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---------- Recipe via Meal-Master (tm) v8.01 Title: Santa Maria Salsa Categories: Sauces, Mexican, Salsa Yield: 2 servings 29 oz (2 Cans) Tomatoes; OR 1 ts Prepared Horseradish 3 1/2 c Fresh Tomatoes; Peeled And 1 tb Vinegar Chopped 1 tb Sugar 1/2 c Celery; Chopped 1 tb Worcestershire Sauce 1/4 c Onion; Chopped 1 Pickled Jalapeno; Minced OR 1/4 c Green Pepper; Chopped To Taste 1 1/2 ts Salt Finely chop the canned tomatoes with scissors and mix with the other ingredients. Turn into a bowl or jar and cover tightly and refrigerate for several hours or overnight to blend the flavors. Serve at room temperature as a side dish with meats, beans, and barbecue. Any leftovers can be refrigerated for several days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sassy Salsa Categories: Mexican, Vegetables, Condiment, Salsa Yield: 6 servings 5 Cloves garlic, minced 5 Green onions, sliced into 1 Green, red, yellow, or -1/8 inch rings -purple bell pepper 1/4 c Olive oil 4 lg Ripe tomatoes, cored, seeded 1/8 c Red wine vinegar or herbed -and diced -vinegar 1 md Onion, diced Juice of 1 lime 2 Hot peppers, such as 1 ts Freshly ground pepper -jalapeno peppers, or 1 To 2 tablespoons chili -serrano, minced -powder 1 bn Cilantro, chopped 1 ds Of salt In a medium mixing bowl with a cover, stir together garlic, peppers, tomatoes, onion, hot peppers, cilantro, and green onions. In a small mixing bowl, whisk together olive oil, vinegar, lime juice, pepper, chili powder and salt. Pour dressing over vegetables and mix completely. Cover and refrigerate several hours to let flavors meld, then return to room temperature before serving. Yield: About 4 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Chicken Categories: Mexican, Poultry Yield: 6 servings 3 Or 4 half chicken breasts, Cut into pieces -boned and skinned, Savory Chicken is so fast and so good you will just want to stand and eat it out of the pan. (Home Spice Blend: use approximately the measurements below for spices. For the spice blend, combine cumin, cayenne pepper, thyme, garlic and onion powders, salt and flour. Increase the spice amounts if you are cooking more than 2 1/2 pounds of chicken.) 1 tsp cumin powder 1/4 tsp cayenne pepper 1 tsp crushed thyme 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1 Tbs flour 2 Tbs butter 1 or 2 cloves garlic, chopped 1 or 2 jalapeno chiles, seeded, minced 1/2 cup to 3/4 cup light beer This recipe doubles easily but don't try to saute the chicken all at once. After the chicken is skinned and boned, rub it with your home spice blend. If you get inspired, add another spice. Let the spiced chicken sit at room temperature for about 20 minutes. Using a heavy 12-inch skillet, heat the butter and oil and add 1 cup of the chicken pieces at a time. Saute over medium heat until golden. Remove to a plate. Saute the rest of the chicken, adding more oil if necessary. When all the chicken is sauteed, drain off any excess oil. Put all the chicken pieces back in the pan, along with the chiles and garlic and add the beer. A great head of steam will rise up the the most wonderful aroma. Quickly now, clamp on the lid and turn the heat to low. Check every 5 minutes and turn the chicken in the reducing broth. Cook for about 15 to 18 minutes. If the broth cooks away toward the end of the cooking, just add a tablespoon more beer. At the end you should be left with a nice thick glaze. Push the chicken around the beer glaze so it all gets coated. This is about the best taco meat you will ever encounter. Since tacos are filled with other things, the recipe above will serve 4 people unless you ate too much out of the pan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallop Ceviche Categories: Fish/sea, Salads, Mexican Yield: 8 servings 4 Fresh Limes 1 Fresh Chile, Seeded, Minced 1 Fresh Lemon 1 Clove Garlic, Minced 1 lb Bay Scallops 1/4 c Chopped Fresh Coriander 1/2 md Red Bell Pepper, Fine Diced 2 tb Olive Oil 1 md Red Onion, Finely Diced Salt Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest. 120 calories per serving. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scrambled Eggs with Chorizo Sausage Categories: Mexican, Cheese/eggs, Pork/ham, Sausages, Chorizo Yield: 4 servings 4 oz Chorizo Sausage; Bulk, * 1/4 ts Salt 6 ea Eggs; Large 1 ds Pepper 1/4 c Milk 1/2 c Tomato; 1 Md., ** * Italian Hot Sausage can be used but is not recommended. Only if the Chorizo is not available. ** Tomato should be peeled, seeded and chopped. Crumble the sausage into an unheated 10-inch skillet. Slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat. In a medium bowl beat the eggs, milk, salt and pepper, with a fork. Pour the egg mixture over the sausage in the skillet. Cook with out stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion. Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scrambled Eggs with Zucchini Categories: Mexican, Cheese/eggs Yield: 6 servings 1 c Zucchini; Coarsely Chopped 1/2 ts Chile Powder 2 tb Margarine Or Butter 1/4 ts Salt 6 ea Eggs; Large 1 ds Pepper 1/4 c Milk 1/2 c Monterey Jack Cheese; * * There should be 2 oz of shredded cheese. In a medium skillet, cook the zucchini in the margarine for about 4 to 5 minutes or until almost tender. In a bowl, beat the eggs, milk, chile powder, salt and pepper with a fork. Stir in half of the cheese. Pour the egg mixture over the zucchini in the skillet. Cook, without stirring, over low heat until eggs start to set on the bottom and sides of the skillet. Lift and fold the eggs with a spatula so that the uncooked part runs under the cooked part. Continue lifting and folding about 5 minutes more or until the eggs are cooked through but still glossy and moist. Sprinkle with the remaining cheese and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scrambled Eggs with Cactus Categories: Mexican, Cheese/eggs Yield: 6 servings 8 oz Nopalitos; * 1/3 c Milk 1 tb Onion; Chopped 1/4 ts Salt 2 tb Margarine Or Butter 1 ds Pepper 8 ea Eggs; Large * Use 1 8-oz can of Nopalitos (cactus pieces) that have been drained and rinsed. In a 10-inch skillet, cook cactus pieces and onion in the margarine until the onion is tender but not brown. In a bowl, beat the eggs, milk, salt and pepper with a fork. Pour the egg mixture over the cactus pieces and onion in the skillet. Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift and fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet. Continue lifting and folding about 5 minutes more or until the eggs are set and cooked through but still glossy and moist. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sea Bass in Cilantro Categories: Mexican, Fish/sea Yield: 8 servings 2 lb Sea Bass Or Red Snapper; * 1 c Green Chiles; ** 1 c Milk 1/4 c Fresh Cilantro; Snipped, *** 1 ts Cumin; Ground 3/4 ts Salt 1 c Onion; Chopped, 1 Large 1/4 ts Pepper 1/4 c Vegetable Oil 1 x Lemon Or Lime Wedges * Bass Or Red Snapper fillets should be cut into 8 serving pieces. ** Green chiles should be canned, drained and finely chopped. *** You can use up to 1/2 cup of the snipped Cilantro. To Taste. Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350 degrees F. Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Chilaquiles Casserole Categories: Mexican, Fish/sea, Casseroles Yield: 6 servings 1/2 c Vegetable Oil 1/4 ts Pepper 10 Flour Or Corn Tortillas; * 2 c Half & Half Light Cream 1/2 c Green Onions w/tops; Sliced 1 Chipotle Chile; ** 1/4 c Margarine Or Butter 1 lb Bay Scallops 1/4 c Unbleached Flour 1 lb Raw Shrimp; Medium, Shelled 1/2 ts Salt 4 Bacon Slices; *** * Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch ** Chipotle Chile should be a canned one in adobo sauce and be finely *** Bacon should be crisply cooked and crumbled. ~------------------------------------------------------------------------- Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain. Set aside. Cook onions in margarine in a 3-quart sauce pan over low heat until tender, then stir in the flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat, stir in half & half (light cream). Heat to boiling, stirring constantly. Boil and stir for 1 minute, then reduce the heat. Stir in remaining ingredients except the bacon. Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes. Heat the oven to 350 degrees F. Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; top with half of the seafood mixture. Repeat with remaining tortilla strips and seafood mixture; top with the bacon. Bake until hot, 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Pozole Categories: Soups/stews, Mexican, Fish/sea, Spices/etc. Yield: 6 servings 1 sm Onion 1 cn Diced tomatoes and juice (14 1 cn Yellow hominy (15 oz.) -1/2 oz.) 3/4 lb Rockfish fillet 1 cn Chopped green chilies (4 2 ts Olive oil OR salad oil -oz.) 1 Lime 2 ts Ground cumin 3 c Low-salt chicken broth Salsa or hot pepper sauce Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat dry, and cut into 3/4 inch cubes (discard any bones you discover while cutting fish). Slice lime into 6 wedges. Cooking: 1. Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes. 2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes. 3. Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside to season to taste. Makes 6 servings. Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted. Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .3 g Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium. SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Serrano Grits with Cheese Categories: Mexican, Vegetables Yield: 6 servings 1/2 c Red Bell Pepper; Chopped 1 1/2 c Water 1/2 c Green Onions/Tops; Sliced 1/2 ts Salt 2 ea Serrano Chiles; * 1/4 ts Pepper 2 tb Margarine Or Butter 3/4 c White Hominy Quick Grits 1 1/2 c Milk 1 1/2 c Cheese; 6 oz, ** * Serrano Chiles should be seeded and chopped. ** Use Shredded Monterey Jack Cheese in this recipe. Cook and stir the bell pepper, onions, and chiles in the margarine in a 10 inch skillet until the pepper is tender. Heat the milk, water, salt and pepper to boiling in a 2-quart saucepan. Gradually add the grits, stirring constantly, and reduce the heat when they have all been added. Simmer uncovered, stirring frequently, until thick, about 5 minutes. Stir in the bell pepper mixture and cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Acapulco Categories: Fish/sea, Mexican Yield: 6 servings 4 sl Bread, crusts removed 1/2 ts Chili powder 6 tb Softened butter 1/4 ts Paprika 6 oz Cooked and peeled shrimp 1/4 ts Cumin Salt and pepper Watercress to garnish 1. Cut the bread slices in half and spread with 2 T butter. Butter both sides sparingly. 2. Place the bread on a baking sheet and cook in a preheated 350degF oven for 10-15 min. until golden brown. Keep warm. 3. Melt the remaining butter in a small pan and add the shrimp, spices and seasoning and stir well. 4. Heat through completely and spoon on the top of the bread slices. Garnish with watercress and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Fritters Categories: Mexican, Fish/sea Yield: 6 servings 1/2 c Onion; Finely Chopped, 1 Md 1 ds Pepper 1 ea Clove Garlic; Minced 3 ea Eggs; Large, Separated 2 tb Cooking Oil 2 tb Flour; Unbleached 8 oz Tomatoes; Cut Up, 1 cn 4 1/2 oz Shrimp; Drained,Chopped,1 cn 4 oz Green Chile Peppers; 1 cn, * 1 x Vegetable Oil For Frying 3/4 ts Salt * Green Chile Peppers should be rinsed seeded and chopped. In a saucepan, cook onion and garlic in the 2 Tbls of vegetable oil until the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 Tsp of the salt, and pepper. Bring to boiling and then reduce the heat. Cover and simmer 20 minutes and set aside keeping it warm. Meanwhile, beat the egg whites until stiff peaks form and set aside. Beat the egg yolks and remaining 1/4 tsp of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp. In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F. Spoon the shrimp mixture into the hot oil using 2 Tbls for small fritters or 1/4 cup for large fritters. Fry about 2 minutes on each side or until golden brown. Drain on paper toweling. Serve hot with the tomato sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Quesadillas Categories: Fish/sea, Mexican, Appetizers Yield: 4 servings 4 Flour tortillas 1/4 c Thinly sliced green onions 1 c Shredded Monterey Jack -and tops -cheese (4 oz) 1 tb Finely chopped cilantro or 1/2 c Coarsely chopped cooked -parsley -shrimp or imitation shrimp Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Pack in freezer bags and freeze. TO COOK: Thaw at room temperature 10-15 minutes. Cook in lightly greased skillet over medium heat until golden on both sides. Cut each tortilla into 4 wedges. Serves 4. Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp with Cornmeal Pancakes Categories: Mexican, Fish/sea, Cakes, Pancakes, Breakfast Yield: 6 servings 3 Poblano Chiles; * 1 ts Sugar 2 Tomatoes; Medium, ** 1/4 ts Salt 1 Onion; Cut Into quarters,Med 1/8 ts Red Pepper; Ground 1 Clove Garlic 1/2 c Dairy Sour Cream 1/4 c White Wine; Dry 1 lb Shrimp; Cooked, Medium -----------------------------CORNMEAL PANCAKES----------------------------- 2 Eggs; Large 1/4 c Margarine Or Butter; Melted 1 c Yellow Or Blue Cornmeal 2 ts Baking Powder 1/4 c Unbleached Flour 1 ts Baking Soda 2 c Buttermilk ---------------------------------GARNISHES--------------------------------- 1/2 c Monterey Jack Cheese; Shred * Chiles should be roasted and peeled, (See Sowest 1), and seeded. ** Tomatoes should be roasted, peeled, (See Sowest 1), and cut into ~------------------------------------------------------------------------- Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container; cover and process the mixture until smooth. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper. Heat to boiling; reduce the heat to low. Cook uncovered, stirring occasionally, until thickened, about 15 minutes. Stir in sour cream and shrimp; heat just until hot. Spoon over Cornmeal Pancakes and top with the shredded cheese. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth. For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp with Pumpkin Seed Sauce Categories: Mexican, Fish/sea, Sauces Yield: 4 servings 1 lb Shrimp; * 1 1/2 ts Coriander Seed; Ground 1/2 c Onion; Finely Chopped, 1 Md 1 ts Salt 1 ea Clove Garlic; Minced 1/2 ts Instant Chicken Bouillon 2 tb Vegetable Oil 1/2 ts Sugar 2 tb Flour; Unbleached 1/2 c Pumpkin Seeds, Toasted, *** 8 oz Tomatoes; Cut Up, 1 cn 2 tb Lime Juice 1 ea Pickled Jalapeno Pepper; ** ----------------------------------GARNISH---------------------------------- 1 x Rice; Hot, Cooked * Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped. *** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped. Thaw shrimp if frozen. In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour. Add the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar. Cook and stir until thickened and bubbly. Stir in the shrimp. Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently. Stir in the pumpkin seeds and lime juice, heat through. Serve over hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimps in Chipotle Sauce - Camarones Enchipotlados Categories: Mexican, Fish/sea, Sauces Yield: 3 servings Jim Vorheis -broiled 1 lb Large shrimps, peeled and 4 Chilies chipotles adobados, -butterflied with tail -or to taste Shells left on 1 Garlic clove, peeled and 1/4 c Fresh lime juice -roughly chopped 1/3 c Light olive oil 1/3 c Dry white wine 1 md White onion, finely sliced 1/4 ts Dried oregano, Mexican if 3/4 lb (about 2 medium) tomatoes, -possible Season the shrimps with salt, pepper, and lime juice and set aside to marinate for about 30 minutes. Heat the oil in a frying pan; add the drained shrimp, reserving any liquid, and sliced onion and fry, shaking the pan and tossing the ingredients, for about 3 minutes. Remove shrimp and onion with a slotted spoon and set aside. In a blender, blend the tomatoes, chipotles and their liquid, and garlic to a textured sauce. Reheat the oil, add the sauce, and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes. Add the wine, oregano, marinade, and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes ~ the shrimps should be just cooked and still crisp. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Chili Salsa Categories: Sauces, Mexican, Chili, Salsa Yield: 8 servings 1 cn Chipotle chiles in adobo 1 tb Strong red wine or balsamic -sauce -vinegar or more to taste 2 c Boiling water 2 tb Brown sugar 2 tb Tomato paste From "The Savory Way" by Deborah Madison, Bantam. Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups. Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0 grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0 milligrams cholesterol; 35.7 milligrams sodium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soft Tacos Categories: Mexican, Beef, Pork/ham, Poultry Yield: 6 servings Vegetable Oil 1 1/2 c Cooked Meat; ** 12 Corn Tortillas; * * Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef, pork or chicken for the meat filling. ~------------------------------------------------------------------------- Heat 1/8-inch oil in skillet until hot. Cook tortillas, one at a time, in hot oil until soft, about 30 seconds; drain. Spoon 2 Tbls of the shredded meat mixture slightly below center of each tortilla. Roll tortilla over meat; secure with a wooden pick. Heat 1/8 inch of vegetable oil in the skillet until it is hot. Cook each taco in oil, turning once, until light golden brown, about 2 minutes; drain. Remove wooden picks. Garnish with 2 or 3 of the following items: Chopped tomatoes, shredded lettuce, chopped onion, chopped green chiles, chopped avocado, or shredded cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sole Steam in Corn Husks Categories: Mexican, Fish/sea Yield: 6 servings 1 x Chipotle Mayonnaise; * 3/4 c Tomato; Seeded & Chopped 12 ea Corn Husks; Dried 2 ea Cloves Garlic;Finely Chopped 2 ea Poblano Chiles; ** 1/4 ts Salt 2 ea Red Bell Peppers; Chopped 2 lb Orange Roughy Or Cod Fillets * See Sowest 2 for recipe. ** Poblano Chiles should be roasted and peeled (see Sowest 1 for directions), seeded and chopped. Prepare Chipotle Mayonnaise and set aside. Rinse corn husks and remove the leftover silks then cover with boiling water. Let stand until softened, at least 1 hour then drain and pat dry. Mix the remaining ingredients except the fish fillets and mayonnaise. Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks. Place 2 or 3 Tbls of the chile mixture on the fish. Roll the corn husks lengthwise around the filling. Fold the ends toward the middle making a packet and secure with string. Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer. Pour boiling water into the Dutch oven to a point just below the level of the rack. Cover and simmer until the fish flakes easily with a fork, about 25 minutes. Serve with Chipotle Mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa De Aguacate (Avocado Soup) Categories: Mexican, Soups/stews Yield: 6 servings 4 tb Shortening 1/2 c Tomatoes, peeled and drained 3 Medium-sized avocados, Green food coloring -mashed 3 Tortillas (bought), or 3 1 tb Flour -slices of bread 1/4 c Chopped onion Salt and pepper 1/3 c Cream 4 c Stock Heat one tablespoon shortening, blend in flour and brown. Add onion and tomatoes and boil until mixture is reduced to about one-half. Add a pinch of salt and pepper and add to stock. Simmer ten minutes. Place mashed avocados in a soup tureen, add cream and mix well. Add a few drops of green coloring and stock. Stir and serve immediately with tortilla croutons which have been made by cutting tortillas into small squares and frying in three tablespoons shortening until golden brown. Bread cubes may be used instead. Yield: Six servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa De Ajo (Garlic Soup) Categories: Soups/stews, Diabetic, Garlic, Mexican Yield: 4 servings 2 tb Garlic, minced 1/2 ts Cayenne Pepper 1 tb Olive Oil 1/2 ts Paprika 1 c Whole Wheat Bread Crumbs 2 tb Parsley, freshly chopped 4 c Chicken Stock -(optional) Serve with a green garden salad sprinkled with fresh cilantro. In a large saucepan saute garlic in oil until soft. Stir in bread crumbs, stock, cayenne and paprika. Bring to a boil, then reduce heat and simmer for about 20 minutes, uncovered. Garnish with parsley, if desired. Yield: 4 servings, 4 cups One Serving = 1 cup Calories: 161 Protein: 6 g Fat: 6 g Carbohydrate: 22 g Fiber: 1 g Cholesterol: 1 mg Sodium: 242 mg Potassium: 201 mg Exchange: 1-1/2 Bread 1 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa De Ajo Categories: Soups/stews, Cheese/eggs, Mexican, Garlic Yield: 4 servings 4 sl Firm white bread 1 tb Olive oil 4 c Stock 1 ts Lemon juice 1 tb Butter 4 Cloves garlic, minced 1 Bay leaf 4 Eggs Serves 4 Trim crusts from bread, dice. Cook bread cubes and garlic in butter and oil over medium-high heat until cubes are golden. Remove and keep warm. Combine stock, bay leaf and lemon juice in same pan. Bring to a simmer over medium heat. Break eggs, one at a time into a saucer and slip into hot broth. Poach until whites are set but yolks are still liquid (4 minutes). With a slotted spoon, carefully transfer each egg to a warm soup bowl. Ladle broth over eggs and sprinkle with croutons. Makes 6 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa De Albondigas (Meat Ball Soup) Categories: Soups/stews, Ground beef, Pork/ham, Mexican, Beef Yield: 6 servings -----------------------------------BROTH----------------------------------- 1 Minced Onion 4 oz Tomato Sauce 1 Minced Clove Garlic 3 qt Beef Stock 2 tb Oil ---------------------------------ALBONDIGAS--------------------------------- 3/4 lb Ground Beef 1/4 ts Pepper 3/4 lb Ground Pork 1 Slightly Beaten Egg 1/3 c Raw Rice 1 tb Chopped Mint Leaves 1 1/2 ts Salt Wilt onion and garlic in oil; add tomato sauce and beef stock. Heat to boiling point. Mix meat with rice, egg, mint, salt and pepper; shape into little balls. Drop into boiling broth. Cover tightly and cook 30 minutes. Will freeze nicely. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa De Albondigas (Soup with Meat Balls) Categories: Mexican, Soups/stews Yield: 6 servings 1/2 lb Ground Beef 1 sm Onion, chopped 1 tb Flour 1 Egg 1/2 c Ground Pork 1/2 c Tomato pulp 2 tb Shortening Salt and pepper to taste 1/2 Boiled rice, mashed 1 qt Beef stock Mix meat with rice and egg. Season and shape into little balls the size of walnuts. Roll in flour and fry lightly in hot shortening. Remove and in the same pan brown onion and add tomato. Add beef stock and simmer five minutes. Add meat balls and simmer for one half hour or until thoroughly heated. Yield: Six servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa De Elote (Corn Soup) Categories: Soups/stews, Mexican Yield: 6 servings 3 sm Ears corn (or 1 1/2 cups 1 sm Onion, chopped -frozen whole kernel 3 sm Tomatoes, peeled, chopped Corn, thawed) -(3/4 lb) 1 Garlic clove 1 qt Beef broth 1/2 ts Salt 1/2 ts Dried leaf oregano, crushed 1 tb Butter 1/4 c Whipping cream cilantro leaves or parsley leaves If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Measure corn. You should have about 1 1/2 cups. Reserve excess corn for another use. Puree 3/4 cup corn in blender or food processor; set aside. Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes. Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, oregano, pureed corn and whole corn kernels. Taste and add salt if needed. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through, but not boiling. To serve, pour into soup bowls and garnish with cilantro or parsley. Makes 6 servings. From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted by: Karin Brewer, Cooking Echo, 1/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Chicken Enchiladas Categories: Mexican, Poultry, Cheese/eggs Yield: 6 servings 12 Corn tortillas 1/4 c Minced onion, (optional) 4 c Green chile sauce 16 oz Sour cream 3 c Minced, cooked chicken Salt to taste 1 lb Jack cheese, grated -----------------------------GREEN CHILE SAUCE----------------------------- 1/4 c Olive oil 1 c Water 1 Clove garlic, minced 1 c Chopped green chiles 1/2 c Minced onion (optional) Salt to taste 1 tb Flour To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soused Oysters - Ostiones En Escabeche Categories: Mexican, Fish/sea Yield: 4 servings Jim Vorheis 1 1/2 ts Dried oregano, Mexican if 1/2 c Light olive oil -possible 1/3 c Finely sliced white onion 1/2 ts Peppercorns 8 Garlic cloves, peeled Sea salt to taste 1/2 c Finely sliced carrots, 1/4 c Vinegar -blanched 2 c Shucked oysters or other 1/2 c Cauliflower flowerets, -seafood (shrimp, crab, -blanched Scallops, alone or together) 2 California bay leaves 1 Lime, thinly sliced 3 Fresh marjoram sprigs or 1/4 Strips of canned jalapenos -tsp dried -en escabeche (to taste) Heat the oil in a large frying or saute pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes. Set aside to cool. Refrigerate overnight and serve at room temperature. * Jalapenos may be omitted and passed separately at the table. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: South of the Boarder Categories: Mexican, Appetizers Yield: 6 servings 1 Hot pepper 1/3 c Chopped black olives 8 oz Cream cheese Directions: Prepare about 2 tsp. of the hot pepper by chopping it up. Remember: the "heat" is in the seeds and membranes inside, so if you want to keep it relatively mild remove all of that. Using an electric mixer, blend all the ingredients. Smear the mess evenly on a flour tortilla and roll it up. Chill in the refrigerator. To serve, cut the roll into little log segments and serve with some mild salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwest Relish Categories: Vegetables, Condiment, Mexican, Relishes Yield: 8 servings 1 c Tomatillos, Chopped 2 Cloves Garlic, Fine Chopped 3/4 c Tomato, Seeded And Chopped 1 tb Fresh Sage Leaves, Snipped 3/4 c Green Bell Pepper, Diced 1 tb Lemon Juice 3/4 c Yellow Bell Pepper, Diced 1/4 ts Salt 1/4 c Pine Nuts, Toasted NOTE: Tomato and Pepper measures are approximate. You should use one. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate at least 1 hour. Makes 4 cups of relish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwest Torte Categories: Mexican, Cheese/eggs Yield: 6 servings 1 c Cheddar Cheese; Shredded 1/2 c Corn; Whole Kernel 1/4 c Ripe Olives; Sliced 3 Eggs; Large 4 Bacon Slices; * 1 1/2 c Half & Half; Light Cream 1/2 c Red Bell Pepper; Chopped 1/4 ts Red Pepper; Ground ------------------------------CORNMEAL PASTRY------------------------------ 1 c Unbleached Flour 1/2 ts Salt 1/3 c Cornmeal; Yellow 1/2 c Shortening; Vegetable 1 tb Oregano Leaves; Dried Cold Water * Bacon should be crisply cooked and crumbled. ~------------------------------------------------------------------------- Place the oven rack in the lowest position. Heat the oven to 450 degrees F. Prepare Cornmeal Pastry; gather into a ball. Press in the bottom and 2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size. Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined pan. Beat eggs slightly, beat in remianing ingredients. Pour into the springform pan. Bake uncovered on the lowest oven rack for 20 minutes. Reduce the oven temperature to 300 degrees F. Bake until a knife inserted into the center comes out clean, about 30 minutes longer. Let the torte stand for 10 minutes before cutting. CORNMEAL PASTRY: Mix flour, cornmeal, oregano and salt in a small bowl; cut in the shortening until the particles are the sixe of fine crumbs. Sprinkle in the water, 1 Tbls at a time, tossing with a fork until the flour is moistened and pastry almost cleans the sides of the bowl (add 1 to 2 teaspoons of water if necessary). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwest Green Rice Categories: Mexican, Soups/stews, Rice/grains Yield: 6 servings 2 ea Poblano Chiles; Lg, * 2 c Chicken Broth 2 ea Cloves Garlic;Finely Chopped 1/4 ts Salt 1/2 c Onion; Chopped, 1 Md 1/4 c Parsley; Snipped 1 c Regular Rice, Uncooked * The Poblano Chiles should be roasted and peeled (see Sowest 1 for instructions) and seeded. Place the chiles, garlic, and onions in a workbowl of a food processor fitted with the steel blade, or in a blender container; cover and process until smooth. Mix the chile mixture and the remaining ingredients except the parsley, in a 3-quart saucepan. Heat to boiling stirring once or twice, reduce the heat and simmer, covered, for about 16 minutes. (DO NOT lift the cover or stir.) Remove from the heat and fluff lightly with a fork. Cover and let steam for about 10 minutes. Stir in the parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwest Beef Fajitas Categories: Mexican, Beef Yield: 8 servings Cucumber Salsa 2 tb Vegetable Oil Southwest Relish 2 ts Red Chiles, Ground Southwest Guacamole 2 Cloves Garlic, Chopped 1 lb Top Round Steak, Boneless * 8 Flour Tortillas ** 1/4 c Lime Juice * Round Steak should be cut about 1/2 inch thick. ** Flour Tortillas should be 10 inches in Diameter and be warmed. ~------------------------------------------------------------------------- Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set aside. Cut beef steak diagonally across the grain into thin slices, each 2 X 1/8-inch. Mix remaining ingredients except tortillas in a glass or plastic bowl; stir in beef until well coated. Cover and refrigerate for at least 1 hour. Set oven control to broil. Place beef slices on rack in broiler pan. Broil with tops 2 to 3 inches from heat until brown, about 5 minutes. Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish, and Southwest Guacamole in the center of each tortilla. Fold one end ot the tortilla up about 1 inch over the beef mixture; fold right and left sides over the folded end overlapping. Fold down the remaining end. Serve with remaining salsa, relish and guacamole. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwest Black Bean Soup Categories: Soups/stews, Vegetables, Mexican, Beans Yield: 8 servings 1 c Onion, Chopped, 1 Large 2 tb Red Chiles, Ground 4 Clove Garlic, Finely Chopped 2 tb Cilantro, Fresh, Snipped 2 tb Vegetable Oil 1 tb Oregano Leaves, Dried 1 lb Black Beans, Dried 2 ts Cumin, Ground 2 c Ham, Smoked, Cooked, Cubed 28 oz Whole Tomatoes, Undrained 6 c Chicken Broth 1 Chipotle Chile * ----------------------------QUICK CREME FRAICHE---------------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream ---------------------------------GARNISHES--------------------------------- Red Bell Pepper, Chopped * Chipotle Chile should be one that has been canned in Adobo Sauce. ~------------------------------------------------------------------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soup into food processor work bowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwest Burgers Categories: Mexican, Beef Yield: 6 servings 1 x Fresh Tomato Salsa; * 4 oz Monterey Jack Cheese; Diced 1 1/2 lb Ground Beef 1/2 ts Pepper 4 oz Chopped Green Chiles; ** 1/4 ts Salt * See Sowest 2 for recipe. ** Use 1 4-oz can of chopped green chiles that have been drained. Prepare Fresh Tomato Salsa and set aside. Mix remaining ingredients. Shape into 6 patties, each about 1/2-inch thick. Set oven control to broil. Place patties on rack in broiler pan. Broil with tops of burgers about 3 inches from the heat until they are done to your taste, 5 to 7 minutes on each side for medium done. Serve with Fresh Tomato Salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Omelet Categories: Mexican, Cheese/eggs, Spanish Yield: 4 servings 3 c Potatoes; * 6 ea Eggs; Large, Beaten 1/2 c Onion; Chopped, 1 Md. 1/3 c Milk 3/4 ts Salt 1/2 ts Salt 1/4 ts Red Pepper; Crushed, ** 1/8 ts Pepper 2 tb Vegetable Oil * Potatoes should be peeled and finely chopped. 2 Large Potatoes should give you the 3 cups needed. ** 1/4 tsp of crushed pequin chiles should be used where they are available. Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles. Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato mixture to the skillet, cover and cook over medium heat until tender, about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk, the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the skillet. Reduce the heat, cover and cook over low heat for about 8 to 10 minutes or until the eggs are nearly set. Uncover the skillet and place under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is set. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Style Codfish Categories: Mexican, Fish/sea, Spanish Yield: 4 servings 1 lb Salt Cod 2 tb Pimentos; Chopped 1/4 c Onion; Chopped, 1 sm. 1 ds Pepper 1 ea Clove Garlic; Minced 2 tb Sherry; Dry 1/4 c Vegetable Oil 1/4 c Pimento Stuffed Olives; * 8 oz Tomatoes; Cut Up, 1 cn * Pimento-stuffed olives should be sliced. Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times. Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender but not brown. Add the fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper. Simmer, covered, about 20 minutes or until fish tests done. Add the sherry and heat through. Garnish with the sliced olives. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Bean Dip Categories: Dips, Mexican, Beans Yield: 1 servings 2 c Dry pinto beans 2 tb Paprika 2 tb Ground cumin 2 tb Chili powder 10 Cl Garlic Tabasco, to taste 2 tb Jalapeno pepper; minced 1 c Fresh cilantro; chopped 4 tb Cider vinegar Calories per serving: 24 Fat grams per serving: .2 Approx. Cook Time: Cholesterol per serving: 0mg 1. Bring about 6 cups of water to a boil. Add the beans and boil until tender, about 2 hours. 2. Drain the beans and place them into a food processor. Add the remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: 4 cups. PER TABLESPOON: Calories: 24 Carbohydrates: 4 g Protein: 1 g Cholesterol: 0 mg Fat/% Fat: .2 g/7% Source: Great Good Food by Julee Rosso ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Beef Tostadas Categories: Mexican, Beef Yield: 6 servings 1 lb Beef flank steak 1 md Zucchini, cut into thin Nonstick spray coating -strips (2 cups) 6 Flour tortillas (7-inch) 4 Green onions, bias cut into 1 c Salsa -1-inch lengths 1 ts Cornstarch 1 tb Cooking oil 1/2 ts Instant beef bouillon 1/2 c Monterey Jack cheese, -granules -shredded (2 oz) Partially freeze beef. Slice across the grain into thin strips (bite-size); set aside. Spray six 10-ounce custard cups with nonstick spray coating. Brush tortillas lightly with warm water to soften. Gently press into cups. Bake at 350 F for 12 to 15 minutes. Remove from cups and set aside. For sauce, combine salsa, cornstarch and bouillon; set aside. Spray a large skillet with nonstick coating. Preheat over high heat. Cook and stir zucchini over high heat for 1 1/2 minutes. Add the onions; cook and stir 1 1/2 minutes more or until the vegetables are crisp-tender. Remove from skillet. Place oil in hot skillet. Cook and stir half of the beef for 2 to 3 minutes. Remove cooked beef and cook the other half. Return all of the beef to skillet. Stir sauce and add to skillet. Cook and stir until mixture is thick and bubbly. Continue cooking for 2 minutes more. Stir in the vegetable mixture. Evenly divide the meat mixture among the tortilla cups and top with cheese. Serve immediately. Makes 6 servings. [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Garbanzos Categories: Mexican, Beans Yield: 6 servings 1 ts Whole Mustard Seed 2 tb Tomato Paste 1/2 c Onion; Chopped, 1 Md 1/2 ts Salt 1 tb Vegetable Oil 1/4 ts Cinnamon; Ground 30 oz Garbanzo Beans; Drained, 2Cn 1/8 ts Cloves; Ground 1/2 c Chicken Broth Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart saucepan until the onion is tender. Stir in the remaining ingredients and cook, stirring occasionally, until the beans are heated through, about 5 minutes. Serve ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Mexican Tortilla Stacks Categories: Beans, Mexican Yield: 4 servings 1 cn Pinto Beans (15oz), drained, 1 lg Green Pepper, chopped -rinsed 5 Flour Tortillas 1 cn Black Beans (15oz), drained, 1 c Monterey Cheese, -rinsed -pre-shredded 1 cn Corn (16oz) 1 c Cheddar Cheese, pre-shredded 1 cn Chopped Green Chilies (4oz) 1 lg Jar Salsa 1 lg Onion, chopped FROM: Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 + Files (1:3801/100)) Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies, onion and green pepper. Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish. Spoon a small amount of bean mixture over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese. Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer. Bake covered at 425" for 10 minutes. Serve with salsa. ** -=> this comes from the bottom of the files of Shelley Rodgers <=- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Nachos Supreme Categories: Appetizers, Mexican Yield: 6 servings 8 oz Tomato Sauce 2 c Shredded Cheddar Cheese 4 oz Diced Green Chiles 1 Avocado 1/2 c Chopped Green Bell Pepper 1 ts Lemon Juice 1 Green Onion, Sliced 1/2 c Sour Cream 1/4 ts Hot Pepper Sauce Jalapeno Slices, Optional 10 oz Tortilla Chips Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in a bowl; let stand for 15 minutes. Place tortilla chips in a shallow 8" X 10" baking dish. Pour sauce over chips; sprinkle grated cheese over all. Broil nachos for 3 minutes or until cheese melts. Just before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Pork Roast Categories: Mexican, Pork/ham Yield: 6 servings 1/4 c Sugar 1/2 ts Pepper 1 ts Red Chiles; Ground 2 lb Pork Loin Roast; Boneless 1 ts Oregano Leaves; Dried Mix sugar, ground red chiles, oregano and pepper and rub over the pork roast. Cover and refrigerate 30 minutes. Heat oven to 325 degrees F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the thickest part of the pork and doesn't rest in the fat. Roast, uncovered, until thermometer registers 170 degrees. F, about 2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Salsa Categories: Sauces, Diabetic, Vegetarian, Mexican, Condiment Yield: 7 servings 16 oz Can Whole Tomatoes 4 oz Can Green Chilies, diced, 1 sm Green Pepper, chopped -rinsed and drained 1/3 c Mild Onion, chopped 3 tb Cilantro, freshly chopped 3 tb Green Onion, chopped 1/2 Garlic Clove, minced Puree tomatoes with their juice in a blender or food processor. Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.) Yield: 7 servings, 2-1/3 cups One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g Carbohydrate: 5 g Fiber: 0.9 g Cholesterol: 0 mg Sodium: 314 mg Potassium: 192 mg Exchange: 1 Vegetable Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach and Potato Soup Categories: Vegetables, Soups/stews, Mexican, Chorizo, Sausages Yield: 6 servings 2 Bacon, Slices, Cut Up 1 1/2 ts Thyme Leaves,Fresh,Snipped * 1/2 c Onion, Chopped, 1 Medium 1 1/2 ts Sage Leaves,Fresh,Snipped ** 2 c Chicken Broth 1/2 ts Pepper 2 c Potatoes, Diced 2 lb Spinach, Fresh, Chopped 1/4 c Carrot, Finely Chopped 2 c Milk 1/4 c Celery, Finely Chopped 1/2 c Parsley, Snipped 1/4 c White Wine, Dry 1/4 lb Chorizo Sausage Links *** * Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2 t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked and sliced. ~------------------------------------------------------------------------- Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in remaining spinach; cover and cook until spinach is just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with sausage. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stacked New Mexico Quesadilla Categories: Mexican, Appetizers Yield: 6 servings 1 x Red Pepper-Sour Cream Sauce* 2 tb Margarine Or Butter 1 x Fresh Tomato Salsa; * 8 ea Flour Tortillas; ** 3 c Cooked Chicken; Shredded 1 x Margarine Or Butter;Softened 1 ea Zucchini; Medium, Chopped 1 c Monterey Jack Cheese; Shred 1 ea Red Bell Pepper; Chopped * See Sowest2 for recipes. ** Tortillas should be 8-inches in Diameter. Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve. Cook chicken, zucchini, and bell pepper in 2 T margarine in 3-quart saucepan over medium heat, stirring occasionally, until pepper is tender, about 10 minutes. Sir in 1/2 cup of the Red Pepper Sour Cream Sauce. Heat oven to 350 degrees F. Place 2 tortillas on cookie sheet; spread with margarine. Spoon about 2/3 of a cup of the chicken mixture on each tortilla; spread to edge of tortilla. Top each with tortilla, and spread with margarine and 2/3 of a cup of the chicken mixture; repeat. Top each stack with tortilla and 1/2 cup of cheese. Bake until cheese is melted and filling is hot, 10 to 15 minutes. Cut quesadilla into wedges; serve with remaining Red Pepper-Sour Cream Sauce and the Fresh Tomato Salsa or with sour cream if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Chiles with Olive Mole Categories: Appetizers, Mexican Yield: 4 servings 1 1/2 c California ripe olives 1 tb Chopped Cilantro 1/3 c Ricotta cheese 2 tb Corn Meal 1 c Shredded Jack cheese 2 tb Tomato Paste 4 To 6 Anaheim or poblano 1 ts Chili Powder -chiles or bell peppers 1/2 ts Garlic Powder Mole 1/2 ts Cumin 1/2 c Chopped onion 1 1/2 c Beef Broth 1 tb Oil Chiles Salt To Taste Chiles - Chop half the olives, slice the other half and reserve for mole. Mix chopped olives, ricotta and Jack cheeses. Slice down one side of chiles; remove seeds and spoon in filling. Put 1/8 inch hot water in baking pan. Place chiles in pan cut side up; cover with foil; bake at 350 degrees for 30 minutes. Serve with mole sauce. Mole - Saute onion in oil 2 minutes. Add remaining ingredients plus reserved sliced olives. Simmer five minutes. Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Fish Fillets (Mexico) Categories: Mexican, Fish/sea Yield: 4 servings 2 tb Margarine -divided 1/4 c Finely chopped scallions 1/2 ts Salt 1/4 c Finely chopped green bell 1 ds Crushed red pepper -peppers 1 ds Ground nutmeg 2 sl White bread, made into 4 Red snapper fillets (5 oz -crumbs -each or flounder) 1 Egg, beaten 1 tb Lemon juice 1/3 c Chopped fresh parsley, Preheat oven to 350F. In 10-inch skillet melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 minutes. Remove from heat and let cool slightly. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to vegetables and mix well until ingredients are moistened. Spoon 1/4 of vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to 8 x 8 x 2-inch baking pan; spoon any remaining stuffing mixture around fillets. Drizzle reserved margarine over fillets and sprinkle each with 1/2 tablespoon lemon juice. Bake until fish flakes easily when tested with a fork, 15 to 20 minutes. Serve sprinkled with remaining parsley. Makes 4 servings, 1 stuffed fillet each. [WEIGH WATCHERS NEW INTERNATIONAL COOKBOOK ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Jalapeno Peppers Categories: Appetizers, Mexican Yield: 6 servings 11 To 14 oz can pickled 2 Eggs, boiled -jalapeno peppers, whole and 1/4 ts Garlic salt Drained 1 tb Finely chopped onion 1 8 oz pkg cream cheese, 4 tb Mayonnaise -softened Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In a small bowl blend the cream cheese, eggs, and mayonnaise. Stir in the onion and garlic salt to taste. Stuff pepper halves with cheese mixture. Chill before serving. From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunflower Eggs Categories: Mexican, Cheese/eggs Yield: 6 servings 3 oz Uncooked Fine Noodles; * 1 ts Salt 2 tb Vegetable Oil 1/4 ts Cinnamon; Ground 3/4 c Onion; Chopped 1/8 ts Cloves; Ground 1 ea Clove Garlic; Minced 1 tb Vegetable Oil 3 c Tomatoes; 4 Lg., ** 6 ea Eggs; Large 4 oz Green Chile Peppers; *** 1 tb Water 4 ts Sugar 1 ea Avocado; Large 4 ts Vinegar * 1 1/2 cups of the fine noodles should be 3 oz. ** Tomatoes should be peeled, cored and chopped. *** Use 1 4-oz can of green chile peppers that have been rinsed, seeded and chopped. In a medium skillet, cook the noodles in the 2 tbs of hot oil for 3 to 4 minutes or until lightly browned, stirring constantly. Remove the noodles from the skillet, reserving the oil. Reserve the noodles. Cook the onion and garlic in the reserved oil until tender. Stir in the tomatoes, chile peppers, sugar, vinegar, salt, cinnamon, and cloves. Bring to boiling then reduce the heat. Boil gently, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, cook the browned noodles in a large amount of boiling salted water until tender, about 7 to 8 minutes, then drain. In another skillet, heat the 1 tbls of oil just until hot. Carefully break the eggs into the skillet, sprinkle with a little salt and pepper. When the whites are set and the edges are cooked, add the 1 tbls of water. Cover and cook the eggs until they are done as you like them. Combine the noodles and half of the tomato sauce, transfer to a heated platter. Arrange the eggs on top the noodles. Spoon the remaining tomato mixture over the eggs. Seed, peel and slice the avocado. Arrange the slices in a sunburst fashion over the eggs and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Super Nachos Categories: Mexican, Appetizers Yield: 6 servings 2 pk Queso Quesadilla Cacique 1 cn Sliced jalapeno peppers -(Cheese), sliced 3/4 c Milk 2 Dozen tortillas, taco size From: Cacique, 14940 Proctor Ave., Industry, CA 91744 chili powder to taste Cut tortillas into triangles and cook in hot oil until golden brown. In saucepan, combine Queso Quesadilla with milk and cook until melted. Add chili powder. Mix and pour over nachos. Decorate with slices of jalapeno peppers. That's it! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Corn & Halibut Tamales Categories: Fish/sea, Mexican Yield: 2 servings 2 lg Fresh ears of corn, husks -trimmed -intact 1 lb One inch thick halibut 1/2 ts (scant) salt -fillets 2 tb Finely chopped red bell 1 tb Yellow cornmeal -pepper 1 ts Sugar 1/2 c Packed fresh cilantro, Preheat oven to 375 degrees. Lightly oil baking sheet. Carefuly remove husks from corn, reserving 4 largest ones. Lay corn ears on work surface and cut off kernels. Process corn kernels in food processor until coarsely chopped (do not puree). Add cilantro, cornmeal, sugar and salt and process just to combine. Season with pepper. Using slotted spoon, transfer corn mixture to small bowl. Mix in finely chopped red bell pepper. Arrange 2 corn husks on prepared baking sheet. Spread 1/4 of corn mixture (roughly matching size of halibut fillets) over each husk on sheet. Season halibut on both sides with salt and pepper. Place over corn mixture. Top each with another 1/4 of corn mixture. Place remaining husks over to cover tightly. Cover both tamales with foil. Bake until halibut is just cooked through, approximately 20 minutes. 360 calories per serving, 8 g fat, 620 mg sodium, 64 mg cholesterol. From Bon Appetit's Light & Easy Mar '93. Makes 2 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Corn Salsa Categories: Mexican, Condiment, Salsa Yield: 6 servings 2 c Fresh corn kernels 2 tb Minced red onion 3 tb Butter, cold, cut into 2 tb Chopped cilantro -pieces 1/4 c Rice vinegar 1/4 c Seeded and diced tomatoes 1/8 ts Freshly ground black pepper 1 sm Jalapeno pepper, seeded and 1/4 ts Coarse salt -minced Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a saucepan over high heat and stir while bringing salsa to a boil. When butter has melted completely and takes on the look of a light butter sauce, remove from heat and serve immediately. Use with chicken or lobster. Makes 3 cups. From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Onion Fajitas Categories: Vegetables, Cheese/eggs, Mexican Yield: 6 servings 1 lb Sweet onions, finely chopped 4 lg Flour tortillas 3/4 lb New potatoes, finely chopped Freshly ground black pepper 4 Plum tomatoes, finely -to taste -chopped 2 tb Minced cilantro 6 oz Carrots, finely chopped 2 oz Grated Monterey Jack of 1 Clove garlic, minced -Muenster cheese 1 Jalepeno, minced 8 ts Non-fat plain yogurt 1/2 c Dry white or red wine Combine first seven ingredients in a heavy skillet. Bring to boil; reduce heat and simmer, covered, about 15 minutes, until vegetables are tender. Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon vegetable mixture onto center of each tortilla. Top each with cheese and yogurt. Roll up and serve. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potato Scrambled Eggs Categories: Mexican, Cheese/eggs Yield: 4 servings 1 1/2 c Sweet Potatoes, Diced, Raw 1 ts Red Chiles; Ground 4 ea Bacon; Slices, Cut Up 1/4 ts Salt 6 ea Eggs; Large, Beaten 2 ea Green Onions/Tops; Sliced Heat enough salted water to cover the sweet potatoes, (1/4 Tsp of salt to 1 cup of water) to boiling. Add the potatoes and cover. Heat to boiling again and then reduce the heat. Simmer until potatoes are tender, about 6 minutes and drain. Cook the bacon in a 10-inch skillet until crisp, remove and drain on paper towels. Drain the excess fat from the skillet reserving 1 Tbls in the skillet. Stir in the potatoes and cook over medium heat, stirring frequently, until golden brown. Mix the eggs, ground red chiles and salt. Pour the mixture into the skillet. Sprinkle the mixture with the bacon and onions. As mixture begins to set on the bottom and sides, raise it so that the uncooked egg mixture flows underneath the cooked. Cook until the eggs are cooked all the way through but still moist, about 3 to 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Chicken Enchiladas Categories: Poultry, Mexican, Cheese/eggs Yield: 10 servings 1 8 oz pkg. cream 3/4 c (6 oz.) container frozen -cheese,softened -avocado dip 1 6 oz pkg. Corn Tortillas 1/2 c Sliced green onions 1/4 c Milk 1/4 c Slivered almonds 1 10 oz can mild enchilada 1/2 c Dairy sour cream -sauce 4 oz (1 cup) shredded Monterey 2 c Cubed,cooked chicken -Jack cheese Sliced radishes or almonds Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas as directed on package.Spoon about 1/4 cup filling down center of each warm tortilla;roll up.Place seam side down in ungreased 13 x 9" baking dish.Pour enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese. Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish with radishes or almonds. Makes 10 enchiladas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taco Beef Categories: Beef, Mexican, Spices/etc. Yield: 1 servings 1 lb Ground Beef 1/4 ts Cumin 1 c Fresh Salsa Salt & Pepper To Taste 1/2 ts Chili Powder In large skillet, brown beef. Drain. Stir in salsa, chili powder and cumin. Bring to a boil. Reduce heat to low; simmer 10 minutes or until liquid is absorbed, stirring occasionally. Add salt and pepper to taste. Use beef mixture for tacos, tostadas or taco salads. Makes 2-1/2 cups. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taco Casserole Categories: Ground beef, Mexican, Beef, Casseroles Yield: 6 servings 1 lb Hamburger 1 1/2 c Water 1 Envelope taco seasoning mix 1 c Grated cheese (more if you -(Mom uses French's) -want it) 1 cn Tomato sauce From: Donna Ransdell, COOKING echo. bag baked tortilla chips Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water. Bring to a boil, reduce heat, and simmer uncovered 15 min. Add tortilla chips; mix, being careful not to break the chips. Pour into a 2-inch-deep by 8 inch round or square baking dish. Bake in 400 oven 10-15 minutes. Top with cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taco Dip Categories: Appetizers, Condiment, Mexican Yield: 10 servings 8 oz Cream Cheese 2 tb Milk 1 pk Taco Mix 1 pk Cheddar Cheese 1 pk Small Sour Cream 1/2 Head Of Lettuce 2 tb Taco Sauce (Hot) 1 1/2 Tomatoes, Cubed Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish. Top with cheddar cheese, shredded. Top again with 1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes. Refrigerate. Serve with tostito or nacho chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taco Pie Categories: Mexican, Casseroles, Ground beef, Beef Yield: 1 servings 1 lb Ground beef 3/4 c Bisquick 1/2 c Onion; chopped 3 Eggs 1 1/4 oz Taco seasoning mix 2 Tomatoes; sliced 4 oz Green chilies; drained 1 c Monterey jack cheese; shredd 1 1/2 c Milk DIRECTIONS HEAT OVEN TO 400F GREASE PIE PLATE COOK AND STIR BEEF AND ONION UNTIL BEEF IS BROWN; DRAIN. STIR IN SEASONING MIX SPREAD IN PLATE; SPRINKLE WITH CHILIES. BEAT MILK, BAKING MIX AND EGGS UNTIL SMOOTH, 15 SECONDS IN BLENDER ON HIGH OR 1 MINUTE WITH HAND BEATER. POUR INTO PLATE. BAKE 25 MIN. TOP WITH DICED TOMATOES; SPRINKLE WITH CHEESE. BAKE UNTIL KNIFE INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN. 8 ~10 MIN. COOL 5 MINUTES. SERVE WITH SOUR CREAM,LETTUCE, TOMATOES,AND CHEESE, IF DESIRED. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taco Quiche Categories: Beef, Mexican, Spices/etc., Hot Yield: 8 servings 2 lb Lean Ground Beef 1/4 ts Salt 1 md Purple Spanish Onion * 6 lg Eggs 1 ts Chili Powder 1/2 pt Dairy Sour Cream 1/4 ts Ground Cumin 1 lg Avocado, Sliced ---------------------------------GARNISHES--------------------------------- Whole Ripe Olives Chili Salsa, If Desired * Purple Spanish Onion should be chopped. ~------------------------------------------------------------------------- Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two 9-inch piepans) with tortillas, tearing them to fit, if necessary. Brown ground beef and onion, pour off drippings. Add garlic, chili powder, oregano, cumin, thyme and salt, stirring to combine. Spoon Beef mixture in pan(s). Top with cheese. Beat eggs and milk together and pour into pan(s). Bake in moderate oven (350°F) 1 hour or until set. Spread top with sour cream; top with tomatoes avocado and lettuce. Garnish with olives. Cut into serving size peieces; serve with salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taco Rice Categories: Rice/grains, Mexican, Beef Yield: 4 servings 1 lb Ground beef 1 (8 oz.) can tomato sauce 1 Onion, chopped 1 Chicken bouillon cube 16 oz Jar salsa (Old El Paso-hot, 1 c Rice (brown, wild, what ever -is our choice) -- not white) Serves 4 ***Garnish with*** cilantro chopped tomatoes chopped onions sour cream shredded cheddar sliced pitted black olives tortilla chips Prepare rice according to package directions. Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil; cover, reduce heat and simmer for 5 minutes. Serve beef mixture over rice; top with garnishes to taste. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taco Sauce Categories: Sauces, Mexican Yield: 6 servings 3 c Tomato paste 2 tb Chili powder 5 c Water 1 tb Salt 1 c Cider vinegar 1 ts Cayenne pepper 1/2 tsp. hot 1/2 c Corn syrup -pepper sauce Combine all ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer about 1 hour or until thick. Stir frequently as mixture thickens to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half pints. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tacos Categories: Ground beef, Mexican, Beef Yield: 12 servings 1 lb Ground beef 1/4 ts Garlic powder 1/3 c Chopped onion 1/8 ts Pepper 2 tb Finely chopped black olives 12 Taco shells 1 ts Ground cumin 1/2 c Seeded, chopped tomato 1/2 ts Salt TOPPINGS: Guacamole chopped green onion grated cheddar cheese shredded lettuce Preheat grill for 10 minutes. In large cast iron skillet or frill safe baking dish, combine ground beef and onion. Cook and stir at high with hood open until beef is no longer pink, 10-12 minutes. Drain. Stir in olives, cumin, salt, garlic powder and pepper. Place taco shells on upper cooking rack. Cook meat mixture with hood closed for about 5 minutes longer. Stir in tomato. Reduce heat setting to low and serve from grill with toppings. Makes 12 taco's Origin: Back of Barbecue Manual Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tamale Pie Rancheros Categories: Mexican, Pies Yield: 6 servings 2 tb Vegetable oil -drained (16 oz) 1/4 c Chopped onion 1 c Cornmeal 1/4 c Chopped green pepper 1 ts Basil 3/4 lb Ground beef 1/8 ts Pepper 1 cn Stewed tomatoes (16 oz) 2 tb Mild green chilis 1 cn VEG-ALL Mixed Vegetable, 1/2 c Shredded cheddar cheese 1. Heat oil in heavy skillet. Add onion and green pepper; cook over low heat until soft. 2. Add ground beef and brown. 3. Stir in remaining ingredients, except for cheese. 4. Place in a 9" pie pan and bake at 375'F. for 30-35 minutes. 5. Sprinkle with cheese and bake 5 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tavern Chili Categories: Chili, Beef, Microwave, Mexican, Beans Yield: 6 servings 1 lb Ground Beef 1 cn Tomatoes ** 2 tb Chili Powder 1 cn Kidney Beans; drained *** 1 Clove Garlic; minced 1 Cheddar Cheese; shredded 1 Pouch Soup Mix * 1 Sour Cream 3/4 c Beer or Water * Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained and cutup *** 15 oz can Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat. Stir in soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%. Cover; microwave 10 mins or until flavors ar well blended, stirring once during cooking. Let stand, covered, 5 mins. Garnish with cheese and sour cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Terrific Tamale Pie Categories: Mexican, Pies Yield: 6 servings 6 sl Bacon Freshly ground black pepper 1 lb Ground beef 1/4 ts Ground comino 1 c Whole kernel corn, fresh OR 8 oz Tomato sauce -frozen OR canned Cornmeal Piecrust (recipe 1/4 c Chopped green chile -follows) 3 Green onions, chopped 1 Egg 1/4 c Cornmeal 1/4 c Evaporated milk 1/4 ts Oregano 1/2 ts Dry mustard 1 ts Ground pure hot red chile 2 c Grated Monterey Jack cheese 1 ts Salt 4 Stuffed olives, sliced 1. Fry bacon until crisp; break into large pieces. Set side. Chill bacon drippings until firm for use in the crust. 2. Brown ground beef in a large skillet; drain off fat. Stir in next 10 ingredients. Reserve egg, evaporated milk, etc. for the top crust. 3. Prepare the piecrust, and use it to line a 9-inch pie pan. Place meat mixture in the pan. Bake at 425 degrees F for 25 minutes. 4. Meanwhile, combine egg, evaporated milk, mustard and cheese. Spread on top of the pie and decorate with the reserved bacon pieces and the sliced olives. Bake for 5 minutes longer, or until cheese meltes. Let stand for 10 minutes, or until firm, before serving. CORNMEAL PIECRUST (1 crust for 9-inch pie): 1 cup all purpose flour 2 Tbsp cornmeal 1/3 cup firm bacon rippings OR other shortening 3 4 Tbsp cold water 1. Combine flour and cornmeal, then cut in bacon drippings. When mixture is granular, add the water, in small quantities to insure a flaky crust, until pastry is mixed. 2. Roll out on a floured surface to a circle 1 1/2 times larger than the inverted 9-inch pie pan. Fit pastry into pan and form a fluted edge all around. Maximum recommended freezer storage: 2 months. Makes 6 servings. 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, 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tex-Mex Carrot Soup Categories: Mexican, Soups/stews Yield: 6 servings 1 lb Carrots, sliced 1 sm Tomato, chopped 1 md Onion, chopped 1/2 c Sour cream 1 1/2 ts Ground cumin 1/4 c Packed cilantro or parsley 1 ts Ground ginger -leaves, coarsely chopped, 2 tb Olive or vegetable oil -OR 1 cn (13-1/2 0z) chicken broth 1/2 ts Ground coriander This savory soup is seasoned with nutty-flavored cumin and topped with a creamy salsa. Prep time: 10 minutes Cool time: 10 mintes Cook time: 45 minutes Ready to serve: 1 hour, 5 minutes. Cilantro sprig for garnish In large saucepan, saute cliced carrots, chopped onion, cumin, and ginger in oil 20 minutes. Add chicken broth and 2 cups water to saucepan. Increase heat to high and bring to a boil. Cover and simmer 15-20 minutes until vegetables are tender. Remove saucepan from heat and let cool slightly, about 10 minutes. In small bowl, combine chopped tomato, sour cream and chopped cilantro;chill until ready to serve. Place soup in batched in food processor of blender; puree 2-3 minutes until smooth. Return to the saucepan; over med/high heat, cook 5 minutes more, until heated through. Ladle soup into bowls. Top with sour cream mixture. Garnish. Origin: May 12 th issue, Woman's World Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tex-Mex Tortilla Stack Categories: Mexican, Beans, Cheese/eggs Yield: 8 servings 1 9-oz. pkg. (2 cups) frozen And mashed Chopped cooked chicken 1 8-oz. carton reduced-fat or 1 c Finely chopped, peeled Regular dairy sour cream Jicama 1/2 c Chopped red sweet pepper 1/2 c Taco sauce 1/3 c Sliced green onion 8 10-inch flour tortillas 1 c Shredded lower-fat or 1 6-oz. container frozen Regular cheddar cheese, or Avocado dip, thawed Monterey Jack cheese with 2 c Chopped lettuce Jalapeno peppers 1 16-oz. can refried beans 1/4 c Sliced pitted ripe olives With green chili peppers or Taco sauce (optional) Mexican-style beans, drained THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. TO SERVE, cut into wedges. Pass taco sauce. Makes 8 main-dish servings. Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tex-Mex Tortilla Soup Categories: Soups/stews, Mexican, Poultry Yield: 6 servings 2 Whole large chicken breasts 1 ts Chili powder -(about 2 lb.), skinned and 1/2 ts Ground cumin -boned 1/8 ts Ground black pepper 2 c Water Tortilla Chips (about 3 14 1/2 oz Can beef broth -cups), coarsly crushed 14 1/2 oz Can chicken broth 4 oz Monterey Jack Cheese, 14 1/2 oz Can tomatoes, cut up -schredded (about 1 cup) 1/2 c Chopped onion 1 Avocado, peeled, seeded and 1/4 c Chopped green pepper -cut into chunks 8 3/4 oz can whole kernel Snipped cilantro -corn, drained Lime Wedges Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges. Makes 6 servings. Posted by Linda Glover. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas Breakfast Tacos Categories: Mexican, Pork/ham, Breakfast, Chorizo, Sausages Yield: 4 servings Southwest Guacamole 1 tb Margarine Or Butter Fresh Tomato Salsa 12 lg Eggs, Beaten 1 lb Chorizo Sausage, Bulk 10 Flour Tortillas ** 1 c Onion, Finely Chopped, 1 Lg 6 oz Cheese, Shredded *** 1 md Green Bell Pepper * 2 tb Margarine Or Butter, Melted * Bell pepper should be seeded and cut into strips. ** Tortillas should be 7 to 8 inches in diameter. *** Use a mixture of shredded Colby and Montery Jack Cheeses. ~------------------------------------------------------------------------- Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve. Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so that the thin uncooked portion can flow to the bottom. Avoid constant stirring. Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F. Spoon about 1/4 cup sausage mixture onto each of the tortillas; top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine. Bake until light golden brown, about 10 to 12 minutes. Repeat with the remaining tacos. Serve with the guacamole and salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Sheet - la Sabana Categories: Mexican, Beef Yield: 1 servings Jim Vorheis -approximately 6 oz Slice filet mignon, about 1 Sea salt -1/2 to 3 inches wide Freshly ground pepper 1/8 ts Fresh lime juice, Place the beef between two sheets of plastic wrap and pound, pushing it outward as you go, to a rough oval shape. Fold into a package and pound out again to the required size. Peel off the top plastic wrap and replace with wax paper. Turn meat over and replace second sheet of plastic with wax paper; set aside until ready to use. Heat a griddle. When very hot, grease lightly. Remove top paper. Sprinkle the exposed side of the meat with lime juice and salt and pepper and lay it face down, with the aid of the paper, on the griddle. Strip off the bottom paper. Cook for about 2 seconds, flip the meat over with two spatulas so it will not break in the middle, and cook for 2 seconds more. Serve immediately, flat if possible, on a large plate with refried beans, and fresh salsa of your choice. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Fajitas Categories: Vegetarian, Mexican Yield: 6 servings 1 lb Firm tofu, cut into 2 tb Vinegar -matchstick sized pieces 3 Cloves garlic, finely 1 1/2 c Onion, thinly sliced -chopped 1 1/2 c Greenpepper, thinly sliced 1 ts Ground cumin 1 4 oz can chopped green 1 ts Ground coriander -chilies, undrained 1 ts Dried oregano 1/2 c Orange juice 6 Inch flour tortillas 1 tb Olive oil Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours,gently stirring tofu mixture occasionally. TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F oven for 10 minutes. heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6. Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomatillo Cream Sauce Categories: Sauces, Mexican Yield: 1 servings 10 oz Canned Tomatillos 1 md Egg 8 oz Diced Green Chiles pn Coriander 1 c Heavy Cream Combine all ingredients and puree until smooth. From: Melinda Lee KNX Food News Hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomatillo Sauce Categories: Sauces, Vegetables, Mexican Yield: 4 servings 1/4 c Red Onion, Chopped 1/2 lb Tomatillos, Cut Into Halves 1/4 c Fresh Cilantro, Snipped 2 Serrano Chiles, Canned * 1/4 ts Salt * Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano chile, seeded. ~------------------------------------------------------------------------- Place all ingredients in food processor workbowl fitted with steel blade or in blender container, cover, and process until well blended. Makes about 1-1/4 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomatillo Guacamole Categories: Mexican Yield: 6 servings 6 Tomatillos (canned is fine) -Tablespoon) 3 tb Finely chopped onion 1/2 To 1 jalapeno, finely 1 md To large avocado, mashed -chopped, or Tabasco to -coarsely with a fork -taste Juice of 1/2 lemon (1 Yield: 1 1/2 to 2 cups Salt to taste 1. Husk tomatillos, rinse briefly, and simmer in water to cover over medium high heat until tomatillos are tender and cooked through. Drain, mash, and cool. If using canned tomatillos, simply drain and mash. 2. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt. Serve immediately. Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomatillo Chicken Enchiladas Categories: Mexican, Poultry Yield: 6 servings 4 c Coarsely shredded chicken or Salt and pepper to taste -turkey Vegetable oil 3 c Grated Monterey Jack 12 To 18 corn tortillas -cheese(divided) -(depending on size) 1 To 2 (4-oz) cans chopped Tomatillo sauce(recipe -green chilies -follows) 1 1/2 ts Dried oregano leaves 1 To 1 1/2 cups sour cream Chopped cilantro, tomatillo slices and lime slices for garnish In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turning once, just until limp(about 10 seconds). Drain on papper towels. While tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the center of each; roll tortillas to form enchilada. Set enchiladas seam side down, in a 9-by-13-by-2-inch baking dish, or to medium-sized baking dishes. (at this point enchiladas may be covered and refrigerated until the next day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center (cook 30 minutes if they were refrigerated). Uncover and top with remaining cheese. Bake, uncovered, until cheese melts, about 10 minutes. To serve, spoon warm tomatillo sauce on each plate. Set enchiladas on top of sauce. Spoon sour cream on top and garnish. Tomatillo Sauce 1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t each: dried oregano leaves and sugar 1 t cumin Salt to taste Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook stirring often, until soft, about 10 minutes. Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes. Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Torta Expanola (Spanish Omelet) Categories: Mexican, Cheese/eggs, Spanish Yield: 6 servings 10 Eggs 4 tb Fat or oil 10 tb Milk 2 lg Onions, minced 2 tb Flour 5 md Green peppers, chopped Salt and Pepper to taste 4 md Tomatoes, peeled and chopped Sauce or Filling: 1 c Tomato puree Omelet: Make the sauce first. fry the onion in the shortening, then add the peppers, tomatoes, and puree. Season with salt and pepper to taste. Simmer for 25 minutes. For the omelet: Beat the egg whites alone, then beat the yolks alone until thick and lemon color. Add salt, flour and milk to the yolks and mix. Then fold yolk mixture into the beaten whites. Make into 5 or 6 omelets, and fry then in the fat or oil, on both sides. Remove from the frying pan when a delicate brown on both sides and spread each omelet with the sauce and roll up. Pour what is left of the sauce over the rolled omelets before serving. From The Mexican Plaza Cookbook 1971 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortilla Black Bean Soup Categories: Soups/stews, Beans, Mexican Yield: 2 servings 2 tb Vegetable oil 2 c Of water 1/4 c Diced celery 2 ts Salt 1/4 c Diced onion 2 Corn tortillas 1/4 c Diced bell pepper 2 tb Cilantro (Chinese parsley) 1 1/2 c Black beans Boil black beans in water for 2 minutes; remove from heat. Let soak in cooking water for 1 hour, or overnight if preferred. Saute celery, onion, and bell pepper in oil, until slightly tender. Then in bean soup, add salt, cilantro, and saute vegetables. Covered and simmer, until beans are soft, about 2 to 3 hours. Slightly mash some beans, and stir. In frying pan, warm up tortillas on both sides until they are bendable. Put a tortilla in bowl, then ladle black bean soup on top of the tortilla. Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortilla Dumpling Soup Categories: Soups/stews, Mexican Yield: 8 servings 1/4 c Casera Sauce * 1/4 ts Salt 4 c Chicken Broth 2 tb Onion, Chopped 1/2 c Instant Corn Tortilla Mix 1 tb Parsley, Snipped 1/2 ts Baking Powder 1 lg Egg 1/2 ts Red Chiles, Ground 2 tb Milk * See Casera Sauce Recipe. ~------------------------------------------------------------------------- Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix remining ingredents except milk; stir in milk. Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium heat 15 minutes. Sprinkle with chopped green onion, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortilla Soup Categories: Soups/stews, Diabetic, Vegetables, Mexican Yield: 6 servings 6 Inch Corn Tortillas, cut 1/2 Green Pepper, chopped -into 1/2-inch strips 2 c Chicken Stock 2 Tomatoes 1 tb Cilantro, freshly chopped 1/2 sm Onion, chopped 1/4 c Low-Fat Monterey Jack 1 Garlic Clove, minced -Cheese, freshly grated Bake tortilla strips in the oven at 325 F for 5 to 7 minutes or until crisp. Puree tomatoes, onion, garlic and pepper in a food processor or blender. Bring stock to a boil in a 2-quart pot. Stir in the tomato puree and cilantro. Simmer on low heat for about 10 minutes. Stir half of the tortilla strips into the soup. Garnish with remaining tortilla strips and the cheese. Yield: 6 servings, 3 cups One Serving = 1/2 cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g Fiber: 1.3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg Exchange: 1/2 Starch/Bread 1 Vegetable Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortilla Soup Two Categories: Soups/stews, Mexican Yield: 6 servings 1 ea Onion, small; chopped 1 c Water 2 ea Garlic clove; pressed 1 ts Chili powder 2 tb Oil 1 ts Cumin 1 c Tomato Salt; to taste 3 c Chicken stock 4 ea Tortilla, corn 1 1/2 c Tomato juice 1/2 c Cheddar; grated Calories per serving: 155 Number of Servings: 6 Fat grams per serving: 5 Approx. Cook Time: 1:30 Chop the tomatoes finely. Tear the tortillas into smallish (approx. 1") chunks. In a 3- or 4-quart pan, saute onions and garlic in oil until the onions are translucent. Add tomatoes, chicken stock, tomato juice, and water. Season with chili powder, cumin, and salt to taste. Cover and simmer for 45 to 60 minutes. Just before serving, bring liquid to a boil. Add tortillas and cheese. Cover, remove from heat, and let sit for three to five minutes. Serve immediately. ~-- Cooking Texas Style Candy Wagner & Sandra Marquez Posted by Sam Waring. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortilla Soup (Sopa De Tortilla) Categories: Mexican, Appetizers, Soups/stews Yield: 8 servings 6 Six inch corn tortillas 2 cn Chicken Broth Cond. 10 3/4 1/4 c Vegetable oil -oz 1/4 c Water 1 cn Water, in soup can 1 md Tomato, quartered 1/4 ts Ground Coriander 1 Onion, cut in quarters 1/4 ts Salt 1 Garlic clove 1/8 ts Pepper Servings: 8 Sprig mint (optional) Jack / Cheddar Cheese Grated Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet until hot. Fry 1/4 of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels. Place 1/4 cup water, the tomato, onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3 minutes. Sprinkle each serving with cheese and tortilla strips. Posted by Debbie Tillman. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tostada Casserole Categories: Mexican, Casseroles Yield: 4 servings 1 lb Ground beef 2 ts Chili powder 1 Onion,small,grated 1 cn Green chilies(8oz) 1 cn Tomato sauce(8oz) 1/4 lb Monterey Jack cheese 1/4 c Water 1 pk Taco shells(4oz) 1. Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese. 2. In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tostada Dip Categories: Appetizers, Mexican Yield: 6 servings 16 oz Refried beans 10 oz Shredded Cheddar cheese 1 1/4 oz Package taco seasoning mix Large, ripe avocado, mashed 4 oz Chopped green chilies 2 Chopped tomatoes 2 1/3 oz Chopped black olives 2 pk Taco chips Small onion, chopped Mix refried beans with taco seasoning mix. Spread on large plate [pie plate works well - P.L.], then layer remaining ingredients. Serve with taco chips. This can be served cold or heated through to melt cheese. Either way, don't count on any leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tostada Pizza Categories: Mexican, Pizza Yield: 6 servings 1 1/4 c Flour 1 c Shredded American cheese 1 ts Baking powder 8 oz Taco sauce 1/2 ts Salt 4 oz Chopped green chiles 1/2 c Milk 1/2 c Chopped onion 2 tb Vegetable oil 1/2 c Chopped tomatoes 1 lb Ground beef 1 c Shredded lettuce (hopefully 1 3/4 oz Taco seasoning mix -at bargain prices) 1 cn Refried beans Preheat oven at 425 deg. Combine flour, baking powder, salt, milk and oil in bowl. Stir until mixture cleans sides of bowl. Press into a ball. Knead in bowl 10 times. Roll on lightly floured board to a 13-inch circle. Place on pizza pan or baking sheet. Turn up edge and pinch. Bake for 5 minutes. Prepare ground beef using recommendations from your seasoning mix. Spread beans over the crust. Top with meat mixture. Sprinkle cheese on. Bake 2 mins. longer. Top pizza with taco sauce, chiles, onion, tomato and shredded lettuce. Recipe says, "Serves eight" Na.........!! P.S. With the concern with salt free, recommend making taco seasoning mix to taste. A couple of recent msgs have addressed this thought. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tostadas Categories: Mexican, Beef Yield: 2 servings 1 ts Olive oil 1/4 c Canned beef broth 1/4 c Chopped onion 3/4 ts Chili powder 1 Garlic clove, minced 1/4 ts Each ground cumin and 1/2 ts Seeded and minced jalapeno -oregano leaves -or poblano pepper 1/8 ts Salt 4 oz Cooked ground beef, crumbled 2 Tostada shells (6-inch 2 oz Drained canned red kidney -diameter) -beans, mashed 1 oz Cheddar cheese, shredded 1/2 c Canned Italian tomatoes, 1/2 c Shredded lettuce -drained, seeded, and 1/4 c Chopped fresh tomato Chopped (reserve liquid) 1/4 c Sour cream Garnish: cilantro sprigs Preheat oven to 350F. In 10-inch skillet heat oil over medium-high heat; add onion, garlic, and jalapeno (or poblano) pepper and saute until onion is translucent, 3 to 4 minutes. Add beef, kidney beans, canned tomatoes with reserved liquid, broth, and seasonings. Reduce heat to medium and let simmer until liquid is reduced and mixture thickens, 5 to 10 minutes. Place tostada shells on nonstick baking sheet and bake until heated through, 3 to 5 minutes; transfer to serving plate. Spread half of meat mixture over each shell; sprinkle each with half of cheese, then top each with half of shredded lettuce and chopped fresh tomato. Serve with sour cream garnished with cilantro. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional Calabacitas Con Leche Categories: Mexican, Vegetables Yield: 4 servings 4 md Summer Squash, Sliced 1 ds Pepper 1/4 c Butter Or Maragarine 4 oz Diced Green Chilies 15 oz Corn, Drained 1 c Milk 1/2 c Onion, Thinly Sliced 1/2 c Grated Cheddar Cheese 1/2 ts Salt Sauté squash in butter until soft. Reduce heat and add corn, onions, salt, pepper and green chili. Mix well and add milk. Simmer until well blended. Add cheese and cover until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional Caramel Custard - Flan a la Antigua Categories: Mexican, Desserts Yield: 8 servings Jim Vorheis 2 Inch cinnamon stick or 3/4 c Sugar -vanilla bean The custard: Small piece of orange or 1 qt Milk -lemon rind (optional) 1 pn Of sea salt 4 Eggs 1/2 c Sugar 6 Egg yolks The caramel: Heat the sugar for the caramel in a small, heavy frying pan over low heat until it begins to dissolve. Shake the pan slightly (do not stir) until all the sugar has melted. Increase the flame and let the sugar bubble and color. Pour the caramel into the mold and quickly turn it around in all directions, tipping it up in a circular motion until the surface - bottom and 2 inches up the sides - has been lightly coated with the caramel. If the caramel thickens and becomes sluggish, gently heat the mold in a pan of hot water or over low heat, depending on the material, and continue the coating action. Set aside to cool. Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved. Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup. Set aside to cool. Place an oven rack on the lowest rung of the oven and heat to 325 F. Beat the eggs and yolks together and stir into the tepid milk. Pour the mixture through a strainer into the flan mold and place it in a hot water bath in the oven. Test after 2 hours with a skewer or cake tester; if it comes out quite clean, the flan is cooked. Remove from the oven, but allow to sit in the water bath for about 15 minutes longer. Remove and set aside to cool completely before refrigerating. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Albondigas Categories: Soups/stews, Mexican, Poultry Yield: 6 servings 3 c Cooked turkey, chopped 1 ts Ground coriander 3 sl Bread, sprinkled with 6 or 7 1 ts Ground cumin -tablespoons of hot Several grindings of black Turkey stock -pepper 3 Eggs 2 qt Turkey stock or chicken 1 Or 2 cloves garlic, finely -stock -chopped (or put through a 10 oz Frozen kernel corn (1 -garlic -package) Press) 3/4 c Blanched almonds, finely 2 ts Salt -ground "Leftover turkey can be transmogrified into dumplings swimming in thickened and reduced turkey stock. Make the stock from what is left of the turkey after you have picked off the meat. You may substitute chicken stock and/or leftover chicken for the turkey." Chopped green chili peppers for garnish 1. Place the turkey meat in a bowl. Squeeze the excess moisture from the bread and crumble it into the turkey meat. 2. Put the turkey and bread mixture through a meat grinder or a food processor. 3. Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix well. Shape the mixture into walnut-size balls/ 4. Bring the turkey stock to a boil. Drop the albondigas into the boiling stock. Reduce the heat and simmer for 10 minutes. 5. Remove the cooked albondigas with a slotted spoon and set aside. 6. Boil the stock for another 30 minutes to reduce and thicken it. Add the corn and the ground almonds. Return the albondigas to the stOck. Heat through and serve in bowls garnished with chopped chili peppers, if you wish. Makes 6 to 8 servings. NOTE: To make the stock, pick the meat off the bird. Place the carcass in a large pot and cover with water. Add an onion, a carrot, a rib of celery, some parsely and thyme, and a bay leaf. Simmer for 2 to 3 hours. Cool, strain, and season. [THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN 0-911104-81-X] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Enchiladas Categories: Mexican, Poultry Yield: 4 servings 3 c Cooked turkey, shredded 1 lg Garlic, minced 2 c Sour cream 2 tb Salad or olive oil 2 c Shredded cheddar cheese 2 c Chopped onions 1 ts Salt 1 ts Salt 12 10" corn or flour tortillas 1/2 ts Oregano 1/3 c Corn oil 1/2 c Water SAUCE FOR TURKEY 1 1/2 lb Stewed tomatoes 2 cn 4 oz green chilli peppers Combine turkey with sour cream, cheese and 1 ts salt. Heat 1/3 c oil and dip tortillas in until soft and drain. Stuff with turkey mix and roll. Arrange side-by-side with seam side down in shallow pan. TURKEY SAUCE Rinse seeds from chillies and chop. Saute with garlic in oil. Add stewed tomatoes, onions, 1 ts salt, oregano and water. Simmer uncovered until thick, about 1/2 hour. Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes. Let set 5-10 minutes before serving. Note: Excellent. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey in Jalapeno Cream Sauce Categories: Mexican, Sauces, Poultry Yield: 6 servings Jalapeno Cream Sauce; * 1/2 ts Black Peppercorns; Cracked 2 Turkey Breasts; ** 1/4 ts Salt 1/4 c Flour Unbleached,All Purpose 1/4 c Margarine Or Butter * See Sowest 2 for recipe. ** Turkey breasts should be boneless, skinless, (about 1 lb each) cut ~------------------------------------------------------------------------- Prepare Jalapeno Cream Sauce and set aside. Flatten each turkey breast slice to 1/4 inch thickness between to sheets of waxed paper or plastic wrap. Mix flour, salt, and pepper. Coat turkey with the flour mixture. Heat margarine in 10-inch skillet until melted. Cook turkey in margarine, turning once, until done, about 8 minutes. Serve with Jalapeno Cream Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Tamale Pie Categories: Mexican, Poultry Yield: 8 servings 1 x Corn Husks; Dried, * 1 c Golden Raisins 1 x Almond Red Sauce; ** 1/2 c Red Bell Pepper; Chopped 3/4 lb Turkey Breast; Cooked, *** 4 oz Green Chile; Chopped, 1-2 Cn 1 c Almonds; Toasted, Slivered --------------------------------TAMALE DOUGH-------------------------------- 2 c Corn Tortilla Mix; Instant 2 ts Baking Powder 1/2 c Shortening 1/2 ts Salt 2 c Chicken Broth ----------------------------------GARNISH---------------------------------- 1 x Sour Cream * There should be enough corn husks to line a 10-dia. springform pan. ** See Sowest2 *** Turkey Breast should be cut into 1/2-inch cubes. Rinse corn husks and remove silk; cover husks with warm water and let stand until softened, at least 2 hours. Prepare Almond Red Sauce. Mix 1/2 cup of the sauce and the remaining ingredients except the Tamale Dough and sour cream; reserve. Prepare tamale dough; reserve. Heat oven to 350 degrees F. Drain corn husks; pat dry. Line greased springform pan, 10 X 3-inches, with corn husks, extending pointed ends of husks over the side of the pan. Spread half of the Tamale Dough over the husks on the bottom of the pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to the edge of the pan. Cover the top of the pan with a piece of heavy-duty aluminum foil, 15 inches long, shaping down over the side of the pan, (The pointed ends of the corn husks will bend down against the outside of the pan). Bake until dough is set and slightly dry, about 1 1/2 hours Carefully remove the side of the pan. Serve with remaining warm Almond Red Sauce and the sour cream. TAMALE DOUGH: Beat all the ingredients in a large bowl, with an electric mixer, on low speed, scraping constantly, until well blended. Beat on medium speed for an additional minute. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey with Southwest Stuffing Categories: Mexican, Poultry Yield: 8 servings 1 x Turkey; 10 To 12 Lbs 1 x Southwest Stuffing 1 x Butter Or Margarine; Melted -----------------------------SOUTHWEST STUFFING----------------------------- 1 c Chayote; Chopped, 1 Small 1 ts Salt 4 ea Jalapeno Chiles; * 1/2 ts Thyme Leaves; Dried 2 ea Cloves Garlic;Finely Chopped 1/2 ts Sage Leaves; Dried 1 c Onion; Finely Chopped, 1 Lg 9 c Corn Bread; 1-inch cubes 1 c Margarine Or Butter; Melted 1 c Pecans; Chopped 1 tb Fresh Cilantro; Snipped Prepare Southwest Stuffing. Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack as stuffing will expand.) Tuck drumsticks under band of skin at tail or skewer to tail. Spoon any remaining stuffing into a small ungreased casserole; cover. (Refrigerate leftover stuffing until 30 minutes before turkey is done. Bake covered until hot, bout 45 minutes.) Heat oven to 325 degrees F. Place turkey breast side up in roasting pan. Brush with Margarine. Insert meat thermometer in thigh muscle or breast, not touching the bone. (Tip of thermometer can be inserted in center of stuffing also) Do not add water and do not cover. Roast until done, 3 1/2 to 4 hours. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. After 2 1/2 hours, cut band or remove skewer holding legs. Turkey is done when the thermometer placed in the thigh muscle registers 185 degrees or drumstick meat feels very soft when pressed between fingers. (Thermometer inserted in the stuffing will register 165 degrees F.) Let stand about 20 minutes before carving. As soon as possible after serving, remove every bet of stuffing from the turkey. Cool stuffing and turkey promptly; refrigerate separately, and use within 2 days. SOUTHWEST STUFFING: Cook and stir chayote, chiles (* Seed and finely chop chiles), garlic, and onion in margarine in 10-inch skillet until chayote is tender. Stir in cilantro, salt, thyme, and sage until well blended. Stir in about 1/3 of the cornbread cubes. Turn mixture into deep bowl. Add the remaining cornbread cubes and pecans. Toss and fill turkey. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uncle Vern's Picante Sauce Categories: Mexican, Appetizers, Sauces Yield: 8 servings 28 oz Can Whole Tomatoes 3 tb Apple cider vinegar 1 Medium onion, chopped fine 1/2 ts Garlic powder 4 Jalapeno peppers, chopped 1 ts Salt -fine Combine all ingredients in saucepan. Bring to boil. Lower heat and simmer uncovered 15 minutes. Chop tomatoes while cooking. Number of peppers may be varied to increase flavorful "heat". Serve chilled with Doritos or similar tortilla chips as dip. Enjoy! - Jeff Duke ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Velvetta Salsa Dip Categories: Appetizers, Mexican, Condiment, Salsa Yield: 3 servings 1 lb VELVETTA CHEESE SPREAD 2 tb CILANTRO (CHOPPED) 1 JAR PACE PICANTE SAUCE microwave cheese and picante sauce in bowl on high 5 minutes stirring after 3 minutes. stir in cilantro Serve hot with tortilla chips ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Chili Categories: Chili, Garlic, Beans, Mexican, Meats Yield: 3 servings 3 tb Vegetable Oil 2 tb Ground Cumin 1 lg Onion, Finely Chopped 2 tb Worcestershire Sauce 2 Cloves Garlic, Minced 1/2 ts Cayenne Pepper 1 Pequin Chile, Minced 1 Green Bell Pepper, Chopped 1 1/4 lb Venison, Cubed 1/2" 2 ts Salt 3/4 lb Ground Venison 1 Fresh Ground Black Pepper 28 oz Can Of Crushed Tomatoes 10 oz Red Kidney Beans, Drained 3 tb Red Wine Vinegar 3 tb Masa Harina * 3 tb Ground Chili Powder * Mixed with a little water into a smooth paste for thickening chili. ~------------------------------------------------------------------------- Heat the oil in a very large skillet. Stir in the onion, garlic and chile pepper. Saute over medium high heat until the onion is just tender, about 5 minutes. Add the cubed and ground venison and continue cooking for about 4-5 minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and masa harina. Bring the mixture to a boil, then reduce the heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warm Fajita Rice Salad Categories: Salads, Rice/grains, Mexican Yield: 4 servings 3/4 lb Top sirloin,1" thick 1 cn Corn,whole-kernel(8oz) 1/4 c Lime juice,fresh 1 cn Black olives,ripe(2 1/2oz) 1/2 ts Garlic salt 1 c Cherry tomatoes,halved 1/2 ts Cumin,ground 1/4 c Red onion rings,sliced 1/2 ts Black pepper,coarse 2 tb Cilantro,chopped 3/4 c Rice,long-grain 1/2 Lettuce hd,iceberg,shredded ------------------------------PICANTE DRESSING------------------------------ 1/3 c Picante sauce 1 ts Lime juice 1/4 c Italian dressing Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well. 1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish. Refrigerate 2-4 hours, turning once or twice. 2. Cook rice following package directions, salt optional. Reserve. 3. Remove steak from marinade. Broil steak on rack in broiler pan 3-4" from source of heat, 8-10 minutes for medium-rare, turning once. 4. Combine warm rice, corn, olives. tomatoes, onion rings and cilantro in bowl. Pour half the Picante Dressing over top; toss gently. Place lettuce on platter; top with rice mixture. 5. Slice steak diagonally across grain into thin slices. Place slices on top of rice. Drizzle with remaining dressing. Sprinkle with remaining cilantro. Serve warm or at room temperature. (Stephen Hill, Sacramento CA) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warm Lobster Taco with Yellow Tomato Salsa Categories: Fish/sea, Mexican, Salsa Yield: 6 servings 4 Whole lobsters (1 lb each) 1 Whole garlic clove, finely 3 tb Corn oil -minced 6 Whole flour tortillas, 7 2 tb Fresh cilantro, finely -inches each -minced 1 c Tillamook Jalapeno Jack 1 tb Champagne or white wine -cheese, grated -vinegar 1 c Spinach leaves, shredded 2 Whole Serrano Chilies, Yellow Tomato Salsa: -seeded and minced 4 c Yellow cherry tomatoes or 1 2 ts Lime juice -lb yellow tomatoes Salt to taste 1 Whole shallot, large, finely 1 tb Maple syrup (if tomatoes -minced -aren't sweet) To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium saute pan, over medium heat and saute lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Well-Fried Beans (Frijoles Refritos) Categories: Mexican, Beans Yield: 6 servings 1/2 lb Beans, cooked (3-1/2 to 4 -used shredded Monterery -cups with broth) -Jack) A 10 inch frying pan 12 Totopos (fried tortillas, or 6 tb Melted lard or pork -tortilla chips) -drippings Some romaine lettuce leaves 1/4 Onion, finely chopped 6 Radish roses 2 oz Queso fresco, crumbled (I Heat the lard and fry the onion, without browning, until it is soft. Add 1 cup of the beans and their broth to the pan and mash them well over a very high flame. (With a bean masher or wooden potato masher) Add the rest of the beans gradually, mashing them all the time, until you have a course puree. When the puree begins to dry out and sizzle at the edges, it will start to come away from the surface of the pan. As you let it continue cooking, tip the pan from side to side. The puree will form itself into a loose roll. This will take from 15 to 20 minutes. Tip the roll, rather like folding an omelet, onto the serving dish and garnish with the cheese. Spike it with the crisp triangles of tortillas. Decorate. From: The Cuisines of Mexico Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Sonoran Menudo - Menudo Blanco Sonorense Categories: Mexican, Soups/stews Yield: 8 servings Jim Vorheis 2 lb Tripe 1 sm (about 2 lbs) beef or calf's 3/4 lb (4 1/2 to 5 cups) dried -foot, split -hominy, cooked and Horizontally and cut into 6 Flowered plus cooking water -pieces Topping: 1 sm Head of garlic, unpeeled and Crumbled chile piquin -cut in half Finely chopped white onion Horizontally Roughly chopped cilantro 1 md White onion, roughly sliced Lime quarters 1 tb Sea salt Put the calf's food pieces, garlic, onion, and half the salt in a large pan. Put the tripe on top with the remaining salt, cover the pan, and cook over very low heat so that is simmers for about 3 hours. Strain the meat, reserving the broth, and cut the tripe into small squares ~ about 1 1/2 inches. Remove the bones from the calf's foot and chop the flesh roughly. Return the meats to the pan with the broth, the flowered hominy, and the hominy cooking water. Taste for salt and continue cooking over very low heat for 1 hour. Serve in deep bowls with flour tortillas, passing around the toppings. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Tortillas Categories: Breads, Diabetic, Mexican, Vegetarian Yield: 6 servings 1 1/2 c Unbleached All-Purpose Flour 1 c Warm Water (110 F) 1 1/2 c Whole Wheat Flour 2 ts Vegetable Oil 1/4 ts Baking Powder 1/4 ts Salt These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour. Cornstarch, for dusting the tortillas Stir together the first 6 ingredients. On a floured board knead until smooth. Divide dough into 12 equal balls. Dust lightly with cornstarch. Roll into a circle as thin as possible on a lightly-floured board. Drop onto a very hot ungreased griddle. Cook until brown spots appear on one side. Turn and cook on second side. Yield: 12 large tortillas One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg Exchange: 1-1/2 Starch/Bread Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yellow Tomato Sauce Categories: Sauces, Mexican Yield: 8 servings 1 lg Onion, diced 2 sm Canned chipotle chiles, 5 Garlic cloves, minced -chopped 1/2 c Fruity olive oil 2 Epazote leaves (a pungent 6 lb Yellow tomatoes, peeled, -Mexican herb available in -seeded and cut into chunks -Latin markets) -(may use red tomatoes) 1/2 bn Cilantro, chopped 1/2 c Tomato paste In a stainless steel saucepan, saute the onion in olive oil until soft. Add garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote. Simmer 15 minutes. Add chopped cilantro and season to taste with salt and pepper. Puree, if desired, for a smoother texture. Makes approximately 2 quarts (about 8 servings). Sauce may be refrigerated up to two weeks or frozen for up to six months. NOTE: If good vine-ripened tomatoes are not available, substitute three 28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1 teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno chiles may be substituted for the chipotle chiles. Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat; (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0 milligrams cholesterol; 19.1 milligrams sodium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yucatan Poached Eggs Categories: Mexican, Cheese/eggs Yield: 4 servings 1/4 c Onion; Chopped, 1 Sm. 2 tb Cilantro; Fresh, Snipped 2 tb Margarine Or Butter 4 ea Eggs; Large 1 tb Vegetable Oil 1 x Salt And Pepper To Taste 2 c Tomatoes; Chopped, 2 Md. 1/2 c Shelled Pumpkin Seeds; ** 1 ea Jalapeno Chile; * * Jalapeno Pepper should be seeded and finely chopped. ** See Sowest 1 for directions on how to shell and toast the pumpkin seeds. After they are toasted, they should be ground. Cook and stir the onion in the margarine and oil in a 10-inch skillet until tender. Stir in the tomatoes, chile and cilantro. Cover and cook over low heat 10 minutes, stirring occasionally. Break each egg into a measuring cup or saucer, then holding the cup or saucer close to the skillet, slip each egg onto the tomato mixture. Cover and cook until the eggs reach the desired doneness, about 3 to 5 minutes. Season to taste with the salt and pepper and sprinkle the ground pumpkin seeds over each egg before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zinfandeli's Tortilla Soup Categories: Soups/stews, Mexican Yield: 8 servings 1 tb Vegetable Oil (Or Two) 1/2 c Water 1 1/2 ts Garlic, Fresh, Chopped 1/4 c Cilantro, Fresh, Chopped 8 Corn Tortillas, Chop Coarse 2 tb Epazote, Chopped 2 c Onion Puree 1 Salt To Taste 1 ts Cayenne Pepper 1 White Pepper To Taste 2 tb Cumin Powder 2 Chicken Breasts, Cook & Dice 3 Bay Leaves 1 Chopped Avocado 3/4 c Tomato Paste 1 Corn Tortilla Strips, Fried 1 1/2 tb Chicken Base (See Note) 1 Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zippy Chili Dip Categories: Appetizers, Spices/etc., Mexican, Chili Yield: 1 servings 1/2 lb Ground Beef 12 oz Salsa 16 oz Pinto Beans, Drained And 1 tb Chili Powder - Mashed 1/4 c Chopped Green Pepper Cook and stir ground beef in 10-inch skillet until brown; drain. Stir in beans, salsa and chili powder. Heat to boiling, stirring constantly; sprinkle with green pepper. Serve warm and, if desired, with tortilla chips, sliced jicama and celery sticks. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ziti with Mexican-Style Meat Sauce Categories: Ground beef, Mexican, Sauces, Beef, Pasta Yield: 6 servings 1 lb Ground beef 1 cn Tomato paste(6oz) 1 Green pepper,medium,diced 2 pk Pimientos(2oz jar) 1 Onion,small,diced 1 pk Enchilada-sauce mix(1 1/2oz) 2 c Water 1 pk Ziti macaroni(16oz) 1. Drain and dice pimientos. In 12" skillet over medium-high heat, cook ground beef, green pepper, and onion, stirring occasionally, until meat is browned and pepper and onion are tender. Stir in water, tomato paste, pimientos, and sauce mix; over high heat, heat to boiling. Reduce heat to low; cover; simmer 15 minutes. Meanwhile, prepare ziti as label directs. Drain. Serve meat sauce over ziti. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini and Hominy Categories: Mexican, Vegetables Yield: 6 servings 1/4 c Onion; Chopped, 1 Sm 20 oz Hominy; Drained, 1 cn 2 tb Margarine Or Butter 2 tb Lime Juice 2 tb Vegetable Oil 1 tb Chile Powder 3 Zucchini; Md., * 1 ts Salt 2 c Tomatoes; Chopped, 2 Md 1 ds Pepper * Cut the zucchini into 1/2-inch pieces. ~------------------------------------------------------------------------ Cook and stir the onion in the margarine and oil in a 10-inch skillet over medium heat until tender. Stir in the remaining ingredients and cook uncovered, stirring occasionally, until the zucchini is tender, about 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Flower Taco Categories: Mexican, Vegetables Yield: 6 servings 6 Zucchini blossoms 1/2 ts Grated Parmesan cheese 1/2 ts Butter or margarine 3 Thin avocado slices 1 7-inch flour tortilla Salsa to taste 3 tb Shredded Jack cheese Rinse blossoms well, checking for insects. Melt butter over medium heat. Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove from pan. Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold tortilla over filling. Slide onto a plate and accompany with salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zuni Vegetable Stew Categories: Vegetables, Mexican, Beans, Garlic, Soups/stews Yield: 6 servings 3/4 c Onion, Chopped 1/2 ts Salt 1 Clove Garlic, Finely Chopped 1/2 ts Pepper 2 tb Vegetable Oil 1/2 ts Coriander, Ground 1 lg Red Bell Pepper * 1 c Zucchini, Thinly Sliced 2 md Chiles ** 1 c Yellow Squash, Thinly Sliced 1 Jalapeno Chile, Seed & Chop 17 oz Whole Kernel Corn, Drained 1 c Squash, Cubed *** 16 oz Pinto Beans, Drained 29 oz Chicken Broth * Bell pepper should be seeded and cut into 2 X 1/4 inch strips. ** Chiles should be either poblano or Anaheim and should be seeded. *** Use either Hubbard or Acorn squash, about 1/2 pound. ~------------------------------------------------------------------------- Cook and stir onion and garlic in oil in a 4 quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Meat Ravioli Categories: Pasta, Italian, Poultry, Meats, Fish/sea Yield: 4 servings 3/4 lb Chicken breast OR veal OR Grated Canned tuna; chopped 1/2 c Parsley; chopped 2 tb Shallots; finely chopped 1/2 ts Black pepper; coursely 2 Plum tomatoes; chopped Ground 1 ts Dried leaf sage; crumbled 1 tb Brandy or dry sherry 1/4 ts Mace Pasta dough 1/4 c Parmeson or Romano cheese; -----------------------------------SAUCE----------------------------------- 2 tb Olive oil 1 c Tomatoes; crushed 4 Scallions; thinly sliced 1 c Tomato sauce 2 Cloves garlic; minced 1 tb Basil Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture. Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saltimbocca #1 Categories: Italian, Meats, Veal Yield: 6 servings 2 lb Veal scallopine, each 3 tb Butter Piece about 5" square Salt 1 ts Dried sage Freshly ground pepper 1/4 lb Thin slices of prosciutto 1/2 c Dry white wine Sprinkle veal slices with sage. Cover each slice with a slice of prosciutto and trim this to the same size as the meat. (Reserve trimmings for sauces.) Pin prosciutto slices to the veal slices with toothpicks. Heat the butter in a large frying pan. Add meat in one layer and cook for 2 to 3 minutes. Turn with a pancake turner and cook until golden on both sides. Season to taste. Place the slices of meat, ham side up, on a heated serving platter and remove the picks. Keep meat warm. Add the wine to pan, scrape the brown bits from the bottom, and bring quickly to the boiling point. Pour the sauce over the meat and serve immediately. 