves in boiling salted water one at a time until they are partialy cooked. Mix the meat, bread, salt, pepper, egg and onion together. Make a white gravy out of the margarine, flour, water, and milk. Season with salt and pepper and add capers. You can also use tomato sauce for a change. Grease the bottom and sides of a large casserole dish. Layer in the cabbage, meat and gravy alternately. Top with cabbage. Cover and bake at 375F for 45-60 minutes. From: Brigitte Sealing, Cyberealm BBS, Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Filled Cucumbers Categories: Vegetables, Ground beef, Beef Yield: 4 servings 4 md Cucumbers 1 sm Onion 1 pn Salt 1 c Water 8 7/8 oz Ground beef 1 tb Cornstarch 1 tb Vinegar Vinegar, salt and sugar to 2 1/8 oz Bacon -taste Peel cucumbers and cut in half, scooping out the seeds. Rub with salt and vinegar. Fill with the meat mixed with seasonings and put the halves together fastening with a string or baking needles. Brown the bacon and finely chopped onion in the butter in a deep skillet or casserole dish. Put in the cucumbers; fill the skillet or dish with hot water (not too much or they will give up much fluids) and cook until they are soft. Take the cucumbers out and season and thicken the gravy with cornstarch. Cooking time is about 30 min. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Howard Karten's Salsa Categories: Appetizers, Mexican, Salsa Yield: 6 servings 4 md Tomatoes Chopped green pepper Chopped scallions to taste 1 ts Salt 1/4 md Chopped red onion 1 tb Ground cumin 10 Quartered black olives 1 ts Garlic 1 tb Olive oil 1 ts Oregano 2 ts Red wine vinegar Ground red peppers to taste Chopped red pepper Cayenne pepper to taste 1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan. 2. Add remaining ingredients, mix thoroughly, refrigerate and serve. "You can add any kinda vegetable you want to this." From: Howard Karten, Rime Cuisine Conference Moderator Channel 1 BBS, Cambridge, Mass. 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit and Nut Ginger Bread From Mary Killen Categories: Breads Yield: 1 servings 12 oz Flour 2 tb Buttermilk 6 oz Margarine 1 ts Baking soda 6 oz Soft brown sugar 1 ts Ground cinnamon 6 oz Sultanas (raisins) 1 ts Ground ginger 2 oz Chopped almonds 2 Eggs 4 tb Treacle (molasses) 1. Sift flour with baking soda and spices. Cream margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes. From: Mary Killen, Clough, Co. Down, Northern Ireland 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Boiled Fruit Cake From Mary Killen Categories: Cakes Yield: 1 servings 8 oz Flour 1 ts Mixed spices 6 oz Margarine 1 ts Baking soda 6 oz Sugar 1/2 ts Ground ginger 4 oz Currants 1/2 pt Water 4 oz Raisins 2 Large eggs 4 oz Sultanas Place margarine, sugar, fruit and water into saucepan. Bring to a boil and simmer for approximately 10 minutes. Leave to cool. Sieve flour, spices, and baking soda and add to contents of saucepan. Beat eggs into mixture and pour into a greased and lined 7" square baking pan. Bake at 160C (320F, gas mark 3) for 75 minutes. From: Mary Killen, Clough, Co. Down, Northern Ireland -- 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Super Bowl Salsa Categories: Appetizers, Mexican, Salsa Yield: 2 servings 1 cn 28 oz whole peeled tomatoes 2 tb Fresh lime juice And juice, chopped 1 tb Vinegar 3 c Thinly sliced celery 1/2 tb Sugar 1 cn 19 oz chick peas, pureed 2 cl Garlic, chopped 1 md Cucumber, peeled and diced 1 ts Ground cumin 1 c Chopped fresh cilantro 1 ts Oregano 1 cn 4 oz chopped green chiles In a large glass bowl, combine all. Cover and refrigerate until ready to serve. Source: Cooking with Regis and Kathie Lee cookbook 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: James Darren's Grandmom's Pasta Categories: Italian, Sausages, Pasta Yield: 6 servings 10 oz Italian sausage Or any pasta sauce 2 ts Water 1/4 c Heavy cream 1 Jar James Darren's Pasta 1 lb Rigatoni, cooked Sauce with basil and garlic Fresh grated Parmesan cheese 1. Remove sausage from casing and crumble into a large saucepot. Add the water and cook over low heat for 20 minutes, or until it is cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream. 2. Serve pasta sauce over cooked rigatoni and top with cheese. Source: "Cooking with Regis and Kathie Lee", 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno Casserole Categories: Vegetables, Mexican, Casseroles Yield: 6 servings 1 cn 7 oz green chiles, drained 1 1/2 c Evaporated milk 3 c Shredded Monterey Jack 1/4 c Flour Cheese and/or cheddar cheese 1 ts Salt 2 md Tomatoes, peeled & sliced Sliced avocado and sour 4 lg Eggs Cream for garnish 1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan. 2. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. 3. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices. Source: "Cooking with Regis and Kathie Lee", 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Tiramisu Categories: Desserts Yield: 10 servings 1 lb Mascarpone or soft cream Black coffee (approx) Cheese 9 oz Ladyfingers or 14 oz. angel 3/4 c Sugar Food or sponge cake, thinly 8 lg Egg yolks Sliced 1/2 c Sweet wine 1 tb Unsweetened cocoa 2 c Expresso or very strong 1. In a small bowl, using a fork, beat the cheese until creamy. Set aside. 2. Place a large (about 10-12 cups capacity) metal bowl over a pot of boiling water. Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended. With the mixer set on low speed to prevent splashing, gradually add the wine. Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula. 3. Remove the bowl from the heat and continue to beat the mixture for 1 minute longer. Beat in the cheese just until blended (makes about 5 cups). 4. Pour one cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl. 5. Quickly dip the rounded top side of each ladyfinger into the expresso. Only the top half of the ladyfingers should be soaked with the expresso. If the ladyfingers get too wet, they will fall apart! Add more coffee to the bowl as needed. 6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the custard mixture over the ladyfingers and spread to cover them. Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture. Pour the remaining custard mixture over the ladyfingers and spread to an even layer. 7. Place the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and refrigerate for at least 10 hours. Makes: 10-12 servings. Source: "Cooking with Regis and Kathie Lee", 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Real Whipped Cream Categories: Desserts Yield: 6 servings 1 c Heavy cream 1/2 ts Vanilla 2 tb Powdered sugar 1. The cream, a small bowl, and beaters should be thoroughly chilled before starting. 2. Beat cream with electric mixer until soft peaks form. 3. Blend in sugar and vanilla and beat until stiff peaks form. Do Not Overbeat! From the kitchen of Lois Flack ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Apples Categories: Desserts, Fruits Yield: 6 servings 6 lg Baking apples 12 tb Brown sugar 1/2 ts Cinnamon 1 1/2 ts Butter 1/4 ts Nutmeg 1. Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple. 2. Place apples in a 2 quart square baking dish. 3. Mix sugar, and spices in a small bowl. 4. Fill center of each apple with mixture and dot with 1/4 ts. butter. 5. Add enough water to baking dish to cover the bottom of the dish. 6. Bake uncovered, at 350° until apples are tender. Baste with glaze occasionaly. Serve warm, covered with some of the baking glaze and real whipped cream. *** 1/2 c of raisins can be added to the sugar and spice mixture. *** Tip: McIntosh or Granny Smith apples are great for this. From the kitchen of Lois FLack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lots O' Apple Cake - the Pillsbury Cookbook Categories: Cakes, Fruits Yield: 12 servings 1 1/3 c All purpose flour (approximately 5 apples) 1 c Whole whear flour 1/2 c Oil 1 1/4 c Sugar 1/4 c Honey 2 ts Baking soda 1 ts Vanilla 1 ts Salt 2 Eggs 1 ts Cinnamon 1/2 c Chopped nuts 5 c Apples, peeled & sliced thin 1. Heat oven to 350°F. 2. Grease and flour bottom only of 13x9-inch pan. 3. In large bowl, combine all ingredients except nut at low speed until moistened; beat 2 minutes at medium speed. 4. Stir in nuts. 5. Spread batter in prepared pan. 6. Bake at 350°F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, ice cream, butter sauce, or carmel sauce, if desired. * * * * * * * * * * * * * Nutrients Per 1/12 of Recipe: Calroies......................350 Dietary Fiber.....................3 g Protein.......................5 G Sodium.........................375 mg Carbohydrates................53 g Potassium......................145 mg Fat..........................14 g Calcium...................2% U.S. RDA Cholesterol.............. ..45 mg Iron......................6% U.S. RDA From the kitchen of Lois Flack ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Sauce - the Pillsbury Cookbook Categories: Desserts, Sauces Yield: 12 servings 1 c Sugar 1/2 c Butter 3/4 c Half-and-half or evap. milk 1/2 ts Rum extract (if desired) In small sauce pan, combine all ingredients; heat just to boiling, stirring occasionally. Serve warm. 1 1/2 cups. * * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calroies..........................80 Dietary Fiber..................0 g Protein..........................0 g Sodium.......................40 mg Carbohydrate.....................9 g Potassium....................10 mg Fat..............................5 g Calcium..............< 2% U.S. RDA Cholesterol....................15 mg Iron.................< 2% U.S. RDA From the kitchen of Lois Flack ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Carmel Sauce - the Pillsbury Cookbook Categories: Desserts, Sauces Yield: 12 servings 1 1/2 c Sugar 6 tb Butter or margarine 1 c Half-and-half 1/2 ts Vanilla 1/2 c Light corn syrup 1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. 2. Bring to a full boil. 3. Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stage (230°F.), stirring occasionally. 5. Remove from heat; stir in vanilla. Serve warm over ice cream or cake. 2 cups. * * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calories.........................80 Dietary Fiber....................0 g Protein.........................0 g Sodium.........................35 mg Carbohydrate...................13 g Potassium......................10 mg Fat.............................3 g Calcium................< 2% U.S. RDA Cholesterol....................8 mg Iron...................< 2% U.S. RDA From the kitchen of Lois Flack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Oatmeal Chewies - From Crisco Categories: Cookies Yield: 36 servings 1 1/4 c Butter Flavor Crisco 1 ts Baking soda 1 c Granulated sugar 1/2 ts Salt 2/3 c Firmly packed brown sugar 1 c Quick-cooking oats 1/4 c Honey Not instant or old-fashioned 1 Egg 1 c Flake coconut 1/4 c Milk 1 c Raisins 1 ts Vanilla 1/2 c Walnut pieces broken 2 1/2 c Flour 1/2 c Wheat germ (optional) 1. Heat oven to 350°F. 2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy. 3. Combine flour, baking soda and salt. Mix into creamed mixture. 