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saltimbocca Alla Romana Categories: Italian, Meats, Veal Yield: 6 servings 2 lb Veal scaloppine, each 3 tb Butter Piece 5 inches square Salt and freshly ground 1 ts Dried sage Black pepper 1/4 lb Thin slices prosciutto 1/2 c Dry white wine Sprinkle veal slices with sage. Cover each slice with a slice of prosciutto and trim this to the same size as the veal, reserving the trimmings for sauces. Pin the prosciutto slices to the veal slices with toothpicks. Heat the butter in a large frying pan. Add the meat in one layer and cook for 2 to 3 minutes. Turn with a pancake turner and cook until golden on both sides. Season to taste. Place the slices of meat, ham side up, on a heated serving platter and remove the toothpicks. Keep the meat warm. Add the wine to the pan and scrape the browned bits from the bottom; bring quickly to the boiling point. Pour the sauce over the meat and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saltimbocca #2 Categories: Italian, Meats, Veal Yield: 6 servings 2 lb Veal cutlets, very thinly 1/2 lb Prosciutto, sliced thin Sliced 6 tb Sweet butter 2 ts Bon Appetit 1/2 ts Beef flavor base 1/4 ts Black pepper 1/4 c Hot water 1/2 ts Rubbed sage 2 tb Dry white wine 1/8 ts MSG Cut veal into serving-size pieces. Sprinkle with mixture of Bon Appetit, pepper, sage and MSG. Place a slice of prosciutto on each piece of veal; fasten with a toothpick or small skewer. Melt 4 tablespoons of the butter in large skillet. Saute meat 2 to 3 minutes on each side, ending with the prosciutto side up. remove to hot platter. To the drippings in skillet, add beef flavor base, water and the remaining butter, stirring to mix well. Heat until butter is melted, then add wine and simmer 2 to 3 minutes. Spoon sauce over meat. Serve immediately with sauteed mushrooms and zucchini. You will find this recipe good for the chafing dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Piccata Categories: Italian, Meats, Veal Yield: 6 servings 2 lb Boneless veal round, 1 lg Onion, chopped (about 9-10 small pieces) 1 1/2 c Beef broth 1 ts Salt 1/4 c Fresh lemon juice 1/2 ts Pepper 8 Thin slices lemon 3 tb Flour 2 tb Capers 3/4 ts Dried oregano 1/4 c Finely minced fresh 3 tb Olive oil Parsley 2 Cloves garlic Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil over moderate-low heat in a 12-inch skillet. Add the garlic and onion and saute for 3-5 minutes or until soft but not browned. With a slotted spoon remove the onion and garlic and set aside. Raise the heat to medium-high and brown the veal slices on both sides. Return the onion and garlic to the pan and add the broth. Bring to a boil, cover, then turn to simm for 10-15 minutes. Stir in the lemon juice and coat the veal slices evenly with the juice. Arrange on a heated serving platter and garnish with the lemon slices, capers, and parsley. A nice accompaniment is Gnocchi a la Romaine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Zucchini Andalouse (Zucchini Ham Beef) Categories: Italian, Beef, Meats Yield: 6 servings 6 Zucchini, small 1/2 c Beef cooked chopped 2 tb Onion chopped 1 1/3 c Bread crumbs soft 3 tb Mushrooms chopped Lightly piled 3 tb Green Pepper chopped 1/2 Clove Garlic chopped 1/3 c Tomato chopped 2 tb Broth if needed 1/4 c Ham cooked chopped 1/8 ts Salt 1/2 ts Garlic minced 1/8 ts Black pepper Cook zucchini in salted water 5 mins; cut in half length-wise remove pulp. Combine pulp with remaining ingredients; pile this into zucchini and bake in moderate oven (350 degF) 30 mins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scaloppine Di Vitello All'agro Categories: Italian, Meats, Veal Yield: 6 servings 2 lb Veal scaloppine 1 tb Olive oil 1/2 c All-purpose flour Juice of 2 lemons Salt and freshly ground 3 tb Chopped parsley Pepper to taste 2 Garlic cloves - chopped 1/4 c Butter 2 tb Capers Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened (I use the edge of a saucer for this). Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams, add veal. Cook over high heat about 1 minute on each side. Veal should be light golden outside and pink inside. Place veal on a warm platter. Add 1 tablespoon butter and lemon juice to skillet. Deglaze skillet by stirring to disolve meat juices attached to bottom of skillet. Stir in parsley, garlic and capers. Taste and adjust sauce for seasoning, then spoon over veal. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tripe Florentine Categories: Italian, Meats Yield: 8 servings 2 lb Tripe 1/2 c Beef stock 4 tb Peanut oil 1/2 c Dry red wine 2 Carrots, grated 1 ts Oregano 1/2 c Celery, chopped 1 Bay leaf, crushed 1 Yellow onion, peeled & 1/2 ts Basil Chopped Salt & pepper to taste 1/2 c Parsley, chopped 2 1" pieces lemon peel 3 Cloves garlic, crushed 1/2 c Parmesan or Romano 1 (8-oz) tomato sauce Cheese, freshly grated Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 1/2" wide pieces. Saute very quickly in a little of the oil in a large frying pan. Saute in a little of the oil the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel. Simmer the sauce for a few minutes, and then add the tripe. Cook it on top of the stove, covered, for 1-1/2 hours or until tender. Or bake it in a moderate oven. When ready to serve, sprinkle on the Parmesan or Romano. Serve with pasta. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Parmesan with Prosciutto Categories: Italian, Meats, Veal Yield: 2 servings 1/2 lb Veal, thin sliced, pounded Into 1-inch long strips) Thin (1/8" thick) 3 tb Olive oil 1 Shallot (minced) Fresh grated parmesan cheese 1 cl Garlic (minced) Flour 1/2 c White wine White pepper 1/4 c Prosciutto (chopped-up Chopped parsley Sprinkle pepper on both sides of veal and roll in flour. Put oil in skillet and heat to medium-high. Add prosciutto and cook for 1 minute. Add veal and cook for 1 minute on each side. Remove veal and set aside. Scrape sides of skillet. Add shallot and garlic and saute for 1 minute. Pour in wine, stir, set heat to high and reduce fluid for 3-5 minutes. Set heat to medium and add veal to pan for another minute without turning. Arrange veal on dinner plate with prosciutto on top of each piece. Drizzle liquid over veal and sprinkle with parmesan cheese. Add a touch of parsley and serve. Great with cold-pasta salad, or a simple green salad with vinegar and oil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Scaloppine with Marsala Categories: Italian, Meats, Veal Yield: 2 servings 1/2 lb Scallopine of veal, cut Freshly ground Pepper Into 1/4 inch slices 2 tb Butter Flour for dredging 2 tb Olive oil Salt 1/4 c Marsala wine Unless the scaloppine are very small, cut them into pieces measuring ab. 3 in. by 3 in or slightly larger. Place them between sheets of wax paper and pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet, pounder, etc.) Blend flour with salt and pepper to taste. Dip the meat into flour to coat lightly. Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer. Cook over relatively high heat until golden brown on one side. Turn and cook until golden brown on the other. The cooking time should be from 4-6 min. Transfer meat to a serving platter or two plates and keep warm. To the skillet add the wine and stir to dissolve the particles in the pan. Reduce wine slightly and pour equal amounts over each serving. Naturally, these amts. may be increased to serve more people. For Chicken marsala, I don't see why you can't substitute chicken breasts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Marsala with Provolone Categories: Meats, Italian, Veal Yield: 4 servings 2 lb Veal cutlets 4 Mushrooms, fresh, sliced Flour 1/2 c Marsala wine Salt & pepper 4 tb Butter, cold 2 tb Butter Provolone cheese, sliced 2 tb Olive oil Pound veal cutlets between sheets of waxed paper til about 1/4" thick. Combine flour and salt & papper to taste. Dredge cutlets in the flour mixture. Combine 2 Tbsp butter with the 2 Tbsp olive oil in a large frying pan over medium high heat. Cook cutlets until lightly browned- about 2-3 minutes per side. Remove cutlets to a platter or pan suitable for use under a broiler. Place sliced mushrooms in the frying pan and cook until tender, adding a little butter if needed. Add Marsala and reduce sauce to about half of the original volume. Pre-heat broiler. Lower heat under the frying pan to VERY low, or place pan in a larger pan of hot water. Whisk in cold butter, 1 Tbsp at a time, adding each just before the last is completely incorporated. Remove sauce from heat immediately when done. Place a slice of provolone on each cutlet and broil until cheese bubbles and just starts to brown. Serve sauce alongside the cutlets, or spoon over as they are served. (This type of sauce will separate if it becomes too hot at any point- mine always does :) ). Other ideas: Use chicken in place of veal. Place a slice of prosciutto on the chicken or veal, then the slice of cheese before broiling. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Patties with Vegetables Provencal Categories: Meats, Lamb Yield: 4 servings 1 lb Ground raw lamb 1 Med onion cut in rings 1 Large egg 2 lg Cloves crushed garlic 2 tb Bread crumbs 8 oz Zucchini cut in 1/4" 1 1/4 ts Salt Slices 1 ts Rosemary 14 1/2 oz Canned tomatoes 1 ds Hot pepper sauce 16 oz Can sm whole potatoes 1 tb Olive oil Drained Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb patties on top of vegetables. Cover and heat through. Sprinkle with parsley. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gyuniku Negimaki (Steak and Onion Spring Rolls) Categories: Chinese, Appetizers, Meats Yield: 8 servings 4 oz Slice Rump Steak 2 Spring Onions w/ 3" of stalk 3 tb Teriyaki Sauce PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces. Place the steak between sheets of greasproof paper and pound into 1/8" thickness. Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat. Starting with the wide end, roll into tight cylinders. Secure with toothpicks. TO COOK: Preheat grill. Dip rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and cut into 1" pieces. Stand each piece on end. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol Categories: German, Meats Yield: 4 servings 1 lb Cabbage; Head, Small 1 tb Vegetable Oil 2 ea Onions; Medium, Chopped 1/2 lb Pork; Lean, Cubed 1 lb Ground Beef; Lean 1 ts Caraway Seeds 1/2 ts Salt 1/2 ts Pepper 1/2 c White Wine; Dry 1 ts Vegetable Oil 3 ea Bacon; Strips, Thick Sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten&gingersan Categories: German, Beef, Meats, Cookies Yield: 10 servings 4 lb Rump Roast; Beef, Boneless 2 ea Onions; Thinly Sliced 8 ea Peppercorns 4 ea Cloves; Whole 1 ea Bay Leaf 1 c White Vinegar; Mild 1 c Water 1/2 c Cider Vinegar 1/4 c Vegetable Oil 1/2 ts Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour Cream 1 tb Unbleached Flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalbsschnitzel Mit Feinen Gemusen (Veal Rounds / Vegetabl Categories: German, Veal, Meats, Vegetables Yield: 4 servings 1/2 ts Salt; Or To Taste 1/4 ts Pepper; Or To Taste 1/4 ts Paprika; Or To Taste 4 ea Veal Fillets; Cut 1/4" Thick 4 tb Butter 4 ea Stewed Tomatoes; Whole 12 ea White Asparagus Spears; * 1/4 lb Mushrooms; Fresh, Sliced * Asparagus Spears should be canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bamberger Krautbraten (Bramberger Meat & Cabbage C Categories: German, Meats Yield: 4 servings 1 lb Cabbage; head, small 1 tb Vegetable oil 2 ea Onions; medium, chopped 1/2 lb Pork; lean, cubed 1 lb Ground beef; lean 1 ts Caraway seed 1/2 ts Salt 1/2 ts Pepper 1/2 c White wine; dry 1 ts Vegetable oil 3 ea Bacon; strips, thick sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Bread Categories: Breads Yield: 16 servings 1 c Yellow cornmeal 1 ts Salt 1 c Rye flour 1 c Black raisins or currants 1 c Whole wheat flour 2 c Buttermilk 2 ts Baking soda 3/4 c Dark unsulfured molasses Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttery Caramel Quicks Categories: Breads Yield: 12 servings 1/3 c Butter or margarine 1 ts Salt 1/3 c Firmly packed brown sugar 2/3 c Milk 1 tb Water 1/3 c Firmly packed brown sugar 2 c All Purpose Flour 1 ts Cinnamon 1/4 c Sugar 1/3 c Chopped pecans 2 1/2 ts Baking powder Preheat oven to 425 degrees - makes 12 rolls. In 9-inch square pan, melt butter. Stir in 1/3 cup brown sugar and water. Set aside. In large mixing bowl, combine flour, sugar, baking powder and salt. Add milk all at once, stirring just until dry ingredients are moistened. Turn out onto well-floured surface. Roll out to a 12x10 inch rectangle. Combine 1/3 cup brown sugar, cinnamon and pecans. Sprinkle over dough. Roll up starting with 12-inch side. Cut into 1-inch slices; place cut-side down in prepared pan. Bake at 425 degrees for 18 to 22 minutes until golden brown. Turn out immediately. Serve hot. * For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. HIGH ALTITUDE ADJUSTMENT - 5,200 FEET. Reduce baking powder to 1 1/2 teaspoons. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Blintzes Categories: Breads Yield: 2 servings ----------------------------------FILLING---------------------------------- 1 c Cottage cheese 1/2 tb Butter 1/4 ts Salt 1 1/2 tb Sugar 1 ea Egg yolk ----------------------------------PANCAKE---------------------------------- 2 ea Eggs 2 tb Sugar 1/2 ts Salt 1/2 c milk 1/2 c flour Mix all ingredients. Lightly grease crepe pan with oil. Pour thin layer of pancake mix in and cook until browned After every three crepes, brush pan with oil again. Fill crepes with filling, fold in quarters and brown in lightly greased frying pan. Serve with sour cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Muffins Categories: Breads Yield: 6 servings 2 c Sifted flour 1 ea Beaten egg 2 ts Backing soda 1 c Milk 1/8 ts Salt 3 tb Oil 1 3/4 tb Sugar 3/4 c Mashed bananas. In a bowl combine flour,baking powder,soda,salt and sugar.In another bowl combine egg,milkand oil.Add egg mixture to flour mixture.Blend in bananas.Grease 2 muffin tins liberally.Pour in batter to fill 2/3 of each cup.Bake at 375 c for 35 minutes.Use a toothpick to test for doneness.Remove tins to rack.Let stand for 5 min.With a greased knife cut around each cup.Invert tap to remove muffins. Serve immediatly with softened butter. ****Serves 6 ***** ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Banana Bread Categories: Breads Yield: 1 servings 1/2 c Butter 1/2 ts Salt 1 c Sugar 1 ts Soda 2 ea Eggs, slightly beaten 1 c Whole wheat flour 1 c Mashed bananas (3 medium) 1/3 c Hot water 1 c Flour 1/2 c Chopped walnuts Melt butter. Blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. Sift flour, salt and soda. Stir in whole wheat flour. Add alternately with hot water. Stir in nuts. Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: M C F a B U L O U S B I S C U I T S Categories: Breads Yield: 6 servings 1/4 c 7-up 2 c Bisquick 1/4 c Buttermilk Directions Mix together 7-up, buttermilk, bisquick to smooth dough. Dip hand into just enough more bisquick you can knead dough in bowl till smooth and elastic. Shape dough into 6 patties of equal size, 1" thick & place 1 patty in center of a greased 9" round layer pan. Arrange the other patties around that. Wipe tops of each in a dab of butter or margarine. Bake at 450F- (very hot oven) 18-20 minutes or till triple in size & golden bown. Cool in pan 10 minutes before serving. Makes 6 McFabulous flaky biscuits. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toronto Bran Muffins Categories: Breads Yield: 12 servings 3 c 40% Bran Flakes cereal 2 tb Oil 1/2 ts Orange or vanilla extract 9 oz Box yellow cake mix 1 1/4 c Hot milk 3 ea Eggs Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it stand about 10 minutes---or until the cereal has absorbed all of the milk. With the electric mixer on high speed, beat in the oil and eggs till completely blended. Remove the beaters. Switch to a sturdy spoon and dump in the cake mix, stirring only to moisten all of it thoroughly---but don't overmix or overbeat or the muffin texture will be heavy and tough. The batter will be a bit lumpy. Cover the bowl and let the batter stand 15 minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally between the 12 wells. If you are using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe tops of each while still warm in softened butter or margarine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hobo Bread Categories: Breads Yield: 6 servings 1 1/2 c Raisens 3 tb Vegetable oil 1 c Boiling water 2 ea Eggs, beaten 4 ts Baking soda 1 c Sugar 1/2 ts Nutmeg 2 c Flour 1 ts Vanilla 1/2 c Chopped nuts Topping: Mix 1/4 cup sugar and 1/4 cup finely chopped nuts together and set aside. Bring raisens and water to boiling point; boil for 10 min. in 3 1/2 qt. pan. Cook to lukewarm. Add soda and stir. Add other ingrediants and mix well. Pour into 8 1/2 x 3 1/2 greased & floured loaf pans. Sprinkle with topping. Bake 350 for 40-45 min. If you use the tuna cans, fill them about half full. My grandma gave me this recipe. She grew up on the farms in Canada with many brothers and sisters and they used the cans to bake this bread in because of the depression. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fairy Gingerbread Categories: Breads Yield: 16 servings 1 c Sugar 1 c Molasses 1/2 c Butter 2 1/2 c Flour 2 ea Eggs 1/2 ts Soda 1 c Milk 1 tb Ginger Preheat oven to 350 degrees. Grease a shallow pan. Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly. Sift flour, soda and ginger. Sift again into creamed mixture. Beat well. Pour into pan. Bake 45 mins. 16 pieces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glazed Irish Tea Cake Categories: Cakes, Breads, Irish Yield: 10 servings ------------------------------------CAKE------------------------------------ 3/4 c Unsalted butter - room temperature - room temperature 1 3/4 c Cake flour 1 c Sugar 1 1/4 ts Baking powder 2 ts Vanilla 1/4 ts Salt 2 lg Eggs 1 c Dried currants 3 oz Cream cheese 2/3 c Buttermilk -----------------------------------GLAZE----------------------------------- 1/2 c Confectioners' sugar, sifted 2 ts Fresh lemon juice PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Singin' Hinney Categories: Breads, Cakes Yield: 4 servings 8 oz Plain flour 3 oz Lard 1/4 ts Bicarbonate of Soda 3 oz Currants 1/2 ts Cream of Tartar Milk 1/2 ts Salt Lightly grease a large thick based frying pan or girdle. Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut into small pieces, and rub in with the fingertips until mixture resembles fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a fork until just mixed to a soft dough. Place frying pan over a low heat. Turn out onto a floured board and knead lightly. Roll out to a circle, 8 inches diameter. Place in frying pan and cook until golden brown on underside - about 15 minutes. Turn with a fish-slice; lightly press down edges with the slice and cook on the other side for a further 8 to 10 minutes. Remove from pan. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges. Serve hot. From:- "The Cupboard was Bare" Some recipes for "Empty Larder days" by Sylvia Percival (my wife) This is a recipe we picked up when we were living in County Durham - Northern England. Very popular because it's cheap, simple, filling, and delicious. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Chocolate Cake Categories: Breads, Chocolate, Cakes/choc. Yield: 12 servings 1/2 c Sourdough starter 2 ts Baking soda 1 1/2 c All purpose flour 1 c Milk 2 c Sugar 1/2 c Vegetable oil 3/4 c Powdered cocoa (not instant) 3/4 c Cold coffee 2 ts Baking powder 1 ts Vanilla Few people bake cakes from scratch anymore unless they can produce something that's not possible with a mix. This sourdough chocolate cake falls in that category. It's got a fudge-like quality you can't get any way except with sourdough and since it's all mixed in one bowl, it's almost as easy as a boxed cake. Put the starter in a large bowl, cover loosely and allow to stand at room temperature until active and bubbling -- at least one hour. Then add the rest of the ingredients, in the order given, beating well after each addition. It is not necessary to sift or premix any of the ingredients as long as you are careful to get the baking powder and soda evenly mixed. Grease and flour two 9-inch round cake pans, pour in the batter, which will be thin, and bake in a preheated 350°. oven for about 30 minutes, or until the layers test done when poked with a toothpick. The cake will have pulled away from the sides of the pan. Allow to cool about 10 minutes before removing from pans, then finish cooling the layers on wire racks. Do not frost until the cake is completely cold. A mild chocolate butter cream frosting is nice with this cake. From: Pitzer, Sara _Baking with Sourdough_ Garden Way Publishing, 1980. ISBN 0-88266-225-2 ph. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Dough (Manual Pasta Machines Only) Categories: Italian, Breads, Pasta Yield: 1 servings 2 1/3 c All purpose flour 2 lg Eggs (for better pasta, use 1 tb Olive oil 1 1/3 c AP flour and 1/2 ts Salt 1 c Semolina flour) 1/3 c Water Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well in the center Mix eggs, olive oil and water and pour into well. Stir flour into egg mixture until dough forms into a ball. Turn out onto floured surface and kneed for about 10 minutes, adding extra flour if too moist. Kneed until dough is smooth and elastic. Cover with towel and rest for 30 minutes. Cut into 4 portions, keep pieces covered until used. Get out your machine and set dial on widest setting (1 on the Atlas). Flatten dough ball and run through rollers several times until smooth (you may add a bit of flour here too). Move rollers to next setting and roll again once. Continue to roll until pasta is the proper thickness (5 or 6 on the Atlas). You may cut sheet in half if it's too long. Continue with other pieces and then put the finished sheet aside to dry for about 3 minutes. Attach desired pasta cutters and run the sheets through. You can use right away or spread out the pasta to dry overnight and then freeze extra. To cook, drop into large pot of boiling water with a bit of salt and oil. Cook until al dente, which should only take about 2 minutes for fresh. A tip - be sure the dough is fairly dry, otherwise it won't cut into separate strands. Another tip - You can substitute heavy cream for the 1/3 c water for a richer pasta. Great for fettuchini alfredo. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Focaccia Categories: Italian, Breads Yield: 1 servings 4 c Unbleached flour 10 tb Olive oil 2/3 Fresh cake yeast, 1/3 c Water Dissolved in 2/3 cup warm 2 1/2 ts Salt Water Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours. Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours. Preheat the oven to 400 degrees. Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes. Serve warm or at room temperature, cut into wedges, squares, or triangles. NOTE: Slashes may be made in a decorative or random pattern in the breads before baking. TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and coarse salt * Sage leaves, coarse salt, and olive oil ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brenda's Italian Bread Categories: Breads, Italian Yield: 2 servings 5 1/2 c Unsifted flour (120 to 130 degrees) 1 tb Salt Cornmeal 1 tb Sugat Corn or other vegetable oil 1 tb Butter or margerine 1 Egg white 2 Pkgs active dry yeast 1 tb Cold water 1 3/4 c Very warm tap water With the metal blade in place, add 3 cups flour, salt, sugar, butter and yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients. Add half the water and turn processor on and off 4 times. Add 1 1/2 cups flour and remaining water. Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades. If the dough is too sticky (wet), add remaining flour a few tablespoons at a time. When correct consistency, let processor run 40 to 60 seconds to knead dough. Turn dough out onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for 20 minutes. Remove from oven and brush with egg white beaten with cold water. Return to oven and bake 5 to 10 minutes longer or until golden brown. Remove from oven and cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basil-Parmesan Scones Categories: Breads, Appetizers Yield: 4 servings 1 Recipe buttermilk bisquits Dash garlic & onion 1/2 c Parmesan Powder, black pepper 1 tb Basil There's a bakery near me called Aunt Mary's (are you listening, Sallie?) and they have the most wonderful basil-parmesan scones. One day I experimented and was pleased to find a pretty good facsimile. Just add the above ingredients along with all the other dry ingredients and proceed as above. These are a nice change of pace from Italian or garlic bread. Or cut with smaller cutter and serve as appetizer (don't forget to reduce baking time if smaller). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Annella Campbell's Company Cake Categories: Cakes Yield: 8 servings ------------------------------------CAKE------------------------------------ 1 c Flour 1/2 c Sugar 1 ts Baking powder 4 lg Egg yolks 1/8 ts Salt 1/3 c Milk 1/2 c Shortening 2 ts Vanilla extract ------------------------------WALNUT MERINGUE------------------------------ 5 lg Egg whites 1/2 c Chopped walnuts 2/3 c Sugar --------------------------VANILLA CUSTARD FILLING-------------------------- 2 tb Sugar 1 lg Egg yolk 2 tb Cornstarch 1 c Milk 1 pn Salt 1 ts Vanilla extract PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2 8-inch layer cake pans. Dust with flour, tapping pans over sink to remove excess flour. FOR CAKE, sift flour, baking powder and salt together onto waxed paper; set aside. Use mixer to cream shortening and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Add vanilla. Combine well. Add reserved flour mixture alternately with milk, mixing until smooth. Divide batter between prepared pans. Use back of spoon to spread batter evenly; this takes a little patience. FOR MERINGUE, beat egg whites until they are thick and hold their shape but are still soft and moist. Add sugar by the tablespoon, beating well after each addition. Divide between pans. Use spatula to spread over batter. Sprinkle with nuts, dividing evenly. Bake until lightly colored and toothpick inserted into center comes out clean (it's OK if meringue cracks), about 30 minutes. Let rest 10 minutes in pans on cooling racks. Use flexible knife to release cake from sides of pan. Gently invert cakes. Set them meringue-side up to cool completely. Spread one meringue layer with filling. Top with other layer, meringue-side up. It's best served the day it is made but it can be made a day ahead and kept cool (but not refrigerated). If made ahead, keep covered. Yield: 1 8-inch layer cake. VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy 1-quart saucepan. Stir in egg yolk and milk. Stir over medium heat. Stir until mixture coats spoon, about 4 minutes. Remove from heat. Stir in vanilla. Let cool completely. If mixture becomes lumpy, whisk vigorously, before using. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Austrian Cheesecake Categories: Cheese/eggs, Cheesecakes Yield: 10 servings -----------------------------------CRUST----------------------------------- Shortbread ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage or Farmer Cheese 1 ts Vanilla Extract 1/2 c Sugar; Granulated 3/4 c Unbleached Flour; Sifted 5 Eggs; Large, Separated 1/4 c Confectioners' Sugar 1/2 c Milk 3 tb Golden Raisins;FinelyChopped 1/2 ts Lemon Rind; Grated Preheat the oven to 300 degrees F. Press the cheese through a sieve. In a large mixing bowl, beat together the cheese and sugar until light. Add the egg yolks, one at a time, beating well after each addition, then add the milk, lemon rind, and vanilla. Stir in the flour and blend until smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gradually add the confectioners' sugar beating until they form stiff peaks. Fold the whites into the cheese mixture. Gently stir in the raisin bits, then pour the mixture into the prepared crust. Bake for 55 minutes or until the center appears firm. Let the cake cool in the oven for 15 minutes, then allow to cool to room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Cake Categories: Cakes Yield: 8 servings 2 c Brown sugar; packed 1 ts Baking soda 1 3/4 c Flour; sifted 1/4 ts Salt 2 ts Cinnamon 2 Eggs 2 ts Ground ginger 3/4 c Buttermilk (*) 1 ts Ground cardamom 1/2 c Butter; melted 1 ts Ground cloves 1 c Pecans; chopped -----------------------------BUTTERSCOTCH GLAZE----------------------------- 1/4 c Butter 1 c Powdered sugar 1/4 c Brown sugar 1 ts Vanilla or rum extract 2 tb Milk Preheat oven to 325F. Grease and flour 9-cup tube (Bundt) pan. In large bowl combine dry ingredients. Add buttermilk, eggs and melted butter. Beat well. Add nuts if desired. Pour into prepared pan. Bake for 50 minutes or until tests done. Cool in pan 10 to 15 minutes. Turn out onto wire rack or plate. Cool. Top with Butterscotch Glaze. (*) I used 4 Tbsp. buttermilk powder, added with the dry ingredients. Then I added 3/4 C. water where the buttermilk is to be added. GLAZE: In sauce pan, combine butter, brown sugar and milk. Bring to full boil, add sugar and extract. Beat until smooth. Add more milk to make a good consistency for drizzling if necessary. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Pecan Cheesecake Categories: Cheesecakes Yield: 6 servings *Ingredients:* 3 Eggs 1 1/2 c Graham cracker crumbs 2 Crtns commercial sour cream 1/3 c Sugar -(8-oz cartons) 1/3 c Butter or margarine, melted 1 ts Vanilla extract 1/2 c Pecans, finely chopped 1/2 ts Butter flavoring 3 pk Cream cheese (8-oz pkgs), 1 c Pecans, finely chopped, -softened -toasted 1 1/2 c Sugar *Directions:* Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yields one 9-inch cheesecake. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot Cake, a la Anne Categories: Cakes Yield: 15 servings 1 1/2 c Sunlite oil 13 1/2 oz Crushed pineapple, well 2 c White sugar -drained 3 Eggs, should be jumbo 1 c Chopped nuts (your choice) 2 ts Vanilla Cream Cheese Frosting 2 c A.P. flour 8 oz Softened cream cheese 2 ts Cinnamon 1 tb Milk (homogenized) 2 ts Baking soda 1 ts Vanilla 1 ts Salt 1 ds Of salt 7 oz Flaked coconut 5 c Sifted powdered sugar 2 c Shredded carrots In a large bowl, combine the oil, the sugar, the eggs, and the vanilla. Mix well with a whisk. Sift the flour, the cinnamon, the soda, and the salt in a smaller bowl. Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and mix well using the whisk. Stir in the flaked coconut, the carrots, the crushed pineapple,and the chopped nuts, using the whisk. Pour into a well greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan) and bake at 350 F. for 50 to 60 minutes. Allow it to cool in the pan about 30 minutes. While it bakes: Test the cake after 30 minutes, the typical test of the center of the cake being done is used, the center is firm, but by using a toothpick or skewer to test, this cake should be almost underdone! Frost as desired, using Cream cheese or butter frosting (cream cheese suggested), using this mixture. Cream Cheese Frosting: Mix the cream cheese, the milk, the vanilla, and the salt, then add the powdered sugar, one cup at a time, until it is well mixed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot-Banana Cake Categories: Cakes Yield: 12 servings 2 c All purpose flour -pineapple in juice 1 tb Ground cinnamon 1/2 c Mashed ripe bananas 2 ts Baking soda 3/4 c Chopped pecans 1/4 ts Salt FROSTING: 1 c Vegetable oil 8 oz Pkg cream cheese, at room 1 c Sugar -temperature 1 c Firmly packed golden brown 1 c Powdered sugar -sugar 3 tb Unsalted butter, at room 4 lg Eggs -temperature 1 1/2 c Finely grated carrots (about 1/4 ts Ground cinnamon -1 1/2 large) Additional ground cinnamon 1 c Drained canned crushed FOR CAKE: Preheat oven to 350F. Grease and flour a 12-cup Bundt pan. Sift the first four ingredients into a medium bowl. Whisk the oil, sugar, brown sugar and eggs in a large bowl until well blended. Mix in the dry ingredients. Add the carrots, pineapple, banana and pecans; blend well. Pour into the prepared pan. Bake until a cake tester inserted near the center comes out clean, or about 1 hour. Let the cake stand in the pan for 10 minutes before turning out onto a rack to cool. FOR FROSTING: Beat the cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in a medium bowl until smooth. Spread frosting over the cake. Sprinkle with additional cinnamon Can be prepared 1 day ahead. Cover wiyth a cake dome and refrigerate. Makes 12 servings. From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Grapefruit Cake Categories: Cakes Yield: 6 servings 2 c Sifted cake flour -juice 1 1/4 c Sugar 1/3 c Water 2 ts Baking powder 1/3 c Salad oil 1/2 ts Salt 1 tb Fresh grated grapefruit peel 5 Eggs, separated 1/4 ts Cream of tartar 1/4 c Fresh squeezed grapefruit From: Arizona Cookbook Sift together dry ingredients. In small mixer bowl, combine egg yolks, grapefruit juice, water and oil. Add dry ingredients. Beat at low speed until blended. Then beat at medium speed for one min. *Stir* in grapefruit peel. Beat whites until frothy; add cream of tartar. Continue beating until whites are stiff, BUT NOT DRY. Carefully folk yolk mixture into whites until just blended. Pour into 9-inch layer cake pans lined with oiled waxed paper. Bake at 350 F for 25-30 minutes. Leave in pans 10 minutes. Turn out onto wire rack to cool. Frost. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Friendship Cake and Starter Categories: Cakes Yield: 6 servings 1 lg Gallon Jar 1 c Sugar 1 c Cubed Pineapple 2 tb Brandy 1 c Sugar Cake: 2 tb Brandy 1 Box Cake Mix 1 c Maraschino Cherries 1 sm Box Instant Pudding -including juice 3/8 c Cooking Oil 1 c Sugar 4 Eggs 2 tb Brandy 1 c Chopped Nuts 1 c Sliced Canned Peaches 1 Portion Fruit -including juice In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily. During the forth week add the canned peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for two cakes. DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw lid on jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar (10 oz.) maraschino cherries and add with juice. Stir every day for 10 days. On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action. For each cake you will need: To each cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in fruit and nuts, batter will be thick. Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts. SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse Herald American 8/2/92 SHARED BY: Jim Bodle 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Friendship Cake - 30 Day Cake Categories: Cakes, Penndutch Yield: 6 servings 20 TH DAY: Add 2 9oz. jars -You are ready to bake 3 -marashino cherries drained -cakes. -and diced...I use both CAKE Red and green ones 1 Box yellow cake mix STIR DAILY FOR 10 DAYS 1 sm Box vanilla instant pudding 30 TH DAY: Drain fruit- save 2/3 c Oil -liquid- you will have 4 Eggs -enough for yourself and 2 1 1/2 c Fruit only...no juice Friends (1 1/2 cups each). 1 c Nuts- pecans are best DO NOT REFRIGERATE...USE ONLY WOODEN UTENSILS...STORE IN COVERED CONTAINER FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups sugar, 1 large can sliced peaches, drained and diced. STIR DAILY FOR 10 DAYS TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice STIR DAILY FOR 10 DAYS The contributor added: Mix all ingredients and bake in a greased bundt pan 300 * for 1 hour. I serve it plain as after it cools I usually pour about 1-1 1/2 oz of rum over it to add flavor.....very good! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Georgia Peaches-And-Cream Cake Categories: Cakes Yield: 8 servings ----------------------------------FILLING---------------------------------- 2 lb Ripe peaches; peeled 1 tb Quick-cooking tapioca 1/3 c Sugar 1/4 ts Freshly grated nutmeg 2 tb Fresh lemon juice -------------------------------CRUMB TOPPING------------------------------- 1/2 c Unbleached all-purpose flour 4 tb Unsalted butter; chilled 6 tb Light brown sugar 1/4 ts Cinnamon ------------------------------------CAKE------------------------------------ 6 tb Sour cream 1 1/2 ts Pure vanilla extract 1/4 ts Baking soda 3/4 c Unbleached all-purpose flour 1 lg Egg 1/2 ts Baking powder 1/3 c Sugar 1/4 ts Salt 4 tb Unsalted butter; softened PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside. FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside. FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times. Spread the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula. It's OK if the peaches are not completely covered. Sprinkle the topping over the batter. Bake until a toothpick inserted into the center of the cake--not the fruit--comes out clean, 25-to-28 minutes. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Fudge Pudding (Cake) with Sauce. Categories: Cakes, Chocolate, 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: Icebox Cake Categories: Cakes Yield: 1 servings 1 lb Graham crackers 1 lb Dates 1 lb English walnuts 1/2 pt Cream 1 lb Marshmallows Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf. Chill, slice and serve with whipped cream. Source: Mrs. C. B. Zaiser, Atwater Grange, Portage County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Keebler Easy Elfin Cheesecake (No Bake!) Categories: Cheese/eggs, Cheesecakes Yield: 1 servings 1 Graham cracker pie crust 2 ts Vanilla 8 oz Cream cheese, softened 8 oz Whipped topping, frozen 1/3 c Sugar Strawberries, fresh(garnish) 1 c Sour cream Beat cheese until smooth, gradually beat in sugar. blend in sour cream and vanilla. fold in whipped topping, blending well. spoon into crust. chill until set, at least 4 hours. garnish with fresh strawberries for garnish. /\/\ara Kent ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kentucky Blackberry Jam Cake Categories: Cakes Yield: 6 servings 1 c Seedless raisins 1/2 c Butter or margarine 1 cn Crushed pineapple (8-1/2 oz) 1 c Sugar 2 1/2 c All-purpose flour, sifted 5 ea Eggs 1 ts Baking soda 1 c Seedless blackberry jam 1 ts Cinnamon -(12-oz jar) 1 ts Nutmeg 2/3 c Buttermilk 1/2 ts Cloves 1 c Pecans, chopped 1/2 c Shortening Confectioners' sugar Soak raisins for several hours or overnight in the crushed pineapple. Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl of electric mixer. Gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan that has been greased and floured. Bake at 350 degrees f. for 55 to 60 minutes or until done. Dust with confectioners' sugar; cut in squares. This will freeze. From: Florence P. Hanford's Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kitty Litter Cake Categories: Cakes Yield: 24 servings 1 pk Spice cake mix Green food colring 1 pk White cake mix 12 sm Toosie rolls 1 pk White sandwich cookies 1 pk Vanilla pudding mix Servings: 24 Prepare cake mixes and bake accordingly to directions.Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining cookie crumbs and the chilled pudding. gently combine. Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Toostie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Serve with a new pooper scooper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prune Whip Spice Cake with Prune Butter Frosting Categories: Cakes Yield: 6 servings 2 1/4 c All-purpose flour, sifted 1/2 c Shortening 1 1/3 c Sugar 1/2 c Prune juice, drained from 2 ts Baking powder -cooked prunes 1/4 ts Baking soda 1/2 c Milk 1 ts Salt 2 ea Eggs 1/2 ts Cinnamon 1 ts Vanilla 1/4 ts Nutmeg Prune butter frosting 1/4 ts Allspice -(recipe below) Sift together flour, sugar, baking powder, baking soda, salt and spices into large bowl of electric mixer. Add shortening, prune juice and milk. Beat with electric mixer for 1-1/2 minutes on slow or medium speed. Scrape bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-1/2 minutes more on slow or medium speed. Scrape and mix again. Stir once around bowl with spoon. Pour batter into two 8-inch layer cake pans which have been greased and floured. Bake in a 350 degree F. oven for 25 to 30 minutes. Frost with Prune Butter Frosting. PRUNE BUTTER FROSTING: 6 Tbsp butter or margarine 3 cups confectioners' sugar, sifted 3/4 tsp lemon juice 4 to 4-1/2 Tbsp prune juice 1 tsp grated lemon rind salt, dash 1/2 cup prunes, cut-up, cooked, well-drained 2 Tbsp chopped nuts Cream butter or margarine in large bowl of electric mixer. Add sugar alternately with juices; beat until well blended. Add grated rind and salt. Beat until frosting is of good spreading consistency. Fold in prunes and nuts. This cake and frosting will freeze. Source: Florence P. Hanford's Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ribbon Refrigerator Cake Categories: Cakes Yield: 1 servings 1 pk Gelatine 1 ea Egg; separated 18 ea Graham crackers 1/2 c Pineapple; crushed 1/2 c Sugar; powdered 1/4 c Walnuts; chopped 1/4 c Butter Prepare gelatine and set aside to cool. Place layer of graham crackers, having them fit snugly into loaf pan. Spread over layer of filling made by mixing powdered sugarm butter and egg yolk, beaten, crushed pineapple and walnut meats, then stiffly beaten egg white. Place in refrigerator to chill. A spoonful of whipped cream at serving time is an improvement. Note: This recipe contains uncooked egg and may pose a health hazard due to salmonella. Source: Mrs. Harley Musser, Meigs County, OH Mrs. May Standen, Hickory Tree Grange, Lorain County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Viennese Dreamcake Categories: Cakes, Chocolate Yield: 6 servings 3 c All purpose flour 1/2 c Butter or margarine (1 1 tb Baking powder -stick) 1 1/2 ts Sugar 1/2 c Cocoa powder (not a mix) 1/2 ts Salt 1/4 c Water 2/3 c Vegetable shortening 10 oz Confectioner's sugar, sifted 6 Egg yolks 1 ds Salt 1 ts Vanilla 2 tb Brandy Rich Fudge Frosting Sift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening, egg yolks and vanilla in large bowl of electric mixer at high speed, 3 minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture alternately with milk, beating after each addition, just until gatter is smooth. Pour batter into two greased and floured 9 inch layer cake pans, dividing evenly. Bake in miderate oven 350 degrees, for 30 minutes or until centers slpring back when lightly pressed withfingertip. Cool layers in pans on wire racks; 10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool completely. Put layers together and frost wht RICH FUDGE FROSTING, garnish with ROYAL FROSTING and CAKE LACE. FICH FUDGE FROSTING: Melt butter or margarine with cocoa in a large saucepan over low heat stirring often, until misture is smooth; remove fom heat. Beat in confectioner's sugar, salt and brandy until smooth with electric mixer at high speed. TIP: If mixture becomes too thick while frosting cake, add a few drops hot water and beat. FROM: Family Circle - Best Ever Baking - Nov. 1984 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: 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: Hot Zabaglione (Zabaglione Caldo) Categories: Italian, Desserts Yield: 6 servings 8 Egg yolks 3/4 c Dry Marsala wine, 1/2 c Sugar Sherry or port In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water, do not let water boil. Add Marsala, sherry or port slowly, beating constantly. Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into individual glasses. Serve immediately. Cold Zabaglione (Zabaglione Freddo): As soon as Zabaglione swells up into a soft mass, set bowl or top part of double boiler over a bowl of ice water. Continue stirring until cool. Spoon into glasses and refrigerate until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Little Corner Restaurant Cake - Dolce Del Cantoncino Categories: Italian, Desserts Yield: 8 servings 1 c Unsalted butter 1/4 c Rum 1 c Whipping cream 1 1/2 c Chopped walnuts 2 oz Semisweet chocolate, chopped 9 Blanched almonds --------------------------------SPONGE CAKE-------------------------------- 1/4 c Butter 1/2 ts Vanilla extract 6 Eggs, room temperature 1 c All-purpose flour 1/2 c Sugar -------------------------------CUSTARD CREAM------------------------------- 3 c Milk 1/2 ts Vanilla extract 8 Egg yolks, room temperature 3/4 c All-purpose flour 1 c Sugar -----------------------------COFFEE ZABAGLIONE----------------------------- 5 Egg yolks, room temperature 1/4 c Espresso coffe, room temp. 1 c Sugar A rich, luscious dessert from the famous Il Cantoncino Restaurante in Bologona. Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee Zabaglione. Cream butter in a large bowl until pale and fluffy. Gradually add cooled zabaglione to butter, beating vigorously after each addition. Refrigerate mixture 2 to 3 minutes to stiffen slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put chocolate into a small ovenproof bowl and place in oven until chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers. Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard Cream. Top with second layer. Spread zabaglione mixture evenly over top of cake. Hold cake in 1 hand and spread zabaglione mixture around sides of cake. Gently press walnuts onto sides of cake. Put whipped cream into a pastry bag fitted with a medium star tube. Pipe a cream border around edge of cake. Decorate center of cake with 9 cream rosettes. Dip almonds into melted chocolate and place on top of rosettes. Refrigerate cake until serving. Cake can be prepared up to 24 hours ahead. Let cake stand 30 minutes at room temperature before serving. Makes 8 to 10 servings. SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake pan with a removable bottom; shake off excess flour. Melt butter in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a large bowl. Set bowl in a larger one containing hot water or use a double boiler off the heat. Beat at high speed 10 to 12 minutes or until mixture is pale and thick and has tripled in volume. Sift flour over batter in several batches, gently folding in with a spatula after each addition. Gradually add cooled butter, folding gently until well blended. Pour batter into prepared pan. Cook 20 to 25 minutes or until a wooden pick inserted in center of cake comes out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack. Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and stored at room temperature. CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until mixture is pale and thick. Gradually beat in flour. Very slowly stir half the hot milk into yolk mixture. Pour mixture into pan containing remaining hot milk. Whisk over medium heat 2 to 3 minutes or until custard has a medium-thick consistency. Do not let mixture boil. Place custard in bowl. Cover and refrigerate. COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat egg yolk and sugar until pale and thick. Set bowl or top part of double boiler over simmering water; do not let water boil. Gradually add coffee, beating constantly. Continue beating until zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or bowl over a bowl full of ice water. Stir with a whisk until mixture has cooled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Chocolate Terrine Categories: Italian, Desserts, Chocolate Yield: 10 servings 8 oz German sweet chocolate 12 oz Pkg whipped topping, 1/3 c Water Thawed (about 4-3/4 c) 8 oz Pkg cream cheese, softened 1 tb Milk 1/4 c Sugar 2 tb Almond liqueur 2 ts Vanila Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt chocolate with water in saucepan over low heat, stirring constantly. Cool slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into lined pan. Chill until firm, about 4 hours. Unmold and remove waxed paper. Add liqueur to remaining La Creme. Cut terrine into slices and serve with topping mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Andre Black's Carrot Cake Categories: Cakes, Cheese/eggs Yield: 1 servings 3 lg Eggs, beaten * -drained pineapple 2 c Sugar * 1 c Plus 2 Tbsp crushed 1 c Plus 2 Tbsp salad oil -walnuts 2 c Plus 1 Tbsp sifted cake 1 c Raisins -flour * -Frosting: 1 1/8 ts Cinnamon 1/2 c Softened margarine or 1 1/2 ts Salt -butter 1 tb Baking soda 8 oz Softened cream cheese 1 1/2 c Shredded coconut 1 lb Confectioners sugar 2 c Grated carrots 1 ts Vanilla extract 1 c Plus 2 Tbsp crushed, Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recip, this cake was among the top 19 recipes chosen <out of 270> as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake. She found this cake suited to 3 8" layers. Preheat oven to 350. Grease and flour three 8" layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes. Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts and raisins. Divide batter between the 3 prepared cake pans. Bake at 350 for 40-45 minutes, arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely. When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake. * Andre's original recipe, written in professional baking terms, calls for 6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour Andre hopes tobbecome an executive chef, and own his own resturant someday. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carol's Coconut Cream Cheese Cake Categories: Cakes, Cheese/eggs Yield: 2 servings 1 c Flour 2 Tbsp sugar 1/2 cup -bowl, mix -chopped nuts In a medium This treasured recipe from my sister-in-law makes a lovely cool summer dessert that "melts in your mouth." 1/2 cup butter or margarine, NOT melted together above ingredients and pat into a well- greased 9" by 13" pan. Bake at 375 for 15 minutes. Allow to cool. 1 (8 oz.) package cream cheese, softened 1 (8 oz.) container Cool Whip thawed and divided in half 1 cup powdered sugar In a small bowl, combine cream cheese, half the Cool Whip and powdered sugar. 2 pkgs. coconut cream instant pudding 3 cups milk In a large mixing bowl, mix together as directed on package. Then spread evenly over cream cheese layer. Remaining Cool Whip (half the original amount) 1/2 cup shredded coconut Spread remaining Cool Whip evenly over pudding layer. Then sprinkle with coconut. Chill until ready to serve. Makes 2 dozen 2" by 2" squares. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate-Amaretto Cheesecake (Make Ahead) Categories: Chocolate, Cheesecakes, Cakes/choc. Yield: 2 servings 6 Chocolate wafers, finely 1/4 c All-purpose flour -crushed 1/4 c Amaretto 1 1/2 c Light process cream cheese 1 ts Vanilla extract -product 1/4 ts Salt 1 c Sugar 1 Egg 1 c 1% low-fat cottage cheese 2 tb Semisweet chocolate 1/4 c Plus 2 tbsp unsweetened -mini-morsels -cocoa From: Light and Easy Cooking Collection, Oxmoor House You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time. chocolate curls Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories per serving). CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth for amaretto. Yield: 12 servings (about 197 calories per serving). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ricotta Cheese Cake Categories: Cakes, Cheese/eggs Yield: 1 servings 3 lb Ricotta; drained 1 Grated Rind of Lemon 2 c Sugar 1 ts Vanilla 1/2 c Flour; sifted 1/2 c Cream (optional); whipped Graham cracker crumbs 8 Egg Whites 8 Egg Yolks Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chocolate Mousse Cheesecake with Sun-Dried Cherries Categories: Chocolate, Cheese/eggs, Cakes/choc., Cheesecakes Yield: 10 servings 9 oz White chocolate 4 oz Shortbread Cookies, diced 3 ts Gelatin powder -and crumbled 1 qt Soft whipping cream 4 oz Praline Royale Cookies, 8 oz Sugar -diced and crumbled 2 lb Cream cheese 6 oz Sun-dried cherries 4 oz Caramel DeLites Cookies, 1 oz Melted butter -diced and crumbled Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries. To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers. Makes 10 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Fudge Categories: Candies, Cheese/eggs, Chocolate Yield: 3 servings 1 c (2 sticks) butter, softened 1/2 c Cocoa 8 oz Pasteurized process cheese, 1/2 c Non-fat dry milk -cubed 2 ts Vanilla 1 1/2 lb Powdered sugar 2 c Coarsely chopped nuts In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds. From Best Recipes Magazine, Sept/Oct 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summer Lasagna Categories: Italian, Cheese/eggs, Microwave, Pasta Yield: 6 servings 8 oz Can Tomato Sauce 1 md Onion, chopped 1/4 ts Basil leaves 1/4 ts Salt, optional 1/8 ts Fresh Ground Pepper 1/4 ts Oregano leaves 1 c Ricotta cheese 1/2 c Shredded Mozzarella Cheese 1 ts Parsley 3 md Zucchini, about 9-in.long 1 lg Tomato 2 tb Grated Parmesan Cheese 1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cannoli (Cream Rolls) Categories: Italian, Pasta, Cheese/eggs Yield: 6 servings ----------------------------------FILLING---------------------------------- 3 c Ricotta cheese 1/2 c Finely chopped candied 1 1/4 c Sugar Citron 2 ts Vanilla extract 1/4 c Semi=sweet chocolate pieces -----------------------------------SHELL----------------------------------- 3 c Flour 2 Eggs, well beaten 1/4 c Sugar 2 tb White vinegar 1 ts Ground cinnamon 2 tb Cold water 1/4 ts Salt 2 oz Pistachio nuts 3 tb Shortening 1 Egg white, slightly beaten FOR FILLING: Combine and beat until smooth (about 10 min. with an electric mixer at medium-high speed) Stir in, mixing thoroughly, citron and chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and chill in refrigerator for 30 minutes. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in boiling water, then cool and finely chop pistachios. Roll chilled dough an lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white. press edges together to seal. Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells. When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners' sugar. Yield: About 16 to 18 cannoli ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ravioli with Ricotta Filling Categories: Italian, Cheese/eggs, Pasta Yield: 36 servings -----------------------------BASIC PASTA DOUGH----------------------------- 4 c Sifted flour 4 Eggs 1/2 ts Salt 6 tb Very cold water ------------------------------RICOTTA FILLING------------------------------ 3 c Ricotta cheese (about 3/4 ts Salt 1 1/2 lbs) 1/4 ts Pepper 2 Eggs, well beaten 1 1/2 tb Chopped parsley 1 tb Parmesan cheese BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and salt. Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough.) RICOTTA FILLING Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into fourths. Lightly roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide strips. Use the strips immediately--do nt allow to dry. Place 2 teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip. Continue along the strip, placing the filling at about 3 1/2 inch intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 3 1/2 inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal. COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time). Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warmed platter and top with tomato sauce. Sprinkle with: grated Romano or Parmesan cheese Serve immediately. Makes about 3 dozen ravioli. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Pesto Quiche Categories: Italian, Cheese/eggs Yield: 8 servings 1 9" prebaked pastry shell 2 Cloves garlic, minced 3 sm Zucchini (halved and cut 1/2 ts White pepper In 1/4" slices 1/4 ts Cayenne pepper 2 tb Pesto 1/4 c Red bell pepper, chopped 2 c Swiss cheese, grated 3 Eggs 1 1/4 c Jack cheese, grated 1 c Half-and-half Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and half-and-half until smooth. Pour over filling. Bake in preheated 375 oven for 30 minutes or until done. If top begins to brown too fast, cover with foil. Quiche is done when knife inserted in center comes out clean. Allow to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be reheated. Great with sour cream.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Manicotti (Mamma Leone's) Categories: Italian, Pasta, Cheese/eggs Yield: 6 servings 3 c Sifted all-purpose flour 1 tb Olive oil 4 Eggs 3 c Meat sauce 4 1/2 ts Cold water 1/4 c Freshly grated Parmesan Pinch salt Cheese ---------------------------STUFFING FOR MANICOTTI--------------------------- 3/4 c Ricotta cheese 2 tb Freshly grated Parmesan 3/4 lb Mozarella cheese, diced Cheese 3 Eggs, lightly beaten 1/2 ts Salt 2 tb Butter pn Black pepper Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese-Stuffed Manicotti Categories: Italian, Pasta, Cheese/eggs Yield: 6 servings -------------------------------CHEESE FILLING------------------------------- 1/2 lb Fresh mozzarella cheese, Salt and freshly ground 1/2-inch dice Black pepper 2 lb Ricotta cheese (or 2 1/4 c Minced fresh parsley 15-ounce containers) 14 Manicotti shells 1/4 lb Prosciutto, 1/4-inch dice 3 c Tomato sauce (Meat or 2 Eggs Marinara) 1/2 c Freshly graterd Parmesan 1/2 c Freshly grated Parmesan Cheese Cheese TO MAKE THE FILLING: combine all the filling ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking. Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork. Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer. Shake manicotti free of water over the pot. Spread a clean kitchen towel on the kitchen counter. Place the manicotti side by side on the towel, which will absorb all the remaining moisture. (The shells must be completely dry before stuffing.) Repeat until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10 inches. Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end. This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining tomato sauce to serve separately. Serve with additional Parmesan Cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three-Cheese Manicotti Categories: Italian, Pasta, Cheese/eggs Yield: 6 servings 1 cn (8 ounces) tomato sauce 2 Eggs, beaten 1 Envelope spaghetti sauce 1/4 c Snipped parsley Mix 1/2 ts Salt 2 c Shredded mozzarella cheese 1/8 ts Pepper 1 c Cream-style cottage cheese 8 Manicotti shells, cooked 1/2 c Grated parmesan cheese And drained Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer, uncovered for 10-12 minutes. Meanwhile, combine 1 cup mozzarella, cottage cheese, and Parmesan. Add eggs, parsley, salt, and pepper; mix lightly. Stuff manicotti shells with cheese mixture, using about 1/4 cup for each. Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x 2-inch baking dish. Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with remaining mozzarella. Bake uncovered at 350 until bubbly, 25-30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Panzarotti (Fried Cheese-Filled Crescents) Categories: Italian, Cheese/eggs Yield: 4 servings -----------------------------------DOUGH----------------------------------- 2 1/4 c All-purpose flour Salt 1/4 c Plus 1 Egg yolk 3 tb Butter ----------------------------------FILLING---------------------------------- 4 oz Mozzarella Pinch of nutmeg 3 oz Cooked ham 2 tb Chopped parsley 2 Eggs 2 Eggs, beaten 1/2 c Grated Parmesan cheese Oil for frying Sift the flour into a mound, make a well in the center and add the butter, cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading and gradually adding sufficient water to obtain a smooth elastic dough. Shape into a ball, cover and leave to stand in a cool place for at least 1/2 hour. Roll out, folding the dough over on to itself a few times, as if making flaky pastry, then roll out into a thin sheet. Cut into circles about 3 inches in diameter. Dice the Mozzarella, cut the ham into pieces and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg and chopped parsley. Mix well, then spoon a little into the center of each circle. Brush the edges with beaten egg, fold over and press gently. Heat plenty of oil in a skillet. When hot, dip the crescents in beaten egg and then fry, a few at a time, until golden brown and puffed up. Drain well on paper towles and serve piping hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Riccota Categories: Italian, Cheese/eggs Yield: 8 servings 2 qt Milk 1/4 c Fresh lemon juice 3 tb Distilled white vinegar OR Salt (if desired) Pour the milk into a heavy stainless-steel or enameled saucepan and stir in the white vinegar or lemon juice. Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200 degrees on a thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling. Remove the pot from the heat and set it, covered, in a spot where it can remain undisturbed and where the temperature will remain fairly uniform at a reading between 80 and 100 degrees. (An unheated oven, without a pilot light, is a good spot.) Let the milk stand for about 6 hours, or until a solik curd floats above the liquid (the whey). More or less time may be required, depending on the temperature of the environment and the characteristics of the milk. Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two layers of very fine-mesh nylon curtain netting, dampened) and set it over a bowl. Dip the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurtlike. If you want firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further. (In warm weather, the draining might well be completed in the refrigerator.) When the texture of the ricotta is to your liking, add a little salt (from 1/4 to 1/2 t) if you wish. Store the cheese, covered, in the refrigerator. It will be at its best after it has chilled for 24 hours, and will keep well for 4 or 5 days. Author's notes: Unlike most other fresh cheeses-cottage and cream cheese, for example-the curd of this bland, light cheese is fromed from the direct addition of acid to the milk, not by fermentation. For that reason the time required to make it is generally short. If you haven't used this Italian favorite before, try it in place of cottage cheese, as well as in Italian recipes for such dishes as lasagne and manicotti. You'll find it is a bit creamier than most cottage cheeses, with a much finer curd. For a pleasant light milk dessert, sweeten ricotta slightly and top it with a sprinkling of grated chocolate or cinnamon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Angel of Death Cheese Spread Categories: Cheese/eggs, Spreads, Appetizers Yield: 6 servings 1 lb Gorganzola or Bleu Cheese 1 c Chopped walnuts 1 lb Ricotta cheese 4 Fresh sage leaves 2 Cloves chopped garlic salt to taste cheese cloth Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tablespoons. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth - put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheeseball in a strainer over a dish and let sit in the fridge overnight to drain. Unwrap and serve! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Squares #1 Categories: Appetizers, Cheese/eggs Yield: 24 servings 12 oz Canned Artichokes 2 tb Chopped Parsley 1 Small Onion, Minced 1/4 ts Salt 4 Large Eggs 1/4 ts Pepper 8 oz Mozzarella Cheese Non-Toxic Flowers To Garnish 1/4 c Dried Bread Crumbs Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325°F. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Dip #1 Categories: Dips, Spreads, Cheese/eggs Yield: 4 servings 1 c Parmesan Cheese 1 1/2 c Artichoke Hearts 1 c Mayonnaise Garlic Powder Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350°F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baby Pear Tomatoes and Brie Categories: Cheese/eggs, Appetizers Yield: 4 servings 4 1/2 oz Round Brie cheese -yellow) Coarsely cracked black 1 To 2 Tbsp. snipped fresh -pepper -herbs (choose from basil, 7 oz Baby pear tomatoes (red and -oregano, marjoram, Fresh herb sprigs savory, dill, or a combination of them Sliced French Bread Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh herb sprigs. Place cheese over herbs in dish. Using the tip of a paring knife, score top of the cheese in a diamond pattern. Generously top cheese with black pepper. Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2 minutes or till cheese just starts to melt. Arrange tomatoes around cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1 minutes more or till tomatoes are warm. Cut cheese into wedges; serve with tomatoes and bread. Makes 4 to 6 appetizer servings. From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon Olive Hot Appetizer Categories: Appetizers, Pork/ham, Cheese/eggs Yield: 4 servings 6 Slices Bacon Crumbled 1 1/2 c Shredded Cheddar Cheese 1 c Ripe Olives, Chopped 1 ts Curry 1/2 c Green Onion Tops, Chopped 1/2 c Mayonnaise Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Fondue (Fondue Neuchateloise) Categories: Appetizers, Cheese/eggs Yield: 1 servings 2 1/2 fl Dry white wine 1/2 fl Kirsch** Clove garlic Shake pepper 5 1/2 oz Emmental and Gruyere cheese* Grind fresh nutmeg 1 ts Cornstarch 6 oz White bread, cubed (Note: the above measurements are for *each* person. Multiply by your number of guests.) * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from Switzerland, but the odds of your finding it are minuscule. -- In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed ~- about 1-inch cubes -- for spearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) . Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Cheese Ball Categories: Beef, Cheese/eggs, Appetizers Yield: 6 servings 8 oz Cream cheese, (yogurt cheese -horseradish, 1 -would be just fine) 2 tsp. BEEF CHEESE BALL Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this with tsp. prepared mustard. Roll into ball, then roll in remaining chipped beef. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Cheese & Walnuts Categories: Appetizers, Cheese/eggs Yield: 6 servings 1 c Walnuts 1 Egg beaten with 1 tb water 1 c Crumbled blue cheese Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup crumbled blue cheese. Press onto the top of the brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to size needed). Use fingers wet with cold water to seal underside of pastry. Cut off excess to make cut-outs and adhere to top of brie with a little cold water. I refrigerate my brie at this point until I'm ready to bake. Remove from fridge, Brush w/egg wash (1 egg beaten with a Tbsp. cold water) and bake on a cookie sheet covered with baking parchment in a 375 degree oven for about 20 minutes until golden. (Parchment makes it simple to transfer brie to serving dish.) Let Baked Brie stand for 20-30 Min. before cutting to let it firm up a little. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Cheese Souffle Categories: Cheese/eggs, Dips Yield: 6 servings 1 Envelope unflavored gelatin 4 oz Blue cheese--softened 2 tb Cool water 1 Egg--seperated 4 tb Sweet butter 1 ts Dijon mustard 4 oz Cream cheese 1/2 c Heavy cream--whipped Blue Cheese Souffle A wonderful dip. Soften gelatin in cool water, then gently stir over low heat to dissolve. Using a food processor or electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a 1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the dish with string. Spoon mixture into the dish so that it comes up over the sides and up to the top of the collar. Chill for several hours or overnight. Remove the collar and serve with crackers or raw vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandy Cheese Ball Categories: Appetizers, Cheese/eggs Yield: 10 servings 4 oz BLUE CHEESE,SOFT,CRUMBLED 2 tb BRANDY OR COGNAC 8 oz CREAM CHEESE,SOFTENED 1 GARLIC CLOVE,FINELY CHOPPED 2 tb PARSLEY,FRESH,CHOPPED 1/3 c SESAME SEED, TOASTED BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON LOW SPEED UNTIL SMOOTH. COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM. JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED. GARNISH WITH CHOPPED PARSELY IF DESIRED. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli and Blue Cheese in Prepared Puff Categories: Appetizers, Cheese/eggs Yield: 8 servings Prepared Pie Pastry 1/2 lb Crumbled Bleu Cheese 4 Eggs 4 c Cooked Broccoli Florets 1 lb Ricotta Cheese Preheat oven to 400°F for 10 minutes. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until well mixed. Stir in broccoli. Set aside. Place prepared pie crust in 9" quiche dish. Pour filling into crust. Bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chalupa Dip Categories: Dips, Cheese/eggs Yield: 4 servings 3 Avocados 1/2 c Mayonnaise 2 ts Lemon Juice 1 pk Taco Seasoning Mix 1/2 ts Salt 1/2 c Green Onion (Chopped) 1/4 ts Pepper 3 Tomatoes (Chopped/Drained) 8 oz Sour Cream 8 oz Cheddar Cheese (Grated) Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar and Broccoli Appetizers Categories: Cheese/eggs, Appetizers Yield: 30 servings 10 oz Frozen chopped broccoli* 1/4 c Butter; melted 8 oz Whole kernal corn; drained 2 Eggs 1/4 c Onion; chopped 1/2 c Bisquick 1/2 c Walnuts; coarsely chopped 1/4 ts Garlic salt 1/2 c Milk 1 c Cheddar cheese; shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Harvest Fondue Categories: Cheese/eggs, Appetizers Yield: 4 servings 3/4 c Milk -cheddar cheese 1 tb Dijon-style mustard 4 c Italian bread cut in 1-inch 2 ts Onion powder -cubes 1/4 ts Salt 4 c Assorted blanched 1 ds Ground black pepper -vegatables, cut in 3/4 c Apple juice -bite-size 1/4 c All-purpose flour Pieces 6 oz (1 1/2 cups) shredded sharp In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups). From: Steve Herrick Source: Best Recipes Mar/Apr 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar, Sage, and Walnut Torta Categories: Cheese/eggs, Appetizers Yield: 1 servings 1/2 lb Cream cheese; softened -(such as Vermont Cabot) 3 tb Fresh sage leaves, chopped -- shredded Whole sage leaves 1 c Walnuts, chopped 1/2 lb Sharp cheddar cheese Whole walnut halves Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves. Source: The Herb Companion - June/July 1993 Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese and Sausage Snacks Categories: Pork/ham, Cheese/eggs, Appetizers, Sausages Yield: 6 servings 3 c TEABISK (BISQUIK) -(ORANGE) 1 ROLL SAUSAGE MEAT 1 SPANISH ONION FINELY CHOPPED 1 lb GRATED CHEDDAR CHEESE 3/4 c MILK Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground). Drop from teaspoon onto greased cookie sheet Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until browned. This is a QUICK and DELICIOUS snack especially helpful for this time of year. This is my firts time on this echo. Merry Christmas to all. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Balls #1 Categories: Appetizers, Cheese/eggs Yield: 20 servings 1 Stick Butter, Melted 1 c Grated Sharp Cheddar Cheese 1 c Plain Flour 1 c Rice Krispies 1/8 ts Cayenne Pepper 1 ds Tabasco Sauce Mix all ingredients well. Mold in small balls (dime size). Bake at 350°F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Balls #2 Categories: Cheese/eggs, Appetizers Yield: 10 servings 1/2 lb Grated cheese Oil for frying 4 Egg yolk 1 c Tomato sauce, as a dip 1 oz Seasoned flour Blend egg yolks and cheese to a paste. Shape into small balls and pass in seasoned flour then fry in oil til golden brown. Serve with tomato sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Fondue #1 Categories: Appetizers, Cheese/eggs Yield: 4 servings 8 oz Natural Swiss cheese,diced 2 c Dry white wine 8 oz Gruyere cheese,diced 1 tb Lemon juice 2 tb Flour 3 tb Kirsch 1 Clove garlic,halved French bread,1" cubes Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch. Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Fondue #2 Categories: Appetizers, Cheese/eggs Yield: 6 servings 1 c Water 1 ts Season salt 2 c Dry white such as sauterne 1 tb Butter Place in top part of double boiler and place directly on burner and bring to boil. Put pan in bottom of double boiler and add 4 cups swiss american cheese. Add 3 Tbl. cornstarch, softened with water. Stir until cheese melts. Put into fondue pot. Source: My recipe box Courtesy of: Joann Pierce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Hoosies Categories: Cheese/eggs, Appetizers Yield: 6 servings 1/4 lb Butter or margarine 2 c Sifted flour 1/4 lb "rat" cheese (American) 1 ds Cayenne 2 ts Salt Cream grated cheese and shortening; work in flour and salt. Knead on board until smooth. Roll into long thin roll (size of a 25 cent piece) and chill. Slice thin and bake on cookie sheet in 350 degree (F) oven for 8 minutes. Dust with sugar and keep indefinitely. Serve as hors d'oevres. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Onion Morsels Categories: Cheese/eggs, Appetizers Yield: 96 servings 1 lb Cheddar Cheese (Grated) 2 ts Sugar 1/2 c Soft Butter 1/2 ts Baking Powder 1 Egg 1/2 ts Paprika 1/4 c Water 1/2 c Onions (Finely Chopped) 2 c All-Purpose Flour 1/4 c Parsley (Chopped) Or Flakes 1 ts Salt Beat cheese and butter. Add egg and water. Blend. Combine flour, salt, sugar, baking powder and paprika. Add flour mixture, onions and parsley to the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350°F for 15 minutes or until golden brown. May be frozen and thawed. Reheat at 375°F for 5 minutes. Makes 8 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Pretzels Categories: Appetizers, Cheese/eggs Yield: 2 servings 1/2 c Unsalted butter, softened 1/2 ts Salt 2 1/2 c Shredded aged cheddar cheese 1/4 ts Cayenne pepper 2 tb Dijon mustard 1 Egg white 1 1/4 c Flour ** %%%%% CHEESE PRETZELS %%%%% ** Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin. Serve at toom temperature or reheat them in a 300 oven for 5 min. poppy or sesame seeds In bowl, cream butter until fluffy; beat in cheese and mustard. Combie flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix. Form into disc and wrap in plastic wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball into 10 inch strip. Twist ends over each strip to form pretzel; place on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake in 375 oven for 12 to 15 minutes or until pale golden color. Makes about 2 dozen. Origin: Canadian Living Magazine; December 1990 issue. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Snacks Categories: Appetizers, Cheese/eggs Yield: 1 servings 1 1/2 c Flour 1/4 lb Butter 1/4 ts Salt 1 c Grated Cheese 1/4 ts Cayenne Pepper Sift the first 3 ingredients together. Work in butter and cheese. Form into a long roll. Chill and slice. Bake in a 350°F oven for 12 to 15 minutes. May be kept in refrigerator, sliced and baked as needed. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Snack Rounds Categories: Cheese/eggs, Appetizers Yield: 6 servings 1 Jar (5oz) Sharp pasteurized 1/2 c Bisquick baking mix -process cheese spread 2 tb Toasted sesame seed FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Mix cheese spread and baking mix. shape into a roll, about 1 inch in diameter, on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours. Heat oven to 375 degrees F. Cut roll into 1/4 inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42 appetizers. From: The recipe files of General Mills Inc. (1981) Shared 7/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Stuffed Pineapple Categories: Appetizers, Cheese/eggs Yield: 2 servings 1 Pineapple, ripe 1/4 ts Dry mustard 1 pk Cream cheese (8-oz) 1 tb White rum 1/2 c Well-aged Cheddar, grated 1/4 ts Salt (optional) 1 tb Chives, minced Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 8/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Triangles Categories: Appetizers, Cheese/eggs Yield: 20 servings 1 c Shredded Jack Cheese, Or: 1 ts Salt Cottage Cheese 10 Sheets Phyllo Pastry 2 Eggs, Well Beaten 1 c Unsalted Butter, Melted 1/2 c Chopped Parsley Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use. Brush with butter and fold each half twice vertically to form narrow strip. Place about 1 tablespoon cheese mixture at one end of each strip. Fold one corner across filling to form triangle. Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter. Place triangles on baking sheets and bake at 350°F until pastry is golden, about 15 to 20 minutes. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Potato Skins Categories: Cheese/eggs, Appetizers Yield: 6 servings 3 md Baking potatoes 1 c Shredded cheddar cheese Vegetable oil 6 sl Bacon, cooked and crumbled Seasoned salt sour cream, jalapenos, and picante sauce optional Preheat oven to 400F. Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4- to 1/8- inch shells. (Save pulp for another recipe). Cut skins in half crosswise and deep fry in hot oil for 32 minutes until lightly browned. Drain on paper towels. Place skins on a baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts. Serve with sour cream, jalapenos, and picante sauce. Yield: 1 dozen small servings From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Puffs Categories: Dips, Poultry, Cheese/eggs Yield: 4 servings 2 tb Butter 1/4 c Celery (Finely Chopped) 1/4 c Flour 2 tb Pimento (Chopped) 1 Egg 2 tb Dry White Wine 1/4 c Swiss Chesse (Shredded) 1/4 c Mayonnaise 2 c Chicken (Cooked, Fine Chop) Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400°F for 20 minutes. Remove from oven; cool and split. Combine remaining ingredients, 1/2 t salt and dash of pepper. Fill each puff with 2 teaspoons. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Cheese Roll Categories: Appetizers, Cheese/eggs, Chili Yield: 14 servings 1 8 oz package American 1/8 ts Garlic powder -cheese, grated 1/4 c Chopped pecans 1 3 oz package cream cheese 2 tb Chili powder ** %%%%% CHILI CHEESE ROLL %%%%% ** Have cheese at room temperature; mix both until well blended. Stir in garlic powder and pecans. Form into a roll about 10 inches long. Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper. Chill. Slice and serve with crackers or Melba toast. Makes forty 1/4 inch thick slices. Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocktail Crisps Categories: Appetizers, Cheese/eggs Yield: 1 servings 1/4 lb Butter 1 c Grated Cheddar Cheese 1 c Flour 1 c Rice Krispies Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls, about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake in a 350°F oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab and Cream Cheese Hors D'oeuvres Categories: Appetizers, Cheese/eggs, Fish/sea Yield: 1 servings 8 oz Cream Cheese, Softened 1/2 ts Horseradish 8 oz Backfin Crabmeat 2 oz Slivered Almonds 1 tb Milk Salt 2 tb Chopped Onion Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350°F until slightly browned on top. Serve hot on crackers. Makes 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Roll Hors D'oeuvres Categories: Appetizers, Fish/sea, Cheese/eggs Yield: 1 servings 1 lb Backfin Crabmeat 8 oz Cream Cheese, Softened Season slightly with your choice of the following: salt, cream, onion, sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Souffle Roll Categories: Appetizers, Fish/sea, Cheese/eggs Yield: 7 servings 1/2 c Butter 1 Dash Of Red Pepper 1/2 c Flour 2 ts Snipped Chives 2 c Milk 4 Egg Whites 4 Egg Yolks 1/4 ts Cream Of Tartar 1/2 ts Salt 1/3 c Parmesean Cheese ------------------------------CRABMEAT FILLING------------------------------ 4 Scllaions (Finely Chopped) 1/3 c Half And Half 2 tb Butter 2 ts Snipped Parsley 2 pk (6 Oz. Each) Crabmeat 1 ds Tabasco 3 oz Cream Cheese 1 Salt And Pepper To Taste Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper, grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350°F. Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake until puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat until hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crabmeat Dip Categories: Dips, Cheese/eggs Yield: 6 servings 1 8 oz pkg cream cheese 1 ds Tabasco sauce 1 Stick butter 1/8 ts Garlic powder 1 lb White crabmeat 1 ds White pepper 1 Sm. onion, finely chopped In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn chips, in pastry shells, or crackers. Posted by Mike Hackmann 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese in Sour Dough Categories: Appetizers, Cheese/eggs Yield: 8 servings 8 oz Cream Cheese 1 Garlic To Taste 8 oz Sour Cream 1 Tabasco To Taste 1 Jar Armour Dry Beef (Chop) 3 Chopped Green Onions 4 oz Grated Chedder Cheese 1 Round Sour Dough Bread Loft 1 ds Lea & Perrins Sauce Combine all ingredients and mix until well blended. Hollow out center of the Sour Dough round and place cheese mixture in the hollowed out cavity. Wrap the round in foil and bake at 350°F for 45 minutes. Tear sour dough removed from round into pieces and use for dipping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Cheese Fondue Categories: Appetizers, Cheese/eggs Yield: 6 servings 4 c AMERICAN CHEESE,SHEDDED 16OZ 1 1/4 c DRY WHITE WINE 1 tb ALL-PURPOSE FLOUR 6 oz CREAM CHEESE WITH CHIVES 2 tb GREEN PEPPER,FINELY CHOPPED 1 ts PREPARED MUSTARD 1 tb BUTTER 1 pk BREADSTICKS/FRENCH BREAD COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Pepper Dip Categories: Dips, Cheese/eggs Yield: 1 servings 8 oz Cream Cheese, Softened 2 tb Jelly, Apple or Orange * 1/3 c Hot Pepper Rings, Chopped 2 tb Celery, Finely Chopped 1 tb Liquid From Hot Pepper Rings 2 tb Sweet Pepper, Chopped Fine 2 tb Fine Chopped Onions 1/4 c Hot Pepper Rings (Garnish) * Orange Marmalade ~--------------------------------------------------------------------- ~-- In a medium bowl, stir in cream cheese until smooth. Stir in remaining ingredients. Cover; refrigerate until serving time, at least 2 hours. Garnish with pepper rings. Serve with fresh vegetables or crackers for dipping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Croutes Au Fromage (Cheese Pastries) Categories: Appetizers, Cheese/eggs Yield: 46 servings 1 1/2 c All-purpose flour Plus 3 tablespoons, softened 1/2 ts Salt 1 c Coarsely grated sharp 1/8 ts Cayenne -Cheddar 3/4 Stick (6 tablespoons) cold 3 tb Heavy cream -unsalted butter, cut into 1 lg Egg, beaten lightly -bits, 1 1/2 c Finely shredded Swiss cheese from 1969 Into a bowl sift together the flour, the salt, and the cayenne, blend in the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring until the mixture forms a dough. Chill the dough, wrapped in wax paper, for 2 hours. Roll out the dough 1/16 inch thick on a lightly floured surface and using a 1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting out additional rounds. Arrange the rounds on baking sheets, brush them lightly with the egg, and bake them in batches in the middle of a preheated 450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The pastry rounds may be made 2 days in advance and kept in an airtight container. In a small bowl cream together well the Swiss cheese and the remaining 3 tablespoons butter. Arrange half the pastry rounds, bottom sides up, on baking sheets, divide the cheese mixture among them, and sandwich the mixture with the remaining pastry rounds, pressing the rounds together lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or until the cheese is just melted. Makes about 46 croutes. Source: Gourmet magazine, January 1991 - favorite recipes from old issues ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Desperation Diet Dip Categories: Cheese/eggs, Dips Yield: 6 servings 1 pt Low-cal cottage cheese 1 1/2 tb Finely chopped parsley 3 lg Cloves of fresh garlic, 1 tb Mayonnaise -minced 1 tb Wine vinegar Another of my recipes. This one goes well when you're feeding people who are ready to party, but are also trying to diet. Has a very nice garlicky tang to it. Use it either with raw vegetables or any kind of cracker or diet cracker. ½ tsp Italian seasoning Salt and pepper to taste Mix all the ingredients together (you can even beat this mixture until smooth if you're going to be dipping things like cauliflower in it). Replace in the cottage cheese container. Cover and refrigerate for at least an hour and preferably overnight. At party time, remove from refrigerator and serve either picnic-style in the cottage cheese container or put in a bowl for serving. Sprinkle a bit of paprika on the top for color. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Cheese and Shrimp Gyozas (East/west) Categories: Appetizers, Fish/sea, Cheese/eggs, Oriental Yield: 4 servings 1/2 lb Medium shrimp (41 to 40 per -chopped -pound) shelled and deveined 1 1/4 c Grated Monterey Jack cheese 1 1/2 ts Salt -(about 5 ounces) 1 ts Finely minced ginger or 1 pk Round siu mai wrappers or -ginger juice -won ton wrappers 2 ts Dry sherry or rice wine LIME CREAM SAUCE 1 ts Cornstarch (see note) 5 Fresh water chestnuts, 1 tb Oil -finely chopped 2/3 c Chicken stock 2 Green onions, chopped 1 1/2 c Heavy cream 1 1/2 tb Chopped fresh coriander 1 tb Lime juice 2 Chinese sausages, finely Salt and white pepper to taste Sprigs of fresh coriander Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes. Rinse thoroughly, drain and pat dry. Finely chop shrimp and put them in a mixing bowl. Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly. If you are using won ton wrappers, trim the corner to make a circle. Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal. Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers. To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat. Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer. Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm. Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice. Season with salt and pepper. To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each. Garnish with fresh coriander springs. Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning. Makes 4 dozen gyozas. Serves 16. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Five Cheese Pizza Categories: Pizza, Appetizers Yield: 1 servings Whole wheat pizza dough (rec -ed -ipe) or basic crust 3/4 c Provolone cheese; grated 2 tb Pine nuts Coarse salt 2 tb Olive oil; plus additional Fresh ground pepper -for pan 1/2 c Mozzarella cheese; grated Cornmeal for pan (optional) 1/3 c Bel paese cheese; slivered 1 ts White wine vinegar -(get at italian groc.) 1/2 ts Garlic; minced 1/4 c Gorgonzola cheese; crumbled 1 sm Zucchini; thinly sliced (ab 6 tb Parmesan; freshly grated (i -out 3/4 cup) -mported is best) 1/3 c Red onion; very thinly slic 1 tb Parsley; fresh, chopped 1. Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet over low heat until hot to the touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes. Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with remaining oil. Sprinkle half the provolone evenly over dough, leaving a 3/4-inch border; top with even layer of zucchini mixture. Sprinkle with salt and pepper to taste, then with the remaining provolone, all the mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with additional salt and pepper. Bake until crust is golden, about 15 minutes. Scatter pine nuts evenly over surface. Bake until pine nuts and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the parsley. Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine, November, 1984. See Whole Wheat Pizza Dough recipe. Which Pan for Pizza? Almost any type of pan can give good results, though directions for brushing with oil and sprinkling with cornmeal differ slightly with each. In fact, the use of cornmeal is not required to prevent sticking except when using a pizza stone, but a little sprinkled on the surface of any pan will give added texture to the crust. Tin-lined steel; aluminum round pizza pans or baking sheets: Generously brush the pan with olive oil. Black-finished metal baking sheets and pizza pans: Follow the manufacturer's directions for care. Lightly brush bottom and sides (if any) with olive oil. Pyrex pizza pan: Generously brush pan with olive oil. Pizza Stone: Stones require preheating in a 500F oven. They require no oiling but must be sprinkled with cornmeal to prevent sticking just before the pizza is transferred from the peel (paddle). The peel must also be sprinkled with cornmeal before the uncooked pizza is place on it for transfer to the heated pizza stone. When removing the hot pizza stone from the oven, be careful not to set it on a cold surface, or the stone will crack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Dip Categories: Appetizers, Cheese/eggs Yield: 5 servings Jar Of Marshmellow Cream 8 oz Cream Cheese Mix cream cheese and marshmellow cream together and put back in jar. Use with blueberries, bananas, strawberries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glazed Almond Brie Categories: Appetizers, Cheese/eggs Yield: 16 servings 1 Wheel imported Brie cheese * 1/2 c Sliced unblanched almonds - well chilled Red & green seedless grapes 2 tb Confectioners' sugar - in clusters, for garnish * The original recipe calls for "1 3/4-oz Wheel imported Brie". I think this might be an error, it could possibly be "One 3/4 LB wheel of Brie, but I don't know for sure. -km- WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly over the surface and arrange almonds on top, pressing gently into place. The cheese can be prepared to this point as many as 2 days in advance. Cover loosely with foil and refrigerate. Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Watch carefully so it does not burn. Use foil to lift cheese and transfer it to serving platter. Tear foil and gently remove it. Garnish with clusters of grapes. Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts Cooking Club, Inc., 1985). ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gourmandise W/ Pine Nuts Categories: Appetizers, Cheese/eggs Yield: 6 servings 1/4 c Butter 8 Wedges gourmandise cheese 2 c Shelled pine nut Melt butter in large skillet over medium-high heat. Add pine nuts and saute until golden. Remove from heat. Arrange cheese on individual plates and top with sauteed pine nuts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Cheese Ball Categories: Appetizers, Cheese/eggs Yield: 6 servings 1 c Ground ham 8 oz Shredded cheddar 1 ts Worcestershire sauce Onion powder to taste 8 oz Cream cheese 1 ts Tabasco sauce 1/2 ts Lemon juice Mix all ingredients and chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Cheese Appetizers Categories: Appetizers, Cheese/eggs Yield: 6 servings 2 c Bisquick baking mix 1/4 c Sour cream 3/4 c Cooked smoked ham, (finely 2 tb Smipped parsley -chopped) 1/2 ts Salt 1 c Shredded Swiss or Cheddar 2 Clv garlic, crushed (cloves) -cheese 2/3 c Milk 1/2 c Chopped onion (fine) 1 Egg 1/2 c Grated parmesan cheese FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut into rectangles, about 2x1 1/2 inches. 36 appetizers. NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and decrease baking mix to 1 3/4 cups add 1/4 cup all purpose flour. From: The recipe files of General Mills Inc. (1981) Shared 7/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Rolls Categories: Appetizers, Cheese/eggs, Pork/ham Yield: 16 servings 12 oz Softened Cream Cheese 4 tb Cream 24 Chopped Stuffed Olives Salt And Pepper To Taste 2 ts Prepared Horseradish 2 lb Rectangular Ham Slices Combine the cheese, olives, horseradish, cream and seasonings; mix well. Spread the cheese mixture on the ham slices. Roll each slice and fasten with a cocktail toothpick. Cut rolls into 1 inch pieces. Place on a serving tray. Serve with crackers. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Cheese Spread Categories: Spreads, Dips, Cheese/eggs Yield: 4 servings 1 lb Ricotta cheese or other soft -additional parsley -fresh white cheese, such as 3/4 c Whipping cream, beaten to -fromage blanc -soft peaks Or goat cheese 1/4 c Olive oil 1/2 c Snipped fresh chives 1 1/2 tb White wine vinegar 1/4 c Chopped fresh parsley 1/2 ts Salt 3 tb Finely chopped shallots 1/4 ts Pepper 2 tb Chopped fresh chervil or A deliciously seasoned soft spread served as part of the cheese course at the restaurant Leon de Lyon in Lyons, France. Try it on walnut bread. Makes 4 cups. Thinly sliced french or walnut bread Using electric mixer, beat cheese with chives, parsley, shallots and chervil. Fold in whipped cream, oil, vinegar, salt and peper. Refrigerate until well chilled. (Can be prepared 1 day ahead.) Serve chilled with sliced bread. Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Cheese Tarts Categories: Appetizers, Cheese/eggs Yield: 24 servings 1/3 c Fine dry bread crumbs or 1 tb All-purpose flour -finely crushed zwieback 1/4 ts Dried basil, crushed 8 oz Pkg cream cheese, softened 1/8 ts Garlic powder 3/4 c Cream-style cottage cheese 2 Eggs 1/2 c Shredded Swiss cheese nonstick spray coating dairy sour cream (optional) sliced or slivered pitted ripe olives, red caviar OR chives (optional) roasted red papper OR pitted ripe olive cutouts* (optional) For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to coat. Shake pans to remove excess crumbs. Set aside. In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese, flour, basil, and garlic powder. Beat with an electric mixer on medium speed just till fluffy. Add eggs; beat on low speed just till combined. Do not overbeat. Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture. Bake in a 375 degree F oven for 15 minutes or till centers appear set. (Tarts will puff during baking, then deflate as they cool.) Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. To serve, spread tops with sour cream. Garnish with olives, caviar, chives, and/or red pepper and olive cut-outs. Makes 24 tarts. TO REFRIGERATE: Bake and cool tarts as directed, except do not spread with sour cream or top with garnish. Cover and chill kin the refrigerator for up to 48 hours. Let tarts stand at room temperature for 30 minutes before serving. Spread with sour cream and garnish as directed. TO FREEZE: Bake and cool tarts as directed, except do not spread with sour cream or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm. Transfer to a freezer container or bag. Seal, label, and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as directed. * Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves, stars, or other decorative shapes out of the roasted red peppers and pitted ripe olives. From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Brie with Toasted Almonds Categories: Appetizers, Cheese/eggs Yield: 20 servings 1 c Slivered Blanched Almonds Sesame Crackers (Optional) 1 (8-in.) Wheel Brie Sprinkle toasted almonds evenly over Brie. When ready to serve, place on wooden plank or board with handle and bake at 350°F until Brie begins to bulge around sides and is hot. Serve with sesame crackers, if desired. Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Cheddar Bean Dip Categories: Dips, Beans, Cheese/eggs Yield: 1 servings 1/2 c Miracle Whip 4 oz Diced Green Chilies 16 oz Pinto Beans, Drain, Mashed 1/4 ts Tabasco Sauce 1 c Shredded Cheddar Cheese Combine all ingredients until well blended. Spoon into a small ovenproof dish. Bake at 350°F for 30 minutes or until bubbly. Makes 2-1/2 cups. From: Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Crab Dip #1 Categories: Appetizers, Fish/sea, Cheese/eggs Yield: 8 servings 1 lb Crabmeat 1 tb Milk 8 oz Cream Cheese, Softened 2 tb Worcestershire Sauce (Opt.) 1 md Onion, Finely Diced Salt And Pepper 2 ts Horseradish Almonds, Sliced Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350°F until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liptauer Cheese #1 Categories: Cheese/eggs, Appetizers, Fish/sea Yield: 1 servings 6 oz Cream Cheese, Softened 2 fl Anchovy Fillets * 1/4 c Butter, Softened 1 Shallot, Minced 1 ts Sweet Paprika 1/2 ts Caraway Seeds 1 ts Capers, Drained Crackers Or Toast Points * Anchovies should be drained and dried. ~--------------------------------------------------------------------- ~-- In a bowl, cream together the cream cheese, and butter. Add paprika, capers, anchovies, shallot, caraway seeds, and salt and pepper to taste. Combine mixture well. Pack into a crock and chill, covered for 1 day to meld flavors. Serve cheese with crackers or toast points. From: Lipto, Hungary. A 1947 Gourmet Magazine favorite. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Bean Dip Categories: Dips, Cheese/eggs, Pork/ham, Beans, Microwave Yield: 1 servings 4 Slices Bacon, Small Pieces 1/2 ts Salt 31 oz Pork & Beans In Tomato Sauce 2 ts Vinegar 1/2 c Shredded Sharp Cheddar 2 ts Worcestershire Sauce 1 ts Garlic Salt Cayenne Pepper 1 ts Chili Powder Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes or until crisp. Remove bacon and set aside. Place beans in blender and blend until smooth; pour into bacon drippings. Stir in remaining ingredients except bacon. Cover with glass lid or plastic wrap. Microwave for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon pieces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Cheese Dip Categories: Dips, Cheese/eggs Yield: 2 servings 2 tb Butter 2 tb All Purpose Flour 1 Onion, small 1 c Milk 1 Garlic Clove, minced 1 Tomato, medium, chopped 2 tb Jalapeno or Chili Pepper 1 c Cheddar Cheese, shredded Combine butter, onion, garlic, and peppers in a 4 cup microwavable casserole. Microwave uncovered at High for 2 - 3 minutes or until softened. Blend in flour and microwave at High for 30 seconds. Gradually whisk in milk until smooth. Add tomatoes; microwave, covered at High for 3 5 minutes or until mixture comes to a boil and thickens, whisking once. Stir in cheese until melted. Serve warm with tortilla chips or veggies. Makes 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Dairy Dip Categories: Dips, Cheese/eggs, Beans Yield: 10 servings 1 pk Cream cheese spread 1/2 ts EACH of cumin, salt, hot 1 cn (14oz) refried beans -pepper sauce 2 ts Chili powder LAYER #1 Blend all ingredients. Spread in bottom of springform pan. Chill one hour. LAYER #2 1 cup cottage cheese 1 large avocado, peeled and chopped 2 tbsp EACH of diced green chilies and onion 1 garlic clove, minced 1 tbsp lemon juice 1/2 tsp salt In food processor or blender, blend first two ingredient until smooth. Add remaining ingredients, blend well. Spread over first layer. Chill one hour. LAYER #3 2 cups sour cream 1 tomato, chopped 1/2 cup EACH of chopped green onions and sliced black olives Spread sour cream over layer two. Sprinkle with remaining ingredients. Chill 1 hour. Unmold and serve with taco chips or crackers. Serves 10. **NOTE** In the picture, they show thin slices of avocado around the outside edge with a whole black olive at each end. Red pimento is crossed in the center, and green onions are sprinkled over top of that.... Served on a bed of fancy leaf lettuce with the tips of taco chips underneath the mold all the way around... Origin: Palm Dairy Ad (one of our Canadian dairies) Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Dip Categories: Appetizers, Cheese/eggs Yield: 12 servings --------------------------------FIRST LAYER-------------------------------- 2 cn Jalapeno Bean Dip --------------------------------SECOND LAYER-------------------------------- 2 Large Avocados (Mashed) 8 oz Taco Sauce --------------------------------THIRD LAYER-------------------------------- 1 pt Sour Cream 1 pk Taco Mix ------------------------------------TOP------------------------------------ 1 c Chedder Cheese (Shred) Black Olives Chopped Tomatoes Green Onions Green Chiles Layer ingredients as listed and serve with corn chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mini Sausage Rubens Categories: Pork/ham, Appetizers, Cheese/eggs, Sausages Yield: 44 servings 1/2 lb Smoked Sausage 1 c Thousand Island Dressing 1 Loaf Party Rye Bread 16 oz Saurkraut 4 tb Butter 10 Slices Of Swiss Cheese Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices into 1/2" x 2-1/2" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast at 400 degrees for 5 minutes. Turn. Remove from oven and build rubens ending with criss- crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Pate #2 Categories: Dips, Cheese/eggs Yield: 6 servings 1/3 c Coarsely chopped pecans 1/4 ts Salt 1/4 c Butter Pepper 3/4 c Finely chopped onion 2 tb Parmesan cheese 2 Cloves garlic, minced 2 tb Sour cream 1 lb Mushrooms, finely chopped 1 tb Finely chopped fresh parsley 2 tb Dry vermouth Toast pecans on baking sheet in 350 F oven for about 5 minutes or until fragrant; set aside. In large heavy skillet, melt butter over medium heat. Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated. Remove from heat, stir in cheese and set aside to cool. Mix in sour cream and parsley. Taste and adjust seasonings if necessary. Transfer to serving bowl. Cover and refrigerate until ready to serve. Just before serving, sprinkle with pecans. Makes about 1 1/2 cups. Origin: Canadian Living, December 1988. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Turnovers Categories: Appetizers, Cheese/eggs Yield: 8 servings -----------------------------PASTRY INGREDIENTS----------------------------- 1 c Butter (Slightly Softened) 2 c Flour 1 pk Cream Cheese (Softened) 1 Egg 1/2 ts Salt 2 ts Milk ------------------------------MUSHROOM FILLING------------------------------ 2 cn Stems And Pieces (4 oz) 1 ts Lemon Juice 1/2 c Onions (Minced) 2 ts Flour 1/2 ts Salt 1/2 c Light Cream 1/8 ts White Pepper Pastry: Combine butter, cream cheese and salt and beat well. Add flour and blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove 10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in each. Moisten edges and fold double. Press edges with fork to seal. Mix egg with milk and slightly beat. Brush with and milk and chill 1 hour. Bake at 350F for 25 minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom filling: In pan, saute mushrooms and oinions in butter. Sprinkle in salt, pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add cream and stir util smooth and thickened. Chill. Add 1 T sherry or dry vermouth before chilling, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Orleans Crab Canape Categories: Appetizers, Fish/sea, Cheese/eggs Yield: 50 servings 2 tb Butter 2 tb Butter 1 White onion, small, or 2 tb Flour -shallot 4 oz Parmesan cheese (1 cup), 1 tb Flour -grated 1/2 c Broth, water, or white wine 4 oz Swiss or Gruyere cheese, 3/4 c Cooked (or 6-1/2 oz can) -grated -crabmeat, drained 1 Loaf white bread And flaked Butter for sauteing CHEESE TOPPING: FORCEMEAT: Melt butter, add onion, and cook over moderate heat until onion is soft. Add flour, stir to blend, cook 1 minute; stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool. Cheese Topping: Melt butter, add flour to make a roux, and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls. Cut bread into canape-sized pieces; saute in butter. Spread each with the crab mixture; then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly. Makes about 50. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nuts About Cheese Categories: Appetizers, Cheese/eggs Yield: 6 servings 2 c Pecans or walnuts (about 1/2 -cheese -lb) 1 tb Mayonnaise 4 oz Cream cheese 1/2 ts Worcestershire sauce 4 oz Stilton or Danish blue Any flavored cream cheese (pepper or orange) can be used instead of themixture of Stilton, cream cheese, mayo and worcesershire sauce. To add variety, serve a couple of flavor combinations, such as Stilton and garlic-herb cheese. Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until fragrant. Let cool completely. In food processor or by hand, combine cream cheese, stilton, mayonnaise and worcestershire sauce until blended. Refrigerate until firm. Sandwich about 1/2 tsp cheese mixture between 2 nut halves. Refrigerate until serving. Origin: Canadian Living magazine, Dec/88 Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nutty Cheese Ball Categories: Appetizers, Cheese/eggs Yield: 1 servings 1/4 lb Bleu Cheese 1 ts Worcestershire Sauce 1/4 lb Grated Cheddar 1/8 lb Chopped Walnuts Or Pecans 3 oz Cream Cheese 1/8 lb Chopped Walnuts Or Pecans 1 sm Grated Onion Blend together well the cheese, onion and Worcestershire sauce. Add 1/8 pound of chopped nuts and blend well again. Form into a large ball and refrigerate overnight. Bring to room temperature one hour before serving. Roll in 1/8 pound of chopped nuts. Serve with crackers or corn chips. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Obatzda (Cheese Spread) Categories: Cheese/eggs, Appetizers Yield: 6 servings 9 oz (500 gram) ripe Camembert 2 1/2 tb (80 gram) butter -cheese 2 sm Onions, finely chopped 4 1/2 oz (250 gram) cream cheese OBATZDA (Cheese Spread) beer salt, pepper, caraway With A fork, crush and blend cheese with butter. Add chopped onions and salt, pepper, caraway. Gradually blend in just enough beer to create a spreadable mixture. Refrigerate until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Olive Dip Categories: Cheese/eggs, Dips Yield: 4 servings 1 c Cream Cheese, Softened 1 ts Dried Parsley, Crushed 1 c Sour Cream 2 tb Worcestershire Sauce 1/4 c Black Olives, Chopped 1 tb Paprika 1/2 ts Garlic Powder 1 tb Fresh Parsley, Chopped Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Ginger Dip #1 Categories: Cheese/eggs, Dips Yield: 4 servings 1 1/2 ts Ginger, Dried 1/4 c Orange Juice 1/2 c Cream Cheese, Softened 1/2 ts Orange Zest 1/2 c Sour Cream Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1-1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Cheese Log Categories: Appetizers, Cheese/eggs Yield: 6 servings 2 (8 oz) pkgs cream cheese, 1 tb Finely chopped onion -softened 2 ts Worcestershire sauce 1 (10 oz) pkg sharp cheddar 4 ts Lemon juice -cheese, shredded 1 ds Of ground red pepper 1 tb Chopped red pepper or 1 ds Of salt -pimento Chopped pecans Chopped parsley In large mixing bowl, beat cream cheese and cheddar cheese at medium speed with electric mixer until well blended. Add remaining ingredients except pecans and parsley; mix well. Chill several hours or overnight. Shape into log; garnish with nuts and parsley. Serve with crackers. Approximately 2 cups. Prep time: 15 minutes plus chilling Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2 minutes. Variations: Omit pecans. Roll in finely chopped parsley, dried beef or toasted chopped almonds. Shape into 1 large or 1 inch balls. Coat with chopped parsley. Serve with crackers or cucumber slices. Shape into pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef. Shape into football with pimento strip lacing. From: Kraft advertisement Posted by: Bill McGimpsey ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepperoni Onion Quiche Categories: Cheese/eggs, Pork/ham, Appetizers Yield: 6 servings 6 c Minced sweet onions 1/2 c Grated Swiss cheese 1 ts Salt 3 Eggs 2 tb Olive oil 18 Thin slices pepperoni 1/8 ts Fresh ground pepper 1/2 c Half and half 1 tb Butter 8 In prebaked pastry shell 1/8 ts Ground nutmeg 1/3 c Yogurt 1 1/2 tb Flour Saute onions with oil and butter in skillet over low heat until well done, stirring often. Do not brown. Sprinkle with flour and continue cooking slowly about 2 minutes. Cool well. Beat eggs; add half and half, yogurt, salt, pepper, and nutmeg. Add to cooled onions. Sprinkle half the cheese on the bottom of the pre-baked pastry shell and fill with egg-onion mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese. Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20 minutes more. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pimiento Cheese Spread Categories: Appetizers, Cheese/eggs Yield: 6 servings 1 lb Velveta (softened or melted) 1 ts Sugar 1 md Size can Pimentos (mashed) sprinkle of Black Pepper Mix together and add enough mayonnaise or salad dressing to make moist and spreadable (about 1/2 c), adding more sugar for taste. I soften velveda/pimento in micro for 2 min or so, then use Hellman mayo, and sometimes a touch of minced fresh onion. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Provolone-Ham Celery Stuffing Categories: Appetizers, Cheese/eggs, Pork/ham Yield: 15 servings *Ingredients:* 2 tb Butter, softened 1 c Provolone cheese, grated or 1/4 c Ham, minced -shredded Worcestershire sauce, dash *Directions:* Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raclette/style Cheese Categories: Cheese/eggs, Appetizers Yield: 6 servings 1 1/2 c Shredded process Gruyere or 1 ts White wine -process Swiss cheese (6 Worcestershire sauce -oz.)* Tabasco sauce to taste 1 c Shredded Gouda Cheese (4 Pimiento slices (optional) -oz.) Fresh thyme, rosemary, 1 tb Snipped fresh basil or -and/or savory sprigs (opt) -oregano (or 1 tsp. dried Blanched cauliflower and/or -basil or -broccoli flowerets, boiled Oregano, crushed) Halved tiny new potatoes 2 ts Dijon-style mustard Pita bread wedges** In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight. Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. Place skillet or pan on the rack of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes or til softened and heated through, checking often to make sure the cheese doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.) Top each wedge with a pimiento slice and herb sprig, if desired. Serve with warm vegetables and bread. Makes 6 appetizers. *It is important to use process cheese. Process cheese melts smoothly, giving an acceptable texture. **If you like, blanch or boil the vegetables ahead of time, cover and chill. Wrap in foil and reheat on grill while the cheese smokes. From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raw Mushroom Dip Categories: Dips, Cheese/eggs Yield: 8 servings 6 oz Cream Cheese 1/2 ts Salt 1 tb Minced Onion MSG (Optional) 1 c Fresh Mushrooms, Fine Chop Minced Parsley Whip cream cheese and onion until light and fluffy. Stir in mushrooms, salt and MSG. Sprinkle with parsley. Serve as a dip for crisp crackers or use as a spread for tiny open faced sandwiches, garnished with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raw Mushroom Appetizers Categories: Appetizers, Cheese/eggs, Pork/ham Yield: 8 servings 2 lb Very Fresh Mushrooms Garlic Salt 8 oz Softened Cream Cheese Dry Mustard 4 1/2 oz Can Deviled Ham Pepper 2 tb Chopped Stuffed Olives Pimento Onion Salt Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving time. These may be made a day in advance. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rum Tum Tiddy Categories: Appetizers, Cheese/eggs Yield: 6 servings 1 tb Butter/margerine 3 c (3/4 lb) cheddar 1/4 c Finely chopped onion -cheese--shredded 1/4 c Chopped green pepper 1/2 ts Worcestershire sauce 1 cn Condensed tomato soup 1 Egg--slightly beaten 3/4 c Milk 1/4 c Dry sherry Toast or crackers Melt butter in a saucepan over moderatelt low heat (about 225 F.); add onion and green pepper and cook till tender; remove from heat. Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of cheese sauce into beaten egg in a bowl. Pour egg mixture back into the remainder of the cheese sauce in the saucepan and heat over moderately low heat. Stir in sherry and spoon over toast or crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Cheese Ball Categories: Appetizers, Fish/sea, Cheese/eggs Yield: 6 servings 4 c Smoked salmon 1 ts Pepper 8 oz Package cream cheese 1 pn Tarragon 1 c Sour cream 1/4 c Chopped onion 1 ts Salt 1 tb Lemon juice Salmon Cheese Ball xxxxxx xxxxxx xxxx Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers. This salmon ball freezes beautifully. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Dip Categories: Dips, Fish/sea, Cheese/eggs Yield: 4 servings 1 cn Red Sockeye Salmon 6 oz Cream Cheese 1 1/2 tb Onion (Chopped) 1/2 Juice From A Lime Mix all ingredients thoroughly; let set in refrigerator 3 hours before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Balls #1 Categories: Appetizers, Pork/ham, Cheese/eggs, Sausages Yield: 10 servings 1 lb Bulk Sausage (Hot Or Mild) 3 c Bisquick 2 c Sharp Chedder Cheese Grated 1/3 c Water Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350°F for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350°F. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Cheese Pate Categories: Fish/sea, Cheese/eggs, Appetizers Yield: 34 servings 1 Jar tiny Danish shrimp -Camembert (1/3 cup) -(4-oz), drained Black pepper, freshly 4 oz Soft or semi soft cheese -ground, few grains -like Philadelpia Cream 1 ts Sherry, Medeira, or cognac Cheese, Creme Danica, or Combine all ingredients, beat until very smooth. Serve on toast rounds or cucumber slices, or stuff radishes or celery with the mixture. Makes about 3/4 cup. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 8/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Spread #1 Categories: Appetizers, Spreads, Cheese/eggs, Fish/sea Yield: 1 servings 3 oz Cream Cheese, Softened 1 tb Lemon Juice 2 ts Mayonnaise 1/4 ts Dill Weed 4 1/4 oz Can Shrimp Pieces, Drained Sprig Parsley, Stem Removed 2 tb Mayonnaise Place all ingredients in food processor or blender. Process until mixture is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: 3/4 Cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Salmon Quesadillas Categories: Fish/sea, Appetizers, Cheese/eggs, Mexican Yield: 4 servings 4 oz Soft fresh goat cheese Cream -(montrachet) 2 ts Chopped fresh dill 2 tb Grated fresh horseradish or 8 Inch flour tortillas -1 tbsp prepared horseradish 4 oz Thinly sliced smoked salmon -2 tbsp sour A signature starter from Vincent Guerithault on Camelback in Phoenix,Arizona. Makes 4 first course servings Additional chopped fresh dill fresh dill sprigs Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh dill in medium bowl. Season cheese mixture to taste with salt and pepper. Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet and cook until brown spots appear, about 1 minutes per side. Transfer to work surface. Spread 1 tbsp cheese mixture over tortilla. Top with 1/4 of smoked salmon and sprinkle with additional chopped dill. Repeat with remaining tortillas, cheese mixture, smoked salmon and dill. Cut quesadillas into wedges. Garnish with dill sprigs and serve,passing remaining cheese mixture separately. Origin: Favorite Restaurant Recipes, by Bon Appetit. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Dip for Vegetables Categories: Appetizers, Cheese/eggs Yield: 4 servings 1/4 c Seedless Raisins 1 ts Chili Powder 1 c Cottage Cheese, Cream Style 1/2 ts Curry Powder, To Taste 2 tb Vinegar 3/4 ts Salt 1/2 sm Onion, Cut Up 1/8 ts Black Pepper, Freshly Ground -----------------------------DIPPING VEGETABLES----------------------------- Your Choice Of Veggies Place raisins in small bowl and cover with hot tap water. Let stand 10 minutes. Meanwhile, in blender container, combine cottage cheese, vinegar, onion, chili powder, curry, salt and pepper. Add drained, soaked raisins. Cover and blend at high speed until smooth and creamy. If necessary, add 1 T water in which raisins were soaked (or plain water) to make good dipping consistency. Serve well chilled with a selection of vegetables, such as cauliflowerets, carrot sticks, blanched green beans, radish roses. broccoli, celery stick, zucchini sticks, or cooked artichokes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamy Smoked Oyster Dip Categories: Cheese/eggs, Fish/sea, Dips Yield: 4 servings 1 tb Butter Or Regular Margarine Black Pepper To Taste 1/2 c Almonds, Sliced 1 1/2 ts Horseradish, Prepared 1 c Cream Cheese, Softened 2 tb White Onion, Chopped 1 tb Milk 7 oz Smoked Oysters * * Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed ~--------------------------------------------------------------------- ~-- Melt the butter in a frying pan. Brown the almonds, on all sides, in the melted butter and set aside. Beat the cream cheese until smooth then blend in the milk. Add the pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish. Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Cantaloupe Categories: Appetizers, Cheese/eggs Yield: 1 servings 1 Cantaloupe, medium 1/4 c Sour cream or heavy sweet White or rose wine -cream 1/4 lb Blue cheese, crumbled Salt and freshly ground 1/2 lb Ricotta or farmer's cheese -pepper Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter. Marinate the melon balls in wine until time to serve. In the meantime, blend together cheeses and cream. Season to taste with salt and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a "basket edge." To eat, spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer. Makes about 1 cup cheese mixture and about 20 melon balls. Shared by: June Hoffman, 8/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Mushrooms #1 Categories: Appetizers, Pork/ham, Cheese/eggs Yield: 12 servings 24 md Mushrooms 2 tb Parsley, Snipped 2 tb Margarine Or Butter 1 tb Lime Juice 1/4 c Onion, Chopped 1 Clove Garlic, Finely Chopped 2 tb White Wine, Dry 1 ts Oregano Leaves, Dried 1/4 c Bread Crumbs, Dry ds Pepper 1/4 c Cooked Smoked Ham, Fine Chop 1/2 c Cheese, Finely Shredded * * Use Montery Jack Cheese in this recipe. ~--------------------------------------------------------------------- ~-- Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place one in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3-4 inches from heat until cheese is melted, about 3 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Mushrooms #5 Categories: Appetizers, Cheese/eggs Yield: 1 servings 3 tb Butter 1/2 ts Salt 1/4 c Finely chopped onion 1/8 ts Pepper 1/2 c Finely chopped green pepper 1 tb Lemon juice 1/4 c Finely chopped celery 1 ts Worchestershire Sauce 1 pk (3-oz) cream cheese, soft 16 Mushroom caps 1/3 c Dry bread crumbs Paprika Oven method: (27 minutes cooking time) Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery. Saute' until tender, about 6 minutes. Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20 minutes. Serve with coctail picks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sun-Dried Tomato Cheese Ball Categories: Appetizers, Cheese/eggs Yield: 6 servings *INGREDIENTS* 1 c Parmesan - freshly grated 3 oz Sun-dried tomatoes - 2 tb Olive oil -blanched* 2 c Basil leaves - fresh, 8 oz Cream cheese -lightly packed 8 oz Unsalted butter - OR Crackers (your favorite) -margarine Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips. In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes. Process until smooth. Place in refrigerator for about 30 minutes, or until firm enough to shape into a ball. Place cheese ball on a platter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst. To serve, spread on your favorite crackers. Makes 2-1/2 cups. Recipe from Melissa's brand Sun-dried Tomatoes. This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip so I renamed it. I guess it could be a spread, but sure can't see "dipping" anything into this as it would be too stiff. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Onion Quiche Categories: Cheese/eggs, Pork/ham, Appetizers Yield: 6 servings 1 Pie crust, unbaked 3 tb Butter 1/4 c Evaporated milk 1/2 c Crumbled bacon 3/4 c Onions, chopped 1 1/2 c Mild American cheese, grated 3 Eggs 1 c Swiss cheese, grated 1/2 c Ham, diced 1 c Caraway seed cheese, grated 1/2 c Sour cream Melt butter in skillet; saute onions and ham until done. Place in bottom of unbaked pie crust. Mix cheese, milk, eggs, and sour cream and pour over onion and ham mixture. Bake at 350 degrees for 30 minutes; garnish with crumbled bacon. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Chalet Dip Categories: Cheese/eggs, Dips, Pork/ham Yield: 4 servings 1 c Dry White Wine 1 Garlic Clove, Crushed 2 c Swiss Cheese, Shredded 1 tb White Onion, Finely Diced 1 tb Unbleached Flour Black Pepper, To Taste 1 tb Brandy 1/4 c Smoked Ham, Finely Diced ----------------------------------GARNISH---------------------------------- Nutmeg Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese and flour together and gradually add to the wine, stirring constantly, until all the cheese is melted and mixture is smooth. Remove from the heat and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread Chunks, Ham, Salami ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Fondue #1 Categories: Cheese/eggs, Appetizers, Swedish Yield: 4 servings 1/2 Garlic Clove 1/4 c Kirsch (Or More) 1 2/3 c Dry White Wine Nutmeg To Taste, Grated 1 lb Gruyere Cheese, Grated 2 French Bread, In 1" Cubes 2 ts Cornstarch Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low heat until it is hot. Add the cheese by handfuls, stirring. Cook the mixture, stirring, until smooth, keeping it just below simmering point. In a small bowl, stir together the cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just until it begins to bubble. Do not let it boil. Transfer to a heated fondue pot and keep it hot over a low flame. If fondue becomes too thick, add some additional kirsch to thin. Spear bread cubes with long fondue forks and dip them into the cheese. a 1967 Gourmet Mag. hippy-dippy favorite. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Fondue #2 Categories: Appetizers, Cheese/eggs, Swedish Yield: 6 servings 4 c (1 lb) shredded aged Swiss 2 c Sauterne -Cheese 1/2 ts Salt 1/4 c All purpose flour 1/2 ts Worcestershire sauce 1 Clove garlic, halved 1 ds Of ground nutmeg From: Arizona Cookbook Toss together cheese and flour. Rub inside of saucepan with garlic. Discard garlic. Add sauterne and heat until bubbles rise. Over low heat add the cheese, 1/2 cup at a time, stirring until cheese is melted after each addition. Add salt, Worcestershire sauce and nutmeg. Transfer to fondue pot and serve with cubes of French bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas Pecan Cheese Balls Categories: Appetizers, Cheese/eggs Yield: 6 servings 1/2 lb Grated cheddar cheese 3/4 c Of all purpose flour 1/8 ts Salt 1/2 ts Paprika 1/4 c Butter, melted 1 c Pecan halves Mix all ingredients well except the pecans, kneading with hands if necessary, that's right get those hands in there. Form dough into small balls. Press center of each ball with them. Insert pecan half into thumb imprint and bring dough up around pecan. Place on cookie sheet and bake at 375 degrees for 12 to 15 minutes until lightly browned. Serve hot! Randy Rigg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three-Way Cheese Ball Categories: Appetizers, Cheese/eggs Yield: 3 servings 8 oz Package cream cheese 1/2 c Crumbled blue cheese 4 c Shredded cheddar cheese 3/4 ts Garlic powder 2 tb Milk 1/4 c Snipped parsley 2 tb Grated onion 2 tb Chopped pecans 2 tb Worcestershire sauce 2 ts Cracked black pepper Let cream cheese and cheddar cheese stand at room temperature till softened. In mixer bowl combine cheese, onion, milk and worcestershire; beat with electric mixer till fluffy. Divide the mixture into thirds, about 1 cup each. To one portion beat in blue cheese; to a second portion stir in the garlic powder. Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the blue cheese ball in snipped parsley. Roll the garlic cheese ball in the chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls. From: The Avon International Cookbook Posted by: Sonya Whitaker ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Verde Con Questo (Green Tomatoes with Cheese) Categories: Cheese/eggs, Dips Yield: 6 servings 2 tb Butter 12 Sprigs of fresh coriander, 1 md Onion, very finely chopped -chopped 1 Clove garlic, finely chopped Salt 1 10 oz can Mexican green Freshly ground pepper -tomatoes, drained 1/2 lb Cream cheese 1 c Green chilies, chopped and 3/4 c Heavy cream -peeled Heat the butter in a skillet, add the onions and garlic, and saute' until the onion is tender. Add the tomatoes, chilies, coriander, and salt and pepper to taste. Simmer very gently for 10 minutes, uncovered. Add the cheese; when it begins to melt, add the cream; and cook just long enough to heat through. From: The Complete book of Mexican Cooking Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Twin Cheese Dip Categories: Dips, Cheese/eggs Yield: 3 servings 3/4 lb Sharp cheddar cheese, grated 1 tb Onion, grated 4 oz Roquefort cheese, crumbled 1 1/2 ts Worcestershire sauce 1 Clove garlic, pressed 1 ts Mustard, dry 3/4 c COCA-COLA CLASSIC 1/4 ts Salt 2 tb Soft margarine 1/8 ts Tabasco sauce In a large mixing bowl, add cheddar cheese and roquefort. Add pressed garlic, 1/2 cup of the Coca-Cola, and remaining ingredients. Beat with an electric mixer on low speed until blended. Gradually add the remaining Coca-Cola, then beat on high speed until the mixture is fairly smooth, light and fluffy. Pack into a covered container. Chill. Refrigerate overnight. Keeps very well for a week or more. Makes about 3 cups. Recipe: "Cooking with Coca-Cola", a give-away loose-leaf notebook divider set from The Coca-Cola Company, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wagonwheel Layered Dip Categories: Dips, Cheese/eggs Yield: 1 servings 21 oz Bean Dip 1 c Sour Cream 1 c Pace Picante Sauce 4 1/2 oz Drained Sliced Olives 6 Finely Chopped Green Onions 4 oz Shredded Monterey Jack 1 c Mayonnaise - Cheese Spread bean dip on a pie plate. Pour Pace Picante Sauce over bean dip. Sprinkle chopped onions over mixture. Blend together mayonnaise and sour cream. Spread over onions. Top with cheese and Pace Picante Sauce. Sprinkle sliced olives over cheese. Makes 2-1/2 cups dip. From: Pace booklet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Fritters #1 Categories: Appetizers, Cheese/eggs Yield: 8 servings 5 tb Bisquick 2 Eggs, Beaten 1/2 c Parmesan Cheese 2 tb Butter 1/4 ts Salt 2 c Zucchini, Grated 1/8 ts Pepper Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Autumn Rarebit Soup Categories: Soups/stews, Vegetables, Cheese/eggs Yield: 1 servings 5 c Pumpkin; or squash, cooked 3 Garlic cloves;crushed 2 1/2 c Chicken stock 1 c Cheddar cheese;old, shredded 1 1/2 c Light beer 1/4 c Pumpkin seeds 2 tb Butter -Salt and pepper 1 Onion;large, chopped Dotted throughout Canada are small inns that care passionately about the food they serve. This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario. In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds. SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean and Pasta Soup Categories: Soups/stews, Pasta, Vegetables, Cheese/eggs, Beans Yield: 4 servings 2 pk Low-Sodium Instant Vegetable 14 oz Rinsed, Drained, Canned Red -Broth And Seasoning Mix -Kidney Beans Dissolved IN 1 c Thawed Frozen Spinach, 1 1/2 c Hot Water -Chopped 1 c Low-Sodium Canned Stewed 1/2 ts Oregano Leaves -Tomatoes 1/2 ts Basil Leaves 4 1/2 oz Uncooked Small Shell 3/4 oz Grated Parmesan Cheese -Macaroni Yield: 4 Servings Of 3/4 Cup Each In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.) Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese. Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli and Swiss Cheese Soup Categories: Soups/stews, Cheese/eggs Yield: 6 servings 2 1/2 lb Broccoli, cut into 1-inch 4 c Chicken stock -florets 1 c Light cream 1 c Chopped leeks or green onion 1 c Shredded Swiss cheese 4 ts Butter 1/8 ts Nutmeg 4 tb Flour Salt and pepper to taste Cut enough florets to measure 2 cups. Cut rest of broccoli into 1- in.pieces. Cook florets and broccoli pieces, separately, in lightly salted water until just tender. (Florets will be done first). Immediately rinse in cold water. Drain. Set florets aside until serving time. In a large saucepan saute leeks in butter until tender; usually about 4 minutes. Sprinkle in flour and cook one more minute, stirring with whisk. Remove from heat and stir in broth. Return to heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to broth and puree in blender in batches, until smooth. Just before serving, blend in cream and Swiss cheese. Simmer gently until cheese melts. Add nutmeg, salt, pepper. Add reserved florets and heat through. Posted by Michael Grosz. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli Cheese Soup Categories: Soups/stews, Vegetables, Cheese/eggs Yield: 6 servings 1 c Water 2 c Cubed Velveeta cheese 1 (10-ounce)package frozen 1/2 c All-purpose flour -chopped broccoli 1 c Half-and-half 2 c Milk 2 Chicken bouillon cubes In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk, cheese, and flour into blender; cover and blend until smooth. Add half-and-half and bouillon cubes. Cook, stirring, over medium heat until hot and mixture thickens. Mixture will thicken more upon sitting. Makes 6 cups. NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta "Light" cheese. Keep stirring-as it may burn. Do not cook for more than 25 minutes as it becomes a great cheese sauce after a while-good for pouring over potatoes-but not good if you want soup. Posted by Pamela Jacobs. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Canadian Cheese Soup Categories: Soups/stews, Cheese/eggs, Canadian Yield: 4 servings 1 lg Potato, diced 1/4 c Carrots, diced 2 c Chicken broth 1/2 c Breakfast cream 1 lg Onion, diced 1 c Water 1 c Grated sharp Salt and Tabasco to taste 1/4 c Celery, diced 2 tb Parsley, chopped Chedder cheese In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do not boil, and serve garnished with parsley. Makes 4 to 6 servings. Recipe by: Mrs. Fred Parnell Found in: River Road Recipes II Posted by Scott Ward. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Canadian Cheddar Soup Categories: Cheese/eggs, Soups/stews, Canadian Yield: 6 servings 2 tb (25 mL) Butter 1 pn Nutmeg 1/4 c (50 mL) Onion, finely 1 pn Pepper -chopped 3 c (750 mL) Chicken Stock 1/4 c (50 mL) Carrot, finely 1 1/2 c (375 mL) Light Cream -chopped 1 c (250 mL) Milk or Beer 1/4 c (50 mL) Celery, finely 1 1/2 c (375 mL) Cheddar Cheese, -chopped -shredded 2 tb (25 mL) Flour 1 ds Worcestershire Sauce 1/4 ts (1 mL) Dry Mustard Salt In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy-- Grin!) Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt. Makes 6 servings. Posted by Marge Clark. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower and Roquefort Soup Categories: Soups/stews, Cheese/eggs, Vegetables Yield: 4 servings 4 tb (1/2 stick) butter Few drops liquid pepper 1 md Onion, chopped -seasoning 1 md Cauliflower 1 c Heavy cream 1 lg Boiling potato 2 Egg yolks, room temperature 1 qt Chicken broth 2 tb Armagnac 2 tb Snipped chives 1/2 lb Roquefort, crumbled 1/2 ts Herbes de Provence From Food and Wines of France, Inc. Chives for garnish Melt butter in large, heavy Dutch oven over moderately high heat and saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile, halve and core the cauliflower. Reserve some flowerets and chop remainder to total about 6 cups. Peel and dice potato. Add cauliflower and potato to Dutch oven; cook, stirring, for 1 minute. Add chicken broth, chives, Herbes de Provence and red pepper seasoning. Bring to boil; cover; lower heat and simmer for 10 minutes, or until vegetables are just tender. Cool slightly. Puree all but 1 1/2 cups mixture in food processor or blender in batches; return to pan. In a small bowl, blend cream, yolks and Armagnac; add 1 cup of the hot soup, beating constantly with wire whip. Return to pan; add half of crumbled Roquefort. Heat very slowly, stirring constantly, until cheese melts and soup thickens slightly. Do not allow soup to boil. Garnish soup with reserved cauliflowerets, crumbled Roquefort and chives. Makes 4 to 6 servings. Posted by Alison Meyer. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Cheese and Cauliflower Soup Categories: Soups/stews, Vegetables, Cheese/eggs Yield: 4 servings 4 tb Butter -into 3 md Carrots, cut into small dice Florets (2 cups) 3 md Celery stalks, cut into 8 oz Mild cheddar cheese, grated -small dice -(2 cups); plus 1 md Onion, minced 2 oz Cut into small dice for 3 tb Flour -garnish (1/2 cup) 1 1/2 c Chicken stock or canned 1 1/2 c Half-and-half -chicken broth 1/4 ts Cayenne pepper 1/2 sm Cauliflower, trimmed and cut Salt NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese. Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute. Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste. To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately. Makes 4 seervings. [ COOKS Magazine; Oct 1989 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Cheese Soup Categories: Soups/stews, Cheese/eggs Yield: 4 servings 4 c Chicken broth 2 Sprigs parsley, chopped 5 tb Butter 2 To 3 oz ham, diced 4 tb Flour Tabasco sauce 2 Carrots, peeled and diced Bacon bits 4 Green onions, diced Salt & pepper to taste 6 oz Grated cheddar cheese Servings: 4 Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served. Makes 4 8-ounce servings. Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. Posted by Sallie Krebs. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar-Potato-Broccoli Soup Categories: Soups/stews, Vegetables, Cheese/eggs Yield: 4 servings 1 tb Butter 2 Chicken bouillon cubes 1 c Chopped onions 10 oz Frozen broccoli cuts, thawed 1 1/3 lb Potatoes, peeled, cut into -and drained -3/4-inch cubes 6 oz Shredded Cheddar cheese 2 1/2 c Boiling water Salt and pepper to taste Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted. Season with salt and pepper. Makes 4 servings. [The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese 'n Apple Soup Categories: Cheese/eggs, Soups/stews Yield: 1 servings 1/3 c Margarine or 2 1/2 c Milk Butter 4 c Gouda cheese, 1/3 c Flour Shredded 1/2 ts Salt 1 c Apple juice Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Add juice; heat thoroughly, stirring occasionally. Makes four 1 1/4 cup servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese and Beer Soup Categories: Soups/stews, Cheese/eggs Yield: 1 servings 1 c Finely chopped bacon -chopped 1/2 Green bell pepper, chopped 1 c Chicken bouillon -fine 1/2 ts Garlic powder 1/2 c Chopped celery 1 1/2 lb Cheddar cheese, grated 1/2 md Onion, chopped fine 1/2 lb Provolone cheese, grated 2/3 c Flour 1/2 c Beer 1 Stick butter 1/4 c Chopped parsley 3 qt Milk Salt and pepper to taste 1 Pimiento, drained and Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while. Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy. Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color. Add salt and pepper to taste. Freezes well. Makes 1 gallon or 10 servings. Source: Kelly's Restaurant, in The Orlando Sentinel, 10/24/91 Posted by Cindy Tarsi. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Chicken Chowder Categories: Soups/stews, Poultry, Vegetables, Cheese/eggs Yield: 2 servings 4 c Chicken broth 1/3 c All-purpose flour 1 1/2 c Diced potatoes 3 c Milk 1 c Diced celery 1 tb Soy sauce 1 c Diced carrots 8 oz Processed cheese spread, 1/2 c Diced onions -cubed (1 loaf) 1/4 c Butter or margarine 2 c Chopped cooked chicken Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender. Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and chicken. Cook until the cheese melts and the soup is thoroughly heated. Makes 2 1/2 quarts. {Mrs. William Yoder, Jr.; Montezuma, Georgia} [Southern Living; January 1992] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Cheese Soup Categories: Soups/stews, Cheese/eggs Yield: 3 servings 2 tb Butter or margarine 1 ts Instant chicken bouillon 3 Green onion,thinly sliced 1/8 ts Ground nutmeg 1/2 c Thinly sliced celery 1/3 c Dry white wine 1 1/4 c Water Paprika 1/2 c Half-and-half Toasted croutons 2/3 c Past. process cheese spread Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and celery in butter until onions are tender, about 8 minutes. Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil and stir 1 minute. Sprinkle each serving with paprika and garnish with croutons. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Cauliflower and Cheese Soup Categories: Soups/stews, Vegetables, Cheese/eggs Yield: 6 servings 3 c Water 2 tb Butter 1 md Onion, chopped fine 2 tb Flour 2 ts Basil 1 c Hot chicken stock 1 ts Salt 2 c Milk 1/4 ts Pepper 1/4 lb Cheddar cheese, cut into 2 1/2 c To 3 c cauliflower florets, -small pieces -cut to uniform size If you want to cut down in the fats in the recipe, use margarine and skim milk for the butter and the milk. In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat. Add cauliflower. Cover and cook until cauliflower is soft, about 15 minutes. In a medium saucepan, melt butter. Add flour and mix until none of the flour remains white. Slowly add hot stock. Stir with whisk until smooth. Pour into soup and mix well. In saucepan, heat milk. Add cheese and stir over low heat until melted. Add to soup. Mix well and heat until soup begins to steam. Serves 6 to 8. Posted by Ellen Cleary. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Four Cheese Soup Categories: Soups/stews, Cheese/eggs, Vegetarian Yield: 6 servings 2 tb Unsalted butter -(about 3 ounces) 1 Med. leek - white & pale 3/4 c Parmesan - fresly grated -green parts only, chopped -(about 3 ounces) 4 c Chicken stock - or canned 3/4 c Mozzarella - grated (about 3 -low-salt broth -ounces) 1 Med. potato - boiling type, 3/4 c Cheedar cheese - grated -peeled and diced -(about 3 ounces) 2 c Half and Half Croutons 3/4 c Provolone cheese - grated Number of Servings: 6 Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to saucepan. Add Half and Half and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls. Sprinkle with croutons. Recipe from Caruso's Palace, Orlando, Florida. Courtesy of Bon Appetit, September, 1991. Posted by Michelle Bass. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom and Cheddar Cheese Soup Categories: Soups/stews, Vegetables, Cheese/eggs Yield: 4 servings 1 1/2 lb Dried porcini mushrooms * 2 tb All-purpose flour 2 tb (1/4 stick) unsalted butter 2 c Canned chicken broth 6 oz Fresh shitake mushrooms, 2 c Milk - stems removed, sliced 1 1/4 c Packed grated sharp 1 bn Green onions, chopped - Tillamook cheddar cheese Cover porcini with hot water and soak 30 minutes. Drain. Melt butter in heavy large saucepan over medium-high heat. Add shitake mushrooms and green onions and saute' until tender and beginning to brown, about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer unti thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve. * Porcini are available at Italian markets and specialty foods stores. SOURCE: Bon Appetit, March '93. Shared by Cate Vanicek. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nacho Cheese Soup Categories: Soups/stews, Cheese/eggs Yield: 8 servings 1 pk (5.25 oz.) dry au gratin 2 c Water -potatos 2 c Milk 1 cn (15.25 oz.) whole kernel 1 1/2 c Grated Cheddar cheese -corn--undrained 1 cn (2.25 oz.) sliced ripe 1 c Picante sauce -olives--drained Tortilla chips In a large saucepan combine potatos, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally. Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally. Serve with chips. Makes 8 cups. Posted by Bob Stein. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soup: French Onion Soup (Au Pied De Cochon Restaurant/par Categories: Soups/stews, Cheese/eggs, French Yield: 6 servings 2 tb (1/4 stick) unsalted butter 2 c Dry wine 1/4 c Vegetable oil 6 c Chicken stock or canned 3 1/2 lb Onions, thinly sliced Low-salt broth -------------------------------------------------------------------------- 12 1/2-inch thick French Bread 1 c Gruye're Cheese (about 4 oz) Baguette slices, toasted Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of toasted French bread. Sprinkle with grated Gruyere cheese. Broil until cheese melts. Serve immediately. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Butterfinger Cake Categories: Cakes, Chocolate Yield: 12 servings 2 1/4 c Cake flour 1 ts Vanilla extract 1 ts Baking powder 3/4 c Sour cream 1/2 ts Salt 1 ts Baking soda 1/16 c (1 stick) unsalted butter, 2 c Mashed ripe bananas (about Room temperature 5) 1 1/2 c Sugar 1 1/2 c Chopped Butterfinger bars 3 lg Eggs (about 6 oz.) 1 tb Dark rum -----------------------------------GLAZE----------------------------------- 2/3 c Whipping cream 2 ts Dark rum 7 tb Unsalted butter, cut into 1 ts Vanilla extract Large pieces 1 3/4 c Chopped Butterfinger bars 1 tb Light corn syrup (about 7-1/2 oz) 14 oz Semisweet chocolate, chopped FOR CAKE: Position rack in top third of oven; preheat to 350-degree F. Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.) FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring unti butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.) SOURCE: BON APPETIT, June '93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Chocolate Pudding Cake Categories: Chocolate, Low-cal, Cakes/choc. Yield: 6 servings 3/4 c Cake flour 2 tb Sugar 1/3 c Nonfat dry milk powder 1/2 c Evap skim milk 1 Env. (4 svgs) low cal 1/2 ts Vanilla -chocolate pudding mix 1 ds Salt 1 ts Baking powder 1/2 c Thawed cool whip (or use my 4 Eggs, separated -mock cool whip recipe) 1 tb Lemon juice 2 md Bananas From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving. Designed for Week 4 or later. 1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam. 2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside. 3. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat a med-high til mixture is combined. 4. In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites. 5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean. 6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. 7. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bavarian Spice Chocolate Cake Categories: Chocolate, Spices/etc., Cakes/choc. Yield: 16 servings 1 pk Pillsbury Plus Devil's Food 3 Eggs -Cake Mix Glaze: 1 ts Cinnamon 1/2 c Semi-sweet chocolate chips 1/2 ts Nutmeg 1 tb Butter 1 c Cold mashed potatoes 2 tb Milk 1/2 c Butter, softened 1/2 c Powdered sugar 1/2 c Water Info: posted by Perry Lowell, GOURMET, June 1993 unknown origin, perhaps Pillsbury Cake: Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan. In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove from heat; stir in powdered sugar until smooth. (If needed, add a few more drops of milk for desired consistency.) Spoon over top of cake, allowing some to run down the sides. Garnish as desired. Makes 16 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Best Ever Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 2 1/2 c Sugar 1/2 ts Salt 1 c Shortening or 2 sticks oleo 1 c Buttermilk 2 Eggs 1 c Boiling water 2 1/2 c Flour (packed) 2 Scant tsp. soda 1/2 c Cocoa Cream sugar and shortening and add eggs, one at a time. Sift flour three times with cocoa and salt. Add alternatley with buttermilk. Add soda and water and add to above ingredients. Grease and flour 9 x 13 x 2 inch pan. Bake at 300 degrees for 90 minutes. Test for doneness. Cool and ice with your favorite icing. (Subliminal message: Your favorite icing is CHOCOLATE...) Recipe by: Anne Alford Found in: Talk About Good Shared by: Scott Ward ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black & White Cheesecake Categories: Chocolate, Cheesecakes Yield: 10 servings 1/2 c Marshmallow creme OR 3/4 c Sugar 3/4 c Milk; heated to boiling 1/4 c Unsweetened cocoa powder 1 c Mini-marshmallows 1 pk Unflavored gelatin 16 oz Cream Cheese, softened 1 ts Vanilla (opt) 9 oz Prepared Graham cracker 1/4 c Milk; cold -crust Spread marshmallow creme or scatter marshmallows over bottom of prepared crust; set aside. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk; process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese, sugar, cocoa powder and vanila; process at high speed until blended. Gently pour into prepared crust and chill until firm, about 2 hours. Source: Readers Digest, April 1993 Typed by .\\ichele ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Velvet Categories: Cakes, Chocolate Yield: 6 servings 2 c Almonds - slivered, slightly 1 c Sour cream -toasted 1/2 c Water 12 oz Chocolate chips 1/4 c Oil 1 Devil's food cake mix 1 ts Vanilla 1 pk Chocolate pudding - instant, 1 ts Almond extract -3-1/2 oz. package 1/4 ts Cinnamon 4 Eggs Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired. Note from me: A nice touch would be to puncture finished cake with long-tined fork. Dribble over cake about 1/4 cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract. From "The Seven Chocolate Sins" by Ruth Moorman & Lalla Williams. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carmel Fudge Cake Categories: Cakes, Chocolate Yield: 139 servings 1 Pkg chocolate cake mix 1/2 c Margarine or butter (18 1/4 or 18 1/2oz) 1 pk Carmels (14oz) 1 Can Eagle Brand condensed 1 c Coarsely chopped pecans Milk (not evaporated!) Reheat oven to 350 degrees. Prepare cake mix as pkg directs. pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes. in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add condensed milk. Mix well. Spread carmel over cake; spread remaining cake batter over carmel. Top with nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 2 c Flour 1 ts Cinnamon 3/4 c Sugar 1/2 ts Salt 3/4 c Vegetable oil 21 oz Can cherry pie filling 2 Eggs 6 oz Chocolate chips 2 ts Vanilla 1 c Chopped nuts 1 1/4 ts Baking soda Confectioners sugar Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in pie filling, chocolate chips and nuts, if desired. Pour into greased and floured tube pan. Bake at 350 degrees for 1 to 1 1/2 hours. Cool 10 minutes in pan. Sprinkle with confectioners sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chips Ahoy Ice Cream Cake Categories: Cakes, Chocolate, Ice cream Yield: 12 servings 32 Chips Ahoy chocolate chip 1 c Chocolate fudge topping -cookies 2 qt Ice cream, any combination 1/4 c Margarine, melted -of flavors prepared whipped topping for garnish strawberries or maraschino cherries, for garnish Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Choco Date Cake Categories: Cakes, Chocolate Yield: 6 servings 8 oz Pitted Dates 2 lg Eggs 1 1/4 c Water 1 ts Vanilla 1 1/4 c Unbleached All-Purpose 1/2 c Quick Cooking Oats (Not -Flour; Sifted -Instant) 1 1/4 ts Baking Soda 6 oz Semi-Sweet Chocolate Chips; 1/2 ts Salt -1 Pk 3/4 c Butter Or Regular Margarine Sweetened Whipped Cream 1 c Sugar Yield: 16 Servings Combine the dates and water in a saucepan, and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes. Remove from the heat and cool completely. Sift the flour, baking soda and salt together, blending well, then set aside. Cream the butter and sugar together in a medium mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir the flour mixture into the creamed mixture, blending well. Stir in the date mixture, oats, and chocolate chips, mixing until well blended. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester or wooden pick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack. Serve the cake topped with sweetened whipped cream. From Rich Harper Taken from Farm Journal's Complete Home Baking Book By Elise W. Manning. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Coffee Cream Roll Categories: Chocolate, Cakes/choc. Yield: 6 servings 2 tb Unsalted butter 1/4 ts Salt 5 lg Eggs, separated 1 tb Cold water 1/2 c All-purpose flour 3 Egg yolks 3/4 c Granulated sugar 1 ts Unflavored gelatin 1/3 c Plus 2 tb unsweetened cocoa 2 tb Instant coffee powder 1 ts Vanilla extract 1/2 c Granulated sugar 1/2 ts Salt 1 ts Vanilla extract 1/2 ts Baking powder 1/4 c All-purpose flour Coffee Cream Filling 1 c Heavy cream 1 1/2 c Milk Rich and delectable, this showy dessert makes an elegant finale to any dinner. The coffee and cream flavors are the perfect complement to the chocolate sponge roll. 1. Position a rack in the center of the oven and preheat to 400 degrees F. Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper. 2. Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of the cocoa, and the baking powder. 3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of the sugar, and the melted butter until light, about 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients. 4. In a large, deep bowl combine the egg whites and salt; with an electric mixer, beat until soft peaks just begin to form. Gradually beat in the remaining 1/2 cup sugar, beating just until stiff, glossy peaks form. 5. Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites and partially fold together. Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just until the center top springs back when lightly touched. 6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel. Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off). With a long, sharp knife or a serrated knife, trim away about 1/2 inch from each edge. Start along one long side, roll up, jelly roll fashion. Wrap in the towel and let cool to room temperature. 7. While roll cools, prepare the coffee cream. In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface. Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed. 8. In a medium-sized bowl stir together the sugar, flour, and salt. Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring until the mixture comes to a boil. Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature. 9. Assemble the roll. Using chilled bowl and beaters, whip the cream until stiff. Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together. 10. Carefully unroll the chocolate cake onto a board. Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight. Trim the ends and cut into slices. Serve cold. From: Jim Fobel's Old-Fashioned Baking Book ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Zucchini Cake Recipe Categories: Chocolate, Cakes/choc. Yield: 6 servings 1/2 c Soft oleo 2 Eggs 1/2 c Oil 1 ts Vanilla 1 3/4 c Sugar 1/2 c Sour milk 2 1/2 c Flour 4 tb Cocoa 1 ts Baking powder 1/2 ts Cinnamon 1 ts Baking soda 1/4 c Chocolate chips 2 c Grated zucchini Cream together the oleo, oil and sugar. Add eggs, vanilla, and sour milk. Mix well. Add dry ingredients after sifting them together. Beat well. Add zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with chocolate chips. Bake at 350 for 35 min. or until done. This is GREAT topped with cream cheese frosting. Cream Cheese Frosting 1 pkg. (3 oz.) cream cheese--softened 4 Tbsp. butter--softened dash of salt 1 tsp. vanilla 2 1/2 c. sifted powdered sugar Cream together the cream cheese and butter. Beat in vanilla and salt. Gradually add powdered sugar. Blend well. Frost cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Buttermilk Cake Categories: Chocolate, Cakes/choc. Yield: 8 servings 3 c Flour 1 1/2 tb Instant Coffee Crystals 1 1/4 c Cocoa 2 c Sweet Butter 1 1/2 ts Baking Soda 2 1/4 c Sugar 1 1/2 ts Baking Powder 2 1/4 c 10x Powdered Sugar 1 1/2 ts Ground Cinnamon 3 Eggs 2 1/4 c Buttermilk 2 1/4 c Heavy Cream 1 1/2 c Thick Sour Cream THE CAKE: Preheat oven to 350°F. Grease 3 round, 9" cake pans. Line bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first.) Cream 1 1/2 c butter with the sugar until light and fluffy. Add the eggs one at a time until thick. Beating on low speed, slowly mix in buttermilk mixture. Beat 'til well blended. Bake about 35 minutes, or until a straw comes out clean. Remove to racks to cool. After they are cooled, put in 'fridge'. After 1 hour in 'fridge', split each in half (see note at bottom.) Wrap each layer in wax paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4 c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently fold in 3/4 c sour cream. Set aside in 'fridge' (covered.) CHOCOLATE SOUR CREAM FROSTING: Melt remaining (1/2 c) butter. Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Stir with a wire whisk over low heat until smooth; cool. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar until soft peaks form. Add cooled chocolate mixture; beat until stiff. Fold in remaining (3/4 c) sour cream. CONSTRUCTION: Build layers from the bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. Repeat above twice, for total of six layers. Put remaining frosting on sides. Chill two hours before serving. Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. If the cake tops rose during baking, the layers will not stack well. You will need to slice the excess off *after* chilling, but *before* splitting into layers. Source: Someone named Judith Olney, I'm sure. This was printed in some newspaper about 1983--probably the Durham [NC] Morning Herald. This is one incredible cake--a chocoholic's fantasy. Posted by Brian Groover ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mousse Cake (Part One) Categories: Chocolate, Cakes/choc. Yield: 1 servings --------------------------------FOR THE CAKE-------------------------------- 8 oz Semisweet chocolate;chopped 1 pn Cream of tartar Coarse 2/3 c Cake flour; SIFTED!! 6 tb Unsalted butter;cut into 9 oz Semisweet chocolate; chopped Pieces, softened - coarse 8 Eggs;separated,room temp 6 Egg yolks; room temperature 1 c Sugar 3/4 c Sugar; + 1 tb 2 tb Orange flavored liqueur 2 tb -Water 1 tb Orange rind; grated 10 tb Unsalted butter 1/4 ts Salt; plus a pinch -Cut in pieces and softened ------------------------SEE CHOCOLATE MOUSSE CAKE II------------------------ FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax paper, then butter the paper. Dust the pans with flour and knock out the excess. Preheat the oven to 350 degrees. In the top of a double boiler, heat the chocolate over hot water, stirring, until just melted. Remove the pan from the heat and stir in the butter, one tablespoon at a time. Continue to stir the mixture until smooth. In the bowl of the mixer, beat the egg yolks until combined. Add 34 cup of the sugar, a little at a time, and continue to beat the mixture until it falls in a ribbon when the beater is lifted. Beat in the melted chocolate mixture, the liqueur and the orange pinch of salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, and beat the whites until they are stiff. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper. Stir one fourth of the whites into the batter. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined. Pour the batter into the cake pans, smoothing the tops, and bake the layers in the middle of the oven for 30 to 35 minutes, or until a cake tester inserted into the centers comes out clean. Let the cakes cool in the pans on racks for 5 minutes, invert the cakes onto the racks, and remove the wax paper carefully. Let the cakes cool completely. The cakes form a thin crust that will flake off. SEE PART TWO ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Butter Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1/2 pk (approximately 2 cups) milk Cake mix -chocolate 1/2 c Chopped nuts 1/3 c Creamy peanut butter 1/2 c Water 2 Eggs Combine all ingredients in mixing bowl, beat for 2 minutes Pour batter into greased and floured 2-pound coffee can Place can in CROCK-POT. Cover top of can with 8 paper towels. Cover and bake on High 2 to 3 hours. From Rival Crock-Pot cookbook, date unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Surprise Cupcakes Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 pk (8 oz) Philadelphia Brand 2 Squares Baker's Unsweetened -Cream Cheese, softened -Chocolate, melted (I'm sure your store brand 1/3 c Vegetable oil -would work) 1 1/4 c All purpose flour 1/3 c Granulated sugar 1 c Granulated sugar 1 Egg 3/4 c Water 1/2 c Baker's Semi-Sweet Chocolate 1 Egg -Chips 1 ts Vanilla (or any brand) 1/2 ts Baking soda CUPCAKES: 1/4 ts Salt From: Baker's Chocolate Cookbook FILLING: powdered sugar (optional) HEAT oven to 350. BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth. Stir in chips; set aside. BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth. Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups. Top each with 1 tbsp of the cream cheese mixture. Spoon the remaining batter evenly over cream cheese mixture. BAKE for 30 to 35 minutes or til toothpick inserted into center comes out clean. Remove from pans to cool on wire racks. Sprinkle with powdered sugar, if desired. Preptime: 15 minutes. Bake time: 30 to 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Orgasms Categories: Chocolate, Cakes/choc. Yield: 6 servings 4 oz Unsweetened chocolate 1/2 c Plus 2 Tbsp chopped walnuts 8 tb Unsalted butter, room temp Frosting 1 1/4 c Plus 1 Tbsp. sugar 1 1/2 oz Unsweetened chocolate 1/2 ts Vanilla extract 1/4 c Evaporated milk 3 lg Eggs, room temp 1/3 c Sugar 3/4 c All-purpose flour Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan with butter or vegetable oil. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup of the nuts. Spread the batter evenly in the prepared pan and sprinkle the remaining 2 Tbsp of nuts over the top. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. (The center of the brownies should never quite rise to the height of the edges.) Remove pan from oven and place on a rack to cool for 1 hour. FROSTING: To prepare the frosting, melt the chocolate in the top of a double boiler placed over simmering water. Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs.) Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting. Makes 36 small brownies. FROM: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book by Judy Rosenberg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Eclair Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 Box whole graham crackers 1 c Sugar 6 oz Package inst vanilla pudding 1/8 ts Salt -mix 1/3 c Cocoa 3 c Milk 1/4 c Milk 8 oz Carton whipped topping 1/4 c Butter Glaze: 1 ts Vanilla extract Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers. In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Walnut Torte Categories: Chocolate, Cakes/choc. Yield: 6 servings 8 oz Ghirardelli Bittersweet Cream of tartar -Chocolate Chocolate Rum Glaze 3/4 c Butter 4 oz Ghirardelli Bittersweet 4 Egg separated -Chocolate 3/4 c Sugar, divided 2 tb Butter 1 ts Vanilla 1 tb Light corn syrup 1/4 c Unsifted flour 1 tb Dark rum (opt) 2/3 c Walnuts, ground In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9-inch springform pan lined with parchment paper. Bake at 375 F for 30 to 35 min or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Chocolate Rum Glaze. Chocolate Rum Glaze In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside-down on a rack over tray to catch excess glaze. Spread a very thin layer of glaze over top and sides of torte to set surface. Chill 15 minutes to firm glaze. Reheat remaining glaze to thin and pour over top and sides of torte. When glaze is firm, remove cake from rack to large plate. Decorate top and sides with shaved chocolate, if desired. For shiny glaze, store cake at room temp until serving time. This is from the back of the Ghirardelli Chocolate bar. There is a cookbook offer on the package also: Over 150 pages filled with delicious and original recipes. To order, send your name, address, zip code and $7 check or money order payable to Ghirardelli and addressed to: Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA 94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the United States. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings ------------------------------------CAKE------------------------------------ 1 c Shortening 1 c Milk 2 c Sugar 2 c Flour 3/4 c Cocoa 1 ts Baking soda 4 Egg; beaten 1 tb ;Water -----------------------------------ICING----------------------------------- 2 1/2 c Sugar 2 1/2 tb Cocoa 1 1/4 c Milk 2 1/2 tb Butter Cake: Cream together the shortening and sugar, and add the cocoa. In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add. Beat all ingredients well. Line two lightly greased layer cake pans with a layer of kitchen parchment (or even cut-up grocery bags will work). Pour batter into pans evenly, and bake at 350 F. until the cake leaves the edges of the pans and springs back when touched. Invert pans on a wire rack to cool. Icing: Mix the cocoa and sugar; add the milk. Add the melted butter and cook to the soft ball stage in a double boiler (234 F to 240 F). Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. Let cool completely and then ice as for a normal layer cake. --- Tavia McArthur Comanche, TX ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Decadant Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 c Boiling water 2 c Less 2 tablespoons flour 3 oz Unsweetened chocolate 1 ts Baking powder 1/2 c Sweet butter Icing: 1 ts Vanilla extract 2 tb Butter 2 c Sugar 1/4 c Semi-sweet chocolate chips 2 Eggs, separated 6 tb Heavy cream 1 ts Baking soda 1 1/4 c Powdered sugar 1/2 c Sour cream 1 ts Vanilla extract Servings: Ing Quan Item ** *< Directions >* chop up chocolate, butter and put them in boiling water. meltting them. add vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold in egg whites. put in tube pan. bake at 350 degrees for 40-50 minutes. put on icing. icing: combine all ingredients and put on low heat. stir constantly. cool. it will thicken. put on topof cake and let drizzle down sides. Courtesey of we're cooking now posted by: Paul Guido ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Sponge Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1/4 c Cocoa 1 3/4 c Sugar 3/4 c Cake meal (??) 9 Egg yolks 3/4 c Potato starch (??) 3/4 c Orange juice 9 Egg whites 1/4 c Water Preheat oven to 350F. Sift together first three ingredients and set aside. In large metal bowl, beat egg whites until foamy. Gradually add sugar and beat until mixture is of meringue like consistency. Using a rubber spatula, fold in yolks, one at a time, blending thoroughly. Combine orange juice and wate. Add to egg mixture alternately with sifted dry ingredients. Pour into ungreased angel cake pan and bake for 60-70 minutes until done. Top should appear dry. Invert and cool. Tester's note* Cake must be completey done or it will split apart when inverted... Origin: Newspaper article talking about Passover and Jewish heritage. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Fudge Cake (A. K. A. Death By Chocolate) Categories: Chocolate, Cakes/choc. Yield: 6 servings 10 oz Baker's semi-sweet chocolate 1/2 ts Vanilla -(do not substitute) Butter and powdered cocoa 1/2 c Lightly salted butter -for the pan 6 lg Eggs, separated, at room Frosting: -temperature 1 c Sour cream at room 1 c Granulated sugar -temperature 2 To 4 tsp creme de cacao, 14 oz Baker's semi-sweet chocolate -Kahlua or dark rum -(do not substitute) Cake: Place oven rack in lower third of the oven, and preheat oven to 375 degrees. Butter an 8 inch springform pan, and coat with powdered cocoa. Melt chocolate and butter in a double boiler over hot, but *not boiling*, water. (don't rush this step, chocolate burns easily) Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4 c of the granulated sugar. Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes. Add melted chocolate mixture to the yolk mixture. Beat until completely smooth. Add vanilla and liquor of your choice. Beat until blended. Beat egg whites in mdm mixer bowl at high speed until soft peaks form. Gradually beat remaining 1/4 c granulated sugar into whites; continue beating until stiff but not dry peaks form. Fold whites *gently* but thoroughly into chocolate mixture. Pour batter evenly into pan; smooth top. Bake 15 minutes. Reduce oven to 350 degrees; bake another 15 minutes. Reduce oven temp to 250; bake 30 minutes longer (total baking time is 1 hour). Turn off oven; prop open oven door and allow cake to remain in oven for 30 minutes. Remove cake from oven and cover top with damp paper towelling; let stand 5 minutes. Remove towelling and cool cake completely. Dome of cake will crack and collapse; this is normal - press top of cake down lightly to smooth top. Remove springform and transfer cake to serving platter. To make the frosting: Melt chocolate in double boiler over hot but not boiling water. Using a wooden spoon, mix in sour cream. Pour over the cake. Let cool and harden. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Fudge Icing (For Plain Cake) Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 c Minus 1 TBSP rich milk 2 c Sugar Remove from heat and stir in 1/8 ts Salt -until dissolved: 2 oz Grated chocolate Re: Chocolate Fudge Icing This icing recipe is a candy recipe with milk added to make it into frosting. Bring to a boil in a large heavy pan: Bring to a boil and cook covered 2-3 minutes until the steam washes down from the sides of the pan any crystals which may have formed. Uncover, redice heat and cook without stirring to soft-ball stage, 238 degrees. When nearing 238, there is a fine overall bubbling with, simultaneously, a coarser patter, as though the fine bubbled areas were being pulled down for quilting into the coarser ones. Remove from heat without jostling or stirring. Cool the candy to 110. You may hasten this process by placing the hot pan in a larger pan of cold water until the bottom of the pan has cooled. Add: 2 4 TBSP butter Beat fudge partially. Add: 1 tsp vanilla Then beat until it begins to lose its sheen. At this point the drip from the spoon, when you flip it over, holds its shape against the bottom of the spoon. Quickly add: 1/2 1 c. broken nut meats Pour the fudge into a buttered pan. Cut into squares before it hardens. To use fudge for centers, beat until thick, knead and shape. For chocolate fudge icing, the book says to: Use in all: 1 c. milk Beat until the icing is of the right consistency to be spread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Frosting Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 1/2 c Sugar -think it's T.) 1/2 c Milk 1 ts Vanilla 1 tb Butter <could be tsp, but I 2 Sq. chocolate RE: Chocolate Frosting DATE: 04-08-91 AREA: COOKING CONTAINS RECIPE Grandma Ruby's Famous Chocolate Birthday Frosting Beat when cool. I suppose you melt all this in a double boiler... If any frosting experts recognize that this is missing a crucial step, please inform me. I haven't made this yet, but will as soon as an occasion comes up... From the files of Grandma Ruby Williams. Handwritten. Valerie Whittle ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mosaic Fruit Tart Categories: Chocolate, Cakes/choc. Yield: 8 servings ----------------------------CHOCOLATE TART CRUST---------------------------- 4 oz Ghirardelli Semi-Sweet 1/2 c Cold butter, cut up -Chocolate 1/8 ts Salt 1/2 c Powdered sugar 1 Egg 1/2 c Slivered almonds 1 ts Vanilla 1/2 c Unsifted flour ---------------------------CHOCOLATE TART FILLING--------------------------- 1/2 c Butter, softened 1 ts Vanilla or Grand Marnier 1/2 c Powdered sugar Fresh fruit: strawberries, 1 Egg -kiwi, bananas, 4 oz Ghirardelli Semi-Sweet Green grapes, oranges, etc. -Chocolate 1/4 c Apricot jam 3 tb Heavy whipping cream Servings: 8 DIRECTIONS: For crust: Place broken chocolate pieces, sugar and almonds into bowl of processor or blender. Process for about 20 to 25 seconds until the mixture is like powder. On top of chocolate mixture in food processor, spread flour, butter and salt. Process 15 to 20 pulses or until butter is in very fine pieces. (Or butter may be cut into flour by hand using a pastry cutter, then combined with chocolate.) Add egg and vanilla. Pulse about 15 times or stir lightly until mixture sticks together when pinched with fingers. On plastic wrap, knead a few times to bring dough together to form a ball; flatten to 8". It is easier to use your fingers to pat the dough into tart pan than to roll dough. Use a 10 1/2" flat tart pan with 1" fluted sides. Bake in center of oven at 350-F for 15 to 18 minutes or until baked shell springs back when touched. (Do not overbake.) Cool. Remove outside ring of pan. Crust may be prepared a day in advance, if desired. (MY NOTES: this crust seemed too wet before baking, but turned out fine after about 16 or 17 minutes baking time. It was like a brownie crust.) Chocolate tart filling: In small mixer bowl, beat butter with sugar and egg; beat until fluffy. Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for 2 1/2 to 3 minutes. Add warm chocolate to creamed mixture and beat well. Mix in cream and vanilla, beating until thick and creamy. Spread filling over baked Chocolate Tart Crust. While filling is still soft, artistically arrange fruit on top. For fruit glaze, strain apricot jam. With pastry brush, use glaze to cover pieces of fruit and top edge of crust. Chill about 2 hours. Decorate with chocolate curls, if desired. Let stand 30 minutes at room temperature before serving. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Sour Cream Frosting Categories: Chocolate, Cakes/choc. Yield: 9 servings 1/2 c Sour cream 2 oz Ghirardelli Unsweetened 3 1/2 c Powdered sugar -Chocolate, melted 1 ts Vanilla Servings: Makes enough for 9 x 13" cake DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13" cake. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate San Andreas Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 8 oz Semi-Sweet Chocolate, 3/4 c Unsalted Butter Cut Up -Coarsely Chopped (8 9 lg Eggs, At Room Temperature -Squares) 1 1/2 c Sugar 6 oz Unsweetened Chocolate, 1 ts Vanilla Extract -Coarsley Chopped (6 2 tb Unbleached All Purpose Flour -Squares) Confectioners' Sugar Yield: 16 Servings NOTE: This very densed chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools. Adjust the oven rack to the lower third of the oven. Prehat the oven to 350 degrees F. Butter and flour a 10-inch springform pan. Heat the chocolates and butter in a double boiler over simmering water, stirring frequently, until melted. Remove from the heat and cool to room temperature, stirring occasionally. about 25 minutes. Beat the eggs in a large mixer bowl until frothy. Gradually add the sugar and beat until mixture becomes thick and lemon-colored and ribbon forms when the beaters are lifted, about 10 minutes. Add the vanilla. Gradually add the chocolate mixture and beat well. Fold in the flour and pour the batter into the prepared pan. Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool completely in the pan on a wire rack, then wrap and refrigerate overnight. Let stand at room temperature for 1 hour before serving. Remove the sides of the pan and place on a serving plate. Sprinkle the top with confectioners' sugar. For best results, cut the cake with a knife dipped in warm water, wiping off the knife between cuts. Each Serving Contains: CAL PRO FAT CARB SODIUM CHOL ** 320 5 G 22 G 31 G 37 Mg 143 Mg From The Ladies Home Journal April 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Icing Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 c Sugar 3 tb Milk 4 tb Chocolate 1 tb Water Notes: From Grandma Ruby's (Williams) files. Newspaper clipping. Looks old. Also on clipping are Confectioners' Icing and Chocolate Frosting. This chocolate icing is recommend for frosting an Angel Food Cake. Mix chocolate or cocoa with milk and water combined and heat to boiling. Then add sugar. Boil five minutes, stirring occasionally. Spread on cake that is cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Frosting Ii Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 1/2 c Sugar 1 ts Vanilla 1/2 c Milk 2 Squares chocolate 1 tb Butter Notes: Handwritten on inside cover of The Boston Cooking School Cookbook Possibly Great-Grandma Davis's recipe. 1920's at the _latest_ Posted by: Valerie Whittle Beat when cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Zucchini Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 c Brown sugar 4 tb Cocoa 1/2 c Sugar 2 ts Baking soda 1/2 c Butter 1 ts Cinnamon 1/2 c Oil 1 ts Salt 3 Eggs 3 Zucchini, about 6" long, 1/2 c Buttermilk -shredded (2 c) 1 ts Vanilla 1/2 c To 1 c chocolate chips 2 1/2 c Flour From: Connie Dobrowolski: Preheat oven to 325 degrees. Grease a 9x13" pan. Combine sugars, butter and oil. Add eggs, buttermilk, and vanilla and mix well. Sift together the flour, cocoa, soda, cinnamon and salt. Add to the mixture. Stir in zucchini. Pour into pan and sprinkle chips over the top. Bake 45 mins, cool, then turn out on wire rack. This is a really moist cake that may last for awhile. **************************************************************** From: Janice Norman About the best non-standard use for zucchini is this cake which Catlyn's, a wonderful gourmet-to-go deli makes. 1/2 c butter 2 eggs 1/2 c oil 1 tsp vanilla 1 3/4 c sugar 4 Tbsp cocoa 2 1/2 c flour 1 tsp baking soda 1/2 tsp ground cloves 1/2 tsp cinnamon 1/2 c sour milk (a tsp of vinegar added to milk) 1 c chocolate chips 2 c zuchini, unpeeled, grated (grate medium by hand) Preheat oven to 325 degrees. Grease a 9x13 inch pan. In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sifted powdered sugar on top of the cooled cake. **************************************************************** From the Times-Picayune (Ellen) 1/2 c butter 1 3/4 c sugar 2 1/2 c flour 4 Tbsp cocoa 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt 2 eggs 1/2 c sour milk 1/2 c oil 1 tsp vanilla 2 c grated zucchini Chocolate chips Whipped cream Preheat oven to 325 degrees. Grease a 9x13 inch pan. Combine butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate chips. Serve with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Surprise Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 12 oz Cream Cheese, softened 1 pk Chocolate Cake Mix (18.25 oz 1/4 c Sugar -pkg) 1 Egg 1/2 c Semisweet Chocolate 1/2 ts Vanilla -Mini-morsels Heat oven to 350. Butter and flour a 12-cup Bundt pan. In a small mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla; beat until blended and set aside. Prepare cake mix as directed; fold in chocolate morsels. Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture. Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. Cool on a wire rack for 25 minutes. Remove from pan; cool completely. Dust with confectioners sugar. Serve with whipped cream and raspberries, if desired. Serves 12 Source: Reader's Digest, June 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mayonnaise Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 2 c Flour 1/2 ts Salt 2 ts Baking soda 1 c Mayonnaise 1/2 c Cocoa 1 c Coffee; strong 1 c Sugar 1 ts Vanilla Calories per serving: 287 Number of Servings: 12 Fat grams per serving: 17 Approx. Cook Time: 0:45 Cholesterol per serving: Marks: *DIRECTIONS* Combine dry ingredients in a large mixing bowl, tossing lightly with a spoon to mix. Combine the mayonnaise, coffee, and vanilla in a smaller bowl; add to the dry ingredients, beating with the mixer on medium for three minutes. Generously grease a baking pan, then dust with cocoa. Bake at 350 F. For a layer cake, bake 20 minutes; for a sheet cake, bake 25 minutes; for a bundt cake, bake 45 minutes. If it falls, don't throw it out---it masquerades as wonderful brownies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Fudge Cake Categories: Chocolate, Cakes/choc. Yield: 9 servings 1 lb Milk chocolate 3/4 ts Baking soda 1/2 lb Semisweet or 3/4 ts Salt -extra-bittersweet chocolate 1 1/2 c Milk 3/4 lb Softened butter 3 Eggs FUDGE CAKE 1 1/2 ts Vanilla extract 3 c Cake flour 4 oz Unsweetened chocolate 2 c Light-brown sugar 6 oz Softened butter 2 1/4 ts Baking powder MILK CHOCOLATE FROSTING PREPARATION: FROSTING. Chop both chocolates into coarse bits and melt in a double boiler set over hot (not boiling) water. Stir occasionally until completely melted. Remove pan from hot water and allow the chocolate to cool until just no longer warm to the touch, about 20 minutes. Place the butter in a bowl and beat in the cooled chocolate until the mixture is evenly blended, about 3 minutes. Frosting can be stored at a cool temperature for up to 3 days, or several months in the freezer. Heat the oven to 350F. Butter two 9-inch round cake pans and line them with buttered and floured parchment paper or waxed paper. FUDGE CAKE. Sift the flour. Measure 3 cups. In a large bowl, mixx together the flour, sugar, baking powder, baking soda, and salt, breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk with the eggs and vanilla; set aside. Chop the chocolate into coarse bits and melt in a double boiler set over hot (not boiling) water. Combine the remaining cup of milk and the butter with the mixed dry ingredients and beat for 1 1/2 minutes, scraping the sides of the bowl twice. Add the egg mixture in 3 parts, scraping the sides of the bowl and beating for 20 seconds after each addition. Add the melted chocolate and beat until just incorporated. Pour the batter into the prepared pans and bake in the center of the preheated oven until the cake springs back when lightly pressed in the center, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes and invert onto racks. Cool completely before frosting. Frost the top surface of one layer of cake and top with the second layer. Spread the remaining frosting on the top and sides of the cake. Make a decorative pattern zigzag in the frosting by pulling a serrated knife across the surface in a back-and-forth motion. Use a small spatula or spoon handle to pull out spikes of frosting all around the sides. Cake can be completed a day ahead and refrigerated. SERVING: Return to room temperature if refrigerated. Cut into wedges and serve. Makes one 9-inch cake. [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate D**Nation Categories: Chocolate, Cakes/choc. Yield: 6 servings 2/3 c Butter or margarine 1/4 c Strong coffee 4 oz Semisweet chocolate 2 Eggs, separated 2 c Sugar 1/4 c Coffee liqueur 4 Eggs, well beaten 3 tb Sugar 1 1/2 c Flour 1/4 c Whipping cream 1 ts Baking powder Chocolate Glaze: 1/2 ts Salt 4 oz Semisweet chocolate 1 tb Vanilla 3 tb Strong coffee Filling: Chocolate Curls (optional) 12 oz Semisweet chocolate Quan Measure Item ** Brownie Shell: *<* Directions *>* To make shell: Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla. Line greased 15 X 10-inch jelly-roll pan with waxed paper. Pour in batter and spread evenly. Bake at 350 F 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Filling: Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until pale yellow and stir in some of chocolate mixture. Return to chocolate in pan and stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Invert brownie shell on to towel and peel off paper. Line bottom and sides of greased 9-inch square baking dish with brownie shell, cutting strips for sides and 9-inch square for bottom. Turn filling into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours or until firm. Glaze: Combine chocolate and coffee in top of double boiler and belt over hot water. Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let glaze set and decorate with chocolate curls. Cut into very thin slices to serve. ** From the Collection of Tia L. Darrow... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Angel Food Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 c All-purpose flour 1 1/2 ts Cream of tartar 1/4 c Cocoa 1/2 ts Salt 1 1/2 c Sugar 1 1/2 ts Vanilla 10 Egg whites Preheat oven to 325 degrees F. In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside. In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 Tbsp at a time until stiff peaks form. Fold in flour mixture and vanilla. Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan for about 1 hour or until the cake is cool. Source: Whitman's Chocolate Cookbook ISBN 0-517-64157-7 Posted by: Kim Smith 116/35 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Saurkraut Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 2/3 c Butter or margarine 1 ts Soda 1 1/2 c Sugar 1 ts Baking powder 3 Eggs 1/4 ts Salt 1 ts Vanilla 1 c Water 1/2 c Unsweetened cocoa 2/3 c Saurkraut, well drained 2 1/4 c Flour, sifted Cream butter and sugar; add eggs one at a time, beating after each addition. Add vanilla. Sift dry ingredients together; add alternately with water to creamed mixture. Rinse drained saurkraut well in cold water, drain again. Chop or snip into very small pieces. Add to batter. Divide batter between 2 greased and floured 8-inch pans. Bake in preheated (350 F.) oven for about 30 minutes. From: Steve Herrick Source: [Old Newspaper Clipping] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Cake Florence Categories: Chocolate, Cakes/choc. Yield: 6 servings 2 c Sifted cake flour -melted 2 ts Baking powder 1 ts Vanilla 1 ds Salt 1 1/3 c Milk 1/2 c Butter 1/4 c Tia Maria 1 1/2 c + 1/2 c sugar Chopped Nuts 4 Eggs, separated Preheat oven to 350 degrees. 4 oz Unsweetened chocolate, -Butter and flour 2 9" pans. Sift flour with baking powder and salt. Cream butter; add 1 1/2 c of the sugar gradually and blend until light and fluffy. Beat in egg yolks. Add chocolate and vanilla. Add flour alternately with milk, mixing well after each adition. Beat egg whites until stiff but not dry; add 1/2 c sugar and fold into batter. Turn into pans and bake 35 minutes. Cool. Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing. Dust sides with chopped nuts. Florence Icing 4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter in a saucepan; add sugar and milk. Bring to a boil stirring constantly then cook over low heat 10 minutes or until temperature reaches 236 degrees. or 115 c. Melt chocolate; add Tia Maria. Stir into butter mixture. Remove from heat and beat icing until thick enough to spread. If icing hardens before cake is frosted, soften with a little hot water. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Damnation Categories: Chocolate, Cakes/choc. Yield: 6 servings 2/3 c Butter 12 oz Semisweet chocolate 4 oz Semisweet chocolate 1/4 c Strong coffee 2 c Sugar 2 Eggs, separated 4 Eggs, well beaten 1/4 c Coffee liqueur 1 1/2 c Flour 3 tb Sugar 1 ts Baking powder 1/4 c Whipping cream 1/2 ts Salt Chocolate Glaze: 1 tb Vanilla 4 oz Semisweet chocolate Filling: 3 tb Strong coffee Brownie Shell: Chocolate Curls (optional) To make shell: Preheat oven to 350 degrees. Line a greased jelly roll pan with wax paper. Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla. Pour batter in pan and spread evenly. Bake 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Filling: Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until pale yellow and stir in some of chocolate mixture. Return to chocolate in pan and stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Invert brownie shell on to towel and peel off paper. Line bottom and sides of greased 9-inch square baking dish with brownie shell, cutting strips for sides and 9-inch square for bottom. Turn filling into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours or until firm. Glaze: Combine chocolate and coffee in top of double boiler and melt over hot water. Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let glaze set and decorate with chocolate curls. Cut into very thin slices to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Cake with Grand Marnier Categories: Chocolate, Cakes/choc. Yield: 10 servings 14 oz Semi-sweet chocolate, -liqueur) -chopped 1 ts Lemon juice 3/4 c Plus 2 tbsp unsalted butter 10 Egg whites 10 Egg yolks 1/2 c Granulated sugar 1 c Granulated sugar Powdered sugar 1 tb Vanilla extract 2 c Heavy cream, whipped 1 tb Grand Marnier (orange Chocolate Cake with Grand Marnier Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until soft peaks form. Gradually add 1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites into chocolate mixture, then fold in remaining whites. Pour batter into greased and floured 10 or 12 inch springform pan. Bake in preheated 250 oven 2 1/2 hours. (That's what is says, two and one-half hours.) Cool completely on rack before removing pan. Sprinkle cake with powdered sugar. Serve with whipped cream. Serves 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Layer Cake with Date Filling Categories: Chocolate, Cakes/choc. Yield: 12 servings 1/4 c Sugar. 2 ts Vanilla extract : 1/3 cup 4 oz Unsweetened chocolate : 1 -plus 2 tbsp. cocoa powder -tbsp. all purp. flour 2 c Buttermilk, at room temp. : 2 1/2 c Sifted cake flour : Speck of -1/4 cup (1/2 stick) butter, -Salt -softened 2 ts Baking powder : 1/2 cup plus : DATE FILLING -2 tbsp. chopped black -: 1 egg white 3/4 ts Salt : walnuts or pecans 1 c Milk : 1 tsp. vanilla 1/2 c (1 stick) butter, softened : -extract -1 tsp. vanilla extract 1/2 c Chopped dates : 1/4 tsp. 2 c Granulated sugar : FUDGE -salt -FROSTING 1 Egg : 5 tbsp. evaporated 2 Eggs : 1 pound -mi╨mlk -confectioners' sar Serves 12 "The date filling makes this special, and the frosting is unusually good. Because the cake has a custard filling, it needs to be kept refrigerated." Preheat oven to 350 F. Melt the chocolate in the top of a double boiler over barely simmering water (or in the microwave). Sift the flour, baking powder, and salt together. In a large mixer bowl, cream the butter and sugar until the mixture is fluffy. Add the eggs, 1 at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add the dry ingredients to the chocolate mixture, alternating with the buttermilk and beginning and ending with the flour. Do not overbeat. Pour the batter into three 8 inch buttered cake layer pans. Bake for 25 to 30 minutes, or until the cake has shrunk away a bit from the sides of the pans and the tops spring back when touched with your finger. Allow to stand in pans for 10 minutes, then turn out onto a rack to cool. While the cakes are cooling, prepare the filling and frosting. To make the filling, heat the milk and dates in the top of a double boiler over hot water until the milk is scalded. Beat the egg, then add the sugar, flour, and salt; beat again. Add 1/2 cup of the hot milk mixture to the egg mixture, then stir back into the pan and cook for 3 minutes, until thick, stirring with a rubber spatula. Let cool. Add the nuts, and vanilla. Refrigerate for 1-1/2 hours before filling the cake. To make the frosting, combine all the ingredients in a large mixer bowl. Beat on high speed for 1 minute, or until the frosting is light and creamy. To assemble, place 1 cake layer on a large plate and cover to within 1/4 inch of the edge with half the chilled filling. Top with another cake layer and the remaining filling mixture. Finish with the last cake layer. Frost the sides and top of the cake with the fudge frosting forming swirls on the top with a knife. Refrigerate, but bring to room temperature before serving. From: Cooking From Quilt Country Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Hazelnut Brandy Torte with Biscotti Categories: Chocolate, Cakes/choc. Yield: 6 servings 11 oz Semisweet baking chocolate 7 oz PEAK FREEN SWEET-MEAL 1/2 lb Butter, room temp -BISCUITS", coarsely 2 Eggs -broken 1/3 c Sugar 1/2 c Whole toasted hazelnuts 3 tb Brandy In top of double boiler melt chocolate and butter together. In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored. Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. Add the brandy & mix throughly. Pour the mixture over the biscuits. Mix well. Line a 9" cake pan with plastic wrap. Pour in the mixture and cover with plastic wrap. Freeze until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mint Middles Categories: Chocolate, Cakes/choc. Yield: 6 servings 350 F oven 1 Stick margarine or butter, 1 Box Yellow Cake Mix -melted CHOCOLATE MINT MIDDLES Trader Joe's chocolate mint UFOs, or similar chocolate wafers 1 egg Melt butter in microwave, stir it, make sure it's not too hot. Stir in egg thoroughly, add to cake mix, stir up into a cookie dough. All dry ingredients should be moistened. At this point you can use it or wrap it airtight and store in fridge up to a couple of weeks. Scoop about a heaping teaspoon full and mould it around a chocolate mint wafer. If you have a gem pan (shallow muffin tin), put them into the depressions. Bake at 350 degrees, check after 9 minutes. ("Cook at moderate heat until done.") Cool completely in pan, remove with plastic fork. Will make more than 4 dozen. --Jocelyn "Mom" Baden, Costa Mesa CA [I haven't tried this yet myself; when I went down to TJ's they were out of the chocolate mint UFOs, and we don't keep cake mix in the house. Mom vouches for it as a great treat to keep on hand for cooking in the toaster-oven; the gem pan holds 6 cookies and fits neatly on the rack.] ["Similar chocolate wafers" should be about the same size as a Hersheys Kiss, but flatter.] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Sour Cream Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 1 3/4 c Unbleached All-Purpose Flour 2/3 c Butter Or Margarine; 1 3/4 c Sugar -Softened 3/4 c Cocoa 2 c Dairy Sour Cream 1 1/2 ts Baking Soda 2 lg Eggs 1 ts Salt 1 ts Vanilla Extract ----------------------------------FROSTING---------------------------------- 3 tb Butter Or Margarine 2 tb Milk; (Up To 3 Tb Maybe 1/3 c Cocoa -Needed) 1 1/2 c Confectioners' Sugar 1/2 ts Vanilla Extract Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack. When cold, frost the Fudge Frosting. FUDGE FROSTING: In a small saucepan over low heat, melt the butter. Add the cocoa and cook, stirring constantly, until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners' sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Cake with Surprise Filling Categories: Chocolate, Cakes/choc. Yield: 30 servings 2 c Sugar 1 c Buttermilk* 1 Stick margarine [see PS at 2 1/2 c Flour -end] 1 1/2 ts Vanilla 6 tb Cocoa 1/2 c Hot water 3 Eggs, separated 1 1/2 ts Baking soda * (1 cup milk+1 tsp vinegar mixed together may be substituted here) 1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately add buttermilk and flour. 3- Beat egg whites, add vanilla and blend into mixture. 4 a Pour into a greased and floured 13x9-inch baking pan -OR- 4 b Pour into two 8" or 9" diamter cake pans lined with wax paper. SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1 egg 1 dash salt 0.5 c semi-sweet chocolate chips 1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3- Drop by teaspoonfuls over cake batter in pan. 4- Bake at 350 F for 30-40 minutes. Cake is done when it leaves side of the pan. To make cupcakes, fill paper baking cups 2/3 full with batter, then drop 1 teaspoon Surprise Filling on top of each. Bake at 350 F for 25-30 minutes. Makes 30-32 cupcakes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Caramel Fudge Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 2 c Cake flour -note) 2 ts Baking soda 1 c Dairy sour cream 1/2 ts Salt 1 c Boiling water 1/2 c Butter or margarine (1 cube) FILLING: 2 c Granulated sugar 1/2 c Butter or margarine (1 cube) 3 Lg. eggs 1 12 oz package caramels, 1 1/2 ts Vanilla -unwrapped 3 oz Unsweetened chocolate, 1 cn Sweetened condensed milk -melted and cooled (see -(not evaporated) Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set aside. Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in the vanilla and melted chocolate. Alternately add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition. Stir in boiling water. (Batter will be thin) Divide cake batter in half. Pour one half into the prepared cake pan. Bake 10 - 12 minutes, or until firm to the touch, and remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels, and condensed milk in a sauce pan and melt over low heat, stirring often. Remove from the stove and pour the mixture over the baked half of the cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15 - 20 minutes or until firm to the touch. When cool, serve with ice cream, whipped cream or frost with your favorite chocolate frosting. NOTE: melt chocolate in double boiler over simmer (not boiling water) Makes 12 servings. Courtesy of: Joann Pierce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Cake Ala Florence Categories: Chocolate, Cakes/choc. Yield: 6 servings 1/2 c Butter 1/2 ts Baking powder 1 3/4 c Sifted cake flour 3/4 ts Baking soda 2 Whole eggs 3/4 ts Salt 1 1/2 c Sugar 3/4 c Boiling water 3 oz Unsweetened chocolate, 1/3 c Buttermilk -shaved 1 ts Vanilla Preheat oven 350 F. Grease and flour 9x9x2 pan. Place chocolate in hot water. Stir until melted. Cool Sift dry ingredients into mixing bowl. Drop on soft butter. Beat 2 minutes at low speed. Add all other ingredients and beat for 2 minutes at low speed. Pour into prepared pan. Bake 30-35 minutes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Intemperance Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 1/2 Pounds, semisweet chocolate 23 oz Brownie mix 3 Eggs, seperated 2 tb Water 1/2 c Strong coffee 3 Eggs 1/2 c Tia Maria Glaze: 2 tb Sugar 8 oz Semisweet chocolate chips 1/2 c Heavy cream 1/3 c Water Cake: Serves: 8 to 10 This mousse-filled, chocolate-swathed mold is an embarrassment of riches. When served to chocolate lovers, the only sound in the room will be faint moans of pure, unadulterated decadent pleasure. Filling: Melt chocolate with coffee on top of a double boiler. When chocolate is completely melted, remove pan from heat. Beat egg yolks until pale yellow and stir into chocolate. Gradually stir in Tia Maria. Cool mixture. In a seperate bowl, beat egg whites, gradually adding sugar until whites are stiff. Whip cream. Gently fold whipped cream into cooled chocolate mixture and then fold in egg whites. Preheat oven to 350. Beat ingredients together at medium speed of electric mixer until batter is smooth. Grease an 11-by-15 inch jellyroll pan. Line it with waxed paper. Grease and lightly flower paper, shaking off any excess flower. Spread batter evenly in jellyroll pan. Bake for 10 to 12 minutes or until cake tests done. Turn cake onto a rack and peel off paper. Lightly oil a 2-quart charlotte mold and line with cooled cake. Cut rounds of cake to fit both top and bottom of mold, and a strip for sides. Place smaller round in bottom of mold. (you will probably have to piece one section of side to cover completely, but don't worry; any patchwork will be hidden by chocolate glaze.) Fit larger round of cake on top of mold. Chill for 3 or 4 hours or until firm. Unmold and cover with glaze. Melt chocolate in water and stir until smooth. Spread over top of mousse-cake and drizzle down sides. Chill again. Serve in slender slices ~- its indecently opulent. Hints: Melt chocolate in microwave. Its much faster. Instructions are on the chocolate package. A souffle dish makes a good replacement for the Charlotte mold. Source:The Best of Bon Appetit (1979) Shared by: Bill Calvin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Raisin Snacking Cake Categories: Appetizers, Chocolate, Cakes/choc. Yield: 12 servings 3/4 c Raisins 1/3 c Cocoa 1 c Water 1 ts Baking Soda 1 1/4 c Granulated Sugar 1/2 ts Salt 2/3 c Vegetable Oil 1/4 ts Ground Cinnamon 1 lg Egg, Slightly Beaten 1/2 c Chopped Nuts 1 3/4 c Unbleached All Purpose Flour ----------------------------------GARNISH---------------------------------- Confectioners' Sugar Preheat the oven to 350 degrees F. Grease and flour a 13 X 9 X 2-inch baking pan. In a medium saucepan, bring the raisins and water to a boil and simmer for 1 minute. Remove from the heat and cool slightly. Stir in the granulated sugar and oil. Add the egg. Combine the flour, cocoa, baking soda, salt and cinnamon, then stir the mixture into the raisin mixture, blending well. Stir in the nuts. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool in the pan. When cool, sprinkle with the confectioners' sugar. If you like a design, use a paper table doily as a stencil when sprinkling the sugar over the cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate-Chocolate-Chocolate-Chip Fudge Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings --------------------------------CAKE LAYERS-------------------------------- 1/4 lb Unsalted butter -(preferably Dutch process) - (room temperature) PLUS: 1 1/4 ts Baking soda 2 2/3 tb Unsalted butter 1/4 ts Baking powder - (at room temperature) 1/2 ts Salt 2 c Granulated sugar 1 1/2 c Milk 3 Eggs 1 ts Vanilla extract 2 c Sifted all-purpose flour 1/4 c Chocolate-mint liqueur 3/4 c Unsweetened cocoa powder - (such as Vandermint) --------------------------CHOCOLATE FUDGE FILLING-------------------------- 2/3 c Granulated sugar 1 tb Light corn syrup 1/2 c Heavy cream 2 tb Unsalted butter 2 1/2 oz Unsweetened chocolate ------------------------------CHOCOLATE CREAM------------------------------ 2 1/2 c Heavy cream -(preferably Dutch process) 3 1/2 tb Unsweetened cocoa powder 7 tb Confectioners' sugar ------------------------ASSEMBLY AND CHOCOLATE SYRUP------------------------ 3 tb Chocolate chips 2 tb Light corn syrup 2 tb Unsweetened cocoa powder 1 tb Granulated sugar -(preferably Dutch process) PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round cake pans with waxed paper; butter and flour the pans; tap out any excess flour. In a mixer bowl, beat the butter until light and fluffy. Gradually add the sugar and continue beating until smooth. One at a time, beat in the eggs until well-blended. Sift together the flour, cocoa, baking soda, baking powder and salt. Add to the egg mixture in thirds, alternating with the milk, mixing only until blended. Blend in the vanilla and liqueur. Divide the batter between the two prepared pans. Bake until the tops of the cakes are springy to the touch, 40 to 45 minutes. Remove from the oven and set on racks to cool for 30 minutes. Loosen the edges with a knife and unmold. Peel off the waxed paper. Set the cakes on a rack and let cool completely. PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn syrup in a small heavy saucepan. Bring to a simmer over moderate heat, stirring frequently. Reduce the heat to low and cook for 10 minutes, or until the mixture thickens. Remove from the heat, dot the top with the butter and let cool to room temperature, about 15 minutes. When cool, stir in the butter until the fudge filling is smooth and creamy. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. Gradually add the confectioners' sugar and continue beating until stiff. ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge filling. Sprinkle evenly with the chocolate chips. Spread 1/2 cup of the chocolate cream on top of the chips. Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream. Use the remainder in a pastry bag to decorate the cake as desired. Refrigerate for up to 3 hours before serving time. PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2 tablespoons of water in a small heavy saucepan. Bring to a simmer over low heat and cook, stirring constantly, for 2 minutes. Transfer the syrup to a small bowl and let cool to room temperature, stirring once or twice, to prevent a skin from forming. Just before serving, drizzle the syrup over the top of the cake in a lacy design. Recipe by Peter Sussman - The Phoenix - Warren, Virginia From: Great Desserts (American Express Publishing Corporation) ISBN: 0-916103-04-8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate-Fudge Frosting Categories: Chocolate, Cakes/choc. Yield: 6 servings 3 tb Unsweetened cocoa powder 3 tb Safflower oil 1 c Sugar 1/4 ts Salt 1/3 c Evaporated skim milk 1 ts Vanilla In medium saucepan, combine all ingredients except vanilla. Bring to a boil, reduce heat and simmer 1 minute. Remove from heat. Add vanilla; beat 5 minutes with electric mixer. Spread over cake. Source: Berkshire Eagle 2/25/91 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolatetown Special Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 1/2 c Cocoa 1 1/2 ts Baking Soda 1/2 c ;Boiling Water 1/2 ts Salt 2/3 c Vegetable Shortening 1 1/3 c Buttermilk Or Sour Milk; Use 1 3/4 c Sugar -Dried Buttermilk Or A 1 ts Vanilla Extract -Mixture Of 1 Tb Plus 1 Ts 2 lg Eggs -White Vinegar And Enough 2 1/4 c Unbleached All-Purpose Flour -Milk To Equal 1 1/3 Cup) ----------------------------------FROSTING---------------------------------- One Bowl Buttercream -Frosting Stir the cocoa and boiling water together in a small bowl until smooth and set aside. Preheat the oven to 350 Degrees F. Grease and flour two 9-inch round baking pans. In a larger mixer bowl, cream the shortening, sugar and vanilla together until light and fluffy. Add the eggs and beat until well blended. Combine the flour, baking soda and salt, blending well. Add, alternately with the buttermilk, to the creamed mixture. Blend in the cocoa mixture, mixing well. Pour the batter into the prepared pans, dividing evenly. Bake for 35 to 40 minutes or until a wooden pick, inserted in the center, comes out clean. Cool for 10 minutes in the pans then remove the cakes and cool, until cold, on wire racks. Frost with One Bowl Buttercream frosting and garnish as desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 c Water Mix. Pour cocoa mixture into 1 Stick oleo (margarine) -flour and sugar. Add: 4 tb Cocoa 1/2 c Buttermilk 1/4 c Crisco 1 ts Soda Bring to a rapid boil. 1 ts Cinnamon 2 c Sugar 1 ts Vanilla 2 c Flour 2 Eggs Beat together and pour into greased and floured sheet pan. Bake at 350 degrees for 20 minutes. Frosting: Take 1 (3 oz.) pkg. cream cheese, 1 Tbsp. milk, 1 sq. melted chocolate, 1 dash salt, 2 1/2 c. sifted confectioners sugar and 1 tsp. vanilla; mix together until smooth. Mix and frost cooled cake. Recipe by: Bette Coan and Mrs. Newlyn Williams, Patterson, Louisiana Found in: Talk About Good Shared by: Scott Ward ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocolat Walnut Torte Categories: Chocolate, Cakes Yield: 12 servings 8 oz Ghirardelli Bittersweet 1 ts Vanilla -Chocolate 1/4 c Unsifted flour 3/4 c Butter 2/3 c Walnuts, ground 4 Eggs, separated 1 pn Cream of tartar 3/4 c Sugar, divided Servings: 12 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*. * Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Blender Chocolate Frosting Categories: Chocolate, Cakes/choc. Yield: 3 servings 6 Blocks (6 oz.) unsweetened 1 ts Vanilla 1 c Evaporated milk 1 1/2 c Sugar Baking chocolate 6 tb Margarine Cut chocolate into small pieces. Put all of the ingredients into a blender. Cover. At low speed, blend until larger pieces are chopped. Stop motor and stir. Blend at high speed until frosting becomes thick and creamy. This frosting is absolutley scrumptious. Makes 3 cups frosting. Recipe by: Mrs. Norman Saurage III Found in: River Road Recipes II Shared by: Scott Ward I ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dark Chocolate Pecan Torte Categories: Chocolate, Cakes/choc. Yield: 2 servings 4 Squares (4 Ounces) 1/8 ts Cream Of Tartar -Unsweetened Chocolate, 1/8 ts Salt -Broken Into Chocolate Glaze Pieces 1 c Powdered Sugar 1/3 c Butter Or Margarine 1/2 ts Vanilla Extract 1 1/2 c Sugar 2 tb Butter 1 1/2 ts Vanilla Extract 2 tb Water 3 lg Eggs, Separated 1 Square (1 Ounce) Unsweetened 1/2 c Unbleached All Purpose Flour -Chocolate 3 tb Water Hot Water 3/4 c Finely Chopped Pecans Yield: 10 to 12 Servings In a small microwave safe bowl, place the chocolate and butter. Microwave on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly. Line the bottom of a 9-inch springform pan with foil; butter the foil and sides of the pan. Pre-heat the oven to 350 Degrees F. In a large mixer bowl, combine the chocolate mixture, sugar, and vanilla and beat well. Add the egg yolks, beating well after each addition. Blend in the flour and water, and beat well. Stir in the pecans. Clean the mixer beaters very well and in a small bowl beat the egg whites, cream of tartar, and salt until stiff peaks form; carefully fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake for 45 minutes or until the top appears dry, (The torte will NOT test done in the center). Cool 1 hour. Cover and refrigerate until firm. Remove the side of the pan. Invert onto a serving plate and carefully remove the bottom of the pan and the foil. Pour the Chocolate Glaze over the torte spreading evenly on the top and sides. Chocolate Glaze: In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside. In a small microwave safe bowl, place the butter, water, and chocolate. Microwave on HIGH (100 %) power 1 minute or until smooth when stirred. Add to the sugar mixture, beating until smooth. Add hot water, 1/2 Tsp at a time, if needed until the desired consistency is reached. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Death By Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 3 pk Ladyfingers 2 1/2 c Heavy cream 1/2 c Dark rum 1/4 c Sugar 1 1/2 lb Butter (no substitutes) 1 ts Vanilla 27 oz Semisweet chocolate chips 2 tb Vegetable oil 12 Eggs From: John Totels, 25 May 89 00:13:00 Here's a recipe I recently obtained from a friend who in turn received it from a friend .... This recipe can be made a week or so in advance, or so I'm told. It's more like a mousse than a cake, but it is indecently rich! Preparation: Paint outside of the ladyfingers with rum, and place flat side down, around the sides and on the bottom of a 10 in. springform pan. Melt butter in medium pan; remove from heat and add 24 oz. of the chocolate bits. Stir until melted; cool slightly. Beat the egg yokes into the mixture one at a time until all are incorporated into the chocolate. Beat the egg whites until they form stiff, not dry, peaks. Fold the whites into the chocolate mixture, and pour into the lined springform pan. Chill for at least 6 hours. Whip the cream until thickened and add the sugar and vanilla. Continue whipping until very stiff. Turn the cake onto a serving platter, removing the pan sides and bottom (the lady fingers will now be on top). Spread a layer of whipped cream over the entire cake, then pipe the rest of the whipped decoratively however you wish around the cake - be imaginative! Melt the remaining chocolate chips with the oil in a double boiler. Cool completely. Dribble the sauce down the sides of the cake. Garnish with stemmed candied cherries. Store in the refrigerator. Should make about 16 servings, or 8 - depending.... Note: If the cake is going to be displayed for any length of time, you may wish to use stabalized cream, and add 1 teaspoon of dissolved gelatin to the cake mixture. One more note: I don't know to whom the credit goes for this "slightly" fattening recipe, and I apologize for that. But I am passing it on to those of you who are in good health. If you are not in good health, you use this recipe at your own risk - 12 eggs, 2-1/2 cups of cream, 27 oz. of chocolate, 1-1/2 lb. of butter (no substitutes) - there ought to be a law! Thanks for listening. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Death By Chocolate Categories: Chocolate, Cakes/choc. Yield: 6 servings 1/3 c Egg white 6 Egg yolks 3/4 c Sugar 8 Egg whites 2 tb Cocoa powder, unsweetened 1/2 c Sugar GENOISE GANACHE 10 Eggs, beaten 6 oz Belgian bittersweet 3/4 c Sugar -chocolate 1 1/2 c Flour; + 2 T 2/3 c Whipping cream 2 tb Cocoa powder, unsweetened GARNISH 1 tb Butter, melted 1/2 c Almonds, toasted chopped MOUSSE 1 Almonds, sliced; additional 1 lb Belgian bittersweet 12 Hazelnuts, whole -chocolate MERINGUE LAYER Meringue: Combine egg whites and sugar in the top of a double boiler. Heat to lukewarm. Remove from heat. Pour into mixing bowl and beat about 15 minutes at medium speed, until stiff. Quickly fold in the cocoa to prevent the meringue from falling. Grease a 10" springform pan, line with parchment paper, and grease again. Pipe meringue through a pastry bag using the round tube, forming a spiral on the bottom of the springform pan, starting from the center and working out toward the sides until the bottom is completely covered. Bake at 250 degrees for 2 hours. Allow to cool in the pan. Genoise: Grease a 10" x 3" round baking pan, line with baking parchment, and grease again. Combine beaten eggs and sugar in the top of the double boiler. Heat to lukewarm. Remove from the heat. Pour into a mixing bowl and beat on high speed about 10 minutes, or until the batter forms a ribbon. Sift the flour and cocoa into the batter and fold to combine. Fold in the butter. Pour into the prepared pan and bake at 350 degrees 35 to 40 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean. Cool thoroughly. Remove from pan. Mousse: Melt chocolate in the top of a double boiler over simmering water. Remove pan from the heat and cool. Beat in the egg yolks, one at a time. Beat the egg whites until soft peaks form. Lightly fold a quarter of the beaten egg whites into the chocolate. Fold in the remaining egg whites, lightly but thoroughly. Chill. Ganache: Heat chocolate and cream together in the top of the double boiler over simmering water until the chocolate melts. Blend well. Assembly: Spoon half the ganache over the meringue layer in the pan and smooth evenly over the surface. Cut the chocolate Genoise into two 1/4" slices, reserving the rest of the cake for another use. Place one slice over the ganache and meringue layer. Cover with about half the mousse. Top with the second layer of cake. Spoon the remaining mousse over the cake and chill until set, at least four to six hours. Just before serving, spoon remaining ganache on the cake. Carefully line the sides of the cake with chopped toasted almonds. Decorate the top with hazelnut roses by placing the whole hazelnuts evenly around the top of the cake, then place almond slices around each hazelnut to resemble petals. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Devil's Food Cake with Fudge Frosting (U. S.) Categories: Cakes, Chocolate, Toppings Yield: 8 servings 1 3/4 c Sifted cake flour 1/4 c (1/2 stk) unsalted butter 1/2 c Cocoa powder (not a mix) 2 c Unsifted confectioners' 1 ts Baking soda -(10X) sugar 1/2 ts Salt 2 Squares (1 oz each) 1/2 c (1 stk) unsalted butter -unsweetened chocolate, 1 1/4 c Granulated sugar -melted 1 1/2 ts Vanilla 1 1/2 ts Vanilla 2 lg Eggs 2 tb Half-and-half, milk or 1 c Boiling water -evaporated milk FROSTING: CAKE: PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well, then dust then generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light. Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30 to 35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely. FOR THE FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys. Makes about 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Chocolate Snack Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 2/3 c All-purpose flour 1/3 c Vegetable oil 1 c Packed light brown sugar 1 ts Vinegar 1/4 c Hershey's cocoa 3/4 ts Vanilla extract 1 ts Baking soda 1/2 c Hershey's Semi-Sweet 1/4 ts Salt -chocolate chips 1 c Water DOUBLE CHOCOLATE SNACK CAKE Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches. In small mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares. Makes 6 to 8 servings. VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup; stir in 1/2 cup mashed, ripe banana (1 medium banana) before pouring batter into pan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Chocolate Pound Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1/2 c Butter or margarine, 2 1/2 c Cake flour Room temperature 1/2 ts Baking soda 3/4 c Brown sugar 1 c Buttermilk 3/4 c Granulated sugar 2 ts Vanilla 4 Squares (4 oz.) unsweetened 1 c Chocolate chips coated in Chocolate, melted 2 tb All-purpose flour 4 Eggs Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F. This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator. For one 10-inch cake you will need: Fresh sliced strawberries, for garnish 1. Cream butter with sugars until smooth and well blended. 2. Add chocolate and eggs, one at a time. Beat until fluffy. 3. Mix flour and baking soda. Add to creamed mixture. 4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips. 5. Turn batter into a well-greased and floured 10-inch tube baking pan. 6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes out clean. 7. Let cake cool in pan for a couple of minutes. 8. Turn cake out of pan onto a wire rack. Cool completely. 9. Garnish with fresh sliced strawberries or other berries. 10. Serve with a dollop of whipping cream. From: Great American Recipes Shared by: Kaitlin Young ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Toffee Refrigerator Cake Categories: Chocolate, Cakes, Londontowne Yield: 12 servings 2 1/2 oz Unsweetened baking chocolate 1 c Confectioners' sugar -(2-1/2 squares) 5 Egg whites 1/2 c Milk 1 c Graham-cracker crumbs 2/3 c Granulated sugar 1 c Pecans, chopped 5 Egg yolks, beaten 1 c Whipped topping 1 c Butter Makes 12 servings Melt chocolate; cool. Combine milk, granulated sugar, and beaten egg yolks in top of double boiler. Cook over boiling water, stirring constantly, until thickened. Cool. Cream butter, powdered sugar, and cooled chocolate together. Blend into cooled egg-yolk mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites. Blend well. Combine graham crackers and pecans. Sprinkle half the graham cracker crumb and nut mixture over the bottom of an 8-inch square pan. Pour chocolate mixture into pan; top with remaining crumb and nut mixture. Chill for 24 hours. To serve, cut cake into squares. Garnish with whipped topping. From Whitman's Chocolate Cookbook ISBN 0-517-64157-7 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fat Free Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 16 servings 1 1/4 c Flour 1/2 ts Salt 1 c Sugar 4 Egg whites 1/2 c Unsweetened cocoa 1 c Water 1/4 c Corn starch 1/2 c Karo Light or Dark Corn 1/2 ts Baking soda -Syrup RE: Fat Free Chocolate Cake DATE: 04-04-91 AREA: COOKING If you are watching your fat intake, but still love sweets, this cake is for you: Karo Fat-Free Chocolate Cake Vegetable cooking spray Preheat oven to 350 degrees. Spray 9" square baking pan with cooking spray. In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake spring back when lightly touched. Cool on wire rack 10 minutes. Makes 16 servings. Per serving: fat 0g, chol 0g, pro 2g, carb 31g, sodium 140mg, cal 130. Enjoy! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Feathery Fudge Cake Categories: Cakes, Chocolate Yield: 2 servings 2 1/2 Squares (2 1/2 Ounces) 1 ts Vanilla Extract -Unsweetened Baking 2 lg Eggs -Chocolate Broken 2 1/4 c Unbleached All-Purpose Flour Into Pieces 1 1/4 ts Baking Soda 3/4 c (6 Ounces) Butter Or 1/2 ts Salt -Margarine, Softened 1 1/3 c Water 2 c Sugar Yield: 10 To 12 Servings Pre-heat the oven to 350 Degrees F. In a small microwave safe bowl, place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9 inch round baking pans. In a large mixing bowl, beat the butter, sugar, and vanilla until light and fluffy. Add the eggs and cooled chocolate blending well. In a separate bowl, stir together the flour, baking soda and salt; add alternately with the water to the chocolate mixture beating well after each addition. Pour the batter evenly into the 2 prepared pans. Bake for 35 to 40 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in the pans and remove from the pans and place on a rack to finish cooling. When the layers are completely cool, frost with any desired frosting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flourless Chocolate Mousse Cake Categories: Chocolate, Cakes/choc. Yield: 8 servings 6 Eggs 1/4 c Strong coffee 1/2 c Sugar 1 ts Vanilla extract 1 lb Semi-sweet chocolate; melted In a medium bowl place the eggs and sugar, and beat them together for 3 to 4 minutes, or until eggs are light in color. Add the melted chocolate and coffee, and stir them in until the mixture is smooth. In anther medium bowl place the heavy cream and whip it until it is stiff. Add the vanilla and stir it in. Gently fold the whipped cream into the chocolate mixture. Preheat the oven to 350 F. Pour the mixture into a buttered 9" springform pan. Place the pan in a baking dish that is half filled with hot water. Bake the mousse cake in the water bath for 1 hour. Turn off the heat and let the cake sit in the oven for another 15 minutes. Remove the cake from the oven and let it cool for 30 minutes. "This is a wonderful, dense, almost brownie-like cake. Sprinkle on some powdered sugar and serve it with vanilla ice cream. YUMMY is the word!" Source: California Beach Recipe - by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Chocolate Cake Categories: Chocolate, French, Cakes/choc. Yield: 10 servings 7 oz Semisweet chocolate 1 c Flour 14 tb Butter or margarine 1/3 c Hazelnuts, coarsely chopped 4 Eggs 1 ts Baking powder 3/4 c Sugar Makes about 10 servings Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches. Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture. Blend flour, nuts, and baking powder together, and fold carefully into batter. It's important to fold it in gently. Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The "unbaked" batter tastes like a delicious filling. You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping. From Whitman's Chocolate Cookbook ISBN 0-517-64157-7 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fry's Fudgey Layer Cake Categories: Cakes, Chocolate Yield: 1 servings 1 c Fry's Cocoa 3/4 c Butter, softened 1 3/4 c Sugar, divided 3 Eggs 2/3 c Water 2 ts Vanilla 2 c All-purpose flour 1/2 c Milk 1 ts Baking soda Chocolate Frosting Royale 1 ts Salt Combine cocoa and 1/2 cup of the sugar in large saucepan. Gradually stir in water. Cook and stir over medium heat, until mixture boils; cool. Sift together flour, baking soda and salt. Cream butter in large mixer bowl until light; gradually beat in remaining 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Stir in cooled chocolate mixture and vanilla. Add dry ingredients to creamed mixture alternately with milk, combining lightly after each addition. Divide batter between two greased and wax paper-lined 9-inch round layer pans. Bake in preheated 350 degree F oven 30 to 35 minutes. Cool in pans 10 minutes; remove from pans; peel off paper. Cool completely. Frost with Chocolate Frosting Royale. Makes 1 layer cake. Chocolate Frosting Royale: Melt 1/3 cup butter in large saucepan. Remove from heat. Stir in 1/2 cup milk Fry's Cocoa and 1 tsp vanilla. Alternately blend in 4 cups sifted icing sugar and 1/2 cup milk until frosting is smooth and spreadable. Makes about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German White Chocolate Cake Categories: Chocolate, German, Cakes/choc. Yield: 6 servings 2 1/2 c Cake flour 1 c Shredded unsweetened coconut 1 ts Baking soda 1 c Chopped pecans 1/2 lb Unsalted butter Frosting 1 1/2 c Sugar 1 c Evaporated milk 4 lg Eggs, separated 1 c Sugar 4 oz White chocolate, melted in 1/4 lb Unsalted butter -1/2 c boiling water and 3 lg Egg yolks -cooled 1 ts Vanilla extract 1 ts Vanilla extract 1 c Chopped pecans 1 c Buttermilk 1 c Shredded unsweetened coconut CAKE 1. Position the racks in the upper and lower thirds and preheat oven to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess. 2. Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at mdeium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans. 3. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans. 4. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely. FOR THE FROSTING: 5. In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. Remove from heat and stir in the vanilla, pecans, and coconut. Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened. 6. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German's Sweet Chocolate Cake Categories: Chocolate, German, Cakes/choc. Yield: 2 servings 4 oz Sweet Chocolate (Baker's 1 ts Vanilla -German's brand) 2 1/4 c Sifted flour OR 2-1/2 sifted 1/2 c Boiling water -cake flour 1 c Butter/margarine 1 ts Baking soda 2 c Sugar 1/2 ts Salt 4 Eggs, separated 1 c Buttermilk FROM: Baker's Germans' Sweet Chocolate package Melt chocolate in boiling water. Cool. Cream buter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes. Cool Frost tops only. ~=> Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter/margarine and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ghirardelli Chocolate Frosting Categories: Chocolate, Cakes/choc. Yield: 6 servings 4 oz Ghirardelli Semi-Sweet 1/3 c Hot milk -Chocolate 1 ts Vanilla 4 tb Butter 1/8 ts Salt 3 c Powdered sugar DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grand Marnier Chocolate Pecan Torte Categories: Chocolate, Cakes/choc. Yield: 8 servings ---------------------------------FOR TORTE--------------------------------- 8 oz Ghirardelli Semi-Sweet -liqueur) -Chocolate 1/2 ts Vanilla 1/2 c Butter 1 1/3 c Very finely chopped pecans 3/4 c Sugar, divided 1/4 c Dry bread crumbs 6 Egg yolks 7 Egg whites 2 tb Grand Marnier (orange --------------------------CHOCOLATE GANACHE GLAZE-------------------------- 4 oz Ghirardelli Semi-Sweet -liqueur) -Chocolate 1/3 c Very finely chopped pecans 1/2 c Heavy whipping cream Grand Marnier Whipped Cream 2 ts Grand Marnier (orange ---------------------------------DECORATION--------------------------------- 3/4 c Heavy whipping cream -liqueur) 2 tb Powdered sugar 1 Fresh orange, thin skin 2 ts Grand Marnier (orange -variety Servings: 8 DIRECTIONS: Torte: Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for about 3 minutes. Set aside. In the small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix until very fluffy. Add egg yolks, liqueur and vanilla; beat until creamy. Transfer to larger bowl. Fold melted chocolate into creamed mixture. Use a food processor or blender to chop pecans to a coarse powder. Combine nuts with crumbs and fold into chocolate mixture. Beat egg whites with salt, gradually adding remaining 1/4 cup sugar; beat until soft peaks form. Stir 1/4 of egg whites into chocolate mixture; fold in remaining egg whites. Pour batter into a buttered 9" springform pan lined with waxed paper. Bake at 350-F on bottom rack for 45-50 minutes or until center is firm. Cool on rack. Cake will sink slightly in the center. Remove pan and liner. Top with Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration. Chocolate Ganache Glaze: Finely chop chocolate. Heat cream until hot. On very low heat add chocolate, stirring until smooth and thick. Remove from heat. Stir in liqueur. Turn torte, top side down, onto serving plate. Arrange strips of waxed paper under cake edge to catch excess glaze. Pour glaze over top and sides of cake. After a short time, run excess glaze up sides of cake. Cover sides of cake with nuts. Remove waxed paper strips. Chill cake while preparing topping. Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur until it holds a shape. Do not overbeat. Pipe rosettes or form a ring of whipped cream around top of chocolate glazed torte. With a sharp knife cut peel from orange. Slice into circles; cut into quarters. Place oranges around cake on top of whipped cream. If preferred, sprinkle grated orange rind over whipped cream. Cake should be stored in a cool place until served. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma's Chocolate Layer Cake Categories: Chocolate, Cakes/choc. Yield: 2 servings 2 1/4 c Sifted Unbleached Flour 2 lg Eggs 1 ts Baking Powder 1 ts Vanilla 1/2 ts Baking Soda 2 oz Unsweetened Chocolate, 1/2 ts Salt -Melted And Cooled (2 Sqrs) 3/4 c Butter Or Regular Margarine 1 c Cold Water 1 1/2 c Sugar Dark Chocolate Icing (Below) Yield: 12 Servings Sift the flour, baking powder, baking soda, and salt togher in a small bowl and set aside. Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate. Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling. Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice. DARK CHOCOLATE ICING: Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth. From Farm Journal's Choice Chocolate Recipes by Elise W. Manning Copyright 1978 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Great Chocolate Cake and Strawberry Shortcake Variation Categories: Chocolate, Cakes/choc. Yield: 8 servings ---------------------------------BASIC CAKE--------------------------------- 1 c Ghirardelli Unsweetened 2 1/3 c Unsifted cake flour -Cocoa 2 ts Baking soda 2 c Boiling water 1/2 ts Baking powder 1 c Melted butter 1/2 ts Salt 2 1/2 c Sugar Additional- for Great 4 Eggs -Strawberry Chocolate 2 ts Vanilla ---------------------------------SHORTCAKE--------------------------------- 1 c Heavy whipping cream Strawberries 2 tb Powdered sugar 2 oz Ghirardelli Semi-Sweet 1/2 ts Vanilla -Chocolate DIRECTIONS: Mix cocoa with boiling water, stirring with wire whip until smooth. Cool in refrigerator while preparing other ingredients. In large mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5 minutes. Sift flour with baking soda, baking powder and salt. On low speed, add dry ingredients alternately with cocoa and liquid, starting and ending with flour. (Do not overbeat.) Divide batter into 2 round pans (9 x 1 1/2") lined with buttered waxed paper. Bake at 350-F for 30 to 35 minutes or until cake tests dry with a toothpick. Cool in pans for 10 minutes; remove cake and cool on racks. Use 1 layer of cake for Great Strawberry Chocolate Shortcake dessert. The second layer may be frozen for other great chocolate desserts- or the 2 layers may be frosted together. For shortcake: Whip cream with powdered sugar and vanilla. Spread over top of 1 layer of cake. Arrange fresh strawberries on top. Melt chocolate and drizzle over berries. Chill to firm chocolate. Makes 8 servings. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gypsy John Categories: Cakes, Chocolate Yield: 6 servings 1 c Cake flour -baking chocolate 1/4 c Unsweetened cocoa 2 c Heavy cream 1 ts Baking powder 2 tb Rum 1/4 ts Salt Icing: 3 lg Eggs 1/4 c Light corn syrup 1 c Sugar 2 tb Hot water 1/3 c Water 2 tb Butter 1 ts Vanilla 1 pk (6 oz) semisweet chocolate Filling: -bits 10 oz (10 squares) semisweet Cake: Preheat oven to 375 degrees F. Line jelly roll pan with waxed paper; grease. Sift flour, cocoa, baking powder and salt together twice; set aside. Place eggs in small mixing bowl. Beat with electric mixer 5 minutes or until thick and lemon-colored. Slowly beat in sugar, a tbsp at a time. Mixture will become very thick. Transfer to large mixing bowl. Beat in water and vanilla. Slowly add flour mixture; beat until smooth. Pour into prepared pan, spreading evenly to corners. Bake 12 to 15 minutes, or until cake tests done. Loosen from pan. Turn out on rack; remove waxed paper. Invert; cool completely. Combine baking chocolate, broken into pieces, and cream in heavy saucepan. Heat slowly; stirring constantly, until chocolate melts. Transfer to medium-sized mixing bowl. Stir in rum; chill 1 to 2 hours. Beat with electric mixer until stiff and thick. Cut cake in half crosswise. Place 1 piece of cake on small cookie sheet. Top with chocolate filling; spread to form even layer 1-1/2 inches thick. Top with remaining cake layer. Chill at least 1 hour. Prepare frosting. Combine corn syrup, water and butter in small saucepan. Bring to boil; cook until butter melts. Remove from heat. Add chocolate bits; stir until chocolate melts. Cool at room temperature. Spread over top of cake. Chill until frosting sets. Cut cake into 12 squares; arrange on decorative plate. Source: Whitman's Chocolate Cookbook ISBN 0-517-64157-7 Posted by: Kim Smith 116/35 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Harrow Road Cafe Chocolate Pound Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 3 c Flour 1 c Butter, melted 3 c Sugar 1 1/2 c Milk 1 c Cocoa 3 ts Vanilla 3 ts Baking powder 3 Eggs 1/8 ts Salt 1/4 c Cream, light Sift all the dry ingredients together. Make a well in center. Add the butter, milk and vanilla. Beat 5 minutes. Add the eggs, one at a time, alternating the cream, beat well after each addition. Pour the batter into a greased and floured 10-inch tube pan. Bake in a 325 degree (F) oven for 1 1/4 hours. Cool on a rack and the remove from the pan. Source: America's Country Bed and Breakfast Inn Cookbook Originally posted by: Dale Lovell Posted by: Kim Smith, cooking echo, August 7, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heath Bar Cake (Plain Jane) Categories: Cakes, Chocolate Yield: 9 servings 2 c Flour 9 Heath Bars 1 c Brown sugar 1 ts Baking soda 1/2 c Sugar 1 c Buttermilk 1/2 c Butter 1 Egg 1 1/4 c Nuts, chopped 1 ts Vanilla 1 c Chocolate chips Calories per serving: Number of Servings: 9 Fat grams per serving: Approx. Cook Time: 0:35 Cholesterol per serving: Marks: *DIRECTIONS* Preheat oven to 350. Mix flour and sugars in a large bowl. Cut in butter until as fine as cornmeal. Set aside 1/2 of mixture for topping. Coarsely chop 7 Heath Bars. Add them to remaining flour mixture, along with 1 cup chopped nuts, and chocolate chips. Add baking soda to buttermilk and stir into mixture. Add egg and vanilla, stirring well. Pour mixture into a prepared, greased and floured 9" x 13" pan. Coarsely chop remaining 2 Heath Bars. Add to reserved crumb mixture along with remaining chopped nuts. Sprinkle over batter. Bake at 350 degrees for 35 minutes. Cool before serving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hershey Bar Cake Categories: Cakes, Chocolate Yield: 1 servings 8 Plain Hershey bars 3 1/2 c Flour 15 1/2 oz Hershey syrup 1 c Buttermilk 2 c Sugar 1/2 ts Soda 2 Sticks oleo 1 c Chopped pecans 4 Eggs 1 ts Vanilla Melt bars and syrup together. Cream butter and sugar. Add eggs one at a time. Beat well. Add cooled chocolate and mix well. Add flour and buttermilk alternately. Add pecans and vanilla last. Bake in tube pan 1 1/4 hours at 350°. CHOW DOWN! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hershey Cake Categories: Chocolate, Cakes Yield: 6 servings 10 oz Plain Hershey bars -Syrup 1/2 ts Soda 4 Eggs 1 c Margarine or butter 2 ts Vanilla 1 c Buttermilk 2 1/2 c Flour 2 c Sugar 2 1/2 c Chopped nuts 5 1/2 oz can Hershey Chocolate 1/4 ts Salt Melt Hershey bars in double boiler. Cream margarine and sugar. Add melted Hershey bars. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, and soda and add alternately with buttermilk. Add chocolate syrup, vanilla and nuts. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours. Recipe by: Mrs. Frank Duke Found in: River Road Recipes II Shared by: Scott Ward ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hershey Light Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 1 1/4 c Flour 1 c Sugar 1/3 c Hershey's Cocoa 1 c Skim Milk 1 ts Baking Soda 1 tb White Vinegar 6 tb Extra Light Corn Oil Spread 1/2 ts Vanilla Extract Heat oven to 350°F. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Ice Cream Cake Categories: Cakes, Ice cream, Chocolate Yield: 16 servings 8 oz Semisweet chocolate, -ice cream -coarsely chopped 9 Candy bars (50g) 3/4 c Whipping cream 16 Chocolate sandwich cookies 2 tb Corn syrup -(oreo) 3 Containers (each 1 quart) 1/4 c Slivered almonds, toasted Three shades of ice cream give a dramatic effect n a luscious and easy to make dessert that's great for kids of all ages. WE used chocolate,strawberry and vanilla, but why not choose your own favorite flavors? Add a variety of crispy, caramel, chocolate and peanut butter flavored candy bars. In top of double boiler over hot, not boiling, water, melt chocolate,cream and corn syrup, whicking until smooth; let cool. Let ice cream soften at room temperature for 30 minutes. Meanwhile, cover 10 inch cardboard circle with waxed paper and place in 11 inch springform pan. Chop candy bars and cookies. Spread 1 container of ice cream over bottom. Sprinkle with half of the candy bars and cookies. Drizzle with 1/2 cup of the sauce. Repeat layers. Spread third container of ice cream on top; drizzle with remaining sauce. Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be removed from pan, wrapped well and frozen for up to one month.) Let soften in refrigerator for 30 minutes before serving. Makes 16-20 servings. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 1 servings 2 1/2 c Sifted Flour 3/4 c Honey 1 ts Baking Powder 1 Egg, Separated 1 ts Baking Soda 2 oz Chocolate, Melted 1/2 ts Salt 1/4 c Water 1/2 c Shortening 1/2 c Sour Milk 1/2 c Sugar 1 ts Vanilla Sift flour, baking powder, soda and salt together. Cream shortening with sugar and honey until fluffy. Add 1/2 cup dry ingredients and blend. Add beaten yolk and chocolate; beat thoroughly. Add dry ingredients and liquids alternately in small amounts, blending after each addition. Fold in stiffly beaten egg white. Bake in greased pan in moderate oven 350°F for 40 to 50 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Fudge Sundae Cake Categories: Cakes, Chocolate Yield: 6 servings 1 c Flour 3/4 c Sugar 2 tb Cocoa 2 ts Baking Powder 1/4 ts Salt 1/2 c Milk 2 tb Salad Oil 1 ts Vanilla 1 c Chopped Nuts 1 c Brown Sugar 1 3/4 c Hottest Tap Water Ice Cream Heat oven to 350°F. In an ungreased square pan, 9" X 9" X 2", stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hyde Park Fudge Cake Categories: Chocolate, Cakes Yield: 6 servings 5 1/3 oz Bitter chocolate (bakery 2 3/4 c Sugar -uses Guittard brand) 1 1/3 ts Baking soda 2/3 c Shortening 1 1/3 ts Salt 2 2/3 Eggs (this is right -- comes Icing: -from conversion of recipe)* 3/4 c Sugar 1 1/3 c Water 6 tb Evaporated milk 3/4 c Sour milk 3 oz Chocolate, unsweetened 1 1/3 ts Vanilla 1 1/2 ts Butter 3 c Flour *Whether home cooks throw in that extra 1/3 egg is up to them, but baker and Rio Grande store manager Janine Gwaltney believes it makes a difference. "Too much egg and the cake falls in the center," she says. Grease a Bundt pan. Dust with fine bread crumbs and chill. Preheat oven to 350 degrees. Melt the chocolate with the shortening. Combine eggs, water, milk, and vanilla. Blend well. Mix flour, sugar, soda, and salt thoroughly. (If you don't, the flour will clump in the batter.) Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well. Pour into pan and bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a cake rack and glaze with icing. Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved. (The mixture will not feel grainy when rubbed between the fingers.) Melt butter and chocolate together. Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen. Pour icing over the cake. Texas French Bread bakery, Austin, TX ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Celebration Cake Categories: Cakes, Chocolate, Italian Yield: 2 servings 1 Frozen family sized pound 15 oz Carton ricotta -cake, (16 oz) thawed 1/2 c Mini chocolate chips 3 tb Orange flavoured liqueur 3 tb Candied fruit -(can subst. orange juice) Cocoa-Mocha Frosting (recipe follows) Slice top and end pieces off pound cake to form rectangle. Slice crosswise to form three even layers. Sprinkle top of each layer with liqueur or juice. Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta thru sieve. Fold in canndied fruit and chocolate chips. Place bottom layer of cake on heavy duty foil. Spread evenly with half of cheese mixture. Top with 2 nd layer of cake, top with remaining cheese. Top with third layer, wrap tightly with foil, chill for two or three hours until well chilled. Cover top and sides with mocha frosting. Cover and refrigerate. Cocoa-mocha Frosting: 1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant coffee 1/3 c European style cocoa 1 1/2 c powdered sugar In sm mixer bowl, beat butter until creamy. In sm c, mix coffee powder and warm water. Mix cocoa and powdered sugar, add alternately to butter with the coffee mixture. Beat until smooth and creamy. Frost top and sides of cake. Makes about 2 c frosting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kahlua White Chocolate Valentine Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 3/4 c Whipping cream -butter room temperature 3 1/2 oz Chopped white chocolate 1 c Sugar 1/4 ts Vanilla 1 Whole egg CAKE: 1 Separated egg 2 oz White chocolate 6 tb Milk room temp 1/2 c Whipping cream KAHLUA SYRUP: 1 1/3 c Sifted cake flour 3 tb Water 1/2 ts Baking powder 1 ts Instant coffee powder Salt 1 ts Sugar 1/4 c (4 tablespoon) unsalted 1/4 c Kahlua WHITE CHOCOLATE GANACHE: Prepare ganache before mixing and baking cake to allow it to chill. GANACHE: In large bowl of electric mixer, combine cream and chocolate. Set over simmering water until chocolate is melted. Stir until smooth. Refrigerate at least 4-5 hours, stirring occasionally, until very thick. Add vanilla and beat until stiff. CAKE: In small bowl set over simmering water, melt chocolate and cream together. Stir until smooth. Set aside to cool completely. In large bowl of electric mixer, beat batter until fluffy. Gradually beat in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in cooled chocolate. Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending thoroughly after each addition. In small bowl, whisk egg white with dash of salt until soft peaks form. Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon. Gently fold egg white into batter. Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured waxed paper. Bake on center shelf of oven at 350 degrees about 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper. Cool completely. Transfer cake to serving plate. Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake. Frost with white chocolate ganache. KAHLUA SYRUP: In small saucepan, combine water, coffee powder and sugar. Stir over low heat to dissolve coffee and sugar. Bring to boil and pour into small bowl. Add kahlua and stir to blend. Cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Luxe Layer Extravaganza Categories: Cakes, Chocolate Yield: 8 servings 1/2 c Boiling water 1/2 c Granulated sugar 1/2 c Unsweetened cocoa powder 1/4 c Water 2/3 c Buttermilk 1 c Heavy cream 1 2/3 c All-purpose flour 2 tb 10 X (confectioners') sugar 1 ts Baking soda 1 ts Vanilla 1/2 ts Baking powder 4 Egg whites 1/4 ts Salt 1/8 ts Cream of tartar 1/2 c Butter, softened (1 stick) 1 c Raspberries 1 1/3 c Granulated sugar 1 ts Grenadine 3 Eggs Garnish (Optional): whipped 1 ts Vanilla -cream, orange zest, RASPBERRY FILLING: Fresh raspberries CHOCOLATE CAKE: PREPARE THE CAKE: Grease a 15 x 10 x 1-inch baking pan. Line with waxed paper. Grease the waxed paper. Preheat the oven to moderate (350F). Pour the boiling water over the cocoa powder in a medium-size bowl; stir to dissolve the cocoa. Stir in the buttermilk; the mixture should be cool. Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed paper. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla. Beat the dry ingredients into the butter mixture, alternating with the cocoa mixture, beginning and ending with the dry ingredients. Pour into the prepared pan. Bake for 20 minutes or until the center springs back when lightly pressed. Cool the cake in the pan on a large wire rack for 10 minutes. Turn the cake out onto the rack to cool completely. Remove the waxed paper. PREPARE THE FILLING: Heat the granulated sugar and water to boiling in a very small saucepan over medium heat, stirring to dissolve the sugar. Boil until the temperature registers 240 F on a candy thermometer, about 10 minutes. Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl until stiff. Cover and refrigerate. Using clean beaters, beat together the egg whites and cream of tartar in a large bowl until soft peaks form. Slowly beat the hot syrup into the egg whites, beating until the meringue forms stiff peaks and is cool. Place the raspberries in a blender or food processor. Whirl for about 5 seconds to puree. Fold the raspberries and grenadine into the whipped cream. Gently fold the meringue into the raspberry cream. Set aside. ASSEMBLE THE CAKE: Cut the cake crosswise into three equal rectangles (5 x 10 inches). Place one rectangle on a serving platter. Top with 2 cups of the filling. Repeat two more times, ending with a layer of raspberry cream. Garnish with whipped cream, orange zest, or fresh raspberries, if you wish. Makes 8 servings. Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g Carbohydrate, 399 mg sodium, 152 mg Cholesterol. Exchanges: 1 1/4 starch/bread, 1 1/3 fruit, 3/4 lean meat, 4 1/2 fat. [FAMILY CIRCLE; 2/1/91] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Martha Washington Devil's Food Cake Categories: Cakes, Chocolate Yield: 6 servings 4 Squares (1 oz) of 1 ts Baking soda -unsweetened chocolate 1 ts Salt 2 c Sugar 3/4 c Butter or margarine 1 1/2 c Buttermilk 3 Eggs 2 c Flour 1 ts Vanilla. 1 1/2 ts Baking powder Martha Washington Devil's Food Cake (from Baker's Book of Chocolate Riches) Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the buttermilk. Stir until well blended. Cool thoroughly. Mik flour, baking powder, soda and salt. Cream butter, and gradualy beat in the remaining 1 1/2 cups sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate & vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth. Pour into two 9 inch greased & floured pans, and bake at 350 for about 40 minutes. I used a cream cheese frosting on the outside and filled the space between the layers with the chocolate frosting recipe on the Hershey's cocoa box. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Martha Washington's Devil's Food Categories: Cakes, Chocolate Yield: 1 servings 4 oz Unsweetened Chocolate 1/2 ts Salt 1 c Sugar 1/2 c Butter or shortening 1/2 c Buttermilk or sour milk 3/4 c Sugar 1/2 c Cake Flour; sifted 3 Eggs; well beaten 1 1/2 ts Baking Powder 1 c Buttermilk or sour milk 3/4 ts Soda 1 ts Vanilla Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk and stir over boiling water until sugar is dissolved. Cool. Sift flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until cake is done. When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Martha Washington's Fudge Frosting (See recipe). Or add chopped nut meats to part of frosting and use as filling. This recipe has been adapted to modern measurements from Marthas Washington's own recipe. It is an excellent choice for February parties or for any occasion where a deluxe cake is desired. Kate Smith Collection, (as adapted from Martha Washington's recipe) Published 1940 by General Foods Corp. (Courtesy of Barb Day) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mayonnaise Cake Categories: Cakes, Chocolate Yield: 6 servings 2 c Flour Add: 1 c Sugar 1 c Mayonnaise 4 tb Cocoa 1 ts Vanilla 1/2 ts Salt 1 c Water 2 ts Baking soda Mix together: Bake at 250 degrees for 20-30 minutes. Easy and moist! The recipe didn't say what size pan but you can use your own judgement on that. This was from a book compiled by the Women's Guild of Faith Lutheran Church in Plano, TX. Grace ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 12 oz Semi sweet chocolate. melted -temperature) 4 Eggs separated (room 3/4 c Ground almonds -temperature) 1/4 c Clour 3/4 c Sugar 1/4 c Kahlua 1 c Mayonnaise (room From: SF Examiner Posted by: Emily Jorge, COOKING echo Mexican Chocolate Cake Confectioners' Sugar Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the wased paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Graduly add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlus. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm. Cool the cake in the pan on a wir rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectionr's sugar you might try using a geometric patter made from paper to create an interesting design instead of the old doilie trick. Hope this is it. Emily Jorge ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Milky Way Cake (Plain Jane) Categories: Cakes, Chocolate Yield: 8 servings 6 Milky Way Bars 1/2 ts Baking Soda 1 c Butter, sweet 1 1/4 c Buttermilk 2 c Sugar 1 ts Vanilla 4 Egg 1 c Nuts, chopped 2 1/2 c Flour Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: 1:20 Cholesterol per serving: Marks: *DIRECTIONS* Melt candy bars and 1/2 cup butter in a saucepan over very low heat. Set aside. Preheat oven to 350 detgrees. Beat sugar and remaining butter until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking soda alternately with buttermilk, stirring until smooth. Add candy mixture, stirring well. Stir in vanilla and nuts (nuts are optional). Pour into greased, floured bundt pan. Bake at 350 degrees for 1 hour and 15 to 25 minutes. Test with toothpick. Cool in pan on wire rack for 20 minutes and remove from pan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Milky Way Wonder Cake Categories: Cakes, Chocolate Yield: 6 servings 6 Regular-size (or 13 4 Eggs -individual-size) Milky Way 2 1/2 c All-purpose flour -candy bars 1/2 ts Baking soda 2 Sticks (1 cup) butter or 1 1/4 c Buttermilk -margarine 1 ts Vanilla 2 c Sugar 1 c Chopped nuts In heavy saucepan over low heat, melt candy bars with 1 stick of the butter, stirring frequently until smooth. Remove from heat and allow to cool. Beat remaining stick of butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir together flour and baking soda and add to butter alternately with buttermilk, mixing just until dry ingredients are moistened. Blend in cooled Milky Way mixture, vanilla and nuts. Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in 350 F. oven 1 hour and 20 minutes, or until top springs back when touched lightly and wooden pick inserted in center comes out clean. (Top will be quite dark.) Cool 10 minutes before removing from pan and cooling on wire rack. From: Steve Herrick Source: [Best Recipes - July/August 1991] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miracle Whip Cake Categories: Cakes, Chocolate Yield: 6 servings 2 c Flour 1 c Sugar 3 tb Cocoa 1/2 ts Salt Sift above together 3 times. Put in mixing bowl and make a well in the middle. Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp. vanilla into the well you have made in flour. Mix well by hand. Bake in greased and floured layer cake pans (two 8-inch) or large glass pan. Bake at 350 degrees about 35 to 40 minutes, or until cake springs back when tested. From a cookbook from Zion Lutheran Church, Prairie Village, Kansas Grace ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moist Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 2 c Flour Minutes. Add eggs and 1 ts Salt -vanilla; beat 2 more 1 ts Baking powder -minutes (batter 2 ts Baking soda Will be thin). Pour into 2 3/4 c Unsweetened cocoa -greased and floured 9" cake 2 c Sugar Pans. Bake at 325 degrees 1 c Oil -for 25-30 minutes. Cool 1 c Hot coffee -cakes 1 c Milk 15 Minutes before removing from 2 Eggs -pans. Cool on wire racks. 1 ts Vanilla extract Meanwhile, for icing, Favorite Icing: -combine the milk and flour 1 c Milk -in a 5 tb Flour Saucepan; cook until thick. 1/2 c Butter, softened -Cover and refrigerate. In 1/2 c Shortening -a 1 c Sugar Mixing bowl, beat butter, 1 ts Vanilla extract -shortening, sugar and For cake, sift together dry -vanilla -ingredients in a mixing Until creamy. Add chilled -bowl. -milk/flour mixture and beat Add oil, coffee and milk; -for -mix at medium speed for 2 10 Minutes. Frost cooled cake. Cake: From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Fat Chocolate Cake (Shelley Rodgers) Categories: Chocolate, Low-cal, Cakes/choc. Yield: 6 servings 1 c Sifted cake flour 6 lg Egg whites 1/3 c Unsweetened cocoa 1 1/3 c Firmly packed brown sugar 1 ts Baking soda 1 c Unflavored non-fat yogurt 1 ts Baking powder 1 ts Vanilla Deceptively rich tasting, this cake is less than meets the eye. It packs in flavor without fat. Whipped egg whites and non-fat yogurt lighten up this version of the classic chocolate cake. Powdered sugar (for sifting on top when finished) Preheat oven to 350 degrees. Mix flour, cocoa, baking soda and baking powder. In a lg bowl, beat whites, brown sugar yogurt and vanilla until well blended. Stir in flour mixture and beat until evenly moistened. Pour batter into a nonstick 8-inch square pan (or coat an ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: One-Bowl Buttercream Frosting Categories: Cakes, Chocolate, Toppings Yield: 2 servings ----------------------------COCOA FOR FROSTINGS---------------------------- 1/3 c For Light Flavor 3/4 c For Dark Flavor 1/2 c For Medium Flavor ----------------------------------FROSTING---------------------------------- 6 tb Butter Or Margarine; 1/3 c Milk -Softened 1 ts Vanilla Extract 2 2/3 c Confectioners' Sugar Cream the butter in a small mixing bowl. Blend in the cocoa and confectioners' sugar, alternately with the milk, and continue to beat until a spreading consistency is reached. Additional milk may be needed. Blend in the vanilla. Yield: About 2 Cups Of Frosting ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Almond Sour Cream Cake with Chocolate Chips Categories: Chocolate, Cakes/choc. Yield: 8 servings 1/3 c Chocolate mini-morsels OR 2 -ounces) -ounces semisweet 1 tb Grated zest from 1 medium Chocolate cut into small -orange -pieces 11 tb Unsalted butter, softened 1/2 ts Orange-flavored liqueur * NOTE: The orange flower 1 ts PLUS 1 2/3 cups sifted cake -water, which is used to -flour -flavor 2 Eggs The batter, is distilled 2/3 c Sour cream -fromn orange blossoms 1 ts Orange flower water * OR And can be purchased at -vanilla extract -liquor stores, pharmacies 2/3 c Sugar And Middle Eastern or Indian 1 ts Baking powder -food narkets. 1/2 ts Baking soda ORANGE SYRUP 1/2 ts Salt 1/3 c Sugar 1/3 c Unblanched sliced almonds, 3 tb Orange juice -toasted, cooled 1/4 c Orange-flavored liqueur And ground fine (1 1/4 For the cake: Grease and flour a 6-cup fluted tube pan and set aside. Mix the chocolate chips and liqueur in a small bowl. Add 1 tablespoon of flour and toss to coat the chips. Set aside. Beat the eggs, 3 tablespoons of the sour cream, and the orange flower water in a medium bowl; set aside. Mix the next six ingredients plus the remaining 1 2/3 cups of flour in a large bowl at very low speed. Add the butter and remaining sour cream; beat at low speed until the dry ingredients are moistened. Beat a t medium speed for 1 1/2 minutes to aerate and develop the cake's structure. Gradually beat in the egg mixture, one-third at a time, scraping down the sides of the bowl as it becomes necessary. Stir in the chocolate chip mixture. Adjust the oven rack to middle position and heat the oven to 350F. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake until a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 minutes. Transfer the cake in its pan to a wire rack. Prick the entire cake top with a toothpick. For the syrup: Put the sugar, orange juice, and orange-flavored liqueur in a small saucepan. Bring to a boil and simmer until the sugar dissolves, about 1 minute. Brush the top of the cake with half the syrup. Cool the cake in the pan for 10 minutes. Remove the cake from the pan and place, rounded side up, on a cake plate. Brush cake surface with the remaining syrup; cool completely. (Can wrap and store at room temperature up to 3 days, refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the cake to room temperature.) Cut cake in slices and serve. Makes 8 servings. [ COOKS Magazine; October 1989 ] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Outstanding Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 1 servings 2 c Sifted cake flour 1 ts Vanilla 1/2 ts Baking powder 2 oz Unsweetened chocolate, 1/8 ts Salt -melted and cooled 1/2 c Butter or regular margarine 1 ts Baking soda 1 1/2 c Sugar 1 c Iced water 2 Eggs This is a 45 year old recipe from Illinois that our Farm Journal tasting staff rated "fantastic." Tender crumbed, deep chocolate flavor, with an ultra creamy frosting that tastes like chocolate whipped cream. Whipped chocolate frosting (recipe follows) Sift together cake, baking powder and salt; set aside. Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and cooled chocolate, mixing well. Combine baking soda and iced water; stir until baking soda is dissolved. Add dry ingredients alternately with iced water mixture to creamed mixture,beating well after each addition. Pour patter into greased 13x9x2 inch baking pan. Bake in 350F oven for 35 minutes or until cake tests done. Cool in pan on rack 10 minutes. Remove from pan. Cool on rack. Frost sides and top of cake with whipped chocolate frosting. Cut in squares. Makes 16 servings. WHIPPED CHOCOLATE FROSTING Combine 2 (1oz) squares unsweetened chocolate and 2 tbsp butter or regular margarine in small saucepan. Heat over low heat until chocolate and butter are melted. Cool slightly. Combine cooled chocolate mixture, 1 cup sifted confectioners sugar, 1 egg, 1/8 tsp salt, 1/4 cup milk and 1 tsp vanilla in metal mixing bowl. Set bowl in another bowl filled with ice cubes and water. Beat with electric mixer at high speed until mixture becomes light and fluffy, and forms soft peaks, about 5 minutes. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Passover Chocolate Sponge Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 12 Eggs, separated -orange 1 1/2 c Sugar 1/2 lb Sweet chocolate, grated 2 tb Cold water 3/4 c Matzo cake flour Juice and grated rind of 1 Preheat oven to 350^F. Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold water, orange juice, orange rind, chocolate and cake flour. Gently fold in stiffly beaten egg whites. Pour into a 10-inch tube pan with removable insert. Bake for 55 to 65 minutes or until cake springs back when gently pressed. Cool completely, inverted on cake rack, before removing from pan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Passover Dark Chocolate Nut Cake Categories: Chocolate, Cakes/choc. Yield: 10 servings 10 To 12 eggs 1/4 c Sugar 3 oz Unsweetened chocolate DARK CHOCOLATE GLAZE: 1/2 c Semisweet chocolate pieces 1 c Semisweet chocolate pieces 2/3 c Sugar 1 ts Butter or margarine 2 c Very finely chopped almonds 1/2 ts Instant coffee crystals -or pecans 1 tb Hot water 3/4 ts Pure vanilla 3 tb Dairy sour cream 1/4 ts Almond extract 1/4 ts Maple flavoring Servings: 10 to 15 DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes). Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt). Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it 1/2" wider than the pan and the center hole slightly larger than the tube. Grease pan thoroughly. Place liner in pan and grease liner. Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored. Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts. Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form. Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the remaining egg white mixture and fold together to combine. Turn batter into prepared pan. Bake at 350-F for about 40 minutes or till top springs back when lightly touched. Run a knife around the edge of the pan and center to loosen. Cool in pan for 1 hour. Invert onto cake plate. Remove waxed paper. Prepare glaze; spread over top and sides of cake. Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate over low heat. Remove from heat and stir in butter or margarine. In a small bowl, dissolve instant coffee in hot water. Stir in the sour cream and maple flavoring. Add sour cream mixture to chocolate, stirring till smooth and shiny. Makes 3/4 cup. Source: Midwest Living Magazine, April 1991 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter-Fudge Marble Cake Categories: Cakes, Chocolate Yield: 12 servings 1 pk Fudge Marble Cake Mix; ( 2 tb Vegetable Oil; Divided -18.25 to 19.75 Oz) Water 3 lg Eggs 1 c Peanut Butter Chips; Reese's 1/3 c Vegetable Oil: PLUS Preheat the oven to 350 degrees F. Grease and flour two 8- or 9-inch round baking pans. Prepare the cake batters according to the package directions using the eggs, 1/3 cup of oil and water. In the top of a double boiler, over hot NOT boiling water, melt the peanut butter chips with the remaining 2 Tb of oil, stirring constantly, OR in a small microwave-safe bowl, place the chips and oil, then microwave on HIGH (100%) for 45 seconds, stirring if necessary. If necessary, microwave on HIGH (100%) for an additional 15 seconds or until melted and smooth when stirred. Gradually add the peanut butter to the vanilla batter, blending well. Pour the peanut butter batter into the prepared pans. Randomly place spoonfuls of the chocolate batter on top and swirl in as directed on the cake package. Bake for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool 15 minutes, in the pans, on a wire rack then remove from the pans and cool completely. Frost as desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Perfect Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 1 c Cocoa Whipped Cream Filling: 2 c Boiling water 1 c Whipping cream, 1 c Butter, softened 1 ts Vanilla, and 2 1/2 c Sugar 1/4 c Sifted powdered sugar 4 Eggs Perfect Chocolate Frosting: 2 3/4 c Flour (I used cake flour and 1 (6 oz) package seme-sweet -suggest others do so also) -chocolate morsels, 2 ts Baking soda 1/2 c Half and half, 1/2 ts Baking powder 3/4 c Butter 1/2 ts Salt 2 1/2 c Sifted powdered sugar 1 1/2 ts Vanilla This cake is from the December 1990 "Southern Living" article on the best recipes of the past 25 years. We've tried it, and it is a stunner! First printed in December 1977, a recipe submitted by Dondee Gage Steves of San Antonio, Texas. Preheat oven to 350 degrees. Grease and flour 3 9" round cake pans. Combine cocoa and boiling water, stir until smooth, then set aside. Cream butter, gradually add sugar, beating well at mdm speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, baking powder, and salt; add to creamed mixture alternating with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with the flour mixture. Stir in the vanilla. Do not overbeat. Pour pans and ake 20 minutes or until a wooden pick inserted into the center comes out clean. Cool pans 10 minutes. Remove the cake from pans; cool completely. Spread filling between layers; spread frosting on top and sides. Chill until serving time. Filling: Beat whipping cream and vanilla until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill. Yield: 2 c Frosting: Combine chocolate, half and half, and butter in a heavy saucepan; cook over mdm heat, stirring until chocolate melts (I used a glass measuring c and the microwave). Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat at low speed of an electric mixer until the frosting holds its shape and loses its gloss. Add a few more drops of half-and-half if needed to make spreading consistency. Yield: 2 1/2 c ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 1 servings 2 1/3 c Cake flour; sifted 1 Egg; unbeaten 2 1/4 ts Baking Powder 2 Egg yolks; unbeaten 3/4 ts Salt 3 oz Unsweetened chocolate;melted 1/2 ts Soda 3/4 c Milk 2/3 c Butter or shortening 1 ts Vanilla 1 1/4 c Sugar 1/3 c Boiling water Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beating well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 minutes, or until done. Spread Pineapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers. This cake may be baked as follows: bake about 2/3 of batter in greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45 minutes, or until done; remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done. Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of Barb Day) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reine De Saba Categories: Cakes, Chocolate Yield: 6 servings 4 oz Semisweet chocolate 1 Stick butter 4 oz Slivered almonds 1/2 ts Almond extract 2/3 c Confectioners sugar - PLUS 2 CHOCOLATE GLAZE* -tablespoons 3 oz Semisweet chocolate 1/2 c Cake flour 2 oz Butter 3 Eggs Slivered almonds for garnish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* *For the nicest looking shiny glaze, serve this cake on the day it is completed. The cake remains moist and delicious, however, for several days. PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or 10-inch round cake pan. Cut the 4 ounces of chocolate into small pieces and melt in the top of a double boiler set over hot water, stirring frequently. Remove pan from hot water and cool slightly. In a food processor, nut grinder or blender, grind the 4 ounces of almonds to a powder. If you use a processor or blender, put 2 tablespoons of the sugar in the machine along with the nuts. Put ground nuts through a sieve to get rid of any remaining chunks. Toss the powdered almond mixture with the flour. Separate the eggs. Beat together the butter and 1/3 cup of the remaining sugar until creamy and light. Add the melted chocolate and the extract. Add the egg yolks, one at a time, beating thoroughly after each addition. Beat the whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold in nut mixture. Gently followed egg white mixture into chocolate just until incorporated. Pour the batter into the prepared pan. Bake in a preheated oven until a toothpick inserted in the center of the cake comes out almost clean, about 30 minutes. Cool in the pan for about 10 minutes. Divide into individual servings if desired. Recipe can be made to this point up to a day ahead. CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double boiler set over hot water, stirring frequently, until just melted. Remove from hot water. Cool the chocolate glaze just until it thickens. It should remain pourable. Glaze whole cake or individual servings on a rack set over a pan to catch drippings. Garnish with almonds if desired. Serve at room temperature or refrigerate for up to 4 days. Serves 6. Recipe from Cook's Magazine, September/October, 1987. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 10 servings 1 c Sugar 1 c Flour, Cake 1/4 c Cocoa 1/2 ts Baking Soda 1/2 c Buttermilk 1 pn Salt 1/2 ts Vanilla 2 oz Chocolate, bittersweet 1/4 lb Butter, unsalted 1/4 c Cream, Heavy 1 Egg 1/4 ts Vanilla Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Preparations: Divide sugar and buttermilk as below. Beat egg. Soften butter. Preheat oven to 375 degrees. Butter and flour and 2-inch deep, 8-inch round cake pan and set aside. Beat 1/2 cup sugar, cocoa, 1/4 cup buttermilk, and vanilla. In another bowl, combine butter and 1/2 cup sugar; beat until light and creamy. Add beaten egg a little at a time, beating until smooth between each addition. Beat in the cocoa mixture. Combine cake flour, baking soda, and salt. Resift together and beat into the butter/cocoa mixture in two parts alternating with 1/4 cup buttermilk. Pour batter into prepared pan and bate at 375 degrees for 30 - 35 minutes. Let cake rest a few minutes before turning out onto a cake rack to cool. For a glaze: In a double boiler, melt chocolate, cream, and vanilla. Stir until smooth and let cool to warm. Pour over cake. If desire, before glazing, split cake in half and spread your choice of filling between the layers. From Williams-Sonoma's April, 1991 Catalogue, page 7. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Romano's Reese's Peanut Butter Cake Categories: Chocolate, Cakes Yield: 6 servings 3/4 c Unsalted butter Peanut Butter Filling: 3/4 c Creamy style peanut butter 1 c Cream cheese, softened 2 c Packed brown sugar 1/2 c Creamy style peanut butter 3 Eggs Chocolate Glaze: 2 c Unsifted all purpose flour 1/2 c Water 1 tb Baking powder 4 tb Unsalted butter 1/2 ts Salt 1/2 c Cocoa 1 c Milk 1 c Unsifted powdered sugar 1 ts Vanilla 1 ts Vanilla Preheat oven to 350 degrees. Grease and flour 2 9" cake pans. In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of warm Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. As glaze cools, it will thicken. Peanut Butter Filling: Cream ingredients together until light and fluffy. Chocolate Glaze: Place water and butter in small saucepan. Bring to boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth. NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze. Source: San Antonio Express News ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snicker Chocolate Cake Categories: Chocolate, Cakes/choc. Yield: 6 servings 4 lg Snicker bars 1 1/2 c Buttermilk 1/2 lb Oleo 1/2 ts Baking soda 2 c Sugar 1 ds Salt 4 Eggs 1 c Nuts 2 c Flour Melt the snicker bars and one stick of oleo in a double boiler and set aside. Cream sugar with the other stick of butter. Add eggs, then flour, soda and buttermilk. Add nuts and melted snicker bars with butter. Bake at 350 degrees for one hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaceship Cake Categories: Chocolate, Cakes Yield: 10 servings 1 Layer chocolate cake mix 1/4 c Margarine, melted 2 c Almonds, slivered 2 c Chocolate chips 5 tb Hot water 2 1/2 c Hot Fudge Sauce (can be used 1/2 c Light corn syrup -in place of last 4 Makes 10 Servings ingredients above) Preheat oven to 350 degrees F. Prepare cake mix as directed. Pour batter into long, shallow loaf pan. Bake cake for 20 minutes, or until done. Cool slightly before removing from pan. Place cake on rack, top side down. With sharp knife, cut off sharp corners of cake. Stick almonds into cake ina staggered row design. Cover to prevent drying. Combine hot water, corn syrup and margarine in top of a double boiler. Bring mixture to a boil. Continue to boil until margarine melts. Remove from heat; stir in chocolate chips. Beat until sauce is combined. (or, heat Hot Fudge Sauce over a double boiler until it drips from a spoon.) Cool sauce to warm; spoon slowly over cake with almonds. (This process must be done slowly to allow the sauce time to adhere to the nuts and cake.) Allow sauce to set before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Ultimate Chocolate Mousse Cake Categories: Chocolate, Cakes/choc. Yield: 16 servings 1 lb Bittersweet chocolate; coar Chocolate ganache glaze -sely chopped 2/3 c Heavy cream 1/2 lb Butter; unsalted 6 oz Semi-sweet chocolate; finel 6 Eggs; lightly beaten -y chopped Fat grams per serving: Approx. Cook Time: :15 CHOCOLATE MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper. 2. Combine the chocolate and butter in a large metal bowl over a pan of hot - not simmering - water (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted. Or melt in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth. 3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume, if using a hand-held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.) 4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain. 5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover the top of the springform loosely with lightly buttered aluminum foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes; then cover and refrigerate until chilled and very firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife around the edge and remove the side of the springform. Carefully invert the cake into a plate that has been covered with plastic wrap and remove the bottom of the springform; peel off the parchment. Reinvert the cake onto a cardboard round or a cake plate. Cover and refrigerate for 6 hours or overnight, until thoroughly chilled, before serving. 8. If you want to cover the cake with a chocolate ganache glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any pare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature, or 30 minutes in the refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald the cream. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dropped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remainds on the surface, add warm water (or liqueur) by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again. Variations MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan; temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make the Ultimate Chocolate Mousse cake, prefereably using extra-bittersweet chocolate. In step 2, add 2 tablespoons instant expresso powder to the melted chocolate and butter. In step 5, pour halfe the chocolate mousse batter into the prepared springform pan and drizzle with have the Hot fudge (see recipe). Add the remaining batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste (see note) to the melted chocolate and butter. Garnish, if desired with toasted hazelnuts. (Toasted pecans are also nice). NOTE: Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY 10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 3/4 cup raspberry jelly or melted and strained apricot jam to the melted chocolate and butter. Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry jelly or strained appricot jam mixed with 1 Tablespoon framboise (raspberry eau-de-vie). Spoon this glaze over the top of the cake and immediately spread into a thin, even layer with a long, narrow spatula. BRANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied Cherrys (see recipe) at least a day ahead. Make the Ultimate Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4, fold in 1 cup halved, well-drained brandied cherrys. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tunnel of Fudge Cake Categories: Cakes, Chocolate Yield: 6 servings 3 1/2 Sticks butter or margarine, 2 1/4 c Flour -softened (14 oz) 1 c Unsweetened cocoa powder 1 3/4 c Sugar 2 c Chopped walnuts (8 oz.) ** 6 Eggs 1 1/2 tb (to 2 Tbsp.) milk 2 3/4 c Powdered sugar "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered. ** Nuts are essential for the success of this recipe. From: "365 Great Chocolate Desserts" cookbook Serves: 14 to 16 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Upside-Down Chocolate Cupcakes Categories: Chocolate, Cakes/choc. Yield: 12 servings 1/4 c Butter or margarine, melted 1/4 c Butter or margarine 1/2 c Brown sugar, firmly packed 3/4 c Sugar 1 tb Water 1 Egg 36 To 48 walnut halves 1/2 ts Vanilla 1 c Cake flour, sifted 1/2 c Water 1/3 c Cocoa 1/3 c Sweetened condensed milk 1/2 ts Baking soda 1/2 c Semisweet chocolate chips 1/4 ts Salt 1 tb Butter Makes 12 cupcakes Preheat oven to 350 degrees F. Well grease 12 muffin pan cups. In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 Tbsp water. Simmer 1 minute. Place 3 or 4 walnut halves in each of the prepared muffin pan cups. Spoon cooked mixture over walnuts. Sift flour, cocoa, soda, and salt together; set aside. Cream 1/4 cup butter. Graduallly add sugar and continue creaming until light and fluffy. Beat in egg and vanilla. Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending with dry ingredients. Fill muffin pan cups 1/2 full with batter. Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip. Remove from muffin pan. Let cool inverted on wire racks. In small saucepan, combine milk and chocolate. Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes. Stir in 1 Tbsp butter; keep warm. Spread on sides of cupcakes. From Whitman's Chocolate Cookbook ISBN 0-517-64157-7 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whipped Cream Frosting with Raspberry Sauce (For Decadenc Categories: Cakes, Chocolate, Sauces Yield: 6 servings -------------------------FOR WHIPPED CREAM FROSTING------------------------- 1 pt Heavy whipping cream 2 ts Vanilla, or liqueur 6 tb Powdered sugar ----------------------------FOR RASPBERRY SAUCE---------------------------- 10 oz Frozen raspberries in syrup 1 tb Cornstarch DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chocolate Cream Filling Categories: Beef, Chocolate, Cakes/choc. Yield: 1 servings 1 1/2 ts Unflavored Gelatin 1 1/4 c Whipping Cream 3 tb Cold Water 1 ts Vanilla Extract 6 oz White Choc.-flav. baking bar Servings: 1 * White Chocolate-flavored baking bar should be grated. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups. Source: Christmas with Southern Living 1989 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whoopee Pies Categories: Chocolate, Appetizers, Cakes Yield: 6 servings 1 c Sugar 2 ts Vanilla Extract 1/2 c Solid White Vegetable FILLING: -Shortening 1/2 c Butter, Softened (1 Stick) 2 c Unbleached Flour 7 1/2 oz Marshmallow Creme (1 Jar) 1/2 c Unsweetened Cocoa Powder 3/4 c Confectioners' Sugar 1 1/2 ts Baking Soda 1/4 c Solid White Vegetable 1 ts Salt -Shortening 1 c Milk 1/2 ts Vanilla Extract Yield: About 20 "Pies" Preheat the oven to 350 degrees F. Grease 3 or 4 baking sheets and set aside. TO MAKE THE PIES: Beat the sugar and shortening in the large bowl of an electric mixer until well blended. Mix the flour, cocoa, baking soda and salt in a medium-sized bowl with a wire whisk until light and thoroughly combined. (Using the wire whisk to blend the dry ingredients, in this case, makes sifting unnecessary.) With the electric mixer running on low speed, add the flour mixture and milk alternately to the sugar mixture, starting and ending with the flour mixture, beating well after each addition. beat in the vanilla. Drop the batter by heaping measuring TBLS. 2 inches apart on the prepared baking sheets. (The little cakes will be about 2 1/2 inches in diameter after baking) You should have about 40 cakes. Bake for 15 minutes or until cakes spring back when touched lightly. Remove to wire racks to cool. TO MAKE THE FILLING: In a large bowl, combine the butter, marshmallow creme, sugar, shortening and vanilla. Beat for 2 minutes, using an electric mixer set on high speed, until light and fluffy. ASSEMBLY: Place about 1 TBS of filling on the flat sides of half the cakes. Top with the remaining cakes and press together so that the filling squashes out the sides a little. NOTE: Because of all the butter in the filling, these pies should not be held at room temperature indefinitely. Pies that are not to be eaten soon after baking should be wrapped in plastic film and refrigerated or frozen for future use. From Comfort Food by Holly Garrison Copyright 1988 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barb's Ohio Buckeyes Categories: Candies, Chocolate Yield: 2 servings 12 oz Jar creamy peanut butter Chips 2/3 c Softened margarine 6 oz Package milk chocolate chips 1 ts Vanilla -or, use 1 package chocolate 1 lb Confectioner's sugar -made for candy making 6 oz Package semi-sweet chocolate 3 tb Melted paraffin From: Bill Jernigan, COOKING echo Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture-- Drop onto wax paper to harden. Chill. no rice krispies in this one, but i don't see why you couldn't add them to stretch it a bit, or to cut the incredible bliss of peanut butter and chocolate (chortle)... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Candy- Peanut Butter, Easter Eggs Categories: Candies, Chocolate Yield: 12 servings Pat Stockett 4 lb Peanut butter 2 lb Margarine 4 lb Confectioners' sugar --------------------------------EASTER EGGS-------------------------------- 1/4 lb Butter 1 1/2 ts Vanilla 8 oz Cream cheese 1 1/2 c Peanut butter or coconut 1/2 ts Salt 4 c Confectioner's sugar -----------------------------PEANUT BUTTER EGGS----------------------------- 1 c Margarine 1 1/2 ts Vanilla 8 oz Cream cheese 2 lb Powdered sugar 1/2 ts Salt 2 1/4 c Peanut butter, chunky -----------------------------RICE KRISPIE EGGS----------------------------- 1 c Confectioners sugar 2 tb Oil 1 c Crunchy peanut butter 1/4 ts Vanilla 2 c Rice Krispies ----------------------------PEANUT BUTTER BALLS---------------------------- 1 lb Margarine 3 ts Vanilla 2 c Peanut butter 6 oz Semi-sweet chocolate chips 2 1/2 lb To 3 pounds confectioners' 1/4 lb Paraffin wax -sugar Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramels Au Chocolat (Chocolate Caramels) Categories: Chocolate, Candies Yield: 1 servings 3 c Milk 3 1/4 oz Chocolate in tablets 13 oz Powdered sugar 1 1/2 oz Butter Eggsize piece of glucose 1/2 Vanilla bean Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar and glucose. When completely melted, pour this mixture, bit by bit, into the chocolate, while stirring. When thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a ball that can be rolled with the tip of the fingers.) Remove from the fire, add the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels) Categories: Chocolate, Candies Yield: 1 servings 1/2 lb Sugar 2 oz Cocoa powder 9 oz Fresh heavy cream 1 1/4 oz Honey Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Butter Cups Categories: Candies, Chocolate Yield: 6 servings CHOCOLATE CUPS: PEANUT BUTTER FILLING: 2 c Milk Chocolate Chips 3/4 c Creamy peanut butter 2 tb Vegetable shortening 3/4 c Confectioners' sugar, sifted 24 1" paper candy cups 1 tb Butter, melted Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup. Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill. PEANUT BUTTER FILLING: In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonfulls, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until form, about 45 minutes. Store in airtight container in the refrigerator. Source: Rich Harper, FidoNet Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Fingers Categories: Candies, Chocolate Yield: 32 servings 1 c Powdered sugar 1/3 c Glace'cherries 1 c Powdered milk 1/3 c Mixed candied peel 3 tb Unsweetened cocoa powder Vanilla extract 1/3 c Raisins 1 c Vegetable shortening, melted Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and toss until fruit is well coated. Stir in shortening and a few drops of vanilla. Mix thoroughly. Line an 8-inch square pan with plastic wrap. Pour mixture into pan. Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap pieces in foil or pladtic wrap. Store in an airtight container in a cool place. Makes about 32 fingers. Source: Gifts From The Pantry By Annette Grimsdale ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Liqueur Shells Categories: Candies, Chocolate Yield: 12 servings 3 oz Each of semi-sweet or Chocolate, melted in -bittersweet, milk and white -separate bowls -----------------------------------MOUSSE----------------------------------- 3 oz White chocolate, chopped -menthe or: 2 Eggs, separated Cointreau food coloring if 1 tb Each of Tia Maria, creme de -desired With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette Grimsdale ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Marshmallow Fudge Categories: Candies, Chocolate Yield: 6 servings 1 lg Can Evaporated milk 2 pk Chocolate pieces ( 6 Ozs ea) 1/4 lb Butter 1/2 Jar marshmellow cream 4 c Sugar Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Fruit Balls Categories: Candies, Chocolate Yield: 25 servings 125 g Dried apricots, chopped 60 g Dark chocolate, grated 1/3 c Raisins, chopped 180 g Dark chocolate, extra 1/3 c Sultanas, chopped 60 g Butter 2 ts Grated orange rind Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight. Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store balls in airtight container in refrigerator. Makes about 25 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Nut Caramels Categories: Candies, Chocolate Yield: 6 servings 2 c White sugar 6 tb Cocoa 1/2 c Corn syrup 1 c Walnuts 2 c Cream 2 ts Vanilla 1/2 c Butter or margarine Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until it threads, then add slowly the other cup cream. Boil to firm ball stage when tested in cold water. Add vanilla and nuts, beat until creamy. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Toffee Candy Categories: Chocolate, Candies Yield: 1 servings 1/2 c Coarsely chopped pecans 3/4 c Brown sugar, packed 1/2 c Butter 1/2 c Semisweet chocolate pieces Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer. Immediately pour hot mixture over pecans,spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted chocolate evenly over all. When chocolate is set, break up into pieces. Makes about 3/4 of a pound. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Butterscotch Fudge Categories: Candies, Chocolate Yield: 1 servings 1 c Sugar 6 oz Butterscotch flavored pieces 15 oz Sweetened condensed milk 1/4 c Butter or regular margarine 1/2 c Water 1 ts Vanilla 6 oz Semisweet chocolate pieces 1 c Chopped walnuts An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat,stirring constantly, to soft ball stage (234F) Remove from heat. combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Butter Ribbon Fudge Categories: Candies, Chocolate Yield: 6 servings 1 c Peanut butter 2 c Granulated sugar 4 oz Plus 2 tb butter, 5 oz Evaporated milk Cut into tablespoons 2 tb Powdered sugar 3 1/2 oz Marshmallow creme 12 oz Semisweet chocolate chips 2 ts Vanilla extract Wait until you taste this--it's fabulous, easy, and makes a wonderful gift. 1. In a small glass bowl, combine peanut butter and 2 tablespoons butter. Heat in a microwave oven on High 30 to 60 seconds, stirring once, until butter is melted and peanut butter is soft. Stir in powdered sugar until well blended; set aside. 2. In a large bowl, combine chocolate chips, remaining 1 stick butter, marshmallow creme, and vanilla; set aside. 3. In a large saucepan, combine granulated sugar and evaporated milk. Heat over low heat, stirring constantly, until mixture comes to a boil. Boil 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended. 4. Turn half of chocolate mixture into a well-buttered 8-inch square pan. Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly. Carefully place remaining chocolate mixture over peanut butter mixture and spread evenly. Refrigerate until set. Cut into 25 squares. Source: 365 Great Chocolate Desserts By Natalie Haughton ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolatey Peanut Brittle Categories: Candies, Chocolate Yield: 6 servings 1/4 c Cocoa 1/2 c Light Corn Syrup 1 ts Baking Soda 1/4 c Whipping (Heavy) Cream 1 tb Butter 1 1/4 c Salted Peanuts 1 c Sugar Yield: About 1 Pound Of Candy Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before. Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside. In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.) Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Almond Balls Categories: Candies, Chocolate, Microwave Yield: 26 servings 4 c (8 1/2-oz) shredded coconut -pieces -(fresh package!) 1/4 c Vegetable shortening 1/4 c Light corn syrup 26 Whole natural almonds (1-oz) 1 pk (11 1/2-oz) milk chocolate Tastes just like Almond Joy. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26. From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Bon Bons Categories: Candies, Chocolate Yield: 1 servings 15 oz Sweetened condensed milk 12 oz Coconut, grated dried 1/2 c Butter, or margarine 24 oz Semi-sweet chocolate 2 c Confectioners' sugar 4 tb Shortening Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Melt chocolate with shortening. Roll coconut mixture into balls and with fork dip into chocolate. Drop on wax paper to cool and dry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dark Chocolate Walnut Bark Categories: Chocolate, Candies, Microwave Yield: 1 servings 1 1/2 c Walnut pieces -confectionary, chopped 2 Bars (8-oz. each) dark -(from a 3-oz. -chocolate candy, chopped Bar) 2 oz White chocolate Line large cookie sheet with waxed paper. Spread walnuts out in a single layer, close together, on the waxed paper; set aside. Place dark chocolate in a 1 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice. Immediately pour over walnuts, spreading out to a thin, even layer. Let stand until firm. Place white chocolate in a 1-quart microwave-safe bowl. Microwave on medium 1 1/2 to 2 1/2 minutes or until white chocolate can be stirred smooth, stirring twice. With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zig-zag pattern. Let stand to set or refrigerate; break into pieces. Store in airtight container with waxed paper between layers in cool, dry place. Makes 1 1/4 pounds. From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Toffee Bars Categories: Candies, Chocolate Yield: 1 servings 35 Soda crackers with unsalted 1 c Brown sugar, packed -tops 6 oz Semisweet chocolate pieces 1 c Butter or regular margarine An absolutely fabulous candy! Tastes and looks like butter crunch. And it all starts with a little soda cracker. Your friends will never guess the basic ingredient. Lightly grease 15x10x1 inch jelly roll pan. Line bottom of pan evenly with soda crackers. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Pour mixture evenly over crackers. Bake in 375F oven 15 minutes. Remove from oven. Sprinkle with chocolate pieces. let stand 5 minutes. Spread melted chocolate over crackers. While still warm, cut between crackers making 35 squares. Chill in refrigerator until set. Makes 35 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Elegant Chocolate Log Categories: Candies, Chocolate Yield: 1 servings 1 1/4 c Sifted confectioners sugar 1 c Heavy cream 1/4 c Plus 1 tb sifted flour 2 tb Sugar 1/2 ts Salt 12 Marshmallows, cut up 5 tb Baking cocoa 1 oz Unsweetened chocolate, 6 Eggs, separated -melted and cooled 1/4 ts Cream of tartar 2 c Sifted confectioners sugar 1 1/4 ts Vanilla Light cream 1 tb Water 1/4 c Chopped pecans Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times. Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed. Set aside. Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed. Beat in vanilaa and water. Blend in dry ingredients, beating well. Fold in beaten egg whites. Spread batter in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake tests done. Meanwhile, lightly dust a clean dish towel with confectioners sugar. Loosen cake around edges with spatula and invert cake on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off crisp edges. Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel. Continue rolling cake, using towel as aid. Let cake cool in towel on rack. Whip heavy cream in bowl until thickened, using electric mixer at high speed. Add sugar, beating until soft peaks form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll (without towel) Combine cooled chocolate and 2 cups confectioners sugar in bolw. Add enough light cream to make a frosting of spreading consistency. Spread over cake roll. Sprinkle with pecans. Refrigerate until serving time. Makes 10 servings. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Five Pound Fudge Categories: Candies, Chocolate Yield: 6 servings 4 1/2 c Sugar 12 oz Semi-sweet chocolate chips 12 oz Can evaporated milk 12 oz Milk chocolate bar 1/4 lb Butter 2 c Chopped pecans or walnuts 1 Jar marshmallow creme 2 ts Vanilla Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator. My favorite fudge recipe!! I prefer it with walnuts instead of pecans and I even buy my milk chocolate candy bars with almonds sometimes for a little added flavor and crunch! From: Jackie Olden's Newsletter ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudge a la Louise Categories: Candies, Chocolate Yield: 6 servings 4 c Sugar 2 tb Butter, plus extra for 3 Squares dark baking -greasing platters -chocolate 1 c Chopped nuts 1 1/3 c Milk 1 1/3 ts Vanilla In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it into the readied platter - do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there's any left. From: Steve Herrick Source: [Yankee Magazine - June 1981] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Krispie Crunch Candy Categories: Candies, Chocolate Yield: 1 servings 2 c Chunky peanut butter -18 oz 1 lb Posedered sugar 3 c Rice Krispies 12 oz Chocolate chips 1 Stick soft oleo 1/2 Cake of paraffin A. Blend peanut butter, oleo, and poseders sugar] B. Mix Rice Krispies eith (A) mixture. Blend with hands to crumbles, then squeeze into 1 inch balls. Melt chocolate chips and cake paraffin in double boiler. Dip balls in chocoalte mix. Lay on waxed paper until dry. Bumgarner Family Recipes submitted by Donna Bumgarner Hurt posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Layered Mint Chocolate Candy Categories: Candies, Chocolate Yield: 1 servings 10 Squares semi-sweet chocolate 1 pk White chocolate squares 1 cn Sweetened condensed milk, 1 tb Peppermint extract -divided 6 dr Green food coloring 2 ts Vanilla In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off paper and cut into squares. Storre loosely covered at room temperature. Makes about 1-3/4 lbs. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macadamia-Orange Fudge (Microwave) Categories: Chocolate, Candies, Microwave Yield: 2 servings 1/2 c Butter 1 Pkge semisweet chocolate 1 1/2 c Sugar -pieces (6 ounces) 5 oz Evaporated milk (1 can) 3/4 c Macadamia nuts, chopped 2 c Miniature marshmallows 1 tb Orange-flavored liqueur Line an 8-inch square pan with foil. Melt butter in a glass bowl on HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into prepared pan. Chill until firm. Cut into pieces. Makes 2 pounds. [ McCALL'S; January 1990 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Magic Truffles Categories: Candies, Chocolate Yield: 1 servings 6 oz Semi-Sweet Chocolate Chips 1 pn Salt 1/3 c +1 tb Sweetened Condensed 1/2 ts Vanilla Or Rum Extract Milk Melt chocolate without stirring in top of double boiler. Remove from heat and add condensed milk,salt and flavoring. Stir only until blended. Press into a block one inch high in wax paper lined pan. Chill until firm. Turn out. Remove wax paper. Cut into serving pieces. Store in airtight container. Makes about 1/2 pound. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marry Ellen's Fudge Categories: Candies, Chocolate, Microwave Yield: 6 servings 1 Bag semisweet chocolate 1 Regular-size can Eagle milk -chips -(evaporated milk) 1/2 Bag butterscotch chips Vanilla extract Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes. Stir. Pour into 8 x 8 inch bowl and let cool. From: Mary Ellen Shook Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Fudge Categories: Candies, Chocolate Yield: 6 servings 1 lb Confectioners' sugar 1/4 lb Butter or margarine 1/2 c Cocoa 1 ts Vanilla 1/4 c Milk 1/2 c Chopped nuts 1. Lightly grease an 8-inch square dish. Set aside. 2. Place confectioners' sugar and cocoa in a medium-sized, heat-resistant, non-metallic mixing bowl. Stir to combine. 3. Add milk and butter to sugar-cocoa mixture. DO NOT STIR (I was told to make a little well in the sugar stuff and then putting the butter and milk in the well, and I'm surprised to find it doesn't say that in the recipe...) 4. Heat, uncovered, on FULL POWER 2 minutes. 5. After cooking, stir just to combine ingredients. 6. Add vanilla and nuts. Stir until blended. 7. Pour into prepared dish and refrigerate for 1 hour before cutting and serving. Valerie's Note: Serve fudge squares with a big bowl of hot buttered popcorn, turn on a good movie and nestle in with that special someone.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Never-Fail Fudge Categories: Candies, Chocolate, Microwave Yield: 1 servings 2 1/2 c Sugar 7 oz Marshmallow creme 1/4 c Margarine 6 oz Chocolate chips 2/3 c Evaporated milk 1/2 oz Baking chocolate Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave safe bowl. Microcook on high 3 minutes. Stir well. Continue microcooking 2 to 3 minutes more or until mixture boils. Reduce power to 50% and microcook 5 minutes. Add chocolate chips and shaved baking chocolate. Stir until melted. Pour into buttered 8" dish. From the recipe files of Sheila Exner - September 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Creamy Fudge Categories: Candies, Microwave, Chocolate Yield: 1 servings 1 1/2 c Sugar 12 oz Chocolate chips (2 cups) 12 oz Evaporated milk 1 ts Vanilla 1/4 c Butter or margarine 1 c Chopped nuts (optional) 2 c Miniature marshmallows Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl. Cover loosely with wax paper. Microcook on high 4 minutes. Uncover, Microcook 10 minutes more, stirring every 3 minutes. Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate chips and nuts if using. Stir vigorously until creamy and slightly glossy. Spread in a buttered 11x7 pan. Refrigerate 2 hours or until set. From the recipe files of Sheila Exner - September 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Milk Chocolate Praline Categories: Candies, Chocolate Yield: 6 servings 3 c Sugar 1/4 c Corn syrup - light 1/2 ts Salt 1 c Pecans - coarsely chopped 3/4 c Water 1 ts Vinegar 12 oz Milk Chocolate Morsels In a large saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to full boil, stirring constantly. Boil 3 minutes without stirring. Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tend to set up quickly). Garnish with pecan halves,if desired. Refrigerate until set (about 20 minutes). Peel candies off to serve. Store in refrigerator. Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984. From Tony Balano. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miniature Candy Bars Categories: Chocolate, Candies Yield: 1 servings 1 lb Confectioners sugar 12 oz Semisweet chocolate pieces 2/3 c Sweetened condensed milk 12 oz Butterscotch flavored pieces 1/2 ts Vanilla 1 lb Chopped Spanish peanuts 1/2 ts Almond extract Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl. Mix thoroughly, using hands to knead. Roll mixture between two sheets of plastic wrap to form 13x9 rectangle. Chill in refrigerator. Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water. Stir in peanuts. Spread one half of chocolate mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on top. Spread remaining chocolate mixture on top. Refrigerate until firm. Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in refrigerator. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mokettes Aux Amandes (Almond Mochettes) Categories: Chocolate, Candies Yield: 1 servings 5 oz Chocolate 2 1/2 oz Sweet almonds 1 ts Coffee concentrate 2 tb Milk 1/4 lb Confectioners' sugar 1 tb Rum Preparation: Shell the almonds, lightly grill them, then pulverize them in a mortar with the rum. Grate the chocolate into fine powder; work it with the milk into a paste, then add the coffee, sugar and almonds. Mix well together. Make into balls and roll in grated or granulated chocolate. Let stand 5-6 hr. to harden before serving. Source : The Art of French Cooking Posted by: Rina de Jong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Delights Categories: Chocolate, Candies Yield: 6 servings 2 c Chocolate chips 1 c Creamy peanut butter 1/3 Box graham crackers (22 1 lb Powdered sugar -crackers) 1 c MELTED butter Melt chcolate chips in top of a double boiler over low heat. Crush graham crackers. Combine with peanut butter and sugar. Pour butter over and mix well. Press into a greased 9x13" glass pan. Spread with melted chocolate. Cut before choclate hardens completely. Shared by Ellen Cleary ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Bars Categories: Cookies, Candies, Chocolate Yield: 6 servings 3/4 c Butter 1 lb Powdered sugar 2 c Peanut butter 6 oz Chocolate chips 1 1/2 c Crushed graham crackers 1 tb Crisco oil Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan. Melt chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1 hour & cut into bars. (from Kathy Tanner) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut-Chocolate Fluff Fudge Categories: Candies, Chocolate Yield: 3 servings ----------------------------PEANUT BUTTER FUDGE---------------------------- 2 c Sugar 1 c Whipped marshmallow creme 1 c Milk 1/2 c Peanut butter 1/2 ts Salt ------------------------------CHOCOLATE FUDGE------------------------------ 2 c Sugar 3 tb Butter or margarine 1 c Unsweetened cocoa 1 c Whipped marshmallow creme 1/4 ts Salt 1 ts Vanilla extract 1 c Milk Servings: about 3 pounds DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.) Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat,heat to boiling, stirring constantly. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes. Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter layer; allow to set completely. Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. Over medium heat,gradually add milk and butter or margarine. Stirring constantly, heat to boiling. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn into prepared pan. Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press Gazette (newspaper), December 13, 1978 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Petite Boules Categories: Candies, Chocolate Yield: 6 servings 1/2 c Whipping cream 10 oz Semisweet chocolate, finely 1 lb White chocolate, finely -chopped -chopped 1 c Toasted hazelnuts, ground 3 tb Frangelico liqueur 1. Heat cream to the boiling point; add white chocolate and stir with a wooden spoon until chocolate is completely melted and mixture is smooth. 2. Cool 15 minutes and stir in Frangelico. Transfer to shallow dish and cool in refrigerator 2 hours. 3. When filling is firm, remove by teaspoonfuls and roll into balls. Let sit for 30 minutes on parchment paper. 4. Melt semisweet chocolate over hot water until half melted; remove from heat and stir with wooden spoon until completely smooth. Cool to 89 degrees. 5. Place ground hazelnuts in a flat dish; dip white chocolate centers in semisweet chocolate, then roll in hazelnuts. Transfer to a baking sheet lined with parchment paper. 6. Cover candies with plastic wrap and dry at room temperature overnight before storing in airtight container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pistachio Swirl Fudge Categories: Candies, Microwave, Chocolate Yield: 50 servings 1 pk (3-oz.) cream cheese -chocolate pieces 1 cn (14-oz.) sweetened condensed 1 tb Sweet butter or margarine -milk, divided 1/2 c Coarsely chopped pistachio 1/2 ts Vanilla -nuts 3 pk (6-oz. each) semisweet Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside. Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts. Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50. From: Steve Herrick Source: [1,001 HOME IDEAS, FEBRUARY 1990] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Popcorn Surprises Categories: Chocolate, Candies Yield: 50 servings 8 c Popped corn 1/8 ts Salt 1 c Sugar 1/2 ts Vanilla 1/3 c Light corn syrup 1 lb Chocolate coating 1/3 c Hot water Measure popped corn into a large bowl. In a small saucepan, combine sugar, syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove lid and add thermometer. Cook to 270 degrees; remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn. Cool completely, then run through a food chopper. Melt chocolate coating in top of double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold. Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives. Makes about 50 pieces. Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Fudge Categories: Candies, Chocolate, Vegetables Yield: 1 servings 3 oz Unsweetened chocolate 1 lb Confectioners sugar 3 tb Butter or regular margarine 1 ts To 2 ts milk 1/3 c Unseasoned mashed potatoes Flaked coconut 1 ts Vanilla Chopped walnuts 1 ds Salt Melt chocolate and butter in saucepan over low heat. Remove from heat. Add mashed potatoes, vanilla and salt. Mix well. Sift confectioners sugar into large bowl. Add chocolate mixture, mixing well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to make a mixture that can be kneaded. Turn out on board and knead until smooth. Shape mixture into two rolls, 12 inches long and 1-1/4 inch in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick slices. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Recess Peanut Butter Cups (Reeses) Categories: Candies, Chocolate Yield: 6 servings 8 oz Hershey's Milk Chocolate 1 1/2 c Peanut Butter, Divided Melt 8 oz Hersey's milk chocolate bar with 1/2 cup peanut butter. Melt 1 cup peanut butter in measuring cup set in a pan of boiling water. Cut cupcake papers down to about the size for the Reese's cups and place in cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min then place 1 T peanut butter on choc. let set for 10 minutes then place 1 more T of choc on top and let set. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Recess Peanut Butter Cups (Reeses) - Gloria Pitzer Categories: Candies, Chocolate Yield: 6 servings 8 oz Hershey's Chocolate 1 c Peanut Butter 1/2 c Peanut Butter Melt 1 cup peanut butter in measuring cup set in a pan of boiling water. Cut cupcake papers down to about the size for the Reese's cups and place in cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min then place 1 T peanut butter on choc. let set for 10 minutes then place 1 more T of choc on top and let set. From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Recess Peanut Butter Cups Categories: Candies, Chocolate Yield: 6 servings 6 oz Pkg semi sweet chocolate 4 Nestles milk chocolate bars -chips 1 1/4 c Peanut butter Makes: 24 tiny/12 large Put choc chips, choc bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reese's Peanut Butter Cups Categories: Chocolate, Candies Yield: 6 servings 8 oz Chocolate 12 oz Peanut butter Melt 1/2 the peanut butter and half the chocolate together. Spread the melted mixture in 24 small paper or foil candy cups. Let set. Melt peanut butter and divide equally into the 24 cups. Melt the chocolate and divide equally into 24 cups and use as a lid to seal the peanut butter in. Origin: George Young (my birth father) Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reeses Bars Categories: Candies, Chocolate Yield: 6 servings Sharon Stevens 1 c Peanut butter 1 c Melted butter 2 1/2 c Graham wafer crumbs 2 3/4 c Icing sugar 12 oz Chocolate chips Mix together first four and press into an ungreased 9 x 13 pan. Melt the chocolate chips and pour over the peanut butter mixture. Let cool slightly and then cut into bars before the chocolate hardens completely. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Orange-Chocolate Truffles Categories: Candies, Chocolate Yield: 2 servings 1/3 c Heavy cream COATINGS 1/4 c Butter or margarine Ground natural pistachio 6 oz Pkg semisweet chocolate -nuts -chips Unsweetened cocoa powder 2 tb Grated orange peel Confectioners' sugar 1 ts Orange extract Chocolate jimmies Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted. Remove from heat. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the grated orange peel and orange extract. Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes. Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes. Divide the cold chocolate mixture into 24 equal portions. Roll each portion into a ball. Roll the balls in the coatings, 6 per coating, to cover completely. Place the balls as they are coated in 1-inch paper or foil bonbon cups. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 2 dozen truffles. [REDBOOK; Nov 1990] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rocky Road Candy Categories: Candies, Chocolate Yield: 4 servings 6 oz Chocolate chips 1 1/4 c Powdered sugar 1 oz Chocolate, unsweet. 1/2 ts Vanilla 1 tb Butter 2 c Peanuts, salted cocktail 2 Eggs 2 c Marshmallows, mini Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat. Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove just before serving. Makes about 4 dozen. Posted by: Debbie Carlson, cooking echo, August 5, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotchy Pecan Critters Categories: Candies, Chocolate Yield: 5 servings 1 c Butterscotch chips 4 c Pecan halves 1 cn Sweetened condensed milk, 1 pk Milk chocolate chips -divided 1 ts Vanilla 2 ts White vinegar In heave saucepan, over low heat, melt butterscotch chips with 1/3 cup sweetened condensed milk. Remove from heat. Stir in vinegar. Drop by small spoonfuls onto wax paper lined baking sheets. Arrange 3 pecans on each butterscotch drop. In large heavy saucepan, over low heat, melt chocolate chipe with remaining sweetened condensed milk, and vanilla. Remove from heat. Hold chocolate mixture over hot water. Drop chocolate by heaping spoonfuls over pecan clusters. Chill 2 hours, or until firm. Store lossely covered in refrigerator. Makes about 5 dozen candies. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spirited Chocolates Categories: Candies, Chocolate Yield: 6 servings *Ingredients:* 2 1/2 To 3 cups powdered sugar, 2 tb Butter or margarine, -sifted -softened 2 pk Semisweet chocolate morsels 2 tb Plus 1 tsp Kirsch or -(12-oz pkgs) -Chambord Combine butter and liqueur; blend well. Stir in enough powdered sugar to make mixture the consistency of craft dough, kneading as necessary. Shape mixture into 4 dozen balls. Chill. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let chocolate stand over hot water as you mold chocolates. Spoon about 1/2 teaspoon melted chocolate into each plastic mold intended for chocolate-covered cherries. spread chocolate to cover sides of mold using the back of a smll spoon. Freeze about 10 minutes or until firm. Place one fondant ball in each mold; spoon in additional chocolate to fill molds. Chill until firm. Invert plastic molds, and gently tap to release candy. Store in the refrigerator. Yields 4 dozen. NOTE: Candy mixture may also be dropped in melted chocolate if chocolate-covered cherry molds are unavailable. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tiger Butter Categories: Candies, Chocolate Yield: 6 servings *Ingredients:* -(12-oz) 1 lb White chocolate 1 lb Semisweet chocolate, melted 1 Jar chunky peanut butter Combine white chocolate and peanut buter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into 1-1/2x1-inch pieces. Store in refrigerator. Yields about 6 dozen pieces. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Truffes Au Chocolat (Chocolate Truffles) Categories: Chocolate, Candies Yield: 1 servings 3 oz Chocolate 2 oz Powdered sugar 1 1/2 oz Butter 2 tb Fresh cream Preparation: Put cream, butter and grated chocolate into a pan. The chocolate need not be grated fine. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. Melt butter, chocolate, and cream in a double boiler, stirring to mix well. When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12 hr. in a cold room will do.) At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or spoon. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. Then roll it in grated or granulated chocolate, which will stick to it perfectly. Let stand 2 hr. before serving, but in a place that is not too cold, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles. Source : The Art of French Cooking Posted by: Rina de Jong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Truffes Pralinees (Praline Truffles) Categories: Chocolate, Candies Yield: 1 servings 1/2 lb Good chocolate 3 oz Butter About 1/2 glass water 1 1/2 oz Praline paste 3 Egg yolks Slowly melt the chocolate in the water, bring to a gentle boil, remove from the fire, and add the yolks, beating with a spatula, then replace on a low fire to poach the eggs in the chocolate. Do not stop beating. Remove from the fire and add the butter and the praline paste. Let cool, beating from time to time (this cooling takes a rather long time). When the mixture begins to solidify, take some with a spoon, place it in some grated chocolate (prepared in advance), and shape to resemble real truffles. These truffles keep a week. To keep a longer time, substitute vegetable shortening for the butter. Source : The Art of French Cooking Posted by: Rina de Jong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Two Toners Categories: Candies, Chocolate Yield: 1 servings 12 oz Chocolate Chips 2 tb Cooking Oil 12 oz Butterscotch Chips Mini Marshmallows 1/2 c Chopped Walnuts Melt butterscotch chips and 1 tablespoon of oil in top of double boiler over hot, not boiling water. Stir in walnuts. Pour into pan. Arrange one layer of mini-marshmallows on top. Melt chocolate chips and 1 tablespoon of oil in top of double boiler over hot, not boiling water. Pour over marshmallows. Chill. Use a hammer and chisel to cut. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Velveeta Cheese Fudge Categories: Chocolate, Candies Yield: 6 servings 1 lb Margarine or Butter 4 lb Powdered Sugar 1 lb Velveeta Cheese 2 c Nuts, Chopped 1 c Cocoa 2 ts Vanilla Melt margarine and cheese together. Mix in remaining ingredients. Spread in greased pan. Cool. Cut in squares. Keep in refrigerator. Makes enough for a big party. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Very Old Fudge Categories: Candies, Chocolate Yield: 6 servings 2 c White sugar 1 ts Butter 1/2 c Corn syrup 1 ts Vanilla 1/2 c Milk or cream Mix the first 4 ingredients, stirring occasionally. Boil until soft to medium ball stage. Cook, add vanilla and beat with a wooden spoon until stiff. Add nuts and cherries if desired. For chocolate fudge, add 2 tbls. cocoa. From the book "Treasured Mennonite Recipes" by Mennonite Community Relief Sales Volume 1 AR/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Russian Truffles Categories: Candies, Chocolate Yield: 6 servings 1 3/4 lb Milk chocolate, divided 1/4 c Kahlua 1 c Whipping cream 1. Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth. 2. Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet and refrigerate until firm. 3. Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper. 4. Roll the truffles in the grated chocolate, pressing gently to adhere. 5. Refrigerate overnight. Remove from refrigeration 15 minutes before serving. Note: these truffles do not hold well at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pour la France's Fudge Caramel Cake - Express Categories: Cakes, Sauces Yield: 10 servings 2 9-Inch Layers Of Choc. Cake 1/3 c Light Corn Syrup 1 Fudge Icing (Recipe) 1 c Brown Sugar, Firmly Packed 1 Caramel Sauce (Recipe) 2 ts Butter 1 1/2 c Cashews, Roasted, Unsalted 1/8 ts Salt 2 c Heavy Cream 1/3 c Heavy Cream 2 1/2 lb Semisweet Chocolate FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whipped Cream Frosting with Raspberry Sauce (Decadence Ca Categories: Cakes, Sauces Yield: 6 servings For Whipped Cream Frosting: For Raspberry Sauce: 1 pt Heavy whipping cream 10 oz Frozen raspberries in syrup 6 tb Powdered sugar 1 tb Cornstarch 2 ts Vanilla, or liqueur DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Pesto Categories: Italian, Sauces Yield: 1 servings 1 c Chopped basil leaves, 1/2 c Pine nuts or walnuts Cleaned and dried 1/2 c Parmesan cheese, grated 3 Cloves garlic 1/2 c Good quality olive oil In a blender, combine basil, garlic, nuts, and cheese. Slowly add oil while blender is running. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gorgonzola and Fresh Thyme Sauce for Pasta Categories: Italian, Sauces, Pasta Yield: 2 servings 1 1/2 c Heavy or whipping cream 3 Generous grates nutmeg OR 6 oz Aged gorgonzola cheese, 1/8 ts Ground nutmeg Crumbled Salt 1 ts Fresh thyme OR White pepper 1/2 ts Dried thyme Hot cooked pasta Stir together cream, cheese, thyme, and nutmeg in a large skillet. Cook gently over medium heat until mixture reduces by one-fourth. Add salt and pepper to taste. Toss with pasta to coat well. Serve with extra nutmeg, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Sauce for Fettuccine Alfredo Categories: Italian, Sauces, Pasta Yield: 5 servings 1/4 c Unsalted butter To taste 1 c Whipping cream 1/4 c Freshly grated Parmesan Salt and WHITE pepper Cheese Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper When your fettuccine has been cooked, drain noodles and place in the skillet with the cream. Add 1/4 cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve immediately with additional Parmesan cheese. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sun-Dried Tomato & Basil Pasta Sauce/dressing Categories: Italian, Sauces, Vegetarian, Dressings, Pasta Yield: 1 servings 10 Basil leaves, fresh, large 1/4 c Balsamic vinegar, OR 2 Garlic clove, large Red wine vinegar 4 Sun-dried tomatoes, 1 ts Salt Large, oil-packed 1/2 ts Sugar 6 tb Olive oil 1/4 ts Red pepper flakes, dried Insert steel knife in food processor. Place basil in work bowl. With machine running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add drained sun-dried tomatoes and process until finely chopped, scraping down bowl as needed. Add olive oil, vinegar, salt, sugar and red pepper flakes. Process until tomatoes are pureed, about 1 1/2 minutes. (Can be prepared 6 hours ahead. Transfer to small bowl. Cover and let stand at room temperature. Re-whisk before using if necessary.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine Alfredo (Prince) Categories: Pasta, Sauces, Italian Yield: 4 servings 12 oz Fettuccine 1/2 ts Salt 1/2 c Butter or margarine Pepper, white, dash 1 c Cream, heavy or light Romano cheese to taste 1 1/2 c Parmesan, grated We add a little romano to this for extra flavor- not in the original recipe- about 1 or 2 tablespoons. Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. Stir in parmesan cheese., salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sorrel-Chive Herb Paste (Pesto) Categories: Italian, Sauces Yield: 1 servings 1 c Sorrel 1/4 Red onion, chopped 4 tb Finely minced shallots 1 tb Dry mustard 4 tb Pine nuts, ground 1 ts Salt 3 tb Chopped parsley 1 ts Black pepper 3 tb Chopped chives Pinch cayenne Grated peel of 4 oranges 3/4 c Olive oil 1. Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid. 2. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely chopped.) 3. Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thyme-Lemon Zest Herb Paste Categories: Italian, Sauces Yield: 1 servings 4 tb Chopped shallots 2 tb Chopped parsley (about 4 shallots) 1 tb Chopped shives 3 tb Ground almonds 3/4 ts Salt (about 24 almonds) 1/2 ts Ground white pepper Grated peel of 4 lemons 3/4 c Olive oil 2 tb Fresh thyme (heaping) 1. In a food processor or blender, blend the shallots, almonds, lemon peel, thyme, parsley and chives. 2. Mix in the salt and white pepper. SLOWLY drizzle in the oil while the blade is turning. Transfer to tempered glass jars and store in the refrigerator (8-10 weeks) or freezer for a year. NOTE: You may wish to include up to 4 T. minced garlic in step 1. This goes well in tomato-based sauces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinara Sauce (Food & Wine, 1990) Categories: Italian, Sauces Yield: 3 servings 1/4 c Extra-virgin olive oil 14-oz. can of Italian plum 2 sm Garlic cloves, minced OR Tomatoes, lightly drained Crushed and peeled* And finely chopped 2 1/2 lb Plum tomatoes, peeled, 1/4 ts Salt Seeded and finely chopped 1/2 ts Pepper OR one 35-oz. can and one 2 tb Shredded fresh basil 1. In a medium nonreactive skillet, heat the oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 4 minutes. Discard the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring occasionally, until thickened, about 30 minutes. Soft bits of tomato will remain, and the sauce should be thick enough to hold its shape on a spoon. (The sauce can be made ahead and kept covered in the refrigerator for up to 4 days or frozen for up to 3 months.) Stir in the basil just before serving. * Crushed, peeled garlic cloves can be discarded after browning for a very subtle flavor or left in and discarded at the end of cooking for a slightly more emphatic garlic taste. More often than not I used minced garlic and leave it in. This gives the sauce a strong garlic flavor. NOTE: Many southern Italians refer to a quick tomato sauce as "marinara" because it could be made at a moment's notice by a fisherman's wife upon her husband's return. Serve over breaded or fried foods or mixed into baked pasta dishes or spaghetti, it is the most common southern Italian tomato sauce. I like to make a simple marinara, which I can later adjust by adding sauteed onions, other fresh herbs, such as oregano, parsley, marjoram or rosemary, or by adding hot peppers. Food and Wine, August, 1990 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Home-Improved Tomato Sauce Categories: Italian, Sauces Yield: 4 servings 2 tb Olive Oil 1 ts Sugar (optional) 1 Garlic clove finely chopped 1 tb Basil, Oregano, or Marjoram 16 oz Can tomato sauce - finely chopped 1 sm Onion - finely chopped Pepper - freshly ground 2 tb Fresh Parsley - freshly Salt to taste (optional) Chopped and divided When fresh tomatoes aren't in season, here's a quick way to doctor up canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat olive oil. Add onion and garlic and saute over medium heat until onion is pale golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon of the parsley and cook on medium-low heat about 15 minutes to blend the flavors. Taste. If too acidic, add a teaspoon of sugar. Add freshly ground pepper to taste and salt, if needed. Finish by stirring in another tablespoon of parsley and your choice of Basil, Oregano, or Marjoram. This sauce came from the cookbook included with the new CORNING Ware VISIONS Non-Stick 1-quart Sauce Pan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pesto with Spinach Categories: Italian, Sauces Yield: 1 servings 2 c Tightly packed spinach, 1/2 c Olive oil Washed and stemmed 1/2 c Freshly grated 2 tb Broken pine nuts or Parmesan cheese Shelled walnuts 2 tb Freshly grated 2 lg Cloves of garlic, peeled Romano cheese Salt Place spinach, pine nuts, garlic, and 1/4 to 1/2 tsp. of salt, if desired, in a food processor fitted with the steel blade or a blender jar. Pulse several times to begin chopping and blending the ingredients. Then turn on machine at high speed and pour in the olive oil in a steady stream. Blend until the mixture is a smooth paste. If you are using a blender you will have to stop and start the machine occasionally to give the ingredients a stir. When the ingredients are pureed, transfer to a bowl and stir in the cheeses. Blend thoroughly. For parsley pesto, substitute 2 c. of parsley for the spinach. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Pesto Sauce Categories: Italian, Sauces Yield: 1 servings 3 c Loosely packed fresh basil 1/2 c Parmesan cheese - 3/4 c Olive oil Freshly grated 1/4 c Pine nuts 3 tb Romano pecorino cheese OR 3 Garlic cloves Parmesan cheese 1 ts Salt Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pesto Sauce, Winter Style Categories: Italian, Sauces Yield: 8 servings 5 Large Cloves Garlic Fresh Pignoli 1 Bunch Parsley 4 oz Parmesan Cheese, Grated 1 1/2 c Olive Oil (Plus More For Dusting 2 tb Dried Basil Pasta) 2 oz Bottle Pignoli (Pine Nuts) 1/2 ts Salt Or A Small Package Of Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on HIGH until the sauce is smooth. Refrigerate, covered, until needed. This makes enough sauce for 2 lbs of pasta or 8 servings. NOTES: You will need extra grated Parmesan cheese to sprinkle over the pasta that you have added the sauce to. Do this just before serving. Leftover sauce freezes well. Use to flavor soups, or on broiled meat or fish, or as a spread on toasted French Bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Oil Categories: Sauces, Salads, Pasta, Italian Yield: 1 servings 1/2 Carrot 1 Slice red pepper 1 Slice lime 3 1/2 c Olive oil 1 Slice lemon 1 Sprig fresh rosemary 1 Fresh bay leaf 1 Slice tomato 4 Fresh basil leaves 2 Shallots 1 Sprig thyme 1 ts Red pepper 3 Garlic cloves- unpeeled 1 Scallion 1 ts Black pepper Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads. Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Lover's Pizza Sauce Categories: Sauces, Italian, Garlic, Pizza Yield: 10 servings 3 tb Olive Oil 6 oz Tomato Paste; 1 Cn 1/2 c Onion; Minced, 1 Md. 1/2 ts Basil; Dried 1/2 Green Pepper; Minced 1/2 ts Oregano; Dried 3 Cloves Garlic; Large, Minced 1 ts Parsley; Dried 1 1/2 c Water Salt & Pepper; To Taste Pour the oil into a deep, heavy skilled over medium-high heat. Add the onion and green pepper then cook and stir for about 5 minutes. Add the garlic and continue to cook, stirring, until the vegetables are tender. Add the water and then stir in the tomato paste. Sprinkle the sauce with the basil, oregano, and parsley. Lower the heat and let simmer for about 5 minuts. Add the salt and pepper to taste. If desired, add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring often, about 30 minutes or until the sauce if very thick. Makes about 3 Cups of sauce. This is sufficient sauce for two 12 to 14-inch round pizza or 1 oblong pizza or 1 deep dish pizza. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sambai-Zu (Rice-Vinegar and Soy Dipping Sauce) Categories: Ethnic, Sauces, Rice/grains Yield: 6 servings 2 tb Rice Vinegar 2 tb Niban Dashi 1 tb Sugar 1 1/2 ts Soy Sauce 1/8 ts Salt 1 pn MSG Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito a small saucepan and sprinkle lightly with MSG. Bring the Sauce to boil, then immediately romove from heat and set aside. Let cool to room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Neri Shiro Miso (White Miso Dressing) Categories: Sauces, Dressings, Japanese Yield: 1 servings 30 oz Shiro Miso (White Miso) 10 oz Sugar 3/8 pt Sake 2 Egg Yolks Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chirizu (Spicy Dipping Sauce for Sashimi) Categories: Sauces, Japanese Yield: 1 servings 5 ts Sake 4 oz Daikon 2 Spring Onions 3 tb Japanese soy sauce 3 tb Lemon juice 1 pn MSG 1/8 ts Hichimi Togarashi Warm the sake in a small sucepan. Ignite with a match, off the heat, and shake tha pan gently until the flame dies out. Pour the sake into a dish and cool. Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl. Mix well. To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tosa Joyu (Soy-Based Dipping Sauce for Sashimi) Categories: Sauces, Japanese Yield: 1 servings 3 tb Soy sauce 2 1/2 ts Sake 5 ts Katsuobushi 1 pn MSG ----------------------------------GARNISH---------------------------------- 2 1/2 ts Wasabi Place all ingredients in a small saucepan. Bring to a boil, uncovered, stirring constantly. Remove from heat, strain, ans set aside to cool. Divide into serving dishes and garnish with wasabi. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Some Oroshi (White-Radish and Red-Pepper Garnish) Categories: Sauces, Oriental Yield: 1 servings 3" round section daikon 4 Takano Tjume (Whole red pepp 6 tb Pon-su (equal soy-lemon juic 2 Spring onions, chopped Make 4 openings in the flat side of the daikon with chopsticks or the tip of a knife. Insert a red pepper deep into each opening, so that the tip is level with the daikon. Set aside for at least 4 hours. The daikon's moisture will reconstitute the pepper and the pepper will have spiced the daikon. Grate the daikon, divide into 6 equal parts, and roll into a small ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to each dish. garnish with onion and serve with sashimi. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Trout with Watercress Sauce Categories: Fish/sea, Sauces Yield: 6 servings 1 bn Watercress Black pepper to taste 1 c Sour cream 3 Smoked trout, skinned and 1 tb Fresh lemon juice Filleted into 6 pieces 2 Dashes of Tabasco sauce 6 Lemon wedges Salt and freshly ground 6 Watercress sprigs Wash and trim the watercress. Pat it dry and chop it (you should have about 1 1/2 cups). Put the watercress in the bowl of an electric blender with the sour cream, lemon juice, Tabasco sauce, and salt and pepper. Turn the blender on high for several seconds, or until the mixture is very smooth. Serve the sauce over the trout. Garnish each serving with a lemon wedge and sprig of watercress. YIELD: 6 servings. (NASON'S NOTE: Try this sauce with leftover cooked and chilled East Lake "pink-meat" trout if smoked trout is not available.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tartar Sauce Categories: Fish/sea, Sauces Yield: 4 servings 1 Egg yolk Combination of olive oil 1 ts Wine vinegar And vegetable oil 2 tb Prepared mustard, such as Lemon juice to taste Dijon or Dusseldorf 1/4 c Finely chopped parsley Few drops of Tabasco Sauce 3 tb Finely chopped onion Salt 1/4 c Finely chopped cornichons Freshly ground pepper Or sour pickles 1 c Light olive oil or a 3 tb Chopped drained capers Place the yolk in a mixing bowl and add the vinegar, mustard, Tabasco, salt and pepper to taste. Beat vigorously for a second or two with a wire whisk or electric beater. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Add more salt to taste if necessary, and the lemon juice. Add the remaining ingredients and blend well. Yield: about 1 1/2 cups. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hollandaise Sauce for Trout Categories: Fish/sea, Sauces Yield: 1 servings 12 tb Butter Salt to taste 3 Egg yolks 2 ts Lemon juice 2 tb Cold water 1/8 ts Cayenne pepper Place a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Have ready 1 1/2 quart saucepan. Place the butter in another saucepan and place it over very low heat. Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon juice. Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick. It is important that the heat beneath the saucepan be moderate. When the egg yolks become custardlike and thickened, start adding the melted butter. Continue beating, stirring constantly and vigorously, until all the butter is added. Add the remaining lemon juice and cayenne. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blender Hollandaise Sauce for Trout Categories: Fish/sea, Sauces Yield: 1 servings 1/2 c Butter Salt to taste 3 Egg yolks Pinch of cayenne Juice of 1/2 lemon Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Forest Cheese Cupcakes Categories: Cookies, Cakes Yield: 18 servings 24 Vanilla wafers 1 c Sour cream 16 oz Cream cheese 1/2 ts Almond extract 1 1/4 c Sugar Cocoa sour cream topping 1/3 c Cocoa -(recipe follows) 2 tb Flour Canned cherry pie filling, 3 Eggs -chilled Black Forest Cheese Cupcakes Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes Cocoa Sour cream Topping 1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Goody Cake Categories: Cookies, Cakes Yield: 24 servings 1 pk Yellow Cake Mix 1 pk Powdered Sugar (1 Lb Box) 1 c Nuts 1 pk Cream Cheese 1 Stick Butter/Margarine Mix together cake mix, nuts and butter. Press into 13x9 pan to form bottom layer. Mix together powdered sugar and cream cheese. Blend thoroughly. Spread over the top of bottom layer. Bake at 350°F for 40-45 minutes, until golden brown. Cool and cut into small squares. Nuts can be omitted if you prefer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Wedding Cakes Categories: Cookies, Cakes Yield: 6 servings 1 c Butter, room temperature 1 ts Vanilla extract 1/2 c Powdered sugar 2 c Sifted flour 1/4 ts Salt More powdered sugar Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, & place on ungreased cookie sheets. Bake in preheated 400 degree oven about 12 minutes, or until golden brown. Roll cookies in powdered sugar while hot. Cool on wire rack. Freeze well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Choco Scotch Clusters Categories: Cookies, Candies Yield: 10 servings 6 oz Chocolate Chips, Semisweet 1/4 c Peanut Butter 6 oz Butterscotch Morsels 3 c Cereal, Rice Krispies Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butterscotch Squares Categories: Cookies, Candies Yield: 6 servings 1/2 c Butter or oleo 2/3 c Light corn syrup 1/2 c Brown sugar 1 6 oz pkg butterscotch pieces 1 1/3 c Sifted flour 1/2 c Chunk-styled peanut butter 2/3 c Sugar 2 c Corn flakes Cream oleo or butter and brown sugar. Stir in flour (mixture will be crunchy..will have to use your hands. Press in ungreased 13x9x2 in. baking pan. Bake in 350°F oven for 15 minutes. In saucepan, combine sugar and corn syrup; heat to boiling. Remove from heat. Add butterscotch pieces and peanut butter; stir till chips are melted, Stir in corn flakes. Spread over baked layer. Cool; cut into squares. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pina Colada Squares Categories: Candies, Cookies Yield: 30 servings 1 c All-purpose flour -pineapple. 1 ts Baking powder 2 tb Cornstarch 1/4 ts Salt 2 ts Rum extract 1/4 c Butter or margarine 1 ts Vanilla 1 Egg, seperated 1/4 ts Cream of tartar 1/4 c Milk, 2% butter fat or lower 1 tb Sugar, white 1 cn 14 ounce unsweetened crushed 1 c Coconut BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer. TOP LAYER: Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork. Bake in a 180C (350F) oven for 30 minutes until top is golden brown. Cool and cut into squares. Makes 30 squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rocky Road Categories: Candies, Cookies Yield: 8 servings 16 oz Milk chocolate bars 3/4 c Chopped walnuts 3 c Tiny marshmallows Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch greased pan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Puff Categories: Appetizers Yield: 6 servings 1/2 c Butter (or margarine), 1 c Water -softened 1 ts Almond extract 1 c Gold Medal flour 1 c Gold Medal flour 2 tb Water 3 Eggs 1/2 c Butter (or margarine) Chopped nuts Confectioners' Sugar Glaze (below) Heat oven to 350. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 tbsp. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be about 3 inches apart. In medium saucepan, heat 1/2 C. butter & 1 C. water to rolling boil. Remove from heat & quickly stir in almond extract & 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze & sprinkle generously with nuts. 10 to 12 servings CONFECTIONERS' SUGAR GLAZE Mix 1 1/2 C. confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2 tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. warm water until smooth. **** And that is it.. **** Enjoy it!! V.O. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Stuffed Dates with Bacon Categories: Appetizers Yield: 6 servings 1 pk (4-oz) blanched whole 1 1/2 lb Lean thinly sliced bacon cut -almonds -into thirds 1 lb Pitted dates Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anchovy Olive Dip Categories: Dips Yield: 6 servings 1 c Dairy sour cream 1 1/2 tb Anchovy paste 1/2 c Finely chopped stuffed green 1/2 ts Grated onion -olives Combine ingredients; mix well. Chill Randy Rigg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anchoyade Categories: Appetizers Yield: 6 servings Jim Vorheis -vinegar) 4 oz Flat anchovy fillets Freshly ground black pepper 2 md Cloves garlic, finely 8 To 10 slices French bread, -chopped -1/2-inch thick, cut into 1 ts Tomato paste Strips 1 tb To 1 1/2 tb olive oil 1 ts Finely chopped fresh parsley 2 ts Lemon juice (or red wine Soak anchovies 10 minutes in cold water and pat dry with paper towels. Place in a large mortar or heavy bowl with the garlic and tomato paste. Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10 minutes. Sprinkle with parsley and serve at once. Note: For a first course, use whole slices of French bread spread with anchovy mixture. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Angels on Horseback Categories: Fish/sea, Appetizers Yield: 1 servings Bacon slices Paprika Oysters, fresh, raw Toothpicks Salt and pepper Wrap thin slices of bacon around freshly shucked oysters, sprinkled with salt, pepper and paprika, and secure them with wooden picks. Put them on a rack in a shallow baking pan and brown them slowly in a moderate oven (350F), turning once, until the bacon is crisp. Serve hot, on parsley sprigs or watercress. Angels on horseback may also be browned under the broiler. They should be turned to crisp the bacon on all sides. Source: Gourmet Cookbook, Volume 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Chili Dip Categories: Dips, Chili Yield: 6 servings 1 cn (14-oz) artichoke hearts 1 cn (4-oz) green chili peppers -drained and chopped -chopped 1 c Grated parmesan cheese 1 c Mayonnaise Tortilla chips for dipping In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise. Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350 degree oven for 20 minutes. Serve warm with tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Dip #2 Categories: Dips Yield: 6 servings 10 oz Frozen artichoke hearts 1 c Mayonnaise 1 c Sour cream 1/2 c Grated Parmesan cheese PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Artichoke Squares #2 Categories: Appetizers Yield: 1 servings 1 lg Onion Chopped (not liquid) 1 Garlic clove, minced 1 1/2 ts Oregano 4 Eggs (beaten) Salt, pepper to taste 1/4 c Bread crumbs ds Tabasco 2 Jars of artichoke hearts, 2 c Shredded cheddar cheese Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asian Guacamole Categories: Dips, Mexican Yield: 6 servings 1 tb Black or white sesame seed 3 tb Cider vinegar,mixed with 1 lg Firm-ripe avacado 1 ts Sugar 1 tb Shredded pickled ginger 1/2 ts Wasabi powder or 3 tb Seasoned rice vinegar -prepared horseradish -OR -----------------------------POTSTICKER CRISPS----------------------------- 12 Round potsticker skins Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to cool. Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps. Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams cholesterol. *** POTSTICKER CRISPS *** One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet. Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days. Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus and Crabmeat Salad Categories: Appetizers, Fish/sea Yield: 4 servings 1 c Mayonnaise 1/4 ts Pepper 1 tb Lemon juice - fresh 1 lb Asparagus - trimmed 1 1/2 ts Tomato paste 8 oz Crabmeat - cooked 1 1/2 ts Shallot - minced 4 lg Boston lettuce leaves - or 1/2 ts Dijon mustard -butter lettuce leaves Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado-Tofu-Egg Dip Categories: Dips, Cheese/eggs Yield: 6 servings 10 Min to prepare 1 md (4" long) ripe avocado Yield 1 1/2 c 2 Hard cooked eggs 3 tb Cider vinegar 1/2 ts Dijon mustard 3 tb Cold water 1/2 ts Prepared horseradish 1 Cake (1/4 lb) tofu 1/2 c Very finely minced red onion From "The Enchanted Broccoli Forest" By Molle Katzen. salt to taste pepper to taste Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth. Transfer to a bowl. Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill. Posted by Theresa Merkling. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baba Ghannuj (Eggplant Appetizer) Categories: Appetizers, Mideast Yield: 1 servings 1 Large eggplant 1/4 c Lemon juice 1 Clove garlic; crushed Lemon wedges 1 ts Salt Parsley 1/4 c Tahini; Sesame Seed Paste Olive oil 2 tb Water Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita Taule, Prodigy ID# BTVC62A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon and Smoked Oysters Categories: Appetizers, Fish/sea Yield: 15 servings 2 cn Smoked oysters 40 Round wooden toothpicks 1/4 c Light vegetable oil 3 tb Garlic, minced 1/2 lb Bacon strips 1. Cut bacon strips in thirds. 2. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. 3. In a medium skillet, heat oil, and add garlic. 4. Cook wrapped oysters in oil until bacon is crisp. 5. Remove from pan and drain on a paper towel to drain. Serves 15 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon and Cheese Eggs Categories: Cheese/eggs, Appetizers Yield: 6 servings 6 Hard cooked eggs 2 ts Vinegar 3 tb Mayonnaise 1/4 c Grated cheddar 2 sl Crisp bacon 1/8 ts Salt Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt. Fill egg white halves. Top with crumbled bacon. From: Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson - Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Party Dip Categories: Dips Yield: 6 servings 1 lg Round loaf dark bread (about -softened -2 pounds, unsliced) 2 c (16 ounces) sour cream 1 bn Scallions, chopped 3 c (12 ounces) grated mild or 6 Garlic cloves, finely minced -medium cheddar cheese 2 tb Butter or margarine 1 cn (14 ounces) artichoke hearts 1 pk (8 ounces) cream cheese, cut -(water packed, not -into small chunks and -marinated), From: Mr. Food Cookbook (subtitled: Ooh It's So GOOD!) Posted in FidoNet Cooking Echo by Sonya Whitaker-Quandt 1/92 "Your party will be the best one of the year when you serve this special dip baked inside a loaf of bread. It will be the centerpiece of the table and the centerpiece of the party, too." drained and cut into quarters Garlic bread for serving Preheat oven to 350 degrees. Cut a hole about 5 inches in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out most of the soft inside portion of the loaf and save for another purpose, such as stuffing or bread crumbs. In a skillet, saute' the scallions and garlic in the butter until scallions wilt. Do not burn! Place the cream cheese in a medium sized bowl; add the scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for about 1-1/2 to 1-3/4 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers. Note: The best part of this dish is when the dip is gone and all you have left is the breadd, which is soaked in all those delicious ingredients. Just break the bread up and pass it around! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Potato Chips Categories: Appetizers Yield: 6 servings 3 1/2 lb Red Boiling Potatoes - 6 tb Butter - melted (3/4 stick) Or white boiling potaotes, Salt and freshly ground Cut crosswise into Pepper 1/8-inch thick slices Position racks in upper and lower third of oven and preheat to 500F. Lightly grease 2 baking sheets. Arrange potato slices in single layer on prepared baking sheets. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and freshly ground pepper. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Sweet Red & Yellow Pepper Wedges Categories: Appetizers Yield: 6 servings 2 md Size sweet red peppers 1/4 c + 2 tablespoon olive oil 2 md Size sweet yellow pepper 3 tb Pine nuts 1 md Size onion fine chopped 4 Clove garlic fine chopped 1 cn (28-oz) crushed tomatoes 1 ts Salt -well drained 1/4 ts Pepper 1/4 c Chopped fresh parsley 1/4 c Fresh bread crumbs Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finely chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatoes, parsley, the 1/ 4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoon oil over all. Bake 10 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Vegetable and Seafood Won Tons Categories: Appetizers Yield: 6 servings 1 Envelope vegetable soup mix -15 ounces ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 40 won ton wrappers 1 Tablespoon vegetable or olive oil Preheat oven to 350~F. In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam side down on lightly greased cookie sheet; brush wontons with oil. Bake 25 minutes or until crisp and golden brown, turning once. Variation: Use 1 1/2 cup chopped shrimp in place of crab. Note: If not going to back immediately, cover filled won tons with damp cloth until ready to bake, then brush with oil. Nutr. Info. Per won ton: Calories 45/fat 2g/cholestrol 6mg Prep time 25 minutes Bake time: 25 minutes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Curry Dip Categories: Dips Yield: 2 servings 1 tb Butter 1 tb Apricot jam 1 Onion, finely chopped 1/2 c Sour cream 1 Banana 1/2 c Mayonnaise 1 tb Curry powder 1/2 ts Salt 1/2 c Water Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings. pepper In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan. Thickly slice banana. Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute, stirring all ingredients together. Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half. Remove from heat; stir in jam. Transfer to food processor or blender; process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste; process just until combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.) Makes 2 cups. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecue Bits Categories: Pork/ham, Appetizers Yield: 10 servings 1 lb Franks, 1/2 " rounds 1 1/2 c Tomato Sauce 1/4 c Vinegar 1 Onion, small, minced 3 tb Brown Sugar 1 tb Mustard 1 tb Worcestershire 1/2 ts Curry Powder 1 Garlic Clove, minced 1 ts Salt 1/4 ts Pepper Picks Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Crepe Recipe Categories: Appetizers Yield: 4 servings 1 1/2 c Flour 3 Eggs 1 ts Sugar 1 1/2 c Milk 1/8 ts Salt 2 tb Butter or oil; melted/cooled Mixing crepes by hand. Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. Make a hole in the middle of the dry ingredients and pour in beaten eggs. (French chefs often break the eggs right into the dry ingredients but this makes mixing more difficult. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour. Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions. Add melted butter (and flavorings if indicated). Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerater. If necessary, the crepe batter can be cooked immediately, but the "resting" time allows the flour to absorb more liquids, makes the mabber easier to handle, and gives the crepes more flavor. Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream. From: You can do anything with crepes. 1993 Cooking Echo Picnic Cookbook exchange. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 07-31-93 (23:19) Number: 1775 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Salsa Categories: Dips, Condiment, Salsa Yield: 2 servings 1 Whole clove garlic 1/4 c Minced flat leaf parsley, 1 lb Ripe plum tomatoes, cored -plus 1/2 tsp ground -and finely diced but not -coriander -peeled 1 tb Lime juice 1/2 sm Red onion, finely chopped 1/4 ts Salt 1/4 c Minced fresh coriander OR Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes Prep time: 15 minutes Cook time: 2 minutes. Drop the garlic into a small saucepan of boiling water. Let boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place the minced garlic in a medium sized bowl and mix in the tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2-1/3 cups. RED HOT SALSA Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1 tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as directed. Makes 2-1/3 cups. **Wash hands after handling the pepper** ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bay Scallop Seviche Categories: Appetizers, Fish/sea Yield: 6 servings 1 1/2 ts Ground cumin 3 Ripe plum tomatoes ** 1 c Fresh lime juice 1 Red pepper; seeded & chopped 1/2 c Fresh orange juice 3 Scallions; chopped 2 lb Bay scallops 1 c Cilantro, chopped 1 Hot red chili pepper * 1 Lime; sliced, for garnish 1/4 c Red onion, finely chopped *Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped. Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours. Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro. Garnish with the slices of lime. From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beacon Hill Clam Dip Categories: Appetizers, Fish/sea Yield: 6 servings 1 cn Gorton's Clams 1 3 oz pkg. cream cheese 2 ts Prepared horseradish 1 ts Lemon juice Mix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice from the can, blend into cream cheese mixture. Add drained clams. Add additional clam juice if necessary to reach the desired consistency. Serve with chips. Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beaver Tails Categories: Appetizers Yield: 1 servings Beaver Tail This tid-bit of the old time trappers will be tasted by few of the younger generation. Broil the beaver tail over hot coals for a few minutes (or in one of those new electric ovens). The rough scaly hide will blister and come off, leaving the tail clean, white and solid. Then roast or boil until tender. This is considered very strengthening food (use only young beaver). For a special treat, cool, souse in vinegar, add raw onion rings, salt and pepper to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Jerkey Categories: Beef, Appetizers Yield: 30 servings 1 1/2 lb Flank Steak Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175° to 200°F) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Sausage - Nella Categories: Appetizers, Sausages Yield: 8 servings 5 lb Lean Ground Beef 2 1/2 ts Coarse Ground Pepper 5 ts Morton Tender Quick Salt 1 ts Hickory Smoke Salt 2 1/2 ts Garlic Salt In a large bowl combine ground beef, salts and pepper. Mix well, cover and refrigerate. On second day mix again. Refrigerate. On third day mix again. Refrigerate. On fourth day shape into 5 rolls, about 1-1/2" X 10" Spray broiler rack with Pam. Lay rolls on rack, place on lower oven rack. Cook at 150°F for 8 to 10 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beggars' Purses Categories: Appetizers Yield: 6 servings -----------------------------------CREPES----------------------------------- 1 1/2 c Milk 3/4 oz - Cake flour 4 Eggs 1 pn Salt 3 3/4 oz Pastry flour -=OR=- 1/2 oz Melted butter 3 oz - All-purpose flour -AND- ----------------------------------FILLING---------------------------------- Chives; blanched -(or creme fraiche) Caviar Butter; melted Sour cream COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and pass through a fine strainer. Let rest 1 hour. Add butter before cooking the crepes. Cook the crepes and be careful not to brown them. Lay the crepe out on a piece of parchment or a clean towel (don't lay out more than 12 at a time or they will dry out). Fill with a spoonful of caviar and sour cream. Pull the edges of the crepes up to form small purses and tie with a chive. Serve warm or at room temperature, lightly brushed with butter. These crepes can also be rolled or folded in the more traditional manner if forming the purses seems like a daunting task. The result is beautiful, however, and worth the extra effort. This elegant recipe comes from Katherine Alford, chief instructor at the New York Cooking School. Katherine used to be the chef at the Quilted Giraffe in New York. These crepes are a signature dish of that restaurant. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Olives with Tomatoes and Capers Categories: Appetizers Yield: 4 servings 1 tb Olive oil 16 oz Can salt free whole tomatoes 3 md Garlic cloves, chopped fine 1 c (about 48) medium sized 1 sm (3oz) onion, coarsely -canned, low salt, pitted -chopped -black olives,drained and Most of us tend to think of olives as a salty-fatty food. But it's possible to buy low salt black olives, featured in the Mediterranean style sauce, that have all the good flavor without all of the salt. Yes, the capers that lend spark to the sauce are themselves salty; but you can cut down on their saltiness by choosing a brand that ranks salt further down, and thus in lesser concentration-on the ingredients list,and then draining and rinsing the capers well before adding them. Serve with medium to large strands, ribbons, or shapes. broken by hand or chopped into about 4 pieces each 3 tbsp capers, drained and rinsed 1 tbsp balsamic or good quality red wine vinegar 1 tbsp double concentrate tomato paste 2 tsp sugar 1/2 tbsp dried oregano In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat. When they sizzle, add the tomatoes, breaking them up with your hands. Then stir in the remaining ingredients. Simmer the sauce until it is thick but still slightly liquid, 5-7 minutes. Serve over cooked pasta. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blini with Three Caviars Categories: Appetizers Yield: 18 servings 2 1/2 tb Sugar -at natural foods stores and 2 c Milk Specialty foods shops) 2 tb Unsalted butter, melted, 1 c All-purpose flour Plus additional for brushing 1 ts Salt -the griddle 2 lg Eggs, separated 1 c Buckwheat flour (available 3/4 c Well-chilled heavy cream (Buckwheat Yeast Pancakes With Three Caviars) from 1989 a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups sour cream as an accompaniment about 4 ounces each black caviar, golden caviar, and salmon roe In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly. Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350~ F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe platter, covered with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm. Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream. Serves 18 with blini to spare. Source: Gourmet magazine, January 1991 - favorite recipes from old issues ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Cornmeal Crepes Categories: Appetizers Yield: 6 servings 1/4 c All-purpose flour 4 Eggs 1 ts Salt 1 c Milk 1/4 c Blue corn meal 2 oz Clarified butter Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour. Using non-stick pan with 1 ounce of liquid, roll around the pan until the edges turn brown. Flip over and cook for 5 seconds. Remove from the pan and fill with favorite stuffing--salsa, crabmeat, etc. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bluegill Dip Categories: Fish/sea, Dips Yield: 6 servings Worcestershire sauce Salt and pepper -garlic powder -mayonnaise Liquid smoke Steamed fish fillets, -lemon juice -boneless Directions: Combine all ingredients for fish dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boboli Aka Focaccia Bread Categories: Appetizers Yield: 8 servings 1 pk Yeast 6 tb Olive oil,+ extra for pans 1/4 c Water 5 1/2 c To 6 cups flour 2 1/4 c Warm water 1 ts Salt (optional) 1 Pkg yeast. 1/4 C water, 2 1/4 C warm water, 6 T. olive oil, plus some extra for pans, 5 1/2 to 6 C flour, 1 t. salt (optional). Mix together and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels. Let rise 50 to 60 minutes. Bake at 350 degrees F for 25 minutes. May dip in olive oil. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-02-93 (08:30) Number: 1962 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bourbon Pate Categories: Appetizers Yield: 6 servings Jim Vorheis 3 oz Cream cheese 10 1/2 oz Beef broth 2 ts Unflavored gelatin 4 oz Can Sell's or other good 1/2 c Cold water -quality pate 1/2 c Bourbon Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill. Dissolve gelatin in cold water. Heat beef broth and combine with gelatin. When pate mixture is firm, pour gelatin on top. Chill. Unmold and serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandied Tomato Gravy Categories: Appetizers Yield: 12 servings 1 cn Tomatoes(8oz) 1 tb Brandy 4 tb Butter or margarine 1/2 ts Meat-extract paste 2 tb Flour,all-purpose 1/4 ts Salt 1 cn Beef broth(14oz) 1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. 2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute. 3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils. NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Seafood Canapes Categories: Appetizers, Fish/sea Yield: 12 servings 1 c Cooked seafood, flaked 1/4 c Cheddar or 1/3 cup ketchup 6 sl White bread -or chili sauce 1/4 c Butter American cheese, grated Toast bread on one side; trim off crusts and cut bread in half. Butter un toasted sides; cover with a layer of seafood, then ketchup and top with cheese. Place canapes on a baking sheet under the broiler. Broil until the cheese is melted and the canapes are heated through. Makes 12 canapes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brunch Quiche Categories: Appetizers Yield: 6 servings 1 (7-oz) or 1/2 lb pkg elbow 1 sm Green bell pepper finely -macaroni - 2 cup uncooked -chopped 6 sl To 8 sl bacon chopped 4 Egg separated 2 c Shredded american cheese 2 c Milk 2 c Shredded monterey jack 1 ts Salt -cheese 6 To 8 drop bottled hot pepper 2 c Soft bread cubes -sauce 1 md Onion finely chopped Red salsa (optional) Prepare elbow macaroni according to package directions; drain. In medium skillet, cook bacon until crisp; drain. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well. In large bowl, beat egg whites until stiff. Fold into macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch baking dish. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325 degree oven. Place quiche on center rack. Bake until set and knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Serve with salsa. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buffalo Chicken Wings W/ Blue Cheese Dipping Sauce Categories: Poultry, Appetizers, Sauces Yield: 6 servings 6 tb Butter or margarine 1/4 lb Blue cheese, Roquefort or 1/4 c Hot pepper sauce -Gorgonzola Vegetable oil for frying 1/2 c Mayonnaise 18 Chicken wings, disjointed, 1/2 c Sour cream -tips discarded 1 tb Lemon juice Dipping Sauce: 1 tb Wine vinegar hot pepper sauce to taste Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/ plenty of ice-cold beer. 1. Melt butter in a small saucepan. Add hot sauce & remove from the heat. 2. In large frying pan or deep-fat fryer, heat 1" of oil to 375°. Fry wings in batches w/o crowding until golden brown, 12 1/2 minutes. Drain on paper towels. 3. Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce. BLUE CHEESE DIPPING SAUCE In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients & whisk to blend well. Cover & refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buffalo Chicken Wings with Blue Cheese Dipping Sauce Categories: Appetizers, Poultry, Sauces Yield: 36 servings 10 x Minutes preparation time 35 x Minutes cook time -------------------------------CHICKEN WINGS------------------------------- 6 tb Butter 18 Chicken wings (about 3lb) 1/4 c Hot pepper sauce -disjointed with tips discrd Vegetable oil; for frying -------------------------BLUE CHEESE DIPPING SAUCE------------------------- 1/4 lb Blue cheese; roquefort or 1 tb Lemon juice -gorgonzola 1 tb Wine vinegar 1/2 c Mayonnaise ds Hot pepper sauce 1/2 c Sour cream 1. Melt butter in a small saucepan. Add hot sauce and remove from heat. 2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels. 3. Brush wings with spicy butter and serve warm, with blue cheese dipping sauce. Sauce: In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the mayonnaise until blended. Add remaining ingredients and whisk to blend well. Cover and refrigerate until serving time. From: 365 Ways to Cook Chicken ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Dips Categories: Dips, Spreads Yield: 6 servings 1/3 c Butter(or margarine) put in -degree oven and melt -jelly roll pan in 450 Butter Dips ~ Remove from oven when melted. While melting make the following: 2 1/4 cups flour 1 Tbls sugar 3 tsp baking powder 1 1/2 tsp salt (I cut this to 1/2 tsp as I am cutting down on salt) 1 cup milk Blend dry ingredients, add milk, turn onto well floured board, knead lightly. Roll out on floured board to 12x8" rectangle. Cut dough in half lengthwise, then cut crosswise into 16 (or so 3/4") strips. Dip each strip in melted butter, turn and dip again and lay in pan. To do this I put the pan at an angle, dip and put strips at top. Bake 15-20 min at 450. Variations: 1. Add 1/2 cup grated cheese to mixture. 2. Sprinkle paprike, celery salt or garlic powder over dips before baking. 3. Add 1/4 cxup minced chives or parsley to mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calavo Guacamole Dip Categories: Dips, Mexican Yield: 1 servings 1 sm Chili pepper 1 tb Fresh lemon or lime juice 1 md Onion 3/4 ts Salt 1 sm Garlic clove 1 ds Seasoned salt 1 sm Tomato, peeled 1 ds Dry mustard 2 md Ripe Calavo avocados pepper to taste Chop chili pepper, onion, garlic, peeled tomato and blend. Cut avocado into halves, remove seed and skin, mash with chili mixture. Blend in lemon or lime juice, salt, pepper, seasoned salt and dry mustard. Serve with crackers, corn chips, potato chips or tortillas. Makes 1 1/2 cups dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Candied Pecans Categories: Appetizers Yield: 6 servings Jim Vorheis 1 c Sugar 1 ts Cold water 1 ts Ground cinnamon 1 Egg white 1 ts Salt 1 lb Large pecan halves Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on cookie sheet. Bake at 225 F for 1 hour. Stir occasionally. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Fondue Categories: Appetizers Yield: 6 servings 14 oz Pack of caramels 1/3 c Water Melt in double boiler - stir frequently. Add dash of salt - pour into fondue pot. Serve apple chunks, marshmallow, or other fruits as dippers. Roll in chopped nuts after dipping. Source: My recipe Box Courtesy of: Joann Pierce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caribbean Guacamole Categories: Dips, Mexican Yield: 8 servings 1/2 lb Sweet bread,Hawaiian or 1 lg Firm-ripe avacado -Portugese 2 tb Lime juice 2 tb Coconut,sweetened,flaked, 1 ts Sugar -dried 1/4 ts Crushed dried redhot chilies 1 sm Firm-ripe papaya Cut bread into 1/4" thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day. In a 7-8" frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. Pour from pan; set aside. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice remaining papaya; set fruit aside. Cut avacado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avacado and mix with remaining lime juice, sugar, and red chilies. On a platter, arrange avacado mixture and diced papaya side by side in separate mounds. Fan reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado mixture. Sprinkle with coconut. Serve with toasted bread. Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1 grams saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams cholesterol. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Castle Nacho Grande Categories: Appetizers, Beef Yield: 6 servings 10 White Castle hamburgers 1 lg Jar salsa 1 lg Can nacho cheese 1 lg Bag nacho chips 1 Head lettuce, chopped 8 oz Sour cream 2 Chopped tomatoes 25 Chopped black olives 1 md Chopped onion 1 lg Bag shredded chedder cheese Spread 1/3 salsa on the bottom of a 9" x 13" pan. Spinkle with 1/2 cup shredded cheese and chopped onion. Cut each sandwich into 4 - 6 pieces and arrange on top of salsa, cheese and onion. Add more salsa, shedded cheese, onion and black olives. Pour nacho cheese over all and bake at 350 deg F> for 15-20 minutes. Remove and cool 5 minutes. Top with lettuce, chopped tomatoes, onions, shredded cheese, black olives and sour cream dollops. Serve with nacho chips. Don Marsh, Indianapolis, Indiana ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Catalan Saute of Calamari (Squid) in Onion Marmalade Categories: Appetizers, Fish/sea Yield: 4 servings 1 1/4 lb Calamari And Tenacles, Clean 3 lg Onions 3 tb Olive Oil, Virgin Salt & Pepper To Taste 1 Dry Red Chile Pepper, Broken Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over medium-high heat. Add the calamari and saute until the rings turn opaque white, about 30 seconds to one minute. Transfer calamari to a bowl and set aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat until it turns dark. Remove chile with a slotted spoon and discard. Add the onions to the hot chile oil and cook, stirring, until onions are wilted, about 5 minutes. Reduce heat to medium, partially cover pan and cook, stirring occasionally, until onions are caramelized (golden brown), 30-40 minutes. (Add more oil if onions are dry or stick to the pan). Season with salt/pepper. Add calamari and stir until heated throughout. Serve with slices of hot or toasted French bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caviar Kisses Categories: Appetizers Yield: 2 servings 1 sm Cucumber, scrubbed and 1 Jar red salmon caviar -trimmed Fresh dill sprigs 1/3 c Sour Cream 8 Thin slices whole-wheat 1 ts Dried dill weed -bread Freshly ground black pepper Butter or margarine -to taste Serves 2 Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper. Place one teaspoon of the sour cream mixture on each cucumber slice. Garnish each with about 1/2 teaspoon caviar and a dill sprig. Cut bread slices with heart-shaped cookie cutter. Toast and butter. Place cucumber slices in center of serving plate and surround with toast hearts. From: Military Lifestyle magazine, Feb 90. Posted by: Bill McGimpsey ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caviar Mold Categories: Appetizers Yield: 10 servings 1 Envelope unflavored gelatin 1 ds Hot pepper sauce 1/4 c Water 4 oz Caviar Sour cream -(lumpfish or white fish) 2 tb Mayonnaise Salt, white pepper 2 tb Lemon juice Parsley sprigs 2 ts Grated onion Toast rounds 1/4 ts Sugar -or unsalted crackers Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water. Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream. Surround with parsley and accompany with toast rounds. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caviar Mousse Categories: Dips Yield: 1 servings 7 Hard-Boiled Eggs 1 ts Worcestershire Sauce 2 tb Lemon Juice 1 c Mayonnaise 2 tb Water 1 pn Onion Powder 1 sm Package Unflavored Gelatin Pepper To Taste 6 Anchovy Fillets 3 1/2 oz Caviar Combine all ingredients and refrigerate until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cereal Crunch Categories: Appetizers Yield: 4 servings 1 c Unsalted pretzel twists 1/3 c Raisins 1 1/2 c Cheerios 1/4 c Unsalted dry-roasted peanuts 1 1/2 c Crispix cereal Mix all ingredients in a large bowl or jar for a snack mix. 4 servings, approx 1 cup each 213 calories, 5 g protein, 5 g fat, 40 g carbohydrate, 3.3 g fiber, 0 cholesterol, 206 mg sodium, 266 mg potassium. Exchanges: 2 starch/bread, 1/2 fruit, 1 fat Source: Univ. of Calif. San Diego UCSD Healthy Diet for Diabetes c.1990 My note: a dieter would not be able to have 1 cup of this at a time because it would use up too many exchanges of the daily meal plan. For comparison 3 c air-popped popcorn is 1 starch/bread exchange. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Crackers Categories: Appetizers Yield: 1 servings 1/2 c Grated sharp cheddar cheese pn Paprika 1/2 c Flour, part for rolling pn Cayenne pepper 2 tb Margarine or butter 2 tb Water 1/4 ts Salt Mix all together in a bowl. Original directions suggested shaping into a roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired. By rolling very thin, this amount of dough will make small crackers about 1/2 inch apart to cover 1 1/2 small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife. Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers. Bake 5 minutes at 425 F or until browned. Based on Jean Pare's Muffins and More, Alberta Canada Shared by Elizabeth Rodier 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Crisps Categories: Appetizers Yield: 30 servings 1 c Grated sharp cheddar cheese 1/4 ts Salt 1/4 c Unsalted butter 1/2 c Whole whaet flour In large bowl, combine the cheese, butter and salt. Add the flour and mix thourghly. Roll into small balls. Place the balls on an oiled cookie sheet and flaten. Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get browned. Tastes great warm or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Straws Categories: Appetizers Yield: 20 servings 1 lb Puff pastry 3/4 c Parmesan; grated 1. Roll out puff pastry dough into a rectangle 20 by 24 inches. Sprinkle half of the Parmesan evenly over the dough and gently press cheese into the dough with the rolling pin. 2. Fold the dough in half crosswise, roll it out again to 20 by 24 inches, and sprinkle on remaining cheese. 3. Using a sharp thin knife, cut the dough into 1/3-inch strips. Take each strip by its end and twist until evenly corkscrewed. Lay the twists of dough on an ungreased baking sheet, arranged so they are just touching each other; this will prevent untwisting. 4. Set the baking sheet in the middle of a preheated 350F oven and bake until the straws are crisp, puffed brown, 15 to 20 minutes. 5. Remove from the oven, cool for 5 minutes, then cut apart with a sharp knife. Finish cooling the straws on a rtack, then store them in an airtight tin or plastic bag until serving time. They will stay fresh for about 1 week. About 20 straws. Arrange a basketful on the bar when entertaining and watch them disappear! Source: The Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy F. B. I. Man Safe Crackers Categories: Appetizers Yield: 6 servings 1/2 c Butter 3/4 c Chopped pecans 2 tb Tomato juice 1/4 ts Red pepper 2 c Grated cheddar cheese 1/2 ts Salt 1 c Sifted all-purpose flour In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Devide the mixture in half and roll into 2 rolls about 12 inces long. Chill overnight. Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 mintues. Serves 6 to 8. Source: Aunt Bee's Mayberry Cookbook. Contributor: Cordelia Kelly-Greensboro, NC ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chesapeake Bay Crab Cakes Categories: Appetizers, Fish/sea Yield: 4 servings 1 ts Sharp prepared mustard 1 lb Lump crabmeat, picked clean 1 tb Freshly squeezed lemon juice 1/2 c Dry, unflavored bread crumbs 6 tb Olive oil, divided 1 pn Of cayenne pepper 1/2 ts Salt 4 tb Butter 1/2 ts Freshly ground black pepper Chesapeake Bay Crab Cakes Parsley, lemon wedges, tartar sauce as desired Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 Tbs of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper. Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick. They will want to fall apart, but that's the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them. Melt butter together with 2 Tbs of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately. Makes 4 main-course servings, 8 appetizers From: Captain's Galley, Main St., Chrisfield, Md. Cheryl ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Ham Mousse Categories: Appetizers, Poultry Yield: 8 servings 10 -minutes preparation time 2 -hours chill time 3 -minutes cooking time --------------------------------INGREDIENTS-------------------------------- 1 tb Butter 1 c Chicken; chopped cooked 4 Scallions; chopped 1 c Ham; chopped, cooked 2 c Chicken stock 1 tb Madeira 1 pk Unflavored gelatin 1 c Heavy cream 1. In a medium-size saucepan, melt butter over medium heat. Add scallions and cook 2 mintues. Stir in stock and gelatin. Simmer, stirring, until gelatin dissolves. Pour into a food processro. 2. Add chicken,ham and madeira to processor. Process until smooth. Pour into a bowl, cover, and chill until almost set. 3. Meanwhile, beat cream until stiff. Fold whipped cream into chicken and ham mixture and pack into a lightly greased 6-cup mold. Cover and refrigerate at least 2 hours, or overnight, until set. From: 365 Ways to Cook Chicken ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Canapes Categories: Appetizers, Poultry Yield: 1 servings 8 oz Philadelphia cream cheese 2 cn Underwood chunky chicken 4 oz Sour cream Chopped pecans Mix contents, keep chilled. Just before serving, spread on butter crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Deviled Eggs Categories: Poultry, Cheese/eggs, Appetizers Yield: 6 servings 6 Hard cooked eggs 1 ts Dijon mustard 1/2 c Finely chopped cooked 1/2 ts Dry mustard -chicken 3/4 ts Hot pepper sauce, to taste 3 tb Mayonnaise 1 tb Minced parsely 1 tb Grated onion Paprika, for garnish 1. Cut eggs lengthwise in half. Remove yolks & place in a small bowl. 2. Marsh yolks w/ a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce & parsely. Blend well. Stuff egg whites w/ yolk mixture. Sprinkle tops w/ paprika to garnish. Cover & refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Dumplings with Orange Dipping Sauce Categories: Poultry, Dips, Sauces, Chinese Yield: 6 servings 2 c Shredded Nappa cabbage 1/2 ts Salt 1/4 c Minced shiitake mushrooms 30 Round wonton wrappers-3 1/2" 1/2 lb Ground chicken Nonstick cooking spray 1 Green onion, minced 1 1/4 c Chicken broth 1 ts Ginger root, minced 1/3 c Orange marmalade 3 tb Water 3 tb Rice vinegar In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling. (Note: Make dumplings in advance. Cover with damp cloth and plastic wrap and chill until cooking time.) With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add 1/2 cup broth. Cover and cook 3 minutes, until broth evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6 servings - about 1 cup sauce Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg cholesterol, 388 mg sodium. From McCall's, July 1991 - Grandma Sheila (Exner) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Fondue in Ginger Broth Categories: Poultry, Appetizers Yield: 6 servings 4 c Of chicken stock 1/2 bn Broccoli 2/3 c White wine or 1/4 cup (50 1 sm Yellow summer squash or -ml) cider of 150 ml of rice -zucchini -vinegar 2 c Torn Swiss chard or romaine 2 Lemon slices -lettuce 2 lg Cloves garlic, minced 1 Sweet recd pepper or green 2 tb Minced gingerroot -pepper 2 ts Granulated sugar 1/4 lb Mushrooms * Chicken and Vegetable Hot Chili Sauce (recipe -Tray: -follows) 1 lb Boneless, skinless chicken Garlic Sauce (recipe -breasts -follows) * Fondu Cooking Stock: Directions: Fondue Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer. Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter. Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce for dipping. Garlic Sauce: (For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.) * 1/2 cup light sour cream or low-fat yogurt or a mixture of both. * 2 cloves garlic, minced. * 1/4 cup of chopped fresh parsley. In a small bowl combine sour cream, garlic and parsley. Hot Chili Sauce: * 1/3 cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy sauce * 1 tsp granulated sugar * 1/4 tsp hot pepper flakes In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Fritters Categories: Poultry, Appetizers Yield: 6 servings 20 -minutes preparation time 10 -minutes cooking time --------------------------------INGREDIENTS-------------------------------- 2 c Chicken; finely chopped 1 1/4 c Flour -cooked 2 ts Baking powder 1 ts Salt 1 Egg; beaten 2 ts Mincd fresh parsley 2/3 c Milk 1 tb Lemon juice Oil; for frying -------------------------------HONEY MUSTARD------------------------------- 1 c Dry mustard 3/4 c Honey 1 c White wine vinegar 1/4 ts Salt 2 Egg; beaten 1. In a large bowl, toss chicken with salt, parsley, and lemon juice. Set aside for 15 minutes. In another large bowl, combine flour, baking powder, egg, and milk. Stir to blend well. 2. Add flour mixture to chicken and mix well. 3. In a large frying pan, heat 1 inch of oil to 375F. Drop batter by tablespoons into hot oil and fry in batches without crowding for 2 minutes, until golden brown. Drain on paper towels and serve with honey mustard for dipping. Honey mustard directions 1. Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight. 2. In a double boiler over medium heat, stir together mustard-vinegar mixture, eggs, honey, and salt. Cook about 20 minutes until thickened, stirring often. From: 365 Ways to Cook Chicken ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Liver and Anchovy Savory Categories: Poultry, Appetizers Yield: 3 servings 4 tb Butter 3 sl Buttered toast (edged, 6 Chicken livers -trimmed and cut in 1/2) 1/2 ts Pepper 2 tb Bread crumbs 2 Anchovy fillets 2 tb Gratd Parmesan cheese 1/2 c Stock Melt butter in skillet. Saute chicken livers, chop the livers with pepper and anchovy fillets until well blended. Return mixture to skillet and add stock. Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast. Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown. Serves 3. Anita Douglas From: Paul Kimball Cooking Capers Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Liver Pate Categories: Appetizers, Poultry Yield: 8 servings 10 -minutes preparation time 3 -hours chill time 10 -minutes cooking time --------------------------------INGREDIENTS-------------------------------- 6 tb Butter 1/2 ts Salt 2 md Onions; finely chopped 1/4 ts Thyme 1 Garlic clove; crushed 1/4 ts Tarragon 1 lb Chicken livers, trimmed 1/8 ts Pepper; freshly ground -halved 2 tb Cognac; or brandy 1. In a large frying pan, melt 2 T of the butter over moderately low heat. Add onions and cook until onion i ssoft, about 5 minutes. Add garlic and cook for 1 minute longer. Transfer to a food processor or blender. 2. Melt remaining 4 T of butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 mintues. Sprinkle withk salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Scrap liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperater. Cover and refrigerate until cool, several hours or overnight. From: 365 Ways to Cook Chicken. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Puffs Amandine Categories: Appetizers, Poultry Yield: 6 servings 1/2 c Canned chicken broth 2 Eggs 1/4 ts Almond extract 1/8 ts Salt 1 cn Devil chicken spread 1/2 c Sifted flour 3 tb Diced toasted almond 1/4 c Butter -optional Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mixture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one. Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken-Cheese Canapes Categories: Poultry, Appetizers Yield: 6 servings 2 c Chopped cooked chicken 1/4 ts Freshly ground pepper 3/4 c Mayonnaise 1/2 c Grated Swiss cheese 2 Scallions, minced 1/2 c Grated Parmesan cheese 1/2 ts Dried basil 4 English muffins, split 1/4 ts Dried thyme 1. Preheat oven to 350°. In a medium size bowl, combine chicken, mayonnaise & scallions. Blend in basil, thyme & pepper. Add Swiss cheese & 2 tbsp. of the Parmesan; blend well. 2. Spread chicken mixture over English muffin 1/2's, dividing evenly. Sprinkle w/ remaining Parmesan cheese. Arange on a foil lined baking sheet & bake about 10 minutes until browned on top. 3. Cut muffins into 1/4's & serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili and Corn Relish Categories: Dips, Relishes, Chili Yield: 1 servings 2 Anaheim and yellow chili 1/3 c Chopped red onion -peppers 1/8 ts Ground coriander 1/3 c Canned corn, drained 1 ts Lime juice If you like an assertive chili-based relish, try this flavorful one on nearly any white-fleshed fish (whole, steaks or fillets). Like it hotter? Add some more chilies! Grill chilies 4 to 5 inches from hot coals until soft and the skin ruptures. Let cool slightly; rub skin off. Seed and cut into a coarse dice. Add remaining ingredients and let sit while fish cooks. May be made the day before. Serve cold or at room temperature. Makes 1 cup. Per Tbsp: 8 cal./.3 g prot./2 g carbo./0 g sat./0 g mono./0 g poly./0 g om-3/0 mg chol./63 mg sdm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Cheese Cornsticks Categories: Appetizers, Chili Yield: 6 servings 1 1/4 c Yellow cornmeal 2 tb Sugar 1 lg Egg 1/2 c Shredded Cheddar 1/2 c Flour 1 tb Baking powder 1 c Milk 2 tb Chopped green chilies Beat egg, milk and 1/4 c. vegetable oil. Add dry ingredi- ents, stirring only to mix. Toss in cheese and chilies. Bake in greased pans at 425 degrees for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Laundry Cafe's Feta and Garlic Pate Categories: Appetizers, Garlic, Chinese Yield: 1 servings 2 Garlic cloves; minced 1/4 c Sour cream 4 Anchovy fillets; minced 1 tb Chives, fresh; chopped -OR- 6 tb Butter; softened 1 tb -Green onions 10 oz Cream cheese; 300 g. Tabasco sauce; few drops 6 oz Feta cheese; 175 g. 1 pn -Pepper; freshly ground "This funky little cafe is a regular hangout for Queen's university students. Lucky students." this recipe comes from the owner, Ann Marie Rousseau. Combine all ingredients in food processor until very smooth and creamy. Spread on crackers, bread or bagels. Also terrific in sandwiches. MAKES: 2 CUPS SOURCE: Bonnie Stern's "Quick Cuisine"column in the Toronto Star posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Chopped Chicken Liver Categories: Poultry, Appetizers Yield: 8 servings 2 lb Chicken liver 3 tb Butter 4 lb Onions (3 giant); sliced and 6 tb Vegetable oil -quartered 1/4 c Water 2 Cloves garlic; minced 4 Eggs; boiled Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside. Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked. In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve. Source: Eric Maurer, family secret ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chutney Cheese Toasts Categories: Appetizers Yield: 6 servings 1 ts Butter 4 sl Cheese 4 Rashers bacon, cut in half, 4 Pieces toast, buttered 1 -rind removed -side and spread with fruit 1 Onion, sliced -chutney 1 Tomato thinly sliced 1. melt butter, add next two ingredients, saute until onion is tender and bacon is golden. 2. drain well. arrange tomato over toast, top with bacon and onion and slice of cheese. 3. place under hot grill until cheese has melted and becomes golden brown. serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cindy Black's Garlic Mousse Categories: Appetizers, Garlic Yield: 6 servings 4 Heads garlic Salt 1 tb Olive oil White pepper to taste 2 c Whipping cream 2 tb Chives, chopped (optional) Rub garlic heads with olive oil. Wrap individually in aluminum foil and roast in 375 degree oven for about 45 minutes. Remove roasted garlic from oven and squeeze the cooked garlic from from each clove. Puree softened cloves in food processor. Whip cream until soft peaks form. Fold whipped cream into garlic puree. Season to taste with salt and white pepper. Add chives if desired. Recipe from Cindy Black's Restaurant, La Jolla, California ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam and Olive Dip Categories: Dips, Fish/sea Yield: 6 servings 1 cn Black olives, drained Salt 1 cn Chopped or minced clams, Powdered garlic -drained Cayenne pepper 1 pt Sour cream Open can of olives. Eat a handful, just to make sure. Eat a few more. As long as you leave at least half the can, you've got enough. Chop them up. Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving. Quantities on the spices are left to you. Btw, if you have never tried cream cheese and chopped olive sandwiches, let me recommend them. Soften a package of cream cheese, add small can chopped olives and a teaspoon or so of lemon juice. Stir well and spread. Gutsy eaters add turkey. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clam Stuffed Mushroom Caps Categories: Appetizers, Fish/sea Yield: 6 servings 1/2 c Butter 1/2 c Dried bread crumbs 2 lb Mushrooms, 1-1/2" to 2" in 1/3 c Parsley, chopped -diameter 3/4 ts Salt 1 c Minced clams, with liquid 1/4 ts Ground black pepper 1 Clove garlic, minced Lemon juice Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in butter and place, rounded side down, on a rack on a cookie sheet. Drain clams and reserve liquid. In melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in remaining ingredients. Spoon mixture into mushroom caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on each and serve hot. From: The Clam Lovers Cook Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clams Casino Categories: Fish/sea, Appetizers Yield: 6 servings 24 Cherrystone clams 8 tb Butter 1 lg Garlic clove, minced 1 tb Lemon juice 4 tb Green pepper, chopped 6 tb Seasoned bread crumbs Preheat oven to 450f. Open clams and discard top shell. Place clams in a shallow baking pan. In a saucepan, melt 4 Tbsp. butter and saute the garlic and green pepper for 2 - 3 minutes. Add remaining butter, lemon juice, and bread crumbs, mixing thoroughly. Place 1 teas. of mixture on top of each clam and bake for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Codfish Balls Categories: Fish/sea, Appetizers Yield: 4 servings 2 c Cod, cooked and flaked 1 1/2 c Potatoes, mashed 1 Egg, beaten 1/2 ts Salt 1 ds Pepper 1/2 tb Onion juice 1 tb Butter, melted Hot deep Canola oil Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until smooth. Shape lightly into small balls and deep fry in hot oil until golden brown, approximately 1 minute. Drain on paper towels and serve with lemon slices and cocktail sauce, if desired. Serves 4 as a Main dish. Serves 8 to 10 as an Appetizer. Preparation time: 10 to 15 minutes. Cooking time: Approximately 1 minute. "101 Simple Seafood Recipes" by Pam & Bill Collins ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Crabmeat Nacho Categories: Appetizers, Fish/sea Yield: 1 servings 24 oz Cream cheese Salt and pepper, to taste 2 tb Mayonnaise; the real thing 1 cn Black olives; finely ds Tabasco -chopped (16 oz. can) 1/4 c Green onions; minced 1/2 lb Crabmeat; flaked 1/4 c Celery; coarsely chopped 1 Nacho cheese flavor doritos ds Paprika The best way to prepare this recipe in a food processor, because it chops the ingredients finely enough and blends them together for you. But if a food processor is not handy, you can use a blender and a chef's kniofe. It will still come out great, no matter how you do it! First, mix the cream cheese to a pasty consistency. It has to be soft and pliable. THen, in a large mixing bowl, whip together the cheese and the mayonnaise until the mixture is smooth. Toss in the Tabasco at this point and blend it in, too. Next, add the minced onions, the celery, the seasonings, the finely chopped black olives, and the crabmeat. Just put them all together -- it's not necessary to add them one at a time. But is *is* necessary to blend them all *gently*. If you get rough, you'll smash the ingredients and you'll lose the crispness. When you're ready to serve, lay out the *whole* bag of Doritos on a pizza pan and stuff each one, heaping on the crabmeat mixture and sprinkling the tops with paprika. To increase the flavor, put the stuffed chips in the refrigerator for an hour or two. Author's note: ...While crabmeat is used in the original dish, you can also substitute chopped shrimp or crawfish for the crabmeat, and the basic mix is also excellent for stuffing avocados, tomatoes, celery stalks, and just about anyting your taste dictates. Note from me: I don't care for Nacho Cheese Flavor Doritos but instead these are great with the unsalted style chips you get with salsa at Mexican restaurants. Source: Frank Davis Seafood Notebook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Spinach Dip Categories: Dips, Oriental Yield: 4 servings 1 pk Spinach * 1 c Mayonnaise 1 c Water Chestnuts ** 8 oz Sour Cream 1 pk Knorr Vegetable Soup Mix * Spinach should be cooked, chopped and drained. ** Water chestnuts should be chopped and drained. ~------------------------------------------------------------------------- Mix all ingredients and place in a sealed container. Refrigerate for 2 days. Serve on crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Colorado Pate Categories: Appetizers Yield: 6 servings Jim Vorheis 1/2 ts Rosemary 1/4 lb Butter 1 Bay leaf 1 lb Chicken livers 12 lg Fresh mushrooms, chopped 1 md Onion, chopped 1/4 c Brandy 3 Shallots, chopped 1/2 ts Salt 1/2 ts Thyme 1/8 ts Pepper In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Continental Mushroom Caviar Categories: Appetizers Yield: 6 servings 1 sm Onion, sliced and minced 1 tb Lemon juice 2 tb Olive oil Wild chives, chopped 1/2 lb Mushrooms, chopped fine 1 tb Sour cream Salt and pepper Continental Mushroom Caviar Fry the onion in the oil until soft and limp. Add mushrooms and cook until just barely soft. Add seasoning and other ingredients. Chill well before serving time. This is nice served with thin tomato slices or spread on crackers. ******************** Recipe from Cooking Alaskan, page 281 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn and Marigold Fritters Categories: Appetizers Yield: 4 servings 8 oz Sweetcorn kernals Sea salt 4 tb Double (heavy) cream White pepper 1 tb Flour 1 tb Marigold petals * 1/2 ts Baking powder (or soda) 1 tb Sunflower oil, or more *NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes). This is an excellent supper dish, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and baking powder (soda) and season to taste. Stir in the marigold petals. Set a large, heavy frying pan over high heat and pour in the oil. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges. Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary. Serve hot. Source: Cooking with Flowers, by Jenny Leggatt Typed by none other than: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Honey Mustard Dip Categories: Dips Yield: 1 servings 1/2 c Salad dressing 2 tb Country Dijon mustard 1/2 c Sour cream 2 tb Honey In small bowl combine all ingredients. Mix well and refrigerate. Makes 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Pate' with Pistachios Categories: Appetizers, Veal Yield: 8 servings 1 tb Butter 1/8 ts Ground cloves 1/2 c Shallots; coarsely chopped 1/4 ts Ground cloves 1/2 lb Pork liver; or veal liver, 1/4 ts Nutmeg; fresly grated 1/4 ts Thyme; dry 1/8 ts Ground cumin 1/2 Bay leaf; crumbled 1 pn Ground cinnamon 3/4 lb Veal; lean, cut into 1-inch 1 pn Cayenne pepper 1 lb Pork; lean, cut into 1-inch 1/2 c Dry white wine 1/2 lb Ham; cooked, cut into 1/2-i 1 Salt to taste if desired 1/2 c Pistachios; shelled, toaste 1 Freshly ground pepper to tas 1/8 Allspice 2 Sl Bacon; lean Servings: 8 1. Preheat the oven to 425F. 2. Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally. 3. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. 4. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal. 5. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired. 6. Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve. 7. The pate' is excellent hot or cold. Cut it crosswise into slices and serve. Yield: 6 to 10 servings. Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Pate Categories: Appetizers, Pork/ham, Veal Yield: 3 servings 1 1/2 lb Boneless pork, ground fine Salt -twice Freshly ground black pepper 1 lb Boneless veal, ground fine 2 lg Onions, sliced thin -twice 2 sm Cloves garlic, halved 3/4 c Dry white wine 1 lb Fresh pork fatback, sliced 2 tb Brandy -thin 2 tb Oil 1 Cornichon pickle for garnish Servings: Makes about 3 lbs From: Sallie Krebs DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours. Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper. (Pork is unsafe to eat uncooked; do not taste the meats raw.) Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback. Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil. Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold. Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done. Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end. Spread the slices into a fan, and garnish the pate with it. Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally from: Great Dinners from Life ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab & Avocado Fritters Categories: Fish/sea, Appetizers Yield: 4 servings 2 lb Crabmeat Corn Oil For Deep-Frying Salt All-Purpose Flour 1 c Diced green onions Thinly slivered green 1/4 c Dry breadcrumbs -onion(Optional) 1 md Avocado, peeled and cut into 2 Eggs -1/4-inch pieces 1/2 c Hot chili salsa Line baking sheet with parchment. Combine crab, 1 c green onions and avocado in large bowl. Mix eggs, salsa and salt; add to crab. Mix in breadcrumbs. Form mixture into 1 1/2 inch balls. Place on prepared sheet. Cover with plastic and refrigerate 3 hours. (Can be prepared one day ahead and frozen. Do not thaw before cooking.) Preheat oven to lowest setting. Line another baking sheet with paper towels. Pour oil into large skillet to depth of 3 inches. Heat to 350 degrees. Dust fritters with flour. Carefully ad to oil in batches (do not crowd) and cook until golden brown, about 2 minutes per side for refrigerated fritters and about 3 minutes per side for frozen. Drain on paper towels. Transfer to prepared sheet and keep warm in oven until all are cooked. Garnish with green onion slivers and serve immediately. From Bon Appetit, Nov '86. Makes 4 dozen ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab and Asparagus Dijonnaise Categories: Appetizers, Fish/sea Yield: 6 servings 1/2 ts Vegetable oil -shredded 1/2 ts Fresh lemon juice 2 To 3 heads Belgian Endive, 1 ts Fresh minced tarragon or 1/4 -carefully separated, rinsed -teaspoon dried tarragon -and chilled 9/16 ts Minced shallots 12 Or more asparagus spears, 1/4 ts Salt -steamed, chilled and split 1/2 lb Fresh crabmeat, cooked and -lengthwise Dijon Sauce (recipe below) Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend. To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab. Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup Creme Fraiche Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated. Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes. From California Heritage Continues -a cookbook by The Junior League of Pasadena Shared by Sylvia Mease ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab and Corn Cakes Categories: Fish/sea, Appetizers Yield: 1 servings 1 c Corn 1 ts Worcestershire sauce 2 Cloves garlic,chopped 1/2 c Crab 1 ts Dijon mustard 1/2 c Flour 1 Egg 2 Green onions, chopped Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour. Source: Modified from Health Smart Gourmet Cooking Typed by: Sharon Verrall ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Claw Marinade Categories: Appetizers, Marinade Yield: 6 servings 1 c Olive Oil 3/4 ts Black Pepper 1/2 c Vinegar 3/4 ts Salt 1/4 c Lemon Juice 3/4 ts Sugar 1 ts Tarragon -------------------------------FOOD PROCESSOR------------------------------- 1 c Parsley 1 c Scallions 1 c Celery 4 Cloves Of Garlic (4-10) Mix all together, pour over claws and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Dip #1 Categories: Dips, Fish/sea Yield: 12 servings 1/2 c Mayonaise Green Onion 1/2 c Sour Cream 3/4 lb Mock Crab, Flaked Celery Dill Take mock crab and flake it into small pieces, place in a bowl. Cut up enough celery and green onions to add to mixture. Shake an ample amount of dill into mixture. Add mayonaise and sour cream. Chill thoroughly. Best if chilled overnight. Stir just prior to serving. Serve on crackers. Great dip!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Dip #2 Categories: Appetizers, Fish/sea Yield: 8 servings 1 lb Crabmeat 2 ts Prepared Mustard 1/2 c Mayonnaise Or Salad Dressing 2 ts Powdered Sugar Garlic Salt, To Taste 2/3 c White Wine 2 tb Onion, Grated Mix together all ingredients except crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Mousse Categories: Appetizers, Fish/sea Yield: 6 servings 2 tb Unflavored gelatin 2 c Flaked crabmeat 1/2 c Cold water 2 1/2 tb Pimiento 1 c Boiling water 6 Stuffed olives, stuffed 1 c Mayonnaise 1/2 Green peper, diced 1 c Whipping cream Salt and pepper to taste Soften gelatin in cold water. Dissolve in boiling water, then chill. Fold in mayonnaise, whipped cream, crabmeat, pimiento, olives and green pepper. Turn into a cold, wet 6 cup mold and chill until set. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Rangoon #1 Categories: Fish/sea, Appetizers Yield: 6 servings 1 pk Frozen won-ton skins Sour cream 8 oz Cream cheese, softened White garlic powder 1 cn Or small package frozen -to taste -crabmeat, or fresh! Add a dollop of sour cream to cheese and cream until mayonnaise consistency. Stir in drained crabmeat, add garlic powder. Place a round teaspoonful on won-ton skin and wrap like an egg roll. Seal edge with beaten egg white. Deep fry until golden, and serve hot! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Rangoon #2 Categories: Appetizers Yield: 48 servings 1 pk (8oz) cream cheese -flaked 2 green onions 1 cn (6oz) crab meat, drained and CRAB RANGOON including tops, thinly sliced 1 clove garlic, minced 2 tsp Worcestershire sauce 1/2 tsp lite soy sauce 1 pkg (48 count) won ton skins vegetable spray coating In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Stuffed Jalapenos Categories: Appetizers Yield: 30 servings 1 lb Flaked crabmeat 1/4 ts Salt 1 cn Jalapeno peppers(1 lb, 11oz) 1/4 ts Black pepper 2 tb Green pepper; finely chopped 1/8 ts Cayenne pepper 2 tb Onions; finely chopped 1 Clove garlic; minced 1/4 c Cracker meal 1/4 c Milk 1 Egg; beaten ------------------------------BREADING MIXTURE------------------------------ 2 c Cracker meal 1/4 ts Salt 1 c Milk 1/4 ts Pepper 2 Eggs Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside. To prepare Breading Mixture, place cracker meal in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown. Drain on absorbent paper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Tarts Categories: Appetizers, Fish/sea Yield: 6 servings 3 lg Eggs, beaten 1/2 c Carrots, shredded 1 1/2 c Skim milk 1 lb Regular crabmeat 3/4 c Swiss cheese, grated 1/2 ts Nutmeg 2 tb Cream cheese, softened 1/4 ts White pepper 1 tb Onion, minced 1 pn Salt 1/4 c Parsley, chopped pastry for 2 crust pie Roll out dough thinly and cut into 2" diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crabmeat Appetizer Categories: Fish/sea, Appetizers Yield: 6 servings 12 oz Cream cheese 1/2 c Finely chopped onion 2 ts Worcestershire sauce Garlic salt to taste 1 tb Lemon juice 12 oz Chili relish 2 tb Mayonnaise small can crabmeat Mix all ingredients (except chili relish and crabmeat). Spread mixture on pie plate, cover and chill overnight. Before serving, cover cheese mixture with chili relish, then drained crabmeat. Serve on Melba rounds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crabmeat Mousse Categories: Appetizers Yield: 6 servings Jim Vorheis 3/4 c Finely chopped celery 1 tb Unflavored gelatin 6 1/2 oz Can Alaskan king crab meat, 1/4 c Cold water -drained 1 c Undiluted mushroom soup 1 tb Grated onion 8 oz Cream cheese, softened 1 1/2 ts Worcestershire sauce 1 c Mayonnaise Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into mold and chill. Serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crabmeat Ravigote Categories: Appetizers, Fish/sea Yield: 2 servings 1 tb Green pepper - minced 1 ts Freshly ground black pepper 1 tb Green onion - minced 1 pn Cayenne 1 tb Pimiento - minced 6 oz Crabmeat - lump, cartilage 1 ts Lemon juice - fresh -removed Calories per serving: 78.4 Number of Servings: 2 Fat grams per serving: 1.21 Approx. Cook Time: Cholesterol per serving: 65.7 Marks: *DIRECTIONS* Combine all the vegetables and seasonings, then gently fold in the crabmeat, being careful not to break it up too much. NOTE: This is a delightful summer salad or appetizer. VARIATIONS: Artificial crabmeat can be used, as can small shrimp or crawfish tails boiled without salt. "Louisiana Light" by Roy F. Guste, Jr. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crabs Carribbean-Style Categories: Fish/sea, Appetizers Yield: 8 servings 8 tb Butter 2 tb Chopped fresh coriander 4 Scallions chopped -leaves, if possible 1 ts To 2 ts chopped garlic 2 tb Finely chopped parsley 1 Hot green chili, finely Salt nd freshly ground -chopped and seeded -pepper (or use dried red pepper 6 tb To 8 tb crab liquid or clam -flakes) -broth 1 tb Curry powder 2 c Bread crumbs 3/4 To 1 lb crab meat, shredded Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned. Serves 8 as an appetizer or 3 to 4 as a main course. ///\/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese-Deviled Ham Dip Categories: Dips Yield: 10 servings 1 pk Cream cheese,softened(8oz) 1 ts Instant minced onion 1 cn Deviled ham(4 1/2oz) 1 ts Worcestershire sauce 1/4 c Dry red wine 1/4 ts Instant minced garlic 3 tb Finely chopped dill pickle 1/4 ts Dry mustard Beat cream cheese, deviled ham and wine in small mixer bowl until creamy. Stir in remaining ingredients. Serve immediately as a dip or refrigerate to serve as a spread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Salsa Spread Categories: Dips, Condiment, Salsa Yield: 1 servings 1 pk Regular or light cream PACE Picante Sauce -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 Picante Sauce 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: Creamed Lobster and Clams Categories: Appetizers, Fish/sea Yield: 6 servings 2 Green onions, sliced 3 tb Dry white wine 3 tb Butter 1/2 c Cooked lobster 3 tb Flour 1/2 c Cooked clams, minced 1/2 ts Salt Pastry shells 1/8 ts Cayenne 1 cn Mushrooms (4 1/2oz) drained 1 1/2 c Half and half (Cream & milk) In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly. Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Sweetbreads Categories: Appetizers, Beef, Veal Yield: 12 servings 1 Pair of sweetbreads 3 Eggs (hard cooked) 1 c Milk 2 tb Butter 1 c White sauce Patty or tart shells Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes. Cool, remove membrane and cut in small neat cubes. Make one cup of "white sauce" see next recipe....season it with 1 ts Worcestershire sauce 2 ts lemon juice 1/2 ts Salt 1/8 ts Pepper pn Cayenne Force the yolks of the cooked eggs through a strainer. Cut the whites in long strips, and add to the sauce. Add the sweetbreads and butter. Bring to boiling point and serve in patty shells or tart shells. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Dijon Topped Potatoes Categories: Appetizers Yield: 36 servings 1 pk Cream cheese (8 oz); 1/4 c Scallions; finely chopped -softened 1/4 c Red Pepper; finely chopped 1/4 c Dijon Mustard 18 sm Red skin potatoes; roasted 1 ts Dried basil -and cut in half lengthwise 1/3 c Black olives; finely chopped Scallion tips for garnish In medium bowl with electric mixer at medium speed, beat cream cheese, mustard and basil until smooth. Stir in olives, scallions and red pepper. To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with scallion tips and serve. Makes 3 dozen appetizers Source: Reader's Digest, April 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Smoked Salmon and Dill Tart Categories: Appetizers, Fish/sea Yield: 6 servings 5 Sheet phyllo - thawed 1 c Whipping cream 3 tb Unsalted butter - melted 6 oz Smoked salmon - chopped 4 lg Egg yolks 4 Green onions - chopped 1 tb Dijon mustard - PLUS 1 1/4 c Dill - fresh, chopped OR 1 -teaspoon -T. dried dillweed 3 lg Eggs Dill sprigs 1 c Half and half Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2-inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2-inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.) Preheat oven to 350F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool. Garnish with dill sprigs and serve slightly warm or at room temperature. NOTE: Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature. Recipe from Bon Appetit, April, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Tarragon Dip Categories: Dips Yield: 10 servings 1 pk Cream cheese,softened(8oz) 1/8 ts Pepper 1/2 c Mayonnaise Carrot sticks 1/4 c Milk Chinese pea pods 4 ts Tarragon vinegar Romaine lettuce leaves 1 ts Sugar Cauliflowerets 3/4 ts Tarragon Zucchini slices 3/4 ts Salt 1. In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate. 2. To serve, line a large basket with a deep dish or foil. Arrange vegetables and bowl of dip in basket. If dip becomes too thick upon refrigeration, stir in a little milk until it reaches dripping consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Chicken Nuggets Categories: Appetizers, Poultry Yield: 48 servings --------------------------------INGREDIENTS-------------------------------- Vegetable oil for frying 1/2 ts Oregano 1/2 c Milk 1/4 ts Dry mustard 1/4 c Flour 2 1/2 lb Chicken breasts, skinless 1/4 c Grated Parmesan cheese -boneless, 1 inch pieces 1 ts Paprika 1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F. 2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat. 3. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot. From: 365 Ways to Cook Chicken ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crunchy Hot Crab Bites Categories: Appetizers Yield: 16 servings 1 1/2 c Crab mead, drained, all bits -taste) -of shell removed Several dashes of liquid 1 tb Fresh lime or lemon muice -hot-pepper sauce (or to 1/2 ts Grated lime peel -taste) 1 Green onion, minced 2 tb Unsalted butter, melted 2 tb Minced parsley 16 Melba toast rounds 1 ts Worcestershire sauce 1/2 c Grated Swiss or sharp 1 ts Hot prepared mustard (or to -Cheddar cheese Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab. Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion, parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and adjust seasonings. Brush melted butter on toast rounds and arrange in a single layerin a broiler pan. Top each round with a portion of the crab mixture, then with 1-1/2 tsp cheese. Broil until cheese is melted and crab mixture is hot. Makes 16 appetizers. Source: _Hotter than Hell_ by Jane Butler ISBN 0-89586-542-4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crunchy Stuffed Eggs Categories: Cheese/eggs, Appetizers Yield: 6 servings 6 Eggs, hard-cooked 2 Bacon slices, cooked and 1/4 c Commercial sour cream -crumbled 1/4 ts Salt Paprika 1/8 ts Pepper, coarsely ground 6 Pimiento-stuffed olives, 1 ts Parsley flakes -halved Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth. Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half. Shared by: June Hoffman, 8/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crustless Quiche Categories: Appetizers Yield: 6 servings 1/4 lb Butter 2 c Cottage cheese 1/2 c Flour 1 lb Monterey jack cheese, cubed 6 Eggs 1 ts Baking powder 3 oz Cream cheese, softened 1 ts Salt 1 c Milk 1 ts Sugar Melt butter in small saucepan, add flour and cook until smooth. Beat eggs, add milk, cheeses, baking powder, salt, sugar and butter-flour mixture. Stir until well blended. Pour into well greased 9x13x2" pan. Bake, uncovered, at 350 degrees for 45 minutes. (From "Holiday Falderah" cookbook, by Jackie Olden) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crustless Spinach Mushroom Quiche Categories: Appetizers Yield: 16 servings 6 oz Mushrooms; sliced 1/2 c Skim milk 10 oz Spinach; fresh, washed and 1 ts Tarragon; fresh (or 1/2 tsp -stems removed -dried) 2 Eggs 1/2 ts Black pepper; freshly 1 ct Cholesterol-free egg replace -ground -ment; liquid (8 oz.) 1/4 ts Salt 1/2 c Parmesan cheese; grated 1. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with non-stick cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and squeeze spinach to remove excess moisture. Chop spinach lightly, and set mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4. Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into 16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55 calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g. saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145 mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Dill Dip #1 Categories: Dips Yield: 4 servings 1 md Cucumber 1/4 c Green Bell Pepper, Diced 1/4 ts White Pepper 2 tb Fresh Dill, Chopped, OR 1 1/2 c Mayonnaise 2 ts Dried Dill, Crushed 3/4 c Sour Cream Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Dill Dip #2 Categories: Dips Yield: 1 servings 8 oz Cream Cheese, Softened 1 tb Lemon Juice 1 c Miracle Whip 2 ts Snipped Fresh Dill Or 2 md Cucumbers * 1/2 ts Dried Dill Weed 2 tb Sliced Green Onion 1/2 ts Tabasco Sauce * Cucumbers should be peeled, seeded and chopped. ~------------------------------------------------------------------------- Beat cream cheese until smooth. Stir in remaining ingredients until well blended. Cover and chill until serving time. Makes 2-1/2 cups. From: Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Dip with Pita Crisps Categories: Dips Yield: 2 servings 3 (6 ot 7 inch) whole wheat -shredded (about 2 cups) -pocket (pita) breads 1 tb Chopped fresh mint leaves 3/4 c Lowfat plain yogurt 2 ts Chopped fresh cilantro 2 tb Light sour cream -(Chinese parsley or fresh 1 Garlic clove, minced -coriander) 1 Cucumber, peeled and Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by Perry Lowell, RECIPE_CORNER, July 1993 Nutrition Information: 1/12 of recipe Heat oven to 375 degrees (F). Split each pocket bread into 2 rounds. Cut each round into eighths to make 48 triangles. Place rough side up on ungreased cookie sheets. Bake at 375 degrees (F) for 6 to 8 minutes or until crisp. Cool completely. Meanwhile, in small bowl combine all remaining ingredients and mix well. Serve with pita crisps. Makes 2 cups of dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Ring with Chicken Filling Categories: Poultry, Appetizers Yield: 6 servings 2 Cucumbers, peeled and finely 2 c Chicken stock -grated Salt and pepper 1 Small onion, finely grated Filling: 4 tb Lemon juice 1 1/4 c Shredded chicken 1 tb Fresh parsley, chopped 1 c Chopped celery 1 tb Fresh tarragon, chopped or 1 1 Finely chopped scallion -1/2 tsp dried 2 tb Lemon juice 3 tb Mediu,-dry sherry 3 tb Mayonnaise 2 tb Plus 1 tsp gelatin salt and pepper In large bowl, thoroughly mix cucumber, onion, lemon juice, parsley and tarragon. Pour sherry into medium-size bowl, sprinkle in the gelatin, let soften for a few minutes. Bring stock to boil, pour over gelatin and stir until dissolved, then turn into cucumber mixture, mix thoroughly, season to taste, pour into 5 cup ring mold, chill until set. Prepare filling by combining all ingredients and mixing well. Turn cucumber mold out onto dish and fill center with chicken salad. Serve with rounds of toast or hot crunchy bread. Serves 6 - 8 This refreshing dish even tastes as if it is good for you. A most appropriate starter (or even a light lunch dish, served with a salad), for Pisces, the most fluid of all the water signs, who will naturally respond to the rhythmic curves suggested by this shimmering form. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Stuffed with Roquefort and Hazelnuts Categories: Appetizers Yield: 6 servings 1 Cucumber cut in half 1/2 ts Caraway seeds -crosswise 15 Hazelnuts, peeled and finely 1/4 lb Roquefort cheese -chopped 1 tb Cream 12 Hazelnuts, peeled and 1 ts Lime juice -halved. 1/2 ts Ground white pepper Hollow out the seeds and about a 3/4 inch diameter column from the middle of both halves of the cucumber. Pat them dry with paper towels and ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Tea Sandwiches with Mint Mayonnaise Categories: Appetizers Yield: 32 servings 2 lg Egg yolks Salt and pepper 1/2 ts Dijon mustard 16 Thin slices homemade white 2 tb Fresh lemon juice -bread, crusts removed 3/4 c Fresh mint leaves, loosely 1 Cucumber, peeled and thinly -packed -sliced 1 c Vegetable oil From Cooking with Herbs by Emelie Tolley and Chris Mead. MINT MAYONNAISE In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl. Spread each slice of bread generously on one side with the mayonnaise. On half the slices, arrange an even layer of cucumber slices. Top with remaining bread slices. Cut each sandwich into quarters before serving. Makes 32 tea sandwiches. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumbers in Yogurt Categories: Appetizers Yield: 6 servings 1 Hothouse cucumber 1 tb Minced green onion Salt 1 sm Clove minced garlic 16 oz Plain yogurt Salt 3 tb Minced fresh basil Freshly ground pepper 2 tb Minced fresh mint Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes. Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Chutney Spread Categories: Appetizers Yield: 6 servings Jim Vorheis 1/2 c Chopped almonds, toasted 16 oz Cream cheese 1 ts Curry powder 1/2 c Major Grey's chutney 1/2 ts Dry mustard Bring cream cheese to room temperature. Mix all ingredients together well. Pack in a crock. Chill. Serve with crackers or use spread to stuff dates or celery. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Egg Dip for Shrimp Categories: Cheese/eggs, Dips Yield: 1 servings 1 c Mayonnaise 2 tb Chopped Green Onion & Tops 1 Hard Cooked Egg * 1 ts Curry Powder 1 ts Ground Ginger 1 ts Lemon Juice 1 Clove Garlic Cooked Shrimp 1/2 ts Salt * Very finely chopped. ~------------------------------------------------------------------------- Mix together thoroughly the mayonnaise, chopped egg and ginger. Peel garlic and crush thoroughly with the salt (or mash garlic and mix with salt, or add separately). Add garlic and salt, onion, curry powder and lemon juice, blend well. Put in small bowl surrounded by critters. Also good with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Lentil Pate Categories: Appetizers Yield: 6 servings 2 tb Safflower or peanut oil 1 c Dried lentils, washed and 1 md Onion, chopped -picked over 2 Cloves garlic, minced or put 2 To 2 1/2 cups water -through press 1 ts Sea salt 2 ts Curry powder 2 Eggs 1/4 ts Turmeric 1/4 c Milk 1/4 ts Chili powder 1/4 ts Ground ginger 1/2 ts Cumin seeds From "Gourmet Vegetarian Feasts" by Martha Rose Shulman OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste 1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and add onion, garlic and spices and saute gently until onion is tender, adding more oil if necessary 2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain. 3. Preheat oven to 400F. 4. Puree lentils in blender or food processor with remaining ingredients. Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This can be frozen. Makes 6 servings. Posted by Mimi Taylor. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Peanuts Categories: Appetizers Yield: 6 servings Jim Vorheis 1 ts Curry powder 1 c Roasted, salted, blanched 1/2 ts Seasoned salt -peanuts 1/8 ts Garlic powder Combine spices and mix with peanuts. Spread on cookie sheet and roast at 350 F for 5 minutes. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Shrimp Phyllo Bundles Categories: Appetizers, Fish/sea Yield: 24 servings 1/3 c Plain yogurt 1/2 ts Grated gingerroot or 1/4 tsp 1/4 c Coconut -ground ginger 1/4 c Finely chopped unsalted 4 oz Can tiny shrimp, drained -peanuts 6 Sheets frozen phyllo dough 2 tb Chopped chutney -(16 x 12 inches), thawed 1 ts Curry powder 1/2 c Margarine or butter, melted Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts, chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel or cloth. Keep covered to prevent drying. Generously brush with some of the margarine or butter. Top with another sheet of phyllo, then brush with more of the margarine or butter. Repeat with a third sheet of phyllo and margarine or butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. Place about 2 teaspoons of the filling in the center of each square. For each bundle, bring the 4 corners together; 1 pinch and twist slightly. Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange bundles on an ungreased parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24 bundles. To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles on a parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. From: FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Vegetable Dip Categories: Dips Yield: 6 servings 2 c Mayonnaise 1 ts Lemon juice 3 tb Catsup 8 Drops Tabasco sauce 3 tb Honey 1 1/2 ts Curry powder 3 tb Grated onion Mix all ingredients together and refrigerate 24 hours before serving. Serve with fresh vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curry Cream Mussels Categories: Appetizers, Fish/sea Yield: 4 servings 2 lb Mussels, cleaned 1 Stalk celery, finely chopped 2/3 c Water 1 tb Curry Powder 2/3 c Dry cider 1 tb All-purpose flour 3 Sprigs fresh thyme 1/4 c Half-and-half 1 Garlic clove, crushed 1/4 c Mayonnaise 2 tb Butter Fresh dill sprigs (opt) 3 Shallots, finely chopped Hot crusty bread Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine sieve and reserve. Discard thyme. Remove a half shell from each mussel and arrange mussels on 4 serving plates. Melt butter in a saucepan. Add shallots and celery and cook gently 5 minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoon sauce over mussels and garnish with dill sprigs, if desired. Serve with bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curry Dip #1 Categories: Dips Yield: 6 servings 1 c Hellman's Mayo 2 ts Fresh grated onion 1 ts Curry powder 1 ts Horseradish 1 ts Garlic salt 1 ts Tarragon vinegar Mix in order given. Chill several hours or overnight. The flavor will get better. Good with cauliflower, carrots, celery, etc. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curry Dip #2 Categories: Dips Yield: 4 servings 1 qt Mayonnaise (No Dressing) Black Pepper 1 ds Worcestershire Sauce 1 tb Curry Powder 3 Green Onions (Chopped) Seasonings Crazy Salt Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curry Puffs Categories: Appetizers Yield: 3 servings 1 Recipe for two-crust pastry 1 ts Season all 2 c Finely chopped cooked lamb 1/4 c Condensed cream of mushroom 1 tb Curry powder -soup, undiluted 1 tb Syrup from chutney Crisp little bite sized pastried filled with an exotic curry meat stuffing, caled "Samosas" in India. fat for deep fat frying Make pastry using your favorite recipe or package mix. Roll thin. Cut out circles using a round cookie cutter 3 inches in diameter. Mix together remaining ingredients. Place 1 heaping teaspoon of the mixture on each circle of dough. Fold over to make a semicircle; thoroughly seal edges by pressing with the tines of a fork. Fry in deep fat, 375 F, 4 minutes or until golden brown. You may make these ahead of time and heat in oven when ready to serve. Makes about 3 dozen. Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Fried Won Ton Categories: Appetizers Yield: 6 servings 1 lb Pitted dates, cut fine Won Ton Wrappers 1/2 c Walnut meats, cut fine 1) Combine dates and walnuts. 2) Place 1 TEASpoon of mixture on one corner of Won Ton wrapper 3) Wrap as for coconut candy won ton and fry in deep hot oil until golden brown. 4) An american version is to roll date'filled Won ton while hot in powdered sugar. 5) A delicious Won Ton wrapper may be made by mixing together 1 pound of cooked mashed sweet potatoes, cooled, and 1 cup of flour. 6) Work into a stiff dough. Pinch off a piece of dough the size of a walnut and roll very thin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Daube Glace Categories: Appetizers Yield: 6 servings Jim Vorheis 1 Onion, cut in quarters 21 1/2 oz Consomme 1/2 Green pepper, cut in half 1/2 cn Water 1 1/2 ts Salt 1/2 Lemon, cut in half 1/2 ts Tabasco sauce 1 tb Vinegar 1 Clove garlic 1/2 ts Cayenne pepper 2 pk Unflavored gelatin 3/4 ts Worcestershire sauce 1/2 c Water 2 Stalks celery, cut in 1 lb Left-over pot roast -eighths Mayonnaise for garnish In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a saucepan. Shred pot roast and add to gelatin. Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8x8 inch pan. Chill Before gelatin has completely set, mix meat through so it is evenly distributed. Chill thoroughly. Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise. Note: This may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or French bread. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deep Fried Squid Rings Categories: Fish/sea, Appetizers Yield: 6 servings 2 lb Squid 2 Eggs 1/2 c Flour 1 c Milk 1 ts Salt 1 1/2 c Italian bread crumbs 1/8 ts Pepper Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375. In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs. Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. NEW JERSEY SEAFOOD ADVISORY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Crab Quiche Categories: Appetizers Yield: 8 servings 2 c All-purpose flour 4 oz Crabmeat, flaked 1/2 ts Salt 3 Eggs 1/2 ts Chili seasoning 2/3 c Half-and-half 1/4 c Cold margarine, diced 1/2 ts Mustard powder 1/4 c Lard, diced 1/4 ts Cayenne pepper 1/2 c Finely grated Cheddar cheese Salt to taste 3 tb Cold water Tomato slices (opt) 6 sl Bacon, chopped Italian parsley sprigs (opt) 2 Onion, chopped Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans. Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Ham Puffs Categories: Appetizers Yield: 6 servings 30 Bread croutes 5 cm 125 g Cream cheese Deviled ham paste 1 c Grated cheese 1 Onion, finely chopped 1 Egg yolk 2 ts Butter 2 ts Chives 1. spread each croute with ham paste 2. saute onions in butter for 2 minutes, allow to cool. 3. beat the cream cheese until smooth, add next 3 ingredients and beat until well combined. spread on top of ham paste. 4. bake at 200 degrees c for 10 minutes or until golden brown and heated. serve immediately. TO MAKE CROUTES 1. cut bread circles from sliced bread with a 5 cm scone cutter. 2. brush both sides of each croute with melted butter and place on scone tray. 3. bake at 200 degrees c for 10 minutes or until golden brown, turning during cooking time. cool and store in an airtight container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Rock Lobster or Crab Categories: Appetizers, Fish/sea Yield: 6 servings 1/4 lb Butter 1 lb Lump crabmeat 1 Med. onion, grated 4 tb Flour, heaping 2 ts Dried mustard 2 c Milk 1 Dash Tabasco sauce 2 ts Salt 1 Juice of 1 lemon 1/4 c Sherry 8 Lobster tails OR; 2 tb Parmesan cheese Deviled Rock Lobster or Crab Servings: 6 This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Melt butter, add onion which has been grated along with onion juice. Cook a few minutes until onion is tender. Add dried mustard, salt, then flour. Slowly add milk and make your cream sauce. Allow your sauce to thicken, stirring constantly, and then add all the other ingredients. Serve this in flaky pastry shells. This will serve six. "Talk About Good" Published by the Junior League of Lafayette, LA. Submitted by Mrs. Robert A. Chenoweth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dijon Drambuie Dip Categories: Dips Yield: 1 servings 3/4 c Mayonnaise 1/4 c Drambuie Liqueur 1/4 c Dijon mustard Makes about 1 1/4 cups. In a small bowl, whisk together all ingredients until smooth. Serve with large, cooked, icy cold shrimp; assorted bite sized vegetables and bread sticks. Posted by Sue Paddock, Prodigy ID# HXVJ03B. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dill Dip Categories: Dips Yield: 6 servings 1 c Sour cream 1 ts Dill weed 1 c Mayonnaise 1 tb Chopped parsley 1 ts Celery seed 2 ts Seasoned salt Mix, chill, and serve with bite-size vegetables of your choice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dill Dip in Rye Bread Categories: Dips Yield: 20 servings 1 c Mayonnaise 2 tb Onion Flakes 1 c Sour Cream 2 tb Parsley Flakes 2 tb Dill weed Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl, saving the bread to dip into the sauce. When ready to serve, put the dip inside the bread, arange the bread pieces around the 'bowl'. When the pieces are gone, slice, rip, or tear the remaining crust and eat. We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it. I have served it with plain 'store bought' rye, the round loaves and with my own home made rye. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dill Vegie Dip Categories: Dips Yield: 6 servings 1/2 c Sour cream 2 tb Finely chopped dill weed 1/2 c Mayonnaise Refrigerate for several hours, serve with fresh vegetables for dipping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dip in Sour Dough Categories: Dips Yield: 8 servings 1 pk Leek or vegetable soupmix 1 lg Garlic clove, minced 1 pk Chopped spinach, frozen 1 cn Water chestnuts, chopped 2 c Sour cream 1 lg Sour dough loaf, round 1 c Mayonnaise Combine all ingredients, except bread, together. Carefully scoop out a large hollow through the top of the sourdough and fill with the dip mixture. Cover loaf with aluminum foil and refrigerate at least 2 hours. Cube the bread taken from the centre of the loaf and serve with the dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dippy Snacks Categories: Dips Yield: 6 servings 1 Stick (1/2 cup) butter or 1 c Cottage cheese -margarine, softened With carrots, celery, green pepper strips, cucumber slices, cherry tomatoes, cauliflower pieces or crackers, try any of the following: CHEESE SPREAD garlic powder Blend shortening with cottage cheese. A blender or baby food grinder will give you a smoother consistency than whipping with a fork. Add garlic powder to taste. Refrigerate in a covered container. DIP IT AGAIN 1 (8 oz) container of plain yogurt 1 cup sour cream 1 pkg onion soup mix Combine and chill before serving. BETTER-WITH-BUTTERMILK DIP 1 cup buttermilk 2 cups mayonnaise 1 cup sour cream or yogurt 1 envelope Ranch style dressing mix Stir together and chill. For use as salad dressing, substitute a second cup of buttermilk for the sour cream or yogurt. Hint: Use cucumber "coins" instead of crackers. OTHER QUICK DIPPIES that make up in small quantities: * Blend 1/3 to 1/2 of a mashed banana with 2 or 3 tsps of mayonnaise. * Whipe together 1 tsp of smooth peanut butter with 1 tsp of mayonnaise. If still too thick, add a few drops of milk. * Mix 1/2 tsp of lemon juice and 1/2 tsp of honey or sugar to 1 or 2 tsp of mayonnaise. CUTTING UP WITH KIDS Have your children help you cut up green onions, parsley, lettuce, cheese slices, fruit, etc., using a scissors instead of a knife. Using a scissors helps coordination (YES!) and keeps them busy for a _long_ time! CHERRY BALLS Stuff whole (or half) cherry tomatoes with cream cheese, a cheese spread, egg salad or tuna salad. Actually thinking of snacks as hors d'oeuvres - rather than desserts - will open up a whole new way of looking at this category. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Domestic Boursin Cheese Categories: Appetizers Yield: 6 servings Jim Vorheis -cheese 3 oz Cream cheese 1 tb Dry white wine 4 tb Butter 1 tb Minced parsley 1/4 ts Garlic powder 1 pn Of thyme 2 tb Freshly grated Parmesan 1 pn Of marjoram Cream all ingredients thoroughly or use food processor with steel blade. Chill for at least four hours. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dr. Pepper Glazed Pecans Categories: Appetizers Yield: 6 servings 1/2 tb Butter or margarine -minutes 1/2 c Of Dr. Pepper Or until Dr. Pepper 1 c Pecan halves -evaporates stirring Melt butter in small sauce -frequently. Pour -pan and add Dr. Pepper, Pecans over cookie sheet and -bring -bake in 275 degree oven for To simmering point. Add 40 Minutes or until crisp or -pecans and simmer for 15 -turning at least every 10 minutes while baking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dried Split Pea Dip Categories: Dips Yield: 12 servings 1 Onion; chopped 2 Tomatoes; peeled, seeded 3 tb Oil - and chopped 3 1/2 c Water 2 tb Chopped fresh cilantro 8 oz Green split peas 1/2 ts Ground cumin 1/4 c Finely chopped green chiles Chinese chili oil 2 Garlic cloves; minced Salt 1 Lemon; juiced 6 Pita breads (6-inch) Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes. Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency. Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil. Season mixutre to taste with a few drops chili oil and salt. Cover and chill well. Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown. Place the dip in a serving bowl, with the crisp pita bread wedges for dipping. Makes about 3 cups. From Michael Roberts - Trumps, Los Angeles Best Recipes from the Los Angeles Times - ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dubliner Dip with Rustic Vegetables Categories: Dips Yield: 2 servings 1 c Mayonnaise -patted dry 3 c Mixed fresh greens, such as 1/4 c Chopped green onion -spinach, parsley, 1 Clove Garlic, minced -watercress, or 1 c Sour Cream or yogurt Fresh dill, washed and 1 ds Hot pepper sauce Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream and blend well. Season with hot pepper sauce. Chill overnight. Serve with vegetables. Makes 2 1/2 cups. SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duck Liver Mousse Categories: Appetizers Yield: 6 servings 1 lb Duck livers, cleaned 1 tb Fresh pepper 1 tb Kosher salt 1 oz Hazelnut liqueur 2 To 3 large shallots, chopped 1 tb Nutmeg 1 oz Brandy 3 c Heavy cream Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Mexican Chicken and Rice Categories: Poultry, Dips, Rice/grains Yield: 6 servings 1 c Converted rice -halves 1 2/3 c Water 1 c Salsa (the one you like) 1 md Onion (chopped) Salt to taste 4 Skinless, chicken breast 2 Chicken bullion cubes In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover. Place into preheated oven (350o), and cook for 1 hr. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eels in Piquant Sauce ( All I Pebre) Categories: Appetizers, Sauces Yield: 10 servings 4 lb Eel 14 Blanched almonds 1 tb Olive oil 2 tb Chopped fresh parsley 1 tb Paprika 1/4 ts Saffron 2 c Hot water 1 tb Olive oil 3 Garlic cloves; chopped Salt to taste A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca. A cold beer might go best with this piquant tapa. Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1 tablespoon olive oil in a casserole or skillet, add paprika, and stir in enough water to cover eels. Bring to a boil and add pieces of eel. Meanwhile with a mortar and pestle or in an electric blender crush garlic, almonds, parsley, and saffron with enough olive oil to make a smooth paste. Stir mixture into casserole, add salt to taste, and cook for about 20 minutes or until eels are done. Add more water if sauce thickens. Serve hot. Variation: For an all-in-one meal or a main course, add peas, chopped carrots, or new potatoes (or all three) and serve over rice, as they do in Valencia. From: "Tapas, Wines & Good Times" by Don and Marge Foster. ISBN: 0-8092-4877-8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Plant Fritters Categories: Appetizers Yield: 1 servings 1 lg Egg plant 1 ts Salt 2 ts Butter 1/4 ts Pepper 1 Egg, beaten Flour Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper and enough flour to drop from a spoon. Heat shortening (375 degrees). Drop batter from spoon and fry. Drain on paper towel. Cooking time about 6 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Imam Bayildi Categories: Appetizers Yield: 6 servings 2 md Eggplants 1/2 ts Parsley Olive oil 1 tb Currants, soaked in cold 1 md Tomato, chopped -water 30 minutes Salt & Pepper 1 Clove garlic 1/4 ts Allspice 1 Bay Leaf Cut the stems off the eggplants but do not peel. Cut several length-wise slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook over medium low heat until the mixture breaks down to almost a puree. Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife. Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic & bay leaf to the oil. Cover the dish and cook over very low heat for an hour or until eggplants are very soft. Turn them every 15 minutes. WHen done, pour off excess oil and strain and store for re-use. Cool and refridgerate eggplants overnight. Serve cold with thin slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Elegant Crabmeat Balls Categories: Appetizers, Fish/sea, Pork/ham Yield: 4 servings 2 cn Crabmeat (6-7 Oz Cans) 1 ts Dry Mustard 1 c Bread Crumbs (Fresh) 1/2 ts Salt 3 tb Sherry Cooking Wine Pepper 1 tb Lemon Juice 1 pk Bacon (Cut Into Halves) 1 tb Onion (Grated) Parsley Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes appromately 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Empanadas (Brazilian Meat Pies) Categories: Appetizers, Poultry Yield: 50 servings 4 c Flour 3 Chicken legs 1 tb Butter 1 Bay leaf 1 c Shortening 2 tb Tomato paste 2 Whole eggs Salt & pepper 1 Egg yolk Water, as needed 2 ts Salt 3 tb Flour 1 1/2 c Cold water 1/4 c Cooked peas For the filling: 8 Pitted green olives, chopped 1 tb Oil Cayenne pepper 1 sm Onion, finely chopped (about 1 Egg beaten with a pinch of -1/4 cup) -salt for glaze 1 Clove garlic, minced Servings: Makes 50 1/2-inch empanadas Notes: Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas. Belita's are famous all over Brazil. Empanadas are traditionally made in special molds that are almost as deep as they are wide. If they are unavailable, any small tartlet molds will do. "The secret to making good dough," says Belita, "is to massage it, not knead it." It may look as if she's making mud pies, but the results are truly superb. For the dough: To prepare the dough: Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary; the dough should be quite soft. Let the dough rest for 30 minutes while you prepare the filling. Heat the oil in a large saucepan. Saute the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked. Skim off the fat that rises to the surface. Remove the chicken, then strain and reserve the broth. When the chicken is cool enough to handle, discard the skin and remove the meat from the bone. Finely shred the meat with your fingers or in a food processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth; the filling should be moist but not runny. Add enough cayenne to give the chicken a little bite. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Belita pushes the dough in with her thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust. Roll out the remaining dough and cut out tops for the empanadas. Try to capture an air bubble when you place the top over the filling; according to Belita, this is what makes the pies light. Seal the tartlets by pinching together the top and bottom crust. Note: The empanadas can be prepared ahead to this stage and frozen. Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30 minutes or until golden brown. Unmold and serve. Source: Yankee magazine, April 1991, recipe from Belita de Castro- Brazilian cook, cookbook author. From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Empanadas - S. American Categories: Appetizers Yield: 1 servings -----------------------------------DOUGH----------------------------------- 2 c Flour, all purpose 1/2 ts Salt 2/3 c Shortening or lard 6 tb Water -------------------------------DESSERT FRUIT------------------------------- 2 1/2 c Fruit 1 c Sugar 1 ts Cinnamon 1/2 ts Nutmeg ------------------------------CARNE ( ANY MEAT------------------------------ 1 Onion 1 Pepper, green 1 tb Olive oil 8 oz Tomato paste 4 oz Water 1 tb Vinegar Sal and Pepper to taste 1 lb Beef, sliced thinly DOUGH: In a medium mixing bowl, combine flour and salt. Cut in the shortening or lard till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 thick and cut into 4" circles. Flour lightly both side of circles and then stack up for later use. DESSERT FILLING: Just about any kind of fruit or melon may be used. Combine ingredients and heat to thoroughly mix, coarse chop, so that filling is chunky but bite-sized. Pumpkins is very good!! CARNE: Just about any kind of meat may be used, depending on availability. The sauce seems to be the only fairly consistent thing. Saute the onion and green pepper in olive oil. Add remaining ingredients and cook for 20 minutes. ( In S.A. this is continually cooked and prepared on the back burner, often being used and added to for several months at a time. It developes a flavor all its own...) Add meat and coat thoroughly with the sauce. COOKING: Add a large spoonfull of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by reeding the edges with a fork. These may then be baked, at around 350 degrees F until brown, deep fat fried, fried, cooked or heated on a barbecue. They may also be wrapped in banana husks, well moistened corn husks, etc. The object is to heat thoroughly, cooking the meat and browning the outsides so they are dry enough to hold together. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Endive with Bleu Cheese Categories: Appetizers Yield: 2 servings 3 oz Cream cheese 1/4 c Whipping cream 3 oz Bleu cheese 2 lg Bunch Belgian endive 3 tb Unsalted butter paprika (Makes about 2 dozen appetizers.) Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Escargot En Croute Categories: Appetizers, French Yield: 6 servings -------------------------------BUTTER MIXTURE------------------------------- 1 c Butter 1 ts Fresh lemon juice 1/4 c Finely chopped parsley 1 ts Pernod 8 Garlic cloves; minced 2 Anchovy fillets; minced 1 Shallot 1/4 ts Hot pepper sauce 2 tb Dry white wine Salt & freshly ground pepper 1 1/2 ts Worcestershire sauce -------------------------------------------------------------------------- 2 tb Butter 6 Puff pastry dough sheets* 36 Snails; washed 1 Egg 1/4 c Diced onion 2 tb Water 6 tb Dry white wine * Note: Puff pastry sheets should be cut slightly larger than escargot dish. For BUTTER MIXTURE: Whip butter in mixing bowl. Add next 9 ingredients with salt and pepper to taste, and mix well. Set aside. Melt 2 tablespoons butter in medium skillet. Add snails, onion and wine and saute' until liquid evaporates. Set aside and let cool. Place one snail in each hole of escargot dish. Generously cover with butter mixture. Place 1 sheet of puff pastry dough over each escargot dish. Trim dough and seal around edge of dish. Beat egg with water and use to brush dough. Chill until ready to bake, at least 20 minutes. Preheat oven to 375 degrees. Bake until pastry rises and is golden, about 20 to 30 minutes. Remaining butter mixture can be refrigerated as long as 2 weeks and used when garlic butter is needed. Source: Harrison's, Indianapolis, Indiana. Bon Appetit RSVP Column. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Escargots En Cercueils ( Snails in Puff Pastry Shells ) Categories: Appetizers, French Yield: 6 servings 36 Snails; undrained 1 lb Puff pastry, pref. homemade 1/2 c Chardonnay or dry white wine 1 Egg yolk (blended w/ milk) 1 Medium onion; minced 3 tb Milk (to blend with yolk) 1 Shallot; minced 3/4 c Butter; well-chilled* 2 Garlic cloves; minced 1/3 c Chopped toasted hazelnuts Salt & freshly ground pepper 3 tb Minced fresh parsley Freshly grated nutmeg *Note: Butter should be cut into 12 pieces. Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of 1/4". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets. Using knife tip, trace lid on each circle 3/4-inch from edge; do not cut through dough. Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375 degrees. Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley. Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately. Bon Appetit magazine, Dec. '84. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Escargots Categories: Appetizers, French Yield: 6 servings 1 c Butter; softened 1 ts Brandy 2 tb Chopped shallots 1 ts Lemon juice 2 tb Chopped garlic 1/2 ts Salt 2 tb Champagne or white wine 1 pn Pepper 1 tb Worcestershire Sauce 36 Snails and shells 1 tb Chopped fresh parsley Mix, but do not whip, all ingredients except snails. Heat mixture in large skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails. Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell. Insert snail using end of fork. Top with additional butter mixture. Continue until all shells are filled, placing them in flat baking dish as they are completed. Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes. Source: The Sun Dial, Atlanta Georgia. Bon Appetit RSVP column. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fiesta Onion Dip Categories: Dips Yield: 6 servings 1 Jumbo Vidalia onion, chopped 2 md Tomatoes, peeled or chopped -(with green tops if in 3 tb Olive oil -season) OR 1 1/2 ts Wine vinegar 2 md Vidalia onion, chopped (with 1/8 ts Cumin -green tops if in season) 1 ds Worchestershire sauce 3 tb Sliced black olives 1 ds Tabasco sauce 3 tb Chopped green chili peppers Salt and pepper to taste 1 lg Tomato, peeled or chopped OR Combine the above ingredients and chill well. Serve with corn chips. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fiesta Shrimp Dip Categories: Dips, Fish/sea Yield: 1 servings 9 oz Shrimp, Rinsed And Drained 1/3 c Pace Picante Sauce - Or 10 Ounces Frozen, 2 tb Grated Onion - Cooked, Shelled, Thawed 1 ts Horseradish 3 oz Cream Cheese, Softened 2 tb Thinly Sliced Green Onion 1/2 c Thousand Island Dressing - Tops 1/4 c Mayonnaise Finely chop shrimp, reserving a few whole shrimp for garnish. Combine chopped shrimp with remaining ingredients except green onions; mix well. Spoon into serving bowl; garnish with green onion and reserved shrimp. Chill. Serve with assorted crackers, chips or vegetable dippers. Makes about 2-1/2 cups dip. Note: If frozen shrimp are used in place of canned, add 1/4 teaspoon salt before chilling. From: Pace booklet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fig Appetizers Categories: Appetizers Yield: 1 servings Ripe fresh purple figs with rosy centers and luscious fresh green figs can make perfect cocktail fare. Allow 1 fig, quartered, for each guest. For each fig, cut 2 thin slices of prosciutto lengthwise into halves. Wrap a half slice around each fig quarter so that it looks like a rose. To serve, sprinkle with fresh lime juice and freshly ground black pepper. Garnish with fresh mint sprigs. Another favorite: Slice each fig lengthwise into halves, 1 fig per person. Into each half, spoon 1 teaspoon of Pecan Cream Cheese (see below). Sprinkle with finely chopped pecans. PECAN CREAM CHEESE 1/2 cup shelled pecans 8 oz. cream cheese, softened 1. Chop pecans coarsely in a food processor fitted with a steel blade. 2. Add softened cream cheese and process until smooth. Scrape out with a rubber spatula, cover, and refrigerate until ready to use. Makes 1 cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Tortillas Categories: Appetizers, Mexican Yield: 1 servings 6 Flour tortillas 4 Jalapenos chopped fine -Salsa (optional) 1/4 -1/2 tsp chili powder 16 oz Cream cheese (softened) 3/4 ts Seasoning salt 1 1/2 tb Chopped black olives Mix softened (can be done in the microwave) cream cheese, olives, jalipinos, chili powder, and seasoning salt. Spread a thin layer on tortilla going all the way out to the edges. Roll tortilla. Repeat for each tortilla. At this point you can either put them in a plastic bag in the refrigerator and save until you are ready to serve them, or serve immediately. (Sometimes I warm them for a few seconds in the microwave to soften, other times I serve cold). Cut into 1/2" slices before serving. Can be dipped into salsa. From: Stephanie Da Silva Date: 07-19-93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flaky Beef Turnovers Categories: Beef, Appetizers Yield: 6 servings 6 oz Boneless beef top round or 2 sm Potatoes, peeled, diced -rib-eye steak Half of a (1.25 oz) envelope dry onion-soup mix (about 3 TBLS) 2 TABLESPOONS ketchup 1 teaspoon Worcestershire sauce 1 TABLESPOON chopped fresh parsley 6 frozen puff-pastry shells (one 10-oz. package) "It's important to cut potatoes into very small pieces, so they get done by the time the pastry is brown." Preheat oven to 400 F (205 C). Trimbeef; discard fat. Cut beef into cubes no larger than 1/2 inch. In a medium bowl, combine beef, potatoes, soup mix, ketchup, Worcestershire sauce and parsley. On a lightly floured board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts or about 1/4 cup meat mixture on each rolled-out shell. Brush edges with water. Fold over; press with tines of a fork to seal. Cut several slits in top of each. Place on a baking sheet. Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot. Makes 6 turnovers. [Mable Hoffman's Finger Foods, page 65; HP Books, 1989.] From Charlie Baden ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flavorings for Main Course Crepes Categories: Appetizers Yield: 1 servings 1 tb Brandy 1 ts Dried herbs 1 tb Fresh herbs 1 ts Grated lemon rind Add these with the melted and cooled butter. From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook exchange. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 07-31-93 (23:20) Number: 1776 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: For the Elegant Set (Menu & Recipes) Categories: Appetizers Yield: 6 servings 1 ts Onion juice -cheese Juice from 1/2 lemon Toast rounds 8 oz Pacakge softened cream 1 sm Jar of caviar FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!) Food fit for the most exquisite of palates! Build your reputation as a hostess. Don't be faint hearted when it comes to serving your gourmet friends. Bring out your best silver and dazzle them with your culinary skill. The recipes that follow will bring you compliments and you won't have to spend hours in the kitchen to bring it off. ~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso coffee (no recipe) Light California champagne (no recipe) ~=> Serving Suggestion Starched blue linen, crystal serving dishes, white porcelain and sterling champagne glasses all bring a touch of elegance to an intimate deck-side gathering. Arched candelabra with tall white tapes would be perfect for illuminating the fondue dish. Each guest could be handed a porcelain salad size plate with blue linen napkin folded on top and frosted sliver champagne glass. Remember to preheat your best demitasse cups for the expresso. ~=> Red Caviar Canapes chopped chives Mix onion juice, lemon juice and cream cheese. Using a pastry tube, form a crown of this mixture on rounds of toast. From the jar of caviar, take a dab to fill each center. Decorate the edges with chopped chives. ~=> Strawberry Surprises (note: NO LIE!!!) 2 lbs fresh strawberries 1 cup powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec Gouge out the stems so the hollow center of the strawberries are exposed. Place them in a plastic container and sprinkle the powdered sugar over them. Add the rum, vodka and Triple Sec and gently tumble until well mixed. Refrigerate covered for at least 2 days occasionally tumbling. Gently remove strawberries from marinade and serve cold in pre-chilled crystal bowl. Sip the marinade!!! ~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may need to be tenderized) peanut oil Cut meat into bite-sized pieces and set aside. Pour oil into your fondue dish or chafing dish until it is at least 3 inches deep. Heat the oil t about 360~ or until it will cokk a test chunk of meat in three minutes. Each guest spears a chunk of beef with a fondue fork and cooks it to taste in the hot oil. (It's nice to mark the forks with a colored dot on a piece of tape so they will be recognized). After the pieces of meat are cooked, each guest dips the choice morsel into one of the variety of elegant sauces. ~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp tarragon vinegar. Add 1 cup mayonnaise, 3 shallots and a pinch of dry mustard. Whirl in a blender for 1 minute. ~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix thoroughly. ~-=> Garlic Cream together 1 stick of softened butter and 1 clove finely minced garlic. ~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic powder, dash oflemon juice and 1 10-oz can of beef gravy. ~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar and a little salt. ~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple wedges for garnish Combine sake and plum wine. Add a squeeze of lime. Pour over cracked ice in a prechilled tall silver or crystal stemmed water glass. Garnish with a slim wedge of fresh pineapple for stirring and nibbling. [ Food for Wet Fingers, Sharon R. Hines, 11/81 ] ** -=> this comes from the bottom of the files of Shelley Rodgers <=- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Log Categories: Appetizers Yield: 6 servings 1/2 lb Sharp Cheddar cheese 1 ts Dry mustard 8 sl Cooked bacon 2 ts Mayonnaise 1/2 ts Worcestershire sauce Combine in food processor - 1/2 lb. sharp yellow cheese, 8 slices bacon, 1/2 tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise. Blend until bacon is minced. Form into a log shaped like party rye bread. Wrap in plastic wrap or foil and freeze til firm. To serve, slice, put on rye bread, ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Onion Rings Categories: Appetizers, French Yield: 6 servings 2 lg White onions 1 1/4 c Flour 1 c Beer 1 tb Oil 1/4 ts Salt 1 Beaten egg 1 ts Baking powder Slice onions into 1/4 inch slices. Separate into rings. In a large bowl combine flour, baking powder, salt, egg, beer and oil. Blend until smooth. Dip onion rings into batter to coat well, fry in hot oil at 375 degrees until golden brown. Drain on paper towels. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Style Herbed Cheese Categories: Appetizers, Spreads, French Yield: 6 servings 8 oz Pkg softened cream cheese 1/8 ts Garlic powder 2 tb Milk 1/8 ts Onion powder 1/4 ts Crushed dried oregano leaves 1/8 ts Pepper Combine all ingredients, mix until well blended. Chill. Serve with crusty french bread or crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Corn and Sausage Fritters Categories: Appetizers, Sausages Yield: 24 servings 1 c All-purpose Flour, sifted 1 c Fresh Corn off the cob 1 ts Baking Powder 2 Egg Yolks, beaten 1 ts Salt 2 tb Milk 1/8 ts Pepper 2 Egg Whites, beaten stiff 1/4 ts Paprika Oil, for frying 1 c Sausage, cooked and crumbled Sift flour, baking powder, and spices together in a mixing bowl. Add sausage, corn, egg yolks, and milk; mix until blended. Fold in stiffly beaten egg whites. Drop by heaping teaspoonfuls into oil heated to 360 - 365 degrees. Cook 3 to 5 minutes, turning to brown on all sides. Drain on paper towels. Makes about 24 fritters SOURCE: Oneida Daily Dispatch 8/13/92, The Kitchen Magician, Barbara Barker SHARED BY:Jim Bodle 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Fruit Dip Categories: Dips Yield: 6 servings 1 Egg (beaten) 2 ts Grated lemon peel 1/2 c Sugar 2 tb Lemon juice 1 tb Grated orange peel 1 pt Whipping cream (whipped) Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc. Randy Rigg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Catfish Batter Categories: Fish/sea, Appetizers Yield: 6 servings 1 ts Salt 1 tb Sherry or brandy (optional) 1/2 ts Black pepper 1 Jar prepared mustard 1 c Cornmeal *SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC Catfish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake. Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack. Try fresh or canned potatoes fried with the same batter. Tastes good. *Collection of Clarence Fontish* ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Fish Balls Categories: Fish/sea, Appetizers Yield: 6 servings 3 lb Freshwater trout fillets, 3/4 c Fine, dry breadcrumbs -cooked and flaked 2 Eggs, beaten 1/2 c Finely chopped onion 1/2 c Milk 1/2 c Finely chopped green pepper 2 ts Spicy brown mustard 1 tb Chopped fresh parsley 2 ts Salt 1/4 c Lemon juice 1/4 ts Pepper vegetable oil Cocktail sauce Combine first 11 ingredients in a large mixing bowl; mix well. Shape into 1-inch balls. (At this point, balls may be frozen: when ready to use, partially thaw and fry as directed below.) Fry croquettes in 2-inch deep hot oil (370) until golden brown. Drain on paper towels. Serve immediately with cocktail sauce. Yield: 5-1/2 dozen. Note: This makes a delicious appetizer and may be made with any cooked fish. From: The Southern Heritage Sea and Stream CookBook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Leeks with Tarragon Categories: Appetizers Yield: 4 servings 4 Leeks, about 1-in thick, 1 ts Tarragon -white parts only Flour; for dredging 1 Egg Oil for frying Salt & freshly ground pepper -canola, lt. olive or peanut 1 ts Finely chopped parsley Tarragon vinegar TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them well. Steam them over boiling water until they are tender when pierced with a knife, about 10 minutes, then set on a towel to cool and drain dry. Beat the egg on a plate and season with salt and pepper. Add the parsley and half the tarragon. Dip the leeks into the egg and slosh them around so that they are well covered, then dip them in flour to coat. Heat enough oil in a heavy pan to cover the bottom generously. When it is hot enough to sizzle a drop of water, add the leeks. Fry them, turning them frequently until they're nicely browned all over. Set them on a towel to drain briefly. Serve with the remaining tarragon sprinkled over the top and a cruet of vinegar on the side. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Shrimp Dip Categories: Dips Yield: 4 servings Sugar Vinegar Water Pineapple Juice Sweet Peppers Cornstarch Salt Paprika Blend above ingredients to desired taste and serve with fried shrimp. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Yam Puffs - Epok-Epok Keladi Categories: Appetizers, Fish/sea Yield: 6 servings 1 1/2 lb Yam cut into small pieces 2 oz Frozen green peas 1 ts Salt 1 Spring onion chopped 1 ts Msg 2 Mushrooms diced 2 tb Sugar (gula melaka 1/2 ts Salt -preferred) 1/2 ts Msg 2 tb Softened butter 1 ts Sugar 2 tb Tapioca flour 1/2 ts Soy sauce Stuffing Ingredients 1/2 ts Oyster sauce 4 oz Prawns 1/2 tb Cornflour in 3 T water 4 oz Meat, minced 2 tb Cooking oil 3 sm Onions chopped Puff Ingredients 1. Steam yam until cooked. Remove and mash. Leave to cool. 2. Heat cooking oil in pan. Add prawns and meat and stir for 1 minute. Add onions, spring onion and mushrooms and stir for another minute. 3. Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture. Stir well. Add in green peas and stir. Remove and cool. 4. Put puff ingredients in a bowl and mix well. Knead thoroughly. Divide into 20-25 portions. 5. Roll each portion into a ball and flatten. 6. Put 1 t stuffing in centre of dough. Moisten edges, fold over and seal. 7. Heat cooking oil for deep frying. Deep fry until golden brown. Serve Hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fritto Misto Categories: Dips Yield: 6 servings 2 c Sifted flour 4 Eggs seperated 1 1/2 ts Salt 12 oz Beer 1/4 ts Freshly ground pepper 4 tb Melted butter Fritto Misto Pieces of vegetables, fish, seafood, cheese Oil for deep frying Sift together the flour, salt and pepper. Beat the egg yolks until light. Add the beer and mix into the dry ingredients, stirring only until well-blended. Stir in the butter. Let stand at room temperature for 1 1/2 hours. Beat the egg whites until stiff, then fold into the batter. Heat the fat to 375 F. Dip pieces of vegetables, fish, seafood and cheese into the batter and fry until golden borwn for 2 or 3 minutes. VARIATIONS... Almost any vegetable, fish or seafood wil do in one form or another for a mixed fry. Especially recommended... ONIONS/cut into 1/4 inch rings and coat with flour before dipping into the batter. EGGPLANT/Slice without peeling into half moons or rectangular fingers about 1/2 inch thick. Coat with flour before dipping into batter. CAULIFLOWER/break into flowerets. BROCCOLI/Peel stems and cut vegetables into bite-size flowerets. TOMATOS/Do not peel. Cut into 1/2-inch slices. Discard the seeds and coat w/flour before dipping into batter. CHEESE/Use Gruyere, Swiss, or fontina cheese cut into 1-inch squares and 1/2 inch thick. SHRIMP/Shell and devein raw shrimp, leaving the last segment of the tail intact. Wash and dry with paper toweling. Dip n flour before dipping into batter. CRABMEAT/Select large pieces of lump crabmeat. Dust w/flour before dipping into batter. OYSTERS/Use whole. Dust w.flour before dipping into batter. LOBSTER or ROCK LOBSTER TAIL/Cut meat into 1/2 inch medallions. Dust w/flour before dipping into batter. FISH FILLETS/Cut into strips about 1-inch wide. Dust w.flour flour before dipping into batter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frosted Liver Paté Categories: Appetizers, Spreads Yield: 1 servings 1 lb Braunschweiger - softened 1/2 c Mayonnaise or salad dressing 1 Garlic clove crushed 1/4 c Finely chopped onion 3 Drops hot pepper sauce 1 Garlic clove, crushed 1 ts Mayonnaise or salad dressing 1/2 ts Basil leaves Pimiento 8 oz Package cream cheese, Parsley In a Medium bowl, mash braunschweiger with fork. Add mayonnaise onion, 1 garlic clove and basil leaves mix well. Mound mixture on plate; cover and refrigerate at least 2 hours. In small bowl combine cream cheese, 1 garlic clove, hot pepper sauce and mayonnaise. Frost braunschweiger with cheese mixture. Refrigerate until serving time. Just before serving, garnish with pimiento and parsley. Serve with dark rye snack bread or scrackers. Makes 3-1/2 cups. PER TABLESPOON: 60 calories. SOURCE: Summertime Favorite Recipes, by Pillsbury. Shared by Cate Vanicek. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Guacamole Categories: Dips, Mexican Yield: 4 servings 1 1/2 lb Avocados (2) 1 md Tomato, peeled and chopped 1/4 c Onion, finely chopped 1 1/2 tb White vinegar 1 tb Canned chilli peppers 1 ts Salt - chopped Halve avocados lengthwise; remove pits and peel. Mash avacado in bowel with potato masher. Add onion, chili pepper, vinegar and salt; mix well. Place in plastic freezer container and cover lightly and freeze. To serve, let thaw; finely chop tomato; stir into avacado mixture. Serve with raw vegetables, cooked shrimp or chips. Note: excellent fresh and good after frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gado Gado Categories: Appetizers Yield: 6 servings 8 oz White cabbage 1 Garlic clove, crushed 1/4 c Sesame oil 2 Shallots, finely chopped 1 lg Onion, cut in fourths, 1/2 ts Ground cumin -thinly sliced 1/3 c Smooth peanut butter 1 Green bell pepper, seeded, 3 tb Lemon juice -thinly sliced 3 dr Hot-pepper sauce 6 oz Fresh bean sprouts 1/3 c Water 1 Fresh green chili, seeded, Red bell pepper strips (opt) -finely chopped Finely shred cabbage, discarding stalk. Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a serving dish; cool. To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2 minutes. Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce. Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gamberi Alla Pasquale (Shrimp with Special Lemon Sauce) Categories: Appetizers, Fish/sea, Sauces Yield: 4 servings 24 Shrimp, deveined 2 Drop Worcestershire sauce 2 tb Tomato paste 1 Apple, cored and finely 1 Lemon, juice of -chopped 2 oz Brandy 1 pn Chopped parsley Salt & pepper 1/2 Head lettuce, shredded 4 oz Heavy cream Lemon wedges 2 Drop Tabasco sauce Servings: 4 Notes: "Everyone loves this recipe of mine so much that I decided to give it my own name. I hope you will love it too." DIRECTIONS: Cook the shrimp, and allow to cool. Meanwhile, mix the next 4 ingredients together in a bowl. Whip the cream until it is stiff and fold into the mixture in the bowl. Add the next 4 ingredients and mix gently. Place some shredded lettuce in the bottom of large cocktail glasses and stand the shrimp up around the sides. Spoon the sauce into the middle and serve with lemon wedges. Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino ISBN # 0-920197-01-9 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Buttered Shrimp Categories: Fish/sea, Appetizers, Garlic Yield: 15 servings 1 lb Fresh peeled and deveined 1 tb Snipped fresh parsley -shrimp 1 ds Red pepper 1/4 c Margarine or butter 3 tb Dry white wine 1 Clove garlic, minced 1. For sauce, in a saucepan melt margarine or butter. Stir in garlic, parsley, and red pepper; cook about 1 minute. Stir in wine; heat through. Set aside. 2. Thread shrimp onto 4 long or 8 short metal skewers. Grill, uncovered, over medium-hot coals for 10-12 minutes or till pink, turning and brushing frequently with sauce. 4 main-dish servings, or 15-18 appetizer servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Clam Dip Categories: Dips, Fish/sea, Garlic Yield: 8 servings 8 oz Cream Cheese 7 oz Clams, Drained And Minced 1/2 ts Salt 1/4 c Clam Broth 1/2 tb Garlic 1 1/2 ts Worcestershire 1 ds Fresh Ground Pepper 2 ts Lemon Juice Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Olives Categories: Condiment, Appetizers, Garlic Yield: 2 servings 2 c Canned green olives; drained Whole sprigs dried thyme 2 Garlic cloves; slivered -OR- Basil -OR- oregano 3 sl Lemon (thin slices) -(optional) 1 ts Black peppercorns 1/4 c Sherry or vinegar 3 Bay leaves Olive oil Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 cups (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Dip Categories: Dips Yield: 6 servings 1 c Mayonnaise chilled -chestnuts 1 c Dairy sour cream 1 tb To 2 tb fine chopped candied 1/4 c Fine chopped onion -ginger 1/4 c Minced parsley 2 Minced cloves garlic 1/4 c Fine chopped canned water 1 tb Soy sauce Combine mayonnaise and sour cream. Stir in remaining ingredients. Offer sesame seed crackers or potato chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingered Shrimp Appetizer Categories: Fish/sea, Appetizers Yield: 4 servings 2 tb Teriyaki sauce 1 ds Salt 1 1/2 ts Chopped pared ginger root 8 oz Shelled, deveined cooked 2 tb Rice vinegar -large shrimp 1 ts Dry sherry 1/2 md Cucumber, pared, cut into 1/2 ts Granulated sugar -sticks In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or stainless -steel container large enough to hold shrimp in single layer arrange shrimp,; pour in teriyaki mixture aand toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to serving plate. Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber. Makes 4 servings [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grant's Fry Batter Categories: Fish/sea, Appetizers Yield: 6 servings 2 c Buttermilk 1/4 ts Garlic salt 3 Eggs, lightly beaten 1 ts Salt Several dashes of Tabasco Lots of pepper (to taste) -Sauce Self-rising flour 3 Shakes Worchestershire Sauce *SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll in flour. Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn. Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before dipping in batter. *Collection of Clarence Fontish* ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape Jelly Meatballs Categories: Appetizers, Ground beef, Beef Yield: 2 servings 2 Bottles Chili Sauce 3 lb Ground Beef 10 oz Grape Jelly Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.). Put chili sauce and jelly in pan; melt jelly well. Put in meatballs and turn occasionally. Simmer on low for 2-1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gratineed Oysters with Diced Apples in a Calvados Sabayon Categories: Appetizers, Fish/sea Yield: 4 servings 1 c Heavy cream 2 Apples; peeled and finely 3 Egg yolks, lightly beaten - diced (reserve in cold 2 tb Calvados - water with the juice of 16 Oysters in the half shell 1 Lemon In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or until it is softly whipped. Add the egg yolks and the Calvados, and whisk them in. In each oyster half shell place the diced apple. Place the oyster meat on top. Cover it with the cream mixture. Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or until the cream mixture is golden. Source: Antoine - Newport Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-622807-3-9 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Oaks Cheese Spread Categories: Appetizers Yield: 6 servings Jim Vorheis 1/2 ts Dry mustard 16 oz Cream cheese 1/2 ts Worcestershire sauce 1 lb Jar sharp Cheddar cheese 2 dr To 3 dr Tabasco sauce 1/4 lb Soft butter 1/2 ts Seasoned salt 1/4 c Dry sherry 1/2 ts Celery salt 2 tb Dry vermouth 1/4 ts Oregano Mix cheese with butter until thoroughly blended. Add remaining ingredients and stir until well mixed. Pack in a crock, cover and refrigerate. Bring to room temperature to serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Sausage Tapas Categories: Appetizers, Sausages Yield: 6 servings 1/2 lb Fully cooked Smoked Sausage, -Tomatoes, halved -cut into 1-1/2 inch pieces 4 md To 6 md Whole Mushrooms 1/2 lb Fully cooked Bratwurst, cut 1 Small Green and Red Bell -into 1-1/2 inch pieces -Pepper, cut into 1-1/2 inch 1/2 lb Fully cooked Thuringer or -squares -Summer Sausage, cut into Lemon Pepper Marinade/Sauce -1-1/2 inch pieces 3/4 c Olive Oil 10 Pineapple chunks, drained 3 tb Red Wine Vinegar 1 Red Delicious Apple, cut 1/3 c Fresh Lemon Juice -into wedges 2 ts Grated Lemon Rind 1 Summer Squash/Zucchini, cut 1 Clove Garlic, minced -into 1 inch pieces 2 tb Sugar 2 sm Onions, parboiled, cut into 1/2 ts Thyme -wedges 1/4 ts Fresh ground Pepper 4 Firm Plum or Cherry 1/2 ts Salt In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended. Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in as attractive fashion. Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C marinade SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole Dip #1 Categories: Dips, Mexican Yield: 6 servings 1 Avocado, peeled and seeded 2 tb Mayonnaise 1 tb Lemon juice 1 ts Salt 2 tb Chopped canned green chiles 1/8 ts Garlic powder 1/2 c Chopped tomato 4 Drops hot pepper sauce Cooked artichokes, chilled (optional) Puree avocado with lemon juice in blender. In small bowl, combine avocado mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole Dip #2 Categories: Dips, Mexican Yield: 1 servings 2 lg Ripe Avocados 1/2 ts Salt 1 tb Grated Onion 1/4 ts Chili Powder 1 tb Lemon Juice 1/3 c Miracle Whip Mix all ingredients together except the Miracle Whip. Spread the Miracle Whip over the top, sealing edges. Chill for 2 hours. Mix the Miracle Whip into the dip. Serve with potato chips, crackers or corn chips. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole Dip #3 Categories: Dips, Mexican Yield: 1 servings 1/2 c Miracle Whip 1/4 c Diced Green Chilies, Drained 1 lg Avocado, Peeled And Mashed 1 tb Lemon Juice 1 sm Chopped Tomato 1/2 ts Salt 1/4 c Minced Onion Combine all ingredients and mix until blended. Cover and chill until serving time. Makes 2 cups. From: Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole #1 Categories: Dips, Mexican Yield: 5 servings 1 Yellow Onion Quartered 1/2 ts Crushed Chili Peppers 1 Juice Of 1/2 A Lemon 1/2 ts Salt 1/3 c Mayonnaise 2 Ripe Avocados, Halved Pitted Put the metal blade chopping in your food procesor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds. The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible. Distribute the chunks of avocado around the chopping blade of the food processor. Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole #2 Categories: Dips, Mexican Yield: 8 servings 4 Avocados 1/2 ts Salt 1/2 c Green Chilis, Chopped 2 tb Lemon Juice 1/2 Medium Tomato, Chopped 1/4 ts Garlic Salt 2 ts Onion, Finely Chopped 1/2 ts White Pepper 2 ts Mayonnaise 1/2 ts Worcestershire Sauce Peel and seed the avocados. Add all ingredients and mash until smooth. The lemon juice will keep it from turning dark. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hacienda Dip Categories: Dips Yield: 6 servings 1 pk Cream cheese, softened 1 Jar (250 ml) salsa Cream together cream cheese and alsa. Chill for 1/2 hour. Serve with Nacho or Tortilla chips. Origin: Back of coupon for salsa Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Pate Categories: Pork/ham, Appetizers, Spreads Yield: 4 servings 10 oz Piece Virginia ham 1 ts Prepared horseradish 2 tb Mayonnaise 2 ts Dry sherry 2 ts Mustard A similar dish is mentioned as being served in the White House in the last century. While it does not measure up to the standards one would expect for a foreign dignitary or visiting head of state, this pate is great as a canape or spread for grilled sandwiches. salt and pepper to taste crackers or toast points chopped walnuts sliced artichoke hearts Grind the ham in a meat grinder or chop it very finely in a food processor using on off pulses. Mis the ham with the mayonnaise,mustard, horseradish, and sherry, and add salt and pepper to taste. Serve thepate on crackers or toast points and garnish with the walnuts and artichokes, if desired. Serves 4 as an appetizer. Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Harlequin Dip Categories: Dips Yield: 1 servings 1/2 c Sour cream 1 ts Worcestershire sauce 1/2 c Mayonnaise 1/2 ts Prepared mustard 1/2 c Chopped, ripe olives 1/2 ts Curry powder Blend sour cream and mayonnaise. Add remaining ingredients; mix well, cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot and celery sticks are the perfect go-withs for this dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Pate Categories: Appetizers Yield: 6 servings Jim Vorheis 1/2 ts Salt 1 1/2 c Butter 1/8 ts Pepper 1 Onion, chopped 2 Cloves garlic, crushed 1 1/2 lb Chicken livers, cut up 1/3 c Brandy 3/4 c Chicken broth 1 c Chopped walnuts, toasted 2 tb Dry sherry 2 tb Unflavored gelatin 1/2 ts Paprika Sliced stuffed olives 1/2 ts Curry powder Fresh pineapple top In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Chicken Pate Categories: Appetizers, Poultry Yield: 6 servings 2 lb Skinned/boned breast chicken 1/8 ts Freshly grated nutmeg 2/3 c White part only leek 2 1/4 c Well-chilled whipping cream 1/4 c Shallots 1/2 c Chicken broth 3/4 c Unsalted butter 2 c Tight-packed leaves spinach 3 Eggs whites only 2 c Tight-packed leaves basil 1 1/2 ts Salt 3/4 c Well-chilled whipping cream 1/4 ts Freshly ground pepper (See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour. Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool. Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled. Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures. Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture. Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving. Pass Tomato & Garlic Sauce separately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Shrimp in Beer Categories: Fish/sea, Appetizers Yield: 6 servings 2 lb Peeled raw shrimp 1 1/2 ts Salt 1 1/2 c Great western beer 1/2 ts Pepper 2 Cl Garlic, minced Shredded lettuce 2 tb Chives, snipped 2 Green onions, finely chopped 2 tb Parsley, snipped 1. Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate 8 hours or overnight; stir occasionally. Drain, reserve marinade. 2. Broil shrimp 4 inches from heat until cooked and tender. (about 2 minutes on each side, less for small shrimp) Do not overcook or shrimp will become tough. Brush occasionally with marinade. 3. Serve shrimp on shredded lettuce; sprinkle with chopped green onion. (marinade may be heated and served for dipping, if desired) Makes 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Stuffed Eggs #1 Categories: Appetizers, Cheese/eggs Yield: 6 servings 1 1/3 c Fresh bread crumbs Freshly ground pepper 8 md Hard-cooked eggs 2/3 c Grated Parmesan cheese 3 tb Butter 2/3 c All purpose flour 1/4 c Minced fresh herbs * 2 Eggs beaten to blend Salt vegetable oil for deep frying Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake crumbs for about 10 minutes to dry. Peel eggs, halve and separate yolks from whites. Melt butter in heavy small skillet over low heat. Add herbs and stir until wilted, about 1 minute. Cool slightly. Mash yolks in small bowl. Stir in herb mixture. Season with salt and generous amount of pepper. Spoon herbed yolk mixture into egg whites. Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in flour, then beaten egg; roll in bread crumbs, coating thoroughly. Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours ahead.) Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd) until golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels. Sprinkle with salt and serve. *Combine parsley with sage, rosemary or basil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Stuffed Eggs #2 Categories: Appetizers, Cheese/eggs Yield: 24 servings 12 Eggs; hard boiled 1/4 c Mayonnaise 2 tb Pimentos; finely chopped Scallions; sliced for 1/2 c Garlic & Herb cheese spread - garnish 1/4 c Dijon mustard 1/4 c Scallions; finely chopped Halve eggs lengthwise. Scoop out yolks into a large bowl; set egg white halves aside. Mash yolks; blend in cheese spread, mayonnaise, scallions, pimentos and mustard until smooth. Spoon or pipe yolk mixture into egg white halves. Garnish with sliced scallions and serve. Source: Readers Digest, April 1993 Typed by .\\ichele ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hidden Valley Ranch - Oyster Crackers Categories: Appetizers Yield: 20 servings 1 pk Hidden Valley Ranch (R) 3/4 c Salad oil Salad dressing mix 5 c Plain oyster crackers 1/2 ts Dill 1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes. Stir gently halfway through baking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Spinach & Artichoke Party Dip Categories: Dips Yield: 12 servings 1 (16oz) carton (2 c.) sour -spinach, thawed, well -cream, lite or regular -drained 1 (1.0oz)envelope HIDDEN 1 (2 oz) jar diced pimientos, -VALLEY RANCH Original Ranch -rinsed, drained -Party Dip Mix 1 lg Round loaf bread, sourdough 1 (14oz) can artichoke hearts, -or any variety -rinsed, drained, chopped 1 lg Round loaf bread, sourdough 1 (10oz) pkg. frozen chopped -or any variety, cut into cubes for dipping Assorted vegetables for dipping Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach and pimientos. Cut slice off top of round loaf of bread. Hollow out center of bread leaving 1" shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in preheated 400 degree oven for 20-25 minutes. Cover loaf with foil in browning too quickly. Serve with bread cubes and/or fresh veggies. Serves about 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Chips, Lo Cal Categories: Appetizers Yield: 4 servings 1 Unpeeled Baking Potato 2 tb Fat Free Italian Dressing Preheat oven to 500°F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potato slices with dressing until evenly coated. Arrange potatos in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hommous - Chick Pea Dip Categories: Dips Yield: 1 servings 2 c Cooked or canned chick-peas; 2 Cloves garlic 2/3 c Tahini (sesame paste) 1 Parsley sprigs 3/4 c Lemon juice (to taste) Place all ingredients but parsley in food processor or blender. Blend to a smooth paste. Place in a small platter or shallow bowl. If preferred, sprinkle olive oil on top and garnish with parsley sprigs and lemon wedges. Shared by Rita Taule, Prodigy ID# BTVC62A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Roasted Nuts Categories: Appetizers Yield: 6 servings 3 c Nuts 1/2 c Honey 2 tb Margarine 1/2 ts Grated orange peel 1/2 ts Cinnamon Microcook all ingredients in bowl 4 to 7 minutes at high power, stirring halfway through cooking time. Spread nuts on foil to cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hoppel Poppel Tart Categories: Appetizers Yield: 8 servings 1/3 BUTTER PASTRY dough 1 1/2 c Coarsely chopped onions 1 Egg white, lightly beaten 1/2 ts Salt 1/4 lb Bulk breakfast sausage 1/4 ts Ground black pepper 2 tb Safflower oil 1/4 c Chopped fresh dill 4 c Red Bliss potatoes, cut in 1/4 c Mayonnaise or creamy salad -1/2-inch cubes -dressing (1 1/4 pounds) 1 tb Chopped parsley Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with alumnum foil; fill with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, heat oil over medium heat. Add sausage and mash with fork to crumble into small pieces. Add potatoes, onion, salt, and pepper. Cook until potatoes are fork tender, stirring frequently, about 20 minutes. Cool to room temperature. Reduce oven temperature to 350 F. Stir dill and mayonnaise into potato mixture; spoon into tart shell. Bake 30 minutes or until heated through. Cool 10 minutes on wire rack before removing outer ring. Sprinkle with parsley. Serve warm. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot 'n Spicy Artichoke Shrimp Dip Categories: Dips, Fish/sea, Microwave Yield: 1 servings 14 oz Artichoke Hearts 1/4 c Grated Parmesan Cheese 4 1/4 oz Shrimp, Rinsed And Drained Finely Julienned Red Pepper 3 oz Cream Cheese, Softened - Strips 1/2 c Mayonnaise Thinly Sliced Green Onion 1/2 c Pace Picante Sauce - Tops Drain artichoke hearts; dice. Add shrimp, cream cheese, mayonnaise, Pace Picante Sauce and Parmesan cheese; mix well. Spoon into 9-inch round pie plate or shallow baking dish. Bake at 350 degrees F for about 20 minutes or until heated through. Garnish with red pepper and green onion. Serve with chips and assorted vegetable dippers. Makes about 2-1/2 cups dip. Microwave Oven Directions: Cook in microwave oven at high for about 3 minutes or until hot, stirring after each minute of cooking. From: Pace booklet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Artichoke Dip Categories: Dips Yield: 1 servings 1/2 c Miracle Whip 1/3 c Grated Parmesan Cheese 1/2 c Sour Cream 1/8 ts Tabasco Sauce 14 oz Artichoke Hearts * * Artichoke hearts should be drained and chopped. ~------------------------------------------------------------------------- Combine all ingredients and mix until blended. Spoon into a small ovenproof dish. Bake at 350°F for 30 minutes or until bubbly. Makes 2 cups. From: Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Bean Dip Categories: Dips, Beans Yield: 8 servings 8 oz Cream Cheese 10 1/2 oz Bean dip 3/4 lb Cheddar cheese, shredded 1/2 pk Taco Saesoning 3/4 c Monterey Jack cheese, shredd 1 c Green onion, chopped 8 oz Sour cream 20 Drops Tabasco (tm) 1. Reserve 1 c of each cheese for topping. 2 Beat cream cheese until smooth. 3. Add other ingredients. 4. Spread mixture into 9x13 glass dish and sprinkle with reserved cheese. 5. Bake at 350 for 30 min. 6. Serve with tortilla chips ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Crab Dip #2 Categories: Dips Yield: 1 servings 3 oz Cream Cheese 1/4 c Minced Onion 1/2 c Miracle Whip 1 tb Lemon Juice 6 oz Drained Crabmeat 1/8 ts Tabasco Sauce Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into a small ovenproof dish. Bake at 350°F for 30 minutes or until bubbly. Makes 1 cup. From: Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Crab Dip #3 Categories: Appetizers, Fish/sea Yield: 5 servings 8 oz Cream cheese 1 pk Crabmeat 1 tb Milk 2 tb Onions chopped 1/2 ts Horseradish 1/4 ts Salt Pepper Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Crab Fondue Categories: Appetizers Yield: 1 servings 1 Jar sharp cheese (5 oz.) 1/2 ts Worcestershire sauce 1 Cream cheese (8 oz. package) 1/4 ts Garlic salt 1/4 c White dry wine 1/2 ts Cayenne pepper 1 cn Crab, drained and flaked French bread, cut in cubes 8 1/2 oz. size In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If thickens, add more wine. Should make about 2 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Crabmeat Spread Categories: Fish/sea, Appetizers Yield: 6 servings 8 oz Cream cheese 1 ds Worcestershire sauce 1 cn Crabmeat 1 ds Lemon juice Soften cream cheese. Drain crabmeat and break into small pieces. Mix all ingredients together. Bake at 350 degrees (F) until cream cheese is "goey", about 20 to 25 minutes. Serve hot with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hummous Bi Tahini Categories: Dips, Mideast Yield: 6 servings 2 cn Chick-peas (about 4 cups) 1 ts Ground cumin 4 lg Garlic cloves 1 1/2 ts Salt; pepper to taste 2/3 c Olive oil 2 Lemons (juiced,pits removed) 1/2 c Tahini paste 1/4 ts Vitamin C crystals Drain and rinse chick-peas. Mince garlic in processor first. Then add chick peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and vitamin C. Process until mixture is completely smooth. Serve chilled or at room temperature with pita bread or crackers. Garnish with paprika, olives and parsley. Lemon juice may be replaced with 1/2 t. citric acid dissolved in 6 oz. hot water. From the sunny kitchen of Matt Rosen, White Rock, BC. Enjoy!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hummus #3 Categories: Dips, Mideast Yield: 1 servings 2 c Dry chick peas Onion 1 lb Jar tahini Water from cooked beans 3 Garlic cloves 2 ts Cumin, powdered (optional) 1/4 c Soy sauce, natural (tamari) Paprika for garnish 1 Lemon Parsley for garnish Soak beans overnight. Drain and place on cookie sheet. Freeze several hours. cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first. Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going. Add garlic cloves, soy sauce and lemon juice to taste along with beans. If you're using cumin, add it now. When all beans have been blended with other ingredients to a thick sauce, place in a large bowl. Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired. (add more water for thinner consistency.) Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve with pita strips, use as a sandwich spread, or stuff into celery. VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b) Eggplant Hoomus: mash in one medium baked eggplant (no skin) and mix with cumin added to garbanzo tahini blend. /\/\ara kent ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian Chicken Balls Categories: Appetizers, Poultry Yield: 36 servings 1/2 lb Cream cheese 1 tb Chopped chutney 2 tb Mayonnaise 1/2 ts Salt 1 c Chopped cooked chicken 1 tb Curry powder 1 c Blanched almonds or pecans, 1/2 c Of grated coconut -chopped Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and curry powder. Shape into walnut sized balls and roll in coconut. Chill. Makes 36 balls. Randy Rigg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Marinated Mushrooms Categories: Appetizers, Italian Yield: 6 servings 1 lb Fresh mushrooms -thinly sliced 1/4 c Lemon juice 1/4 c Chopped fresh parsley 1/2 c Olive oil (vegetable oil may 1 Clove garlic, finely chopped -be substituted) <shudder> 3/4 ts Salt 2 Green onions with tops, 1/4 ts Freshly ground pepper In propitiation, may I offer Italian Marinated Mushrooms (not too original, I'm still fighting off the cobbies to locate Grandma's secret kitchen diary): Paprika Parsley sprigs Bread sticks (optional) Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours, stirring occasionally. Just before serving, remove from mixing bowl to serving bowl, using slotted spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with long, thin bread sticks if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Pepper Dip Categories: Dips, Italian Yield: 2 servings 12 oz Italian Creamy Dressing 1/4 c Chopped Fresh Parsley 1/2 c Sweet Red Pepper In a small bowl, combine all ingredients. Cover and refrigerate until serving time, about 2 hours. Serve with cold shrimp, crackers or fresh vegetables for dipping. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalapenos Stuffed with Chorizo and Cream Cheese Categories: Appetizers, Chorizo, Sausages Yield: 6 servings 1 tb Vegetable oil 1 tb Sour cream 1 tb Finely minced onion Salt to taste 1 Clove garlic, finely minced 12 Jalapenos, seeded, halved 3 oz Chorizo (Mexican sausage) -and deribbed 2 oz Cream cheese, softened Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks. When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and spor cream, season with salt and spoon intp jalapenos; serve. Source: Houston Chronicle ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jamaican Beef Patties Categories: Beef, Appetizers Yield: 24 servings 4 c All purpose flour 2 ts Each ground coriander, 1 ts Salt -cumin, and tumeric 1 1/4 c Shortening 1 ts Each ground allspice and 6 To 8 Tbsp ice water -cinnamon Filling: 1 Green bell pepper, stemmed, 1 lg Onion, diced fine -seeded, and finely chopped 4 Garlic cloves, minced 4 Tomatoes minced 3 Jalapeno chilies, seeded, 1 bn Green onions, minced -stemmed, and minced Salt and pepper to taste 3 tb Vegetable oil 2 Eggs, lightly beaten 3/4 lb Ground beef Servings: 24 patties Pastry: Preheat the oven to 400 deg F. To make the dough: place the flour and salt in a large bowl; mix well. Cut the shortening into small pieces about the size of walnuts. Add to the flour and, using your fingers, rub the flour and shortening together, making a coarse, mealy dough. Add the ice water and gather the dough into a ball. The dough should be firm and not sticky. If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to make it form a ball. Divide the dough into 2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours or up to 2 days. To make the filling: in a large skillet, cook the onion, garlic, and chilies in the oil over moderate heat for about 10 minutes, stirring from time to time. Add the beef, herbs, spices, bell pepper, and tomatoes, and cook over high heat for 5 minutes, stirring constantly until the mixture is thick and saucy. Add the green onions and cook for 1 minute. Season with salt and pepper and cool to room temperature. To assemble the patties: on a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. Roll each ball into a 3 1/2 inch diameter circle. Brush the edges with beaten egg. Place about 1 tablespoon of filling on one side of each circle, leaving a 1/4 inch border. Fold the dough over, making a half-moon shape. Seal the edges with the tines of a fork, and brush with the remaining egg. Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the patties are golden brown. Remove from the oven and serve immediately. Source: Rolled, Wrapped, and Stuffed by Janet Hazen Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jerky Categories: Appetizers Yield: 1 servings Meat;(beef, deer, etc.) 2 tb Coarsely ground black pepper Soy Sauce 2 tb Garlic powder Brown Sugar 2 tb Lawry's Seasoned Salt Cooking Oil 2 tb Gebhardt Chili powder Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours. Pat dry. Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might make it more authentic!) Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste. Fold foil edges up to keep in mixture. Dry at 140 to 180 degrees for 5 to 8 hours. Keep in open container at room temperature. Do NOT refrigerate. From: Wesley Pitts From Anne MacClellan disk 7/24/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Tartare Categories: Appetizers, Lamb Yield: 6 servings 18 oz Well-trimmed lamb from loin 2 tb Minced fresh basil -chop 1 tb Minced fresh oregano 12 ts Medium ground cracked wheat 1 tb Minced fresh marjoram -* 1/2 ts Salt 12 ts Water 1/4 ts Freshly ground pepper 1/4 c Minced green onion 1 pn Red pepper flake 1/4 c Minced fresh parsley garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition. Line small round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover tightly with plastic. Refrigerate up to 3 hours before serving. Unmold lamb in center of platter. Sprinkle with additional minced, fresh herbs and green onion. Surround with tomatoes, cucumber and lemon and garnish with basil sprig. Serve with garlic toast. *Available at natural foods stores. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Larry Dunlap's World Famous Stuffed Mushrooms Categories: Appetizers Yield: 6 servings 40 lg Capped Fresh Mushrooms -Breadcrumbs 1/2 c Progresso Italian 1/4 lb Bacon Wash mushrooms and carefully remove the stems from the center of the caps. Place the caps into a suitable flat baking pan with hole from the stem up. Fry the bacon until it is crunchy. Chop the stems from the mushrooms very finely with a chopper. In a large bowl mix the chopped stems, 1/2 cup breadcrumbs, and fried bacon (including the bacon grease for flavor). Fill each cap until heaped with the stuffing mixture. Heat in microwave or oven until hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Layered Fiesta Dip Categories: Dips Yield: 6 servings 1 pk (250 gram) spreadable cream -Monterey Jack cheese -cheese 1/4 c (50 ml) EACH.. chopped 1 cn (454 gram) refried beans -jalapeno peppers, chopped 1 Jar (250 gram) salsa -black olives 1 c EACH.. grated Cheddar and On a large dinner plate or platter, spread a thin layer of each ingredient in the order listed above. Serve with Nacho's or Tortilla Chips. Origin: Back of coupon for salsa Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon-Orzo Pilaf Categories: Appetizers, Pilaf Yield: 4 servings 14 3/4 cn Chicken broth,reduced-sodium 1 ts Dried leaf basil,crumbled 1 c Water 1 ts Grated lemon rind 1 c Orzo pasta Bring chicken broth and water to boiling in medium-size saucepan. Stir in orzo, basil and lemon. Return to boiling. Lower heat and simmer 10 minutes or until tender. Remove from heat and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Light Spinach Dip Categories: Dips Yield: 6 servings 4 sm Bunches fresh spinach (2 -removed and -lbs), well washed, stems Makes about 6 cups Dip LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones. chopped, or two 10-oz packages frozen chopped spinach, thawed 6 Tbsp dehydrated minced or chopped onion 3 Tbsp unbleached all-purpose flour 1 Tbsp instant nonfat dry milk 1/2 tsp onion powder 1/2 tsp sugar 1/4 tsp turmeric 1/2 tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced water chestnuts, drained and chopped 1 1/2 cups light sour cream 1 cup reduced-calorie mayonnaise If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes, until tender, then drain well. If using frozen, simply squeeze out the excess moisture but do not cook. In a small bowl, combine the dehydrated onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a medium-size bowl, combine the remaining ingredients with the drained spinach. Add the dry ingredients to the spinach mixture and mix well. Chill for several hours. Serve in a hollowed-out bread round, if desired. Makes about 6 cups. 1/4 cup contains approximately: calories - 67, cholesterol - 9mg, fat - 5g, sodium - 133mg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linda's Potato Skins Categories: Appetizers Yield: 6 servings 6 md Baking potatoes *-*-* 3/4 c Cheddar cheese, shredded 1/3 c Milk | You can add these 1/3 c Butter -ingredients to the 6 sl Bacon, fried and crumbled 1/4 c Butter | mashed potato 1/3 c Green onion, thinly sliced -centers for mashed Salt & Pepper Salt & Pepper | potatoes, if desired. *-*-* Scrubb potatoes, dry, then pierce with fork several times. Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender. Let stand until cook enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8" potato in shell. Cover. Chill shells up to 2 days until ready to use for the skins. If desired, add the 1/3 cup milk, 1/4 cup butter, salt & pepper to use potato centers as mashed potatoes. When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp. Distribute some bacon, onion, and cheese in each shell. Bake just until cheese melts. Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving. You may want to double this recipe if you are serving several people, especially if they are hungry! From: Linda Rehberg, courtesy Debbie Carlson - Cooking Echo Serves: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liptauer Cheese #2 Categories: Appetizers Yield: 6 servings Jim Vorheis 1 tb Grated onion 1/2 lb Butter 2 ts Chopped parsley 1 lb Cream cheese 2 ts Chopped capers 1 1/2 ts Caraway seeds 1 1/2 ts Prepared mustard Soften butter and cream cheese. Combine all ingredients. Pack in a crock and sprinkle with parsley. This can be made into a ball and rolled in parsley. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liver Loaf Categories: Veal, Appetizers, Pork/ham Yield: 4 servings 1/2 lb Veal or pork stew meat 4 tb Chopped fresh sage 3/4 lb Liver 2 tb Minced garlic 1/2 lb Bacon; diced 1/4 ts Freshly ground black pepper 2 Eggs 1/2 c Dry white wine Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread. COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster Fondue Dip Categories: Fish/sea, Dips Yield: 1 servings 2 tb Butter or margarine 1/3 c Dry white wine 2 c Shredded sharp Cheddar 5 oz Lobster cut into small -Cheese -pieces (you can use canned 1/4 ts Red pepper sauce -but drain well) Serve this hot cheese dip and offer crisp cracker dippers. Melt butter in pan over low heat. Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.) Add red pepper sauce; slowly add wine, stirring until mixture is smooth. Add lobster; stir until heated. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster Pate Categories: Appetizers Yield: 6 servings Jim Vorheis 1/2 ts Seasoned salt 8 oz Cream cheese, softened 1/8 ts Dill weed 1/4 c Dry white wine 1 1/2 c Lobster meat, finely chopped 1/2 ts Onion salt Beat cheese and wine until smooth and creamy. Blend in salts and dill; add lobster. cover and refrigerate several hours or overnight to mellow. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster Spread Categories: Appetizers, Fish/sea Yield: 6 servings 1/2 lb Finely chopped cooked 1/2 c Mayonnaise -lobster meat chopped green onion freshly ground pepper Combine all ingredients. Pack into decorative bowl. Cover and chill 2 hours. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Louis Dressing Categories: Dips, Dressings Yield: 1 servings 1 c Mayonnaise, use the real -bottled -thing, like Hellmann's 1 ts Horseradish, prepared 1/2 c Chili sauce 1/2 ts Onion, grated 1 tb Parsley, fresh, minced 1/8 ts Salt 1 ts Lemon juice, fresh, not 1/8 ts Pepper Stir ingredients together. Cover and chill. Makes 1-1/2 cups. Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums. Recipe from Hellmann's Mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Calorie Clam Dip for Vegetables Categories: Appetizers, Fish/sea Yield: 1 servings 1 cn Gorton's Clams, drained 1/4 ts Salt 1 ts Chopped chives 1/8 ts Thyme 1 c Cottage cheese Combine all ingredients; mix well. Serve as a dip for raw vegetables. Makes approximately 1-1/3 cups. Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Prawns Categories: Appetizers, Fish/sea Yield: 8 servings 3 lb Prawns, Cooked And Cleaned 1 c Oil 1 Onion, Sliced 2 c White Vinegar 4 Cloves Garlic 2 Carrots, Parboiled, Sliced 1 pn Oregano Salt And Pepper To Taste 6 Whole Chilis 1 cn Stuffed Green Olives & Juice Saute 1/2 onion and 2 cloves garlic in oil. Remove and discard. Add vinegar, garlic, onions, chilis, oregano and carrots. Bring to a boil, allow to cool. Add prawns and boil. Leave in refrigerator for 2 days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Mushrooms #1 Categories: Appetizers Yield: 8 servings 1 lb Mushrooms 1/4 c Minced shallots or onions 1/4 c White wine 1 tb Minced garlic 2 tb Lemon juice 1/2 ts Ground coriander 2 tb White wine vinegar Salt; to taste 2 tb Olive oil White pepper; to taste RUB THE MUSHROOMS of any debris and set aside. Combine all other ingredients in a pot, cover and bring to a boil over high heat. Add the mushrooms, replace the cover and lower the heat to medium. Cook until the mushrooms release their juices, about 3 minutes. Pour the contents of the pot into a bowl and chill before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Mushrooms #2 Categories: Appetizers Yield: 6 servings 1 lb Fresh mushrooms 6 tb Sherry 1/4 c Soy sauce 4 tb Sugar 1/2 c Red wine vinegar 1 c Finely minced onions Mix all ingredients but the mushrooms in a saucepan and bring to a boil. Pour over mushrooms that have been cleaned and halved or quartered depending on size. Marinate and chill fo 24 hours before serving. Small button mushrooms can be used whole. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marmaliga Categories: Appetizers Yield: 6 servings 2 c Water 1 c Yellow cornmeal 2 c Milk 1/4 c Butter/margerine 1 ts Salt Cottage Cheese (Optional) Sour Cream (Optional) Grated Parmesan Cheese (Optional) In a saucepan combine first 5 ingredients. Bring to a boil, stirring constantly and cook until butter is melted and mixture is thick, about 15--20 minutes. Serve topped with a spoonful of cottage cheese and sour cream. (Marmaliga can also be served plain or sprinkled with grated Parmesan Cheese.) Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maryland Crab Cakes Categories: Appetizers Yield: 6 servings 6 sl White bread 2 ts Worcestershire Sauce 3/4 c Olive oil 1 1/2 lb Crab meat 3 Eggs--seperated Paprika 1/4 ts Dry mustard 3 tb Butter 1/2 ts Salt Maryland Crab Cakes Trim crusts from bread and lay slices on a shallow platter. Pour oil over them and let stand until bread is thoroughly saturated. Use forks to break into small pieces. Combine egg yolks with mustard, salt and Worcestershire sauce. Beat lightly. Stir in bread and crab meat, gently fold in stiffly beaten egg whites, and shape mixture into patties. Sprinkle with paprika and saute in heated butter until golden on both sides. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maryland Style Crab Cakes Categories: Fish/sea, Appetizers Yield: 6 servings 1 lb Crab meat 1/2 ts Salt 1/4 c Mayonnaise 1/2 c Soft bread crumbs - (preferably homemade) 2 lg Eggs; beaten 2 tb Minced parsley 8 tb Butter GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maui Onion Rings Categories: Appetizers Yield: 4 servings 1 1/4 c Flour 12 oz Killian's red or other ale 1 tb Cornstarch 3 Maui onions Salt, cracked black pepper Oil for deep frying Combine flour, cornstarch and salt and pepper to taste in large bowl. Whisk in ale until smooth. Cut onions into 1/4- to 1/3-inch-thick slices. Heat oil in deep fryer to 400F. Coat onion rings with batter. Gently add to hot oil without crowding pan and cook until golden brown. Remove with slotted spoon and drain on paper towels. Makes 4 to 6 servings Created by: Michael's, Santa Monica (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Appetizer Categories: Appetizers Yield: 1 servings 1 (8 oz) package cream 1/2 Jar dried beef, chopped -cheese, softened 8 -10 flour tortilla shells 1/2 Jar thick and chunky 1 c Cheese, grated -picante sauce -Paprika Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top. From: Stephanie Da Silva Date: 07-19-93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Cauliflower Pick-Ups Categories: Appetizers Yield: 6 servings 1 sm Head cauliflower 1 ts Tarragon leaves, crushed 1/3 c Butter or margarine 1 ts Paprika 1/4 c Dry bread crumbs 1/2 ts Salt 1/4 c Grated Parmesan cheese 1 ds Pepper Wash cauliflower and pat dry. Separate into flowerets. Microwave butter in a small dish until melted. Combine remaining ingredients in plastic bag. Dip several pieces of cauliflower at a time in butter. Add to crumbs and shake to coat evenly. Repeat with remaining cauliflower. Arrange in single layer in 12x8" glass baking dish. Microwave, covered, with a paper towel on high for 4-1/2 to 5-1/2 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mini Pizza Categories: Appetizers, Pizza Yield: 1 servings 1 lb Ground beef 1 ds Oregano 1 lb Sausage 2 tb Catsup 1 lb Velveeta cheese 4 dr Worchestershire sauce Brown meat, then add the other ingredients. Put a spoonful on mini French bread and freeze for later use. Bake at 350 degrees for 8 to 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mini-Quiches Categories: Appetizers Yield: 6 servings 8 oz Cottage cheese-small curd -brown. 1/4 c Sour cream Hints: Add onion, bacon, 4 oz Shredded sharp cheddar -mushrooms,etc. May be -cheese -frozen. 1/2 c Bisquick (I used RecipEase) Reheat at 300 degrees or 1/4 c Melted butter -microwave for 3 minutes on 3 Eggs -high. Preheat oven to 350 degrees. Note: These are great! Be -Mix all ingredients with -sure to add cooked bacon Electric mixer. Grease -and -mini-muffin tins or use Some diced onion. This -Teflon ones. -recipe only makes about Fill 3/4 full. Bake for 1 1/2 Dozen so be sure to at least -15-20 minutes or until -double! Great make-ahead appetizer! - Debbie Carlson Posted by: Kathryn Nicholson (WMPX17A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Miniature Puff Appetizers and Fillings Categories: Appetizers, Oriental Yield: 6 servings 1 c Water 1 tb Chili sauce 1/2 c Butter/margarine 1/2 ts Prepared mustard 1 c Flour SPINACH FILLING: 4 Eggs 1 Box (10 1/2-oz) frozen CORN BEEF FILLING -chopped thawed and drained 1 cn (12-oz) corned beef -well spinach 2 tb Dried french onion soup mix 1 1/2 c Sour cream -1 1/4 cup sour cream 1/2 c Salad dressing DEVILED HAM FILLING: 1 pk Vegetable dry soup mix 1 cn (2 1/2-oz) deviled ham 1 c Chopped water chestnuts/ 1 pk (3-oz) soften cream cheese -almonds Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minted Veggie Dip Categories: Dips Yield: 8 servings 1 1/4 c Plain Non-Fat Yogurt 1 tb Fresh Mint, Chopped 3/4 c Light Sour Cream Salt And Pepper To Taste 3 Cloves Garlic, Minced 8 c Assorted Raw Veggies ** 1 Cucumber * * Cucumber should be peeled, seeded and chopped. ** Raw veggies can be jicama or yambean, celery, broccoli, carrots, cauliflower, etc; cut into sticks or florettes. ~------------------------------------------------------------------------- Put all ingredients into a food processor or blender and process until well combined. Chill. Serve with raw vegetables such as carrot or celery sticks, radishes, jicama etc. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Italian Olives Categories: Appetizers, Condiment, Italian Yield: 6 servings 1/2 lb Green olives 3 Stalks celery, chopped 1/2 lb Black olives 1 Green pepper, chopped 1/4 c Vinegar 1 Red pepper, chopped 1/4 c Olive oil 1 Garlic clove, crushed Mixed Italian Olives Freshly ground pepper to taste Oregano to taste Crack the olives with a hammer or mallet until the pits show. Combine the olives with the remaining ingredients. Let stand at room temperature for 2 days. Store in refrigerator in sealed sterilized jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Caviar Categories: Appetizers Yield: 6 servings 2 sm Cans chopped ripe olives or Small lettuce leaves 1 1/2 c Ripe olives finely chopped 1/3 c Dairy sour cream 1 tb Chopped anchovies 1 tb Thinly slice green onions 1 ts Salad oil 2 Finely chopped hard boiled 2 ts Lemon juice -eggs Combine olives, anchovies, salad oil, lemon juice, sour cream,onions and eggs. Cover and chill. When ready to serve, line chilled serving dish with lettuce leaves. Pile olive mixture on lettuce. Top with sour cream and sprinkle with ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's Sweet and Sour Meatballs Categories: Beef, Appetizers, Ground beef Yield: 6 servings 2 lb Ground Beef Bread Crumbs 1 Egg Mix together and form little meat balls, using enough bread crumbs to hold Dice 1 onion into a frying pan. Drop balls in to brown all over. In a pot, put 2 cans whole cranberry sauce, 2 cans strained cranberry sauce, and 2 cans tomato paste. Let it all dissolve and cook or simmer on low light. Wash cans out with very little water into pot. As meatballs brown, drop into sauce mixture with a slotted spoon. When all meatballs are in sauce, let simmer without lit till it cooks down. Don't let bottom scorch. Serve over rice or challah. From: Sally Austin's Mom ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's Tidbits Categories: Appetizers Yield: 1 servings 2 c Shreddies cereal 2 ts Worcestershire sauce 2 c Cheerios cereal 1 ts Celery salt 2 c Thin pretzel sticks 1/2 ts Garlic salt 2 c Salted peanuts or almonds 1/2 ts Dill weed (opt. added my Mum 1/3 c Vegetable oil In roasting pan, combine cereals, pretzels and peanuts. In cup measure, mix together oil, Worcestershire sauce, salt/seasoning. Gradually pour over and toss lightly into cereal mixture. Bake in 250F oven, stirring every 20 min, for about 1 hour or until toasted. Cool and store in airtight container or plastic bags. Keeps in dry place for up to 6 weeks. Makes 8 cups. Source: From Mom, With Love by Kay Spicer Shared by Elizabeth Rodier 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moms Dill Dip Categories: Appetizers Yield: 1 servings 1/3 c Sour cream 2/3 c Hellmanns mayonnaise 1 tb Dry parsley 1 tb Onion flakes 1/2 ts Accent 2 dr Tabasco sauce 1 ts Dill weed 1 ts Seasoned salt 1 ts Worcestershire sauce Mix all ingredients together. Delicious dip with carrot sticks or celery! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Monkfish Kebob with Vegetables Categories: Appetizers, Fish/sea Yield: 4 servings 1 lb Monkfish filets, cut into 1 Clove garlic, minced -cubes 2 c Oil Onions 1 c White wine Green peppers 1 tb Lemon juice Cherry tomatos 1/4 ts Salt Zucchini 1/4 ts Thyme Corn on the cob 1/4 ts Dill 8 Kebob sticks 1/4 ts Oregano Marinade: 1/4 ts Paprika Monkfish Kebob with Vegetables Marinate monkfish cubes for at least an hour. Cut vegetables into chunks. Place monkfish cubes and vegetables on kebob skewers. Marinate skewers in large casserole or baking sidh, covered and refrigerated for three hours. Broil in oven, lightly basting and turning often for approximately 8-10 minutes. Serves 4, 2 kebobs each. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mu Shu Pork Categories: Appetizers, Pork/ham, Chinese Yield: 6 servings 1/3 c Dry lily flower* 1/4 ts Salt 1/2 c Tree ears* 1/4 ts Freshly ground pepper 2 tb Peanut oil; or more 2 Green onions; cut into 1-in 1/2 c Pork; uncooked, shredded Pao bin: (thin pancakes) 2 Eggs; well beaten 2 c Flour 2 c Chinese cabbage; shredded 3/4 c Boiling water (actually 3/4 1/3 c Water chestnuts; chopped Additional flour 1 ts Garlic; minced 2 tb Sesame oil 2 ts Soy sauce * Dry lily flower and tree ears are available in Oriental markets. MU SHU PORK: Rinse dry lily flower and tree ears in cold water. Soak in cold water to cover 1 hour, until soft. Drain and finely chop. Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes. Transfer to small bowl. Add eggs to wok and stir-fry until cooked. Add to bowl and mix with pork. Heat more oil if necessary. Quickly add shredded cabbage, chopped lily flower and tree ears, water chestnuts and garlic and stir-fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy, salt and pepper. Add green onions and cook about 1 minute. Taste for seasoning. Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve. Note: We always spread some plum sauce on our pancake before putting on filling and rolling. Delicious. PAO BIN (THIN PANCAKES): If using food processor, place flour in work bowl. With motor running, add boiling water until dough forms ball. Transfer to small bowl, cover with damp towel and let stand 15 minutes. If not using food processor, add boiling water gradually to flour, stirring with wooden spoon. When mixture forms mass (it will be lumpy), transfer to floured board and knead until dough forms soft, smooth ball. Place in small bowl, cover with damp towel and let stand 15 minutes. Cut dough in half. Place on lightly floured surface and roll each about 1/4-inch thick. Cut into 2- to 2-1/2-inch circles. Knead scraps together, roll out and repeat to cut more circles. Brush half of the circles with sesame oil. Place each unoiled circle on 1 oiled circle. With rolling pin, roll each pair of circles into larger circle about 6 inches in diameter, keeping as round as possible. Place ungreased 8-inch skillet over high heat to warm. Reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook second side. Flip onto towel and carefully separate into 2 pancakes. Stack on platter or on foil. When all are cooked, wrap in foil and place in warm oven until ready to serve. About 6 servings. Recipe from Yang Tze, Honolulu, Hawaii. Published in Favorite Restaurant Recipes, Bon Appetit, 1982. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Almond Pate Categories: Appetizers Yield: 6 servings 1 c Slivered almonds 3/4 lb Mushrooms, sliced 1/4 c Butter 3/4 ts Salt 1 sm Onion, chopped 1/2 ts Thyme 1 Clove garlic, minced or 1/8 ts Pepper -pressed 2 tb Oil Mushroom Almond Pate Spread almonds in a shallow pan and toast in a 350 degree oven for 8 minutes or until lightly browned Melt butter in a large frying pan over medium high heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most of the pan juices have evaporated. In a food processor or blender, whirl almonds to form a paste, With motor tunning, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Chill until set. I used walnuts, because I had them on hand, and this turned out fine. I served it alongside thinly sliced toasted rounds of italian bread. Yum. Next to that, I had a wedge of brie surrounded by bite-sized hunks of carrots (cutting veggies to bite size saves the worry some people have about others who dip, bite, then stick something bitten back into the dip. . .) and a dip I make for veggies that is yummy, but not for the faint of heart. Spicy Yogurt Dip 1 c nonfat yogurt 1 1/2 Tbsp apricot honey (or 1 Tbsp honey plus 1/2 Tbsp apricot preserves) 1 tsp curry powder 1/2 tsp cayenne pepper Mix all ingredients together and let sit for at least an hour. The flavor intensifies, but you may want to add curry and/or cayenne later. This tastes sweet, and you don't realize it's hot until it's too late. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Appetizer Categories: Appetizers Yield: 6 servings 2 lb Fresh mushrooms 1 pk Garlic or Italian "Good 1/4 lb Butter -Seasons" mix Saute cleaned mushrooms in butter for 5 minutes. Sprinke with the package of "Good Seasons" dressing mix. Simmer covered, do not boil, for 1 1/2 hrs. Serve with toothpicks. They go fast. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Caps with Pesto Categories: Appetizers, Condiment Yield: 24 servings 24 Mushrooms fresh 4 Garlic cloves peeled 1/2 c Walnuts or Pine Nuts chopped 1/4 c Olive Oil 2 c Basil Snipped, fresh 1 Pepper to taste 1/2 c Parmesan Cheese grated Servings: 24 Preheat oven to 425. In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend until smooth. Add pepper to taste. Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded teaspoon of pesto into each mushroom cap. Place a walnut half or several pine nuts atop each. Bake for about 10 minutes or until hot. Drain on a paper towel. Serve warm.. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Pate #1 Categories: Appetizers Yield: 12 servings 1/3 c Butter 2 tb Dry sherry or vermouth 1/2 c Fresh mushrooms (any type) 3 oz Cream cheese; softened 1/2 c Finely chopped onion 1/4 c Minced fresh parsley In a fry pan, melt butter over med. heat, add mushrooms and onions. Cook until mushrooms are browned (10-15 min.), stirring often. Mix in sherry. Remove from heat,set aside. In a bowl, beat cream cheese and parsley until blended, and then add mushroom mixture. Blend. (If you want the pieces of mushroom, just stir. I like to Cuisinart in, so it's the same consistency as pate.) Refrigerate, and serve with breads or crackers. Posted by Debi of "Delectables by Debi Custom Catering" (NRPC58B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Pate #3 Categories: Appetizers Yield: 5 servings 1 lb Fresh mushrooms 3/4 c Fine dry bread crumbs 1/4 c Butter or margarine 1 ts Salt 1/3 c Minced onion 1/2 ts Basil leaves, crushed 1/3 c Finely chopped celery 1/4 ts Rosemary leaves, crushed 2 Eggs 1/4 ts Oregano leaves 3 oz Cream cheese, softened 1/8 ts Ground black pepper Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes about 5 cups); set aside. In a large saucepan melt butter. Add onion and celery; saute until tender, about 5 minutes; set aside. In a large mixing bowl beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, black pepper and reserved onion and celery mixture and mushrooms. Stir until mixture is well blended and smooth. Butter a 7 x 4 x 2 inch loaf pan. Cover the long side and bottom of pan with a strip of waxed paper leaving a 1-1/2 inch overhang. Spoon mushroom mixture evenly into pan. Cover top of pan with foil. Bake until firm, about 1-1/2 hours. Cool in pan until lukewarm. Remove from pan using waxed paper overhang as an aid; discard paper. Serve at room temperature with crackers as an appetizer garnished with mushroom slices, grated carrot and chopped onion, if desired. Yield: 12 to 14 portions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Souffle Categories: Appetizers Yield: 6 servings 1 tb Butter 1/4 ts Pepper 250 g Small mushrooms, sliced 4 Egg yolks 1 Shallot, finely chopped 3 tb Grated parmesan cheese 1 ts Mixed herbs 2 tb Cream 1 ts Chopped parsley 1/4 ts Ground mace 1 1/2 tb Butter 1/2 ts Salt 3 tb Flour 1/4 ts Pepper 1 1/2 c Milk 4 Egg whites 1/2 ts Salt 1 tb Grated parmesan cheese 1. melt butter in pan and saute next 4 ingredients for 2-3 minutes. remove from pan. melt butter, add flour, cook 1-2 minutes. 2. remove from heat, gradually add milk, salt and pepper. 3. return to heat and stir constantly till mixture boils and thickens. 4. simmer over low heat 5-7 minutes. 5. add next six ingredients and mix well, beat egg whites till stiff, fold into sauce mixture. 6. pour third of the sauce mixture into 4 souffle dishes, sprinkle over half the mushroom mixture. repeat layer of sauce and mushroom and end with a sauce layer and sprinkle with cheese. 7. bake at 190 degrees c for 30-35 minutes. 8. serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushrooms Stuffed with Escargot Categories: Appetizers, French Yield: 6 servings 1/2 c Soft butter 1/4 ts Salt 1 ts Minced shallots Freshly ground black pepper 1 Clove garlic (large), -to taste -crushed 12 lg Mushrooms 1 tb Minced parsley 12 lg Canned snails, drained 1 tb Finely minced celery Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushrooms Montreal Categories: Appetizers Yield: 4 servings 4 Scallions or spring onions 1 lb Mushrooms, peeled, stem 1/2 c Light or single cream -trimmed, thinly sliced 2 tb Lemon juice Salt and black pepper 2 tb Parsley, fresh chopped Chop the scallions finely crosswise. Whisk together the cream, lemon juice, and parsley. Lightly but thoroughly mix in the mushrooms and scallions. Season to taste with salt and pepper. Turn into a serving dish and serve at once or leave it in a cool place for a few hours so that the mushrooms can absorb the flavor of the dressing. Serves 4 to 6 This is an easy-to-prepare dish for the quicksilver Gemini that combines the foods of Mercury (parsley and mushrooms) with a creamy coating. Because of their association with death, mushrooms are an appropriate food for the god whose duty was to conduct the souls of the dead to the under- world. Rich in minerals and vitamins, parsley helps relieve nervous conditions (often a Gemini complaint) and soothes the stomach. Serve this delicious starter with a very chilled white wine and thin slices of whole wheat bread and butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushrooms Barcelona Categories: Appetizers Yield: 6 servings 2 tb Butter/margarine 2 tb Dry sherry 1 tb Vegetable oil 1 tb Lemon juice 8 Oz(3 cup) fresh mushrooms 1 ts Grated orange/lemon peel 1/2 c Chopped toasted walnuts 2 tb Chopped parsley Salt to taste Melt butter with oil. Add mushrooms; saute over medium high heat until just tender. Add walnuts, sherry, lemon juice and citrus peel; cook 1 minute. Sprinkle with parsley; season with salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushrooms Stuffed with Whole Clams Categories: Fish/sea, Appetizers Yield: 6 servings 24 Mushrooms, 2" in diameter 8 tb Mayonnaise 3 tb Butter, melted 1 ts Worcestershire sauce 24 Littleneck clams, shucked 6 Drops Tabasco 5 tb Horseradish Remove stems from mushrooms and reserve for another use. Wipe mushroom caps with a towel, dip in butter, and place, rounded side down, on a rack on a cookie sheet. Place 1 clam in each mushroom cap. Mix together remaining ingredients and spoon over clams. Broil about 6" from heat for about 8 minutes or until mushrooms are tender and topping begins to brown. From: The Clam Lovers Cook Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mussels Mariniere Categories: Fish/sea, Appetizers Yield: 4 servings 4 lb Mussels; prefer New Zealand- 2 Celery stalks -"Green Lipped" mussels. * 1 Garlic clove 1 lg Onion 1/2 Bottle of white wine Cover bottom of casserole with 1 inch of white wine. Add chopped vegetables and bring to the boil. Add mussels and steam until opened, about 4 to 5 minutes. * Don't forget to "beard" the mussels before steaming. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nacho Popcorn Categories: Appetizers Yield: 2 servings 3 qt Popcorn 1 1/2 ts Mexican Seasoning 2 c Corn chips 3/4 c Cheese, taco, shredded 1/4 c Butter or margarine Heat oven to 300 F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once. Makes about 3 1/2 quarts. Just right for two!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nero Wolfe's Bread Triangles Fried in Anchovy Butter Categories: Appetizers Yield: 4 servings 12 sl White bread 1/2 c Anchovy butter Trim the crusts from the bread and cut the slices into triangles. Butter one side of each slice with anchovy butter and set aside. Heat two tablespoons of the butter in a large skillet and arrange as many triangles in the pan as possible. When they are golden brown on the bottom, turn and cook them on the other side. Add more butter as needed. Serve warm. (Serves 4 or 1 Archie) (If Death Ever Slept) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Never Fail Batter Categories: Fish/sea, Dips Yield: 6 servings 1 c All-purpose flour 2 ts Salt 1 ts Baking powder 1 ts Sugar 1/2 c Cornstarch 1 ts Oil 1 c Water Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish or the vegetables with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. This is very good to use for zucchini, broccoli, peppers, green beans, onion rings and any other firm vegetable. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Crust Spinach Pie Categories: Appetizers Yield: 4 servings 1 c Mushrooms 4 Eggs 1 c Red peppers 2 tb Oil 1 lb Ricotta cheese Salt and pepper 1 pk Spinace, frozen, drained Saute the mushrooms and red peppers. Cool. Blend all ingredients together. Pour into a buttered 13x9 pan. Bake at 350F for 40 minutes. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-01-93 (15:43) Number: 1944 From: LAWRENCE KELLIE Refer#: NONE To: ALLL Recvd: NO Subj: recipe Conf: (52) Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Northfork Crab Meat Categories: Appetizers, Fish/sea Yield: 1 servings 1 lb Crab Meat Cocktail Sauce 4 tb Butter Lemon Wedges 1 tb Tarrigan Wine Vinegar Heat Butter over low heat. Saute crab meat, stirring for 2 minutes. Sprinkle with vinegar. Top with parsley and a little garlic powder. Serve with cocktail sauce and lemon wedges. Cam be made with shrimps. Source: "The Yankee Kitchen" 03-29-93 (#4) [Gail] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Norwegian Sardine Pate Categories: Appetizers, Fish/sea Yield: 8 servings 8 oz Cream cheese Sardines, drained 1/2 ts Salt 1 tb Chopped parsley 1 1/2 tb Lemon or lime juice 1/8 ts Hot pepper sauce 1/4 ts Freshly ground black pepper Capers 2 cn 3 1/4 oz boneless skinless Additional chopped parsley Cream together first four ingredients. Mash sardines and beat into cheese mixture with parsley and hot sauce. Form into mound or desired shape. Garnish with capers and parsley. Serve with toast fingers, bread or crackers. Makes 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nuts and Bolts Categories: Appetizers Yield: 5 servings 1/2 c Margarine 4 c Wheat chex or other small 1/4 c Salad oil -shredded wheat squares 1/4 c Bacon fat 4 c Rice chex 1/2 c Worcestershire sauce 2 c Cheerios 2 ts Garlic salt 2 c Thin pretzels 4 ts Celery salt 1 8-10 oz package cheese 4 c Unblanched almonds (or mixed -flings or similar cracker -nuts) -snack Melt the margarine, oil, and bacon fat. Stir in worcestershire sauce. Add salts. Remove from heat and let stand a few minutes. In large roasting pan combine nuts, cereals, pretzels, and cheese snack crackers. Pour sauce over this and toss to blend. Bake uncovered in slow oven (200F) for 2 hours, stirring every 30 minutes. Makes 5 quarts. Origin: A Taste of Oregon Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old English Sherry Cheese Puffs Categories: Appetizers, Londontowne Yield: 6 servings 1/2 c Water 1/2 c All-Purpose Flour 1/4 ts Salt 2 Eggs 1/4 c Margarine or Butter 5 oz. Jar Old English* 1 tb Sherry ----------------------------------FILLING---------------------------------- 1 pk 3-oz. Cream Cheese, Softened 2 ts Sherry 1 tb Chopped Stuffed Green Olives *INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English (sharp) pasteurized process cheese spread, softened. Heat oven to 400 degrees F. Grease cookie sheet. In med. saucepan, heat water, salt and margarine to boiling. Add flour and sherry, stirring constantly, until mixture forms ball and leaves sides of pan. Remove from heat; blend in 1/4 cup cheese spread. Add eggs, one at a time, beating well after each addition. Mixture will be smooth and glossy. Drop dough by teaspoonfuls onto prepared cookie sheet. Bake at 400 degrees F for 15-20 mins. until puffed and golden brown. Remove from cookie sheets. Cool slightly; make small slit in side of puffs to release steam and prevent sogginess. Cool completely. In small bowl, combine remaining cheese spread, olives and sherry; blend until smooth and fluffy. Slit puffs; remove any soft filaments of dough. Fill with scant teaspoonfuls of cheese mixture. Makes 18 appetizer puffs. A wonderful holiday appetizer including a rich cheese puff pastry. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Olive Cheese Balls Categories: Appetizers Yield: 1 servings 1 pk Cheddar cheese (8 oz.) 1/2 c Margarine, melted 1 1/4 c Flour 36 Pimento stuffed olives Mix cheese and flour. Add margarine and mix thoroughly. If dough seems dry, work with your hands. Mold 1 teaspoon of dough around each olive, shape into ball. Place 2 inches apart on greased baking sheet. Cover, chill for 1 hour. Heat oven to 400 degrees. Bake 15 to 20 minutes. Can make ahead and refrigerate or freeze. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Cake Categories: Appetizers Yield: 6 servings 3 Strips bacon, diced 1/2 ts Salt 4 md Onions, finely chopped 3 Eggs, beaten 3 tb Butter 8 oz Tube refrigerated crescent 1/2 c Sour cream -rolls 1 tb Flour In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1" up sides of a greased 9" square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm. Yields: 16 servings From: "Reminisce" Magazine Posted by: Debbie Carlson - Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Patties Categories: Appetizers Yield: 6 servings 3/4 c Flour 1 ts Salt 1 tb Baking powder 2 tb Cornmeal 3/4 c Milk 1 ts Pepper 1 tb Pepper sauce 1 tb Sugar 1 c Finely chopped onions 1 ts Parsley Mix all ingredients. Drop by teaspoon into hot oil. Fry each side about two minutes. Drain on paper towel Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Sandwich Categories: Appetizers Yield: 6 servings 24 sl Firm-textured egg bread,thin Salt; to taste - such as challah or brioche Freshly ground black pepper 6 tb Mayonnaise - to taste 12 sl Onion, wafer thin 1 c Minced parsley USING A 1 3/4-INCH COOKIE CUTTER, cut out rounds for the centers of the bread slices. Spread mayonnaise on each of the bread rounds with a small spatula. The diameter of the onion slices should approximate that of the bread rounds. Sprinkle each with salt and pepper. Place 1 onion slice on each half of the rounds. Cover each one with another bread round, mayonnaise side down, on top of the onion. Using the spatula, spread the outside rim of the sandwich with mayonnaise, coating fairly liberally. Roll the rim of each sandwich in parsley to coat. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Tart Categories: Appetizers Yield: 8 servings -----------------------------------PASTRY----------------------------------- 200 g Plain flour 1 Egg 130 g Unsalted butter, softened 1 ds Salt 3 tb Water ----------------------------------FILLING---------------------------------- 400 g Onions 4 Eggs 30 g Bacon, cut into thin strips 1 ds Gratted nutmeg 50 g Unsalted butter 1 tb Chopped parsley 3 1/2 dl Cream Salt and pepper 3 1/2 dl Milk Pastry Make the flour into a 'well' on the pastry board, beat the egg and add it, with the butter, salt and a little of the water, to the centre of the well, then work the ingredients into the flour with your fingertips, incorporating more water little by little; whether you have to use all the water or not depends on the quality of the flour. Press all the dough together into a ball then, finally, work it thoroughly with the heel of your hand, gathering it up with pastry scraper as you do so until it is soft and pliable. Leave it in the refrigerator to firm up again before you roll it out. Filling Peel the onions. Cut them into fine rings and weigh out 300 g. Cook the bacon strips (which need to be VERY finely cut) in the butter. Let them take on a golden colour, then add the sliced onions and leave them to cook gently until they are tender. In a bowl beat together the cream, milk and eggs, adding salt, pepper and nutmeg to taste. When the onions are cooked, add them to the mixture in the bowl and add the chopped parsley. Preparation Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm in diameter and at least 3cm deep. Cut a disc of aluminium foil of the same diameter as the tin and place it on the pastry. Weight it down with a handful of beans or crusts. Pre-heat the oven to 150 oC (300 oF) and cook the pastry 'blind' for half an hour. Watch the coulouring of the edge and as soon as it starts to turn golden remove the aluminium foil and beans or crusts. Cook the pastry shell until the base is baked but not coloured. Fill the shell with the onion mixture. Put the tart back into the oven. Check that the temperature is still 150 oC and keep the oven at or just below this temperature for about 1 hour. Towards the end you could reduce the heat a little, as the tart needs TO COOK VERY SLOWLY. The tart is ready if, when you shake it, the filling appears to be quite firm with no hint of a whole in the centre. Serve warm, in small slices ! (From: Fredy Girardet, Cuisine spontanee) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Open Face Mushroom Brie Sandwiches Categories: Appetizers Yield: 4 servings 2 tb Olive oil 1 tb Red wine vinegar 1 1/2 c Trimmed assorted mushrooms 1 tb Water - such as shiitake, oyster, Salt and pepper; as desired - chanterelle, morel 2 tb Finely chopped parsley - and cultivated 4 sl Country bread 1 ts Minced garlic 4 sl Brie cheese 1/2 c Finely diced onion HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar, water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook until mushrooms are tender, another 5 minutes. Remove from the heat, transfer the mushrooms to a bowl and add the parsley. Toast or grill the bread. Preheat a broiler. Place the bread on a baking sheet and top with mushrooms. Lay a piece of cheese on top and place under the broiler until melted. Serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Appetizers Categories: Appetizers Yield: 6 servings 6 Oranges, peeled and sliced Chopped Cilantro -crosswise Juice Of 1 Lime 1 Red Onion, Thinly Sliced Cayenne Pepper Olive oil Fresh Parsley For each appetizer you will need one whole orange. Once it is sliced,place one slice on plate, then slice of red onion, sprinkle of parsley,another slice of orange, onion, parsley, until you have rebuilt the orange. Top with a drizzle of lime juice, sprinkled cilantro, and a drizzle of olive oil over the top. Origin: The Urban Peasant TV Cooking Show Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Ginger Dip #2 Categories: Dips Yield: 6 servings 1 c Light/cholesterol free 2 tb Honey -reduced calorie mayonnaise 1/2 ts Grated orange peel 1/4 c Orange juice 1/4 ts Ground ginger Combine all ingredients. Cover; chill. Serve with fresh fruit. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Stuffed Mushrooms Categories: Appetizers, Oriental Yield: 24 servings 2 tb Fresh lemon juice -lightly 24 lg Mushroom stemmed * 1/2 c Fine fresh bread crumbs 3 sl Lean bacon 1 tb Bread crumbs for garnish 1/4 c Minced onion Pepper to taste 4 ts Minced garlic 1 Scallion, sliced thin, for 2 tb Soy sauce -garnish 1 tb Sesame seeds, toasted * Chop stems and leave caps whole In a large saucepan, combine 6 cups water with the lemon juice, add the mushroom caps, and bring the liquid to a boil. Simmer the mushroom caps for 6 mintues, transfer tham to paper towels, and let them drain. (Blanching the mushroom caps will prevent them from wrinkling while they are baking.) In a skillet, cook the bacon over moderate heat until it is crisp, transfer it to paper towels, and let it drain. Pour off all but 1-1/2 tbsp of the fat from the skillet, in the remaining fat cook the onion, the garlic, and the mushroom stems over moderately low heat,stirring, until the vegetables are softened, and add the soy sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon, crumbled, and pepper to taste. Cook the mixture, stirring, for 1 minutes, or until it is slightly dry, divide it among the mushroom caps, mounding it, and transfer the stuffed mushrooms to a jelly-roll pan. The mushrooms may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled. Sprinkle the remaining 1 tbsp bread crumbs over the mushrooms and bake the mushrooms in the middle of a preheated 325 F oven for 7 minutes, or until the filling is heated through. To make the filling crisper, the cooked mushrooms may be put under a preheated broiler about 4 inches from the heat for 1 minute. Garnish the mushrooms with the scallion. Makes 24 stuffed mushrooms. Origin: Cookbook Digest Nov/Dec 1991 Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Cheese and Spinach Fondue Categories: Appetizers Yield: 4 servings 10 sl White bread 1 ts Salt 6 Egg 2 c American cheese;shredded 8oz 3 c Milk 3 tb Onion 1 ts Dry mustard 1 pk Spinach; frozen, drained Heat ove to 325F. Remove crusts from bread and cut into cubes. Beat eggs, milk and seasons. Stir in bread cubes, cheese, onion and spinach. Pour into lightly greased baking dish. Bake uncovered for 1 hour or until center is set. Serve immediately. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-01-93 (15:44) Number: 1946 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: reicpe Conf: (52) Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Overstuffed Mushrooms Categories: Appetizers Yield: 6 servings 2 lb Medium-sized fresh mushrooms -olives 1 pk (8 oz.) cream cheese, 1 tb Prepared mustard -softened 2 ts Onion powder 1 cn (4-1/2 oz.) deviled ham 1/4 ts Ground turmeric 2 tb Finely chopped stuffed 1 pn Ground black pepper Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat Stockett Diced pimiento Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.); set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps. Garnish with pimento. Yield: about 50 stuffed mushrooms (about 1-1/2 cups filling) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster Croquettes Categories: Fish/sea, Appetizers Yield: 24 servings 1/4 c Butter 24 Shucked & patted dry oyster 1/4 c All purpose flour (for deep frying) 1 c Milk -vegetable oil Salt 3 Egg Freshly ground pepper All purpose flour 3 tb Butter 4 c Fresh bread crumbs 4 Minced shallot Watercress 1 lb Minced mushroom Wedges lemon (Makes 24.) Melt 1/4 cup butter in heavy medium saucepan over low heat. Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt and pepper. Melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add shallots and cook until softened, stirring occasionally, about 5 minutes. Add mushrooms, increase heat and cook until all liquid evaporates, stirring occasionally, about 10 minutes. Season with salt and pepper. Stir mushroom mixture into sauce. Cool. Heat skillet over medium-high heat. Add oysters and toss 2 minutes. Cool. Heat oil to 425 deg. in deep fryer or heavy large saucepan. Beat eggs to blend with 1 tablespoon vegetable oil. Pack sauce around each oyster, forming cigar shape. Dredge in flour, shaking off excess. Dip in egg mixture. Roll in bread crumbs. Fry in batches until golden brown, about 4 minutes. Remove using slotted spoon and drain on paper towels. Arrange croquettes on platter. Garnish with watercress and lemon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oysters Bingo (Fried Oysters) Categories: Appetizers Yield: 6 servings 1 oz Butter or Vegetable oil 1 tb Oyster Juice 6 Fresh Oysters 1 tb White Wine 1 c Flour ( seasoned with salt 1 tb Shallots -and pepper) 1 tb Real Lemon Juice Oysters Bingo from the Ships Cabin Seafood Restaurant in Norfolk, Virginia Lightly bread 6 oysters and saute on one side until golden brown, then saute the other side until same color appears. Remove oysters from pan. Turn off heat and add the wine, oyster juice, lemon juice, and shallots to the butter that the oysters were sauted in. This will make a creamy sauce to pour over the oysters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oysters in Champagne Sauce Categories: Appetizers, Sauces Yield: 4 servings 24 Raw oysters - in shell ------------------------------CHAMPAGNE SAUCE------------------------------ 1 1/2 tb Unsalted butter 1/4 ts Celery seed - ground 1 1/2 tb Flour Freshly ground white pepper 1/2 c Oyster juice - from above 2 c Rock salt - or coarse salt 1/2 c Champagne - or other dry -for the broiler pan -sparkling wine * 2 cups rock salt - or coarse salt for the broiler pan *DIRECTIONS* PREPARATION: Open the oysters as instructed in previous recipe ("Opening Oysters in the Microwave"). Measure 1/2 cup of the strained cooking liquid and reserve. CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened. Recipe can be made to this point a few hours ahead. COOKING AND SERVING: Heat the broiler with rack set at its highest level. Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters. Nestle reserved shells into salt. Put each oyster in a shell and thoroughly coat the tops with sauce. Put under preheated broiler until just golden, about 2 minutes. Makes 4 first-course servings. NOTE: This is a simple and elegant classic. You can prepare the oysters and sauce ahead in the microwave, and then broil for a minute or two just before serving. The obvious wine to serve is Champagne. If you choose another dry sparkling wine to drink instead, use the same one in the sauce. Recipe from Barbara Kafka, Cook's Magazine, September/October, 1987. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oysters Rockefeller - Gourmet Magazine Categories: Fish/sea, Appetizers Yield: 36 servings 1 Boston Lettuce, Wash, Dried 2 tb Pernod 1/2 lb Fresh Spinach, Wash, Dried 1 tb Anchovy Paste 1 c Scallion, Minced 1/8 ts Cayenne Pepper 2 3/4 c Dry Bread Crumbs, Fine 12 Slices Lean Bacon 1/2 c Fresh Parsley, Minced 36 lg Oysters In Shells 1/4 c Celery, Minced Coarse Salt For Platters 3 Garlic Cloves, Minced Lemon Wedges 1 c Unsalted Butter Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450°F oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oysters Rockefeller Categories: Appetizers Yield: 6 servings 36 Oysters 1 tb Flour 1 lb Spinach, fresh 1/2 c Heavy cream 1 c Scallions, finely chopped Tobasco 1/2 c Celery, finely chopped 1 tb To 2 tb Pernod (or other 1/2 c Parsley, finely chopped -anise flavored liqeur) 1 Clove garlic, finely minced 1. Preheat oven to dg450. 1 cn Anchovies, (2 ounce) 2 Open the oysters, leaving 8 tb Butter -them on the half shell and Oysters Rockefeller serves 6 (or more) reserving the oyster liquor. 3. Pick over spinach and remove any tough stems and blemished leaves. Rince well and put in a saucepan. Cover and cook, stirring, until spinach is wilted. Cook briefly and drain well. Squeeze to remove excess moisture. Blend or put through a food mill. There should be about 2 cups. 4. Put the scallions, celery, and parsley into the container of an electric blender and blend. There should be about 1 cup finely blended. 5. Chop the anchovies and garlic together finely. 6. Heat 4 tablespoons of butter in a skillet and add the scallion and celery mixture. Stir about 1 minute and add the anchovie mixture. Cook, stirring, about 1 minute, and add the spinach. Stir to blend. 7. Heat remaining 4 tablespoons of butter in a saucepan and add the flour. Blend, stirring with a wire whisk, and add oyster liquor, stirring vigorously with the whisk. Stir in the cream. Season with Tobasco to taste. DO NOT ADD SALT. Add the spinach mixture and Pernod. Let cool. 8. Spoon equal portions of the mixture on top of the oysters and smooth over the tops. Sprinkle with Parmesan cheese. Bake about 25 minutes or until piping hot. Note: The same spinach topping is equally as good, (some think better), with clams on the half-shell. (Clams Rockefeller) ** ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oysters Thomas Categories: Appetizers Yield: 4 servings 16 lg Oysters, fresh 1/4 c Dry bread crumbs Rock salt Paprika Bearnaise Sauce Lemon quarters 1 lb Lump crab meat Parsley sprigs Cream Sauce Oysters Thomas serves 4 Remove oysters from shells. Scrub half of shells and place on a bed of rock salt in a large flat pan. Put 1 - 2 teaspoons Bearnaise Sauce in each shell; top with an oyster and 1 tablespoon crab meat. Combine remaining Bearnaise Sauce with Cream Sauce and spoon on top. Sprinkle with bread crumbs and paprika. Bake at dg400 for 15 minutes or until sauce starts to brown. Serve with lemon and parsley. ** ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pace Con Queso Dip Categories: Dips, Microwave Yield: 1 servings 1 lb Velveta Process Cheese 1/2 c Pace Picante Sauce - 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 2-1/2 cups. Microwave Directions: Combine ingredients in 1-quart microwave safe bowl. Cook at high for 3 to 4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes. From: Pace booklet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pace Cream Cheese Dip Categories: Dips Yield: 1 servings 8 oz Cream Cheese 4 tb Pace Picante Sauce Soften cream cheese in a bowl. Stir in Pace Picante Sauce. Add lemon juice, salt and pepper to taste. Blend well. Serve with corn chips or potato chips. Add more Pace Picante Sauce for a hotter taste. From: Pace booklet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pace Guacamole Categories: Dips, Mexican Yield: 1 servings 2 lg Ripe Avocados, Peeled, 2 ts Lemon Juice - Seeded And Mashed 1/4 ts Salt 1/4 c Pace Picante Sauce Combine all ingredients; mix well. Serve as a dip or as a topping for Mexican foods, sandwiches and snacks. Makes about 2 cups. From: Pace booklet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Panzerotti Master Recipe Categories: Pizza, Appetizers Yield: 6 servings 40 To 45 3-inch panzerotti. Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch panzerotti. Any of the other yeast doughs will yield approximately Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian- style, Semolina, Herb, or Pepper-Lard Dough Six Fillings followed by General Instructions Filling #1 1/3 cup tomato sauce 1/2 cup mozzarella or scamorza, coarsely shredded 1 garlic clove, peeled and minced 2 fresh basil leaves, finely minced, or 1/4 tsp dried thyme, oregano, or marjoram Freshly ground black pepper to taste Filling #2 1/3 cup tomato sauce 1/2 cup mozzarella, coarsely shredded 1 -2 oz can anchovies, drained and finely chopped 1 tsp finely minced fresh parsley leaves Freshly ground black pepper to taste Filling #3 1/2 cup cooked spinach, squeezed dry and finely chopped 1/2 cup ricotta 2 Tbsp freshly grated Parmesan cheese 1/2 cup finely minced prosciutto Freshly ground black pepper to taste Filling #4 1/2 cup cooked spinach, squeezed dry and finely chopped 1 -2 oz can anchovies, drained and finely chopped 2 Tbsp drained capers 2 Tbsp ricotta Freshly ground black pepper to taste Filling #5 1/2 cup shredded Fontina cheese 1/2 cup finely chopped onion, sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de Provence or 1 Tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely chopped Freshly ground black pepper to taste Filling #6 1/2 cup ricotta 1/4 cup finely chopped salami 1/2 cup smoked mozzarella, coarsely shredded General Instructions for Panzerotti 1. Preheat the oven to 450 degrees for 30 minutes. 2. Roll the dough of your choice out to an even 1/8 inch thickness with a rolling pin. If necessary, use dustings of flour to prevent the dough from sticking. 3. Cut out as many panzerotti as possible using a 3 inch glass as a cutter. 4. Combine all of the ingredients together in a bowl for any of the 6 filling suggestions. 5. Put a scant teaspoon of filling on one half of each of the circles of dough. (There will be leftover filling if using Roman Pepper Pastry Dough; use it in an omelet.) 6. Fold the dough over into little crescent shapes, pressing down to seal the edges with your fingers. Place each one on an oiled baking sheet. 7. Bake for 15 to 20 minutes, or until lightly colored. Or deep-fry in 2 inches of vegetable oil until golden. Panzerotti are best served piping hot. Freezing Panzerotti Freeze the raw panzerotti in one layer on a baking sheet. Once they are frozen solid, they can be transferred to plastic bags. The can be frozen up to 4 months. Reheating Panzerotti To reheat Panzerotti,simply put them on a baking sheet and warm them up in a 350 degree oven for 10 to 15 minutes. To bake frozen panzerotti, preheat the oven to 450 degrees. Lay the panzerotti on a baking sheet and cover them tightly with aluminum foil. Bake for 15 minutes. Then remove the foil and continue baking until turnovers are golden brown. Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Papaya Cucumber Salsa Categories: Dips, Spreads, Condiment, Salsa Yield: 6 servings 2 c Finely diced English 2 tb Chopped fresh dill -cucumber, unpeeled 2 tb White wine vinegar or lime 2 c Diced peeled papaya or mango -juice pepper In bowl, combine cucumber, papaya, dill and vinegar. Season with pepper to taste. Salsa can be prepared up to one day in advance; drain liquid off before serving. Origin: Canadian Living, February 1991. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Crab Special Categories: Fish/sea, Dips Yield: 6 servings 1 1/2 tb Knox gelatin 1 c Celery, finely chopped 1/4 c Cold water 1 tb Worcestershire sauce 1 cn Cream of mushroom soup 1 sm Onion, minced 1 c Mayonnaise 1/2 ts Salt 2 (7 oz) cans crab meat 1 (8 oz.) pkg cream cheese juice from one lemon Soften gelatin in cold water. Heat soup, mayonnaise, Worcestershire sauce, onion and cream cheese in double boiler until cheese is melted. Add gelatin and salt. Stir until dissolved. Chill until partly set. Fold in crab meat and celery. Turn into 1/2 quart mold and chill until firm. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Fodder Categories: Appetizers Yield: 6 servings 12 oz Box wheat chex 1 lb Oleo or butter, melted 10 oz Box cheerios 2 tb Worcestershire sauce 6 oz Bite size rice chex 2 tb Garlic salt 5 oz Slim pretzel sticks 1 Scant tbsp garlic powder 1 Or 2 cans mixed nuts PARTY FODDER Combine last four ingredients in large roasting pan. Add cereal and pretzels. Bake at 250 degrees for an hour, stirring every 15 minutes. Add the nuts during the last 15 minutes of baking. The size of cereal may vary, use your own judgment. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Meatballs Categories: Appetizers, Lamb Yield: 6 servings 1 lb Ground lamb 1/2 c Italian bread crumbs 1 Egg; slightly beaten 1 tb Vegetable oil 1 tb Garlic powder Combine ingredients. Form 1-inch balls. Fry in oil, turning fairly often, about 12 minutes, till browned through. Serve warm and provide sauces for dipping : salsa (your favorite), catsup, horseradish (see below), kinky peanut sauce (see below) Horseradish - Combine 2 tbs sour cream with 1 tbs horseradish. Stir in some ground pepper and a squeeze of lemon. Kinky peanut sauce - melt 2 tbs peanut butter and 1 tsp honey. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Mix #1 Categories: Appetizers Yield: 2 servings 1/2 c Butter 2 c Rice cereal, bite sized 1 tb Barbeque sauce 2 c Corn cereal, bite sized 2 ts Bon appetit 1 c Wheat cereal, bite sized 1/4 ts Garlic powder 1 c Thin pretzel sticks 2 tb Sesame seed, toasted 2 c Mixed nuts Melt butter in small saucepan; stir in seasonings and toasted sesame seed. (Toast seeds in a 350 oven for 15 minutes or until golden brown) Pour hot seasoned butter over dry cereals, pretzel sticks and nuts. Mix thoroughly until all pieces are coated. Spread evenly in a 15 1/2 x 10 1/2 x 1/4 inch baking pan and bake in 250 oven for 1 hour, stirring occasionally. Makes 2 quarts. (I am assuming that when they talk about bite sized cereal, they mean Chex??) ** VARIATION ** CURRIED NIBBLERS: substitute 1/2 tsp curry powder, 1/2 tsp cinnamon, 2 tsp onion salt and dash cayenne or red pepper for the above seasonings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Mix #2 Categories: Appetizers Yield: 6 servings 7 c Of your favorite corn, wheat 6 tb Melted butter or margarine -and/or rice cereals 4 ts Lea & Perrins Original 1 c Pretzel sticks -Worcestershire Sauce 3/4 c Salted nuts 1 ts Lawry's Seasoned Salt Combine: Mix together: Pour over mixture and mix well. Spread on cookie sheet and bake at 250 for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Pick-Up Chicken Livers Categories: Appetizers, Poultry Yield: 24 servings 10 -minutes preparation time 15 -minutes cooking time --------------------------------INGREDIENTS-------------------------------- 2/3 c Bread crumbs; dry fine 1/4 c Ketchup 1 lb Chicken livers; trimmed 2 tb Brown sugar -halved 2 tb Dijon mustart 4 tb Butter; melted 1 1/2 tb Worcestershire sauce 1. Preheat oven to 400F. Place bread crumbs in a small dish. dip chicken livers in melted butter, then in bread crumbs to coat. Place on a lightly greased baking sheet. 2. Bake livers for 15 to 20 minutes, until they are cooked through and ctispy on the outside. 3. Meanwhile, in a small saucepan, combine ketchup, brown sugar, mustard, and Worcestershire. Heat sauce to boiling, stirring to dissolve sugar. Serve the warm livers with the hot sauce for dipping. From: 365 Ways to Cook Chicken ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pate De Chateau Blanc Categories: Appetizers, Beef Yield: 12 servings 12 White Castle hamburgers 2 c Milk 4 Eggs Cream cheese Remove half the bun from each White Castle hamburger and discard. Place three of the remianing half-sandwiches in a food processor (pickle optional) and add one egg and 1/2 cup milk. Pulsate until the ingredients are chopped, but be carefull not to puree. Empty into a bowl and repeat the process three more times. Pack the mixture into an ungreased, standard-sized bread pan. Place pan into a larger pan and pour boiling water into the larger pan to a level half the depth of the bread pan. Bake in 350 deg F. oven for one hour. Cool loaf in refrigerator; overnight is best. Turn it out on a plate, decorate with cream cheese and cut pate into slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Dip Categories: Dips Yield: 6 servings 5 c Peanut Butter 2 c Molasses 2 c Jam (flavour is at the 1 c Vinegar -maker's discretion) 1 1/2 c Sesame Seeds Mix all ingredients, save the seeds, together until as smooth of a consistency possible is achieved. Add the seeds and stir in until well-blended. This recipe is best served with Bretton crackers, I find, but any dipable cracker/chip will suffice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear Avocado Mousse Categories: Dips Yield: 6 servings 2 Very ripe pears, peeled and 2 tb Grated orange rind -chopped 2 tb Spiced or plain dark rum 1 Very ripe avocado, peeled, 1/2 c Chopped peanuts or macadamia -seeded and chopped -nuts 2 tb Lemon juice 1 ds Allspice mint sprigs for garnish Combine all ingredients in a blender or food processor and puree for approximately 1 minute. Pour the pureed mixture into a glass dessert dish or parfait glasses and chill in the refrigerator for at least an hour. Garnish with mint sprigs and serve cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Cheese Crisps Categories: Appetizers Yield: 7 servings 7/8 c All-purpose flour 1/2 c Margarine 1/2 ts Baking powder 2 c Shredded strong cheddar 1/2 ts Dry mustard -cheese Pn cayenne pepper 1/2 c Chopped pecans Servings: 7 dozen crackers Sift together flour, baking powder, mustard and pepper. Cream margarine, gradually blend in cheese and nuts. Add flour mixture slowly until blended. Divide dough in half, make rolls 1 1/2" in diameter, wrap in foil, chill. Slice each roll into very thin slices. Arrange on greased cookie sheets. Bake at 400 deg F for 6 minutes. Cool immediately on wire racks. Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecos Steaks on Olive Toast Categories: Beef, Appetizers Yield: 4 servings 4 Tender steaks (loin or rib) 2 tb Butter or margarine 2 tb Minced garlic 2 tb Chopped California ripe 1 ts Bottled red chile flakes -olives 1/2 ts Black pepper 1 tb Minced cilantro 1 French bread loaf Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4 thick (1") slices of bread on a sharp diagonal. Melt butter and mix in olives, cilantro and remaining 1 tablespoon garlic. Grill or broil bread just long enough toast both sides (if broiling, it may be easier to drop broiler rack down a notch before toasting bread). Spoon olive butter over bread. Place toast on plates and top with steaks. Cooking time: 7-10 minutes. Total preparation time: 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppered Cheddar Dip Categories: Dips Yield: 2 servings 1 1/2 c Sour cream 1/4 ts Salt 1 c Shredded Cheddar cheese 1/8 ts Red pepper sauce 1/4 c Finely chopped onions 1 tb Milk 3 tb Minced green pepper Blend all ingredients. If necessary, add another tbs of milk to make a good dipping consistency. Cover, refrigerate at least 1 hour. Makes 2 cups Spicy as a Southwestern favorite should be. Serve hot with corn chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppered Seafood Sausage Categories: Appetizers, Fish/sea, Sausages Yield: 1 servings 1 lb Fish Fillets 1 tb Fresh Lemon Juice Such As Sole, Flounder, 2 ts Ground Cumin Salmon Or Whitefish 2 ts Salt All One Kind Or Mixed 1/4 ts Ground Black Pepper 1/2 lb Shrimp And/Or Scallops, 5 Feet Hog Casing Raw, Cleaned In A Continuous Length, 1/2 c Packed Cilantro Leaves Soaked In Cold Water For 4 lg Egg Whites A Few Minutes * *Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen parchment may be used instead. See end of recipe for related info. ~------------------------------------------------------------------------- Cut the fish into long strips; the shrimp and scallops can remain whole. Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder. Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water by letting the water run from the tap directly through it. (The casing should not have any holes.) Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder. Put the seafood mixture back in the grinder and begin to grind it through. When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room. Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide. If necessary, squeeze it gently with your hands to make this width as you work. Continue with the entire length; you will have about 4 feet of sausage. Remove the funnel and use your finger to press out the last remaining seafood mixture. Leave 3 inches for expansion and tie the end in a knot. Shape to make it even. Coil it into a spiral and set it aside. Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce the heat so that the water barely quivers. Prick the sausage with a sharp knife pint at 3-inch intervals. Place it in the barely moving water, cover the pan and cook for 10 minutes. Turn off the heat and let the sausage rest for 10 minutes before serving. NOTE: If you use kitchen parchment, butter the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist the ends and tie them securely with string. Poach as directed. Source: Chef Michael Roberts of Trumps in Los Angeles American Bistro 0-8092-5047-0 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppy Cocktail Nuts Categories: Appetizers Yield: 6 servings Jim Vorheis 1 ts Salt 4 tb Butter or margarine 1/2 ts Garlic salt 1 tb Worcestershire sauce 1/4 ts Pepper 2 ts Tabasco sauce 1 lb Walnut or pecan halves 1 tb Salad seasoning In a large pan melt butter and add remaining ingredients except nuts. Stir until well blended. Add nuts and toss to coat. Cook covered over low heat for 20 minutes. Stir occasionally. Drain on brown paper. Store in an air-tight container. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Permesan Chicken Wings Oreganata Categories: Appetizers, Poultry Yield: 12 servings 15 x Minutes preparation time 45 x Minutes cook time --------------------------------INGREDIENTS-------------------------------- 1 c Grated parmesan cheese (4oz) 1/4 ts Salt 2 tb Chopped parsley 1/4 ts Freshly ground pepper 2 ts Paprika 1/2 c Butter; melted 1 ts Dried oregano 1 lb Chicken wings; disjointed 1/2 ts Dried basil -and tips removed. 1. Preheat oven to 350F. In a paper bag, combine cheese, parsley, papriak, oregano, basil, salt, and pepper. Toss to mix. Pour melted butter ina a shallow bowl. 2. Dip chicken pieces into butter, then place in a paper bag and shake to coat. Place chicken on foil-lined baking sheet and bake 45 minutes. Serve hot. From: 365 Ways to Cook Chicken ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pesto Dip Categories: Dips Yield: 1 servings 1 c Miracle Whip 1/4 c Walnut Pieces 1 c Sour Cream 1 ts Dried Basil 10 oz Frozen Chopped Spinach * 1/4 ts Salt 1/3 c Grated Parmesan Cheese 1 Clove Crushed Garlic * Frozen chopped spinach should be thawed and well drained. ~------------------------------------------------------------------------- Place all ingredients in a blender bowl and process until almost smooth. Cover and chill until serving time. Makes 2 cups. From: Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Phyllo, Eating Well's Low-Fat Method Categories: Appetizers Yield: 1 servings For appetizers with a lot of style but little fat, phyllo pastries are a natural. The paper-thin sheets of phyllo dough can be rolled, folded, shaped, seasoned, or filled in countless ways. In typical phyllo recipes, however, the layers of dough are freely brushed with melted butter; when baked, the butter keeps the thin sheets separate, producing a flaky--and fat-saturated--result. We developed a technique in which the leaves of phyllo are lightly coated with a blend of egg white and olive oil. During baking, the egg whites become crisp while the oil keeps the leaves separate. The low-fat technique has an unexpected and welcome benefit: the pastries turn out crisper and less oily than those made with pure fat, and filled pastires don't become soggy. Frozen phyllo (or filo or fillo) is available in most supermarkets; it is also sold fresh in some Greek and Middle Eastern specialty shops. One pound of dough averages 25 large sheets of pastry. Our recipes were devloped for full-sized sheets, either 14 by 18 inches or 12 by 17 inches. These appetizers work beautifully for entertaining because they can be prepared in advance and refrigerated or frozen. TIPS: Phyllo Dough is easy and fun to work with as long as it doesn't get soggy or dried out. To avoid these potential hazards: Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight; this will prevent damp spots that could cause the sheets of dough to stick together. Remove phyllo from refrigerator, and leave unopened at room temperature for 1 to 2 hours. Clear a large work surface before removing phyllo from the box. Carefully unroll sheets onto a dry surface. Keep sheets of phyllo covered with plastic wrap or wax paper while you work; if the dough is left uncovered for even a short period of time, it dries out and breaks into flakes. Work quickly and with a gentle hand. From Eating Well, May/June 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Eggs #1 Categories: Cheese/eggs, Appetizers, Condiment, Preserve Yield: 12 servings 12 Eggs 1 c Cold Water 1 tb Salt 1 tb Mixed Whole Spices (In Bag) 2 c White Vinegar Put eggs and salt in cold water and bring to the boil. Shut off heat; let satnd for five minutes. Drain. Place eggs in cold water and peel,(keep the water running while peeling the eggs). Let eggs stand until cold. Mix together the remaining ingredients. Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars. Leave 24 hours before eating pickled eggs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Eggs #2 Categories: Appetizers Yield: 6 servings 6 Hardcooked eggs 1/2 ts Salt 1 c Cider vinegar 1/4 c Onion, chopped 1 c Beet liquid 4 Whole cloves 1/3 c Sugar Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs. 6 servings, 145 calories per serving Source: Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by Elizabeth Rodier Aug 93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pink Pickled Onions Categories: Appetizers Yield: 4 servings 1 Medium-size red onion 2 tb Sugar 1/4 c White wine vinegar 1/3 c Water Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water. Cover and chill for 30 minutes to 1 hour; drain. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Tomato Tart Categories: Appetizers Yield: 40 servings 1 lg Egg white 1/4 c Parmesan cheese; freshly 3 tb Olive oil --grated 6 Phyllo dough sheets (14x18") 1 lb Plum tomatoes (about 8) 5 ts Breadcrumbs; dry 2 tb Parsley; fresh (chopped) 1/3 c Dijon mustard 1 ts Thyme; fresh, or 1/2 t drie Set oven rack on the upper level; preheat to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil. Lay a sheet of phyllo on the prepared baking sheet, and with a pastry brush, lightly coat the surface with the egg-white mixture. Sprinkle with 1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on top and brush with egg-white mixture. To form an edge to the tart, carefully roll over the edges toward the center, using the blade of a knife to help you get started. With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese. (The tart can be prepared ahead to this point. Wrap and freeze for up to 2 months. Do not thaw before continuing.) Arrange tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes, or until the pastry is golden brown. Let cool in the pan for 5 minutes. In a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and thyme. With your fingers or a fork, dab some of the herb mixture onto each tomato slice. Slide the tart onto a serving platter or, if you wish to serve bite-sized appetizers, slide it onto a cutting board and with a sharp knife or pizza cutter, cut the tart into squares between the tomato slices. Serve warm or at room temperature. 32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg sodium; 1 mg cholesterol. **"The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare appetizer." ~-From Eating Well, May/June 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poached Lobster Delights and Garden Vegetables Categories: Appetizers, Fish/sea Yield: 4 servings 1 c Chicken broth 3 c Fresh vegetables (broccoli 1/4 ts Garlic powder -flowerets, carrot and 1/4 ts Dried basil -zucchini slices) 1/4 ts Thyme -OR 1/4 ts Oregano leaves 1 pk Frozen mixed vegetables, 1 tb Cornstarch -thawed (16 oz) 1 c Quartered fresh mushrooms 1 tb Lime juice 1 pk Louis Kemp Lobster Delights 1 ts Margarine -chunks (8 oz) Combine first six ingredients in saucepan. Cook and stir on medium heat until mixture thickens and boils. Add mushrooms, Lobster Delights and vegetables. Cover; reduce heat. Simmer about 10 minutes or until tender-crisp, stirring once. Stir in lime juice and margarine. 111 calories per serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pokey's Beef Dip or Appetizer Categories: Dips, Beef Yield: 6 servings 8 oz Cream cheese 4 Or 5 tsp Kraft's horseradish 2 tb Milk -sauce 2 tb Green pepper, chopped finely 1/4 c Nuts plus about 1/8 c for 1/8 ts Black pepper -later use 2 tb Minced, finely, onion 1 Or 2 pkg dried beef, cut up 1/2 c Sour cream -or clipped into fine pieces Parmesan cheese (optional) Blend softened cream cheese and milk. Stir in finely snipped beef, onion, green pepper, and black pepper. Mix well; add 1/4 cup nuts, sour cream, and horseradish. Spoon into baking dish. Sprinkle remaining 1/8 nuts on top. Bake at 350 degrees for 10 minutes. After cooled, sprinkle with Parmesan cheese, if desired. Serve on crackers, breadsticks, vegetables, etc. Scrumptious!!! From Judith Murphy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polynesian Kabobs Categories: Appetizers, Pork/ham Yield: 1 servings 20 oz Pineapple Chunks In Syrup 2 lb Cooked Ham, Cut Into 25 6 tb Soy Sauce -Cubes (1 Inch) 3 tb Honey 1 lb Thick Sliced Bacon 1 tb Dry Sherry 25 lg Stuffed Olives 1 ts Grated Orange Peel 25 Cherry Tomatoes 1/8 ts Garlic Powder Drain pineapple; reserve syrup. Blend syrup, soy sauce, honey, sherry, orange peel and garlic powder in large bowl; stir in ham cubes. Cover; refrigerate 1 hour, stirring occasionally. Cut each bacon slice crosswise in half; wrap pineapple chunks with halved bacon slices. Thread bamboo or metal skewers with a wrapped pineapple chunk, an olive, another wrapped pineapple chunk, a marinated ham cube and a cherry tomato. Place skewers on rack of broiler pan; brush with marinade. Broil 3 to 4 minutes on each side, or until bacon is crisp. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Popcorn Italiano Categories: Appetizers, Italian Yield: 8 servings 2 tb Butter or margarine 8 c Hot popcorn 1 sm Clove garlic,minced 2 tb Grated Parmesan cheese 1/2 ts Dried oregano leaves,crushed In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.Makes 8 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poppy & Sesame Seed Straws Categories: Appetizers Yield: 60 servings 2 tb Poppy seeds 2 tb Olive oil 2 tb Sesame seeds 1/4 ts Salt 1 lg Egg white 6 Phyllo dough sheets (14x18" Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper. Heat a small heavy skillet over medium heat. Add the poppy and sesame seeds and cook, stirring until they are aromatic and toasted, 2 to 3 minutes. Turn out onto a plate to cool. In a small bowl, whisk together egg white, oil and salt. Lay a sheet of phyllo on a work surface with a short side toward you. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with 1 tsp. seeds. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the left half over the seeds. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the upper half over. Finally, brush the top with the egg-white mixture and sprinkle with 1/4 tsp. seeds. Cut into 10 short strips using a knife or serrated pastry cutter. With a wide spatula, transfer the strips to the baking sheet, placing them about 1/2 inch apart. Repeat the procedure with the remaining 5 sheets of phyllo, egg-white mixture and seeds. Bake the straws for 8 to 10 minutes, until golden and crisp. Transfer to a rack to cool. The straws may be stored in an airtight container at room temperature for 1 week or in the freezer for up to 2 months. Makes about 5 dozen straws. 19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg sodium; 9 mg cholesterol. From Eating Well, May/June 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork U Pine Meatballs Categories: Ground beef, Appetizers, Beef, Pork/ham Yield: 6 servings 3 lb Ground beef 1 Very large onion, chopped 1 1/2 c Of rice 2 cn Tomato sauce Mix ground beef, onions, rice, roll into balls. Place meatballs in pan and pour tomato sauce over. Bake at 350 degrees for 1 hour. Randy Rigg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Puffs Categories: Appetizers Yield: 6 servings 2 Eggs 1 1/2 ts Baking powder 1 c Mashed potatoes 1/4 ts Salt 1/2 c Flour Oil for deep-fat frying In a mixing bowl, beat eggs. Add potatoes. Combine flour, baking powder and salt; stir into potato mixture. In a large saucepan or kettle, heat about 1" of oil to 375 degrees. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes, turning once, or until golden brown. Watch closely since they brown quickly. Drain on paper towels. Serve immediately. Yields: 1 1/2 to 2 dozen From: "Reminisce" Magazine Posted by: Debbie Carlson - Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potsticker Crisps Categories: Appetizers Yield: 12 servings 12 Round potsticker skins One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet. Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days. Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potstickers Categories: Appetizers, Chinese Yield: 24 servings 1 lb Ground pork Clove garlic; crushed 2 Green onions; chopped 1 lg Egg 1 tb Soy sauce 1 tb Cornstarch 2 ts Dry sherry 1/4 ts Salt 1 ts Sesame oil 1/4 ts Pepper 1/2 ts Fresh ginger; grated 1 pk Wonton wrappers Mix all ingredients together, by hand, in large bowl. Fill wonton wrappers with approximately 1 - 1 1/2 teaspoons filling and press firmly in wonton press. (Moisten edges for better adhering). Saute in vegetable oil (you might want to add 1 drop of sesame oil) on medium heat till bottoms are golden. Add enough chicken broth to barely cover wontons. Cover and simmer approximately 8-10 minutes. Serve immediately with some dipping sauce consisting of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion. Enjoy! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prawn Pate Categories: Fish/sea, Appetizers Yield: 6 servings 1 lb Prawns, shelled and deveined 1/2 ts Nutmeg 3 tb Butter 1 Crushed clove of garlic 3 tb Cream cheese 1 tb Lemon juice 1 tb Sour cream 1 ds Of salt and pepper 2 Drops of tabasco Mince prawns and beat together with all other ingredients until smooth. Garnish with a whole prawn. Serve with hot toast triangles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Price Chopper Winning Barbecue Dip Categories: Dips, Rice/grains Yield: 6 servings 2 c Price Chopper Sour Cream -with Onions 1 c Price Chopper Mayonnaise 1/4 c Green Onions, chopped fine 1/2 c Price Chopper Barbecue Sauce Mix all ingredients together until well blended. Refrigerate and serve with tortilla chips. SHARED BY:Jim Bodle 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quacker Jacks - Gloria Pitzer Categories: Appetizers Yield: 6 servings 1 c Peanuts 2 c Brown Sugar 1/2 lb Butter 1/2 c Light Corn Syrup, 5 c Popped Corn, 1/2 ts Baking Soda. Mix nuts with corn. Melt butter and sugar and syrup. When melted add baking powder then pour over corn and mix. From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quiche Nicoise Categories: Appetizers, Cheese/eggs Yield: 6 servings 1/4 c Onion 3 tb Olive oil 2 tb Olive oil 3 tb Tomato paste 2 lb Tomatoes 3 tb Minced parsley - peeled, seeded and diced 1 ts Paprika 2 Garlic cloves; minced 1 pn Cayenne pepper Herbes de Provence: Prepared tart shell - (Equal parts Nicoise olives, pitted - marjoram, oregano, thyme) Grated Parmesan cheese 3 Eggs Olive oil 8 Anchovy filets, minced SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne. Pour into prepared shell and top with olives, grated cheese and little oil. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Beef Sausage - Nella Categories: Appetizers, Ground beef, Beef, Sausages Yield: 4 servings 4 lb Lean Ground Beef 2 ts Liquid Smooke 1/4 c Morton Tender Quick Salt 1 ts Garlic Powder 2 ts Pepper In a large bowl combine ground beef and quick salt. Mix and leave overnight in the refrigerator. Next day add pepper, liquid smoke and garlic powder. Mix well, divide into 3 rolls. Bake at 225°F for 4 hours on broiler pan on lower rack in oven. Wrap in paper towels to absorb grease. Refrigerate or freeze. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ravioli Filled W/pumpkin Categories: Appetizers, Pasta Yield: 6 servings 2 c All purpose flour -cheese 1 c Semolina flour 6 Single amaretto 1/2 ts Salt 2 Egg 4 Room temperature egg 1/2 ts Salt 2 tb Olive oil 1/4 ts Freshly ground white pepper 2 tb Warm water 1/4 ts Fresh grated nutmeg 10 oz Solid pack pumpkin 2 tb Olive oil 1/2 c Freshly grated Parmesan 3/4 c Clarified unsalted butter For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. For filling: Blend next 7 ingredients in processor. Set mixture aside. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.) Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Bean Paste Cakes Categories: Appetizers, Beans Yield: 6 servings 2 c Or 1 1/2 lbs. of red bean 24 'skins' -paste Oil directions: divide paste into 24 potions. roll into balls. place bean paste ball in center of thin 'skin' circle. pull dough up around paste. roll into ball. flatten with hand and then use rolling pin to make a three inch shape. Let stand for 10 minutes. Deepfry in low heat for six minutes. then fry on high heat for one more minute or til golden. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Bell Pepper and Cheddar Cheese Spread Categories: Spreads, Appetizers Yield: 1 servings 1/2 sm Onion, Quartered Other Sharp Cheddar, 3 lg Cloves Garlic, Peeled Grated And Packed To Measure 2 ts Olive Oil ds Cayenne Pepper 2 Red Bell Peppers 2 tb Chives, Fresh, Chopped 1 1/2 c Tillamook Cheddar Cheese, Or Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or served with a dip with crudites. Recipe from Bon Appetit, March, 1993. Source: Bon Appetit - March, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Cheese Ball Categories: Appetizers Yield: 3 servings 1/2 lb Chedder cheese, finely -ripe olives -grated 1/2 ts Worcestersire sauce 3 oz Package cream cheese, 1 ds Onion salt -softened 1 ds Garlic salt 3 tb Sherry 1 ds Celery salt 1/4 c Coarsely chopped, pitted 1/2 c Coarsely snipped dried beef Several days ahead or day before serving, mix in a large bowl with mixer at medium speed the chedder cheese, cream cheese, sherry, ripe olives, Worcestershire sauce, onion salt, garlic salt and celery salt. Now shape mixture into a ball, wrap in foil, then refirgerate until needed. About 30 minutes before serving, remove foil from cheese ball. Reshape into ball with hands, then roll it in the dried beef until it is thoroughly coated. Makes about a 3-inch ball. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Devil Eggs Categories: Cheese/eggs, Appetizers Yield: 6 servings 6 Eggs, hard cooked 1 ts Mustard 2 tb Mayonaisse 1/2 ts Worcestshire sauce 1 ts Grated onion 1 1/2 oz Deviled ham Salt and pepper to taste Cut hard cooked eggs in half - removing yolks to bowl - mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with paprika before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Refried Bean Dip Categories: Dips, Beans Yield: 8 servings 1 cn Refried Beans 1/2 ts Chili Powder 3 ds Tabasco Sauce 2 tb Chopped Onion 3 tb Sour Cream Salt And Pepper To Taste Combine all ingredients and serve with tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Stuffed Mushrooms Categories: Appetizers, Rice/grains Yield: 12 servings 24 lg Fresh Mushrooms 1 ts Salt 1 tb Chili Sauce 1 c Cooked Extra Long Grain Rice 3 tb Minced Onion 1/4 ts Ground Black Pepper 1 tb Lemon Juice 1/2 c Finely Chopped Nut Meats 1 tb Butter or Margarine 1/4 c Melted Butter Remove stems, wash and dry mushrooms. In small skillet, cook onion in butter until tender, but not brown. Add remaining ingredients except for melted butter. Press rice mixture into each mushroom cavity. Place mushroom caps on rack in broiler. Drizzle with melted butter and broil until golden brown. Makes 24 mushrooms (2 per person). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Red Pepper Cheese Toasts Categories: Appetizers Yield: 4 servings 4 Whole-grain bread slices 1/4 ts Dried basil,crumbled 1/3 c Mozzarella cheese,shredded 1/4 ts Dried oregano,crumbled 1 ts Olive oil 3 1/2 oz Roasted red peppers,sliced 1/2 ts Balsamic vinegar 1 tb Parmesan cheese,grated 1. Place bread on small baking sheet. Combine cheese, oil, vinegar, basil and oregano. Spoon onto bread. Top with red pepper; sprinkle with Parmesan. 2. Bake in preheated 500'F. oven 5-8 minutes until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roquefort Mousse Categories: Appetizers Yield: 6 servings Jim Vorheis 1 Egg, separated 1/2 lb Roquefort cheese 1 tb Unflavored gelatin 4 tb Butter 1/2 ts Dijon mustard 4 oz Cream cheese 1/2 c Whipping cream Have cheese and butter at room temperature. Whip cream and set aside. Beat egg white until stiff and set aside. In a large bowl beat egg yolk. Add Roquefort and beat until smooth. Add cream cheese and butter and beat until smooth. Dissolve gelatin in cold water, then place dish of gelatin in hot water and stir until gelatin is dissolved. Add gelatin and mustard to cheese mixture. Fold in egg white, then fold in whipped cream. Pour into greased mold. Chill. Serve with crackers or fruit. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roquefort & Cream Cheese Chicken Spread Categories: Appetizers, Poultry Yield: 1 servings 1 1/4 oz Roquefort cheese 1/4 ts Salt 3 oz Cream cheese 3 ds Tabasco 1/4 c Sour cream 3 1/2 oz Finely chopped cooked 1 ds Cayenne -chicken Mix the cheese, sour cream, and seasonings together until thoroughly blended. Add the finely chopped chicken. Serve on crackers. Makes 1 cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Royal Camembert Mousse Categories: Appetizers Yield: 6 servings Jim Vorheis 1 ts Worcestershire sauce 1/4 c Cold water 1 Egg separated 1 tb Unflavored gelatin 1/2 c Whipping cream, whipped 2 1/2 oz Camembert cheese Parsley for garnish 3 3/4 oz Roquefort cheese Soften gelatin in water. Set cup in hot water until dissolved. Blend cheeses together until smooth. Beat in Worcestershire, egg yolk and then gelatin. Beat egg white until stiff. Fold with cream into cheese mixture. Pour into 2 or 3 cup mold. Refrigerate overnight. Unmold and garnish with parsley Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rumaki Hors D'oeuvres Categories: Appetizers, Pork/ham, Fish/sea, Oriental Yield: 24 servings 8 Sliced Side Bacon 24 Toothpicks 8 Water Chestnuts 2 tb Vegetable Oil 8 Chunks Of Pineapple 4 tb Bottled Teriyaki Sauce 8 Bay Scallops 2 tb Liquid Honey Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rumaki #1 Categories: Appetizers, Poultry, Oriental Yield: 12 servings 1 lb Chicken Livers 1/2 ts Ginger, Powdered 8 oz Water Chestnuts, Drained 1/2 ts Chinese 5-Spice Powder, OR 12 Bacon Strips 1/2 ts Curry Powder 1/4 c Soy Sauce Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rumaki #2 Categories: Appetizers, Poultry, Oriental Yield: 16 servings --------------------------------INGREDIENTS-------------------------------- 3 tb Soy sauce -cut into 1" pieces 1 tb Dry sherry; optional 8 Water chestnuts; cut in half 1 ts Sugar 2 Scallions; green part only 1/8 ts Ginger; ground -cut int 2" lengths 4 Chicken livers (about 1/4lb) 8 sl Bacon; cut in half 1. In a small bowl, mix together soy sauce, sherry, sugar, and ginger. Add chicken livers and marinate, tossing occasionally, for at least 15 minutes at room temperater, or up to 4 hours in the refrigerator. 2. Remove livers from marinade, and drain. Press a piece of liver around a piece of water chestnut. Wrap with a piece of scallion and bacon and secure with a wooden toothpick. 3. Preheat the boiler. Broil the rumaki about 5 minutes from the heat, turning once, until bacon is crisp, 10 to 15 minutes. From: 365 Ways to Cook Chicken ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Balls Categories: Fish/sea, Appetizers Yield: 1 servings 14 oz Salmon, drained and flaked 2 ts Horseradish 1/2 ts Liquid BBQ Sauce 1/4 ts Salt 8 oz Cream Cheese 1 c Walnuts or Pecans, chopped 1 tb Onion, grated 1/4 c Fresh Parsley, chopped 1 tb Lemon Juice Combine all except nuts and parsley. Shape into a log and roll in the nut mixture. Serve with crackers. Source: "The Yankee Kitchen" 03-30-93 (#4) [Evelyn] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Ball Categories: Appetizers, Fish/sea Yield: 1 servings 2 c Salmon (drained) 1/2 ts Salt 1 pk Cream cheese (8 oz.) 1 tb Lemon juice 1 tb Chopped onion 1 ts Horseradish mustard Mix together and form into ball on wax paper. Chill in refrigerator for 4 hours. Crush 1/2 cup of pecans and 3 tablespoons of parsley flakes. Roll ball in mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Dip, Ball Categories: Dips, Fish/sea Yield: 6 servings 3 Hard-boiled eggs, mashed 2 tb Mayonnaise 1 c Smoked salmon, flaked 3 tb Pimiento, chopped 1 ts Vinegar From: Al Martin salt and pepper to taste Mix all ingredients until well blended and chill. Serve with your favorite fresh vegetables, chips or crackers. Salmon Cheese Ball 4 cups smoked salmon 1 8 oz. package cream cheese 1 cup sour cream 1 t. salt 1 t. pepper 1 pinch tarragon 1/4 cup chopped onion 1 T. lemon juice Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers. This salmon ball freezes beautifully. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Log - Tom Adams Categories: Appetizers, Fish/sea Yield: 1 servings 16 oz Can salmon (drained) 1/4 ts Salt 8 oz Pkg cream cheese 1/4 ts Liquid smoke 1 tb Lemon juice 1/2 c Pecans 2 ts Grated onion 3 tb Snipped parsley 1 ts Horseradish Mix together all except pecans and parsley a day ahead. Refrigerate covered. When firm, form 2 logs and roll in chopped pecans. Sprinkle with parsley and refrigerate. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Pate #1 Categories: Fish/sea, Appetizers Yield: 4 servings 8 oz Cream Cheese 2 ts Minced Onion 1 ts Horseradish 2 tb Chopped Fresh Parsley 1 tb Lemon Juice 1/4 ts Liquid Smoke * 1 c Cooked Salmon * omit if smoked salmon is used. ~------------------------------------------------------------------------- Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups. From: Care-Alot Cookbook United States Senate Slate Gordon - Washington State ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Pate #2 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 with Leek Foudue Categories: Appetizers, Fish/sea Yield: 6 servings 6 Leeks 1/2 c White wine 1/2 lb Butter 1 c Vegetable bouillon 1 c Light cream 5 To 6 ea sprigs of saffron Salt and pepper 1/2 Side of salmon (cut in 6 oz 2 Shallots -servings) Chop leeks into medium size pieces and soak in cold water to eliminate dirt. Drain them. Melt 4 tbs butter on medium heat and saute leeks for 2 or 3 minutes. When soft and transparent, add 1 cup light cream, salt and pepper, and reduce until thickened. Set aside. Chop shallots and saute them with 1 tsp butter. De glaze with white wine and reduce to dry. Add vegetable bouillon, saffron and reduce by half. Incorporate the remaining butter slowly, mixing with a whisk until sauce thickens. Blend on high speed for 30 seconds. Set aside. Saute the salmon, skin side down, on medium heat. When the skin is crisp, remove from heat and place in preheated oven (400 degrees) for 5 minutes. Remove from oven and allow to rest. Reheat leeks and the sauce and place 2 tbs of leeks in center of warm plate. Place salmon on top of leeks, skin side up, and pour sauce around. Serves 6. From Robert Henry's voted best Overall. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Bandera Categories: Appetizers, Condiment, Salsa Yield: 8 servings 1 Onion Large Finely Chopped 1/4 c Vinegar 1 Cucumber Finely Chopped 1/4 c Oil 3 Tomatoes Finely Chopped 1 Juice from squeezed Lemon 3 Radishes Finely Chopped 1 ds Salt 1 Bunch Green Onions(tops,to) 1 ds Pepper 1/2 Bunch Cilantro (no stems) Combine all ingredients. If desired, add 3 or 4 finely chopped jalapeno peppers without seeds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa De Linda Categories: Appetizers, Condiment, Salsa Yield: 15 servings 2 cn Whole Tomatoes (16oz) 2 lbs. 1 ts Sugar 1 cn Green Chiles (small) chopped Salt & Pepper, to taste 1 pk Green Onions 1 ts Garlic powder 1 Green Chile, Fresh 1 ts Oregano 1 Jalapeno pepper,Fresh* 1 ts Cayenne pepper 1 Tomato,Fresh 1 ts Cumin 1 tb Vinegar Tortilla Chips, crispy Put 1 can of tomatoes in a blender. Pulse just enough to make a coarse sauce; this is the base of the salsa. Empty blender container into a large serving bowl. Coarsely chop the onions, tomatoes (canned and fresh), and peppers and add to the bowl along with the canned chilies. Add remainder of ingredients. Salt and pepper to taste. Stir to mix well. Serve as an appetizer with corn chips or to spice up your favorite Mexican dish. * For milder salsa, the jalapeno may be omitted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Gruda (Fresh Tomato Salsa) Categories: Condiment, Dips, Salsa Yield: 6 servings 4 Med. Tomatoes, peeled, -(canned) finely chopped -seeded and chopped 2 tb Red Wine vinegar 1/2 c Onions, finely chopped 1 ts Salt 1/2 c Celery, finely chopped 1 ts Coriander seeds, crushed 1/4 c Green Pepper, finely chopped 1 ts Mustard seeds 1/4 c Olive oil or vegetable oil 1 ds Of Pepper 2 To 3 tbls. Green Chiles, Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish. Yields: 3 1/2 cups Originally From: Gloria Weston; Priest Lake Community Church; Nordman, Idaho (1992 Hometown Collection "America's Best Recipes") Just got this new book, will keep looking tho. BTW, Joann, do you or anyone reading this, have any good Beer/Cheese Soup or Minestone Soup recipes. Would appreciate any of them available. Thanks in advance. Charles ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Samoosas - the Pastry Categories: Appetizers Yield: 48 servings --------------------------------PUR (PASTRY-------------------------------- 750 ml Cake flour 250 ml Cold water 1 pn Borrie (turmeric) 5 ml White vinegar 2 1/2 ml Salt 75 ml Cooking oil for spreading Preheat oven to 200 'C. Sift flour,borrie and salt into a mixing bowl. Combine water and vinegar and mix with flour to a fairly stiff mixture,The consistency of bread dough. Divide into 12 balls. Working with four balls of dough at a time, roll each into a round the size of a large saucer (15 cm in diameter). Using your fingers, spread a little oil on each round,covering it well so that it does not stick during cooking. Sprinkle lightly with flour and place one round on top of the other, oily sides together. You will now have two rounds, each made up of a double layer of dough. oil and flour the tops in the same way as before. Sandwich these together to form a single pile of four rounds. Each layer of which has been oiled and dusted with flour. Repeat with remaining balls of dough. Gently roll out piles of rounds on a lightly floured board to a 25 cm diameter circle or oval. Turn the pastry from time to time. Place the rolled out pastry on an ungreased baking sheet and bake for 2-3 minutes or until the pastry has puffed up slightly. Remove from oven and cut into strips 6 cm wide and 25-30 cm long. Then separate into thin layers before the pastry cools down. Cover with a damp cloth to prevent the pastry from drying out. Now hopefully I don't confuse you on this next part! My diagram is supposed to represent the strip of pastry 6 cm wide 25-30 cm long. Fold #1 corner over # 2, Then fold the # 2 triangle over # 3 this will have created a pocket where the filling goes into. ________________________________ /\ /\ 3 /\ 1 / \ / \ / \ _/________\/________\/___2____\_ Fill the pocket with one of the samoosas filling recipes. You then continue folding the triangles to seal off the opening. Seal off the small remaining edge with a paste of flour and water, Then lightly pinch two bottom edges together to puff it up before you fry it. Once the filling and folding has taken place, You deep-fry the samoosas in hot oil over medium heat, turning once or twice to ensure that they are evenly cooked. When golden brown, remove with a slotted spoon and drain on paper towel. Makes 48 samoosas. From the Cape Malay Cookbook. By Faldela Williams Courtesy of Jim Jamieson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Samoosas - Mince Filling Categories: Appetizers Yield: 80 servings 500 g Steak or mutton mince 5 ml Fresh root ginger; grated 5 ml Salt 2 1/2 ml Borrie (tumeric) 5 ml Ground jeera (cumin) 1/2 bn Dhunia (coriander) leaves 5 ml Crushed dried chillies - chopped -=OR=- Chili powder 2 Onions; chopped 5 ml Garlic; crushed 30 ml Freshly chopped mint (opt.) Wash and drain mince. Braise in a heavy-based frying pan until all the liquid has evaporated, stirring to prevent sticking and lumps forming. add salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves. Add onions and braise until well blended and mixture is fairly dry. Add mint,if using and mix well. Remove and let cool before filling samoosas Fills about 80 samoosas. From the Cape Malay Cookbook. Courtesy of Jim Jamieson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Samoosas - Potato Filling Categories: Appetizers Yield: 50 servings 500 g Potatoes; peeled and diced 1 md Onion, chopped 15 ml Cooking oil 2 1/2 ml Borrie (tumeric) 15 ml Butter 2 1/2 ml Chili powder 2 1/2 ml Mustard seeds 2 1/2 ml Salt Boil potatoes until soft. heat oil and butter together and add mustard seed When seeds start popping, add onion and fry for about 5 minutes, until golden brown.Add diced potatoes, borrie, chilli and salt and cook for 10 minutes or until all the liquid has evaporated. allow to cool before filling samoosas. Fills about 50 samoosas. The Cape Malay Cookbook. Courtesy of Jim Jamieson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Samoosas - Fish Filling Categories: Fish/sea, Appetizers Yield: 30 servings 500 g Firm fresh fish 5 ml Salt 2 Onions; finely chopped 30 ml Lemon juice 2 Green chillies 60 ml Chopped coriander leaves - finely chopped -(dhunia) Boil fish until tender, then drain and flake. Add onions,chillies,salt, lemon juice and dhunia leaves while fish is still warm. allow to cool before filling samoosas. Fills about 30 samoosas. The Cape Malay Cookbook. Courtesy of Jim Jamieson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Samoosas - Mixed Vegetable Filling Categories: Appetizers Yield: 36 servings 30 ml Cooking oil 2 1/2 ml Borrie (tumeric) 5 Curry leaves Salt to taste 1 lg Onion; finely chopped 500 ml Frozen mixed vegetables 1 Green chili; finely chopped 30 ml Chopped dhunia leaves 5 ml Crushed garlic - (coriander) 5 ml Ground jeera (cumin) 10 ml Chopped chives Heat oil, add curry leaves and after a few seconds add onion, chilli, garlic, jeera, borrie and salt. Allow to simmer for about 10 minutes. Add vegetables and cook a futher 10 minutes. Mix in dhunia leaves and chopped chives when mixture has cooled. fills 36 samoosas. The Cape Malay Cookbook. Courtesy of Jim Jamieson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Samoosas Chicken Filling Categories: Appetizers, Poultry, India Yield: 36 servings 500 g Chicken breasts 10 ml Garam masala 10 ml Crushed garlic 30 ml Chopped dhunia leaves 5 ml Grated fresh root ginger - (coriander) 1 Green chili; finely chopped 1 sm Onion; grated 2 1/2 ml Borrie (tumeric) Salt; to taste Skin and fillet chicken breasts. Mix garlic, ginger, and chilli together and rub into chicken fillets. steam for about 15 minutes over medium heat, flake and combine with rest of ingredients. allow to cool before filling samoosas. Fills 36 samoosas. The Cape Malay Cookbook. Courtesy of Jim Jamieson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sassy Onion Dip Categories: Appetizers Yield: 24 servings 1 pk (8 oz) cream cheese, soft 1/2 c Bennett's Chili Sauce 1 pk (8 oz) Borden or Meadow Gold 1 pk (1.5 oz) Mrs. Grass Onion Sour cream Recipe, Soup & Dip Mix In small mixer bowl, beat cheese until fluffy. Add remaining ingredients; mix well. Cover; chill. Stir before serving. Serve with fresh vegetables or Krunchers Potato Chips. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage and Mushroom Phyllo Twists Categories: Appetizers, Pork/ham, Sausages Yield: 6 servings 1/2 lb Pork sausage meat crumbled 2 oz Cream cheese softened 1 Minced small onion 16 12 inch sheets phyllo 1 Minced garlic clove -stacked between 2 sheets of 1 tb Unsalted butter -wax 1/2 lb Mushroom chopped fine Paper and covered with damp 1/2 ts Ground cumin -dish towel 1 pn Of allspice 1/4 c Clarified butter 1/2 ts Dried crumbled mint 2 tb Fine fresh bread crumbs 1/4 c Minced fresh parsley leaves In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any larger pieces, until it is cooked through and browned. Transfer meat to a fine sieve, and drain. In the skillet, cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened. Add the mushrooms, and cook the mixture over moderate heat, stirring until the liquid the mushrooms give off evaporates. Add the cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl, add the sausage meat, the parsley, cream cheese, and salt and pepper to taste, and combine the mixture well. Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work surface, brush lightly with some of the clarified butter, and sprinkle with 1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush lightly with some of the remaining clarified butter. Cut the sheets into thirds lengthwise and into quarters crosswise to form 12 squares. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling. Bake the sausage and mushroom phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for 10-12 minutes,or until phyllo is golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Balls #2 Categories: Pork/ham, Appetizers, Sausages Yield: 6 servings 1 lb Sausage meat 2 c Cheddar cheese 2 c Bisquick powder Grate the cheese and allow it to come to room temperature (or grate it at room temperature). Mix (by hand, or with a fork or spoon) with the Bisquick powder and the sausage meat (crumbled). Form into bite-sized balls, around 3/4" in diameter. Cook on foil or a baking pan at 325 F for about 20 minutes. I think I was also told that these store very well, but I'm not positive about that. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saute Chicken Livers with Onions & Mushrooms Categories: Appetizers, Poultry Yield: 4 servings 1 lb Chicken livers 1 lg Onion; coarsely chopped 1/2 c Pancake flour (more or less) 1 c Mushrooms; chopped 1/2 ts Salt 1/2 c Margarine OR 2 ts Garlic powder 3 tb Olive oil (give or take) 1/2 ts Pepper or dried basil * If using canned mushrooms, squeeze all liquid from mushrooms first. If using fresh, do not rinse, wipe clean instead. Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on paper plate. Heat 2 Tb margarine or oil in a frying pan and saut onions until just clear. Remove onions and set aside. In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding slivers around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done. Remove from heat and serve immediately with a rice pilaf or alone as an appetizer. Source: Sheri Maurer - Mom's only dish! Typed by .\\ichele ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauted Chicken Livers with Onions & Mushrooms Categories: Appetizers, Poultry Yield: 4 servings 1 lb Chicken livers 1 lg Onion; coarsely chopped 1/2 c Pancake flour (more or less) 1 c Mushrooms; chopped 1/2 ts Salt 1/2 c Margarine OR 2 ts Garlic powder 3 tb Olive oil (give or take) 1/2 ts Pepper or dried basil * If using canned mushrooms, squeeze all liquid from mushrooms first. If using fresh, do not rinse, wipe clean instead. Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. (Plastic bag is best.) Coat livers in pancake mixture, coating thoroughly. Set aside on paper plate. Heat 2 Tb margarine or oil in a frying pan and saut onions until just clear. Remove onions and set aside. In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding small amounts around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done. Remove from heat and serve immediately with a rice pilaf or alone as an appetizer. Source: Sheri Maurer - Mom's only dish! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savoury Salmon Bread Cases Categories: Fish/sea, Appetizers Yield: 6 servings 1 1/2 tb Butter 1 c Flaked salmon 3 tb Flour 2 tb Mayonnaise 1/2 ts Salt 1 tb Lemon juice 1/4 ts Pepper 1 Loaf sliced bread, crusts 3/4 c Milk -removed 1/4 c Salmon liquid Melted butter 1/4 c Chopped gherkins 1. melt butter, add flour and seasoning. cook 2 minutes. 2. remove from heat, gradually add combined milk and salmon liquid. 3. return to heat and stir constantly till mixture boils and thickens. 4. add remaining ingredients and mix through. place hot filling into heated bread cases and serve. Bread Cases:- 1. brush both sides of bread with melted butter. 2. press diagonal corners into deep base patty tins. bake at 200 degrees c for approximately 10-15 minutes till crisp and golden. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallops with Mushrooms in Shells Categories: Fish/sea, Appetizers Yield: 6 servings 1/2 c Butter,at room temperature 1/2 c Finely chopped fresh parsley 1 lb Fresh bay scallops 3 tb Finely chopped shallots 1/2 c Soft bread crumbs Salt and pepper 1 c Thinly sliced mushrooms 1 tb Finely chopped garlic Preheat the oven to 450 degrees.Melt 1/4 cup of the butter in a small skillet and add the mushrooms.Cook,stirring often,until the mushrooms are wilted and give up their liquid.Add the shallots and garlic and cook briefly. Spoon the mushroom mixture into a mixing bowl.Let cool briefly, then add 2 tbsp. of the remaining butter,the scallops,bread crumbs, parsley and salt and pepper to taste.Blend well. Use the mixture to fill 6 seafood shells.Arrange the filled shells on a baking dish or cookie sheet.Melt the rest of the butter and pour over the mixture in the shells.Place in the oven and bake 10 minutes. Run the scallops under the broiler until nicely browned on top,about 1 minute. Makes 6 servings. ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Glace' Categories: Fish/sea, Appetizers Yield: 2 servings 2 Envelopes unflavored gelatin 1/2 ts Tabasco 1/2 c Cold water 3 Dz boiled shrimp or 10 oz Cans consomme' -crawfish, 1 tb Lemon juice Or 1/2 lb fresh crabmeat 2 tb Finely chopped green onion 2 To 3 dz crackers 2 tb Finely chopped curly Mayonnaise Parsley Curly parlsey sprigs Recipe 1 Pour gelatin in 1/2 cup cold water and stir. 2 Heat consomme' until hot, but not boiling. 3 Add lemon juice, chopped green onion, parsley, tabasco, and the dissolved gelatin mixture to the consomme' and stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the bottom of each holder or tin. 6 Pour the consomme mixture over the seafood, cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain crackers thinly spread with mayonnaise and garnish each with a sprig of parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Pancakes Categories: Appetizers, Fish/sea, Cakes, Pancakes, Breakfast Yield: 10 servings 1 c Flour 1/2 lb Shrimp, shelled 1 Pinch salt 2 tb Butter 1 Egg, lightly beaten 3 tb Flour 4 ts Oil 1/4 c Light cream 1 1/2 c Milk plus 1 Tbsp 1 c Gruyere Cheese 1/2 lb Monkfish 2 tb Parsley, fresh, chopped 6 Scallops 1 Salt and pepper 3/4 c Milk 1 1/2 tb Oil for frying 2 Garlic cloves, chopped Servings: 10 Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth batter then add remaining milk. Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat dry. Rinse and pat dry scallops, cut in half. Pour 3/4 cup milk into saucepan, add garlic and bring to simmer. Add all fish except shrimp. Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place butter in saucepan and melt, add flour and stir for 2 minutes, then pour in reserved milk and the cream. Continue to stir and simmer for a few minutes until you have a smooth sauce. Turn heat to low, add cheese and parsley and season to taste with salt and pepper. Add fish, mix well. Preheat oven to 350 degrees F. Place small frying pan or omelet pan over high heat. Lightly grease it with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan so bottom is covered evenly with batter and cook for 40-60 seconds, turn and cook 30-40 seconds longer. Transfer to large plate. Continue with remaining batter. (There should be enough filling for 10 pancakes.) Place an equal amount of filling (about 3 Tbsp) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot through. Serve immediately. These thin pancakes, which conceal a tasty mixture of fish, will appeal to the masked and mysterious side of the Cancerian, who when in need of refreshment and quiet will reture into his or her own protective shell. These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine. From: "A Taste of Astrology" Posted by: Grandma Sheila (Exner) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Sausage Categories: Fish/sea, Appetizers, Sausages Yield: 4 servings 1/2 lb Whitefish, skinned, boned 1/2 ts Salt 1/4 lb Salmon, skinned and boned 1/4 ts Cayenne pepper 1/4 lb Shrimps, peeled 1/2 c Egg whites 2 tb Finely minced onion 4 Feet sausage casings 1 bn Parsley; stems removed CUT THE FISH IN 1-INCH PIECES. Place all ingredients except casings in a food processor and pulse until coarsely chopped. Or, pass all the ingredients through a meat grinder fitted with medium holes. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 5 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins. Makes 8 Sausages, or 4 Servings MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seared Scallops with Cucumber-Pepper Relish Categories: Appetizers, Relishes Yield: 4 servings 1 lb Scallops 2 Cucumber, med 1 Salt 1 Banana pepper; devein/minced 1 Pepper, white 1 Serrano, red; deveined/mince 2 tb Olive oil 2 ts Cilantro; minced *RELISH* 2 ts Basil, fresh; minced 1 Lemon grass stalk 2 ts Mint, fresh; minced 1/2 c Rice vinegar 1/3 c Lime juice 1/4 c Sugar 1 Salt 1/2 ts Red pepper flakes 1 Pepper, white Servings: 4 Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers lengthwise, then seed and slice thin crosswise. Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup water to boil in a saucepan; simmer until reduced to 1/2 cup. Strain mixture into a bowl and cool slightly; discard solids. Stir in all other sauce ingredients. Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat one tablespoon oil in a wok or non-stick skillet. Working in batches to avoid overcrowding, and adding remaining oil as needed, saute scallops, turning once, until seared. Spoon a portion of relish onto each plate. Arrange a portion of scallops over the relish and serve immediately. ~-- COOK's Magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Secret Ingredient Dip Categories: Dips, Fish/sea Yield: 6 servings 1 Prepared sea cucumber 1 pk Cream cheese 1 c Heavy cream, whipped Catch a sea cucumber, the flavour is well worth the effort. Rip it open and remove the long, thin white muscles that run lengthwise down the middle, and discard the rest. Cook muscles for a few minutes until they look done, then mince, grind or whip them in a blender. Drain and use as follows. Salt, pepper and grated onion to taste Combine all ingredients. Chill. Serve in a bowl surrounded by potato chips or crackers. If you don't tell what the secret ingredient is, they'll rave for more!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Baked Mushrooms Categories: Appetizers Yield: 6 servings 1 lb Medium to large fresh 1/8 ts Ground black pepper -mushrooms 1/2 c Sesame seed or 1 Egg 1/4 c Each sesame seed and dry 3/4 ts Salt -bread crumbs Sesame Baked Mushrooms From: American Mushroom Institute Shared By: Pat Stockett Preheat oven to 350. Rinse, pat dry and trim stems of fresh mushrooms (halve if large). In a small bowl, lightly beat egg with salt and black pepper. Place sesame seed (or mix) in a small bowl. Pierce mushrooms with fork. Dip first into egg mixture, then into sesame seed. Place on a lightly greased jelly-roll pan. Bake until golden, 15 to 20 minutes. Serve hot. Yield: About 25 hors d'oeuvres ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Chicken Fingers Categories: Poultry, Appetizers Yield: 20 servings ----------------------------HONEY-MUSTARD SAUCE---------------------------- 2 tb Mustard, whole grain 6 tb Honey ------------------------------CHICKEN FINGERS------------------------------ 1/2 c Sesame seeds 2 tb Olive oil 1/4 c Parmesan cheese Red leaf lettuce 1 lb Chicken Breast,skined,boned Strips orange rind Sliced into 2x1/2" strips No-cholesterol sesame seeds replace traditional batter for these crunchy appetizers. Makes abought 20 pieces. In a small bowl blend mustard and honey for sauce. Set aside. In shallow pan combine sesame seeds and Parmasan; roll chicken pieces in sesame mixture. Heat olive oil in ovenprof heavey-bottomed nonstick skillet or saute pan until just below smoking point. Add chicken strips and brown on both sides over medium heat; do not scorch. Place chicken strips on cookie sheet and bake in preheated 425* oven 8-10 minutes or until cooked through. To serve, line individual plates with lettuce leaqves and arrange chicken strips. Or compose a serve yourself platter. Garnish with orange rind. Serve with honey mustard sauce From an article in Modern Maturity Magazine Jun-July 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Chicken with Honey Dip Categories: Appetizers, Poultry Yield: 12 servings 30 -minutes preparation time 10 -minutes cooking time --------------------------------INGREDIENTS-------------------------------- 1 1/2 c Mayonnaise -crosswise into 1/2inch strp 1 ts Dry mustard 1/2 c Seasoned bread crumbs 1 tb Onion; minced 1/4 c Sesame seeds 1 lb Chicken breasts; skinless 2 tb Honey -boneless, poached and cut 1 tb Dijon mustard 1. Preheat oven to 425F. In a mdeium-size bowl, combine 1/2 cup of the mayonnaise, dry mustard, and onion; mix to blend will. Add chicken and toss to coat. 2. In a shallow bowl, toss bread crumbs and sesame seeds to mix. Roll chicken cubes in bread crumbs to coat. Place ina single layer on a baking sheet and bake for 10 minutes, until lightly borwned and crisped. 3. Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon mustard. Serve as a dipping sauce with chicken From: 365 Ways to Cook Chicken ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Chicken Fingers with Plum Sauce Categories: Appetizers, Poultry, Sauces Yield: 36 servings 20 -minutes preparation time 35 -minutes cooking time 1 -hour marinating time --------------------------------INGREDIENTS-------------------------------- 3 lb Chicken breasts, skinless 1 Garlic clove; minced -boneless 4 c Seasoned bread crumbs 1 1/2 c Buttermilk 1/2 c Sesame seeds 2 tb Lemon juice 4 tb Butter; melted 2 ts Worcestershire sauce 12 oz Plum perserves 1 ts Soy sauce 1 1/2 tb Dry mustard 1 ts Paprika 1 1/2 tb Prepared white horseradish 1 ts Pepper; freshly ground 1. If the breasts are whole, split them. Cut each chicken breast half crosswise into 1/2-inch strips. In a large bowl, combine buttermilk, 1 T of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic. Add chicken strips and toss to coat. Cover and marinate at room temperater for 1 hour, or refrigerate overnight. 2. Preheat oven to 350F. Drain chicken well. In a large shallow bowl, toss bread crumbs with sesame seeds to mix. Roll chicken in crumbs to coat. Arrange in a single layer on a greased baking sheet. Drizzle melted butter over chicken fingers. Bake for 35 minutes. 3. Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard, horseradish, and remaining 1 T lemon juice. Melt over low heat, stirring, until smooth. 4. Serve chicken fingers hot or warm, with plum sauce for dipping, on the side. From: 365 Ways to Cook Chicken ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and Leek Pizza Categories: Fish/sea, Appetizers, Pizza Yield: 2 servings 3 tb Olive oil - oregano, basil, etc.) 1 c Chopped leeks Dough for: - (white and green parts) 2 :9-in pizzas Salt & freshly ground pepper 2 Ripe plum tomatoes 4 oz Goat cheese Thinly sliced and seeded 1 Garlic clove; minced 1/4 lb Fresh med-sized shrimp 1 1/2 tb Assorted minced fresh herbs - peeled and deveined -(parsley, chives, thyme, PREHEAT OVEN TO 450F. Using 1 tablespoon of the oil, saute the leeks over high heat for 1 minute. Salt and pepper lightly. Blend the goat cheese, garlic and 1 tablespoon of the herbs together with a fork. Brush the rolled-out pizza dough with 1 tablespoon of the olive oil. Spread the leeks over the dough. Sprinkle with the goat cheese and top with a layer of tomato slices. Bake pizza for 8 minutes. Add the shrimps to the pizza and continue baking the final 7-to-8 minutes. To serve: dribble with remaining olive oil. Makes 2 9-Inch Pizzas PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Ceviche with Creme Fraiche Categories: Fish/sea, Appetizers Yield: 8 servings 3/4 c Lime juice, fresh 3 tb Capers 3 tb Green onion, minced Lettuce leaves Salt & freshly ground pepper Lime slices, thin 2 lb Shrimp, small or medium * 1 tb Green onion tops, minced 2/3 c Creme fraiche -------------------------------CREME FRAICHE------------------------------- 1 c Whipping cream 4 1/2 ts Buttermilk *Note: Shrimp should be shelled and deveined. Combine lime juice, 3 tablespoons green onion, salt and pepper in medium bowl. Mix in shrimp. Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least 6 hours. (Can be prepared 1 day ahead.) Drain shrimp thoroughly, discarding marinade. Fold in creme fraiche and capers. Arrange lettuce on plates or scallop shells. Top with shrimp. Garnish with lime slices and 1 tablespoon green onion. Serve immediately. CREME FRAICHE: Combine cream and buttermilk in small jar. Cover tightly and shake well for 1 minute. Let stand at room temperature until thickened, about 8 hours. Store in refrigerator. Source: Elizabeth Riely in Bon Appetit, September 1985 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Dip #1 Categories: Dips, Fish/sea Yield: 4 servings 1/4 c Milk 1/4 ts Garlic Salt 1 c Mayonnaise 1 Onion (Chopped) 3 dr Tabasco Sauce 8 oz Cheddar Cheese (Cubed) 1 tb Worcestershire Sauce 5 oz Shrimp (Drained) Place all ingredients in blender and blend until smooth. Served chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Dip #2 Categories: Fish/sea, Appetizers Yield: 6 servings 8 oz Cream cheese 1/4 ts Lemon juice 1 cn Cream of shrimp soup 1 pn Of garlic salt or powder 4 oz Tiny shrimp Beat softened cream cheese, cream of shrimp soup, lemon juice and garlic salt (don't overbeat). Add shrimp and mix well. Refrigerate overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Dunk Categories: Appetizers, Fish/sea Yield: 1 servings 12 oz Great western beer 3 Peppercorns 1 sm Onion, sliced 1 Bay leaf 1 Celery, top and leaves, 1 Cl Garlic -sliced 1 lb Very large shelled shrimp, r 1 tb Salt -aw Fat grams per serving: Approx. Cook Time: 2 hrs 1. Combine all ingredients except shrimp in a large saucepan. Cover; heat to boiling. Boil 10 minutes. 2. Add shrimp. Cover and boil 5 minutes, or just until shrimp turn pink. Remove from heat; chill in cooking liquid. 3. Serve cold with dunking bowls of cold beer. Serve as appetizer or as a summertime main entree. Makes 25 to 30 shrimp ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Hors D'oeuvres Categories: Appetizers, Fish/sea Yield: 6 servings 1/2 lb Cooked Cocktail Shrimp Worcestershire Sauce Make sure shrimp are clean and deveined. Pat dry on paper towels. Place shrimp in a small bowl and cover with Worcestershire Sauce to marinate. Allow to marinate covered in the refrigerator for 4 hours. Drain from marinade. Skewer shrimp with toothpicks and serve on platter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Lejon Categories: Fish/sea, Appetizers Yield: 2 servings 6 lg Shrimp, deveined and 6 sl Bacon -butterflied Sauce Remoulade 3 oz Horseradish, squeezed dry Fill the shrimp with horseradish. Wrap each shrimp tightly with a slice of bacon and secure with a wooden toothpick. Bake at 375 F until brown. Place on a warmed platter and serve with Sauce Remoulade. Serves 2 as an appetizer. SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers, drained and chopped 1 ounce cornichons, chopped 1 1/2 Tbl fresh chives, chopped 1 1/2 Tbl fresh chervil, chopped 1 1/2 Tbl fresh tarragon, chopped 1/2 Tbl Dijon mustard Salt and pepper, to taste Worcestershire sauce Tabasco Combine all of the ingredients and mix well. Guy Reibold, Executive Chef of Stouffer Harborplace Hotel. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Ono Nui Categories: Appetizers, Fish/sea Yield: 8 servings 24 Raw jumbo shrimp; peeled 1 1/2 c Shredded coconut 1/2 c Flour Oil; for deep frying Salt 1 c Bottled cocktail sauce 2 Eggs; beaten 1/4 c Crushed pineapple This Hawaiian-style shrimp dish came from the Safari Steakhouse restaurant in the Sheraton Waikiki Hotel in Honolulu. The shrimp are heavily coated with shredded coconut before being deep-fried and served with a pineapple cocktail sauce. Ono nui means "very good" in Hawaiian and this dish definitely lives up to its name. Roll the shrimp in flour seasoned with salt, then dip in the beaten egg. Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp in oil heated to about 350 degrees until browned and cooked through, about 3 to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the crushed pineapple. Serve the shrimp with the sauce on the side. Source: Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp or Oysters Brochette Categories: Appetizers, Pork/ham, Fish/sea Yield: 8 servings lg Shrimp 2 Cloves Of Garlic lg Oysters 1 Juice Of Lemon 1 Stick Of Butter 1/2 Bacon For Each Shrimp Heat lemon juice, butter and garlic to boiling. Put 1/2 slice of bacon around each shrimp. Salt and pepper (red) to taste. Broil 15-20 minutes Turn once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Paste Categories: Appetizers Yield: 6 servings 1 lb Shrimp, cooked and peeled 1/8 ts Celery salt 1/2 lb Butter 1/8 ts Cayenne Pepper 1/2 ts Salt 1/2 ts Nutmeg Toast crumbs Grind the shrimp very fine. Cream the butter until soft and add the ground shrimp, mixing well. Then add the seasonings and combine thoroughly. Place in an oblong baking dish and sprinkle toast crumbs over the top of the shrimp mixture. Brown in a hot oven (400) for about three minutes. Cool and place in the refrigerator until time to serve (for several hours at least.) This paste is not as firm as the preceding one, and it has a much more buttery flavor. The nutmeg is quite noticeable, although it blends well with the shrimp. --Mrs. Walter Pringle From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Pate Categories: Appetizers Yield: 6 servings Jim Vorheis 1 ds Tabasco sauce 30 oz Canned shrimp Sauce: 1/2 c Butter, melted 1 c Catsup 1/3 c Mayonnaise 2 tb Horseradish 1 sm Onion, minced 2 ts Fresh lemon juice 2 tb Fresh lemon juice Mash shrimp well and add onion. Pour butter over shrimp and onion. Add mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold. Refrigerate for 3 hours. Unmold and pour sauce over pate. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Rolls (Cuon Tom) Categories: Fish/sea, Appetizers, Chinese Yield: 4 servings 1 lb Medium shrimp, unpeeled -lettuce, leaves separated 2 c Bean sprouts And trimmed 10 Or 9" rice papers, cut into 1/2 Fresh pineapple, peeled, -halves or quarters -eyes removed, halved, cored 1 lg Head Boston, Bibb or leaf Servings: 4 as main course, or 8 as an appetizer Notes: This is a version of the shrimp rolls we ate in the Delta. You can omit the rice papers and simply wrap the filling in lettuce leaves. The rolls can be assembled ahead of time and served as an appetizer. Or the wrappers can be placed on the table (with bowls of warm water for softening) with a platter of fillings, so that guests can make a meal of them. One half fresh pineapple, peeled, eyes removed, halved, cored and thinly sliced, 2 tomatoes, thinly sliced, 1/2 cup fresh cilantro leaves, coarsely chopped, 1/2 cup fresh mint leaves, coarsely chopped Nuoc Cham dipping sauce, with carrot shreds DIRECTIONS: Cook shrimp in salted, boiling water for 2 to 3 minutes, or until pink and firm to the touch. Drain and cool. Peel and devein shrimp, or serve them in their shells and let diners peel them at the table. Blanch bean sprouts in boiling water for 1 minute. Drain and refresh with cold water. To assemble: Moisten rice papers in warm water for 10 to 20 seconds, or until softened. Place a lettuce leaf inside each piece of softened rice paper. Fill with a few shrimp, a little pineapple, bean sprouts, tomato, cilantro and/or mint. Roll up the bundles and serve with Nuoc Cham. 213 cal. per serving: 27 g protein, 2 g fat, 21 g carb.; 180 g sodium; 173 g cholesterol Source: Eating Well, April 1991 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Rolls Categories: Appetizers Yield: 1 servings 1 c Shrimp, chopped fine 1/2 ts Curry powder 2/3 c Celery, chopped 2 ts Lemon juice 2 ts Onion, chopped 4 tb Mayonnaise 2 ts Capers, chopped 1 Loaf of thin sliced bread Trim crust and roll bread with a rolling pin. Brush on side with melted butter. Turn over and on unbuttered side place spoonful of shrimp mix. Roll up. Place seam down on cookie sheet. Bake at 375 degrees for 10 minutes. If you make ahead of time and freeze, it would be best to let them thaw a few minutes, then cook at 375 degrees for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Spread #2 Categories: Appetizers, Fish/sea, Spreads Yield: 2 servings 16 oz (2 Pk) Softened Cream Cheese 1/4 c Lemon Juice 1/2 lb Cooked Shrimp Chopped Finely Chopped Green Onions* 1 tb Prepared Horseradish 1 tb Worcestershire Sauce 1/4 ts Pepper 1/8 ts Garlic Powder * Green onions should be to taste. 1 to 2 Tablespoons. ~-------------------------------------------------------------------------- In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Stuffed Mushrooms Categories: Appetizers, Fish/sea Yield: 24 servings 24 lg Mushroom Caps Stems Removed 1 tb Soft Butter 1 c Finely Chopped Cooked Shrimp 1 ts Minced Tarragon 1 tb Cracker Crumbs Salt 1 tb Minced Onion 1 lg Egg 1 tb Minced Parsley Buttered Bread Crumbs Mix the shrimp, cracker crumbs, onion,parsley, butter, tarragon, salt and egg together. Fill the mushroom caps with the mixture, sprinkle with buttered crumbs and bake in a 350°F oven for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Teriyaki Categories: Appetizers, Fish/sea, Oriental Yield: 10 servings 1/2 c Soy Sauce 1 ts Minced Fresh Ginger Root 2 tb Sugar 2 tb Water 1 tb Vegetable Oil 2 lb Medium Sized Raw Shrimp, 1 1/2 ts Cornstarch -Peeled And Deveined 1 Clove Garlic, Crushed Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water inn small saucepan. Simmer, stirring constantly, until thickened, about 1 minute; cool. Coat shrimp with sauce; drain off excess. Place on rack of broiler pan. Broil 5 inches from heat source 3 to 4 minutes on each side, or until shrimp are opaque and cooked. Serve immediately with wooden picks. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp with Spicy Black Bean Spread Categories: Fish/sea, Appetizers, Beans, Spreads Yield: 1 servings 11 oz Black bean soup/dip 2 tb Oil 1 tb Lime juice 1 tb Jalapeno, chopped 1 ts Mustard, dijon 1 Garlic clove, minced 1/8 ts Lime peel, grated 30 Shrimp, medium (1 lb) 60 Crackers 60 Cilantro leaves Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1 teaspoon soup mixture on each cracker. Top with shrimp and garnish with cilantro. 