4. Stir in oats, coconut, raisins, wheat germ, and walnuts. 5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350°F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack. 6 dozen cookies From the kitchen of Lois Flack ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick & Easy Boston Cream Pie Categories: Pies, Desserts Yield: 8 servings 1 pk Yellow cake mix 1 pk Vanilla pudding (regular) (single layer size) 1 1/2 c Milk 1 Egg 1 ts Vanilla Water 1 cn Chocolate frosting 1/2 ts Lemon extract 1. Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan.(9-inch is too large and causes cake to be too flat.) 2. Bake at 350°F for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely. 3. Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely. 4. Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top. Store in refrigerator. From the kitchen of Lois FLack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Apple Pandowdy-Family Circle *I.l.c. Categories: Desserts, Fruits Yield: 10 servings 1 1/4 c Butter 1 c Milk 2/3 c Sugar 3 c Apples, sliced & pared 1 Egg, well-beaten 1/4 c Brown sugar 2 1/2 c Sifted all-purpose flour 1 ts Cinnamon, ground 3 ts Baking powder 2 c Sweetened whipped cream 1/2 ts Salt 1. Cream butter and add sugar gradually. When well combined, mix in the egg. 2. Sift together flour, baking powder and salt and add alternately with the milk. 3. Spread apples in the bottom of a shallow, well-buttered ovenproof-china baking dish. 4. Mix together brown sugar and cinnamon and sprinkle over apples. Pour batter over the top, spreading it evenly. 5. Bake at 350°F for about 50 minutes. Let stand for 10 minutes after removing from oven. To serve, invert on serving platter or serve directly from baking dish. Note: A buttered baking pan or dish, 9x9x2, works equally well. Serve with sweetened whipped cream Submitted by Lois Flack *Family Circle Illustrated Library of Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Chicken Breasts in Raspberry Vinegar Marin Categories: Poultry Yield: 6 servings 4 ea Chicken breasts halves - 1/2 c Raspberry or wine vinegar - 1/4 c Chicken stock - 2 tb Olive oil - 1 tb Lemon juice - 1 ts Grated lemon peel - 1 ea Shallot, finely chopped - 1/2 ts Dried tarragon leaves - 1 x -Black pepper - DIRECTIONS ------------------------------------------------------------ Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Bass Categories: Fish/sea Yield: 6 servings 1 (5 lb.) bass or equivalent -juice of 1 lemon 1 lg Onion, chopped 1 c Cooking wine 1 Bell pepper, chopped 1/2 c Green onions 1/2 Stick margarine -and parsley 2 cn Tomato sauce -dash Tabasco sauce 1 cn Whole tomatoes -salt, pepper, garlic - -powder - -to taste Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. Serves 6. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Stuffed Red Snapper Categories: Fish/sea Yield: 1 servings 3 To 6 lb. red snapper 1 1/2 Lemons, juiced 6 Slices bread (white) 1/8 ts Sage 2 tb Butter 2 tb Chopped tomato 2 tb Chopped parsley -few drops Tabasco sauce 1/8 ts Thyme 4 tb Finely minced celery -Basting sauce: 1 1/2 ts Salt 3/4 c Salad oil 3 tb Worstershire sauce 3 tb Melted butter -Tabasco sauce Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter. Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste often. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Spinach Au Gratin Categories: Fish/sea Yield: 4 servings 1 (7 oz.) can tuna, drained 1 tb Lemon juice -and flaked 2 tb Grated Parmesan 1 (10 oz.) frozen chopped 1/4 ts Salt -spinach, cooked and 1/3 c Bread crumbs -drained 1/2 c Mayonnaise -dash pepper Blend first 7 ingredients and fold in the mayonnaise. Spoon into individual shells or 9-inch pie plate. Sprinkle with additional cheese. Bake in 350 degree oven (moderate) for 20 minutes. Serves 4. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Courtbouillon Categories: Fish/sea, Cajun Yield: 4 servings 3 lb Catfish steaks 1 Clove garlic, minced 1/2 c Salad oil 1 cn Tomato sauce 2 Onions, chopped fine -salt, red and black - -pepper -lemon slices In medium size Dutch oven, bring oil to medium heat. Add alternate layers of fish, (sprinkled with salt, black and red pepper) and onions, garlic, lemon slices and tomato sauce. Do not add water. Cover and simmer for 1 hour. A small amount of water may be added toward end of cooking time if necessary for more gravy. Serves 4. Serve over mounds of rice. Try a tossed green salad and French bread. Note: Another elegant fish delight is called Bouillibasse and you get those recipes when you order "CAJUN COOKING FUN". --- chapter end Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Campers Pizza Pie Categories: Italian, Pizza Yield: 4 servings 8 oz . -pizza or spaghetti sauce 1 lb Wheat bread - 1/4 lb Mozzarella cheese - - -Pepperoni DIRECTIONS ------------------------------------------------------------ Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza sauce on one slice of bread.Top with Mozzarella cheese and sliced pepperoni.Place other side of bread on top and butter outer sides of bread.Put sandwich into pie iron and place in coals of fire.Cook until bread is toasted. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicago Deep-Dish Pizza Categories: Italian, Pizza, Sausages Yield: 4 servings 1 lb . -loaf frozen white bread - -dough,thawed 1 lb . -Italian sausage 1/4 Cu p -chopped onion 16 oz Can tomatoes - 6 oz . -can tomato paste 1/3 Cu p -Grated Parmesan Cheese 1 ts P. -dried oregano - -leaves,crushed 1 ts P. -dried basil leaves,crushed 12 oz . -natural low moisture - -part-skim Mozzarella DIRECTIONS ------------------------------------------------------------ On lightly floured surface,let dough stand at room temperature 1 hour.Remove casing from sausage.Brown sausage;drain.Add onions; cook until tender.Stir in tomatoes,tomato paste,Parmesan cheese and seasoning;simmer 15 minutes.Roll dough to 15 X 11 " rectangle; press onto bottom and 1 " up sides of greased 13 X 9 " baking pan. Cover with half of mozzarella cheese and tomato mixture;repeat layers.Bake @ 425 degrees 20 minutes.Sprinkle with additional Parmesan cheese,if desired.Let stand 15 minutes before serving. Options: Add 1 cup mushroom slices and 1/2 cup chopped green peppers with onions.Add 1 tsp. fennel seed to meat mixture. Serves 8. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Marble Cake Categories: Penndutch, Chocolate, Cakes/choc. Yield: 1 servings 1/3 c Butter - 2 Egg, well beaten - 1 c Sugar - 1 1/2 c Flour - 2 ts Baking powder - 1/2 c Milk - 1 Chocolate, unsweetened, - -square - 1 tb Butter - 1 ts Vanilla DIRECTIONS ------------------------------------------------------------ Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well. Sift flour and baking powder and add alternately with the milk to the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350-F about 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Pies Categories: Penndutch, Pies Yield: 1 servings 2 c Flour - 1 ts Salt - 1/2 c Shortening - 1/3 c Water, cold - -fruit, stewed - DIRECTIONS ------------------------------------------------------------ Sift the flour and salt together, cut in the shortening and mix with hands. Add water. Roll out about 1/8 inch thick on a floured board. Cut with a large cookie cutter about 4 inches in diameter. In each round, place 1 1/2 Tbsp sweetened mashed fruit (dried apricots, peaches, prunes or thick apple sauce). Moisten edges with cold water, fold to make semi-circle and press edges together with a fork. Fry in deep fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Little Pigs in Blankets Categories: Penndutch, Appetizers Yield: 1 servings -lar -oyster -sli -bacon DIRECTIONS ------------------------------------------------------------ Wrap thin slices of bacon around large oysters and fasten ends together with a toothpick. Place under hot flame and broil, turning frequently, until crisp and brown. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Little Wieners and Orange Sauce Categories: Appetizers, Sauces Yield: 5 servings 2 pk Hot Dogs (cut into bites) - 1/2 c Sugar - 3 tb Cornstarch - 1 1/2 c Orange juice - 8 ea Cloves whole - 1/4 ts Cinnamon - 1/4 c Vinegar - DIRECTIONS ------------------------------------------------------------ Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a saucepan and thicken on low heat. Once sauce has thickened, put in hot dogs, just until heated through. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Make Ahead Rolled Up Pizzas Categories: Italian, Pizza Yield: 6 servings 18 Slices bread 1/2 Stick melted butter 1 1/2 c Grated mozzarella or - -Monterey Jack ch - 1/2 c Tomato sauce - 1/2 c Chopped black olives - 1/2 ts Italian herb seasoning -Several dashes Tabasco - - DIRECTIONS ------------------------------------------------------------ Cut crusts from bread and roll out each slice with a rolling pin. Combine remaining ingredients except butter and stir to blend well.Spread each bread slice with some of the mixture and roll up jelly roll fashion (fasten with a toothpick if necessary).Brush each roll with melted butter.Put on a baking sheet and chill until serving time.When ready to serve,put roll ups in a preheated- heated 400 degree oven for 12 to 15 minutes.Serve hot with chilled soup. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza By the Foot Categories: Italian, Pizza, Sausages Yield: 6 servings 2 Mild Italian sausage links - -(8 oz.) - 1/2 Cu p -water 1 Loaf (1 lb.) unsliced - -French bread -pizza sauce 15 oz . -Italian seasoning 1 ts P. -garlic powder 1/2 ts P. - 1/4 lb Shredded provalone cheese -(8 oz.) shredded 2 Cu ps -Mozzarella cheese DIRECTIONS ------------------------------------------------------------ Place sausage and water in shallow pan.Cover and bring to boil. Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into 1/4" slices.Slice bread in half lengthwise and lay cut side up on cookie sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350 degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6 servings. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Slices (Mondel Schnits) Categories: Penndutch, Cakes Yield: 1 servings 2 Egg - 1/2 c Sugar - 3/4 c Flour - 1/2 ts Baking powder - 3/4 c Almond, sliced - 2 tb Water, ice - 1/2 ts Lemon extract - -*OR: - 1/2 Lemon, juice of - 2 tb Sugar - DIRECTIONS ------------------------------------------------------------ The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside. Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amanda's Angel Food Cake Categories: Penndutch, Cakes Yield: 1 servings 11 Egg white - 1 1/2 c Sugar - 1 c Flour - 1 ts Cream of tartar - 1/8 ts Salt - 1 ts Vanilla - DIRECTIONS ------------------------------------------------------------ Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1 hour. This cake should be baked in an ungreased angel food pan. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anise Cookies Categories: Penndutch, Cookies Yield: 1 servings 6 Egg, separated - 1 c Powdered sugar - 1 c Flour, sifted - 3 ts Anise seed - DIRECTIONS ------------------------------------------------------------ Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff and combine the two mixtures. Gradually beat in the powdered sugar, mix lightly. Sift the flour and add; then stir in the anise seed. Drop from the tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put pans into ice box over night. Bake the next morning at 300-F for 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Dumplings (Eb'l Dumpling) Categories: Penndutch, Fruits Yield: 1 servings 2 c Flour - 4 ts Baking powder - 1 ts Salt - 4 tb Shortening - 1 c Milk - 6 Apple - -sugar - 1 ts Cinnamon - DIRECTIONS ------------------------------------------------------------ Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Fritters (Ob'l Puffers) Categories: Penndutch, Breakfast Yield: 1 servings 1 c Flour - 1 1/2 ts Baking powder - 3 tb Powdered sugar - 1/4 ts Salt - 1/3 c Milk - 1 Egg, well beaten - 2 md Apple, sour, thinly sliced - DIRECTIONS ------------------------------------------------------------ Sift the dry ingredients into a bowl. Beat the egg and add the milk and stir into the dry ingredients. Mix well. Add the sliced apples. Drop batter by spoonfuls into hot fat and fry. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Meringue Categories: Penndutch, Fruits Yield: 1 servings 2 c Apple, stewed, hot - 1/4 c Sugar - 3 Egg, separated - 2 tb Butter - 1/2 ts Nutmeg - 1/2 ts Cinnamon - 1 tb Lemon juice - 1/4 c Powdered sugar - 1 ts Vanilla - DIRECTIONS ------------------------------------------------------------ Combine the stewed apples, sugar, butter, lemon juice and spices and mix well. Beat the egg yolks and add to the apple mixture and beat until light. Pour into a buttered baking dish and bake at 400-F about 15 minutes. Remove from oven and cover with a meringue made by beating the egg whites stiff, adding to them the powdered sugar and vanilla after partially beaten. Return to oven and bake at 325-F to brown the meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pot Pie Categories: Penndutch, Pies Yield: 1 servings 6 Apple, baking - 1/4 lb Lard - 4 c Flour - 1/4 ts Salt - 1 ts Cinnamon - 1/8 lb Butter - -water - DIRECTIONS ------------------------------------------------------------ Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2 inch squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Strudel (Apfelstrudel) Categories: Penndutch, Breads, Fruits Yield: 1 servings 2 1/2 c Flour - 1 ts Salt - 2 tb Shortening - 2 Egg, slightly beaten - 1/2 c Water, warm - 5 c Apple, sliced - 1 c Brown sugar - 1/2 c Raisins - 1/2 c Nuts, chopped - 3 tb Butter, melted - 1/2 ts Cinnamon - 1 Lemon, grated rind of - DIRECTIONS ------------------------------------------------------------ Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apples and Buttons (Schnitz Un Knepp) Categories: Penndutch, Meats Yield: 1 servings 3 lb Ham - 1 qt Apple, dried - 2 tb Brown sugar - 2 c Flour - -milk - 4 ts Baking powder - 1/4 ts Pepper - 1 Egg, well beaten - 3 tb Butter, melted - 1 ts Salt - DIRECTIONS ------------------------------------------------------------ *** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Pick over and wash dried apples. Cover with water and let soak over night or for a number of hours. In the morning, cover ham with cold water and let boil for 3 hours. Add the apples and water in which they have been soaked and continue to boil for another hour. Add brown sugar. Make dumplings by sifting together the flour, salt, pepper and baking powder. Stir in the beaten egg, milk (enough to make fairly moist, stiff batter), and melted butter. Drop the batter by spoonfuls into the hot liquid with the ham and apples. Cover kettle tight and cook dumplings for 15 minutes. Serve piping hot on large platter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Applesauce Cake (Ob'l Dunkes Kucka) Categories: Penndutch, Cakes, Sauces Yield: 1 servings 1 c Applesauce, unsweetened - 1/2 c Butter - 1 c Brown sugar, light - 1 ts Soda - 1 ts Cinnamon - 2 c Flour - 1/2 ts Cloves - 1/2 ts Nutmeg - 1 c Raisins - 1/4 ts Salt - DIRECTIONS ------------------------------------------------------------ Mix butter, sugar, salt and spices. Add flour and applesauce in which soda has been dissolved. Add the raisins. Pour into an oblong, well-greased pan and bake at 350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Wine Categories: Penndutch, Beverages Yield: 1 servings 1 lb Apricot, dried - 4 qt Water, warm - 6 1/2 c Sugar - 2 1/4 c Brown sugar - 1 1/2 c Raisins - 1 tb Ginger - 2 Lemon, thinly sliced - 2 Orange, thinly sliced - 1/2 c Yeast - DIRECTIONS ------------------------------------------------------------ Wash the apricots in several waters and then dry them and cut in halves. Place in a large crock and pour on the warm water, reserving 1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aunt Hannah's Lebkuchen Categories: Penndutch, Cakes Yield: 1 servings 4 Egg - 1 lb Brown sugar - 1 1/2 c Flour - 1 ts Baking powder - 1 ts Cinnamon - 1/2 ts Cloves - 3/4 c Raisins - 3/4 c Nuts, chopped - 3/4 c Wine - -*OR: - 3/4 c Coffee - DIRECTIONS ------------------------------------------------------------ Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times, add the baking powder and sift into the egg mixture alternately with the wine (or substituted coffee). Mix nuts and raisins together and sprinkle with 2 Tbsp of flour. Add to mixture and beat thoroughly. Pour batter in flat, greased pans and bake at 400-F about 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Ham Categories: Penndutch, Meats Yield: 1 servings 10 lb Ham - 1 c Brown sugar - 1/4 c Flour - 1 ts Mustard, dry - 1/4 c Maple syrup - 3 tb Water - -who -cloves DIRECTIONS ------------------------------------------------------------ Note: This recipe assumes using an uncooked ham. Omit boiling the ham altogether if using a pre-cooked ham. Wash ham and cover with boiling water and let cook on top of stove for 4 hours. Let ham stand in liquid over night. Next day remove the fatty rind, make gashes across the surface of ham and stick in whole cloves. Make a paste of the sugar, flour and mustard by adding the syrup and water. Use water in which ham was cooked if available. Spread over ham and place in roasting pan. Bake uncovered at 400-F for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Spare Ribs and Sauerkraut Categories: Penndutch, Pork/ham Yield: 1 servings -spare ribs - -sauerkraut - 2 c Flour - 1 Egg, beaten - 1 ts Baking powder - 1 c Milk - DIRECTIONS ------------------------------------------------------------ Cut spare ribs into portions and place in the bottom of a roasting pan. Add the sauerkraut, cover the pan and bake at 350-F for 1-1/2 hours. Make dumplings by combining the flour, baking powder, milk and egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish baking at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Stuffed Potatoes Categories: Penndutch, Vegetables Yield: 1 servings 3 Lar -potato 1 tb Butter - 1 tb Cream - -*OR: - 1 tb Milk - 1/2 ts Salt - 1/8 ts Pepper - 1 Egg white, stiffly beaten - DIRECTIONS ------------------------------------------------------------ Bake large potatoes at 450-F about 40 minutes or until soft. Remove from oven and cut in half lengthwise and scoop out inside. Mash, adding the butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg white and blend. Refill potato shells, return to the oven to brown about 10 minutes at 450-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Soup Categories: Penndutch, Soups/stews, Beans Yield: 1 servings 1 1/2 lb Beans, soup - 2 c Celery, diced - 1/2 c Onion, chopped - 1 c Tomato, strained - 2 ts Parsley, minced - 1/2 c Potato, diced - -salt & pepper - DIRECTIONS ------------------------------------------------------------ Soak beans overnight in water to cover. In morning, drain off the water, add fresh water and cook until almost soft. Wash ham and cover with cold water and boil until tender. Skim fat from the broth and add the beans and other ingredients and cook until potatoes are soft. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Berks County Potato Custard Pie Categories: Penndutch, Pies Yield: 1 servings 1 md Potato - 2 tb Butter - 3/4 c Sugar - 2 Egg yolk - 2 Egg white - 1/2 Lemon, juice of - 1/2 Lemon, grated rind of - 1/2 c Milk - -*pastry - DIRECTIONS ------------------------------------------------------------ Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Berks County Potato Dumplings Categories: Penndutch, Breads Yield: 1 servings 6 Raw -potato 10 Sli -bread 1 Onion, grated - 2 Egg, well beaten - 1 ts Parsley, minced - -salt & pepper - DIRECTIONS ------------------------------------------------------------ Grate the potatoes. Soak bread in cold water and squeeze out as much of the water as possible. Mix together the bread, salt, pepper, grated onion and parsley. Add the grated potatoes and eggs and mix well. Form into balls, roll in flour gently, drop into boiling salted water, and cook in a covered pot for 15 minutes. These dumplings are excellent with sauerkraut, stewed chicken or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Walnut Cookies Categories: Penndutch, Cookies Yield: 1 servings 2 c Brown sugar - 4 Egg, well beaten - 1/2 c Flour - 1/2 ts Salt - 1/2 ts Baking powder - 1 lb Walnuts, black, chopped - DIRECTIONS ------------------------------------------------------------ Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blitzkuchen Categories: Penndutch, Cakes Yield: 1 servings 4 tb Butter - 10 tb Sugar - 2 Egg, beaten - 1 1/3 c Flour, sifted - 1 1/2 ts Baking powder - 1/4 ts Salt - 1/2 c Milk - 1 ts Vanilla - 1/2 ts Cinnamon - 1/4 c Walnuts, chopped - 4 tb Sugar - DIRECTIONS ------------------------------------------------------------ Cream the butter and 10 Tbsp sugar. Add the eggs and mix thoroughly. Sift the flour, salt and baking powder and add alternately with the milk to the first mixture. Add vanilla. Pour into a well-greased pan. Sprinkle top of cake with the 4 Tbsp sugar, cinnamon and walnuts. Bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boiled Icing Categories: Penndutch, Cakes, Spreads Yield: 1 servings 1 c Sugar - 4 tb Water, cold - 1 Egg white, beaten - 1 ts Vanilla - DIRECTIONS ------------------------------------------------------------ Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint icing: Lemon juice will whiten icing. The grated rind of an orange will give a yellow color. Strawberry, raspberry or cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandied Peaches Categories: Penndutch, Preserve Yield: 1 servings 1 Pec -peach 1 qt Brandy - -sugar - DIRECTIONS ------------------------------------------------------------ Skin peaches by pouring boiling water over a few at a time and allowing to stand a few minutes. Then dip in cold water and skins will rub off. After peaches have been skinned, measure them and use one half of their weight in sugar. Have a large, clean, covered stone crock and put in a layer of peaches and a layer of sugar until all ingredients are used. Pour the brandy over the layers. Cover the crock with a heavy piece of white muslin before placing on the top of the crock. Set aside in a cool place and allow peaches to stand 2 to 3 months before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Pudding Categories: Penndutch, Desserts Yield: 1 servings 1 qt Cake - -*OR: - 1 qt Bread, stale - 2 c Milk - 1/2 c Sugar - 2 Egg, well beaten - 1/4 c Raisins - 1/4 ts Nutmeg - DIRECTIONS ------------------------------------------------------------ Beat the eggs and add the sugar, milk and nutmeg. Butter a baking dish. Arrange bread or cake in dish and pour liquid over it. Let stand until bread has been thoroughly soaked. Add the raisins and bake at 350-F for 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Stuffing (For Poultry) Categories: Penndutch, Poultry Yield: 1 servings 1 qt Bread - -water - 1 ts Salt - 1/8 ts Pepper - 1/4 ts Poultry seasoning - 1 ts Parsley, chopped - 1/2 ts Onion, minced - 2 tb Butter, melted - 1 Egg, slightly beaten - -giblets - DIRECTIONS ------------------------------------------------------------ Soak the bread in cold water and squeeze dry. Add seasoning ingredients and melted butter and mix thoroughly. Add egg and the heart, liver and gizzard of the fowl which have been partially cooked and chopped fine. Use for stuffing fowl. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Breaded Veal Cutlet (Weinerschnitzel) Categories: Penndutch, Veal, German Yield: 1 servings 2 lb Veal steak - -salt & pepper - -crackers, crushed - -*OR: - -bread crumbs - 1 Egg, beaten - -lemon juice - -egg, fried - DIRECTIONS ------------------------------------------------------------ Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving. Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes then fry on both sides. Sprinkle with lemon juice and garnish with a fried egg per portion. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Betty Pudding Categories: Penndutch, Desserts Yield: 1 servings 4 c Apple, sliced - 2 c Bread, cubed - 3/4 c Brown sugar - 2 ts Butter - 1/8 ts Cinnamon - 1/4 c Water, hot - DIRECTIONS ------------------------------------------------------------ Slice the pared apples very fine. Brush a pudding pan with butter, place a layer of apples on the bottom, then a layer of bread cubes and a half of the sugar. Add another layer of apples, the rest of the bread and the remaining apples. Cover with the rest of the sugar, sprinkle with cinnamon, add 1/4 cup hot water, cover the pan and bake at 350-F for 30 minutes or more. Remove cover and brown. Serve with a hard or lemon sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Flour Soup (Braune Mehlsuppe) Categories: Penndutch, Soups/stews Yield: 1 servings 1/4 c Butter - 10 tb Flour - 5 c Soup stock - -salt & pepper - -cheese, grated - DIRECTIONS ------------------------------------------------------------ Melt the butter and stir in flour, add the stock slowly to prevent lumping. When well-blended, add seasonings to taste. Cover pot and cook slowly for 2 hours. When serving, sprinkle each bowlful with grated cheese. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Pudding Sauce Categories: Penndutch, Desserts, Sauces Yield: 1 servings 1 c Brown sugar - 1 Egg, slightly beaten - 1 ts Vanilla - DIRECTIONS ------------------------------------------------------------ Beat all together until creamy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buckwheat Scrapple Categories: Penndutch, Pork/ham Yield: 1 servings 1/2 Hog's head - 1 Liver - 1 Heart - 1 Sweetbreads - -corn meal, yellow - -buckwheat flour - -salt & pepper - -sage, powdered - -mace - DIRECTIONS ------------------------------------------------------------ Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put 1/2 of the head, along with the liver, heart and sweetbreads of the hog into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and weigh the meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour into pan and let stand until cold. Cut in slices and fry until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Semmels (A Moravian "Companies" Delicacy) Categories: Penndutch, Breads Yield: 1 servings 2 c Milk, scalded - 6 c Flour - 1/2 ts Salt - 1 c Sugar - 2 Egg, well beaten - 1/2 c Butter - 1/2 c Potato, mashed - 1/2 c Yeast - -*DISSOLVED IN: - 1/4 c Water, warm - 1/4 c Powdered sugar - 2 tb Butter, melted - DIRECTIONS ------------------------------------------------------------ This batter must be made in the early evening and set to rise in a warm place until morning. Mix together the dissolved yeast cake, mashed potatoes and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk, add the butter and stir until melted. When cool add the eggs, 1/2 cup of sugar, and salt and combine with the yeast mixture. Sift in the flour and knead thoroughly. Cover and let rise in a warm place until morning. Roll out to about 1/4 inch thick, brush the dough with melted butter and cut in 2 inch squares. Turn up the four corners toward the center. Place on a greased baking sheet about 2 inches apart and let rise until light. Bake at 450-F for 20 minutes. Remove from oven, brush with melted butter, and sprinkle with powdered sugar. Serve hot with plenty of coffee. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Candy Categories: Penndutch, Candies Yield: 1 servings 2 c Sugar - 1/4 c Butter - 4 tb Water - 1 tb Vinegar - DIRECTIONS ------------------------------------------------------------ Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Pie Categories: Penndutch, Pies Yield: 1 servings 1 c Brown sugar - 1/4 c Water - 1/4 c Butter - 3 Egg, well beaten - 2 c Milk - 3 tb Flour - 1 ts Vanilla - -*pie pastry, baked - -whipped cream - DIRECTIONS ------------------------------------------------------------ Cook the sugar and water until it will spin a thread. Add butter, beat the eggs and stir in the flour which has been mixed with 1/2 cup of the milk. Add balance of the milk and vanilla. Pour into the hot syrup and cook until mixture is thick. Pour into a baked pie shell and set aside to cool. When ready to serve, cover with whipped cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage-Filled Peppers Categories: Penndutch, Preserve Yield: 1 servings 6 Bell pepper, red - 1/2 Hea -cabbage 1/2 ts Salt - 2 c Vinegar - 1 tb Mustard seed, yellow - DIRECTIONS ------------------------------------------------------------ Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells. Cut cabbage fine as in slaw and add to it the salt and mustard seeds. Mix thoroughly and place in peppers, pressing it in tightly. Place tops on pepper cases and fasten them down with toothpicks. Place them upright in stone jar and cover with cold vinegar. Place cover over jar and put away in cool place until ready to use. They may be kept for several months before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cake and Wine Pudding (Kucha Un Wei) Categories: Penndutch, Desserts Yield: 1 servings -macaroons - -sponge cake - -*OR: - -lady fingers - 1 pt Wine - 1 ts Cornstarch - 3 Egg yolk - 3 ts Sugar - 3 Egg white - 1/2 c Nuts, chopped - DIRECTIONS ------------------------------------------------------------ Place pieces of sponge cake, lady fingers or similar cake into an earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the wine. Mix the cornstarch and sugar together and slowly add the wine. Beat the yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over the cake and let cool. When cool, cover with the stiffly beaten egg whites and sprinkle with the chopped nutmeats. Bake at 325-F for a few minutes to brown. Serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Candied Sweet Potatoes Categories: Penndutch, Vegetables Yield: 1 servings 6 Sweet potato - 1 1/2 c Brown sugar - 1 1/2 c Water, cold - 1/4 ts Salt - DIRECTIONS ------------------------------------------------------------ Peel the potatoes and cut in slices 1/2 inch thick. Lay in an iron skillet and add the remaining ingredients. Cover and bake at 350-F for 40 minutes. Uncover and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Cake Categories: Penndutch, Cakes Yield: 1 servings 1 c Sugar - 2 tb Flour - 1 lb Cream cheese - 4 Egg - 1 c Half & half - 1 ts Vanilla - -*pastry - DIRECTIONS ------------------------------------------------------------ Line a deep pan with pastry. Mix flour and sugar together; add the cream cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla and combine with first mixture. Pour into pastry shell, which has been baking at 400-F until starting to brown. Remove only long enough to pour in filling. Reduce heat to 325-F and bake for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chestnut Stuffing for Poultry Categories: Penndutch, Poultry Yield: 1 servings 1 qt Chestnuts - 1 pt Bread crumbs - 1/4 c Shortening ** - 1 ts Salt - 1 Egg, well beaten - 1/4 c Celery, chopped - 2 ts Poultry seasoning - DIRECTIONS ------------------------------------------------------------ ** butter, chicken fat, or lard. Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of butter and shake over hot flame for a few minutes. Place in the oven for 10 minutes. Then remove the shell and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add the rest of the ingredients and mix well. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Pot Pie Categories: Penndutch, Poultry Yield: 1 servings 1 Lar -chicken 4 Lar -potato 3 Lar -onion -salt & pepper - -*pastry - DIRECTIONS ------------------------------------------------------------ Wash, clean and cut chicken into individual portions. Place a layer of chicken in the bottom of a large iron kettle and cover with thick slices of raw potato, then with slices of onion and salt & pepper. Roll dough out rather thick and cut in 2 inch squares and place on top of onion. Continue until kettle is filled having the top layer of pie dough. Add water to cover contents halfway. Cover kettle tightly and cook over a low flame until chicken is tender. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chow Chow Categories: Penndutch, Preserve, Chinese Yield: 1 servings 1/4 Pec -tomato, green 1/4 Pec -string beans 3 c Lima beans - 3 c Corn - 5 Bell pepper, green - 1 qt Onion - 1 Hea -cauliflower, large 2 c Sugar - 3 qt Cider vinegar - 1/2 c Salt - 2 tb Celery seed - 2 tb Mustard seed - 1/2 lb Mustard, dry - 1 tb Turmeric - DIRECTIONS ------------------------------------------------------------ Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook all four ingredients about 25 minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together. Drain the water from the cooked vegetables and add to the hot vinegar. Then add the chopped vegetables and cook about 25 minutes, stirring constantly. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Bisquits Categories: Penndutch, Cookies Yield: 1 servings 1 lb Butter - 1 lb Sugar - 4 Egg - 1 c Sour cream - 1 ts Soda - -flour - DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in flour until dough is stiff enough to handle. Chill over night. In the morning, roll out thin on floured board and cut with cookie cutter. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Buns (The Famous Dutch Sticky Buns) Categories: Penndutch, Breads Yield: 1 servings 1 c Milk, scalded - 1/2 c Raisins, chopped - 2 tb Currants - 1/2 ts Cinnamon - -brown sugar - 2 tb Citron, finely chopped - 1/2 c Yeast - -*DISSOLVED IN: - 1/4 c Water, warm - 3 c Flour - 1/2 ts Salt - 3 tb Butter - DIRECTIONS ------------------------------------------------------------ Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Cake Categories: Penndutch, Cakes Yield: 1 servings 1/2 c Butter - 1 c Sugar - 2 Egg, separated - 1/2 c Milk - 1 1/2 c Flour, cake - 1 1/2 ts Baking powder - 1/4 ts Salt - 2 ts Cinnamon - DIRECTIONS ------------------------------------------------------------ Cream butter and sugar well, then add the beaten egg yolks and beat well. Add the milk. Sift the dry ingredients together and add to mixture. Fold in the stiffly beaten egg whites. Pour into well-greased layer cake pans and bake at 375-F for 20 minutes. When cool, ice with favorite frosting. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocoanut Custard Pie Categories: Penndutch, Pies Yield: 1 servings 3 Egg yolk - 2 c Sugar - 1 qt Milk - 4 tb Flour - 1 ts Vanilla - 1 Who -cocoanut, grated 3 Egg white, beaten - -*pastry - DIRECTIONS ------------------------------------------------------------ To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coffee Cake (Kaffee Kuchen) Categories: Penndutch, Breads Yield: 1 servings 1/2 c Butter - 1 Egg, separated - 1 c Sugar - 2 c Milk - 6 1/2 c Flour - 1 c Yeast - -*DISSOLVED IN: - 1/3 c Water, lukewarm - -butter, melted - -brown sugar - DIRECTIONS ------------------------------------------------------------ Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this mixture to rise over night. Flour a bake-board and take out large spoonfuls of the dough to which just enough flour has been added to permit it to be rolled into flat cakes. Spread on well-greased pie tins and when light (about 1-1/2 hours) brush melted butter over the top and strew thickly with brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Soup Categories: Penndutch, Soups/stews Yield: 1 servings 12 Ear -corn 4 Egg, hard boiled - 1/2 c Butter - 1 tb Flour - 1 ts Parsley, minced - DIRECTIONS ------------------------------------------------------------ Grate the corn off six ears. Cover this with cold water and bring to a boil cooking about 3/4 hour. Cut the corn from the other six ears and combine with the grated corn. Mash the egg yolks and mix with the flour and butter. Slowly add the water in which the cobs have cooked and mix well. Add corn and the parsley and, if mixture is too thick, add enough milk to make of right consistency. Bring to a boil and cook for 5 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornmeal Mush Categories: Penndutch, Breads Yield: 1 servings 1 c Cornmeal - 2 qt Water, boiling - 1 ts Salt - DIRECTIONS ------------------------------------------------------------ Moisten cornmeal with enough cold water to make a paste. Stir paste into boiling salted water, beating thoroughly. Let cook over slow fire, stirring constantly, about 10 minutes. Pour into a double boiler and cook slowly for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cottage Cheese (Helen's Smierkase) Categories: Penndutch, Cheese/eggs Yield: 1 servings 1 qt Milk, sour - -water - -cream - -*OR: - -sour cream - DIRECTIONS ------------------------------------------------------------ Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cottage Pudding Categories: Penndutch, Desserts Yield: 1 servings 1 c Sugar - 1/2 c Butter - 1 Egg - 1 c Milk - 2 1/2 c Flour - 4 ts Baking powder - 1/4 ts Salt - DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar and add the well beaten egg. Mix well. Sift the dry ingredients and add alternately with the milk to the first mixture. Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in squares and serve with Pudding Sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Molasses Pie Categories: Penndutch, Pies Yield: 1 servings 3/4 c Flour - 1/2 c Sugar - 1 tb Butter - 1/4 c Molasses - 1/4 c Water, boiling - 1/4 ts Baking soda - -*pastry - DIRECTIONS ------------------------------------------------------------ Mix the first 3 ingredients together, using the hands, and pinching mixture until very fine. Add the water to the molasses and soda and beat until this is foamy and rises. Pour this into a pie pan lined with pastry (a deep pan is preferable) and taking a spoon, mix the above crumbs well into the molasses filling. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Dressing for Cucumbers Categories: Penndutch, Dressings, Salads Yield: 1 servings 1 Lar -cucumber 1/2 c Sour cream - 1 tb Vinegar - -paprika - -salt - DIRECTIONS ------------------------------------------------------------ Pare cucumber and slice very thin, place in bowl, add salt and place in the refrigerator. After 2 hours, rinse thoroughly 2 or 3 times in ice cold water, pressing the cucumber slices between the hands each time to remove all salt. After the last rinsing, add the following dressing: Combine the sour cream with the vinegar and paprika; mix well. If desired, chopped chives or sliced onions may be added. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Spinach Categories: Penndutch, Vegetables Yield: 1 servings 1/4 Pec -spinach 1/2 ts Salt - -das -pepper 1/8 ts Nutmeg - 1 tb Butter - 2 ts Flour - 3/4 c Milk - DIRECTIONS ------------------------------------------------------------ Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crisp Cookies Categories: Penndutch, Cookies Yield: 1 servings 1 c Butter or other shortening - 2 c Sugar - 3 Egg, well beaten - 1/2 c Milk - 1/2 ts Salt - 4 c Flour - 2 ts Baking powder - 1 ts Cinnamon - 1 ts Nutmeg - DIRECTIONS ------------------------------------------------------------ Cream the butter, add the sugar gradually, and cream mixture until light. Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt, baking powder and spices and add alternately with the milk. Add more flour to stiffen may require up to 5 cups flour). Chill for several hours. Roll very thin and cut with cookie cutters. Put on greased baking sheet and bake at 450-F about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crumb Cake (Krum Kuchen) Categories: Penndutch, Cakes Yield: 1 servings 1 c Butter or other shortening - 2 c Sugar - 4 ts Baking powder - 4 Egg, separated - 1 c Milk - 4 c Flour - -butter, melted - -cinnamon - DIRECTIONS ------------------------------------------------------------ Combine sugar, flour and baking powder which have been sifted together. Add the shortening and crumb well with the fingers. Take out 1 cup of crumbs and to the remaining add the well beaten egg yolks and milk. Fold in the stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep pans and sprinkle top with the crumbs. Bake at 450-F about 45 minutes. Sprinkle top with melted butter and cinnamon when finished baking. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Pickle Categories: Penndutch, Preserve Yield: 1 servings 24 Cucumber - 1 qt Onion - 1 c Salt - 1/2 pt Olive oil - 3 tb Pepper - 1/4 lb Mustard, dry - 3 pt Cider vinegar - DIRECTIONS ------------------------------------------------------------ Remove the skins from the cucumbers and slice very thin, add the peel and sliced onions and cover with the salt. Let stand over night. Drain well and add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and pour into air-tight jars and let stand for 6 weeks. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Rings Categories: Penndutch, Preserve Yield: 1 servings 6 Lar -pickles, sour 2 c Sugar - 1/2 ts Cloves, whole - 1 Sti -cinnamon DIRECTIONS ------------------------------------------------------------ Slice pickles in 1/4 inch slices and cover with the sugar and spices. Keep in an earthen bowl for 24 hours, stirring frequently. Fill sterilized jars and seal. Keep in a cool place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cup Cheese Categories: Penndutch, Cheese/eggs Yield: 1 servings -thick milk ** - -pin -salt 1 ts Baking soda - 1 c Cream - 1/2 lb Butter - -egg - DIRECTIONS ------------------------------------------------------------ ** Thick milk is soured milk. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F). Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Currant Cakes (Old-Fashioned Christmas Drop Cakes) Categories: Penndutch, Cookies Yield: 1 servings 1 lb Sugar - 1 lb Butter - 6 Egg - 3/4 lb Flour - 1/4 ts Salt - 1/2 lb Currants - 1 Lemon, juice of - 1 Lemon, rind of - DIRECTIONS ------------------------------------------------------------ Mix the currants with some of the flour. Work butter and sugar together to a smooth cream, then slowly work in whole eggs one at a time. Add a little of the flour, rind and juice of the lemon and salt. Work in slowly the rest of the flour and the currants. Drop by spoonfuls on large buttered pans, pressing flat with a knife as the cakes are better when very thin. A good plan is to heat the pan a bit and allow the cakes to melt as much as possible before putting them in the oven to bake. Be sure to butter the pans thoroughly; otherwise, the thin cakes will be difficult to remove. (recipe didn't include baking time or temp). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cut (Schnitzel) Beans Categories: Penndutch, Vegetables, Beans, German Yield: 1 servings 1 1/2 qt String beans - 2 tb Bacon, smoked, diced - 1 tb Butter - 3 Lar -onion, sliced 4 md Tomato, chopped - 1 ts Salt - 1 Das -red pepper 1 c Water, hot - DIRECTIONS ------------------------------------------------------------ Cut string beans in small pieces. Fry the bacon until crisp and brown, add the other ingredients and simmer for 1 hour. Add the hot water and continue cooking 2 hours longer, adding more water if necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dandelion and Lettuce Salad Categories: Penndutch, Salads Yield: 1 servings 1 Hea -lettuce 1 pt Dandelion - 4 Sma -onion 1/2 Bell pepper, green - 2 md Tomato - 2 Egg, hard boiled, sliced - 1/3 lb Swiss cheese - -salt & pepper - 3 tb Olive oil - 4 tb Vinegar - DIRECTIONS ------------------------------------------------------------ Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add salt and black pepper. Mix well. Add the olive oil and vinegar. Mix thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix lightly so tomatoes and eggs will not be mashed or broken. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dandelion Salad Categories: Penndutch, Salads Yield: 1 servings 1/2 c Cream - 2 Egg - 1 tb Sugar - 1 ts Salt - 4 tb Vinegar - 1/4 c Butter - -paprika - -pepper - 4 Sli -bacon, thick -dandelion - DIRECTIONS ------------------------------------------------------------ Carefully wash and prepare the dandelion as you would lettuce. Roll in cloth and pat dry. Then put into a salad bowl and place in warm place. Cut bacon in small pieces, fry quickly and drop over the dandelions. Put the butter and cream into a skillet and melt over a slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture. Pour into skillet and under increased heat, stir until dressing becomes thick like custard. Take off and pour piping hot over dandelion. Stir thoroughly. Never use dandelion after it has begun to flower, for then it is apt to be bitter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Pudding Categories: Penndutch, Desserts Yield: 1 servings 2 Egg, well beaten - 1 c Brown sugar - 1 c Dates, chopped - 1 ts Baking powder - 2 tb Flour - 1 c Nuts, chopped - DIRECTIONS ------------------------------------------------------------ Mix in the order given. Bake at 325-F for 30 minutes. Serve with cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Delicious Fudge Categories: Penndutch, Candies Yield: 1 servings 1 c Brown sugar - 1 c Sugar - 2/3 c Milk, condensed - 2 Chocolate, unsweetened, - -square - 2 tb Butter - 2 tb Corn syrup - 1 ts Vanilla - 1 c Nuts, chopped DIRECTIONS ------------------------------------------------------------ Cut the chocolate in small pieces and cook with the brown and granulated sugar, the condensed milk and the corn syrup. Stir until the sugar is dissolved. Then cook, stirring occasionally, until the fudge forms a soft ball when dropped in cold water. Remove from the fire, add the butter and let stand until it is cool. Then beat until it begins to lose its glossy appearance. Add the vanilla and the nuts, pour on a greased pan and allow to cool. Cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Delicious Nut Cookies Categories: Penndutch, Cookies Yield: 1 servings 1 c Butter - 1 1/2 c Sugar - 3 Egg - 1 ts Soda - -*DISSOLVED IN: - 1 1/2 tb Water, hot - 3 1/4 c Flour - 1/2 ts Salt - 1 ts Cinnamon - 1/2 c Raisins, chopped - 1 c Walnuts - 1/2 c Currants - DIRECTIONS ------------------------------------------------------------ Cream the butter and add the sugar gradually. Add the eggs one at a time, working well after adding each egg. Add the dissolved soda, then half of the flour, mixed and sifted with the cinnamon and salt. Then add the nut meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on buttered tins. Bake at 350-F about 15 minutes. Other nuts may be substituted for the walnuts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Devilled Crabs Categories: Penndutch, Appetizers, Fish/sea Yield: 1 servings 12 Lar -crabs 1 c Cream - 2 tb Flour - 1/4 ts Mace - 1 tb Butter - 1 ts Parsley, minced - 1 ts Worcestershire sauce - 4 Egg, hard boiled, mashed - -salt & pepper - -bread crumbs - DIRECTIONS ------------------------------------------------------------ Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Doughnuts (Fastnachts- a Shrove Tuesday Tradition) Categories: Penndutch, Cakes Yield: 1 servings 2 c Milk - 1 c Yeast - -*DISSOLVED IN: - 1 c Water, warm - 1 c Sugar - 1/4 ts Salt - 6 c Flour - 3 Egg, well beaten - 1/2 ts Nutmeg - 1/4 c Butter, melted - DIRECTIONS ------------------------------------------------------------ Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place to rise over night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and salt and mix thoroughly. Stir in enough flour until batter can no longer be stirred with a spoon. Set aside to rise until light. Roll on a well-floured board and cut with a doughnut cutter. Let rise again, and then fry in hot fat until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dumplings #1 Categories: Penndutch, Breads Yield: 1 servings 2 c Flour - 1 tb Butter - 1 1/4 ts Baking powder - 3/4 ts Salt - -milk - DIRECTIONS ------------------------------------------------------------ Sift the flour, baking powder and salt into a bowl. Add the butter and work in with pastry blender or finger tips. Add sufficient milk to make a stiff batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut in small squares and drop in hot liquid and cook for 20 or 25 minutes. Cooking utensil must always have a tight fitting cover or else dumplings will be heavy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dumplings #2 Categories: Penndutch, Breads Yield: 1 servings 2 c Flour - 1 ts Salt - 4 ts Baking powder - 1/4 ts Pepper - 1 Egg - 3 tb Butter, melted - -milk - DIRECTIONS ------------------------------------------------------------ Sift together the dry ingredients. Add well-beaten egg, the melted butter, and enough milk to make fairly moist, stiff batter. Drop by spoonfuls into boiling liquid. Cover very closely and cook for 18 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Apies Cake Categories: Penndutch, Cookies Yield: 1 servings 3 tb Shortening - 1 c Sugar - 1 1/2 c Flour - 1 ts Baking soda - 1/4 c Milk, sour - DIRECTIONS ------------------------------------------------------------ Combine the sugar and flour and cut in the shortening. Dissolve the soda in the sour milk and add to first mixture. Roll dough about 3/4 inch thick on floured board and cut with cookie cutter or in squares. Bake at 400-F for 10 minutes. Sprinkle with granulated sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Apple Tart Categories: Penndutch, Pies Yield: 1 servings -*pastry - 5 Apple - 1 tb Flour - 1 c Sugar - 1/4 ts Nutmeg - 2 ts Butter - DIRECTIONS ------------------------------------------------------------ Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on bottom of the crust. Peel and quarter the apples and place cut side down. Cover with the balance of the sugar, dot with the butter and sprinkle with the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and rich syrup has formed. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Cheese Spread Categories: Penndutch, Cheese/eggs, Spreads Yield: 1 servings 1 c Cheese - -milk - -cream - -salt & pepper - DIRECTIONS ------------------------------------------------------------ A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half is a good mixture- using the back of a spoon to make it smooth. Work in sufficient milk and cream to bring it to the consistency of apple butter. Add salt and pepper and spread on buttered bread. Serve with apple butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Pancake Categories: Penndutch, Breakfast Yield: 1 servings 3 Egg, well beaten - 1/2 c Flour - 1/2 ts Salt - 1/2 c Milk - DIRECTIONS ------------------------------------------------------------ Beat the eggs thoroughly and add the flour and salt. Continue to beat and add the milk while beating. Pour into a well-buttered pan and bake for 25 minutes. Serve with powdered sugar and lemon juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Schnecken Categories: Penndutch, Breads Yield: 1 servings 1 c Yeast - -*DISSOLVED IN: - 1 c Water, warm - 5 tb Sugar - 1/2 ts Salt - 2 c Milk, warm - 2 Egg, well beaten - 1/2 c Butter, melted - -flour - -*TOPPING: - 4 tb Sugar - 4 tb Butter - 1 1/2 ts Cinnamon - DIRECTIONS ------------------------------------------------------------ Dissolve the yeast cake and add one Tbsp of the sugar and the salt and enough flour to stiffen to a sponge. Let rise for one hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge. Let rise again, then roll out dough on a floured board and cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Slaw Categories: Penndutch, Vegetables Yield: 1 servings 1 Cabbage 1 tb Sugar 1 Egg 1 ts Salt 1/4 c Vinegar 1 ds Pepper DIRECTIONS ------------------------------------------------------------ Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover pan and place over a low flame and steam until very tender. Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage. Heat for 5 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Stewed Potatoes Categories: Penndutch, Vegetables, Soups/stews Yield: 1 servings 2 c Potato, raw, diced - 1 tb Butter - 1/2 ts Salt - -das -pepper 1 ts Parsley, minced - 1 Onion, sliced - 2 ts Flour - DIRECTIONS ------------------------------------------------------------ Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender. Thicken the potatoes with the flour which has been mixed with a little cold water. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easter Egg Nog Categories: Penndutch, Beverages Yield: 1 servings 1 1/2 qt Whipping cream - 6 Egg, separated - 1 c Sugar - -brandy - DIRECTIONS ------------------------------------------------------------ Beat cream thick, and combine with sugar and egg yolks which have been beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly beaten egg whites. It may require more sugar according to taste. Keep cool until served. Sprinkle with nutmeg, if desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Bread (Hootsla) Categories: Penndutch, Breakfast Yield: 1 servings 1/2 Loa -bread, day old 1/2 c Butter - 3 Egg, well beaten - 1/2 c Milk - -salt & pepper - DIRECTIONS ------------------------------------------------------------ Cut bread into cubes and brown in butter which has been melted. Beat the eggs well and add the milk and salt and pepper to taste. Pour over bread and fry until brown. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Croquettes Categories: Penndutch, Cheese/eggs Yield: 1 servings 4 Egg, hard boiled, chopped - 1 tb Butter - 1 tb Flour - 3/4 c Milk - 1/2 ts Salt - -das -paprika -cracker crumbs - 1 Egg, beaten - -oil - DIRECTIONS ------------------------------------------------------------ Melt the butter in a double boiler, add flour and stir until blended. Add milk and seasonings and cook until mixture is thick. Remove from fire and add the hard cooked eggs. Set aside to cool. When cold, shape into croquettes; roll in cracker crumbs and egg, and fry in deep hot oil. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggless Corn Muffins Categories: Penndutch, Muffins Yield: 1 servings 1 c Cornmeal - 1/2 c Flour - 1/4 c Sugar - 1 ts Salt - 2 ts Baking powder - 1 c Milk - 2 tb Shortening, melted - DIRECTIONS ------------------------------------------------------------ Sift and mix together the dry ingredients. Add the milk and shortening. Pour into greased muffin tins and bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fastnacht Potato Cake Categories: Penndutch, Breads Yield: 1 servings 2 Lar -potato 2 Egg - 1 c Sugar - 1 ts Salt - 1/4 ts Nutmeg - 1/2 c Lard - -*OR: - 1/2 c Other shortening - 1 c Yeast - -*DISSOLVED IN: - 1/2 c Water, warm - -flour - DIRECTIONS ------------------------------------------------------------ Boil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water, if necessary, to make 1 1/2 pints. Combine with the rest of the ingredients, using enough flour to make a rather stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours) brush melted butter over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flash Un Kas Categories: Penndutch, Appetizers Yield: 1 servings 2 c Flour - 1/2 lb Butter - 1/2 lb Cream cheese - -*FILLINGS: - 2 oz Goose liver paste - 1 ts Worcestershire sauce - 1 ts Steak sauce - -*OR: - 2 oz Ham, ground - 1 ts Steak sauce - 1 ts Catsup - -*OR: - -anchovy paste - -*OR: - -caviar - DIRECTIONS ------------------------------------------------------------ Work into the flour the butter and cream cheese. Chill thoroughly... over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400-F until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frau Moyer's Cheese Custard Categories: Penndutch, Desserts Yield: 1 servings 1 qt Milk - 1/2 c Sugar, pulverized - 5 Egg, separated - 1 c Cream - 1/4 c Butter, melted - 1/4 ts Nutmeg, grated - -*pastry - DIRECTIONS ------------------------------------------------------------ Pour the quart of milk into an earthen bowl, stand in a warm place and allow to thicken. When the milk is quite thick, pour boiling water over it, put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of this curd or cheese, mash through a fine sieve and put into a mixing bowl. Stir in the sweet cream, sugar, beaten egg yolks and melted butter; flavor with the nutmeg. Add the stiffly beaten egg whites. Line an earthen pudding dish with pastry and pour in the cheese custard and bake at 450-F, on the bottom of the oven, for 40 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Mush Categories: Penndutch, Breads Yield: 1 servings -*Cornmeal Mush - -oil - -flour - DIRECTIONS ------------------------------------------------------------ Pour hot cornmeal mush into a well-oiled narrow baking pan and let stand until cold and solid. Cut in thick slices, dip in flour, and fry on both sides on a well-buttered hot griddle until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Pudding Categories: Penndutch, Desserts Yield: 1 servings 1 c Raisins - 1 c Suet, chopped - 1 c Molasses - 1 c Milk - 1 ts Salt - 1 ts Soda - -*DISSOLVED IN: - 1/4 c Water, boiling - 1/2 ts Cinnamon - 1/2 ts Nutmeg - 1/2 ts Allspice - 1/4 ts Cloves - -flour - DIRECTIONS ------------------------------------------------------------ Combine and mix all the ingredients above, adding the dissolved soda last. Pour into a well-greased mold, cover tightly and steam for 3 hours. Serve with Brown Sugar Pudding Sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Bread Categories: Penndutch, Breads, German Yield: 1 servings 1/2 c Butter - 3/4 c Sugar - 1 c Yeast - -*DISSOLVED IN: - 1/4 c Water, lukewarm - 1 c Milk, scalded - 2 Egg, well beaten - 2 1/2 c Flour, bread - -*TO: - 3 c Flour, bread - 1 1/4 c Bread crumbs, soft - 3 tb Brown sugar, light - 1 ts Cinnamon - 1/4 ts Salt - 2 tb Butter, melted - DIRECTIONS ------------------------------------------------------------ Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Noodle Ring with Cheese Sauce Categories: Penndutch, Pasta, Cheese/eggs, German, Sauces Yield: 1 servings 1 c *noodles - 3 c Water, boiling - -salt - 3 tb Butter - 3 tb Flour - 1/2 ts Salt - 1/2 ts Paprika - 1 1/2 c Milk - 2 Egg, well beaten - 1/4 lb Cheese, American Swiss - DIRECTIONS ------------------------------------------------------------ Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve 1/2 of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Soup Balls Categories: Penndutch, Soups/stews, German Yield: 1 servings 3 lb Soup meat - 2 qt Water - 4 Egg - 1 c Flour - 2 tb Butter - 1/2 ts Salt - 1/2 c Milk - DIRECTIONS ------------------------------------------------------------ Add the water to the soup meat, season to taste and cook slowly for several hours. A half hour before serving time, make soup balls as follows: combine the salt and flour and work in the butter. Beat the eggs and add to flour. Stir in the milk, using only enough to make batter thin enough to drop by spoon. Drop by spoonfuls into the boiling hot broth and cook for 10 minutes. Serve in hot soup at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Strickle Sheets Categories: Penndutch, Breads, German Yield: 1 servings 2 c Sugar - 4 Egg, well beaten - 4 tb Butter - 1 c Yeast - -*DISSOLVED IN: - 1/2 c Water, lukewarm - 4 c Milk - 1 ts Salt - -flour - DIRECTIONS ------------------------------------------------------------ Scald milk and add the eggs and butter. When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter. Beat all together about 7 minutes, cover well and set bowl containing mixture in warm place for 7 or 8 hours. After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll dough to one inch thickness and cut in biscuit shapes. Allow to rise a second time. Before placing in oven, spread with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat mixture into a sauce. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Vegetable Soup Categories: Penndutch, Soups/stews, German Yield: 1 servings 1 Lar -soup bone 1 pt Tomato - 1 pt Lima beans - 1 pt Corn, grated - 2 c Cabbage, chopped - 1 Lar -turnip, diced 1 Carrot, diced - 1 Onion, sliced - 1 ts Flour - 1/2 c Milk - -salt & pepper - -water, cold - DIRECTIONS ------------------------------------------------------------ Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Giblet Gravy (For Poultry) Categories: Penndutch, Sauces Yield: 1 servings -liver - -gizzard - -heart - -water - -flour - -salt & pepper - DIRECTIONS ------------------------------------------------------------ *** My notes: This is the way I've always made giblet gravy, except that I add chopped celery and onion, the neck, and some poultry seasoning, salt, and pepper while boiling the giblets. I usually add a little Kitchen Bouquet at the end to brown the gravy, also. Wash thoroughly the liver, gizzard and heart and cover with water and cook until tender. Drain off the water and save. Chop the giblets fine. Pour off most of the fat in which the poultry has been cooked, leaving about 4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend well. Measure the giblet water adding enough water to make 3 cups. Pour slowly into the browned flour, stirring constantly until mixture thickens. Add giblets and cook for a few minutes. Season with salt and pepper and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Cakes Categories: Penndutch, Muffins Yield: 1 servings 1 c Shortening - 1 c Brown sugar - 2 Egg, well beaten - 1 c Molasses - 4 c Flour - 1 ts Soda - 1 tb Water, boiling - 1 ts Ginger - -pin -salt DIRECTIONS ------------------------------------------------------------ Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Tomatoes Categories: Penndutch, Preserve Yield: 1 servings 6 lb Tomato, green - 2 lb Tomato - 5 lb Sugar - 3 Lemon, sliced - 1 ts Cloves, whole - 3 Pie -ginger root DIRECTIONS ------------------------------------------------------------ Scald and peel the green and red tomatoes and cut in quarters. Add the sugar and spices and the sliced lemons. Bring to a boil and then reduce heat and cook slowly until mixture is thick. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gold Cake (Gelb Kuchen) Categories: Penndutch, Cakes Yield: 1 servings 6 Egg white - 3 Egg yolk - 3/4 c Sugar, fine granulated - 1/2 c Flour, pastry - 1/2 ts Cream of tartar - 1/2 ts Vanilla - DIRECTIONS ------------------------------------------------------------ Sift the flour 3 times. Beat the yolks of the eggs until light, add the sugar which has been sifted several times and beat with eggs until mixture is creamy. Beat the whites of eggs until stiff adding the cream of tartar when partly beaten. Combine the egg mixtures and fold in gently the sifted flour, then the vanilla. Do not beat. Pour into a well-buttered loaf pan which has been sprinkled lightly with flour. Bake at 350-F for 20 minutes. Increase heat to 400-F and bake about 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grossmutter's Pound Cake Categories: Penndutch, Cakes Yield: 1 servings 1 lb Sugar - 1 lb Flour - 1 lb Butter - 10 Egg - 1/2 ts Nutmeg - -brandy - DIRECTIONS ------------------------------------------------------------ Work butter and sugar together until very creamy. Add eggs, one at a time, alternately with the flour. Each egg should be worked in for at least 5 minutes. Work this way for 1 hour. Should there be any flour left, add it to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very deep pan, lined on sides and bottom with greased paper. Bake at 325-F on small stand in lower part of oven for 2 hours. If coal stove is used, watch the fire very carefully. The oven temperature must not rise or fall suddenly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham with Green String Beans (Speck Und Beans) Categories: Penndutch, Meats, Beans Yield: 1 servings 3 lb Ham, smoked - -water - 1 qt String beans - 5 md Potato - -salt & pepper - DIRECTIONS ------------------------------------------------------------ *** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Cover the piece of ham with cold water and set over a low flame to cook for 3 hours. Add water from time to time during cooking in order to have at least one quart of broth at all times. Wash and clean the string beans, break into small pieces and add to the ham. Continue cooking about 25 minutes. Pare and quarter the potatoes; add to the beans and ham and cook about 25 or 30 minutes, or until beans and potatoes are tender. About 15 minutes before serving, add salt and pepper to taste. Serve hot, providing vinegar for those who like the dish strongly flavored. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hasen Pfeffer Categories: Penndutch, Meats Yield: 1 servings 1 lb Rabbit, deboned - -vinegar - -water - 1 Lar -onion, sliced -salt & pepper - 1 Who -cloves 1 Bay leaf - -butter - 1 c Sour cream - DIRECTIONS ------------------------------------------------------------ The rabbit meat should be placed in a jar and covered with equal parts of vinegar and water. Add one large sliced onion, salt and pepper to taste, clove and bay leaf. Let the meat soak in this solution for 2 days, then remove the meat and brown in hot butter, turning it often. Gradually add some of the sauce in which the meat was pickled. Let simmer until meat is tender (about 30 minutes). Just before serving, stir 1 cup of thick sour cream into the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hashed Brown Potatoes Categories: Penndutch, Vegetables Yield: 1 servings 1 lb Salt pork, diced - 2 c Potato, boiled, cold - 1/8 ts Pepper - -salt - DIRECTIONS ------------------------------------------------------------ Fry salt pork until there is about 1/3 cup of fat. Remove the pork scraps and mix the fat with the potatoes, salt and pepper. Fry for 3 minutes stirring constantly. Brown. Fold like an omelet and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hollandaise Sauce Categories: Penndutch, Sauces Yield: 1 servings 1/2 c Butter - 1 tb Lemon juice - 2 Egg yolk - 1/4 ts Salt - -das -pepper 1/3 c Water, boiling - DIRECTIONS ------------------------------------------------------------ Divide butter in 3 parts. Put one piece of butter, with lemon juice and egg yolks in the top of a double boiler. Cook over boilig water, stirring constantly with a wire whisk. As the butter melts, add a second piece. As mixture starts to thicken, add the third piece of butter. Add the water and cook for 1 minute. Remove from fire and add seasonings. Should the mixture curdle, add 2 Tbsp boiling water, drop by drop. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Home Baked Beans Categories: Penndutch, Vegetables, Beans Yield: 1 servings 1 pt Navy beans - 1/4 lb Salt pork - 1 ts Mustard, dry - 1 1/2 ts Salt - 1 tb Molasses - 1/2 c Water, boiling - 1 1/2 tb Sugar - DIRECTIONS ------------------------------------------------------------ Cover beans with cold water and soak over night. Change the water and cook at slightly below boiling point until skins burst. To test beans, take a few and expose them to cold air; if shells burst, they are sufficiently cooked. Drain off the water and add the salt pork which has been cut into strips. Put in bean pot, having some of the salt pork slices on top. Mix the mustard, sugar, salt, and molasses together and add to the beans. Add the boiling water. Cover pot and bake at 250-F about 6 hours, removing the cover during the last hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Bisquits Categories: Penndutch, Breads Yield: 1 servings 6 c Flour - 4 ts Baking powder - 1 ts Salt - 2 c Sour cream - DIRECTIONS ------------------------------------------------------------ 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. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Horseradish Sauce Categories: Penndutch, Sauces Yield: 1 servings 1/2 c Horseradish, grated - 1/4 c Cream - -*OR: - 1/4 c Milk - 1 ts Flour - 1 Egg yolk - 1 tb Butter - 1/8 ts Pepper - -paprika - DIRECTIONS ------------------------------------------------------------ Put the grated horseradish into a small earthen cooking vessel; add the flour, salt, paprika and butter; pour in the cream and let cook until thick and smooth. Keep stirring constantly. Move to the back of the stove and add the egg yolk, stirring rapidly. Cook for 30 seconds and serve at once. This sauce may be eaten as a relish with hot roast or boiled beef. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Salad Dressing Categories: Penndutch, Dressings, Salads Yield: 1 servings 1 tb Fat - -*OR: - 1 tb Butter - 1 ts Flour - 2 ts Sugar - 1/2 ts Mustard, dry - 1/8 ts Pepper - 1/2 ts Salt - 1/2 c Vinegar - 1 Egg yolk - DIRECTIONS ------------------------------------------------------------ Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend in the flour. Add the vinegar and stir until mixture thickens. Mix together the sugar, mustard, salt and pepper and add to the liquid. Cook for 4 minutes. Pour over the beaten egg yolk and mix well. Return to fire and cook 1 minute longer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian Muffins Categories: Penndutch, Muffins Yield: 1 servings 1 Egg, beaten - 1 c Milk - 1 ts Shortening, melted - 2 tb Cornmeal, heaping - 1 1/2 c Flour - 2 ts Baking powder - DIRECTIONS ------------------------------------------------------------ Mix the egg, milk and shortening together. Combine with the sifted dry ingredients and mix thoroughly. Bake in greased muffin tins at 450-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagu Soup Categories: Soups/stews, Vegetables Yield: 1 servings Asparagus 1 qt Milk; or part cream Water 2 oz Butter Salt Pepper Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious. Source: Margaret Bower, Greenford Grange, Mahoning County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread or Invalid Soup Categories: Soups/stews Yield: 1 servings 2 ea Bread; slices 1 ea Egg 3 c Water; hot Seasoning Cut bread in 1/2 inch cubes, brown in butter in frying pan. When brown, pour hot water over bread. Break egg into this and stir. Season with salt and nutmeg. Source: Mabel Miller, Genoa Grange, Ottawa County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Celery Soup Categories: Soups/stews, Vegetables Yield: 1 servings 1 c Celery; chopped Salt 1 qt Beef broth Pepper Boil 1 cup chopped celery in 1 quart beef broth until tender, season with salt and pepper. Serve with crackers. Source: Mrs. W. A. Parmenter, Canann Grange, Wayne County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Chicken Soup Categories: Soups/stews, Poultry Yield: 1 servings 1 pt Chicken broth 2 tb Rice; cook separately 1 pt Milk; whole 1 ea Egg yolk; beaten lightly 1/2 pt Cream; heavy Flour; add to make rivels When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste. Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Soup Categories: Soups/stews, Chili, Beans Yield: 1 servings 2 lb Hamburg 2 cn Kidney beans 1 ea Onion 1 qt Tomatoes; strained 1 tb Butter 1 c Cream 2 qt Water Chili powder Fry meat and onions until done, add other ingredients, salt and pepper and let simmer - the longer the better. Source: Mrs. Dill Rambo, Deavertown Grange, Morgan County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Con Carne Categories: Soups/stews, Chili, Beans Yield: 1 servings 1 lb Beef; ground 1 ea Onion; large 1 qt Tomatoes Salt 1 pt Kidney beans Pepper Brown meat and onions in skillet. Add tomatoes, beans and seasoning. Heat thoroughly and serve. Source: Mary Brown, Olive Grange, Noble County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Mushroom Soup Categories: Soups/stews Yield: 1 servings 3 c Milk 1 tb Butter 1/4 lb Mushrooms; fresh - chopped 1 ts Flour Cook mushrooms in double boiler with enough water to cover well, for 20 minutes. Add milk and thicken with flour and butter rubbed smooth and dissolved in a little of the hot milk before adding to soup. Season and boil to cook flour. Add spoonful whipped cream in each serving. Source: Mrs. N. S. Jones, Milan Grange, Erie County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Onion Soup Categories: Soups/stews Yield: 2 servings 1 ea Onion; large -xtract cubes 1 pt Broth 2 Bread; slices Or Cheese; grated 1 pt Water; boiling - & 2 beef e Brown 1 large onion in butter in skillet, add 1 pint broth or 1 pint boiling water and 2 beef extract cubes. Simmer until onion is tender. Toast 2 slices bread, sprinkle with grated cheese; place on top of soup in casserole, place in oven to melt cheese. Serves 2. Source: Cora T. Ruffle, Jerusalen Grange, Adams County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pea Soup Categories: Soups/stews Yield: 1 servings 1 cn Peas 2 tb Flour 3 c Water; cold 1 tb Sugar 3 c Milk Salt 1 ea Onion slice Pepper 2 tb Butter Place peas and liquid in kettle. Add 3 cups cold water. Simmer 15 minutes. Rub through sieve. Re-heat. Add flour and butter. Scald milk with onion in it. Add to above. Season and serve. Source: Mrs. Walter Daugherty, Williamsburg Grange, Clermont County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Pea Soup Categories: Soups/stews Yield: 1 servings 1 cn Peas (2 1/2 c.) 1/8 ts Pepper 1/2 ts Sugar 1 ts Salt 1 pt Water 1 1/2 tb Butter 2 tb Flour 1 pt Milk Run peas and liquid through strainer; add sugar and water and heat. Make white sauce of flour, salt, pepper, butter and milk. As soon as sauce boils remove from fire and combine with peas. Source: Lena Fern Painter, Huntington Grange, Galia County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Potato Soup Categories: Soups/stews Yield: 4 servings 5 ea Potatoes; medium size 1 ea Garlic; clove 3 c Potato water 1 c Cream; sweet 1/2 ts Salt Boil and mash potatoes and garlic (onion may be used instead of garlic); add potato water, salt and cream. Let come to a boil and serve at once with salt wafers. Serves 4. Source: Marie Novak, Sheffield Grange, Ashtabula County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Potato Soup #2 Categories: Soups/stews Yield: 6 servings 6 ea Potatoes; medium size 1 ea Onion; chopped fine 1 ea Butter; size of walnut 2 c Milk Dice and cook potatoes in salt water. Add butter, pepper, and onion. When potatoes are tender, add milk and riffles made by mixing a small amount of flour and butter until small lumps form. Serves 6. Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Soup Categories: Soups/stews, Fish/sea Yield: 1 servings 3 qt Milk Salt 2 tb Butter Pepper 1 cn Salmon Cracker crumbs Place three quarts milk over fire to scald, add 2 T. butter, can of salmon, shredded with fork, (put in salmon when milk is hot), salt and pepper to taste. Thicken with cracker crumbs. Source: Mrs. Ruth Kreager, Licking Valley Grange, Licking County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsify or Vegetable Oyster Soup Categories: Soups/stews, Fish/sea Yield: 1 servings 5 ea Salsify roots; medium Salt 1 qt Milk; whole Pepper 1 tb Butter Pare roots and slice or run through fruit chopper. Boil in just enough water to cover salsify. Add milk, butter and seasoning. Bring to a boil. Source: Paulding Grange, Paulding County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Tomato Soup Categories: Soups/stews Yield: 1 servings 1 pt Tomato juice; strained 2 tb Flour 2 tb Butter 1 qt Milk Cream butter and flour together, add to hot juice. Stir quickly or use egg beater to smooth. Cook until it thickens. Heat milk until slight scum forms; lower heat, add tomato mixture slowly, stirring constantly. Salt to taste. Serve hot with buttered popcorn or crackers. Source: Mrs. H. Tomlinson, Farmer Grange, Defiance County, OH -----