15 calories per serving--not including cracker. Source: GOURMET.ZIP file - recipes from Donna Endreson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Pate Categories: Appetizers Yield: 6 servings 2 c Chicken livers, cleaned 1 tb Brandy 1/4 ts Marjoram 2 tb Dry sherry 3/4 c Sweet butter, room 2 tb Chopped truffles (optional) -temperature Simple Pate xxxxxxxxxxx salt and pepper to taste Cover chicken livers with water, salt lightly and birng to boil. Draim immediately and rise livers in cold water until chilled thoroughly. Drain. Add marjoram. Puree livers with suitable machine or pass through a fine wire sieve. Add remaining ingredients and blend well. Taste and adjust salt. Serve well-chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Sausage Balls Categories: Appetizers, Sausages Yield: 6 servings 1 lb Skinless sausage (Owen's Hot -Cheese -works well) 2 c Pioneer or Bisquick 1 lb Grated Colby or Mild Chedar ** Mix together (someone suggested using a zip-lock bag for mixing. Roll into about 1" balls. Place on a shalow baking pan (sides required to catch the grease) and bake at 350 deg F until done. Both cooked and uncooked balls may be frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Fish Spread Categories: Fish/sea, Appetizers Yield: 6 servings 1 1/2 lb Smoked fish 1 1/4 c Mayonnaise 2 ts Minced onion 1 tb Prepared mustard 2 ts Finely chopped celery 1 ds Of Worcestershire sauce 1 Clove garlic, crushed 2 tb Chopped fresh parsley 2 tb Finely chopped sweet pickle Remove skins and bones from fish. Flake fish well. Combine with remaining ingredients and chill. Serve with assorted crackers or party breads. Yield: 3-1/2 cups. From: Southern Living, The Quick & Easy Cookbook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Salmon Spread Categories: Spreads, Dips, Fish/sea Yield: 1 servings 12 oz Philly Free Finely Chopped Green Onions 8 oz Philly Lite Liquid Smoke To Taste 1 lg Can Salmon In Water, Drained Pepper To Taste Combine all ingredients and mix well. Refrigerate until ready to serve. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Stuffed Artichoke Categories: Appetizers Yield: 4 servings 4 Artichokes, fresh ones 1/4 c Grated Parmesan cheese -have tight leaves 3 tb White wine 2 Green onions, finely 3 tb Lemon juice -chopped Salt and pepper 6 tb Olive oil 1/2 ts Garlic powder 1 c Mushrooms, finely chopped 1/2 c Ham, cooked, finely chopped 1/2 c Bread crumbs 1 tb Parsley, chopped Trim tops and leaves of artichokes with scissors and cut stalks level with base. (I would cut off the top third of the artichoke and cut off the tips of the leaves remaining to remove "spikes".) Put artichokes into a kettle of boiling salted water and simmer about 35 to 40 minutes or until a leaf can be pulled out easily. Drain, refresh under cold running water, and let stand upside down until cool. To make the dressing: Saute green onions slowly in 2 tablespoons of the oil, until just tender. Stir in mushrooms and cook 2-3 minutes; then stir in bread crumbs and cheese. Transfer mixture to a bowl and let stand until cool. Stir in wine, lemon juice and remaining oil. Season well with garlic salt, salt and pepper, then add ham. Prepare each artichoke by pulling out some of the center leaves until the choke can be reached. (I'd just cut off about the top third of the artichoke and the choke would be reachable.) With a teaspoon, scrape out all the hairy choke. Fill each artichoke with dressing and top with parsley. Wrap each artichoke in foil, leaving the top open. Place on smoker grid and smoke for 1 to 1-1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Trout Tartlets Categories: Appetizers, Fish/sea Yield: 48 servings -----------------------------PHYLLO TART SHELLS----------------------------- 1 lg Egg white 1/4 ts Salt 2 tb Olive oil 8 Phyllo dough sheets (14x18" ----------------------------SMOKED TROUT FILLING---------------------------- 2 pk Cream cheese, low-fat (8 oz) 1/3 c Scallions; chopped (2 scall 1/2 lb Trout fillets; smoked, skin 4 ts Horseradish; well drained --and pin bones removed 1 c Cucumber; shredded To make phyllo tartlet shells: Preheat oven to 325 degrees F. Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, whisk together egg white, oil and salt. Lay a sheet of phyllo on a work surface and with a pastry brush, lightly coat it with the egg-white mixture. Lay a second sheet smoothly on top, taking care to line up the edges before setting the sheet down. (Once you set down the sheet, it cannot be moved.) Brush with the egg-white mixture and repeat with 1 more sheet. Lay a fourth sheet on top but do not brush it. With a knife, cut the dough into 4 strips lenghtwise and 5 strips crosswise, making 24 squares. Press squares into muffin cups and bake for 8 to 12 minutes, or until golden brown and crisp. Transfer the tartlets to a rack and let cool. Repeat the procedure with the remaining 4 sheets of phyllo and egg-white mixture. (The baked tartlet shells may be stored in a closed container at room temperature for 1 week or in the freezer for up to 2 months.) To make smoked trout filling: In a food processor, combine cream cheese and smoked trout; process until fairly smooth. Add scallions and horseradish and pulse until just combined. (Alternatively, finely mince the smoked trout with a knife and combine with the cream cheese, scallion and horseradish in a small bowl.) (The smoked filling may be made ahead and refrigerated for up to 2 days.) Shortly before serving, spoon or pipe about 1 heaping tsp. of filling into each tartlet shell and garnish with shredded cucumber. 50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg sodium; 5 mg cholesterol. **"The rich, creamy filling contrasts with the pleasant crunch of the tartlet shell." ~-From Eating Well, May/June 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Tuna Pate Categories: Fish/sea, Dips Yield: 6 servings 1 lb Smoked tuna or smoked -(about 2 Tb) -mackerel skin removed Salt and freshly ground 6 oz Cream cheese, softened -black pepper 3 tb To 4 Tb mayonnaise 2 tb Very finely diced red onion Juice of 1/2 large lemon From: Bill Birner Any number of smoked fish can be used in this simple recipe. Instead of a large serving bowl, you can also chill it in small individual bowls or ramekins for an elegant first course, with thinly sliced French or black bread. Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise and lemon juice in a food processor. Process until smooth and season to taste with salt and pepper. Transfer the mixture to a serving bowl and fold in the red onion. Cover and chill the pate until ready to serve. MAKES 6 SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Turkey Calzones Categories: Appetizers, Poultry Yield: 4 servings 2 c Frozen chopped spinach 4 oz Refrigerated Pizza dough 1/2 c Part-skim ricotta cheese 6 oz Smoked turkey, thin slice 1 tb Parmesan cheese, grated 1 Tomato, med.,8 slices 1/4 ts Garlic powder Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray. Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably would make up my own dough if I had time but the pre-prepared isn't bad.) Spread spinach mix to within 1/4" of edges of each circle. Place 1 1/2 oz turkey and 2 tomato slices one on half of circle. Fold over and seal by pressing edges with fork. Place on prepared baking sheet, bake 12-15 minutes, until browned. Can be frozen and re-heated for lunches. Per each: 201 calories, 18 g protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29 mg cholesterol From Weight Watchers Magazine, June 1991 Posted by: Sheila Exner - January 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoky Mushroom Tart Categories: Appetizers Yield: 8 servings 1/3 BUTTER PASTRY dough 2 ts Dried oregano, crushed 1 Egg white, lightly beaten 1/8 ts Ground black pepper 2 tb Butter 1/2 lb Smoked mozzarella cheese, 10 oz Fresh mushrooms (1 package), -thinly sliced -sliced 2 tb Grates asiago or Parmesan 7 oz Shitake mushrooms (1 -cheese -package), stems discarded 1/3 c Walnut pieces And mushrooms sliced 1 tb Chopped flat-leaf (Italian) 1 tb Minced fresh garlic -parsley Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with foil and and pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, melt butter over medium-low heat. Add mushrooms, garlic, oregano, and pepper. Saute until mushrooms are golden and liquid has evaporated, about 8 minutes; cool to room temperature. Cover bottom of tart shell with mozzarella, cutting slices to fill in spaces. Top with mushroom mixture then sprinkle with asiago and walnuts. Bake 20 minutes. Cool 5 minutes on wire rack before removing outer ring. Serve warm. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoky Salmon Categories: Appetizers, Fish/sea Yield: 6 servings 1 7-3/4 oz can of salmon Salt and pepper to taste 1 tb Lemon juice 1 8 oz package cream cheese, 2 ts Grated onion -softened 2 ts Horseradish 1/4 c Chopped pecans 1/4 ts Liquid smoke 2 tb Snipped parsley Smoky Salmon xxxxxxxxxxxx Drain and flake salmon. Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt and peppe4 r with cream cheese. Blend together well. Shape into a ball or log on wax paper. Wrap and chill for several hours. Combine nuts and parsley on wax paper. Roll salmon mold on this. Chill. If desired, just before serving shape into fish shape and garnish with additional ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soft Pretzels Categories: Appetizers Yield: 1 servings 1 Envelope yeast 4 c Flour (plus extra) 1 1/4 c Warm water Butter as needed 1 ts Sugar 4 ts Soda 2 ts Salt Coarse salt for sprinkling Dissolve the yeast in 1/4 c of the water. Then stir in an additional cup of warm water, and the sugar. Pour the yeast mixture into a bowl and add the salt. Beat in the flour to make a stiff dough. Knead it for 10 min or until the dough is elastic. Place in a bowl and spread it with butter. Cover it and let it rise for 45 min or until double in size. Shape the dough into sticks or twists. Make it 1/2 the thickness of the desired finished pretzel. Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels at a time. Boil them for 1 minute or until they float. Remove and drain them, and place them on buttered cookie sheets. Sprinkle them with coarse salt. Bake the pretzels at 475 F for 12 minutes or until golden brown. To make them crisp, lay them on a cookie sheet and place them in a warm oven 200 F for 2 hours. Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared by Elizabeth Rodier from library book 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sorrel Frittata Categories: Appetizers, Cheese/eggs Yield: 6 servings 3 c Stems removed & torn sorrel Freshly ground pepper 1/2 c Boiling salted water 1 md Boiled until tender red 6 Eggs -potato 2 tb Sour cream 2 tb Butter 1 pn Cayenne pepper 1/4 c Minced shallot Seasoned salt 3 tb Sour cream paprika garnish leaves sorrel Cook sorrel* in boiling salted water in large saucepan until tender, about 1 minute. Drain well. Squeeze dry, then pat dry with paper towels. Whisk eggs, 2 tablespoons sour cream, cayenne pepper, salt and pepper to blend in medium bowl. Mix in cooked sorrel. Preheat broiler. Peel potato and finely chop. Melt butter in heavy 10-inch broiler proof skillet over low heat. Add shallot and cook until tender, stirring frequently, about 6 minutes. Increase heat to medium. Add potato and stir until coated with butter. Add egg mixture. Reduce heat to low and cook until bottom of frittata is set and only top surface is runny, about 10 minutes. Spread 3 tablespoons sour cream over top. Sprinkle lightly with paprika. Broil until top is light brown, watching carefully. Transfer to platter. Surround with sorrel leaves. Cut into small slices. Serve hot or at room temperature. *Can substitute torn spinach leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Souffleed Crepes Categories: Appetizers Yield: 28 servings 3 Eggs; separated 1/2 ts Sugar 1 c Milk 1/4 ts Salt 3/4 c Flour 2 tb Butter; melted, cooled These proportions make an eggier-tasting crepe. Beat the egg yolks with part of the milk, add flour, sugar, salt, beat well. Add remaining milk gradually, then melted butter. Beat egg whites stiff. Fold into crepe mixture. They either may be cooked in the usual way in a crepe pan or put into a large buttered pan and baked in a preheated 375F oven for about 25 to 30 minutes. This then becomes something like a flat souffle that can be topped with a filling or one can be put over half the batter, the rest poured on top. It can be a sweet filling like strawberries or apples and may be flavored with lemon rind, brandy, or vanilla. From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook exchange. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 07-31-93 (23:21) Number: 1778 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Brittlebread Categories: Appetizers Yield: 6 servings 1 1/3 c Flour 1/4 c Butter 2 tb Sugar 1/2 c Sour cream or soured milk** 1/4 ts Salt (optional, see note*) 1 tb Seasoned salt (optional) 1/4 ts Baking soda Kosher salt for sprinkling * Leave out the first salt if using seasoned salt ** (My note) works OK with 1/2 tb lemon juice in milk thickened with extra milk powder to make 1/2 cup. Sprinkled salt did not stick very well, suggest mixing in the desired amount of regular salt. Spices may mix more evenly if combined first with the flour. Preheat oven to 400 F. Sift together the flour, sugar, salt and baking soda into a bowl or food processor. Cut in the butter. Add the sour ceam and salt or seasoning. Mix to a soft dough. Roll out PAPER-THIN on a floured board. Cut in 1 1/2" squares or shapes and sprinkle with salt (see note). Bake on ungreased baking sheet about 5 min. Remove the thin pieces that brown first if necessary and give the other pieces a bit longer to brown. Turn off heat and crisp in the oven. Makes about 3 small cookie sheets of "crackers" almost touching or may be cooked in larger sheets to break up after cooking. May be rolled between sheets of wax paper 1/4 to 1/2 of the dough at a time. Keep for snacking in an air tight jar. Suggestion - divide the dough and the spices in thirds. Mix and bake the first pan and taste so that seasoning or salt can be adjusted. OR make some spicy and some just salted and cut them different shapes so you know which are which. Source: New Southern Cooking by Nathalie Dupree Creole seasoning may be used for the seasoned salt. Shared by Elizabeth Rodier 4/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Taco Dip Categories: Dips Yield: 6 servings 2 c Sour cream 1 Tomato, finely chopped 1 pk Taco seasoning 3/4 c Chredded lettuce 1/2 c Grated monterey jack or mild 2 Green onions, finely chopped -cheddar cheese 400 g Bag of tortilla chips, 1/2 c Salsa (mild, med, or hot) -(taco, or nacho chips Stir together sour cream, taco seasoning, and chopped green onion. Place in a shallow, wide bowl. Top evenly with grated cheese, salsa,lettuce and tomato. Serve with tortilla's or Nacho's chips. Origin: Back of coupon for salsa Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soured Cream Clam Dip Categories: Appetizers, Fish/sea Yield: 6 servings 1 cn Gorton's clams, drained 2 ts Lemon juice 1/8 ts Pepper 2 tb Minced onion 1 c Soured cream 1/2 ts Salt 1/2 ts Celery salt Gently fold clams into sour cream. Add other ingredients and stir gently until blended. Serve with chips. Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Speedy Crabmeat Imperial Categories: Appetizers, Fish/sea, Microwave Yield: 6 servings 2 tb Butter 1/4 ts Salt 1/4 c Chopped Onion 1/4 ts White Pepper 1/4 c Chopped Green Pepper ds Tabasco 2 oz Jar Pimento 1 c Milk 3 tb All-Purpose Flour 3 tb Chablis 2 ts Dry Mustard 1 lb Fresh Lump Crabmeat Combine first three ingredients in a 1 1/2 qt. casserole. Microwave on high, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients, stirring until smooth. Gradually add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes. Stir in crabmeat. Spoon mixture evenly into 6 baking shells. Arrange shells on a 12-inch glass pizza plate. Cover with waxed paper, and microwave on high 3-4 minutes or until thoroughly heated. Garnish, if desired with pimiento strips. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Lamb Triangles Categories: Appetizers, Lamb Yield: 24 servings --------------------------------LAMB FILLING-------------------------------- 1/2 c Raisins; golden (chopped) 1 ts Cinnamon; ground 2 tb Pine nuts 3/4 ts Allspice; ground 2 ts Olive oil 1/4 c Chicken stock (defatted, w/ 1 Onion, finely chopped --reduced sodium) 2 Garlic cloves, finely choppd 1/4 c Parsley; chopped fresh 1/2 lb Ground lamb; lean 1 1/2 tb Lemon juice; fresh 2 ts Cumin; ground Salt and pepper, to taste -------------------------------PHYLLO PASTRY------------------------------- 1 lg Egg white 8 Phyllo dough sheets (14x18" 2 tb Olive oil 1 ts Poppy or sesame seeds or a 1/4 ts Salt --combination To make lamb filling: In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside. Set a large nonstick skillet over low heat and add the pine nuts. Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a plat to cool. Chop pine nuts and reserve. Add oil to the skillet and heat over medium heat. Add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes. Transfer to a colander and drain off fat. Return the lamb mixture to the skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute. Season with sal and pepper. Let cool. (The lamb filling can be prepared ahead and refrigerated for up to 2 days.) To form phyllo triangles: Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray ro line with parchment paper. In a small bowl, whist together egg white, oil, and salt. Lay a sheet of phyllo on the work surface with short side toward you. Cut lenghtwise into thirds. Brush the lenghtwise half of each strip lightly with the egg-white mixture. Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle. Continue to fold the triangle onto itself, as you would fold a flag. Place on the prepeared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling. Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired. Bake for 20 to 25 minutes, or until dar, golden. Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12 minutes, or until heated through.) 95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium; 7 mg cholesterol. **"Savory lamb and sweet golden raisins fill these delicious morsels." ~-From Eating Well, May/June 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Ricotta Spread Categories: Dips Yield: 1 servings 1 1/2 c Part skim ricotta cheese 1 1/2 tb Finely grated orange peel 2 tb Sugar 1/8 ts Ground nutmeg 1. In a bowl, mix together cheese, sugar, 1 tablespoon peel, and nutmeg. 2. Spoon mixture into a small bowl and sprinkle with remaining peel. If made ahead, cover and chill up to 2 days. Makes 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Sweet Potatoes Categories: Appetizers Yield: 4 servings 2 md Sweet potatoes 1/2 ts Garlic powder 1 1/2 tb Vegetable oil 1/4 ts Ginger powder 1/2 ts Coriander 1 tb Soy sauce Wash & scrub potatoes. Cut into sticks & set aside. Mix together oil & spices. Dip the potatoes into the mixture & spread onto a cookie sheet. Bake at 400F for 30 to 40 minutes, stirring half way through cooking. VT October, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Artichoke Dip Categories: Dips Yield: 2 servings 1 c Grated Parmesan cheese -chilies, drained 1 c Mayonnaise 1 Garlic clove, minced 1 cn (14-oz.) artichoke hearts, 2 tb Green onion slices -drained, chopped 2 tb Chopped tomatoes 1 cn (4-oz.) chopped green Preheat oven to 350 F. Mix all ingredients except onions and tomatoes. Spoon into 9-inch pie plate or quiche dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with onions and tomatoes. Serve with crackers or pita bread triangles. Makes 2 cups. From: Steve Herrick Source: [Kraft] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Beef Lettuce Cups Categories: Appetizers, Beef Yield: 4 servings 12 oz Boneless sirloin, trimmed 6 Green onions, sliced 2 tb Light soy sauce -diagonally 1 tb Dry sherry 1 sm Red bell pepper, seeded, 1 Piece ginger root, peeled, -diced -grated (1/2") 1/2 ts Cornstarch 1 Garlic clove, crushed 1 ts Water 2 pn Five Spice Powder 8 Crisp lettuce cups, chilled 1 ts Chili sauce Fresh parsley sprigs (opt) 2 tb Corn oil Cut steak in very thin slivers and place in a bowl. Add soy sauce, sherry, ginger, garlic, Five Spice Powder and refrigerate 1 hour, stirring occasionally. Heat oil in a skillet or wok. Add onions and red pepper; stir-fry 1 minute. Add beef mixture to onion mixture and stir-fry 2-3 minutes. In a custard cup, blend cornstarch and water until smooth; add to beef mixture. Cook 1 minute, stirring constantly. Spoon beef mixture into lettuce cups. Garnish with parsley sprigs, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Jalapeno Spread Categories: Appetizers, Spreads Yield: 1 servings 4 c Cheddar cheese; grated 1 c Mayonnaise 1 Medium onion; finely chopped 1/2 c Green onion; chopped 2 Cloves garlic; minced 1 ts Garlic salt 6 Jalapeno peppers, chopped In a large mixing bowl, combine all ingredients. Stir until well blended. Refrigerate overnight to allow flavors to blend before serving. Shared by Rita Taule, Prodigy ID# BTVC62A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Orange Nuts Categories: Appetizers Yield: 6 servings 1 1/2 c Unsifted powdered sugar 2 tb Freshly grated orange peel. 2 tb Cornstarch 2 Egg whites, slightly beaten 1 ts Cinnamon 3 tb Freshley squeezed orange 3/4 ts Cloves -juice 1/4 ts Allspice 2 c Walnut or pecan halves 1/8 ts Salt From: Arizona Cookbook Sift together sugar, cornstarch, spices and salt. Stir in grated peel. Blend egg whites with orange juice; stir in nuts, coating each half completely. Drain thoroughly. Then roll in sugar mixture to coat well. Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for 20 to 25 minutes (or until dry). Cool before storing in container. This sounds like a recipe that would make a good Christmas gift! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Rice Balls Categories: Appetizers, Rice/grains Yield: 6 servings 3/4 c Extra Long Grain Rice 1/4 c Chopped Celery 1/2 ts Salt 1 tb Worcestershire Sauce 1 lb Ground Beef or Bulk Sausage* 1/4 c Chopped Green Onions 1/2 ts Pepper 1 cn Tomato Soup 1 sm Onion; chopped Egg 1/2 ts Garlic Powder 1 cn Water 1/4 c Chopped Green Pepper 1 ts Dry Mustard 1/4 c Prepared Horse Radish 1 ts Hot Sauce ** Servings: 6 * Raw ** More or less to taste Combine all ingredients except tomato soup, water and hot sauce. Mix together well. Make balls about 1 inch in diameter. Place in baking dish. Combine tomato soup, water and hot sauce and pour over meatballs. Bake, covered, in 350 * oven for 1 hour. Makes 30-36 small meatballs. Serve with toothpicks as hor d'oeuvres. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Balls Categories: Appetizers Yield: 8 servings 20 pk CHOPPED SPINACH; COOKED AND 3/4 c MELTED BUTTER 2 c PEPPRIDGE FARM HERB STUFFING 1/2 c PARMESAN CHEESE 2 ONIONS; CHOPPED FINE 1 ts GARLIC 6 EGGS; BEATEN 1/2 ts THYNE MIX ALL TOGETHER ROLL INTO SMALL BALL AND COOK ON GREASE COOKIE SHEET IN 350 DEG OVEN FOR 20 MINUTES. THIS CAN BE FROZEN BEFORE COOKING OR AFTER. SERVE HOT!! THIS IS REALLY GOOD I DON'T EAT SPINACH BUT I LOVE THESE, IT REALLY TASTE LIKE DRESSING. HOPE YOU WILL TRY THIS . LET ME KNOW HOW YOUR OPEN HOUSE GOES. I LIKE THINGS LIKE THAT. I PLAN ON HAVING AN OLD FASHION TAFFY PULL. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Dip in Pumpernickel Categories: Dips, Oriental Yield: 6 servings 10 oz Package frozen, chopped 8 oz Can water chestnuts, chopped -spinach, drained 1 sm Onion, chopped 1 pk Knorr's Swiss Vegetable Soup 1 Round pumpernickel loaf, 1 c Mayonnaise -hollowed 2 c Sour cream In a bowl, mix all ingredients except bread. Chill 6 hours before serving. May be refrigerated for 1 week. Spoon into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping. Yield: 5 cups From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Onion Dip Categories: Dips Yield: 2 servings 1 Pkg.(10 oz) spinach 1/2 c Chopped fresh parsley 1 c Low-fat cottage cheese 1/4 c Chopped green onion 1 tb Lemon juice 1 ts Salt 1/2 c Low-fat plain yogurt Trim stems and coarse leaves from spinach. Rinse well; cook, covered,over medium-high heat, in water clinging to leaves, 3 to 4 minutes or just until wilted. Drain, squeeze out excess moisture and chop coarsely. In blender or food processor, process cottage cheese with lemon juice until blended. Add spinach, yogurt, parsley, onion, salt, and pepper to taste; process just until mixed. Cover and refrigerate for at least 4 hours or overnight to blend flavors. Makes 2 1/4 cups. Per 1 Tbsp serving: 10 calories, no fat, 1 mg cholesterol, 96 mg sodium,1 g protein and 1 g carbohydrate. Source: Canadian Living Magazine, March 1988. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Vegetable Dip Categories: Condiment, Dips Yield: 20 servings 1 pk Frozen Chopped Leaf Spinach 1 c Sour Cream 1 pt Helman's Mayonaise 1/2 c Chopped Onions Thaw and drain spinaach well. Thoroughly mix all ingredients together. Chill, for best results, chill overnight. Serve with fresh cut vegetables or with pumpernickle bread. Great dip!! Usually have to double recipe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach-Feta Rolls Categories: Appetizers Yield: 36 servings ----------------------------SPINACH-FETA FILLING---------------------------- 1 1/4 lb Spinach; fresh, stemmed and 2 tb Parmesan cheese, freshly --washed --grated 1 tb Olive oil 2 tb Dill; fresh, chopped 3 bn Scallions, trimmed and 1 tb Lemon juice --chopped (1-1/2 c) Salt & pepper, to taste 1/4 c Feta cheese; crumbled 2 lg Egg whites -------------------------------PHYLLO PASTRY------------------------------- 8 Phyllo dough sheets (14x18") 1/4 ts Salt 1 lg Egg white 1 ts Poppy or sesame seeds, or a 2 tb Olive oil --combination To make filling: Put spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach quite dry and chop. In nonstick skillet, heat oil over medium heat. Add scallions and saute until softened, 2 to 3 minutes. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture. To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil and salt. Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all. Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot. The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes 36 appetizers. 39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg sodium; 1 mg cholesterol. **"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to make for a crowd." --From Eating Well, May/June 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach-Parmesan Balls Categories: Appetizers Yield: 40 servings 10 oz Packages frozen chopped 1/2 c (1 stick) butter, room -spinach, thawed and -temperature -squeezed dry 2 Eggs, beaten to blend 1 1/2 c Dry breadcrumbs 3 Garlic cloves, minced 1 c Grated Parmesan cheese Makes about 40 Salt and freshly ground pepper Preheat oven to 325 degrees F. Combine first 6 ingredients in medium bowl. Season with salt and pepper. Form into 2-inch balls and place on baking sheet. Bake until just brown, about 45 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spring Rolls (Chinese) Categories: Appetizers, Chinese Yield: 8 servings 1/2 lb Lean pork, chopped 1 Garlic clove, minced 1 1/2 c Bean sprouts, chopped 2 Slices ginger, minced 1 1/2 c Cabbage, chopped 1 ts Soy sauce 1/2 c Bamboo shoots, thinly sliced 1 ts Suar 1/2 c Grated carrot 1 tb Sesame oil 3 Mushrooms, chopped Dash pepper 3 Green onions, thin slice 8 Egg roll wrappers Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown. Remove and drain. This will make 6 to 12 depending on how much filling you use. Posted by: Grandma Sheila Exner - August 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Oysters with Black Beans Categories: Fish/sea, Appetizers, Beans Yield: 6 servings 12 Oysters, freshly shucked on 2 tb Chicken stock, or canned -the half shell -low-sodium broth 2 ts Fermented black beans, 2 ts Oriental sesame oil -rinsed and drained * 1 tb Peanut oil 1 tb Soy sauce, low-sodium pn Freshly ground white pepper 1 tb Shao-hsing wine, * or dry 1 tb Red bell pepper, minced -sherry 1 sm Scallion, green part only, 1 1/2 ts Sugar -thinly sliced 1 tb White vinegar, distilled * available at asian markets 1. Place the oysters on a large heatproof dish. Divide the black beans evenly and place atop each oyster. 2. In a small bowl, combine the soy sauce, wine, sugar, vinegar, chicken stock, sesame oil, peanut oil and white pepper. Distribute the mixture over each oyster. 3. In a wok with a steamer rack or in a steamer pot, bring 6 cups of water to a boil over high heat. Place the dish on the steamer rack, cover and steam the oysters until plumped and opaque, 2 to 3 minutes. Do not overcook or the oysters will be tough. Sprinkle the red pepper and scallion on top. Place 2 oysters on each of 6 serving plates. Serve hot. 6 First-Course Servings. 69 Calories and 157 Mg Sodium per serving. Recipe from Food & Wine, September, 1989. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Stuffed Clams Categories: Fish/sea, Pork/ham, Appetizers Yield: 6 servings 18 Cherrystone clams, cleaned 1 tb Cornstarch 1/2 ts Salt 1 tb Scallion, minced 1/2 lb Pork, finely ground 1 tb Ginger root, peeled and 1/4 c Fresh mushrooms, finely -minced -diced 1/2 ts Sesame oil 1 tb Soy sauce 1/2 ts Salt 1 tb Chablis Place the clams into a large pot together with the salt and 1/2 cup of water. Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open. Drain the clams. Remove clams from the shells, discarding any shells that have not opened. Mince the clams. Rinse and dry 18 half shells. In a mixing bowl, combine clams and all the remaining ingredients. Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it. With a spoon dipped in cold water, stuff the reserved shells with this mixture, mounding it and smoothing it. Arrange clams on a tray in a steamer for 20 minutes. From: The Clam Lovers Cookbook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Jalapenos Categories: Appetizers Yield: 6 servings 10 lg Pickled jalapenos 3 tb Cornmeal 10 Pieces Cheddar cheese 3 tb Flour 2 Egg whites, beaten oil for deep-frying Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers. Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes. Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve. You can also use a crabmeat or shrimp salad stuffing for these. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Mushrooms #2 Categories: Appetizers Yield: 5 servings 25 Fresh Mushrooms 1 pk Cream Cheese (8 oz) 1 tb Milk 1 cn Crabmeat (6 1/2 oz) 2 tb Onions (minced) 1/2 ts Horseradish Bread crumbs Worcestershire (1 dash) Salt Blend all ingredients except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350F for 10 minutes in a shallow buttered dish until hot and bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Mushrooms #3 Categories: Appetizers Yield: 6 servings 24 Extra Large Fancy Mushrooms 1/4 c Bread Crumbs 2 tb Minced Onion 1/2 c Sour Cream 2 tb Minced Green Pepper ----------------------------------GARNISH---------------------------------- Sliced Ripe Olives Preheat oven to 325°F. Remove the stems from the mushrooms and reserve them for another recipe. If you want you can mince some of the stems and include them with the stuffing mix. Combine the bread crumbs with the sour cream and mix until well blended. Add onion and green peppers. Mix well. Fill each mushroom cap with the stuffing mix and place on a cookie sheet. Bake for 20 - 30 minutes or until hot. Remove from oven. Garnish with sliced olives and serve as a great appetizer. CAUTION: Since mushrooms contain a large amount of water it is necessary for these little beauties to cool a little before eating. The very hot water in them can cause burns to the mouth and then your guests can't enjoy the entreeé. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Mushrooms #4 Categories: Appetizers Yield: 6 servings 1 Whole chicken breast 1 ts Chopped parsley 24 md Mushrooms Salt, pepper 1/2 Lemon; juiced 1 Egg yolk; lightly beaten 2 tb Butter or margarine Fine dry bread crumbs 1 Garlic clove; crushed Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove skin and bones and dice meat finely. Rinse and dry mushrooms. Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon juice. Melt butter and add stems and garlic and cook 10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley. Season to taste with salt and pepper. Add chicken and egg yolk and mix. Spoon into mushroom cavities. Arrange on lightly greased baking sheet and sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot. Created by: Robaire's, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Quahogs Categories: Appetizers, Fish/sea Yield: 6 servings 12 Quahogs 1 ts Salt 1 c Onion, chopped Black pepper 4 oz Can mushrooms, drained 2 tb Butter, melted 1/4 c Butter, melted 1/2 c Dry bread crumbs 3 tb Flour Shuck quahogs and chop meat. Wash shells. Cook mushrooms and onions until tender in butter. Blend in flour and seasonings. Add chopped clams and cook until flour is thickened, stirring constantly. Grease clam shells and fill with mixture. Blend butter and crumbs and sprinkle over filling. Bake in 400 degree oven for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Zucchini Boats Categories: Appetizers Yield: 4 servings 4 Zucchini, 1/2 lb. each - to taste 1/2 lb Mushrooms 1 c Bread crumbs, fresh, fine 4 tb Butter 2 tb Bread crumbs, fresh, fine 1 c Onion, finely chopped 1/3 c Parsley, finely chopped 2 ts Garlic, finely minced 4 tb Parmesan, fresh grated 2 ts Lemon juice 1 Egg yolk 1/4 ts Thyme (the dried type) 3 tb Olive oil (extra virgin is Salt & freshly ground pepper - best) Preheat oven to 450F. Trim off the ends of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leaving a shell at least 1/4-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1-1/2 cups. Pour enough water to cover the shells into a saucepan and boil. Add the shells and simmer 2 minutes. Drain thoroughly. Clean and finely chop mushrooms. There should be about 2 cups. Heat butter in heavy skillet and add onions and garlic. Cook briefly, stirring, and add mushrooms and lemon juice. Stir and cook one minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates. Spoon and scrape the mixture into a mixing bowl and let cool slightly. Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese and blend thoroughly. Stir in the egg yolk. With 1 tablespoon of the oil, brush the inside of a baking dish big enough to hold the shells in one layer. Spoon an equal portion of the filling into each shell and smooth over the top. Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese and sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with the remaining 2 tablespoons oil. Place the dish in the oven and bake 25 minutes. Serve immediately. NOTE FROM ME: I cut the finished zucchini in half to serve more people before "saucing". Recipe from Pierre Franey's column, "The 60 Minute Gourmet". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar Puffs Categories: Appetizers Yield: 1 servings 1 Egg 1 tb Milk 1/8 ts Salt 1 c Flour, all purpose Beat together egg, salt and milk. Add enough flour to make a stiff dough. Stir until blended. Turn out on slightly floured board and roll until as thin as paperl Cover with clean towel adn leave for a half hour to dry. Cut in one and one-half inch squares. Fry in deep fryer until a delicate brown. Drain on paper towels. While hot, sprinkle with confectioners sugar or cinnamon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugared Pecans Categories: Appetizers Yield: 6 servings 1 tb Butter or margarine 1/2 c Pecan halves or pieces 1 tb Packed brown sugar Melt butter in a small saucepan over low heat. Stir in brown sugar just until melted. Add pecan halves or pieces. Stir until pecans are coated with the syrup. (Can be used as a garnish for Pecan Pie) Origin: Hearth and Home Companion Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sun Dried Tomato Dip Categories: Dips, Microwave Yield: 1 servings 1/2 lb Sun-Dried Tomatoes, Dry 1 1/2 ts Oregano, Dried (Not In Oil) 1 1/2 ts Thyme, Dried 2 c Water 1 1/4 c Olive Oil 10 md Cloves Garlic, Peeled 1/4 c Vegetable Oil MICROWAVE OVEN METHOD: Combine tomatoes, water, garlic, oregano and thyme in a 13x9x2-inch oval glass or ceramic dish. Cover tightly with microwave plastic wrap. Cook at 100% in a high-wattage oven for 8 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir well. Re-cover and cook for 8 minutes longer. Prick plastic to release steam. Remove from oven and uncover. Stir well and allow to stand, stirring occasionally, until cool and most of the liquid has been absorbed. Transfer to a 1-1/2-quart souffle dish. Pour 3/4 cup of the olive oil and the vegetable oil over the tomato mixture. Cover tightly with microwave plastic wrap and cook for 5 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir and allow to stand until cool. Transfer to the work bowl of a food processor and puree until smooth. Scrape into a large bowl and stir in remaining olive oil if serving immediately. Otherwise, pack in a refrigerator storage container with a tightly fitting lid. The dip will keep as long as a month, so think about making the whole quantity. STOVE-TOP METHOD: Cover sun-dried tomatoes with water in nonreactive saucepan. Bring to a boil over med heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Cook with oil, garlic, oregano and thyme over low heat, covered, for 20 minutes. Puree. Above makes 3 cups. Author's note: The sun-dried tomato dip is a real breakthrough. At a recent cocktail party, 7 guests demanded the recipe. Buying sun-dried tomatoes dry in bulk instead of packed in oil makes them less expensive. Reviving them in the microwave means that you can use a minimum of liquid for optimum intensity of flavor. Then they be packed up in good quality olive oil (much better than that which comes with them in jars) to use as needed or to turn into this dip, with its rich, mystifying flavor. The dip keeps for weeks in the refrigerator. You will want to have the ubiquitous sliced raw vegetables; fennel does well with this dip. You don't have to use a microwave oven; you can still make this dip even if it is slightly less intense in flavor. The reward is the cooking water. Save it to use for boiling pasta. Cooked either way, this dip makes a delicious pasta sauce. Below are timings for other amounts of sun-dried tomatoes so that you can multiply and divide the recipe as you want. Almost every informal party requires at least one dip. Allow 1/4 cup per guest. At bigger parties, I often supply two or three, spacing them around the room(s) with dippers at each location. MICROWAVE OVEN METHOD: FOR 1/4 POUND DRIED TOMATOES: With 1 cup water in a 2-1/2 quart souffle dish, cook, covered, at 100% in a high-wattage oven 5 minutes; prick plastic to release steam; stir; cook, uncovered, 5 minutes. In a low-wattage oven, cook 9 minutes and 9 minutes. FOR 1/2 POUND DRIED TOMATOES: With 2 cups water in a 13x9x2-inch oval glass or ceramic dish, cook in a high-wattage oven 8 minutes, then 8 minutes. In a low-wattage oven, cook 12 minutes and 14 minutes. FOR 1 POUND DRIED TOMATOES: With 4 cups water in a 5-quart casserole, cook in a high-wattage oven 14 minutes, then 14 minutes. In a low-wattage oven, cook 20 minutes and 20 minutes. STOVE-TOP METHOD: Cover sun-dried tomatoes with water in a nonreactive saucepan. Bring to a boil over medium heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Recipe from "Party Food" by Barbara Kafka. Source: Party Food by Barbara Kafka ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Surprise Cheese Puffs Categories: Appetizers Yield: 50 servings 1/2 c Butter 1 ds Cayenne or red pepper 2 c Grated sharp cheese 1 c Sifted flour 1/2 ts Salt 50 sm Stuffed green olives. 1 ts Paprika Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm. Bake in 400 oven for 15 minutes. Serve hot. Makes 50 puffs. **NOTE** These puffs are so easy to serve at parties as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed. Source; Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Onion Shrimp Balls Categories: Appetizers, Fish/sea Yield: 6 servings 1 md Sweet onion Salt and pepper to taste 1 Egg 1 1/2 lb Shrimp 1 md Potato oil for frying Grind onions, potatoes and shrimp. Stir in eggs, salt, and pepper. Batter must be thick. Drop by teaspoons into hot oil and fry until brown. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangy Meatballs Categories: Beef, Ground beef, Appetizers Yield: 6 servings 2 Eggs 3 lb Lean ground beef 2 c Quick-cooking or rolled oats Sauce: 12 oz Can evaporated milk 2 c Ketchup 1 c Chopped onion 1 1/2 c Brown sugar 2 ts Salt 1/2 c Chopped onion 1/2 ts Pepper 1 ts Liquid smoke 1/2 ts Garlic powder 1/2 ts Garlic powder In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix well. Shape into 1 1/2" balls. Place in two 13x9x2" baking pans. Bake, uncovered, at 375 degrees for 30 minutes. Remove from the oven and drain. Place all of the meatballs in one of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done. Yields: 4 dozen From: "Taste of Home Magazine" Posted by: Debbie Carlson - Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Taramosalata (Greek Pate) Categories: Appetizers, Fish/sea, Greek Yield: 6 servings 2 Slices whole wheat bread, 1 Garlic clove, peeled and -crust removed -pressed 2 tb Milk 1/2 c Heavy cream PLUS 1/2 lb Smoked cod roe 2 tb Heavy cream 6 tb Olive oil 2 tb Parsley, fresh, chopped 2 tb Lemon juice Pepper to taste Paprika, black olive for garnish Place the bread in a shallow dish, sprinkle the milk over and leave to soak. Using a spoon or knife, scrape the cod roe out of its skin and into a food processor or blender. Add the olive oil, lemon juice, garlic and bread, and puree until smooth. Beat the cream until it thickens but is not stiff. Turn the cod roe mixture into a bowl, fold in cream and parsley until well mixed. Season with black pepper. Turn into a serving dish and garnish with paprika and a few black olives. Serve with hot pita bread. Serves 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tarragon Mustard Dip Categories: Dips Yield: 4 servings 1 tb Fresh Tarragon, Chopped, OR 1/4 ts Salt 1 ts Dried Tarragon, Crushed 1/4 ts Black Pepper 1 tb White Wine Vinegar 1 c Mayonnaise 1 tb Dijon Mustard 1/2 c Sour Cream Mix the tarragon and vinegar together and blend in the mustard. Mix in the salt and pepper, blending well. Blend in the mayonnaise and then the sour cream. Cover and chill. Makes about 1 1/2 Cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Shrimp, Asparagus, Onion Crackers ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tater-Stuffed Mushrooms Categories: Appetizers Yield: 30 servings 1 lb Large mushrooms (about 30) 1/4 c Low-fat cottage cheese 3/4 c Mashed potatoes, made with 2 tb Dehydrated onion soup mix -skim milk 1/2 tb Diet margarine Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop stems. 2. Combine chopped stems with remaining ingredients, except margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot and bubbly. Serve immediately. Makes 30 stuffed caps. About 15 calories each. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Bee Cheese Categories: Appetizers Yield: 6 servings Jim Vorheis 2 tb Sherry 10 oz Sharp cheese, grated 1 tb Horseradish 10 oz Butter, softened 1/2 ts Garlic salt Blend all ingredients well and pack in a crock. Serve with crackers. This is better if it is made several days before serving. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Ubiquitous Crab Categories: Appetizers Yield: 6 servings 2 oz Packages cream cheese 2 Hard-boiled eggs, peeled and 3/4 c Mayonnaise -chopped fine 1/2 lb Sharp cheddar cheese, grated 1/4 ts Dry mustard 1 To 2 cups crab meat 1/2 ts Paprika 1 Onion, minced Freshly ground pepper Mix cream cheese with mayonnaise until smooth. Add rest of ingredients, mix well, and refrigerate. Serving suggestions: Serve as an appetizer with assorted crackers; heat in a chafing dish as a hot spread; add a little milk and some cooked rice or pasta to make a hot casserole; spread on buttered toast rounds or English muffins and grill until piping hot; or use as a filling in rolled filet of sole; baked with lemon and butter brushed on the rolls. Substitute lobster for crab if desired. From: Steve Herrick Source: [Yankee Magazine - June 1981] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Time To Wind Down (Menu & Recipes) Categories: Appetizers Yield: 6 servings 3 qt Water -vinegar 9 3 lb White onions, 1 inch in Tbsp olive oil -diameter & unpeeled 6 tb Brown sugar 1 1/2 c Sherry syrup vinegar OR 1/2 1 ts Salt -cup brand & 1 cup red wine 1/2 ts Freshly ground pepper FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!) Food for people who've accomplished great things. The Scene: the crew has accomplished projects like cleaning out the gargage, layhing the tile floor in the kitchen, freezing 12 bushels of peaches. Now theydeserve a long soak and a special treat. You have just the righ combination of food and ricnk to revive them as they enjoy the hot water. ~=> Menu Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian Liptauer Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato juice (purchased) ~=> Sweet and Sour Onions (NOTE: this must be made 2 or more days in advance) Boil water. Add onions. Boil rapidly one minute. Remove the onions from the heat and drain in a colander. Rinse in cold water. When they are cool, trim the stem and root ends and slip off the outer skins. Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil, brown sugar, salt and pepper in a sauce pan. Add peeled onions, cover and cook over medium low heat about 25 minutes until the onions are tender. Cool in liquid. If there is too much liquid remaining after the onions have cooled, remove the cover and boil again until the liquid is a syrup. Cool, ocver and refrigerate for 2 days ro more to mellow and blend the flavors. Turn onions in the syrup 2 3 times per day. Serve either hot or at room temperature with toothpicks in each onion ~=> Beer Cheese Dip 8 oz cream cheese 1/2 cup + 1/4 cup beer 1/4 tsp garlic powder 1/3 cup diced dill pickle 8 oz cheddar cheese, cubed Blend the cream cheese with the 1/2 cup beer on high speed in a blender for 7 seconds. Add garlic powder, the 1/4 cup beer and dill pickle. Blend 10 seconds more. Add the chedar cheese and blend another 10 seconds. Refrigerate until ready to use. ~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta cheese 8 oz softened unsalted butter OR cream cheese 1/2 small grated or pureed onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper to taste 2 tsp Hungarian paprika 1 tsp dry mustard Put the cottage cheese and feta cheese through a sieve, then beat in the butter/cream cheese. Blend in onion, anchovy paste, caraway seeds & salt/pepper, paprika & mustard. Packthe mixture into a crock or shape it into a roll decorated with chopped parsley. Serve chilled. ~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2 Tbspmayonnaise 3 Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp curry powder 1 tsp brandy OR dry vermouth salt/pepper to taste black rye bread or crisp bread for serving Mix the liverwurst, cream cheese , mayonnaise and cream. Add the Worchestershire sauce, curry powder, brandy/dry vermouth and salt/pepper. Store the pate well covered with plastic wrap or aluminum foil. Refrigerate until ready to serve. Spread on thin slices of black rye bread or crips bread. [ Food for Wet Fingers, Sharon R. Hines. 11/81. ] ** -=> this comes from the bottom of the files of Shelley Rodgers <=- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toasted Mushroom Rolls Categories: Appetizers Yield: 10 servings 1/2 lb Mushrooms 1/2 ts Marjoram 1/4 c Butter 1 c Light Cream 3 tb Flour 2 ts Chives Minced 1/2 ts Salt 1 1/2 ts Lemon Juice pn Garlic 1 pk White Bread Finely chop mushrooms. Saute for 5 minutes in butter. Blend in flour, salt, garlic and marjoram. Stir in cream. Cook util thick. Add chives and lemon juice. Cool. Remove crust from bread and roll each slice flat. Spread mixture on bread and roll up. Cut each roll in 3 sections. Place on baking sheet; toast both sides in 400°F oven for 10 to 15 minutes. NOTE: May be frozen. Defrost before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Aspic Categories: Appetizers Yield: 16 servings 3 c Tomato juice (heat) Add: 3 pk Lemon gelatin 1 Finely chopped onion 1/2 c Vinegar 1 Finely chopped green pepper 1 c Finely chopped celery 1 Finely chopped amount of 1 tb Worcestershire sauce -celery equal to green 1 ds Tabasco sauce -pepper Salt and pepper 1 cn Tiny Monarch or Richeliue Mix above and let cool -string beans Pour into molds. Makes 16 molds. Randy Rigg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tourte Milanese Categories: Appetizers Yield: 8 servings 1 lb Puff pastry 2 Garlic cloves; minced 1 tb Oil 1/4 ts Nutmeg (or more) 1 tb Butter Salt & freshly ground pepper 1 lb Fresh spinach* 2 Lg red peppers* ----------------------------------OMELETS---------------------------------- 5 Eggs 2 tb Butter 2 ts Chopped chives 8 oz Swiss cheese, thinly sliced 2 ts Chopped parsley 8 oz Ham, thinly sliced 1 ts Chopped fresh tarragon* 1 Egg; beaten Salt *Note: Spinach should be blanched first, then well drained. Red peppers should be cut into 1" pieces and blanched. Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4" thick and line bottom and sides of pan. Keep remaining pastry refrigerated. Heat oil and butter in large skillet. Add spinach and garlic and saute' 2 to 3 minutes. Season to taste with nutmeg, salt and pepper. Remove from skillet. Add red peppers to skillet and saute' briefly. Remove from heat and set aside. For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch skillet over medium heat, add 1 tablespoon butter and shake so butter coats bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to set, lift edges so liquid can run under. When eggs are completely set, and top of omelet is no longer moist, shake pan and slide omelet onto warm plate. Repeat with remaining butter and egg mixture. To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees. Layer ingredients in prepared pan in following order: 1 omelet, 1/2 spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in reverse order, using remaining ingredients. Roll remaining pastry 1/4" thick. Cut out 8-inch circle. Place over omelet and seal well to pastry lining by pinching with fingers. With tip of knife, draw number of slices desired directly on pastry, or decorate with scraps of pastry. Brush with beaten egg. Place pan on baking sheet and bake until golden brown, about 70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm, slicing with sharp, thin knife. From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles, Calif. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional Chex Party Mix Categories: Appetizers Yield: 6 servings 1/2 c Margarine or butter 8 c Chex cereal 1 1/4 ts Seasoned salt 1 c Salted mixed nuts 4 1/2 ts Worcestershire sauce 1 c Pretzel sticks Traditional Chex Party Mix Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings. Gradually add cereal, nuts, and pretzels. Stir to coat evenly. Bake one hour, stirring every 15 minutes. Spread on absorbent paper to cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tulip, Crab, and Asparagus Appetizers Categories: Appetizers, Fish/sea Yield: 25 servings 3 oz Cream cheese; softened 1 ds Pepper or cayenne 2 ts Lemon juice 1 c Crab meat, flaked 1 tb Minced chives 25 Fresh asparagus spears 1 ts Minced fresh dill or mint 25 Tulip petals -(Optional) In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab. Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems. Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many 1/4-inch rounds as you have tulip petals. Save extra ends for salads. Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern). Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Mounds with Curry Mushroom Sauce Categories: Appetizers, Fish/sea, Sauces Yield: 6 servings 1 sm Onion, minced 1/4 c Parsley flakes 1/4 c Butter, melted or margarine 1/2 ts Salt 1/2 c Milk 1/4 ts Pepper 2 7 oz cans Tuna flakes 1 cn Mushroom soup, 10 oz 3 c Bread crumbs, soft 1/2 ts Curry powder 2 Eggs, slightly beaten 3 Olives, stuffed and sliced 1/4 ts Poultry seasoning Saute onion in shortening until golden brown. Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish. Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. Bake uncovered for 45 minutes at 350 F. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Pate Categories: Fish/sea, Appetizers Yield: 6 servings 10 oz Canned white albacore tuna, 10 md Shrimp, cooked, shelled and -packed in oil, drained* -minced 1 c Butter, softened 3 tb Coarsely chopped pimiento 2 To 3 drops lemon juice 2 tb Drained tiny capers 2 To 3 drops Tabasco sauce An inspired and inexpensive seafood hors d'oeuvre. salt and freshly ground pepper to taste Combine tuna, butter, lemon juice and Tabasco in a food processor or blender, process until mixture is smooth. Transfer to a bowl, add shrimp, pimiento and capers, mix well. Season with salt and pepper, taste and adjust seasoning (pate must be highly seasoned). Pack into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve, let stand 30 minutes at room temperature, unmold on a plate. Garnish with parsley or watercress sprigs and sliced stuffed olives. Serve with buttered toast rounds. *Do not substitute water-packed tuna 10 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Toasties Categories: Fish/sea, Appetizers Yield: 6 servings 1 220 g can of tuna or skinned 1 ts Curry powder -salmon 1 Loaf white sliced bread, 1/2 c Mayonnaise -crusts removed 1 Small, finely chopped onion 1/2 c Butter, melted 1. combine the first 4 ingredients, mix well. 2. brush both sides of slices of the bread with melted butter. 3. spread tuna filling, roll up diagonally, secure with a toothpick, sprinkle with paprika. bake at 200 degrees c for 10-15 minutes. TO MAKE COCONUT MILK soak 1 cup desiccated coconut in 1¼ cup warm water for 15 minutes. drain and squeeze all liquid from coconut. use light liquid, discard coconut yields about 1 cup. Gerry ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna-Broccoli Potatoes Categories: Appetizers, Fish/sea Yield: 4 servings 4 lg Baking potatoes 1/2 c Mayonnaise Vegetable oil 1/2 c Sour cream 5 c Broccoli florets (1 bunch) 1 ts Mustard (Dijon) 1 cn Tuna (7 oz drained, chunk) 2 tb Butter, melted 1/4 c Celery, diced 1 pn Cayenne pepper 1/4 c Green onions, chopped Salt and black pepper Scrub potatoes and prick skins with a fork; rub all over with vegetable oil. Bake in 425 F (220 C) oven for 45 to 55 minutes or until potatoes yeild to gentle pressure. Potatoes can also be microwaved. Meanwhile in a large pot of boiling water, cook broccoli, uncovered for 2 to 3 minutes or until tender-crisp. Drain and rinse under cold water; drain well and chop coursely. Place in a large bowl. Coursely flake tuna; add to broccoli along with celery and onions. Stir together mayonnaise, sour cream and Dijon mustard; set aside. Cut each potato in half lengthwise; carefully scoop out pulp leaving a 1/4 inch (5 mm) thick shell. Brush skins with butter; place on baking sheet and keep warm. In a bowl, mash potato pulp; mix in broccoli mixture and 3/4 cup (175 ml) of the mayonnaise mixture. Stir in the cayenne, salt and pepper to taste. Stuff into the potato skins, mounding the tops. Return to the oven and bake for 15 minutes or until steaming hot. Can also be microwaved. Serve with remaining mayonnaise mixture spooned over each potato. * I have not included times for the microwaves as they all vary with the wattage which affects cooking time. Canadian Living Cooking Collection ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Guacamole Categories: Dips, Mexican Yield: 6 servings 2 Ripe avocados 1 c Broccoli florets, broken Juice of one grapefruit -into small pieces Juice of one lime 3 Ribs of celery, chopped 1/2 sm Shallot or 1 green onion 1 Large, tomato coarsely 3 Sprigs parsley, coarsely -chopped -chopped 5 Tomatillos, coarsely 3 Sprigs cilantro -chopped, optional 1/4 Hear red or green cabbage, 1 tb Fresh minced basil -coarsely chopped 1 tb Fresh minced thyme Peel and quarter avocados, reserving pits. Coarsely mash avocado with a fork in a nonmetallic bowl. Set aside any that might be too hard to mash easily. Pour grapefrit and lime juice into blender. Add shallot and 2 sprigs each of parsley and cilantro. Blen on high until liquified. Add blende mixture to mashed avocado, mix gently. Add remaining vegetables,basil and thyme. Stir well. Garnish with reserved cilantro and parsley. If not serving immediately, place in a small bowl with avocado pits,cover and refrigerate. The avocado pits keep the mixture from turning brown. Source: Women's Day, Meals in Minutes, August 1990. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vidalia Onion Dip Categories: Dips Yield: 1 servings 3 lg Chopped Vidalia Sweet Onions 1/2 c Vinegar 2 c Water 1/3 c To 1/2 cup Mayonnaise 1/2 c Sugar 1 ts Celery Seed Soak onions overnight in sugar, water and vinegar. Drain well. Add mayonnaise and celery seed to spreading consistency. Serve on crackers. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vidalia Onion Tart Categories: Appetizers Yield: 6 servings Filling 1/4 c Peanut oil 2 lb Vidalia sweet onions Pie pastry; see below 2 Egg yolks Pie pastry 6 tb Heavy cream 2 c All-purpose flour 1/2 c Water 1/2 c Unsalted butter 1/4 lb Bacon; cut in strips 2 Egg yolks 1 ts Flour 1 ts Salt 1 ts Salt 6 tb Cold water FILLING: Slice onions thinly and layer in large saucepan. Add 1 teaspoon of salt to them and set aside to draw out the water for at least 30 minutes. Add 1/4 cup of oil and 1/2 cup of water. Steam onions until transparent and water is cooked out. Meanwhile, place sliced bacon in a small amount of water in a shallow pan and blanch to remove excess fat. Bacon should be limp. Pour off liquid and coarsely chop. When water is cooked out of onions, add 1 teaspoon of flour and stir to dissolve. Remove from heat and add 2 egg yolks and cream with the onions. Stir constantly. PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and make a large well in the center. Pound butter to soften slightly or have at room temperature. Place butter, egg yolks, salt and smaller amount of water in the well and work together with the fingertips of one hand until partly mixed. Gradually work in flour, pulling dough into large crumbs using the fingertips of both hands. If the crumbs are dry, sprinkle over a tablespoon of more water. Press dough firmly together - it should be soft, but not sticky. Work on a lightly floured board, pushing dough away with the heel of the hand and gathering it up with a dough scraper until smooth and pliable. Press dough into a ball. Wrap in foil or plastic wrap and chill for 30 minutes. It can be stored tightly wrapped in the refrigerator for up to 3 days. DIRECTIONS: Roll pastry to about 1/2 inch thickness in a rectangular shape. Place pastry on an oiled baking sheet. Crimp edges of pastry if desired. Beat an egg yolk with a pinch of salt and brush over the entire pastry. This is called "egg glazing" and helps the filling adhere to the pastry. Pierce pastry with a fork in several places to prevent bubbles from forming while baking. Spread onion mixture over the pastry and sprinkle the chopped bacon on top. Bake at 300 degrees F. for 10 to 15 minutes or until nicely borwned. Cut into 1 inch squares for hors d'oeuvres. May be made a day ahead and reheated. Wait to cut until after heating if made ahead. May be baked in individual tartlet pans or a pie plate. From "Sweet Vidalia Onions" Blue Ribbon Recipes Published by Howell Printing Company Aiken, South Carolina ISBN 0-9614318-1-4 Library of Congress Catalog Number 86-090484 If unable to obtain, write the author directly - Evelyn Rogers P.O. Box 736 Vidalia, Georgia 30474 Source: Sweet Vidalia Onions ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Waikiki Appetizers Categories: Pork/ham, Appetizers Yield: 6 servings 1 1/2 lb Bulk Pork Sausage 2 tb Cornstarch 20 oz Pineapple Chinks In Syrup 2 tb Soy Sauce 1/2 c Packed Brown Sugar 1/2 c Chopped Green Pepper 1/4 c Lemon Juice 1/2 c Drained Maraschino Cherries Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking pan. Bake in 400°F oven 25 minutes, or until cooked; drain on paper towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch and soy sauce in large saucepan. Cook and stir until sauce boils and thickens. Fold in green pepper, cherries, pineapple chunks and drained cooked sausage. To serve, turn into chafing dish. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Phyllo Rounds Categories: Appetizers Yield: 6 servings 1 lb Phyllo pastry 1 tb Orange blossom water, or 1 1 c Butter, melted -tsp almond extract FILLING 1/2 ts Each, ground cinnamon and 1 1/2 c Walnut pieces -cloves 1/2 c Pistachios or slivered SYRUP -almonds 1 Lemon 1/4 c Chopped candied orange peel 2 c Granulated sugar 1/4 c Granulated sugar 1 1/2 c Water FILLING; In food processor, combine walnuts, pistachios, candied peel, sugar, orange blossom water, cinnamon and cloves; process until finely chopped. Place one sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out. Brush sheet with some of the butter. Top with another sheet of phyllo; brush with butter. Repeat with 2 more sheet of phyllo and butter. Sprinkle with about 1/3 cup of the nut mixture. Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with 1/3 cup of the nut mixture. Repeat with 3 more sheets, then nuts to make a total of 9 sheets of phyllo. Brush the long edges of dough with butter. Starting at long side, tightly roll up jelly-roll fashion. Brush all over with butter; trim edges. Cut into 3/4 inch thick slices; place on greased baking sheet. Repeat with remaining phyllo and filling to make second roll. Bake in 350 oven for 18 to 20 minuts or until crisp and golden, turning over halfway through. Let cool for 5 minutes on baking sheets. Remove to racks set on baking sheets. SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips. In saucepan, combie sugar, water and lemon rind; bring to boil. Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain. Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes. Spoon remaining syrup over top; let cool completely. Makes about 42. Origin: Canadian Living Magazine, December 1990 issue. Sent by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: West Indies Salad Categories: Appetizers, Fish/sea Yield: 4 servings 1 lb Crabmeat 4 oz Olive Oil 3 tb Chopped Onion 4 oz Vinegar Salt And Pepper 4 oz Ice Water Put onions in bowl, add meat, salt, and pepper. Then oil, vinegar, and ice water in that order, let set at least 1 hour before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Castle Vidalia Dip Categories: Dips, Beef Yield: 14 servings 14 White Castle hamburgers, 2 c Shredded Swiss cheese Chopped fine; buns set aside 1/2 c Crumbled bacon 2 1/2 c Chopped Vidalia onions Crushed crackers (topping) 1 3/4 c Hellmann's (R) mayonaise Mix all above ingredients (except buns and crackers). Bake in casserole dish at 350 deg F. for 30-35 minutes. Let stand for 10 minutes. Put open buns under broiler until toasted. Serve dip on buns or crackers. Karen Walkup, Norcross, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wine Fruit Cup Categories: Appetizers Yield: 6 servings 1 1/2 c White Wine, Dry 1 sm Cinnamon Stick 1/2 c Sugar 1/2 c Raisins, Golden Seedless 1 tb Lemon Juice 4 Purple Plums, Sliced 1 1/2 ts Anise Seed 2 Nectarines, Sliced 1/4 ts Salt In an enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, anise seed, salt and sinnamon stick and bring to a boil. Turn off heat and cool to room temperature. Combine the raisins, plums, and peaches in a bowl and strain the cooled wine syrup over them. Cover and refrigerate for several hours, stirring occasionally. NOTE: This fruit cup can be served as a dessert also. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wonderfully Weird Dip Categories: Appetizers Yield: 6 servings 1 lg Container sour cream 1 Jar chutney 1 c Walnuts, coarsely chopped Mix together; chill. Best served with "Chippers". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yogurt Herb Eggplant Spread Categories: Dips Yield: 6 servings 1/2 c Plain yogurt 1/2 ts Chopped thyme leaves; -=OR=- 1 Garlic clove; minced 1 pn -Dried Thyme 1 ts Finely chopped oregano; -OR- Freshly ground pepper 1/4 ts -Dried oregano --------------------------------THE EGGPLANT-------------------------------- 1/2 lb Japanese eggplants; -=OR=- - or more to taste 1 md -Firm shiny eggplant Lemon juice 1 lg Garlic clove; thinly sliced -=OR=- Red Wine Vinegar 1 Bay leaf Salt Thyme branches, if available Coarsely ground pepper 1 tb Extra-virgin olive oil Fresh herbs for garnish PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and set aside. Cut 5-or-6 long slits in the eggplant (fewer if you're using Japanese eggplants) and place a slice of garlic into each slit. Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1 1/2 hours, depending on the size of the eggplant. If you're using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end. When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so. Discard any liquid. When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil. Process until smooth, but leave a little texture. Stir in the lemon juice or vinegar to taste and season with salt. Turn the puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano. If those herbs aren't available, use some chopped parsley or scallions. Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty Cilantro, Chili, Pea Dip Categories: Dips, Chili Yield: 6 servings 1/4 c Cilantro, chopped -Silken Tofu (Firm), drained 1 4oz. can green ortega 1 tb Lemon juice -chilis, diced, drained 1 1/2 ts Ground cumin 2 c Frozen petite peas, thawed 1/4 ts Freshly ground pepper 1 10.5 oz. pkg Mori-Nu Zesty Cilantro, Chili, Pea Dip Salt to taste (optional) In a food processor or blender, combine all ingredients until smooth. Whirl approximately 30 seconds on high. Refrigerate 1 hour. Mound over overlapping tomato slices. Rim with fresh cilantro. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty French Dressing Categories: Appetizers, French, Dressings Yield: 1 servings 1 c Corn oi 1 ts Sugar 1/4 c Vinegar 1/8 c Ketchup 1/8 ts Pepper 3 ts Lemon juice 1 ts Salt 1 ts Worcestershire sauce 1/4 ts Paprika 1 Garlic clove 1 ds Celery salt Measure ingredients into a jar with a tight seal. Shake well. Chill for several hours. Remove garlic. Shake before serving. Adapted from Hamilton Spectator June 9, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty Red Dip Categories: Dips Yield: 6 servings 1 c Ketchup 2 ts Horseradish 2/3 c Brown sugar, packed 1/2 ts Ground allspice 2 ts Dry mustard 1/2 ts Ground cloves Place all ingredients in a small microwavable bowl and mix well. Place bowl in center of microwave. Heat on HIGH (100% power) for 1 1/2 to 2 minutes or until warm, stirring half way through heating time. Or, you many heat in a small saucepan over low heat until warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini & Onion Dip Categories: Dips Yield: 14 servings 2 tb Margarine 3/4 c Lite sour cream 2 Medium zucchini,sliced 1/3 c Grated parmesan cheese 1 Medium onion,sliced 1 ts Dried dill weed 1 pk Unflavored gelatin 1 ts Salt 1/4 c Cold water 1 ds Red pepper 1 c Skim milk,heated to boiling In skillet, melt margarine and cook zucchini with onion, stirring occasionally until very tender; set aside. In blender, sprinkle gelatin over cold water; let stand 2 minutes. Add hot milk and process at low 2 minutes. Add sour cream, cheese, dill, salt and pepper, then zucchini mixture. Process at high until smooth. Pour into bowl. Chill until set. To serve, whisk smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini and Basil Filo Categories: Appetizers Yield: 6 servings 1/2 pk Frozen filo pastry - (loosely packed) 6 md Zucchini 3 tb Parsley, minced 1/2 ts Salt 1/4 c White wine or water 3/4 c Pine nuts 2 Eggs 2 tb Virgin olive oil 2/3 c Parmesan, grated 1 sm Red onion 3 oz Feta cheese, crumbled - diced into 1/4-inch pieces 8 tb Unsalted butter; melted Pepper - (or a mixture of 2 Garlic clove; minced - butter and olive oil) 1/2 c Chopped basil PREHEAT OVEN TO 350F. Remove filo pastry from freezer and let it come to room temperature while you prepare the filling. Unfold the dough, and cut the stack of sheets in two. If you are making just one recipe, refold half the dough, and wrap it in plastic. It can either be refrozen or kept for a few days in the refrigerator. Cover the sheets to be used with a sheet of waxed paper covered in turn with a damp kitchen towel, to keep them from becoming dry and brittle. Grate the zucchini on the large holes of a hand grater or in a food processor. Toss with the salt and set aside for 30 minutes. Then drain and squeeze dry in a clean kitchen towel. Roast the pine nuts for 5-to-8 minutes in oven, chop them finely, and set them aside. Heat the olive oil in a large skillet and saute the onion until it begins to soften, about 2 minutes. Add the zucchini, season with freshly ground black pepper, and cook another 4 minutes; then add the garlic, basil, parsley and white wine or water. Cover for 3 to 4 minutes, and remove from heat. Beat the eggs, stir in the cheeses, then cook the vegetables. Check the seasoning. Brush a 9-by-13-by-2-inch pan with the melted butter and lay a sheet of filo pastry with butter, or mixture of butter and olive oil, and continue buttering and layering, until you have used half the sheets. Scatter half of the chopped pine nuts between several of the layers. Brush the top layer with butter and spread the filling over it. Continue layering the rest of the pastry sheets. If the butter begins to congeal, reheat it so it spreads easily. Cut the assembled pastry into 3-inch squares, then into diamonds, making sure you cut through all the layers; refrigerate the pastry if you will not be baking right away. Bake in a preheated 400F oven for 40 to 50 minutes, or until browned. Serve the pastries warm from the oven, slightly cooled, or at room temperature. Makes one 9-by-13-inch filo pastry. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Cheese Biscuit Roll-Ups Categories: Appetizers Yield: 6 servings 1 c Shredded zucchini -follows) 1/4 c Chopped onions 1/2 c Cold water 1 tb Margarine Bisquick Baking Mix 1/2 ts Dried dill weed 2 1/4 c Flour 1/2 ts Basil 2 tb Baking powder 1 c Shredded sharp cheddar 1/4 c Dry milk powder -cheese 1 Stick margarine Bisquick baking mix (recipe 1/4 c Oil Heat oven to 400 degrees. Cook and stir zucchini and onion in margarine until tender. Stir in dill weed and basil: reserve. Mix baking mix and water until soft dough forms: beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with reserved zucchini mixture and the cheese. Roll up tightly, beginning at 15 inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1 1/4-inch slices. Place slices, cut sides down, on greased cookie sheet. Bake until golden brown. 15 to 20 minutes. Serve immediately. Refridgerate any remaining biscuits. 1 dozen biscuits. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Fritters #2 Categories: Appetizers Yield: 6 servings 1/2 c Milk 1/2 1-ounce package 1 Egg, lightly beaten -ranch-style dip mix 1 c All-purpose flour 2 c (8 ounces) shredded zucchini 1 1/2 ts Baking powder Vegetable oil Fill a deep-fat fryer of skillet with oil to a 2-in. depth. Heat to 375 degrees. Meanwhile, combine milk and egg in a mixing bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once . Drain thoroughly on paper towels. Yield: 1-1/2 to 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A 20-Minute Chicken Parmesan Categories: Poultry, Italian Yield: 4 servings 4 Boneless and skinless 1 3/4 c Spaghetti sauce -chicken breast halves 1/2 c Shredded mozzarella cheese 1 Egg, slightly beaten 1 tb Grated parmesan cheese 1/2 c Seasoned bread crumbs 1/4 c Chopped fresh parsley 2 tb Butter or margarine Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings. From: Steve Herrick Source: [Prego] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A Croque Monsieur Salad Categories: French, Salads, Pork/ham Yield: 2 servings 3 tb Olive oil 1/2 ts Butter 1 1/2 tb Red wine vinegar 3 Cloves garlic, minced Juice of 1/4 lemon 1 c Julienne strips cooked ham 1/2 ts Dijon mustard 1 1/2 tb Freshly grated Parmesan 1/4 c Chopped fresh basil OR 1 -cheese -Tbsp crumbled dried 4 c Mixed greens (spinach, red 1 pn Sugar -leaf lettuce, arugula, etc) Grinding of black pepper Nasturtium flowers for The Salad: -garnish (optional) 1/2 ts Olive oil Croutons The Lemon-Basil Vinaigrette: 1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. 2. Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute 10 seconds. Add the ham and saute for another 10 seconds. Off the heat, add the grated cheese. 3. Place the mixed greens in a salad bowl or plate and top with the ham mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette on top. Top with croutons. Serve this with a good crusty load of French bread and a bottle of dry white French wine. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 9/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A Gahntze Tzimmes Categories: Beef, Jewish Yield: 6 servings 3 To 4 lbs boneless brisket 1 Lemon--thinly sliced 2 tb Schmaltz (rendered chicken 3 lg Sweet potatos -fat) Juice of 1 orange 3 lg Carrots 5 c Boiling water 1/2 lb Prunes--pitted 1 1/2 tb Brown sugar 1/2 lb Dried apricots 2 tb Flour Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices. Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in the roaster. Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ableskiver (Pancake Balls) Categories: Swedish Yield: 6 servings 2 c Sifted flour Combine: 2 tb Sugar 1 c Thick sour cream 1 ts Baking soda 2/3 c Milk 1 ts Cardamom 3 Egg yolks, beaten 3/4 ts Salt 2 tb Melted butter Set an ableskiver pan over low heat Sift together and set aside: Make a well in center of dry ingredients. Add liquid mixture all at one time, stirring until well blended. Beat until rounded peaks are formed: 3 egg whites. Gently spread batter over egg whites and fold together. Test ableskiver pan by dropping on it a few drops of cold water; if drops dance around in small beads, temperature is right. Grease well with butter (About 1/2 tsp. per well) Pour batter into wells, filling about one half full. With a fork turn ableskivers frequently to brown evenly. Do not pierce. Ableskivers are done when a wooden pick inserted in center comes out clean. Serve immediately sprinkled with Confectioners' sugar. If desired, accompany with a tart jam. About 4 doz. balls. Apple Pancake Balls (Ableskiver II Follow above recipe. Rinse, pare and dice 2 medium-sized apples. Sprinkle about 1 tsp. of the diced apples over batter in each well. From: The Scandinavian CookBook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Adriatic Spaghetti - Spaghetti Dell'adriatico Categories: Pasta, Fish/sea, Italian Yield: 4 servings 1 sm Octopus (about 3 1/4 pounds) 1 Green chili pepper chopped 1/2 c Olive oil 1/2 lb Tomatoes, peeled and cut in 1 pn Rosemary -strips 1 Bay leaf 3 Cloves garlic, (inner buds 1 pn Oregano -removed), chopped 1 ts Cumin seeds Salt and pepper Chopped parsley 1 lb Spaghetti Serves 4 to 6 The octopus must be very carefully washed and dried, and the mouth removed. Cover the bottom of a saucepan with oil; add the rosemary, bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic. Place the octopus on top of this mixture and season with salt and pepper. Cover the pot very tightly and simmer for about 45 minutes. Cook the spaghetti in plenty of boiling salted water until it is 'al dente' (firm to the bite). Drain and turn onto a warm serving dish. Mix the octopus sauce into the spaghetti. Serve piping hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aebleskiver Categories: Ethnic, Desserts Yield: 6 servings 2 c Buttermilk 3 Eggs 1/2 ts Salt 2 ts Sugar 2 c Flour 1 ts Baking powder 1 ts Soda Applesauce Beat egg yolks. Add sugar, salt and buttermilk; then flour, soda and baking powder which have been sifted together. Last, fold in stiffly beaten egg whites. Place small amount of fat in each cup of the aebleskiver pan and fill 2/3 full of dough. Place a small teaspoon of apple sauce on top of dough, then barely cover apple sauce with a few drops of dough. Cook until bubbly, turn carefully with fork and finish baking on other side. Serve with butter and maple syrup or jam. NOTE: AVOID spilling apple sauce in cups, as this will cause the aebleskiver to stick. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aegean Sea Chowder (Psarosoupa Kakavia) Categories: Soups/stews, Greek, Fish/sea Yield: 8 servings Karen Mintzias 3 Onions; chopped 1 lb White fish 2 Garlic cloves; pressed -- cut into 2-inch pieces 2 lb Canned peeled tomatoes 1/2 lb Clams (if desired) -- including liquid 1/2 lb Crab (if desired) 1 c Chopped mushrooms 1/2 lb Lobster (if desired) 4 Celery stalks; chopped 1/2 lb Scallops (if desired) 2 ts Salt 1/2 lb Mussels (if desired) 1/8 ts Cayenne pepper 1/2 lb Shrimp (if desired) 1 Bay leaf 1/2 lb Baby octopus (optional) 1/2 c Wine, red preferably 1/4 c Olive oil 4 c -Water Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad. Source: The Complete Greek Cookbook - by Theresa Karas Yianilos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aelplermagronen (The Alpine Farmer's Macaroni W. Applesauce) Categories: Swedish, Sauces, Pasta Yield: 4 servings 200 g Potatoes (7 oz) 400 g Macaroni, cooked (14 oz) 3 x Onions Salt, freshly ground pepper 40 g Butter (1.5 oz) 40 g Gruyere cheese (1.5 oz) 1/2 x Clove garlic, mashed 25 g 'Vacherin de Fribourg'- 3 dl Whipping cream - cheese (1 oz) --------------------------------APPLE SAUCE-------------------------------- 1 kg Cooking apples (2 lbs 4 oz) 1 x Stick cinnamon 1 x Clove vanilla bean, slit 1 dl Water -open 1 x Lemon juice (optional) 120 g Granulated sugar (4.25 oz) Macaroni&Potatoes: Boil the potatoes in their skin. Let cool. Peel onions and cut into thin slices. In a large frying pan heat the butter and saute' the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in. Apple sauce: Peel and core apples. Cut into small pieces. In a saucepan bring water and sugar to a boil. Add the apples and the spices. Cook until tender, remove the spices, liquidise. Return to saucepan, bring to a simmer and let the liquid evaporate somewhat. Correct seasoning with a few drops lemon juice and sugar as necessary. Serving: Arrange the macaroni&potatoes mixture in the centre of each (heated) plate, pour the sauce all round, sprinkle with some grated cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aepfelkratzet (Apple Scramble) Categories: German Yield: 4 servings 250 g Flour (2 cups plus 3 1/2 Sugar to taste -Tbsp) 3 Apples, peeled, cored, and 3 To 4 eggs -sliced 3/8 l Milk (1 1/2 cups plus 1 1/2 100 g Butter (7 Tbsp) -Tbsp) Sugar for dusting 1 ds Salt From the Allgaeu area. Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the 'Kratzet' has browned all around. Dust with sugar, and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Afelia (Braised Pork with Coriander) Categories: Pork/ham, Ethnic Yield: 4 servings Karen Mintzias 1 c Red wine 750 g Pork fillet, leg or loin Salt 1/4 c Butter Freshly ground black pepper 500 g New potatoes; peeled 2 ts Crushed coriander seeds 250 g Small mushrooms Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat on meat as this is desirable. Heat half the butter in a heavy based pan and brown potatoes. Remove and keep aside. Add remaining butter and brown pork on each side, push to side of pan. Trim and clean mushrooms and fry quickly in pan next to meat. Stir to combine. Reduce heat to low. Pour in wine, add salt and pepper to taste and place potatoes on top. Sprinkle with coriander seeds, cover pan with lid and simmer over low heat for 45 minutes or until pork and potatoes are tender. Serve with a tossed green salad. * Source: The Complete Middle East Cookbook, by Tess Mallos * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: African Vegetarian Stew Categories: Vegetables, Soups/stews, African Yield: 8 servings 4 sm Kohlrabies, peeled and cut -(chick-peas) with liquid -into chunks 1/2 c Couscous -or- Bulgar Wheat 1 lg Onion, chopped 1/4 c Raisins, dark or golden 2 Sweet Potatoes, peeled and 1 ts Ground Coriander -cut into chunks 1/2 ts Ground Turmeric 2 Zucchini, sliced thick 1/2 ts Ground Cinnamon 5 Tomatoes, fresh -or- 1/2 ts Ground Ginger 16 oz Can Tomatoes 1/4 ts Ground Cumin 15 oz Can Garbanzo beans 3 c Water Keywords: Vegetarian, Vegan Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. Serves 8 One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ajvar (Roasted Peppers and Eggplant) Categories: Ethnic, Appetizers Yield: 6 servings 12 Fresh red New Mexican chiles 2 tb Lemon juice 4 Meduim eggplants 2 tb Red wine 3/4 c Olive oil or corn oil Salt/pepper to taste 1 Large onion, minced Parsley for garnish 3 Large garlic cloves, chopped Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds. Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired. Heat 3 tablespoons oil in a large skillet and saute the onion until very soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil. Add lemon juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and garnish with parsley. Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats. Source: Chile Pepper ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Marzipan Cream (Frangipane) Categories: Italian, Desserts Yield: 6 servings 3 Eggs 4 oz (1/2 cup) sugar 3 oz (3/4 cup) all purpose flour 6 oz (3/4 cup) ground almonds 2 c Milk You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little. When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays. From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amaretti Categories: Cookies, Italian Yield: 42 servings 1/2 lb Canned almond paste Granulated sugar 1 c Sugar - for dusting 2 lg Egg whites PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti. HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amigthalota (Almond Pears) Categories: Greek, Candies Yield: 30 servings Karen Mintzias 2 dr Almond essence 3 c Ground almonds Whole cloves 1/2 c Icing sugar; sifted Additional icing sugar 1/4 c Egg whites (1/4 c = 2 whites Rose or orange flower water 1/2 ts Grated lemon rind, optional - (optional) Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325 F) Blend ground almonds with icing sugar measured after sifting. Add lightly beaten egg whites with lemon rind if used and almond essence. Mix to a firm dough with hands. Clean hands and rub with a little butter to prevent dough sticking while shaping. Break off small pieces of dough the size of a walnut and form into pear shapes. Insert a whole clove in the top of each to resemble a stem and place upright on a buttered and floured baking sheet. Bake in a moderately slow oven for 20 minutes, covering with brown paper if tops begin to brown. Sift 2 cups icing sugar into a bowl and dip hot Amigthalota into it. If desired, a little rose or orange flower water may be brushed onto Amigthalota before dipping into icing sugar. Place on a wire rack to cool. Sift remaining sugar from bowl into base of a container and arrange cooled Almond Pears upright in a single layer. Sift more sugar thickly over tops and sides, seal and store for a day or two before using. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anginares Me Anitho - Artichokes with Dill Categories: Greek, Appetizers, Vegetables, Vegetarian Yield: 8 servings Karen Mintzias 3 c Water 12 md Globe artichokes Salt 1 Lemon (juice only) Freshly ground white pepper Lemon slices 2 tb Finely chopped dill 3 tb Flour (optional) 3 ts Cornflour 1/2 c Chopped scallinos,white only Cold water 1/4 c Olive or other oil 2 Eggs 1 Lemon (juice only) Chopped dill for garnish Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anglesey Cake - Cacen Sir Fon Categories: Cakes, Ethnic Yield: 1 servings 250 g Flour, self raising 1 ts Ground ginger 100 g Butter 1 ts Mixd spice 75 g Dark brown sugar 1/2 ts Salt 150 g Dried mixed fruit 1/2 ts Bicarbonate of soda 1 tb Black treacle 200 ml Milk 1 Egg Cream the butter and sugar until light and fluffy. Beat in the egg and stir in the treacle. Sift the flour, ginger, spice and salt together and stir into the creamed mixture. Dissolve the bicarbonate of soda in the milk and stir into the cake mixture. Add the fruit and mix well. Turn into a 20cm (8 inch) round cake tin lined with greased greaseproof paper and bake in a moderate oven (170C, 325F, gas mark 3) for 1 hour or until cooked. From:Country Cooking - Recipes from Wales by Sian Llewellyn. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Another Gyros Categories: Lamb, Greek Yield: 6 servings 2 lb Lean ground lamb 1 Onion, grated 2 sl Homemade bread, toasted and 1 ts Fresh savory, chopped -crumbled Salt, to taste 1 ts Allspice, crushed Freshly ground pepper, to 1 ts Coriander seed, crushed -taste 1 Clove garlic, pressed Bacon slices (optional) In large bowl, combined all ingredients. Mix well, kneading until mixture is stiff. Make fingers of meat (about 5-inches longer and not over 2-inches in diameter). Place fingers on skewer spacing about 1-inch apart. Cook over hot coals for 10 to 15 minutes, turning frequently until cooked through. You may wrap the "fingers" on the skewer with sliced bacon. If anyone tries this, let me know how it works out. NOTE: I have this frequently in Greece and here in the U.S., but as I have said, I view it as a "deli" item. Krinos Foods has a "gyros kit" that is sold in the frozen food section of some supermarkets. Recipe: C. Tenery Deriman on Prodigy -- ID: KJNX92A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Antipasto Salad with Garlic Dressing Categories: Salads, Beans, Italian, Dressings, Garlic Yield: 8 servings -----------------------------------SALAD----------------------------------- 1 Recipe Garlic Dressing -drained, and sliced -(below) 2 bn Romaine, torn into bite-size 15 1/2 oz Can garbanzo beans, drained -pieces 6 1/2 oz Jar marinated artichoke 1/2 c Low-fat salami, sliced -hearts 1/2 c Part-skim mozzarella cheese 1/2 c Roasted red peppers 1/4 c Parmesan cheese, freshly 1/4 c Black olives, pitted, -grated ------------------------------GARLIC DRESSING------------------------------ 2 tb Olive oil 1/4 ts Worcestershire sauce 1 tb Plus 1 1/2 t tarragon 1 Clove garlic, crushed -vinegar 1 ds Pepper 1/4 ts Prepared mustard This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini. Servings: 8 Directions: Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce, Pour salad dressing over all and toss well. Arrange salami on salad greens. Sprinkle both cheeses over top. Dressing: Shake all ingredients in tightly covered jar. Makes about 1/4 c dressing. Per serving: Cholesterol (mg): 10 Fat (grams): total 9; saturated 2 Exchanges: vegetables 3; fat 2; other 0 Calories: 166 From: "The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. Courtesy of Theresa Merkling Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apfelschaum (Apple Mousse) Categories: Desserts, German Yield: 4 servings 3 lg Tart apples, peeled, cored 1/4 l White wine (1 cup plus 1 -and sliced -Tbsp) 3 Egg whites For baking: Grated peel of 2 lemons 30 g Butter (2 Tbsp) 6 tb Sugar 2 tb Sugar Central Swabia In the wine, stew the apples until tender and mushy. Force through a sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites to stiff peaks and then carefully fold into the apple mixture. Fill the whole into a buttered ovenproof dish (Jena Glass*), dust with 2 tablespoons sugar, and slowly bake at 250 degrees F for about half an hour. Serves 4. ((*Note: Jena Glass is similar to Pyrex. K.B.)) From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Filling for Strudel Categories: Ethnic Yield: 6 servings *INGREDIENTS* -tart 10 c Apples, slices thin 1 ts Cinnamon 1 Stick butter 1 Lemon rind (grandma does NOT 1 c Bread crumbs, very fine -use this) 1 c Sugar, or more if apples are 1/2 Stick butter, melted Source: Treasured Slovenian & International Recipes *DIRECTIONS* Melt stick of butter and lightly brown the bread crumbs. Set aside to cool. Sprinkle the cooled bread crumbs over the stretched dough. Spread the sliced apples evenly over the dough and sprinkle sugar, cinnamon and lemon rind over the apples. Melt the 1/2 stick of butter and when it has cooled spoon over the apples. Roll up dough. Place in well greased pan and bake in 350 F oven for one hour. notes: Be careful not to puncture the dough when transferring to the pan, otherwise the strudel will stick to the pan. *VARIATIONS* Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Lokshen (Noodle) Kugel (Sweet) Categories: Desserts, German, Pasta Yield: 1 servings 8 oz Medium Egg Noodles 1/4 c Sugar 1/4 c Melted Margarine or oil 1 1/2 ts Salt 4 Eggs, beaten 2 ts Cinnamon 3 md Apples 1/2 ts Vanilla 1/4 c Dark Seedless Raisins Cook and drain noodles and put in a large bowl. Stir in margarine and eggs. Peel and chop apples. If using raisins, rinse in hot water and drain. Combine all ingredients together, add seasoning and mix well. Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13" baking pan. Bake for 40-60 minutes or until lightly browned. Makes 12 servings. Note: for extra softness, add another 2 eggs. Variation: Pineapple Kugel Replace apples and raisins with one 16 oz can crushed pineapple..Add an additional 1/2-3/4 cup of sugar and 1 tbs cinnamon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pancakes (German) Categories: Pancakes, German, Breakfast Yield: 6 servings 2/3 c Flour-unbleached,unsifted 2 c Apple slices 2 ts Sugar 3/4 c Butter/margarine 1/4 ts Salt 2 tb Sugar 4 Eggs beaten (lge eggs) 1/4 ts Cinnamon 1/2 c Milk Apple Pancakes (German) Sift together the flour, 2 tsp sugar and the salt. Beat eggs & milk together. Gradually add flour mixtu, beat until smooth. Saute apples in 1/4 cup of butter until tender. Mix 2 Tbsp sugar and the cinnamon together. Toss with apples. Melt 2 Tbsp butter in a 6 inch diameter deep fry pan. Pour in the batter to a depth of a about 1/4 inch. when set place 1/4 of the apples on top, cover with more batter. Fry pancake until lightly brown on both sides. Keep warm and repeat procedure until all batter and apples are used up. I hope the person requesting the pancake recipe like it, although ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Armenian Potato Salad with Red Onions and Green Pepper Categories: Vegetables, Salads, Ethnic Yield: 8 servings 3 lb Red-skinned potatoes -finely chopped 1 md Red onion, thinly sliced and 3 tb Minced fresh parsley -separated into Juice of 1/2 lemon Rings 1/3 c Olive oil 1 Green pepper, seeded and salt, pepper and cayenne pepper to taste Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pepper; mix well. Add parsley and lemon juice; carefully toss again. Dribble oil over the vegetables and season to taste with salt, pepper and cayenne pepper; toss and set aside for several hours for salad ingredients to mellow. If refrigerated, bring to room temperature before serving. (Goes well with roasted lamb, chicken or simple fish recipes). Serves 8 to 12. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arnaki Se Fillo (Lamb in Fillo) Categories: Greek, Meats, Lamb Yield: 6 servings Karen Mintzias 12 Fillo sheets 6 Boneless lamb leg steaks * 1/2 c Butter; melted Freshly ground black pepper Salt 2 tb Butter or oil 3 md Tomatoes; peeled 2 md Onions; sliced 1 ts Rigani or oregano 1 Garlic clove 125 g Feta cheese; cut in 6 slices *Note: Lamb steaks should be about 2 cm (3/4 inch) thick. Serves: 6 Oven temperature: 200 C (400 F) Cooking time: 25-30 minutes Trim steaks of most of the fat and shape neatly - trimmings can be used in a ground lamb dish. Season with pepper. Heat butter or oil in a frying pan and brown steaks quickly on each side - do not cook through. Lift out onto a dish and leave until cool. Add onions to pan and fry gently until transparent, add garlic and remove from heat. Brush a sheet of fillo pastry with melted butter and place another sheet on top, brushing again with butter. Fold in half to make almost a square of fillo. Put aside and cover wtih a dry tea towel, then one dampened with warm water. Repeat with remaining fillo to give 6 prepared squares. Take one square and brush top with butter - leave remaining pastry covered. Place a lamb steak in the centre and season lightly with salt. Top with onion-garlic mixture and cover with 2 slices of tomato. Sprinkle with a little rigani, salt and pepper and place a slice of feta cheese on top. Bring up ends of fillo pastry and double-fold over top. Fold in ends as you would a package then tuck ends underneath. This is known as a the chemist's (druggist's) fold. Place on a buttered baking tray. Repeat with remaining ingredients. Brush tops and sides of packages lightly with melted butter and bake in a preheated hot oven for 15 minutes. Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 minutes. Garnish with parsley sprigs and serve with boiled green beans or zucchini dressed with olive and lemon juice. Note: Medallions of lamb cut from a trimmed loin can be used instead of the steaks. You will require 12, and place 2 in each package. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arni Exohiko ("Surprise" Lamb, Country Style ) Categories: Greek, Meats, Lamb Yield: 8 servings Karen Mintzias 16 Potato balls; parboiled 2 tb Olive oil 16 Cherry tomatoes; peeled 8 Loin lamb chops 1/2 lb Kasseri cheese; in 8 pieces 18 Sheets commercial phyllo Salt & freshly ground pepper 6 tb Butter; hot and melted 3/4 c Chopped fresh parsley 2 c Peas; cooked and drained 1 pn Dried oregano *Note: 3/4-inch slices leg of lamb may be used instead of lamb chops. In a heavy skillet, heat the oil or butter and fry the lamb over high heat, turning frequently. Lower the heat and simmer for 15 minutes, then remove from the heat. Meanwhile, unroll the filo sheets and cover with a damp towel. In a small pan over low heat, have the butter hot without letting it brown. Remove two sheets of filo, brush with hot butter over the first, then cover with the second sheet and brush it with butter. In the center of the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls, 2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper, a heaping tablespoon of parsley, and a pinch of oregano. Fold the filo around the lamb and vegetables like a sealed parcel. Place, seam side down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8 "parcels". Brush hot butter on the tops, then bake in a moderate oven (350 F) for 45 to 50 minutes or until golden in color. Remove from the oven and arrange on a warm platter or on individual dishes. Serve warm, with a fresh-cooked or raw vegetable salad. Note: The vegetables and herbs may be varied. Substitute green beans or lima beans for peas, use thyme or basil instead of oregano. Arni Exohiko is frequently prepared using buttered waxed paper, parchment paper or aluminum foil rather than with filo. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arni Fricasse (Lamb Fricasse) Categories: Greek, Meats, Lamb Yield: 6 servings Karen Mintzias 2 tb Chopped parsley 1 lg Onion; chopped 1 ts Chopped dill or fennel, opt. 2 tb Butter Salt and pepper 1 kg Lean boneless lamb, cubed Prepared vegetable *see note 1 c Hot water ----------------------------EGG AND LEMON SAUCE---------------------------- 1 1/2 c Stock 1 Lemon (juice only) 1 tb Cornflour Salt 3 Eggs; separated Freshly ground white pepper Serves: 4-6 Cooking time: 1 3/4 to 2 hours In a heavy-based saucepan or Dutch oven gently fry onion in butter until transparent. Increase heat and add cubed lamb. Cook, stirring constantly, until meat juices evaporate. Meat should not brown. Reduce heat and add hot water, herbs and salt and pepper to taste. Cover and simmer gently for 1 to 1 1/2 hours. Add prepared vegetable and continue to cook until lambe and vegetables are tender. Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan contents hot. Make Egg and Lemon Sauce: Bring stock to the boil. Mix cornflour to a paste with a little cold water and add to stock, stirring until thickened and bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy. Add lemon juice gradually, beating constantly. Gradually pour in boiling, thickened stock, beating constantly. Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 minutes to cook the egg. Do not allow sauce to boil. Remove from heat and continue to stir for 1 minute. Season to taste. Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 minutes. Arrange lamb and vegetable on a serving dish and sprinkle with chopped herb. Serve immediately with crusty bread and a chilled white wine. *Note: Use any one of the following for the vegetable: 8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for further 30-45 minutes. 500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and cook for further 45 minutes. Pork can be used instead of lamb with this vegetable. 4 heads endive, washed well and trimmed of any coarse leaves. Slit heads in half lengthways and blanch in boiling salted water for 2 minutes. Drain, add to meat after 1 1/2 hours and cook for further 15 minutes. 4 small firm heads lettuce, washed well and quartered. Place in a colander and scald with boiling water. Add after 1 1/2 hours and cook for further 15 minutes. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arni Lemonato (Roast Lemon Lamb) Categories: Greek, Meats, Lamb Yield: 8 servings Karen Mintzias Freshly ground black pepper 1 Leg of lamb, about 2 kg 1 ts Dried rigani or oregano 3 Garlic cloves 2 tb Butter or margarine 2 Lemons (juice only) 1 c Hot water Salt Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb. Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with the lamb during the last hour. Sprinkle with additional lemon juice, herb, salt and pepper. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arni Souvlaki (Skewered Lamb) Categories: Greek, Meats, Lamb Yield: 6 servings Karen Mintzias 2 ts Dried rigani or oregano 1 Leg lamb (2 kg), boned 2 Garlic cloves; crushed 1/2 c Olive oil 3 Bay leaves; broken in pieces 1/2 c Dry white wine Salt and pepper 1 Lemon (juice only) Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade. Grill for 15 minutes or until cooked to taste. Place on a platter and garnish with parsley and lemon wedges. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arroz De Bacalhau Categories: Fish/sea, Portuguese Yield: 4 servings 1 Onion - peeled, cored - peeled and thinly sliced - and very coarsely chopped 4 tb Olive oil Salt and pepper to taste 1 Steak dried salt cod 1 2/3 c Short-grain rice 1 Ripe tomato (or dbl. amt.) Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt. BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat. Meanwhile, shred the cod, remove the skin and bones and wash but do not soak. Add the cod to the onion, cover and simmer for about 10 minutes. Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper. When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes. Cover the kettle for the last half of cooking. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagi Fritti Al Prosciutto Categories: Vegetables, Italian Yield: 4 servings 16 Fat asparagus spears 2 Eggs; beaten together - washed and trimmed Flour; for dredging - (See NOTE) 16 sm Slices prosciutto 1 ts Salt 1 tb Cooking oil 6 tb Butter COOK ASPARAGUS IN BOILING salted water until barely tender, about 10 minutes. Drain in a colander, spray with cold water, and pat dry. Lay asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it over asparagus spears. Put beaten eggs on one plate and flour for dredging on another. Heat remaining butter and oil in a skillet. Wrap each asparagus spear in a slice of prosciutto. Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side. Drain on paper towels and serve hot. NOTE: If there are no fat asparagus, use twice as many skinny ones; cook a few minutes less and roll 2 spears in each slice of prosciutto. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Potato Soup Categories: Soups/stews, Londontowne Yield: 6 servings 1 lb Asparagus; trimmed, 3 1/2 c Chicken broth -and cut into 1-in lengths 1/4 ts Ground mace 1 lg Baking potato; peeled and 1/8 ts Ground nutmeg - cut into 1/2-in cubes 1/2 ts Salt 1 md Yellow onion, peeled 1/4 ts Freshly ground pepper -and cut into slim wedges 6 tb Freshly grated Parmesan PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes. Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK -----