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---------- Recipe via Meal-Master (tm) v8.01 Title: Semolina Saffron and Pistachio Helva (Irmik Helvasi) Categories: Desserts, Ethnic Yield: 6 servings Karin Brewer 9 tb Unsalted butter 1/2 ts Saffron threads 1 c + 2 to 4 tb sugar 2 tb Hot milk 2 c Milk 1/3 c Shelled unsalted pistachios 1 c Semolina Soak the saffron in the hot milk for at least 30 minutes. Heat a heavy frying pan and toast the pistachios with 1 tablespoon of the butter for 2 minutes, until they are lightly toasted but still green. Remove as much skin as you can from them and set aside. Dissolve the sugar in the milk over low heat and keep the mixture hot. Melt the remaining butter in a heavy saucepan, add the semolina, and cook, stirring, over low heat for about 8 to 10 minutes. Stir the saffron milk into the hot sugared milk and add to the semolina, and cook, stirring vigorously. Remove the helva from the fire, cover, and allow to stand in a warm spot for 15 minutes. Fold in the pistachios and serve warm or at room temperature in bowls. From: CLASSICAL TURKISH COOKING - Traditional Turkish Food for the American Kitchen by Ayla Algar, Harper Collins Publ., New York. 1991. ISBN 0-06-016317-8 Shared by: Karin Brewer, Cooking Echo, 4/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Honey Sticks Pastelle Categories: Candies, Greek Yield: 1 servings Karen Mintzias 1 c Honey 1 c Sesame seeds Spread the sesame seeds on a pan and toast in preheated oven at 350 degrees F for 5 minutes. Bring honey to a boil. Add seeds and continue cooking on medium heat to 280 F (light crack reading). Watch it carefully, it burns quickly. Pour into buttered pan, and flatten with spatula to 1/2" thickness. Score into 2" pieces while hot. Allow to cool. Store in plastic bag. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sfogliatelle Napoletane Categories: Desserts, Cheese/eggs, Italian Yield: 4 servings --------------------------DENISE BRADSHAW BDGM08B-------------------------- -------------------------------FOR THE PASTRY------------------------------- 2 c Flour 2 Eggs 1 1/2 c Butter/margarine Salt 2 tb Sugar Milk ------------------------------FOR THE FILLING------------------------------ 1 Egg 1/4 ts Vanilla extract 3 Egg yolks 1/2 c Ricotta cheese 1/2 c Superfine sugar 2 tb Candied orange peel; diced 1 tb Cornstarch 1 Egg; beaten 1 1/4 c Hot milk Powdered sugar Combine pastry ingredients, adding enough milk to give dough a soft, elastic consistency. Knead well, cover & chill for 30 minutes. FILLING: beat 1 egg & 3 egg yolks with wuperfine sugar, add cornstarch and graduallyl mix in milk and vanilla. Pour into a pan; place over low heat and bring to a boil, stirring constantly. Remove from heat, allow to cool and mix in ricotta and orange peel. Preheat oven to 375. Roll out pastry on a floured board, then cut into rectangles. Put filling on half the rectangles and cover with remaining rectangles, sealing edges firmly. Brush with beaten egg. Arrange on a greased, floured baking sheet and bake until golden brown. Dust with powdered sugar. From "The Flavors of Italy." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shawayuh (Spiced Charcoal Grilled Meat) Categories: Beef, Ethnic, Lamb Yield: 6 servings Karen Mintzias 3 ts Hawayij 6 Thickly cut grilling steaks Oil; for basting -OR- lamb chops Salt Slit fat selvedge on steaks or chops to prevent meat curling while cooking. Sprinkle meat on each side with hawayij and leave for 30 minutes at room temperature. When coals are red hot, dab meat with oil and place over fire. Cook until seared on each side and raise grid or move meat to a cooler part of the fire. Continue to cook until done to taste, though the Yemani taste is for well-done meat. Brush occasionally with oil during cooking. When cooked, season with salt and serve immediately. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shchi (Cabbage Soup) Categories: Soups/stews, Russian, Vegetables Yield: 10 servings 10 Porcini; well rinsed 2 1/2 c Sauerkraut, packaged (not ca 3 lb Brisket 2 tb Tomato paste 2 lb Marrow bone, cracked 1 Carrot, med; julienne 10 c ;water 1 Celery stalk; chopped 1 Onion, large 1 Turnip, large; peel/diced 1 Carrot, med; peeled 16 oz Tomato, plum 1 Celery stalk w/leaves; chopp Salt; to taste 1 Parsnip; peeled Pepper, black; to taste Bouquet garni Garlic clove; minced Salt; to taste Dill, fresh; finely chopped 6 ts Butter, sweet Sour cream 4 c Cabbage; shredded -----------------------------STOCK-------------------------- ------------------------------SOUP-------------------------- Approx. Cook Time: 8:00 Soak the porcini in 1 cup water for 2 hours. Drain them, pat dry with paper towels, chop fine, and set aside. Discard the liquid or save for another use. To make the stock, in a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top. Add the remaining stock ingredients, and reduce the heat to low. Simmer, covered, until the meat is tender; about two hours. Meanwhile, melt half the butter in a deep skillet over medium heat> Add the cabbage and sauerkraut and saut# for 10 minutes, tossing and stirring regularly. Add one cup hot stock (it doesn't have to be fully cooked) and the tomato paste. Cover and simmer over low heat for 35 to 40 minutes. Melt the remaining butter in another large skillet and saut# the carrot, onions, celery, turnip, and mushrooms until soft and lightly browned; about 15 minutes. When the stock is ready, strain it into a clean pot. Reserve the meat and discard the other solids. Add the sauerkraut and cabbage, the vegetable mixture, and tomatoes to the stock. Season with salt and pepper, stir, and cook, covered, over medium-low heat for 20 minutes. Cut the meat into bite-size pieces and add it to the soup, along with the minced garlic. Simmer for another five minutes. Let stand for at least 15 minutes, and preferably a day and a night, before serving; refrigerate, covered, and reheat slowly if serving the next day. Serve garnished with fresh dill and sour cream, if desired. --- Please to the Table von Bremzen & Welchman ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sheftalia (Barbequed Sausages) Categories: Greek, Meats, Sausages, Veal Yield: 50 servings Karen Mintzias -or- grated 500 g Finely ground fatty pork 1/2 c Finely chopped parsley 500 g Finely ground veal or lamb 2 ts Salt 1 lg Onion; finely chopped 250 g Panna (caul fat from pig) Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper. Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface. Cut with kitchen scissors into pieces about 10 cm (4 inches) square. Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long. Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly. Repeat with remaining ingredients. Thread sausages on flat sword-like skewers, leaving space between them. Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently. Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt. The panna melts during cooking, keeping the meat moist and adding flavour. Excessive flaring of fire can be controlled by a sprinkle of water on the coals. Serve sheftalia as an appetizer or a main course. Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shells with Shrimp and Green Beans in Garlic Oil Categories: Italian, Pasta, Garlic, Beans Yield: 4 servings 1/4 c Olive Oil 2 Garlic cloves crushed 1/4 ts Crushed dried red pepper 8 oz Shrimp,shelled deveined,chp 2 tb Thnly slivered dried tomat 2 tb Italian parsley 8 oz Medium Shells 8 oz Fresh grn beans 1" long Heat olive oil in a medium skillet; stir in garlic and red pepper; saute over low heat 1 min. Raise heat to high; immediatley add the shrimp all at once. Saute, stirring constantly, until they become pink, about 3 min. ( do not over cook ). Stir in the sundried tomatoes (in oil) and parsley. Remove from heat. Cook shells until they are tender. Toss shrimp mixture, shells and beans together. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and Feta Greek Style Pizza Categories: Italian, Fish/sea, Greek, Pizza Yield: 8 servings 1 lb Uncooked med. Shrimp 1 tb Cornmeal 1 Can PB Pizza dough (or hmade 4 oz Shredded Mozzeralla cheese 1 tb Olive oil 2 Minced Garlic cloves 2 1/2 oz Crumbled Feta Cheese 1/4 c Slice green onions 2 ts Rosemary crushed 2 1/4 oz Can sliced ripe olives Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12" pizza pan or 13x9" pan; sprinkle with cornmeal. Place dough in greased pan; starting at center press out with hands. Sprinkle with mozzeralla cheese. Heat olive oil in large skillet over med-high heat. Add shrimp and garlic. Cook until shrimp are light pink, about 1 min., stirring frequently. Spoon over mozzarella cheese. Sprinkle feta cheese, green onions, rosemary and olives over shrimp. Bake at 425 F for 18-22 min., or until crust is golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Baked with Feta, Ouzo and Cognac Categories: Greek, Fish/sea Yield: 4 servings Karen Mintzias 2 tb Butter 28 oz Canned tomatoes 2 lb Deveined shrimp 6 tb Olive oil 3 tb Ouzo 1 md Onion; finely chopped 3 tb Metaxa 'cognac' 1 Garlic clove; finely minced 1/4 lb Feta cheese 1/4 ts Sugar 2 tb Fresh, chopped parsley Salt & pepper to taste Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until sauce is thickened. Heat butter and 2 tablespoons oil in large, heavy skillet. Saute shrimp over medium-high heat until pink. Add ouzo and cognac. Flame shrimp. Place in casserole or individual ramekins. Cover with the tomato sauce. Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.) Bake in 425 F oven 10 minutes or until well-heated and feta has melted. Serve with crusty bread and a salad. Freezes well. Defrost when ready to use. Bake, covered, at 400 F 10-15 minutes. Source: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Couscous Paella Categories: Fish/sea, Spanish Yield: 6 servings 1/2 lb Boned, skinned chicken 1/3 c Chopped red bell pepper -breasts, cut into 1/2-inch 1/3 c Thin sliced green onions Pieces 2 Cloves garlic, minced 1/4 c Water 1/2 ts Salt 1 (10.5 Oz) can chicken broth 1/4 ts Pepper 3/4 lb Medium size fresh shrimp, 1 ds Of ground saffron -peeled and deveined 1 c Uncooked couscous 1/2 c Frozen green peas Combine first 3 ingredients in a 2 Qt casserole; top w/ lid. Nuke 4-5 min. Stir in shrimp & next 7 ingredients; cover and nuke 3.5 to 4.5 min. or until shrimp is done (turns pink). Stir in couscous; cover & let stand 5 minutes. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp in Greek Tomato Sauce with Feta Categories: Fish/sea, Sauces, Greek Yield: 4 servings 1 1/2 lb Shrimp, peel and devein -thick, or crumbled cheese 1/2 c Clam juice or fish stock 2 c Greek tomato sauce 1/2 lb Feta cheese, sliced 1/4" -----------------------------GREEK TOMATO SAUCE----------------------------- 3 tb Olive oil 2 ts Whole oregano 1 Yellow onion, peeled and 1 c Dry red wine -coarsley chopped 1 Can tomato sauce, 8 oz 1 Clove garlic, minced 1/4 ts Ground cinnamon 5 Very ripe tomatoes, cored 1/8 ts Allspice -and coarsley chopped Salt to taste -(about 4 1/2 cups) Fresh ground black pepper 2 tb Chopped parsley Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Risotto Categories: Italian, Fish/sea, Rice/grains Yield: 4 servings 1 lb Shrimp (unshelled) 2 c Italian Arborio rice 1 Bay leaf 1 1/4 c Dry white wine Celery leaves (A few) 2 Zucchini, cut into thin 6 Peppercorns -strips Salt, to taste 6 oz Oyster mushrooms, cut into Saffron threads (A few) -pieces 3 3/4 c Water 2 tb Chopped fresh parsley 6 tb Butter, divided 1/4 c Grated Parmesan cheese, 1 Onion, chopped -divided 1 Clove garlic, crushed Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water. Bring to a boil, then simmer for 20 minutes. Strain and reserve the stock. In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Add 1/3 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed. Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes. In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along with the rice and half of the cheese. Taste and add salt, if needed. Serve piping hot, sprinkled with the remaining cheese. Makes 4 servings. Nutrient Values per Serving: 719 Calories, 22 g Fat, 12 g Saturated Fat, 34 g Protein, 83 g Carbohydrate, 224 mg Cholesterol, 511 mg Sodium. [THE WASHINGTON POST; November 28, 1990; Mary Cadogan] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Salad with Fresh Dill Categories: Salads, Fish/sea, Swedish Yield: 4 servings 1 lb Small shrimp * -or yellow onion *cooked, shelled, deveined 1/2 c Mayonnaise 1/2 c Finely diced celery 2 tb Sour cream 1/2 c Cucumber, finely diced 2 tb Lemon juice -(peeled, seeded) 1 tb Dijon mustard 1/4 c Freshly snipped dill or 1 tb Anchovy paste 1 ts Dill weed 1/8 ts Freshly ground black pepper 2 tb Minced shallots Salt to taste PLACE THE SHRIMP, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes. Makes 4 to 6 servings JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Scampi with Spinach Noodles Categories: Fish/sea, Italian, Pasta Yield: 1 servings 3 tb Butter -chopped 3 tb Flour 1 lb Shrimp, peeled, deveined, 1 ts Salt -tails off (28-30) 1 1/2 c Milk or half and half 1/3 c Dry white wine White pepper to taste 1/8 ts Dried oregano 3 tb Butter 1/2 ts Chopped chives 1 tb Shallots, finely chopped 6 oz Spinach noodles 2 Garlic cloves, finely salt to taste ground pepper (fresh) to taste Cream Sauce Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour; cook and stir for 2 minutes. 1 teaspoon salt, 1 1/2 cups milk or half and half and white pepper. Cook until mixture comes to a boil and is thickened. Makes 1 1/2 cups. Cover and set aside. Shrimp Scampi Heat 3 tablespoons butter and saute shallots and garlic for a few seconds. Add shrimp and saute until they turn pink, 3-5 minutes. Remove shrimp and set aside. Add wine and oregano, chives, salt and pepper to skillet. Cook until wine is reduced to 1/3. Then add cream sauce and blend well. Return shrimp to sauce and heat. Cook noodles according to package directions. Drain. Place noodles on plates and top with Shrimp Scampi. From "Cooking with Mickey around our world", Lake Buena Vista Club, Lake Buena Vista Communities ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sicilian Italian Sausage Categories: Italian, Sausages Yield: 6 servings 1 lb Italian sausage, raw, cut 1 cn VEG-ALL Mixed Vegetables, -into 1-1/2" chunks -with liquid (16 oz) 1/4 c Olive oil 1 ts Oregano 1 ts Garlic, minced 1/2 ts Basil 1 sm Onion, diced 1/4 c Red wine 1/4 c Tomato paste 1/4 c Grated Italian cheese 1 cn Tomatoes, diced (16 oz) 1. Saute Italian sausage in olive oil until meat is no longer pink. 2. Add onions and garlic and saute until onions are soft. 3. Add tomato paste, tomatoes, VEG-ALL and seasonings; simmer 15 minutes with sausage mixture. 4. Add red wine to tomato-sausage mixture and place in casserole dish. 5. Sprinkle cheese over top and bake at 350'F. for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sicilian Pasta Salad Piccata Categories: Pasta, Italian, Salads Yield: 8 servings 2 c Rotini macaroni, uncooked 1/2 ts Salt 1 lb Chicken breasts, boneless 1/4 ts Coarsely ground black pepper -and skinned 1 1/2 c Thinly sliced sweet red 1/2 c Dry white wine -pepper, cut in 2-inch 1/2 c Water -lengths 1/3 c Olive oil or vegetable oil 1/2 c Chopped fresh parsley 2 tb White wine vinegar 1/2 c Sliced green onion 2 tb Lemon juice 2 tb Capers 2 Cloves garlic, minced Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a small saucepan, place chicken breasts; cover with wine and water. Simmer, uncovered, about 20 minutes or until done; discard liquid. Set chicken aside to cool. Cut chicken into strips. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate. 8 servings SOURCE: Sunday Newspaper _ ( | ___\ \ (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up" dish from Sandee's Kitchen! ;-) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sicilian-Style Sausage Patties Categories: Pork/ham, Italian, Sausages, Veal Yield: 12 servings 2 lb Fat-trimmed pork (or veal) 2 ts Salt (or smoke flavored -shoulder, ground -salt) 1/2 c Chianti wine 1 ts Fennel seeds 2 Cloves garlic, minced 1/4 ts Each: black pepper and red 2 tb Minced fresh (or 2 tsp. -cayenne pepper (or more to -dried) thyme -taste) 1 tb Paprika Note: It's not necessary to stuff meat mixtures into sausage casings. In fact, if you plan to barbecue, it's better to shape the meat into flat hamburger-like sausage patties that fit in pita pockets or on thin rounds of French or Italian Bread. To Make Patties: Combine all ingredients and mix lightly. Shape into patties, six per pound of meat. Raw patties may be frozen for later use; Arrange them in a single layer on a cookie tin lined with aluminum foil. Cover with foil, label and freeze. Patties may be barbecued or broiled without defrosting. To Cook: Place patties 3 inches from heat source and broil or barbecue for about two to three minutes per side (three to four minutes each side if frozen); be sure meat is cooked through. Makes 12 patties, 130 calories each with pork; 100 calories each with veal. From: Old Newspaper clipping Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sima - Finnish May Day Drink - Pronounced (See-Mah) Categories: Beverages, Ethnic Yield: 24 servings 10 qt Water;fresh pure 1/3 c Dark corn syrup;optional 2 Lemons;fine 1/4 ts Dry yeast 2 1/2 c Brown sugar Raisins 2 1/2 c White sugar Shave the yellow peel from the lemons, cutting very thinly so that as little of the white underlayer as possible is attached. Set the yellow slices aside. Then peel the bitter white underlayer off and discard it. Slice the lemons into very thin slices. Place them into a container and cover them so they don't dry out. Boil the water in a large kettle. Remove it from the heat and stir in the yellow lemon peel, the sugars, and the syrup. When the sugars have dissolved, cover the kettle and let the contents cool to room temperature (25'C or 75'F). Then add the lemon slices and the yeast. Leave it to stand overnight. Place 4-5 raisins and a teaspoon of white sugar in the bottom of each of several clean bottles (wine or soda pop). Pour the sima into the bottles, straining it through a sieve to remove the lemon. Cap the bottle tightly. The sima will be ready to drink when the raisins rise to the top of the bottles, about 3-7 days depending on the temperature of the room where they are stored. Serve it well chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simit (Turkish Croissant with Sesame Seeds) Categories: Breads, Turkish Yield: 1 servings 8 oz Flour 1 tb Milk, plus extra 1/2 ts Salt 1 tb Water 2 oz Margarine 1 Egg 1 tb Olive oil Sesame seeds Put the flour and salt in a large bowl and make a hole in the middle. Into this hole pour the melted marg, olive oil, milk, water and beaten egg. Stirring from the outside into the middle gradually mix all the liquids into the flour until you have a dough. It will feel a bit oily, but is quite manageable. With floured hands shape the dough into rings about the diameter of a saucer and arrange them on a baking sheet. Brush them over with milk and sprinkle the sesame seeds on them. Bake them in a 400 degree oven for approx. 30 min. or until they are nicely browned. FROM: DEBORAH AKYUREK (DNJS60B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skembe Yahni (Tripe Stew) Categories: Greek, Meats, Soups/stews Yield: 4 servings Karen Mintzias 1/4 c Tomato paste 750 g Tripe 1 c Water 1 Lemon (juice only) 1/2 c Dry white wine Water Salt 2 tb Butter Freshly ground black pepper 1 lg Onion; chopped Chopped parsley to garnish 1/4 c Chopped parsley Serves: 4-5 Cooking time: 2 1/4 hours Wash tripe well, drain and cut into small squares or fingers. Place in a dish, add lemon juice, stir and leave for 1 hour. Place tripe in pan, add water to cover and bring to the boil. Drain off water and remove tripe to a plate. Clean pan and add butter. Melt over medium heat and add onion. Fry gently until transparent. Stir in parsley, fry 1 minute, then add tomato paste, water, wine and salt and pepper to taste. Bring to a slow simmer. Return tripe to pan, cover and simmer gently for 2 hours or until tripe is tender. To test for tenderness, take out a piece and pull. If it breaks apart easily, tripe is cooked. Place in a serving dish, garnish with parsley and serve hot with pilaf and a tossed salad. 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: Skewered Kefta Categories: Lamb, Moroccan Yield: 2 servings 10 oz Ground lamb -marjoram, salt, and pepper 2 tb Minced onion 2 ts Olive oil 1 tb Chopped fresh parsley 1 ts Lemon juice 1 tb Chopped fresh mint or 1 1/2 1/2 Garlic clove, minced -teaspoon dried mint 1/4 ts Paprika 1/4 ts Each ground cumin, ground In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. Divide lamb mixture into 4 equal portions. Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan. In measuring cup or small bowl combine oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture over keftas, coating all sides. Broil, turning once, until keftas are browned on all sides, 5 to 6 minutes on each side. Makes 2 servings, 2 skewers each. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skorthalia - Garlic Sauce (Greek Cookbook) Categories: Greek, Sauces, Garlic Yield: 4 servings Karen Mintzias 1/3 c Olive oil 6 Garlic cloves 1 tb Lemon juice Salt 1 tb Vinegar 1 c Mashed potatoes Pepper 2 sl Stale white bread Pound garlic with 1/2 teaspoon salt in a mortar until smooth. Add mashed potatoes and continue to pound and stir with pestle. Soak bread (crusts removed) in cold water and squeeze dry. Add to potatoes and garlic, pounding and stirring until smooth. Gradually add olive oil, lemon juice and vinegar, stirring vigorously. When smooth and light, add salt and pepper to taste. Chill in a covered bowl before using. Serve with hot or cold seafoods and fried or boiled vegetables. Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1-1/2 cups ground almonds or walnuts instead of the potatoes and bread. Blender method: Put all ingredients in jar of blender and blend at moderate speed until ingredients are pulverised. Increase speed for a few seconds until light and smooth. Do not blend too long at high speed for the mixture heats and the oil separates. Source: The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skorthalia (Garlic Sauce) Categories: Greek, Sauces, Garlic Yield: 1 servings Karen Mintzias 1/2 c Ground almonds 5 Garlic cloves 1/2 c Olive oil 1/4 c White vinegar 1 tb Lemon juice Salt Freshly ground white pepper 125 g Crustless stale white bread Makes: 1 1/2 cups Soak halved garlic cloves in vinegar for 10 minutes. Remvoe garlic to a mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold water and squeeze dry. Crumble into small particles and gradually blend into garlic, adding a little vinegar to smooth the mixture. When well pounded and smooth, transfer to a bowl if mortar is small. Gradually beat in ground almonds and olive oil alternately with remaining vinegar. Beat in lemon juice and add salt to taste. If mixture is very thick, beat in a little more oil or lemon juice, depending on flavour balance. Mixture should be the consistency of stiff mayonnaise. Turn into a serving bowl and serve with fried fish, squid, fried or boiled vegetables or as directed in recipes. Food processor or blender method: Soak garlic as above. Place all ingredients except oil in container and process or blend until smooth. Gradually beat in oil. Adjust seasoning, flavour and consistency as above and blend until smooth. Do not over-beat as mixture could heat and curdle. 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: Small Spice Cakes Categories: Cookies, Ethnic Yield: 6 servings 100 g Sugar (3 1/2 oz) Ground nutmeg 100 g Butter (3 1/2 oz) 140 g Ground hazelnuts (not quite 2 Egg yolks -5 oz) Lemon peel 140 g Flour (not quite 5 oz) Ground cinnamon Almonds Ground cloves Mix ingredients, roll out to cookie thickness. Cut with a round cookie cutter, brush with egg, and top with an almond. Bake. From: Elisabeth Fischler, Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smorrebrod (Denmark) Categories: Fish/sea, Cheese/eggs, Ethnic Yield: 12 servings 8 lg Lettuce leaves -wedges, and dipped in lemon 6 Eggs, hard-cooked and cut -juice -into quarters 3 sm Oranges, peeled and 12 Shelled and deveined cooked -sectioned -small shrimp 1/2 c Sliced onion 3 oz Each smoked salmon and 24 Pimiento-stuffed green -smoked herring or -olives -whitefish, thinly 6 Dill pickles, cut lengthwise Sliced -into quarters 2 oz Each sliced boiled ham and 1/3 c Plus 2 teaspoons each -rare roast beef -mayonnaise, prepared 2 oz Each Danish blue cheese and -mustard, prepared -Danish hard cheese, cut Horseradish, and seafood -into cubes -cocktail sauce 3 md Tomatoes, cut into wedges or 12 Thin slices rye bread (1/2 -sliced -ounce each) 3 sm Apples, cored, cut into 4 1/2 oz Crispbread Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each. On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1 1/2 ounces each salmon, and herring (or whitefish), 1 ounce each ham, roast beef, and cheeses, half each of the tomatoes and fruits, 1/4 cup onion slices, 12 olives, and 12 pickle spears. Spoon mayonnaise, mustard, horseradish, and cocktail sauce into individual serving dishes and set out near serving boards. Serve bread slices and crispbread in napkin-lined basket. Makes 12 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails Bourguignonne / Escargots a la Bourguig Categories: Appetizers, French Yield: 6 servings 24 Large Paris Mushrooms 100 Canned Burgundy Snails Salt And Pepper 1/2 c Snail Butter 1/2 c Oil Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails with Frogs' Legs / Escargots Aux Grenou Categories: French, Appetizers Yield: 4 servings 48 Burgundy Snails 1/2 c Milk Court Bouillon Flour 4 Shallots 4 tb Butter Chives Salt And Pepper 3/4 c White Macon Wine Chopped Parsley, To Garnish 24 Frogs' Legs [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails, Cretan Style, W/ Vinegar or Tomatoes Categories: Greek, Appetizers Yield: 1 servings Karen Mintzias -----------------------------TO PREPARE SNAILS----------------------------- Wheat, flour and/or thyme Salt ------------------------FOR FIRST RECIPE, TO SERVE 1------------------------ 1 lb Snails 1/4 c Red wine vinegar 1/2 c Olive oil ------------------------FOR SECOND RECIPE, SERVING 1------------------------ 1 lb Snails 1 Onion; grated 1/2 c Olive oil 1/4 c Chopped fresh parsley Salt 1 lb Peeled, chopped tomatoes The Greek gift for having a word for it applies richly to snails, usually called "salingaria" on the mainland, but "hohli" on Crete and "karaoli" on Cyprus. Hohli are a favorite Cretan food, and the delicious cooking methods explain why. Snails are scrupulously avoided except in summer, when they are considered safe to eat. Since snails absorb the odors and taste of foods on which they feed, Cretans catch them after a rainfall, put them in a covered container, and feed them for several days on wheat, flour, and perhaps some thyme. Then the real fun begins. The amounts of the other ingredients in this recipe are based on a pound of snails. One pound of snails serves 1 or 2. First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them. Pour hot water over them to cover and bring to a boil. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam. Drain the snails, then wash in cold water and drain again. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil. Pour in 1/4 cup red wine vinegar for each pound of snails. Remove from heat and stir constantly for a few minutes. Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course. SNAILS BRAISED WITH TOMATOES Prepare the snails for cooking as directed above. In a deep, heavy pan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails. Cover, lower the heat, and cook for 10 minutes, turning once. Add a grated onion and 1/4 cup chopped fresh parsley per pound of snails. Stir over medium heat for a few minutes, then add a pound of peeled, chopped tomatoes for each pound of snails. Cover and simmer for 30 minutes, or until the tomatoes are tender. Serve with fried potatoes and baby zucchini salad. 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: Sopa De Grao Categories: Soups/stews, Portuguese, Chorizo, Sausages, Linguica Yield: 6 servings 2 1/2 c Dried garbanzos 1 qt Beef or chicken broth - washed and sorted -(preferably homemade) 2 qt Cold water 1/2 lb Pepperoni or chorizo 4 md Garlic cloves - or if available, - peeled and minced - Portuguese chourico or 4 lg Yellow onions; peeled - linguica, - and coarsely chopped - sliced about 1/4-in thick 3 tb Peanut, corn or veg. oil 1 c Finely chopped fresh spinach 3 md Maine or Eastern potatoes - (leaves only) - peeled & coarsely chopped 1 1/2 ts Salt 1/2 ts Crumbled leaf thyme 1/4 ts Freshly ground black pepper 1/2 ts Ground coriander seeds 2 tb Olive oil 1 lg Bay leaf; (do not crumble) SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy kettle. Next day, add the remaining 2 cups water, bring to a gentle boil, cover, and cook 4-to-5 hours or until the garbanzos are very tender. Meanwhile, stir-fry the garlic and onions in the peanut oil in a second large, heavy kettle over moderate heat for 12-to-15 minutes until lightly browned. Add the potatoes and stir-fry 2-to-3 minutes; add the thyme, coriander, and bay leaf, turn the heat down low, and allow to mellow about 10 minutes. Pour in the broth, bring all to a gentle simmer, cover and cook slowly. As soon as you've set the 2 kettles to simmer, stir-fry the pepperoni in a large heavy skillet 3-to-5 minutes--just until lightly browned and most of the drippings have cooked out. Drain the pepperoni well, reserving 1 tablespoon of the drippings. Set aside. Return 1 tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3 minutes over moderate heat just until glazed and intensely green; reserve. When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a food processor, adding only enough kettle liquid to puree them easily. Return the pureed garbanzos to the kettle in which they cooked. Now puree the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food processor. Blend the potato mixture into the garbanzo mixture, add the reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes--just long enough to mellow the flavors. Season to taste with salt and pepper, remove the bay leaf, then smooth in the olive oil. Makes 6 to 8 Servings JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sort Gryte (Norwegian Black Pot) Categories: Poultry, Ethnic Yield: 6 servings 10 1/2 oz Can cream of mushroom soup 10 oz Package frozen peas 1 c Milk 2 Leeks, cooked and cut into 1/2 ts Salt -1/2" pieces 1/2 ts Black pepper 4 Tomatoes, peeled and 2 c Cooked, diced chicken -quartered 1 c Cooked, diced ham 1/4 c Madeira wine In a large saucepan, combine soup, milk, salt, and pepper; blend well. Heat. Stir in chicken, ham, peas, leeks and tomatoes. Cook, stirring occasionally, until heated about 10 minutes. Stir in wine. 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southern French Chicken Categories: Poultry, French Yield: 4 servings 1 tb Olive oil 1 md Ripe, flavorful tomato 2 sm Whole chicken breasts, split - cut into 4 slices - skinless and boneless 1 sm Log goat cheese - flattened slightly, - cut into 4 slices - and patted dry 1/2 tb Fruity olive oil Salt 1 tb Chopped fresh basil leaves Freshly ground black pepper TURN ON YOUR BROILER and adjust the rack to about 6 inches from the heat. In a large, heavy oven-proof skillet, heat the oil until hot and almost smoking. Add the breasts and saute them over medium heat until lightly browned on 1 side, about 3 minutes. Turn, season with salt and pepper, and place a slice of tomato with a piece of cheese on top of each cooked side of breast. Drizzle on the olive oil, season with black pepper and cook for about 1 minute. Transfer the pan to the broiler and cook until the cheese is hot and starts to melt slightly on top. Remove the pan, sprinkle on the basil, and serve at once. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Souvlakia (Barbecued Meat Cubes) Categories: Lamb, Veal, Greek Yield: 6 servings 1 1/2 lb Lamb or veal,1" cubes 1 tb Salt 3/4 c Dry white wine 1/4 ts Ground pepper 1/4 c Olive oil 2 Cloves garlic,finely chopped 2 tb White wine vinegar 1 Small onion,chopped 3 tb Ground oregano Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking dish. Mix remaining ingredients; pour over meat. Cover tightly and refrigerate, turning occasionally, at least 12 hours but no longer than 24 hours. Set oven control to broil and/or 550'. Broil 4 inches from heat, turning and basting with marinade every 5 minutes until done, 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Souvlaki Categories: Greek Yield: 6 servings 1/4 c Salad oil 4 ts Salt 1/4 c Wine vinegar 1/4 ts Pepper 1/4 c Lemon juice Oregano to taste 1 Clove Garlic, minced (This 4 lb Boned leg of lamb, 1 to 1 -is Greek?) -1/2 inch cubes Serves: 6 Souvlaki may also be made with pieces of beef or fish. You might want to use marinated scallops, shripm or halibut. Combine all ingredients; let meat marinate in refrigerator for three to six hours, turning meat over several times. Put meat on oiled skewers and set to grill over charcoal, turning to brown evenly. In the oven, rest the skewers on rack of proiler pan and brown about six inches below the heat. Turn occasionally to maintain even color and baste with marinating sauce. Broil until meat is brown and crispy; about 45 minutes. Source: The Florence Morning Mistake, May 12, 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Mizithra (Greek-Style Spaghetti) Categories: Greek, Pasta Yield: 6 servings Karen Mintzias 1/2 lb Kasseri cheese, grated 1 lb Spaghetti 1/4 lb Romano cheese, grated 1 c Butter or margarine 1/4 c Chopped parsley Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet and cook just until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley. Created by: The Spaghetti Factory, Hollywood (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti with Superb Meat Sauce Categories: Italian, Sauces, Pasta Yield: 16 servings 3 lb Beef Roast 2 Bay Leaves 1/2 ts Oregano Leaves 1 c Red Wine, Dry 1/2 ts Basil Leaves 1 ts Celery Salt 3 ts Salt 1/2 c Ripe Olives, Sliced 1/2 ts Parsley, Finely Chopped 1 ts Black Pepper 1/4 c Flour 1/2 c Stuffed Olives, Sliced 1/2 ts Rosemary Leaves, Crushed 2 ts Sugar 1/4 c Olive Oil 8 oz Canned Mushrooms 2 c Hot Water 1/2 ts Red Pepper, Crushed 1/8 ts Nutmeg, Fresh Ground 4 lb Spaghetti 4 Garlic, Squashed 1 tb Season-All 24 oz Tomato Paste Parmesan Cheese, Grated 1 Onion, Finely Chopped 1/4 ts MSG 1 qt Water Long, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water, cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add remaining ingredients except spaghetti and cheese. Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency. Cook spaghetti following directions on package, allowing 1 pound for four servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. I prefer to use rump roast, but chuck or round is acceptable. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Alla Ciociara Categories: Pasta, Italian, Sauces Yield: 4 servings 1/2 c Olive oil 1/4 lb Black olives, pitted 3/4 c Drained canned plum tomatoes -(oil-cured or Gaeta) - Italian-style Salt 2 Red or green bell peppers Freshly ground black pepper - washed, seeded, and cut 1 lb Imported Italian spaghetti - into 2-by-1/4-in strips 2 tb Grated pecorino romano HEAT OLIVE OIL in a nonreactive skillet. Add tomatoes, peppers, olives, 1/2 teaspoon salt and several grindings of pepper; mix well. Cover and cook over medium heat 10 minutes, stirring occasionally. Off heat, set sauce aside until pasta is ready. Bring 4 quarts water to a boil with 1 tablespoon salt. Add spaghetti and cook until slightly less than al dente. Return sauce to a simmer. Drain pasta and add it to sauce. Toss over medium heat 30 seconds, then add cheese and toss once more. Serve at once. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti and Clam Sauce Categories: Italian, Pasta, Fish/sea, Sauces Yield: 4 servings 1 lb Spaghetti 15 oz Minced clams with juice 2 tb Olive oil 1 Pepper 2 Minced garlic 1/4 ts Salt 1 ts Chopped parsley leaves 2 tb Margarine 2 pt Crushed oregano 2 tb Parmesan cheese Cook spaghetti according to directions. Heat oil in skillet. Add garlic, parsley, and oregano. simmer a minute or 2. add clams with juice, pepper and salt. Cook over low heat until hot. DO NOT BOIL! Drain spaghetti in colander. Return spaghetti to kettle. Stir in margarine and parmesan cheese. Pour sauce over spaghetti and serve. From: Joan Lichtenstein's kitchen, #29. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti with Meat Sauce Categories: Italian, Ground beef, Pasta, Beef, Sauces Yield: 6 servings 1/4 c Olive oil 2 1/2 ts Salt 1 1/2 lb Ground beef 1/2 ts Ground pepper 1/2 c Onion,finely chopped 1/4 ts Sugar 2 Cloves garlic,finely chopped 1/8 ts Dried basil leaves 3 cn Tomato sauce(8oz) 1/8 ts Ground oregano 1 cn Mushroom stems/pieces(4oz) 1 c Dry red wine 1/2 c Green pepper,finely chopped 1 pk Spaghetti(16oz) 1/4 c Snipped parsley Grated Parmesan cheese Heat oil in Dutch oven. Cook and stir beef, onion and garlic in hot oil until beef is light brown; drain off fat. Stir in tomato sauce, mushrooms (with liquid), green pepper, parsley, salt, pepper, sugar, basil and oregano. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Stir in wine. Cover and simmer, stirring occasionally, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer. While sauce is simmering, cook spaghetti as directed on package; drain but do not rinse. Pour meat sauce over hot spaghetti. Servewith cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti with Meatballs Categories: Italian, Ground beef, Pasta, Beef Yield: 6 servings ---------------------------------SPAGHETTI--------------------------------- 1/4 c Olive oil 1/2 ts Ground pepper 2 Cloves garlic,finely chopped 1/4 ts Sugar 3 cn Tomato sauce(8oz) 1/8 ts Dried basil leaves 1 cn Mushroom stems/pieces(4oz) 1/8 ts Ground oregano 1/2 c Green pepper,finely chopped 1 c Dry red wine 1/4 c Snipped parsley 1 pk Spaghetti(16oz) 1 ts Salt Grated Parmesan cheese ---------------------------------MEATBALLS--------------------------------- 1 1/2 lb Ground beef 1 tb Snipped parsley 3/4 c Dry bread crumbs 1 1/2 ts Salt 1/2 c Onion,finely chopped 1 ts Worcestershire sauce 1/4 c Milk 1/8 ts Ground pepper 1/4 c Dry red wine 1/4 c Vegetable oil 1 Egg SPAGHETTI: Heat oil in Dutch oven. Cook and stir onion and garlic in hot oil until onion is tender. Stir in tomato sauce, mushrooms (with liquid), green pepper, parsley, salt, pepper, sugar, basil and oregano. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Stir in wine. Cover and simmer, stirring occasionally, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer. While sauce is simmering, prepare Meatballs. While meatballs are cooking, cook spaghetti as directed on package; drain but do not rinse. Spoon meatballs onto spaghetti; cover with sauce. Serve with cheese. MEATBALLS: Mix all ingredients except oil. Shape by rounded tablespoonfuls into balls. Heat oil in 10-inch skillet. Cook meatballs in hot oil until done, about 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Alla Carbonara (Cheese Spaghetti Toss) Categories: Italian, Cheese/eggs, Pasta, Pork/ham Yield: 4 servings 1 pk Thin spaghetti(16oz) 1 c Grated Romano cheese 1/2 lb Bacon,cut into 1/2" squares 1 c Grated Parmesan cheese 1/2 c Dry white wine Freshly ground pepper 3 Eggs,well beaten Cook spaghetti as directed on package; drain but do not rinse. Return to kettle. While spaghetti is cooking, fry bacon over medium heat until almost crisp; remove bacon and drain on paper towels. Stir wine into hot bacon fat. Heat to boiling. Boil and stir 3 minutes. Mix bacon, wine and bacon fat with spaghetti. Add eggs and 1/2 cup of either cheese; toos over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and freshly ground pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Bread Categories: Breads, Italian, Pasta Yield: 6 servings 1 pk Yeast 1 ts Dried Italian seasoning 3 c Bread flour 1 tb Olive oil (Use ingredients 1 tb Sugar -at room temperature.) 1 ts Garlic salt 1 1/2 c Warm water 1/3 c Grated parmesan cheese "With the powerful flavors of parmesan cheese, Italian seasoning and olive oil, this is the perfect companion or main course for Italian dinners with or without spaghetti." Add all ingredients into the pan in the order listed. Select white bread and push "start." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Ala Suzy De Bus Categories: Italian, Pasta Yield: 4 servings 6 Pork chops 2/3 cn Water (as measured from 1/2 Onion, sliced -the tomato soup can) 1/2 Green bell pepper, sliced Spaghetti 1 cn Tomato soup Brown the pork chops in a skillet, then drain off fat. Put the meat back in the skillet. Add the soup, water, onion and bell pepper. Simmer over low heat for about an hour. Cook the spaghetti according to directions on the package and serve on a platter. When ready to serve, remove the pork chops from the skillet. Pour the sauce over the spaghetti. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti All'amatriciana Categories: Pasta, Sauces, Italian Yield: 4 servings 1/2 Medium onion 1/2 Chilli 125 g Salt pork cheek 50 g Grated pecorino cheese 400 g Canned tomatoes Salt 4 tb Olive oil 500 g Spaghetti 1/2 c Dry white wine Note: Salt pork cheek substitute pancetta, speck or bacon. Grated pecorino cheese substitute parmesan. Push tomatoes through a sieve, break chilli into a couple of pieces. Heat oil in pan add chopped bacon, fry for 1 minute then add chilli and finely chopped onion. Fry until onion is translucent then add the wine. Cook for 1 minute add tomatoes and cook for 10 minutes. Add spaghetti to the pan toss into sauce and cook for 2 minutes. Add cheese and toss i well. Serve with a little more grated cheese on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanakopitas Categories: Appetizers, Greek Yield: 60 servings Karen Mintzias ----------------------------------FILLING---------------------------------- 2 tb Butter or oil 2 tb Chopped fresh dill 1 lb Frozen spinach; thawed 1/2 lb Feta cheese; crumbled 3 Green onions; sliced 3 Eggs; lightly beaten 3 tb Minced parsley Salt & Pepper to taste -----------------------------------PASTRY----------------------------------- 1 lb Commercial Filo pastry 1/2 lb Melted butter In butter or oil, saute green onion until soft. Meanwhile, squeeze out excess moisture from spinach and chop by hand or in food processor. Combine green onion with spinach and remaining filling ingredients in bowl. Mix well and set aside. Lay out the Filo sheets, covering them with waxed paper and a damp towel. Take out two sheets at a time and keep the rest covered. Brush melted butter onto top sheet of each pair. Cut each double-sheet crosswise into equal strips, about 2-1/2" wide. Place 1 teaspoon of the filling 1" from the end (nearest you) of each strip. Fold the strips back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make a triangular shape. Place on baking sheets and keep covered until all are ready to bake. Bake in a 350 degree oven for 20 to 25 minutes or until golden and crisp, turning once. NOTE- Spanakopitas may be frozen before baking. When ready to bake, separate while still frozen, spead on baking sheets, and bake as above, allowing an extra 10 minutes baking time. Source: 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: Spanakopita 2 Categories: Greek, Appetizers Yield: 8 servings Karen Mintzias 1/2 c Mizithra or cottage cheese 1 kg Spinach 1 c Well-crumbled feta cheese 1 md Onion; chopped 1/4 c Finely grated kefalotiri * 1/2 c Olive oil 4 Eggs; lightly beaten 1 c Chopped spring onions Salt 1/2 c Chopped parsley Freshly ground black pepper 2 ts Chopped dill or fennel 10 Fillo pastry sheets 1/4 ts Ground nutmeg Butter; melted *Note: if Kefalotyri cheese is unavailable, Parmesan may be substituted. Serves: 8 as a first course, 4 as a light meal Oven temperature: 180 C (350 F) Cooking time: 1 hour Wash spinach well and cut off any coarse stems. Chop coarsely and put into a pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach so that juices can run out freely. Drain well in colander, pressing occasionally with a spoon. Gently fry onion in oil for 10 minutes, add spring onion and fry for further 5 minutes. Place drained spinach with onion-oil mixture in a large mixing bowl. Add herbs, nutmeg, cheeses and eggs and stir to combine. Check saltiness of mixture, then add salt and pepper to taste. Brush a 25 x 30 cm (10 x 12 inch) baking dish with butter and line with a sheet of fillo pastry. Top with another 4 sheets, brushing each with butter. Spread filling in pastry-lined dish and top with remaining fillo, brushing each sheet again with butter. Trim edges if necessary and tuck pastry in on all sides. Brush top lightly with butter and score top layer of pastry lightly into squares using a sharp knife or razor blade. Sprinkle a little cold water on top to prevent pastry curling up. Bake in a moderate oven for 45 minutes until puffed and golden brown. Remove from oven and leave for 5 minutes before cutting into portions for serving. Source: "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: Spanakopites Apo Ti Samos (Spinach Pies From Samos) Categories: Appetizers, Greek, Vegetarian Yield: 20 servings Karen Mintzias 1/4 c Finely chopped dill 750 g Fresh spinach; -OR- -OR fennel 500 g Frozen leaf spinach 2 Eggs; beaten 1 c Finely chopped spring onions 1/4 ts Ground nutmeg 1/4 c Olive oil Salt 2 c Crumbled feta cheese Freshly ground pepper ----------------------------------TO FINSH---------------------------------- 10 Filo pastry sheets 1/2 c Olive oil OVEN TEMPERATURE: 190°C (375°F) COOKING TIME: 40 Minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run freely. Drain well in a colander, pressing occasionally with a spoon. (If using frozen spinach, defrost, drain well and chop). Place in a mixing bowl. Heat oil in a frying pan and gently fry spring onion until soft. Add oil and onion to spinach with cheese, herbs, eggs and nutmeg. Mix well to combine, then add salt and pepper to taste. Open out fillo pastry sheets and cut in half, giving pieces approximately 20 x 30 cm (8 x 12 inches) in size. Stack and cover with cloth. Take a sheet and brush lightly with oil. Fold in half to make a strip about 10 cm (4 inches) wide. Brush again with oil and spread about 2 tablespoons of filling across one long edge, leaving sides clear of filling. Fold in sides, then roll up firmly. Bend roll round into a coil and place in an oiled baking dish. Repeat with remaining ingredients, placing in one layer in the baking dish. Brush tops lightly with oil and bake in a moderately hot oven for 25 minutes until golden brown. Serve hot or cold as an appetizer or light meal. If serving cold, use butter instead of olive oil unless your oil is of high quality. Source: 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: Spanakorizo (Spinach and Rice) Categories: Greek, Vegetarian, Rice/grains Yield: 6 servings Karen Mintzias 1/4 c Chopped parsley 2 tb Clarified butter or oil 2 Sprigs fresh mint; chopped 1 sm Onion; chopped Salt & freshly ground pepper 1/2 c Raw long-grain white rice Grated nutmeg 1/2 c Tomato sauce 4 Hard-cooked eggs; sliced 1/4 c Water (or more) Lemon wedges for garnish 2 lb Fresh spinach;washed,trimmed Heat the butter or oil in an enameled pan, then add the onions and cook until soft and transparent. Add the rice and saute for a few minutes, stirring constantly, then add the tomato sauce (or same amount of canned chopped tomatoes, drained) and water, cover the pan and simmer until the rice is almost tender (approximately 10 minutes). Uncover and stir in the spinach, parsley, mint; season with salt and pepper. Partially cover the pan and continue cooking, stirring with a wooden spoon until the spinach has wilted. Grate a little nutmeg over the top and continue cooking until all the liquid has been absorbed and the spanakorizo is tender, not mushy. Remove from the heat and drape with a dry towel until ready to use. Transfer to a warm serving dish, and garnish with the sliced eggs and lemon wedges. Serve warm. Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks for the spinach and add with the liquid. Leeks need longer cooking time. 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: Spanish Rice with Avocado Categories: Rice/grains, Spanish Yield: 6 servings 1 tb Butter or margerine 1/4 ts Dried oregano, crushed 1 tb Olive oil 1/4 ts Ground cumin 1 sm Onion, finely chopped 1/4 ts Ground tumeric 1 Clove garlic, finely minced 1 cn 14 1/2 oz chicken broth, or 1 c Uncooked rice (I used -1 3/4 chicken stock -basmati) 1 sm Avocado 1/4 ts Salt Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil. cover; reduce heat and simmer 20-25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. NOTES: I have also made this with peeled, seeded, diced tomatoes instead of avocado. Source: Internet Cooking Conference Courtesy of: Joann Pierce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish White Bean Soup Categories: Spanish, Soups/stews, Pork/ham Yield: 8 servings 1 lb White beans, dried 1/2 ts Thyme, dried 16 c Water, divided 1 ts Olive oil 2 1/2 lb Ham hocks, 4 hocks 1 1/2 c Carrots, chopped 1 1/4 c Leeks, diced 1 1/2 c Turnips, cubed 2 c Onions, chopped 1/4 c Coriander, fresh, chopped 1 ts Garlic, chopped 1. Inspect the beans for imperfections or stones and rinse them under cold water. Place in a soup pot with 4 cups water. Bring to a boil and cook 10 minutes. Remove from the heat and cool 30 minutes. 2. Drain the beans and return them to the soup pot with the remaining 12 cups water. Add the ham hocks, cover, and bring to a boil. Reduce to a simmer. 3. Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes. Add to the soup pot. 4. Cook, covered, 1-1/2 hours. Add the carrots and turnips and cook 30 minutes. 5. Remove the hocks and cool. When cool enough to handle, remove the meat from the bones, discarding the fat. Add the meat to the pot. 6. Add the coriander and serve. Yield: 8 to 10 servings. Recipe from "Cuisine Rapide" from Pierre Franey and Brian Miller. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Speckkartoffel (Potatoes with Bacon) Categories: Vegetables, Pork/ham, German Yield: 4 servings 150 g Raw, smoked bacon, finely 1 tb Lard -cubed (about 5 to 6 oz) 4 tb To 5 tb sour cream 500 g Cooked potatoes (a generous Salt to taste -lb), peeled and cut into Pepper to taste Medium slices [In a skillet], melt the lard and briefly fry the onions and bacon. Add the sliced potatoes and saute until golden brown. Add salt and pepper to taste, and mix in the sour cream. 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, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Speckknoedel (Austrian Bacon Dumplings) Categories: Pork/ham, German Yield: 3 servings 6 sl Slightly stale white bread 1/2 ts Salt (or to taste) 5 sl Thick cut bacon Yolk of one large egg 1/3 c Light cream 1 tb Unsalted butter 1/2 c Flour 1/2 c Sliced white onions 1/2 ts Baking powder 1/2 lb Rinsed and drained 1/4 ts (heaping) caraway seeds -sauerkraut 1/4 ts Dried thyme 1 tb Chopped fresh parsley 1/4 ts Freshly ground black pepper 1. Trim the bread slices and cut them into 1/2 inch cubes. 2. Cut the bacon slices into 1/3 inch squares. Saute them over moderate heat in a large skillet for about 5 minutes. Stir frequently. Transfer them to paper towels with a slotted spoon, and pat dry. 3. Pour water to a depth of 3 inches into a wide bottomed pot and bring it to a simmer (in preparation for step 8). 4. Brown the bread cubes in the hot bacon fat for 3 to 5 minutes. Transfer them to a large bowl. 5. Add the cream to the bowl. Gently toss the bread until it absorbs all the cream. Add to this mixture the bacon, flour, baking powder, caraway seeds, thyme, pepper, and 1/4 teaspoon of the salt. Beat the egg yolk and add it to the bowl. Gently blend all the ingredients. 6. Shape the mixture into 1 1/4 inch spheres with your hands. (If your mixture is too dry, moisten it with a little more cream.) Place the dumplings on a plate as you make them, arranging them in one layer so they do not touch each other. 7. Melt the butter to moderate heat in a clean large skillet. Add the onions and saute for 2 minutes. Add the sauerkraut and the remaining salt and blend the mixture. Cover, and cook for 12 minutes. 8. Cook the dumplings in the simmering water for about 10 minutes (start this step as soon as you cover the onion-sauerkraut pan.) You need not turn the dumplings as they will do that by themselves. 9. Transfer the cooked 'speckknoedel' to a warm bowl and cover them with the onion-sauerkraut mixture. Garnish with parsley and serve immediately. Serves 3 to 4. (Note: The ingredient listing does not show any butter, but the instructions do. One Tbsp would do adequately, I would think. (And back home, we would dust the onions with flour near the end of the roasting period, and add a little stock, to have the sauerkraut in a thin sort of gravy. Karin.) From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Speckzelten (Speckplatz) Categories: Pork/ham, German Yield: 4 servings 500 g Flour (4 1/2 cups less 1 1 Egg yolk -Tbsp) 1 tb Coriander 1 ds Sugar 1 tb Caraway seed 1/2 ts Salt 1 sm Onion, finely chopped 1/4 l Milk (1 cup plus 1 Tbsp) Salt 10 g Yeast (.35 oz) Topping B: 30 g Butter (2 Tbsp) 2 c Cracklings Topping A: 2 tb Lard 300 g Raw smoked lean bacon, Salt -finely diced (10 1/2 oz) From the Ries area. These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. Dough: In a bowl, mix the flour and salt. Dissolve the yeast and sugar in half the lukewarm milk. Form a well in the flour, and pour the yeast mixture into this well. Dust the liquid with flour, and cover the bowl. Let rest, in a warm spot, for 1/2 hour. Then add the melted butter and knead and beat the dough until it starts to form small bubbles. Shape into rounds that are about half a finger's width thickness and about 5 inches in diameter. Tweak the edges of the dough into a raised rim. Cover the dough circles with A) egg yolk and then lightly press in the bacon and add the remainder of the ingredients, OR B) lard and then lightly press in the cracklings. Season with salt. Bake at medium heat for 30 minutes. Serve hot. 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: Speculaas Categories: Cookies, Ethnic Yield: 24 servings 4 c Flour 1 pn Nutmeg 1 c Butter 1 pn Ginger 1 1/2 c Brown sugar 1 pn Black pepper 1 ts Salt Milk 4 ts Baking powder Blanched almonds (opt.); OR 1 ts Cinnamon Candied fruit peel (opt.) 1 pn Cloves Speculaas are a traditional Dutch biscuit or cookie baked on St. Nicholas' Eve (Dec. 5). PREHEAT OVEN TO 325F. Mix all ingredients but the almonds and candied fruit peel together. Add milk until it makes a stiff paste that can be rolled out. Roll into sheets and then press blanched almonds and chopped candied peel on top, if you desire. Cut into rectangles roughly 2-by-4-inches and transfer to a greased cooking sheet. Bake until light brown. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spetsioteko Psari (Baked Fish Greek Style) Categories: Fish/sea, Greek Yield: 6 servings 1/4 c Olive oil 1 c Snipped parsley 1/2 c Dry bread crumbs 1/2 c Dry white wine 2 lb Red snapper fillets* 2 Cloves garlic,finely chopped 1 ts Salt 1 ts Salt 1/4 c Lemon juice 1/4 ts Ground pepper 1/2 c Olive oil 1/2 c Dry bread crumbs 1/4 c Tomato sauce Heat oven to 350'. Pour 1/4 cup oil evenly into baking dish, 14x9x2 inches. Sprinkle 1/2 cup bread crumbs evenly over oil. Place fillets in single layer in baking dish; sprinkle with 1 teaspoon salt. Pour lemon juice on top. Mix 1/2 cup oil, the tomato sauce, parsley, wine, garlic, 1 teaspoon salt and the pepper; spoon over fillets. Sprinkle with 1/2 cup bread crumbs. Bake uncovered until golden brown, about 40 minutes. Remove fillets to warm platter. *NOTE: 2 pounds fresh or frozen (thawed) cod, haddock, halibut or yellow pike fillets can be substituted for the red snapper fillets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spice Bars Categories: Cookies, German Yield: 12 servings 1 ts Cinnamon 1/2 c Almonds, Ground 1 ts Allspice, Ground 1 ts Lemon Rind, Grated 1/4 ts Cloves, Ground 2 lg Eggs 1/2 ts Salt 3/4 c Sugar 2 1/4 c Flour, Unbleached, Unsifted 3/4 c Honey 1/2 ts Baking Powder 1/2 c Milk --------------------------------ALMOND GLAZE-------------------------------- 1 c Confectioners' Sugar 1 ts Rum 1/2 ts Almond Extract 1 tb Water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Carrot Dip Categories: Dips, Hot, Mideast Yield: 2 servings 4 Carrots, chopped 1 Clove garlic, crushed 1 1/2 c Water 1/4 ts Ground oregano 1/2 lg Vegetable stock cube, 1/4 ts Paprika -crumbled 1/4 ts Ground cumin 1/4 c Olive oil 1 Red pepper, sliced 1 tb White vinegar 1 Grean pepper, sliced black olives pita bread Combine carrots, water and stock cube in pan, bring to boil, simmer, covered, about 15 minutes or until carrots are tender, drain, discard stock. Place carrots in bowl, add combined oil, vinegar, garlic, oregano, paprika and cumin, cover, cool. Blend or process carrot mixture until smooth. Serve dip with peppers, olives and bread. Makes about 2 1/2 cups. Source: Australian Women's Weekly, Mediterranean Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Meat Skillet (Timen Ajami) Categories: Beef, Lamb, Ethnic Yield: 6 servings 2 tb Vegetable oil Salt & pepper to taste 1 lg Onion, chopped 2 tb Rose water 1 1/2 lb Ground lean beef or lamb 1/2 c Currants, dried 1/4 ts Allspice, ground 1/2 c Almonds, chopped 1/4 ts Madras curry powder Heat oil in a large skillet. Add onion. Saute until onion is tender. Add meat. Cook until browned and crumbly. Drain off fat, if necessary. Add allspice, curry powder, salt and pepper to cooked meat. Cook 3 minutes to blend flavours. Add remaining ingredients. Reduce heat and cover. Simmer over low heat 15 minutes, stirring to prevent sticking. Serve hot. Source: Middle Eastern Cooking by Rose Dosti. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Cheese-Stuffed Shells Categories: Pasta, Cheese/eggs, Hot, Italian, Low-cal Yield: 4 servings 8 Jumbo shells (about 5 -mozzarella chees (2 ounces) -ounces) 2 tb Snipped parsley 1 Beaten egg 1/2 ts Dried oregano, crushed 1 c Low-fat cottage cheese, 1 ds Ground red pepper -drained 10 oz Can tomatoes with green 1/2 c Grated parmesan cheese -chillies 1/2 c Shredded part-skim 2 ts Cornstarch Cook shells for about 18 minutes. Rinse in cool water; drain well. Combine egg, cottage cheese, parmesan cheese, mozzarella, parsley,oregano, and red pepper. Spoon about 1/4 cup into each shell; place shells in a 10 x 6 x 2 inch baking dish. In a small saucepan combine undrained tomatoes with chilies with cornstarch. Cook and stir over medium heat till slightly thickened and bubbly. Cook 2 minutes more. Pour sauce over shells in the baking dish. Bake, covered, in a 375 oven about 25 minutes or till heated through. Makes 4 servings. 320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2 1/2 meat, 2 bread, 1/2 vegetable, 1/2 fat Source: LowCal Recipes, Better Homes and Gardens, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Country Pasta and Cheese Categories: Italian, Microwave, Pasta Yield: 2 servings 2 tb Chopped onion (reserve liquid), chopped 2 Garlic cloves, minced 5 sm Black olives, sliced in half 1 ts Olive oil 1/8 ts Crushed red pepper 1 c White or shitake mushrooms 2 c Cooked penne or ziti pasta -sliced 2 ts Grated parmesan cheese 1 c Canned italian tomatoes, Fresh basil leaves 1. In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute. 2. Add mushrooms and tomatoes with reserved liquid and stir to com- bine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes. 3. Add olives and pepper and stir thoroughly. 4. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil. Source: Weight Watchers Healthy Lifestyle Cookbook Each serving contains: 3/4 fat exchange, 2 1/8 vegetable exchange, 2 bread exchanges, 10 optional calories. Per serving: 275 calories ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Eggs (Baid Masluq Bi-L-A'schab) Categories: Appetizers, Cheese/eggs, Ethnic Yield: 4 servings 4 Eggs 1/2 c Olive-Oil 4 tb Sumach Salt 4 tb Majoram Cook Eggs for 7 min. Cool down and peel. Crush thewm with a fork and mix with the spices and salt. Guarnishing is best with olives and mild chilis. "Arabische Kueche" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Grilled Steak (Shawayuh) Categories: Ethnic, Beef, Hot Yield: 6 servings 2 lb Beef boneless sirloin steak 3/4 ts Caraway seeds - (1 1/2-inches thick) 3/4 ts Ground turmeric 1 1/2 ts Coarsely ground pepper 1/4 ts Cardamom seeds, crushed Slash outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling (do not cut into lean). Mix together remaining ingredients. Sprinkle on both sides of beef and lightly press into beef. Cover and refrigerate at least 1 hour. Grill beef 4 to 5 inches from medium hot coals, turning 2 or 3 times, until of desired doneness, 25 to 35 minutes for medium. Cut into serving pieces. BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES (C) 1993 General Mills, Inc. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Squid in Wine, Cyprus Style Categories: Greek, Fish/sea, Appetizers Yield: 8 servings Karen Mintzias 1/2 c Dry red wine 1 lb Small squid 2 Cinnamon sticks 1/4 c Olive oil or corn oil 4 Whole cloves 3 Onions; peeled, sliced 1 Bay leaf 1/4 c Vinegar Salt & freshly ground pepper Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly. Heat the oil in a pan, add the squid, including the tentacles, and onions, and cook slowly until the onions are translucent. Pour the vinegar and wine over the squid and onions, then add the remaining ingredients and enough water to almost cover the squid, if necessary. Cook, uncovered, over low heat until the squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours. Remove the spices and bay leaf. Cut the squid into bite-sized pieces and serve warm or cold. 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: Spinach Cheese Stromboli Categories: Italian, Vegetables Yield: 8 servings 1 pk Yeast 1 c Parmesan 2 lb Ricotta 3 tb Butter; in pieces 2 ts Sugar 1/2 lb Mozzarella, sliced 1 pk Spinach, frozen chopped 1 ts Salt -(cooked) 2 tb Butter; melted 1/3 c -Warm water 1 c -Ice water (without cubes) 4 c Flour Sesame seeds Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy. In the workbowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds. Transfer dough from the workbowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1-1/2 hours. In a medium mixing bowl, combine ricotta, spinach and parmesan cheese. Punch down the risen dough and transfer to a floured rolling surface. With quick, hard strokes, roll dough into a large rectangle, approx- imately 1/2 inch thick. Layer one-half of the mozzarella cheese evenly down the center leaving approximately three inches of exposed dough on either side. Top with ricotta-spinach mixture and the remaining mozza- rella. Overlap the exposed dough over the cheese mixture and pinch well on all sides to seal. Transfer to a large cookie sheet, seam side up. Cover with a kitchen towel and return to the warmed oven. Allow to rise until doubled, ap- proximately 45 minutes. Brush loaf with melted butter and sprinkle with sesame seeds. Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped. --- Diane Simms ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Fettucine Categories: Pasta, Italian, Garlic Yield: 2 servings 8 oz Fettucine 1 c Heavy Cream 1/2 lb Fresh Spinach 1/4 c Grated Parmesan Cheese 1 ts Garlic Salt Add the fettucine and the fresh spinach to boiling water together and cook for 10 minutes, drain. Stir in the garlic salt, heavy cream and Parmesan cheese. Mix well and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Lasagne Special Categories: Italian, Pasta, Vegetarian Yield: 6 servings 2 tb To 3 tb oil 1/2 ts Basil 1/2 lb Lasagne noodles (about 12 1/2 ts Rosemary -noodles) 2 tb Chopped dresh parsley 2 Cloves garlic, minced 1 lb Spinach, washed, drained, 1 md Onion, chopped -and chopped 2 Tomatoes, chopped 1 c Low fat cottage cheese 10 md Mushrooms, sliced 1/2 c Grated Parmesan cheese 1/2 ts Oregano 8 - 10 oz grated Mozarella cheese Cook noodles until al dente, drain, and set aside. Preheat oven to 350 degrees F. Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer. Reserving 1/2 cup Mozarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan. Top with reserved mozarella and more Parmesan cheese, if desired. Bake for 1/2 hour. Let sit for 5 to 10 minutes before serving. Complementary protein: milk products and grain From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0. Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Parmesan Categories: Italian, Vegetables Yield: 4 servings 1 lb Spinach, washed and chopped 1/4 c Butter 1/2 ts Pepper 3 tb Grated Parmesan cheese 1/8 ts Nutmeg 1/2 ts Salt Place spinach in pan with butter and cook 8 minutes, or until tender. Add salt, pepper, and nutmeg and Parmesan cheese and mix well. Serve. Serves 4 From: The Talisman Italian Cook Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Piedmontese Style Categories: Italian, Vegetables Yield: 4 servings 1 lb Washed spinach 4 Anchovy filets, chopped 1/2 ts Pepper 1/2 ts Salt 1/4 c Butter 1/2 Clove garlic, chopped Cook spinach in 1 cup water 5 minutes and drain well. Place butter in skillet and brown lightly. Add well-drained spinach, salt, pepper, anchovies and garlic and cook 4 or 5 minutes longer. Serves 4 From: The Talisman Italian Cook Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Roman Style Categories: Italian, Vegetables Yield: 4 servings 1 lb Washed spinach 1/2 ts Pepper 1/2 ts Salt 1 tb Shelled pine nuts 2 tb Lard or bacon drippings 1 tb Raisins Cook Spinach in 1 cup water, 5 minutes and drain well. Melt leaf lard or drippings in saucepan, add spinach, salt and pepper and cook 5 minutes longer. Add nuts and raisins and serve. Serves 4. From: The Talisman Italian Cook Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Salad with Moroccan Lemon Categories: Moroccan, Vegetables Yield: 4 servings 2 lb Spinach 1/4 ts Chili powder 1 1/2 c Finely chopped parsley 1 tb Olive oil 1 c Coarsely chopped cilantro 2 Moroccan lemon quarters* 1 c Chopped celery leaves 2 tb Lemon juice 3 Garlic cloves,minced/pressed 6 Cherry tomatoes,stemmed,half 1/2 ts Paprika * - finely chopped ========================================================================== Trim off spinach roots and remove bruised and yellowed leaves; discard. Rinse spinach well, drain, and coarsely chop. In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves. Stir over high heat just until greens are wilted, 3-5 minutes. Pour vegetables into a colander set over a bowl. Press spinach mixture to remove liquid; place vegetables in a serving bowl. (If made ahead, cover and chill up to a day.) Return drained spinach liquid to pan; add garlic, paprika, and chili powder. Boil, uncovered, over high heat until reduced to about 1/4 cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made ahead, cover and chill up to a day.) Top greens with tomatoes and pour dressing over the vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spotted Dick Categories: Londontowne, Desserts Yield: 6 servings 8 oz Self-raising flour 4 oz To 6 oz sultanas (Big 1 pn Of salt -raisins) 4 oz Margarine 6 tb Water 2 oz Castor sugar (Superfine) 1) Have ready a sheet of foil or a double thickness of greaseproof paper brushed with melted margarine. 2) Make the pudding crust: Sieve the flour and the salt. Rub in the margarine. Add the sugar and sultanas. Mix in the water to make a soft dough. 3) Turn out onto a floured board and form into a roll. 4) Wrap loosely but securely in the greaseproof paper or foil. Tie or seal the ends. 5) Place in the steamer and cover tightly. Steam for 1.1/2 to 2 hours. 6) Serve with hot custard sauce or sprinkle with castor sugar. Variation: At stage 3: Put the mixture in a medium-sized (1.1/2 pint) pudding basin with a round of greaseproof paper in the bottom and brush all round inside with melted margarine. Smooth the top. Cover with foil, or double greaseproof paper brushed underneath with melted margarine and steam for 1.1/2 to 2 hours. Serve with hot Custard sauce or sprinkle with castor sugar. Shared by Sylvia Mease (Cookie Lady) RECIPE CLIPPED by Joan Johnson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spring Vegetables in a Parcel Categories: Vegetarian, Londontowne, Vegetables Yield: 2 servings 325 g Baby vegetables -------------------------SUGGESTIONS FOR VEGETABLES------------------------- New potatoes Sweetcorn Courgettes 37 1/2 g Toasted hazelnuts, chopped French beans 2 tb Extra virgin olive oil Asparagus tips 1/2 tb Balsamic vinegar Carrots 2 tb Chopped fresh herbs Cauliflower ---------------------------SUGGESTIONS FOR HERBS--------------------------- Basil Chives Chervil Tarragon 1. preheat the oven to 200C/400F/Gas 6. Cut circles of baking parchment (one for each serving), 30cm in diameter, and make a fold down the centre. 2. Trim the vegetables and cut any larger ones into similar sized pieces. Divide between the paper circles and scatter with hazelnuts. Mix the oil, vinegar, herbs and seasoning and sprinkle over the vegetables. 3. Fold over the paper to enclose the vegetables and crimp the edges together to seal. Place on a baking sheet and bake for 25-30 minutes until the vegetables are tender. Serve with the paper just open, accompanied by lemon tagliatelle. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Springerle Cookie Mix (From Germany) Categories: Cookies, German Yield: 72 servings 4 c All-purpose flour 4 3/4 c Powdered sugar; sifted 1 ts Baking soda 20 Anise oil; drops 4 Eggs 1 1/2 ts Aniseed; crushed Sift together flour and soda. In large mixer bowl, beat eggs with electric mixer until light. Gradually beat in powdered sugar; continue beating on high speed about 15 minutes or until mixture resembles soft meringue. Stir in anise oil. Add about 3/4 of the flour mixture and beat on low speed until combined. By hand, stir in the remaining flour mixture. Cover; let stand about 15 minutes. Divide dough into thirds. On lightly floured surface, roll each portion into 8" square. Let stand for 1 minute. Dust a springerle (little horse) mold or rolling pin with additional flour. Press mold on dough hard enough to make a clear design; repeat for the remaining dough (Roll springerle rolling pin on dough, pressing hard enough to make a clear design.) With a sharp knife, cut the rolled cookies apart. Place on a lightly floured surface; Cover with a towel and let stand about 6 hours or overnight. Sprinkle a greased cookie sheet with crushed aniseed. Brush excess flour from cookies. With finger, rub bottom of each cookie lightly with cold water. Place on prepared cookie sheet. Bake in 300 degree oven about 18 minutes or until a light straw color. Remove to wire rack; cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spur-Of-The-Moment Pesto Categories: Sauces, Italian Yield: 6 servings 1 1/2 c Basil, globe, fresh 1 ts Salt 1 1/2 c Basil, holy (krapau) 1/2 ts Pepper, black 3 Garlic clove 1/2 c Pecan pieces 2 ts Chives; chopped 1 c Chicken, leftover; minced 1 1/2 c Olive oil 2 Anchovy fillets (opt) 1 c Parmesan; grated In a blender or food processor combine the basils, garlic, chives, cheese, anchovies, salt, pepper, and 1/2 cup of the olive oil. Blend at low speed until a puree consistency is achieved. Drizzle in the remaining oil, blending at low speed until the oil is completely incorporated. Add the chicken and process no more than five seconds. Add the pecans and process no more than another five seconds; the chicken and pecans should still be identifiable. Serve as a sauce for pasta salad or hot pasta. Sam Waring ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Squid Stuffed with Ricotta and Spinach Categories: Italian, Fish/sea Yield: 4 servings 8 lg Squid (about 2 pounds) 2/3 lb Ricotta 1 Medium-sized onion, minced 1 Egg 1 Garlic clove, minced 1 tb Chopped Italian parsley 2 tb Olive oil -leaves 1 tb Unsalted butter Coarse salt and freshly 1/2 lb Fresh spinach, trimmed of -ground pepper to taste -stems and washed, or 1/2 1/2 c Dry white wine -package frozen, 2 c Canned Italian tomatoes Thawed 1 Lemon, quartered SQUID STUFFED WITH RICOTTA AND SPINACH Do not overstuff the squid or they may split while they cook. Rice and braised fennel go well with this dish. 1. Preheat the oven to 375 degrees. Clean the squid and chop the tentacles finely. Set them aside. 2. Saute the onion and the garlic in 1 tablespoon of the olive oil and the butter until the onion is soft. Add the tentacles and cook for 2 minutes. Add the spinach and saute, stirring, until it has wilted. Drain off any extra liquid and cool the spinach. 3. In a mixing bowl, combine the ricotta, egg, parsley, and the cooled spinach mixture. Mix thoroughly and season with salt, pepper, and hot pepper flakes. 4. Stuff the mixture loosely into the squid and close the openings securely with a toothpick. 5. Use the remaining tablespoon of olive oil to grease a rectangular baking dish large enough to hold the squid comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes. Season with salt, pepper and more hot pepper flakes, if you wish. 6. Bake for 40 to 45 minutes, or until the squid is tender and the sauce has thickened. If there is too much sauce, raise the oven temperature and allow the liquid to reduce. If there is too little, add more white wine. Serve the squid with lemon quarters. Yield: 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Squid with Saffron Sauce Categories: Fish/sea, Italian, Sauces Yield: 6 servings 8 lg Squid (about 2 pounds) 1 tb Olive oil 1 tb Extra virgin olive oil 1 sm Onion, chopped 1 sm Onion, chopped 1 Garlic clove, minced 1 Garlic clove, minced 1 c Chopped, tomatoes 2 Egg yolks 1 c Dry white wine 1/2 c Freshly grated Parmesan 1 ts Crumbled saffron threads -cheese 1 Bay leaf 1/4 lb Smoked ham, diced 1 ts Dried thyme 1/2 c Fresh white bread crumbs 1/2 ts Dried oregano Coarse salt and pepper to Coarse salt and pepper to -taste -taste 2 tb Chopped parsley leaves 2 tb Chopped Italian parsley FOR THE SAFFRON SAUCE Clean the squid and chop the tentacles. Heat the oil in a large frying pan and cook the onion and garlic until soft but not brown. Add the tentacles and cook for 5 minutes. In a mixing bowl, combine the egg yolks, Parmesan, ham, bread crumbs, salt, pepper, and parsley. Add the tentacles and mix thoroughly. Stuff the squid with the mixture and close the openings securely with a toothpick. Make the sauce. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer. Saute the onion and garlic until they are soft. Add the stuffed squid and the remaining ingredients, except the parsley. Simmer, covered, for 20 minutes, basting the squid with the sauce, if necessary. Uncover the squid and cook for 35 minutes longer. Correct the seasoning and baste frequently. Remove the bay leaf, sprinkle the squid with the parsley, and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak & Kidney Pie Categories: Beef, Londontowne Yield: 1 servings 1 Kidney, beef 2 tb Parsley; minced 4 tb Shortening 1 ts Rosemary 2 Onion; chopped 1 ts Oregano 2 lb Round steak; cubed --------pastry-------- 1 1/2 tb Worcester sauce 1 c Flour; + 2 t 1/2 ts Salt 1/4 ts Salt 1/2 ts Pepper 1/3 c Shortening 2 tb Butter; softened 2 tb ;water, cold 2 tb Flour Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. --- Fannie Farmer Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak & Kidney Pudding Categories: Beef, Londontowne Yield: 8 servings 1 Kidney, beef 1/2 ts Pepper 4 tb Shortening 2 tb Butter; softened 2 Onion; chopped 2 tb Flour 2 lb Round steak; cubed 2 tb Parsley; minced 1 1/2 tb Worcester sauce 1 ts Rosemary 1/2 ts Salt 1 ts Orégano -----------------------------------PASTRY----------------------------------- 1 c Flour; + 2 t 1/3 c Shortening 1/4 ts Salt 2 tb ;Water, cold Calories per serving: 654 Fat grams per serving: 36 Approx. Cook Time: 2:30 Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. --- Fannie Farmer Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak and Guinness Pie (Irish) Categories: Irish, Beef, Pies Yield: 4 servings 1 kg Round steak 300 ml Guinness 1 tb Flour 8 Slices bacon 1 ts Brown sugar 3 oz Lard 1 tb Raisins (optional) Chopped parsley 5 x Onions Recipe of short pastry* *For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stefado (Greek-Style Oven Beef Stew) Categories: Beef, Greek, Soups/stews Yield: 4 servings 15 oz Boneless chuck steak 2 Inch cinnamon stick 2 ts Olive oil 1/2 ts Salt 2 c Water 1/4 ts Each cumin seed and pepper 1/4 c Tomato paste 1 c Pearl onions, parboiled 2 tb Red wine vinegar 2 oz Feta cheese, crumbled On rack in broiling pan broil chuck, turning once, until rare, about 5 minutes on each side; cut into 1-inch cubes. In 10-inch skillet heat oil over medium-high heat; add chuck and saute for 5 minutes. Transfer meat with slotted spoon to a 1 1/2-quart casserole, reserving the pan drippings. Preheat oven to 350F. In same skillet stir water, tomato paste, vinegar, and seasonings into pan drippings; bring to a boil, stirring to scrape up any browned particles. Pour over meat in the casserole; cover and bake for 1 1/2 hours. Add onions, cover, and bake until meat is tender, about 30 minutes longer. Remove and discard cinnamon stick. Top with feta cheese and bake, uncovered, until cheese is softened and heated through, about 5 minutes. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stewed Plums in Honey with Cinnamon Ice-Cream Categories: Swedish, Desserts, Soups/stews Yield: 4 servings ---------------------------------ICE-CREAM--------------------------------- 1 dl Milk (1/2 cup) 1 x Vanilla bean, slit open 3 dl Whipping cream (1 1/4 cup) 80 g Granulated sugar (2.75 oz) 1/2 x Stick cinnamon 3 x Egg yolks 2 ts Ground cinnamon -----------------------------------PLUMS----------------------------------- 600 g Fresh plums (1 1/2 lbs) 2 tb Dark honey 150 g Granulated sugar (5.25 oz) 1 dl Cassis (black currant 7 dl Red wine (3 cups) - liqueur) (1/2 cup) 1/2 dl Kirsch (1/4 cup) 1/2 x Lemon, juice 1 tb Pine kernels 1 Bunch fresh mint leaves 1 tb Pistachio nuts, peeled Ice-cream In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring to a boil. In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the hot liquid. Return to pan. Over low heat beat until cream thickens. DO NOT BOIL !! Remove spices, let cool, freeze. Plums: Wash, halve and pit the plums. In a saucepan caramelize sugar. Add plums and stir well. Moisten with wine and kirsch. Add pine kernels, pistachio nuts, honey and liqueur. Simmer for 10 minutes. Strain plums, collect juice. Transfer to a small saucepan, add lemon juice and boil sauce down to half its volume. Return plums to sauce and simmer gently for 15 minutes. Serving: Arrange plums and sauce in a soup plate. Top with cinnamon ice-cream and garnish with fresh mint. The plums can be served warm as well as cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fry Springdish (Roergebakken Lenteschotel) Categories: Pork/ham, German Yield: 4 servings 2/3 lb Lean pork meat 2 tb Catsup Oil 2 tb Red wine vinegar 1 ts Ginger powder 2 tb Sugar 1 Clove of garlic 12 Cherry tomatoes 7 oz Pods Salt 1 tb Sesame seed Cut the meat in very small strips, fry the meat in the hot oil in a wok, constantly stirring, add after 1 minute the gingerpowder en pressed garlic and stir-fry another 2 minutes, add the pods, sesamseed, ketchup, vinegar, sugar and tiny tomatoes, stir-fry another 2 minutes, add salt to taste. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stollen Categories: Breads, German Yield: 2 servings 1/2 c Chopped candied citron 2 Eggs; slightly beaten 1/4 c Chopped candied angelica 2/3 c Granulated sugar 1/2 c Golden raisins 1/2 ts Mace :Boiling water 1/4 ts Ground cardamom 8 tb Butter 5 1/2 c All-purpose flour (about) 2 pk Dry yeast 3/4 c Chopped blanched almonds 1 c Milk; warmed 2 tb Confectioners' sugar 1 ts Salt PREHEAT OVEN TO 350F. Combine the citron, angelica and raisins in a small bowl, pour boiling water over to cover, then stir and let stand. Melt the butter and let cool to lukewarm. Sprinkle the yeast over the milk in a large bowl, stir, and let stand a few minutes to dissolve. Add the salt, eggs, butter, granulated sugar, mace and cardamom, and mix well. Add 2 cups of the flour and beat vigorously until smooth. Add 3 more cups flour, 1 cup at a time, beating well after each. After adding the last cup, beat until the dough holds together in a shaggy ball. Turn out onto a lightly floured surface and knead for a minute or 2, sprinkling on more flour if necessary to keep it from being too sticky. Let rest for 10 minutes. Drain the fruits and raisins in a strainer and press firmly to remove excess water. Sprinkle the fruit and nuts over the dough, and resume kneading until the dough is smooth and elastic. Add a little more flour as necessary to keep it from being too sticky. Place in a greased bowl, and turn the dough about to coat all surfaces. Cover and let rise until double in bulk. (This dough is especially rich, and the first rise might take as long as 3 hours, depending on the temperature of your kitchen.) Punch the dough down and divide in half. Shape and pat each piece into an oval about 10 inches long and 4 1/2 inches at the widest part. Fold almost in half the long way, bringing the upper edge only about 2/3 of the way over, so the bottom edge extends beyond the top. Place the loaves on a greased baking sheet, leaving several inches between them. Cover lightly and let rise for 45 minutes. Bake in a preheated 350F oven for about 40-to-45 minutes, until nicely browned. Remove from the oven and dust with the confectioners' sugar sprinkled through a sieve, then transfer to racks to cool. Makes 2 Loaves MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Straw and Hay Categories: Italian, Pasta Yield: 6 servings 3 oz Linguine or fettuccine 1/4 ts Salt 3 oz Green linguine or fettuccine 1/8 ts Ground nutmeg 1 c Fresh mushrooms, sliced 1/8 ts Freshly-ground black pepper 1/2 c Frozen peas 1/4 c Parmesan cheese, grated 1/4 c Green onion, sliced 1/4 c Cooked ham, finely chopped 1 c Skim milk -(2 oz) 1 tb Cornstarch In a large kettle bring 2 quarts water to a rolling boil. Add pastas. Cook, uncovered, for 8 minutes. Add mushrooms, peas, and green onion. Cook for 4 to 5 minutes more until pasta is al dente and the vegetables are just tender. Drain well. Meanwhile, for cheese sauce, in a saucepan combine milk, cornstarch, salt, nutmeg, and pepper. Cook and stir until thickened and bubbly. Cook and stir for an additional 2 minutes. Add Parmesan cheese and ham. Combine pasta mixture and cheese sauce. Toss to coat. Makes 6 side-dish servings. [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strudel Dough Categories: Desserts, Ethnic Yield: 6 servings *INGREDIENTS* 1/4 ts Salt 2 c Flour 3/4 c Water, lukewarm 1Tbls. butter or 1 Whole egg -margerine Source: Treasured Slovenian & International Recipes *DIRECTIONS* Mix flour, butter, egg and salt. Add lukewarm water and mix. Place on a board and knead for 10 minutes or more; or you may toss and beat dough on the board for about 15 minutes. The more you beat the dough the better the dough will be to work with. Place in a greased bowl. Cover and let rest for at least one hour. *HOW TO STRETCH STRUDEL DOUGH* Spread table with a cloth large enough to hang over the sides. Sprinkle lightly with flour and place dough in the center. With a floured rolling pin, roll out the dough to make an 18 inch circle. Slide hand gently below circle of dough and let the dough rest on the back of your hands with your palms down. Now pull the center of the dough gently toward you. Stretch and pull the dough as you walk slowly around the table. Dough should be thin as tissue paper. Then tear or cut off the thick outer edges, leaving about two inches of dough hanging over the sides of the table. Now proceed to spread on the desired filling immediately. Roll up gently by lifting the cloth and place your strudel in a well greased baking pan to bake. (You can also use this recipe for struklje) *VARIATIONS* The only difference is that Grandma uses a large cast-iron skillet to bake these. She says that you get a better crust this way. Because of the skillet, once you roll up the strudel (like a jelly roll) you must curl the strudel into a spiral shape to fit into the skillet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Artichokes - Carciofi Ripieni Categories: Italian, Vegetables Yield: 1 servings 4 Artichokes; large 3 Garlic cloves; chopped 1 Lemon Salt & pepper; to taste 4 White bread; slices Water 1/2 c Olive oil 4 tb Olive oil 1/3 c Parsley; chopped Cut off artichoke stems; slice and reserve. Remove and discard hard outer leaves of artichokes. Cut sharp tips off remaining leaves with scissors. Slice off about 1/2 inch from top end of each artichoke. Open artichokes gently with your hands. Remove fuzzy chokes with a knife or melon-baller. Wash artichokes under cold running water. Slice lemon in half and rub over cut tops of artichokes. Set artichokes with cut part down on paper towels. Remove crusts from bread. Chop bread into small pieces and place in a medium bowl. Add 1/2 cup oil, parsley, garlic and salt and pepper. Mix well. Arrange mixture between artichoke leaves and in centers. Place artichokes and reserved stems in a large saucepan. Pour water about 1 inch deep in pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat to medium and cover pan. Cook artichokes 40 to 60 minutes, depending on size. If water evaporates, add a little more. There should be 4 to 5 tablespoons of sauce left in pan. If too much liquid is left, uncover pan and boil liquid down. Spoon sauce over artichokes and stems. Serve hot. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Bell Peppers (Meat Dolma) Categories: Ethnic Yield: 6 servings 12 sm Green bell peppers Salt and pepper to taste 3 Tomatoes (optional) 2 c Water -quartered Meat and rice stuffing Parsely stems 3 c Yoghurt 1 tb Butter Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes). Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad as a main course. From Turkish Cookery by Gulseren Ramazanoglu (Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.) Posted by Damita Green in Fidonet Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Cabbage with Rice & Pine Nuts Avgolemono Categories: Greek, Vegetarian, Rice/grains Yield: 6 servings Karen Mintzias 1/2 c Pine nuts 2 md Cabbage heads 1/4 c Chopped fresh parsley 3 tb Clarified butter 1/4 c Chopped fresh dill 1 md Onion; chopped fine Salt & freshly ground pepper 1 c Water 3 Eggs 1 c Raw long grain rice 1 Lemon, juice only 1/4 c Raisins or currants 2 tb Butter; cut into bits Plunge cabbages into boiling salted water and cook about 8 minutes, then drain thoroughly and set aside while you prepare the filling. In a heavy skillet heat the clarified butter, add the chopped onions and cook until soft and transparent. Add the water and bring to a boil, then add the rice and stir. Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes. Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper. Cool. Separate 2 of the eggs and mix the egg whites into filling. Reserve the yolks for the avgolemono. Stuff and roll the cabbage leaves, using one heaping tablespoon filling, roll up snugly, then place, seam side down, in a casserole. Dot with butter and add water to cover, then cover cabbage rolls with an inverted plate and cover casserole. Simmer for approximately 1 hour, then transfer to a warm serving dish and keep warm. Strain the remaining liquid for the avgolemono sauce. Beat the remaining eggs and yolks for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add the 1-1/2 cups cooking liquid by droplets, beating steadily, until all has been added. Cook over hot water, not boiling, stirring constantly until the sauce thickens enough to coat a spoon. Pour over the cabbage rolls and serve hot. 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: Stuffed Cheese Pizza Categories: Italian, Vegetables, Low-cal, Vegetarian, Pizza Yield: 8 servings 1 pk (or 1 tablespoon) Active Dry 3 c Part Skim Mozzarella Cheese, -Yeast -grated 1/4 c Warm Water (110 to 115 10 oz Package Frozen Broccoli -degrees) -Spears, defrosted and 3 c Whole Wheat Flour -chopped -or- 1/2 ts Salt 2 c Cooked Fresh Broccoli, 1 tb Dried Oregano -chopped 2 tb Vegetable Oil 1 c Pizza Sauce 1 c Water To make the crust, dissolve the yeast in the warm water in a large bowl. Add the flour, salt, oregano, oil and 1 cup water. Mix well. Knead the dough on a lightly-floured surface for about 2 minutes, or until the dough is smooth. Place the dough in an oiled bowl. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in bulk. Punch down the dough. Divide into two parts. Press half the dough onto the bottom of a 10-inch oiled pie pan., Sprinkle the cheese and broccoli over the dough. Press the other half of the dough into a 10-inch round. Set on top of the cheese and broccoli. Crimp the edges together. Make several slashes in the top crust. Bake in a 400-degree oven for 20 to 25 minutes, or until golden brown. Remove from the oven. Spread on the pizza sauce. Bake for 5 minutes. Serves 8 One Serving = Calories: 282 Carbohydrates: 37 Protein: 16 Fat: 10 Sodium: 424 Potassium: 425 Cholesterol: 16 Exchange Value: 2 Medium-Fat Meat Exchanges + 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: Stuffed Liver Categories: Penndutch, Beef Yield: 1 servings 1 Calves Liver Flour Bread Stuffing Recipe Salt & Pepper 3 Salt Pork Wash the liver in cold salted water and dry well. Make an incision in the thickest part, using a sharp knife. Fill with bread stuffing. Season well with salt and pepper and dredge with flour. Place in roasting pan and place strips of salt pork on top. Add a little water and roast at 450-F for 15 minutes. Reduce heat to 350-F and continue cooking for 45 minutes. Serve with cooked spinach and baked potatoes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Polenta with Meat Sauce Categories: Italian, Low-cal, Sauces Yield: 6 servings 4 1/2 oz Yellow cornmeal -Italian tomatoes 2 oz Freshly grated Parmesan 2 tb Salt-free tomato paste -cheese 1 ts Dried basil, crushed 1 tb PLUS 1 tsp olive oil 1/2 ts Dried oregano, crushed 1 c Chopped onion 1/4 ts Dried rosemary 3 Cloves garlic, minced 1/4 ts Freshly ground black pepper 8 oz Ground beef, broiled on a 4 oz Part-skim mozzarella cheese, -rack until rare -diced 2 c Drained, crushed canned POLENTA: In a heavy medium saucepan, bring 3 1/4 cups of water to a boil over high heat. With a large wire whisk, slowly whisk in the cornmeal in a steady stream, whisking rapidly and constantly to prevent lumps. Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until very thick, about 15 minutes. Remove from the heat and stir in half of the Parmesan cheese. Coat two 9-inch square baking pans with nonstick cooking spray. Spread the polenta evenly in the two pans. Place the pans in the freezer for 20 minutes to chill. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic; saute for 1 minute. Cover and let steam 10 minutes, stirring occasionally. Add the cooked ground beef, tomatoes, tomato paste, and seasonings. Bring to a boil. Reduce heat to medium-low and cook for 15 minutes. Preheat the oven to 450F. When the polenta has chilled, spread half of the meat sauce evenly over one layer in pan. Top with half of the mozzarella and half the remaining Parmesan cheese. With your fingers, loosen the edges of the polenta in the other pan. Invert the second pan over the first so that the drops out into place.. Spread evenly with the remaining sauce and sprinkle with the remaining cheeses. Bake until hot and bubbly, about 15 minutes. Cut into squares to serve. Makes four servings [ WEIGHT WATCHERS Magazine Low Calorie, Low Cost Menus ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Shells Primavera Categories: Pasta, Italian, Vegetables Yield: 6 servings 2 c Chopped Fresh Broccoli 2 c Mozzarella Cheese 2 md Zucchini; shredded 1 Egg; lightly beaten 1 c Chopped Fresh Mushrooms 1/4 c Parmesan Cheese; grated 1 sm Onion; chopped 3 tb Chopped Fresh Basil 1/2 c Finely Chopped Carrots 1 pk Jumbo Pasta Shells * 2 tb Butter 1 Jar Spaghetti Sauce ** 1 pn Nutmeg Salt and Pepper to taste 1 lb Ricotta Cheese * 12oz package, shells for stuffing, cooked and drained. ** 30oz jar Ragu Chunky Gardenstyle or use homemade Preheat oven to 350°F. In a large skillet, saute broccoli, zucchini, mushrooms, onion and carrots in butter until vegetables are tender. Season with nutmeg, salt and pepper. In a large bowl, thoroughly combine ricotta cheese, mozzarella cheese, egg, Parmesan cheese and basil. Add sauteed vegetables; stir to mix well. Spoon 1 cup spaghetti sauce evenly in a 13x9" baking dish. Fix shells with vegetable-cheese mixture. Arrange in baking dish. Spoon remaining sauce over shells. Bake covered, 45 mins. Bake uncovered, 10 mins or until bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffing for Manicotti Categories: Pasta, Italian Yield: 6 servings 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 1 pn Black pepper Drain the ricotta cheese. Combine all of the ingredients and mix well. [ Leone's Italian Cookbook; Gene Leone; Harper & Row, 1987 ] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summer Blueberry Tart (Tarte Aux Myrtilles D'ete) Categories: Desserts, French Yield: 8 servings --------------------------------PATE BRISEE-------------------------------- 1 1/2 c Unbleached white flour 1 Egg yolk 2 tb Sugar 1 tb Fresh lemon juice 1/2 c Butter; chilled 1 tb -Cold water, more if needed -- cut into small pieces ----------------------------------FILLING---------------------------------- 5 c Fresh or frozen blueberries 1 tb Cornstarch; dissolved in: 2 tb -Water 2 ts -Water 1/3 c Sugar ----------------------------------OPTIONAL---------------------------------- 1/2 pt Heavy cream; whipped FOR THE PATE BRISEE, stir the flour and sugar together in a mixing bowl. Cut the chilled butter into small pieces and drop into the flour. With your fingers, lightly and quickly rub the butter and flour together until the mixture becomes crumbly, or cut it in with a knife or pastry cutter. Whisk together the egg yolk, lemon juice, and 1 tablespoon of water. Sprinkle the liquid over the butter-flour mixture and continue to stir or rub this mixture between your fingers until a ball of dough forms. Be careful not to overwork the dough. If the mixture is crumbly, add up to one more tablespoon water, sprinkling it over the dough and lightly kneading it into a ball. On a floured board and with a floured rolling pin, roll out the dough into a large circle. Gently lift it into a 9- or 10-inch pie plate or tart tin. Patch any holes in the crust with bits of dough and trim the edges. Flute the crust. Chill for 2 hours. Preheat the oven to 375 F. Place a sheet of aluminum foil in the bottom of the crust and fill it with dried beans or rice to weigh it down during baking. Bake for 15 minutes. Remove the crust from the oven and carefully lift out the foil and beans. Bake for 5 minutes more. Cool. TO MAKE THE FILLING, heat in a small saucepan 2 cups of the blueberries, 2 tablespoons of water, and the sugar. Crush a few berries with a spoon to release the juice. When the berries have softened and become juicy, add the cornstarch mixture. Simmer on low heat for about 10 minutes, stirring occasionally, until the mixture thickens. Remove it from the heat and fold in one more cup of blueberries. Pour the berry mixture into the baked pie shell. Top with remaining 2 cups blueberries. Cool for at least one hour. Serve plain or topped with fresh whipped cream, if desired, or sweetened Creme Fraiche. Source: Sundays at Moosewood Restaurant Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summer Italian Stuffed Chicken Categories: Italian, Poultry Yield: 4 servings 4 Broiler-fryer chicken breast 2 Plum tomatoes,thinly sliced -halves,boned,skinned 1 tb Water 1/2 c Plus 1/3 cup bottled 1 Egg -oil-vinegar dressing 2/3 c Seasoned Italian bread 1 sm Head radicchio,torn into -crumbs -bite-size pieces 1/2 c Parmesan cheese 1 sm Bunch watercress,cut into 4 tb Olive oil -bite-size pieces Tomato rosettes 1/4 c Fresh basil On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4" thickness; place in large baking pan. Add 1/2 cup oil-vinegar dressing and turn to coat. Cover and refrigerate In medium bowl, place radicchio and watercress; add remaining 1/3 cup oil-vinegar dressing and toss to mix. Arrange mixture on platter; refrigerate. Remove chicken from oil-vinegar dressing; drain. Cut each chicken breast in half, crosswise. Place an even portion of basil and tomatoes on each of four pieces of chicken; top each piece of chicken with remaining half of breast and with textured side of meat mallet, pound edges together to seal. In shallow dish, beat water and egg. On wax pepper, mix bread crumbs and Parmesan cheese. Dip chicken, one piece at a time, in egg mixture then in bread crumb mixture. In large frying pan, place oil and heat over medium-high temperature. Add chicken and cook about 10 minutes or until chicken is brown and fork can be inserted with ease. Arrange chicken on top of radicchio mixture. Garnish with tomato rosettes. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Suomalaisruisleipa (Finnish Rye Bread) Categories: Breads, Ethnic Yield: 6 servings 1 1/2 c Beer, buttermilk, milk, or 1 tb Sugar -potato water 2 c Dark rye flour or light rye 2 tb Butter or margerine -flour or rye meal (rye 1 ts Salt -flour with bran) 1 tb Dry yeast 3 1/2 To 4 cups unbleached white 1/2 c Warm water -flour Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order. Heat 1 1/2 cups liquid to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 minutes or until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes. Generously butter a large bowl or pot. Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size, about 2 hours. Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise until almost doubled in size, about 1/2 hour. Preheat the oven to 375 degrees. BRush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. While it is hot, brush it with butter to glaze, and then let it cool on a rack. Yields 2 round loaves. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990. Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Surbraten (Corned Pork) Categories: Pork/ham, German Yield: 4 servings 1 kg Pork (2 lbs 3 oz) -chopped 2 Onions, finely chopped Brine: 10 Juniper berries [crushed?] 1 l Water (4 1/4 cups) 1 lg OR 2 small cloves garlic, 2 tb (approx.) salt as much saltpeter as fits on the tip of a knife (optional) Rub the meat with the chopped onion, garlic and juniper berries, then push into a [tight-fitting] container and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat. Press down with a board and weight it with a rock. The meat has to remain in the brine for three weeks, during which time it must be turned frequently. At the end of the three weeks, remove the meat from the crock, briefly rinse it off. Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1 1/2 hours. 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: Svingi (Batter Puffs with Honey and Cinnamon) Categories: Greek, Desserts Yield: 28 servings Karen Mintzias 1 c All-purpose flour 1 c Boiling water 1 ts Baking powder 4 tb Butter or margarine 4 Eggs 1/4 ts Salt Olive or other vegetable oil 1 tb Granulated sugar Honey; warmed 1/2 ts Grated orange rind Ground cinnamon In a medium-sized saucepan, combine the boiling water, butter, salt, sugar, and orange rind. Bring to a boil. Meanwhile, sift together the flour and baking powder. Add the dry ingredients all at once to the hot mixture, beating hard with a wooden spoon over medium heat until the mixture forms a compact mass and leaves the sides of the pan. Remove from the heat and let cool for 1 minute. Add the eggs, one at a time, beating hard after each addition; the mixture should be smooth, glossy, and thick. Heat the oil (which should be 2-1/2 to 3 inches deep) almost to the smoking point, then drop the batter by tablespoons into the oil, without crowding, to form puffs. When the puffs surface, turn them to fry on all sides, using tongs, then lift them out, drain off excess oil on absorbent paper. Place on warm platter and keep warm. If using the syrup, boil the syrup ingedients for 5 minutes; spoon the syrup, or warm honey, over the puffs, sprinkle with cinnamon, and serve hot. 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: Swabian Pockets (Maultaschen) Categories: Breads, German Yield: 4 servings 2 3/4 c Flour 1/2 lb Ground meat or lightly 4 Eggs -smoked farm sausage Salt 1 c (bauernbratwurst) or Filling: -leftover roast, stew meat, 1 tb Butter -etc., 6 Strips medium-lean bacon, Diced -cut into cubes 3 Eggs 3 md Onions, diced 3 tb To 4 tb chopped fresh 1/4 lb Fresh sausage meat (from -parsley -sweet Italian sausage Salt and freshly ground Preferably) -black pepper 1 Hard roll, without crust, Grated nutmeg -and best when stale 1 Egg 1/2 lb Cooked spinach 3 tb Canned milk Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabian specialties, I[=Horst Scharfenberg] would hardly be prepared to deny it. In fact, as indicated earlier, I suspect that 'Maultaschen' would have very good chances in a four-way international competition with ravioli, won tons, and pirogi for the championship of the Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division. It has been said that 'Maultaschen' were originally invented in order to allow Swabians to keep eating meat during Lent by concealing it beneath the pasta shell and amidst the spinach filling from the eye of the parish priest (if not the omniscient Deity Himself). The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned. Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates. Dough: enough beef stock or salted water to cook the 'Maultaschen' Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then add a little water and knead until it has a firm but elastic consistency. To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. The filling should be very spicy indeed. On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped 'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, dpeending upon the size of the 'Maultaschen'. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain. Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown amd empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with slippery potato salad or a mixed green salad. Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broths; garnish liberally with finely chopped onion. Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Saute in a skillet until crisp on the outside. Serve with potato salad. Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with boiled ham and a couple of slices lof cheese, and heat in the oven until the cheese reaches the desired consistency. Serve with green salad. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Ammonia Cookies - Drommar (Swedish Dreams) Categories: Cookies, Swedish Yield: 1 servings 1 c Butter 1 ts Ammonia salt 1 1/8 c Sugar 1 ts Vanilla 2 c Flour; enriched - sifted Cream the butter; add sugar and cream thoroughly, using an electric beater if possible. Beat in the sifted flour, ammonia salt, and vanilla. Put in refrigerator for a few hours, then shape into small balls and bake in a slow oven (300 F). Source: Mary Margaret McBride Encyclopedia of Cooking (c) 1958, Homemakers Research Institute, Evanston, Il. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Cardamom Braid Categories: Breads, Swedish Yield: 12 servings 2 tb Active Dry Yeast 1/4 c Vegetable Oil 1/2 c Lukewarm Water (105 to 110 1 Egg -degrees) 3 1/2 To 4 c Flour 1/2 c Milk, scalded 1 ts Ground Cardamom 1/4 c Sugar 1/2 c Raisins, dark or golden 1/2 ts Salt Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to dissolve it. Add the salt and vegetable oil. Cool. Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture. Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured surface. Knead until smooth and elastic. Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Punch down the dough and transfer to a lightly-floured surface. Divide into thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a lightly-oiled baking sheet. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350-degree oven for 30 to 35 minutes. Serves 12 One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5 Sodium: 94 Potassium: 89 Cholesterol: 23 Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Meet Balls (Kottbullar) Categories: Beef, Pork/ham, Veal, Swedish Yield: 6 servings 1 lb Beef 1 c Milk 1/2 lb Pork 2 ts Salt 1/2 lb Veal 1/8 ts Pepper 2 Eggs 1 ts Ground nutmeg 2/3 c Bread crumbs 3 tb Shortening flour water or stock Grind meats together 3 times. Mix with eggs, bread crumbs, milk, salt, pepper and nutmeg and make into small balls. Brown in skillet in hot shortening. Remove meat balls to larger larger pan. Add 1/2 cup flour to skillet and brown, stirring to prevent scorching. Add enough water or stock to make a thin gravy. Pour gravy over meat balls. Cook gently for 1 hour, stirring often to prevent sticking. Flavor improves with long simmering. Serve in gravy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Potato Sausage Categories: Beef, Pork/ham, Swedish, Sausages Yield: 6 servings 1 Onion, medium size, cut up -cups) 1 tb Salt 12 tb Non-fat dry milk 1 1/2 ts Ground black pepper 1 lb Water 1 ts Allspice 1 1/2 lb Lean boneless beef 6 Potatoes, pared & cut up (6 1 lb Lean boneless pork Grind all the meat, potatoes, and onions thru a 3/8" grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind thru the 3/8" grinder plate again. Stuff into hog casings 38-40 MM. This sausage is a very perishable product. It is best kept when frozen. This sausage may be served fried, baked, or broiled. When kept in refrigerator, sausage should be placed in container and covered with water. From: Great Sausage Recipes Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Rye Bread-Lowfat Categories: Swedish, Breads Yield: 1 servings 2 c Skim Milk, scalded 2 ts Salt 2 c Cool Water 2 pk Yeast 1 c Sugar 1/4 c Molasses 1/2 c Smartbeat Butter 5 c Rye Flour Replacement 6 c White Flour Mix ingredients. Knead until dough is not sticky. Let rise until double. Punch down. Shape into loaves. Let rise till double. Bake at 375 for 35 mins. Enjoy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Spritz Categories: Cookies, Swedish Yield: 6 servings 2 c All-purpose flour 3/4 c Granulated sugar 1/2 ts Baking powder 1 lg Egg 1/4 ts Salt 1/2 ts Almond or vanilla extract 1 c Butter, softened (not oleo) colored sugar for decoration Combine flour, baking powder and salt in small bowl. Beat butter and sugar in large mixer bowl at medium speed until light and fluffy. Beat in egg and extract. At low speed, gradually beat in dry ingredients. Preheat oven to 375. Attach desired tip to cookie press; fill with half the dough and press about 2 inches apart onto ungreased cookie sheets. Sprinkle with colored sugar. Bake 8-10 minutes, just until edges are lightly golden. Cool on wire racks. Repeat with remaining dough. Decorate as desired. Makes 6 1/2 dozen. Per cookie: 40 calories, 2 gm total fat, 1 gm saturated fat, 9 mg cholesterol, 35 mg sodium, 4 gm carbohydrates, 0 gm protein. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Potatoes Categories: Vegetables, German Yield: 4 servings 8 New Potatoes, Boiled In Skin 3/4 c Sugar 1 md Onion, Diced 4 Bacon, Slices, Cut Up 1/4 ts Salt 3/4 c Vinegar 1/4 ts Pepper Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce added to this is very good. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Spicy German-Style Mustard Categories: Sauces, Spreads, Toppings, German Yield: 6 servings 2/3 c Mustard Seed 2 ts Salt 1/2 c Mustard, dry 1 ts Cinnamon 1 c Water, cold 1/2 ts Allspice 2 c Vinegar, cider 1/2 ts Tarragon 1 Onion, finely chopped 1/4 ts Tumeric 4 Garlic, clvs., minced 3 ts Honey 1/4 c Sugar, brown Directions: Combine seeds and mustard with COLD water. Allow to sit overnight in the refrigerator. Combine all remaining ingredients except honey. Simmer uncovered 10-15 minutes or until liquid reduced by half. For a hotter mustard, reduce liquid by more than half. Pour this mixture through a strainer, into the mustard and seed mixture. Blenderize thoroughly. Cook in a double boiler until the consistancy of gravy. Add the honey. This will keep refrigerated several years. Many different flavors of mustard can be made by modifying this basic recipe. Substitute wine for the cold water, etc. Many other spices may be added also..... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet-And-Sour Green Beans Categories: Vegetables, Jewish, Vegetarian, Beans Yield: 4 servings 10 oz Package Frozen Green Beans 2 tb Wine Vinegar, red or white 1/2 c Water 1 tb Margarine 1 Bay Leaf 1 pk Equal Sweetener 4 Whole Cloves Combine the beans, water, bay leaf and cloves in a saucepan. Cook until the beans are tender, about 3 minutes. Drain off the water. Add the vinegar and margarine. Saute for 3 minutes. Remove the bay leaf and cloves. Sprinkle on the sweetener and serve. Serves 4 One Serving = Calories: 46 Carbohydrates: 0 Protein: 1 Fat: 3 Sodium: 37 Potassium: 39 Cholesterol: 0 Exchange Value: 1 Vegetable Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Apple Pie Categories: Desserts, Swedish Yield: 8 servings 6 c Peeled apples, cut in 1 inch 1/2 ts Cinnamon -wedges 1/4 ts Nutmeg 2 ts Lemon juice 1/4 ts Salt 1 tb Flour 1/8 ts Ginger 1/3 c White sugar 1 tb Butter 1/4 c Brown sugar This scrumptious spicy apple pie is served with a hot brandy sauce. pastry of your choice cream or milk hot brandy sauce (recipe follows) Sprinkle apple wedges with lemon juice and toss well. Combine remaining ingredients except butter, cream and sauce. Line a 9 inch pie plate with half the pastry and sprinkle bottom with 1/3 of the sugar spice mix. Top with half the apple wedges, fitting them in as tightly as possible. Sprinkle with another third of the sugar spice mix. Top with the rest of apples and sprinkle with remaining sugar spice mix. Press gently with your hand, to make it as compact as possible. Dot with butter, and top with remaining pastry. Brush top with cream or milk. Bake in a 425 F oven 15 minutes. Reduce heat to 350 F and bake 40-45 minutes, or until crust is golden brown. ~Begin Recipe Export- QuikBook version 0.96 Beta A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Flan Categories: Appetizers, Swedish Yield: 10 servings 1 c Biscuit mix 2 tb Butter 3 tb Butter 2 Eggs, beaten 1/4 c Light cream 2 c Natural Gruyere cheese (1/2 FILLING: -lb), shredded 1 Onion, large, sliced or 1/4 ts Salt -chopped PASTRY: A Swiss cheese pie is called "flan." The pastry for this pie is sometimes closer to a rich biscuit dough, but in other versions a short pastry may be used. The word "flan" means different things in different countries; In Spain it is plain cramel custard, in France a fruit tart in pastry, in Switzerland a cheese custard in pastry. And sometimes Swiss Flan is made with onions and cheese in custard! TO MAKE THE PASTRY, chop butter into the biscuit mix, work in cream, and roll out on lightly floured board; or press into a 9 inch pie plate, fluting the edges. Chill while preparing filling. FOR THE FILLING, cook onion in butter until golden; cool slightly. Add eggs, cheese, and salt. Pour this mixture into pastry, and bake in oven preheated to 425 degrees F. (very hot) for 15 minutes; then reduce heat to 350 degrees F. (moderate) and continue baking 25 to 30 minutes or until a knife inserted in the center comes out clean. Serve warm as a luncheon entree to 4 to 6 persons, or cut into small wedges for appetizers. Makes 10 to 12 appetizers. VARIATIONS: Instead of this pastry, regular pie crust may be used. Or make pastry of 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup butter, and 1 beaten egg. Do not attempt to roll out this butter-rich pastry; press it with your fingers into pie pan, fluting the edges. 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: Syllabub Categories: Londontowne, Desserts Yield: 8 servings 16 Macaroons 1 ts Lemon peel, finely grated 1 c Madeira 1 pn Cinnamon 1/4 c Lemon juice, fresh 1/2 ts Almond extract 6 tb Sugar, preferably superfine 2 c Cream, heavy Crumble two macaroons into each of eight 1-cup parfait or sherbet glasses. Set aside. In a large chilled bowl, combine the Madeira, lemon juice, sugar, lemon peel, cinnamom and almond extract, and stir until the sugar dissolves. Pour in the cream and beat with a whisk or rotary beater until it forms stiff peaks on the beater when it is lifted from the bowl. Pile the cream on top of the macaroons and chill for at least 30 minutes before serving. Source: Time-Life Books "Foods of the World: The Cooking of the British Isles" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Syros Island Nougat Categories: Candies, Greek Yield: 1 servings Karen Mintzias 3 Egg whites 1 c Roasted pistachios & almonds 1/4 ts Salt 2 c Sugar 1 ts Vanilla 1 c Corn syrup 1/4 c Oil for pan 1 c Honey Cornstarch (or see note) 1/2 ts Cream of tartar Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to line pan. Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes. Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot. Stir gently over medium heat until sugar dissolves and bring to a boil. After it comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a clean brush to remove sugar crystals. Continue cooking on medium-high heat to 272 degrees F on a jelly thermometer. Remove from heat. In a separate pot heat honey to boil. Whip egg whites and salt until stiff and dry using a heavy electric mixer and large bowl. Add a small amount of honey at first in a thin stream, very slowly. Beat in vanilla and continue adding remaining honey and then syrup. Beat until batch thickens and the beater slows down. Add nuts and blend in. Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour over it or lay rice wafers over bottom. Pour out the nougat. Dust top with more rice flour or thin rice wafers and let stand overnight to set. Cut into rectangular pieces about 3/4" by 1" and wrap individually in heavy waxed paper. From: "The Complete Greek Cook Book" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabaka (Cinnamon-Orange Marinade) Categories: Russian, Marinade Yield: 1 servings 3 Oranges 3 tb Paprika 1 Lemon 1 ts Granulated sugar 2 Limes 1/2 ts Salt or to taste 2 Cloves garlic (2 t.) 1/2 ts Cracked black pepper 1 Inch piece fresh ginger 1/4 ts Freshly grated nutmeg 1 md Onion 1/4 c Dry white wine 2 Cinnamon sticks 3 tb Vegetable oil Source: FOODday, July 9, '91 From: Valerie Whittle This cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia. The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish. Remove zest of 1 orange and the lemon. (This is best done using a vegetable peeler. Be sure to take only the zest, not bitter white pith beneath it.) Juice oranges, lemon and limes. Combine juice and zest in bowl. Peel and mince garlic and ginger root. Finely chop onion. Add garlic, ginger and onion to citrus juices along with cinnamon, paprika, sugar, salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes enough marinade for 1 1/2 pounds chicken, game hens and swordfish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabbouleh (Cracked Wheat Salad) Categories: Salads, Ethnic Yield: 2 servings 1 c Bulghur (cracked wheat) 1/4 c Chopped fresh mint 1/2 c Boiling water 1 Plum tomato, skinned, 2 Scallions, finely chopped -seeded, and chopped 1/2 Sweet green pepper, cored, 1 tb Lemon juice -seeded, and diced 1 tb Olive oil 1/2 Stalk celery, diced 1/4 ts Salt 1/4 c Finely chopped Italian 1/4 ts Pepper -parsley 1. Place bulghur in a small bowl; pour over the boiling water and let soak 10 to 15 minutes. Drain and squeeze dry. 2. Place bulgur in a serving bowl and add scallions, green pepper, celery, parsley, mint, and tomato. Toss to mix. 3. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2. From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabouli #2 Categories: Vegetables, Mideast, Vegetarian Yield: 6 servings 6 oz Burghul wheat, 16 Black olives stoned, 1 sm Onion finely chopped, Sea salt Juice of 1 lemon 4 tb Olive oil, 9/16 oz Parsley finely chopped, 8 sm Tomatoes, freshly ground pepper Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry. Add the onion, parsley & half of the olives quartered. Beat together the oil & lemon juice & season to taste. Mix into the wheat. Put into a flat serving dish and top with the tomatoes quartered and the rest of the olives cut into halves. Mint may also be added to this dish, either in place of the parsley or as well as. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabouli #1 Categories: Salads, Mideast, Vegetarian, Diabetic Yield: 8 servings 1 c Bulgur Wheat 2 c Parsley, freshly chopped 2 c Water, boiling -fine 2 Tomatoes, finely diced 1/2 c Lemon Juice, freshly 1 bn Green Onions, sliced -squeezed 3 ts Mint, freshly chopped -or- 1/4 c Olive Oil 2 tb Mint, dried A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables. Black Pepper, freshly ground, to taste Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1 hour (stir occasionally). Drain well in a fine strainer. Return bulgur to the bowl and add all other ingredients; mix well. Chill for 2 hours. Yield: 8 servings, 6 cups One Serving = 3/4 cup Calories: 179 Protein: 4 g Fat: 7 g Carbohydrate: 26 g Fiber: 0.3 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 254 mg Exchange: 1 Starch/Bread 2 Vegetable 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: Tahini and Hazelnut Dip Categories: Mideast, Dips Yield: 6 servings 1 c Shelled Hazelnuts 1/4 c Fresh Lemon Juice 2 md Cloves Garlic, Minced 1/2 c ;Water, Or As Needed 1/3 c Tahini Salt To Taste Reserving a few of the best whole Hazelnuts for garnish, pan-roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes. You can also toast them in a preheated 350 Degrees F. oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts. Rub the hazelnuts in a kitchen towel to remove the skins. Grind in a food processor. In a deep bowl, combine the garlic with the tahini. Drizzle in the lemon juice, beating with a fork. Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream. You might need a little more than 1/2 cup of water. Combine the hazelnuts with the tahini. Add the salt and stir until blended. Cover and refrigerate for several hours to blend the flavors. Serve garnished with the reserved Hazelnuts. Makes About 3 Cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tamer Bi Sumsum - Dates with Sesame Seeds Categories: Appetizers, Ethnic Yield: 10 servings 20 Dates stuffed with almonds 2 tb Sesame seeds -(Madinah dates) Place the sesame seeds in a small frying pan over low heat and roast until golden, stirring constantly. Remove and cool. Roll each date in the seeds to coat and arrange on a tray. Serve with Gahwa (Arabic Coffee). Serves 10 people. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tapenade Dip Categories: Dips, Mideast Yield: 6 servings 1/2 (45g) can drained anchovy 1/2 ts Seasoned pepper -fillets 1/3 c Olive oil 1 tb Drained capers 1 Egg yolk 12 Pimento-stuffed green olives Blend or process anchovies, capers, olives, seasoned pepper and 2 tablespoons of the oil until well combined. Add egg yolk, blend until just combined. Add remaining oil in thin stream while the motor is operating. Refrigerate until served. Good with fresh vegetable sticks. Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tapenade Categories: French, Spreads, Appetizers Yield: 8 servings 18 oz Black olives, chopped 2 oz Canned tuna in oil 4 oz Capers Shot glass of cognac 2 oz Anchovy fillets (opt) Using a pestle and mortar, crush olives, capers, anchovies and tuna together. Add cognac. Serve as spread with bread or toast points. Nutritional analysis per serving: 142 calories; 15.0 grams fat; 6.13 milligrams cholesterol; 514 milligrams sodium; 81% of calories from fat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tender Greens with Prosciutto, Croutons and Walnut Oil Vina Categories: Italian, Salads Yield: 2 servings INGREDIENTS: 1 1/2 ts Rich chicken stock or canned 1/2 c Walnut oil -low-sodium broth 3 md Garlic cloves, peeled and 1 1/2 ts Dry white wine -crushed 4 sl Prosciutto (paper thin) 1 c Bread cubes (1/2 inch) 6 c Mild greens, loosely packed 1 pn Plus 1/8 tsp pepper -(Bibb, Boston, or 1 tb Red wine vinegar with 5 to Red-leaf lettuce) -6% acidity Servings: 2 DIRECTIONS: In a heavy medium skillet, heat 1/4 cup of the walnut oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 10 minutes. Remover and discard the garlic. Increase the heat to moderately high. Add the bread cubes and saute, turning, until golden brown and crisp on all sides, about 5 minutes. Season with a pinch each of salt and pepper and drain on paper towels; set aside. In a small bowl, whisk the vinegar, chicken stock and wine. Add the remaining 1/8 tsp each of salt and pepper, then gradually whisk in the remaining 1/4 cup walnut oil. Cut each slice of prosciutto into 4 lengthwise strips. In a large bowl, lightly coat the greens with the dressing. Add the croutons and toss well. Place the salad on 2 large dinner plates and arrange the prosciutto strips decoratively on top. Serve immediately. Source: Food & Wine magazine, 10/90 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Dreaded Haggis Categories: Lamb, Ethnic Yield: 6 servings 1 Sheep's stomach 3 Onions, finely chopped 1 Sheep heart 1 ts Salt 1 Sheep liver 1/2 ts Freshly ground pepper 1/2 lb Fresh suet (kidney leaf fat 1/4 ts Cayenne -is preferred) 1/2 ts Nutmeg 3/4 c Oatmeal 3/4 c Stock Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps and nips"--mashed turnips, nips of whiskey and mashed potatoes. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three Meat Stew with Vegetables (Pichelsteiner) Categories: Soups/stews, German Yield: 4 servings 1 tb Lard -diced 1 1/4 lb Pork and beef as well as 1 sm Celery root, peeled and -lamb or mutton (mutton -diced, OR 4 celery -gives Stalks, diagonally sliced An excellent flavor), cut 1/2 lb Carrots, peeled and -into 3/4 inch cubes -diagonally sliced 2 md To 3 md onions, diced 1 lg Leek (white part only), Salt -washed and sliced Freshly ground black pepper 2 c Beef stock Crushed marjoram Chopped fresh parsley 3 md Potatoes, peeled and finely Heat the lard in a heavy bottomed pot (or ovenproof Pyrex casserole or the like). Lightly sear and mix together the meat cubes and the onions; season with salt, an ample amount of pepper, and a very little bit of crushed marjoram. Remove two thirds of the meat and onions from the pot and set aside. Mix the potatoes and vegetables together; spread a third of these over the bottom layer of meat cubes in the pot or casserole. Sprinkle with salt and a little pepper. Alternate 2 more layers of meat with 2 more layers of vegetables. Each layer should be separately seasoned with salt and pepper; the top layer MUST consist of vegetables and potatoes. Pour in the beef stock. Cover tightly and cook over medium-low heat for just about 2 hours. Cooking in a 350 degrees F oven is also possible. You should not stir the stew, but you can tilt the pot back and forth to circulate the liquid and prevent the bottom layer from burning. Serve sprinkled with chopped parsley. Variations: Savoy cabbage is frequently added to the roster of vegetables, and it tastes delicious. Sliced kohlrabi would be fine as well. For a truly gourmet 'Pichelsteiner', 6 to 8 slices of bone marrow should be briefly sauteed with the onions at the beginning, then added to one of the in-between layers of meat. Doubling of ingredients is advisable. Pichelsteiner tastes excellent reheated. Makes 4 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three-Way Shortbreads Categories: Cookies, Ethnic Yield: 6 servings 1 1/4 c All-purpose flour 1/2 c Butter 3 tb Sugar In a large mixing bowl stir together the flour and sugar. Cut in butter until mixture resembles fine crumbs. Form mixture into a ball and knead until smooth. Follow the directions below for any desired shape. SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle. For scalloped edge, with forefinger and thumb of the other hand. Using a sharp knife, cut the dough circle into 12 to 16 pie-shape wedges. Do not seperate wedges. Prick each wedge with a fork, making a design. Bake at 325 degrees F. oven for 25 to 30 minutes or just until edges are light brown. While warm, re-cut wedges. Remove from pan; cool on a wire rack. THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb, press an indentation in the center of each cookie. Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden. Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation. Cool completely, then remove cookies from cookie sheet. PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture. Pat the dough into an ungreased 9-by-9- by 2-inch baking pan. Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough. Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2 1/4-inch squares. Cut each square diagonally to make triangles. Cool in pan. Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract. Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency. Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tiramisu "Pick-Me-Up" Cake Categories: Cakes, Italian Yield: 8 servings 2 Egg yolks 1 Genoese - (genoese) cake, 1/2 c Sugar -sliced in 3 layers 1 c Mascarpone cheese 1/4 c Sugar 1 pt Whipping cream - chilled 3/4 c Espresso - or strong coffee 1 ts Vanilla 1 oz Rum CAKE: 2 tb Cocoa powder This is very similar to the recipe in Andrea Appuzzo's book La Cucina di Andrea's. Number of Servings: 8 FILLING: 1. Whisk egg yolks and 1/4 cup sugar together. Whisk in the mascarpone cheese. 2. In a separate bowl, whip the cream, the rest of the sugar, and the vanilla until almost stiff - NO PEAKS 3. Fold the mascarpone cheese mixture into the whipped cream and continue to whip, until stiff. Set aside. 4. Make a fully-dissolved syrup with 1/4 cup sugar, 2 Tbsp water, espresso and rum. 5. Brush a layer of the sponge cake with espresso mixture. With a spatula, smooth about half-inch thick layer of the mascarpone cheese mixture on top. Brush the second cake layer with espresso, and place it espresso side down on the first layer. Brush the top with espresso. Spread on another half-inch of the mascarpone mixture. Repeat the procedure with the third layer of cake. Cover the top and sides of the cake with a thin layer of mascarpone filling. 6. With a sieve and a spoon, sprinkle the top of the cake with cocoa powder. Cover the sides of the cake with chocolate shavings. Refrigerate at least three hours. This cake does not hold up well when exposed to any heat, so keep it cool Serves eight. From La Cucina di Andrea's - by Chef Andrea Apuzzo 89-63780 Published by Cucina dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana 70002 Chef Andrea says, "This is a relatively new Italian dessert that is all the rage in Italy and New York. The original version was made with lady fingers, and was scooped out in the manner of an English trifle. We took a fresh approach to it by substituting sponge cake for the lady fingers. It is so light that you don't eat it -- you inhale it." Having enjoyed this wonderful creation, I can assure you that it also is calory free. (F.H.T) From Fred Towner ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tiramisu - Olive Garden Categories: Cakes, Italian Yield: 6 servings 1 10-12" Sponge Cake 3" Tall -Liqueur 3 oz Strong Black Coffee Or: 1 1/2 lb Cream Cheese Or: Mascarpone* Prepared Instant Espresso 1 1/2 c Superfine Or Powdered Sugar 3 oz Brandy, Rum Or Your Favorite Cocoa Powder, Unsweetened * Cream cheese or mascarpone should be at room temperature. Mascarpone is available at some Italian specialty food stores and some gourmet food stores. ~------------------------------------------------------------------------- Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse. Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process - sprinkle the coffee/liqueur blend and spread with the remaining cream cheese. Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving. From: The Olive Garden Italian Restaurant. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tiramisu - Balducci's in New York City Categories: Desserts, Italian Yield: 6 servings 24 Ladyfingers, Toasted In A 2 tb Marsala Wine - 375 Degree Oven 15 Min. 2 tb Triple Sec 2 c Espresso Coffee, Cooled 2 tb Brandy 6 Eggs, Separated 2 tb Orange Extract 6 tb Sugar 8 oz Bittersweet Chocolate, 1 lb Mascarpone - Finely Chopped Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently. In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tiramisu - Le Latini's Categories: Desserts, Italian Yield: 14 servings 1/2 c Double Strength Espresso 7 Eggs, separated 2 tb Cognac 1/2 c Sugar 1/4 c Amaretto 1 Bitter Chocolate Square 20 Savoyarde Biscuits 25 Italian Amaretto Biscuits 2 c Mascarpone Cheese Servings: 14 * The mascarpone cheese should be whipped until fluffy. Grate the bitter chocolate square. In a shallow bowl, mix together coffee, cognac and half of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar side up. Reserve leftover espresso mixture. A layer of coffee dipped biscuits should cover the bottom of dish. Beat egg whites until they hold peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar and continue beating until all of the sugar has been incorporated. Add the mascarpone cheese. Stir in grated chocolate and remainder of the amaretto. Gently fold in stiffly beaten egg whites. Spoon the mixture over the Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and place them on the cheese mixture. Serve chilled. Serves 14. Concocted by Le Latini (1130 Jeanne Mance) co-owner Moreno DeMarchi. From The Gazette, 91/05/08. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tiramisu Parfaits Categories: Desserts, Italian Yield: 4 servings 1 Egg whites; large 2 oz Bittersweet chocolate; fine 1 pn Cream of tartar -quality/chopped fine 2/3 c Sugar 1 c Butter cookies; crumbs or 1/2 lb Mascarpone cheese -pound cake crumbs 2 tb Dark rum 1 c Coffee; brewed/lukewarm ----------------------------------GARNISH---------------------------------- 2 oz Bittersweet chocolate; chop -fine Put the eggwhites in a bowl of an electric mixer and put the bowl in a second bowl of hot water and let the whites stand, stirring occasionally, for 15 minutes. Add the cream of tartar and salt and bet the whites until they just hold stiff peaks. While the whites are being beaten, in a saucepan combine the sugar and 1/4 cup of water. Bring the mixture to a boil, stirring to dissolve the sugar, and boil the syrup until it registers 240 deg. on a candy thermometer. Add the sugar syrup to the whites in a stream, slowly,while beating and beat the mixture until it is cool. Add the mascarpone, rum and chocolate and beat until well combined. Divide the cookie or cake crumbs among 4 stemmed glasses. Drizzle each portion with 2 tablespoons of the coffee and top the crumbs with half the mascarpone mixture. Layer the remaining cookie crumbs, coffee and mascarpone mixture in the same manner. Chill the parfaits, covered for a minimum of 2 hours, or overnight. Garnish: In a metal bowl, set over a pan of barely simmering water, melt the chocolate. Line a baking sheet with foil and spread the chocolate about 1/8" thick on the foil. Chill the chocolate triangles on the baking sheet until it is just set, but not hard, and with a pastry wheel, cut it into triangles. Chill the chocolate triangles on the baking sheet until they have hardened and peel the foil carefully from them. Garnish each parfait with a chocolate triangle. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tiramisu Categories: Desserts, Italian Yield: 8 servings 6 Egg yolks 1 lb Mascarpone or ricotta cheese 1/2 c Granulated sugar 1 1/2 c Whipping Cream 2 tb Brandy or almond extract 24 Giant Italian Ladyfingers 1 1/3 c Extra strong coffee 4 oz Semisweet Chocolate chopped In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours. the amount of liquor in this recipe has been reduced. This recipe uses COOKED egg yolk Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toasted Pita Chips Categories: Appetizers, Diabetic, Vegetarian, Mideast Yield: 6 servings 6 Pita Bread Pockets 1 ts Garlic Powder (optional) These are great with dips, soups and in lunches. For more fiber, use whole wheat pita bread. Preheat oven to 325 F. Split each pita pocket in half. Cut each half into 6 triangles with a sharp knife. Arrange in single layers on cookie sheets. Sprinkle lightly with garlic powder, if desired. Bake for 8 minutes or until chips are lightly browned and very crisp. Store in an airtight container until ready to serve. Yield: 8 cups or 64 chips One Serving = 1 cup or 8 chips Calories: 96 Protein: 3 g Fat: < 1 g Carbohydrate: 19 g Fiber: 0.5 g Cholesterol: 0 mg Sodium: 161 mg Potassium: 34 mg Exchange: 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: Tofu Meatloaf Categories: Vegetarian, Italian Yield: 6 servings 1 lg Onion, sliced or chopped -I have 1 Half Green Pepper, sliced Left -- wheat, Italian -- 2 c Chopped mushrooms [or less The more kinds, the -to taste] Better] 1 Clove Garlic, minced 2 cn Italian Tomato Paste 1/2 c Olive Oil [for sautee-ing 2 c Mozzarella Cheese, shredded -the above] 1/2 c Parmesan cheese 2 c Newman's Own Italian 1 Egg, room temperature -Dressing Pepper 1 pk Vegetarian Hamburger, Tofu Oregano -Crumbles Salt 4 c Bread crumbs [I use whatever [Also Meat-less Loaf, Vegetarian MeatLoaf] Created by James E. True This is a good hodgepodge of ingredients, and is quite tasty. Really good on Sandwiches! Saute the chopped onion, garlic and olive oil in a saute skillet (at least 8"), until glassy. Add the Green pepper, mushroom and HALF the Newman's Dressing, reduce heat and continue to saute until peppers are cooked (no longer crunchy). Add seasoning to personal preference. Preheat oven to 425*. Meanwhile in a large bowl, combine the bread crumbs (I usually just take stale bread and tear it up into small pieces), one can of the tomato paste, cheeses and Tofu. Beat the egg separately, and add to Tofu-Bread mixture. Combine until bread is thoroughly saturated. Add sauteed vegetables and remaining Newman's Dressing. The Meatloaf mixture should be cohesive enough to form into a loaf, but not soggy. If the mixture is too soggy, add more bread. If the mixture is too crumbly, add more dressing, or tomato paste. Tofu has a tendency to separate, so the more bread and cheeses, the better. Spray a loaf pan with a non-stick cooking spray, and spoon tofu mixture into pan, spreading to an even level. Spoon remaining can of Tomato paste over tofu mixture, and spread evenly over the top. Bake in 425 * oven 15-25 minutes, or until juices bubble up around the edges. Delicious as an entree, even better sliced on sandwiches. Refrigerate covered, or loaf can be frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomates Yemistes (Stuffed Tomatoes) Categories: Greek, Vegetables Yield: 6 servings Karen Mintzias 1 1/2 c Short grain rice 12 md Ripe tomatoes 1/2 c Currants Sugar 1 1/2 c Hot water Salt 2 tb Chopped parsley Freshly ground pepper 2 tb Chopped mint 1 lg Onion; chopped Water or dry white wine 1/4 c Pine nuts (optional) Serves: 6 Cooking time: 45 minutes Oven temperature: 180 C (350 F) Slice tops from tomatoes and reserve. Scoop pulp and sprinkle cavities with a little sugar. Keep aside. Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and simmer until soft. Press through a sieve and reserve pulp. Gently fry onion in half of the oil until transparent. Add pine nuts (if used) and cook for further 5 minutes. Stir in rice, currants, hot water, parsley, mint and season to taste. Bring to the boil, cover and simmer gently for 10 minutes until liquid is absorbed. Fill tomatoes, allowing room for rice to swell. Replace tops and stand in an oven dish. Pour pureed tomato pulp and equal quantity of water or white wine into dish. Spoon remaining oil over tomatoes and cook, uncovered, in a moderate oven for 30 minutes. Serve hot or cold. Note: This makes a pleasant luncheon dish or an attractive accompaniament to main meals. 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: Tomato and Apple Soup - Cawl Tomato Ac Afal Categories: Soups/stews, Ethnic Yield: 1 servings 450 g Tomatoes Salt and Pepper 225 g Onions Chives for garnish 450 g Cooking apples Cream 600 ml Chicken stock Place the tomatoes in boiling water for 2-3 minutes then in cold water. The skins will peel off easily. Cut up the tomatoes. Peel and cut up the onions and apples. Place the tomatoes, onions and apples with the stock in a saucepan. season. Bring to the boil and simmer for 20 minutes until the onions are soft. Puree the mixtureand then sieve to remove the tomato pips. The soup should be completely smooth. serve hot garnished with chives and cream or chilled. From: Country Cooking - Recipes from Wales by Sian Llewellyn. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato and Pepper Relish with Moroccan Lemons Categories: Moroccan, Condiment, Relishes Yield: 8 servings 2 Small green bell peppers 3/4 ts Ground cumin 1 cn Tomatoes (28 oz) 1/4 ts Paprika 1 Garlic clove,pressed/minced 1/4 ts Pepper 2 tb Olive oil 3 Moroccan preserved lemons* * - quarters, chopped ========================================================================== Place bell peppers in a 9-10"-wide pan; broil 4" from heat, turning as needed, until charred on all sides, 15-20 minutes. Cool. Remove peel, stems, and seeds. Chop peppers. Drain tomatoes, reserving juice for another use. Coarsely chop tomatoes; drain well. In a bowl, mix bell peppers, tomatoes, garlic, oil, cumin, paprika, and pepper. Add preserved lemon to taste. Serve, or cover and chill up to a day. Makes about 2 1/2 cups relish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Bruschetta Categories: Appetizers, Italian Yield: 8 servings 1 Loaf Italian bread 2 lg Tomatoes - halved lengthwise then - peeled, seeded and chopped - cut crosswise diagonally, 1/4 ts Salt - into 1-in slices 1/4 ts Pepper 1 Garlic clove; minced 1/2 c Chopped fresh basil 2 tb Olive oil TOAST THE BREAD under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Salad Categories: Salads, German Yield: 4 servings 5 md Tomatoes, Chopped 1/4 ts Pepper, Freshly Ground 1 tb Sugar 1/2 c Vegetable Oil 1 ts Salt 6 tb Vinegar 1 ts Basil, Dried 1 tb Worcestershire Sauce 1/4 ts Thyme, Dried 1 lg Onion, Diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Sauce with Ground Beef Categories: Sauces, Italian Yield: 6 servings 2 tb Olive oil 1 c Chopped onion 1 Garlic clove minced 1 lb Ground beef 1 Can Italian Tomatoes 28oz 1 Can Tomato sauce 15 oz 1 Can Tomato Paste 6 oz 2 tb Chopped Italian parsley 1 Salt to taste 1 ts Dried Basil 1/2 ts Dried Oregano 1/4 ts Black pepper 1 Whole Bay Leaf Heat oil in a large heavy saucepan; add onion; saute over low heat, stirring, until tender and golden, about 5 min. Add the garlic; saute 1 min. Meanwhile, brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add to the onion mixture. Add the tomatoes, tomato sauce, 1 tomato sauce can filled with water, the tomato paste, parsley, 1 tsp salt, the basil, oregano, pepper, and bay leaf. Heat over medium-low heat to simmering. Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavorful, about 1 hour and 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Sauce - Tomates Salcasi Categories: Sauces, Ethnic Yield: 1 servings 5 Tomatoes, med. ripe or 1 can Salt, to taste 3 tb Olive oil Pepper, to taste 1 tb Sugar 2 c Water 1 Cl Garlic, crushed 2 tb Vinegar 1 Bay leaf Place tomatoes in saucepan with oil, sugar, garlic, bay leaf, salt and pepper. Add 1 cup water and cook over medium heat, uncovered, stirring and mashing tomatoes occaisonally. Cook until tomatoes are soft, about 1 hour. Add another cup of water and continue to cook, stirring occaisonally, 30 to 40 minutes. Add vinegar. Stir and remove from heat. Use cold on fried eggplant, boiled green beans, boiled pinto beans and white kidney beans. Makes 1 cup sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Tart Nicoise Categories: Cheese/eggs, Greek Yield: 8 servings 1/3 CORNMEAL PASTRY dough 3 tb Chopped fresh oregano (Or 1 1 Egg white, lightly beaten -Tbl dried), divided 2 Medium-size tomatoes 1/8 ts Ground balck pepper 2 Eggs 1 Jar marinated artichokes (6 1 c Part-skim milk ricotta -ounces), drained and -cheese Halved lengthwise 1 c Shredded mozzarella cheese 8 Nicoise or Gaeta olives, 6 tb Grated Parmesan cheese, -pitted -divided 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 botttom with tines of fork. Lane pastry shell with aluminum 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. Reduce oven temperature to 350 F. Thinly slice 1 tomato; arrange over bottom of pastry shell; set aside. In a medium bowl, beat eggs; blend in ricotta, mozzarella, 4 tablespoons of the Parmesan, and 2 tablespoons of the fresh oregano (or 2 teaspoons of the dried). Spread over tomato slices. Cut remaining tomato into 12 wedges. Arrange on top of cheese layer with artichoke halves and olives. Sprinkle with remaining oregano and Parmesan. Bake 40 minutes or until cheese layer is set. Cool on wire rack 10 minutes before removing outer ring. Serve warm. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato-Mozzarella Sandwiches Categories: Appetizers, Italian, Cheese/eggs Yield: 6 servings 2 lb Pizza dough; thawed 1/4 ts Freshly ground pepper 2 tb Extra-virgin olive oil 1/4 c Prepared pesto sauce 2 lg Cloves garlic; minced 1/2 lb Mozzarella cheese; sliced 1/2 ts Rosemary; crushed 2 Tomatoes; thinly sliced 1/4 ts Crushed red-pepper flakes 1. Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk. In pan, heat oil and garlic over low heat 2 mintues. Add seasonings. 2. Preheat oven to 400F. With floured fingers, poke about 16 holes in dough; brush with oil. Bake 25 minutes or until browned. Remove to wire rack to cool. 3. Cut bread into sixths; halve horizontally. Brush with pesto; place cheese and tomato on bottoms and over with tops. From: McCalls Setember 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-05-93 (21:05) Number: 2613 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Topfenkuchen Categories: Cakes, German Yield: 1 servings 2 1/2 c Flour; sift on pastry board 2 ts Lemon rind; grated 1/2 c Sugar 1/2 c Sugar 2 Egg yolks 2 tb Flour 1 c Butter; softened 4 Egg whites 2 ts Lemon rind; grated 1/2 c Raisins 1 1/2 c Cottage cheese; sieved 1/2 c Almonds; slivered/blanched 4 Egg yolks Make a well in the center of the flour and put into it the next four ingredients. Quickly work these ingredients into the flour to make a smooth dough, adding a bit more flour if needed, to facilitate handling. On a floured board, roll out the dough into a 11X17" rectangle. Line a baking sheet with the dough and bake it in a moderate oven (350 degrees F>), for about 15 minutes, or until it is about half done. Let it cool. Add the 4 egg yolks and lemon rind to the cottage cheese. Beat the egg whites until very stiff, gradually adding the sugar, beginning when they have slightly stiffened. Fold the beaten egg whites into the cheese and spread the cooled pastry shell with the cheese filling. Sprinkle the cake with the raisins and almonds. Bake in a very slow oven (250 degrees F.) about 45 minutes. Let cool and cut into large squares. Source: Gourmet's Old Vienna Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Torta Di Nocciole Con Panna Categories: Cakes, Italian Yield: 8 servings 1/2 c Shelled hazelnuts 1 1/4 ts Baking powder 2 Eggs 1 pn Salt 6 tb Sugar 1 c Whipping cream 1 tb Flour PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread hazelnuts on a cookie sheet and toast in oven for 5 minutes. Remove them and reduce oven to 350F. Grind nuts in a blender or food processor to a fine meal. Beat eggs and sugar together until pale yellow and creamy. Mix in flour, baking powder, salt and ground nuts. Transfer batter to prepared pan and bake 20-to-25 minutes, until edges of the cake begin to pull away from the pan. Cool on a rack and transfer to a plate. Just before serving, whip cream to soft peaks and spread it over top of cake. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini with Garden Vegetables Categories: Pasta, Vegetables, Italian Yield: 2 servings 8 oz Tortellini or Penne 1 tb Fresh Basil or Parsley *** 1/2 c Fresh or Frozen Peas 1 md Zucchini; sliced thin 2 tb Olive Oil Fresh Ground Pepper To taste 2 tb Parmesan Cheese; grated Ripe Tomato ** 1 md Carrot * * Peeled and thinly sliced ** Cored, peeled and chopped *** Minced OR use 1/2 tsp each. In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain pasta. Meanwhile in a 12" skillet heat oil over low heat for one min. Add the carrot and zucchini and gently saute for 5 mins stirring occasionally. Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid and remaining ingredients. Toss to combine and heat through about one min. Serve with additional Parmesan cheese on the side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini with Cream Categories: Pasta, Italian Yield: 6 servings 4 tb Butter 1 c Freshly grated Parmesan 1 c Heavy cream Freshly ground black pepper 48 Tortellini MELT THE BUTTER in a medium-size saucepan; add the heavy cream and heat through. Cook the tortellini in boiling salted water, then drain them and place them in a heated serving bowl. Pour the cream-butter mixture over them and toss thoroughly so that some of the cream is absorbed. Add 1/2 cup grated Parmesan cheese and a generous quantity of pepper, and toss again. Pass additional cheese at table. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini Pesto Salad Categories: Salads, Pasta, Sauces, Italian Yield: 4 servings 1 c Mayonnaise 2 Minced garlic cloves 2 c Tortellini, cooked 1 c Cherry tomato halves 1/4 c Parmesan cheese 1 1/2 ts Crushed basil leaves 1 c Julienne zucchini 1/2 c Chopped walnuts 1/4 c Chopped parsley 2 tb Milk 1 c Julienne carrots Combine first six ingredients. Add remaining ingredients except walnuts. Chill. Add walnuts before serving. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini Alla Panna Categories: Pasta, Italian Yield: 6 servings 1 c Of cream (heavy or light) Tortellini alla panna Tortellini alla panna is a basic of Northern and Central Italian cuisine. Tortellini (usually with a cured ham filling, but spinach or other fillings can go well too. Just don't use those dry tortellini packets you find on the shelf; choose fresh tortellini, or those you find in the refrigerated section of the store) Grated parmesan (enough to make cream thick) Salt Ham, cubed Butter or Margarine While you cook the tortellini, mix cream, Parmesan, and salt. Set aside. When they are almost cooked, melt a little butter or margarine in a small pan and saute the cubed ham until slighly red, stirring to keep it from sticking. When tortellini are ready, drain, and mix with cream mixture. Pour the contents of the ham pan over the tortellini, and mix. If desired, add some pepper. NOTES: 1. Add some salt to the water you use to cook the tortellini in. 2. Freshly grated Parmesan would be preferred. 3. Some people like to add some cooked green peas 4. The ratio of cream mixture, ham, and tortellini is up to the cook: some like lots of sauce, some just a little... This recipe is used also for tortelloni and ravioli... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini W/peas and Prosciutto Categories: Italian, Cheese/eggs, Pasta Yield: 4 servings 15 oz Tortellini (cheese) 6 tb Grated parmesan 1 1/2 c Whipping cream 3/4 c Peas * 1 pn Nutmeg 1 1/2 oz Prosciutto (cut) * Frozen tiny, thawed and drained. Cook tortellini in a large pot of boiling water until barely tender, stirring occasionally. Drain. Meanwhile bring cream to boil in large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, parmesan, peas & prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally. About 4 minutes. Season with salt and pepper. /\/\ara kent ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini Soup Categories: Soups/stews, Italian, Pasta Yield: 8 servings 1 tb Olive oil 2 c Water 1/4 c Onion, finely chopped 9 oz Fresh cheese tortellini 1 c Mushrooms, sliced 1 c Peas, frozen 1 ea Garlic clove,minced 2 tb Parsley, snipped 14 1/2 oz Can chicken broth In a large saucepan or Dutch oven heat oil. Add onion, mushrooms and garlic. Cook, stirring occasionally, until onion is tender. Add chicken broth and water. Bring to a boil. Add tortellini and peas. Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Stir in parsley. Makes 8 servings. Tops Grocery Store Advertising booklet. November 12, 1991 "Christmas Dinner Italian-Style" Posted by Jean Cody. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortoni Categories: Desserts, Italian Yield: 4 servings 4 Servings -teaspoons sugar 1/3 c Ice water 1/2 ts Almond extract 1/3 c Nonfat dry milk 1/2 ts Vanilla butternut flavor Sweetener equivalent to 6 1/4 oz Graham cracker crumbs (1 - 2 1/2 inch square, crushed) Place ice water and dry milk in a deep bowl. Beat on medium speed of an electric mixer for 2 minutes. Increase speed to high and continue to beat for 2 more minutes. Add sweetener. Beat 2 minutes on high speed, or until mixture is thick and forms soft peaks. Add extracts, beating until blended. Divide mixture evenly into 4 custard cups. Sprinkle with crumbs. Place in freezer until set, about 1 hour. To serve, let Tortoni sit at room temperature for about 3 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional English Scones Categories: Breads, Londontowne Yield: 10 servings 2 1/2 c All purpose flour 1 Whole milk 1/2 c Bread flour 2 lg Eggs 6 tb Sugar 1 lg Egg yolk 1 1/2 tb Baking powder 1 c Raisins (optional) 3/4 ts Salt 1 Egg yolk beaten with 2 Tbsp 4 1/2 tb Chilled unsalted butter, cut -water -into pieces Strawberry Preserves Servings: 10 Preheat oven to 375 degrees F. Butter and flour heavy large cookie sheet. Mix first 5 ingredients in large bowl. Add butter and cut in until mixture resembles fine meal. Add milk, eggs and yolk, then raisins, and mix until thoroughly incorporated. Turn dough out onto lightly floured surface. Press dough into 1-inch-thick round. Cut out rounds using floured 3-inch round cookie cutter. Gather scraps and re-form into 1-inch-thick round. Cut out more rounds. Transfer rounds to prepared baking sheet, spacing evenly. Brush with glaze. Refrigerate 15 minutes. Bake until golden brown, about 25 minutes. Serve scones warm with berry preserves. Makes about 10. From Bon Apetite magazine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional Scotch Broth Categories: Soups/stews, Ethnic, Lamb Yield: 6 servings 1 lb Neck of mutton or boiling 2 md Size carrots -beef 2 Leeks 2 qt Cold water 3 tb Diced rutabaga 1 ts Salt 1 md Onion 2 tb Pearl barley 1/2 sm Cabbage 2 tb Yellow split peas 1 ts Finely chopped parsley 2 tb Dried green peas Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste. Posted by Gavin Davies. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional Lasagne Categories: Italian, Pasta Yield: 4 servings 2/3 Recipe Egg Pasta or use 2 1/8 ts Nutmeg, grated -eggs and 1 1/3 cups flour 6 Fresh Italian plum tomatoes OR 1/2 Lb dry lasagne -(or 1 cup canned) -noodles Salt BOLOGNESE SAUCE Pepper 1 Onion BECHAMEL SAUCE 1/2 Carrot 3 tb Butter 1/2 Rib celery 1/4 c Flour 1 Clove garlic 2 c Milk 2 tb Butter Salt 1/2 lb Lean pork, ground Pepper 1/3 c Dry white wine 3/4 c Parmesan cheese, grated 1/3 c Heavy cream PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by 1/2, about 15 minutes. Add heavy cream and nutmeg; simmer until thickened, about 5 minutes. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper. For The Bechamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the Bechamel over pasta. Sprinkle 1/4 cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagne with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagne under broiler until golden brown, about 5 minutes. Let lasagne sit for 10 minutes before serving. Makes 4 servings. [COOKS March-April 1988] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trifle Categories: Londontowne, Desserts Yield: 6 servings 1 Sponge cake;leftover 1 ts Cornstarch 1 c Raspberry Jam 3 tb Sugar 1/4 c Almonds, slivered 5 Eggs 1/4 c Brandy:* 2 c Heavy cream;or whipping 3/4 c Sherry -whipped 1 1/2 c Milk 8 Citron slices;* 1 c Heavy cream;or whipping 6 Strawberries; -OR- 1 Vanilla pod 6 Crystallized violets * Anne's note; I would use 1 cup sherry and not bother with the brandy * Citron is larger than a lemon. The fruit is not eaten but the rind is used as a decoration. Can be found in speciality stores, omit if you can't find it "Trifle, a favorite Victorian recipe, is the perfect party recipe. Make it well ahead of time of time, so that the sherry and brandy have enough time to seep into the cake. The charm of Trifle is its different textures. Since these also look interesting , Trifle should be served in a glass bowl so that the effect can be seen to full advantage. As an alternative serve it in individual glass dishes." Cut the cake into very thick slices and spread each piece with a generous amount of raspberry jam. Arrange the slices on the bottom of a large glass bowl. If you prefer to use individual dishes, divide the cake equally among the dishes. Sprinkle the almonds over the cake slices, pour on the brandy and sherry and allow it it to soak for about 40 minutes (but not longer as the cake will becomes soggy. *Anne's note, I like it soggy, and left the cake to soak overnight.) Bring the milk and cream with vanilla pod to a boil in a double boiler. Remove from heat and discard the vanilla pod. Mix the cornstarch with the sugar and eggs and gradually pour in the milk and cream. Transfer the mixture back to the double boiler and stir until the custard becomes thick and creamy; do not allow to boil. Let the custard cool a little and then pour it over the cake. Let the cake set and when it fully cooled, spread any remaining jam on top, then cover with whipped cream. Decorate the trifle with citron slices and crystallized violets or strawberry slices. Refrigerate until ready to serve. SERVES:6-8 SOURCE: _Great British Cooking: A Well Kept Secret_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trota Di Pescatore Di Perle Categories: Italian, Fish/sea Yield: 4 servings 4 Trout; 8 oz. each 4 oz Sliced almonds 1/2 c Flour Juice of 2 lemons 4 tb Oil 1/2 c Pearl onions 4 tb Butter Salt and pepper Dredge the trout in the flour until well coated. Heat the oil in a large frypan and saute the fish for 5 minutes on each side over medium heat. In another pan, melt the butter and saute the almonds until they are light brown. Remove from the heat and set aside. To the fish, add the wine, lemon juice and pearl onions and cook over low heat for a few minutes. Test to see if the fish is done by inserting a knife along the backbone. If the flesh comes away easily it is done. Remove the fish to serving platter. Season the sauce with salt and pepper and pour over the fish. Sprinkle with almonds and serve immediately. Serves 4. Source: La Cucina di Pasquale ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Baked in Wine (Irish) Categories: Fish/sea, Irish Yield: 6 servings 1 Rainbow trout (about 2.5 lb) 1 pn Each of herbs* 2 c White wine Directions: *Whichever ones you like parsley, thyme, herbes de provence....& Garlic. Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour. ~- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Breasts Marsala Categories: Italian, Poultry Yield: 6 servings 6 Turkey breast fillets 6 tb Dry Marsala 1/4 ts Dried basil (substitute 6 tb Chicken stock (substitute -raspberries for Suzze) -squid for Sandy) 1/4 ts Dried oregano (substitute 1/4 ts Salt -cranberries for April) 1 pn Of pepper 1/4 c All-purpose flour 1 tb Chopped fresh parsley 3 tb Butter -(garnish) Lay each turkey slice between 2 pieces of waxed paper and pound thin with flat side of a large knife. Dip into a mixture of basil, oregano, and flour. Heat butter to sizzling in large skillet. Saute' turkey breasts until golden brown, 2 to 3 minutes on each side. Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes, turning once. Pour pan juices over, garnish with parsley and serve immediately. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Kiev Categories: Poultry, Russian Yield: 8 servings --------------------------------HERB BUTTER-------------------------------- 1/4 c White wine 1 tb Mint,chopped 1 Garlic clove,chopped 1/4 ts Salt 2 tb Parsley,chopped 1/4 ts White pepper,ground 2 tb Chives,chopped 1/4 c Butter,unsalted,softened 1 tb Dill,chopped ------------------------------------KIEV------------------------------------ 8 Whole turkey tenders 4 tb Butter,unsalted,melted 1 Ham,baked,6 oz piece 1 1/2 c Saltine crumbs 1 Egg 1 ts Paprika 1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and butter. Spread butter mixture into 6x2" rectangle on piece of waxed paper. Wrap and place in freezer until firm. 2. Prepare Kiev: Cut horizontal slit, about 3 1/2", into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4" pieces. Cut herb butter into 8 pieces 3/4" long. 3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in second shallow dish. 4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2" baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking. 5. Bake in preheated hot oven (425'F) for 25 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Spaghetti Sauce Categories: Sauces, Poultry, Italian, Vegetables, Pasta Yield: 6 servings 1/4 c Onion, chopped 1 ts Dried Basil 1 Garlic Clove, minced 1 ts Dried Thyme 1 ts Olive Oil 3 c Cooked Turkey, chopped 28 oz Can Tomatoes, cut up Cooked Noodles -or- Macaroni 6 oz Can Tomato Paste Keywords: Leftovers Saute the onion and garlic in the oil until lightly browned. Add the tomatoes, tomato paste, basil, thyme and turkey. Simmer for 20 to 25 minutes while cooking the noodles or macaroni. Serves 6 One Serving (noodles or macaroni not included) = Calories: 215 Carbohydrates: 9 Protein: 22 Fat: 10 Sodium: 190 Potassium: 627 Cholesterol: 54 Exchange Value: 3 Lean Meat Exchanges + 2 Vegetable Exchanges (noodles or macaroni not included) 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: Turkish Baklava Categories: Desserts, Turkish, Greek Yield: 24 servings 1 Pkg Fillo Sheets 1 ts Ground Cinnamon or 1 lb Butter, melted 1/4 ts Ground and 1 Stick Cinnamon 1 lb Walnuts, chopped 9 x 13 Pyrex Baking Dish 3 c Sugar, white granulated Pastry Brush 1/2 ts Ground Cloves 1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan. 4. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo sp[read a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. 5. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces. 6. Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely. 7. SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes. 8. Pour the boiling syrup over the cool Baklava and allow to cool completely again. When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkish Delight Categories: Candies, Turkish Yield: 1 servings 2 c Sugar 1 tb Flavoring * 2 tb Cornstarch Food coloring ** 1 c Water 1/2 c Toasted nuts, chopped *** 1/2 ts Cream of tartar Confectioners' sugar * Flavorings: rose, mastic, strawberry, orange or lemon. ** Food coloring: red, yellow, green or orange (depending on flavoring used) *** Nuts: almonds or pistachios Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts. Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar. Store in plastic bag. From: The Complete Greek Cookbook, by Theresa Karas Yianilos, Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkish Delight 1 Categories: Candies, Turkish Yield: 1 servings Karen Mintzias 1 tb Flavoring * 2 c Sugar Food coloring ** 2 tb Cornstarch 1/2 c Toasted nuts, chopped *** 1 c Water Confectioners' sugar 1/2 ts Cream of tartar * Flavorings: rose, mastic, strawberry, orange or lemon. ** Food coloring: red, yellow, green or orange (depending on flavoring used) *** Nuts: almonds or pistachios Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts. Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar. Store in plastic bag. From: The Complete Greek Cookbook, by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkish Delight 2 Categories: Candies, Turkish Yield: 24 servings Karen Mintzias 4 tb Extract * 3 tb Unflavored gelatine Food coloring ** 1/2 c Cold water 1/4 c Pistachio nuts; chopped 1/3 c Boiling water 1 c Confectioners' sugar 2 c Sugar * Extract: may use orange, lemon or raspberry extract. ** Food Coloring: Use appropriate color to match flavor. Soften gelatine in cold water. Add sugar to boiling water. Bring to boil. Stir in softened gelatine. Simmer, uncovered, 20 minutes. Add flavoring and coloring. Pour into ungreased, 8-inch square pan. Add nuts. Stir gently. Chill. When firm, invert onto cutting board. Cut into 1 1/2 inch cubes. Roll in confectioners' sugar. Store in a jar at room temperature. Serve with Greek Coffee. From "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuscan Bean Soup Categories: Soups/stews, Italian Yield: 6 servings 1 lb Dried white kidney beans; OR 1 ts Salt 4 cn Cannellini beans (20 oz ea) 1 ts Pepper 6 oz Pancetta or very lean bacon, 1 1/2 qt Chicken stock - finely diced 2 c Ditalini 1/4 c Olive oil -or any short tubular pasta 1 c Finely chopped red onion 1 ts Salt 1 c Finely chopped celery 2 tb Minced parsley 1 tb Minced fresh sage; -=OR=- Freshly grated Romano cheese 1 ts -Dried Sage -=OR=- Parmigiano cheese IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute the pancetta in olive oil until soft. Add onion and celery and saute, stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add chicken stock, cover and bring to a boil. Drain the beans, add to soup, cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley before serving and sprinkle with grated cheese. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuscan Cheesecake Categories: Italian, Cheesecakes Yield: 4 servings 3 lb Ricotta cheese 2 Lemons, grated zest only 8 Eggs 2 2/3 oz Grand mariner 2 c Sugar 1 tb Clarified butter 1 c Milk 1/4 c Plain bread crumbs 2 Oranges, grated zest only TIME DOES NOT INCLUDE COOLING AND REFRIGERATION. 1. Preheat oven to 350 F. 2. Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until well-mixed and smooth. Add orange and lemon zest and Grand Mariner. Mix well. 3.Grease one cheesecake pan with butter and coat lightly with bread crumbs. Fill pan 3/4 of the way with cheesecake mixture. Set pan in a larger pan filled half full with water and bake 1-1/4 hours. 4.Turn oven off, leaving the cake within. Let stand for one hour. Remove, let cool, and refrigerate. This moist, light, and fluffy cheesecake is truly ''la dolce vita''. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuscany Peasant Soup Categories: Soups/stews, Pork/ham, Italian Yield: 4 servings 4 Italian sausages; mild (pref 1 cn Tomato sauce (8-oz) 1 Celery; inner stalk, diced 2 ts Fresh basil; chopped or 1/2 3 Zucchini; medium, thinly sli 1 Salt and pepper to taste 1 Onion; small, 1 Parmesan; grated or Roomano 3 c Beef stock Slice sausages 1/2" thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute 2 minutes, stirring. Put stock, tomato sauce and basil into crockery pot and mix. Heat on high (300) for 30 minutes. Add sausage-vegetable mixture to crockery pot. Turn to low and cook 2-3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese. Serve this hearty soup accompanied by garlic-buttered toasted French bread. Italian sausages made of turkey meat can be substituted, and make this a perfect low fat meal. From "Extra-Special Crockery Pot Recipes" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tyropita Trifti Thrakis (Thracian Style Cheese Squares) Categories: Greek, Appetizers, Breads Yield: 100 servings Karen Mintzias 1 1/2 ts Baking powder 1/2 c Butter 1/2 ts Salt 1/2 c Light olive oil -less, if cheese is salty 1/3 c Milk plus;---> 1 c Grated Greek cheeses 2 tb Milk 2 c All-purpose flour (or more) Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth. (They are also called "kourou" [cut small].) If making the individual "little canes," they should be half a (dainty) finger wide and a finger in length. The secret of the crispness is in adding only enough flour to make a soft dough. To make about 100 1-inch squares: The mixing of the dough may be begun with an electric mixer, but should be finished by hand. Beat the butter until fluffy, then lower the speed and add the olive oil. Continue beating, and when fluffy beat in the milk, baking powder, salt, if necessary, and cheese. Begin adding flour, but after 1 cup stop beating with the mixer and beat in the remaining flour by hand, adding only enough to make dough soft enough to roll into strips. Knead a few minutes. Spread or roll on buttered sheet (jelly roll tray, cookie sheet, or any flat pan) to a thickness of half-finger's width and cut into squares of desired size (the smaller the better, since they are rich). Bake in a moderate oven (350 degrees) for 20 to 25 minutes, moving to the top shelf for the last minutes to achieve a golden chestnut color. (If making the "little canes," the baking time will be 10 to 12 minutes.) Remove when done and cook on a rack. Note: Stored in covered tins, these will keep for several weeks. Source: 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: Tzatziki (Greek Cucumber and Yogurt Salad) Categories: Salads, Greek Yield: 6 servings 1 pt Plain Yogurt 1/2 c Olive oil 1 Unpeeled cucumber, chopped Juice of 1/2 lemon -fine 1 ts Salt 1 Clove garlic, crushed parsley To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast as first course or as a side dish during dinner. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tzimmes and a Gahtzah Tzimmes Categories: Beef, Jewish Yield: 6 servings 1 lb Beef plate brisket 2 tb Flour 2 lb Carrots 2 tb Schmaltz (rendered chicken 1/2 ts Salt -fat) or shortening 3 tb Brown sugar 1 c Carrot stock EINBREN or THICKENING: From "Love and Knishes". "Tzimmes" is a word impossible to translate. Ask anyone, "What is a tzimmes?" and you get the answer, "You don't know what a tzimmes is?" This is not very satisfactory as you can see. The closest I have come to an answer is that a tzimmes is a mishmash. Now a mishmash is a hodgepodge and a hodgepodge is...not a tzimmes, believe me...it's a big thing in anyone's life. A Gahntze Tsimmes is really somethig to boast about--a big production! For instance, from a good tzimmes, a cook is entitled to make a gahntze tzimmes. (Some people think of a tzimmes as a dessert). In my opinion is a one dish meal usually served as the fourth course in a six-course dinner. A Tzimmes can be made from almost any ingredient. From my wall-to-wall carpeting I could make a tzimmes, and from my new mink coat I am justified in making a gahntze tzimmes. Of course, there are some people who think not. You will find people who will begrudge you anything. They will say, "She's got a mink coat so she's making from it a gahntze tsimmes. I knew her when she only had a Persian lamb." From all these things you can make a tzimmes, but most tzimmeses are made from carrots. Carrot Tzimmes Simmer brisket in water to cover till almost tender (about 1 1/2 hours). By this time the water will have boiled down to about half the original amount. Peel carrots and slice in half-inch rounds. Add carrots, salt and sugar to meat. Bring to a boil, reduce heat and simmer till carrots are very tender (about 45 minutes). Brown flour in a very small skillet, stirring constantly to prevent burning. When flour is very light brown, remove from burner. Add schmaltz and stir till smooth. Gradually stir in carrot stock to make a smooth paste. Add this paste to the carrots, stirring it carefully. Continue to simmer till stock has thickened (10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ukha (Clear Salmon Soup) Categories: Soups/stews, Fish/sea, Russian Yield: 6 servings 6 c ;Water Pepper, white; to taste 1 1/2 lb Smelts, whole; cleaned well 1 lb Salmon trimmings 1 Onion, med 3/4 c Wine, white, dry 1 Carrot, large; peeled 3 Potato, new -quartered 2 Carrot, thin; peeled 1 Leek (white only) 1 Egg white 1 Celery stalk; with leaves 1 Eggshell; crushed 1 Parsnip; peeled 1 lb Salmon fillet, skinned 1 Bouquet garni 5 tb Scallion; chopped Salt; to taste Lemon slices, thin Approx. Cook Time: 2:00 In a large stock pot, place the water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni, and salt and pepper, and bring to a boil over high heat, periodically skimming off the foam as it rises to the top. Cover the pot, reduce the heat, and simmer for 35 minutes. Strain the stock through a fine sieve into a clean pot, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Return the stock to the heat and add the salmon trimmings, wine, potatoes, and thin carrots. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25 minutes. Strain the stock into a clean pot, discarding all the solids except the potatoes and all the carrots. Rinse the potatoes and carrots being careful not to mash them, and set aside. Return the stock to low heat and simmer for several minutes. Add the egg white and shell and increase the heat to medium high. Bring to a boil, beating constantly, with a wire whisk. When the stock boils, the egg white will start rising to the surface. At this point, turn off the heat and let stand for five minutes. Line a colander with a double layer of dampened cheesecloth and strain the stock into a clean pot. Add the fish fillets to the stock and poach over medium low heat until cooked through; five minutes. Taste and adjust the seasonings. Halve the reserved potatoes and cut into wedges. Cut the carrots into fine dice. Divide the fish fillets among six soup bowls. Add a few potato wedges and diced carrots to each bowl. Ladle the stock into the bowls, sprinkle with scallions, and garnish with lemon slices. --- Please to the Table von Bremzen and Welchman ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uma Salada Portuguesa - Mixed Green Salad Categories: Salads, Portuguese Yield: 6 servings 1/4 c Oil 2 Tomatoes, thinly sliced 1/3 c Fresh lemon juice 1 lg Purple onion, thinly sliced Salt to taste -and separated into rings Freshly ground black pepper 2 c Sliced stuffed olives 1 Lettuce Chopped parsley 1 bn Watercress 1. place oil and lemon juice into a screw top jar. season with salt and pepper 2. place top on jar and shake till dressing is combined. 3. wash lettuce and watercress, drain well. tear into small pieces 4. toss dressing through salad greens and arrange on serving platter 5. arrange tomato slices, onion rings and olives in circular pattern 6. sprinkle with chopped parsley before serving. serve immediately. These recipes came from the ICC (Illawarra County Council Australia N.S.W) electric cooking recipes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vanilla Rice Pudding Categories: Greek, Desserts, Rice/grains Yield: 6 servings Karen Mintzias 1 tb Unsalted butter 2/3 c Round or short-grain rice 1 Egg 3 c Milk 1/2 ts Vanilla extract; or to taste 1/3 c Superfine or vanilla sugar 1 tb Fresh lemon juice -=OR=- more to taste -=OR=- more to taste 1 tb Superfine or vanilla sugar 1/3 c Rich Cream (w/o crust); -OR- 1 1/2" strip of orange zest 1/2 c -Heavy cream 1 pn Salt --------------------------------FOR SERVING-------------------------------- Ground cinnamon Confectioners' sugar; sifted Place the rice in boiling water and leave for 5 seconds; drain, and rinse. Bring the milk almost to a boil in a heavy saucepan, and stir in the rice, the first quantity of sugar, the orange zest, salt, and butter. Reduce the heat to very low and simmer uncovered, stirring occasionally to prevent sticking, for 1 hour, or until thick and creamy. Remove from the heat and set aside. Whisk together the egg, vanilla, lemon juice, and remaining sugar until pale and thick, about 2 minutes. Remove the orange zest from the rice mixture and stir half the rice into the egg mixture. Return this to the saucepan and stir to combine. Gently cook over low heat, stirring well, for 2 minutes. Stir in the Rich Cream and add more sugar or lemon juice if desired. (If using heavy cream, beat until slightly thickened, then stir into the rice mixture.) Divide among individual dishes and chill. To serve, liberally dust with the cinnamon and confectioners' sugar. Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vasilopita (New Year Bread) Categories: Greek, Breads Yield: 1 servings Karen Mintzias 1/4 ts Salt 1 pk Active dry yeast 1/2 ts Ground cinnamon 3/4 c Milk; lukewarm 1/4 ts Ground masticha 3 Eggs; beaten 1/2 c Butter; melted 1 1/2 ts Grated orange rind 1 Egg; for glazing 3/4 c Caster sugar Blanched split almonds 4 1/2 c Plain flour New Year Bread is traditionally cut at midnight on New Year's Eve. After baking, a coin is inserted through a slit in the base. The person who finds the coin will have luck in the New Year. Long ago the coin used to be a gold one, then later a silver coin was used. These could be incorporated into the dough before baking. Nowadays because of the nickel content of coins it is undesirable to bake a coin in the cake. Dissolve yeast in 1/4 cup of the milk. Add remainder of milk, eggs, orange rind and sugar. Sift 3 cups flour, salt and spice into a warm bowl and make a well in the centre. Pour in yeast mixture and stir to blend in flour, gradually adding warm melted butter. Mix dough with hands until it comes away from sides. Turn on to a floured surface and knead until smooth and elastic, adding remaining flour as required. Knead for 10 minutes. Place ball of dough in a clean bowl brushed with melted butter. Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap. Leav to prove (rise) in a warm place until doubled in bulk. Punch down and turn on to lightly floured surface. Knead lightly and shape into a round loaf. Place on a large greased baking sheet or in a greased 25 cm (10 inch) deep cake tin. Cover and let rise in a warm place until doubled - about 1 1/2 to 2 hours. Glaze with well-beaten egg and arrange blanched almonds in numbers to denote the New Year, pressing in lightly. Bake in a moderately hot oven for 45 minutes until golden brown and cooked when tested. If bread browns too quickly place a piece of greased brown paper on top. Cool on a wire rack. 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: Veal Chops with Anchovy and Caper Sauce Categories: Italian, Veal, Fish/sea, Sauces Yield: 6 servings 1/2 c Vegetable oil 2 tb Capers, rinsed and drained 6 Veal loin chops, 3/4" thick 1/4 c Brandy 1/2 c All-purpose flour 6 tb Whipping cream 6 tb Butter 2 tb Chopped fresh parsley 2 oz Boiled ham, finely minced -(garnish) 4 Flat anchovy fillets Heat oil in a heavy skillet large enough to accommodate chops. Pat chops dry and coat with flour, shaking off excess. Saute' chops in very hot oil, turning once. Meanwhile, melt butter in a small skillet and saute' ham over medium heat 1 minute. Add anchovies and capers, mashing ingredients down with fork to make a paste. When chops are done, about 8 to 10 minutes, remove to a heated ovenproof platter and keep warm in a 200 degree oven with a piece of aluminum foil placed loosely over the top. Pour off excess oil from skillet in which chops were cooked. Add brandy, scraping up browned bits. Boil to reduce liquid by half, then pour into ham and anchovy mixture. Add cream, heating and stirring while it blends. Pour sauce over chops and garnish with parsley. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Cutlets Parmesan Categories: Veal, Italian Yield: 6 servings 1 lb Veal cutlet -thin 1/4 c Bread crumbs Sauce: 2 tb Water 2 Onions sliced thin 1/2 Beaten egg 4 tb Oil 2 tb Water 1 Clove garlic, minced 1/4 c Oil 1/2 ts Sugar 3 tb Grated Parmesan salt and 1 ts Sweet basil -pepper Salt and pepper 1/2 Mozzarella cheese sliced 2 1/2 c Canned tomatoes Hint: Veal is very expensive. Instead, take partially frozen turkey breast and slice to 1/4 inch slices. As long as the turkey is coated on all sides with sauce, you won't be able to tell it from veal! Cut veal into serving sized pieces. Mix Parmesan cheese and bread crumbs. Mix beaten egg with water. Dip meat into egg, then into bread crumb mixture Cook meat in hot oil until golden brown on both sides. coat cutlets with sauce on both sides and in pan. Lay thin slices of Parmesan on top and pour the rest of the sauce evenly over top. Bake at 325 for 25 minutes. Sauce Cook the sliced onion and garlic in oil for 5 minutes. Add tomatoes, and basil. Simmer for 15 minutes. Add salt and a dash of pepper to taste, sugar; Stir. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Paprikash Categories: Veal, Ethnic Yield: 6 servings 2 lb Boned veal shoulder 1/2 ts Salt - cut in 1-in cubes 1/8 ts Pepper 2 tb Butter 1/2 c White wine 2 Onions; minced 1 Tomato 1 Garlic cloves; minced - peeled, seeded and chopped 2 tb Paprika 1 c Sour cream BROWN VEAL, A FEW PIECES at a time, in butter and remove to a bowl. Add onions and garlic and saute until golden. Return veal to the pot, add all remaining ingredients except sour cream, and simmer 1 1/2-to-2 hours. Mix in sour cream and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Scaloppine with Lemon Categories: Italian, Veal Yield: 6 servings 1 1/2 lb Veal scaloppine from the top Juice of one lemon -round, sliced about 1/4" 3 tb Finely chopped fresh parsley -thick Salt and pepper to taste 1 c All-purpose flour 2 Lemons, thinly sliced 2 tb Olive oil -(garnish) 1/2 c Butter Pound veal scallops between 2 sheets of waxed paper until they are about 1/8 inch thick. Blot meat with paper towels, then lightly dust with flour and shake off excess. Heat 1 tablespoon oil and half the butter in a large skillet over medium heat. When butter and oil are sizzling, brown veal slices, a few at a time, on both sides. Remove and keep warm. Add butter and oil between batches as needed. Remove skillet from heat and add lemon juice and any remaining butter, scraping browned bits from bottom of pan. Add parsley and veal and season to taste. Cook over medium heat about 5 minutes. Remove veal to platter, pouring juices over all and garnishing with lemon slices. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Scaloppine with Avocado Categories: Italian, Veal, Vegetables Yield: 6 servings 2 lb Veal scaloppine, frpm the to 2 tb Olive oil -round, sliced about 1/4" 1/2 c Dry Vermouth -thick 3/4 c Chicken stock 1 ts Salt 4 tb Lemon juice 1/2 ts Pepper 1/3 c Chopped fresh parsley 1/4 c All-purpose flour 1 Avocado, peeled and cut into 1 ts Dried oregano -8 even slices 8 tb Butter Pound meat between waxed paper until 1/8" thick. Combine next four ingredients. Coat veal in mixture; shake off excess and set aside. Preheat oven to 300 degrees. In a large skillet, heat 5 tablespoons butter and the oil over moderately high heat. Saute' half of veal at a time until lightly browned, 2 to 3 minutes on each side. Remove to a warm platter. Add vermouth to skillet and boil, scraping up browned bits, until liquid is reduced by half. Add stock and 3 tablespoons lemon juice, stirring well. Add parsley. Remove from heat. Sprinkle avocado with 1 tablespoon of lemon juice. Bake in small ovenproof dish 5 minutes. Meanwhile, boil sauce in skillet until slightly reduced, about 2 minutes. Lower heat and whisk in remaining butter, a teaspoonful at a time, until sauce is slightly thickened. Place veal scallops on a warm platter and surround with avocado slices. Pour sauce over and serve at once. Serves 6 to 8. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Steaks with Lemon and Curry Categories: Veal, German, Spices/etc., Hot Yield: 4 servings 1 lb Veal Cutlets, Sliced Thin 2 tb Evaporated Milk 1/2 ts Salt 2 tb Tomato Paste 1/4 ts Pepper 1 Lemon, Juiced 3/4 ts Curry Powder 10 Parsley Sprigs, Chopped 3 tb Vegetable Oil 2 tb Cognac Or Brandy 2 Onions, Diced Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Stifado Categories: Greek, Meats, Veal Yield: 5 servings Karen Mintzias 1 lg Bay leaf 2 tb Olive oil 1 tb White or brown sugar 1 1/2 lb Lean veal; in 1-1/2" cubes 1 1/2 lb Small white onions; peeled 2 Garlic cloves 1/4 c Chopped fresh parsley Salt & freshly ground pepper 2 tb Butter; cut into bits 1/4 c Red wine vinegar 1 Cinnamon stick 2 tb Dry red wine 3 Whole cloves 3 Peeled tomatoes; chopped In a baking-serving casserole, heat the oil, then add the veal and saute on all sides. Add the garlic and season with salt and pepper. Stir with a wooden spoon, then add the vinegar, wine, tomatoes, bay leaf, sugar, and enough water to cover the veal. Arrange the onions over the meat, sprinkle the parsley and butter bits over the top, and slip the spices in between the meat and the onions. Shake the casserole a few times, then cover with an inverted plate to keep in place and cover tightly with a lid (using a little flour-water paste around the inside of the lid to seal if you wish). Bake in a slow oven (300 F) for 2 to 2-1/2 hours or over minimum heat on a burner, until the veal and onions are tender. Remove from the heat and serve warm. Note: After peeling the onions, pierce the root end of each onion with the tip of a small, sharp knife, then slash again at a right angle to make a cross. This will keep the onion whole and intact during the cooking process. 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: Veal Valdostana Categories: Veal, Italian Yield: 4 servings 3/4 c Plain dried bread crumbs -preferably from leg 3 tb All-purpose flour 1 Egg, beaten with 2 TBL water 1/2 ts Salt 1/4 c Reduced-calorie margarine 1 ds Pepper 4 oz Fontina cheese, shredded 4 Veal cutlets (4 oz each) Garnish: 8 lemon wedges Spread bread crumbs on a sheet of wax paper or a paper plate; set aside. In bowl combine flour, salt, and pepper; dredge cutlets in flour, coating all sides. Dip each cutlet into beaten egg, then into bread crumbs, thoroughly coating all sides. In 12-inch nonstick skillet heat margarine over medium heat until hot and bubbly; add cutlets and brown on both sides. Transfer cutlets to jelly-roll pan or cookie sheet; top each with 1 ounce cheese and broil just until cheese melts. Serve each portion garnished with 2 lemon wedges. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal with Mushrooms and Marsala Categories: Veal, Vegetables, Italian Yield: 2 servings 3 tb Olive oil 2 md Tomatoes, peeled, seeded, 3 Thinly sliced veal cutlets, -and chopped -1-inch pieces 6 Fresh basil leaves, chopped Salt 1/2 c Marsala Freshly-ground black pepper 1/4 lb Fettuccine, freshly cooked All-purpose flour (for 2 tb Parmesan cheese, freshly -dredging) -grated 12 Mushrooms, sliced 2 tb Fresh parsley, chopped 6 Green onions, chopped Heat 2 tablespoons oil in medium skillet over high heat. Season veal with salt and pepper, then dredge in flour, patting off ecxess. Saute until lightly browned, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Reduce heat to medium. Add mushrooms and saute until tender, about 5 minutes. Remove with slotted spoon. Add remaining 1 tablespoon oil to skillet; increase heat to medium-high. Add green onions and saute until transparent, about 3 minutes. Stir in tomatoes and basil; cook until most of liquid has evaporated, 4 to 5 minutes. Reduce heat to medium; pour in wine and simmer until thickened, about 7 minutes. Return veal and mushrooms to skillet; stir until heated through. Transfer to warmed serving dish. Add hot pasta and Parmesan and toss. Sprinkle with parsley and serve immediately. Makes 2 servings. [Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Soup (Zuppa Di Verdure) Categories: Soups/stews, Vegetables, Italian Yield: 6 servings 1/4 c Extra-virgin olive oil 3/4 lb Tomatoes (2 medium), peeled, 1 lg Onion, coarsely chopped -seeded, and 2 Stalks celery, trimmed and Coarsely chopped -coarsely chopped 1 qt Meat broth 2 Carrots, peeled and coarsely 1 c Peas -chopped 1/3 c Minced frewh parsley 1 lb Savoy cabbage, shredded 2 Cloves garlic, minced Salt and pepper 6 To 8 slices Italian bread, 2 c Shredded romaine or escarole -toasted -letuce Freshly grated Parmesan 1 lb Potatoes (3 small), peeled -cheese -and cubed Heat the olive oil and cook the onion, celery and carrots until the vegetables are softened. Add the cabbage, salt and pepper and cook, stirring often, until the cabbage is wilted. Add the lettuce, season, and cook for 3 minutes. Add the broth and bring to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes. Add the peas and cook for 5 minutes. Mix the parsley and garlic together and stir into the pot. Cook for 5 minutes. Place a piece of toasted Italian bread in each soup bowl. Ladle on the hot soup and sprinkle with Parmesan cheese. Serve immediately. Serves 6 to 8. NOTES: This hearty vegetable soup will benefit from sitting. Do not cut the vegetables too small since the finished soup ahould have a chunky look. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Stew (Tangarat Khudar) Categories: Vegetables, Ethnic, Soups/stews Yield: 6 servings 500 g Remnant Meat 100 g Noodles 100 g Chick Peas 1 Lemon, Juice of 500 g Tomatoes 5 tb Olive-Oil 1 md Carrot 2 tb Tomato-Concentrate 1 md Potato 1/2 ts Coriander 1 md Pepper, red 1/2 ts Cinnamon 1 md Courgette 1/4 ts Chilli-Powder 1 md Fennel Pepper, black 1 lg Celery, pc. of Salt 3/4 l Stock Give chick peas into water and let rest over night. Heat up 3 tb Olive-Oil in a big pot, add chopped meat and fry for 5 min. Add chopped vegetables and fry for another 3 min. Add spices and salt, fry shortly. Mix tomato-concentrate with part of the stock, give into the pot and add rest of the stock. Add drawned chick peas and let cook at mild heat for about 40 min. (the chick peast must be done). Peel the tomatoes. Heat up 2 tb olive-oil in a pan and fry the tomatoes til they crumble. Add tomatoes and noodles to te stew and let cook for another 10 min. Add lemon-juice til reaching taste you prefer. "Arabische Kueche" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Lasagne Categories: Vegetarian, Italian, Pasta Yield: 6 servings 10 oz Pkg frozen spinach, thawed 1/2 c Grated Parmesan cheese -and drained Salt, pepper, onion powder, 1/2 Box lasagne noodles, cooked -garlic powder -and drained 1 c Grated Mozzarella cheese 2 Eggs 1 Large-ish jar prepared 1 lb (or close to it) pkg Ricotta -spaghetti sauce OR about 2 -cheese (sometimes they come -c of homemade -that's ok) From: Freddi Michael This has pleased many meat eaters at my table. It's quite hearty. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Beat eggs. Beat in Ricotta cheese until smooth. Stir in the Parmesan and spinach. Season with salt, pepper, onion powder and garlic powder. In loaf pan, place a thin layer of tomato sauce. Layer 1/2 each ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Sauces Categories: Ethnic, Meats, Sauces Yield: 6 servings 1/4 lb Sugar 6 oz White or red currant jelly 1/2 pt Champagne vinegar 6 oz White or red wine Sweet Sauce: Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veprove S Krenem (Piquant Pork with Horseradish) Categories: Pork/ham, Ethnic Yield: 4 servings 2 lb Lean pork, cut into 1 1 sm Celery root (knob celery), -1/2-inch cubes -peeled, 2 tb Butter or margarine OR 1 celery stalk 2 c Water 1 tb Salt 1 c Vinegar 1 ts Caraway seeds 1 md Onion, stuck with 3 cloves 1/2 ts Pepper 1 md Carrot 1/4 c Prepared horseradish Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except horseradish. Simmer, covered, for 1 1/2 hours, or until tender. Transfer meat to hot platter; keep hot. Force stock through sieve or puree in electric blender. Pour stock over meat. Top with horseradish. Serve with boiled potatoes. Makes 4 to 6 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Versoffene Jungfern (Drunk Virgins) Categories: Beverages, Desserts, German Yield: 4 servings 3 c Red wine 1/2 Stick cinnamon 3 ts Sugar 1 pn (small) ground cloves 1 Piece lemon peel From the Ries-Kartaeusertal area. These are essentially Carthusian Dumplings in a red wine sauce. For the dumplings: see Kartauserkloesse (Carthusian Dumplings - recipe separately For the sauce: Add the cinnamon and lemon peel to the red wine, and bring to a boil. Reduce the liquid by keeping it at a light boil for 20 minutes. Then remove the cinnamon and lemon peel. Season to taste with sugar, ground cloves and, if desired, a bit of lemon juice. Pour the sauce over the hot dumplings and serve as dessert. 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: Vieiras a la Gallega - Scallops in Mustard-Olive Sauce Categories: Fish/sea, Spanish, Sauces Yield: 6 servings 1 ts Olive oil 1 ts Small capers, drained 4 lg Sea scallops 1 ts Dijon-style mustard 1 ts Minced garlic 1 c Whipping cream 5 Green olives stuffed, 1 ts Unsalted butter -chopped 1 1/2 ts Seasoned fresh bread crumbs Cook's notes: Green olives stuffed with anchovies are available at stores that specialize in imported foods, Cost Plus. Preliminaries: Preheat oven to 350 degrees. Procedure: Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes. Add chopped olives (and anchovies if using them separately), capers, mustard, cream and butter. Cook over medium heat for 8 to10 minutes or until reduced by half, stirring occasionally. Spoon scallops into scallop shells or onto small ovenproof dish. Sprinkle with bread crumbs and bake in a preheated 350-degree oven until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Viennese Baked Apples Categories: Desserts, Ethnic Yield: 6 servings 6 lg Apples 1/2 c Finely chopped walnuts or 1/2 c Seedless raspberry jam -almonds Grated rind of 1/2 an orange 3 tb Sugar An old Egyptian dream book states that "to dream of looking at apples betokens a wedding. To dream of eating apples is a sign of mourning unless they are very sweet, then it is a sign of a great deal of prosperity in the marriage state". Apples have travelled from the Old World to the New, but for some reason, we haven't created as many interesting desserts with them as the Europeans. We seem to limit ourselves to pies, crunchy puddings, applesauce and jelly. This is one new way to try apples. When possible, use the large Rome Beauty apples Core apples and peel skin about 1/3 of the way down from the stem end. Pierce the rest of the skin all over with a fork to lessen wrinkling and splitting. Place apples in a large, deep pan that has a good cover and add water to a depth of 1/4 inch. Mix jam with orange rind and nuts,fill the centre of each apple, then sprinkle sugar over top. Bring water in pan to a boil, then cover, lower heat and simmer 20-30 minutes,depending on size of apples. Baste 2-3 times with pan juices. To glaze apples, uncover when cooled, sprinkle top with an additional tbsp of sugar and place under broiler 3 inches from heat until lightly browned. Watch closely, as they brown very quickly. Serve warm, tepid or cold. Serves 6. Origin: Found in Recipe box got from garage sale. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vinegret (Russian Cooked Vegetable Salad) Categories: Sauces, Vegetables, Salads, Russian Yield: 4 servings 1 lg Beet; W/Skin, Stemmed * OR --Inch Dice 16 oz Beets; Drained And Cut Into 8 1/2 oz Peas; Drained, 1 Can -1/2-Inch Dice, 1 Can 1/4 c Scallions; Chopped (Green 3 md Boiling Potatoes; Peeled -Onions Will Do) 2 md Carrots; Peeled 1/4 c Fresh Dill; Finely Chopped 1/4 c Onion; Chopped Salt And Freshly Ground 3 md Dill Pickles; Cut Into 1/2 -Black Pepper; To Taste ----------------------------------DRESSING---------------------------------- 1 ts Dry Mustard 1/3 c Sunflower Or Corn Oil 1/2 ts Sugar Salt And Freshly Ground 3 tb Red Wine Vinegar -Black Pepper; To Taste * Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vitello Alla Francese Categories: Veal, Italian Yield: 4 servings ----------------------------------BARB DAY---------------------------------- 8 Veal scallops Salt & pepper; to taste 1/4 c Flour 1 Lemon; juice only 1 Egg 1 Lemon; in 8 thin slices 2 tb Milk 1 tb Parsley; finely chopped 6 tb Butter Pound the scaloppine lightly with a flat mallet. Sprinkle with salt and pepper and dredge on both sides in flour. Beat the egg well and add the milk, salt, and pepper, blend. Dip the veal in egg to coat on both sides Heat the butter in a very heavy skillet and add the veal Cook about 2 minutes on one side, or until golden Turn and cook on the second side until golden. Remove the veal and add the lemon juice to the skillet. Pour this over the veal. Garnish with lemon slices and sprinkle with parsley. Serve with Spaghetti with Marinara Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vitello Tonnato on Pasta Categories: Veal, Italian, Pasta, Fish/sea Yield: 6 servings 1 Onion; chopped 2 Bay leaves 1 tb Minced garlic 1 ts Ground white pepper 10 tb Olive oil 1/2 lb Dry pasta; such as: 2 lb Veal loin or leg roast - penne or small shells 6 3/4 oz Canned tuna, drained 2 Egg yolks 24 Anchovy fillets Salt to taste 1 c Dry white wine 1/4 c Capers 1 c Water or chicken broth 2 tb Finely chopped parsley 1 ts Thyme leaves COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot. Place over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6 anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce heat to low and cook for 45 to 50 minutes or until a meat thermometer measures 135F. Remove the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2 pound dry pasta according to directions. Drain, toss with 1 tablespoon oil and cool. Remove the veal from the cooking liquid and boil liquid 5 minutes, or until reduced by 1/2. Transfer contents of the pot to a bowl and let cool. Remove bay leaves, transfer the contents to a food processor, add yolks and blend until smooth. Continue to blend, adding the remaining 1/2 cup oil in a slow steady stream. When it's time to serve dinner, toss the pasta with the capers, parsley and half of the sauce and arrange on a large platter. Slice the veal very thinly and arrange slices on the pasta. Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warm Herring Entree or Luncheon Categories: Fish/sea, Ethnic Yield: 4 servings 4 Salted Herring 2 tb Breadcrumbs 2 Potatos 50 g Butter 2 Red Onions Ground Pepper 3 dl Cream Rinse the herrings in cold water and cut the tails. Peel potatos and cut in thin slices. Peel onions and cut in thin slices as well. Take a heat-resistent dish and put in a layer of potatos. Then a layer of herrings. Start with potatos and end with potatos. Put pepper on every layer. Put in the cream till appr. 1 inch from the top. Put on the breadcrumbs and spread little lumps of butter on top. Put in a warm - 200 celsius - oven for about 40 minutes until the top is brown. Serve with icecold Aquavit. That's a very strong Danish liquor. From: Koken Met Plezier: Cooking With Pleasure by Wolf Anholt, Culinaire Boekerij, Ede Holland. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warm Tortellini Salad Categories: Pasta, Salads, Italian, Cheese/eggs Yield: 4 servings 2 pk (9 oz each) fresh cheese Half of 7 1/4 oz jar roasted -tortellini -red peppers, thinly sliced 2 c Broccoli flowerets (1 bunch) 1/2 c Reduced-calorie Dijon 1/2 lb Havarti cheese, cut in 1/4" -vinaigrette dressing -cubes Serves 4 Cook the tortellini in a large pot of boiling water according to the package directions. Add the broccoli for the last 5 min of cooking. Combine cheese, peppers and dressing in bowl. Drain pasta and broccoli. Add to cheese and peppers. Per serving: Cal 659 Pro 38g Fat 27g Carb 68g Sod 1,370mg Chol 128mg Exchanges: 4starch/bread, 1 veg, 3 3/4 med-fat meat, 1 1/2 fat From Family Circle magazine 11/26/91 Posted by Theresa Merkling ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wasserschnalle Categories: Soups/stews, German Yield: 4 servings 40 g Fat (not quite 3 Tbsp) Salt 1 Onion, chopped Pepper 2 sl To 3 sl leftover bread, cut Marjoram -into cubes Thyme 3/4 l Water or beef broth (3 cups Caraway seed -plus 3 Tbsp) 1 tb Butter This is a traditional recipes that is rarely encountered today. Brown the onion in the fat until golden brown, then add thyme and marjoram. Stir in the bread cubes, add water (or broth) and bring to a boil. After a few minutes, add salt and pepper to taste. Serve with a small slice of bread in the hot soup. 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, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Weinkuechle (Wine Fritters) Categories: Desserts, German Yield: 4 servings 4 Stick-type rolls* Fat for deep-frying 200 g Flour (1 3/4 cups) 1/2 l Wine OR cider (2 cups plus 2 2 Eggs -Tbsp) 1/4 l Milk (1 cup plus 1 Tbsp) Sugar to taste 1 pn Salt From the Allgaeu area. From grandmother's more thrifty times; rarely encountered today. Combine the flour, eggs, milk, and salt into a batter. Cut the rolls into 4 slices. Dip the slices into the batter, then fry until golden brown. Arrange fritters in a bowl, and pour hot, sweetened wine or cider over them. Give them time to soak up the wine before serving. 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: Wespennester - Wefzgeneschter (Wasp Nests) Categories: Desserts, German Yield: 8 servings 1 Egg, separated 1 ds Salt 2 tb Milk 10 tb Liquid honey 50 g Flour (1/2 cup less 1 Tbsp) Fat for frying From grandmother's more thrifty times; rarely encountered today. From the Oberallgaeu region. Make a batter of the flour, egg yolk, milk, salt, and sugar. Beat the egg whites, and add to the mixture. Take five wooden spoons and stick the handles about 1/3 to 3/4 inch deep into the dough, twisting the handles as you do so. Immediately transfer them to fat that has been heated to 390 degrees F. As soon as the dough has browned, once again dip into the dough, then back into the hot fat. Repeat the process 5 to 6 times. When the very outside layer has turned crisp and brown, remove the pastry from the spoon handle, fill with honey, and serve hot, dusted with crushed sugar. Makes 8 wasp nests, for dessert. 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: White Asparagus with Brown Butter Categories: Vegetables, German Yield: 4 servings 3 lb White asparagus 1/2 c Unsalted butter 2 qt Boiling water mixed with 2/3 c Fine,soft white bread crumbs 4 ts Salt 1/2 ts Freshly ground black pepper SNAP OFF THE WOODY ENDS of the asparagus and discard them or save them to make soup. Using a vegetable peeler, peel the asparagus spears. Lay them flat in a large skillet, pour in the boiling salted water, set the pan over moderate heat, cover it, and cook the asparagus for about 5 minutes, just until they are tender, but still crisp. Meanwhile, lightly brown the butter in a medium skillet over moderate heat. Add the bread crumbs and pepper and lightly toss them to mix. Reduce the heat under the skillet to low, to keep the crumbs warm. The instant the asparagus are done, drain them well, then return them to the skillet and shake them over moderate heat for 30 seconds or so to dry up any excess moisture. Transfer the asparagus to a small heated platter, then artfully arrange the crumb mixture on top. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Bean Salad Categories: Russian, Salads, Vegetables Yield: 12 servings 1 lb Baby lima beans,dried 2 Garlic cloves 6 c Water 1/2 c Dill,fresh 1 Bay leaf 1/2 c Parsley leaves 3/4 ts Leaf thyme,crumbled 1 1/2 ts Salt 3/4 ts Red pepper flakes 2 Eggs,hard-cooked 1/2 c Olive oil 1 c Black olives,chopped 1 ts Lemon rind,grated 3 Green onion,sliced 1/2 c Lemon juice,fresh 1. Soak beans overnight, or quick-soak according to package directions. Drain. Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead and refrigerated.) 2. Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor. Whirl just until smooth. Toss with beans. Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day. 3. Separate hard-cooked egg yolks and whites, and press through sieve. Garnish top of beans with chopped olives, green onions and sieved eggs. Serve cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Clam Sauce Categories: Pasta, Italian, Fish/sea, Sauces Yield: 6 servings 1/4 c Olive oil 1/4 ts Red pepper flakes 10 oz Whole baby clams 16 oz Minced clams 2 Garlic cloves,minced 1/4 ts Salt 1/3 c Dry white wine 3 tb Chopped parsley 4 ts All-purpose flour Drain and reserve juice in the cans of minced and whole baby clams. In medium saucepan heat oil. Add garlic & saute for 2 min. Stir in flour. Add reserved clam juices, wine, red pepper flakes and salt. Bring to boil & simmer for 10 min. Add minced clams, baby clams and parsley. Return to boil, then keep warm while preparing linguine. When linguine is done, pour sauce over top and toss gently and serve. I forget how many this will serve. Probably at least 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Widow's Kisses Categories: Cookies, Ethnic Yield: 6 servings 3 Egg whites -oz) 50 g Granulated sugar (1 3/4 oz) 50 g Citron, finely diced (1 3/4 50 g Confectioners' sugar (1 3/4 -oz) -oz) Baking wafers 120 g Nuts, coarsely ground (4 1/4 Over steam, beat egg whites and sugar to firm peaks. Add nuts and citron. Put baking wafers on cookie sheet, putting a small heap (about a teaspoon?) of the mixture on top of each wafer. Let dry in oven. From: Maria Baumgartner (Karin Brewer's mother), Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wiener Schnitzel Categories: Veal, German Yield: 6 servings 4 oz Veal slices (per person), Salt -milk fed, pink in color, Flour 1/4 Inch thick Beaten eggs (1 egg per two Olive oil -slices veal) Lard Fine dry bread crumbs Trim all fat from veal. Pound each slice as thin as possible (about 1/8 inch thick). Make small vertical cuts all around the edges of the veal. Salt each slice. Dip first into a soup plate containing flour, and shake off excess; next into a soup plate of beaten egg; finally into a soup plate containing dried bread crumbs, pressing crumbs well in with the palm of your hand, then shaking off excess. Fry in deep fat, half olive oil, half melted lard, so hot that it smokes, for 2 to 3 minutes on each side, or until heat is right when the breading ripples golden brown. Schnitzel is done and tender when a fork goes right through the meat. Serve garnished with lemon wedges and potatoes or salad as a side dish. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 - 1966] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Mushroom Risotto Categories: Italian, Vegetarian Yield: 2 servings 3 tb Unsalted butter 1/3 c Finely minced onion 4 oz Shiitake mushrooms; 1 1/2 c Arborio rice - (or other wild mushrooms), 1/2 c Dry white wine or broth - stems removed, sliced 5 c Broth 4 oz White mushrooms 1/4 c Mascarpone cheese - stems removed, sliced -=OR=- Whipping cream Salt -(or substitute skim milk) Freshly ground black pepper 1/4 c Grated Parmesan cheese 2 tb Unsalted butter 1 tb Chopped parsley 1 tb Oil You can substitute dried wild mushrooms for the shiitake. Just soak them for 15-to-20 minutes beforehand (and be sure to add the strained soaking liquid to the stock). HEAT BUTTER in small skillet over moderate heat. When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft. Add salt and pepper to taste. Turn off heat and set aside. Bring the broth to a steady simmer in a saucepan on top of the stove. Heat butter and oil in heavy 4-quart casserole over moderate heat. Add onion, saute for 1-to-2 minutes, until it begins to soften, being careful not to brown. Add rice to butter-oil-onion mixture. Using a wooden spoon, stir 1 minute, making sure all grains are well coated. Add wine and stir until completely absorbed. Add simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next 1/2 cup, reserving 1/4 cup to add at the end. Stir often. After approximately 18 minutes (rice should be tender and firm), add 1/4 cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt. Sprinkle with parsley. Serve immediately. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Mushroom Soup (Minestra Di Funghi Selvatici) Categories: Italian, Soups/stews Yield: 8 servings 1/4 oz Dried porcini mushrooms (8 2 Bacon slices (2 oz) -large pieces) 10 tb Olive oil 3 md Potatoes 2 1/2 qt Basic Broth (or canned 2 sm Carrots -chicken broth) 1 md Onion 1 ts Salt 1 sm Shallot 1/4 c Minced fresh flat-leaf 2 lb Wild or cultivated fresh -parsley -mushrooms Freshly-ground black pepper PREPARATION: Put dried porcini mushrooms in a small bowl with 1/2 cup hot water. Let stand until softened, about 20 minutes. Remove mushrooms and strain liquid through a fine sieve. Return mushrooms and liquid to the bowl; discard the sediment. Peel and coarsely shred the potatoes and carrots. Peel and coarsely chop the onion. Peel and mince the shallot. Thinly slice the fresh mushrooms. Mince the bacon. COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add the bacon and onions and saute over medium heat until the onions soften and the bacon is translucent, about 2 minutes. Bring broth to a boil in a large saucepan. Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. Return to a boil and simmer until vegetables are tender, about 10 minutes. Heat remaining oil in a large skillet. Add the fresh mushrooms and salt and saute over medium until mushroom liquid has evaporated, about 10 minutes. Add mushrooms to the soup kettle and simmer for 30 minutes. Adjust seasoning if necessary. SERVING: Ladle soup into warm bowls. Sprinkle with parsley and ground black pepper. Serve immediately. Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wine Cream--(German) Categories: Desserts, German Yield: 6 servings 2 c Dry white wine 1 ts Grated lemon rind 1/2 c Sugar 1 ts Grated orange rind 4 Eggs Wine Cream--(German) Combine all of the ingredients in top of a double boiler. Cook, beating with a whisk or fork until frothy and thickened. Pour into serving dishes and chill. Serve with whipped cream if you like. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wine Sauce for Keftedes (Keftedes Tou Fournou Krasata) Categories: Greek, Sauces, Meats Yield: 1 servings Karen Mintzias 2 Whole cloves 1 c Tomato sauce 1/2 ts Dried oregano or marjoram 2 c Dry red wine Salt & freshly ground pepper 1 lg Bay leaf Prepare Keftedes Tiganites, but instead of frying, arrange close together on a baking pan approximately 8 x 11 x 2-inches. Bake for 10 minutes. Meanwhile, in a small pan combine the tomato sauce, red wine, bay leaf, cloves, oregano or marjoram, salt and pepper. Boil for 5 minutes then pour over the keftedes in the oven. Reduce the oven heat to 300 degrees and bake for 40 minutes. Remove the bay leaf and cloves and serve warm. 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: Wirsingroellchen (Savoy Cabbage Rolls) Categories: Breads, German Yield: 4 servings 8 Leaves Savoy cabbage 80 g Butter (1/3 cup) 1/8 l Sour cream (1/2 cup plus 1/2 A little meat broth -Tbsp) 1 tb To 2 tb plain breadcrumbs 300 g Leftover meat (10 1/2 oz) Salt to taste 1 bn Parsley Ground nutmeg to taste Peel of 1/2 a lemon, grated Pepper to taste From the Ries area. Run the leftover meat and then parsley through the meat grinder. Combine the butter, egg, and breadcrumbs and stir until fluffy. Add to the meat mixture. Add salt, pepper, and nutmeg to taste, and mix well. Briefly blanch the cabbage leaves in boiling salted water, then spread out on a wooden cutting board and let them cool off a bit. Spread the filling on top, then dust with grated lemon peel, and roll up. Neatly arrange in a pan next alongside each other, and bake. Baste several times with sour cream. 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, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wolowe Oczy Jajka (Bull's-Eye Eggs) Categories: Cheese/eggs, Ethnic Yield: 4 servings 4 sl White bread Salt Butter or margarine, room Freshly ground black pepper -temperature 1/3 c Shredded sharp Cheddar 4 Eggs -cheese 2 tb Half and half Servings: 4 Finely chopped parsley Preheat oven to 325 F. Cut out a 2 1/2 inch circle from centre of each bread slice, leaving crust intact. Discard bread circles or reserve for another use. Lightly spread butter or margarine on 1 side of each bread piece. Heat a large skillet. Add bread, buttered side down. Cook over medium heat until lightly browned. Turn bread over, cook 1 minute. Remove from skillet. Lightly grease a large shallow baking dish. Place each bread piece in baking dish. Break 1 egg into each bread crust. Drizzle 1 1/2 teaspoons half and half over each egg. Season with salt and pepper to taste. Top bread crusts with shredded cheese. Bake 15 to 20 minutes or until egg whites set. Garnish with parsley. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yahni Me Koukia (Meat Stew with Broad Beans) Categories: Greek, Soups/stews, Beans Yield: 6 servings Karen Mintzias 1/4 c Dry red wine 1 kg Beef or lamb stew meat 3 Cloves 2 tb Oil or butter 1/4 c Chopped parsley 1 lg Onion; finely chopped Salt 2 Garlic cloves Freshly ground black pepper 1/2 c Chopped celery 1/2 ts Sugar 1 c Chopped, peeled tomatoes 500 g Very young broad beans 1/4 c Tomato paste Serves: 5-6 Cooking time: 2 to 2-1/2 hours Trim meat and cut into 3 cm (1-1/4 inch) cubes. Heat half the oil or butter in a heavy pan and brown meat quickly on each side, adding a single layer of meat to pan at a time. Remove to a plate when browned. Reduce heat, add remaining oil and onion and fry onion gently until transparent. Add garlic, celery and carrot and fry for a few minutes longer. Add tomato paste, wine, water, cloves, bay leaf and most of parsley. Return meat to pan and add salt and pepper to taste and the sugar. Cover and simmer gently for 45 minutes for lamb, 1-1/4 hours for beef. Wash broad beans well, top and tail, pulling off strings at the same time. Cut into 8 cm (3-inch) lengths. Add to yahni, cover pan and simmer for further 30-45 minutes or until meat is tender. Put yahni in a serving dish and sprinkle with remaining parsley. Serve hot with a tossed salad and crusty bread. Note: Other vegetables may replace the broad beans; use same quantity unless otherwise specified. GREEN BEANS: Top, tail and string if necessary. Slit down centre. GREEN PEAS: Shell 1 kg (2 lb) green peas and add; 2 cups frozen peas may be used instead of fresh peas. CELERY: Omit celery from basic recipe. Cut 1/2 bunch celery into 8 cm (3-inch) lengths and blanch in boiling, salted water for 5 minutes. Drain and add. ZUCCHINI (COURGETTES): Top and tail and cut into 1 cm (1/2 inch) slices. CAULIFLOWER: Break 1 small head cauliflower into florets, soak in salted water, drain, rinse and add. POTATOES: Peel 750 g (1-1/2 lb) medium-sized potatoes, quarter and add. 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: Yemenite Haroset Categories: Jewish, Desserts Yield: 8 servings 1/2 lb Pitted dates 2 tb Sesame seeds 1/4 lb Raisins 1/2 ts Cumin 4 Figs, dried 1/2 ts Ginger, ground 1 1/2 c Sweet wine 1/2 ts Cinnamon 1/4 lb Walnuts 1/2 ts Cardomom 1/4 lb Almonds Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the wine. Mix again, at low speed. Add remaining ingredients and mix at low speed until nearly smooth. ~---- Peninsula Daily News --- 3/31/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yemista Me Lahano (Stuffed Cabbage Leaves) Categories: Greek Yield: 6 servings Karen Mintzias 24 Cabbage leaves 1 lg Onion; finely chopped Salted water 1 tb Olive oil 1 tb Butter 1 kg Ground beef or lamb 2 c Hot stock or water 1/3 c Short grain rice Salt 1 Tomato; peeled and chopped 1 tb Cornflour 2 tb Chopped parsley 2 Eggs; separated 1 ts Chopped dill or mint 1 Lemon (juice only) 1/8 ts Ground cinnamon Chopped dill or parsley Freshly ground black pepper Serves: 6 Cooking time: 1 1/2 hours Gently fry onion in oil until soft. Mix into meat with rice, tomato, herbs and cinnamon, seasoning to taste with salt and pepper. Divide into 24 portions. Blanch cabbage leaves in boiling, salted water for 5 minutes until softened. Drain and cut out thick centre of larger leaves (very large leaves may be cut in half). Place one portion of stuffing on base of leaf, turn up base, fold in sides and wrap firmly into a neat roll. Repeat with remaining ingredients. Place rolls close together, seam sides down, in a deep pan lined with trimmings from cabbage leaves. Add stock or water, butter, salt and pepper to taste. Invert a heavy plate on top of rolls and cover pan tightly. Simmer gently for 1 1/2 hours. When cooked, drain off stock carefully into a small saucepan. Reduce to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste with a little cold water. Let it boil 1 minute. Beat egg whites in a bowl until stiff, add yolks and beat thoroughly. Gradually beat in lemon juice, then boiling stock. Return sauce to small pan, place over low heat and stir constantly until egg is cooked - do not boil. Arrange rolls on a heated serving dish and spoon some of the sauce over them. Garnish with chopped dill or parsley and serve remaining sauce separately. Serve with mashed potatoes. Note: Grape vine leaves may be used instead of cabbage - about 40 will be required since they take less filling. 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: Yiouvetsi Categories: Greek Yield: 6 servings Karen Mintzias 1 lg Cinnamon bark piece 6 Lamb leg or shoulder chops Salt -(thickly cut) Freshly ground black pepper 1/4 c Butter or corn oil 4 c Boiling water or stock 1 lg Onion; finely chopped -(more if necessary) 1 c Tomato puree 2 c Orzo or kritharaki 1 c Chopped, peeled tomatoes 1/4 c Grated kefalotiri cheese 3 Cloves 1/2 c Diced haloumy or feta cheese Oven temperature: 180°C (350°F) Cooking time: 2 hours Have meat retailer cut chops about 4 cm (1-1/4 inches) thick. Alternatively purchace a leg of lamb and have it cut into 6 pieces. Place lamb in a baking dish and spread or pour oil or butter on top. Bake in a moderate oven for 20 minutes. Add onion to dish and return to oven for further 10 minutes. Add tomato puree, chopped tomatoes, cloves, cinnamon bark and salt and pepper to taste. Baste meat with liquid and cook for futher hour until meat is tender, adding a little of the water or stock if necessary. When meat is cooked add water or stock and stir in pasta. Cook for futhre 20 minutes, stirring occasionally, and adding a little more liquid if mixture looks dry. When pasta is tender, sprinkle cheese over pasta and return to oven for 5 minutes. Serve immediately. NOTE: This is a popular restaurant dish in Greece, Cyprus and Egypt. The pieces of meat are placed in individual casserole dishes after the initial cooking, and the sauce, pasta and water or stock added to each dish, then cooking completed. In the home I suggest dividing the meat and pasta ater it is cooked and just before adding the cheese. Return to oven for cheese to melt. Source: 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: Yutangza (Steamed Cilantro Buns) Categories: Breads, Russian Yield: 16 servings 1 pk Yeast, dry 1/2 ts Salt 2 ts Sugar 8 tb Butter, sweet 1/2 c ;Water, lukewarm 3 c Flour, unbleached 1/2 c Milk 1 c Cilantro, fresh; finely chop Approx. Cook Time: 2:30 In a large bowl, combine the yeast, sugar, and water and let proof. Stir in the milk, salt, and two tablespoons of the butter and mix well with a wooden spoon. Stir in three cups of the flour, one cup at a time, stirring well after each addition. Transfer the dough to a floured surface and knead until smooth and elastic, about eight minutes, adding enough of the remaining flour to prevent sticking. Shape the dough into a ball. Place in a buttered bowl and turn to coat. Cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch the dough down and knead briefly. Divide into sixteen parts and shape each into a ball. On a floured surface with a floured rolling pin, roll out one ball to a round about 1/16" thick. Brush generously with melted butter and sprinkle all over with cilantro. Fold in the edges of the round so they meet in the center and roll into a smooth bun between the palms of your hands. Repeat with the remaining balls of dough. Place the buns on a buttered baking sheet, brush lightly with melted butter, and let them rise, covered, for about 20 minutes. In a bamboo or metal steamer set over simmering water, steam as many buns as will fit without touching, partially covered, until cooked through, about 20 minutes. Steam the rest of the buns. Serve slightly warm. --- Please to the Table von Bremzen & Welchman ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yuvarelakia Soupa Avgolemono (Meat-Rice "Barrel" Soup) Categories: Greek, Soups/stews, Rice/grains, Veal Yield: 6 servings Karen Mintzias Salt & freshly ground pepper 1 lb Ground beef, veal or lamb 3 Eggs 1 Onion; grated 5 c Water or stock 2 Garlic cloves; crushed (opt) 1 Onion (optional); chopped 6 tb Raw long-grain white rice 1 Celery stalk (opt.); chopped Chopped fresh parsley 1/2 Carrot (optional); chopped 2 tb Chopped dill, mint or basil 1 Lemon (or more), juice only 1 ts Dried oregano or thyme In a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut- sized barrels and set aside. In a soup pot, bring the water or stock to boil with the chopped onion, celery and carrot, and salt and pepper to taste. Lower the heat and add the meat-rice barrels. Simmer, covered, for 30 minutes, then remove from the heat. To prepare avgolemono, beat the two remaining eggs for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added. Add to the soup and heat, being careful not to let it boil. Serve hot, garnished with parsley. Note: This soup is frequently made without the additional vegetables added to the liquid. Also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 cups. 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: Yuvetsi Kritharaki Me Kima Kypriotiko Categories: Pasta, Greek Yield: 4 servings Karen Mintzias 1 Cinnamon stick 2 tb Vegetable oil or margarine 2 tb Tomato paste 1 lb Lean meat, ground 1 c -Hot water 1 Onion; minced or grated 1 qt Stock (same flavor as meat) Salt & freshly ground pepper 1 1/4 c Kritharaki or orzo 3 Whole cloves Parsley or watercress Heat the oil and mash the meat into it with a fork, then cook over moderate heat, stirring constantly until the raw color disappears. Add the onion, salt, and pepper to taste, spices, and tomato paste diluted with hot water. Cover and simmer for 20 minutes, then remove the spices. Add the hot stock and kritharaki and transfer to a buttered "yuvetsi" or baking casserole. Taste and adjust seasonings. Bake in a moderately hot oven for 40 minutes, or until the pasta is tender and all liquid has been absorbed, stirring once. Remove from the oven. Drape with a dry kitchen towel to absorb moisture. Serve hot, garnished with parsley or watercress. 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: Zabaione Marsala Categories: Italian, Desserts Yield: 4 servings 4 Egg yolks - such as Florio or 1/3 c Sugar - Pellegrino 1/2 c Sweet Sicilian Marsala Cinnamon Try substituting other wines (or liqueurs) for the Marsala; a combination of strong coffee and brandy also makes a flavorful, though not traditional, Zabaione. BRING A QUART OF WATER to a simmer in a small saucepan. Place the egg yolks in a heat-proof bowl and whisk by hand until liquid. Whisk in the sugar in a stream, then the Marsala. Regulate the heat under the pan so that the water simmers gently, then place the bowl over the pan so that the bottom of the bowl is above the surface of the water. Whisk vigorously; the Zabaione will begin to absorb air fairly quickly. Continue whisking for a total of 4 minutes, until the Zabaione is very aerated and thickened. Pour into stemmed glasses, dust with a dash of cinnamon and serve immediately. Though not traditional, you may wish to serve the Zabaione cool: After whisking until thickened, continue whisking by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip, until the Zabaione is cool. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zardalu Polo - Persian Lamb and Apricot Pilaf Categories: Lamb, Rice/grains, Ethnic, Pilaf Yield: 6 servings 1/2 c Butter 2 1/2 tb Seedless raisins, preferably 1 Onion, finely chopped -golden 1 lb Lean lamb, cubed 4 oz Fresh or dried apricots, Salt, pepper -halved 1/2 ts Ground turmeric 2 c Long-grain rice, washed in 3 1/2 ts Ground cinnamon -changes of water Heat butter in heavy pan and fry onion until golden. Add meat and brown on all sides. Season to taste with salt, pepper, turmeric and cinnamon. Mix in raisins and apricots. Add water (about 3/4 cup) to cover. Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender. Stir occasionally to prevent scorching, adding water if necessary. Texture should be thick but pourable. Boil 4 cups water, add 1/2 teaspoon salt and rice. Bring to boil again and boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15 minutes or until almost tender. Fluff with fork. Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice. Set over very low heat, stretch clean cloth over pot and place cover over cloth. Steam 20 minutes, or until rice is tender. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zeppoli Categories: Desserts, Italian Yield: 20 servings 2 tb Butter 1 Egg yolk 1 pn Salt Vegetable oil 1 c Flour - for deep frying 3 Eggs, whole 1/2 c Confectioners' sugar As made in Naples for the Feast of San Giuseppe, these crullers are piped from a pastry bag into ring shapes. After being fried, their centers are filled with pastry cream and cherry preserves. PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter dissolves. Off heat, dump in flour all at once and stir rapidly to mix. Return pan to medium-high heat and cook, still stirring rapidly, until mixture is smooth and begins to coat bottom and sides of pan. Remove pan from heat and, one at a time, add eggs and extra yolk, stirring briskly until each addition is absorbed. Let mixture cool to room temperature. Put confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons, drop in nuggets of dough about the size of a small walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the zeppoli will rise to the surface, turn over when their bottom halves are golden brown, and finally rupture slightly and puff further as the interior dough expands. Remove them from the oil when golden brown, firm, and hollow inside. (Check one from the first batch, and if the interior is at all soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then toss in the bag with confectioners' sugar. Serve at once. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty Eggplant Slices (Skhtorats) Categories: Russian, Appetizers Yield: 6 servings 1 3/4 lb Long Narrow Eggplants; Cut 3 tb Red Wine Vinegar -Into 1/2-Inch Slices 1/2 c Olive Oil; Or As Needed 1 tb Coarse (Kosher) Salt 1/4 c Fresh Cilantro; Chopped 4 lg Cloves Garlic; Crushed In A Freshly Ground Black Pepper -Garlic Press -And Salt To Taste Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel. In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant. Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried slices to a large bowl, without draining. Let cool. Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for at least 2 hours before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty Italian Chicken (Microwave) Categories: Poultry, Italian Yield: 6 servings 2 tb Margarine or butter 15 oz Tomato sauce (1 can) 1/2 ts Dried sage, crushed 1 1/2 ts Dried oregano, crushed 3 Whole chicken breasts (about 1/2 ts Garlic powder -2 1/4 lbs), skinned, 1/2 ts Lemon pepper Boned and halved lengthwise 6 Thin slices Swiss cheese 1 Green pepper, cut in thin 6 Thin slices ham -strips Hot cooked rice or spaghetti 1/3 c Sliced fresh mushrooms Combine the margarine or butter and sage in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. Microcook, uncovered, on HIGH for 30 to 60 seconds. Rinse chicken and pat dry. Add to dish, turning once to coat well. Add green pepper and mushrooms. Cover with vented microwave-safe plastic wrap and cook on HIGH for 8 to 10 minutes or until chicken is tender and no longer pink, turning chicken over and rearranging once. Remove chicken and vegetables from dish with a slotted spoon. Stir tomato sauce, oregano, garlic powder and lemon pepper into the drippings in pan. Cook, covered, on HIGH until hot and bubbly, about 3 to 4 minutes. Meanwhile, wrap each piece of chicken with a cheese slice, then a ham slice. Place in dish on top of sauce. Top with the cooked vegetables. Cook on HIGH, covered, for 3 to 5 minutes until heated through, giving dish a half-turn once. Serve with hot cooked rice or spaghetti. Makes 6 servings. NUTRITION INFORMATION PER SERVING Calories: 466 Protein: 44 g Carbohydrates: 34 g Fat: 17 g Cholesterol: 113 mg Sodium: 952 mg Fiber: 3 g [ BETTER HOMES & GARDENS; Prize Tested Recipes; Sept 1987 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zhug (Hot Relish) Categories: Mideast, Relishes, Condiment Yield: 1 servings 3 Cardamom pods -- washed and drained 1 ts Black peppercorns 6 Garlic cloves 1 ts Caraway seeds 1/2 ts Salt 4 Hot chilis (more if desired) 1/4 c -Cold water 1 1/2 c Coriander sprigs Place cardamom pods, peppercorns and caraway seeds in jar of blender and blend to a coarse powder. Cut stems from chilis, leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree. Turn into a small saucepan and bring to the boil. Simmer uncovered for 10 minutes, then place in a jar, seal and store in refrigerator. Use as a bread dip or as specified in recipes. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zimbabwe Greens Categories: African, Vegetables Yield: 4 servings Stephen Ceideburg 5 Green onions, sliced (green 1 bn Collard greens, washed -and white part) 1 c Water 3 tb Natural smooth peanut butter 1 lg Tomato, cored, chopped Salt to taste The greens used in his homeland aren't available here, but Reneth Mano finds collard greens an excellent substitute. Finely shred the greens, discarding tough stems. Place in a saucepan with the water. Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don't overcook). Drain greens, reserving liquid. Return greens to medium heat; add tomato and onions. Heat through, stirring frequently. Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to vegetables. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick. Taste, and add salt if needed. Serves 4. PER SERVING: 110 calories, 6 g protein, 9 g carbohydrate, 6 g fat (1 g saturated), 0 mg cholesterol, 85 mg sodium, 4 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zimsterne - (Spicy Star Cookies) Categories: Cookies, Jewish Yield: 60 servings 1/4 c Margarine 1/2 ts Baking Soda 1/4 c Honey 1 ts Ground Cinnamon 1/4 c Sugar 1/2 ts Ground Nutmeg 2 Eggs 1/4 ts Ground Cloves 3 c Flour 1/2 c Unsweetened Apple Juice 2 ts Baking Powder Cream the margarine, honey, sugar and eggs together in a bowl until smooth and fluffy. Add the remaining ingredients and mix well. Divide the dough into thirds. Flatten each one into a circle 1/2 inch thick. Wrap each in plastic wrap. Refrigerate overnight until firm. Remove the dough from the refrigerator and roll out on a lightly-floured surface to 1/8 inch thick. Cut out the dough with a star cookie cutter and place on a lightly-oiled baking sheet. Bake in a 375-degree oven for 8 to 10 minutes, or until lightly browned. Note: These Zimsterne have approximately three-quarters teaspoon of sugar per serving. Makes 60 One Serving of 2 Cookies = Calories: 78 Carbohydrates: 14 Protein: 2 Fat: 2 Sodium: 52 Potassium: 22 Cholesterol: 9 Exchange Value: 1 Bread Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Blossoms, Cretan Style Categories: Greek, Appetizers, Vegetables Yield: 6 servings Karen Mintzias 1/2 c Canned tomatoes; drained 30 Zucchini blossoms 3 tb Chopped parsley 3 tb Olive oil 3 tb Chopped fresh mint or dill 4 Scallions, minced Salt & freshly ground pepper 1 Garlic clove; minced 1/2 ts Granulated sugar 1/3 c Raw long grain rice Soak the stems in cold water overnight, without soaking the blossoms. The following day, wash and drain on a towel. Cut off and discard the stems without breaking the blossoms, and set the blossoms aside while you make the filling. Heat the oil and saute' the scallions until soft. Add the garlic and rice and cook over moderate heat for 2 minutes stirring constantly with a wooden spoon. Stir in the tomatoes, herbs, and enough water to cover the rice, then season with salt and pepper and the sugar. Simmer for 5 minutes, and remove from the heat. Using a teaspoon, stuff each blossom carefully, holding it in the palm of one hand, then close it and lay it on its side in a buttered flameproof casserole large enough to accomodate all the blossoms. Continue until all are filled. Pour 1 cup of warm water into the casserole. Invert a plate over the flowers, then cover the casserole and simmer over lowest heat about 1-1/2 hours. Check every 30 minutes to see if more water is needed; if so, add warm water (it should all be absorbed when cooked). Serve with poultry, meat or fish dishes, or as a delightful first course. 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: Zucchini Pizza Categories: Italian, Pizza Yield: 6 servings 1 1/2 lb Zucchini 1/2 ts Oregano 1 ts Salt Pepper 3 lg Eggs Olive oil 1/2 c Flour 1 c Tomato sauce 1/2 c Grated Parmesan Pizza toppings: mushrooms, Mozzarella, etc. Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini. Preheat oven to 350 degrees. Grease a 9x13 pan. Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and Mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly. Notes: Can also be made in a jelly roll pan I prefer just mushrooms on top, too many extras don't enhance IMHO You could probably use a mixture of Romano and Parmesean... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini-Kuchen (Zucchini Cake) Categories: Cakes, German, Chocolate Yield: 6 servings 10 1/2 oz Small zucchini (300 g) -fruitcake mix, as 1 c Less 2 Tbsp sugar (200 g) The flavor would be 4 Egg yolks -different. K.B.] Juice and grated peel of one 3/4 c Plus 2 Tbsp flour (100 g) -lemon 1 ts Baking powder 1 ds Salt 4 Egg whites, chilled 2 tb Rum Shortening for greasing cake 3 1/2 oz Flaked coconut (100 g) -mold 3 1/2 oz Candied fruit (100 g) 7 oz Dark cake glaze (200 g) -[candied cherries, per the -[This is a prepackaged Illustration. Do not use chocolate glaze available in Germany. The glaze from the 'Rehruecken' recipe should work just fine, or any glaze recipe that produces a hard (not creamy) chocolate frosting. K.B.] flaked coconut for garnish Wash and dry zucchini, and trim off ends. Finely grate the unpeeled vegetables. Spread on a clean dish towel and pat dry. Beat sugar and yolks until creamy and sugar is dissolved. Add lemon juice, lemon peel, salt, rum, flaked coconut, and mix well. Cut the candied cherries in half, or chop into smaller pieces, as desired. Add to mixture. Mix flour and baking powder and add it as well as the grated zucchini. Beat the chilled egg whites to stiff peaks and carefully fold into the batter. Pour into well greased 'Rehruecken' mold [I would also flour it, I think. K.B.]. In a preheated oven, bake at 350 to 390 degrees F for 40 to 50 minutes. Let cake cool in pan for 5 to 10 minutes, then carefully invert into a grate and let cool all the way. Half a day before serving, cover with cake glaze all around. Let glaze dry. Shortly before serving, dust with flaked coconut. From: MEINE FAMILIE UND ICH, 10/86. Dr. Franz Burda, Munich. 1986. (Translation/Conversion: Karin Brewer) Shared by: Karin Brewer, Cooking Echo, 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zuppa D'aglio - Garlic Soup Categories: Italian, Soups/stews, Garlic Yield: 8 servings 3 Heads Garlic, Fresh 10 Basil Leaves, Fresh, 1/4 c Olive Oil - Chopped 1 md Onion, Cut up up 5 Sprigs Thyme Leaves, Fresh 2 Celery Ribs, Cut Up 2 ts Salt 1 c White Wine, Dry ts White Pepper 1/4 c All-Purpose Flour 1/2 ts Tabasco 1 ga Chicken Stock 1 ts Extra Virgin Olive Oil 1 md Potato, Peeled And Cut Up 2 Garlic Cloves, Sliced Very 1 c Whipping Cream - Thin, For Garnish 1. Cut two of the garlic heads in half across and remove the papery outer skin. Put these cut side down on a very hot surface - a griddle or black iron skillet - until they're black. Peel all the garlic completely. 2. Heat the olive oil in a large saucepan and saute the onions, celery, and the garlic until lightly browned at the edges. Add the wine and bring to a boil. 3. Sprinkle in the flour and stir the pot thoroughly, but don't let it brown. Add the chicken stock, 1/2 gallon water, and the potato. Whisk about the pot well and bring to a boil. Reduce to a rapid simmer and cook for about an hour and 15 minutes. 4. Strain out the solids from the soup, and puree them in a blender or food processor, along with enough broth to ease things along. Return the puree to the soup and restore the boil. Add the whipping cream, basil, thyme, salt, pepper and Tabasco. 5. Heat the extra virgin olive oil in a skillet very hot. In it toast the slivers of garlic until brown around the outside. 6 Ladle the soup into bowls and garnish with roasted garlic slivers. Float a toasted, garlic-buttered slice of French bread on top. Serves eight to twelve. Suggested wine: Marinasco Chef Andrea Apuzzo writes of this recipe in his book "La Cucina di Andrea's", "Garlic wears many hats. Most people think of it in its aggressive, green, aromatic, sharp form. But when garlic is cooked slowly for a long time, it takes on a sweet nuttiness that is every bit as interesting as its more raw flavors. The sweet side of garlic is exemplified by this soup." Andrea's Restaurant 3100 Nineteenth Street Metaire, Louisiana 70002 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zuppa Inglese Categories: Italian, Desserts Yield: 10 servings 1 Pane di Spagne - baked and cooled -------------------------------PASTRY CREAMS------------------------------- 1 qt Milk 1 tb Grated orange zest 1 1/2 c Sugar 2 ts Vanilla extract 12 Egg yolks 4 oz Bittersweet chocolate 2/3 c Unbleached all-purpose flour 1/2 ts Cinnamon -----------------------------------SYRUP----------------------------------- 2/3 c Water 1/2 c Dark rum 2/3 c Sugar ---------------------------------FINISHING--------------------------------- 3/4 c Heavy cream Candied fruit Chocolate shavings BRING THE MILK and half the sugar to a boil in a large saucepan. Whisk the egg yolks in mixing bowl and beat in the remaining sugar. Sift in the flour and beat it in. Beat 1/3 of the boiling milk into the egg mixture. Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil. Cook, beating about 1 minute. Remove the cream from the heat and pour half into each of 2 bowls. Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other. Press plastic wrap against the surface of each and refrigerate until cold. FOR THE SYRUP: Bring the water and sugar to a boil in a small pan. Cool and add the rum. Cut the Pane di Spagna into thin vertical slices. Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup. Spread with half the orange cream. Cover with another layer of the Pane di Spagna and moisten with the syrup and cover with a layer of the chocolate cream. Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup. Whip the cream and spread on the top. Decorate with some chocolate shavings and the candied fruit. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zuppa Minestra Di Pomodori Categories: Italian Yield: 6 servings 1 lb Ripe tomatoes 2 tb Flour 1 Cl Garlic, halved 4 c Seasoned chicken broth 8 Leaves fresh basil, washed 1 tb Sugar(optional) 1 ts Salt Sliced italian bread, 1 tb Fresh lemon juice Toasted and rubbed with 1 ts Grated nutmeg Garlic 2 tb Unsalted butter BEV: GATTINARA. Peel and coarsely chop the tomatoes, saving the juice. In a deep, heavy saucepan, combine the tomatoes and juice with the garlic, basil, salt, lemon juice, and nutmeg. Bring to a full boil. Lower heat and simmer gently approx. 30 minutes. Cool and puree in an electric blender. Rinse the saucepan and dry well. Place over medium heat and melt the butter. Blend in the flour, stirring vigorously about 1 minute. Add the Seasoned Chicken Broth, stirring constantly with a large wooden spoon until the mixture comes to a full boil. Cover and cook over low heat about 12 minutes. Add the tomato puree to the thickened broth and cook over low heat approx. 15 minutes longer. Taste and add the sugar, if the broth seems too acid. Serve hot in bowls or chill well and serve cold. If desired, float the slices of Italian bread on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zwetschgendatsche (Damson Plum Tart) Categories: German Yield: 4 servings 250 g Flour (2 cups plus 3 1/2 -think. K.B.] -Tbsp) Topping: 30 g Fresh yeast (1 oz) 1 1/2 kg Damson plums, rinsed, pitted 100 g Butter (7 Tbsp) -(3 1/4 lbs) 2 Eggs 5 tb Sugar 1 pn Salt 1 tb Cinnamon 3 tb Sugar 30 g Butter for greasing cookie 1/4 l Milk (1 cup plus 1 Tbsp) -sheet (2 Tbsp) 1/2 Lemon [grated rind, I would Plain breadcrumbs Dough: Prepare a yeast dough. Grease a cookie sheet and dust it with breadcrumbs. On it, roll out the dough to about finger thick. Along the edges, pull up the dough to form a rim. Top the tart with tightly arranged plum halves (at a slight angle). Dust with cinnamon, and bake at medium heat for 40 to 45 minutes. Once done, dust with sugar. 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: Fantastic Pork Fajitas Categories: Mexican, Pork/ham Yield: 4 servings 1 lb Lean boneless pork 1 tb Cooking oil 2 cl Garlic, minced 1 md Onion, peeled and sliced 1 ts Oregano, crumbled 1 Green pepper, seeded and slc 1/2 ts Cumin 4 Flour tortillas 1 ts Seasoned salt Green onion tops, sliced 2 tb Orange juice Shredded lettuce 2 tb Vinegar Salsa ds Hot pepper sauce Slice pork across grain into 1/8" strips. Marinate pork strips in garlic, oregano, cumin, salt, orange juice, vinegar and hot pepper sauce for 10 minutes. Heat heavy skillet or griddle until hot. Add the tablespoon of oil, onion, green pepper and pork strips; stir fry until pork is no longer pink, about 3 - 5 minutes. Serve with flour tortillas and accompany with sliced green onion, shredded letuce and salsa. Calories per serving: 293. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kibbeh Bissanieh (Baked Lamb and Wheat) Categories: Greek, Lamb Yield: 8 servings 1 lb Bulgur,(cracked wheat) FILLING: Finely crushed 2/3 c Chopped onion 2 lb Ground lean lamb 4 ts Shortening 1/3 c Grated onion 1/2 lb Ground lean lamb 2 ts Salt 1/4 c Pine nuts 1/2 ts Black pepper 1/2 ts Salt 1/4 ts Cinnamon 1/4 ts Black pepper Water 1 tb Shortening Cover bulgar with water and soak for 30 minutes. Add the 2 pounds of lamb, onion and seasonings. Knead well. To Make Filling: Saute the 2/3 cup chopped onion in shortening until brown. Add the 1/2 pound of ground lamb, pine nuts, salt and pepper. Cook and stir until meat is browned. Spread half the of the bulgar/lamb mixture in a well greased 9" X 12" baking pan. Cover with filling. Cover with remaining bulgar/lamb mixture and press down firmly. With a sharp knife cut diagonal lines across to mark diamond shapes. Dot top with the 2 tablespoons of shortening. Bake in a preheated 400 degree oven for 30 minutes; reduce heat to 300 degrees and bake 30 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Seafood Seasoning Categories: Cajun, Spices/etc., Fish/sea Yield: 1 servings 1/3 c Plus 1 tablespoon, salt 1/4 c Granulated garlic 1/3 c Plus 1 tablespoon, paprika 3 tb Granulated onion 1/3 c Cayenne pepper 2 tb Thyme 1/4 c Black pepper Combine all ingredients in a small bowl and mix thoroughly. Can be stored indefinitly in tightly lidded glass jar. Great with Pat's Shrimp Creole. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pat's Shrimp Creole Categories: Cajun, Fish/sea Yield: 8 servings 6 tb Butter 2 c Seafood stock 2 c Coarsely chopped onion (See MM#: 9241) 2 c Coarsely chopped celery 1/4 c Butter 2 c Coarsely chopped Green or 2 c Coarsely chopped onion Red bell pepper 1 tb Brown sugar 1 c Tomato puree 2 c Coarsely chopped celery 6 Fresh tomato, peeled 2 c Coarsely chopped Green or 3 Bay leaves Red bell pepper 1/4 ts Oregano 60 Large fresh shrimp, peeled Pinch of thyme And deveined Creole Seafood Seasoning Streamed rice or jambalaya (See MM#: 9239) Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add onion, celery and pepper and saute 10 minutes. Add tomato puree, tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste and cook an additional 10 minutes. Stir in stock and bring to boil. reduce heat and simmer until sauce begins to thicken, about 45 minutes. remove from heat and strain; discard vegetables. Melt remaining butter in large saute pan over medium heat. Add onion,sprinkle wit sugar and saute until golden brown. Add celery and pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in reserved sauce and simmer gently 10 minutes. Add shrimp and cook just until heated through. Serve immediately over rice or jambalaya. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pat's Seafood Stock Categories: Cajun, Fish/sea Yield: 2 quarts 2 qt Water Fresh shrimp heads, and/or 6 Celery stalks, cut into Shells, lobster heads, and 2 inch pieces Or shells, fresh fish bones. 2 md Onions, peeled and quartered Use ingredients singly or in 2 Garlic cloves Combination. 1/2 Lemon Combine all ingredients in large sauce pan or stockpot and bring to rapid boil. Reduce heat to low and simmer slowly 2 to 8 hours depending on strength of flavor desired. Strain before using. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Padre Kino's Favorite Meatloaf Categories: Chorizo, Meatloaf Yield: 10 servings 2 c Chopped onions 2 Egg's lightly beaten 2 lb Extra lean ground beef 1 tb Salt 1 lb Lean Chorizo removed from 2 ts Dried thyme Casing and chopped 2 ts Paprika 1 c Seasoned bread crumbs 1 ts Pepper 2/3 c Shredded Cheddar cheese 1 ts Ground allspice 1/2 c Beef broth 1 ts Crushed dried oregano Preheat oven to 350 degrees. Saute onions. Mix well with other ingredients. Shape into loaf and bake in a large pan for 1 1/2 hours. If oven runs hot shape a foil tent over meatloaf to keep it from drying out. Each serv is about 470 calories, 33g fat, 142 mg cholestorol Turkey may be substituted for the beef. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aam Lhassi Categories: Beverages, India, Vegetarian Yield: 4 servings 1 c Diced fresh mango 2 c Rich milk; chilled 1/2 c Orange juice; chilled 1 pn Garden rose petals, optional 3 tb Clear honey Combine mango, orange juice & sweetener in food processor. Blend for 1 1/2 minutes. Pour milk into processor & process till it has expanded & become frothy. Add the mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals if so desired. Serve immediately. From: MARK SATTERLY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Cooler Categories: Beverages Yield: 4 servings 2 c -Boiling water 1 pt Lemon sherbet; or orange 3 Almond herbal tea bags -sherbet Pour the boiling water over tea bags. Let stand for 5 minutes. Remove tea bags; discard. Chill tea for at least 2 hours. At serving time, spoon sherbet into 4 chilled glasses, pour in chilled tea. MAKES: 4 - 8 oz servings Per serving: 129 cal., 1 g. protein, 30 g. carbo., 1 g. fat, 10 mg. sodium SOURCE: 1986 Best-Recipes Yearbook, Better Homes and Gardens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Syrup Categories: Beverages, Syrups, Jewish Yield: 1 bottle 4 1/2 c -Water 3 tb Bitter almond extract 20 oz Almonds, ground 2 Oranges; juice of 6 c Sugar; up to 7 cups --------------------------ALMOND COOLER, 1 SERVING-------------------------- 2 tb Almond syrup 6 oz -Cold water; 3/4 c 2 tb Yogurt To serve, put a few tablespoons in a glass and add cold or sparkling water and ice. Bring water to a boil; add almonds and return to a boil. Remove from heat and allow to cool thoroughly. Squeeze the ground almonds in several layers of rinsed cheesecloth. Pour almond extract into a saucepan; add sugar, bitter almond extract, and orange juice. Stir well and bring to a boil; cook to a thick syrup consistency. Let cool completely. If syrup if not thick enough, boil again for 5 minutes. Pour into sterile bottles, seal and refrigerate. Can be used immediately Serve with ice water or with club soda. FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yogurt and 6 oz (3/4 cup) cold water. MAKES: 1 QUART SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bicheck Miner ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Angoor Ka Sherbet Categories: Beverages, India, Fruits Yield: 6 glasses,lg 225 g Grapes, green, seedless -ground 3 tb Castor sugar; finely ground 1/2 ts -Salt -granulated sugar 2 ts Lemon juice 1/2 ts -Pepper, ground 3 c -Water, chilled, 750 ml 1 ts Cumin seeds; roasted & Mint, fresh; few sprigs Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Citrus Refresher Categories: Beverages Yield: 8 servings 2 c Apple juice 1/2 c Lime juice; freshly squeezed 2 c Orange juice 2 cn Ginger ale; each 12 oz/355 l 2 c Grapefruit juice -Ice cubes "An all-occasion beverage - fruity & effervescent. Make sure juices and ginger ale are well chilled at the start." In large pitcher or punch bowl combine apple, orange, grapefruit and lime juices. Just before serving, pour in ginger ale. Serve over ice cubes in tall glasses. MAKES: 8-10 SERVINGS SOURCE: _The Dave Nichol Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple-Apricot Smoothie Categories: Beverages, Fruits Yield: 2 servings 1 Apple, Golden Delicious 1 Banana; peeled -peeled, cored & chopped 3/4 c Yogurt, plain 1 c Apple juice 10 -Ice cubes, up to 12 cubes 4 Apricots, fresh;pitted 1 tb Honey -skin optional Place all ingredients in a blender and puree until smooth. Serves 2-4 Preparation time: 5 minutes SOURCE: _Apples_ by Robert Berkeley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Autumn Apple Punch Categories: Beverages Yield: 12 servings 1 1/2 qt Apple juice 1/2 c Lemon juice 2 Cinnamon sticks 2 pt Orange juice 8 Whole cloves 28 oz Ginger ale 1 1/3 c Pineapple juice Place apple juice in a NON-aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale. From: Terri St.Louis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado Aperitif Categories: Beverages, Vegetables Yield: 4 servings 1 md Avocado 1/2 c Parsley; chopped 1 lg Cucumber 2 c -Crushed Ice 1 Lemon; juice of ----------------------------------GARNISH---------------------------------- Lemon slices; -OR- Cucumber peel Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel. SERVES:4 SOURCE:_The Non-Drinker's Drink Book_ by Gail Schioler ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Beer (Aka Jungle Juice) Categories: Beverages Yield: 35 glasses 5 Ripe bananas; mashed 5 c Sugar 5 Oranges; juice from 7 c -Water 5 Lemons; juice from Mix together and freeze. Fill large glass 1/3 full (or more) with frozen mixture and add 7-Up, Sprite, Gingerale, etc. Contributed by Lawrence & Cindy Kellie Both Cindy and Lawrence's family has served this for years during the holiday season. From: Lawrence Kellie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Shrub Categories: Beverages, Fruits Yield: 8 servings 2 qt Ripe berries 1 qt Club soda 2 c Sugar (or more) 1 pt Tart sherbet (opt) 2/3 c Lemon juice Crush berries with sugar, cover and let stand overnight. Press through a cheesecloth lined sieve, extracting as much juice as possible. Mix in lemon juice. Taste for sweetness - if too tart, add sugar, stirring until dissolved. Pour into bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. OR, half fill a tall glass with shrub, add ice, and fill with club soda. OR, pour into punch cups and top each serving with a scoop of tart sherbet. From: Terri St.Louis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Yogurt Shake Categories: Beverages, Fruits Yield: 4 servings 2 c Yogurt, plain 1 c Blueberries, fresh; rinsed 1/2 c Orange juice 1 Banana; very ripe -freshly squeezed Combine all ingredients in a blender. Blend on medium speed until smooth and frothy. Pour into glasses and serve. SERVES:4 Preparation Time: 3 minutes SOURCE: _Berries_ by Robert Berkeley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cappuccino Shake Categories: Beverages, Diabetic Yield: 1 servings 1 c Skim milk 2 dr Brandy or rum flavoring 1 1/2 ts Instant coffee 1 ds Cinnamon 2 pk Artificial sweetener In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave. Diabetic exchanges: on serving equals 1 skim milk; also 100 calories, 128 mg sodium, 4 mg cholestrol , 15 gm carbohydrate, 9 gm protein, trace fat. Source: "Taste of Home" Dec/Jan 94 From: Janet Mccoy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caribbean Fruit Shake Categories: Beverages, Vegetarian, Low-cal Yield: 2 servings 1 Banana; ripe 1 tb Grenadine syrup; optional 1/2 c Pineapple juice 1 c -Ice cubes 1/2 c Orange juice "This delicious drink is great for kids who are lactose intolerant because it tastes very creamy but does not contain milk. Although optional, grenadine syrup (available in the soft drink section of supermarkets) turns the shake a wonderful pink. Peel banana and break into pieces. Place in blender or food processor. Pour in pineapple juice, orange juice and grenadine syrup (if using); blend until smooth, about 30 seconds. Add ice cubes; blend for 1 minutes or until creamy and frothy. SERVES: 2 per serving: about 115 calories 1 g protein trace fat 29 g carbohydrate SOURCE: Bonnie Stern recipe in Canadian Living magazine, August 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chai Kurdi (Kurdish Tea) Categories: Beverages, Jewish, India Yield: 4 servings 1 tb India tea leaves 2 c -water, boiling 1 Cinnamon;stick, 4" Sugar cubes The Kurds like this sweet, aromatic tea. The cubes of sugar are dissolved in the mouth as the tea is drunk, the sweeter the better. 1. Put the tea and cinnamon in a tea pot and pour in the boiling water. Allow to steep for 5 minutes. Serve hot with sugar cubes. Serves 4. "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Sin Categories: Beverages Yield: 2 servings 1 oz Chocolate, unsweetened 1 ds Cinnamon, ground 1/4 c Sugar 1 pn -Salt 1 ds Vanilla 3 c Milk ----------------------------------GARNISH---------------------------------- Whipped cream; -OR- Mini marshmallows Carefully melt the chocolate over very low heat, or in the top of a double boiler over simmering water. Add the spices and the milk and stir to mix well. Heat until very hot but not boiling. Serve with dollop of whipped cream or float some marshmallows on top. SERVINGS: 2 MUGS SOURCE: _Drinks Without Alcohol_ by Jane Brandt ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Instant Breakfast Categories: Beverages, Diabetic, Low-cal Yield: 1 servings 1 c Skim milk 2 ts Chocolate sauce;recipe below 1 Egg 1/2 ts Vanilla 1/2 sm Banana;or ripe peeled pear ------------------------------CHOCOLATE SAUCE------------------------------ 2 ts Cornstarch 8 ts Artificial sweetener granul. 1/2 c Cocoa 2 ts Vanilla 2 c -Cold water CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener (aspartame is OK) and vanilla and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Makes 12 servings, about 2 1/4 cups. 3 tb serving 12 calories, 2 grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange). MOCHA SAUCE Substitute 2 cups strong coffee for water. INSTANT BREAKFAST Combine milk, egg, banana, sauce and vanilla in a blender. Blend at high speed 1 min or until frothy. Makes about 1 1/2 cup. 1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1 protein choice, 2 milk choices 2%, 1 fruit & veg. choice Half serving, 3/4 cup: 2 milk choices, 103 calories Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Oct 93 From: Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coffee Yogurt Shake Categories: Beverages, Low-cal Yield: 2 servings 1 c -Mineral water -equal 1 tsp sugar 1/2 c Yogurt, plain 1 ts Sugar 1 ts Instant coffee 1/8 ts Ground cinnamon Artificial sweetener;to 6 -Ice cubes Combine all ingredients except ice cubes in blender container. Process, adding ice cubes 1 at a time, until smooth. Serve immediately. Per serving: 44 calories, 2 g. protein, 2 g. fat, 5 g. carbohydrates, 26 mg sodium SERVINGS: 2 SOURCE: _The Weight Watcher's 365 Day Menu Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cooked Eggnog Categories: Beverages Yield: 10 servings 1 qt Non-fat milk 1 ts Vanilla extract 4 Eggs; lightly beaten Ground nutmeg for garnish 1/4 c Powdered sugar In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extract and mix well. Refrigerate until cold. To serve, heat eggnog in the microwave, garnish with nutmeg, and serve warm as a morning drink. For a cold variation, pour mixture into blender container and add one cup of crushed ice. Blend until frothy. Makes 10 one cup servings. Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Lime Nonalcoholic Punch Categories: Beverages Yield: 28 servings 1 Cranberry cocktail bottle; 3 Ginger ale bottles; 300 ml 2 c Frozen limeade concentrate 2 Soda water bottles; 750 ml 2 c Pineapple juice -Ice In punch bowl, combine cranberry cocktail, limeade concentrate, pineapple and ginger ale. Just before serving, add soda water and ice. Makes 28 servings, each 1/2 cup Source: Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Shrub Categories: Beverages Yield: 8 servings 1 qt Cranberry juice 2/3 c Lemon juice 2 c Sugar 1 qt Club soda 1 Lemon rind, 1 pt Tart sherbet;(opt) Simmer cranberry juice, sugar and rind, uncovered, in a saucepan (NOT aluminum) 10 minutes, stirring now and then. Off heat, mix in lemon juice; cool, pour into a bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. OR, half fill a tall glass with shrub, add ice, and fill with club soda. OR, pour into punch cups and top each serving with a scoop of tart sherbet. From: Terri St.Louis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Ginger Tea Categories: Beverages, Vegetarian Yield: 2 servings 2 c -Boiling water 1 pn Nutmeg 1/2 c Ginger, fresh; thinly sliced 1/2 c Cranberry juice 1/2 c Cranberries,fresh; rinsed 2 Mint sprigs In a medium sized bowl, pour boiling water over ginger and cranberries. Cover and let stand 20 minutes. Strain, add nutmeg and cranberry juice and stir. Serve warm or chilled over ice cubes. Garnish with mint. SERVES: 2 Preparation time: 25 minutes SOURCE: _Berries_ by Robert Berkeley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crock-Pot Cranberry Categories: Beverages Yield: 10 servings 2 c Cranberry juice cocktail 1 Orange; studded with 2 qt Apple cider Cloves 1/2 c Sugar 2 Cinnamon sticks; 3 inch ----------------------------------GARNISH---------------------------------- Orange slices; or Cinnamon sticks Combine all ingredients in a crock pot and simmer for several hours. Serve in warmed mugs. SERVINGS: 10 MUGS SOURCE: _Drinks Without Alcohol_ by Jane Brandt ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Currant Syrup Categories: Beverages, Fruits, Syrups Yield: 1 bottle 3 lb Currants; white or red 1 lb Cherries, sour 1 lb Raspberries Sugar; see below "This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbsps to glass and fill with cold water or sparkling water and ice. Mash the fruits together and let them stand in a warm place for a day. Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar. Cool the syrup, then skim it, pour it into bottles and cork them tightly. MAKES: about 7 cups, 1 3/4 litres SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Punch (Bubbly) Categories: Beverages Yield: 10 servings 2 qt White Grape Juice 1 l Bottle Club Soda 2 l Diet 7-Up Mix ingredients. Serve well chilled. Tastes like champagne!! From: Joan Mershon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eerie Witch's Brew Categories: Beverages, Fruits Yield: 1 servings 4 c Cranberry juice cocktail -limeade concentrate 1 c Chopped candied ginger (1 2 c Seedless grapes -jar) 4 c -Water 3 md Oranges 2 Bottles (32 oz each) ginger 1 cn (12-oz) thawed frozen apple -ale -juice concentrate 1 lb Dry ice -up to 2 lbs 1 cn (6-oz) thawed frozen A smoking cauldron of punch made with grapes and orange peel masquerading as eyeballs and worms. A SERIOUS CAUTION: never touch dry ice; use tongs to handle In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside. With a vegetable peeler, pare peel (colored part only) from oranges; cut peel into thin 2-inch-long worms; or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight. Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups); ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases. Makes 5 quarts; allow about 1-1/2 cups for a serving. From: Earl Shelsby ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Tomato Juice Categories: Beverages, Vegetables, Diabetic, Low-cal Yield: 4 servings 6 Tomatoes; ripe & juicy 1 pn Oregano, dried;or fresh -Salt & freshly ground -thyme -pepper (optional) 4 Lemon wedges; small Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl. Add enough ice water to make 4 cups. Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings. Serve cold with a squeeze of lemon juice. Nutrients for 1 cup with 1 teaspoon lemon juice Calories: 26 Exchange: 1 vegetable g mg carbohydrate: 6 potassium: 280 protein: 1 sodium: 38 fat: negligible cholesterol: 0 fiber: 1 SERVES: 4 (assuming 1 cup per serving) SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Christmas Wreath Categories: Beverages Yield: 1 servings -Water;boiled and cooled 1 bn Mint sprigs, fresh Fresh or frozen cranberries 2 Lemons Freeze this floating ring in stage so decoration don't rise to the top and add to a holiday punch bowl. NEVER use real holly; it is poisonous. In a 10 inch ring mold, freeze 1/4 inch water until solid. Pour 1/8" cluster of 3 cranberries around inner edge of mould and freeze till solid. Repeat with second 1/8th inch layer of water and cranberries around outer edge of mould; freeze. Repeat water layer; arrange tiny clusters of mint and single leaves face down among berry clusters to look like holly. Freeze. Using stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin rounds. Pour 1/8 inch water into mould; arrange overlapping lemon slices all around mould. Tuck in mint leaves, face down; freeze. Repeat pouring in water; arrange ring of cranberries against outer edge of mould and freeze. If necessary pour in water to top of mould; freeze. To unmould, dip ring into cold water for 30 seconds; invert on plate and unmould. Slide into punch, rounded side up. MAKES: 1 ring Source: The Merry Christmas Cookbook from Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garnishes for Drinks Categories: Beverages Yield: 1 servings -------------------------FOR FRUIT AND MILK DRINKS------------------------- Mint leaves Strawberries, fresh; on Lemon or lime slices -toothpick Orange slices Chocolate; shavings or curls Maraschino cherries; on Coconut; shredded -toothpick -Ice cubes with frozen fruit Whipped cream -inside or chunks of fruit Candy canes -dipped in lemon juice & Pineapple chunks; on -frozen -toothpicks with cherries ----------------------------FOR VEGETABLE DRINKS---------------------------- Parsley Chives; chopped Watercress Paprika Celery; sticks Pepper; freshly ground Carrot; sticks or curls Olives, black or green Lemon; or lime spirals -on toothpicks Scallions Radish; spirals --------------------------------FOR COFFEES-------------------------------- Cinnamon sticks -cinnamon or shaved Whipped cream; topped with -chocolate ------------------------FROSTING GLASSES (SEE BELOW------------------------ To frost glasses: Dip glasses into water, and while still dripping wet, place them in the freezer of the refrigerator. Leave them at least 2 or 3 hours. Sugar Frosted Glasses: (for fruit drinks) Moisten top of glass and rim area with a wedge of lemon, lime or orange. Just rub it along the glass edge, then dip in superfine sugar & place in freezer for a few hours. Moistener could be grenadine syrup. Salt Frosted Glasses: (for vegetable drinks) Use salt along the rim area. compiled from a variety of sources. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Soft Drink Categories: Beverages, African, Vegetarian Yield: 3 quarts 6 c -Boiling water 4 Cinnamon sticks 1 c Ginger root;fresh, peeled & 1/2 c Lime juice; fresh or lemon -grated -juice 1 c Sugar 1 c Orange orange 2 ts Cloves, whole 8 c -Cool water "Many variations of homemade ginger beers (soft drinks) are brewed all over subSaharan Africa. Fresh ginger makes a spicy drink, cooling in summer, warming in winter and always refreshing and energizing. Fruit juices other than the citrus called for below, make interesting variations in its flavour. When using other juices, I always add the juice of a couple of lemons or limes. This recipe makes a concentrate that can be diluted with plain or sparkling water." Pour the boiling water over the grated ginger root, sugar, cloves and cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless steel). Cover and set aside in a warm place, in the sun if possible , for at least an hour. Strain the liquid through a fine sieve or cloth. Add the juices and water. Set aside in a warm place for another hour or so. Gently strain the liquid again, taking care not to disturb the sediment at the bottom. Store in the refrigerator in a large nonreactive container. A glass gallon jar or jug works well. Serve warm, chilled or on ice, either as is or diluted with water or sparkling water. A squeeze of fresh lime juice in each glass of ginger drink is "the cat's meow". MAKES: 3 QUARTS OF CONCENTRATE SOURCE:_Sundays at Moosewood_ by the Moosewood Collective ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grapefruit Carrot Cocktail Categories: Beverages, Fruits, Vegetables, Vegetarian Yield: 5 cups 3 md Carrots;coarsely chopped & 4 c Grapefruit juice, fresh -cooked in a small amt. of 1 1/2 tb Grenadine -water until tender, drained Ginger, ground -& 1/4 cup of cooking liquid 1 1/2 c -Crushed ice -reserved In a blender, puree the carrots with the reserved liquid for as few seconds. Add the grapefruit juice, grenadine, a pinch of ground ginger and the crushed ice and blend until frothy. Serve immediately. MAKES: 5 CUPS or 1 1/4 LITRES SOURCE: _The Non-Drinkers Drink Book_ by Betty Rollin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grenadine (Pomegranate Syrup) Categories: Beverages, Fruits, Syrups Yield: 2 cups 2 Pomegranates, medium-large* 1/2 c ;Water 2 1/2 c Sugar *When choosing pomegranates, reject any with a brownish area on the blossom end; such discoloration indicates the beginning of spoilage and off-flavor. Cut pomegranates open crosswise and pry out the fleshy crimson seeds (the red part is actually the pulpy envelope around a seed), using the tip of a blunt knife. Be careful not to include any fragments of the cottony white pulp in which the seeds are embedded, as it is bitter. You should have about two cups of seeds. Using a food processor or blender, chop the seeds with the sugar and water just long enough to make a rough puree. Don't attempt to make a smooth mixture; it's necessary only to break open the pulpy membranes. Pour the puree into an earthenware or glass bowl; cover it with a cloth. Let stand at room temperature for 3 days, stirring it daily. If the weather is extremely hot, refrigerate the puree after 24 hours. Line a sieve with dampened, very fine nylon net or two layers of dampened fine cheesecloth and set it over a saucepan of stainless-steel or other nonreactive material. Filter the pomegranate syrup into the pot, allowing it to drip without pressing on the pulp. This will take a few hours; you can speed matters up by tying the cheesecloth lining of the sieve into a bag and suspending it above the pot after the initial flow of juice has slowed down. When all the juice has dripped through, discard the seedy pulp. Bring the syrup to a bare simmer (180 F) over medium-low heat, then reduce the heat to very low and scald the syrup, using a candy/jelly thermometer and watching to be sure you keep the temperature below 200 F, for 3 minutes. Skim off any foam, then funnel the syrup into a sterilized, dry bottle. Let the syrup cool, then cap or cork the bottle (use a new cork only) and store it in the refrigerator. To seal the syrup for pantry storage, funnel it into hot, clean half-pint canning jars. Seal with new two-piece canning lids according to manufacturer's directions. Following the method for a boiling-water bath, but keeping the water at simmering temperature (190 F), process the jars for 15 minutes. Cool, label, and store. Yield: About 2 cups. Keeps in either the refrigerator or, after canning, in the pantry for at least a year. The author writes: "Delicate in flavor and ruby-red in color, pomegranate syrup is a supporting player rather than a star. As such, it is much used as a flavor-smoother and sweetener in both alcoholic and non-alcoholic drinks; and it's also a pleasant topping for tart pineapple, peach or nectarine ice cream or sherbet...You might like to taste the real thing: a lot of the 'grenadine' offered nowadays is compounded of sweetening plus anonymous 'fruit' flavors rather than pomegranate juice." From "Fancy Pantry" by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pp. 280-281. ISBN 0-89480-037-X. Posted by Cathy Harned. From: Cathy Harned ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Helen's Lemonade Syrup Categories: Beverages, Syrups Yield: 1 bottle ------------------------------MM BY H PEAGRAM------------------------------ 5 lb Sugar 6 c -Boiling water 2 oz Citric acid 6 Lemons 1 oz Tartaric acid Dissolve in boiling water, the sugar and acids. Grate 4 lemons and use juice from 6 lemons. Add to boiling water. Keep bottled in frig. Mix in a 5 part water to 1 part syrup ratio. Source: Helen Peagram ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade V8 Juice Categories: Beverages, Vegetables Yield: 60 servings 15 lb Fully ripe tomatoes;chopped 2 tb -Salt 2 c Celery;chopped 3/4 ts Pepper 3 lg Onions; chopped 2 ts Prepared horseradish 3 Garlic cloves; 1/3 c Lemon juice -minced/mashed -Worcestershire to taste 1/4 c Sugar; or to taste Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill and freeze. Yield about 6 quarts. Source Sunset 1974 From: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Chocolate Milk Categories: Beverages, Microwave Yield: 1 servings 1 tb Chocolate syrup up to 1/2 ts Vanilla extract 2 tb -Chocolate syrup 3/4 c Milk 1. Combine chocolate syrup and vanilla in a heat-resistant, non-metallic mug or cup. 2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2 minutes or until hot. Do not allow milk to boil. From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Cocoa Mix Categories: Beverages, Mix Yield: 1 servings 2 c Nonfat dry Milk Powder 1/2 c Powdered Nondairy Creamer 3/4 c Sugar 1 ds -Salt 1/2 c Hershey's Cocoa In large mixing bowl combine all ingredients. Blend well. Store in tightly covered container. Makes 3 3/4 Cups of mix. Combine 1/4 cup mix and 3/4 cup boiling water. Stir. 15 servings. Susan Bauer From: N9662 U1 (Steven) Date: 07-19-93 From: Helen Peagram ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Cocoa Ii Categories: Beverages, Microwave Yield: 4 servings 3 tb Unsweetened cocoa 1/4 c -Cold water 1/4 c Sugar 3 c Milk Combine cocoa, sugar and water in a heat-resistant, non- metallic pitcher or in individual serving mugs or cups. Heat, uncovered, in Microwave Oven 2 minutes. Stir in milk and heat, uncovered, in Microwave Oven 4 1/2 to 5 1/2 minutes or until hot. Do not allow milk to boil. From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Cocoa Categories: Beverages, Diabetic Yield: 2 servings 1 1/2 tb Cocoa Vanilla; to taste (optional) 2 c Skim milk 1 tb Gran. artificial sweetener 1 ds -Salt Mix cocoa with 1/2 cup milk. Stir in remaining milk. Cook over low heat, stirring constantly until mixture comes to a boil. Remove from heat. Add salt, vanilla, and artificial sweetener. 1 cup serving - 95 calories, 1 skim milk exchange 9.1 gm protein, .9 gm fat, 14.1 gm carbohydrate, 126 mg sodium (not counting pinch of salt), 467.5 mg potassium, .2 gm fiber, 4 mg cholesterol. Source: Am. Diabetes Association Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93 From: Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Mocha Milk Categories: Beverages, Microwave Yield: 1 servings 1 tb Chocolate syrup up to 1/8 ts Ground cinnamon 2 tb -Chocolate syrup 3/4 c Milk 1/2 ts Instant coffee Whipped cream 1. Combine chocolate syrup, instant coffee and cinnamon in a heat-resistant, non-metallic mug or cup. 2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2 minutes or until hot. Do not allow milk to boil. 3. Garnish with a dollop of whipped cream. From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Mulled Cider Categories: Beverages, Microwave Yield: 1 servings 3/4 c Apple cider;or juice 1 1 inch cinnamon stick 1 Whole clove to Whipped cream 2 -Whole clove Nutmeg 1. Combine apple cider, whole cloves and cinnamon in a heat- resistant, non-metallic mug, cup or glass. 2. Heat, uncovered, in Microwave Oven 2 to 3 minutes. 3. Garnish with a dollop of whipped cream and a sprinkling of nutmeg. From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Spiced Drink Categories: Beverages, Microwave Yield: 4 servings 1 qt Milk Whipped cream (sweetened) 1/4 c Molasses Nutmeg 4 (3-inch) cinnamon sticks 1. In a 2-quart, heat-resistant, non-metallic pitcher or casserole, combine milk and molasses. Add cinnamon sticks. 2. Heat, uncovered, in Microwave Oven 6 minutes or until hot. Remove cinnamon sticks. 3. Serve in mugs, garnished with whipped cream and a sprinkling of nutmeg. Serves 4 to 6 From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ice Cream Sodas Categories: Beverages, Desserts Yield: 1 servings ------------------------------BLACK-AND-WHITE------------------------------ 2 tb Chocolate syrup 1 Vanilla ice cream;scoop of Seltzer water ---------------------------CANARY ISLAND SPECIAL--------------------------- 2 tb Vanilla syrup 1 Chocolate ice cream;scoop of Seltzer water ---------------------------------BLACK COW--------------------------------- 1 tb Chocolate syrup 1 Vanilla ice cream; scoop of Root beer; Coca-cola makes a -hold the whipped cream -Brown Cow ------------------------------STRAWBERRY SODA------------------------------ 1/4 c Strawberry syrup 1 Vanilla ice cream; scoop of Milk; splash of -or strawberry ice cream Seltzer water ----------------------------------HOBOKEN---------------------------------- 1/2 c Pineapple syrup Seltzer water Milk; splash of 1 Chocolate ice cream; scoop o -------------------------TOP EACH SODA WITH WHIPPED------------------------- -----------------------------------CREAM----------------------------------- Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water, stirring as you pour, to within 2 inches of the lip of the glass. Add one large scoop of very firm ice cream, trying to get it to straddle the lip of glass, yet still submerged in the seltzer to begin reacting with the bubbles to create a foamy head. Top with whipped cream. SERVES: 1 SOURCE:_Square Meals_ by Jane and Michael Stern ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iced Coffee Cream Categories: Beverages Yield: 4 servings 2 tb Instant coffee 5 tb Whipping cream 4 ts Light-brown sugar 8 -Ice cubes 1/3 c Boiling water 4 sm Scoops vanilla ice cream 1/4 ts Ground cinnamon 1/2 ts Sweetened cocoa powder 3 pn Mixed Spice 4 Cinnamon sticks (3") 2/3 c -Cold water Lime slices (opt) 1 1/2 c Milk; chilled Grated chocolate (opt) 1 ts Vanilla extract Dissolve coffee and brown sugar in boiling water. Add cinnamon and Mixed Spice. Add cold water and stir well. Add milk, vanilla and whipping cream. Whisk lightly until evenly combined. Put 2 ice cubes into each glass. Half fill with coffee mixture. Add a scoop of ice cream to each glass and top up with remaining coffee. Sprinkle with unsweetened cocoa powder. Garnish with cinnamon sticks, lime slices and grated chocolate, if desired. Serve at once with long-handled spoons. VARIATION: For a sweeter version, increase brown sugar to taste. If desired, top each with a little whipped cream. From: MICHAEL ORCHEKOWSKI ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kentucky Derby Categories: Beverages, Spices/etc. Yield: 10 servings 4 Mint sprigs; up to 5 sprigs 3/4 c Lemon juice; fresh if 1 1/2 c Sugar -possible 2 c -Cold water 1 1/2 qt Ginger ale ----------------------------------GARNISH---------------------------------- Lemon slices; thin "A mock mint julep drink." Rinse the mint and discard stems. Place the sugar, water, and lemon juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes. Fill a large pitcher with ice cubes and strain the liquid over the ice. Add the ginger ale and lemon slices, and serve. SERVINGS: 10 TALL GLASSES SOURCE: _Drinks Without Liquor_ by Jane Brandt ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb's Wool Categories: Beverages, Londontowne Yield: 8 servings 6 Apples, baking; cored 1/8 ts Nutmeg 2 tb Sugar, brown; up to 1/2 cup 1/4 ts Cinnamon 2 qt Cider, sweet; or hard cider 1/4 ts Ginger; ground -or a mixture of cider & ale "The Feast of Epiphany, also called the Feast of Kings, Twelfth Night, or the last day of Christmas originated in Egypt during the course of the third century. Thus it was a more day than Christmas Day itself. Like Christmas, it was apparently established to compete with a pagan festival , in honor of the Egyptian sun god, celebrated at the winter solstice... In England, Twelfth Night was traditionally celebrated with a delicious drink called Lamb's Wool, made of cider or ale, with roasted apples and sugar and spices. It was the custom to bless apple trees by pouring a libation of cider on them." "This Old English and Irish punch which dates from the Middle Ages, probably gets its name from the whiteness of the roasted apples as they float in the cider." Roast the apples in a baking pan at 450F for about an hour, or until they are very soft and begin to burst. (An alternative - and quicker- procedure is to peel and boil the apples until they are very soft and flaky.) You may leave the apples whole, or break them up. In a large saucepan, dissolve the sugar a few tablespoons at a time in the cider or ale , tasting for sweetness. Add the spices. Bring to a boil and simmer for 10 to 15 minutes. Pour the liquid over the apples in a large punch bowl, or serve in a large heat resistant mugs. MAKES: 8 1 cup servings Note: Nuts make a nice accompaniment to Lamb's Wool (they were originally roasted in with the apples.) SOURCE: _A Continual Feast: A Cookbook to celebrate the joys of family and faith throughout the Christian year_ by Evelyn Birge Vitz. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemonade Syrup Categories: Beverages, Syrups Yield: 20 servings 1 1/2 c Sugar Rind 1 lemon, thin shavings 1 c -Water 1 1/2 c Lemon juice Combine sugar, water and lemon rind; bring to boiling and simmer 5 min. Cool, add lemon juice, strain. Yield: enough syrup for 20 servings of lemonade. To make lemonade, dilute as follows: 1 tb lemonade syrup per 1 cup ice water. My note, diet version: Boiled 1/2 tsp orange peel in 1/3 c water in the microwave, added 1/2 cup lemon juice and the equivalent of 1/2 c liquid sugar substitute. Strained into a jar and added 4 cups of water. Source: Nellie Lyle Pattison's Canadian Cookbook ISBN 0-07-551121-5 (1991) Shared by Elizabeth Rodier 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Make-Ahead Lemonade Base and Fruit Variations Categories: Beverages, Fruits Yield: 1 servings For a refreshing glass of Lemonade Base and 1/2 cup Old-fashioned lemonade, in a Cold water. Add ice cubes Tall glass stir together 1/2 And serve. Cup of the Make-Ahead -------------------------------LEMONADE-BASE------------------------------- 2 1/2 c Water 1/2 ts Finely shredded lemon peel 1 1/4 c Sugar 1 1/4 c Lemon juice For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes. Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry lemonade slush or the Tropical Lemon Iced Tea. Makes about 5 cups of lemonade base. LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon taste--): For each serving, place 1 or 2 small scoops lemon sherbet in a tall glass. Pour 1/2 cup carbonated water over the sherbet. Sprinkle with fresh raspberries or blueberries, if desired. Serve immediately. (187 calories) STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each serving, in a blender container combine 1/2 cup fresh or frozen unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar. Blend till smooth. With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. Garnish slush with a fresh strawberry half, if desired. Serve immediately. (198 calories) SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mango-Orange Drink Categories: Beverages, Fruits, African Yield: 1 servings 3 c -Water 2 c Mango; flesh, mashed 1/2 c Sugar 1 c Orange juice, fresh 1 tb Orange peel; grated 1/2 c Lemon juice, fresh "As a variation, use papaya instead of mango." Heat the water with the sugar and the orange peel over low heat until the sugar is dissolved. Cool down to room temperature. Add the mango flesh and the orange and lemon juices and mix well. Serve cold. MAKES: ABOUT 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New Recipes_ by Janny Van Der Meer and Beatrice R. Mansur (editors) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Masala Tea Categories: Beverages, India Yield: 8 servings 6 c -Cold Water 12 Black Peppercorn;(opt) 1/3 c Milk;(or to taste) 12 ts Sugar;(or to taste) 1 3" stick Cinnamon 6 ts Leaf Tea (heaping) OR 6 Green Cardamoms, whole -9 tea bags (orange pekoe) 4 Cloves, whole Combine water and milk in a deep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately. Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags. Classic Indian Cooking by Julie Sahni uploaded by Diane Lazarus From: Diane Lazarus ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meetha Lhassi Categories: Beverages, India Yield: 4 servings 3 c Plain yogurt 1/2 c -Iced water 2/3 c Sugar 8 Ice cubes, partially cracked Add all ingredients to a blender & blend for a couple of minutes. Pour into 4 chilled glasses & serve. From: MARK SATTERLY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melon Fresco Categories: Beverages, Fruits Yield: 4 servings 1 Canteloupe melon 1 tb Sugar, instant dissolving; 1/2 c -Cold water -fruit/berry sugar -OR- 2 tb Lime juice -icing sugar If using fruits with seeds, remove the seeds first; other fruits may be combined in the blender, poured over ice and enjoyed. Some of the most delicious frescos are made with mulberry, soursop, papaya and starfruit, but they can also be made with peaches or strawberries - or with home grown canteloupe. After pureeing, you can adjust the sweetness to taste. Peel and seed melon, chop coarsely. In blender, puree melon, water, lime juice and sugar until frothy and smooth. Divide among 4 glasses, adding ice if desired. Serve immediately. SERVES: 4 SOURCE: Canadian Living, September 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican-Style Hot Chocolate Categories: Beverages, Low-cal, Diabetic Yield: 9 servings 2 3/4 c Nonfat dry milk powder 1/2 c Powdered sugar substitute* 1/2 c Unsweetened cocoa powder 1 ts Ground cinnamon *Not aspertame - loses sweetness when heated. For cocoa mix, in a storage container combine dry milk powder, cocoa powder, sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place up to 8 weeks. For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup boiling water; stir to mix. Makes 9 servings, each 8 oz. 1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk exchange, 1/2 fat Source: Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared but not tested by Elizabeth Rodier, Oct. 1993 From: Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mint Syrup Categories: Beverages, Syrups, Spices/etc. Yield: 1 bottle 8 c Mint leaves, fresh; chopped Green food colouring 2 1/2 c -Boiling water 3 tb Mint essential oil 8 c Sugar -or mint extract 3 c -Water Place chopped mint leaves in a crock or deep bowl; add boiling water. Place a flat dish over the leaves and weight it down. Allow to stand overnight. Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes. Meanwhile, squeeze the juice from the mint leaves; add mint juice to the syrup, bring to a boil, cook 5 minutes and remove from heat. Discard leaves. Add green food color to make the syrup a bright green. Add the mint oil and stir. Pour into sterile bottles. Refrigerate. Syrup is ready to use. Dilute with cold water or sparkling water. SOURCE: Sabbath chapter in _From My Grandmother's Kitchen: a Sephardic Cookbook_ by Viviane Bichech Miner ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Peach Daiquiri Categories: Beverages, Fruits Yield: 2 cups 14 oz Peaches;*drained, reserve 1/3 c Milk, homogenized -juice 1/2 c Peach juice 1 tb Lemon juice 1/2 ts Rum flavoring 6 -Ice cubes Pot peaches, lemon juice, ice cubes, milk, peach juice and rum flavoring into blender. Blend until ice is gone. Serve immediately. NOTE: Fresh peaches may be used. Add 1 tbsp granulated sugar or to taste. MOCK STRAWBERRY DAIQUIRI: Use fresh strawberries instead of peaches. Add 1 tbsp granulated sugar or to taste. MAKES: 2 1/2 cups including foam SOURCE: _Company's Coming: Appetizers_ by Jean Pare ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Pink Lady Categories: Beverages Yield: 3 cups 1 1/2 c Milk, homogenized 1 tb Sugar, granulated 2 tb Lemon juice 6 -Ice cubes 1 tb Grenadine Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is gone. Serve immediately. MAKES: 3 cups including foam SOURCE: _Company's Coming: Appetizers_ by Jean Pare ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mrs. Swindell's Famous Fruited Iced Tea Categories: Beverages Yield: 6 servings 1/2 c Sugar, granulated 1 1/2 c Orange juice; fresh squeezed 1/2 c Bottle spring water -from Valencia oranges 6 English Breakfast tea bags 3/4 c Pineapple juice 4 c -Boiling water "At one time, I intended to teach law, so I went to Boston to get a Master's of Law degree; while there I lived with the Swindells family. Mrs. Swindells made a superb iced tea with a pronounced citrusy flavor. She insisted on using bottle spring water for a clear tasting iced tea, the sweetest and most flavored oranges and English Breakfast Tea." In saucepan, combine sugar and spring water and bring to a boil; continue to boil until liquid is clear, about 5 minutes. Chill thoroughly. Place tea bags in heat-resistant pitcher, add boiling water and let steep for about 5 minutes. Remove and discard tea bags. Let cool and refrigerate until chilled. Add orange juice, lemon juice and pineapple juice and chilled sugar syrup. Refrigerate for a few hours, preferably overnight. Serve over ice in tall glasses. MAKES: 6-8 SERVINGS SOURCE: _The Dave Nichol Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mulled Cider Categories: Beverages Yield: 6 servings 5 c Cider 1 1 1/2" piece cinnamon stick 1/4 c Lemon juice 1 1 1/2" piece dry ginger root 1/4 c Lightly packed brown sugar Freshly grated nutmeg 4 Whole cloves Combine the cider, lemon juice and brown sugar in a stainless steel pot. Heat the mixture slowly to the simmering point. Meanwhile, tie the cloves, cinnamon stick and ginger root together in a piece of cheesecloth. Add the bag of spices to the simmering liquid and heat over low heat for 15 minutes. Remove the spice bag. Serve hot with a sprinkling of nutmeg in mugs. Yields 6 servings. From the book "Canadian Christmas Cooking" by Rose Murray AR/92 April Roche ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nectar of Nectarines Categories: Beverages, Fruits Yield: 1 servings 3 Nectarines; up to 4 1 tb Lemon juice -peeled & sliced, to make 1 1 tb Sugar -cup slices 1 c -Cracked ice 1/2 c Orange juice; fresh Try this also with peaches, blueberries, blackberries, strawberries or raspberries. Place all the ingredients in a blender and blend for 1 minute at medium speed until smooth. SERVING: 1 TALL GLASS SOURCE: _Drinks Without Alcohol_ by Jane Brandt ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Fruit Punch Categories: Beverages, Fruits Yield: 50 servings 4 c Tea; cold 12 c Ginger ale 4 c Orange juice 4 c Soda water; or sparkling war 4 Lemons; juice of 16 c -Cracked ice 4 Oranges; thinly sliced 1 bn Mint; fresh 2 c Sugar; to taste Combine tea, juices, orange slices and sugar. Stir until the sugar dissolves. Chill. Add ginger ale and soda just before serving. Garnish with fresh mint. SERVES: about 50 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Lemonade Categories: Beverages, Syrups Yield: 12 servings 1 1/2 c Sugar, granulated 1 1/2 c Lemon juice; 6-7 lemons 1 1/2 c -Water 1 Lemon; sliced thinly 1 tb Lemon rind; finely grated Mint sprigs "This delightful recipe is from _The Anne of Green Gables Cookbook_ by Kate MacDonald." In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml) cold water; stir well. Garnish with lemon slice and sprig of mint. MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green Gables Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Brutus (Orange Julius) Categories: Beverages Yield: 6 servings 6 c Orange juice 1 pk (3.4 oz)INSTANT 1 Envelope Dream Whip Powder -vanilla pudding & 1/2 ts Vanilla -pie filling mix In a blender, puree 3 cups orange juice and all remaining ingredients until smooth. Stir in remaining 3 cups orange juice. Serve over cracked ice. Makes 6 drinks. Gloria Pitzer As published in Glendale Daily News From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Rosemary Syrup Categories: Beverages, Syrups, Spices/etc., Sauces Yield: 1 bottle 3 1/2 c -Water 15 Juice oranges 1/4 c Rosemary, fresh; chopped 5 c Sugar "This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink." (add water or sparkling water to dilute). In a non-aluminium saucepan, bring the water to a boil. Pour over the rosemary and let steep for 1 hour. Strain. Remove the zest from 5 of the oranges and set aside, then squeeze the juice into a large bowl. Set a rack over the bowl and arrange the zests on the rack. Combine the rosemary infusion and the sugar mixture in a saucepan and bring to a boil over high heat, boiling until you have a heavy syrup about 20 minutes. Pour the boiling syrup over the zests and let it drain into the juice. Return the juice mixture to the saucepan. Bring quickly to a boil, remove from the heat, and return to the bowl to cool. Skim, then bottle and store in the refrigerator. MAKES: 9 CUPS SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Papita Lassi (Papaya Lassi) Categories: Beverages, India Yield: 6 glasses 1 c Papaya; ripe, diced, mashed 1 ts -Salt -well 1/2 ts Pepper 1 c Yogurt, plain Mint; few sprigs 2 c -Chilled water -Ice cubes 2 tb Lime juice Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and serve cold. If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp sugar instead and flavour with rose water. MAKES: 6 glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peachy Dream Yogurt Shake Categories: Beverages, Fruits Yield: 4 servings 3 Peaches, fresh; peeled & 2 c Milk -pitted 1 c Yogurt 1 lg Banana 1/4 ts Almond extract Blend. SERVES: 4-5 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Phaalse Ka Sharbat (Blackberry Downpour) Categories: Beverages, India, Vegetarian Yield: 4 servings 2 c Blackberries 1 pn Sea salt; small pinch 2 1/2 c -Water -Crushed ice, to serve Raw sugar; to taste Pineapple slices; to garnish Preparation time: 10 minutes plus overnight soaking and 30 minutes chilling time Soak the blackberries in the measured water overnight. Mash the blackberries into the water, then put the mixture through a sieve. Add sugar and salt and mix thoroughly. Refrigerate the mixture for about 30 minutes. Serve in tall glasses, topped with crushed ice and garnished with pineapple. SERVES: 4 SOURCE: _Indian Vegetarian Cooking_ by Michael Pandya ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Limeade Categories: Beverages, Mexican Yield: 8 servings 1/2 c Sugar 1/2 c Lime Juice 3 c Pineapple Juice 1 qt Sparkling Water; Chilled Mix all ingredients except sparkling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. From: MICHAEL ORCHEKOWSKI ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Squash Categories: Beverages, Fruits, African Yield: 2 quarts Peel & core of 1 pineapple 4 c Sugar; approx -cut into small pieces 1/2 c Lemon juice, fresh 1 qt -Water; approx "This is a good way to use up leftover pineapple skins and cores. Keep the squash refrigerated." Put the pineapple peel and core in a nonreactive saucepan and add enough water to cover them. Bring to a boil, then simmer for 30 minutes. Strain the liquid through a cloth and press the juice out of the peel and core. Measure the mixture, and for each cup (1/4 litre) use 1 cup of sugar. Heat the juice with the sugar over low heat until the sugar is dissolved. Cool the mixture. Add the lemon juice. Pour into clean bottles, cork and store. MAKES: 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New Recipes_ by Jannt Van Der Meer and Beatrice R. Mansure (editors) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple-Apricot Crush Categories: Beverages, Fruits Yield: 4 servings 12 oz Pineapple Juice; Chilled, -1 Can -1 Can 6 Ice Cubes; Up To 8 Can Be 8 3/4 oz Apricot Halves; Undrained, -Used Blend the first two ingredients in a blender container, until the apricots are pureed. Add the ice cubes 1 at a time until you reach a slushy consistency. Before making the drink, check the owners manual about ice cubes. A heavy duty machine will do them just fine. Posted by: Rich Harper From: Better Homes and Gardens Blender Cookbook Copyright 1971 From: Rich Harper ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pink Lavender Lemonade Categories: Beverages, Spices/etc., Fruits Yield: 6 servings 2 1/2 c -Distilled water 1 tb -dried Lavender flowers 1 1/2 c Sugar 2 1/2 c -Distilled water 6 lg Strawberries; hulled -OR- 2 1/4 c Lemon juice 1/4 c Pink hibiscus flowers; dried 1/2 c Sugar; optional -pesticide free Fresh lavender flowers 1/4 c Lavender leaves; chopped -OR -for garnish The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have reversed the order. As well, I don't think it is necessary to use distilled water in most locations. In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers (or hulled strawberries). Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers. Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid into large pitcher or jar (if using strawberries, gently press juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Rascal Categories: Beverages, Fruits Yield: 4 servings 1 c Raspberries; fresh or frozen 2 c -Cold water 1 c Pineapple, fresh Honey; to taste Whirl raspberries and pineapple in blender. Add water and honey to taste. Whirl again. Strain. Garnish with tiny piece of pineapple. MAKES: 3-4 SERVINGS recipe may be halved for 2 servings SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Currant Syrup Categories: Beverages, Syrups, Fruits Yield: 1 bottle 1 lb Raspberries; 500 g 4 lb Sugar, white; 2 kg 1 lb Currants; 500 g 4 c -Cold water To serve, add a few tablespoons to cold or sparkling water Put sugar and water in a large pot, bring to a boil and skim it. Add the raspberries and currants and boil gently about twenty minutes. Strain through a sieve, cool and bottle. Keep in a cool place. MAKES: 1 BOTTLE SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Clover Tea Categories: Beverages, Spices/etc. Yield: 2 cups 1 Handful fresh red clover Fresh mint leaves (opt'l.) Blossoms, w/a few leaves -and/or- Lemon Several dandelion leaves Honey ;(opt'l.) Put the blossoms and leaves into a 2-cup earthenware teapot. Fill teapot with boiling water, cover, and infuse for 5 to 10 minutes over very low heat. Set the pot on a trivet over the burner, if necessary, to protect it from breaking. Strain into a hot cup, add a twist of lemon and sweeten with honey. Some fresh mint leaves and/or several dandelion leaves can be used with the clover blossoms. Note: Red clover blossoms may be dried to use for tea. Spread the blossoms out into a single layer on a tray and dry them in the sun. Use less of the dried flowers, 1 to 1 1/2 tsp. to 1 cup of water, to make the tea. Yield: 2 cups. From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 253. ISBN 0-87477-338-5. Posted by Cathy Harned. From: Cathy Harned ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Punch Categories: Beverages Yield: 6 servings 2 lb Rhubarb; chopped 1 Lemon; juice from 3/4 c Sugar, granulated 3/4 c Soda water 1 Orange; juice from First prize Soups & Appetizers Shirley Dobson, Moncton, N.B. "My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the 1950s. Laura was a teacher and musician, a good cook and a beautiful person. We like this drink because it is so refreshing." In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. just before serving, add soda water. SERVES: 6 SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canada's 125th birthday ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosemary's Root Beer Tonic Categories: Beverages, Vegetarian Yield: 4 servings 3 oz Sassafras Bark, dried 1/2 oz Ground Ginger 2 oz Sarsaparilla, dried 1/2 oz Ground Cinnamon 1 oz Dandelion Root, dried 1/4 oz Orange Peel, dried 1 oz Burdock Root, dried This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent of old-fashioned root beer, due to the sassafras. It has a cleansing, revivifying effect from the dandelion, burdock and sarsaparilla. Mix together all ingredients and store in a tightly closed container. In a large pot combine 1 quart of water and 4 tablespoons of dry mixture. Bring to a boil, cover and simmer for 15 to 20 minutes. Strain and sweeten with honey or stevia (also called "sweet herb") if desired. Makes about 4 cups Variation: For iced tea, chill the simmered mixture, then dilute it with 1 quart of sparkling water. Serve over ice with a twist of orange peel. Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown From: Bob Emert ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cherry Syrup Categories: Beverages, India, Fruits, Syrups Yield: 1 bottle 2 lb Sugar 1 lb Sour cherries 2 c -Water; up to 3 cups 1/4 ts Vanilla Sharbat-e Albaloo To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling water and ice. Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes. Add the sour cherries and boil again gently another 20 to 30 minutes or until the syrup thickens. Strain the liquid into a bowl through a cheesecloth, squeezing the cherries to extract all of the liquid. Add the vanilla extract. Bottle. To serve, add water & ice. Dried sour cherries may be used instead of fresh ones. They should be soaked in cold water 6 hours or longer. Will kept at room temperature as long as the bottle is sealed. Refrigerate after opening. Can be used as a topping for ice cream, mousses, bavarians or frozen desserts. MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sparkling Red Slush Punch Categories: Beverages Yield: 2 gallons 1 c -Boiling water 1 cn Pineapple juice; large can 2 c Sugar 2 qt Cranberry juice Stir sugar into boiling water. Let cool. Add other liquids and freeze. Remove from freezer 1/2 hour before serving. Scoop out slush into punch bowl. When bowl is 1/2 full, slowly add lemon-lime soda (1 gallon maximum). Slush mixture with back of spoon before serving. This can also be done on a per-serving basis. Put frozen mixture in a glass, and add soda. Stir Contributed by Lawrence and Cindy Kellie Lawrence's mother introduced us to this delicacy. From: Lawrence Kellie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sparkling Fall Harvest Punch Categories: Beverages, Diabetic, Low-cal Yield: 10 servings 2 c Cranberry juice 2 c Club soda 2 c Apple juice Orange slices for garnish 1 1/2 c Orange juice Cranberries for garnish Combine juices in a large bowl or pitcher. Just before serving, add club soda and stir. Garnish with sliced oranges and fresh whole cranberries. 7 1/2 cups 3/4 cup serving 71 calories, 1 fruit exchange protein < 1 g, fat trace, carbohydrate 17 g, fiber .1 g, cholesterol 0, sodium 13 mg, potassium 146 mg Source: Univ of Cal. San Diego Healthy Diet for Diabetes c. 1990 Shared but not tested by Elizabeth Rodier Oct 93 From: Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Balm Syrup Categories: Beverages, Syrups, Fruits, Spices/etc. Yield: 1 bottle 2 pt Strawberries 10 Lemon balm sprigs, fresh 3 c Sugar; approximately ---------------------------------VARIATION--------------------------------- -----------------------------LEMON THYME SYRUP----------------------------- 2 pt Raspberries; 4 half pints 10 Thyme sprigs, fresh 3 c Sugar; approximately "Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too." To make a drink: put several tbsps in bottom of glass, add cold or sparkling water and ice. Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan. Bring to a boil and boil it for 5 minutes. Remove from the heat, skim any foam from the top, and let cool. Discard the lemon balm before bottling. Store in the refrigerator. MAKES: 1 TO 2 HALF PINTS SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Apple Frost Categories: Beverages, Fruits, Low-cal Yield: 2 servings 1 c Yogurt, plain -to 2 tsp 1 c Strawberries; very ripe 1 ts Sugar -reserve 2 whole strawberry 1 ts Vanilla extract 1/3 c Apple juice; no sugar added 4 -Ice cubes Artificial sweetener; equal Combine all ingredients except reserved berries in blender container; process until frothy. Divide into 2 stemmed glasses; garnish each serving with a strawberry. Per serving: 134 calories, 4 g. protein, 4 g. fat; 19 g. carbohydrate, 53 g. sodium SERVES: 2 SOURCE: _Weight Watchers 365-Day Menu Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunset Categories: Beverages, Fruits Yield: 1 servings 2 ts Grenadine -Ice cubes 1/3 c Orange juice; * Lemon slice; for garnish 1/3 c Pineapple juice; * * approximate amounts, depends on the size of the glass Choose a large, well shaped, stemmed glass. Put a layer of grenadine in the bottom of the glass. Fill glass with ice cubes (important). Pour equal amounts of orange and pineapple juice over the ice cubes. Top with a lemon slice. Add a dash of grenadine on top. Voila! A beautiful sunset! SERVES:1 SOURCE: _The Non-Drinkers' Drink Book_ by Gail Schioler ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Mocha Mix Categories: Beverages, Diabetic, Low-cal, Mix Yield: 4 servings 1/2 c Instant skim milk powder 2 tb Instant coffee 2 tb Cocoa Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes 1/2 cup Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk choice (skim) Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Oct 93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Tea Categories: Beverages, Thai Yield: 6 servings 8 c Water Ice cubes 6 tb Thai tea Half and half; -=OR=- Sugar - sweetened condensed milk Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste. Created by: Krung Tep Thai, Tarzana, Calif. Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Bridal Sweet Punch Categories: Beverages Yield: 48 servings 6 c -Water 3 c Pineapple juice; unsweetened 10 Tea bags 1 c Lemon juice, fresh; strained 3 c Sugar 2 qt Ginger ale 3 c Orange juice ----------------------------------GARNISH---------------------------------- Mint leaves This punch can be made in advance in large quantities. Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves. SERVES: 48 PUNCH CUPS SOURCE: _Drinks Without Liquor_ by Jane Brandt ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Governor's Grog Categories: Beverages Yield: 4 servings 1/2 c Lemon, freshly squeezed 1 c Very Strong Tea (use three - juice and pulp - tea bags) 1/4 c Sugar Cinnamon Sticks and Orange 1 c Cranberry Juice - Slices, for garnish 1 c Orange Juice In a medium saucepan heat juices, sugar and tea together, but do not boil. Pour into glass coffee mugs and garnish each with a cinnamon stick and orange slice. To serve cold, chill well and present in a stemmed goblet or iced tea glass, garnished the same. Makes about 4 cups Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three Fruit Punch Categories: Beverages Yield: 12 servings 1/3 c Superfine sugar 1 1/2 ts Finely grated orange rind 1 1/2 c Grapefruit juice 28 oz Club soda 1 1/2 c Orange juice 1 Orange, sliced (garnish) 2 qt Apricot or peach nectar Place sugar and grapefruit juice in a large, heavy, NON-aluminum kettle and stir until sugar dissolves. Mix in all but last 2 ingredients. To serve, place a large block of ice in a large punch bowl, then fill. Float orange slices on top and replenish as needed. From: Terri St.Louis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Cocktail Categories: Beverages Yield: 4 servings 1 pt Tomato juice 1 tb Minced yellow onion 2 tb Lemon juice 1 Bay leaf; crumbled 1 tb Sugar 1 pn Pepper Mix all ingredients, cover and chill for 2 hours. Strain and serve. Option: Spicy Cocktail - add 1 t prepared horseradish, 1 crushed clove garlic and 1/2 t Worcestershire sauce. From: Terri St.Louis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Juice Cocktail Categories: Beverages Yield: 4 servings 3 Carrots; peeled & chopped 1 Canned beet; diced 3 Radishes 1/2 c Beet liquid 3 Scallions 1 1/2 c -Ice water 1/4 c Celery leaves 1 ts Salt 1/4 c Watercress 1/8 ts Pepper Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve. From: Terri St.Louis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Violet Syrup Categories: Beverages, Syrups Yield: 1 bottle 4 c Violets; freshly picked 6 c Sugar -unsprayed 1 Lemon; juice of 2 c -Boiling water 2 c -Water To serve syrups: place several tbsp in tall glasses and fill with sparkling water and ice cubes Select only the freshest and most unblemished violets in your garden. Place violet petal in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours. Line a colander with layers of rinsed cheesecloth and place over a bowl. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets. Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. Serve with ice water or club soda. VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup. MAKES: 2 QUARTS SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bichech Miner ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wassail Categories: Beverages Yield: 4 8-oz cups ----------------------------------WASSAIL---------------------------------- 1 qt Apple cider 1/2 c Honey 4 Cinnamon sticks 1/4 c Lemon juice 1 Whole nutmeg 1 ts Lemon peel; grated --------------------------FLOATING CLOVED ORANGES-------------------------- 3 Oranges 3 ts Cloves, whole Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2 hour, and the longer, the better. Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice at equal intervals; cut out wedges between cloves. The result looks kind of like a star. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com From: Sylvia Steiger ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Watermelon Ice Drink Categories: Beverages, Diabetic, Vegetarian Yield: 2 servings 2 1/2 c Watermelon 1/2 c -Crushed ice --------------------------------FOR GARNISH-------------------------------- Rose geranium leaves; opt Seed, and coarsely chop the watermelon in a bowl, and save all the juices. Drop into a blender with crushed ice. Blend until crushed. Pour into 2 tall glasses. Garnish with rose geranium leaves, if you wish and serve immediately with long spoons. Nutrients for 1 serving: Calories: 64 Exchange: 1 fruit g mg Carbohydrate: 14 potassium: 232 Protein: 1 sodium: 4 fat: negligible cholestrol: 0 fiber: 2 SERVES: 2 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wednesday's Frosties (Wendy's Frosties) Categories: Beverages Yield: 6 servings 1 c Milk 3 c Softened ice cream 1/2 c Nestle's Quik -in fridge 1 hour Put in blender: Then blenderize. 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: Weight Watchers Milkshake Categories: Beverages, Low-cal, Fruits Yield: 1 servings 1 c Skim milk 2 tb Ice cream, low fat 1 3/4 oz Frozen raspberries * 2 ts Sweetener * unsweetened. Any other fruit or berry could be used if frozen and not in so large pieces. Put all ingredients in a mixer, you may put away some raspberries for garnishing. Mix until smooth, pour in a large glass and enjoy! This is a Weight Watchers recipe 1 M + 1/2 F + 25 BK Annica Lindgren, F-Intercook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Sangria Punch (Nonalcoholic) Categories: Beverages Yield: 12 servings 4 c White grape juice 1 Club soda;bottle, 750 ml 1 c Pink grapefruit juice -chilled 1 tb Lime juice Pink grapefruit slices In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before serving, add soda water and grapefruit slices. MAKES 12 SERVINGS, each 3/4 cup Per serving: 60 calories, negligible protein, no fat, 15 g carbohydrate SOURCE: Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zemi's Ginger Smoothies Categories: Beverages, Vegetarian, Fruits Yield: 1 servings -------------------------ORANGE PINEAPPLE SMOOTHIE------------------------- 1/2 c Orange juice -grated, up to 1/2 tsp 1/4 c Pineapple juice 1/2 c -Crushed ice;or 2 small ice 1/2 Banana -cubes 1/4 ts Ginger root;fresh,peeled, ---------------------------APPLE-COCONUT SMOOTHIE--------------------------- 1/4 c Apple juice 1/4 ts Ginger root;fresh,peeled 1 pn Coconut; grated OR_ -grated -1 Tbsp coconut milk * 1/2 c -Crushed ice;or 2 small ice 1/2 Banana -Cubes --------------------------ORANGE-PINEAPPLE COCONUT-------------------------- ----------------------------------SMOOTHIE---------------------------------- 1/4 c Orange juice 1/4 ts Ginger root;fresh,peeled 1/4 c Pineapple juice -grated 1 tb Coconut milk;* 1/2 c -Crushed ice or 2 small ice 1/2 Banana -cubes * Can be made from fresh or dried coconut or purchased bottled. Do not use the canned coconut mix for mixed drinks as it is very sweet and different If using fresh coconut, cut coconut meat into 1" pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-mesh strainer. For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinetely, if frozen. "There's a beautiful vegetarian restaurant called Zemi's on the beach in Phillipsburg, St. Maarten.." Blend all ingredients in a blender or food processor until smooth. SERVES:1 SOURCE:_Sundays at Moosewood Restaurant_ by the Moosewood Collective ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Hamburger Patties Categories: Meats Yield: 6 servings 1 1/2 lb Ground Beef 1/2 c Chili Sauce 1/2 c Onion; Chopped, 1 medium 2 tb Brown Sugar 1 ts Salt 1 tb Lemon Juice 1/3 c Catsup mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saucy Bean and Beef Pie Categories: Meats, Vegetables Yield: 4 servings 1 lb Lean Ground Beef 1/4 ts Thyme Leaves 3 1/2 oz French Fried Onions; 1 Cn 1/4 ts Salt 1/4 c Bread Crumbs; Dry 1 ds Pepper 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 16 oz French Cut Green Beans; 1 Cn 1 Egg; Lg Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inc pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat Loaf Tropical Categories: Meats, Vegetables Yield: 6 servings 1 1/2 lb Lean Ground Beef 1 ts Salt 1 Egg; Lg 1 ts Mustard; Prepared 1 c Bananas; Ripe, Mashed, 2 Lg 1/4 ts Nutmeg 1/2 c Oats; Quick Cooking 1/8 ts Allspice 1/2 c Green Bell Pepper; Chopped 2 Slices Bacon 2 tb Onion; Chopped 3 tb Orange Marmalade Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Barbecue Pork Tenderloin Categories: Meats Yield: 8 servings 8 lb Pork Tenderloin (boneless) 1 tb Ground Ginger (fresh) 1 1/3 c Soy Sauce 1 tb MSG (if desired) 2/3 c Oriental Toasted Sesame Oil 19 oz Bottled Bar-B-Q Sauce 4 Minced garlic cloves (large) Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Asparagus with Shiitakes and Parmesan Categories: Vegetables Yield: 6 servings 2 lb ASPARAGUS pencil-thin 1 tb Chopped basil 8 oz Shiitake mushrooms 1 dr Salt to taste 1/4 c (1/2 stick) unsalted butter 1 ts Freshly cracked black pepper 1/4 c Minced shallots 5 oz Parmesan cheese shaved thin 1 tb Finely chopped parsley Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute. Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. from Chef John Shirk, Bella Luna Restaurant, Moreland Hills, Ohio ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus and Acron Squash Rings Categories: Vegetables Yield: 4 servings 16 Asparagus stalks 1/2 c Chopped walnuts 2 x Small or medium acorn squash 1/4 c Fresh lemon juice Scauce:.................... 2 tb Cider vinegar 1/4 c Clarified butter (see note) 6 tb Apple cider 2 tb Sugar Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Marshmellow Bars Categories: Desserts Yield: 16 servings 2 oz Unsweetened chocolate 1/2 c Flour 1/2 c Butter 1 ts Vanilla 1 c Sugar 1 c Chopped pecans 2 Eggs 16 Large marshmallows 1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Alfie and Archie's Dog Biscuits Categories: Desserts, Cookies Yield: 10 servings 2 1/2 c Whole wheat flour 1 ts Brown sugar 1/2 c Powdered dry milk 6 tb Meat drippings 1/2 ts Salt 1 Beaten egg 1/2 ts Garlic powder 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chil Con Queso Categories: Appetizers Yield: 1 servings 2 tb Chopped Onion 1 tb Green Chili Peppers ** 1/2 ts Butter Or Margarine Dash Hot Pepper Sauce (Opt.) 1/4 c American Cheese Spread Tortilla Or Corn Chips 1 Small Tomato * * Tomato should be peeled, seeded and chopped. ** Green Chili Peppers should be chopped canned Green Chili Peppers. ~------------------------------------------------------ ~----------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1/2 cup of dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Boulash Categories: Meats Yield: 4 servings 3 tb Vegetable Oil 1 ts Paprika 1 lb Round Steak; Cubed 1/4 ts Sugar 3 Onions; Medium, Chopped 2 c Water; Hot 1/2 ts Salt 1 tb Unbleached Flour 1/4 ts Pepper 1/4 c Water; Cold 1/2 ts Garlic Salt 1/2 c Cream; Heavy Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saurebraten and Gingersnaps Categories: Meats, Cookies Yield: 10 servings 4 lb Rump Roast; Beef, Boneless 1/2 c Cider Vinegar 2 Onions; Thinly Sliced 1/4 c Vegetable Oil 8 Peppercorns 1/2 ts Salt 4 Cloves; Whole 2 c Water; boiling 1 Bay Leaf 10 Gingersnaps 1 c White Vinegar; Mild 1/2 c Sour Cream 1 c Water 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: Veal Rounds with Vegetables Categories: Meats, Vegetables Yield: 4 servings 1/2 ts Salt; Or To Taste 4 tb Butter 1/4 ts Pepper; Or To Taste 4 Stewed Tomatoes; Whole 1/4 ts Paprika; Or To Taste 12 White Asparagus Spears; * 4 Veal Fillets; Cut 1/4" Thick 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: Nancy's Sesame Noodles Categories: Pasta Yield: 2 servings 4 tb Peanut Butter 1/2 ts Sugar 3 ts Water (see directions) 1 ds Tobasco, to taste 2 ts Sesame oil 3 c Cooked Spaghetti noodles 1 ds Soy sauce Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste. Pour over spaghetti. Serve with Nancy's Sesame Chicken. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Justin Wilson's Boiled Crawfish Categories: Fish/sea Yield: 10 servings 4 Boxes salt (no size mentione Garlic 6 Pouches crab boil 24 Small potatoes 9 Lemons Smoked sausage 8 oz Cayenne pepper Corn 5 lb Small white onions 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice with Apple and Raisin Dressing Categories: Vegetables Yield: 8 servings -------------------------------SEASONING MIX------------------------------- 2 ts Salt 1 ts Dry mustard 1 1/2 ts White pepper 1 ts Ground cayenne pepper 1 ts Garlic powder 1/2 ts Black pepper ------------------------------RICE INGREDIENTS------------------------------ 1/4 c Vegetable oil 4 tb Unsalted butter 1 c Chopped onions 1 1/2 c Uncooked rice (converted) 1 c Chopped green bell peppers 3 c Pork, beef or chicken stock 1/2 c Pecan halves, dry roasted 2 c Chopped unpeeled apples 1/2 c Raisins Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deviled Crab Croquetts Categories: Fish/sea Yield: 4 servings 1 lb Crabmeat Dash onion powder 1/2 ts Salt 1 Sm. green pepper, chopped 1 c Mashed potatoes 1 tb Parsley, chopped Old Bay seasoning 1 Egg, beaten 2 Eggs, hard boiled, chopped Cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frances Cook's Bread and Rolls Categories: Breads Yield: 24 servings 3/4 c Milk 1 ts Salt 1 Fresh cake yeast 1 Egg 1/4 c Sugar 3 1/2 c Flour 3 tb Shortening 1/4 c Lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Angel Biscuits Categories: Breads Yield: 1 servings 1 Cake yeast 1 ts Salt 3 ts Baking powder 1 ts Soda 2 tb Lukewarm water 1 c Shortening 4 tb Sugar 2 c Buttermilk 5 c Plain flour Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Beer Categories: Meats Yield: 12 servings 4 lb Boneless chuck 2 Onions, lg, thinly sliced 12 Nushrooms, cut into chunks 1 1/2 tb Catsup Salt & pepper 2 Green peppers, lg, sliced 1 1/2 cn Beer 1 tb Prepared mustard Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Williamsburg Chicken As Served At London Town Categories: Poultry Yield: 10 servings 1 Envelope unflavored gelatin Salt & pepper to taste 2 c Celery, diced 1/3 c Pecans, chopped 4 c Chicken, cooked, diced 1/4 ts Leaf thyme 1/2 c Stuffed olives, sliced 2 Eggs, hard cooked, chopped 1 c Canned peas, drained 1 1/2 c Chicken broth 2 tb Lemon juice Green grapes for garnish 1 1/2 c Mayonnaise Oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus with Toasted Pine Nuts and Lemon Vi Categories: Vegetables, Low-cal Yield: 4 servings 1 lb Asparagus, fresh spears 1/2 ts Salt 3 tb Pine nuts 1/2 ts Basil, dried whole 1/4 c Olive oil 1/2 ts Oregano, dried whole 1 tb Lemon juice, fresh Pepper, freshly ground 1 Clove garlic, crushed Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stufffed Pepper Casserole Categories: Vegetables, Meats, Casseroles Yield: 4 servings 4 Green peppers, med 2 tb Onions 1/4 ts Pepper 1 c Corn, whole kernel 1 1/2 lb Ground beef 1/2 ts Salt 1 1/2 c Rice 8 oz Tomato sauce Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar and Spice Apple Nut Cake Categories: Cakes, Desserts Yield: 1 servings 4 tb Butter 1/2 ts Nutmeg 1 c Sugar Salt, pinch 1 Egg 1 ts Vanilla 1 c Flour 2 c Apples, finely chopped (2lg) 1 ts Baking soda 1/2 c Nuts 1 ts Cinnamon Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream. Mrs Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Gingerbread Categories: Cakes, Desserts Yield: 1 servings 1/2 c Shortening 3 Eggs 2 3/4 c Flour 1 ts Mace 2 tb Orange rind, grated 1 c Molasses or sorghum 1 ts Soda 1 ts Nutmeg 1/2 ts Salt 1/4 c Orange juice 1/2 c Brown sugar 1/2 c Raisins 1 ts Cinnamon 1/4 c Brandy, fruitjuice or coffee George Washington's mother's recipe uses no ginger. Fruit juice or coffee may be substituted for brandy. Cream shortening and orange rind together. Add brown sugar gradually and cream thoroughly. Blend in well beaten eggs. Beat hard for 1-2 minutes to make a smooth batter. Sift flour, soda, salt and spices together and add to creamed mixture alternately with the molasses and mix of orange juice/brandy. Add raisins. Pour in well greased and floured 8" X 12" X 2-1/2" pan. bake at 350 degrees for 30-35 minutes. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Trash Categories: Desserts, Cookies Yield: 1 servings 18 oz Box golden graham cereal 2 c Peanut butter 15 oz Box golden raisins 1 ts Watkins vanilla 3 c Roasted mixed nuts & pecans 1/4 lb Margarine 12 oz Chocolate morsels 1 lb Powdered sugar Mix dry ingredients. In a sauce pan, slowly melt margerine, chocolate morsels, and peanut butter, stirring constantly. DO NOT BOIL. Add vanilla and cool. Pour sauce (about 1/3 at the time) over cereal mix and mix until well coated. Pour into a large grocery bag and shake with the powdered sugar (about 1/2 box at the time). Store in tightly covered container. This makes enough for a crowd and is nice for gifts. It is a sweet version of the popular Nuts and Bolts. This was given to us Christmas 1991 by Mary Alice King of Dixie Union, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rueben Brunch Casserole Categories: Meats, Casseroles Yield: 1 servings 10 Slices rye bread 6 Eggs 1 1/2 lb Cooked corned beef 3 c Milk 2 1/2 c Shredded Swiss cheese(10 oz) 1/2 ts Black pepper Cut rye bread into 3/4 inch cubes and lightly beat the eggs. Grease a 13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of dish. Coarsely shred corned beef with knife. Layer meat over bread. Sprinkle with cheese. Beat eggs and milk and pepper in a bowl until well blended. Pour over corned beef mixture. Cover with foil. Refrigerate overnight. When ready to bake, preheat oven to 350 degrees. Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald, Friday, November 16, 1990. Submitted by Mrs. Albert Schneider, it was the first place winner of $250.00, Waycross Journal-Herald 17th Annual Cookbook contest. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Broccoli Salad Categories: Salads, Vegetables Yield: 1 servings 1 c Mayonnaise 1/2 c Walnuts 1/4 c Sugar 1/2 c Raisins 2 tb Vinegar 1/2 c Red onion 1 pk Fresh broccoli Combine mayonnaise, sugar, vinegar to make the dressing and refrigerate overnight before mixing with broccoli. Combine remaining ingredients and serve with the dressing, cold. Pecans may be substituted for walnuts. Note: This recipe appeared in the Waycross Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990. It won third place and was submitted by Ms. Barbara E. Fowler of Waycross, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Meatball Salad Categories: Meats Yield: 1 servings 1/2 c Milk 2 Stalks celery, sliced 2 Eggs 1/2 c Brown sugar, packed 3 c Soft bread crumbs 2 tb Corn starch 1 ts Onion salt 1/2 c Dry white wine 1 lb Ground beef 1/2 c Vinegar 2 ts Peanut oil 2 tb Soy sauce 8 1/4 oz Pineapple chunks 2 Tomatoes, wedged 2 Green peppers, cut 1/2" sqs. Shredded lettuce 2 Carrots, sliced Combine eggs and milk, stir in bread crumbs, onion salt and 1/8 tsp. pepper. Add ground beef and mix well. Shape mixture into 3/4" meatballs. In skillet, cook meatballs in peanut oil about ten minutes or until done, turning frequently. Drain the meatballs.Drain pineapple, reserving juice. Add water to reserved juice to make 3/4 cup liquid. Combine pineapple chunks, green pepper, carrot, celery and meatballs; set aside. In a small saucepan combine brown sugar and cornstarch; stir in the 3/4 cup pineapple liquid, wine, vinegar and soy sauce. Cook and stir until thickened and bubbly. Pour hot mixture over meatball mixture. Cover and chill. To serve, carefully stir tomatoe wedges into meatball mixture or reserve tomatoe wedges and arrage along edges of plates. Place shredded lettuce on individual plates; spoon meatball mixture on top. Note: This recipe appeared in the Waycross Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Lou Ann Bailey of Folkston, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamburger Casserole Categories: Meats, Casseroles Yield: 10 servings 2 c Noodles 1 c Water 1 cn Tomato soup 1 lb Hamburger 1 cn Mushroom soup 1 Onion 1 c Celery 1 c Grated cheese Boil noodles in water until done. Cook celery in 1 cup water. Brown hamburger and onions together. Pour noodles, celery and liquid in casserole dish, 2 to 3 quart size. Add mushroom soup, tomato soup and grated cheese. Save enough cheese to sprinkle on top. Bake at 350 degrees for 1 hour. Serve with green salad and hot biscuits. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Ms. Dorothy Strayer of Patterson, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Quiche Categories: Meats, Cheese/eggs Yield: 1 servings 1 lb Sausage 2/3 c Milk 1 Onion 4 Large eggs 8 Strips of bacon 4 oz Sharp cheddar cheese 1/2 c Chopped bell pepper 1/2 ts Salt 2/3 c Cream 1/4 ts Black pepper Prebake crust in a 10" pan. Form sausage balls with your sausage meat. Bring large pot of water to a boil; add sausage balls. Reduce heat and simmer 5 minutes. Drain and reserve. Cut bacon into 2 inch squares and fry until crisp. Drain. Saute peppers and onions, drain. Beat eggs with cream and milk. Add salt and pepper. Scatter half the cheese in bottom of pie shell, cover with bacon, onions, and peppers. Layer sausage balls next. Scatter the rest of the cheese. Gently pour egg mixture into shell over meats and cheese. Bake for 25 to 30 minutes at 350 degrees. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Debbie Dean of Nahunta, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polynesian Yam Casserole Categories: Vegetables, Fruits, Casseroles Yield: 4 servings 18 oz Yams drained and sliced 1/4 ts Salt 1 Banana, thickly sliced 1/4 c Flaked coconut 8 3/4 oz Pineapple, crushed Arrange yams and bananas in a 10 x 6 x 1.5 inch baking dish. Pour pineapple with syrup over all, making sure bananas are moistened. Sprinkle with salt. Bake at 350 degrees, uncovered, for 15 minutes. Sprinkle with coconut, bake 15 minutes longer. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Lorraine Jacobs of Nahunta, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Granny's Country Chili Categories: Meats, Vegetables, Chili Yield: 1 servings 8 oz Dried blackeyed peas 1 tb Black pepper 1 lb Sausage 2 tb Garlic salt 3 cn Tomatoes 2 tb Chili powder 2 c Water Cover the blackeyed peas in water and soak overnight. Drain peas. Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, November 16, 1990 and was submitted by Ms. Edith King of Blackshear, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocktail Biscuits Categories: Appetizers Yield: 1 servings 1/8 c Flour, unbleached 6 Shallots, minced 3 tb Baking powder 1 3/4 c Ham, finely chopped 1 3/4 c Unsalted butter 7 Green onions, finely chopped 1/4 c Plus 2 tb Crisco 1/2 ts Salt 1 1/2 c Milk 1/4 ts Black pepper 3 c Minced fresh mushrooms -------------------------------------------------------------------------- ------------------------HERB CREAM CHEESE INGREDIENT------------------------ 16 oz Cream cheese 1 1/2 ts Fresh chives 3 tb Half and half 1/4 ts Hot sauce 1/4 c Chopped fresh dillweed 1/4 ts Black pepper 3 Cloves garlic Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1 1/2 cups butter and shortening with pastry blender until mixture looks like corn meal. Add milk stirring until mixture forms a dough. Cover with plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup butter in a large skillet. Cook over medium heat until butter melts. Saute' mushrooms and shallots in butter until tender. Add ham, onions, 1/2 teaspoon salt and pepper. Cook 4 minutes. Combine dough and mushroom mixture, kneading until well blended. Shape dough into 1 inch balls and put on greased baking sheets. Press thumb into each biscuit. Bake 12 to 14 minutes at 450 degrees or untill brown. Let cool and spread 1 teaspoon Herb cream cheese mix onto each indention. Yields 8 dozen. Herb Cream Cheese: combine cream cheese, half and half in a medium bowl, stirring well. Add other ingredients and mix well. Cover and chill 8 hours to mix flavors. Yields 2 cups. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Ms. Lorraine Jacobs of Nahunta, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Cookies Categories: Cookies, Desserts, Cheese/eggs, Appetizers Yield: 1 servings 1/4 lb Butter 1/2 lb Sharp cheese, grated 1/4 lb Margarine 1/2 ts Salt 2 c Plain flour 2 c Rice Krispies Mix thoroughly; form into small balls. Place on greased cookie sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Dorothy Strayer of Patterson, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Overnight French Toast Categories: Breads Yield: 3 servings 2 Eggs, beaten 1/2 ts Ground cinnamon 1/2 c Milk 1/4 ts Vanilla extract 1 tb Orange juice 6 3/4" slices French bread 1 1/2 ts Sugar 2 tb Butter 1/8 ts Ts salt Powdered sugar Combine eggs, milk, orange juice, sugar, salt, cinnamon and vanilla; beat well. Set aside, place bread in a single layer in a shallow dish. Pour egg mixture over bread; turn slices to coat evenly. Cover and refrigerate 8 hours. Melt 1 tablespoon butter in skillet and cook 3 minutes on each side or until brown. Repeat procedures with remaining butter and bread slices. Sprinkle toast with powdered sugar. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Mauise S. Carver of Hortense, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iron Skillet Biscuits Categories: Breads Yield: 1 servings 2 c Self rising flour 3 tb Shortening 3/4 c Water or milk 1/2 c Butter, melted Preheat oven to 475 degrees. Cut shortening into flour, gradually add milk. Generously grease 10 inch iron skillet. Drop large spoonfuls of batter into skillet (an ice cream scooper works great.) Bake 5 minutes; remove from oven and pour melted butter over top. Return to oven and bake 10 to 15 minutes longer, or until brown. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Jo Ann Whidby. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Pork Chops Categories: Meats Yield: 4 servings 1/4 c All purpose flour 1 Small onion, finely chopped 1/2 ts Salt 1 Clove garlic, finely minced 1/4 ts Pepper 1/2 c Hot beef broth 1/2 ts Ground ginger 1/4 c Chili sauce 6 Pork chops 1" thick, trimmed 3 tb Cider vinegar 1 tb Butter 1 1/2 tb Light brown sugar 1 tb Cooking oil Combine salt, pepper, flour, and ginger. Dip chops in flour mixture, shake off excess. In deep skillet, heat butter and oil together and brown chops on both sides, over high heat. Add onions and garlic and cook over medium heat until soft. Pour off excess fat in skillet, add beef broth, chili sauce, vinegar, and brown sugar. Stir to combine, bring to a boil, and simmer 45 minutes until chops are tender. It may be necessary to add beef broth. Check periodically to see if more broth needs to be added. Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Stuffing Categories: Breads Yield: 7 servings 1/3 c Margerine 1/2 ts Sage 1 c Chopped onion 1/4 ts Thyme or marjarom 1 c Chopped celery 8 oz Canned mushrooms 1/2 ts Poultry seasoning 6 1/2 c Bread cubes, dry 2 tb Chopped parsley 10 1/2 oz Can cream of chicken soup 1/2 ts Salt -------------------------WITH WATER ADDED TO EQUAL------------------------- -----------------------------------2 CUPS----------------------------------- 1 Egg, well beaten Saute onions, celery and mushrooms in margerine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 cups, double all ingredients except soup. Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot New England Pot Roast Categories: Meats Yield: 1 servings 3 lb Chuck roast 4 Carrots, cut into quarters 1 ts Salt 1 Bay leaf 1/4 ts Pepper 2 ts Vinegar 2 Onions, cut into quarters 5 c Water 1 Celery, cut into 8 chunks 1 Small wedged cabbage -------------------------------------------------------------------------- -----------------------------------SAUCE----------------------------------- 3 tb Butter 1 1/2 c Reserved beef broth 1 tb Instant minced onion 1 tb Prepared horseradish 2 tb Flour 1/2 ts Salt Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables. Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Horseradish Sauce Categories: Sauces Yield: 1 servings --------------------------USED ON ROAST BEEF, POT-------------------------- ----------------------------ROAST AND VEGETABLES---------------------------- 1/4 c Horseradish 1 c Heavy cream, whipped 1/2 tb Sugar 1/2 ts Salt 2 ts Dijon mustard 1 pn Paprika 1 ts White vinegar or lemon juice The 1/4 cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth. Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well. Chill bowl and beaters to produce a lighter, fluffier cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Frankfurter Noodles Categories: Meats, Cheese/eggs Yield: 1 servings 6 Frankfurters, cut 1" slices 1/4 c Green peppers 10 3/4 oz Can condensed tomato soup 1/8 ts Black pepper 2 c Milk or water 8 oz Noodles, cooked 1 ts Prepared mustard 1 c Shredded Cheddar cheese 1/2 c Chopped onion Put all ingredients, except cheese and noodles into cooker, stir, and blend. Cover and cook on low 6 to 8 hours or hight 3 hours, stirring occassionally. Stir in noodles and cheese during last hour of cooking. Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hobo Dinner Categories: Meats Yield: 1 servings Hamburger 1 c Diced carrots Potatoes 2 Celery stalks, cut up 1 Onion 1 cn Cream of mushroom soup 1 pk Forzen peas Cover botom of large pan 1" with hamburger, salt and pepper. Put on 1 layer of sliced, uncooked potatoes, then onion, chopped. Cover with peas. Add carrotes and celery. Salt vegetables as layered. Add water to 1 can mushroom soup making it gravy consistancy. Pour over all. Bake 2 hours at 350 degrees. Can also use boneless chicken breast in place of hamburger. Note: Obtained from Brad Vinson (BKVD32A) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Little Smokies Categories: Meats, Appetizers Yield: 1 servings 2 pk Cocktail wieners 1 Medium jar grape jelly 1 Medium bottle chili sauce Combine in crockpot and cook on low 6 to 8 hours. Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Boston Baked Beans Categories: Vegetables Yield: 8 servings 1 lb Dried Navy beans 1/4 lb Bacon, diced 2 Onions, chopped 1 tb Salt 1/2 c Brown sugar 1 1/2 ts Dry mustard 1/4 c Molasses 1/4 ts Pepper 1/3 c Catsup Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours. Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worchestershire sauce. As an option, stir in 1 cup drained pineapple chuncks during the last hour of cooking for a delicious fruity flavor. Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Granny Jean's Lima Bean Casserole Categories: Vegetables, Casseroles Yield: 6 servings 1 lb Dry lima beans 3/4 c Packed brown sugar 3 ts Salt 1 tb Dry mustard 1 tb Molasses 1/2 c Sour cream 1/2 c Butter Cover beans with water and 1 ts salt, soak overnight. Drain, refill pot with water to cover beans, bring to boil and simmer till soft. Drain. In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle on beans. Stir molasses and sour cream together, pour over eans and mix all together. Cover and cook in crockpot on low for 4 to 6 hours. Note: Obtained from Cynthia Cable (PRBD93B) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cuban Beans and Rice Categories: Vegetables Yield: 4 servings -------------------------HABICHUELAS Y ARROZ CUBANO------------------------- 2 tb Olive oil 1 tb White vinegar 1 Glove garlic 2 Pimientos, minced 1 Green pepper, chopped Salt 2 c Black beans, cooked Pepper 1/4 ts Oregano 3 c Rice, cooked Heat the oil in a skillet, add the green pepper and garlic and saute' for about 3 minutes. Stir in beans, oregano, vinegar, and pimientos. Add salt and pepper to taste. REduce the heat, cover and simmer for 5 minutes. Spoon over cooked rice and serve. Note: Obtained from Bonnie Bracey (GRWP92A) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Casserole Categories: Vegetables, Casseroles Yield: 12 servings 2 lb Frozen hash brown potatoes 1 ts Salt 1/2 c Margarine, melted 2 c Shredded cheddar cheese 1/2 c Chopped green onions 1/4 ts Pepper 1 pt Sour cream 1/4 c Margarine 1 cn Creamy onion soup 2 c Corn flakes, crushed Thaw potatoes and combine with 1/2 cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in a greased 9 x 13 inch casserole. Combine corn flakes and remaining 1/4 cup margarine, spread over potato mixture. Bake at 350 degrees for 45 to 60 minutes. Note: Obtained from Farmers and Consumers Market Bulletin, Georgia Department of Agriculture, December 25, 1991 edition. Recipe submitted by Mrs. Hollis Gammon, Austell, Georgia. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Peaches and Berries Categories: Fruits, Desserts Yield: 1 servings Large ripe peaches Brown sugar Blueberries Lemon Juice Wash, peel and halve the peaches, removing pit. Place each half on a double thickness of heavy-duty aluminum foil. Fill peach halves generously with fresh or frozn blueberries. Sprinkle 2 teaspoons brown sugar and 1 teaspoon lemon juice on each. Wrap securely. Cook on grill 18-20 minutes turning once. Serve right out of the foil. Can also be baked in the oven and served in stemmed glasses to dress up a meal. Bake in foil or glass dish for about 15 minutes at 350 degrees or until peaches are done. Allow 1/2 peach per serving. Calories 58.9, Fiber 1 G, Fat .089 G, Cholesterol 0 Mg., Vit. A 24.5, Vit C 5.4 Mg, Calcium 10.9 Mg, Sodium 5.65 Mg. Note: Recipe appeared in Farmers and Consumers Market Bulletin, Georgia Department of Agriculture, December 25, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Figs Poached in White Wine and Fresh Thyme Categories: Fruits, Desserts Yield: 1 servings 1/2 c Honey 2 Bay leaves 1 Bottle dry white wine 4 White peppercorns 1 Continuous lemon peel spiral 2 1/2 lb Fresh figs 2 tb Fresh lemon juice Lightly whipped cream 6 Sprigs fresh thyme In a large, nonaluminum saucepan, combine honey and wine; bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns. Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute. Remove figs with a slotted spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1.2 cups. Spoon over figs and chill. Serve figs with some of the poaching liquid in individual bowls, topped with whipped cream or creme fraiche. Note: From Kitchen Herbs by Sal Gilbertie. Downloaded from Compuserve food forum December 30, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hollandise Sauce Categories: Sauces Yield: 1 servings ------------------------USE ON MEATS AND VEGETABLES------------------------ 1/4 lb Butter 1/2 ts Salt 3 Large egg yolks 1/4 ts Pepper 2 tb Lemon juice Melt butter in a saucepan until bubbling hot. Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor bowl. Cover and mix until just combined. Remove top and with machine running, pour hot butter into machine in a slow, steady stream. Serve sauce immediately or keep warm in a double boiler thermos bottle. Don't let the sauce boil or it will curdle and separate. Notes: Hollandise sauce can be served with asparagus, broccoli, cauliflower, leeks, or with artichokes as a dipping sauce. Add 2 tbs. Dijon mustard with the egg yolks or 1 tbs. freshly snipped dill or other herbs for heightened flavor. If you should end up with a thin, watery liquid, pour the liquid into a dry bowl. Then wash and throughly dry the blender. Place an additional egg yolk in the container and while the machine is running, pour the hollandise mixture into the container in a slow, steady stream. Process until thickened. Recipe acquired from Jean Allen (GRDG72B) Prodigy, December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sauce Categories: Sauces Yield: 1 servings 2 tb Margerine or butter 1 Beef boullion cube 1 Slice of onion 1 Salt and pepper to taste 2 tb All purpose flour Heat margerine in an 8" skillet over low heat until melted. Cook and stir onion in margerine until browned. Discard onion. Stir flour into margerine, and cook over a low heat, stirring constantly until flour is a deep brown. Remove from heat. Stir in broth. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. Makes 1 cup of sauce. Note: Recipe acquired from Jean Allen (GRDG72B) Prodigy, December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Sauce Categories: Sauces Yield: 1 servings Brown Sauce Prepare Brown Sauce. Cook and stir in 1 cup sliced mushrooms or one can drained. Saute in margerine until lightly browned. Stir mushrooms and a few drops of worcestershire sauce into the sauce. Serve with meat, omelets, and fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Provencale Sauce Categories: Sauces Yield: 1 servings Brown Sauce Prepare Brown Sauce except gently stir in 1 tomato, chopped and 1 clove of garlic, crushed. Serve with meat, spaghettie, noodles or vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicey Brown Sauce Categories: Sauces Yield: 1 servings Prepare Brown Sauce as directed except stir in 2 tbs chopped onion, 1 tbs snipped parsley, 1 tbs vinegar, 1/4 ts dried tarragon leaves, crushed, and 1/4 ts dried thyme leaves, crushed, with broth. Good with chicken or pork. Note: Acquired from Jean Allen (GRDG72B) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fondue Categories: Appetizers, Cheese/eggs Yield: 1 servings 1 Envelope Lipton Onion Soup 1 lb American cheese shredded 2 c Tomato juice French bread cut bite size 4 ts Lemon juice In medium saucepan, combine onion soup, tomato juice, and lemon juice. Heat slowly. When juice begins to simmer, add small portions of cheese and stir constantly until melted. Continue to add cheese gradually, stirring constantly, making sure each addition is melted. Remove to fondue pot or chafing dish or heated casserole. Spear cubes of bread, then dip and stir in fondue. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fondue #2 Categories: Appetizers Yield: 1 servings --------------------------FROM A SMALL RESTAURANT-------------------------- --------------------------PENSIONNE IN VILLARS SUR-------------------------- ----------------------------OLLON IN SWITZERLAND---------------------------- 1 Garlic to taste 1 c Dry white wine 1/2 lb Emmentaler cheese 3 tb Kirsch Wasser (a liquore) 1/2 lb Gruyers cheese 1 ts Potato or corn starch Grate cheeses. Rub Fondue Pot with clove of garlic. Add wine to Fondue Pot and heat to near boiling. Stir in grated cheese. If mixture is thin, add potato/corn starch. (Mix starch in a little water to avoid lumps.) Add Kirsch Wasser just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Conch Salad Categories: Salads Yield: 1 servings 1 lb Conch 1 Minced tomato 1/2 c Diced onions 1/2 c Lemon juice 1/2 c Diced cucumbers Lettuce leaves 1/2 c Diced green pepper Salt & pepper to taste 1/2 c Diced celery Pound conch and cut into small pieces. Mix together all the ingredients except the lettuce and place in a covered dish to marinate for a few hours at room temperture or overnight in the frig. Sere on crisp lettuce leaves. This is the same as Conch Cerviche served in the Yucatan. It is great with hot rolls and beer. Note: Acquired from Bonnie Bracey (GRWP92A) Prodigy December 29, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Dumplings Categories: Poultry Yield: 8 servings 4 lb Chicken 1 c Flour 1 Carrot 1 oz Sherry 2 Celery 1 tb Lemon juice 1 Onion Salt 2 Chicken bouillon cubes Yellow food color optional 1/4 c Butter ---------------------------------DUMPLINGS--------------------------------- 1 1/2 c Flour 3 ts Shortening 2 ts Baking powder 3/4 c Milk 1/4 ts Salt 1 c Cooked peas Place chickens in large saucepan, cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock. Melt butter and stir in 1 cup flour until smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, salt to taste and, if desired, food color. For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 ts salt in mixing bowl. Cut in shortening until mixture resembles cornmeal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce nd sprinkle with pea for color. Created by Lawrence Welk's Welkome Inn, Escondido, Calf. and (c) 1991 The Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Fried Rice Categories: Vegetables, Poultry Yield: 5 servings 1 lb Chicken breast 2 Eggs, slightly beaten 1/2 ts Cornstarch 2 1/2 oz Sliced mushrooms 1 ts Salt 3 c White rice 1 ds White pepper 2 tb Soy sauce 1 c Bean sprouts 2 Green onions with tops 5 tb Vegetable oil Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat wok until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coal Miner's Spaghetti Categories: Pasta Yield: 6 servings 16 oz Spaghetti 1/4 c Parmesan cheese 1 Clove garlic, chopped 1/4 c Romano cheese 1 lb Sliced bacon 1 tb Parsley 1 tb Olive oil 1/2 ts Pepper 3 Eggs Cook spaghetti according to directions on package. Cook and stir garlic and bacon in oil until bacon is crisp. Drain. Mix eggs, 1/4 cup Parmesan cheese, Romano cheese, parsley and 1/2 ts pepper. Drain spaghetti and immediately return to pan over very low heat. Toss spaghetti quickly with egg mixture. Add bacon and olive oil mixture and stir. Top with additional Parmesan cheese and serve with pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Chicken and Cheddar Sauce Categories: Poultry Yield: 1 servings 2 lb Chicken 1 Tomato, chopped 2 tb Butter or margerine 2 Onions, chopped 1/2 c Ham strips 1/4 ts Basil 10 3/4 oz Cream of cheddar soup Brown chicken in butter and remove to crockpot. Brown ham and combine remaining ingredients. Pour over chicken and ham in crockpot. Cover and cook on low 7 to 9 hours until chicken is tender. Note: Acquired from Jean Allen (GRDG72B) Prodigy December 30, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Perfect Meatloaf Categories: Meats Yield: 1 servings 1 1/2 lb Ground beef 3 tb Chopped bell pepper 1 Egg, beaten 3 tb Chopped celery 1/2 c Bread crumbs 2 ts Seasoned salt 1/2 c Tomato juice 1/4 ts Thyme 3 tb Chopped onion Catsup or chili sauce Using a fork, mix all the ingredients, except the catsup and pepper rings. Shape into a loaf and put into greased crockpot. Top with catsup and pepper rings. Cover and cook on high for 1 hour, then on low 6 to 8 hours. Quartered potatoes coated with butter may also be cooked with this recipe. A dash of Paprika will give them a nice browned look. (Same cooking time) Note: Acquired from Jean Allen (GRDG72B) Prodigy, December 30, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Chicken and Herb Dumplings Categories: Poultry Yield: 1 servings 3 lb Chicken 1/2 c Dry white wine (optional) Salt and pepper 1 c Dairy sour cream 2 Cloves garlic, minced 1 c Packaged biscuit mix 1/4 ts Powdered marjoram 1 tb Chopped parsley 1/4 ts Powdered thyme 6 tb Milk 1 Bay leaf 10 Small white onions Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes. Note: Acquired from Jean Allen (GRDG72B) Prodigy December 30, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mincemeat for Pie Categories: Meats Yield: 12 servings 1 1/2 qt Ground beef 10 ts Cinnamon 4 1/2 qt Apples, chopped 2 ts Pepper 1 qt Water 2 ts Salt 1 1/2 lb Raisins 9 Cloves 1 1/2 qt Maple syrup 4 Ts nutmeg Combine all ingredients. Cook over very low heat until apples are soft and mixture is very thick. May be canned or frozen. Makes 12 pies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ricotta Cheese Pie with Pine Nut Crust Categories: Desserts, Pies Yield: 1 servings -----------------------------------CRUST----------------------------------- 1/4 c Butter unsalted 1/2 c Pine nuts 3/4 c Crumbs from amaretto cookies -------------------------------CHEESE FILLING------------------------------- 15 oz Ricotta cheese 2 tb Four 1/2 c Sugar 2 ts Lemon peel 1 1/2 c Sour cream 2 Eggs Berries, grapes, or orange garnish. To make crust, place melted butter in 9 inch pie plate. Stir in cookie crumbs and pine nuts until well blended. Press firmly against bottom and sides of dish to form crust. Heat until set. To make filling, combine ricotte cheese, sour cream, sugar, flour, lemon peel, and eggs in 8 cup glass measure. Heat until center is very warm to the touch, stirring every two minutes. (Microwave is easy). Mixture will be a little lumpy at this point but will cook into a smooth pie. Pour filling into crust, smoothing it evenly on top. Place pie on top of microwave proof cereal bowl and microwave on medium for 8 to 14 minutes or until almost set in center, rotating one quarter turn once or twice. Let stand directly on counter for 30 minutes. Chill for 3 hours or overnight before serving. Garnish pie. To test to see if done, touch the top 1 inch from the center with your finger. When top adheres to your finger, cheese cake underneath should appear to be moist but set, not gooey. Sides should begin to pull away from dish. Note: Uploaded to Compuserve by Dr. Jim Culveyhouse 73330,2525 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Pudding Categories: Vegetables Yield: 1 servings 6 Potatoes 5 Eggs 1 Onion Salt and peppert to tast 6 oz Bacon 1 tb Butter 5 oz Evaporated milk Grate potatoes, finely chop the onion, beat the eggs, and chop the bacon into small pieces and brown until slightly crisp. Mix all ingredients together well. Pour into greased IRON SKILLET. Bake at 425 degrees for 1/2 hour then turn oven to 350 to 325 for 1/2 hour or until knife inserted into center comes out clean. The iron skillet makes it crispy. Can be eaten with ketchup, apple sauce, sour cream, or whatever appeals to you. Note: Acquired from David Thekorn (WNGC51A) Prodigy December 31, 1991. David obtained from a T.V. cooking show on Lithuanian cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Eggnog Categories: Beverages Yield: 24 servings 6 Eggs, separated 2 c Whipping cream 1/2 c Sugar 2 ts Vanilla 4 c Milk Ground nutmeg 1/4 ts Salt Beat egg yolks until light, add 1/4 cup sugar and beat thoroughly. Scald milk and stir slowly into yolks. Cook slowly over low heat until mixture coats metal spoon, stirring constantly. Chill. Several hours before serving, add salt to egg whites and beat until stiff, gradually adding remaining 1/4 cup sugar. Fold into custard mixture. Whip cream and fold into eggnog. Add vanilla. Chill several hours. To serve, ladle into punch cups and sprinkle lightly with nutmeg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Garbanzo Beans with Raisins Categories: Vegetables Yield: 4 servings 1 Onion, sliced 1/2 c Raisins 1 Onion, chopped 1 ts Ground turmeric 1 Clove garlic 1 ts Ground cinnamon 2 tb Peanut oil 1/2 ts Ground ginger 1 c Diced butternut squash 15 oz Garbanzo beans (chick-peas) 1 c Chicken broth 2 c Hot cooked rice Cook onions and garlic in oil in 3 quart saucepan, stirring frequently until tender, about 7 minutes. Add remaining ingredients except garbanzo beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in garbanzo beans. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Chicken with Olives Categories: Poultry Yield: 6 servings 1/4 c Cilantro 3 1/2 lb Chicken, cut up 1 tb Paprika 1/3 c Flour 2 ts Cumin 1/2 c Water 1/2 ts Salt 1/4 c Lemon juice 1/2 ts Turmeric 1 ts Chicken bouillon 1/2 ts Ginger 1/2 c Kalamata or greek olives 2 Cloves garlic 1 Lemon, sliced Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken. Coat with flour. Place chicken in ungreased 13x9x2 inch baking dish. Mix water, lemon juice and bouillon. Pour over chicken. Add olives and lemon slices. Cook uncovered at 350 degrees spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour. Serve with couscous or rice if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Fig Pudding Categories: Desserts, Fruits Yield: 10 servings ------------------------DOUBLE HOT WINE SAUCE RECIPE------------------------ -------------------------FOR MORE GENEROUS SERVINGS------------------------- 1/2 c Butter 2 1/2 c Sifted flour 2 Eggs 1/2 ts Baking soda 1 c Molasses 2 ts Baking powder 2 c Finely chopped dried figs 1 ts Ground ginger 1/2 ts Grated lemon peel 1 ts Salt 1 c Buttermilk -------------------------------HOT WINE SAUCE------------------------------- 1/2 c Butter 3/4 c Dry sherry 1 c Sugar 1 ts Grated lemon peel 2 Eggs 1/4 ts Nutmeg Cream 1/2 cup butter until soft. Beat in 2 eggs and molasses until fluffy. Stir in figs, 1/2 ts lemon peel and buttermilk. Resift flour with soda, baking powder, ginger and salt. Stir dry ingredients into pudding mixture. Pour into greased 9 inch tube pan. Bake at 325 degrees 1 hour until done. Meanwhile, to make sauce, cream 1/2 cup butter and sugar until light. Beat in 2 eggs. Stir in sherry, 1 ts lemon peel and nutmeg. Shortly before serving, beat sauce over hot water in double boiler. Heat thoroughly. Serve with hot pudding. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian Potato and Egg Casserole Categories: Salads, Vegetables, Casseroles Yield: 6 servings 6 Potatoes (approx. 2 lbs) 1/4 ts Pepper 1 Onion, chopped 2 Eggs, boiled & sliced 2 tb Oil 2 tb Dry bread crumbs 1 c Sour cream Paprika 1 1/2 ts Salt Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender. Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices. Gently mix potatoes and sour cream mixture. Arange half the potatoes in greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole. Arrange eggs on top and add remaining potatoes. Sprinkle with bread crumbs and paprika. Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes. Garnish with snipped parsley if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Cheese and Macaroni Categories: Cheese/eggs Yield: 1 servings 1 Small box elbow macaroni 3 Eggs 3 c Cheddar cheese, shredded 1/2 Stick butter 1 cn Evaporated milk Salt and pepper to taste 1 1/2 c Homogenized milk Cook Macaroni according to directions on box. Grease crock pot with butter. Mix all ingredients in crockpot, cook on high for 30 minutes then turn on low and cook for 2 hours. Note: Acquired from Sue Johnson in Alma, Georgia summer 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Pancakes Categories: Breads Yield: 1 servings 2 Eggs 1 ts Butter, melted 5 ts All purpose flour 8 oz Cream cheese, softened 1 1/2 ts Sugar Lightly beat eggs in large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. (Mix will be slightly chuncky). Spray a pre-heated 275 degree electric griddle with vegetable cooking spray and ladle butter by teaspoonfuls onto griddle. Cook pancakes until golden, about 3 minutes. Turn and brown other side about 2 minutes more. Sprinkle pancakes with confectioners sugar and garnish with lemon wedges. Serve with fresh berries, warm applesause, or maple syrup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak Supper in Foil Categories: Meats Yield: 1 servings 1 1/2 lb Chuck steak, 1" thick 2 Stalks celery 1 cn Cream of mushroom soup 3 Potatoes 1 pk Onion soup mix 2 tb Water 3 Carrots Heat oven to 450 degrees and place a sheet of tin foil 24x18 inches in a pan. Place meat on foil. Mix mushroom soup and onion soup mix and spread on steak. Top meat with vegetables, sprinkle water on vegetables. Fold foil and seal. Cook 1 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream for Fruit Categories: Fruits, Desserts Yield: 1 servings 1 1/2 c Sweet milk Butter size of a nutmeg 2 Egg whites 1 ts Cornstarch 1 tb Sugar This recipe is an excellent substitute for pur cream, to be eaten on freh berries and fruit. Heat one cup of milk until boiling. Beat whites of two eggs together with sugar, butter and then add half a cupful of cold milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk. Cook until it thickens -- IT MUST NOT BOIL--. Set aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Mustard Dressing Categories: Salads Yield: 4 servings 1/4 c Vegetable oil 1/2 ts Onion salt 1/4 c Honey 1/4 ts Ground red pepper 1/4 c Prepared mustard 1 1/2 c Mayonnaise 1 tb Apple cider vinegar Whisk together oil, honey, vinegar, salt and red pepper. Add mayonnaise whisking until completely smooth. Cover and refrigerate 6 to 8 hour for flavors to blend, or store in refrigerater up to 1 week. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Large Chocolate Chip Cookie Categories: Cookies, Desserts Yield: 1 servings 1 Box yellow cake mix 2 Eggs, beaten 1/2 c Oil 1 c Chocolate chips 2 tb Water Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kettle Goulash Categories: Soups/stews Yield: 6 servings 4 tb Bacon fat 3 lb Beef, stewing; in 1" cubes 5 lg Onions; coarsly chopped Pepper; to taste 2 lg Pepper, green bell; chopped Salt; to taste 3 Garlic clove; minced 6 oz Tomato paste 1 1/2 tb Paprika, Hungarian Sour cream; at room temp. Preheat oven to 325°F. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika and cook until it has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warm Blueberry Cake with Cream Categories: Desserts, Cakes Yield: 1 servings 1/2 c Butter, softened 2 c All purpose flour 1 c Plus 2 tb sugar 2 ts Baking powder 2 Eggs 1/2 ts Salt 1 ts Grated lemon peel 1/2 c Milk 1 tb Lemon juice 1 c Blueberries, divided -----------------------------------CREAM----------------------------------- 1 c Whipping cream 2 tb Lemon or orange liquor 2 tb Sugar Preheat oven to 375 degrees. Grease 9" spring form pan. Ling bottom with wax paper, grease and flour wax paper. Beat butter and 1 cup sugar until fluffy. Add eggs one at a time. Add lemon juice & peel. Combine flour, baking powder and salt, add to beaten mixture alternating with milk. Chop 1/2 of the berries and add to batter. Pour batter in pan and sprinkle remaining berries and 2 tb sugar. Bake 40 minutes, cool 10 minutes. Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff. Beat in liquor. (Makes 2 cups). Remove side of pany. Serve warm with cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brownie Pudding Categories: Desserts Yield: 1 servings 1/2 c All purpose flour 1 ts Vanilla 1/2 c Granulated sugar 2 tb Melted butter 1/2 c Unsweetened cocoa, divided 1/2 c Semi-sweet chocolate chips 2 ts Baking powder 1/2 c Firmly packed brown sugar 1/4 ts Salt 1 3/4 c Boiling water 1/2 c Milk Preheat oven to 350 degrees. Combine flour, granulated sugar, 1/4 c cocoa, baking powder and salt in a bowl. Stir in milk, butter and vanilla until smooth. Stir in chocolate chips. Spread in ungreased shallow 1 1/2 quart casserole. Sprinkle brown sugar and 1/4 c cocoa on top. Place in oven, pour boiling water over top. Bake 35 minutes, cool 10 minutes before serving. Serve with ice cream if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pear Brown Betty Categories: Desserts Yield: 1 servings 3 Granny Smith Apples 1 tb Granulated sugar 3 Ripe pears 2/3 c Firmly packed brown sugar 1 tb Lemon juice 1/2 ts Grated lemon peel 5 Slices whole wheat bread 1/4 ts Cinnamon 1/4 c Melted butter 1/8 ts Nutmeg Peel and slice apples and pears into thin slices. Cube the whole wheat bread slices. Preheat oven to 375 degrees. Toss apples and pears with lemon juice in bowl. Toss bread cubes/crumbs with butter and sugar in another bowl. Combine brown sugar, lemon peel, cinnamon and nutmeg in bowl. Spread half of fruit in 9" square baking dish. Sprinkle with half the bread cubes and then half the sugar mixture. Repeat layering. Cover and bake 30 minutes. Uncover and bake 30 minuets more. Serve with custard sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Custard Sauce Categories: Desserts, Sauces Yield: 1 servings 1 1/2 c Milk 3 tb Sugar 1 Stick cinnamon 1/2 ts Vanilla extract 4 Egg yolks Bring milk to boil with cinnamon in sauce pan. Meanwhile, whisk egg yolks with sugar in bowl. Gradually whisk in hot milk. Return to sauce pan and cook over medium heat, stirring constantly, just until mixture coats back of spoon. ***DO NOT BOIL*** Strain, stir in vanilla. Refrigerate until cold. Makes 1 3/4 cups. Serve with Apple Brown Betty. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Pudding Made with French Bread Categories: Breads, Desserts Yield: 1 servings 8 oz Stale, dense, french bread 4 ts Vanilla extract 4 tb Butter, softened 1/2 ts Almond extract 1/2 c Dried cherries or raisins 1 pn Salt 3 Large eggs 4 c Milk, heated 2/3 c Plus 2 tb sugar 1/4 ts Cinnamon Slice bread 1/2" thick. Butter 1 side of each slice. Butter 1 1/2 qt. shallow baking dish. Arrange one half the bread, buttered side up, in single layer in dish. Sprinkle with cherries or raisins. Top with another layer of bread slices. Whisk eggs, 1/2 cup sugar and vanilla and almond extracts, and salt in bowl. Whisk in hot milk. Pour custard over bread. Press bread into custard. Let stand 30 minutes. Press again. Preat oven to 350 degrees. Place baking dish in larger baking pan. Combine remaining sugar and cinnamon in bowl. Sprinkle over pudding. Pour boiling water in large pan halfway up side of dish. Bake 45 to 50 minutes until golden. Serve warm with cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Romano Categories: Poultry Yield: 4 servings 2 1/2 Chicken pieces 1 Onion, sliced 2 tb Vegetable oil 12 oz Chili sauce Salt 1 ts Dried oregano leaves Pepper Grated parmesan cheese Brown chicken in oil, drain. Season with salt and pepper to taste. Add onion, cover and cook 30 minutes. STir in chili sauce and oregano. Cook uncovered 10 minutes longer basting frequently. Skim excess fat from sauce. Serve sauce over chicken sprinkled with cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Pudding Made with White Bread Categories: Desserts, Breads Yield: 12 servings 1/2 lb Firm white bread 1/2 ts Salt 1/2 c Raisins 1/4 ts Nutmeg 1 c Sugar 8 Large eggs 1 tb Cornstarch 6 c Milk 1 ts Cinnamon 1 tb Vanilla Preheat oven to 350 degrees. Toast bread on baking sheet until golden. Cool. Cover raisins in hot water and soak. Combine sugar, corstarch, cinnamon, salt, and nutmeg. Whisk eggs then gradually whisk in sugar mix. Whisk in sugar mix, milk, vanilla. Spread toast in a 13x9 glass baking dish. Pour egg mix over bread. Drain raisins and sprinkle over top. Bake 50 minutes until top is golden and center is just set. Let stand at least 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Cup Cakes Categories: Desserts, Cakes Yield: 1 servings 1/3 c Shortening 1 Egg, beaten 2 c Flour 1 ts Vanilla 1 c Sugar 2 c Blueberries 3/4 c Milk Mix together and bake in muffin tins at 375 degrees for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Mussel Soup Categories: Soups/stews Yield: 4 servings 3/4 pt Mussels 1 oz Flour 3 c Cold water 1/2 c Single cream 2 oz Butter Salt and pepper Wash the mussels thoroughly. Heat in a dry drying pan until the shells open. Shell and beard the mussels. In a saucepan, melt butter, add flour and fry for 1 or 2 minutes. Remove from heat and stir in water, plus any liquid left from frying pan. Add salt and pepper, bring to the boil, cover and simmer for 10 minutes. Remove from heat. Stir in mussels and cream. Adjust seasoning and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Nettle Soup Categories: Soups/stews Yield: 4 servings 1 pt Nettle tops 10 fl Water, stock or milk 1 oz Butter Salt and pepper 1 oz Oatmeal Wash the young nettle tops in several changes of cold water, WEARING RUBBER GLOVES!!!! Chop finely, or mince. Melt butter in pot. Sprinkle in oatmeal and fry until golden brown. Stir in water, stock or milk. Bring to the boil, stirring constantly. Add the nettles, salt and pepper. Bring to the boil. Lower heat and simmer for 30 to 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Potato Soup Categories: Soups/stews Yield: 4 servings 10 fl Milk 1 pn Thyme 25 fl Water Clove 2 1/2 lb Potatoes Salt and pepper 1 lb Onions Peel and slice potatoes and onions. Add to pot with water, thyme and the whole clove. Bring to the boil, cover and simmer for about an hour. Rub through a sieve. Stir in milk, salt and pepper. Heat through without boiling, and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turnip and Bacon Soup Categories: Soups/stews Yield: 4 servings 1/4 lb Streaky bacon, rinds off 3/4 lb Chopped turnips 1/4 lb Chopped onions 2 pt Stock 1/4 lb Chopped potatoes Fat for frying Chop and fry bacon and onions. Add potatoes, turnips and stock. Cook gently until vegetables are soft. Adjust seasoning and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Mackerel Categories: Fish/sea Yield: 4 servings 4 x Large mackerel (or 8 small) Butter for frying Clove garlic Lemon juice Seasoned flour Mince garlic very finely Divide between the fish and rub in well. Roll mackerel in beaten egg and then in flour. Fry in butter for 4-5 minutes each side. Sprinkle with lemon juice and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Buttered Mussels Categories: Fish/sea Yield: 4 servings 2 pt Mussels Salt and pepper 4 oz Butter 2 tb Chopped chives Wash mussels thoroughly under running water. Remove "beards" and discard any open shells. Place mussels in pan and cook over a high temperature for 7 or 8 minutes, until the shells open. Season with salt or pepper. Place in a serving dish and pour cooking juices over. Dot with knobs of butter and sprinkle with chopped chives. Serve with fresh brown bread and butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dublin Stewed Pork Categories: Meats Yield: 4 servings 1 1/2 lb Pork pieces 3/4 c Stock or water 2 lb Cooking apples 3/4 c Cream 1 lb Onions Seasoned flour 1 tb Brown sugar Butter or bacon fat Chop meat and onion into rough pieces. Melt the fat or butter and gently fry the onion until tender. Remove from pan. Toss the meat in seasoned flour and brown quickly in fat. Place onions, meat, stock and sugar in a pot and simmer, covered, for 1 1/2 hours. Peel, core and chop apples. Add to pot. Continue cooking until apples are just cooked but not too mushy. Add cream and heat through. DO NOT BOIL! Correct seasoning, and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Steaks with Whiskey Sauce Categories: Meats Yield: 4 servings 4 x Ham steaks 1 oz Flour 2 tb Finely chopped onion 1 oz Butter 1 tb Brown sugar 3/4 c Water or stock 1 tb Whiskey Salt or pepper to taste Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. -- To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce. -- Serve with peas and carrots, or sauteed potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kerry Casserole Categories: Meats, Casseroles Yield: 4 servings 3/4 lb Belly of pork 1 lb Onions 3/4 lb Smoked bacon 3/4 c Stock 2 lb Potatoes Salt and pepper 1/4 lb Mushrooms 2 oz Butter 1 ts Rosemary (Irish pork belly has a fatty layer, vital for the flavor, and a meaty layer. See if you can get your butcher to give you pork that has about equal amounts of pork and fat. Plain lean pork will not taste as good.) Cut meat into one-inch cubes. Peel and thinly slice potatoes. Peel or wipe mushrooms, and slice if large. Grease a large ovenproof dish with some of the butter, and place a layer of sliced potatoes in the bottom. Add half the meat pieces, seasoned and sprinkled with rosemary. Layer with half the vegetables, plus another layer of potatoes. Repeat, using all meat, veg and potatoes. Pour stock over and dot potatoes with remaining butter. Cover and cook in a moderate oven, 325F, for 2 1/4 hours. Uncover for the last half hour of cooking to brown the potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Porter Beef Categories: Meats Yield: 4 servings 2 lb Rib steak 10 fl Stock or water 1 1/2 lb Onions Pinch of nutmeg 1/2 lb Mushrooms Salt and pepper Seasoned flour Fat for frying 10 fl Guinness or other stout Cut meat into fairly large chunks and roll in seasoned flour. Brown in hot fat and remove from pot. Chop onions roughly and fry gently for 2-3 minutes. Return meat to pot. Add all other ingredients. Bring to the boil, reduce heat and simmer gently for 2 hours or until meat is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Rabbit Categories: Meats Yield: 4 servings Rabbit 2 tb Parsley 2 oz Butter 1 ts Thyme 2 oz Flour 1 tb Sugar 10 fl Stock 1 ts Salt 2 c Breadcrumbs 1 oz Butter Large onion Egg 2 x Large cooking apples Pepper to taste Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350F. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tyrone Roast Goose Categories: Poultry Yield: 4 servings Goose 4 x Finely chopped shallots 6 c Breadcrumbs 2 x Eggs 3 tb Sage Salt and pepper 1/2 c Chopped cooked bacon 1/2 x Lemon 4 oz Butter Wash and dry goose. Cut off any excess fat from around neck cavity. Prick skin well all over. Rub skin with lemon, and season. Fry shallots in butter until softened, mix with breadcrumbs, sage and bacon, season and bind with eggs, and use to stuff bird. Sew up. Place in a very hot oven, 475F, for 10 minutes. Then reduce heat to 340F, and cook for 3 1/2 - 4 hours. Serve with applesauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Mushrooms Categories: Vegetables, Meats Yield: 4 servings 16 x Large field mushrooms 4 oz Sausage meat 4 oz Chopped onions 1 ts Chopped sage 4 oz Whole wheat breadcrumbs Salt and pepper Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausagemeat, herbs and seasonings. Divide among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tipsy Cake Categories: Desserts, Cakes Yield: 4 servings 1 lb Stale cake (pound, angel) 5 fl Sherry 3 tb Jam 1 pt Warm custard Measure whisky 10 fl Whipped cream Break up the cake or cakes and gently mix the jam through -- the mixture does not have to be completely even. Place in a glass bowl. Mix sherry and whisky and sprinkle over cake. Press down lightly. Pour custard over the cake, and chill. Then spoon whipped cream over top and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Porter Cake Categories: Desserts, Cakes Yield: 4 servings 1 lb Flour Rind of one lemon 1/2 lb Currants 1/2 lb Butter 1/2 lb Raisins 1 ts Bicarbonate of soda 1/4 lb Mixed peel Bottle Guinness or stout 3/4 lb Brown sugar 4 x Eggs 2 tb Mixed spice (nutmeg&cinnamon Sift the flour and cut in the butter. Add the fruit, spice, peel, etc. Beat eggs. Heat Guinness or other stout and pour it over the bicarbonate of soda. Pour stout and eggs over dry ingredients. Mix well and beat for 15 minutes. Bake in a well-greased pan in a moderate oven, 350F, for 2 1/2 ~ 3 hours. Keep for a week before cutting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pot and Cot Roast Categories: Meats, Fruits Yield: 8 servings 5 lb Chuck Arm Pot Roast 1 ts Basil 30 oz (1 Cn) Apricots * 1/4 ts Pepper 2 ts Instant Minced Onion 1/3 c Cream or Cooking Sherry 1 ts Marjoram 1 ts Salt * Apricots may either be halves or whole canned apricots. ~------------------------------------------------------ ~----------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Bread Categories: Breads Yield: 6 servings 2/3 c Water 1 c Sugar 3 pk Yeast 1/2 c Molasses 1 tb Sugar 2 tb Salt 8 c Scalded Milk 12 c Whole Wheat Flour 2/3 c Shortening Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Beans Categories: Vegetables Yield: 4 servings 2 c Dry Pinto Beans 1 Clove Garlic Water To More Than Cover 1 tb Red Chili Powder 1/2 lb Meat * 1/4 ts Ground Cumin 1 Large Onion Chopped 1/2 ts Oregano * Meats should include only one of the following: Saltpork, Ham Hock, or diced bacon. ~------------------------------------------------------ ~----------------- Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat and Potatoes Categories: Meats, Vegetables Yield: 4 servings 3 lb Round Steak, 1/2" Thick 1/2 ts Ground Pepper 2 lb Potatoes 1/2 ts Ground Cumin 8 oz Tomato Sauce 1 Large Clove Garlic, Smashed 1 1/2 ts Salt Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Diablo Wafers Categories: Appetizers Yield: 10 servings 1 c Unbleached Flour 1/2 c Softened Butter Or Margarine 1/2 lb Sharp Cheddar Cheese, Grated 1 ts Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: Reduce the amount of cayenne pepper for a milder wafer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Killer Salza Categories: Relishes Yield: 4 servings 2 pk Dried Chile Pequins * 2 Cloves Garlic (3 If Wanted) 1 ts Cumin (Crushed) 1 ts Oregano 1/2 ts Salt (Optional) 1 c Tomato Juice(Can Use Upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. ~------------------------------------------------------ ~------------------ Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: This sauce is very hot. Chile Pequins are the hottest of the Chile Peppers, so watch out. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Round Up Beef Categories: Meats Yield: 20 servings 10 lb Round, Cut Into Strips 1 1/4 c Brown Sugar, Firmly Packed 1 c Unbleached Flour 1 1/4 c Red Wine Vinegar Oil To Brown Meat 5 tb Worcestershire Sauce 5 c Water 5 Med Onions, Chopped 3 c Catsup Salt And Pepper To Taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Chicken Nuggets Categories: Appetizers Yield: 12 servings 1 Env. Onion Soup Mix * 1 ts Thyme Leaves 1/2 c Plain Dry Bread Crumbs 1/4 ts Red Pepper 1 1/2 ts Chili Powder 2 lb Boneless Chicken Breasts ** 1 ts Ground Cumin Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~------------------------------------------------------ ~------------------ In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~------------------------------------------------------ ~------------------ MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Spareribs Categories: Appetizers, Chinese Yield: 12 servings 1/2 c Butter or Margarine 1/4 c Imported Soy Sauce *** 1 Med. Clove Garlic * 1/4 c White Vinegar 1 Env. Soup Mix ** 1/4 c Chili Sauce 16 oz (1 Can) Tomato Puree 5 lb Spareribs **** 1/2 c Brown Sugar * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes. *** For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** Country style spareribs can be used, but baby back ribs are the best. ~------------------------------------------------------ ~------------------ Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer Batter Fried Veggies Categories: Appetizers Yield: 4 servings Oil 2 Large Eggs 1 Env. Golden Onion Soup Mix 1/2 c Beer, Any regular Beer 1 c Unbleached All-purpose Flour 1 tb Prepared Mustard 1 ts Baking Powder Vegies 'n' Things * * Sugguested Veggies 'n' Things: Use any of the following to equal 4 to 5 cups--broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homestyle Zucchini and Tomatoes Categories: Vegetables Yield: 4 servings 2 tb Oil 14 1/2 oz (1 Can) Tomatoes * 1 Med Clove Garlic Fine Chop 1 Env. Soup Mix ** 4 1/2 c Thinly Sliced Zucchini 1 1/4 ts Basil Leaves * Tomatoes should be whole peeled tomatoes, drained and chopped. (RESERVE LIQUID) ** Choose one of the Following Soup mixes to be used: Golden Onion or Onion. ~------------------------------------------------------ ~------------------ In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Spicy Onion Glaze Categories: Sauces Yield: 2 servings 1 Env. Onion Soup Mix 8 oz (1 C) Salad Dressing * 20 oz (1 Jar) Apricot Preserves * Choose one of the following Salad Dressings: Russian or Sweet 'n' Spicy French. ~------------------------------------------------------ ~------------------ In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bounty Pie Categories: Meats, Vegetables Yield: 6 servings 1 Env. Soup Mix * 1/4 ts Thyme or Basil Leaves 1 1/2 lb Lean Ground Beef 1 tb Unbleached All-Purpose Flour 2 c Fresh Bread Crumbs 6 oz Shredded Cheddar Cheese 8 oz Sour Cream or Plain Yogurt 3 1/2 c Hot Cooked Assorted Veggies 1 Large Egg * Choose one of the following soup mixes to use in the recipe: Onion, Onion-Mushroom or Beefy Onion. ~------------------------------------------------------ ~------------------ Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Vegetable Stir Fry Categories: Poultry Yield: 4 servings 3 tb Oil 1 ts Cornstarch 1 lb Bonless Chicken Breasts * 1/2 ts Ground Ginger 1/2 c Broccoli Forets 1 1/2 c Water 2 oz Snow Peas (About 1/2 C) 2 ts Imported Soy Sauce 1 Med Carrot Thinly Sliced 1 ts White or Rice Vinegar 1/2 Med Red or Green Pepper ** Hot Cooked Rice 1 Env Golden Onion Soup Mix * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~------------------------------------------------------ ~------------------ In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Japanese Skewered Lamb Categories: Low-cal, Meats Yield: 8 servings 2 lb Lean boneless lamb 2 tb Sherry 1/4 c Soy sauce 2 Garlic cloves 1 tb Honey 1/4 ts Ground ginger 2 tb Vinegar 1 1/2 c Bouillon Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and Scallop Kabobs Categories: Fish/sea Yield: 6 servings 1 lb Large Raw Shrimp 2 tb Chopped Crystalized GingerOR 1 lb Sea Scallops, Cut In Half 1 1/2 ts Ground Ginger 1/2 c Vegetable Oil 1 ts Onion Powder 1/4 c Lemon Juice 16 oz (1 cn) Pinapple Chunks 1/4 c Imported Soy Sauce If Avail. 2 Small Zucchini, Sliced 2 Cloves Garlic Finely Chopped Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tony's Lemony Veal Piccata Categories: Meats Yield: 4 servings 1 lb Veal scallops; pounded thin 1/2 c Dry white wine Flour 1/2 c Chicken broth Salt 3 tb Capers Pepper 1 Sm Lemon; peeled ,white remo 3 tb Olive oil 2 tb Butter 3 c Garlic; crushed 4 tb Parsley; fresh Dust the veal with flour.Season with salt and pepper.Saute in the oil till lightly browned,about 2-3 min. Remove from pan and keep warm. Pour off any remaining oil add the garlic and saute several seconds.Add wine or sherry and bring to boil.Reduce to 1/3-cup.Stir in capers and lemon.Return to boil.Swirl in the butter and parsley.Dip the veal slices into the sauce,place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices. Enjoy, i hope this is what you are looking for. 9/20...11:00a cj :) FROM: CAROLE TOSO (TDRH33B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potatoes Thermidor Categories: Vegetables Yield: 8 servings 2 1/2 lb Baking potatoes 1/4 lb Sliced fresh mushrooms 1/3 c Butter 1/2 ts Salt 1 c Finely chopped shallots 1/4 ts Cayenne 2 tb Flour 1/2 c Dry sherry wine 1 1/2 c Cream 2 Egg yolks; beaten Cut and cook potatoes as in above recipe. In a skillet, melt butter and saute shallots. Stir in flour and cook 3-5 minutes stirring constantly. Add cream and stir until thickened, then add the mushrooms, salt and cayenne and cook for about 3 minutes. Beat sherry and egg yolks together and quickly stir into the hot mixture. Put the potatoes in an ovenproof baking dish, and pour the Thermidor sauce over potatoes. Bake at 300 for 20 minutes to heat thoroughly. FROM: CAROLE ROCK (TSTW72B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Chicken Salad Categories: Salads, Poultry Yield: 8 servings 1 Chicken (fryer) 1 c Mayonnaise 1 cn Pineapple Salt & pepper - to taste 1 cn Peas Cook chicken. Remove fat and skin. Shred chicken, by hand into bite size pieces. Add mayonnaise, crushed pineapples, and peas. Stir. Add salt and pepper to taste. ~---- I think I actually might have done it!!!! HAPPY HOLIDAYS!! 12/29/91 20:39 ****Michelle wdhr75b**** ****Michelle in Stow, Ohio**** 01/02/92 9:46 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 01/01 6:26 PM TO: ALL FROM: BARBARA DAY (GWHP32A) SUBJECT: R-MM CHILI 4 BEV Hi Bev! Well 1992, and nothing has changed! Still goofing up! Read the comments I put in the end of the directions! <G> ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wick Fowlers Two Alarm Chili Categories: Meats, Chili Yield: 10 servings 3 lb Ground beef 1 tb Oregano; dried, crushed 2 1/2 c Tomato sauce 1 tb Cumin; ground 1 Onion; chopped 6 Red peppers; 2" long (opt) Garlic to taste - chopped 4 tb Chili powder 1 ts Salt 1 tb Paprika 1 ts Cayenne pepper 2 tb Flour 1 ts Tabasco Sauce Sear the meat with the onions and garlic. When meat is thoroughly browned, put in tomato sauce, and add some water. Add all other ingredients. Cover with 1/2" of water and stir well. Simmer at least an hour and a half, or longer, stirring regularly. Towards the end, skim the grease and add the flour, mixed with warm water, to thicken. Serve by itself, or with beans, (cooked separately) or with rice, corn meal mush. This is the recipe Mike Roy swore by. I found it published in the Mike Roy Cookbook #2, which I received from my mother as a gift in 1966. The recipe was originally from the Chili Appreciation Society International, Los Angeles Chapter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's German Meatballs Categories: Meats Yield: 12 servings 2 lb Ground beef 3 tb Catsup 2 Egg 2 Garlic cloves; sliced 2 ts Salt 1/2 Onion; Med./small dice 1 tb Mustard seed Boiling water 1 ts Celery seed; whole Flour; for dredging 1/2 ts Pepper Fat; for cooking ---------------------------------FOR SAUCE--------------------------------- 1 qt Water 1 tb Sugar 1 c Catsup 1 ts Salt 1 tb Flour Pepper; to taste 4 tb Cornstartch Water; to make thin cream 1 tb Vinegar This is the recipe I promised to send. It is a bit of a task to prepare, but well worth the effort. The recipe was passed down for many generations in my husbands family who immigrated here from Russia (being Russian Jews) so, I have no idea why they called it 'German' meatballs, but a meatball by any other name...I guess! Put the garlic into a water glass and pour 2 T boiling water over it. Mash the garlic well, then add 2 T. more boiling water. Strain through a kitchen towel, saving the liquid only. Mix together all the ingredients, including garlic liquid then shape into balls about the size of a large egg. Roll the balls in the flour until well coated. Melt enough fat to make about 1/2" in a heavy skillet or cast iron cooking pot. Brown the meat balls in the fat. Remove the meatballs and pour off all but 4 T. of the fat. Ingredients: SAUCE: Add the qt. of water to the reserved fat along with thecatsup. Make a paste of the sauce ingredients, stirring in the water to get a consistency of a thin cream. After the water-catsup mixture is warm, slowly add this mixture, stirring constantly to avoid lumping, until the mixture has been well absorbed into the liquid. Cook gently until the sauce is slightly thickened. Place meatball in the pan, or in an oven-proof roaster and make sure they are covered with the sauce. Cover pan and bake in hot oven for 1 hour. Serve with mashed potatoes. (My friends also love it with pasta or rice!) Enjoy! Barb ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Pea and Peanut Salad Categories: Salads, Vegetables Yield: 10 servings 32 oz Frozen green peas 1 tb Sugar 12 oz Spanish peanuts 1 tb Green pepper; chopped (opt) 8 oz Sour Cream 1 tb Pimento; chopped (opt) 1 ts Water Thaw peas and pat dry with paper towel (Spread out on a cookie sheet covered with paper towel after they are thawed and the cover them with another layer of paper towel and pat gently.) Put peas in a bowl and add peanuts. Mix sour cream sugar and water together and gently toss it into the peas and peanuts. Put into a pretty clear trifle dish and garnish with green pepper and pimento. Fredi Stewart posted this recipe which came from a co-workers trip to a restaurant on a vacation. I tried it for a Christmas brunch and must say it got rave reviews from many--others didn't care for it much. It is unusual, and I liked it. It is very colorful--and don't say "Yuk" until you've tried it! Thanks Fredi. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Ham Categories: Meats Yield: 8 servings 2 c Honey 5 lb Ham; boneless 1/3 c Cider vinegar 2 c Brown sugar; packed 2 ts Ground cloves 2 ts Ground cinnamon Combine all ingredients except ham, well. Over low heat, heat sauce to just before boiling point. Remove from range. Slice ham halfway through into desired thickness for servings. Tie with string and place in a roasting pan. Pour sauce over ham, cover and marinate in the fridge for 24 hours. Two hours before baking, remove from fridge to bring to room temperature. Bake at 275*F for about 1 hour (or more) to heat through. Glaze top under broiler if desired. **Basting is recommended while cooking. **Carefully monitor while under broiler so as not to burn. **Garnish as desired. x ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Avocado Melt Categories: Breads, Fish/sea Yield: 1 servings 1 cn Crabmeat, rinsed 2 Sl Pumpernickle bread 4 tb Mayonaise 2 Sl Avocado 1 tb Onion-green-chopped 2 Sl Colby or american cheese 1 tb Parsley-chopped In a small bowl mix crab, mayonaise, onion and parsley. Spread half the mixture evenly on each slice of pumpernickel bread, top with a slice of avocado and then cheese. Place one sandwich on. In a microwaveable dish muicrowave at 50% power, 1 1/2 to 3 mins, or until heated through and the cheese melts. Repeat for 2nd sandwich ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Broccoli Casserole Categories: Fish/sea, Casseroles Yield: 1 servings 1/4 c Butter/oleo 1 Broccoli frozen, or fresh 1/4 c Onion,chopped 1 c Cheddar,grated 1 Can of crabmeat(or krab) 1/4 c Plus 2T butter or oleo 1/4 ts Curry powder 2 tb Flour 1 c Milk 1/2 ts Salt 1/2 c Bread crumbs 1 tb Lemon juice Drain crab and set aside. Cook broccoli until almost tender and arrange in the bottom of greased 1 qt casserole. Sprinkle with grated cheese. Melt 1/4 C of butter and saute the onion. Add flour, curry powder and salt. Gradually stir in milk. Cook until thickened. Stir in lemon juice. Add crab. Pour over broccoli and cheese in casserole. Mix 2T of melted butter with bread crumbs and sprinkle over top. Bake at 350 for 30 mins. A good dish to use the Krab. Also does nicely in individual casseroles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Crabwiches Categories: Breads, Cheese/eggs Yield: 4 servings 1/4 c Almonds-slivered 1/8 ts Nutmeg-ground 1/4 c Sour cream 1/4 lb Bacon-cooked, drained, crumb 1/4 c Mayonaise 3/4 lb Crabmeat 1 ts Dry mustard 6 Green onions with tops, slic 1 ts Lemon juice 2 c Swiss cheese shredded 1/4 ts Garlic powder 4 Rolls-kaiser or french 1/8 ts Pepper ------------------------JOYCE IN SUN CITY, AZ, FOR T------------------------ Toast almonds until lightly browned. Toast split buns. Stir next 7 items until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking sheet and broil 6 inches from heat until golden brown. 2 open faced sandwiches per person. 01/02/92 9:51 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 12/23 11:46 AM TO: PATRICIA WILLIFORD (BPMC88A) FROM: JOYCE ALENSKIS (XMXX58B) SUBJECT: R-MM LEFTOVER HAM #1 Pat: Here are a few recipes that are our favorites: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamalaya Casserole Categories: Casseroles Yield: 4 servings 1 1/4 c Water or milk 1 1/3 c Minute rice 1/4 ts Salt 1 1/2 c Ham, diced, cooked 1 ds Pepper 1 c Green beans, cooked Combine soup, water, onion, salt and pepper in sauce pan. Mix well and bring to a boil over med. heat. ( Microwave about 4-5 minutes on HI). Pour 1/2 mixture in greased 1 1/2 qt casserole. Pour Minute rice from box into casserole. Combine ham and beans. Put in on top. Put remaining soup over ham. Sprinkle with grated cheese and paprika if desired. Cover and bake at 375 for 20 mins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Safflower Mayonnaise Categories: Spreads Yield: 1 servings 1 Egg 1/2 ts (or less) salt 1 ts Red wine vinegar 1/4 c Olive oil 2 ts Fresh lemon juice 1 1/4 c Safflower oil 1 ts Dijon mustard COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL, ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS. Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huevos Con Chorizo Categories: Cheese/eggs Yield: 4 servings 6 oz Chorizo sausage links 1 tb Water 1 Onion small/chopped 8 Flour tortillas; 1 Pepper;small/chopped 2 c Cheddar cheese;grated 1 tb Butter 1 c Salsa 8 Eggs Melt butter in skillet. If chorizo casing is easy to remove, peel it off and crumble sausage into large skillet. If not, cut chorizo into thin slices. Cook over medium-low heat with onion and green pepper for about 5 minutes. Remove excess fat. Whisk eggs with water. Reduce heat to low, pour eggs over chorizo mixture in the pan, and cook, stirring almost constantly, until set. Divide egg mixture among tortillas, rolling tortillas around the filling. Place seam side down in a large baking dish and sprinkle with cheese. (Can be made about an hour ahead.) Warm salsa in saucepan over low heat. Preheat broiler. Place dish under element and broil until cheese is melted and bubbly, 30 to 60 seconds. Serve with salsa spooned over. Note: Mexican sausages or chorizos are widely available. You could substitute lengths of spicy Polish or Italian sausage. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ramen Cabbage Salad Categories: Salads, Vegetables Yield: 8 servings 1 Head raw cabbage; shredded 1 tb Sugar 1 Box of Sesame seeds (all) Water 1/3 c Almonds; sliced Vinegar; your favorite 2 Pkg. of Ramen noodles* 6 Green onions; sliced thin Cooking oil Chop cabbage into small pieces, add sliced green onion to cabbage. Toast sesame seeds and almonds on cookie sheet in oven. Be careful--they burn very quickly!. Crush Ramen noodles* (Original Flavor) in package. Open and remove broth package. Just before serving add crushed (uncooked) noodles, sesame seeds and almonds to cabbage and onions. Dressing: Use a Good Seasons salad dressing bottle--Add water, oil and vinegar as marked on bottle. Add 1 package of Ramen seasoning and 1 T sugar. SHAKE WELL !!! Add to cabbage mixture just before serving. Toss. This is WONDERFUL. I fixed it for a Christmas dinner, and EVERYONE--even those who didn't like cabbage or slaw loved it. Thank you Tom Hammond for supplying this great recipe. JL. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ranchera Sauce Categories: Sauces Yield: 8 servings 1 tb Lard; or salad oil 1 tb Garlic powder 1 Cl Garlic; pureed 1 tb Cumin 1 qt Water 1/2 Brown onion Ranchera roux 1 pn Marjoram; ground 1 c Tomato paste 1 Bell pepper chopped 3 tb Lard; or salad oil 1 pn Basil 2 3/4 tb Chicken base 2 Celery chopped 3 tb Flour; all purpose 1 pn Bay leaf; ground 1/4 tb Salt 1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE, CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN. RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN.) WHEN THE SAUCE HAS FINISHED SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND RETURN THE SAUCE TO A BOIL. SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE AND OTHER MEXICAN DISHES. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Fudge Balls Categories: Desserts Yield: 30 servings 8 oz Cream Cheese; softened 1/4 c Raspberry preserves;seedless 6 oz Chocolate chips; melted 1/3 c Almonds; finely chopped 3/4 c Vanilla wafer crumbs Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs and preserves. shape into 1 inch balls and roll in chopped almonds. Chill several hours. Makes 30 balls. Thank you Laurie Thelen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanikopita Categories: Appetizers Yield: 40 servings ------------------------------SPINACH FILLING------------------------------ 1/2 c Vegetable oil 1 Small tomato, diced 1 pk Froz. chopped spinach,thawed 8 oz Feta cheese, crumbled 1 ts Dill 6 oz Cream cheese, softened 1 Clove garlic Freshly ground pepper --------------------------------PHYLLO DOUGH-------------------------------- 1/2 lb Frozen Phyllo dough 1 c Butter, melted PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen). Cut Phyllo dough into 6"x9" strips; cover w/wax paper with a damp towel over all. If dough gets too wet or dry, it will be unworkable - but it's not difficult once you get used to it. PREPARE FILLING - In oil, saute spinach, dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly until ingredients are hot; cool slightly. ASSEMBLY - Brush 1 strip of Phyllo dough (it's VERY thin, don't worry if it tears a little) with melted butter. Place ts of filling at 1 end. Fold into small triangles (as if folding a flag). Continue folding triangle over & over to end of Phyllo strip. Brush top w/melted butter. Repeat for each strip.*** Bake in preheated 350 oven for 15-20 min. or until tops are lt. brown. ***May be frozen at this point - freeze 1 layer on cookie sheet, store in freezerproof bag--handy to have!!! I have received many compliments with these! Denise/Syracuse, NY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Tortilla Categories: Vegetables Yield: 6 servings 3 Potatoes peeled & sliced 4 tb Olive oil 4 Medium eggs Salt to taste In Spain, a tortilla is a peasant potato omlette. It is usually eaten at room temperature, and is standard picnic food. It's cooked in a medium sized sautee (or frying) pan and is round and solid; serve it sliced in pie-shaped pieces. Heat oil in pan, lower heat and sautee potatoes slowly until fairly soft. Turn and "slice" at them often with spoon or metal spatula. Scrape pan so nothing sticks. Lift cooked potatoes into bowl, add slightly beaten eggs and salt, mix lightly and return to pan (add a little oil if none remains). Cook slowly until bubbles start to appear on top, or it seems half-cooked. Loosen from pan with spatula if necessary. Place a plate on top, turn tortilla over on to pan, then slide it off into pan to cook on other side. Should be solid when fin- ished. Remove from pan the same way. (Experts flip the tortilla to turn it - I have never had the nerve to even TRY this!). Makes a good side dish, light supper, or picnic dish. FROM: HEATHER NEAR L.A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Crumb Chicken Categories: Poultry, Low-cal Yield: 2 servings 1 oz Blanched almonds; ground 8 oz Chicken cutlets; divided 1/2 1 tb Bread crumbs; plain, dried 1 tb Skim milk 1 1/2 ts Parmesan cheese; grated 1 tb Vegetable oil 1/8 ts Salt 2 Lemon wedges 1/8 ts Basil leaves Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper combine ground almonds, bread crumbs, cheese, salt and basil. Dip 1 chicken cutlet into milk, then into crumb mixture, coating both sides evenly; repeat procedure with remaining cutlet, being sure to use all of milk and crumb mixture. Heat oil in skillet. Add chicken and coat, turning once, until browned on both sides, 3 to 4 minutes on each side. Serve with lemon wedges. Per serving (each cutlet): 289 cal.; 16 g. fat; 67 mg. cholesterol. WW: 3 Pro; 1 1/2 fat; 110 cal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bakoy Highwaymen Style Soup Categories: Soups/stews Yield: 1 servings 1 Pound chopped beef(1/2kg) 1 Or 2 grn.peppers 20 oz Chopped chicken(50-60dkg) 1 Or 2 tomatoes S&p to taste 5 oz Mushroom(15dkg) 1 Onion 1 Egg 2 Carrots 4 oz Flour(12 dkg) 1 Celery heart BETJARENSUPPE AUF BAKONYER ART put 1/2kg of chopped beef into cold water and bring to a boil,than skim the scum off the top.After 20-25 minutes add 50-60dkg of chopped chicken.Season with S&P and onion.When half cooked,add some carrots and parsnips cut into slivers,a celery heart,1 or 2 grn.peppers and tomatoes and 15 dkg of chopped mushrooms.Out of this make a broth.Than make ribbon noodles from 1 egg and 12 dkg of flour.Put them in the soup to cook.Serve with sour cream or sour milk. Check the math!!!!!!!!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bisquick Sausage Categories: Breads Yield: 1 servings 1 lb Breakfast sausage 1 lb Chedder cheese 3 c Bisquick mix Combine sausage, bisquick and grated cheese and mix very well. Form into 1 to 2 inch size balls. Place on ungreased baking sheet and bake at 300 degrees for 25 to 30 minutes or until lightly browned. May be made ahead and frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Sticks Categories: Breads Yield: 1 servings Pizza dough of choice Garlic powder 1/2 Stick margerine Parmesean Cheese After making the dough for your pizza you place it on a piece of heavy duty aluminium foil. Spread it into a circular pizza shape. Take your pizza cutter and score the dough into 1/2" slices and then cut the entire pie in half. Melt a 1/2 stick of margerine and add 1/2 teaspoon of garlic powder(add more or less to suit you). Spread this on your bread sticks. Top the bread with parmesean cheese and place aluminum foil directly on oven rack-no pan needed-at 450 degrees until crispy and browned. I always make an extra crust when making pizza for my family. After eating the bread sticks no one wants much pizza. I hope you like it. Mary in Memphis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's Bread Rolls Categories: Breads Yield: 35 servings 1 c Milk 1 1/2 tb Shortening 1 c Water 1 pk Yeast or 1 env. dry yeast 2 tb Sugar St or 1 env. dry yeast 3/4 tb Salt Dissolve yeast in a 1/4 cup of lukewarm water. Combine luke warm milk, warm water, sugar , salt and shortening . Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flour (about 5 cups) only enough so you can knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down with knife and let rise again 1/2 hr. .Cut up in small pieces and roll around in hands and place in tin . (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 325 degrees. One roll. 111 calories, 1 g fat Exchanges 1.4 bread .2 fat This recipe has been in my family for years. My Dad typed the recipe into my Meal-Mast recipe Program, hence the name "Mom's Bread Rolls".....BTW, the Mom is 86 years young!. Enjoy.......JO..Pembroke/So.of Boston 12/25/91 10:06 pm ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma's Oatmeal Bread Categories: Breads Yield: 1 servings 1 c Water; boiling 1/2 c Oats 2 1/2 tb Margarine 1 Egg, extra large, lightly be 1 1/2 ts Salt 3 c Bread flour 3 tb Honey 2 ts Yeast, sprinkled over flour 1 tb Molasses, dark, unsulphured Insert pan in BM and close lid. Select "Basic White Bread" setting and medium baking degree setting. This is a very large loaf. On my Hitachi, it hit the top of the lid while rising but it baked just fine. I found, however, that I needed to use the "light" setting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornmeal Bread Categories: Breads Yield: 1 servings --------------------------------MEDIUM LOAF-------------------------------- 1 c Water 1 ts Salt 1/4 c Vegetable Oil 1 c Yellow Cornmeal 1 Egg 2 c Bread flour 2 tb Sugar 1 1/2 ts Yeast This loaf rises very high and is suprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one. Gaye (from Donna German CB I) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crouton Categories: Breads, Soups/stews Yield: 8 servings Day old bread Cut bread into small squares - any size will do. Spread in a baking pan and add your favorite herbs and spices. Bake at 200 to 225 for up to 2 hours. After every 30 minutes, give them a stir and poke with a fork to see whether they are done to your liking. They will turn a golden brown and taste yummy. Low fat - low calorie - and delicious. What more could we ask for ? Regards, ^^ Gaye in Bellevue, WA ^^ 10/09 04:59 pm FROM: GAYE LEVY (DTXT63A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Knishes Categories: Appetizers Yield: 1 servings -----------------------------------DOUGH----------------------------------- 3 c Flour; sifted Vegetable oil, 1/2 ts Salt, 1 Egg yolk; mixed with 1 c Water, 1 tb Water 1 Egg; slightly beaten, -------------------------------POTATO FILLING------------------------------- 4 c Potato; cooked, mashed 3 c Onion; chop fine 1/3 c Vegetable oil Salt & pepper; to taste Saute onion in oil until tender and lightly browned and them mix with pota- toes, salt & pepper. Adjust seasoning. ASSEMBLY Measure flour, baking powder & salt in large bowl. Add water, egg & 1 Tblsp-->oil. Stir until dough holds together. Put on a lightly floured surface & knead until smooth and elastic, using only enough extra flour to keep dough from sticking-this takes about 5 minutes. Put dough on lightly floured board, cover w/large bowl and let sit for 1/2 hour. Divide dough into 4 pcs. Roll out each piece into a 12" square on a lightly floured sur- face. Cut in half to make two 6" wide strips. Brush lightly with---> oil. Spoon 1/8 of the filling down the center of each strip (the long way) Fold 1 long side over the filling & roll to the other side. This will make a long roll. Pinch edges together. Repeat with rest of dough & filling. Put rolls on lightly oiled cooky sheets with the seam side down. Score with the blunt edge of a knife at 1-1/2" intervals, do not cut through. Brush with egg yolk mixture & bake in a preheated 375 ----> oven for 30 minutes, or until golden brown. Remove from oven & cut all the way through where scored. If you are freezing these, allow to cool to room temperature, place on cookie sheet & put in freezer un- til frozen. Wrap well in plastic, over wrap with aluminum foil & return to freezer. To reheat, preheat oven to 375 degrees and bake for 15-20 minutes, or until hot. Hope you enjoy these! Susan, NJ FROM: SUSAN AARONSON (PSTT79C) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jewish Potato Knish Categories: Vegetables Yield: 1 servings -----------------------------------DOUGH----------------------------------- 2 c Flour 1 Egg 1/2 ts Baking powder 1/4 c Oil 1/4 ts Salt -------------------------------POTATO FILLING------------------------------- 4 Potato; cooked mashed Salt Chicken fat; melted Pepper; lots of pepper -------------------------------LIVER FILLING------------------------------- 1/2 lb Liver; beef, broiled, choppd 1 Egg 3 Chicken liver; broiled chopd 1 Onion; minced and browned i 1/2 lb Ground beef; sauteed 1 tb Oil 1/2 c Potato; mashed 1/2 ts Salt Sift flour, baking powder, and salt into a bowl. Beat egg, oil, and water and add to the flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky. Cover and set in a warm place for 1 hour. Make filling. For either filing, combine all ingredients and mix well. Divide dough in half and roll as thin as possible into a rectangle. Spread the filling on long side of the dough and roll like a jelly roll. CUt into 1-in. slices. Pull ends of the dough over the filling and tuck into the knish to form small cakes. Place on a well-greased baking sheet. Bake in a 375 degree F. oven until brown I didn't post the original knish recipe, but I do have quite a few in my collection. This is one from Balabustas More Favorite Recipes, by the B'nai Israel Sisterhood, Gainesville, ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New York Crumb Buns Categories: Breads Yield: 12 servings 2 Yeast 1 tb Honey 1/3 c Warm water 1 Egg 1/4 lb Butter 2 Egg yolks 1/2 c Sugar 4 c Flour 1 ts Salt 1/2 c Milk -------------------------------CRUMB TOPPING------------------------------- 1/4 c Almond paste 1/4 lb Butter 1 tb Egg white 1 ts Cinnamon 1/4 c Brown sugar 1 ts Vanilla 1/4 c Sugar 1 1/2 c Flour 1/4 ts Salt DISSOLVE THE YEAST IN THE WATER. Beat the butter until creamy, then beat in the sugar, salt, honey, egg and egg yolks. Beat in half of the flour, then the milk, then the remaining flour. Set aside in a warm place to rise until doubled. Deflate the dough, then divide into 24 pieces. Shape the pieces into 2-inch squares and set on an 18x24-inch baking sheet which has been lined with buttered parchment or foil. Brush with milk and sprinkle crumbs over the tops and sides of the buns. Cover and let rise until doubled. Bake at 400F for 20 minutes. MIX THE ALMOND PASTE and egg white until smooth. Add the remaining ingredients in order and mix until smooth. Chill, then break into coarse crumbs. This recipe was adapted from "Modern Pastry Chef" by William J. Sultan. Nick Malgieri PRODIGY service Guest Chef ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Wedding Soup Categories: Meats, Soups/stews, Italian Yield: 1 servings 1/2 lb Ground beef Salt and pepper to taste 1/2 lb Ground veal 4 c Chicken broth 1/4 c Italian seasoned bread crumb 2 c Spinach leaves cut into piec 1 Egg 1/4 c Grated Pecorino Romano chees 1 tb Parsley Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately. Rita in Scottsdale 01/02/92 01:41 am ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Stuffed French Toast Categories: Breads Yield: 1 servings 1 Loaf sourdough bread 4 Eggs 1 ts Cinnamon 1 c Half and half 1/2 c Sugar 1 ts Vanilla 4 Bananas halved cross and len Cut a pocket in each slice bread; divide the banana's and stuff in the bread. Whisk together the eggs and half and half. Saturate each side of bread slices. Grill bread slices in oil or butter on both sides, until golden. Combine the sugar, cinnamon and vanilla, sprinkle over the top of the the French Toast. Enjoy, Sheryl ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rare Prime Rib Categories: Meats Yield: 16 servings 12 lb Prime rib roast Black pepper to taste Salt to taste Remove roast from the refrigerator ast least two hours before beginning to cook. Place in a shallow roasting pan and liberally sprinkle fatty top with salt and pepper. Pat in. To protect the oven from spattering fat, place a tent of aluminum foil loosely over the top of the meat. Preheat the oven to 500*F and when preheated place roast in oven and roast for the times listed below. THE TIMES MUST ABE ADHERED TO EXACTLY. Set a timer to remind you as a few minutes of overcooking will ruin the roast. When the cooking time ends, turn off the oven but DO NOT open the door. Allow the roast to remain in the oven for at least 1 hour or until the oven is luke warm, which occurs in about 2 hours. The roast will be beautifully rare inside and retain a crunchy outside and an internal heat suitable for serving for 2 hours. The roasting time works out to 15 minutes per rib or approximately 5 minutes per pound. NOTES: 1. For a 2 rib roast weighing 41/2 -5 lbs. allow 25 to 30 minutes at 500*F 2. For a 3 rib roast weighing 8-9 lbs. allow 40-45 minutes at 500*F 3. For a 4 rib roast weighing 11-12 lbs. allow 55-60 minutes at 500*F 4. Have your butcher prepare the roast by removing the chine bone and cutting the meat from the bones. Then return the chine bone and the meat to its original shape and tie the roast to hold it together. This will facilitate your carving. 5. A small end Prime rib is always the best. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Beef Balls Categories: Appetizers, Meats Yield: 24 servings 1/2 c Herb-seasoned stuffing mix 1 1/2 ts Curry powder 1/3 c Evaporated milk 1 lb Ground beef 1/2 ts Salt In large mixng bowl, thoroughly combine crumbs, milk, salt & curry powder. Add beef, blend well. Shape into 48 1" balls. TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2-3 minutes, rotating dish 1/4 turn after 1 minute. Serve with Sweet-Tart Sauce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Tart Sauce Categories: Sauces Yield: 24 servings 10 oz Jar currant jelly 6 oz Prepared mustard (French's) Stir together in small bowl...microwave at HIGH 1-2 minutes until mixture can be stirred smoothly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Meatloaf Categories: Meats Yield: 6 servings 1/4 c Dried Chopped Onion 1 cn Tomato sauce; 8 oz. 1 1/2 lb Ground beef 1 Egg 3/4 c Bread crumbs 1 Carrot 1/4 c Parsley sprigs 3 tb A1 Sauce 1/2 ts Pepper 1/2 ts Dried Oregano ----------------------------------TOPPING---------------------------------- 1/2 cn Tomato paste (3 oz) In food processor, shred carrot. Add remaining ingredients except for the tomato paste. Process until blended. Invert a 6 oz custard cup in center of a 9" glass pie plate. Shape mixture into a ring around cup. Spread the tomato paste over the top of the meat loaf. Cook in microwave on high 15 minutes or until juices run clear. Pour off any fat from dish before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Almond Glazed Pork Categories: Meats Yield: 6 servings 3 lb Pork loin roast 1/4 ts Nutmeg; ground 12 oz Cherry preserves 1/4 ts Cloves; ground 2 tb Light corn syrup 3 tb Slivered almonds; toasted 1/4 c Red wine vinegar Pepper; to taste 1/4 ts Salt Salt; to taste 1/4 ts Cinnamon; ground Preparation: Rub the roast with a little salt and pepper. Place it on a rack, in a shallow baking pan. Roast uncovered in a 325 degree oven for about 2 to 2 1/2 hours. Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon,nutmeg and cloves. Heat to boiling,stilling frequently. Reduce the heat and simmer 2 minutes more. Add toasted almonds. Keep the sauce warm. When meat has roasted for the above time, spoon enough hot cherry sauce over the roast to glaze. Return to the oven for about 30 minutes more, or till meat thermometer reads 170 degrees. Baste roast with sauce several times during last 30 minutes. Pass remaining sauce with the roast. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Brunswick Stew Categories: Poultry Yield: 6 servings 1 c Tomatoes; cut up (16 oz.) 1 Bay leaf 1 c Tomato paste; (6 oz.) 1 ts Salt 3 c Chicken; cubbed, cooked 1/2 ts Rosemary;dried, crushed 1 pk Frozen succotash 1/2 ts Pepper Or 1 pkg. frozen okra;slice 1 ds Ground cloves 1 c Onions; chopped 2 1/2 c Chicken broth In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well. Makes 6 servings. 09/26/91 10:59 pm JUDY/NC PJXG05A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosemary Lyonnaise Potatoes Categories: Low-cal, Vegetables Yield: 4 servings 1 lb Potatoes 1 Small Onion; chopped 2 tb Low fat spread 2 tb Skim Milk 1 tb Rosemary; finely chopped Sea Salt 1 Garlic Clove; crushed Black Pepper; freshly ground Peel and thinly slice the potatoes. Put the low fat spread, rosemary, garlic and onions in an 8-inch, shallow dish and cook on HIGH for 3 minutes until soft. Stir in the skim milk, sea salt and freshly ground black pepper and add the potatoes arranging them neatly in the dish. Cover and cook on MEDIUM for 12-15 minutes until the potatoes are soft. Brown under a broiler if desired. TIME: Preparation takes about 10 minutes, and cooking takes 12-15 minutes. VARIATION: Other herbs can be substituted for rosemary. Chopped, cooked ham can be added and the dish served as a light supper or lunch. This recipe is from "STEP BY STEP MICROWAVE HEALTHY EATING". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Frittata Categories: Low-cal, Meats, Vegetables Yield: 4 servings 8 oz Egg Substitute 1 ts Black Pepper 1/2 c Lean Ham 1 c Potatoes; cubed 1 tb Dijon Mustard 1/4 c Sliced Mushrooms 1 ts Parsley Flakes 2 tb Green Pepper; chopped Preheat broiler. In bowl, combine egg product, ham, mustard, parsley and black pepper. Set aside. Preheat skillet, sprayed with vegetable oil spray, over medium heat. Saute potatoes, mushrooms and green pepper until tender, stirring occasionally. Pour egg product mixture over vegetables. Cook four to five minutes or until bottom of skillet is set. Place skillet in broiler 6 inches from heat. Broil four or five minutes or until lightly browned. Calories 84 Fat 2g This recipe is from the Houston Post - Janice Schindeler. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Poppyseed Categories: Cakes, Desserts, Breads Yield: 12 servings 1 Box Yellow Cake mix* 4 Eggs 1 Instant Lemon pudding Poppyseed 1 c Water 2/3 c Vegetable oil *(I use Betty Crocker Supermoist) Beat all ingredients, except poppyseed, until smooth. Add poppyseed to your taste. I usually add about 2 Tablespoons but you can add as much as you like. I then bake it in a well greased bundt pan for about 40 minutes at 350 degrees or until a toothpick comes out clean. If you were using small bread pans you would cut the baking time down depending on the size of your pans. It makes great muffins too. Rhonda FROM: RHONDA CHAMBERLAIN (BVRF74B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herman Sourdough Starter Categories: Breads Yield: 1 servings 1 pk Dry yeast 3 tb Sugar 2 c Flour 2 c Water 110-115 degrees 1 ts Salt Dissolve yeast in 1/2 c. warm water. Let stand 5 minutes. Combine next 3 ingred. in a med. sized nonmetal bowl. Mix well. Gradually stir in 2 c. warm water. Add yeast mixture and mix well. Cover loosely and let stand for 72 hrs. in a warm place stirring 2-3 times per day. Place fermented mixture in refrgerator, and stir daily; use within 11 days. To use, remove sourdough starter from refrigerator and let stand at room temp. for at least 1 hour. Stir well and measure amount of starter needed for recipe. Replenish remaining starter with Herman Food, and return to the refrigerator; use within 2-14 days, stirring daily. Yield: about 2 c. starter Herman Food: 1/2 c. sugar, 1 c. flour, 1 c. milk ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar Cured Ham Categories: Meats Yield: 1 servings 1 pt Jefferson Island Salt or can 1 tb Ground red pepper 2 tb Black pepper We raise hogs and salt or sugar cure our hams and bacon. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) To cure two hams, double the ingredients. Mix all above and rub well into meat, filling hole in end of the bone. Wrap in brown paper and place in a cloth sack. Hang hock (small end) down. Time will cure it. Additional details: Should be hung in a cool (around 40 degrees) place. That's why before refrigeration hogs were only killed in the winter. If you are curing without refrigeration, try to do it when the temperature will remain from 35 to 50 degrees for at least the first three days. After that it's okay if it goes up or down more. You can hang the meat in an old refrigerator to cure it or if you are curing outside and the temp goes haywire, you can move it to the refrig. Needless to day, if you are hanging the meat in an out building or garage, hang it high enough to keep it out of the reach of dogs. They do love fresh ham. The ham should hang for at least 6 month (I prefer a year) before being cut. If you want to smoke the ham, it is best to wait about three months from hanging before doing it. Be aware that you may loose a ham. By that I do not mean that someone will steal it, though, I suppose that is possible. I mean that it may ruin. That's one of the chances you take. We've lost a few but most of them have been salted down rather than sugar cured. It is possible to sugar cure bacon in your refrigerator using Morton Sugar Cure (using recipe on bag) and then smoke it. It's GREAT! Much better than what you buy in the store. Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. Ah, cholesteral (sp?) and salt and cancer causing smoke! May not be good for you but 99.9% of all taste buds will vote for it! Virginia Petty Kentucky Hog Farmer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aioli Categories: Sauces Yield: 2 servings 6 Cloves of garlic, peeled 1 Juice of a lemon 1/2 c Pine nuts 1/4 c Olive oil 3 Potatoes, boiled, peeled and 1 Egg, lightly beaten Combine the garlic and nuts in a blender or food processor and puree. Add the potatoes, and puree. Pour potato mixture into a bowl and, using a whisk, beat in the lemon juice, a bit at a time. Gradually add the olive oil in a thin stream while continuing to beat so oil combines with potato mixture. When oil has been absorbed, add the egg and beat well. Giovanni de Bourbon-Sicily, French Vogue Note: If you omit the raw egg, you still get a nice sauce. According to an ancient proverb, "Garlic is as good as 10 mothers." If the latest flu bug has hit your house--and whose has escaped--you may be ready to test claims for garlic's medicinal powers. Since 1983, the National Library of Medicine has gathered 125 scientific papers on the therapeutic potential of garlic. They've found some interesting material. It's clear that allicin, the smelly compound in garlic, is an antibiotic--but only if taken raw. Heat destroys the elements that have antibiotic properties. Raw or cooked, garlic can also work as a decongestant and expectorant for common colds and bronchitis. Regularly eating raw garlic seems to act as a deterrent for these ailments, according to Dr Irwin Ziment. A Dr Abdullah, who eats a couple of raw garlic cloves a day, claims he has not had a cold since 1973. Admittedly, eating raw garlic won't help your social life but Kyolic, a deodorized garlic compound from Japan, may allow you to have good health and good friends. I've also heard of fresh garlic imported from Japan that supposedly is deodorized. If any of you have found it in local stores, let us know. It would be interesting to hear if it lives up to the claims made for it. Since having the flu is no fun, this may be a good time to take your chances and share some pungent garlic dishes with friends and family--for health's sake. It's easy to add minced fresh garlic to hummus or tabbouleh, Mid-Eastern dishes you can buy in many deli's and natural food stores. If you're brave, you can try my grandmother's cold cure. Spread a slice of black bread with butter, then layer thin slivers of raw garlic all over the bread. Eat this and it'll cure what ails you...or keep everyone so far away that no germs will reach you! Aioli is a milder way to enjoy raw garlic. This French condiment, a sort of mayonnaise, is a puree of garlic, boiled potatoes, olive oil and egg. Serve it with chicken, grilled fish, dolloped into soup and on vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion and Potato Soup Categories: Soups/stews Yield: 4 servings 2 White onions, thinly sliced 4 c Chicken Broth 3 tb Butter 3 c Water 2 tb Chopped fresh parsley 1 ts Pepper 2 Cloves garlic, finely choppe 4 Potatoes, shredded 2 Bay leaves 1/4 c Grated Romano cheese 1/2 c Prosciutto or cooked ham Cover and cook onions in butter in 4 Qt Dutch oven over medium-low heat 10 minutes. Stir in parsley,garlic, bay leaves and prosciutto. Cook, uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaves. Top each serving with cheese. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Soup Fondue Categories: Soups/stews Yield: 12 servings 3/4 c Unsalted butter White pepper 6 Large onions, thinly sliced 12 oz Jack cheese 8 c Beef broth French or sourdough bread 1 ts Chicken stock base Melt butter in large kettle, add onions and saute until transparent but not browned. Add beef broth and chicken stock base. Cover and simmer 2 to 3 hours. Remove from heat and refrigerate overnight or several hours. Discard chilled surface fat. Reheat and season to taste with white pepper. Slice cheese into 12 slices. Lightly toast 12 bread slices and top each with 1 slice Jack cheese. Pour soup into individual ovenproof serving bowls and top with slice of bread and cheese. Run bowls under broiler just until cheese bubbles and is soft but not browned. Loaded with onions and cheese, this is one of those meal-in-one soups and it is one of the most popular onion soups in Los Angeles. Created by: Hamburger Hamlet, Los Angeles ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Treasure Soup Categories: Soups/stews Yield: 10 servings 6 lb Chicken 1 1/2 ts Sesame oil 2 Medium onions, sliced Diced tofu 4 Ribs celery, chopped Cooked soft Chinese noodles 2 Carrots, cut into chunks Sliced green onions 4 Sprigs parsley Sliced fresh mushrooms 1 ts Salt Sliced water chestnuts 1/4 ts White pepper Celery, cut 1-in.-long 3 tb Soy sauce Red bell peppers 1 1/2 tb Dry sherry Cilantro leaves 1 1/2 ts Ginger juice Place chickens in large, heavy pot. Add 2 quarts water, onions, chopped celery, carrots, parsley, salt and white pepper and bring to boil. Skim off any scum that rises to top. Cover, reduce heat and simmer 1 1/2 to 2 hours or until chickens are very tender. Remove chickens from pot and set aside. Strain broth. There should be about 7 cups. Return broth to pot and add soy sauce, sherry, ginger juice and sesame oil. Strip chicken from bones and dice. Add to broth and bring once more to boil. Place in chafing dish over heating unit and keep it at simmer. Arrange tofu, noodles, green onions, mushrooms, water chestnuts, julienned celery, red peppers and cilantro leaves in bowls around chafing dish. Ladle broth into bowls and let guests add ingredients of their choice. (Keep broth very hot, as addition of extra ingredients will cool it.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Cobbler Categories: Desserts Yield: 8 servings 1 tb Lemon juice 3/4 c Hipping cream 1/2 ts Ground cinnamon 1/4 c Utter, melted 3 lb Peaches, sliced 1 c Brown sugar, packed 3/4 c Flour 1/2 c Whipping cream 1/2 c Granulated sugar 1/4 c Corn syrup 2 ts Baking powder 1 tb Margarine or butter 1/4 ts Salt 2 ts Ground cinnamon ~-----------COBBLER------------------------------------ ~------------ 1/4 c brown sugar, packed ~-----------CARAMEL SAUCE-------------------------------------------- Heat oven to 375F. To prepare Cobbler, mix together brown sugar, lemon juice, cinnamon and peaches. Place in greased shallow 2 1/2-quart casserole. Mix together flour, granulated sugar, baking powder and salt. Stir in whipping cream and margarine until well blended. Spoon batter over fruit. Bake until crust is deep golden brown, 40 to 45 minutes. To prepare Caramel Sauce, heat all ingredients to boiling over medium heat, stirring constantly. Reduce heat to low. Simmer, uncovered, 5 minutes. Serve cobbler warm with warm Caramel Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Dumpling Soup Categories: Soups/stews Yield: 6 servings 1/2 Med head green cabbage 1/2 ts Sugar 3/4 ts Salt 1 ts Dry white wine 1/2 lb Lean ground pork 2 Green onions with tops chopp 1/2 Egg white 3/4 lb Siu mai skins 1 ts Cornstarch 7 c Chinese Chicken Broth 1 ds White pepper 2 ts Sesame oil Place cabbage in food processor, cover and finely chop. Sprinkle 1/4 teaspoon salt over cabbage in medium bowl. Let stand at room temperature 30 minutes. Squeeze excess water from cabbage. Mix together cabbage, ground pork, 1/2 teaspoon salt, egg white, cornstarch, white pepper, sugar, wine and 1 chopped green onion. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Wet edge of half of the circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping teaspoon pork mixture in center of skin. Fold circle in half, pressing pleated edge to unpleated edge to seal dumpling. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Heat broth and 1/2 teaspoon sesame oil to boiling in Dutch oven. Reduce heat. Heat 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Dumplings Categories: Appetizers Yield: 8 servings 8 Dried black mushrooms 2 ts Light soy sauce 1 lb Lean ground pork 1/2 ts Sesame oil 1/2 c Chopped bamboo shoots 1/4 ts White pepper 1/4 c Chopped green onions with to 1 lb Siu mai skins 1 Egg white 1/4 c Light soy sauce 2 tb Cornstarch 1/8 ts Sesame oil 2 ts Salt Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings. Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings. NOTE: Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Fried Rice Categories: Vegetables Yield: 6 servings 1 Egg 1/2 c Sliced celery 1 tb Water 3 c Cold cooked rice Salt 1 c Bean sprouts Oil 3 tb Soy sauce 1/2 lb Lean pork, cut in thin strip 2 Eggs, beaten 1/2 ts Sugar Chopped cooked pork 1/2 c Sliced green onions with top Green Onion Brushes (see Note) Combine egg, water and 1/8 teaspoon salt and beat. Heat wok or large skillet over medium high heat. Add 2 teaspoons oil and pour in egg mixture. Tilt pan to coat surface. Cook until pancake is set and bottom is slightly golden. Turn and cool, then roll up tightly and slice crosswise into slivers. Set aside. Heat 3 tablespoons oil in wok or large skillet. Add pork, season with sugar and 1/2 teaspoon salt. Stir-fry over high heat until browned and cooked. Add green onions and celery and cook until crisp-tender. Add rice and bean sprouts and cook until rice is heated through, stirring to mix with meat and vegetables. Add soy sauce and stir to mix. Make well in center of rice, pour in beaten eggs, allow to set then scramble with chopsticks and stir into rice. Or heat 1 tablespoon oil in separate pan, pour in eggs and allow to set, pushing set portion aside to allow uncooked egg to run underneath. Cut into strips and stir into rice. Turn rice out onto platter and top with chopped cooked pork and slivered egg. Make border of Green Onion Brushes around rice. Note: To make Green Onion Brushes, select large green onions. Cut off root ends, leaving as much white part as possible. Cut onions in 3-inch lengths. Place on board and using sharp knife, make slashes lengthwise from each end, cutting 1/2 inch toward center. Place in bowl of cold water and onions will open up and curl back. Chill in water 1 hour or overnight. Drain well before using. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Roast with Rosemary Categories: Meats Yield: 6 servings 3 lb Pork loin roast 1 ts Pepper 2 tb Fresh rosemary 2 tb Butter 4 Cloves garlic 1 Small onion, chopped 1 ts Salt 1/4 c Olive oil Trim fat from pork roast. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork with sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle with salt and pepper. Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place pork in pan. Drizzle with oil. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast, uncovered, at 350F for 1 3/4 to 2 hours or until thermometer registers 170F. Let stand 15 minutes before slicing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Spareribs with Potatoes Categories: Meats Yield: 2 servings 1 lb Pork spareribs cut into piec 3 tb Oyster sauce 2 Potatoes peeled and cubed 2 tb Soy sauce 1/2 c Onion slices 1/2 ts Sugar 1 tb Sherry 2 ts Oil, butter Lightly brown spareribs in hot skillet. Add oil, potatoes, onion and sherry and cook 5 to 10 minutes or until potatoes and onion are lightly browned. Mix in oyster sauce, soy sauce and sugar and simmer 20 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Stew with Beer Categories: Meats Yield: 4 servings 2 lb Pork boneless shoulder 1 ts Salt 1 tb Olive or vegetable oil 1 ts Ground cumin 1 Med onion, chopped 1/2 ts Dried oregano leaves 2 Cloves garlic, finely choppe 12 oz Beer 1 Can (8 1/4 oz) whole tomatoe 1 Red pepper, cut pieces 1 Red serrano chile, finely ch Hot cooked rice 2 tb Snipped fresh cilantro Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes. Remove with slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chile, cilantro, salt, cumin and oregano. Break up tomatoes with fork. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir in pork and beer. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling. Reduce heat. Simmer, uncovered, until pork is tender and sauce is thickened, about 15 minutes. Skim off fat. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Stew Categories: Meats Yield: 8 servings 1 Small red bell pepper 1 Small butternut or acorn squ 1 Small yellow bell pepper 2 1/4 oz Sliced ripe olives, 1 lb Pork boneless loin, cubed Fresh Tomato Salsa 1/2 lb Bulk chorizo sausage 1 1/2 c Yellow cornmeal 1 Lge onion, chopped (about 1 1/2 c Flour 2 Cloves garlic, finely choppe 1 c Sour cream 1 c Beef broth 2/3 c Milk 1 tb Dried basil leaves 1/4 c Oil 1 tb Dried cilantro leaves 2 ts Baking powder 2 ts Ground red chiles 1/2 ts Baking soda 1 c Whole kernel corn 1/2 ts Salt 1 Med tomato, chopped (about 1 1 Egg ~-----------CORN BREAD TOPPING:------------------------------------- To prepare Pork Stew, cut 5 thin slices from each bell pepper. Reserve slices. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink. Drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture. Cook 15 minutes longer. Heat oven to 425F. To prepare Corn Bread Topping, mix together all topping ingredients in bowl and beat vigorously 30 seconds. Pour meat mixture into ungreased 13x9x2-inch baking dish or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture. Carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork with Coriander Categories: Meats Yield: 5 servings 2 lb Pork boneless shoulder 1 ts Salt 1 tb Oil 1/4 ts Pepper 1 c Dry white wine 1 lb New potatoes, cut into halve 1 tb Ground coriander 8 oz Mushrooms, cut into halves Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes. Drain fat. Stir in wine, coriander, salt and pepper. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in potatoes and mushrooms. Heat to boiling. Reduce heat. Cover and simmer until pork and potatoes are tender, 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork with Rice and Olives Categories: Meats Yield: 4 servings 1 1/2 lb Pork boneless shoulder 2 c Boiling water 1/4 c Vinegar 1 c Uncooked regular rice 1 Med onion, chopped 1/4 c Sliced pimiento-stuffed oliv 2 Cloves garlic, chopped 2 tb Snipped parsley 1/4 ts Crushed red pepper 1 1/2 ts Salt 3 Slices bacon Trim fat from pork and cut pork into 3/4-inch cubes. Mix together pork, vinegar, onion, garlic and red pepper in glass or plastic bowl. Cover and refrigerate, stirring occasionally, at least 6 hours. Fry bacon until crisp. Drain. Remove pork from marinade, reserving marinade. Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides. Drain. Mix together pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole. Cover. Bake at 350F until liquid is absorbed, 25 to 30 minutes. Though Arroz con Carne de Cerdo is a traditional casserole from the Dominican Republic, it hints of Africa where highly seasoned combinations of rice and meat are common. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork with Straw Mushrooms Categories: Meats Yield: 6 servings 1 1/4 lb Pork boneless loin or leg 1 tb Cold water 1 tb Plus 2 ts cornstarch 2 tb Oil 1 ts Salt 1 ts Finely chopped garlic 1 ts Soy sauce 16 oz Straw mushrooms, drained 1/2 ts Sugar 8 1/2 oz Sliced bamboo shoots drained 1 ds White pepper 1 tb Dark soy sauce 8 oz Chinese pea pods 1/4 c Chicken broth 3 Green onions (with tops) Trim fat from pork loin. Cut pork with grain into 2x1-inch strips. Cut strips across grain into 1/8-inch slices. Toss pork, 2 teaspoons cornstarch, salt, soy sauce, sugar and white pepper in medium bowl. Cover and refrigerate 20 minutes. Remove strings from pea pods and place pea pods in boiling water. Cover and cook 1 minute. Drain. Immediately rinse in cold water. Drain. Cut green onions diagonally into 2-inch pieces. Mix together 1 tablespoon cornstarch and the cold water. Heat wok or large heavy skillet until very hot. Add oil and tilt wok to coat side. Add pork and garlic. Stir-fry 2 minutes or until pork is no longer pink. Add mushrooms, bamboo shoots and dark soy sauce. Stir-fry 1 minute. Stir in broth and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened. Add green onions and pea pods. Cook and stir 30 seconds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Portuguese Pork with Lemon Categories: Meats Yield: 6 servings 2 lb Pork boneless shoulder 1/4 ts Ground cumin 2 Cloves garlic, chopped 1/2 ts Crushed red pepper 2 tb Lemon juice 1/4 c Water 2 tb Olive or vegetable oil 1/2 c Pitted ripe olives 1 ts Salt Trim fat from pork. Cut pork into 3/4-inch cubes. Toss together pork, garlic, lemon juice, 1 tablespoon oil, salt, cumin and red pepper in glass or plastic bowl. Cover and refrigerate, stirring occasionally, at least 8 hours. Remove pork from marinade. Reserve any remaining marinade. Heat 1 tablespoon oil in skillet until hot. Cook and stir pork in oil over medium heat until liquid has evaporated and pork is brown, about 25 minutes. Drain. Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes. (Add water if necessary.) Stir in olives. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornish Hen with Peaches Categories: Poultry Yield: 4 servings 2 Cornish hens 2 tb Honey 1 pk Rice mix chicken flavored 1 tb Dry mustard Water 1/4 ts Curry 3 tb Butter or margarine Paprika 1 cn Peach halves Split hens, rinse and pat dry. In a 7 x 11 baking dish, combine rhe rice mix with water and butter, according to amt on pkg. Cook on HI about 1 min. Stir in rice, cover and cook 2 mins. Arrang hen halves, skin down, on top of rice, cover and cook on HI, 10 mins, turning often. Drain peaches, reserving 2 T of juice. Combine with 1 T butter, honey, dry mustard and curry powder in small bowl. Cook ubncovered until bubbly, 45 secs. Lift out hen halves, stir rice well,, and return to dish with skin sides up. Brush skin well with honey mixture. Cook 10 mins longer. Arrange peach halves around hens, brush with honey mixture, cook 45 seconds longer. Sprinkle with paprika. Stand covered 5 mins. For 1 hen, make appropriate changes in cooking time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettucini Florentine Categories: Vegetables Yield: 4 servings 3 c Heavy cream 1 1/2 c Chopped spinach 3 tb Butter Salt and pepper to taste 1/4 lb Dried prosciutto 1/2 c Parmesan cheese This is not authentic Florentine, but it sure is good. The recipe comes from Julie Dannenbaum's "Italian, Fast and Fresh." REDUCE CREAM TO 1 1/2 CUPS. Heat butter in a large skillet. Saute prosciutto, 1 minute. Add cream and chopped spinach and cook until thick enough to coat a spoon. Season with salt and pepper and add Parmesan cheese. Makes enough for 1 pound pasta. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Sauce Categories: Sauces, Desserts, Fruits Yield: 8 servings 1 Package * 1/2 ts Cinnamon, 2 tb Brown sugar, 1/2 ts Salt 1 tb Lemon juice, 20 oz Frozen raspberries; or fresh 2 ts Cornstarch, You had asked about a raspberry sauce on Dec 25. Try this: Thaw 2 10-ounce packages of frozen raspberries. Press 1 package through a sieve over a saucepan, forcing pulp through. Discard seeds. Stir in 2 tablespoons brown sugar, 1 tablespoon lemon juice, 2 teaspoons cornstarch, 1/2 teaspoon cinnamon, 1/2 teaspoon salt and remaining raspberries. Cook over medium-low heat, stirring ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Scallops on Red Pepper Sauce Categories: Fish/sea Yield: 4 servings 1 Sm Garlic; minced/peeled Pam 1 Lg Red bell pepper; peeled, 1 ts Olive oil 1 tb Yogurt ; non-fat pl/yogurt 1 lb Sea scallops ; patted dry 1 c Yogurt; non-fat pl/yogurt 2 tb Dry vermouth 1/4 c Coriander; torn (cilantro) 2 tb Lemon juice Black pepper; to taste Coriander leaves, for garnis 1 tb Olive oil ; fruity ~----------Red pepper sauce:------------------ ~----------Scallops------------------------ MAKE THE SAUCE. Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth. Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper. Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon. For the scallops, spray a medium-sized skillet with the non-stick coating. Add the olive oil, and heat until hot but not smoking. Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes. Pour in the vermouth and let it almost evaporate, then add the lemon juice. cooking a few seconds longer so the scallops are glazed. Spoon them onto the plates with the sauce. Sprinkle a few coriander leaves on top and serve at once. Joanna Pruess PRODIGY service Guest Chef ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kung Pau's Chicken Categories: Poultry Yield: 4 servings 1 c Peanuts 2 ts Sugar 1 lb Chicken; breast, cut 1" pcs 2 tb Peanut oil;or corn oil Marinade; chicken: 1/2 ts Salt 2 ts Rice wine ;or dry sherry 8 Sm Red chile,;dried, seeded 1 ts Cornstarch 2 ts Ginger; fresh minced 1 ts Sesame oil 2 c Garlic; minced 1 1/2 tb Dark soy sauce 1 Bell pepper; seeded, cut in 2 tb Red wine vinegar ROAST THE PEANUTS IN A 325F oven until golden brown (about 10 minutes). Re- move and set aside. To make marinade, mix together rice wine, cornstarch and 1 teaspoon Asian sesame oil. In a bowl, toss the chicken with the marinade; set aside until ready to cook. In a small bowl, mix well soy sauce, vinegar, sugar and other teaspoon of sesame oil. Over medium heat, preheat wok until hot. Add oil, salt and dried red chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds). Increase to high heat, add bell peppers and stir-fry for 30 seconds. Add the chicken into the wok and stir-fry a minute or until the cubes feel firm to the touch and are opaque white in color. It should take no more than a total of 2 minutes. Now stir in sauce mixture; toss and stir until it thickens into a glaze (about 30 seconds). Remove wok from heat. Add reserved roasted peanuts, fold together. Serve hot. Selden, here is my version of General Tso Chicken, which is also known as Kung Pao Chicken. When charring the chile peppers, be sure the ventilation is on and avoid breathing the strong chile fumes. The charring creates a desirable smoky flavor. Serves 4 to 6 with other dishes. GUEST CHEF (EXPT46B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster Bisque Categories: Soups/stews Yield: 4 servings 1 1/2 lb Lobster; cleaned 3 tb Cognac 5 tb Melted butter 1/3 c White wine 1/4 c Diced carrots 1/2 c Fish or chicken broth 1 Sm chopped onion 1/4 c Flour 1/2 Bay leaf 3 c Boiling milk Pinch of thyme 3 tb Cream 2 Sprigs parsley Red food coloring (optional) CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth. Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa To Die For Categories: Relishes Yield: 8 servings 1 Tomatoes 2 Pablono peppers Try this: Roast 2 fresh poblano peppers over a gas flame. Carefully wrap in paper towels and place in a plastic bag for 5 minutes. Rub skin off peppers, seed and chop. Combine with 1 large chopped tomato (about 1 1/2 cups), 1 tablespoon chopped onion and 1 large chopped clove garlic. Whisk together the juice of 1 large lime, 3 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and pour over peppers. Add 2 tablespoons chopped fresh cilantro and cover. Refrigerate a few hours before serving. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ro-Tel Salsa Categories: Relishes Yield: 1 servings 1 cn Ro-Tel Tomatoes w/Chilies 1 Large Tomato; chopped 2 Green Onions; chopped fine 1/2 Lime; juice only 1 Garlic Clove; minced 1/2 ts Salt Mix and enjoy. To increase heat, add canned or fresh jalapenos to taste. This recipe came from the back of a can of Ro-Tel Tomatoes w/Green Chilies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Vichyssoise Categories: Soups/stews, Vegetables Yield: 6 servings 5 Medium Potatoes; sliced 2 c Chicken Stock 4 Leeks*; sliced 2 c Milk 1 Large Chopped Onion 1 c Heavy Cream 1 1/2 ts Salt Chopped Chives** Use White and Lightest green parts of Leeks. Fresh or Frozen Chives. 1. Combine all ingredients except last three in cooker. Cook on high 3 hours. 2. Puree mixture in blender or food mill and return to cooker. 3. Add milk and cream, stir well, and heat to boiling-about 1 hour on high. 4. Chill. 5. Serve with chives. NOTE: If chilled soup is too thick for your taste, add additional milk or cream. NOTE: May be doubled for 6 quart cooker. Recipe from "The Unwatched Pot" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herman Cinnamon Rolls Categories: Breads Yield: 1 servings 1 c Herman 1/4 c Oil 1/4 ts Salt Margerine 2 ts Baking powder Stick butter, melted 1 c Flour 1 c Brown sugar 1/4 ts Soda 1/2 c Nuts Mix Herman, salt, baking powder, flour, soda and oil. Form into dough. Knead lightly. Roll into 1/4 inch thickness on floured surface. Spread with soft margerine. Sprinkle with cinnamon and sugar. Roll up as for jelly roll, cut into 1/2 inch slices. Spread topping in bottom of 9 x 13. Place roll slices on top, flat side down. Bake in 350 oven for 30 minutes. Remove immediately by overturning on cookie sheet. Topping: Combine 1 stick melted margerine, 1 c. brown sugar and 1/2 c. nuts. Lisa/Cedar Rapids ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herman Coffe Cake Categories: Breads Yield: 1 servings 2 c Herman 1 tb Mayonnaise 2 c Flour 1 c Chocolate chips 1 1/2 ts Cinnamon 1 c Nuts 2 ts Baking powder 1 ts Cinnamon 1/2 ts Baking soda 1 c Brown sugar 2/3 c Oil 1/4 c Melted butter ~-------------------TOPPIMG---------------------------- ~--- Bake in a 350 oven for at least 30 minutes. Mix all ingredients and put in greased 9 x 13 pan and top with the topping mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herman Coffe Cake # 2 Categories: Breads Yield: 1 servings 2 c Herman 3/4 c Oil 2 c Flour 1 c Raisins or dates 1 c Sugar 1/2 c Nuts 2 ts Baking powder 1 ts Cinnamon 1/2 ts Soda 1 c Brown sugar 1/2 ts Salt 1/4 c Melted butter ~-----------------TOPPING------------------------------ ~--- Bake at 350 for 30-40 minutes. Mix all ingredients and pour into a 13 x 9 pan. Top with the topping mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Bread Categories: Breads Yield: 2 servings 3 c Flour 1 ts Gr. cinnamon 2 c Sugar 4 Eggs, beaten 1 ts Baking soda 1 1/4 c Veg. oil 1 ts Salt 1 1/4 lb Strawberries, thawed and cho Combine first 5 ingred. in a large bowl; make a well in center of mixture. Combine remaining ingred; add to the dry ingred., stirring til well combined. Spoon mixture into 2 greased and floured 9 x 5 x 3 loaf pans. Bake at 350 for 1 hour. Cool in pans about 10 minutes; remove from pans, and let cool completely on wire racks. Yield: 2 loaves. Lisa/Cedar Rapids ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pacific Pot Roast Categories: Meats Yield: 1 servings 1 Boneless chuck roast 1 Large onion, chopped 8 Cloves fresh garlic Flour 1 1/2 ts Salt Water 1/2 ts Black pepper 1 tb Worchestershire sauce 1/4 ts Red pepper 1/4 c Tomato juice Oil for browning Salt to taste 1 1/2 Cups water Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides. Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water. Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Coleslaw Categories: Salads, Vegetables, Fruits Yield: 8 servings ----------------------------------DRESSING---------------------------------- 1/2 c Dairy Sour Cream 1 tb Onion; Finely chopped 1/2 c Mayonnaise 1 ts Lemon Juice 2 ts Sugar -----------------------------------SALAD----------------------------------- 2 c Green Cabbage; shredded 1 c Carrots; shredded 1 c Red Apple; chopped 3/4 c Pineapple tidbits; drained In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients; toss lightly. Pour dressing over salad; mix well. Cover; refrigerate to blend flavors. Calories 160 Protein 1g Carbohydrate 9g Fat 14g Cholesterol 15mg Sodium 95mg Potassium 150mg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Flank Steak Categories: Meats Yield: 4 servings 1 1/2 lb Flank steak 2 tb Soy sauce 1 Onion, thinly sliced 1/2 ts Salt 1 ts Grated lemon rind 1/2 ts Dried whole oregano 1/2 c Lemon juice 1/8 ts Coarsely ground pepper 2 tb Sugar 1 tb Butter, melted Trim excess fat from steak; score steak on both sides in 1 1/2 inch squares. Place half of onion slices in a 12 x8 x 2 inch baking dish. Top with steak and then remaining onion slices. Combine lemon rind and next 6 ingredients; pour over meat. Cover and refrigerate 8 hours, turning steak occasionally. Remove meat from marinade and place on a lightly greased rack in a broiler pan. Remove onion slices and discard marinade. Set aside. Broil steak 4 inches from heat 6 to 8 minutes on each side. Cook reserved onion in 1 tablespoon buter in a skillet until crisp-tender. To serve, slice steak across the grain into thin slices; top with onion. From "The progressive Farmer", January 1992. Submitted by Kim Lawton, Lexington, KY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Brisket Categories: Meats Yield: 8 servings 6 lb Beef brisket 1/4 c Worcestershire sauce 1 ts Salt 1/4 c Butter, melted 1/2 ts Pepper 2 tb Lemon juice 1 ts Minced garlic 2 tb White vinegar 4 Medium onions, thinly sliced 2 ts Chili powder 2 c Water, divided 1 ts Minced garlic 16 oz Tomato sauce 1/8 ts Hot sauce 1/2 c Chopped onion 3 tb Cornstarch Trim excess fat from brisket and place fat side up in a roasting pan. Sprinkle with salt, pepper, and garlic. Place onion slices over meat. Bake, uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water, tomato sauce, and next 8 ingredients; pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning sauce over brisket occasionally. Transfer brisket to serving platter andpan juices to a saucepan. Combine cornstarch and remaining 1/2 cup water. Gradually add to pan juices, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Serve with brisket. From "The Progressive Farmer" January 1992. Submitted by Rose Kuehule, Brenham, TX. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basil Beef Roast Categories: Meats Yield: 6 servings 3 lb Boneless chuck roast 1/2 ts Garlic powder 1 tb Vegetable oil 1/2 ts Pepper 1 tb Dried whole basil, crushed 1 c Hot water 1 Small onion, ringed Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve. From "The Progressive Farmer" January 1992. Submitted by Mrs. O. D. Rogers, Springville, TN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Confetti Potato Casserole Categories: Vegetables, Casseroles Yield: 4 servings 1/3 c Water 2 oz Diced pimiento 2 tb Butter 1/2 ts Salt 1 Medium onion 1/4 ts Pepper 1 1/2 lb Cubed potatoes 1/2 c Shredded Cheddar cheese 1/2 c Chopped bell pepper 3 Slices bacon, cook & crumble Combine potatoes and water in a 2 quart casserole. Cover and microwave at HIGH power 8 to 10 minutes or until potatoes are tender, stirring after 4 minutes. Drain; add butter, stirring until butter melts. Add onion, bell pepper, pimiento, salt, and pepper. Bake at 375 for 25 minutes; sprinkle with cheese and bacon. Bake an additional 5 minutes or until cheese melts. From "Progressive Farmer" January 1992; Peggy Huffstetler, Lebanon, TN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Baked Potatoes Categories: Vegetables Yield: 6 servings 6 Potatoes unpeeled & cubed 1 c Shredded Cheddar cheese 1/4 c Butter 1/4 c Chopped green onions 1 oz Envelope onion soup mix Place potatoes in a lightly greased 12 x 8 x 2 inch baking dish; dot with butter and sprinkle with onion soup mix. Cover with aluminum foil and bake at 400 for 30 minutes. Stir mixture and bake an additional 30 minutes. Uncover and sprinkle with cheese and green onions. From "Progressive Farmer, January 1992; Mikie Lancaster, Chattanooga, TN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno Potatoes Categories: Vegetables Yield: 8 servings 3 lb Red potatoes (about 6) 2 tb Butter 1 Chopped bell pepper 1 tb All purpose flour 2 oz Sliced pimiento 1 c Milk 1/2 ts Salt 6 oz Jalapeno or garlic cheese 1/2 ts Pepper Cube cheese. Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool. Peel potatoes; cut into 1/4 inch slices. Layer potatoes and next 4 ingredients in a well greased 12 x 8 x 2 inch baking dish; set aside. Melt butter in a saucepan; add flour and cook 1 minute, stirring constantly, until thickened and bubbly. Add cheese; stir until melted and pour over potatoes. Cover with aluminum foil. Bake at 350 for 30 minutes; uncover and bake 15 minutes. Remove from oven; let stand 5 minutes. From "Progressive Farmer", January 1992; Mrs. Bert C. Jones, McCall Creek Mississippi. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cave and Garden Baked Potatoes Categories: Vegetables Yield: 2 servings 2 Baking potatoes 1 1/2 ts Lemon juice 1/2 lb Fresh mushrooms, sliced 1 1/2 ts Salt 1 Sweet red pepper, cup up 1/8 ts Pepper 1 Clove garlic, minced 2 tb Butter, divided 2 tb Olive oil Salt & pepper to taste 2 tb Water Fresh parsley Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley. From "Progressive Farmer", January 1992; Charlotte Mallet-Prevost Dickerson, MD ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Rye Bread Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 1 tb Margarine 1 1/4 c Unbleached flour 1 ts Salt 1/2 c Bread flour 2 tb Caraway seed 1/2 c Rye flour 2 tb Sauerkraut;drained 2 tb Sugar 7/8 c Water 1 tb Dry milk GOOD SERVED WITH SOUPS & STEWS. DENSE, CHEWY AND FLAVORFUL Put all ingredients in the bread pan in the order given, select WHITE bread, and push Start. Makes 1 loaf, 8 slices. Each slice: 142 calories; less than 1 gm dietary fiber; less than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat; (14% calories from fat); 1 mg cholesterol; 292 mg sodium; 97 mg potssium; 27 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eight Jewel Chicken Categories: Poultry Yield: 2 servings 2 Chicken ; breasts, 1/3 c Raw peanuts Marinade: Sauce 3 ts Soy sauce 2 tb Ketchup 3 ts Rice wine ;or dry sherry 1 tb Oyster sauce ;(or light soy 4 ts Corn starch 2 tb Wine 2 Med Green peppers; cut into 1 pn Hot pepper flakes 2 Med Yellow onions; diced Cornstarch solution to thick 1/2 c Straw mushrooms Peanut oil ;(appx 3-4 tbls) 2 Bok choy; diced 2 c Garlic ; fresh crushed 1/3 c Water chestnuts; sliced 1 tb Ginger; fresh shredded --------------------------MARINATE FOR A 1/2 HOUR-------------------------- ~---------Essentials*--------------- Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C) *Esentials..things you ALWAYS need when you cook Chinese ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Mud Chicken Categories: Poultry Yield: 4 servings 3 lb Roaster Chicken 3/4 c Of Olive oil;** 3 Garlic* 1 c All purpose flour** 1 tb Cajun Spices, Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the coating hardens and bakes on the chicken, the flavors and juices are all sealed in.. Best chicken you ever ate. Put peeled garlic cloves in blender with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency, add more oil if needed. Place the oil and garlic mixture in a large bowl. Add flour slowly, mixing until a very heavy, thick, smooth mud like consistency is achieved. With string, tie the chicken wings and the legs tight against sides of carcass. Using a spatula, completely coat chicken with Garlic Mud, as evenly as possible, using it all. Fill in all crevices between wings and legs. Place on a rack, breast side up, in a pan and put in preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well. If using cutup chicken, coat each piece very well, place on a rack and roast for a shorter time, until chicken coating is brown. Serve chicken with the crisp pieces of Garlic coating .. I would suggest using a vertical roaster. It is a wire stand that the chicken slips down on and is vertical. Set your bottom rack as low as possible to accommodate in oven. Even a lower heat setting with a longer roast time is even better. >>> This is a modification of an old Chinese recipe called Beggers 01/05/92 5:35 PM Chicken. They used mud to encase it...Then put into a hot bed of coals to cook.... FROM: MARTY FEINS (BGNJ11A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Broccoli Categories: Meats, Vegetables Yield: 4 servings 1/2 lb Boneless beef* 1 ts Cornstarch; dissolved in *** 1 tb Oyster sauce** 2 tb Water*** 2 ts Rice wine** 3 tb Peanut oil 1/2 ts Brown sugar** 2 Slices ginger; minced 2 ts Cornstarch** 1/2 ts Salt 1 lb Broccoli; chopped 1/4 c Water 2 ts Rice wine*** 2 ts Sesame oil 1/2 ts Brown sugar*** *(Flank steak, top sirloin, or tenderloin), sliced across grain into thin s **(combine all marinade ingredients in a bowl) ***(combine all seasoning sauce ingredients in a cup) Thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stirfry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve. Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stirfry until lightly browned but not cooked through. Do not stirfry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it's a good idea to whisk the sauce in the cup just before you hurl it into the wok). Turn onto a platter and drizzle sesame oil over the top. The sugar in the marinade and seasoning sauce acts as a floor enhancer rather than a sweetener. I hope you enjoy this recipe. Dave Sawyer - Auburn, NH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Cashew Nuts Categories: Poultry Yield: 1 servings 4 lb Chicken; beasts, cut in 1" 2 c Water chestnuts 1 Lg Cashew; nut halves or hon Salt & pepper ; .to taste, Canola ; or peanut for fryin 2 ts Sugar, 2 ts Salt, 4 ts Corn starch, 2 Egg; beaten , Msg; (optional). 1 ds Pepper, 3 tb White vinegar, 2 ts Corn starch, 1/4 c Soy sauce 6 ts Soy sauce ~----------Marinade--------------- ~----------Vegetables*------------- Rinse cashews in cold water and set aside to drain. Prepare marinade by mixing all ingredients with a fork. Put chicken pieces in a large bowl and pour marinade over, mixing well to coat. Marinate at least 20 minutes. Make sweet & sour sauce by mixing all ingredients and when about to boil add in some cornstarch & cold water mix to thicken. Keep warm. Heat oil in wok. Add cashews and quick fry for 30 seconds, remove and drain. Fry marinated chicken until pieces turn white, drain. Remove all but 2 T. oil from wok and stir fry veggies until onions are clear of color.Return chicken to veggies, mix well, add seasoning mixture (mix all ingredients), add cashews, Stir all well. Remove from heat. Serve with sauce, eggrolls and fried rice. Enjoy... Vicki Phillips : VICKI PHILLIPS (JFPH78B) 01/05/92 5:37 PM ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guy's Chinese Chicken Categories: Poultry, Chinese Yield: 4 servings 4 Chicken--breasts, skinned a 2 c Mushrooms; sliced fresh 10 1/2 tb Lite soy sauce 1 c Celery;-sliced 1/4" wide o 3/4 c Chicken broth;-condensed 1 Med Onion;-cut into 6-8 wedg 10 1/2 ts Cornstarch 1/2 c Green pepper; strips 4 tb Oil; lite 1/2 c Walnuts; (broken) or peanu 1 1/2 c Snow peas;-fresh or defros DIRECTIONS This recipe is for 4 but can be cut in half for 2. I usually make the whole thing up so I can enjoy it the next day for lunch or as a side dish when completely mixed into the rice. I holds well in the fridge if covered tightly. Cut chicken into strips. Toss with 1 TBS soy and set aside. Mix together remaining soy, chicken broth and cornstarch. Set aside. Heat 1 1/2 TBS oil in wok or large fry pan and quickly stir fry the drained chicken strips until browned. Be sure wok is hot.Remove from wok and keep warm. Add remaining oil to wok and stir fry all veggies over medium heat for 4-5 minutes. Add the broth mix, bring to a boil--stirring constantly. Return chicken to the wok, add the nuts and heat about one minute. Serve immediately over white rice. Please try the sticky rice, folks. Once you d you will probably never go back to the minute again. The oil can be cut back if you desire without affecting the final results. BTW, is anyone out there reading the posts of those who are taking their time? How about joining in for some variety. I know would like some new ones such as from Kathleen and Rita and Frank and Bev etc., etc., etc.. GUY FROM: GUY ATTWOOD (NFWF89A) 01/05/92 5:39 PM ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lo Mein Categories: Chinese Yield: 4 servings 4 tb Peanut oil 2 ts Cornstarch 1/2 lb Flank steak;or shrimp,chick 1/2 lb Spaghetti;or chinese/noodles 2 Celery; shredded 1/2 ts Sugar 2 Sl Ginger; minced 1 tb Soy sauce;light soy 1 c Cabbage 1/2 ts Salt; optional 1 Green onion; minced Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing about stir fry cooking, just about anything goes. So, substitute, add other veggies, you just can't go wrong.. MARTY FEINS (BGNJ11A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechuan Chicken Categories: Poultry Yield: 4 servings 2 Chicken breasts 1 1/2 tb White wine vinegar 3 tb Cornstarch 1 Green onions; in 1"pcs 1 tb Msg; optional 1/4 c Water 1 tb Oil 1 tb Sugar 3 Cl Garlic; minced 1/8 tb Cayenne; or more 5 tb Soy sauce SKIN AND BONE THE CHICKEN BREASTS, AND CUT INTO 1 1/2" CUBES. COMBINE CORNSTARCH AND MSG IN A PAPER BAG. ADD THE CHICKEN AND TOSS TO COAT. HEAT OIL IN SKILLET OR WOK. ADD THE CHICKEN AND GARLIC. STIR FRY UNTIL THE CHICKEN IS LIGHTLY BROWNED. ADD SOY SAUCE, VINEGAR, SUGAR AND WATER. COVER AND COOK FOR THREE MINUTES. ADD GREEN ONIONS AND CAYENNE. HEAT TWO MINUTES MORE. SERVE WITH STEAMED RICE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Chicken Categories: Poultry Yield: 4 servings 10 Chicken thighs 3 tb Cornstarch 3 tb Light soy sauce 4 tb Raw sesame seeds 2 tb Dry Sherry Peanut oil; deep frying 1/2 ts Fresh ginger; grated Cut the chicken thighs in half across the bone. Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut oil at 375 until lightly browned. You can try substituting beef for the chicken. FROM: DIMAS LIZARDO (FHND96B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Lemon Brownies Categories: Desserts, Cookies, Fruits Yield: 36 servings 1/2 c Butter 4 Eggs 4 oz Unsweetened chocolate 1 c Flour 1 3/4 c Sugar 1 ts Vanilla -------------------------------LEMON FROSTING------------------------------- 1/4 c Butter 1 1/2 ts Vanilla 1 oz Unsweetened chocolate 1 1/2 ts Lemon juice 2 c Confectioners' sugar 1 c Chopped pecans 1 Egg Preheat oven to 350 deg. Melt butter and choc. in a saucepan or dbl. boiler over simmering water. Let cool. Add sugar and eggs, one at a time, to choc. mixture, mixing well after each addition. Add flour and vanilla, blending well. Pour batter into a greased and floured 9 x 13 in. pan and bake for 20 to 25 minutes, until brownies just begin to pull away from sides of pan. Brownies should still be moist. To prepare lemon frosting: Melt 1/4 c. butter and 1 oz. choc. in saucepan or dbl boiler over simmering water. Add 2 cups confect. sugar, mixing well. Add egg, vanilla, and lemon juice, blending well. Mix in pecans. Frosting will harden as it cools. If thicker frosting is desired, add more confect. sugar. Let cool, cover with Lemon Frosting and cut into 1 1/2 x 2 inch bars. "The 55 Best Brownies in the World". Judy Garnett Raleigh, NC pjxg05a ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Cream Cookies Categories: Cookies, Fruits Yield: 70 servings 1/2 c Almonds; blanched, slivered 1 c Heavy cream 1/2 c Sugar 2 c All-purpose flour 2 Lemons 1/2 ts Salt 1/2 c Dark brown sugar; packed 1 ts Baking soda 2 Lg Eggs Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Remove zest from lemons with a citrus zester. Process zest and sugar until zest is grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months. Judy Garnett/Raleigh, NC pjxg05a ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Drops Categories: Cookies, Fruits Yield: 45 servings 1 c Unsalted butter; softened 1 Lemon; (juice, zest) 1/2 c Confectioner's sugar 2 1/4 c All-purpose flour 1 Egg yolk Sugar; (for dipping) 2 tb Fresh lemon juice 1 ts Lemon zest --------------------------------LEMON GLAZE-------------------------------- 1/4 c Confectioner's sugar 1 tb Fresh lemon juice Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Cream butter and confec. sugar in large bowl of elec. mixer. Add egg yolk, 2 T. lemon juice and lemon zest and beat until smooth. Add flour and beat until well combined. Form dough into 1 inch balls and place them about 2 inches apart on prepared sheets. Flatten each ball with the bottom of a glass dipped into granulated sugar to keep it from sticking to the dough. Bake cookies in middle of oven for about 13 mins., or until barely golden. Transfer to wire racks. As soon as they are cool enough to handle, dip top of each cookie in lemon glaze made with 1/4 c. confect. sugar and 1 T fresh lemon juice. Allow to cool completely and then store in airtight containers for up to 1 week or in the freezer for up to 2 months. Judy Garnett/NC PJXG05A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salt Cured Ham Categories: Meats Yield: 1 servings 2 pt Salt 1 Ham -------------------------------CURING PROCESS------------------------------- Okay, Gary, To salt down a ham you will again need a FRESH ham. If at all possible, find some Jefferson Island Salt. We have less trouble loosing hams when we use that. If not, use canning salt -- DO NOT USE IODIZED SALT. For each ham use two pints of salt. Rub salt in well to all sides of ham, filling bone cavity. (cont) >> I suppose that I should have told you prior to this that you have to have a salt box constructed of wood -- a very strong salt box. It may have to withstand the assault of neighborhood dogs. Box should be large enough to hold hams in a single layer. (Ours is 3'x5' on the bottom and about 2' high.) Size doesn't matter much as long as hams don't butt up against each other and it's not so small that the dogs can move it. On to curing: You will have salt left after rubbing on hams. Place a thin layer of the salt in the bottom of the box. Place ham on this, skin side down. Pour the >>> remaining salt on the ham. Place top on box and secure. Find a handy calendar and mark down three weeks. Okay, ham comes up then. Wash salt off ham and LIBERALLY coat with black pepper. (Use dust mask from workshop if pepper bothers you.) Place in cloth sack (old pillow case will do nicely) and hang. Do not cut for at least 6 months, 1 year is better. All of this should be done when the temp is 35 to 50 degrees. Good luck. No guarantees. (Sugar cure is better!) Virginia (KY) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Pork Chops with Dill Categories: Meats Yield: 4 servings 8 Boneless pork chops; lean 4 tb Dark brown sugar (thick ones) 3/4 c White wine 3 tb Dried dillweed Large Lemon; sliced 3 tb Spicy mustard; or dijon Remove all visible fat from pork chops. Spray Pam or other veg. spray on bottom of skillet (or you can sprinkle salt on the bottom, if you prefer) Fry pork chops until well-browned on both sides. Blend together brown sugar, mustard and dillweed. Spread brown sugar mixture over top of pork chops. Place slices of lemon on top of each pork chop. Slowly pour in wine. Cover frying pan and simmer for 50-60 minutes. Check every 5 minutes to assure there is enough liquid left in pan after they have cooked about 30 minutes. Serve immediately. Alcohol content of wine will burn off. Judy Garnett, Raleigh, NC pjxg05a ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Breast of Veal Stuffing Categories: Meats Yield: 4 servings 1/4 lb Pancetta; or bacon 1/4 c Arborio rice 1 tb Olive oil 2 c Chicken broth;* 1 Onion; finely diced, about 3 2 tb Chopped fresh sage 1 tb Minced garlic Salt and pepper to taste 1/4 c Lentils You asked for a veal stuffing on Oct 1. Here's a recipe that I created for stuffing a breast of veal that serves 6 people. It's from my next book, tentatively called "What's for Dinner?" and due out next year from Wm Morrow & Co. *fresh or canned low-sodium UNROLL PANCETTA, CHOP INTO 1/4-INCH PIECES and place in a skillet with olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and garlic and cook, stirring occasionally, 2 minutes. Add lentils, risotto and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper. Michael Roberts PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) ~---- HAPPY NEW YEAR!!! * Elaine/Framingham * 01/04/92 01/07/92 5:26 PM FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 01/07 2:31 AM TO: ALL FROM: CAROLINE MCCALL (WHNP81A) SUBJECT: R-MM PORK MEDALLIONS We tried this over Christmas and have adopted it as a "favorite." Enjoy! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Medallions of Pork Categories: Meats Yield: 8 servings 3 lb Pork tenderloin; in 2-oz.por 2 oz Butter; clarified 1 tb Corn oil 2 c White wine 3 c Chicken stock 2 tb Butter; room temp 1 tb Tomato paste; rounded Begin the sauce early in the day by simmering the chicken stock. Caramelize the tomato paste in clarified butter until it is very dark, stirring frequently. Reduce the white wine to about 1/2 cup. Combine with tomato paste and the chicken stock. Simmer for 10 minutes, strain, and set aside. Preheat the oven to 425 deg. In a large saute pan heat corn oil until it is very hot (almost smoking). Place the medallions in the pan and sear until brown. Using tongs and a spatula, quickly turn each medallion and place the whole pan in the preheated oven. Bake 8 to 10 min. An internal thermometer should register 150 deg. While the medallions are roasting, reheat the sauce almost to a simmer. If desired, cornstarch may be added at this point for a thicker sauce. Remove meat from the oven and arrange on a serving platter. Take sauce from the heat and swirl in 2 T. butter. Pour over the meat and serve immediately. Calories: 300 Fat 15 g. (46%) Cholesterol 110 mg Sodium 688 mg. Recipe from The Fearrington House Inn and Restaurant; Chapel Hill, NC. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tuna Casserole Categories: Casseroles Yield: 4 servings 1 cn Cream of mushroom soup 1 c Bean sprouts 1/4 c Water 1 c Salted cashew nuts 3 oz Chow mein noodles in the ca 1/4 c Chopped onions 1 cn Tuna 1 c Mandarin oranges. Mix up the soup and water and add all the other ingredients, but save a few of the noodles for garnishing the top. Put in a baking dish you've buttered first. Put the garnishing noodles on top and bake without a cover at 375 degrees for 20 or 30 minutes. My husband relaly likes this tuna casserole better than any other. I hope you enjoy it. Cindy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Seasoning Mix Categories: Soups/stews Yield: 1 servings 4 ts Instant Beef Bouillon Gran. 1 ts Onion Powder 8 ts Dried Minced Onion 1/4 ts Bon Appetit Seasoning Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a dry cool place. Use within 6 months. Makes 1 package ONION SEASONING MIX. Use this mix whenever your recipe calls for dry onion soup mix. I use empty bouillon jars, baby food jars, or those little gift jelly jars to store this mix in. P.S. Instant Beef Bouillon Gran. - means granules. Robbie Shelton Alvin, Texas ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guess Again Carrot Casserole Categories: Vegetables, Casseroles Yield: 8 servings 2 lb Carrots, cooked and mashed 2 tb Butter 8 oz Sharp cheddar cheese 1 Onion, medium, grated 1/2 ts Salt -Green pepper is optional 1/8 ts Pepper -Bread crumbs with butter an You can't put your finger on the taste right away, hence, the name. Add cheese , salt and pepper, & butter to mashed carrots. Place in a 1 qt. buttered baking dish. Sprinkle with bread crumbs and dot with the additional butter. Sprinkle with parsley flakes. Bake @ 350 for 40 min. Lisa/Cedar Rapids ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Feta with Greek Olives and Roasted Categories: Cheese/eggs, Appetizers Yield: 4 servings 1 lb Feta cheese, cut into cubes 2 ts Minced garlic 1 c Fresh black Greek olives, pi 1 tb Balsamic vinegar 2 Roasted red bell peppers 2 ts Fresh thyme 1/2 c Olive oil Salt and freshly ground blac 1 Small red onion, diced Lemon juice *Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer. Fran/CA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Sea Bass Categories: Fish/sea Yield: 4 servings 1 c Seasoned croutons 1/2 ts Pepper 1 c Sliced fresh mushrooms 1 Clove garlic, finely chopped 1/2 c Dry white wine 1 Egg 1 tb Chopped fresh parsley 1 Dressed sea bass (about 2 lb 1 tb Chopped fresh basil 1/2 c Olive oil 1/2 ts Salt Mix together all ingredients except sea bass and oil. Cut 3 diagonal slits on each side of fish. Place 1 tablespoon stuffing mixture in each slit. Fill cavity of fish with remaining stuffing mixture. Place fish in ungreased 12x7 1/2x2-inch baking dish. Drizzle with oil. Bake, uncovered, at 350F for 30 to 40 minutes or until fish flakes easily with fork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Cinnamon Fettuccine Categories: Desserts Yield: 4 servings 2 c Flour 1 ts Ground cinnamon 2 Jumbo eggs 1 ts Grated lemon peel 1 tb Sugar Oil Place flour in mound on surface or in large bowl. Make a well in center of flour. Add remaining ingredients except oil. Mix thoroughly with fork, gradually bringing flour to center, until dough forms. (If dough is too sticky, gradually add flour when kneading. If dough is too dry, mix in water.) Knead on lightly floured surface about 10 minutes or until smooth. Cover with plastic wrap or foil. Let stand 15 minutes. Divide dough into 4 equal parts. Roll and cut each part into fettuccine as directed in Egg Noodles (See RECIPE). Heat oil (2 inches) in deep fryer or 4-quart Dutch oven to 375F. Fry a few noodles at a time about 30 seconds or until golden brown. Drain on paper towels. Keep noodles warm in 200F oven. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Sweet Rice with Cinnamon Categories: Vegetables Yield: 6 servings 1 1/3 c Uncooked regular rice 1/4 c Margarine or butter 2 2/3 c Water 1/4 c Powdered sugar 1/2 ts Salt Ground cinnamon Combine rice, water and salt to boiling in 3-quart saucepan, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir in margarine and powdered sugar. Sprinkle with cinnamon. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Pork Categories: Meats Yield: 8 servings 1 1/2 lb Pork boneless loin or leg 3/4 c Flour 1 Egg, slightly beaten 1 c Water 1/2 c Cornstarch 1 ts Baking soda 3 tb Oil plus oil for frying 1 c Plus 2 T sugar 3 ts Salt 1 ds Chinese Chicken Broth 1 ts Light soy sauce 3/4 c White vinegar 1/4 ts White pepper 2 ts Dark soy sauce 2 Tomatoes 1 Clove garlic, finely chopped 1 Green bell pepper 1 c Pineapple chunks, drained Trim fat from pork. Cut pork into 3/4-inch pieces. Mix together egg, 2 tablespoons cornstarch, 2 tablespoons oil, 1 teaspoon salt, 1 teaspoon light soy sauce and white pepper in medium bowl. Stir in pork. Cover and refrigerate 20 minutes. Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces. Heat oil (1 1/2 inches) in wok to 350F. Mix together flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and baking soda in medium bowl. Stir pork pieces into batter until well coated. Fry about 15 pieces at a time 4 minutes or until light brown, turning frequently. Drain on paper towels. Increase oil temperature to 375F. Fry pork all at one time 1 minute or until golden brown. Drain on paper towels. Place pork on heated platter. Heat sugar, broth, vinegar, 1 tablespoon oil, 2 teaspoons dark soy sauce, 1 teaspoon salt and garlic to boiling in 3-quart saucepan. Mix together 1/4 cup cornstarch and 1/4 cup cold water and stir into sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling and pour over pork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Cheese Fondue Categories: Cheese/eggs Yield: 4 servings 2 c Shredded natural Swiss chees 1 tb Lemon juice 2 c Shredded Gruyere cheese (8 o 3 tb Kirsch or dry sherry 1 tb Cornstarch 1/2 ts Salt 1 Clove garlic, cut into halve 1/8 ts White pepper 1 c Dry white wine French bread, cut into 1-inc Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet and add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish and keep warm over low heat. Spear bread cubes with fondue forks and dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine. NOTE: An additional 2 cups shredded Swiss cheese can be substituted for Gruyere cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Fried Potatoes Categories: Vegetables Yield: 4 servings 4 Med potatoes (about 1 1/2 lb 1/2 ts Salt 1/4 c Margarine or butter 1/4 ts Pepper 1 Small onion, chopped 2 tb Water 1/2 c Diced Gruyere or Swiss chees Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Peel and shred potatoes or cut into 1/4-inch strips. Heat margarine in 10-inch skillet until melted. Add potatoes, onion and cheese. Sprinkle with salt and pepper. Cook, uncovered, over medium heat, turning frequently, until potatoes start to brown, about 10 minutes. (Add 1 to 2 tablespoons margarine to prevent sticking if necessary.) Press potatoes with spatula to form flat cake. Sprinkle with water. Cover and cook over low heat, without stirring, until bottom is golden brown and crusty, about 10 minutes. Place inverted platter over skillet and invert potatoes onto platter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Fried Chicken Salad Categories: Poultry, Salads Yield: 1 servings 2 lb Breasts 2 Carrots, peeled/cut into thi 1/2 ts Salt 1 Red bell pepper cut into thi 1/4 ts Black pepper 1 Red onion, peeled cut into t 1/2 c Flour 3 tb Honey 3 Eggs 4 tb Dijon mustard 1/4 c Milk 1/3 c Cider vinegar 1/2 c Breadcrumbs Salt and pepper to taste 2 c Vegetable oil frying 1/2 c Olive oil 2 pk Fresh spinach, washed/stemme 1 c Vegetable oil ~-------------For the chicken:-------------------------------------------- ~----------For the salad:------------ -----------For the dressing:---------- TO MAKE THE CHICKEN, cut up breasts & season the nuggets with salt and pepper. Place the flour on a sheet of wax paper, and beat the eggs with the milk in a shallow bowl. Place the breadcrumbs on another sheet of wax paper. Dip the chicken pieces in the flour, shaking to remove any excess, then dip them in the egg mixture, and then in the breadcrumbs. Allow them to sit for 10 minutes so the crumbs will adhere. Prepare salad ingredients, and arrange them on 6 individual plates or a serving platter. To make the dressing, combine the honey, mustard, vinegar, salt and pepper in a bowl. Whisk until smooth, and then slowly whisk in the oils. To serve, heat the oil in a deep-sided pan over medium-high heat to a temperature of 375F. Add the chicken pieces, being careful not to crowd the pan, and fry until golden brown, about 5 minutes. The frying will have to be done in batches. Remove from the oil with a slotted spoon and drain well on paper towels. Arrange the chicken pieces on top of the salads, and drizzle the dressing over all. Serves 6. Note: The salad is even quicker to make if you purchase the already-breaded chicken nuggets. You can buy nuggets already breaded in the poultry case or the freezer case. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buffalo Wings and Blue Cheese Dressing Categories: Poultry Yield: 2 servings 3 c Vegetable oil 1/2 c Mayonnaise 18 Chicken wings 1/2 c Sour cream or yogurt 6 tb Melted butter 1/4 ts Black pepper 1/4 c Tabasco sauce 1 tb Lemon juice 3 Celery stalkse 1 tb White wine vinegar 1/4 lb Blue cheese or Gorgonzola ~---------For the dish:---------- ~---------For the dressing:---------- FOR THE CHICKEN WINGS, discard tips and heat the oil to a temperature of 375F in a deep-sided pot. Rinse the chicken wings, and pat dry on paper towels. Mix the butter with the Tabasco sauce, and set aside. Fry a batch at a time, being careful not to crowd the pot. Fry for 10 to 12 minutes, or until golden brown. Drain in a single layer on paper towels, and repeat until all wings are fried. As the wings are fried, roll them in the butter mixture. Keep the wings warm in a 200F oven in a single layer. While the wings are frying, make the dressing by combining the blue cheese, mayonnaise, sour cream or yogurt, pepper, lemon juice and vinegar in a small mixing bowl. Break up the cheese with a fork, but do not beat until smooth. To serve, place the wings on a platter or plates, and serve with the dressing and some celery sticks. Makes 36 pieces. The dressing can be prepared up to two days in advance and refrigerated. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilies Rellenos Categories: Vegetables, Chili Yield: 2 servings 6 Anaheim or any mild long gre 2 tb Chopped fresh cilantro or pa 2 c Vegetable oil 1/4 ts Salt 1/4 lb Mozzarella cheese, grated 1/4 ts Pepper 1/4 lb Monterey Jack cheese, grated 1 Egg 1 ts Minced garlic 2 tb Milk 1/2 ts Dried thyme 1 c Yellow cornmeal 1/2 ts Dried oregano 1 c Mild or hot tomato salsa MAKE A SLIT WITH THE TIP of a paring knife in the pepper at the cap. Place the oil in a deep saucepan and heat to a temperature of 375F. Have a bowl of ice water handy. Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water. Repeat until all peppers are fried. When cool enough to handle, gently rub off the skin. Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil. In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper. Gently stuff the mixture into the peppers, securing them with toothpicks. Chill for 30 minutes. Beat the egg with the milk. Roll the peppers in the mixture, and then roll in cornmeal. Heat the reserved oil to 375F. Fry the peppers for about 3 minutes, or until golden brown. As you fry, be careful not to crowd the pan. Remove the peppers from the pan with tongs, drain on paper towels, and repeat until all peppers are fried. Serve immediately, accompanied by salsa, if desired. Serves 6. Note: The peppers can be prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered with plastic wrap. Dredge with cornmeal and fry just prior to serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Pancakes Categories: Breads Yield: 6 servings 1 Large onion, peeled and dice 5 tb Flour 3 Eggs 3 Baking potatoes peeled/cubed 1 ts Salt 1 c Oil 1 pn Black pepper PUREE THE ONION, EGGS, salt, pepper and flour in a blender or food processor fitted with the steel blade, scraping down the sides of the bowl as necessary. Add the potato cubes and process until the potatoes are finely chopped, but not pureed. Scrape the mixture into a mixing bowl, and press a sheet of plastic wrap directly into the surface of the batter to prevent discoloration. Allow the batter to sit for 15 minutes. Heat the oil in a large skillet over medium high heat to a temperature of 375F. Add the potato batter in 1/3-cup pancakes, and fry until golden and firm on the underside. Turn, and fry until golden. Drain well on paper towels. Serves 6. Note: The pancake batter can be made up to four hours in advance and kept at room temperature, with the sheet of plastic wrap pushed directly into the surface. The pancakes can be made in advance and reheated for 5 minutes in a 375F oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: How To Make Gravy Categories: Sauces Yield: 1 servings ~---------RIDE THE GRAVY TRAIN-------------------------------------- chicken or a light wine sauce to nap a seared steak, the basis for easy and wonderful enrichments for sauteed, fried or roasted dishes is what's left sticking to the bottom of the pan. The process of turning a messy-looking skillet into an ethereal, richly flavored liquid in a matter of minutes is called deglazing. That's because the brown bits are caramelized meat juices that escaped while the food was cooking. They will meld with the liquid, and can then be augmented with anything from salt and pepper to fresh herbs and lemon zest. It not only makes a great sauce, it also renders the pan virtually clean. The only caveat is to brown the food without burning the juices. Even if you start with high heat to sear a piece of meat, reduce the heat to medium high so that the juices don't burn. This is especially important if you are cooking food in batches. The first round of beef cubes might be fine at high heat, but keeping the heat there will burn the brown bits as quickly as the tropical sun will scorch a fair-skinned person. The first step to deglazing is to degrease the pan. If you were pan- frying, pour the grease into a measuring cup, and see if any meat juices sink to the bottom. If there is a layer, carefully pour off the grease, reserving the liquid at the bottom to add to the sauce later. If the food was sauteed, there won't be enough juice to worry about, so just dispose of the fat. You now have a choice to make. Do you want to saute a chopped onion, a few shallots, or a clove or two of garlic as part of your sauce? If so, add some fresh butter or oil to the skillet and saute the vegetables over medium heat, stirring frequently. The moisture in the vegetables will start to coax the brown bits off the bottom of the pan. Then add whatever liquid you are using, with the pan over medium high heat. Your liquid can be stock, wine, fruit juice, water, cream or some combination. The basic amount for a deglazing sauce is 1/2-to-2/3 cup for a 10- or 12-inch skillet. Raise the heat to high and stir the liquid, scraping it all across the bottom of the pan to dislodge the brown bits. You want to boil the liquid down rapidly until it has reduced in volume by 1/2. It should have an almost syrupy consistency. When it has a syrupy consistency, lower the heat to low and taste the sauce for seasoning. You can stir in some fresh or dried herbs, a bit of salt, if needed, or a few grinds of pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak in Red Wine Sauce Categories: Meats Yield: 4 servings 2 lb Filet mignon strip steaks 1/2 c Dry red wine 2 tb Oil 1/4 c Beef stock or bouillon 2 tb Unsalted butter 1 pn Dried thyme 1/4 c Chopped shallots or scallion Salt and pepper to taste 1/2 ts Finely minced garlic TRIM STEAKS TO REMOVE any excess fat, and set aside. Heat the oil in a skillet or saute pan over high heat. Add steaks and sear on each side for 1 minute. Reduce the heat to medium high, and cook the steaks for 2 to 3 minutes on a side for rare meat, or longer to taste. Remove the meat from the pan, and place it on a serving platter in a 200F oven to keep warm. Pour off the grease, and place the pan over medium heat. Add the butter, and saute the shallots and garlic, stirring frequently, for 5 minutes. Raise the heat to medium high, add the wine, stock and thyme, and cook, stirring occasionally, until reduced by 1/2. Season with salt and pepper to taste. Pour the sauce over the steaks. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tarragon Chicken Categories: Poultry Yield: 6 servings 6 Boneless, skinless chicken b 3/4 c Chicken stock 4 tb Butter, divided 1/2 c Dry white wine 1 tb Olive oil 1 tb Fresh chopped tarragon or 1 2 tb Finely chopped shallots or s 1 tb Chopped parsley 1 ts Minced garlic 1/4 ts Pepper 3/4 c Beef or veal stock Salt to taste TRIM CHICKEN BREASTS; pound between two sheets of wax paper to 1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large skillet over medium high heat. Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown. Remove from pan, and keep warm. Pour grease out of the pan, and add the remaining butter. Add shallots and garlic and saute; stir constantly for 3 minutes. Add the stocks and wine, and reduce by half. Add the tarragon, parsley, pepper and salt to taste. Return chicken breasts to skillet. Heat through. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Chicken with Cream Gravy Categories: Poultry Yield: 4 servings 1/2 c Milk 1/4 ts Poultry seasoning 1 Egg, slightly beaten 3 lb Frying chicken cut up 1 c All-purpose flour 3 c Shortening or oil 2 ts Garlic salt 1 c Chicken stock 1 ts Paprika 1 c Milk 1 ts Black pepper COMBINE MILK AND EGG in medium bowl. Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time, and shake to coat. Dip chicken in milk-egg mixture, then shake a second time in flour mixture. Reserve remainder of the flour. Heat 1/2 to 1 inch of shortening or oil to 365F in electric skillet or on medium-high in a large heavy skillet. Brown chicken on all sides. Reduce heat to medium low or 275F. Continue cooking until chicken is tender, about 30 to 40 minutes. Turn chicken several times during cooking, and drain on paper towels in a single layer. To make the gravy, pour all but 2 tablespoons of the fat from the skillet. Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes. Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. Then stir in the milk and bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for 5 minutes. Serve immediately, passing the gravy separately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: How To Handle Peppers Categories: Vegetables Yield: 1 servings ---------------------------PEEL A PECK OF PEPPERS--------------------------- Many recipes calling for peppers--sweet bell or fiery chilie--bury the elusive line "roasted, peeled, seeded and..." in the ingredient listed. There are many ways to accomplish this task. No caveats are necessary for sweet bell peppers, but exercise certain precautions in handling chilies containing potent oils. Old-fashioned cookbooks call for wearing rubber gloves when handling chilies. Instead, cut hot chilies on a plate that can be washed in the dishwasher, wash your hands thoroughly with soap and water after handling them, and never touch your skin until you've washed your hands. And don't handle hot chilies under running water, since that spreads the oil vapors upward to your eyes. Achieving perfect peppers is a two-part process, heating and then cooling them, so the skin separates from the flesh. For recipes like pepper salad, in which the peppers should retain firmness, it is better to roast and chill them quickly. For recipes such as a sauce in which the pepper is pureed, more tender peppers are desirable. When roasting hot chilies, make a small slit at the stem since they occasionally explode. Here are ways to heat peppers: o For a large number of peppers, and to retain the most texture, lower peppers gently into 375F oil and fry until the skin blisters. Turn them with tongs when one side is blistered, since they will float on the surface. This method is also the most effective if peppers are not perfectly shaped, since it is difficult to get the heat from a broiler into the folds of peppers. Here are other ways to heat peppers: o Place the peppers 6 inches from the broiler element of the stove, turning them with tongs until all surfaces are charred. o Place the peppers 4 inches above a hot charcoal or gas grill, and turn them until the skin is charred. o Place a wire cake rack over a gas or electric burner. o Set the gas or electric burner at the highest temperature, and use tongs to turn the peppers on a wire cake rack until all surfaces are charred. o Place the peppers on a rack on a cookie sheet in a 550F oven until totally blistered. Only use this method for a sauce or other recipe in which the peppers are destined to be pureed. For cooling peppers, the options are not as plentiful: o Place them in ice water. This stops the cooking action immediately, and cools them enough to peel them within a minute. o The alternative is to wrap the peppers in a plastic bag and allow them to steam. This separates the flesh from the skin, but it will be 20 minutes or more before they can be handled. If you wrap peppers in a plastic bag to cool, they will soften in the time it takes for them to cool enough to be handled. There are no choices to make for the final step: Pull the skin off and remove the seeds. The bell can now be rinsed under cold water. From Prodigy Cooking Class ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Roasted Pepper Salad Categories: Salads Yield: 6 servings 6 Bell peppers of different co 2 ts Anchovy paste (or 1/2 t salt 2 ts Minced garlic 3 tb Balsamic vinegar 1 tb Finely minced shallots 1/3 c Fruity olive oil 1 pn Thyme 1 pn Pepper 1 tb Dijon mustard CUT THE PEPPERS into strips 1/3-in wide, and drain in a colander. Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend. Slowly whisk in the olive oil in a slow stream, beating until emulsified. Stir in the peppers, and refrigerate for at least 2 hours. Remove from the refrigerator 1 hour before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilies Rellenos Stuffed with Herbed Chevre Categories: Vegetables, Chili Yield: 6 servings 6 Anaheim or poblano chilies 1 pn White pepper 1 tb Olive oil 1/4 lb Mild goat cheese, crumbled 1 tb Minced shallots 1/4 lb Mozzarella cheese, grated 2 ts Minced garlic Oil or shortening for deep f 2 tb Chopped fresh basil 1 Egg 1 ts Chopped fresh thyme (1/4 t d 2 tb Milk 1 ts Chopped fresh rosemary (1/4 Flour for dredging 2 tb Chopped parsley Fresh tomato salsa on the si 1/2 ts Salt THE BEST WAY TO PEEL these peppers is to fry them in oil and then plunge into ice water (see column). Carefully remove the skin, keeping the cap and flesh whole. Make a slit down one side, and carefully cut out the seeds. Rinse the peppers in cold water, and drain on paper towels. Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic, and saute, stirring constantly, for 3 minutes. Scrape the mixture into a bowl and add the basil, thyme, rosemary, parsley, salt, pepper, goat cheese and mozzarella. Mix well, and form the mixture into 6 cylinders the same size as the peppers. Place one cylinder of the mixture in each pepper, skewer the peppers shut with toothpicks, and chill for 1 hour. Heat the oil to 375F. Beat the egg with the milk, and dip the filled peppers. Roll in flour, and fry in the hot oil until brown, turning gently with tongs. Remove with tongs, drain on paper towels, and serve immediately, accompanied by salsa, if desired. NOTE: The peppers can be completed up to step 3 a day in advance and refrigerated, tightly covered with plastic wrap. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Pepper Rouille Categories: Sauces, Fish/sea, Meats, Poultry Yield: 1 servings 2 Egg yolks 1 ts Chili powder 2 ts Dijon mustard 2 Red bell peppers roasted pee 1 tb Red wine vinegar 1/2 c Olive oil 6 Garlic cloves, peeled 1/2 c Vegetable oil 2 tb Fresh basil 1/2 c Fresh breadcrumbs COMBINE THE FIRST 7 ingredients in a blender or food processor fitted with the steel blade. Puree until smooth, and then drizzle the olive and vegetable oils into the mixture with the motor running. Add the breadcrumbs to thicken. NOTE: Serve this sauce on top of grilled or broiled fish, meat or poultry. The sauce can be made up to three days in advance and refrigerated, tightly covered with plastic wrap. Makes 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Red Pepper Butter Categories: Sauces, Fish/sea, Poultry, Meats Yield: 16 servings 1 Red bell pepper roasted seed 1/4 ts Cayenne pepper 1 Jalapeno pepper roasted seed 1 tb Dijon mustard 2 Shallots, peeled and minced 1/2 ts Salt 1 ts Minced garlic 1/4 lb Butter, softened MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in the refrigerator to harden. To serve, cut pats from the log, and place on top of grilled fish, poultry or meat. Makes 16 pats. NOTE: The butter can be made up to 3 days in advance, or it can be frozen for up to a month. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Pepper Quesadillas Categories: Cheese/eggs Yield: 8 servings 3 tb Vegetable oil 2 Garlic cloves, peeled and mi 1/2 Med red onion, peeled thinly 2 tb Fresh chopped marjoram 8 8-in flour tortillas 2 tb Fresh chopped oregano 1 Red bell pepper roasted peel 1/2 ts Salt 4 oz Mozzarella cheese, grated 1 pn Black pepper 6 oz Monterey Jack cheese, grated HEAT 2 T of the oil in a skillet over medium heat. Add the onion and saute over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes. Heat a skillet over high heat. Soften tortillas by grilling for 30 seconds on each side. Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide evenly over 4 tortillas, and top with the remaining 4, pressing them down gently. Brush both sides lightly with remaining oil. Preheat an oven to 400F. Bake the quesadillas for 3 to 5 minutes, or until lightly browned and cheese is melted. Cut into quarters, and serve. Makes 16 wedges. NOTE: This can be taken through step 3 up to two days in advance. Stack separated with plastic wrap and covered. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: How To Stir Fry - *P Cooking Class Categories: Vegetables Yield: 1 servings ~----------WOK AROUND THE CLOCK------------------------------------- Spr spatulas toss food high into the air above the pot. Tie a tea towel around your head and make noises like a samurai warrior. You'll have your family or friends laughing hysterically, but chances are you won't be cooking effectively. Speed and control are the keys to a successful stir-fry. The ancient Chinese invented stir-frying as one of their more than 50 methods of food preparation. However, many recipes now use the technique for many non-Asian dishes. It's quick, requires little fat, and leaves food with a toothsome texture we enjoy today. While it's possible to adapt many recipes to stir-frying, oil rather than butter should be used. Dairy solids in butter burn at a very low temperature--about 250F--so it can only be added as a flavoring agent once food is cooked. Oil, on the other hand, doesn't begin to smoke until more than 400 degrees, so it's a better choice. Another key principle: Never place too much food in a wok or skillet at a time. Food must be able to be seared all over, without steaming from being buried under a layer of food. Stir-frying itself is a very quick process, so the food must be sitting in bowls or dishes placed within arm's reach, ready to be cooked. Cut all the pieces the same size, have your seasonings at hand, and make sure that any partial cooking of vegetables--such as blanching broccoli or carrots--is complete. If your grocery store has a salad bar, it can save a lot of preparation time. Go through the salad bar and measure out just the ingredients needed for a recipe. Place the wok or skillet over a high flame, and heat it very hot. Listen for the sound of sizzles. If a few drops of water evaporate immediately, the pan is ready. Add the required amount of oil to the pan, and swirl it around gently to coat all sides. At this point, it's time to add the food, and keep it moving in the pan. If stir-frying in a wok, use a wire mesh spoon designed for the job. If stir- frying in a skillet, use a spoon that will reach to all places on the bottom, and with which you can keep food moving. It's important to add ingredients in the order given, and stir constantly. In some recipes, liquid is added and the pan is covered for a brief time. In other recipes, it's fry and eat. Whatever the method--wok or skillet--you can stir-fry dinner in less time than it takes to watch a commercial on the evening news. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Garlic Butter Categories: Poultry Yield: 4 servings 2 tb Light olive oil 1/4 ts Pepper 1 1/2 lb Boneless skinless chicken br 1 tb Butter or margarine 12 oz Mushrooms cut up 1/4 c Chopped parsley 1 tb Minced garlic 1/4 c Chicken stock 1/2 ts Salt HEAT THE OIL IN A WOK or large skillet over high heat. Reduce the heat to medium high, add the chicken cubes and mushrooms and stir-fry, stirring constantly, for 3 minutes. Add the garlic, salt and pepper to the pan, and continue to stir-fry for 3 minutes more, stirring constantly, or until the chicken cubes are cooked through. Add the butter, parsley and chicken stock to the pan, stir-fry for 1 minute, and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Vegetables Categories: Poultry, Vegetables Yield: 4 servings 1/4 c Olive oil 1/2 Red or green bell pepper 1 lb Boneless chicken breast cube 2 Tomatoes, cored, seeded cube 1 Med onion cut into 1/4-in sl 1/2 ts Salt 1 ts Minced garlic or 1/4 t garli 1 ts Italian seasoning (see Note) 1/4 lb Zucchini trimmed cut into 1/ 1/4 ts Black pepper HEAT THE OLIVE OIL in a wok or large skillet over high heat. Reduce the heat to medium high. Add the chicken, onion and garlic. Stir- fry, stirring constantly, for 3 minutes. Add the zucchini and bell pepper, and saute for 3 minutes more, or until the zucchini is cooked but still slightly crisp and the onion is cooked. Add the tomatoes, salt, Italian seasoning and pepper to the pan and cook for 3 minutes. Serve immediately. Serves 4. NOTE: In place of Italian seasoning, 1/4 t oregano, 1/2 t basil and 1/4 t rosemary can be substituted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Vegetables in Red Wine Sauce Categories: Meats Yield: 4 servings 1 lb Lean beef 1 Bay leaf 1 c Dry red wine 1/2 ts Salt 1/4 c Balsamic vinegar 1/4 ts Black pepper 1 tb Minced garlic 1 Green, red and yellow bell p 1/4 c Chopped onion 1 Small red onion, peeled and 1 ts Dried marjoram 2 Stalks celery, trimmed and t 1/4 c Chopped parsley ~--------------For the beef:--------------------------------------- ~--------------FOR THE DISH:---------------------------------------- PLACE THE MEAT in the freezer for 30 minutes to facilitate slicing. Slice it against the grain into very thin slices, less than 1/4-inch. Combine the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or stainless steel bowl. Marinate at room temperature for 20 minutes, or up to 4 hours refrigerated, tightly covered with plastic wrap. Drain the beef. Reserve the marinade, and pat beef dry on paper towels. Heat the oil in a wok or large skillet over high heat. Add the beef and stir-fry for 1 minute. Remove the beef with a slotted spoon, and reserve. Add the pepper, onion and celery to the wok, and stir-fry for 2 minutes. Add the reserved marinade, and cook over high heat until the liquid is reduced by 2/3 and the vegetables are cooked but still crisp, about 5 minutes. Return the beef to the pan, and heat for 1 minute. Serve immediately. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citrus Shrimp Categories: Fish/sea Yield: 4 servings 2 tb Vegetable oil 1/3 c Orange juice 1/4 lb Snow peas, stringed 1 ts Grated orange rind 2 Stalks bok choy or Napa cabb 1/2 ts Grated lemon rind 1 lb Large shrimp, peeled and dev 1 ts Cornstarch mixed with 1 T co 1/2 ts Salt 1 pn Black pepper 2 tb Lemon juice HEAT OIL OVER HIGH HEAT in a wok or large skillet. Add snow peas, bok choy and shrimp. Stir-fry 3 minutes, or until shrimp are pink. Add salt, pepper, lemon juice, orange juice, orange and lemon rinds, and cook for 2 minutes, covered. Uncover the pan, add the cornstarch mixture, and stir until slightly thickened. Serve immediately. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summer Vegetable Stir Fry Categories: Vegetables Yield: 4 servings 2 tb Olive oil 3 Tomatoes, diced 1/4 lb Zucchini trimmed and thinly 1/2 ts Salt 1/4 lb Yellow squash trimmed and th 1/4 ts Pepper 1 Small red onion, peeled and 1/4 ts Oregano 2 ts Minced garlic 1/4 ts Basil 1 Red bell pepper, seeds/ribs 1/4 c Grated Parmesan cheese HEAT THE OIL IN A WOK or skillet over high heat. Add the zucchini, yellow squash, onion, garlic and red pepper. Stir-fry, stirring constantly, for 3 minutes. Add the tomatoes, salt, pepper, oregano and basil, cover the pan, reduce the heat to medium high, and cook for 3 minutes. Uncover the pan, stir in the cheese, and cook for 2 minutes. Serve immediately. NOTE: The ingredients can be cut up to a day in advance and refrigerated, tightly covered with plastic wrap. However, the dish should be prepared just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscuit Bonanza Categories: Breads Yield: 1 servings ~----------BISCUIT BONANZA------------------------------------- In France, dessert is often constructed from towers of flaky puff pastry, and in the Middle East, paper-thin phyllo dough is either left crispy or made soggy with syrup. But the U.S. has biscuits to call its own. Biscuits--moist, tender and rich--are used as an alternative to a yeast-leavened bread. Biscuits are closer in technique to making pie crust than to making bread. The steps follow the same order: Cut the shortening into the flour mixture, add some liquid and roll it out. Once you've mastered the technique, you can not only delight in the aroma of biscuits browning for breakfast, you can also bake scones for a proper English tea. (The difference is there are eggs in scones and not in biscuits). Biscuits are similar to real shortcakes, rather than the hockey pucks made from cellulose sponges found next to the red glop in the produce department. And you can crown fresh fruit with a biscuit dough topping and call it a cobbler. Start by sifting the dry ingredients ~-flour, baking powder or soda, salt, sugar and so forth. Then cut in the butter or shortening until the mixture resembles a fine meal, like breadcrumbs. While a wire-blade pastry blender is useful, you can use two knives, pulse a food processor fitted with the steel blade on and off a few times, or use your fingertips. The third step is adding the liquid. The trick is to accomplish this quickly, so that the ingredients are just blended enough to hold together. It's tempting to do more, but that's what makes biscuits or their first cousins tough. Once liquid is added to flour the gluten formation begins, and any agitation intensifies this process. Turn the dough out onto a well-floured surface, such as a counter or a pastry board, and use the same restraint that went into adding the liquid. Don't knead it more than 10 times, just enough to give it a push in the oven, but not enough to make it chewy. Now either roll or pat the dough into the proper thickness. The dough should be less than 1 in thick. Cut it into desired shapes. No fancy cutters? Use juice cans (a 2 in diameter) or an upside down glass. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Biscuits - *P Cooking Class Categories: Breads Yield: 20 servings 2 c All-purpose flour 1/2 ts Baking soda 3 ts Baking powder 6 tb Vegetable shortening 1/2 ts Salt 2/3 c Buttermilk HEAT THE OVEN TO 450F. Sift the flour with the baking powder, salt and baking soda. Cut in the vegetable shortening until mixture resembles bread crumbs. Stir in the buttermilk with a wooden spoon until just blended. Turn the mixture onto a floured surface, and knead 10 times. Pat the dough into a rectangle 1/2-inch thick. Cut with a 3-inch cutter, and place biscuits close together on an ungreased cookie sheet. Bake in the center of the oven for 10 to 12 minutes, or until golden brown. Serve immediately. Makes about 20. Biscuits can be made a day in advance and covered tightly in aluminum foil. Reheat in a 300F oven for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwestern Biscuits - *P Cooking Class Categories: Breads Yield: 12 servings 2 c All-purpose flour 4 oz Diced canned green chilies ( 1 tb Baking powder 1/2 c Grated cheddar cheese 1/2 ts Salt 3/4 c Milk 1/3 c Vegetable shortening 1 pn Black or cayenne pepper HEAT THE OVEN TO 450F. Combine flour, baking powder, salt and pepper in a large mixing bowl. Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs. Add the chilies, cheese and milk, adding more milk if necessary so the dough is pliable but is still wet. Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times). Do not overwork the dough. Roll the dough to an even thickness of 3/4-to-1 inch, and cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick. Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown. Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven. Makes 12 to 14. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Nut Biscuits - *P Cooking Class Categories: Breads Yield: 12 servings 2 c All-purpose flour 3 tb Melted butter 1 tb Baking powder 1/2 c Firmly packed dark brown sug 1 ts Salt 3/4 ts Cinnamon 1/3 c Vegetable shortening 1/2 c Chopped pecans 3/4 c Milk PREHEAT THE OVEN TO 450F. Combine the flour, baking powder and salt in a large mixing bowl. Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs. Add the milk, adding more milk if necessary so the dough is pliable but is still wet. Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times). Do not overwork the dough. Roll the dough into a rectangle 1/3-inch thick. Mix the melted butter with the brown sugar, cinnamon and nuts. Press the mixture into one half of the dough, then fold the dough over to encase the filling, pressing it lightly to adhere. Cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick. Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown. Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven. Makes 12 to 14. These biscuits are delicious served warm with sweet butter or apple butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: How To Fillet Fish - *P Cooking Class Categories: Fish/sea Yield: 1 servings ~-------------SOLE FOOD-------------------------------------------- The into steaks for grilling, or leave it whole for baking or poaching. But if confronted by a thin Dover sole when craving fish and chips, or a pudgy salmon when you want slivers of gravlax, it's good to know how to fillet the fish yourself. While both flatfish and roundfish can be filleted, they are approached differently. A flatfish is easy to spot; it looks as if it has been run over by some underworld tractor. Flatfish swim horizontally along the sea bottom, with both eyes facing upward. You can obtain four nearly equal fillets from a flatfish, one from either side of the backbone on both sides. To fillet a flatfish (sole, flounder, turbot, Pacific halibut): Peel it by laying it flat on a counter with the dark side up and the tail towards you. Slice off the tail, and insert the tip of a knife until you have a grip on the skin. Holding the tail in place, pull the skin back towards the head, over the head, and then down the light colored side. Lay the fish on the counter with its eyes facing up. Cut down the backbone along the center of the fish, then hold your knife at an angle at the head end of one fillet. Lift the fillet with one hand, while scraping gently with small strokes, using the bone structure to guide the knife. Cut away the second fillet from the first side. Turn the fish over and repeat the process. Roundfish, shaped like a tube, have a center backbone, separating two thick fillets. A line of bones extends upward from the spine, and a pair of bone creates an oval on the lower side of the fish, enclosing the entrails. You can create four fillets, but usually one is cut from each side. To fillet: Lay the fish on one side, with its tail towards you. Slice along the backbone from head to tail, exposing the backbone. Hold a knife parallel to the top ribs, cut down the length of the fillet, using short strokes to detach it completely. Turn fish around, hold it by the exposed backbone, and slice the other half of the fillet free. Flip the fish over, and fillet the other side. To skin fillets, lay them skin side down, and hold the tail end. Insert the knife at the shallow end and scrape along the skin to separate the it from the fillets. Run your fingers all along the top of the fillet and feel for pesky little bones. They can easily be removed with tweezers, a gesture that will be greatly appreciated by all who eat it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Fish Stock - *P Cooking Class Categories: Fish/sea Yield: 1 servings 4 qt Water 2 Stalks celery, halved 1 c Dry white wine 4 Sprigs parsley 4 lb Fish trimmings 2 Sprigs thyme (or 1/2 t dried 2 tb Lemon juice 6 Peppercorns 1 Onion peeled/halved BRING THE WATER AND WINE to a boil over high heat. Wash all the fish trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours. Strain the stock, extracting as much liquid as possible from the solids. Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or frozen for up to six months. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Steamed in Napa Cabbage - *P Cooking Cla Categories: Fish/sea Yield: 6 servings 12 Leaves Napa cabbage 1/4 c Minced shallots or scallions 1 lb Salmon fillets, skinned 1/4 ts Pepper 1 lb Sole fillets, skinned 1/2 ts Salt 2 tb Olive oil 1 ts Chopped fresh thyme (1/4 t d 1 tb Lemon juice 1 ts Chopped fresh basil (1/4 t d 1 ts Minced garlic -------------------------------FOR THE SAUCE------------------------------- 1/2 c Seafood stock 1 ts Anchovy paste or salt 2 Red bell peppers roasted pee 1 pn White pepper 1 1/2 ts Lemon juice ~----------FOR THE FISH:-------------- BRING A POT OF WATER to a boil, and blanch the cabbage leaves until pliable, about 2 minutes. Drain and set aside. Cut the salmon and sole into 1/2-inch cubes, and set aside. Heat the oil in a small skillet over medium heat. Add the shallots and garlic, and saute, stirring frequently, for 5 minutes. Add to the fish, along with the lemon juice, pepper, salt, thyme and basil. Place 2 cabbage leaves overlapping slightly. Divide mixture in the center of the six sets of leaves. Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks. Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes. While the rolls are steaming, puree the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade. Pour into a small saucepan, and bring to a boil over medium heat. Reduce by half, stirring frequently. To serve, place a pool of sauce on the plate, and top with a cabbage roll. Note: The cabbage rolls can be refrigerated for a day before cooking, tightly covered with plastic wrap. Do not steam until just prior to serving. The sauce can also be prepared a day in advance, and refrigerated. Reheat over a low flame, stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caribean Fish Fillet Categories: Fish/sea Yield: 6 servings 3 lb Fillet, white fillet 3/4-in 1 Juice of 2 limes 4 Shallots, peeled and chopped 1/4 c Soy sauce 4 Cloves garlic, peeled and mi 1/4 c Chopped parsley 1 c Orange juice 1/4 ts White pepper 1 c White wine 1/4 ts Salt 1/4 c Dark rum 2 tb Fresh chopped rosemary (2 t REMOVE THE SKIN FROM THE FILLET, if necessary, and go over the fillet carefully with your fingers to remove any small bones. Wash and pat dry with paper towels. Grill the fish for 3 to 4 minutes on a side, depending on thickness, turning gently. The fish should still be slightly translucent in the center since it will continue to cook after being taken off the grill. While the fish is grilling, boil down the marinade until it is reduced by half. Spoon a few tablespoons over each portion of fish. Serve immediately. Note: The fish may also be served at room temperature or chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Mousse with Watercress Sauce Categories: Fish/sea Yield: 4 servings 1 1/4 lb Skinless salmon fillet 2 tb Brandy 1/2 ts Salt 1 ds Tabasco 1/4 ts White pepper 2 1/2 c Whipping cream, cold 1/4 c Cold water 2 c Watercress leaves 1/2 c Thinly sliced mushrooms 2 tb Fish stock 3 c Fish stock (or clam juice) 1/2 c Heavy cream 1 tb Unsalted butter 1/4 ts Salt 2 tb Gelatin 1/4 ts Pepper 3 Shallots, peeled and thinly 3/4 c Mayonnaise ~------------ FOR THE SAUCE:--------- HEAT THE OVEN TO 350F. Cut salmon into 1/2-inch cubes, and place in a single layer in a medium oven-proof skillet. Sprinkle with salt and pepper and set aside. Sprinkle the gelatin on the cold water to soften, and set aside. Bring the fish stock to a boil. Pour the boiling stock over the salmon in the pan and cook over medium-high heat until the stock returns to a boil. Transfer to the oven and bake, covered with a sheet of buttered parchment or waxed paper, for 1 to 2 minutes. The salmon should remain pink inside. Strain the mixture, reserving the salmon and stock in separate bowls. Melt the butter in a medium saucepan over medium-low heat. Cook the mushrooms and shallots until tender, about 2 minutes. Pour in the brandy, turn the heat to high and light the alcohol with a match. Cook over high heat until the liquid in the pan is reduced by half. Add the reserved stock and reduce again by half. Remove from heat, and stir in the gelatin. Combine the reserved salmon, strained liquid, and Tabasco in a food processor and puree until smooth. Cool refrigerated until room temperature, but do not allow it to set. Whip the cream until stiff peaks form, and fold into the salmon mixture. Pour into a 9-by-5-by-3-inch glass loaf pan, cover with plastic wrap and chill a minimum of 6 hours or as long as 2 days to set the mousse. To make the sauce: Place all ingredients except mayonnaise in a blender and puree until smooth. Transfer to a mixing bowl and stir in mayonnaise. To serve: Run a knife along the inside of the pan. Dip the pan's bottom into hot water for a few seconds. Turn over onto a serving platter. Cut into 1/2-inch slices, and serve with the watercress sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Pecan Fish Fillet Categories: Fish/sea Yield: 4 servings 1 1/2 lb Fillets (catfish, snapper,fl 1/4 lb (1 stick) unsalted butter 1 c Milk 1/4 c Vegetable oil 2 c Yellow cornmeal 1 c Chopped pecans 1 ts Tabasco 1 c Chopped parsley 1/2 ts Salt 1/2 c Freshly squeezed lemon juice WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Killer Bread Categories: Breads, Appetizers Yield: 8 servings 1 10" round sour dough bread: 1 ts Dried oregano Butter 1 tb Minced onion 1 c Mayonnaise 1 tb Parsley; minced 1 c Parmesan cheese 3 ts Cajun seasoning 1 tb Dried basil 3 tb Garlic; minced + - Here's Carole Rock's Killer Bread from Poppa Rock's Family Cookbook - Also. Slice loaf in half horizontally. Butter cut sides of both halves3 and toast under broiler until lightly browned. Mix the remaining ingredients and spread over both halves, using the entire mixture. Bake at 400 deg. for 15 to 20 minutes, until top is brown and puffed. Cut into wedges and serve hot. CAROLE'S NOTE: If fresh basil & oregano are available it will really make a powerful difference, but use triple the amount of each when using fresh herbs. Margaret...this is one of the most popular goodies we've had on the board. Carole's 2 Poppa Rock Cookbooks are full of superb goodies. FROM: SALLIE KRATZ (NXMB21A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Buns Categories: Appetizers, Cheese/eggs Yield: 4 servings 2 Egg whites Oil; for deep frying 1 tb Celery salt 1 c Samsoe cheese; grated 1 tb Paprika WHIP EGG WHITES UNTIL STIFF.FOLD IN CHEESE AND PAPRIKA. HEAT THE OIL.FORM BUNS WITH A TEASPOON AND FRY UNTIL GOLDEN BROWN. 5 TO 8 MINUTES. DRAIN ON PAPER TOWELS AND SPRINKLE WITH CELERY SALT. SERVE HOT. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sloppy Joes Categories: Meats Yield: 4 servings 1/2 c Onions, diced 1/2 ts Black pepper 1/2 c Green pepper,diced Fresh ground 2 1/2 ts Jalapeno pepper 1 ts Cumin 1 ts Garlic, minced 1 c Ketchup 2 tb Olive oil 1 c Tomatoes, diced 1 lb Ground prime beef 6 Burger buns 1/4 ts Salt Toasted lightly Saute the onions, green pepper, jalapeno, and garlic in oil until the onions are translucent. Add the beef and cook, stirring all the time to season evenly. Add the ketchup and tomatoes and cook, uncovered, over low heat until reduced to a thick sauce. Serve on toasted buns. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Diablo Dip Categories: Appetizers Yield: 12 servings 1 Can bean dip 4 oz Chopped green chiles, opt. 1 c Sour cream 8 oz Sharp cheddar, grated 2 tb Taco seasoning 4 Scallions, diced 8 oz Monterey jack cheese,grtd** 1 Can ripe olives, diced, opt. 2 Tomatoes, finely diced **Cheese should be grated. If spicier result is desired, use Monterey Jack cheese w/jalapeno peppers. Swiss or mozzarella cheese can also be substituted. Make a round mound, layering ingredients in order listed, starting with bean dip and ending with olives. Serve with tortilla chips. Scoop from bottom to top to get a taste of all layers. From Theatrical Seasonings/Syracuse Stage ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shaker Bean Soup Categories: Soups/stews, Vegetables Yield: 12 servings 1 lb White navy beans Salt to taste Water Pepper to taste 1 Ham bone (or 2 ham hocks) 1/2 ts Thyme; dried 3 Celery stalks; diced 28 oz Tomatoes in puree 2 Carrots; shredded 2 tb Brown sugar 1 Lg onion; chopped 1 1/2 c Spinach leaves; finely shred Sort and rinse beans. Place in soup kettle or dutch oven. Cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Let stand 1 hour. Drain beans and discard liquid. In the same kettle, place ham bone or hocks, 3 quarts of water and beans. Bring to a boil; reduce heat and simmer, covered, 1 1/2 hrs or until meat easily falls from the bone. Remove bones from broth and, when cool enough to handle, trim meat. Discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer, covered, 1 hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving, add spinach. Yield: 5 quarts. From Country Woman, Debrah Amrine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plattsburgh Tomato Beef Soup Categories: Soups/stews, Meats Yield: 8 servings 1 lb Ground beef 1/3 c Reg. uncooked rice 1 c Chopped onion 1 ts Salt 1/2 c Chopped celery 1/2 ts Chili powder 1 tb Butter or margarine 1 Bay leaf 3 c Tomatoes 3 1/2 c Water 2 Beef bouillion cubes Saute beef, onion and celery in melted butter until meat is browned. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove bay leaf. Makes 2 quarts of hearty soup. My copy, circa 1978 was given to me by Mrs. Denise Funnell, who had a copy of a Plattsburgh, NY newspaper. It was originally submitted in the paper by Mrs. Barry Wilson. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Chicken with Noodles Categories: Poultry, Italian Yield: 4 servings 2 Chicken Breast 1 ts Lemon juice 1/2 ts Oregano 1/4 ts Salt 1/8 ts Pepper 1/4 c Margarine 1 Onion,chopped 1 c Chicken broth 4 oz Mozzarella cheese 8 oz Egg noodles Debone, skin and split the chicken breast in half. Cut the meat into 2x1/4 inch strips. Sprinkle with lemon juice, oregano, basil, salt and pepper. Melt margarine in pan add chicken and onion. Cook until browned, about 5-7 minutes. Add chicken broth, reduce heat, cover and cook 10 minutes longer. Add cheese, cover and cook until melted. Serve over hot noodles. ~---- Jim in Detroit - 01/11 07:37 pm 01/12/92 11:40 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 01/12 12:05 AM TO: ROBBIE SHELTON (XXXJ77A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM:MIX RECIPES And yet another...... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cassie's Egg Cornbread Categories: Breads Yield: 8 servings 1/2 ts Baking soda 1 ts Baking powder 2 c Buttermilk 1 tb Sugar 2 c Cornmeal 2 Eggs, beaten Dissolve soda in buttermilk; stir well. Combine cornmeal, baking powder, and sugar. Add eggs and buttermilk mixture, mixing well. Heat a well greased cast-iron skillte in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425 degrees for 30 minutes or until lightly browned. Cassie was a cook serving the residents of Tolville, Arkansas from the late 1920s through the 1940s. Her Egg Cornbread was a favorite. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deep South Cornbread Categories: Breads Yield: 6 servings 1 1/2 c Cornmeal 1 ts Salt 1/2 c All-purpose flour 1 1/2 c Milk 1 tb Baking powder 1/4 c Vegetable oil Mix dry ingredients. Stir in milk just until dry ingredients are moistened. Add oil to batter, stirring well. Heat greased 8 inch cast-iron skillet unitl very hot, pour in batter, then bake at 425 for 30 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Cornbread Categories: Breads Yield: 10 servings 4 c Cornmenal 4 Eggs, beaten 2 ts Baking soda 4 c Buttermilk 2 ts Salt 1/2 c Bacon drippings Combine dry ingredients; add eggs and buttermilk, mixing well. Stir in bacon drippings. Heat a well-greased 10 1/2 inch cast-iron skillet in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 450 for 40 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skillet Cornbread Categories: Breads Yield: 8 servings 2 c Cornmeal 4 Eggs, beaten 2 ts Baking powder 1 1/2 c Buttermilk 1/2 ts Baking soda 1 c Water 2 ts Salt 1 tb Shortening Sift together dry ingredients. Combine eggs, buttermilk, and water. slowly stir into cornmeal mixture just until dry ingredients are moistened. Melt shortening in a 9 inch cast-iron skillet in a 400 degree oven until very hot. Pour batter into hot skillet. Bake at 425 for 35 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornbread with Corn Categories: Breads Yield: 8 servings 1 c Self rising cornmeal 1 c Cream-style corn 1/2 c Butter or margarine, melted 1 c Sour cream 2 Eggs, beaten 2 tb Grated onion Combine and mix well all ingredients. Heat a well greased 9 inch cast iron skillet in a 400 degree ovne for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 400 for 40 minutes or until golden brown. Cool 10 minute. Cut cornbread into wedges to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Cornbread Categories: Breads Yield: 6 servings 5 Ears fresh corn 1 1/2 tb Sugar 3 Eggs, beaten 1 tb Baking powder 3/4 c Milk 3/4 ts Salt 1/4 c Plus 1 1/2 t bacon drippings 1/2 c Plus 1 T all purpose flour Cut corn from cob, scraping cob to remove the pulp. Combine corn, eggs, milk, bacon drippings, ugar, baking powder, and salt; stir well. Gradualy stir in flour. Heat a well greased 8 inch cast-iron skillet in a 400 degree oven until very hot. Pour batter into hot skillet, and bake at 425 degrees for 25 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Johns Island Cornbread Categories: Breads Yield: 18 servings 1 c Lard 1 1/4 c All-purpose flour 1/4 c Sugar 2 tb Baking powder 2 Eggs, beaten 1 ts Salt 1 3/4 c Cornmeal 1 1/4 c Milk Combine lard and sugar, beating well. Add eggs and beat well. Sift together cornmeal, flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into a greased 13 x 9 x 2 baking pan. Bake at 450 for 25 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Crackling Bread Categories: Breads Yield: 9 servings 1 c Yellow cornmeal 1 1/2 c Milk 1 c All purpose flour 1/4 c Shortening, melted 1 tb Sugar 1 Egg, beaten 1 tb Plus 1 ts baking powder 10 Slice bacon, cooked/crumbled 1/2 ts Salt Creole Celery Sauce Combine first six ingredients, add milk, shortening, and egg mixing well. Stir in bacon. Pour batter into a well greased 8 inch square pan. Bake at 425 degrees for 25 minutes or until lightly browned. Cut into squares, and serve with Creole Celery Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oklahoma Crackling Cornbread Categories: Breads Yield: 8 servings 1 3/4 c Cornmeal 1 ts Baking powder 1/4 c All-purpose flour 1 1/4 c Milk Combine first four ingredients, then add eggs, buttermilk and cracklings stirring well. Heat a well greased cast-iron skillet in oven at 400 degress until very hot, about 3 minutes. Pour batter into hot skillet and bake at 400 for 35 minutes or until golden brown. until very hot, about 3 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Celery Sauce Categories: Sauces Yield: 1 servings 1 Bell pepper, chopped 1/2 c Tomato soup, undiluted 1/3 c Grated carrot 1 c Chopped celery 1 tb Minced onion 1/2 ts Salt 3 tb Bacon drippings 1/4 ts Black pepper 2 tb All purpose flour 1/8 ts Red pepper 3/4 c Chicken broth Saute' green bell pepper, carrrot, and onion in bacon drippings until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and tomato soup; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients. Yields 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ranch Cornbread Categories: Breads Yield: 8 servings 1 c Cornmeal 2 Eggs, beaten 1 c All purpose flour 1/2 c Diced cooked ham 1 tb Plus 1 t baking powder 1/2 c Sharp Cheddar cheese 2 tb Sugar 1/2 c Bell pepper, chopped 1 ts Salt 1/4 c Chopped pimiento 1 1/2 c Milk Combine dry ingredients; add milk and eggs, mixing well. Stir in remaining ingredients. Heat a well greased 9 inch cast-iron skillet in a 400 oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425 for 30 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Special Cornbread Categories: Breads Yield: 8 servings 1 c Cornmeal 1 ts Salt 1/4 c All purpose flour 14 1/2 oz Whole tomatoes, undrained 2 ts Baking powder 1 Medium onion, chopped 1/4 ts Sugar 1 Egg, beaten 1/4 ts Baking soda 3 tb Shortening, melted Combine dry ingredients; add tomatoes, onion, eggs and shortening, mixing well. Be sure to chop tomatoes before adding. Heat iron skillet in 400 degree oven until very hot, pour in the batter, and bake at 400 for 30 minutes or until brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunflower Bread Categories: Breads Yield: 1 servings 3/4 c Water 1/3 c Oats 1 1/3 tb Vegetable oil 1/3 c Whole wheat flour 1 1/3 tb Honey 1 1/3 c Bread flour 1/2 ts Salt 1 ts Yeast -------------------------------SPEZIAL INGRED------------------------------- 1/3 c Sunflower seeds 2 1/2 tb Raisins This is a recipe for a small bread. Fill the ingredients into your breadpan. Add the sunflower seeds and the raisins at the beep or, if you have a Panasonic, after the first kneading. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Coffee Cake Categories: Fruits Yield: 1 servings Apricot filling: Crumb topping 2 1/4 c Apricots; dried 1/2 c Flour; unsifted Bring apricots to a boil; cook until liquid is absorbed and apri- cots are tender, about 20 min.Sieve; stir in seive. Mix crum mixture till crumbly. I like to add about 1/4 cup sliced almonds. Vi, This is the recipe I told you about.Make the All-Purpose Butter Roll recipe(that came with your Bread Ma- chine on the dough setting).Roll dough into a rectangle (I divided the dough in half and rolled each half to 12"x7") Spread apricot filling down center third of dough lengthwise (12") now cut slits 1 inch apart on either side of filling (you should have 12 strips) criss cross over filling. Place on greased baking sheet.Sprinkle with crumb topping and let rise in warm place till double. Bake 350* for 15-20 minutes. Cool slightly and drizzle with conf sugar icing.1 cup ten x sugar and a few tbs water. FROM: JUDITH JOHNSON (FHWJ72A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer Cheese Bread Categories: Breads Yield: 16 servings 1 pk Yeast 1 tb Butter 3 c Bread flour 10 oz Beer; flat 1 tb Sugar 4 oz American cheese 1 1/2 ts Salt 4 oz Jack cheese; cut in 1/4" cu Warm beer and American cheese over low heat on top of stove or in microwave. Cheese doesn't need to melt completely. STIR. Add all ingredients in the order listed if you are using a home type automatic baking machine. You'll want to start making your second batch before you taste the first loaf...you'll want more, soon, like yesterday... P.S.: This is not for the diet minded.... FROM: LYMAN EDDY (HKDS25A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Belgian Club Soda Waffles Categories: Breads Yield: 4 servings 2 c Biscuit mix 1 Egg 1 1/3 c Club soda 3 tb Oil Mix well. Pour into Belgian waffler for an extra light waffle. Makes four Belgian waffles. FROM: LISA CRAWLEY (TSPN00B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oat Bran Bread Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 1 tb Margarine 1 1/2 c Unbleached flour 1 tb Dry milk 1/2 c Bread flour 1 ts Salt 4 tb Oat bran;hot;cereal 7/8 c Water 2 tb Sugar A LIGHT, FIBER-RICH, NUTRITIOUS LOAF. SERVE TOASTED W/MARMALADE Attach kneading blade and put all ingredients in the order given into the bread pan. Makes 1 loaf, 8 slices. Each slice: 147 calories; 1 gm dietary fiber; less than 1 gm souluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat (13% calories from fat); less than 1 mg cholesterol; 268 mg sodium; 62 mg potassium; 16 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wheat Bread Categories: Breads Yield: 1 servings 1 pk (5/16-ounce) yeast 2 tb Honey 1 1/2 c 50/50 flour 1 tb Butter or margarine 1/2 c Bread flour 1 tb Dry milk 2 tb Cracked wheat cereal 1 ts Salt 2 tb Wheat germ 7/8 c Water 50/50 FLOUR IS MADE BY HODGSON MILLS AND FOUND IN WHOLE FOODS Put all ingredients, in the order given into the bread pan, select WHITE bread, and push Start. NOTE: Using 50/50 flour ensures that your whole wheat bread will be substantial, but not heavy. You'll love teh crunchy texture and the nutty, whole grain taste of this bread. NOTE #2: For a less crunchy loaf, soak the creacked wheat in 1/4 cup boiling water for 5 minutes. Decrease the water in the recipe to 5/8 cup. Makes 1 loaf, 8 slices. Each slice: 140 calories; 2 gm dietary fiber; less than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat (13% calories from fat); 1 mg cholesterol, 284 sod; 111 potas; 21 cal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buckwheat Bread Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 1 tb Dry milk 1 1/2 c Unbleached flour 1 tb Margarine 1/2 c Bread flour 1 ts Salt 1/4 c Buckwheat flour 7/8 c Water 2 ts Sugar SERVE TOASTED W/CREAM CHEESE, FRUIT SPREAD, OR CINNAMON SUGAR Put all ingredients in the order given, into the bread pan, select WHITE bread, and push Start. Makes 1 loaf, 8 slices. Each slice: 140 calories; 1 gm dietary fiber; less than 1 gm soluble fiber; 26 gm carbohydrates; 4 gm protein; 2 gm fat (13% calories from fat); less than 1 mg cholesterol; 268 mg sodium; 72 mg potassium; 17 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Bread Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 1 tb Dry milk 1 1/2 c 50/50 flour 1 ts Salt 1/2 c Bread flour 1 tb Margarine 3 tb Parmesan cheese;grated 7/8 c Water 2 tb Sugar MAKES DELICIOUS HAM SANDWICHES EXPERIMENT W/DIFFERENT CHEESES Put all ingredients, in order given, into the bread pan, select WHITE bread, and push Start. NOTE: Needless to say, this bread makes terrific ham sandwiches. Serve hot with Dijon mustard. Make cheese bread with Parmesan, then experiment with cheddar, Monterey Jack, or Romano. They are all delicious. Makes 1 loaf, 8 slices. Each slice: 145 calories; 2 gm dietary fiber, less than 1 gm soluble fiber; 26 gm carboydrates; 5 gm protein; 3 gm fat (17% calories from fat); 3 mg cholesterol; 67 mg sodium; 51 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Jalapeno Bread Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 1 tb Monterey cheese;shredded 1 c Unbleached flour 1 tb Sugar 1 c Bread flour 1 ts Salt 2 tb Or less Jalepeno peppers* 7/8 c Water *Chopped WARNING! THIS BREAD IS REALLY HOT!!! Put all ingredients, in the order given, into the bread pan, select WHITE bread and push Start. WARNING--THIS BREAD IS REALLY HOT! Use fewer jalapenos for a milder bread. It makes deliciously unusual sandwiches. The wild, spicy flavor contrasts well with cheese and cucumbers, cold roast beef, and chicken. Have a pitcher of iced tea handy! Makes 1 loaf, 8 slices. Each slice: 138 calories; less than 1 gm dietary fiber, less than 1 gm soluble fiber; 23 gr carbohydrates; 5 gm protein; 2 gm fat (16% calories from fat); 0 mg cholesterol; 314 mg sodium; 44 mg potassium; 59 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rye Tomato Bread Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 1 ts Salt 1 c Bread flour 1 tb Caraway seed 3/4 c Unbleached flour 1/4 c Chopped tomato 1/2 c Rye flour 1 tb Vegetable oil 1 tb Sugar 7/8 c Tomato juice or veg juice v8 GOOD WITH SANDWICHES CONTAINING CHEESE Put all ingredients, in the order given, into the bread pan, select WHITE bread, and push Start. NOTE: Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches--especially when they include cheese. It adds a festive touch to soups and winter casseroles, too. Makes 1 loaf, 8 slices. Each slice: 215 calories; less than 1 gm dietary fiber; less than 1 gm soluble fiber; 43 gm carbohydrates; 7 gm protein; 2 gm fat (10% caloreis from fat); 0 mg cholesterol, 331 mg sodium; 110 mg potassium; 12 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Meal Herb Bread Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 1 tb Vegetable oil 1 c Unbleached flour 1 ts Salt 3/4 c Bread flour 1 tb Sugar 1/2 c White or yellow cornmeal 7/8 c Water 4 tb Fresh, chopped herbs* Chives, cilentro, Italian parsley, or basil, OR 4 teaspoons dry herbs. SERVE WARM WITH SWEET BUTTER Put all ingredients, in the order given, into the bread machine, select WHITE bread, and push Start. NOTE: You'll like the crunchy texture of the corn meal in the top crust. The herbs create a wonderful fragrance while it's baking and a spectacular taste once it's done. Serve warm with sweet butter. Makes 1 loaf, 8 slices. Each slice: 141 calories; less than 1 gm dietary fiber, less than 1 gm soluble fiber; 26 gm carbohydrates; 4 gm protein; 2 gm fat (14% calories from fat); 0 mg cholesterol; 246 mg sodium; 67 mg potassium; 9 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glazed Cinnamon Loaf Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 1 tb Margarine 1 1/2 c Unbleached flour 1 ts Salt 1/2 c Bread flour 1 tb Dry milk 1 tb Cinnamon 7/8 c Water 2 tb Sugar -----------------------------------GLAZE----------------------------------- 1/2 c Powdered sugar 2 ts Milk SERVE HOT, AS A DESSERT BREAD OR FOR A FANCY BRUNCH Put all ingredients in the order given into the bread pan, select WHITE bread, and push Start. After bread is cooled, blend powdered sugar with milk. Drizzle over loaf. NOTE: Enjoy the lovely aroma of this bread while it's baking and the sweet, spicy taste when it's done. Serve hot, as a desert bread, or for a fancy brunch. The perfect companion for fresh fruit and poached eggs. Makes 1 loaf, 8 slices. Each slice: 164 calories; 1 gm dietary fiber, less than 1 gm soluble fiber; 33 gm carbohydrates; 4 gm protein; 2 gm fat (1% calories from fat); less than 1 mg cholesterol; 269 mg sodium; 69 mg potassium; 28 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buckwheat Applesauce Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 1/2 c Applesauce 1 c Unbleached flour 1 ts Salt 3/4 c Bread flour 1 tb Vegetable oil 1/4 c Buckwheat flour 1/2 c Water SERVE WITH FRUIT AND CHEESE FOR A LIGHT LUNCH Put the ingredients, in the order given into the bread pan, select WHITE bread, and push Start. NOTE: This hearty bread has a coarse crumb and slightly sweet flavor. It's wonderful toasted, for a real stick-to-the ribs breakfast. Serve with fruit and cheese for a light lunch. Makes 1 loaf, 8 slices. Each slice: 125 calories; less than 1 gm dietary fiber, less than 1 gm soluble fiber; 23 gm carbohydrates; 3 gm protein; 2 gm fat (14% calories from fat); 0 mg cholesterol; 245 mg sodium; 56 potassium; 5 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bulgur Bread Categories: Breads Yield: 1 servings 1 pk (5/16-oz) yeast 2 tb Honey 1/4 c Bulgur wheat w/soy grits 1 tb Vegetable oil 1/4 c Boiling water 1 tb Dry milk 1 1/4 c 50/50 flour 1 ts Salt 1/2 c Bread flour 3/4 c Water BULGUR WHEAT W/SOY GRITS IS A NEW PRODUCT--TRY A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herman Quick Biscuit Categories: Breads Yield: 12 servings 1 c Flour 1/4 c Oil 2 ts Baking powder 1/4 ts Salt 1/4 ts Baking soda 1 c Herman Mix together on waxed paper. Form into biscuits. Bake at 350 for 10 minutes. Yield: 12-15 biscuits. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean and Papaya Relish Categories: Vegetables Yield: 6 servings -------------------------------FOR THE BEANS------------------------------- 1/3 c Dried black beans 2 Cloves garlic 1 Stick cinnamon 4 Peppercorns -------------------------------FOR THE SALAD------------------------------- 1 Ripe papaya peeled, seeded d 1 Med jicama (to yield 3 1/2 c ------------------------------FOR THE DRESSING------------------------------ 2 Garlic cloves, peeled and mi 3 tb Sherry vinegar 3 Shallots, peeled and chopped 1/3 c Freshly squeezed orange juic 1/4 ts Ground cumin 2 tb Olive oil 2 tb Freshly squeezed lime juice 1 pn Cayenne pepper PLACE THE BEANS IN A SIEVE and wash them well under cold running water, picking through them to clean. Either soak them in cold water to cover overnight, or bring them to a boil. Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour. Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball. Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy. Drain and chill well. Combine the beans with the papaya and jicama. For the dressing, peel and mince the garlic and shallots. Combine them in a small bowl with the remaining ingredients. Combine the dressing with the jicama, papaya and beans. Let the salad sit refrigerated for at least 20 minutes before serving. Serves 6. (If you can't find jicama, you can use peeled apple.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stewed Red Beans Categories: Vegetables Yield: 6 servings 1 lb Dried red kidney beans 3 Bay leaves 3 Smoked pork or ham hocks Salt 1 lb Kielbasa, or smoked pork sau 1 ts White pepper 4 Celery stalks, chopped 1 ts Thyme 2 Large onions, peeled and cho 1 ts Oregano 1 Large green bell pepper 2 ts Tabasco, depending on taste 2 ts Minced garlic RINSE THE BEANS IN A COLANDER under cold running water, discarding any pebbles or broken beans. Either soak in cold water to cover overnight, or bring to a boil and allow to sit, covered, for 1 hour. Drain. Bring the beans and ham hocks to a boil with 2 quarts of water. Simmer covered for one hour, then remove the ham hocks, and drain the beans. When the ham hocks are cool enough to handle, remove the meat and discard the skin and bones. While the beans are simmering, brown the sausage in a skillet over medium heat. Remove the sausage with a slotted spoon, and add the celery, onion, green pepper and garlic to the pan. Saute until the onion is translucent, about 5 minutes. Place the beans, sausage, vegetables, ham meat, bay leaves, salt, pepper, thyme, oregano and Tabasco in a saucepan with 6 cups of water. Bring to a boil over medium heat, stirring occasionally, and cook for 45 to 60 minutes over low heat, stirring frequently. Stir frequently, especially towards the end of the cooking time. The mixture should be thick and the beans should have started to break up. Discard the bay leaves. Serve while hot. Serves 8. NOTE: The beans can be prepared up to three days in advance and refrigerated, tightly covered with plastic wrap. Reheat in a microwave oven or in a 300F oven for 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Bean Soup with Rosemary Categories: Soups/stews Yield: 6 servings 2 tb Olive oil 3/4 lb Dried cannellini or navy bea 1 c Diced onion 2 tb Fresh chopped rosemary (2 t 1 Carrot, peeled and sliced 8 c Chicken stock 1 Celery stalk, sliced 1/2 ts Pepper 2 tb Minced garlic Salt 1/2 c Diced country ham or prosciu HEAT THE OIL IN A LARGE saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and saute, stirring frequently, for 5 minutes. Add the beans, rosemary, chicken stock and pepper, and bring to a boil. Simmer, covered, for 30 minutes. Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning). Recover the pot and simmer for 40 to 60 minutes, or until the beans are soft. Puree the mixture in a food processor fitted with the steel blade or in a blender. Serve hot. Serves 6 to 8. The soup can be made up to three days in advance and refrigerated, covered. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb and White Bean Stew Categories: Meats Yield: 6 servings 3 lb Boneless lamb stew meat 1/2 ts Rosemary 6 tb Olive oil 1 ts Salt 1 c Diced onions 1/4 ts Pepper 1 Carrot, peeled and sliced 2 tb Minced parsley 1 tb Minced garlic 1 c Dry red wine 1 cn (28 oz) crushed tomatoes, 2 c Beef stock 1/2 ts Thyme 3 c Cooked Great Northern beans HEAT THE OVEN TO 350F. Trim the meat of visible fat and gristle, and set aside. Heat 3 tablespoons of the oil in a skillet over medium high heat. Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches. Remove the lamb with a slotted spoon, and place it in an oven-proof casserole. Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes. Scrape the mixture into the casserole with the lamb. Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat. Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender. Add the beans, and bake for 30 to 40 minutes. Serves 6 to 8. (The stew is even better if made a day or two in advance and refrigerated tightly covered. Discard any fat that hardens.) Reheat in a 350F oven, stirring occasionally but gently. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Chicken and Red Pepper Taco Categories: Poultry Yield: 6 servings 1 1/2 lb Boneless, skinless chicken b 1/4 c Orange juice 2 Red bell peppers roasted pee 1/4 c Lime juice 2 Stalks celery, washed and sl 2 Cloves garlic, peeled and mi 1 Med red onion, peeled and ch 1 ts Ground coriander seed 1/2 c Cooked black beans (about 2 1/2 ts Pepper 1/4 c Chopped cilantro leaves 1/2 ts Salt 1/4 c Balsamic vinegar 1/4 c Sour cream or non-fat yogurt 1/4 c Oil 6 (8-in) flour tortillas LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side. It makes sense to grill the peppers at the same time. Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and pour the dressing over the vegetables. Marinate the vegetables for 1 hour at room temperature. Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften. To serve, divide the chicken among the tortillas, placing it at the center of the tortilla. Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder. Serve immediately; the dish should be at room temperature. Serves 6. Note: The chicken breasts, vegetable mixture and dressing can all be prepared a day in advance. Do not marinate the vegetables for more than 1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a 300F oven for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Rolls Categories: Poultry Yield: 6 servings 6 Chicken breast 2 ts Minced garlic 2 ts Dried sage 6 Slices ham 1/2 ts Salt 1/3 c Flour 1/2 ts Black pepper 1/2 c Vegetable oil PLACE A CHICKEN BREAST between two sheets of wax paper or plastic wrap and pound to an even thickness of 1/4-inch with the bottom of a small skillet or the blunt side of a meat mallet. Repeat with remaining chicken breasts. Mix the sage with the salt, pepper and garlic. Rub the mixture on one side of the chicken breasts. Place a slice of ham over the seasoning, and then roll the chicken breast into a spiral. Secure the spiral closed with toothpicks or by tying them with string. Rub the rolls lightly with flour, shaking off any excess. Pour the oil into a skillet, and heat it over medium heat. Add the chicken rolls, being careful not to crowd the pan, and cook until golden brown on the bottom. Turn with tongs, and cook until all sides are brown, and the chicken is cooked in the center, about 15 to 20 minutes. Drain on paper towels, and serve immediately. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Fried Pecan Cornmeal Chicken Categories: Poultry Yield: 6 servings 2 lb Chicken breast 1/4 ts Black pepper 1 c Vegetable oil 1/2 ts Paprika 3 tb Dijon mustard 1 c Finely ground pecans 1/2 ts Salt 1/2 c Yellow cornmeal HEAT THE OVEN TO 400F. Pound the chicken breast halves to an even thickness. Pour 1/2 cup of the oil into a 9-by-13-inch baking dish, and heat it in the hot oven for 10 minutes. Combine the remaining oil with the mustard, salt, pepper and paprika in a shallow bowl, and mix well. Combine the pecans and cornmeal on a sheet of wax paper. Dip the chicken pieces in the seasoned oil, and then in the nut mixture. Remove the pan from the oven, and place the chicken pieces in the pan. Bake for 10 minutes, then turn with tongs, and bake for an additional 15 minutes. Drain on paper towels, and serve immediately. Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Court Bouillon Categories: Sauces Yield: 1 servings 1 qt Water 2 Sprigs parsley 1 Onion, peeled and sliced 10 Peppercorns 1 Carrot, trimmed and sliced 2 Sprigs thyme 2 Celery stalks, trimmed and s 1/2 ts Salt 1 Bay leaf 2 c Dry white wine BRING THE WATER TO A BOIL with the onion, carrot, celery, bay leaf, parsley, peppercorn, thyme and salt. Simmer for 20 minutes, uncovered, add the wine and simmer for 15 minutes more, uncovered. Strain before using. Makes 1 quart. Note: The court bouillon can be reused; strain it between uses. The court bouillon can be frozen for up to six months. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Salmon with Dill Sauce Categories: Fish/sea Yield: 10 servings 1 Whole salmon (about 6 lb) 1 c Mayonnaise 2 qt Court bouillon 1/3 c Grated onion 2 c Cumbers 1/4 c Lemon juice 2 Lemons 1/4 c Chopped fresh dill 1 pt Sour cream Salt and pepper to taste ~----------For decoration:--------- ~----------For the dill sauce:------ POACH THE SALMON: To time the poaching, measure the fish and allow 10 minutes for each inch of thickness; begin timing when the liquid starts to simmer. To check for doneness, insert a metal skewer into the thick flesh behind the gill. It should slide in easily. A six-pound salmon needs either a fish poacher or a roasting pan fitted with a rack at the bottom for easy fish lifting. I use a roaster. It usually means the fish has been curved to fit in, and the benefit of this is that it retains this jaunty pose once cooked so it fits more easily onto a platter. Chill it carefully, then unwrap it, and gently pull off the skin. If the fat underneath the skin is gray, scrape it away with a knife to reveal the orange flesh. Cut down the center of the fish to the backbone, and then ease one half of the fillet from the bones. Gently pull off the flesh, then remove the backbone and replace the fish. This way it is easier to serve at a buffet. Peel and halve the cucumbers. Scrape out the seeds, and then thinly slice them. Arrange cucumber on top of the salmon in a pattern resembling fish scales. Slice a lemon, and arrange around the fish. Chill well. For the sauce, combine the sour cream with the mayonnaise, and whisk until smooth. Add the onion, lemon juice, dill, salt and pepper. Serves 10 to 12, or more if there are other entrees. Note: The fish can be cooked up to a day in advance and refrigerated, tightly covered. The sauce can be made up to two days in advance and refrigerated. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fillet of Fish Provencale Categories: Fish/sea Yield: 6 servings 2 tb Olive oil Salt and pepper to taste 1 Onion, peeled and sliced 1/2 ts Thyme 2 ts Minced garlic 2 lb Fish fillets 2 Red bell peppers Court bouillon 3 Ripe tomatoes, diced HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium heat. Add the onion, garlic and red peppers and saute, stirring constantly, for 7 minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with salt, pepper and thyme, and cook covered for 5 minutes. Place the fish fillets in a baking dish, and cover with the vegetable mixture. Add enough simmering court bouillon to cover the fillets, cover with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Pour the juices into a saucepan, and reduce by half. Serve the fish and vegetables with the sauce on the side. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fillet of Fish Florentine Categories: Fish/sea Yield: 6 servings 21 oz Frozend spinach, cooked per 1/3 c Cream 2 lb Fish fillets 1/2 c Grated Swiss cheese 1 1/2 c Court bouillon Salt and pepper to taste 3 tb Butter 2 tb Grated Parmesan cheese 2 tb Flour HEAT THE OVEN TO 350F. Make the spinach according to package directions, and drain in a colander, pressing with the back of a spoon to extract as much liquid as possible. Place the fish fillets in a baking dish, and bring the court bouillon to a simmer on the stove. Pour the liquid into the baking dish, cover with a sheet of buttered wax paper, buttered side down, and bake for 5 to 7 minutes. Drain the cooking liquid, and reserve. Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 3 minutes. Whisk in the reserved cooking liquid, and bring to a boil. Add the cream and cheese to the sauce, and stir until smooth and bubbly. Season with salt and pepper to taste. Preheat an oven broiler. Stir half the sauce into the spinach, and arrange the spinach on an ovenproof serving platter. Arrange the fish on top of the spinach, and then top each fillet with some of the sauce. Sprinkle the Parmesan on top of the sauce, and place under the broiler for 1 to 2 minutes, or until lightly browned. Serves 6. If assembled a day in advance, refrigerate covered. Then, rather than broiling, heat dish in a 350F oven until hot, about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Fillets with Asian Vegetables Categories: Fish/sea, Vegetables Yield: 6 servings 2 lb Fish fillets 1/4 c Soy sauce 10 oz Sliced water chestnuts 1/4 c Sesame oil 10 oz Sliced bamboo shoots 1/4 ts Pepper 6 Scallions trimmed 1 ts Minced garlic 1/2 lb Fresh snow peas, cut into f 2 ts Finely minced ginger 1 c Court bouillon HEAT THE OVEN TO 350F. Arrange the fish fillets in a baking dish. Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste. Arrange the vegetables around the fish. Also arrange the scallions and snow peas. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Remove from the oven, drain the cooking liquids, and reduce them by half. Serve immediately, dividing the fish among the plates along with the vegetables. This will serve 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwestern Corn and Cheese Pudding Categories: Cheese/eggs Yield: 6 servings 6 Ears of corn or 10 1/2-oz fr 1 c Grated Monterey Jack or Ched 6 Egg yolks 1 cn (4 oz) chopped green mild ch 3 Eggs 1/2 ts Salt 1 1/2 c Half and half 1/4 ts Pepper HEAT THE OVEN TO 375F. Heavily butter a mold or souffle dish, and set aside. Cook the corn, and, if using fresh corn, cut it from the cobs. Chop the corn in a food processor fitted with the steel blade or in a blender until it's pureed. Corn should still retain texture. Set aside. Whisk the egg yolks, eggs and cream together, and then whisk in the remaining ingredients. Scrape the mixture into the prepared pan. Place the mold in a baking pan, and place in the oven. Pour boiling water into the baking pan so it is half way up the sides of the mold. Bake for 20 to 30 minutes, or until a knife inserted in the center comes out clean. Serve immediately. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A Bloomin' Onion Categories: Appetizers, Vegetables Yield: 6 servings Water; ice 2 tb Flour Water; boiling 1 c Cracker crumbs 4 Eggs; beaten Select a well-rounded onion. Peel outer skin off. Leave root intact and cut off any hanging roots. Using a small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2" away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or petals, will begin to open. Remove onion from water and immerse into ice water, which will further the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating in bag, add onion, and shake gently to coat. Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion can be kept for a time in warm oven. This recipe was posted some weeks ago. It did not include a sauce. If I remember correctly, the poster said to serve with Ranch Dressing for a sauce. I would just let my imagination go, on the sauce! I haven't tried this yet, even though it is tempting...I have to watch out for my husband's diet, so we try to stay away from fried things. Sorry, I don't know the name of the original poster, but that is his/her ID, after the recipe title. Barb Day ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppermint Schnaps Categories: Beverages Yield: 1 servings 1 Fifth vodka; 90 proof 1 tb Sugar 1 tb Peppermint oil Place all ingredients in a bottle and shake well. NOTE: Schnaps, in German, means alcohol. Peppermint Schnaps was invented by Francois Nicolas Appert, a Paris candy maker who invented it in about 1810 to put on ice cream. Napolean's wife, Austrian Marie Louise Duchess of Parma, took the recipe back to Austria where it not only became very popular used on ice cream, but as a drink. Francois Appert also invented the art of canning food. From: How to make the finest wines at home: George Leonard Herter Recipe makes 1 fifth ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deli Seafood Sandwich Categories: Fish/sea Yield: 6 servings 8 oz Crap flakes or chunks 2 tb Finely chopped onion 1/3 c Mayonnaise 6 Uncut round sandwich buns 1 c Sliced celery Shred the crab. Combine with mayonnaise, celery and onion. Cut top 1/3 off bun. Hollow out bun to form shell. Fill with 1/3 cup mixture. Replace top. 240 calories per serving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Philadelphia Pepper Pot Soup Categories: Soups/stews Yield: 9 servings 1 tb Margarine 5 Beef bouillon cubes 1/3 c Diced onions 1/2 c Green pepper, cut into 1/2" 2 tb Finely diced leeks or green 1 cn 16 oz. tomatoes, diced 1/2 c Celery cut into 1/2" pieces 2 ts Salt 1/4 c Diced ham 4 oz Tripe, cooked and julienned 6 c Water 1 c Cooke rice 5 Chicken bouillon cubes Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Saute, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes. From Liberty Tree Tavern, Disney World Makes 9 Cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken a la Reine Soup Categories: Soups/stews Yield: 10 servings 1/4 c Margarine 1/3 c Finely diced green pepper 1 c Finely diced onion 1/3 c Finely diced red pepper 1 c Finely diced celery 1 c Cooked rice 1 c Finely diced carrots 1 c Finely diced cooked chicken 1/3 c All-purpose flour 1 c Half & half, heated 8 c Chicken broth Salt and white pepper to tas Heat margarine in a large saucepan and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes. Add green and red pepper, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. This soup may be made ahead and frozen From: Coral Isle Cafe and Polynesian Villiage Resort Disney World ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Soup From Veranda Restaurant Categories: Soups/stews Yield: 6 servings 1 Medium head fresh cauliflowe Salt and white pepper to tas 4 c Chicken broth 1/4 c Fresh chopped parsley 3/4 c Half and half Clean cauliflower and cut into pieces and place in a large saucepan. Add chicken broth to 1/2-inch covering cauliflower. Cover and simmer until tender (about 30 minutes). Remove about 1/2 c. cauliflower buds from liquid and set aside. Cool remaining cauliflower and broth 10-15 minutes then puree the cauliflower in a food processor until smooth. Return puree to pot and add half and half, season to taste with salt and pepper and reheat. Mix parsley with reserved cauliflower and use to garnish each serving. Makes 6 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom and Barley Soup Categories: Soups/stews Yield: 9 servings 1/2 c Pearl barley 4 tb Butter 1 Clove garlic, minced 8 c Chicken broth 1/2 c Finely chopped onion 3/4 lb Mushrooms (4 c.) chopped 1/2 c Finely chopped celery Salt and white pepper to tas Soak barley in water overnight. Saute gfarlic, onion and celery in butter until tender. Drain barley and add to vegetables. Saute 10 minutes longer, until barley becomes thick. Add chicken broth and mushrooms and simmer, covered, until barley is tender (about 1 hour). Season to taste with salt and pepper. Makes 9 cups From: The Village Restaurant, Disney World ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Potato Soup Plaza Inn Disney World Categories: Soups/stews Yield: 6 servings 1 Medium onion, sliced 1/4 ts Dried thyme leaves 1/4 c Butter 6 c Chicken or beef stock or wat 3 Medium leeks (white part onl 1/2 pt Heavy cream 2 lb (aboput 6 medium) potatoes Salt and white pepper to tas 1 Ham bone, any size Croutons Brown onions to a light golden color in butter in a saucepan. Clean leeks well and slice. Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion. Cover and simmer until potatoes are very soft. Remove ham bone, discard. Cool potato/leek mixture slightly. Puree in a food processor or blender and return to pot. Add cream and cook a few minutes longer. Season with salt and pepper to taste. Serve with croutons. Makes about 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Pork Loin Categories: Meats Yield: 1 servings 4 lb Pork loin roast which has be 1/4 c Red wine Vinegar 1/2 ts Salt 2 tb Corn syrup 1/2 ts Pepper 1/4 ts Ground cloves 1/4 ts Crushed dried thyme 1/4 ts Nutmeg 1 c Cherry preserves 1/4 ts Cinnamon ~----------Cherry Sauce-------------- Rub roast thoroughly with mixture of preceding ingredients. Roast, uncover Combine sauce ingredients and bring just to boiling; simmer 1-4 minutes. DIRECTIONS: Spoon sauce over the roast after it has cooked about 2 1/2 hours and cook r ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Malfatti Cheese and Spinach Dumplings Categories: Cheese/eggs Yield: 1 servings 4 lb Spinach Pepper Salt Freshly grated nutmeg 2 c Ricotta Flour 2 Eggs 6 tb Butter, melted 1 1/2 c Freshly grated parmesan Wash the spinach and remove the stems. In a large pan with the lid on, steam the leaves with a little salt in the water that clings to them, turning them over, until they crumple. Strain and squeeze every bit of water out with your hands: this is all-important and is the secret of success (otherwise the dumplings would fall apart). Finely chop the leaves Mash the ricotta and stir in the eggs, half the parmesan, salt, pepper, nutmeg and spinach. Work very well, shape into balls the size of a walnut and roll in flour. Fill a large saucepan halfway with water, bring to the boil and very carefully drop in the dumplings. Keep the water barely simmering until the rise to the surface - they do so very quickly. Lift them out very carefully with a slotted spoon and serve very hot with melted butter and the remaining parmesan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagna From Tony's At Disney World Categories: Pasta Yield: 6 servings 1 tb Olive oil 2 c Tomato puree 1 lb Ground beef 1/2 lb Lasagne noodles 1 c Finely chopped onion 2 qt Water 1 Cove garlic, finely chopped 1 tb Olive oil 1 ts Salt Salt to taste 1/4 ts Mixed Italian seasoning 1 1/2 c Ricotta cheese 1/2 ts Oregano leaves 1 Lg egg 1/4 ts Thyme Tabasco sauce to taste 1/2 ts Spanish paprika 3/4 ts Salt ----------------------------CHEESES FOR FINAL A---------------------------- 3 oz Mozzasrella cheese, sliced 1 c Grated mozzarella cheese (in 3 tb Grated parmesan cheese ~----------Meat Sauce:---------- ~----------Lasagna:----------- ~----------Ricotta Mixture:------------ Heat olive oil in saucepan. Crumble in ground beef and saute until beef is browned. Drain off excess fat. Add remaining ingredients and mix well. Continue cooking for 5 minutes. Set aside. Cook lasagne noodles in the boiling water with olive oil and salt. About 9 minutes. Drain and let cool. Set aside. Combine all ingredients in blender or electric mixer and mix well at medium speed. Assembling: In a 13x9x2-inch casserole spread a thin layer of meat sauce on bottom and put one layer of cooked lasagna noodles. Next, a layer of sliced mozzarella and on top of that add 1/3 of the meat sauce, then 1/2 of the rocotta mixtu Continue to layer until all ingredients are used. Top with grated Parmesan cheese. Bake at 350F for 40-45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Breast of Duck with Peaches Categories: Poultry Yield: 5 servings 1 tb Light vegetable oil 2 tb Butter 3 Medium-size firm mushrooms,s 2 Duck livers 4 Half breasts of duck, boned 1/2 ts Finely chopped fresh garlic 2 tb Grated orange rind 1 ts Tomato paste 1 ts Meat flavoring 1 c Strong chicken stock 1/4 c Orange juice 1 tb Light honey 3/4 c Pureed fresh peaches 1 ts Guava or red currant jelly 1/3 c Heavy cream,whipped 4 Fresh peaches, quartered Directions: In deep heavy pot,heat oil.Add 1 tbs butter.Let it melt and foam. Add mushrooms.Stir over high heat 2 minutes.Remove mushrooms with slotted spoon and set aside.Brown livers;remove and set aside. Lightly brown duck breasts on both sides and remove from pan.Reduce heat to low;add 1 tbs butter and melt it.Add garlic and orange rind. Stir over low heat 2 minutes.Add tomato paste and meat flavoring.Blend. Add stick,orange juice and honey.Stir over moderate heat until mixture boils.Add peach puree and jelly.Bring to a boil.Place breasts in pot and coat with sauce.Cook over low heat about 20 minutes or until done. Arrange breasts on heat-proof serving platter or gratin dish.Whisk whipped cream into sauce.Add mushrooms and peaches.Spoon sauce mixture over breasts.Brown top lightly until broiler.Slice livers neatly and arrange as garnish on top of dish.Makes 5 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Wild Duck Ordinaire Categories: Poultry Yield: 4 servings 1 Duck 1 Apple, studded with cloves 2 Onions Margarine, melted Directions: Parboil duck 5 minutes with 1 piece celery and small onion. Remove and drain. Rub cavity and outside with salt & pepper. Place inside duck 1 small onion, apple studded with cloves, and a small white potato. Bake 20 minutes at 450-F uncovered. Reduce heat to 350-F and bake covered 15-20 minutes. Baste with equal parts melted butter, hot water, and wine and/or orange juice mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Duck with Wine Categories: Poultry Yield: 4 servings 2 Black ducks, large 3 Onions, white, chopped 3 tb Butter 1 Duck hearts, chopped 1 1/2 ts Salt 12 oz Wine, white, warmed 1/2 ts Thyme Directions: Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine. Cover and cook in 350-F oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender. Serve in a warm platter with the gravy from the pan. Suggestions: Hot bread, red wine, buttered baby carrots & braised celery ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duck Breast Louisiana Style Categories: Poultry Yield: 4 servings 4 Duck breasts, halved 1/2 ts Flour 1 c Mushrooms, fresh, chopped 1/2 ts Salt 1 c Celery, chopped 1/4 ts Garlic salt Directions: Cut duck breasts into finger-sized strips, cutting with the grain. Roll each in a mixture of 10 parts flour to one each of sage, salt, pepper. Brown in an iron skillet in one stick of margarine, keeping heat very low and turning often to avoid burning. When brown, remove meat. Now add to skillet mushrooms, onion and celery and cook until soft. Add duck, crumbled bacon, thyme, garlic salt and extra 1/2 stick butter or margarine and simmer for 30 minutes, stirring frequently. Serve alone or over rice or noodles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duck with Raspberry Sauce Categories: Poultry Yield: 4 servings 1/2 c Wine, dry red 1 ts Lime juice 1/4 c Vegetable oil 1/2 ts Salt 4 Duck-breasts, skin/deboned 1/4 ts Caraway seeds, crushed 1/4 c Water Directions: Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and steak sauce in a small sauce pan. Cook over low heat until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 cup soy sauce, vegetable oil and 1/4 tsp ground pepper, stirring well. Place duck on broiler and broil 5 in. from heat 15-20 min. Slice thin and serve with sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mallard with Turnips Categories: Poultry Yield: 4 servings 2 Ducks, ready to cook 1 1/2 Bay leaves 1 ts Pepper 1/4 ts Rosemary 1 tb Olive oil, light Directions: Preheat oven to 350. Season duck cavities and prick skin once on breast, back and thighs. Melt butter and oil in heavy casserole dish on stove top. Brown ducks on all sides over medium flame. Remove from fire. Make herb bouquet in cheesecloth with parsley, rosemary, bay leaf and thyme. Pour butter and fat off ducks, sprinkle with salt and pepper, add herb bouquet and cover dish to cook for 1 hour. Ducks are best medium rare; prick breast and stop cooking when expressed juice is pale rose. Yellow means well-done (dry). Cook peeled turnips in salted water for 8 minutes, halved. Add to dish at 40 minutes. Continue basting both turnips and duck for 20 minutes more. Suggestions: French bread, red Burgundy, hot turnips and rare duck. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Braised Teal Categories: Poultry Yield: 4 servings 6 Teal breasts, deboned/halved 1/2 c Wine, sherry 6 tb Butter 2 c Button mushrooms, small 3 tb Flour 1/4 c Parsley, minced 2 c Chicken broth Salt & pepper to taste Directions: Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over teal. Add mushrooms and parsley. Bake at 350-F for 1 hour in a covered baking dish. Serve with wild rice. Also for: Use doves, quail, snipe, woodcock, grouse, pheasant & rabbit Suggestions: Use oyster liquor instead of chicken stock ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duck Braised with Olives Categories: Poultry Yield: 4 servings 1 Large DUCK 1/2 c Red wine 1 c Onions minced 1 tb Tomato paste 1/2 lb Bacon, cut in small pieces 1 ts Basil 2 tb Celery, heart, minced 1 c Olives pitted split 3 tb Green bell pepper, minced Directions: Split the ducks, rinse and pat dry. In a large pan,brown the duck halves in oil, skin side down and turn and brown the other side. Pour off all but 2 tbs of drippings (the domestic duck will render some extra fat) and add the onions, garlic and bacon. Cook slowly until the bacon is brown and pour off the extra fat again. Add the carrots, celery and bell pepper. Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and thyme. Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes and add the olives. Cover and cook very slowly until the duck is very tender (time depends on origin and size of duck). Serve with wild rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Wild Duck or Quail Categories: Poultry Yield: 1 servings ----------------------------------RECIPE F---------------------------------- Soak one large duck or 2 mallards in marinade (See Page 57) overnight in refrigerator. Season inside and out with salt and pepper. Brown well in lightly oiled skillet to remove excess fat. Stuff each cavity with 2 chopped potatoes, 2 chopped carrots and 2 chopped apples (this stuffing, discarded after cooking, absorbs unwanted fat and wild flavor). Place 2 cut up carrots in bottom of CROCK-POT to act as rack for bird(s). Put stuffed duck(s) in pot. Add 1/2 cup sauterne, dry vermouth or water. Cover and cook on High 2 hours, then turn to Low for 8 hours. Before serving, remove chopped vegetables from each cavity. Serve with rice, baked sweet potatoes or potatoes. NOTE: If ducks have been skinned, pin 2 bacon strips across each breast and place under broiler 10 to 15 minutes before serving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duck a L'orange Categories: Poultry Yield: 6 servings 2 Ducks 1/2 ts Salt 6 oz Frozen orange juice thawed u 1 c Water 3/4 ts Mustard Directions: Wipe ducks dry inside and out, season with salt and pepper, and place in roasting pan close together, breast sides up. Cover with strips of bacon. Roast at 400 degrees for 25 minutes or until done to taste. Meanwhile, heat to boiling in small saucepan the orange juice, garlic, mustard, ginger and salt. Remove from heat and during the last 10 minutes of roasting, remove bacon from birds and brush them with the mixture. Mix cornstarch with 1/4 cup of the water and add to remaining orange sauce. Pour in remaining water and stir over low heat until sauce thickens. Place ducks on heated platter, slice and serve with the orange sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grand Marnier Categories: Beverages Yield: 1 servings ------------------------------TO MAKE 1 QUART------------------------------ 3 tb Essence of orange 1/2 c Honey 1/2 c White sugar Cognac; for the balance 1/2 c Water In a saucepan, boil the sugar and the water until it makes a heavy syrup. Allow this to cool and add the honey. Add the essence of orange, and stir until well combined. Slowly stir in the cognac, mixing well. FROM: HOW TO MAKE THE FINEST WINES AT HOME - George L. Herter "These cordial recipes are listed here merely as a matter of record, and are the ones brought in by the early French immigrants to Minnesota and made here by them for years" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kona Inn Banana Bread Categories: Breads, Fruits Yield: 1 servings 1 c Butter 2 ts Baking Soda 2 c Granulated Sugar 1 ts Salt 4 Eggs; beaten 2 c All purpose Flour 6 Ripe Bananas; mashed 1/2 c Macadamia Nuts chopped In a bowl cream the sugar and the butter well until a light lemon color. Then add the squashed bananas and the beaten eggs. Stir well until all ingredients are completely mixed. Sift the flour, the salt and the baking soda into the creamed mixture then add the chopped nuts. Again mix until blended but make sure you do not mix the batter too much. Pre heat the oven to 350 degrees and when the oven is up to temperature pour the batter into two prepared loaf pans and bake for 45 minutes. Before my wife died she often watched while I was making a mess in her kitchen doing my imitation of a bakery chef. She said that the Kona Inn Banana Bread should be renamed Garbage bread because I never stuck to the recipe and added all sorts of thing that I found such as any kind of chopped nuts, lemon and orange zest, chopped apricots, chopped mango, coconut flakes and one time I even added some mincemeat that was left over after baking some mince pies. Perhaps the Kona Inn should have taken me to court and forced me to stop making changes to their Banana Bread. Perhaps my use of their name for the resulting strange flavored versions of their Banana bread had something to do with their going out of business some years ago. Aloha..."Kapena" FROM: THEODORE SEDGWICK (XPST31A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Glazed Chicken Breasts Categories: Poultry Yield: 8 servings 1/4 c Almonds, sliced 1 ts Rosemary 1 Medium onion, sliced 10 3/4 oz Condensed chicken broth 1 Stalk celery sliced 1 c Water 1 Carrot sliced 4 12 oz chicken breasts 1 Sprig parsley 1/3 c Honey 1 Small bayleaf Green grapes optional 1 ts Salt Watercress optional 1/2 ts Pepper The day ahead, arrange sliced almonds in a single layer in a shallow baking pan. Broil 1 minute or until almonds are golden brown. Watch as almonds burn very quickly. May have to stir them several times. Transfer and cover for next day. In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight. Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into the pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with half of the honey. Broil, 4 inches from heat source, for 2 minutes. Brush again with honey and broil until hicken is glazed and golden brown. Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Soup Gratinee Categories: Soups/stews Yield: 4 servings 1 1/2 lb Large yellow onions (4-5) 1 Bay leaf 1/4 ts Coarsely ground black pepper Salt and pepper 3 tb Butter or margarine 6 French bread 1 tb All purpose flour 2 tb Parmesan cheese 3 cn 10 3/4 oz beef broth 1 c Gruyere cheese, grated 3 c Water Peel onions; cut off and discard root ends. Using a large French chef's knife, slice onions thinly (about 5 cups). Put butter in a 4 qt. saucepan and heat over moderately high heat until butter melts. Add onions and ground pepper to butter. Saute' onion mixture, stirring frequently with a wooden spoon, until onions are a light golden brown. Sprinkle onions with flour and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly with wooden spoon. Remove from heat. Gradually add beef broth, stirring onion mixture constantly; stir in water and bay leaf. Return to moderately high heat and bring mixture to a boil, stirring constantly. Reduce heat to low and cook onion soup, uncovered, for 30 to 40 minutes. Discard bay leaf. Salt and pepper to taste. Turn soup into a broilerproof soup tureen, casserole or individual onion-soup bowls on a jelly-roll pan. Toast the French bread slices in a toaster or under the broiler until they are a light golden brown. Arrange toast slices on top of onion soup (do not push them down under the soup.) Sprinkle the toast liberally with the Parmesan and grated Gruyere cheese. Place broiler proof tureen or bowls 6 inches under a preheated broiler or place in an oven preheated to 425 degrees. Broil or bak the soup until cheese melts and turns golden. Remove from oven and serve immediately. For smaller families, prepare soup ahead and serve later. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Meringue Pie From Mccall's Cooking Scho Categories: Pies, Desserts Yield: 8 servings 1 Pastry for one pie crust -------------------------------LEMON FILLING------------------------------- 1/4 ts Cornstarch 4 Egg yolks, lightly beaten 3 tb Flour 1/2 c Lemon juice 1 3/4 c Sugar 1 tb Grated lemon peel 1/4 ts Salt 1 tb Butter ----------------------------------MERINGUE---------------------------------- 4 Egg whites 1/2 c Sugar 1/4 ts Cream of tarter On lightly floured pastry cloth, roll the pastry to an 11 inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9 inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge of crust under; press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate 1/2 hour. Preheat oven to 450 degrees. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden-brown. Cool on rack. In medium sauce pan, combine cornstarch, flour, 1 3/4 cups sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Overy medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees. In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 T at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling thetop decoratively. Bake 7 to 9 minutes, or until the meringue is golden-brown. Let cool completely on rack 2 1/2 to 3 hours. Cut with wet knife. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poulet Marengo Categories: Poultry Yield: 4 servings 3 lb Chicken;cut in 8 pieces 1 c Dry white wine 3 tb Olive oil; use a good grade 1/2 c Chicken stock 4 Shallots; minced 1/2 ts Thyme; dried 1 Garlic clove; crushed 1 Bay leaf 1 tb Flour 16 White onions;peeled/whole --------------------------USE SMALL BOILING ONIONS-------------------------- 5 tb Butter 2 c Tomatoes; canned/cut up 2 ts Sugar Fresh chopped parsley 1/4 lb Mushrooms; sliced Season the chicken with salt and pepper. In a heavy casserole, heat the oil and brown the chicken on all sides. Add the shallots and garlic and cook for 4 or 5 minutes...don't let the vegetables burn. Sprinkle flour over the chicken and turn the pieces. Add wine, chicken stock, thyme, and bay leaf. Cover and simmer. Meanwhile, melt 3 tablespoons of the butter in a medium skillet and add the onions. Sprinkle with the sugar and cook until golden and glazed, shaking the pan often. Transfer the onions to a plate and clean the skillet. Melt the remaining 2 tablespoon butter in the skillet, add sliced mushrooms and saute for 3 or 4 minutes, stirring gently. Remove and add to simmering chicken, along with the onions and tomatoes. Recover the heat and simmer 20 minutes more. Adjust seasoning to taste. Sprinkle with the chopped parsley and serve. I don't have any idea where I got this recipe, as it is one of the many handwritten in my own personal cookbooks. I can only tell you that I have used this recipe many times, with success. I hope you like it too! Barb ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Sugar Categories: Desserts Yield: 1 servings 2 c Sugar 5 Tablespoons cinnamon THIS MIXTURE IS VERY GOOD ON ANY FRESHLY TOASTED & BUTTERED BREAD Stir sugar and cinnamon together until completely mixed. Store in a clean spice jar with a shaker top for up to 6 months. IDEAS: Shake this mixture over just about any food when your sweet tooth acts up; oatmeal, buttered toast, dusted over whipped cream, in coffee--these are just for starters. Try it also in tea, for French Toast, and puddings, on ice cream, yogurt, over jelly, and dusted over any fruit pie, especially pumpkin. VARIATIONS: Reduce the cinnamon by 1 tablespoon and add 1 tablespoon allspice or 1 tablespoon nutmeg. YIELD: 8 ounces of Cinnamon Sugar Source: Cheaper and Better ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salad Dressing Mix Categories: Salads Yield: 1 servings Salad dressing mix 1 1/2 c (12 oz) small-curd 1/2 c Granulated sugar Cottage cheese 1 Teaspoon salt (opt) 1 Recipe salad dressing mix 1 Teaspoon dry mustard (see above) 1 Tablespoon poppy seeds 1 c Vegetable oil 1 Tabsp dried minced onion 1/2 c Vinegar Salad dressing THIS DRESSING IS VERY GOOD OVER A SPINACH SALAD DRESSING MIX: Combine all ingredients in a small bowl, stirring until evenly distrib- uted. Pour into a 1/2-cup container with a tight-fitting lid or wrap airtight in heavy-duty foil. Seal container. Label with date and contents. Store in a cool dry place. Use within 3 months. Makes 1 package or about 1/3 cup of Salad Dressing Mix. SALAD DRESSING: Turn cottage cheese into a medium bowl; set aside. In a blender, combine Salad Dressing Mix, oil and vinegar. Blend 5 to 8 seconds. Pour over cottage cheese. Fold oil mixture into cottage cheese until just blended. Cover, refrigerate 30 minutes before serving. YIELD: About 3 cups. Source: More Make-A-Mix ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Italian Dressing Mix Categories: Salads, Italian Yield: 1 servings Salad dressing mix 1 1/2 Teaspoons dried minced onion 3 Tablespoons granulated sugar Salad dressing 3/4 Teaspoon salt 1 Recipe french-italian mix 1/8 Teaspoon ground pepper (see above) 1/2 Teaspoon dry mustard 1/2 c Vegetable oil 1/2 Teaspoon paprika 1/4 c Red wine vinegar 1/2 Teaspoon oregano, crushed 1/2 c Ketchup 1/8 Teaspoon dried minced garlic MAKE SEVERAL PACKAGES OF MIX AT ONE TIME TO BE AVAILABLE FRENCH-ITALIAN SALAD DRESSING MIX: Cut a 6- inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or about 1/4 cup French-Italian Salad Dressing Mix. FRENCH-ITALIAN SALAD DRESSING: In a blender, process French-Italian Salad Dressing Mix, oil, vinegar, and ketchup 5 to 7 seconds on high speed. Pour into a 2-cup container with a tight-fitting lid. Let stand at room temperature 5 hours. Refrigerate 30 minutes before serving. YIELD: About 1-1/4 cups. Source: More Make-A-Mix ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocoa Mocha Categories: Beverages Yield: 2 servings 1 1/2 Teasp unsweetened cocoa 1 pn Skim milk 1 Tablespoon sugar 1/4 Teaspoon vanilla extract 1 Tabsp instant coffee In a small saucepan, combine cocoa powder, sugar, and instant coffee granules. Stir in milk. Stir over medium heat until tiny bubbles form around edge of pan and cocoa dissolves. Remove from heat; stir in vanilla. Pour equally into 2 cups or mugs. Makes 2 servings 1 Serving = 1 milk, 1/2 fruit, 1/2 fat 130 calories ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttermilk and Onion Mix Categories: Salads Yield: 1 servings -----------------------------SALAD DRESSING MIX----------------------------- 1/2 c Dry buttermilk powder 1 Teaspoon salt (opt) 1/4 Teaspoon garlic powder 1 Tabsp dried parsley, crushed 1 Teaspoon onion powder 1/4 Teaspoon ground pepper 1 Teaspoon dried minced onion -------------------------BUTTERMILK SALAD DRESSING------------------------- 1 pk Buttermilk dressing mix 1 c Water 2 c Mayonnaise BUTTERMILK & ONION SALAD DRESSING MIX: Stir all ingredients in a small bowl until evenly distributed. Pour into a 1-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or 2/3 cup Buttermilk & Onion Dressing Mix. BUTTERMILK & ONION SALAD DRESSING: In a large bowl, combine Buttermilk & Onion Salad Dressing Mix, mayonnaise and water, blending thoroughly. Pour into a 1-quart container with a tight-fitting lid. Refrigerate overnight. YIELD: About 3 cups. Source: More Make-A-Mix ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Dressing Mix Categories: Salads, Italian Yield: 1 servings Italian dressing mix 2 Tabsp grated parmesan cheese 1 Teaspoon dried minced onion 1 1/2 Teaspoons granulated sugar 1 Tabsp dried parsley, crushed 1/8 Teaspoon salt 1/4 Teaspoon dried oregano 1/8 Teaspoon seasoned pepper 1/2 Teasp crushed basil leaves Italian dressing 1/4 Teasp thyme or marjoram 1 pk Italian mix (see above) 1/2 Teaspoon celery seeds 1/3 c Garlic wine vinegar 1/4 Teaspoon garlic powder 3/4 c Vegetable oil A VERY GOOD SALAD DRESSING TO MARINATE TOMATOES & CUCUMBERS ITALIAN DRESSING MIX: Combine all ingredients in a small bowl, stirring until evenly distributed. Pour into a 1/4-cup container with a tight-fitting lid or wrap airtight in heavy-duty foil. Seal container. Label with date and contents. STore in a cool, dry place. Use within 6 months. Makes 1 package or about 4 tablespoons Italian Dressing Mix. ITALIAN SALAD DRESSING: In a small bowl or salad dressing cruet, combine Italian Salad Dressing Mix, venegar and oil. Stir or shake until blended. Cover and refrigerate 30 minutes before serving. YIELD: About 1 cup. Source: More Make-A-Mix ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caesar Salad Mix Categories: Salads Yield: 1 servings -------------------------CAESAR SALAD DRESSING MIX------------------------- 1 1/2 Teaspoons grated lemon peel 2 Tabsp grated parmesan cheese 1 Teaspoon oregano 1/2 Teaspoon seasoned pepper 1/8 Teasp instant minced garlic ---------------------------CAESAR SALAD DRESSING--------------------------- 1 Caesar salad dressing mix 1/4 c Lemon juice 1/2 c Vegetable oil DON'T FORGET TO USE W/HERB-STUFF ING MIX CROUTONS (SEE INDEX) SALAD DRESSING MIX: Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 3 to 4 months. Makes about 3 tablespoons Caesar Salad Dressing Mix, enough for 3/4 cup Caesar Salad Dressing. CAESAR SALAD DRESSING: Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 3/4 cup of Caesar Salad Dressing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Percolator Punch Categories: Beverages Yield: 22 servings 9 c Unsweetened pineapple 1 c Brown sugar. Juice Coffee basket 9 c Cranberry juice 4 1/2 Teaspoons whole cloves Cocktail 4 Cinnamon sticks, broken 4 1/2 c Water 1/4 Teaspoon salt In a party-size coffee pot (24-30 cups) combine the 9 cups of unsweetened pineapple juice, 9 cups cranberry juice cocktail, 4-1/2 cups water, and 1 cup of brown sugar. In the basket assemble place the cloves, cinnamon sticks, and salt. Assemble, plug in, and perk. Serve piping hot. Makes approxomately 22 servings. SOURCE: SIDETRACKED HOME EXECUTIVES ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Salad Mix Categories: Salads Yield: 1 servings Sweet salad dressing mix 1 Teaspoon celery seed 1/3 c Sugar Sweet salad dressing 1 Teasp instant minced onion 1 Recipe sweet salad dressing 1 Teaspoon salt (decrease) Mix (see above) 1 Teaspoon dry mustard 3/4 c Vegetable oil 1 Teaspoon paprika 1/4 c Vinegar USE WITH CRISP GREENS OR WITH FRESH FRUIT SWEET SALAD DRESSING MIX: Combine all ingredients in a small bowl until evenly dis- tributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of Sweet Salad Dressing Mix, enough for 1-1/4 cups Sweet Salad Dressing. SWEET SALAD DRESSING: Combine ingredients in a glass jar. Stir until well-blended. Chill before serving. Makes about 1-1/4 cups Sweet Salad Dressing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Soup Mix and Stock Categories: Soups/stews Yield: 6 servings Hearty soup mix Hearty soup stock 1 (14 oz) pkg dry green split 1 1/3 c Hearty soup mix (above) Peas 2 Sl Carrots 1 (12-oz) pkg pearl barley 2 Stalks celery, chopped 1 (14-oz) alphabet macaroni 1 1/2 c Cabbage, shredded 1 (12-oz) pkg lentils 2 (15-oz) cans tomato sauce 1 1/2 c Brown rice 1 24-oz can vegetable juice 4 c Dry minced onion 1 lb Ground beef, cooked (opt) HEARTY SOUP MIX: Combine ingredients in a large airtight container. Stir to evenly distribute ingredients. Label container. Store in a cool, dry place. Use within 6 months. Shake before using. Makes about 12- 1/2 cups of Hearty Soup Mix. HEARTY SOUP STOCK: Put 6 cups water in a large kettle or Dutch oven. Add 1-1/3 cups Hearty Soup Mix and salt. Bring to a boil. Cover and simmer 1 to 1/2 hours. Add carrots, celery, cabbage, tomato sauce, and vegetable juice cocktail. Add cooked ground beef or other leftover meat, if desired. Simmer 20 more minutes, until vegetables are cooked. YIELD: 6 to 8 Servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chef's Dressing Mix Categories: Salads Yield: 1 servings 2 1/2 c Mayonnaise 1/4 Teaspoon dry mustard 1 1/2 c Fresh buttermilk 1/2 Teaspoon salt 2 Tablespoons vinegar 1/8 Teaspoon granulated garlic 2 Tablespoons sugar Or garlic powder 1/2 Teasp worcestershire sauce In a medium bowl, combine all ingredients. Stir with a wire whisk until thoroughly blended. Pour into a 1-quart container with a tight-fitting lid. Attach lid. Label with date and contents. Store in refrigerator. Use within 4 weeks. YIELD: About 1 quart Chef's Salad Dressing Mix. Source: More Make-A-Mix ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Slice and Bake Sugar Cookies Categories: Desserts Yield: 72 servings 2 c Margarine, softened 1 Teaspoon lemon extract 2 c Granulated sugar 6 c All-purpose flour 3 Whole smilin' eggs 1 Teaspoon baking soda 2 Teaspoons vanilla extract BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF DESIRED COOKIE MIX: Cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream margarine & sugar. Beat in eggs, vanilla and lemon extract until light & fluffy. In a large bowl, combien flour and baking soda. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8-to10-inch roll. Wrap each roll in 1 piece of waxed paper or wrap. Place wrapped rolls in a plactic freezer container w/a tight fitt- ing lid, or wrap air-tight in a 14x12 piece of heavy duty foil; label. Store in freezer. Use within 6 months. YIELD: 12 dozen cookies. TO BAKE: Preheat oven to 350F. Lightly grease 2 large baking sheets. Cut forzen dough into 1/4-in slices. Place on baking sheets 1/2-in apart, 8 to 10 min. or until edges get slightly brown. YIELD: 36 cookies. SOURCE: MORE MAKE-A-MIX ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Molasses Ginger Slice and Bake Cookies Categories: Desserts Yield: 144 servings 1 c Margarine or shortening 1 Teaspoon ground cloves 1 c Packed brown sugar 1 Teaspoon ground allspice 2 Teaspoons baking soda 6 1/2 c All-purpose flour 1 Teaspoon salt 2/3 c Water or apple cider 2 Teaspoons ground cinnamon 1 1/2 c Light-colored molasses 1 Teaspoon ground ginger WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four 14x12 pieces of waxed paper or plastic wrap; set aside. In large bowl, cream margarine or shortening and sugar; set aside. In a large bowl, combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour; set aside. Beat water or cider and molasses into sugar mixture. Gradually blend flour mixture into sugar mixture until distributed. Divide dough into 4 equal pieces. Shape each piece into an 8-to-10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14x12 piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about 12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Wafers Categories: Desserts Yield: 144 servings 2 c Margarine 5 c All-purpose flour 2 1/2 c Granulated sugar 1 Teaspoon baking soda 3 Whole smiling eggs 1 1/4 c Unsweetened cocoa 2 Teaspoons vanilla extract Powder USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, beat margarine, sugar, eggs, and vanilla until light & fluffy. In a medium bowl, combine flour, baking soda and cocoa powder. Gradually stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. YIELD: 4 rolls of Chocolate Wafer Cookie Dough or about 12 dozen cookies. TO BAKE DOUGH: Preheat oven to 350 F. Lightly grease 2 large baking sheets. Slice frozen dough 1/4" thick and arrange on sheets 1/2" apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Cool on racks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Slice and Bake Oatmeal Cookies Categories: Desserts, Cookies Yield: 144 servings 1 1/2 c Vegetable shortening 1 1/2 Teaspoons salt (decrease!) 1 1/2 c Granulated sugar 1 1/2 Teaspoons baking soda 1 1/2 c Packed brown sugar 4 1/2 c Rolled oats, uncooked 3 Whole smilin' eggs 3/4 c Chopped nuts 1 1/2 Teaspoons vanilla extract 3/4 c Raisins 1 3/4 c All-purpose flour THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, salt and baking soda. Gradually stir flour mixture into egg mixture until blended. Stir in oats, nuts and raisins. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. To bake 1 roll, preheat oven to 350 f. Lightly grease 2 large baking sheets; set aside. Cut prepared frozen dough into 1/4 inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks. Use within 6 months. YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 12 dozen. (CON IN PART 2) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Wafer Mix Pie Crust Categories: Desserts Yield: 8 servings 160 2-1/4-inch chocolate wafer (see index) or store bought Cookies from chocolate wafer 1/2 c Granulated sugar Slice & bake cookie mix Break 8 or 10 cookies into blender. Process to make fine crumbs. Pour crumbs into a large bowl. Repeat with remaining cookies to make 8 cups crumbs. Or use a rolling pin to crush cookies between 2 sheets of waxed paper or in a plastic bag. Stir in sugar. Pour into a 10-cup container with a tight-fitting lid. Seal contaoner. Label with date and contents. Store in a cool, dry place. Use within 6 months. YIELD: About 8-1/2 cups Chocolate Wafer Crust Mix. SOURCE: MORE MAKE-A-MIX ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Sugars Categories: Candies, Desserts Yield: 1 servings 1 c Granulated sugar 1/4 Teaspoon ground cloves 1 1/2 Teaspoons ground cinnamon 1/4 Teaspoon allspice 1/2 Teaspoon nutmeg Combine all ingredients in small bowl and toss with fork or spoon to blend thoroughly. Pour into storage container, cover tightly and store in a cool place. Makes about 1 cup; keeps indefinitely. NOTE: Spiced sugar is used in hot or cold tea, coffee or chocolate. It may als be sprinkled on plain cakes, ice cream or fruit. VARIATIONS: Anise sugar, cinnamon sugar, lemon sugar, orange sugar, tangerine sugar, and vanilla sugar. NOTE #2: These sugars can be used on toast or plain cakes or sprinkled on the tops of unbaked plain cookies. They are also delicious flavorings for tea, coffee, cocoa or punches. Vanilla sugar can also be used as the basis for a cake frosting. SOURCE: TRAVIS COUNTY EXTENSION SERVICE, AUSTIN, TX ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dry Cure Southwest Jerky Categories: Meats Yield: 1 servings 1 ts Salt 2 ts Cumin 1 ts Pepper 2 Cloves garlic minced 1/2 ts Cayenne pepper 2 lb Steak sliced thinly 3 tb Chili powder Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. Thats all! It may take a few trys to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: North Carolina Hush Puppies Categories: Breads Yield: 15 servings 1 c Corn meal 1 ts Sugar 1/4 ts Soda 1/2 c Buttermilk; *note 1 tb Flour 1/4 c Water 1/4 ts Salt 1 Egg; beaten Mix all dry ingredients together. Then add egg, buttermilk, and water. Drop by spoonful into hot deep fat. Fry to a golden brown. (If a deep pot is used, the hushpuppy will float to the top when done). *NOTE: If you don't want to buy buttermilk, substitute 1/2 c. milk with 1 T. lemon juice added. Stir and let it sit for 5 minutes. It works just as well. Please note: You can make variations of this recipe in several ways: i.e., 1/4 c. finely chopped onion, less sugar, etc. But, at the coast of NC the above type recipe is usually served. Judy Garnett, pjxg05a, Raleigh,NC >>>>> ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barb's Meatloaf with Cheese Categories: Meats Yield: 8 servings 1 lb Ground beef 1/2 Bell pepper; chopped 1/2 tb Pepper 1/2 c Milk 3/4 c Cheddar cheese; cubed 1 Egg; beaten 1/2 tb Celery seed 1/2 c Bread crumbs; dry 1/2 Onion; chopped 1 tb Salt 1/4 tb Paprika OVEN TEMP: 350 DEGREES MIX ALL INGREDIENTS TOGETHER. PLACE IN LOAF PAN. BAKE FOR 1 HOUR 15 MIN. *I LIKE TO FORM THIS IN A BALL AND PLACE IT ON A RACK TO COOK, SO THAT MOST OF THE FAT DRIPS AWAY FROM THE MEAT. THIS MEAT LOAF MAKES GREAT SANDWICHES AND IS FLAVORFUL WHEN COLD. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boston Clam Chowder Categories: Soups/stews Yield: 6 servings 4 Slices of Bacon 1/3 c Onion; chopped 1/2 c Milk 2 tb Butter 13 oz Clams; minced, drained 2 tb Flour 1/2 ts Salt Oyster crackers 1 1/2 c Potatoes; peeled/diced 1 c Cream 1/4 ts Pepper POWER: High .... TURN: No .... TIME: 22 min. per 6 servings Place bacon in a 2 qt casserole dish. Cover and microwave 4 to 5 minutes, or until crisp. Remove bacon, crumble and set aside. Drain clams and add liquid to bacon drippings. Stir in potatoes and onion. Cover and microwave on high 9 to 12 minutes or until potatoes soften. Stir flour into half the milk. Add flour mixture and remaining milk, cream, clams, salt and pepper to hot liquid. Cover and microwave 4 to 5 minutes. Garnish with butter, oyster crackers and crumbled bacon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Yellow Rice Categories: Poultry Yield: 4 servings 1 Chicken; cut up* 2 c Rice; raw 2 tb Olive oil 1 pn Saffron 1 Onion; halved, sliced thinly 1 Green pepper; chopped 2 Garlic cloves; minced 4 oz Green peas; small 1 cn Tomatoes 1 cn Pimientos; small, sliced 4 c Water 1 ts Paprika 3 Bay leaves 1/2 ts Cornstarch 2 ts Salt * Use chicken pieces as desired. Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika, and cornstarch. Cook over medium-low heat for about 15 minutes. Add rice and cook for about 25 more minutes. If rice becomes dry, add more water as needed. Add peas and pimientos and cook for 10 more minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Chicken Garibaldi Categories: Poultry Yield: 2 servings 2 1/2 lb Chicken 1 tb Salt 1/2 c Olive oil 1/4 c Red wine 1 Garlic clove 20 Mushroom buttons or slices 1 Onion; cut in 1/2 rings 1/4 c Parmesan cheese; grated 1 Green pepper; in 1/2 rings 1/4 c Almonds; toasted & grated 2 c Chicken gravy 1 Parsley leaves Roast chicken until half done. Heat olive oil and simmer garlic, onion, and green pepper in the oil. When half done add chicken gravy and salt. Bring to a boil and add red wine and mushrooms. Remove chicken from bones and place in casserole dish. Cover chicken with sauce and sprinkle with parmesan cheese. Bake in 350 deg. oven for 30 minutes or until cheese is au gratin style. Garnish with parsley leaves and chopped toasted almonds. From: "The Gasparilla Cookbook" Recipe from: The Columbia Restaurant; Tampa, Fl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mother's Spinach Categories: Vegetables Yield: 6 servings 2 lb Spinach 1/4 ts Sugar 1 ts Salt 2 Garlic cloves; minced 1/4 c Olive oil 2 tb Lemon juice Wash spinach carefully to remove sand. Cook with salt not more than 5 minutes and only with water that clings to the leaves. Chop spinach coarsely. Heat oil in skillet and add the spinach, sugar and garlic. Reduce heat to simmer and slowly stir greens to coat well with the oil. Sprinkle with lemon juice and mix thoroughly. Cover and cook 15 minutes. Serve hot. NOTE: If desired, add 3 T. freshly grated Parmesan cheese the last 5 minutes and stir continually until cheese is distributed well through the spinach. From: "Clarita's Cocina" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Crookneck Squash Categories: Vegetables Yield: 6 servings 2 1/2 lb Crookneck squash 1/2 c Water chestnuts; finely chop 1/4 c Butter 1 ts Salt 1 tb Olive oil 1/2 ts Pepper 1 Onion; medium, chopped fine Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mix thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender. From: "Clarita's Cocina" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flank Steak with Peppers Stir Fry Categories: Meats Yield: 4 servings 1 lb Flank steak 1 Onion; medium sized 3 tb Soy sauce; reduced sodium 2 Celery; stalks 3 tb Vegetable oil 1/2 c Beef broth 4 ts Cornstarch 1/4 ts Black pepper 1 Bell pepper; red or green 5 Fresh ginger; slices 1/4"thk Cut the steak with the grain into 2" wide strips, then cut each strip across the grain into 1/4" slices. (You will find the meat is easier to slice if you place it in the freezer for a short while before slicing) In a medium bowl, combine the steak with the soy sauce, 1 tb. of the oil and 2 ts. of the cornstarch. Stir to coat the steak and set aside. Cut the pepper into thin slivers. Cut the onion into 1/2" thick wedges. Cut the celery on the diagonal into 1/2" slices. In a small bowl, stir together the broth, black pepper and the remaining 2 ts. cornstarch and set aside. In a large skillet or wok, warm 1 tb of the oil over med. high heat. When the oil is very hot, but not smoking, add the beef and the marinade and stir-fry until the beef is browned, but still slightly pink in the center, 2 to 3 minutes. Transfer the beef to a plate and set aside. Add the remaining 1 tb. of oil to the skillet. Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes. Return the beef to the skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil. Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer. Serve hot with steamed rice. Do-Ahead Time savers: All of the vegetables can be prepared ahead of time and refrigerated, covered until ready to cook. The broth mixture can be made well ahead and the beef can be mixed with its marinade several hours ahead...in fact, I think it is better when marinated for a time before the actual cooking. Calories: 348 Protein: 23 gm Fat: 25 gm Carbo: 7 gm Cholesterol: 59 gm Sodium: 653 gm. When I cook, I have made it a habit to gather the ingredients, measure them and set them aside, ready for the time when they are needed. You will find that this is one of the secrets of preparing good Oriental dishes, as they usually contain many ingredients, lots of chopping, and are cooked rather quickly. Barb ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gulyassuppe Categories: Soups/stews Yield: 6 servings 1/2 lb Onions; chopped 1 ts Salt 1/4 lb Bacon; diced 3 Tomatoes;peeled/seeded/diced 1 ts Paprika 3/4 lb Potatoes; peeled/diced 1/2 ts Caraway seed 1/4 c Flour 1 pn Marjoram 3/4 c Water 1 Garlic clove; crushed 3 Beef franks; cooked/peeled 6 c Beef stock Lemon juice 1 lb Soup meat; finely cubed Saute the onions and bacon, until the onions are golden and puffy. Add the paprika, caraway seeds, marjoram and garlic. Cook just a minute and add the beef stock, soup meat, salt and tomatoes. Simmer for 20 minutes. Add the potatoes, and more beef stock, if needed. Continue to cook until the meat and potatoes are soft. Make a thin cream of the flour and water, and stir it slowly into the soup. Continue to cook until thickened. Slice the cooked franks about 1/4" thick and add to the soup along with a squeeze of lemon juice. Gourmet's Old Vienna Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and Yellow Rice Categories: Fish/sea Yield: 3 servings 1/2 c Olive oil 1 tb Salt 2 Garlic cloves 1/2 ts Yellow food coloring 1 Small onion 2 c Water 1 Green pepper 1 c Rice 1 lb Raw shrimp;peeled & deveined 1/2 c Green peas; tiny 3/4 c Tomatoes 1 cn Pimentos; small jar 1 pn Saffron 1 Parsley Heat olive oil and saute the chopped garlic, onion, and green pepper. When half done, add the shrimp. When shrimp turn pink, add the tomatoes, saffron, salt, coloring and water. When mixture starts boiling, add 1 cup rice. Bake in oven at 350 deg. for 15 minutes. Garnish with peas, pimiento and parsley leaves. From: "The Gasparilla Cookbook" Recipe from: The Columbia Restaurant; Tampa, Fl ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Sauce Categories: Sauces Yield: 4 servings 1/2 c Onion slices 1/4 c Parsley 2 tb Olive oil 1 1/2 ts Oregano 1 lb Ground beef 1 ts Salt 2 Garlic cloves; minced 1/4 ts Thyme 2 lb Canned tomatoes; 4 cups 1 Bay leaf 16 oz Canned tomato sauce; 2 cups 1 c Water 3 oz Canned mushrooms; 2/3 cup In large skillet, cook onion in hot oil until almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered 2 to 2 1/2 hours or till sauce is thick; stir occasionally. Remove bay leaf. Serve over hot spaghetti. Garnish with Parmesan cheese, if desired. NOTE: One pound of spaghetti will serve 4 to 6 as a main dish with sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filet Steak Salteado Categories: Meats Yield: 2 servings 1 lb Tenderloin filet 2 Chorizos 1/2 c Olive oil 15 Mushroom buttons 2 Garlic cloves; chopped 1 tb Salt 1 Onion; chopped 1 pn White pepper 1 Green pepper; chopped 1/2 c Red wine 2 Potatoes; diced Braise the diced tenderloin in hot olive oil. When meat is brown, add garlic, onion and green pepper. Fry potatoes in deep fat for 10 minutes or until brown. Add chorizos, mushrooms, salt, pepper and potatoes to meat. When done, add wine. Garnish with peas and parsley. From: "The Gasparilla Cookbook" Recipe from: The Columbia Restaurant; Tampa, Fl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Original Buffalo Wings Categories: Poultry Yield: 2 servings 5 lb Fresh large chicken wings Melted Margarine Peanut oil for frying Celery Sticks Durkee/French Hot Sauce Chunky Blue Cheese Salad Dre Wingers Original Recipe Hot 1. Split the wings at the joint and remove the tips. Anchor Bar has barrels of tips they use in soup stock. 2. Spread the wings out on a rack in a pan and refrigerate so they drain of moisture/blood.A minimum of 24 hours. This small step will help produce a 'crispier' final product. 3 Heat deep fryerto 350-360 degrees. 4. Fry wings in small batches until done-8-10 minutes, depending on the equipment. 5 Drain of excess oil and immediately place in large bowl and coat with hot sauce & melted margarine. 6. Serve with celery sticks and blue cheese. NOTE:The amounts of Hot Sauce and Margarine are really to taste. Medium 'HEAT' Wings are approx. obtained by using 1 cup of Hot Sauce for the entire 5# and 1/2c. of melted margaine. Experiment-some places do not use the melted marg. at all and just vary the volume of hot sauce to get the taste they want. The background on "Orginal Buffalo Chicken Wings" is this: Frank & Theressa's Anchor Bar is where it all started. Theressa Bellissimo received by mistake a 30# box of wings,ususally used in making soup. Her husband Frank asked her one night to fix a snack at the restaurant for he and a bunch of his friends. Theressa decided that these wings would be just the thing and went out and bought a bottle(s) of cayenne pepper sauce. There were many varieties and one was named "FRANKS". She deep fried the split wings, mixed the Franks Hot Sauce with some melted margarine and coated the deep fried wings. That in short was the beginning of an industry. It was 1964, and the Anchor Bar was the only spot you could get these things. The secret was in the sauce and the sauce was Franks Hot sauce,which was produced by the Frank Tea & Spice Co, later on bought by Durkee Foods and now a part of the Durkee/French Foods Co.However,back then most folks thought FRANK Bellissimo, invented the sauce! Actually,he was more famous around here than Dr. Jacob Frank who perfected the Louisiana Sunlong Pepper which was the base for the product. Anyway,today the Bellissimo's and their son Dominic are all part of history. It was Dominic who went"public" with the product and told the story from here to London Eng. and to countless publications. The Anchor Bar today is run by his wife and still does thousands of pounds of wings a week. ENJOY!! GEORGE IN BUFFALO ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Garlic Dip Categories: Appetizers Yield: 1 servings 3 Heads garlic, separated & pe 1 c Mayo 1/4 c Oil (flavored if possible) 1/4 c Fresh, chopped parsley 2 ts Worcestershire sauce 2 ts Ried rosemary, ground to pow 1 1/2 ts Dijon mustard 1 tb Eamond seasoning 1 c Toasted, chopped almonds Alt/pepper to taste 1 c Sour cream Position rack in lowest third of the oven and preheat at 300 Put garlic cloves in a baking dish and toss with oil.> Bake until soft and golden, about 40 minutes. Put baked garlic into blender with worchestershire and mustard and whirl till garlic is finely chopped. Scrape into a bowl and stir in almonds, sour cream, alomonds, herbs, may. Season to taste with S/P. Cover and refrigerate at least 2 hours. Overnight is better. Let stand at room temp. and hour before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Breakfast Quiche Categories: Cheese/eggs Yield: 6 servings 3 Eggs 1/4 ts Salt 1/2 c Bisquick 1 ds Pepper 1/2 c Butter-melted 1/2 c Sausage cooked and crumbled 1 1/2 c Milk Blend all but cheese and meat for 15 secs in blended. Sprinkle with cheese and meat on top. Bake at 350' oven for 45 mins. Cool for 5 mins. Joyce 9:50PM, MST ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Mashed Potatoes Categories: Vegetables, Cheese/eggs Yield: 6 servings 6 Medium potatoes 1/4 c Milk 1 ts Salt 1 1/2 oz Cream cheese 1/2 ts Pepper 4 oz Old english cheese 1/4 c Butter 2 Egg yolks 1/2 ts Baking powder 2 Egg whites 3 tb Light cream 2 tb Grated parmesan cheese Boil potatoes in jackets. Peel and force through a sieve or ricer. Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed in potatoes. Combine milk, cream cheese and Old English cheese in a saucepan. Heat, stirring, until cheese melts. Add 2 T. at a time to potatoes, beating after each addition until all is used and potatoes are light and fluffy. Stir beaten egg yolks into potatoes and mix well. Beat egg whites until consistency of meringue and fold into potatoes. Pour into a 2-qt. ovenproof casserole, sprinkle with Parmesan cheese, and place in a hot 450 degree oven to brown beautifully (approx. 15 min.) NOTE: "Add 1 t. lemon juice to meringue just before folding into potatoes. You'll like it." From: "Clarita's Cocina" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Pork Chops Categories: Meats Yield: 4 servings 4 (1 inch) pork chops 3 Cloves garlic, minced Peppercorns 1 Bay leaf, crushed 1/2 c Olive oil Salt and pepper, to taste 1/2 c Wine vinegar 1/4 ts Dry mustard Place all ingredients, except pork chops, in a blender. Pour over the meat, cover and chill, at least 6 hours. Grill over medium coals. Enjoy, Sheryl ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potatoes Mary Margaret Categories: Vegetables Yield: 4 servings 5 Large red potatoes 1/2 c Parmesan cheese Salt and pepper, to taste Paprika 2 1/2 c Whipping cream 2 Cloves garlic, minced 2 tb Butter Peel and slice potatoes very thin. Layer in a small buttered casserole; potatoes, cheese, salt and pepper. Simmer cream, butter and garlic until reduced by half. Pour over potatoes, sprinkle with paprika. Bake in a 350 degree oven for 1 1/2 hours. Enjoy, Sheryl BTW M.M. said you may need to add more cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Lickin Good Pork Chops Categories: Meats Yield: 6 servings 6 Lean pork chops, 1-in thick 1/2 ts Garlic powder 1/2 c Flour 2 tb Oil 1 tb Salt 1 c Chicken and rice soup 1 1/2 ts Dry mustard Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in CrockPot. Add can of soup. Cover and cook on low 6 to 8 hours. (High: 3 1/2 hours). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Family Pot Roast Categories: Meats Yield: 6 servings 1 Boneless beef chuck roast (3 2 ts Dried sage leaves, crushed 1 c Sliced celery 1/4 ts Pepper 1 c Chopped onion 1/2 c Cold water 10 3/4 oz Condensed tomato or cream of 1/3 c All-purpose flour 2 ts Beef bouillon granules 1. Trim excess fat from meat. Place roast in a slow cooker cutting in half if needed to fit. Add celery & onion. 2. In a medium bowl, stir soup, vinegar, bouillon granules, sage & pepper. Pour into slow cooker. 3. Cover and cook on high for 4 1/2 to 5 hours or on low 9 to 10 hours or until meat is very tender. 4. In a small bowl, stir water and flour until smooth. Stir into boiling liquid around roast. Cover and cook on high for 20 to 30 minutes until thickened. 5. Transfer meat to a warm platter. Serve gravy separately. Serve with mashed potatoes or rice or noodles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Do It Yourself Bean Sprouts Categories: Vegetables Yield: 4 servings 1/4 c Mung beans 1 qt Water, tepid Place 1/4 c of mung beans in a quart jar and cover with tepid water. Cover with cheesecloth and tie secure. Soak overnight. Drain water off. Set in a warm dark place. Every day rinse with tepid water and drain. Place in warm dark place again. Repeat four to five days or until sprouts are as big as you want. Tightwad Gazette. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Do It Yourself Croutons Categories: Breads Yield: 4 servings 4 Slices bread* 1/4 ts Celery salt 2 tb Parmesan cheese 1/4 ts Garlic salt 1/4 ts Oregano 2 tb Salad oil Slice bread (homemade) into 3/8 in. cubes and place in a bowl. Add seasonings and oil. Toss well to mix. Place on cookie sheet. Bake at 300 * until crisp. Cool. Store in a glass jar. From Tightwad Gazette, Ellen Marston. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curacao Categories: Beverages Yield: 1 servings 20 oz Vodka; 80 or 90 proof 1 c Sugar; white, granulated 2 ts Orange essence Water as needed 1 ts Orange vegetable coloring Water to make 1 quart Note: Please use the best available grade of water. Dissolve the sugar in just enough good water or distilled water to dissolve it. Boil to form a heavy syrup. Allow mixture to cool. Add the vodka slowly, stirring well to mix. Add remaining ingredients and mix well. Store until needed. (If you don't immediately get the hang of making the databases, that may be soon! <G> Barb ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frogmore Stew Categories: Fish/sea, Meats Yield: 4 servings 2 lb Uncooked Shrimp in shell Liquid shrimp & crab boil 4 x Ears corn on the cob Lemon 4 x Medium potatoes 2 x Medium onions (optional) 2 lb Sausage (kilbasa, etc.) Fill a large stew pot about 1/2 full of water. squeese lemon juice into pot (throw in lemon rind just for the heck of it). Add as much of the shrimp and crab boil as you think is wise (I usually use the whole bottle but my wife can barely stand 2/3 rds of a bottle). Cut potatoes into large chunks and add potatoes and corn on the cob. Cook for about 10 minutes and add cut up onions. cook untill the corn and potatoes are done, then add shrimp and sausage (cut into "wheels") and cook untill shrimp are done (about 3 to 4 minutes longer). This is a very hot "stew" and should be served with something to cut the heat. I enjoy slaw and some good bread. Hot mustard goes well with the sausage and tarter sauce goes well with the shrimp. A six pack of your favorate beverage might also be a good idea. Hope you enjoy 01/14 09:36 pm Rob Elliotte from Gastonia,NC ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Cheese Dressing # 4 Categories: Salads Yield: 24 servings 1 qt Mayonnaise (4 cups) 1 ts Garlic salt 1 c Buttermilk 1 ts Salt 1 c Cottage cheese; sml curd 4 oz Roquefort or Blue cheese; 1 ts Worcestershire sauce Combine all ingredients in a medium bowl except crumbled cheese. Mix with electric mixer. Stir in crumbled cheese with a fork. Refrigerate. Makes 1 1/2 quarts. Tightwad Gazette. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thousand Island Dressing Categories: Salads Yield: 8 servings 3/4 c Mayonnaise 1 tb Lemon juice 1 tb Sweet pickle relish 1/2 ts Sugar; granulated 2 tb Chili sauce 1/4 ts Worcestershire sauce 2 tb Green pepper; finely chpd 1 Hard cooked egg; chpd. 2 tb Onion; finely chpd Combine all ingredients in a small bowl except egg. Stir in chopped egg last. Refrigerate. Makes 1 1/3 cups. From Tightwad Gazette. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Blender Mayonnaise Categories: Spreads Yield: 8 servings 1 Egg; whole @ room temp. 1/2 ts Dry mustard 2 tb Wine vinegar @ room temp. 3/4 c Vegetable oil @ room temp 1/2 ts Salt Pepper to taste Place egg, wine vingegar, salt, mustard in machine at low speed and add 1 T. oil. Whiz and then add remainder of oil in a slow stream till thick. * Oils preferred: peanut, safflower, soy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lo-Cal Dressing Categories: Salads, Low-cal Yield: 4 servings 1 c Plain yogurt 1 ts Mint; chopped* 1 cl Garlic; crushed 1/4 ts Pepper 1 ts Salt 1/2 Medium cucumber Combine all ingredients and mix until blended. Pour over tossed greens. *If using dried mint, decrease to 1/2 t. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gumbo Categories: Soups/stews Yield: 4 servings 1 pt Okra 1/2 ts Chili pwd. 6 tb Bacon grease 1 tb Salt 2 Medium onions; chopped 1 ts Pepper 2 Celery stems; chopped 1 ts Oregano 1 Green pepper; chopped 1 ts Thyme 1/4 c Flour 1/4 c Parsley; minced 2 c Tomatoes 1 qt Water 4 tb Worcestershire 1 1/2 lb Shrimp*; peeled & deveined 1/8 ts Cloves Cut and fry okra in bacon grease. Add onion, celery, green pepper. Blend in the flour and cook over low heat, stirring constantly, until mixture is bubbly and vegetables are tneder. Add tomatoes, Worchestershire, cloves, chili pwd, salt, pepper, oregano, thyme parsley water and shrimp* (may substitute or add other seafood as available--the best gumbo I every ate included fresh crab, shrimp, and red fish--). Simmer one to two hours. Serve over rice. (This recipe from my former sister-in-law, Sandee Hunt, who was a great cook.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dilled Carrots Categories: Vegetables Yield: 1 servings 1 lb Carrots, cut into 1/2 inch s 2 ts Sugar 3/4 c Creme fraiche 1/2 c White wine 1/4 c Dill, chopped Salt and pepper, to taste Simmer carrots in water until al dente'. Drain and saute' in butter and sugar for about 2 minutes. Add salt, pepper, wine and bring to a boil. Remove from heat and stir in creme fraiche, return to heat and heat until slightly thickened. Stir in dill. Enjoy, Sheryl ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gourmet Vinegar Categories: Sauces Yield: 1 servings 3 c Red wine vinegar 1/4 c Basil, chopped 3 Whole cloves 1/4 c Dill, chopped 1 Bay leaf, crumbled Fresh ground pepper 1/4 c Marjoram, chopped 1/4 ts Allspice Pour all ingredients in a 1 quart non-metal container; cover tightly. Let stand 4 to 6 weeks in a cool, dark place; strain into a bottle of your choice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Salmon and Dill Categories: Fish/sea, Appetizers Yield: 1 servings 1/3 lb Smoked salmon, thinly sliced Fresh ground pepper Dill, to taste Dark bread 3 oz Package cream cheese, soften Bunch watercress Cream Horseradish Combine the horseradish, pepper, cream cheese, and enough cream for cheese to spread easily. Place bread slices between pieces of wax paper and roll until thin. Spread cheese on bread, top with salmon, sprinkle with dill. Top each slice with watercress and roll. Wrap each roll in plastic wrap and chill. To serve, slice each roll in about six pieces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon Cheese Muffins Categories: Breads Yield: 1 servings 1/2 lb Bacon 1 3/4 c All-purpose flour Veg oil 1/4 c Sugar 1 Egg, beaten 1/2 c Crunchy, nugget cereal 3/4 c Milk 1 c Hredded cheddar cheese C Cook bacon- drain but reserve dripping, if necessary add veg oil to measure 1/3 c total. In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just til moistened. Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin cups 3/4 full. Bake at 400 for 15-20 min. Makes 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Pecan Muffins Categories: Breads Yield: 1 servings 1 1/2 c All-purpose flour 1/2 c Butter, melted 1/2 c Granulated sugar 1/4 c Milk 2 ts Baking powder 1 Egg 1 ts Cinnamon 2 Med peaches, peeled & diced 1/4 ts Salt 1/2 c Pecans, chopped Combine all the dry ingredients. Combine all the wet ingredients. Stir the two together just til moistened. Fold in peaches & pecans. Spoon into muffin cups. Sprinkle with additional cinnamon & sugar if desired. Bake at 400 for 20-25 min. *you can use frozen or canned peaches for this too, just whir 'em in a food processor to break 'em up a little- make sure you have a cup of pulp. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Lemon Muffins Categories: Breads Yield: 1 servings 2 c All-purpose flour 1/2 c Sugar 1 tb Baking powder 1 ts Grated lemon peel 1/2 ts Salt 1 c Chopped pecans 1/2 c Sour cream 1/2 c Milk 1/2 c Butter, melted 1 Egg beaten 1 tb Sugar In a large bowl combine all the dry ingredients but the 1 T sugar. In a small bowl combine the wets. Stir til moistened. Spoon into muffin cups- sprinkle remaining sugar on tops. Bake at 400 for 20-25 min. Makes 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Pork Chops Categories: Meats Yield: 6 servings 6 Boneless porkchops, browned 8 oz Can tomato sauce 1/4 c Brown sugar 1/4 c Syrup from drained Peaches 1/2 ts Ground cinammon 1/4 c Vinegar ~----------COMBINE:----------------------- Salt & Pepper porkchops to taste, place in crock pot. Place peaches on top of the chops, then pour mixture over. Cover, cook on LOW 4-6 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat and Macaroni Casserole Categories: Meats, Cheese/eggs, Casseroles Yield: 6 servings 16 oz Package, elbow macroni 1 1/2 lb Ground bee, veal or pork 3 Medium green peppers 28 oz Can tomatoes 3 Medium onions 1/4 ts Pepper 1/2 lb Mushrooms 8 oz Package mozzarella cheese 3 tb Salad oil Prepare macaroni according to package directions, drain. Spoon into 13 x 9 baking dish. Meanwhile cut grren peppers into strips. Thinly slice mushrooms. In a 12 " skillet over medium heat. Cook in hot salad oil. peppers, onions, mushrooms and salt, until vegetables are tender. Stir occasionally. Spoon vegetable mixture into baking dish with macroni. Preheat oven to 350. In drippings remaining from skillet, cook meat and garlic, until all panjuices evaporate, and meat is browned. Stir in tomatoes and thier liquid, pepper,half the grated cheese and salt. Spoon mixture into baking dish with macaroni and vegetables and toss ge ntly to mix. Sprinkle with remaining cheese. Bake 20 minutes or until cheese is melted and mixture is hot. Enjoy, Jeannie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zippy Beef Casserole Categories: Meats, Cheese/eggs, Casseroles Yield: 4 servings 1 lb Ground beef 1/2 c Shredded sharp Cheddar chees 4 oz Uncooked elbow macaroni 1/4 c Chopped green pepper 1 cn Cream of mushroom soup, cond 2 tb Instant minced onion 3/4 c Milk 1 ts Salt 1/3 c Catsup 1 c Crushed potato chips Preheat oven to 350. Cook and stir meat until brown; drain off fat. Cook macaroni as directed on package;drain. In ungreased 2 qt. casserole, mix all ingredients, except potato chips. Cover, bake 40 minutes. Uncover; sprinkle with crushed potato chips and bake 5 minutes longer. 4-6 serv. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Romanoff Sauce Categories: Desserts, Sauces Yield: 1 servings 1/4 c Sour Cream BROWN SUGAR 3/4 c Whipping cream GRAN MARINER CAN ALSO ADD CINN add alittle whipping cream to the sour cream,whip till blended,add the remaining whipping cream and whip till cream thickens but is still liquid 01/08 12:55 Al A.Green14 on GEnie (Weird Al) Richmond VA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttered Belgian Endive Categories: Vegetables Yield: 4 servings 8 Belgian endive; heads 2 tb Water 2 tb Butter; or margerine 1/2 Lemon; juice Salt and pepper to taste 1 tb Parsley;leaves fine chop Rub the butter over the bottom of a shallow flameproof casserole or skillet. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1" thick. Put them in the pan with salt and pepper to taste, lemon juice and water. Press a piece of buttered foil on top of the endive and cover with a lid. Cook over low heat for 7-8 minutes or until the endive is tender. Shake the pan occasionally. Sprinkle with the chopped parsley and serve. Guy Atwood See ya soon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Beans Categories: Vegetables Yield: 8 servings 1 lb Black beans 1/4 Ham boil; fresh,not smoked 1/2 ga Water 3 Bay leaves 1 Onion 1 tb Salt 3 Green peppers 1 oz Bacon 1 Garlic clove 1/2 c Vinegar 1/2 c Olive oil Wash beans thoroughly and soak overnight in water. Use this water for cooking. Saute onion, green pepper and garlic in olive oil. Combine all ingredients except the vinegar which is added a few minutes before beans are ready to serve. Cook over low heat until beans are tender and the liquid is of thick consistency. Liquid can be thickened by taking out a few beans (1/4 to 1/2 c) and process in blender or food processor; then return to pot and stir to thoroughly mix. From: "The Gasparilla Cookbook" Recipe from: Valencia Garden Restaurant; Tampa, Fl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Pepper Dressing Categories: Salads Yield: 4 servings 2 c Mayo 1 tb Cider vinegar 1/2 c Milk 1 ts Lemon juice 1/4 c Water 1 ts Onion; finely chopped 2 tb Parmesan, grated cheese 1 ts Garlic salt 1 tb Pepper; freshly grated Whisk all ingredients until well combined and chill thoroughly before serving. Makes 3 cups. FROM: KIM GEORGE (HHPD37A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crepes Suzette Categories: Desserts Yield: 4 servings 1 c Flour 1 1/2 c Milk 1/2 ts Salt 1 ts Vanilla 1/3 c Sugar 1/3 c Sweet wine 3 Eggs; separated Palacsinta: Beat egg whites until stiff. Add egg yolks, sugar, and salt. Beat until dough is not gritty from sugar. Add vanilla and flour by spoonfuls along with wine and milk. Beat until smooth, to a thin batter. Heat frying pan. Brush lightly with shortening and pour in enough batter to cover pan with very thin layer. (Tilt pan so batter spreads evenly, like pancakes). Brown on one side. Turn and brown other side. Use favorite filling. (Try cottage cheese and black raspberry. preserves. Very good.) We spread the filling (which ever one you choose) on the palascinta and then roll up and dust it with powder sugar (if desired). Do not put too much filling because as you eat it, it might drip out. Enjoy, you will like it. 01/07 09:37 am Ellie from OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sukiyaki Sauce Categories: Sauces Yield: 1 servings 2 c Canned or homemade beef stoc 1/2 c Granulated sugar 1 c Japanese soy sauce 1/4 c Japanese rice wine (sake) Combine sauce ingredients in a saucepan and heat just to dissolve sugar. Cool and refrigerate until needed. 01/16 07:43 pm Florence - Sequim, WA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glutinous Rice Categories: Vegetables Yield: 6 servings 3 lb Glutinous rice 1 c Sugar 3 c Coconut milk 2 Fresh mangos (optional) 1 tb Salt Soak the rice overnight in cold water. Drain the rice and then STEAM it for 20 minutes. While the rice is cooking, bring the other ingredients to a boil in a suitable saucepan. Put the steamed rice in a large bowl and pour the coconut milk mixture over it. Mix well. Let it stand for a while so the rice can absorb the liquid. You may then eat it as is, or, as we prefer, introduce large chunks of freshly peeled mango fruit. This dish has been a hit everytime we serve it!! It was originally posted on this Board back in May, 1990, by James Weeks. (Thanks again if you're still out there Jim!) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp in Coconut Milk Categories: Fish/sea Yield: 4 servings 1 1/2 lb Large raw shrimp 1 ts Ground turmeric 1 tb Ghee (or oil) 8 Curry leaves 2 Medium onions, thinly sliced 2 c Coconut milk 2 Cloves garlic (crushed) 1 ts Salt 1 ts Finely grated fresh ginger Lemon juice to taste 2 Fresh red or green chilies ( Wash shrimp, shell and de-vein. Heat ghee and fry onions> garlic and ginger until onions are soft but do not let them brown. Add chilies, turmeric, and curry leaves and fry 1 minute longer. Add coconut milk and salt and stir while bringing to simmering point. Simmer uncovered for 10 minutes, then add shrimp and cook 10-15 minutes more. Remove from heat and add lemon juice to taste. Chez J. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sizzling Rice Soup Categories: Vegetables, Chinese Yield: 4 servings 2 c Hot cooked rice (short grain 1/2 ts Salt 1/4 lb Raw prawns 1/2 ts Sugar 1/2 c Frozen peas (defrosted) 1/2 ts Light soy sauce 4 c Chicken stock 1 ts Cornstarch 1 1/2 c Oil 1 ds Pepper Press hot cooked rice into a thin layer (1/4" or less) on a cookie sheet. Bake @ 350 F for 1 hour. Break rice into 3" squares. Shell, devein and wash prawns; the dice and flavor with the salt,sugar,soya,cornstarch, and pepper. Bring chicken stock to boil. Add prawns and peas and return to boil. Heat oil to 325 F and deep-fry rice for 5 min. or until golden brown. Drain. Pour soup in a deep serving bowl and immediately put in the deep-fried rice while it is still very hot. The soup and rice must be done at the same time or there won't be any sizzle. For show, have your guests seated, the bowl of rice on the table, then bring the hot rice and watch their astonishment when you put the rice in. Alway good for laughs all around. Enjoy. Dennis Eureka, CA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sizzling Rice Soup # 2 Categories: Vegetables Yield: 4 servings 2 c Chicken broth 1/2 ts Sugar 1/4 c Diced ham Salt to taste 1/4 c Small shrimp 1 ts Cornstarch 1/4 c Green peas 1/4 c Water 1/4 c Bamboo shoots 1/4 c Long grain parboiled rice 1 Large mushroom, cut up Combine first seven ingredients in saucepan and bring to simmer. Salt to taste. Mix together cornstarch and water and add to soup. Simmer for five minutes. While soup is simmer- ing, pour oil for deep frying into wok. Heat wok to 450 degrees. Dip rice in hot oil briefly until it becomes crisp and puffs. Add to soup immediately and serve. Serves 2. This recipe came from "A Taste of Columbus II", favorite recipes from 32 leading Central Ohio restaurants by Beth Chilcoat and David Chilcoat. While living in Columbus, Golden City was my favorite place for Sizzling Rice Soup (Ko Pa Soup). Enjoy! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carol's Sketti Sauce Categories: Sauces Yield: 1 servings 1 lb Ground sirloin 1 Green bell pepper, minced 1 lb Ground porterhouse 1 Red bell pepper, minced 2 tb Olive oil 10 Large - golf size mushrooms, 3 Medium onions, coarsely chop 4 Very large ripe tomatoes, ch 2 Leeks, sliced (white portion 1 1/3 tb Oregano 6 tb Minced garlic (more if desir 1 tb Thyme 3 cn NO SALT added tomatoes 2/3 tb White pepper 1 cn NO SALT added tomato sauce 2 tb Dried cilantro 1 cn LOW SALT chicken broth 4 tb Dried parsley 2 cn Water (use the chicken broth 1 tb Sugar 4 Ribs of celery & leaves, cho 2 Bay leaves Here is what I do. I brown the meat in the olive oil. I add the onions & saute till they are somewhat tender. I then add all the other ingredients. Usually the canned ones first then the fresh ingred. Let this come to a boil & then turn down. Simmer with the stockpot cover OFF for 6 or more hours. Of course, you can use sooner. I like it to cook down & thicken. Either way it is very good. Many times I add more mushrooms as I like them. Do slice them thickly; i.e. 3 slices to one very large mushroom. I like to see the mushrooms! SMILE. This isn't a traditional recipe for spaghetti sauce. It is something that has "happened" over the years. It finally developed into what you see. My husband, Punky aka Hap, enjoys this recipe very much. I certainly hope you do too. I don't think I have forgotten anything. Oh, we use the low salt stuff - you don't have to do that. My guy had bypass surgery in Aug. so we are watching the sodium. I now make this with ground turkey too. It is very good with the turkey. Several Prodigy members have tried this recipe. To my delight--they have liked it very much. I hope you do too. Oh, yes, this does freeze well. I just made 16 quarts of this on Sunday. I usually add some more garlic when I unfreeze a portion. This seems to make it tastier. We love garlic in our sketti! I also add some red crushed pepper flakes to my plate of sketti. Punky does not like things as hot as I. Remember to adjust seasonings to your taste. Enjoy. Carol Rheaume-Frischknecht l/l5 ll:03 PM PST ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Wheat Bread Categories: Fruits Yield: 16 servings 1/4 c Honey 1/2 ts Salt 1/4 c Water 1 ts Poppy seeds; (optional) 1 Egg 1 1/2 c Bread flour 1/4 c Oil 1 1/2 c Wheat flour 1/2 ts Vanilla 1 tb Yeast 2 Med ripe bananas; sliced 1/2 c Chopped walnuts This is the recipe I have used for my Hitachi bread machine. We really like it. You could use all white flour instead of wheat if you like. I add the walnuts at the beginning with other ingred. It seems to mix better. You can also add 1/2 tsp of cinnamon if you like. We like it better without. Sandy in Arroyo Grande, CA 8:49am PST FROM: SANDRA SANKOFF (JNPN71A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Honey Bread Categories: Breads Yield: 16 servings 2 ts Honey 2/3 ts Salt 2 ts Olive oil 2/3 ts Sugar 2 c Bread flour 1 1/2 ts Salt 3/4 c Water Add the ingredients according to your B/B's instructions. FROM: RHONDA CHAMBERLAIN (BVRF74B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Hot and Sweet Mustard Categories: Spreads Yield: 1 servings 1 1/8 c Dry mustard ; (3 1/4 oz ca 1 ts Zest ; grated lemon 1 c Orange juice 1/2 c Honey 1/4 c Emon juice 1/2 ts Cinnamon 2 ts Zest; grated orange 2 tb Vegetable oil Place mustard in double boiler but not over heat. Ad juices a lttle at a>> time, stirring after each addition to keep mustard from lumping. Add zests. Heat covered over simmering water for 15 minutes, scrapping sides occasionally. Stir in honey, cinnamon and oil. Transfer to jars and refrigerate. Check consistency after 1 day. Thin with a little water if needed. Well keep well for up to 1 month. Makes 2 cups. --Robbie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Mustard Horseradish Sauce Categories: Sauces, Fruits Yield: 1 servings 10 oz Pineapple preserves 1 1/2 oz Dry mustard 10 oz Apple jelly 1 ts Black pepper 6 oz Horseradish Mix all ingredients and let sit in refrigerator for 1 hour. Hope you enjoy. VICKI PHILLIPS (JFPH78B) Source: "Welcome to Our Family Dinner Table" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Dumpling Soup Categories: Soups/stews Yield: 1 servings 1 lb Beef stew meat, cut into 1 1 Tomato, peeled and chopped 1 pk Lipton's onion soup mix 1 c Biscuit mix ( I used Bisqui 6 c Hot water 1 tb Finely chopped parsley 2 Carrots peeled and shredded 6 tb Milk 1 Stalk of celery, finely cho In crockpot, sprinkle beef with dry onion soup mix. Pour hot water over meat. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn control to high. In a small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crockpot with a teaspoon.Cover and cook on high for 30 minutes. Please enjoy, Jeannie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Cheese Dressing # 2 Categories: Salads Yield: 1 servings 6 oz Cream cheese 1 Bunch scallions 1 ds Tabasco or cayenne 1 Clove garlic Black pepper to taste 1 tb White vinegar 4 oz Blue Cheese 1 tb Olive oil 1 c Sour cream 1 ts Worchestershire sauce Puree all, except cream cheese and blue cheese, in processor till smooth. Combine this mixture with room temp cream cheese. Add blue cheese without combining too throughly so large chunks remain intact. Maria/Ho-Ho-Kus, N.J. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado Curry Soup Categories: Soups/stews Yield: 4 servings 2 Avocados, peeled and cubed Salt to taste 2 1/2 c Chicken stock White pepper to taste 1 ts Curry powder 1/2 c Whipping cream Blend the avocados with 1 cup of the chicken stock in a food processor until smooth. Stir in the remaining stock and the remaining ingredients. Chill. Garnish with sliced or cubed avocados when ready to serve. Serves 4 Bon appetit, Hope--Sunnyvale, CA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado Salad Jelled Categories: Salads Yield: 10 servings 1 Small package lemon gelatin 8 oz Cream cheese, softened 1 c Boiling water 8 oz Crushed unsweeted pineapple, 2 Large avocados, peeled, cube 1 c Chopped pecans Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg white. Combine avocado and cream cheese; beat at medium speed of an electric mixer until blended. Stir in pineapple and pecans. Combine avocado mixture with gelatin mixture; beat well. Pour into a lightly oiled 8" square pan. Cover and chill until firm. 10-12 servings. Bon appetit, Hope--Sunnyvale, CA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Cheese Minestrone Categories: Soups/stews Yield: 1 servings 2 lb Beef rib bones 1 Clove garlic, minced or mash 2 1/2 qt Water 1 ts Dry mustard 1 c Dried cranberry or kidney be 4 oz Uncooked lasagne, broken 2 lb Smoked meaty ham hocks, cut 1 oz Bleu cheese, crumbled 3 Large carrots, sliced crossw 1/2 lb Cabbage, finely shredded 1 Large onion, chopped Salt to taste 1/2 c Chopped fresh parsley Place beef bones in kettle, cover with water, bring to a>>> boil, reduce heat, cover, and simmer for 4 hours. Chill bones and broth and remove fat from surface. Add beans and ham hocks, heat to boiling, reduce heat, cover, and simmer for 2 hrs. more. Chill and remove fat from surface; remove meat from bones; return meat to soup. Add carrots, onions, parsley, garlic, mustard, lasagne, and bleu cheese. Cover and simmer 2 hours more. Add cabbage; cook 5 mins. or until tender. Taste; add sat if necessary. Makes 8 servings. It sounds good to me. Let me know if anyone tries it. Gert Henningsen drkd50a 1/17 6:30 p.m. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Chicken Livers with Blueberry Vinegar Categories: Poultry Yield: 1 servings 4 tb Butter 1 pn Nutmeg 4 Scallions chopped 1 pn Cloves 1 c Unbleached all-purpose flour Salt and pepper to taste 1 pn Ground ginger 1 lb Chicken livers halved, trimm 1 pn Mace 1/3 c Creme fraiche ( or heavy cre 1 pn Allspice 1/2 cup fresh blueberries (optional garnish) Melt the butter in a large heavy skillet and gently saute the scallions for 5 mins. Shake the flour in a plastic bag with the spices, salt and pepper. Drop the livers into the bag with the flour,shake them to coat well, and empty bag into a strainer set over a bowl. Shake the strainer to remove excess flour. Return the skillet with the scallions to the stov,raise the heat,and when hot add livers and cook, turning occasion-ally,for about 5 mins.or until livers are browned slightly stiffened. Remove them with a spoon and keep warm. Add the vinegar to the skillet and deglqaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls. Whisk in the creme fraiche and boil for 1 min. If you are using fresh blueberrie, add them to the sauce and simmer gently for another 2 or 3 mins, just long enough to heat the berries through without overcooking them. Arrange the livers on serving dishes and spoon the sauce over them. Serve immediately. 4 portions as an appetizer, 2 or3 portions as main course. This is not my cup of tea 'cause I don't like liver,bit if you do, it sounds interesting. In The New Basics Cookbook, by the same ladies,they say to use fruit vinegars in salad dressings with nut or olive oils. Fruit salads are also enhanced by a touch of fruit vinegar. I hope this helps you a little. I know it's not much.. Bob in La Canada/Flintridge, Ca. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sopa De Maiz Categories: Vegetables Yield: 6 servings 3 1/2 c Corn kernels 3 ds Tabasco sauce 1 c Of chicken broth 1 ts Ground white pepper 4 tb Butter 8 Corn tortillas 2 c Milk Oil for frying 1 ts Ground cumin Salt to taste 1 Clove garlic, minced 1 c Diced tomatoes 4 oz Can diced green chiles 2 c Monterey Jack Cheese with ja chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. In blender or food processor , puree corn and chicken broth.Melt butter in stockpo Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco and white pepper , next,soup may be cooled and frozen at this point. Stack tortillas and cut into one inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering sou and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired. ( this is a version of a traditional Mexican soup).4 Bonnie /DC Thanks, Bonnie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Remoulade Categories: Fish/sea Yield: 6 servings 1 1/2 lb Shrimp shelled deveined 1/3 c Olive oil 3 tb Creole mustard Hot pepper sauce to taste 3 tb White vinegar 1 Stalk celery minced 1 tb Paprika 3 Scallions, minced 1 Garlic clove; 1/2 c Parsley leaves minced 2 ts Prepared horseradish Boil shrimp--just til turn pink, don't overcook Drain; whisk mustard, vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in oil in a thin stream add pepper sauce and salt to taste. Fold in the celery, scallions and reserved shrimp until well coated. Cover and refrigerate at least 3 hours and up to 24 hours. Can serve on lettuce cold or at room temp.Recipe from Galatoire's in New Orleans. ^^^^^^^^^^^^^^^^^^^^^^SHARI in Chatsworth, CA^^^^^^^^^^^^^^^ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Shrimp Categories: Appetizers Yield: 4 servings 2 lb Shrimp peeled and cleaned 1 tb Wine vinegar 1 Lemon, thinly sliced 1 Clove garlic 1 Onion, thinly sliced 1/2 Bay leaf 1/2 c Sliced pitted ripe olives 1 tb Dry mustard 2 tb Chopped pimiento 1/4 ts Cayenne pepper 1/2 c Fresh lemon juice 1 ts Salt 1/4 c Oil Black pepper to taste Boil shrimp. Drain, peel and clean. Add lemon and onion slices, olives and pimiento. Toss. In second bowl combine remaining ingredients and pour over shrimp. Refrigerate overnight, stirring occasionally. Serve in marinade and have toothpicks for spearing the shrimp. I found this in the River Road Recipes II which is put out by The Junior League of Baton Rouge. It is not only good, but easy. Charles and Diane ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Saute Categories: Poultry Yield: 8 servings 5 lb Your favorite chicken pieces 6 Sage leaves 12 Med. mushrooms,sliced thin 2 tb Rosemary 1/4 c Olive oil 1/4 c Dry white wine 2 Med.onions,quartered Salt 2 Green peppers,sliced in ring Ground pepper 5 Cloves garlic,chopped Saute the chicken in oil until golden. Add mushrooms, garlic, onions, pepper, sage, and rosemary. Saute til veggies start to soften. Add salt, pepper and wine. Simmer on low heat about 25 minutes. If wine and vegetable juices start to evaporate while cooking add chicken broth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Chicken Breast with Wild Rice Sauce Categories: Poultry Yield: 4 servings 3 10 oz pk frozen BYERLY'S WIL 1/4 ts Pepper 1/3 c Butter or margarine 4 Chicken breast halves skinle 1/3 c Flour 8 oz Fresh mushrooms, sliced 1/2 ts Salt 1/4 c Brandy 1/2 ts Paprika Prepare soup according to pkg. directions. Combine flour and seasonings. Coat chicken in flour mixture. Melt margarine in heavy 12" skillet. Saute chicken over medium heat until golden brown on both sides (about 5 min.). Stir in mushrooms, saute until browned (about 4 min.) Remove any visible fat in bottom of skillet. Sprinkle brandy over the cooked chicken. Stir in warm soup. Reduce heat to low. Simmer, covered, until chicken is cooked through (about 10 min.), stirring occasionally to prevent chicken from sticking to skillet. Remove chicken to heated serving platter. Serve with brown rice. Serve sauce in gray boat. **I put the browned chicken breasts in a 9x13 pan and poured the sauce over all and cooked in a 325 degree oven for about 1-1/2 hrs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Chicken Salad Categories: Salads, Chinese Yield: 2 servings 2 Chicken breasts 1/2 c Crumbled bacon 10 oz Chicken broth 1/4 c Salad oil 1 Head of lettuce sliced thin 1 Juice of one lemon 3 Scallions, sliced thin 4 tb Sugar 1 Small pacakage of slmons 1/2 2 tb Salt 1 c Sesame seeds 1/4 tb Black pepper 1 c Regular or wide chow mein no Simmer chicken breasts in chicken broth until meat is tender, cut into small strips or dice size pieces. In a frying pan, toast almonds and sesame seeds in a small amount of butter ( or oil) Combine all of the abvoe ingredients togethr except the Chow mein noodles and the bacon. Just before serving toss salad with the dressing( recipe below) and add noodles and bacon. makes 3=4 servings. More Chicken may be added if desired and sometimes I add sliced water chestnuts to this. Dressing: Combine last five ingredients in a jar, shake well. Bonnie ( American named recipe) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Mustard Meatloaf Categories: Meats Yield: 8 servings 1 1/2 lb Lean ground meat 1/2 ts Salt 1/3 c Dry bread crumbs 1/4 ts Pepper 2 Eggs 3 tb Dijon style mustard 1/2 c Chopped onion 3 tb Honey 1 ts Basil leaves 2 tb Scallions, chopped Preheat oven to 350. Combine ground meat, bread crumbs, onions, basil, salt, and pepper. Stir in egg(s), mixing lightly, but thoroughly. Shape into loaf. Place loaf in baking pan (or on a baking sheet, such as a broiler pan. Combine honey and mustard, brush 1/2 mixture on loaf. Bake uncovered for 30 minutes. Brush with remaining glaze. Bake for 20 to 30 more minutes. Remove from oven, sprinkle with scallions. This recipe was in our local paper, The Fairfax Journal, on Wednesday. We had it last night and it's delicious. Lesley Rackowski ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Roquefort Dressing Categories: Salads Yield: 4 servings 1 c Roquefort (or Blue) cheese 2/3 c Salad oil 1 tb Worcestershire sauce 2 tb Vinegar 1 tb Lemon juice Mash cheese with a little oil. Add Worcestershire sauce, lemon juice, vinegar and balance of oil. Shake well until creamy. There are lots of recipes, but this is my personal favorite. Enjoy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Czech Cabbage Soup Categories: Soups/stews Yield: 12 servings 2 lb Beef soup bones 8 c Cabbage; chpd (1 head) 1 c Onion; chopped 2 lb Tomatoes; (2 cans) 3 Carrots; pared & chopped 2 ts Salt 1 Bay leaf 3/4 c Tabasco sauce 2 lb Beef short ribs 1/4 c Parsley; chopped 1 ts Thyme (dried leaf) 3 tb Lemon juice 1/2 ts Paprika 3 tb Sugar 8 c Water 1 lb Sauerkraut (1 can) Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450* oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. (From a Texas cook now unknown) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Manderin Almond Salad Categories: Salads Yield: 4 servings 1/4 c Slivered almonds 1 tb Sugar ----------------------------------DRESSING---------------------------------- 1 1/2 ts Salt 1 tb Parsley 2 tb Vinegar 1 ds Pepper 2 tb Sugar 1 ds Tabasco 1/4 c Salad oil -----------------------------SALAD INGREDIENTS----------------------------- 2 Butter lettuce; 3 Green onions;fine chopped Preferred With tops 1 c Celery; diced fine 11 oz Mandarin oranges; drained Carmelize almonds by mixing with sugar and stirring constantly over low heat until lightly browned. Cool on waxed paper and break into small pieces and set aside. Combine dressing ingredients and mix wll. Refrigerate for a few hours to marry the flavors. (That is to marry the flavors of the dressing, not you and your guest) Just before serving, tear lettuce into bite-size pieces and combine with celery, onions and mandarin oranges. Toss with dressing and nuts and place on one larger piece of butter lettuce to cradle the salad. This will serve 6 so I suggest you cut it in half. --From Savor the Flavor ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marty's 5 Cup Salad Categories: Fruits, Salads Yield: 6 servings 8 oz Sour cream ---------------------------USE CARTON TO MEASURE--------------------------- 1 Coconut;carton-full and: 1 Mini marshmallows --------------------------DRAIN THE FOLLOWING WELL-------------------------- 1 Mandrin oranges;sml can 1 Crushed pineapple;sml can Put the sour cream in a bowl. Fill the empty carton with coconut, add to sour cream. Fill the carton with mini marshmallows and add to bowl. Add the drained fruit. Mix well. Put in refrigerator over night. Serve the next day. This is a good make ahead of time dish. Then you aren't fussing with it when you have company. PS Please Dana, let this message go on the BB. Thanks! Marty:) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Upstate Minestrone Soup Categories: Soups/stews Yield: 8 servings 1 lb Italian sweet sausage 1 lb Italian pear tomatoes (1 can 1 tb Olive oil 2 cn Beef bouillon* 1 c Onion; chopped 2 c Cabbage; finely shredded 1 cl Garlic; finely minced 1 ts Salt 1 c Carrots; sliced 1/4 ts Pepper 1 ts Basil; crumbled 1 lb Beans (1 can Great Northern) 2 Zucchini (sml); sliced 1/4 c Parsley; chopped Slice sausage crosswise about 1/2 in thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon (can use 3 cubes in 1 1/2 c water), cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. Even better when reheated! Yvonne Krantz from Mt. Upton, New York. (Clipped recipe) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauces To Go with Moroccan Couscous Categories: Sauces Yield: 1 servings ------------------------SWEET ONION AND RAISIN SAUCE------------------------ 2 Small, hot fresh peppers 2 ts Cinnamon 1/3 c Butter 1 ts Pepper 1 c Raisins 1 c Sugar or honey Start this at least 1 hour before serving so that it can get a mahogany color. Saute onions in butter, stirring frequently, until they soften and turn golden. Add other ingredients and cook and stir, letting mixture almost burn on the bottom a few times before stirring it up. In this way it will be a lovely, dark brown. Hot Sauce: Remove 2 or 3 ladles of broth to small saucepan about 20 min. before serving and simmer with whole hot peppers. I have not tried these receipes but they do sound good. Later I will post some of my couscous receipes. Also want to prepare and also post a receipe for beef brochettes. Gary, if you are reading this I doubt if we could ever duplicate the Moroccan cooking. The country and the atmosphere had a lot to do with the flavor of the food. Hope you don't mind someone else adding their 2 cents. My husband was stationed in Morocco from 1970-72. The Couscous postings brought back wonderful memories. In fact, thanks to Gary's posting my husband and I bought a steamer. Now, all I have to do is purchase some cheesecloth so the couscous does not fall through the holes. I also dug out my old Morocccan cookbook, COOKING IN MOROCCO by the American Women's Association of Rabat. Lots of Coucous receipes, but none calling for harissa. Did find 2 receipes for sauces to be served with couscous. Carolyn in Asheville ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Todd Marn Gai Categories: Poultry, Appetizers Yield: 3 servings ----------------------------------PATTIES---------------------------------- 14 oz Ground chicken uncooked 1 tb Fish sauce 1/4 c Canned coconut milk 1 Pinc sugar 3 ts Red curry paste 6 Thin sliced green beans -----------------------------------SAUCE----------------------------------- 6 tb Sugar 1/4 ts Gingerroot minced 1/2 c Rice vinegar 1/8 ts Garlic minced 1/2 ts Red pepper flakes 1/4 c Cucumber peeled chopped 1 tb Peanuts, finely chopped In mixer bowl, combine ground chicken, coconut milk, curry paste, fish sauce and sugar. Beat with mixer until doughy. Fold in green beans. Flour hands and shape mixture into 6 thin patties (mixture will be very soft). Deep-fry, 1 or 2 at a time @350 'til golden brown on both sides. Drain on paper towels. Serve hot with cucumber sauce on the side. Makes 3 healthy appetizers, or 6 for the lighter fare. Sauce: Combine all ingredients, except peanuts, and stir 'til sugar is dissolved. Add cucumber. Chill for at least 1/2 hour. Serve in individual dishes topped with peanuts. Note: some add 1/2 ts minced garlic to patty mixture. 01/17/92 20:54 Jim in Columbus, OH <aka...hapi hari> twwr12a ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Brochettes Categories: Meats Yield: 4 servings 2 lb Steak bite siz pieces 1 tb Olive oil. 1/2 Large onion finely chopped 4 tb Tomato paste 10 Sprigs parsley chopped 1 ts Salt 1 ts Salt 2 tb Olive oil 1/4 ts Black pepper 1/2 ts Tobasco sauce (more if desir 2 ts Paprika 4 tb Vinegar 1 ts Cumin 2 tb Water 1 tb Vinegar ~----------HOT SAUCE FOR BROCHETTES---------------------------------------- Mix well all ingredients in a large mixing bowl. Refrigerate at least 8 hrs. or overnight, if possible. Whenready to cook, spear 5 or 6 pieces of meat on each skewer. Broil meat over a cahrcoal fire until done to your liking. Serve with large chunds of French Bread. Hot Sauce: Blend tomato paste and olive oil in bowl. Mix thoroughly. Add vinegar, salt, tabasco and water. Mix well. Add more tabasco for hotter taste. Regrigerate until ready to use. The best brochettes I have ever had was at a little brochette stand in Kenitra, Morocco. Nothing will ever compare to them, but these come close. Carolyn in Asheville ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moo Goo Gai Peen Categories: Poultry Yield: 2 servings 1/2 lb Boned chicken breast 3/4 ts Salt 12 Snow peas 1/4 c Sliced bamboo shoots 1/2 c Button mushrooms 1/4 c Water 1/2 lb Chinese cabbage (bok choy) 1 ts Cornstarch mixed with 3 Tbl. 4 Water chestnuts 1 ds Pepper 2 tb Peanut oil 1/4 ts Sugar Poach the chicken for 20 minutes, allow it to cool and slice into pieces 1/8 x 1 1/2 x 1. String the snow peas. Slice the mushrooms, cabbage and water chestnuts thinly. Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for 1/2 minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Budget Beef Stroganoff Categories: Meats Yield: 5 servings 2 lb Round steak 1 Onion sliced 1 1/2 c Beef bouillon 1/4 lb Fresh mushrooms 1 ts Salt 1/4 ts Garlic salt 1 tb Catsup 1 tb Worcestershire sauce 1/8 ts Pepper 1 c Sour cream 2 tb Dry white wine 1/ 3 c flour Cut steak into 1/4-inch strips. Coat with salt and pepper. Drop into the bottom of a crock pot with onion. Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over the meat. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high. Add wine and >> mushrooms. Dissolve flour in small amount of water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn off heat. Serve with rice or noodles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Swedish Style Steak Categories: Meats Yield: 6 servings 2 1/2 lb Boneless round steak 1/4 c Flour 1 Bouillon cube, crumbled 1 ts Dill weed 3/4 c Water 1 Medium onion sliced Salt and pepper 1 c Sour cream Cut steak into serving-size pieces. Sprinkle with salt and pepper. Place in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in 1/4 cup cold water. Turn control to high; cook 10 minutes or until slightly thickened. Stir in sour cream. Turn off the heat. Serve sauce over meat, with mashed potatoes or noodles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta E' Fagioli Soup Categories: Soups/stews Yield: 1 servings 3 ts Oil 2 3/4 qt (88 oz) beef stock 2 lb Ground beef 3 ts Oregano 12 oz Chopped onion 2 1/2 ts Pepper (black) 14 oz Slivered carrots 5 ts Parsley (fresh chopped) 14 oz Diced celery 1 1/2 ts Tabasco sauce 1 1/2 qt (48-oz) tomatoes (diced-cann 1 1/2 qt (48-oz) spaghetti sauce 2 15oz. cans of red kidney bea Shell or elbow macaroni nood 1 48 oz. jar white kidney bean Saute beef in oil in a large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, >> pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. This recipe will make 9 quarts of soup!!! Great for guests!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Fondue Italiano Categories: Meats, Cheese/eggs, Italian Yield: 1 servings 1 lb Lean ground beef 2 tb Cornstarch 8 oz Mozzarella cheese 1 lb Sharp cheddar cheese 1 Envelope spaghetti sauce mix 1/2 c Dry red wine 2 15 oz cans tomato sauce In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. In the crock- pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while > keeping the mixture hot in the crock-pot. Makes 6 to 8 serv. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Refried Bean Dip Categories: Appetizers Yield: 1 servings 20 oz Can refried beans 2 tb Bottled taco sauce 1/4 ts Salt 1/2 c Chopped green onions 1 c Shredded cheddar cheese Ortilla chips In crock-pot combine beans with cheese, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Cheese Fondue Dip Categories: Cheese/eggs Yield: 8 servings 2 10-3/4 cans condensed cheese Cauliflower, cut up 1 pk Freeze dried or fresh chive 1 tb Worcestershire sauce 2 c Grated sharp cheddar cheese 1 ts Lemon juice Celery sticks Corn chips Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on > low in crock-pot for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Tropical Tea Warmer Categories: Beverages Yield: 10 servings 6 c Boiling water 1/3 c Sugar 1 1/2 c Orange juice 1 Orange sliced (unpeeled) 6 ts Bags 2 tb Honey 1 1/2 c Pineapple juice Warm your crock-pot first with some hot tap water. Then pour boiling water over the tea bags in the >> crock-pot. Cover and let stand 5 minutes. Remove the tea bags. Stir in the sugar, honey, orange juice, pineapple juice, and orange slices. Cover and heat on low for 2-3 hours; serve from pot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Apple Brandy Brew Categories: Beverages Yield: 8 servings 13/16 qt Bottle apple-flavored wine 2 c Apple cider 1 c Peach brandy 1 Cinnamon stick Combine ingredients in crock-pot. Cover & heat on low for 3-4 hrs. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Barbecued Turkey Legs Categories: Meats Yield: 4 servings 4 Turkey drumsticks 1/2 ts Hickory smoke 2 tb Worcestershire sauce 1/4 c Vinegar Salt and pepper 1/4 c Catsup 1/4 c Molasses 1 tb Instant minced onion Sprinkle turkey with salt and pepper. Place in a crock-pot. Combine remaining ingredients; pour over the turkey. Cover and cook on low for 5 to 7 hours. If the turkey legs are small, serve one thigh or one drumstick per person; if large, slice off the meat and serve with sauce. Makes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Beef Vegetable Soup Categories: Soups/stews Yield: 4 servings 1 lb Stew beef; trim, bite size 1 Small onion; diced 1 cn Stewed tomatoes; sliced 4 c Water 3 Potatoes; peeled, diced Salt and pepper to taste 2 Carrots; peeled, pennied 1/2 ts Thyme 1 Garlic clove; crushed 1 ts Parsley; chopped 3 Peppercorns 2 Beef bouillon cubes 1 Bayleaf 1 tb Worcestershire sauce 1 Celery stalk; chopped 2 c Frozen mixed vegetables Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. Taken from the Martin County Guide. Marilee Schabo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creme Pea Soup Francaise Categories: Soups/stews Yield: 8 servings 2 pk Frozen green peas 1/2 ts Sugar 1 tb Rice 2 Egg yolks 1 c Beef bouillon 1/3 c Heavy cream 2 1/4 c Milk Salt and pepper to taste 4 1/4 c Beef stock or bouillon Shredded lettuce Put peas, rice and salt in 1 cup bouillon, cover, bring to boil and cook 6 to 8 minutes, lifting cover 3 to 4 times to help peas keep their green color. Drain. Reserve broth. Puree heavier part of mixture in a blender, 1/2 cup at a time, adding 1 T. of broth with each half cup. Put puree, milk and 4 cups of stock or bouillon in saucepan and heat to boiling point. Add sugar and stir and cook for 10 minutes or until soup has thickened slightly. Blend egg yolks with cream and mix with the soup. Season to taste and garnish with shredded lettuce cooked 1 minute in remaining 1/4 cup of bouillon or stock. Serves 8 and makes them feel a lot better. Taken from the Martin County Guide. Marilee Schabo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Chicken Parmigiana Categories: Poultry Yield: 6 servings 3 Chicken breasts 6 Slices mozzarella cheese 1 Small egg plant sliced 1/4 ts Pepper 1 Egg 1 c Dry bread crumbs 10 1/2 oz Can pizza sauce 1/2 c Butter 1 ts Salt If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add > mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Orange Glazed Carrots Categories: Vegetables Yield: 6 servings 3 c Thinly sliced carrots 3 tb Orange marmalade 3 tb Butter or margarine 1/4 ts Salt 2 c Water 2 tb Chopped pecans Combine carrots, water, and salt in crock-pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes. Makes 5 to 6 servings.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornmeal Sally Lunn Categories: Breads Yield: 6 servings 2 c Cornmeal 1 1/4 c Buttermilk 1 ts Baking soda 8 oz Sour cream 1/2 ts Salt Combine cornmeal, baking soda and salt; add buttermilk and sour cream, mixing well. Pour batter into a well-greased 9 inch pie plate. Bake at 350 degrees for 40 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tennessee Cornmeal Muffins Categories: Breads Yield: 18 servings 1 1/2 c Cornmeal 2 Eggs beaten 1 ts Baking soda 2 c Buttermilk 1 ts Sugar 3 tb Lard, melted 1 ts Salt Combine cornmeal, soda, sugar, and salt. Combine remaining ingredients; add to dry ingredients, mixing well. Heat greased muffin pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter into hot muffin pans, filling 3/4 full. Bake at 400 for 25 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Corn Muffins Categories: Breads Yield: 18 servings 2 c All-purpose flour 1/2 ts Salt 3/4 c Cornmeal 1 3/4 c Milk 2 ts Baking powder 1 Egg beaten 2 tb Sugar 1/2 lb Bulk pork sausage Combine first 5 ingredients. Mix in rest of ingredients. Spoon batter into greased muffin pan, filling 2/3 full. Bake at 425 for 25 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crackling Cornbread Muffins Categories: Breads Yield: 24 servings 2 c Cornmeal 1 Egg, beaten 1/2 c All-purpose flour 2 c Milk 1 tb Baking powder 1 c Cracklings 2 ts Salt Combine ingredients. Heat two greased muffin pans in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot muffin pans, filling 2/3 full. Bake at 350 degrees for 30 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marion Harland's Corn Dodgers Categories: Breads Yield: 12 servings 1 c Cornmeal 2 tb Bacon drippings 1 c Boiling water 1/2 ts Salt combine all ingerdients well. Mound batter by tablespoonfuls onto a lightly greased baking sheet. Bake at 400 degrees for 30 minutes or until done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: North Carolina Cornmeal Crisps Categories: Breads Yield: 18 servings 1 c Cornmeal 2 tb Lard, melted 1 1/4 c Boiling water 1/2 ts Salt Combine all ingredients, mixing well. Spoon batter by T onto a lightly greased baking sheet. Bake at 400 degrees for 20 minutes or until edges are browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scratch Backs Categories: Breads Yield: 36 servings 3 c Boiling water 1 ts Bacon drippings 3 c Cornmeal 1 ts Salt Pour water slowly over cornmeal in a large mixing bowl, stirring well. Stir in bacon drippings and salt. Drop batter by 2 tablespoonfuls onto lightly greased baking sheets. (Stir mixture frequently to prevent cornmeal from settling.) Bake at 400 degrees for 25 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornmeal Biscuits Categories: Breads Yield: 24 servings 1 1/2 c All-purpose flour 1/2 ts Salt 1/2 c Yellow cornmeal 1/3 c Shortening 2 1/2 ts Baking powder 3/4 c Milk Combine flour, cornmeal, baking powder, and salt; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle milk evenly over flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place biscuits on greased baking sheets. Bake at 450 for 10 minutes or until biscuits are lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Corn Sticks Categories: Breads Yield: 14 servings 1 1/2 c Cornmeal 1 ts Salt 1/4 c All-purpose flour 1 c Buttermilk 2 ts Baking powder 2 Eggs, beaten 1/4 ts Baking soda 2 tb Shortening, melted Combine cornmeal, flour, baking powder, soda, and salt; mix well. Add buttermilk and eggs, stirring just until dry ingredients are moistened. Stir shortening into batter. Heat well greased cast iron corn stick pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter into pans, filling two thirds full. Bake at 400 degrees for 25 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Alabama Corn Sticks Categories: Breads Yield: 14 servings 1 1/2 c Cornmeal 1/2 ts Salt 1 1/2 ts Baking powder 1 1/2 c Buttermilk 3/4 ts Baking soda 1 Egg, beaten 1/2 ts Sugar Sift together cornmeal, baking powder, soda, sugar, and salt; stir in buttermilk and egg, mixing well. Heat well greased cast iron corn stick pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter into pans, filling two thirds full. Bake at 400 degrees for 25 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oklahoma Cornmeal Rolls Categories: Breads Yield: 18 servings 1 1/2 c All-purpose flour 1 ts Salt 3/4 c Cornmeal 2 tb Shortening 1 tb Baking powder 1 Egg, beaten 1/4 ts Baking soda 1 c Buttermilk 1 ts Sugar Shift together dry ingredients. Cut in shortening until mixture resembles coarse meal. Add egg and buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Roll dough to 1/4 inch thickness; cut into 2 1/2 inch circles. Make a crease across each circle, and fold one half over. Gently press edges to seal. Place on a greased baking sheet. Bake at 450 degrees for 15 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherokee Corn Pones Categories: Breads Yield: 8 servings 2 c Cornmeal 3/4 c Buttermilk 1/4 ts Baking soda 3/4 c Milk 1 ts Salt Butter 1/2 c Shortening Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingreients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Virginia Corn Pones Categories: Breads Yield: 18 servings 3 c Cornmeal 1 ts Salt 1 ts Baking powder 3 tb Shortening, melted 1/2 ts Baking soda 1 c Plus 2 T buttermilk 1 ts Sugar 1 c Plus 2 T water Combine dry ingredients. Add shortening, buttermilk, and water; stir just until dry ingredients are moistened. Shape into oblong patties, using 1/3 cup batter per patty. Stir mixture frequently to prevent cornmeal from settling. Place on lightly greased baking sheets. Bake at 450 degrees for 10 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kumquat Chicken Categories: Poultry Yield: 6 servings 4 oz Neufchatel cheese, softened 1 1/2 c Unsweetened orange juice 3/4 ts Dried whole tarragon, divide 1 tb Sugar 8 Chicken breasts 1 Clove garlic, halved 1 Egg white 1 ts Cornstarch 1/4 c Water, divided 2 tb White wine vinegar 1/3 c Fine, dry breadcrumbs 1 1/2 tb Orange-flavored liqueur 2 tb Toasted wheat germ 1 1/2 c Sliced kumquats divided Bone, cut in half, and skin the chicken breasts. Note: It will take about 20 kumquats to make 1 1/2 cups. Combine cheese & 1/2 tsp tarragon; set aside. Flatten chicken to 1/4 inch thickness; spread cheese mixture evenly on each piece of chicken; roll up, tuck in sides; pick. Combine egg & 2 Tbsp water in a small bowl; stir. Combine breadcrumbs & wheat germ in a shallow dish. Dip each roll in egg white mix; dredge in bread crumb mix. Place in a 12x8x2 inch baking dish coated with cooking spray. Bake at 400 for 30 min. Set aside; keep warm. Combine juice, sugar, and garlic in a small saucepan; boil. Cook 6 minutes or until reduced to 1 cup. Combine 2 Tbsp water & cornstarch; stir. Add to juice mix, stir. Add 1/4 tsp tarragon, vinegar, liqueur & 1 cup kumquats; simmer 5-min or until kumquats are tender, stirring constantly, remove & discard garlic. Remove wood picks & serve with sauce. Garnish with additional kumquats. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Armenian Style Zucchini Categories: Vegetables Yield: 6 servings 2 lb Zucchini, washed and trimmed 1 tb Chopped parsley 1 c Ground lamb shoulder* 1/2 c Stewed tomatoes 1/2 c Raw rice Salt 1 Small onion, chopped fine Black pepper *Note: May use lamb patties. Peel the zucchini and cut into 3 inch lengths. Scoop out the centers. Soak the vegetable in cold salted water about one half hour. mix the lamb with the rice, onion, parsley, tomatoes, salt and pepper. Drain the zucchini and fill the hollows with the lamb mixture. Arrange in a saucepan and add water to the depth of one inch. The water should not reach more than halfway up the sides of the zucchini. Cover the pan tightly and simmer over low heat until the rice is>>> tender, about one hour. Check from time to time to see that the water has not evaporated. Source: New york Times Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rack of Lamb Dijon Categories: Meats Yield: 2 servings 1 Rack of lamb; medium Italian bread crumbs Dijon mustard Have the butcher take off the chine bone--or at the very least score it through so that the chops can be cut. The ends of the chops should be 'Frenched"...so you can see the bone. Put dijon all over the lamb...coat it well. Pat the bread cumbs on top of the mustard, so that they adhere. particularly important on the rounded side...the top. Place lamb in a pre-heated over...450 degrees. Roast for about 35 minutes. This will give you a RARE lamb rack...the only way as far as I am concerned. Rest for 10 minutes and serve. Will serve two, or one very hungry person. Recipe was adapted from FINALLY MICHAEL'S (RESTAURANT) in Framingham, MA. Enjoy!!!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Sour Soup Categories: Soups/stews Yield: 10 servings 1/2 c Cloud ears 1/2 ts Hot oil (red chinese) 1/2 c Tiger lilies 1 tb Sesame oil dk brown toasted 1/2 lb Roast pork shredded 4 Scallions for garnish 7 tb Cornstarch 12 c Chicken stock* 1 c Water 1/2 ts Salt 1/2 c Sherry 3 ts Light soy 2 Bean curds cut 9 pieces 2 Eggs beaten 6 tb Rice wine vinegar 1 c Shredded chicken cooked 1/4 ts White pepper 1 c Bamboo strips julliene *(Make it a good rich stock) Soak ears and needles 20 mins in warm water, save water. Shred ears, halve needles. Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set aside. Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside. Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1 minute, add tofu, needles and ears. Boil 1 minute, mix rest of cornstarch with water and add to soup. (Use water from ears and needles for mixing) lower heat, add vinegar mixture, adjust seasoning. Slowly stir in beaten eggs, garnish with cut scallions. Serve in heated bowls. Enjoy it. KEEP ON KOOKIN, MARTY See ya all again... FROM: MARTY FEINS (BGNJ11A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Salisbury Steak Categories: Meats Yield: 6 servings 1 cn Cream of Mushroom Soup 1 Egg Beaten 1 lb Ground Beef 1/4 c Onion Finely Chopped 1/3 c Dry Bread Crumbs 1 1/4 c Fresh Mushrooms Sliced 1. In bowl, mix THOROUGHLY 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape FIRMLY into 6 patties. 2. In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides. Spoon off fat. 3. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover; simmer 20 min. or until done, turning patties occasionally. Prep time: 10 min. Cook time: 30 min. Roy from North Beach MD 01/17 10:38 am ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salisbury Steak Categories: Meats Yield: 4 servings 2 1/2 tb Vegetable oil 1 tb Butter 1 Medium onion chopped 1 1/2 c Beef broth 2 lb Lean Ground Beef 1 tb Flour 1 Egg 1 pn Basil 2 Onions peeled thinley sliced Salt and pepper PREHEAT OVEN TO 150 DEGREES,HEAT 1 TBSP OIL IN PAN,ADD CHOPPED ONION AND SPICES,COVER AND COOK 4 MINUTES LOW HEAT.PLACE MEAT IN LARGE BOWL AND PRESS DOWN CENTRE.ADD EGG TO INDENTATION AND MIX WELL WITH HANDS.ADD COOKED ONION AND MIX UNTIL WELL INCOPRATED.CORRECT SEASONINGS.SHAPE MIXTURE INTO PATTIES ABOUT 3/4 INCH THICK.SCORE WITH KNIFE.HEAT REMAINING OIL IN FRIYNG PAN.WHEN HOT, ADD MEAT AND COOK 10-12 MINUTES OVER MED HEAT.TURN 3 TO 4 TIMES DURING COOKING AND ONCE SEARED SEASON WELL. TREANSFER MEAT TO OVENPROOF PLATTER AND KEEP HOY IN OVEN.ADD SLICED ONIONS AND MARGARINE TO PAN.COOK 6 TO 7 MINUTES OVER MED HEAT, WHISK FLOUR INTO BEEF BROTH AND ADD TO FRYING PAN,SEASON WELL AND CONTINUE COOKING, ADD PATTIES BACK TO PAN AND SIMMER ALL TOGETHER FOR 3-4 MINUTES LONGER. Add flour whisked with water if needed to thicken a bit more. tastes great,serve with mashed potatoes. 1 serving: 517 caloories, 11g carbohydrate,62g protein,25 g fat,and 0.5 g fiber.Enjoy! Andrea-Chicago ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kentucky Corn Pones Categories: Breads Yield: 6 servings 1 c Cornmeal 1/2 c Whipping cream 1/2 ts Salt 1 tb Butter 1/2 c Boiling water 1 ts Baking powder Combine cornmeal and salt; add boiling water and stir well. Add remaining ingredients. Drop mixture by tablespoonfuls onto a greased griddle. Bake at 450 for 15 minutes or until edges are lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tennessee Crackling Pones Categories: Breads Yield: 6 servings 3 c Water 1 1/2 c Cornmeal 1 c Cracklings 1 ts Salt Bring water to a boil, reduce heat and add cracklings. Cook over medium heat 5 minutes or until cracklings are tender. Remove from heat and add cornmeal and salt. Shape into patties, using 1/2 cup batter for each patty. Place on greased baking sheet or griddle and bake at 450 for 45 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potato Corn Pones Categories: Breads Yield: 36 servings 1 ts Baking soda 1 ts Salt 1 1/4 c Buttermilk 1 c Cooked mashed sweet potatoes 2 c Cornmeal 1 Egg beaten 1 tb Sugar 2 tb Bacon drippings Dissolve soda in buttermilk. Combine cornmeal, sugar, and salt; add buttermilk mixture, sweet potato, egg, and drippings, mixing well. Shape into balls, using 1 T batter per all. Place on greased griddle, and lightly press into circles with the back of a fork. Bake at 400 degrees for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Swedish Cabbage Rolls Categories: Vegetables Yield: 6 servings 12 Large cabbage leaves 1/4 c Finely chopped onions 1 lb Lean ground beef 1 ts Brown sugar 1 Beaten egg 1 ts Salt 1 c Cooked rice 1 ts Worcestershire sauce 1/4 c Milk 1/4 ts Pepper 8 oz Tomato sauce 1 tb Lemon juice Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-pot. Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours... Makes 6 servings... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Teriyaki Steak Categories: Meats Yield: 6 servings 2 1/2 lb Boneless chuck steak 1/2 c Soy sauce 2 tb Oil 1 tb Sugar 1 ts Ground ginger 1 Clove garlic crushed Cut steak into 1/8-inch thick slices. Combine remaining ingredients in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve with rice.... Makes 5-6 servings... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Mexican Style Short Ribs Categories: Meats Yield: 6 servings 4 lb Beef short ribs 10 1/2 oz Can beef consomme 1/4 c Chopped green pepper 1 1/4 oz Pkg. Taco seasoning mix In a large skillet or crock-pot with browning unit, brown short ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock-pot pour sauce over the ribs. Cover and cook on low for 6 to 8 hours. Makes 5-6 servings..... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Round Steak with Rich Gravy Categories: Meats Yield: 6 servings 2 1/2 lb Round steak 1 1/2 oz Pkg onion soup mix 10 1/2 oz Cream of mushroom soup 1/4 c Water Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry onion soup mix, water, and condensed mushroom soup. Cover and cook on low for 6 to 8 hours. Excellent when served with mashed potatoes... Makes 5 to 6 servings....... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Glazed Corned Beef Categories: Meats Yield: 6 servings 4 lb Corned beef 2 tb Red wine vinegar 1 1/2 ts Horseradish 2 tb Prepared mustard Water 1/4 c Molasses In crock-pot cover corned beef with water. Cover and cook on low for 10 to 12 hours. Drain cooked corned beef; place on broiler pan or ovenproof platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat. Brown in 400 degree oven for 20 minutes or until it begins to brown; brush with sauce several times while browning. Makes 6 to 8 servings....... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Beef and Potatoes Categories: Meats Yield: 6 servings 2 lb Lean ground beef 1/2 ts Pepper 1 cn Condensed tomato soup 1 c Light cream 1 ts Salt 1/4 c Finely chopped onions 6 Medium potatoes In large skillet or crock-pot with browning unit, brown beef; break up large chunks with fork. Pour off excess fat. In a small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes. In crock pot arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on low for 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook on high for 15 to 20 min. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Stuffed Green Peppers Categories: Meats, Vegetables Yield: 6 servings 6 Green peppers 1 tb Chopped pimiento 1 tb Worcestershire sauce 1 ts Salt 1/2 lb Lean ground beef 10 3/4 oz Can cream of tomato soup 1/4 c Finely chopped onion 12 oz Can whole kernel corn 1 ts Prepared mustard Cut a slice off top of each pepper. Remove core, seeds, and white membrane. In a small bowl, combine beef, onion, pimiento, salt, and corn. Spoon into peppers. Stand peppers up in slow-cooking pot. Add Worcestershire sauce and mustard to soup. Pour over peppers. Cover pot; cook on low 8 to 10 hours. Makes 5 to 6 servings... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Italian Pot Roast Categories: Meats, Italian Yield: 6 servings 4 lb Beef chuck roast Salt and pepper 1 1/2 oz Pkg. spaghetti sauce mix 2 Tomatoes, chopped Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender. Slice and Serve on hot spaghetti; spoon sauce over all. Makes 6 to 7 servings.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Chinese Style Country Ribs Categories: Meats Yield: 6 servings 1/4 c Soy sauce 4 lb Country style spareribs 1 Clove garlic, crushed 2 tb Catsup 1/4 c Orange marmalade Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides of the ribs. Place in a crock- pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours. Makes 4 to 6 servings.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Knockwurst and Cabbage Categories: Meats Yield: 6 servings 6 Knockwurst links 1 ts Caraway seeds 1/2 ts Salt 1 Small head cabbage shredded 1 Onion, thinly sliced 2 c Chicken bouillon Cut knockwurst into 2-inch chunks. In crock-pot arrange alternate layers of meat with onions and cabbage. Sprinkle with salt and caraway seeds. Pour bouillon over all. Cover and cook on low 5 to 6 hours or until cabbage is tender. Makes 6 servings.... NOTE: If a more chewy texture> in the knockwurst is preferred, add the meat during the last hour of cooking..... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Round Steak Italiana Categories: Meats, Italian Yield: 6 servings 1 1/2 lb Round steak 1/2 ts Oregano 15 1/2 oz Spaghetti sauce w/mushrooms 1/4 ts Pepper 1 ts Salt 16 oz Can whole small onions Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans and toasted garlic cheese bread... Makes 5 to 6 servings... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Corn Stuffed Pork Chops Categories: Meats Yield: 6 servings 6 Pork chops 1/2 ts Sage 2 tb Minced green pepper 1 c Soft bread crumbs 7 oz Whole kernel corn undrained 1 tb Instant minced onion 1 ts Salt Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon- buttered broccoli. Makes 5 to 6 servings... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Home Style Chunky Applesauce Categories: Fruits Yield: 4 servings 10 Cooking apples diced 3/4 c Sugar 1/2 c Water Cinnamon to taste In crock-pot combine apples & water. Cover & cook on low for 4-6 hrs or until apples are very soft. Add sugar & cook on low another 30 min. Sprinkle with cinnamon at serv. time. Makes 4 cups. For smooth>puree cooked apples. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Johnny Cake Categories: Breads Yield: 8 servings 3/4 c All-purpose flour 1 1/4 c Cornmeal 1 ts Baking soda 2 Eggs, beaten 2 tb Sugar 1/4 c Vinegar 1/2 ts Salt 1/4 c Shortening, melted Sift together flour, soda, sugar and salt; stir in cornmeal. Combine eggs, vinegar, and shortening; add to dry, ingredients, stirring just until moistened. Heat a well-greased 9 inch cast-iron skillet in a 400 degree oven for 3 minutes or until very hot. Spoon batter into hot skillet. Bake at 400 degrees for 30 minutes or until lightly browned. From "The Southern Heritage Breads Cookbook" Gary, Atlanta, GA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta and Variations Categories: Pasta Yield: 6 servings 3 c All-purpose flour* 3/4 c Plus 2 Tablespoons water *Or unbleached flour. Place flour in a mound on a large flat surface. Make a well in the center. Add water and salt. Using a fork, gently start to work flour from the side of the well into the liquid mixture. Continue until dough becomes sticky and difficult to work with the fork. Knead by hand to make a rough-looking dough. Let dough rest 10 minutes. Knead dough until most of the flour is used and dough is smooth and elastic, about 10 minutes. Divide dough into 3 or 4 balls and place balls in a plastic bag; set aside to rest 30 minutes before rolling by hand. Roll out 1 ball at a time to desired thickness and cut into desired shape and width. Yield: Makes about 6 servings Source: Sophie Kay's Pasta Cookery BEET PASTA: Drain 1 (8-oz) can cooked sliced beets. Puree in blender with 1 Tablespoon vegetable oil. Make a well in 2-1/2 cups all-purpose or unbleached flour. Spoon beet puree into well. Add 1 teaspoon salt. Continue as directed above. Makes about 4 servings. BROCCOLI PASTA: Cook 10 ounces frozen chopped broccoli; drain. Puree in blender with 1 room temperature, large egg. Make a well in 2-1/2 cups all-purpose or unbleached flour. Spoon broccoli puree into well. Add 1 teaspoon salt. Continue as directed above. Makes about 4 servings. EGG NOODLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached flour. Break 3 room temperature, large eggs into the well. Add 1 teaspoon salt. Beat mixture in the well with a fork about 10 strokes before working in flour. Continue as directed above. Makes 4 servings. EGG PASTA: Make a well in 3 cups all-purpose, unbleached semolina or whole wheat flour. Break 4 room temperature large eggs into the well. Add 1 Tablespoon vegetable oil, 1 Tablespoon water and 1/2 teaspoon salt. Beat mixture in the well with a fork about 10 strokes before working in Continue as directed above. Makes about 6 servings. LEMON PASTA: Make a well in 2 cups all-purpose or unbleached flour. Add 1/3 cup lemon juice, grated peel of 2 lemons and 1/2 teaspoon salt to the well. Continue as directed above. Makes about 4 servings. ONION PASTA: Make a well in 2-1/2 cups all-purpose or unbleached flour. Break 4 room temperature, large eggs into the well. Add 2 Tablespoons vegetable oil and 1 (1-1/4 oz) package dry onion soup mix. Beat mixture into the well with a fork about 10 strokes before working in flour. Continue as directed above. Makes about 4 servings. PINEAPPLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached flour. Gently add 1 (6 oz) can thawed, frozen pineapple juice concentrate and 1/4 cup sugar to the well. Beat mixture in the well with a fork about 10 strokes before working in flour. Continue as directed above. Makes about 4 servings. SEMOLINA FLOUR PASTA: Make a well in 2 cups semolina flour. Add 1/2 cup plus 3 Tablespoons water, 2 Tablespoons vegetable oil and 1 teaspoon salt to the well. Continue as directed above. Makes about 4 servings. SPICY ITALIAN PASTA: Make a well in 2 cups all-purpose or unbleached flour. Break 1 room temperature egg into well. Add 1/4 cup water, 2 Tablespoons vinegar, 1 Tablespoon vegetable oil and 1 (.06-oz) package dry Italian salad dressing mix. Beat mixture in the well with a fork about 10 strokes before working in flour. Continue as directed above. Makes 3 to 4 dozen chips. SPINACH PASTA: Cook 10 ounces of fresh or frozen spinach; drain. Puree in blender with 1 room temperature, large egg. Make a well in 3 cups all- purpose or unbleached flour. Break another room temperature large egg into well. Add 1-1/2 teaspoons salt. Beat mixture in the well with a fork about 10 strokes. Add spinach puree and beat before working in the flour. Continue as directed above. Makes about 6 servings. WHOLE WHEAT PASTA: Make a well in 2 cups sifted whole-wheat flour. Break 2 room temperature large eggs into the well. Add 2 to 3 Tablespoons water, 1 Tablespoon vegetable oil and 1 teaspoon salt. Beat mixture in the well with a fork about 10 strokes before working in flour. Continue as above. Makes about 4 servings. ZUCCHINI PASTA: Cook 10 ounces cubed fresh zucchini in 1/2 cup boiling water until tender; drain. Puree in blender with 1 room temperature, large egg and 1 Tablespoon vegetable oil. Make a well in 4 cups all-purpose or unbleached flour. Break another room temperature, large egg into well. Add 2 teaspoons sugar and 1 teaspoon salt. Beat mixture in the well with a fork about 10 strokes. Add zucchini puree and beat before working in the flour. Continue as above. Makes about 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Mustard Salad Dressing Categories: Salads Yield: 4 servings 1 pt Dijon 1 pt Mayo 1 pt Honey 2 pt Sour cream Wisk first 2 ingredients together. Blend honey and mustard. Adjust the seasoning to taste with last 2 ingredients. May be used as a salad dressing or as a dipping sauce. source: Howard Radis, Chef, JAKE'S MARKETPLACE CAFE, Londonderry, Vermont. It's super. The 'pt' in this recipe should be thought of as parts. that way you can make as much (or little) as you want) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Beef Spread Categories: Appetizers Yield: 1 servings 1/2 c Onion; chopped 1/2 c Mayonnaise 1 tb Butter 2 1/2 oz Dried beef; finely chopped 2 tb Dry white wine 1/2 c Pecans; chopped 8 oz Cream cheese; softened Saute onion in butter in a skillet until tender. Stir in wine; simmer 2 minutes. Add cream cheese, sour cream, mayonnaise and beef; mix well. Spoon mixture into an 8-in. square baking dish; sprinkle with pecans. Bake at 350 deg. for 15 to 20 minutes. Serve with assorted crackers. Yield: 4 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppered Beef Tenderloin with Horseradish Sau Categories: Meats, Poultry Yield: 10 servings 1 tb Pepper; coarsely ground 1/8 ts Garlic powder 1 1/2 ts Fennel seeds; crushed 1/8 ts Onion powder 1/2 ts Red pepper; ground 5 lb Beef tenderloin 1/8 ts Nutmeg; ground Cooking spray 1/8 ts Mustard; dry Horseradish sauce; TF Combine spices in a small bowl; set aside. Trim fat from tenderloin; rub with pepper mixture. Place tenderloin on a rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thinkest portion of meat. Bake at 375* for 50 minutes or until thermometer registers 140* (rare) to 160* (medium). Place tenderloin on serving platter; cover and let stand 10 minutes. Cut into thin slices and serve with Horseradish Sauce. Yield: 10 servings (about 197 calories per 3 oz. tenderloin and 2 T sauce). Sandy Kapoor, In Health SAUCE: Combine 1/4 c 1 % low fat cottage cheese, 1/4 c skim milk, 3 T nonfat mayonnaise, 1 1/2 T prepared horseradish, 1 t lemon juice, and 1/8 t dried whole dillweed in container of an electric blender or food processor bowl; cover and process until smooth. Pour mixture into a serving bowl. Yield: 1 1/4 c (about 10 calories per tablespoon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vanilla Extract Categories: Desserts, Beverages, Appetizers Yield: 1 servings 2 c Vodka 5 Vanilla beans; cut in 1" pcs Combine vodka and vanilla beans in a jar with a tight-fitting lid. Cover the jar and let it stand 6 to 8 weeks. (The vodka mixture will turn amber colored after a day or two.) After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns to a dark color. Yield: 2 cups. FROM: Helen Moore ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and Vegetable Pasta Categories: Fish/sea, Vegetables Yield: 6 servings 2 lb Lg shrimp,peeled & deveined 1 ts Coarsely ground black pepper 2 Yellow peppers, 1/4" dice 1 ts Salt 2 Red peppers, 1/4" dice 1/2 c Fresh lemon juice 6 Plum tomatoes, 1/2" dice 1 c 1 T olive oil 1/2 c Chopped fresh dill 1/4 ts Hot chile oil 2 ts Dried tarragon 1 Head broccoli, cut small 2 tb Chopped shallots 1 1/2 c Cooked peas 1/2 ts Dried red pepper flakes 1 lb Linguine At least 2 hours ahead, bring a large pot of water to a boil. Carefully drop in the shrimp and cook until just tender, 1 minute. Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, 1 c olive oil and the chili oil to the serving bowl. Toss well with the shrimp. Cover and refrigerate.When you are ready to serve, bring a large pan of water to a boil Drop in the broccoli and cook 1 minute. Drain and rinse under cold water, drain again. Toss the peas and broccoli with the shrimp and vegetables, set aside.Bring a large pot of water to a boil. Add the remaining 1 T olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss with the shrimp and vegatable sauce. Serve at once. Serves 6. From: The New Basics Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Liqueur Categories: Beverages Yield: 1 servings 1 1/2 lb Peaches; peeled & sliced* 3 Whole cloves 1 1/2 c Sugar 2 Cinnamon sticks 4 Lemon peel; strips 2 c Bourbon *Use fresh peaches for this recipe In medium glass bowl, thoroughly combine all ingredients. Heat 10 minutes on POWER LEVEL 7 (Medium-High) until sugar is dissolved, stirring once. Continue cooking on POWER LEVEL 1 (Warm) an additional 30 minutes, stirring twice. Cover and let stand 3 to 4 days. Strain before using. Yield: 2 cups. Source: JC Penny's Microwave Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Brandy Categories: Beverages Yield: 1 servings 1 1/2 lb Plums; fresh; halved* 2 c Gin 2 c Sugar *Remove pits In medium glass bowl thoroughly combine all ingredients. Heat 10 minutes on POWER LEVEL 7 (Medium-High) until sugar is dissolved, stirring once. Continue cooking on POWER LEVEL 1 (Warm) an additional 30 minutes, stirring twice. Cover and let stand 3 to 4 days. Strain before using. YIELD: 2 cups. Source: JC Penny's Microwave Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggs Portugal Categories: Meats Yield: 4 servings 1 lb PRK SAUSAGE (bulk) 2 1/2 c Milk 8 Slices bread/cubed 3/4 ts Mustard 3/4 lb Cheddar cheese/shredded 1 cn Mushroom soup 4 Eggs;beaten 1/4 c Vermouth In a 9x13 greased caserole dish, place bread cubes. Brown sausage into very fine pieces, drain. Top bread with cheese. Place sausage on top of cheese and bread Mix eggs and milk together and pour on top of the sausage, bread and cheese. Cover and refrigerate overnight. Next morn.: Mix vermouth and soup (no extra water) together and spread over the top of the casserole. Bake 300 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Breakfast Sausage Categories: Meats Yield: 10 servings 5 tb SALT 1 ts GINGER 1 tb GROUND RED PEPPER 1 tb NUTMEG 1 tb PEPPER 2 c ICE WATER OR TOMATO Juice 2 tb RUBBED SAGE GRIND THE MEAT THROUGH A 3/16 GRINDER PLATE AND MIX WELL WITH THE OTHER INGREDIENTS. STUFF THE CASINGS AND BE SURE NOT TO LEAVE AT ROOM TEMP. TOO LONG. LORNA- N.J. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Dip Categories: Appetizers Yield: 1 servings 1 lb Ground beef cooked and drain 1 lb Regular Velveeta cheese 1 pk Taco seasoning 1 lb Mexican Velveeta cheese Prepare meat as directed on taco seasoning package and add seasoning. Melt cheese in slow-cooker (or in microwave and add to crock-pot) and add meat. You may need to add some milk to make this desired consistency. Serve with tortilla chips. Hope you enjoy! Lisa--Mich. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Sour Cream Categories: Poultry Yield: 4 servings 2 lb Chicken breasts, skinned 2 tb Parsley 1/2 c Butter 1/2 ts Thyme 1/2 pt Sour cream 1 tb Chopped green pepper 1/2 c Sherry Pepper to taste 1/2 ts Rosemary 1/2 c Slivered almonds 1/2 ts Monsodium glutamte Sliced fresh mushrooms 1 ts Salt Brown chicken in butter in skillet. Place in casserole. Add sour cream & sherry (wine) to chicken drippings. Add remaining ingredients and simmer 10 mins. Pour mixture over chicken pieces. Bake 350 for 1 hour. Serve with white/wild rice. (I made this ahead of time, refrigerated it, & then baked ~ delish!) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bourbon Street Shrimp Categories: Fish/sea Yield: 6 servings 1/4 c Butter 1 ts Soy sauce 6 Mushrooms, sliced 1/4 ts Black pepper 1 cn Frozen condensed cream of sh 1 1/2 lb Shrimp* 1 c Sour cream Toast slices or cooked rice *Cooked, Shelled, Deveined. Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce,and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown> Best to you, Lisa ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yorkshire Pork Chops Categories: Meats Yield: 4 servings 1 Lg golden delicious apple 3 Eggs 4 tb Olive oil 1 c Flour 4 Pork loin chops - 1-1/2 to 2 2 tb Melted butter 1 c Milk 1/2 ts Salt (Serve with warm applesauce.. OPTIONAL) Peel and slice the apple into 4 thick rings. Melt the oil in an oven-proof pan, and brown them for about 1 minute on each side. Put an apple ring on each chop. Whisk the milk, eggs, flour butter and salt until well mixed. Pour the batter over the chops and bake for about 35 minutes at 450~ or until the batter is browned and puffy. Serve immediately - with the warm applesauce. Since the Yorkshire batter bakes with the pork chops, it swells up and around the chops and becomes crisp on top, but stays soft and moist inside - like you think of yorkshire pudding. If you use thin chops they will tend to become dry and tough, so best use thick ones for this recipe. Carole ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecue Cubes Categories: Salads Yield: 6 servings 3 oz Package lemon Jell-0 1/2 ts Salt 3/4 c Boiling water 1 ds Pepper 8 oz Can tomato sauce 1 tb Horseradish 1 1/2 ts Vinegar Disolve Jell-o in boiling water. Mix all other ingredients , and when Jell0o is at room temperature, add and mix. Pour into oiled 8 " square pan. Chill until firm. Cut into cubes and serve atop salad. Makes enough to garnish 6 small salads. Enjoy, * Jeannie * ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sinful Salad Categories: Salads Yield: 4 servings 6 oz Strawberry Jello 20 oz Frozen strawberries 1 c Boiling water 20 oz Crushed Pineapple; drained 1 c Bananas; mashed 1 pt Sour Cream 1 c Pecans; chopped Combine Jell-o and boiling water. Cool. Add bananas, pecans, strawberries, pineapple, and stir. Divide in half. Pour half into 12x8 pan. Refrigerate 1 hour to set. Keep remaining Jell-o at room temperature. Spread sour cream over set Jell-o, pour on remaining jell-o. Cover and refrigerate until set, about 1-1/2 hours or overnight. Enjoy, * Jeannie * ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Karelian Bacon Buns Categories: Appetizers Yield: 180 servings 4 1/2 lb Bacon 4 Egg yolks 3 Medium onions 2 ts Water 2 lb Frozen bread dough 1. Cut onion and bacon i to very small piecces. In large skillet, saute bacon until crisp. Drain. Remove to holding pan. Cook onion in enough water to cover until translucent. Add to bacon, cover and chill. 2. Allow ffrozen dough to thaw and rise according to package directions. Punch down dough. Divide in sections for easier rolling. 3. Flour pastry board. Roll dough with floured rolling pin until 3/8" thick. Cut with round biscuit cutter. Put a tea spoon of cooled mixture in center of each circle of dough and fold over. Crimp with fork. Place on lightly greased baking sheet. Let rise again until doubled. 4. Bake in 375 degree oven for 15 minutes or until a light tan c olor. Brush with mixture of egg yolks and water. Return to oven and bake until golden brown. 5. Serve hot. Offer a good ,German mustard if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carbonara Sauce Categories: Sauces Yield: 4 servings 4 oz Salt pork or smoked bacon Olive oil 1/3 c Freshly grated Parmesan chee Pepper 4 Eggs Salt (1) Heat the oil in a saucepan, add the salt pork cut in small pieces, and cook until golden brown. (2) Beat the eggs just enough to mix the yolks and whites well. (You may also use just the yolks alone.) (3) Add the grated cheese, a pinch of salt, and pepper, > and continue stirring. Add a few tablespoons cream, if you want to, to reach desired consistency. After the pasta is boiled and drained, pour it into a large bowl. (4) Add the salt pork and the beaten eggs and cheese and mix everything together very quickly. Serve immediately. This sauce is especially good with spaghetti or bucatini. Don't ask me what bucatini is - I'm just quoting from the book! Missy Bowra/Ft. Campbell, KY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pimiento Cheese Sandwiches Categories: Appetizers Yield: 12 servings 1 lb New York sharp cheese 1 ds Hot pepper sauce 4 oz Jar pimientos Coarse ground black pepper t Cayenne pepper to taste Mayonnaise 1 ts Worcestershire sauce 24 Slices white or whole wheat Grate cheese on the small side of a hand grater in a large mixing bowl. Drain the liquid from the pimientos and mash with a fork. Add pimientos to the cheese in the bowl. Add cayenne, worcestershire sauce, hot pepper sauce and black pepper to taste. Add enough Mayonnaise (about 3 T.) to reach the desired consistency and mix thoroughly. Use your hands or a big, wide fork to mix. The mixture will become firmer as it sets in the refrigerator. (You can trim the edges of the bread at this point-I don't unless making them for finger food.. Spread each slice of bread with mayonnaise on one side. Put the cheese filling on 12 slices of bread, then put the other 12 mayonnaise coated bread slices on top. Slice the sandwiches diagonally or into strips. Be sure to put lots of filling into the sandwiches. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polish Sausage Categories: Meats, Sausages, Polish Yield: 1 servings 2 lb Pork butt or shoulder 1/4 ts Dried basil 2 ts Salt 1/4 ts Garlic powder Black pepper to taste 1/4 ts Mustard seeds 1 1/2 ts Sugar 1/2 ts Dried marjoram 1/2 ts Dried thyme 1/3 c Plus 1 tsp ice-cold water Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about 1:3 if you can. Put pork in a large stainless or ceramic crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the meat as loose as possible. Add remaining spices & water as above. At this point you may fry a small patty of the meat to test for seasonings. Adjust if necessary. Refrigerate the sausage mix overnight. You may check for seasonings again the next day (but be careful! You'll be tempted to fry it all right then and eat it up!) Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths. You may grill, steam or fry the sausages as you prefer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Winter Vegetable Soup Categories: Soups/stews Yield: 6 servings 4 Slices bacon in 1 inch piece Salt 4 tb Unsalted butter Pepper taste 2 c Diced leeks 5 c Chicken stock (homemade pref 1 1/2 c Diced onions 2 1/2 c Diced potatoes 1 c Diced celery 1 lb Rinsed spinach 1/8 inch sliv 1 1/2 ts Dried tarragon 1 1/2 c Sliced carrots* 1/2 ts Dried thyme 1 1/2 c Shredded cabbage* 1. In large soup pot, cook bacon till fat is rendered (5 min), remove & discard. 2. Add butter, then leeks, onion and celery. Cook over low heat till wilted (15 min). Season with tarragon, thyme salt & pepper. Stir well. 3. Add stock, potatoes & carrots. Simmer till tender but not mushy (15 min). 4. add half the spinach and the cabbage, simmer 1 minute. 5. Remove from heat. Puree half the soup in a food processor or blender & return to pot. 6. Simmer over low heat and add the remaining spinach and the cream. Heat well but don't boil. Adjust seasoning and serve. Recipe found in "The New Basics" cookbook Lulins/Rossi *ingredients added by me! Mark in NJ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Harira Categories: Soups/stews Yield: 8 servings 1/3 c Flour 1/2 ts Pepper 1/2 c Chick peas 1/2 c Dried broad beans 1/2 lb Lean lamb or beef diced 1 1/2 lb Tomatoes 2 Large onions, chopped 1 Bunch parsley 1/4 ts Saffron 1 Bunch fresh coriander 2 tb Paprika 1 tb Butter 1 Soup bones 1/3 c Rice 1 tb Butter 1 Lemon 2 tb Salt 1/2 c Lentils Soak overnight 1/3 c flour in 1 c water; 1/2 c chick peas in water to cover Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste). Add 6 cups of water, soup bones, butter, salt, pepper, pre=soaked chick peas with skins popped off and discafrded, and the dried broad beans which have been washed and cleaned. Simmer, covered, for 2 hours or more. 20 mins. before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, corinader & the flour and water paste. Add 3 cups of water, and when it returns to boil, add the vermicelli. When the vermicelli is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the tatle). the soup should be elvety; so add water or flour thickening if it is not. *Note: Lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli. A soup served each night at sundown to break the Ramadan Fast. This receipe is from COOKING IN MOROCCO by the American Women's Association of Rabat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Sausage and Cabbage Categories: Meats Yield: 1 servings 1 Kielbasa, or Polish sausage 1/4 ts Pepper 1 Large onion sliced 1/4 ts Caraway seeds ( optional ) 4 c Shredded red cabbage 1 Bay leaf 20 oz Pie sliced apples 1/2 c Beer 1 ts Salt 1 cn Condensed chicken broth Score kielbasa and put into cooker.Layer onion, cabbage and apples, sprinkling each with salt and pepper and caraway seeds. Add bay leaf. Pour beer and chicken broth over all. Cover and cook on low 6 hours or high 3 hours, or until cabbage is tender. Remove bay leaf before serving. Spoon the vegetables into a heated casserole and top with the cooked sausage. Enjoy, * Jeannie * ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Onion Mushroom Steak Categories: Meats Yield: 1 servings 3 lb Chuck roast, 1 1/2 " thick 1 tb Minced dried onion 1 Envelope mushroom or onion s 1 c Dry red wine or water Combine the onion and dry soup mix on a sheet of aluminum foil or wax paper. Roll roast in mixture well, to coat it. Place in crockpot and pour wine over, cover and cook on low for 8 hours . Turn after 4 hours.On high cook 4 hours and turn after 2. Enjoy, * Jeannie * ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Apple Dip Categories: Appetizers Yield: 12 servings 24 oz Cream cheese 3 ts Vanilla 6 tb Milk 6 Apples; sliced 2 1/4 c Brown sugar Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts. Enjoy! Makes a great fruit dish for a party or buffet or you can just enjoy it at home like we do. Hope you like it! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kreplach with Several Fillings Categories: Meats Yield: 5 servings --------------------------------NOODLE DOUGH-------------------------------- 1/2 ts Salt 2 c Flour; unsifted (scant) 2 Eggs; slightly beaten ------------------------------CHICKEN FILLING------------------------------ 2 c Cooked chicken; minced 1 Egg 1 tb Onion; minced Salt and pepper; to taste ---------------------------CHICKEN LIVER FILLING--------------------------- 2 c Broiled chicken livers Salt and pepper 2 Eggs; hard boiled 1 tb Scmaltz; chicken fat 1 Onion; small minced --------------------------------MEAT FILLING-------------------------------- 2 c MEAT; Cooked and ground* 1 tb Onion; minced 1 Egg Salt and pepper -------------------------------CHEESE FILLING------------------------------- 2 c Cottage cheese; farmers, dry 2 tb Onion; minced 3 tb Bread crumbs; fine soft Salt and pepper 1 Egg NOODLES: This is a lost art. may I add that I usually use wonton skins and make life easy for myself; but once in awhile.... Add salt to eggs,add eggs to flour. mix with your hands until the dough leaves the sides of the bowl. It should be fairly stiff. Knead until dough is smooth and elastic. Roll out on a lightly floured board (or on a white cloth). Roll and stretch until it is paper thin...well very thin. Cut into 3" squares. Place one T of filling in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water. If you have a pasta machine (or I sometimes use FP go for it. Cook until they rise to the top; about 10 or 12 minutes. DO NOT COOK IN THE SOUP. You may warm them in the soup. FILLINGS. These days I zap all the ingredients for each type of filling in the FP...leaving the eggs for last. For the cheese filling, you just want to combine. I would serve all but the cheese with Chicken Noodle soup. the Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream. Each of these recipes makes about 30; figure at least 3 each ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pitkin County Pork Chops Categories: Meats Yield: 6 servings 2 tb Butter 2 tb Packed light brown sugar 1/2 c Chopped onion 2 tb Worcestershire sauce 3 Cloves garlic, minced 6 Pork chops 1-1/2 inches thic 1 ts Salt 3/4 c Ketchup 1/4 c Prepared mustard 1/2 c Chili sauce 1/4 ts Cayenne pepper 1/3 c Water 2 tb Cider vinegar In a small bowl, combine butter, onion, garlic, salt, mustard, cayenne pepper, vinegar, brown sugar and Worcestershire to make a paste. Spread over porh chops. Place in large baking dish and broil close to heat for 5 minutes. Remove from oven. In small bowl, combineketchup, chili sauce and water; blend well. Pour sauce over chops. Cover and bake at 350 degrees for 1 hour or until pork is tender. A tantalizing mixture of sweet, sour and spice which is excellent served over fresh linguine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Squaw Point Pork Chops Categories: Meats Yield: 4 servings 6 tb Mayonnaise 1 ts Coarsley ground black pepper 6 tb Sour cream 8 ts Minced fresh dill 1/2 c Dijon mustard 4 Boneless pork loin chops, 1- 1/2 c Fresh lemon juice Combine all sauce ingredients. Pour 1/2 of sauce over chops, cover and refrigerate for 4-6 hours. Cover and refrigerate remaining sauce. Remove chops, discarding marinade. Grill chops over medium coals for 9-11 minutes per side or to desired doneness. Brush top side of chops with LEMON DILL SAUCE one minute prior to removing from grill. Pass remaining sauce. THIS MARINADE WORKS WELL WITH VEAL OR LAMB CHOPS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chop Lima Casserole Categories: Meats, Casseroles Yield: 4 servings 4 Pork chops 1 ts Oil Salt 1/3 c Hot water Pepper 1/3 c Tomato catsup 3 c Limas drained, reserve liqui 1 Onion 1 Green pepper, diced Season chops. Brown in oil with onion. Place green pepper, limas and chops in layers in an oven proof casserole dish. Add hot water to pan drippings with catsup and bring to a boil. Pour over layered casserole. Add the bean liquid as needed while baking in the oven. Bake @ 350 for 1 1/2 hrs. Hope you enjoy it! Lisa/Cedar Rapids ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Pork Chops Categories: Meats, Cheese/eggs Yield: 6 servings 6 Pork chops Butter to fry in 1/4 c Flour 3/4 c Ilk Salt 8 oz Package of cream cheese, cu Paprika 1/2 tb Garlic salt ( I now use garl Pepper 1/2 c Parmesan cheese ( I usually Coat the chops with the seasoned flour, and brown in margerine or butter. Heat milk and add cream cheese, garlic salt and 1/4 C Parmesan cheese, mixing well until blended. Place chops in baking dish ( 12x8). Cover with sauce, and 1/4 Parmesan cheese, bake at 325, 50 minutes, or until chops are tender. Enjoy *J* ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops and Stuffing Categories: Meats Yield: 4 servings 4 Pork chops 2 tb Water 1 tb Oil 1/4 ts Poultry seasoning 3 Slices of bread, cut into cu 1 cn Mushroom soup 2 tb Chopped onion, or 2 t minced 1/3 c Water 1/4 c Melted butter Preheat oven to 350 Brown chops and place in a shallow baking dish. ( 2-2-1/2 quart ) Lightly mix together bread, onion, butter, 2 T water and poultry seasoning . Place a mound of stuffing on top of each chop. Blend soup and 1/3 C of water, pour over chops. Bake uncovered for one hour. Enjoy, * Jeannie * ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops with Olives Categories: Meats Yield: 4 servings 1/4 c Flour 1 Clove garlic 1 ts Salt 3 tb Salad oil 1/4 ts Pepper 1/2 c Water 4 Shoulder chops 3/4" thick 1/2 c Pimieto stuffed olives slice Combine flour, salt and pepper. Rub pork chops with garlic halves and dredge in flour. heat oil in non-stick skillet. Brown chops well on both sides. Drain off fat. Pour water over meat. Reduce heat. Cover and simmer 30 minutes. Add olives and continue cooking 30 minutes or till chops are tender. ENJOY! David & Damaris (MXVP49A & MXVP49B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Soy Bean Fritters Categories: Breads Yield: 6 servings 5 Large Thai dried chilies * 1 3/4 c Cooked and pureed soy beans 1/2 ts Chopped coriander roots ** 2 Eggs 1 ts Minced Galanga (Kha) or ging 1 tb Rice flour 1 ts Kaffir lime peel or lime zes 3 tb Fish sauce (Nam Pla) 2 tb Minced garlic 1 ts Finely chopped Kaffir lime l 2 tb Minced red onions 2 ts Cilantro leaves 1 tb Thai shrimp paste 1/2 c Oil for frying -------------------------------DIPPING SAUCE------------------------------- 2 Medium chilies minced 4 tb Sugar 2 ts Salt 4 tb Vinegar * Soak in hot water until soft ** Omit if not available *** Squeeze out all the water DIRECTIONS: Using a mortar and pestle or a blender. Puree chilies, coriander roots, Galanga, lime peel, garlic, onions and shrimp paste. Add soy beans and rice flour and blend well. Transfer the soy bean mixture to a bowl and add eggs, Kaffir lime leaves, cilantro leaves and fish sauce and stir vigorously with a wooden spoon until well blended. Heat oil in a large flat bottom fry pan over medium heat. Meanwhile, dip hands in water and form the soy bean mixture into patties, about 1-1/2 inch in diameter each. Fry until well done and golden brown. Drain the oil on paper towels. Serve hot with dipping sauce. Dipping Sauce ~~~~~~~~~~~~~ Heat salt, sugar and vinegar in a small saucepan over low heat until the salt and sugar is dissolved. Cool a bit, add chilies and stir to mix well. NOTE: The mixture must be on the dry side. If the mixture is too soggy it won't be crispy when fried. The solution would be to lay the patties out on a cookie sheet to air dry about 15 minutes or so before frying. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Bread Categories: Breads Yield: 1 servings --------------------------------MEDIUM LOAF-------------------------------- 2/3 c Water 3/4 c Oatmeal 2 ts Vegetable oil 1 1/4 c Bread flour 3 tb Honey 1 1/2 ts Yeast 3/4 ts Salt This bread is sweet but not too sweet. It is not a tall loaf. We like it a lot and plan to make it often, perhaps adding some sunflower seeds next time. From the Donna German Bread Machine Cookbook #2. Regards, Gaye in Bellevue, WA 01/25/92 07:19 pm ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grits Italiano Categories: Meats, Italian Yield: 8 servings 1 lb Hot bulk pork sausage 1/4 ts Garlic powder 1/8 ts Salt 14 oz Jar pizza sauce 1 1/2 lb Lean ground beef 10 oz Shredded Cheddar cheese 1/8 ts Pepper 1 Med. onion, chopped 3/4 c Regular grits 1 lg Green pepper, chopped Brown sausage and ground beef in a large skillet, stirring until it crumbles; drain well. Cook grits according to package directions; spoon into a lightly greased 13 x 9 x 2 inch baking dish. Combine pizza sauce, salt, pepper, and garlic powder. Layer half each of pizza sauce, meat, green pepper, onion, and cheese over grits. Repeat layers, omitting remaining cheese. Cover and bake at 325 degrees for 25 minutes. Add remaing cheese and bake uncovered, an additional 5 minutes. 8 servings. This recipe was the first place winner in the 4-H division of the Annual Greater Grits Cook-off. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kroketten Categories: Vegetables Yield: 4 servings 750 g Potatos 1 tb Parmesancheese 4 tb Breadcrumbs 1 Salt,nutmeg 4 Eggyolk ----------------------------------COATING---------------------------------- 2 tb Flour 4 Eggwhite 4 tb Breadcrumbs -----------------------------------FRYING----------------------------------- Oil or shortening Peel potatos,wash and cook. Then drain and press through Potatopress. Add Breadcrumbs,cheese,salt and grinded nutmeg. Form fingerlengh and app 1.2" thick Kroketten. Then roll into flour,then eggwhite and last breadcrumbs. Make sure oil is hot and fry kroketten in mild to med. Heat until golden brown. Keep turning Kroketten constenly. ~---- I just translated some more german recepie into my MM and thought maybe some of you would like this one.It is served as a side dish with meats or even fish.Hope you like it as much as we do.Please excuse my mistakes but sometimes it is to much work to get my dictonary out.When I get my German translater I will make a Hotkey to look at it through Pro-Util.Hope that will work. Frau JUTTA,WA. 01/26 03:26 pm FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 01/26 11:14 AM TO: ALL FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM-EASY/CAROLYN Carolyn: Here is the recipe you requested. I hope you like it...Elaine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Hot Dog Cheese Roll Ups Categories: Appetizers Yield: 10 servings 30 Cocktail franks 2 pk Crecent rolls 10 Cheese slices Take the roll dough and unroll them carefully. Cut each triangle in half. (will need part of the second box; but not all) ; keeping the triangular shape. Then wrap 1/3 or a piece of cheese around the frank and holding it with your fingers start rolling it in the roll. Start at the large end of the triangle and roll towards the tip. Bake in a hot oven until brown...should only take about 10 minutes at 400 degrees. Watch carefully. Take out when they are browned. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Carrot Soup Categories: Soups/stews Yield: 4 servings 2 1/2 tb Butter 1/8 ts Cardamom;ground (or nutmeg) 3 Green onions chopped Salt 2 Celery; stalks,sliced White pepper 2 c Chicken stock Minced parsley as garnish 1/2 c Heavy cream Melt the butter in a saucepan over high heat and add the onion, carrot and celery. Stir to coat. Blend in the stock. Bring to a boil, then reduce the heat to medium. Cover and simmer until veggies are soft. (about 30 min) Put this mixture in a food processor, or blender and process till pureed. Return mixture to the pan, add the cream and seasonings and heat over low heat until warmed through, stirring constantly, and not allowing the mixture to boil. Spoon into soup cups and sprinkle with the parsley. Serve immediately. Sometimes I steam some sliced carrots until just tender and serve them in this creamed soup it really adds to the flavor! Barb Day ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Acapulco Chicken Enchilada Categories: Poultry Yield: 3 servings 3 c Chicken; cooked, shredded 8 Fresh corn tortillas 1/2 c Scallions; w/green; minced 3/4 c Sour cream 1/2 c Almonds; chopped, blanched 1/2 c Shredded Cheddar cheese 1/2 ts Salt 1/2 c Sliced ripe olives 3 c Enchilada Chili Sauce; * --------------------------------FOR GARNISH-------------------------------- Sour cream and scallions ------------------------------ENCHILADA SAUCE------------------------------ 2 tb Vegetable oil 1 c Water 2/3 c Onion; chopped 1 ts Chili powder; (or more) 1/4 c Green bell pepper; chopped 1 ts Salt 1 Garlic clove; minced 1/2 ts Dried oregano 1 c Tomato paste In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat oil in saute pan over med-high heat; add onion, bell pepper, and garlic. Saute until vegs. are soft. Stir in tomato paste, water, chili powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of shallow ovenproof casserole dish. Dip a tortilla in hot sauce until partially saturated. Then place tortilla in cass. dish; fill with 1/8 of chicken mixture, and top w/1 T sour cream; roll into an enchilada. Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top. Sprinkle with cheese and top with olives. Bake for 15 mins. or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side. Judy Garnett/pjxg05a RaleighNC ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Avacado Rice Salad Categories: Poultry, Vegetables Yield: 4 servings 1 pk Wild/brown rice mix; (cook) 1/4 c Red wine vinegar 1 Large ripe avacado 2 ts Dijon-style mustard 1 tb Fresh lemon juice 1/2 c Light vegetable oil 4 Scallions; chopped 1/2 ts Sugar 12 Pitted black olives; sliced 1 tb Fresh parsley; chopped 3 c Chicken; cooked, bite-size ----------------------------------GARNISH---------------------------------- 1/4 c Slivered almonds 12 Cherry tomatoes OR pine nuts; toasted Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gently just until mixed. In small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley. Whisk together vigorously until completely combined. Just before serving, add the avocado slices to the chicken and rice mixture. Pour on dressing and toss gently to combine thoroughly. Serve sprinkled with toasted nuts and cherry tomatoes.Judy Garnett/pjxg05a ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Grand Marnier Categories: Poultry Yield: 6 servings 3/4 c Grand Marnier 3 tb Honey 1 1/4 c Apricot Jam 1 tb Dried red pepper flakes 3/4 c Distilled white vinegar 6 Boneless chicken breasts; * 4 1/2 tb Worcestershire sauce Olive oil 3 tb Dijon mustard * Remove skin from chicken breasts 1. In a saucepan, combine the Grand Marnier, jam, vinegar, Worcestershire sauce, mustard, honey, and red pepper flakes. Simmer over medium-low heat (or put in microwave for 1 min. until the honey and jam are melted.)Remove from the heat and let cool to room temperature. 2. Place the chicken breasts in a single layer in a shallow glass baking dish. Pour on the marinade and refrigerate, covered with plastic wrap, for at least 4 hours or overnight. If grilling, let the chicken stand at room temperature for half an hour before grilling (see #3.) TO BAKE: POUR OFF ALL BUT 3/4 c marinade. Brush additional apricot jam onto to chicken. Cover loosely with foil. Bake at 350 deg. for 45 minutes to 1 hour, basting with marinade every 15 minutes. 3. FOR GRILLING: Prepare a charcoal fire. When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat. Baste the chicken with oil and marinade during grilling. Cook for 20 minutes, turning every 5 minutes. . Slice and serve hot or at room temperature. Judy Garnett/pjxg05a Raleigh, NC ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangerine Beef Categories: Meats Yield: 3 servings 3/4 lb Flank steak;sliced very thin ----------------------------------MARINADE---------------------------------- 2 ts Soy sauce;dark 1 ts Cornstarch 2 ts Rice wine 1 ts Sesame oil 1 ts Ginger; chopped fine -----------------------------OTHER INGREDIENTS----------------------------- 1/3 c Peanut oil 5 pn Orange peel; dried/soaked 2 Red chilies; dried halved ---------------------------------SEASONING--------------------------------- 1/2 ts Szechuan peppercorns;roasted 1 ts Sugar 2 ts Soy sauce; dark 1/2 ts Sesame oil 1/4 ts Salt Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove beef from marinade and add to oil; stir-fry until brown (about 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat it and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once. Barb Day ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blintzas Categories: Breads, Cheese/eggs Yield: 6 servings -----------------------------BLETLACH: (CREPES----------------------------- 1/4 ts Salt 1 c Water 2 c Flour 3 Egg ----------------------------------FILLING---------------------------------- 1 lb Cottage cheese 1 tb Sugar 1 Egg yolk Sift flour and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I Guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles. Mix the ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. Howard, I am giving you the recipe for 24 because it is so easy and they freeze so well. Use well seasoned pans, 6". This should make about 50 pancakes. I guess the directions don't change when you change the ammounts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Strawberry Pie Glace Categories: Pies, Desserts Yield: 1 servings 1 Pie shell; baked & cool* 1 tb Lemon juice 1 c Heavy cream; whipped 2 tb Confectioners; sifted 1 c Sugar 2 tb Cointreau or orange juice 3 pt Fresh strawberries 2 dr Red food coloring 1 tb Butter Juice: 2 1/2 tb Cornstarch I used to make this pie often when at my mother's, as she raised her own strawberries. Hope you like it too! WASH STRAWBERRIES AND IN COLD WATER, DRAIN AND HULL THEM AND RESERVE SOME FOR GARNISH. CRUSH 1 PINT OF THE BERRIES WITH A POTATO MASHER, OR IN A BLENDER. MEASURE CRUSHED BERRIES AND ADD ENOUGH WATER TO MAKE 1 1/2 CUPS. BRING MIXTURE TO A BOIL OVER LOW HEAT, STIRRING CONSTANTLY. MIXTURE WILL BE THICKENED AND TRANSLUCENT. STRAIN, ADD BUTTER OR MARGARINE, LEMON JUICE AND FOOD COLORING COOL. MEANWHILE, TOSS REMAINING 2 PINTS OF BERRIES WITH THE COINTREAU OR ORANGE JUICE. LET STAND ABOUT 30 MINUTES. ARRANGE IN THE PIE SHELL AND POUR THE COOLED GLAZE OVER THE BERRIES. REFRIGERATE UNTIL WELL CHILLED, ABOUT 2 HOURS. BEFORE SERVING, WHIP CREAM UNTIL STIFF AND FOLD IN THE CONFECTIONERS SUGAR. GARNISH PIE WITH WHIPPED CREAM AND RESERVED STRAWBERRIES. NOTE: A NICE VARIA- TION IS TO COMBINE 1 3 OZ PKG CREAM CHEESE, SOFTENED AND MIXED WITH 2 TBSP SOUR CREAM, AND SPREAD OVER THE BOTTOM OF THE PIE CRUST BEFORE FILLING THE SHELL.OR TRY A GRAHAM CRACKER CRUST. 10/07 10:57 pm Barbara Day Manhattan Beach, Ca NOTE: This is just like a recipe that Aunt Betty and I got from Better Homes and Gardens when we were first married. She still makes it all the time. I had forgotten about it. Barb, thanks for posting and letting me remember.Elaine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vienna Christmas Stollen Categories: Breads Yield: 2 servings 1 1/2 c Milk;scald/cool to lukewarm 1/2 c Butter; softened 3 1/2 Yeast;dry/envelopes Flour; 10-11 c. as needed 3/4 c Water; lukewarm 5 c Sultanas; (currants) 3 c Flour; sifted 1 1/2 c Almonds;chopped or slivered 1/2 c Eggs; yolks/lightly beaten 1 c Citron; chopped 3/4 c Sugar 1/2 Lemon; rind only/grated 2 ts Salt 2 ts Rum 1 c Flour Milk should be cooled to about 100 degrees. Dissolve the yeast in the lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour. Cover the sponge with a cloth and let it ripen until bubbles appear on the surface and it is about to drop in the center. Pour the remaining milk over the sponge. Add the egg yolks, sugar and salt and beat until the ingredients are well blended. Add 1 cup flour and beat well. Blend in the butter. Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added. Some flours absorb more liquid than others. Knead in the sultanas, almonds, and citron, along with the lemon rind which should be mixed with the rum. Knead the dough until the fruits and nuts are dispersed well through it and it is smooth. Dust the top lightly with flour and let it rise in a warm place about 45 minutes. Punch it down and let stand for 20 minutes. Divide the dough in half and knead the pieces until smooth. Let them stand for 10 minutes longer. Place one ball of dough on a lightly floured board, and with a rolling pin, press down the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6 inches long and 3 1/2" wide. The center rolled part should be 1/8" thick and 4 inches long. Both ends should remain untouched, resembling rather thick lips. Place this rolled out piece of dough on a buttered baking sheet and brush the center part with melted butter. Fold one lip toward the other and on the top of it. Press the fingertips down near and below the lips, pulling somewhat apart. Give a pull away from each end, pointing them toward the lips. The shape should resemble a waning moon. Repeat the process with the second piece of dough. (Unless you have gone completely crazy by now! note: my comment, not Gourmet's). Let the Stollen rise, covered in a warm place until they double in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks. Brush them with butter and cover with vanilla sugar. Recipe will be posted under R-MM VANILLA SUGAR. Source: Gourmet , Old Vienna Cookbook Gourmet Books, Inc., 1959 Barbara Day :::GWHP32A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Georgian Cheeese Bread Categories: Breads, Cheese/eggs Yield: 1 servings 2 pk Dry yeast Flour Sugar 2 ts Salt 1 1/4 c Lukewarm milk 1/2 c Butter, softened -------------------------------CHEESE FILLING------------------------------- 1 lb Muenster Cheese 1 Egg, beaten 2 tb Butter Sprinkle yeast and 1/2 teaspoon sugar over milk in small shallow bowl. Cover with plastic wrap and place in warm place until yeast blooms and mixture nearly doubles in vol- ume, 5 to 10 minutes. Combine 4 1/2 cups flour, 1 tablespoon sugar and salt in large mixing bowl. Make well in flour mixture and add milk-yeast mixture and softened butter. Beat vigorously with large spoon until smooth. Form into ball and place on lightly floured surface. Knead hard 10 minutes, adding more flour or water as needed to create medium stiff dough. When dough is smooth and elastic, place in large, lightly buttered bowl. Cover with plastic wrap and kitchen towel and let rise in warm, draft-free place, such as unlit oven with pilot light on, until doubled in bulk and dough springs back slowly when gently poked with finger, 45 minutes to 1 hour. Punch dough down and let rise until again doubled, 30 to 40 minutes. Punch dough down and roll out on lightly floured surface into circle about 22 inches in diameter. If rolling surface is too small, divide dough in half and roll into 2 half-circles 22 by 11 inches. Roll dough up on rolling pin and unroll carefully over buttered 9-inch cake or springform pan or springform so that it is centered, with edges overlapping more or less evenly on all sides. If using 2 half circles of dough, form 1-inch seam to make whole circle and moisten thoroughly to seal. Carefully press center of dough down to bottom of pan. Place cheese filling on dough and bring up edges of dough over filling, forming thick, fabriclike folds. Moisten edges at top and seal. Let stand 10 to 15 minutes. Bake at 375 degrees in center of oven, on foil in case filling leaks, until golden brown, 50 minutes to 1 hour. Cool 1 to 2 hours before serving. Makes 12 to 16 servings. Cheese Filling In large mixing bowl, combine cheese, butter, and egg. Knead vigorously until mixture is uniform. Shape into thick, round cake 8 to 7 1/2 inches in diameter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mint Coffee Categories: Beverages Yield: 1 servings 1/3 c Ground coffee 1/2 ts Mint extract 1 ts Chocolate extract 1/4 ts Vanilla extract Place coffee in a blender or food processor. In a cup, combine extracts. WIth processor running, add exracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttered Rum Coffee Categories: Beverages Yield: 1 servings 1/3 c Ground coffee 1 1/4 ts Rum extract 1/4 ts Freshly ground nutmeg 1/8 ts Liquid butter flavoring Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. WIth processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight 6-ounce servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vanilla Almond Coffee Categories: Beverages Yield: 1 servings 1/3 c Ground coffee 1/2 ts Almond extract 1 ts Vanilla extract 1/4 ts Anise seeds Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. WIth processor runnin, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Cinnamon Coffee Categories: Beverages Yield: 1 servings 1/4 c Ground coffee 1/2 ts Vanilla extract 1 tb Grated orange peel 1 1/2 Cinnamon sticks Place coffe and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields:Mix for eight 6 ounce servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Almond Coffee Categories: Beverages Yield: 1 servings 1/3 c Ground coffee 1/2 ts Almond extract 1/4 ts Freshly ground nutmeg 1/4 c Toasted almonds, chopped 1/2 ts Chocolate extract Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew (I use in my percolater). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nightcap Coffee Mix Categories: Beverages Yield: 1 servings 2/3 c Non dairy coffee creamer 1 ts Ground cardamom 1/3 c Instant coffee granules 1/2 ts Ground cinnamon 1/3 c Granulated sugar Combine all ingredients in a medium bowl; stir until well blended. Store in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water. stir until well blended. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drunken Chicken Salad Categories: Poultry, Salads Yield: 4 servings 4 Boned chicken breasts; cook 1 Head red leaf lettuce 1 c Sherry 1/2 c Cilantro; (leaves) optional 1 ts Salt 3 tb Sesame seeds; toasted golden 1/2 ts Sugar 4 Scallions; w/green, chopped Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, and scallions. Judy Garnett/pjxg05a Raleigh, NC ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caribbean Cabbage Categories: Meats, Vegetables Yield: 4 servings 4 Pork steaks 1 tb Ground Allspice 1 Small cabbage head Salt & pepper; to taste 4 Carrots 1 tb Butter, margerine or oil 1 c Chicken stock or broth 2 tb Water; for deglazing 1/4 ts Garlic salt Brown pork steaks in butter, margerine or oil. Set aside to cool. Deglaze skillet with 2 T water. Pour liquor into a 4 qt pot. Cut carots into 1/8" thick slices. Add to pot and set pot over medium heat. Add chicken stock, garlic salt, allspice, salt and pepper to pot. Remove any bones from the pork steaks and cut them crosswise into 1/4" wide strips. Add the pork strips to the pot. Core and coarsly chop the cabbage. Add to pot. Stir well to mix all the ingredients. Cover the pot and allow the meat and vegetables to steam for a few minutes, but not too long. The carrots and cabbage should still be somewhat crisp (al dente) when served. Serve with steamed rice. OPTIONS: Alter spices any way you like. Add, delete or substitute any of the ingredients. This dish is versatile, fast, easy and very inexpensive. Since this is my first attempt at uploading from MM to the Food Forum, I thought this was an appropriate recipe. It's the first thing I ever cooked that had more than one ingredient. It dates back to my college days (early 60's) when I, nor my roommates, had much money. We had to build meals for four hungry guys on a budget that allowed less than five bucks per meal. One of the group hailed from Jamaica W.I. He devised this recipe based (loosly) on something his grandmother prepared. It cost less than two bucks to feed us all. Needless to say we started eating a variation of this recipe almost every night. On Friday night we spent the money we had saved to buy the five basic food groups (chili dogs, fries, pizza, burgers and beer). Today, thirty years later, this recipe will still feed four people for less than five dollers and takes less than 20 minutes to make. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Tomato Scallop Categories: Vegetables Yield: 5 servings 2 tb Sliced green onion 2 tb Chopped toasted pecans 1 tb Butter or margarine 5 Medium tomatoes 1/2 c Fine dry breadcrumbs 1 tb White wine vinegar 2 tb Parmesan cheese Dash Worchestershire sauce Place onion and margarine in a 2 cup glass measure, Microcook, uncovered, on 100 percent power ( high) about 1 minute or until tender. Stir in crumbs, parmesan cheese and nuts. Peel tomatoes, if desired. Cut into 1/2 inch slices. In a 9 inch microwave safe pie plate, arrange tomato slices. Sprinkle with Worchestershire sauce. Cover with wax paper. Cook on high for 2 to 3 minutes (low wattage ovens, 2 1/2 to 3 1/2 minutes) or until almost heated through. Give plate a half-turn once. Sprinkle crumb mixture over tomatoes. Cook, uncovered on high 30 to 60 seconds (low wattage ovens 1 to 2 minutes) or until heated through. Each Serving: 128 calories, 4g Protein, 14g Carbohydrates, 7g Fat, 2mg Cholesterol, and 202mg Sodium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Bread Categories: Appetizers, Breads Yield: 12 servings 2 lb Bread dough* 4 Eggs 1 1/2 lb Hot sausage 8 oz Grated Romano cheese 8 oz Grated mozzarella cheese Salt & pepper 1 tb Chopped parsley *Can use bakery, homemade or frozen dough (Thawed) Bring dough to room temperature. take sausage out of casings, cook well, but do not brown. Drain excess grease. Add Mozzarella to sausage. Add parsley, mix well. Set aside 1 egg yolk. Beat remaining eggs in separate bowl. Add Romano cheese, salt && pepper to eggs. Blend in sausage mixture. Cut each loaf of bread dough in half and roll out in long narrow strips. Spread 1/4 of sausage mixture down the center of each strip. Roll up, jelly roll fashion. Seal with egg yolk. Repeat with other dough strips. Brush loaves withegg yolk. Let rise until double in bulk. Bake on a cookie sheet at 350 until golden brown, 30-45 minutes. Slice loaves to appropriate pieces for serving (may freeze at this point). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zuchini and Sausage Soup Categories: Soups/stews Yield: 1 servings 1 lb Zucchini, sliced Pepper 1 c Celery, chopped 1/2 ts Basil 1 Onion, chopped 2 Cloves garlic, minced 1/2 lb Sausage 1 Green pepper, chopped 1/2 ts Oregano 28 oz Tomatoes Salt Brown the sausage, remove from skillet. Add garlic, celery, onion, zucchini and gr pepper. Saute lightly, about 3 minutes. Add sausage, seasonings and tomatoes. Simmer, covered for 30 minutes. If soup becomes to thick, add chicken stock. Enjoy, Sheryl ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Peppers Categories: Poultry Yield: 4 servings 1/4 c Soy sauce 1 c Chopped onions 2 ts Ground ginger 2 Garlic cloves, crushed 1/4 c Sherry 4 Red or green bell peppers 1 1/4 lb Boneless chicken parts 1/2 c Water 2 tb Vegetable oil 1571 g Odium (WOW!), 99mg Choleste Slice bell peppers into 1/4 inch thick strips. In a medium bowl, combine soy sauce, ginger, sherry and skinless chicken. Marinate several hours. In large nonstick skillet, heat oil over medium heat. Add onions and garlic. Cook 3 minutes, stirring frequently. Add peppers, cook 3 minutes. Add chicken and marinade. Cook, stirring frequently until chicken loses it's pink color. Reduce heat to low. Add water. Cover and cook 15 minutes, stirring occasionally. Each serving: 296 Calories, 34g Protein, 12g Fat, 13g Carbohydrates, Luscious. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Style Cream Soup Categories: Soups/stews Yield: 8 servings 3 c Onion, Chopped 1 c Whipping Cream (or 1/2-1/2) 2/3 c Unsalted Butter 1 ts Chervil, dried 3 Garlic Cloves, minced 1 ts Basil, dried 2/3 c Flour 1 ts Tarragon, dried 8 c Milk 3 tb Parsley, chopped fresh 3 Egg Yolks Nutmeg, salt, white pepper Saute onion in butter in heavy skillet until onions become soft and transparent, then add garlic and cook a few minutes more. Stir in the flour and cook for about 3 minutes more--careful not to scorch! Pour the milk in and immediately wisk to blend. Add the herbs and bring to boil stirring to avoid lumps. Simmer for at least 15 minutes. Season to taste with nutmeg, salt, pepper. Before serving, whisk the egg yolks into the cream then whisk the mixture into the soup. You can substitute milk for the cream if you want a lighter soup. * This soup is an excellent base for a wide variety of soups. I like to add fresh herbs and sometimes some cheese to the soup. Chopped ham, turkey, or chicken (leftovers), or any diced begetables can make an even meatier soup. If you add pureed vegetables you might want to reduce the amount of flour to keep the soup from getting too thick. * You can saute chopped vegetables separately and add right after the milk is poured in for wonderful vegetable cream soups. Cabbage and Brussels Sprouts are two that work particularly well. * The original of this recipe is from Francois Kissel who had the Brasserie Pittsbourg in Seattle--an outstanding restaurant! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Salmon Cakes Categories: Fish/sea Yield: 1 servings 1 1/4 c Ritz crackers, crushed coars 1/8 ts Pepper 1 Egg, slightly beaten 1/8 ts Worcestershire sauce 2 tb Parsley, snipped 16 oz Salmon, drained and flaked 2 tb Green onion, sliced 1 c Sharp cheese, shredded 2 tb Milk 1 tb Butter Combine 3/4 cup cracker crumbs, egg, parsley, onion, milk, pepper and worcestershire sauce. Add salmon and cheese; mix. Shape into 4 patties. Mix butter with remaining crumbs and coat patties with mixture. Place on ungreased baking sheet. Bake at 400 degrees for 10 minutes. Best to you, Lisa ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corned Beef Categories: Meats Yield: 12 servings 8 lb Brisket; boneless 1 Garlic; the whole head 1 c Salt 1/4 ts Saltpeter 1/2 ts Sugar 1 pn Alum 2 tb Mixed pickling spices This recipe is 'supposedly' from GREENWALD'S SUPER DELICATESSEN, Louisville, KY. It was in LOVE AND KNISHES; Sara Kasdan; 1956. Sara says it comes from a 'hamish' deli; (very homelike) in a poor neighobrhood. Doubtful it still exists. And my copy of the book is on its way out too!!! OK here goes...Place brisket in a large stoneware crock and cover completely with water. Add remaining ingredients, stirring to distribute them evenly (I would add more garlic and more peppercorns; never enough in the mix) Let it stand at room temp for 4 days. place in the fridge for 16 days. Remove from the crock and place in a large kettle. Cover with boiling water and boil for 1 1/2 hours. Turn off heat and let stand in water in which it has cooked for at least 2 hours. Remove meat to another deep kettle. Place in sink and let cold waater run into the kettle (not directly ON the meat) for 1 hour. (this seals the meat juices) Remove brisket from the water and refrigerate unntil ready to use. If you serve hot; steanm...do NOT boil. Well let me add that she quotes Mr. Greenwald. "You have to be crazy to go to all this trouble when you can buy at Greenwald's fancy new delicatessen." Mr. Greenwald is right...you HAVE TO BE CRAZY; but if you can't get it any other way...this sounds KOSHER to me. Perhaps one of our great Kosher cooks can come up with a more modern method, <grin>!!! Oh yes, the deli moved after WWII to the Highland section...a fancy, 'shmancy' neighborhood. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Beans Provencal Categories: Vegetables Yield: 6 servings 2 tb Butter or margarine 1 ts Salt 1 1/2 lb Fresh green beans 1/8 ts Pepper 1 Large tomato, peeled and cho 1/2 ts Dried basil leaves 1/2 c Green onion, chopped Melt butter in medium skillet. Add beans, then remaining ingredients. Cover and cook over low heat, stirring occasionally, until beans are tender (10-15 minutes) serves 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Alfredo Sauce Categories: Sauces Yield: 1 servings 2 c Cream or Whipping Cream 1 Stick Butter 1 c Parmesan Cheese, freshly gra In a souce pan, heat and melt the Butter, stir in Cream and add the Parmesan Cheese. Stir and heat until hot or becomes thick. Do Not Boil. After the Pasta is cooked, return it to a warm pan and mix with the Alfredo Sauce. Toss until well coated. Add more Parmesan if the sauce is to thin or more Cream it the sauce is to thick. You may add in, Seafood, Chicken or other favorite foods to accent your Pasta. Don't forget the Italian Wine and, Next pg. Garlic Bread. Good Eating. The Captain: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Popcorn Categories: Appetizers Yield: 1 servings 8 c Popped popcorn (about 1/3 to 3 tb Lt. corn syrup 3/4 c Packed brown sugar 1/4 ts Baking soda 1/3 c Margarine or butter 1/4 ts Vinilla Pre heat oven 300 Remove all unpopped kernals from popped corn. Place popcorn in greased 17x12x2-inch baking pan. Keep popcorn warm in a 300 oven while making carmel mixture. Butter the sides of a heavy 1 1/2 quart saucepan.in Saucepan combine brown sugar,margarine or butter,and corn syrup. Cook and stir over medium heat to bioling. Clip candy thermometer to side of pan. Cook and stir medium heat to 255 hard-ball stage(about 4 min.) Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat. Bake in a 300 oven for 15 minutes; stir. Bake 5 minutes more. Transfer popcorn mixture to large pieces of foil; cool completly. Break into clusters. Store tightly covered. Makes about 9 cups. For an extra bonas you may want to add your favorite kind of peanut. FROM MARY IN BOSTON,MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crakerjack Categories: Appetizers Yield: 1 servings 6 qt Unseasoned popped popcorn 1 ts Salt 2 c Brown sugar 1/4 ts Cream of tartar 1/2 c Light corn syrup 1 ts Baking soda 2 Sticks butter Preheat over to 200 deg.F Divide the ppcorn between 2 large bowls. Oil 2 lipped cookie sheets very well and set aside. In a deep saucepan, comb8ine the brown sugar, corn syrup, butter, salt and cream of tartar. Insert candy thermometer. Bring to a boil and cook the mixture over medium heat for about 5 min, stirring occasionally, until the therm. registers 260 degF.(hard ball stage). Remove from the heat and quickly stir in te baking soda. The mixture foams up. Pour the syrup mixture over the opocorn, half into each bowl. Work quckly to coat all the popcorn with the caramel. Spread popcorn evenly on the cookie sheets and bake for 1 hour, stirring 3 times. Remove from the oven and spread popcorn on wax paper to cool, breaking up the larger pieces, if necessary. Store in airtight container. **Storing it would never be a problem in my house, eat it up to fast!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Eyed Peas Categories: Vegetables Yield: 8 servings 1 lb Black-eyed peas 3 Onions; chopped 1 tb Salt 2 Bay leaves 1 Garlic clove; halved 3 tb Vinegar 1/2 c Bacon drippings; or veg. oil 1 ts Salt 3 Garlic cloves; crushed Black pepper; to taste 3 Green peppers; chopped Pick over peas; wash thoroughly. Place in a heavy saucepan and cover with water; soak overnight. Drain peas, and place in a heavy saucepan; cover with fresh boiling water. Add 1 T. salt and garlic halves; cover and simmer 3 hours, adding boiling water as needed. Just before serving, heat bacon drippings in skillet; add crushed garlic, green pepper, onion, and bay leaves. Cook until vegetables are soft. Stir in vinegar, 1 t. salt and black pepper. Spoon into cooked peas; mix well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Goddess Dressing Categories: Salads Yield: 1 servings 1/4 pt Sour cream 1/8 c Sugar 1/8 c Tarragon vinegar 1/8 c Tarragon vinegar 1/4 Anchovy paste; tube 1/4 c Parsley; chopped 1/8 ts Rosemary 1/2 c Green onion; minced 1/8 ts Oregano 1 1/2 dr Green food coloring 1 Garlic clove; fresh, mashed Salad greens Mix the mayonnaise and sour cream until well blended. Add the tarragon vinegar and anchovy paste and blend. Let stand in the refrigerator for an hour. Blend the rosemary, oregano and fresh garlic with the sugar and vinegar and let this mixture stand an hour at room temperature. Combine the two mixtures and blen in the onion and parsley. Add food coloring as desired. Store in glass jar in the refrigerator. Use as needed. Makes about 1 1/2 qts. My changes: I eliminate the tarragon vinegar in the mayo mixture, and use 1/4 cup tarragon vinegar in the herb mix. I use green onions (4 or 5) including tops. I use 1 clove of garlic, pureed. I use 1 to 1 1/2 cups of parsley. I do not put any food coloring in the mixture. I do the salad dressing in my food processor. Even a friend of ours who NEVER eats salad, eats it at our house when I make this dressing! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tender Roast Pheasant Categories: Poultry, Meats Yield: 4 servings 1 Pheasant ---------------------------FOR SEASONING PHEASANT--------------------------- Butter Salt & Pepper -------------------------------BASTING SAUCE------------------------------- 2 c Hot water 2 Cubes chicken bouillon 3 tb Butter Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper. Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven. Do not cover. Add bouillon & 3 tb butter to hot water & stir until mixed. Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1 1/4 - 1 1/2 hrs., depending on size of bird & wheather it's stuffed. Remove & thicken basting juices with flour for gravy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Loin with Sauerkraut and Apples Categories: Meats Yield: 8 servings 5 lb Pork roast; loin best 3 Apples; medium,cored,sliced 3 1/2 c Sauerkraut; * 1/3 c Butter; melted 8 oz Tomato sauce 2 tb Lemon juice 3/4 c Molasses; divided 1/2 ts Cinnamon 1/2 c Vinegar * Rinse and drain sauerkraut. Put pork on rack in shallow baking pan. Season with salt and pepper. Bake in preheated slow oven (325 deg) for 2 hours. Combine tomato sauce, 1/2 c. molasses, vinegar and sauerkraut. Pour off excess fat from roast and cover with sauerkraut mixture. Bake 45 min. longer or until meat reaches 165 deg. Combine remaining 1/4 c. molasses with apples, butter, lemon juice and cinnamon. Cook over low heat for 20 min. Serve pork and sauerkraut on platter surrounded by apple slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Salmon Fillets Categories: Fish/sea Yield: 2 servings 3/4 lb Salmon; fillets are best Salt 1 Lemon Pepper; white 1 ts Dill; dried or better, fresh 2 tb Mayonaise Hopefully you selected 2 nice fillets. Preheat the oven to 400F. Place the fillets skin side down in a baking dish (I use glass). Squeeze the lemon over and lightly sprinkle with salt and some white pepper. Then spread the dill over the fillets and let set for fifteen minutes--if you have the time! Spread the Mayo evenly over the entire surface and cut end(s) of the fillets (just like spreading peanut butter). Place on a high shelf in the oven (just under the broiler element). Bake for 10 to 15 minutes for each inch of thickness. Then kick the broiler in for a few minutes, just until you see some browning of the mayo. * This technique will give you delicious, moist salmon every time--just don't overdo the cooking! The broiler bit isn't mandatory, it just gives a nice finish. If you skip the broiler then just add a few minutes to the baking time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Vegetable Salad Categories: Salads Yield: 99 servings 1 c SHOE PEG.CORN 1 c CHOPPED CELERY 1 c FRENCH STYLE GREEN BEANS 1 c VINEGAR SLICED CARROTS 1/2 ts DILL SEED WATER CHESTNUTS 1 1/2 c SUGAR SMALL JAR PIMENTOS 3/4 c WESSON OIL ENGLISH PEAS 2 ts SALT BEAN SPROUTS 1 ts COARSE BLACK PEPPER BELL PEPPER 6 x TABASCO SAUCE MED ONION --------------------------EDGAR HENDRICKS RBTN28A-------------------------- NOTE: X MEANS AS NEEDED::: BRING TO A BOIL, vinegar, dill seed, sugar, wesson oil, salt, black pepper, tabasco & POUR OVER VEGETAABLES AND REFREGERATE.. FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 01/30 10:04 PM TO: JOSHUA OTTOSON (MKRV76F) FROM: DEIDRE ANNE PENROD (FGGT98B) SUBJECT: RR - POPCORN Hi Joshua, Here is a recipe for the Cheddar-Cheese Popcorn. I don't have one in my files for the movie type, tho. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Toss and Heat Categories: Appetizers Yield: 4 servings 1/3 c Butter/margarine; melted 1/2 ts Onion salt 4 qt Popcorn; popped 2 c Sharp Cheddar cheese* 1/2 ts Garlic salt *Shredded Preheat oven to 325F (163C). Melt butter or margarine over low heat. Pour the popcorn into a large 4-inch deep baking pan. Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss. Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice. YIELD: Makes 4 quarts. Source: Popcorn Cookery, which says they got the recipe originally from Hunt-Wesson Foods. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Lobster Garlic Cheese Rolls Categories: Breads Yield: 1 servings Garlic powder 5 lb Bisquick Italian seasoning 44 oz Cold water Parsley;- flakes 1 lb Cheese;cheddar grated Preheat oven to 450 degrees. Mix above ingredients. Drop by large spoon- fuls onto greased baking sheet. Bake for 8-10 minutes. Brush on melted but- ter mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a littlegoes a long way). Serve hot. FROM: JUDY GARNETT (PJXG05A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Pot Pie # 2 Categories: Poultry, Vegetables Yield: 6 servings 4 Boneless chicken breasts 1 c Milk 1 Can cream chicken soup 1 Box frzn peas & carrots; 1 Can cream celery soup 1 c SELF-RISING flour 1 c Swanson's chicken broth 1 ts Baking powder 1 Stick margarine; melted Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tennessee Cream Gravy Categories: Sauces Yield: 1 servings 4 tb Pan drippings & browned bits 2 ts Salt 4 tb Flour 1 c Warm water 1 ts Black pepper 13 oz Evaporated milk Heat fat moderately; stir in flour. Mixture should be thin, not cakey or oily. Cook until medium brown, stirring constantly. Add pepper and salt. Tehn, working very quickly, add warm water; stir thoroughly; let bubble. Add evaportaed milk. Lower heat and cook to desired thickness, stirring almost constantly. In necessary to thin at this point, add warm water. Best to you, Lisa ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza Categories: Breads Yield: 2 servings 2 c Tepid water 1/2 c Corn meal 2 pk Instant yeast 1/4 ts Salt 4 tb Olive oil 1/2 c Salad oil 5 1/2 c Flour Mix this with 3 c flour for about 10 minutes. Then add rest of flour and kneed 15 more minutes. Let dough rise once to double size. Punch down. Then divide the dough in two (makes two pizzas). Spread out dough flat. Oil the pan with olive oil and sprinkle with corn meal. Spread the dough out in the pan and spread it around to cover the entire bottom, then push it up the sides - like a pie crust. If it doesn't cover the whole pan push it around til it does. Let it rise again. Put thin slices of mozzarella over the entire bottom of the pizza. Squish and drain well one large can of skinned plum tomatoes, and spread that over the cheese. Add a smidge of salt (I also add ground black pepper). Chop or crush garlic over this (I use lots). Basil and oregano sprinkled generously on top. Put on filing to taste (I use sliced onions and spicy Italian sausage). Then sprinkle over the top a combo of fresh grated Parma and Romano. Bake for 35 to 40 min at 475. Crust should be brown and crunchy. Hope you like it. I usually make two at a time, with one having no meat on it for the non-meat crowd (using zuccini peppers, mushrooms, onions). One pizza is usually enough for 4 people with a salad. Hope you like it, David. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster in Sauce Categories: Fish/sea Yield: 6 servings 3 tb Flour 1 Juice of 1 lemon 3 tb Butter 1 ts Worchestershire sauce* 3 c Warm milk 1 tb Minced parsley 1/2 ts Salt 2 Egg yolks, mixed lightly 1 c (approximately) cooked lobst 2 tb Butter 1 c Cracker crumbs (fine) 1/4 c Cream Mix flour, 3 T butter in sautee pan; add milk, stirring, to make white sauce. Add salt, bring to light boil, remove from heat. Mix in lobster (can be fresh or canned). Line baking dish with cracker crumbs (reserve about 1 T), spread 1/2 the lobster mixture on crumbs. To the rest add all other ingredients, mix, and spread in same dish. Bake in oven until warm (about 15 minutes). Serve in casserole dish garnished with asparagus and lemon strips. This mixture can also be served in pastry shells. *"Salsa negra" - I'm not sure what this is. (This recipe is translated from a Colombian cook book, sent to me in Spanish by Barb Day and translated by me, Heather near L.A. 'u' Buen provecho! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster in Lemon Sauce Categories: Fish/sea Yield: 6 servings 3 Eggs 3 tb Milk 3 tb Water 1 ts Sugar 3 tb Lemon juice 1/2 ts Salt, pepper to taste 1/2 c Oil 1 c Cooked lobster Beat eggs with water and lemon juice in double boiler, stirring constantly until sauce is thick. Remove from fire, slowly add oil, milk, sugar, salt pepper. Lay pieces of lobster on serving plate, cover with this sauce. Serve with little balls of deep-fried potatoes around edges, and lightly fried parsley Another recipe from Barb Day's Colombian Cook book, translated by Heather near L.A. 'u' ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Curried Beef Categories: Meats Yield: 8 servings 2 lb Lean beef round, trimmed 1 ts Allspice Of fat and cut in 2-in cubes 1 Bud garlic; minced 1 tb Curry powder 1 Lemon; juiced 1 ts Cumin seeds 2 tb Raisins 1/2 ts Ground cinnamon 1 tb Light soy sauce 1/4 ts Ground ginger 2 ts Cornstarch 1 ts Cloves 1/4 c Cold water -----------------------------OPTIONAL GARNISHES----------------------------- Yogurt 1 c Cilentro; chopped Lemon wedges Fresh parsley; chopped 1. Combine ingredients, except cornstarch and cold water in a crock cooker. No pre-browning of the meat or preheating of the cooker is needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or until meat is very tender. Gently stir meat once or twice during cooking time. 2. Twenty or 30 minutes before serving time, stir the cornstarch into cold water and stir this mixture into the crock cooker. Cover and continue to cook at lowest heat, stirring once or twice, until liquid thickens. Serve with dollops of yogurt, lemon wedges, and chopped fresh parsley or cilantro leaves as a garnish, if desired. Makes 8 servings, 175 calories each. VARIATION: Crocked Curried Lamb: Substitute lean lamb stew meat for the beef. SOURCE: Light & Spicy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Malaysian Style Beef Categories: Meats Yield: 4 servings 1 lb Lean beef bottom round 1 tb Prepared mustard Steak, trimmed of fat and 1 tb Light soy sauce Cut in 1-1/2-inch pieces 1 ts Coconut flavoring 1 Onion; chopped 1 ts Ground coriander 1 Bud garlic; finely chopped 1/2 ts Ground ginger 1 tb Jalapeno pepper;chopped fine 1/4 ts Ground cumin 1. Combine ingredients in an electric crockery cooker and stir gently to coat meat evenly. Cover and cook at low setting according to manufacturer's directions, until meat is very tender--about 12 to 18 hours. Serve with brown rice and steamed vegetables if desired. Makes 4 servings, 175 calories each. SOURCE: Light & Spicy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Cherries Jubliee Categories: Poultry Yield: 11 servings 2 Broiler fryers, 2-1/2 to 3 2 Chicken bouillon cubes OR Lb each, or breasts, thighs, 2 ts Chicken stock base And drumsticks only 1/4 c Pale dry sherry 2 tb Butter 2 tb Cornstarch Salt and pepper 2 tb Water 1 cn Bing cherries; pitted (1 lb) 3 tb Brandy OR Cognac; warmed 1 c Chili sauce FOR A DRAMATIC PARTY DISH, FLAME CHICKEN & CHERRIES AT THE TABLE Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon chubes. Cover. Cook on LOW 6 to 8 hours, or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings. SOURCE: Extra Special Crockery Pot Recipes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef in Walnut Sauce Categories: Meats Yield: 12 servings 4 lb Rump roast, cut in cubes 1 Whole cinnamon stick Seasoned flour 8 Whole cloves Olive oil 8 Allspice 1/2 c Water 1 c Ground walnuts 1 cn (8-oz) tomato sauce 1 tb Lemon juice 4 To 6 garlic buds; minced Sliced Sourdough French 1/3 c Cider vinegar Bread, toasted Dredge meat in seasoned flour. Shake off excess. Heat oil in large frying pan. Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast. Makes 12 servings. SOURCE: Extra Special Crockery Pot Recipes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef En Daube Categories: Meats Yield: 6 servings 2 lb Lean stewing beef 2 Buds garlic; minced 2 Sl Bacon; diced 1 ts Fresh thyme OR 2 Doz tiny boiling onions 1/2 ts Dried thyme 1 tb Red wine vinegar 1 ts Beef stock base 1 tb Brown sugar 2 Strips orange peel 1 1/2 c Dry red wine 2 tb Cornstarch Salt and pepper to taste 2 tb Parsley; chopped Cut meat in 1-inch cubes. Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute, stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt, pepper, garlic, thyme, stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened. Garnish with parsley. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stifado Categories: Meats Yield: 8 servings 2 1/2 lb Lean stewing beef 1/4 c Red wine vinegar 3 tb Butter 1 ts Mixed pickling spices 1 cn (1 lb) small onions 4 Whole cloves 1 tb Brown sugar 3 Buds garlic, minced 1/2 c Dry white wine Salt and pepper to taste 1/2 c Water 1 pk (12 oz) frozen tiny peas 3 tb Tomato paste SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA Cut meat in 1-inch chunks. Melt butter in large frying pan. Brown meat. Transfer to crockery pot. Stir drained onions and brown sugar into frying pan. Cook over medium high heat, shaking pan, until glazed. Transfer to crockery pot. Add wine, water, tomato paste and vinegar to frying pan. Stir to loosen drippings. Pour over meat and onions. Place pickling spices and cloves in a tea ball or cheesecloth bag. Add to pot. Season with garlic, salt and pepper. Cover. Cook on LOW 8 hours. Thaw peas. Add the last half hour of coking. Cook down juices until slightly reduced. Serve in ramekins. Makes 8 servings. NOTE: Pickling spices and red wine vinegar punctuate this Greek stew. Round out the Aegean munu with pilaff, & salad w/feta cheese. SOURCE: Extra Special Crockery Pot ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Short Ribs Pacific Style Categories: Meats Yield: 4 servings 3 To 4 lbs beef ribs* 3 tb Soy sauce 1 Onion; chopped 2 tb Cider vinegar 1 tb Butter 2 tb Brown sugar 2/3 c Catsup * Cut in 2 to 3-inch lengths Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crockery pot. Saute` onion in butter until limp and golden. Pour in catsup, soy sauce, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover. Cook on LOW 8 hours. Makes 4 servings. SOURCE: Extra Special Crockery Pot Recipes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon with Yogurt Categories: Fish/sea Yield: 2 servings 2 Salmon steaks; 6 oz each 2 Low-cal bread; crumbed Yogurt; plain low-fat Spices of choice Slather the yogurt over the salmon; both sides and edges to. Roll in soft bread crumbs and spices of your choice (zap bread and spices in FP); broil about 6" from flame or grill until done. Turn only ONCE!!! This was moist and flavoprful and low too. Can be used with any thick cut of fish; sword; halibut, etc. Enjoy!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dried Tart Cheery Scones Categories: Breads Yield: 8 servings 3 c + 3 T flour 1/2 c Sugar 6 1/2 ts Baking powder 1/2 c Chilled butter; cut up 10 ts Milk 1 Egg; beaten 1/2 c Dried tart cherries; cut up 1 ts Orange or lemon rind;grated Preheat oven to 350. Lightly grease baking sheet. Stir together the flour, sugar and baking powder. Cut in butter until mixture resembles crumbs. (A food processor works great.) Stir in dried cherries and grated rind. Combine milk and egg. Mix into dry ingredients, gather dough into a ball. Roll dough out 1/2" thick onto a lightly floured surface. Cut into 3" circles with a sharp knife or biscuit cutter. (A glass does not work well because it crimps the edges and they will not rise as well.) Arrange on a baking sheet, 1" apart. Bake until firm to touch, about 20 minutes. Serve warm. From: American Spoon Foods ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Buttered Deer Steak Categories: Meats Yield: 1 servings --------------------------------BUTTER SAUCE-------------------------------- 1/2 c Butter 1/2 ts Dry mustard 1/4 c Minced onion 1/2 ts Freshly ground pepper 2 ts Worcestershire or soy sauce In small saucepan, combine ingredients. Heat together until butter melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14 to 16 minutes for medium, brushing with butter mixture. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Juan's Killer Flan Categories: Desserts Yield: 6 servings 1 cn Evaporated milk 1 tb Vanilla extract 1 cn Sweetened condensed milk 1/2 Lemon; juice only 2 c Sugar 8 Eggs 1/4 c Water Preheat oven to 375 . Mix eggs, condensed milk, evaporated milk, 1 cup of the sugar, vanilla and lemon juice in large bowl. Mix well, no solids allowed, and the sugar must blend very evenly. (Add a little bit of Amaretto or Bailey's Irish Cream if you feel adventurous, or a little softened cream cheese). In a meat loaf or bread mold, put the remaining 1 cup of sugar and the water tilt the mix so that becomes a syrupy mix. Heat on high, watching it and moving it every once in a while to spread the heat evenly. When it starts to turn brown, take it off the heat. The syrup should be a medium caramel color. Put it in the freezer and let it set. After the caramel sets, pour in the flan mixture you made in the bowl. Cover TWICE and seal well with aluminum foil. Put the mold inside another larger pan (double boiler) and fill the middle with water so that it almost reaches the edge of the inside mold. It is VERY important to seal the top of the mold; if steam or hot air gets inside the flan will not come out creamy and firm (it will look like swiss cheese on the outside). Set oven to BAKE and cook for 1 hour. Turn oven off and let it cool, then take the flan out, remove from the larger pan and put it in the fridge to cool. Ought to serve 8 or so, but I've seen it serve 1 over 3-days. It will last quite a bit as long as it is refrigerated. +++++DON'T FORGET TO SEAL THE PAN REALLY WELL! (BOOM! DIET'S DEAD!) Recipe from Juan Jiminez, GEnie Shared by Barb Day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Rib Barbecue Categories: Meats Yield: 4 servings ----------------------------------MARINADE---------------------------------- 1 c Sugar Slice of bacon 1/4 c Vinegar Slice of onion 1/4 c Salt 1/4 ts Chili powder -------------------------------BARBECUE SAUCE------------------------------- 1 Chopped onion 1/2 ts Marjoram 6 oz Tomato juice 1 Stalk of celery 1/2 ts Oregano 1 Chopped carrot 1/2 ts Basil Clean as much fat off ribs as you can. Marinate overnight. Dry pieces & roll in flour, fry until light brown. Remove from skillet & arrange in a large fry pan or skillet. Cover with barbecue sauce & bake until tender at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Chops and Rice Categories: Meats, Vegetables Yield: 6 servings 6 Chops 6 Slices tomato 6 tb Uncooked rice 1 cn Chicken broth 6 Slices onion Brown chops on both sides. Grease casserole dish well. Put 1 tb rice for each chop in bottom of dish. Place chops on rice. Put slice of onion, tomato & pepper on each chop. Cover with chicken broth. Bake 1 hr. at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: One Pan Dinner Categories: Meats Yield: 2 servings 3 Venison chops 1 Small chopped onion 2 Potatoes 1 Celery stalk 3 Medium carrots 1/2 ts Parsley Brown meat, onion and celery in small amount of butter. Add cut and sliced carrots and potatoes. Sprinkle with parsley. Add enough water to almost cover. Cover and simmer for 40 minutes (check occasionally so it does not cook dry). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Roast Burgundy Categories: Meats Yield: 12 servings 6 lb Roast Salt & Pepper 1 Celery stalk with leaves 1 Crumbled bay leaf 2 Carrots, quartered 1/2 ts Rosemary 1/2 c Dry red wine 1/2 ts Marjoram 2 Med. onions, quartered Place roast in center of piece of heavy aluminum foil large enough to completely wrap it. Put in shallow pan; fold foil up around meat pan fashion. Brown under broiler. Add vegetables; brush them with melted butter or fat & brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil up around meat & seal the edges with a double fold. Place in 300 degree oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree oven for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in saucepan until slightly thickened, correct seasonings & serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Sausage Categories: Meats Yield: 24 servings 5 lb Cubed venison 1 ts Paprika 1 lb Cubed suet 1 ts Sage 3 tb Salt 2 ts Garlic powder 1 tb Black pepper Sausage casings 1 ts Red or cayenne pepper after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Swiss Steak Categories: Meats Yield: 2 servings 2 Venison steaks Salt & Pepper 1 cn Cream of mushroom soup Several drops worcestershire 2 Sliced onions Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes on each side. Add remaining ingredients and more water if necessary during cooking time. Cook on low heat 175 - 200 degrees until tender (about one hour). Turn meat to prevent sticking. This can be adapted for stove top, slow cooker or oven cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boiled Crawfish Categories: Fish/sea Yield: 50 servings 4 Boxes salt (no size mentione Garlic 6 Pouches crab boil 24 Small potatoes 9 Lemons Smoked sausage 8 oz Cayenne pepper Corn 5 lb Small white onions 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Denise's Diet Soup Categories: Soups/stews, Vegetables Yield: 8 servings 1 Clove garlic, minced 16 oz Chicken bouillion 1 Onion, chopped 12 oz V-8 juice 1 Leek, white part only sliced 1 tb Chili powder 1 Red or green pepper, chopped 1 ts Paprika 1 Zucchini, sliced 5 1/2 ts Oregano 8 oz Mushrooms, sliced 2 Bay leaves 1 pk Frozen chopped spinach Cayenne pepper, to taste 14 oz Can stewed tomatoes 4 oz Blue cheese, crumbled Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini, pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in microwave until soft, add to vegetables. Add remaining ingredients except blue cheese, bring to a boil, then reduce heat and simmer about 20 minutes. Add about 1 tb of crumbled blue cheese to each serving. Choice of vegetables can vary, depending on availability and personal preferences. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Emmenthal Veal Schnitzel Categories: Meats Yield: 4 servings 4 Veal cutlets 1/3 c Flour Salt & pepper 1 Eggs 4 oz Gruyere cheese, sliced Breadcrumbs 2 tb Lemon juice 4 tb Butter 1 tb Parmesan cheese, grated Beat cutlets with mallet until thin. Sprinkle with lemon jjuice, salt, pepper and grated cheese. Leave for 5 minutes, then roll in flour, beaten egg and breadcrumbs and fry on one side in hot butter. Turn reduce heat, place on fried side of each cutlet a slice of Gruyere cheese and very slowly fry the other side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Lobster Categories: Fish/sea Yield: 10 servings 2 lb Haddock; fillet 1/2 c Horseradish; prepared Tomato juice; or V8/to cover 1/4 c Sour cream 1/2 c Chili sauce Poach fish in tomato juice to cover with spices of your choice or in V8. Simmer until fish flakes. Mix the other ingredients together and adjust for YOUR taste. Add the sauce to the fish...making sure it is not too thick. It should look like lobster salad and you can use diced celery and/or onion. In the 50's whenever you went to a luncheon at the Temple it seems that this was the dish of choice. I guess we were trying to prove we could have 'lobster' and be kosher too, <GRIN>!!!! Anyway it is quite good. If you have a fovorite lobster or shrimp salad; you could just substitute the fish. Back in those days it was cheaper...now who knows??? Recipe originally taken from the LEVITTOWN JEWISH COMMUNITY CENTER COOKBOOK; circa 1956. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ro*Tel Cornbread Categories: Breads Yield: 8 servings 3/4 c White Cornmeal 2 tb Vegetable Shortening; melted 3/4 c Yellow Cornmeal 1 c Buttermilk 3 tb Flour 1 Egg; beaten 1/4 ts Soda 1 Jalapeno; finely chopped 1 1/2 ts Baking Powder 10 oz RO*TEL Tomatoe w/Green Chili 1 ts Salt Mix all ingredients together. Bake at 425 degrees for 25 to 30 minutes. This recipe comes from a book "Snake, Rattle, and RO*TEL." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Imperial Categories: Poultry, Beverages Yield: 4 servings 3 lb Chicken 1/2 ts Dry mustard 1 1/2 Sticks butter 1/2 ts Garlic 2 ts Worchestershire sauce 1/4 ts Paprika 1 ts Curry powder 2 ds Tabasco 1 ts Oregano 1/3 c Sherry Salt chicken an place in large ungreased pan , cut side up. Combine remaining ingredients in saucepan. Place on medium heat an brush chicken with mixture. Place in 350 F. oven and bake 1- 1 1/2 hrs or until tender. Baste every 10-15 minutes. Turn up oven at end to brown. Bill/MFBD77A FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 02/10 9:57 AM TO: JUDITH LAUSCH (DGSV43A) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: R-MM: RO*TEL RECIPES Judy, Let's start off with this taco. Looks real tasty but I had to guess at the number served. I like my tacos BIG. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: La Marada Categories: Meats Yield: 6 servings 1 lb Pork Tenderloin; chunked Cheese; shredded 10 oz RO*TEL Tomato w/Green Chili Lettuce; shredded 16 oz Refried Beans Tomato; sliced Picante Sauce Avocado; sliced 6 Flour Tortillas Sour Cream Brown pork over medium heat until tender. Drain excess grease. Add RO*TEL Tomatoes and Green Chilies and picante sauce to taste. Cook until tomatoes are tender. Reduce heat and add refried beans. Simmer until blended well. Deep fry 6" flour tortillas until light brown. Top with meat, bean and tomato mixture. Top with shredded cheese, shredded lettuce, sliced tomato, sliced avocado and sour cream if desired. This recipe was contributed by Martha Worlein from Colwich, Kansas to the book "Snake, Rattle, and RO*TEL." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Richer Ro*Tel Dip Categories: Appetizers, Meats Yield: 1 servings 1 lb Processed Cheese 10 oz RO*TEL Tomato w/Green Chili 1 cn Chili w/o Beans; small 1 lb Pork Sausage Brown sausage. Melt cheese with RO*TEL Tomatoes and Green Chilies, add chili and sausage. Heat and mix thoroughly. Serve with corn chips. This recipe was contributed by Dorothy Dietz of Schertz, Texas to the book "Snake, Rattle, and RO*TEL". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops Categories: Meats Yield: 4 servings ---------------------------------PORK CHOPS--------------------------------- 4 Center Cut Pork Chops 1 ts Cumin 10 oz RO*TEL Tomatoe w/Green Chili Seasoned Salt 1 Lg Onion; sliced Black Pepper --------------------------------ALMOND RICE-------------------------------- 1/4 c Almonds; sliced 1 ts Salt 3 tb Butter or Margarine 2 c Water 1 c Rice Sprinkle chops generously with seasoned salt and pepper. Brown in skillet on both sides. Place in casserole dish and top each chop with a large onion slice. Pour tomatoes and chilies over chops. Sprinkle cumin over entire casserole. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 15 minutes longer. Serve with almond rice: Saute almonds in margaring until light brown. Add rice, salt and water. Bring to a boil, reduce heat to low for 15 minutes. Serve with Chops. This recipe was contributed by Harry Anderson of Mobile Alabama to the book "Snake, Rattle, and RO*TEL". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Mushroom Freezer Mix Categories: Meats Yield: 16 servings 4 lb Ground beef 3 cn Mushroom stems/pieces(4oz) 2 1/2 Large onions 1/2 c Water or red wine 2 Cloves garlic,minced 1 tb Instant beef bouillon 3 cn Cream/mushroom soup(10.75oz) 1/2 ts Pepper Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). Cool quickly. Cover and label; freeze no more than 3 months (see note). Use freezer mix in the recipes that call for it. NOTE: Mixture can be stored in refrigerator up to 3 days. When using in rounds are brown, about 10 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Meat and Potato Favorite Categories: Meats Yield: 4 servings 1 pk Beef-Mushroom Freezer Mix 2 c Fried shredded potato rounds 1/3 c Water Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Heat oven to 375'. Place half the potato rounds in ungreased 1 1/5-quart casserole; pour meat mixture over potato rounds and top with remaining potato rounds. Cover and bake 25 minutes. Uncover and bake until potato rounds are brown, about 10 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Chilies Casserole Categories: Meats, Casseroles, Chili Yield: 4 servings 1 pk Beef-Mushroom Freezer Mix 1 cn Red chilies(4oz)(see note) 1/4 c Water 3 c Corn chips 1 cn Hot enchilada sauce(10oz) 1 1/2 c Shredded Cheddar cheese 1 cn Green chilies(4oz) Dip container of frozen mix in hot water just to loosen. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Heat oven to 350'. Rinse green and red chilies to remove seeds (the seeds are very hot). Cut chilies into small pieces. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese. Sprinkle with remaining corn chips. Bake uncovered until casserole is bubbly, 30 to 35 minutes. NOTE: This casserole is hot and spicy. If you prefer a milder flavor, you can substitute 1 can (2 ounces) sliced pimiento, drained, for the red chilies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Stroganoff Categories: Meats Yield: 4 servings 1 pk Beef-Mushroom Freezer Mix 3/4 c Dairy sour cream 1/4 c Water 2 c Hot cooked noodle or rice Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in sour cream and heat. Serve over noodles or rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Chow Mein Categories: Meats Yield: 4 servings 1 pk Beef-Mushroom Freezer Mix 1/4 ts Ginger 1/4 c Water 1 cn Chinese vegetables,drained 1 tb Soy sauce 3 c Chow main noodles 2 ts Cornstarch 3 c Hoot cooked rice 2 ts Molasses Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Mix soy sauce, cornstarch, molasses and ginger; stir soy sauce mixture and Chinese vegetables into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chow mein noodles or hot cooked rice and top with additional soy sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Romanoff Categories: Meats Yield: 4 servings 1 pk Beef-Mushroom Freezer Mix 1 pk Noodles Romanoff 1/3 c Water Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Prepare noodles Romanoff as directed on package except ~ omit butter and milk; stir sour cream-cheese sauce mix and cooked noodles into meat mixture and heat to boiling. Reduce heat; cover and simmer 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Browned and Seasoned Freezer Mix Categories: Meats Yield: 14 servings 4 lb Ground beef 2 ts Salt 1 1/2 Large onion,chopped 3/4 ts Pepper 3 Cloves garlic,minced Cook and stir meat, onions and garlic in Dutch oven until meat is brown. Drain off fat. Stir in seasonings. Spread meat mixture in 2 ungreased baking pans, 13x9x2 inches. Freeze 1 hour. (This partial freezing prevents the meat from freezing together solidly.) Crumble meat mixture into small pieces; place in heavy plastic bag or freezer container. Seal securely and label; freeze no longer than 3 months. Use freezer mix in the recipes that call for it. NOTE: You can use this mix in any recipe for drained, seasoned browned ground beef. Each 3 1/2 cups lightly packed frozen mix is the equivalent of 1 pound ground beef, 1/3 cup chopped onion, 1 small clove garlic, 1/2 teaspoon salt and dash of pepper. (If mixture is not frozen, allow 3 cups.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Lasagne Categories: Meats Yield: 6 servings 1 pk Beef-Tomato Freezer Mix 1 tb Snipped parsley 1/2 ts Oregano leaves 1/4 c Water -----------------------------NOODLES AND CHEESE----------------------------- 1 pk Lasagne noodles 2 c Shredded Swiss cheese 1 pk Creamed cottage cheese 1/3 c Grated Parmesan cheese 2 c Shredded Mozzarella cheese Heat oven to 350'. In ungreased baking pan, 13x9x2 inches, or baking dish, 11 3/4x7 1/2x1 3/4 inches, layer half each of the noodles, meat sauce, cottage cheese and mozzarella cheese; repeat. Sprinkle Parmesan cheese over top. Bake uncovered until hot and bubbly, about 40 minutes. Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, oregano leaves, parsley and water to boiling. Reduce heat; cover and simmer 15 minutes, stirring frequently. Uncover and simmer, stirring occasionally, until mix is thawed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Pizza Categories: Meats Yield: 16 servings -----------------------------------CRUST----------------------------------- 2 1/2 c Biscuit baking mix 2/3 c Hot water 1 pk Active dry yeast --------------------------------MEAT MIXTURE-------------------------------- 1 pk Beef-Tomato Freezer Mix 1 ts Italian seasoning 1/4 c Water 1 ds Red pepper sauce ----------------------------------TOPPING---------------------------------- 2 c Shredded Cheddar cheese 1 c Grated Parmesan cheese 2 c Shredded mozaarella cheese Heat oven to 425'. Mix baking mix and yeast; stir in water and beat vigorously. Turn dough onto well-floured surface; knead until smooth, about 20 times. Let dough rest a few minutes. While dough is resting, dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is minutes. Spoon onto bottom halves of buns; top with remaining halves. Divide dough in half. Roll each half on ungreased baking sheet into rectangle, 13x10 inches, or on pizza pan into 12-inch circle. Pinch edges to make a slight rim. Spread Meat Mixture almost to edges. Top with green pepper and cheeses. Bake until crust is brown and filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Lentil Stew Categories: Meats Yield: 5 servings 1 pk Beef-Tomato Freezer Mix 1 1/2 c Sliced fresh mushrooms 3 c Water 1 Large carrot,sliced 1 c Uncooked lentils 1 Large stalk celery,sliced 1 Sprig parsley 1/4 c Red wine 1 Bay leaf 1/2 ts Salt Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix, water, lentils, parsley and bay leaf to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Remove bay leaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Sloppy Joes Categories: Meats Yield: 8 servings 1 pk Beef-Tomato Freezer Mix 1 ts Brown sugar 1/4 c Water 1 ts Worcestershire sauce 1 c Sliced celery 8 Hamburger buns,split/toasted 1 tb Catsup Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, water, celery, catsup, brown sugar and Worcestershire sauce to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Uncover and simmer, stirring occasionally, until of desired consistency, about 10 minutes. Spoon onto bottom halves of buns; top with remaining halves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Tacos Categories: Meats Yield: 10 servings --------------------------------MEAT FILLING-------------------------------- 1 pk Beef-Tomato Freezer Mix 1 ds Red pepper sauce 2 ts Chili powder 1/4 c Water 1/8 ts Cayenne red pepper ----------------------------SHELLS AND TOPPINGS---------------------------- 8 Taco shells 1 c Shredded lettuce 1 c Shredded Cheddar cheese 1 Large tomato,chopped Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Uncover and simmer 15 minutes, stirring occasionally. While Meat Filling is simmering, Heat taco shells as directed on package. Spoon Meat Filling into taco shells. Top filling with cheese, lettuce and tomato. If desired, serve with taco sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Waffles Categories: Breads Yield: 6 servings 1 1/4 c Sifted cake flour 1 1/2 ts Baking powder 1 T sugar 1 pn salt 2 ea eggs 1 t vanilla 1/2 c milk 1/2 c orange juice 1 ea Grated rind of 1 orange 1/4 c melted butter Resift flour, baking powder, sugar & salt into mixing bowl. Beat together in another small bowl eggs, vanilla, milk & orange juice. Gradually pour liquid ingredients into flour & stir with wooden spoon to blend well. Gently stir in grated orange rind. Do not overwork batter; it should remain a little lumpy. Finally, stir in melted butter, cover, & put aside for at least l hour. Heat waffle iron. Scrape batter into pitcher & when iron is ready, pour in enough batter to cover 2/3 of iron's surface. Close the cover & bake until most of steam has stopped escaping from around sides of the iron. Remove baked waffles at once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flaming Sherried Rock Cornish Game Hens Categories: Poultry Yield: 2 servings 2 Rock Cornish Game Hens, defr 1/4 c Sherry 4 tb Butter 1/4 c Brandy Remove giblets from defrosted birds and discard. Melt the butter in a heavy skillet with heat-proof handle. Season hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes. When hens are browned, add sherry to the pan and transfer it to the oven. Roast birds 45-60 minutes, until they are tender, basting often. Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming. Source: Helen Gurley Brown, Single Girl's Cookbook If you cannot get Rock Cornish hens, use squab, poussin (very young chicken) or quail. These birds cook more quickly, so adjust the roasting time accordingly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweetheart Salad Categories: Salads Yield: 2 servings 1/2 c Mayonnaise 3/4 c Cooked or canned beets, chop 1/4 c Sour cream 6 Iceberg lettuce slices, 1/2- 1 c Red Delicious apple, chopped 6 Red pepper rings, cut in hal 1 ts Lemon juice Combine mayonnaise and sour cream; mix well. Toss apple with lemon juice. Add mayonnaise mixture and beets; mix lightly. Chill. For each serving, place 1/2 cup salad on lettuce slice. Surround with 2 half-slices of red pepper, molding the salad o form a heart shape. Source: Chef Keith Keogh, Executive Chef, Epcot Center, Walt Disney World ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Pastrami Categories: Meats Yield: 4 servings 6 lb Beef brisket 2 tb Brown sugar; firmly packed 1/2 c Salt 3 tb Mixed whole pickling spice 1 ts Saltpeter 3 ts Ginger; ground 4 tb Black pepper; freshly ground Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. Barb Day ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaroni and Cheese Categories: Cheese/eggs Yield: 6 servings 8 oz Elbow Macaroni; uncooked 3 tb Flour; all-purpose 3 tb Butter or margarine 3 c Milk 1 Pepper; green bell Paprika 1 c Onions; chopped 1 ts Salt 1 tb Mustard; prepared 1/8 ts Pepper; black; ground 2 c Cheddar or Am cheese; shred' Cook elbow macaroni according to package directions for 7 minutes; drain. Set aside. In a pan, melt butter or margarine add flour slowly, stirring continually. Slowly add milk, stirring continually. Stir until mixture is smooth, add 1 cup cheese slowly, stirring continually. Continue to stir and cook mixture until it just thickens. Add chopped onions, mustard, green peppers, stir and remove from heat. Arrange macaroni in a buttered 2 1/2 or 3-quart casserole. Pour mixture over macaroni. Spread the remaining cup of shredded cheese over top of macaroni mixture. Sprinkle paprika on top. Bake, uncovered, at 350 degrees for 30 minutes. If you like ham, put two cups of lean cubed cooked ham in the mixture before pouring over macaroni. Roy Crockett North Beach Maryland Roy North Beach Maryland 02/07 05:56 pm ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Barley Soup Categories: Meats Yield: 4 servings 1 pk Beef-Mushroom Freezer Mix 1 c Carrot; sliced 3 c Water 1 Parsley; sprig 1/2 c Barley; uncooked 1 Bay leaf 1 c Celery; sliced 3/4 ts Salt Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes. Remove bay leaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Dinner Categories: Meats Yield: 5 servings 1 pk Beef noodle dinner mix 3 1/2 c Browned/Seasoned Freezer Mix 1 pk Chili tomato dinner mix Prepare beef noodle or chili tomato dinner mix as directed except - substitute 3 1/2 cups lightly packed frozen Browned/Seasoned Freezer Mix for the drained ground beef. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Meat and Potatoes Au Gratin Categories: Meats Yield: 5 servings 1 pk Au gratin potatoes(5.5oz) 3 1/2 c Browned/Seasoned Freezer Mix Prepare au gratin potatoes as directed except - use 2-quart casserole, omit butter and stir in the lightly packed freezer mix with the water. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Skillet Goulash Categories: Meats Yield: 5 servings 3 1/2 c Browned/Seasoned Freezer Mix 1/4 ts Pepper 1 cn Tomatoes;(16oz),canned 1/8 ts Basil leaves 1/2 c Celery; chopped 1/8 ts Marjoram leaves 1/2 c Water 3 oz Noodle; uncooked, fine 1 1/4 ts Salt Cook freezer mix large skillet until meat is brown. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer, stirring occasionally, until noodles are tender, about 20 minutes. (A small amount of water can be added if necessary.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix All American Hot Dish Categories: Meats Yield: 6 servings 3 1/2 c Browned/Seasoned Freezer Mix 2 c Water 1 cn Corn; (8 oz), whole kernal 1 ts Oregano leaves 1 cn Tomato sauce;(8 oz) 1/2 ts Salt 1/4 c Ripe olives; halved, pitted 1/4 ts Pepper 4 oz Noodles; uncooked 1 c Cheddar cheese; shreaded Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in corn (with liquid) and remaining ingredients. TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat and simmer uncovered, stirring occasionally, until noodles are tender, about 20 minutes. TO COOK IN OVEN: Pour mixture into ungreased 2-quart casserole. Cover and bake in 375' oven 30 minutes, stirring occasionally. Uncover and bake until mixture thickens, about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Cheeseburger Pie Categories: Meats Yield: 6 servings -----------------------------------CRUST----------------------------------- 1 c Biscuit baking mix 1/4 c Milk; or light cream --------------------------------MEAT FILLING-------------------------------- 3 1/2 c Browned/Seasoned Freezer Mix 2 tb Biscuit baking mix 1/2 ts Salt 1 tb Worcestershire sauce 1/4 ts Pepper ----------------------------------TOPPING---------------------------------- 2 Tomatoes;sliced,medium 1 c Cheddar cheese; shreaded 2 Eggs Heat oven to 375'. Mix 1 cup baking mix and the milk until a soft dough forms. Gently smooth dough into a ball on floured cloth-covered surface; knead 5 times. Roll dough 2 inches larger than inverted 9-inch pie pan. Ease into pan and flute edge of dough. Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in salt, pepper, 2 tablespoons baking mix and the Worcestershire sauce. Turn Meat Filling into pastry-lined pan. Arrange tomato slices on filling. Beat eggs slightly; stir in cheese. Spoon onto tomatoes, spreading to cover completely. Bake about 30 minutes. Cut into wedges. Serve with chili sauce if you like. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Pizzawiches Categories: Meats Yield: 6 servings 1 cn Tomato paste;(6oz) 6 Bread; slices 1/4 c Parmesan cheese; grated 5 Hamburger buns;split 3 1/2 c Browned/Seasoned Freezer Mix Mozzarella cheese; shredded 1 ts Italian seasoning American cheese; shredded 1 ds Red pepper sauce Heat oven to 400'. Mix tomato paste, Parmesan cheese, freezer mix and seasonings. Spread mixture on bread slices or hamburger bun halves and place on ungreased baking sheet. Bake until cheese is bubbly, 5 to 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Tomato Freezer Mix Categories: Meats Yield: 16 servings 4 lb Ground beef 3 cn Tomato sauce;(15oz) 2 1/2 Onion; chopped, large 1 cn Tomato paste;(12oz) 1 c Green pepper; chopped 2 ts Salt 3 Cloves garlic;minced 3/4 ts Pepper Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). Cool quickly. Cover and label; freeze no more than 3 months (see note). Use freezer mix in the recipes that call for it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Goulash Categories: Meats Yield: 4 servings 1 pk Beef-Tomato Freezer Mix 1 ts Paprika 1/4 c Water 1 ts Brown sugar 1/4 c Catsup 1 ts Worcestershire sauce 1 c Celery; sliced 3 oz Noodles 1 cn Mushroom;stems/pieces(4oz) Dip container of frozen mix into hot water just to loosen. Place frozen mix and remaining ingredients except noodles in 2-quart saucepan; heat to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and celery is tender, about 40 minutes. While meat mixture is simmering, cook noodles as directed on package; drain. Stir noodles into meat mixture and simmer until hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Spanish Rice Categories: Meats Yield: 4 servings 1 pk Beef-Tomato Freezer Mix 2 1/2 c Water 5 Bacon;crisply fried, slices 1 ts Chili powder 1 c Rice; uncooked reguliar 1 1/4 ts Oregano leaves Dip container of frozen mix into hot water just loosen. In large skillet, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring occasionally, until mix is thawed and rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Mexican Casserole Categories: Meats, Casseroles Yield: 5 servings 1 pk Beef-Tomato Freezer Mix 1/2 c Biscuit; baking mix 2 ts Chili powder 1/4 c Yellow cornmeal 1/3 c Water 3/4 c Cheddar cheese; shredded 1 cn Corn; (16oz), whole kernal 1 Egg 1 cn Ripe olives; (2 1/4oz), slic 3 tb Milk Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, chili powder and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Stir in corn and olives; heat to boiling. Reduce heat; cover and simmer 5 minutes. Heat oven to 400'. While meat mixture is simmering, min remaining ingredients. Pour hot meat mixture into ungreased 2-quart casserole. Drop batter by teaspoonfuls about 1/2 inch apart onto meat mixture. (The batter will bake together to form crust.) Bake uncovered 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Enchilada Casserole Categories: Meats, Casseroles Yield: 5 servings 1 pk Beef-Tomato Freezer Mix 6 Corn tortillas 1/4 c Water 1 1/2 c Cheddar cheese; shredded 1 cn Ripe olives; (2 1/4oz) 1 1/2 c Monterey Jack cheese; shredd 2 ts Chili powder Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, water, olives and chili powder to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Heat oven to 375'. Layer half each of the tortillas, meat mixture and cheese in ungreased baking dish, 11 3/4x7 1/2x1 3/4 inches; repeat. Bake uncovered until bubbly, 30 to 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix Pasties Categories: Meats Yield: 8 servings 3 1/2 c Browned/Seasoned Freezer Mix 1/4 c Catsup 1 cn Carrot; (8oz), diced 1/2 ts Garlic salt 1 Potato;pared/shredded, mediu 1/4 ts Pepper 1/2 c American cheese; shredded 1 tb Prepared mustard 1/2 c Cheddar cheese; shredded 1 pk Pie crust mix/sticks(11oz) Heat oven to 375'. Cook freezer mix in large skillet until meat is brown. Drain off fat. Remove from heat; stir in remaining ingredients except pie crust mix and set aside. Prepare pastry for Two-crust Pie as directed on package. Divide dough into 8 equal parts. Roll each part on floured surface into a 7-inch circle. On half of each circle, spread about 1/2 cup meat mixture (packed) to within 1/2 inch of edge. Moisten edge of pastry with water. Fold pastry over filling, sealing edges with a fork. Place on ungreased baking sheet; prick tops with a fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on plates and top with a favorite gravy or sauce. NOTE: You can substitute 1 cup of a favorite cooked vegetable for the canned carrots. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Farmer's Cheese Categories: Cheese/eggs Yield: 1 servings 5 qt Buttermilk; low-fat Cheesecloth strainer Water Place the five quarts of buttermilk in a non corrosive pan; i.e. enamel or stainless steel. Pour water at least half way up the sides of the containers (use cardboard ones; not glass bottles). Bring to a boil and let it go for 20 minutes. Turn of and wait until the water is tepid. hang the cheesecloth strainer over the sink or over a large pot. You will need help here. Pour each quart of 'cooked' buttermilk into the strainer and let it hang at least 12 hours. What you will have left in the bag is a very dry cheese...similar to Farmer's cheese. Now my Stepmom sometimes adds a bit of sugar to the cheese. If you put it in the FP and zap it with a some milk you have a creamy spread; similar to cream cheese. We use this in Blintzas and in place of ricotta in some recipes. It would be wonderful if you need Farmer's cheese and can't get it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Okra Ro*Tel Categories: Vegetables Yield: 6 servings 4 Bacon strips; crisp save fat 10 oz RO*TEL Tomato w/Green Chili 1 1/2 lb Okra; sliced thin 1 ts Sugar 1 Med. Onion; chopped Salt 1 ts Vinegar Pepper 1/2 Bell Pepper; strips 1 1/2 ts Chili Powder 2 Celery Stalks; sliced thin Mash RO*TEL Tomatoes and Green chilies with potato masher and set aside. Fry bacon crisp, remove and add to drippings, okra, onion, vinegar, bell pepper, and celery. Cook until tender, then add remaining ingredients. Simmer, stirring often, may need to add water when simmering. Leftovers may be frozen. This recipe was contributed by Mrs. Floyd Edwards Orange, Texas for the book "Snake, Rattle and RO*TEL." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Evedine's Banana Nut Bread Categories: Breads, Fruits Yield: 1 servings 1/2 ts Salt 1 1/4 c Walnuts 1 c Sugar 2 c Flour 1 ts Baking powder 1 ts Vanilla 1/2 c Shortening 1 ts Baking soda 3 Bananas; mashed(1 1/4 cups) 1/2 c Sour; or buttermilk 2 Eggs CREAM TOGETHER SUGAR, SHORTENING, EGGS AND FLOUR. ADD SODA AND BUTTERMILK. MIX IN SALT AND BAKING POWDER (ADD 1 DROP LEMON EXTRACT IF DESIRED) ADD MASHED BANANAS AND FOLD IN NUTS AND VANILLA. BAKE ABOUT 35 MINUTES AT 350 DEGREES IN GREASED AND FLOURED OR PAPERED PAN. This recipe won my friend first prize for quickbreads at the L.A. County Fair, in Pomona, Ca. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Croquettes Categories: Fish/sea Yield: 2 servings 15 oz Can salmon Black pepper 1 Egg 1 ts Baking powder 1/4 c Flour Oil for frying 1/4 c Potato flakes Dill and lemon wedges, for g 1 Small onion, grated Drain salmon, reserving 1/4 cup liquid. Remvoe skin and bones. Place salmon in mixing bowl, breaking up into smaller pieces. Add egg, mixing thoroughly. Stir in flour. Blend in potato flakes, onion and black pepper. Combine baking powder and reserved 1/4 cup liquid. Stir innto salmon mixture until well combined. Form mixture into 24 croquettes. Drop into deep hot oil and fry with out crowding for 3-5 minutes or >> until golden brown on all sides. Drain on pepper toweling. Garnish with dill and lemon wedges. *if mixture is not easy to shape, cover and chill for 30 to 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Macaronie and Cheese Categories: Cheese/eggs, Italian Yield: 1 servings 9 oz Elbow macaroni 1/4 c Flour 3/4 lb Mild or hot Italian sausage 2 c Milk 2 tb Butter or margarine 1 1/2 ts Oregano 1 Large onion chopped 1 1/2 ts Dry basil 2 Cloves garlic, minced 1/2 ts Salt 1 Large chopped red/green pepp 3/4 c Parmesan] 1/2 lb Thinly sliced mushrooms 1 1/2 c Shreeed Jack cheese Cook the macaroni in water according to directions; drain. Crumble sausage into a 10 in pan; cook over med high heat until well browned. Lift out sausage from the frying pan with a slotted spoon and set aside. Discard all but 2 tbsp drippikngs. Into the drippings, add the butter and onion and cook, stirring until onion is limp. Adds the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates. Stir in the flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce. Continuecooking and sditrring until sauce thickens, about 3 minutes. Add oregano, basil, salt, Parmesan cheese and drained macaroni; stir to coat. Place half of the macaroni mixture in a buttered 2-1/2 quart baking dish. Sprinkle the sausage on top. Then layer the remaining macaroni, the Jack cheese. Bake uncovered in a 400 oven for 20 min or until the cheese is bubbly and center is hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salad Dressing Categories: Salads Yield: 1 servings -------------------------------WHISK TOGETHER------------------------------- 1 c mayo 1/2 c sour cream 1 x salt to taste 1 x tarragon to taste 1 x minced garlic to taste 1/2 t white wine vinegar 2 T lemon juice 1/4 c parsley, chopped 1 x fresh ground pepper Carole this dressing is wonderful on romaine and sliced cucumbers/Abby told me how you LOVE cukes!!! ...Now here's the tricky part...I know how you need full instructions when I post a recipe...20 TURNS OF THE PEPPER MILL...got that??? Enjoy*Having a bad hair day*Sheryl*Jupiter FL & Fenton-by-the-SEA MI ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guadalajara Grill Guacamole Categories: Vegetables Yield: 1 servings 2 Avacodas 2 tb Olive oil 1/2 c Chopped tomato 1/4 c Chopped cilantro 2 tb Finely chopped onion 1 Juice of 1/2 lime 1 tb Finely chopped serrano or ja Salt and pepper to taste The VERY BEST guacamole I ever tasted was at the Guadalajara Grill in Old Town San Diego. They make it fresh, right at your table. (I recommend the Haas avacodas). Here's their recipe: Slice the avacodas in half, remove the pit and scoop out the pulp with a spoon. Add all ingredients and mix gently, crisscrossing two spoons in the bowl. The idea is to leave the avacoda in small chuncks. Susan Husij ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Soup with Kale and Bacon Categories: Soups/stews Yield: 1 servings 2 lb Boiling potatoes 1 c Heavy cream 3/4 lb Bacon Chicken stock as necessary 1 lb Kale 5 ts Balsamic vinegar 2 Cloves garlic 1 Bunch chives Salt and pepper Diced green onion tops/botto Peel potatoes and put in a pot with cold, salted water to cover. Cover pot and bring to a boil. Lower heat and simmer, uncover, and cook until done, about 25 minutes. Drain, reserving cooking liquid. Break up the potatoes with a potato masher (they should be quite lumpy, not smooth). Meanwhile, cook the bacon over low heat until crisp, turning often. Drain and chop into 1/2 inch chunks. Pour off all but 2 TBS of the bacon fat, and, reserve extra fat. Stem and chop the kale. Mince the garlic. Put half the kale and half the garlic into the frying pan. Season with salt and pepper and cook over medium heat until kale is wilted, about 1 minute. Transfer to a bowl. Repeat using more bacon fat as needed. Return all kale to the fry pan and add the heavy cream. Simmer over very low heat until the kale is tender, about 10 more minutes. Combine potatoes with about 3 cups of the potato cooking liquid and 1 cup of the chicken stock. Add more stock if needed to get a good consistency. Add kale mixture (with the bacon) to the pot and bring to a simmer. Season to taste with the vinegar and salt and pepper. This is up to you as to how much vinegar you use. Mince the chives or green onions and place in an extra bowl to top the soup. I hope you find this excellent soup. It is great this time of year as it is much like a warm German Potato salad. If you pass this one up you will be the loser. Take care from Ken/still looking for a name for his piranha in rainy but warm Vancouver\0700AMPST 2/12 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Slippery Dumplings Categories: Breads Yield: 4 servings 2 c Flour; all-purpose 2 tb Shortening 2/3 c Water; lukewarm 1 ts Salt Sift flour in mixing bowl. Add salt, and mix in shortening. Add water, a small amount at a time, until dough is soft but not sticky; knead well. Roll very thin. Flour well while rolling. Cut in squares. Cook 15 minutes in chicken or beef broth. This is a favorite recipe used by Pocomoke Ladies Fire Auxiliary with baked chicken. Mary Wooster. "Once Upon A Table" Soroptimist International of Pocomoke City MD Roy North Beach Maryland 02/12 07:12 pm ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nicholas' Baked Lamb Shanks Categories: Meats Yield: 2 servings 2 LAMB SHANKS 1/2 tb OREGANO,FINE GROUND 8 oz TOMATO SAUCE 1 SALT TO TASTE 1/2 LARGE YELLOW ONION,CHOPPED 1 PEPPER TO TASTE 1/3 c PARSLEY,CHOPPED FINE Remove all visible fat from lamb shanks. Salt & pepper lamb shanks,sprinkle with oregano, and place in a large covered baking dish. Mix together tomato sauce,onion,parsley,oregano,salt,peppper & pour over lamb shanks. Cover & bake in preheated oven for 20 min. at 400 F. then lower heat to 350 F. for 1 hour & 25 min. Skim any visible fat from sauce, or refrigerate overnight & remove fat from top & reheat in slow (?)oven. This is CeCe's husband's recipe,so I don't know what he means by a slow oven. From Cecile Tenery Deriman: Our Greek Family Cookbook March 1990- ~J.Mora(GBDP78B) CeCe's Pal ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Bisque Categories: Soups/stews Yield: 5 servings 2 tb Butter 2 c Chicken broth 1 ts Onion, finely chopped 2 c Cream, light 1 tb Parsley, finely chopped Pinch cayenne pepper 1 1/2 c Crabmeat, chopped Salt 2 tb Flour In a saucepan, melt the butter. Add the onion and cook slowly until golden. Add the crabmeat and parsley and cook over low heat stirring constantly (about 4 minutes). Add the flour, stir to blend and cook for 3 minutes more. Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne pepper. Heat & add salt to taste. Makes 5 cups. This recipe comes from one of the most frequented Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. .... "Newick's" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Steak Categories: Poultry, Vegetables Yield: 2 servings 10 oz Sirloin; boneless 1 Instant beef broth; pkg 2 ts Vegetable oil 1 tb Soy sauce 1 Green pepper; med/diced/slic 1 ts Cornstarch 1 Garlic clove 1 Tomatato; medium 3/4 c Water' 1/8 ts Pepper On a rack in broiling pan; broil steak (or quickly poan fry). until medium rare. Cut steak across grain; thinly. In a skillet heat oil; add green pepper , onion and garlic. Saute until tender crisp. Add steak and cook another minute or so; add water and broth mix and bring liquid to a boil. in a small bowl mix the cornstarch; stir into the steak mixture. Add tomatoes and stir quickly until tomatoes are heated through. Serve almost immediately. WW exchanges...4 Protien; 2 1/2 Vegetables; 1 Fat; 15 optional. You can add any veggies you like to this; broccoli; string beans etc. Sometimes I put in a lot of diced celery. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Chicken with Malt Vinegar Categories: Poultry Yield: 4 servings 4 Chicken legs and thighs; ski 2 tb Basil leaves; fresh or 3/4 c Malt vinegar 2 ts Basil; dried 1/2 c Dry white wine Ground pepper; fresh 2 Large shallots; thinly slice 1/4 ts Salt Marinade: combine everything but chicken and simmer for 2 minutes. Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight. Preheat broiler. Remove the legs from the marinade and ar- range them in a broiler pan...that is foil lined. Broil the legs 3 1/2" below (or above) heat source for about 8 minutes...brushing with the marinade. Cal 281; Pro 30g; Total fat 15g; sod 233 WW 3 0r 4 Pt; 1 fat; 30 cal ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Categories: Fish/sea, Meats Yield: 4 servings 4 Trout; butterflied 1 tb Maple syrup; or honey 12 Figs; (never used them) 1 tb Dijon 1 c Sherry; dry(not cooking) Salt & pepper; to taste 3 tb Vinegar; (sherry or mild) Put 1st three ingredients in a non-reactive pan. Simmer for about 10 minutes. I skipped this step as I didn't use figs. I just simmered and then wisked in the honey and mustard. Reduce by half. Brush on butterflied trout and broil. We've done it on the grill too. Don't cook it to long. I f you use the figs, take them out after you steep them for about a half hour. Put them back in AFTER the reduction, enjoy, This is from TIME-LIFE, HEALTHY HOME COOKING, Fresh Ways With Fish and Shellfish. We first used it on trout and it is super and easy, and as a bonus, low in calories. WW; 4 Pt; 40 cal ~----------- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spice Yogurt Chicken Categories: Poultry Yield: 4 servings 8 Chicken parts* 1/4 ts Cayenne pepper 1 c Low-fat yogurt; plain 1 ts Anises; don't use 2 tb Lime juice 1 ts Cornstarch; mixed with 2 ts Ginger; fresh grated 2 ts Water 4 Garlic cloves; minced 1 Limes; cut for garnish 1 ts Cumin; ground *thighs or half breasts MARINADE: Combine the yogurt, lime juice, ginger, garlic and spices in a bowl and mix well. Place chicken in marinade and stir to coat. Refrigerate it for 2 to 8 hours. Preheat oven to 350. Arrange the chicken in a large/shallow dish leaving no more that 1" of space between them. Bake for 10 minutes...then spread the marinade mixture over the chicken. Bake until meat feels firm to the touch. Time will depend on piece used. Breast will take less than thigh. Arrange on platter with lime slices. This is very very creamy and feels like you are eating a rich sauce. Calories: 273; Protein: 31g: Chol: 102 mg; Total fat 13g; Sod: 135mg. Original Recipe TIME/LIFE FRESH WAYS WITH POULTRY I haven't worked out the WW exchanges...but perhaps your leader can... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fake Fried Chicken Categories: Poultry Yield: 4 servings 1 Chicken breasts; cut/skinned 1 c Crumbs; corn flakes, * 2/3 c Yogurt; plain Spices; of your choice ** Calories per serving: 300 Approx. Cook Time: 1:00 *Can use Italian bread crumbs, or whatever you like. **I put in paprika, oregano, thyme, some hot pepper flakes. Put enough cereal in the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crunchier coating. Put in your favorite spices and blend or use FP. Take the skin off the chicken and coat with yougurt. Roll the pieces in crumbs to coat. Put on a cookie sheet sprayed with Pam. Bake in a 350 degree oven for about one hour. This recipe has been around for years in one way or another, but it is good, low calorie and low everything else. WW; 4Pt; 1/3 milk; 1/2 brd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mrs. Peacock's Quail Categories: Poultry Yield: 12 servings 12 Quail 1 tb Flour 1 c Mushrooms 1 tb Oil 1 c Fresh bread crumbs 2 1/2 c Chicken broth 1 ts Salt 1/4 ts Dried minced onion 1/4 ts Cayenne pepper 1/2 ts Minced parsley 4 ts Truffle peelings Salt & pepper quail inside and out. combine mushrooms, bread crumbs, salt, cayenne pepper and truffles; saute in butter. Stuff quail with this mixture. Make roux by browning flour in oil. Add stock, onions and parsley to browned flour, then pour over quail which have been put into baking pan. Bake 3/4 hour at 325, basting frequently. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Chops with Gorgonzola Categories: Meats, Cheese/eggs Yield: 9 servings 18 Lamb chops 8 oz Gorgonzola * -----------------------------------SAUCE----------------------------------- 8 oz White wine Salt & pepper; to taste 6 oz Heavy cream 1/2 c Olive oil 8 oz Butter; room temp. * or any fine blue vein cheese of your choice. Toss lamb chops with salt, pepper and olive oil. Wrap exposed bones with aluminum foil so they do not burn. Grill to desired temperature. For sauce: Add wine to a sauce pot and reduce by half. Add heavy cream and reduce on med. heat, until thickened. Whisk in cheese and then butter until incorporated. Salt and pepper to taste. This is served with Fresh Horseradish Mashed Potatoes (recipe listed under that title) Recipe from Chef Trey Cleveland, 411 West Italian Cafe, Chapel Hill, NC (HOME OF THE TARHEELS!!) Hope you enjoy. Judy Garnett/pjxg05a ~---- FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 02/15 11:37 AM TO: CAROLE TOSO (TDRH33B) FROM: JUDY GARNETT (PJXG05A) SUBJECT: R-MM PASTA W/SALMON Hi cj, Was looking through some of my recipes from local restaurants and thought you might be interested in seeing this. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Pepper Angel Hair with Smoked Salmon Categories: Fish/sea Yield: 4 servings -----------------------------------SAUCE----------------------------------- 1 qt Heavy cream 2 tb Dillweed 1 c Clam juice 1 tb Champagne vinegar 1 c Dry white wine 3/4 c Grated parmesan cheese 6 Whole garlic cloves; peeled 16 oz Blk pepper angel hair pasta 2 ts Whole black peppercorns 2 ts Salt ----------------------------------TOPPING---------------------------------- 8 oz Smoked salmon 1 c Sour cream 8 oz Heavy cream 4 Sprigs fresh dillweed In generous saucepot, reduce the one quart heavy cream at a gentle simmer until it is half its original volume. Meanwhile, in separate, smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar. Reduce at a rolling boil to half its original volumbe, then strain & dispose of garlic and peppercorns. Add wine reduction to reduced cream and reserve. With electric mixer, whip 8 oz heavy cream to med. peaks, then add sour cream and whip until blended. (The chef calls this "quick creme fraiche"). In boiling, lightly salted water, cook pasta (if fresh) for 45 seconds or to desired donenesss. Drain in collander and cool by running cold water through it to halt cooking. In 10-12" saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. (Sauce will continue to reduce quickly). Add cooked pasta to sauce and toss to coat evenly. Divide between 4 dishes, topping each with 2 oz smoked salmon, a dollop of creme fraiche and a sprig of dill. Serves 4. This recipe comes from Chef Susan Pickard, 411 West Italian Cafe, Chapel Hill, NC (HOME OF THE TARHEELS!!). Hope you enjoy! Judy Garnett/pjxg05a ~---- O.K. cj This is not exactly a "Diet Meal", but if you cut down the fat on this one, let me know. I love it this way, but am interested in cutting down on fat wherever possible. Best regards, Judy Garnett/Raleigh FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 02/15 11:34 AM TO: ELAINE RADIS (BGMB90B) FROM: JUDY GARNETT (PJXG05A) SUBJECT: R-MM SALMON SPREAD Hi Elaine, Saw the info about the new Round Robin and will get the soup recipes in to Robbie a.s.a.p. Thought you might like to see this "local restaurant" recipe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Scallops with Feta Categories: Fish/sea, Cheese/eggs Yield: 2 servings 1/2 Large onion 1/2 c Feta cheese 1 1/2 Bell peppers 1/2 c White wine 2 oz Butter Pinch garlic; to taste 16 oz Lg. sea scallops Salt; to taste 2 Jalepeno peppers; slice Chili powder; to taste 1/2 c Mozzarella Saute onion, bell peppers, jalepenos and sea scallops in butter until soft. Add 1/2 c of white wine and steam. Cover for 45 seconds. Sprinkle with mozzarella and feta. Add pinches of garlic, salt and chili powder and let simmer until cheeses melt. Serve over rice. Serves 2. Source: The Flying Burrito, Chapel Hill, NC Hope you enjoy! Judy Garnett/pjxg05a ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Mushroom Roll Categories: Meats Yield: 4 servings 1 lb Ground beef Parsley; chopped - to taste 1 c Mushrooms 1 Celery; chopped 1 Onion; chopped 1 Green pepper; chopped 1 Clove garlic; chopped 1 c Crescent rolls; or see below ----------------------------------CRUST R---------------------------------- 1 ts Salt 1/2 ts Poultry seasoning 2 ts Baking powder 2 c Flour ~-------------------------------------Pastry:---------- ~-- Place the ground beef in a skillet. Cook, stiring with a fork until brown. Add salt, pepper, mushrooms, onion, garlic, parsley, celety, green pepper. Blend well and simmer with 1/3 cup water for about 10 minutes. Cool. Make dough or get rolls ready. Roll out ans for a jelly roll, place meat on 1/3 and roll, pinch end edges together. Place on greased shallow pan and brush with milk. Bake at 425 for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chef Kimos' Rack of Lamb Categories: Meats Yield: 1 servings 1 Rack of lamb; 2 tb Butter Garlic; cloves, sliced 1/2 c Mint jelly Salt & pepper 2 tb Vinegar; i use wine vinegar Oil 1 tb Dry mustard Sauce Hi again. This recipe was given to me by a chef friend at the Haiku Gardens Restaurant in Kaneohe on the Island of Oahu, Hawaii. Have made it often. This restaurant is right out of "RAIN"" by Sommerset Maugham. It overlooks an awesome valley surrounded by the Koolau mountains. The royalty, Alii, used the valley as their exclusive summer hide away from the heat of the other side,leeward side, of the Island. I lived very near to it and in the Valley for a number of years. Place slivers of garlic along the bones and the base of the rack. Salt and pepper all over. Heat small amount of oil in a skillet to very hot and quickly brown meaty top side of rack only. Don't allow it to cook or burn. Place rack in a baking dish. While oven is preheating to 350* to 375*, make sauce. SAUCE: Heat to just below boiling point while stirring constantly Use to baste rack and as a sauce to serve with it. I usually doubled the recipe to have enough. Place baking dish on center rack of preheated oven. Pour 1/2 of the sauce over rack of lamb. Cook for about 20+ minutes but usually not more than 25 minutes per pound. Serve and accept the ovations from family and friends. BTW, this sauce makes a very good barbecue sauce. That's it, after posting these two recipes for rack of lamb I am out of here to get one for myself.:):) Really. I will post one last one later for you Elaine and other lamb lovers. It is nice to be able to get good lamb all year round now. Enjoy-----GUY FROM: GUY ATTWOOD (NFWF89A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Marabella Categories: Poultry Yield: 10 servings 9 lb Chicken; (3) cut up 1/2 c Spanish olives; pitted 1 Garlic; entire head* 1/2 c Capers 1/4 c Oregano; dried 6 Bay leaves Salt and pepper; taste 1 c Brown sugar 1/2 c Red wine vinegar 1 c White wine 1/2 c Olive oil 1/4 c Parsley; finely chopped 1 c Prunes; pitted *Peel and finely puree the garlic. In large bowl combine all the ingredients EXCEPT brown sugar, wine and parsley. Cover and let marinate in the fridge overnight. Preheat oven to 350 degrees. arrange chicken in single layer in shallow baking pans. Spoon marinade over chicken. Sprinkle chicken pieces with brown sugar. Pour white wine AROUND chicken. Bake for 50 min to 1 hour. Basting frequently with pan juices. Serve with noodles or rice. Sprinkle with parsley. Serve sauce (remaining juices) on the side. This sounds 'weird', but I guarentee it is delicious. Can be served hot or cold. This recipe was adapted from THE SILVER PALATE COOKBOOK, authors Julee Rosso and Shiela Lukins. my daughter has served this many times to guests who don't like 'olives or prunes'. Serve on the side ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Marsala Categories: Poultry Yield: 4 servings 4 Chicken; cutlets, skinless 3 tb Olive oil, 1/4 c Flour, 1/2 c Chicken broth Salt & pepper 1/2 c Marsala In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 1/3. Return chicken to the pan and heat through; about 2 minutes. Serve. A few T of butter could be incorperated; but I hardly ever do. it does make the dish a bit richer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kugel Categories: Pasta, Cheese/eggs Yield: 10 servings 6 Egg 1/4 lb Butter Salt; pepper to taste 1 lb Noodles, Combine butter with hot cooked noodles, Add eggs and stir until blended in. Season to taste. put in 9 x 13 pan and bake at 350 for one hour. Serve with roasted anything. It's a forgiving recipe. For a lighter tyaller kugel..beat whites first; but I never do! This is the good old fashioned way of serving what's 'bad' for you but tastes so good. These days i only make it for special occasions...like when little Sara comes to dinner. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mr. Green's Quiche Lorrainne Verte Categories: Cheese/eggs Yield: 6 servings 1/4 lb Bacon, cut up 1/8 ts Nutmeg 6 oz Swiss cheese, grated 1 pt Half & half 4 Eggs 1 tb Butter 1 tb Flour 4 Green onions, inc. tops* 3/4 ts Salt Pimientos as garnish 1/8 ts Pepper 1 Unbaked piecrust * chop green onions (inc. tops) Fry bacon until cooked, but not TOO crisp. Place in bottom of unbaked pie crust. Place swiss cheese strips in a crisscross pattern on top of bacon. Combine rest of ingredients (except pimientos) in blender, until foamy. Pour mixture into piecrust. Top w/pimentoes. Bake at 375 for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Professor Plum's Pudding Categories: Desserts Yield: 12 servings 3 c Fresh bread crumbs 1/2 ts Mace 1 c Black raisins 1/2 ts Nutmeg 1 c Golden raisins 8 oz Butter;melted 1 c Currants 4 Eggs;large, beaten 1 1/3 c Sugar 1/4 ts Almond extract 1/2 ts Cinnamon 1/2 c Rum or bourbon Chop raisins & currants in food processor. Toss bread crumbs in a large mixing bowl with the raisins & currants, sugar and spices. Then toss with the melted butter, and finally with the rest of the ingredients. Taste carefully for seasoning, adding more spices of needed. Pack the pudding mixture into a steamer; cover with a round of wax paper or the lid. Set the container on the a trivet in the kettle, and add enough water to come a third of the way up the sides of the container. cover the kettle tightly; bring to simmer, and let steam about 6 hours. **CHECK PERIODICALLY TO MAKE SURE WATER HASN'T BOILED OFF! Let the pudding cool in its container. Store in a cool wine cellar or refrigerator. It will keep for several months. Resteam the pudding approx. 2 hours before serving if you wish to flame it. Unmold onto a hot serving platter and decorate, if you wish, with sprigs of holly. Warm 1/2 c rum or bourbon whiskey. Pour around the pudding & ignite. Serve with Zabaione Sauce, if desired. From Julia Child's, "The Way To Cook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Bread Mix Categories: Vegetables Yield: 1 servings 4 c All-purpose flour* 1/3 c Baking powder 4 c Yellow commeal 2 ts Salt 1 3/4 c Nonfat dry milk 1 3/4 c Shortening Mix flour, cornmeal, dry milk, baking powder and salt. Cut in shortening completely. Refrigerate in airtight container up to 1 month. 12 cups mix. *lf using self-rising flour, reduce baking powder to 2 tablespoons plus 1 1/2 teaspoons and omit salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whipped Cream Sauce Categories: Sauces, Vegetables Yield: 1 servings 1 c Chilled whipping cream 2 Egg yolks 1 c Powdered sugar 1 ts Vanilla Beat whipping cream in chilled bowl until stiff. Mix sugar, egg yolks and vanilla until smooth; fold into whipped cream. Serve immediately or refrigerate up to 2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugared Muffins Categories: Vegetables Yield: 12 servings 3 c Corn Bread Mix (INDEX) 1 c Fresh blueberries* 3/4 c Water 3 tb Granulated sugar 1/4 c Packed brown sugar 1/2 ts Ground cinnamon 1 Egg 2 tb Butter/margarine;melted *Or frozen, thawed Heat oven to 425. Grease bottoms of 12 medium muffin cups. Stir Corn Bread Mix, water, brown sugar and egg just until mix is moistened. (Batter will be lumpy.) Fold in blueberries. Fill muffin cups 2/3 full. Bake until golden brown, 15 to 20 minutes. Mix granulated sugar and cinnamon; dip tops of muffins into butter, then into sugar-cinnamon mixture. 1 dozen muffins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whole Wheat Corn Bread Categories: Vegetables, Breads Yield: 1 servings 2 c Corn Bread Mix (INDEX) 1 1/4 c Water 1 c Whole wheat flour 1/3 c Dark molasses 1/3 c Sugar 1 Egg 1 ts Baking powder Orange Butter (INDEX) Heat oven to 350. Grease bottom of loafpan, 9x5x3 inches. Stir all ingredients except Orange Butter until mix and flour are moistened; pour into pan. Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Remove from pan; cool slightly on wire rack. Serve warm with Orange Butter (INDEX). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Butter Categories: Vegetables Yield: 1 servings 1/2 c Utter/margarine;softened 1/4 c Ight corn syrup 2 tb Owdered sugar 2 ts Rated orange peel Beat butter and sugar in small mixer bowl until light and fluffy. Beat in corn syrup gradually. Stir in orange peel. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nut Bread Mix Categories: Breads Yield: 1 servings 9 c All-purpose flour* 1 tb Salt 1/4 c Baking powder 1 c Shortening Mix flour, baking powder and salt. Cut in shortening completely until particles are size of coarse cornmeal. Refrigerate in airtight container up to 1 month. 10 cups mix. *If using self-rising flour, omit baking powder and salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Benihana Ginger Sauce Categories: Sauces Yield: 8 servings 1 Onion; small; sliced 1/4 c Rice wine vinegar 1/2 c Soy sauce 1 1-inch piece gingerroot Place all ingredients in blender and mix at high speed until ginger root and onion are finely chopped, about 2 minutes. Karen Mintzias TCVC49A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Benihana Mustard Sauce Categories: Sauces Yield: 8 servings 3 tb Dry mustard 3/4 c Soy sauce 2 tb Hot water 1/4 Garlic clove; crushed 1 tb Sesame seeds; toasted 3 tb Whipping cream; whipped In small mixing bowl, combine mustard and water to form paste. Place in blender with remaining ingredients except cream and blend at high speed about 1 minute. Remove and stir in whipped cream. Karen Mintzias TCVC49A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's Stir Fry Sweet and Sour Pork Categories: Meats Yield: 1 servings 1 c Thinly sliced pork tenderloi 1 Green onion-cut into 1"piece 1 Clove garlic-smashed and cho 1 ts Sugar 1 Small white onion-sliced 1/2 ts Fish sauce 1 Bell pepper-center removed a 1/2 ts White vinegar 1/2 c Chunky pineapple 1/8 ts MSG-OPTIONAL 1 Cucumber sliced bite sized 1/2 ts Cornstarch-disolved in 1/4 c 1 Tomato sliced bite sized Vegetable oil 1/2 ts Soy sauce ****In a wok, cook pork and garlic in hot oil for 3-4 minutes over medium heat. Add MSG, sugar, fish sauce, and onions. Stir 5-6 time, then add the remaining ingredients EXCEPT FOR THE CORNSTARCH MIXTURE. Continue cooking 3-4 minutes longer. Pour in the corn starch mixture. Stir well until all meat and vegetables are coated with light clear starch. Remove from heat. Serve hot over rice. My mother is here visiting from Thailand. I am sharing with you one of the dishes that she served tonight. Enjoy. -Sopit. 2/15,10:00PM/MT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Korean Pork or Beef Categories: Meats Yield: 4 servings 12 ts Pork; tenderloin, slices 2 Green onion;-- scallions, c Marinade: 2 c Garlic; crushed 1/2 c Soy sauce, 2 pn Ginger; chopped, 1/4 c Water, Salt & pepper. 3 tb Sugar, Preparation: Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature, Stir occasionally to make sure all of the meat gets well coated. Then take the meat from the marinade and dry on paper towels. Be sure to save the marinade. Coat the sides and bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and arrange to pork in the dish so there is only one layer of the meat. Bake in a pre heated oven (375 F) for 50 minutes until the meat is tender. While the meat is bak- ing take the marinade and in a sauce pan bring to a boil. When boiling reduce the heat to low and cook for approx 15 minutes. The amount should be a little reduced. When the meat is finished baking pour its cooking juices into the reduced marinade and bring the liquid to a boil again. Put the meat on a serving dish and pour some of the hot liquid over the pork. The remain- der of the hot liquid can be served seperately for those who wish to have more liquid on their meat or as a gravy on their rice. Bul-ko-kee: Almost the Korean National dish.Very popular in Hawaii and Korean cafes on the US west Coast.. THEODORE SEDGWICK (XPST31A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mochiko Chicken Categories: Poultry Yield: 4 servings 3 lb Chicken cleaned* 1 tb Chinese Oyster sauce 2 tb All Purpose flour 2 Eggs 4 tb Cornstarch MSG; Optional 4 tb Mochiko** Chopped green onions 4 tb Granulated Sugar 7 tb Seasame seeds; to taste 5 tb Soy sauce *boned and cut up in bite sizes. **(Sweet flour made from glutinous rice) Mix all of the ingredients with the cut up chicken in a large bowl, stir well to coat all of the chicken. Marinate for two or three hours. Fry in a large skillet as you would with normal fried chicken until golden brown. Drain on paper towels and serve hot. This basic recipe is from the Honpa Hongwanji Buddist Temple Cookbook published in Honolulu in 1973. That same Buddist temple has since then published an additional four or five cookbooks. All of them I am told are very good and offer a wide selection of island cooking covering all of the ethnic groups in Hawaii not only the Japanese-Hawaiians. Hawaii is a melting pot of races and it is also a melting pot of cuisines with each of its many ethnic groups contributing to the rich experience of Hawaiian foods. The island housewives "cook in many languages" and I indeed enjoyed, and still do enjoy, "eating in many languages" I hope this is the recipe you wanted Vicki. If not just send a message this way and I will attempt to get just what you wish. .....Aloha..."Kapena" FROM: THEODORE SEDGWICK (XPST31A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Kalua Pig Categories: Meats Yield: 10 servings Season salt 8 lb Pork roast; more or less Liquid smoke 7 Banana leaves cooked underground ala a Luau) (a substitute for the whole pig) Wash the pork and rub with the season salt and rock of Kosher salt if you have it. Sprinkle liberally with the liquid smoke. Wrap with the banana leaves and tie the package with a string so the leaves do not fall off during the cooking. Wrap in heavy duty foil and bake in a 250 degree over for approximately 7 hours. I'll be back with more fairly soon.."Kapena" FROM: THEODORE SEDGWICK (XPST31A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lomi Lomi Salmon Categories: Fish/sea Yield: 4 servings 1 lb Salt Salmon 1 Medium yellow onion; chopped 5 Large ripe tomatoes 8 Green onions I usually scoop the tomato insides out with a large melon baller attempting to keep the outside shell of the tomato as intact as possible. Dice the removed insides and place the diced tomatoes and their shells in the refrigerator while proceeding with the recipe. Soak the salt salmon after cleaning. Change the soaking water occasionally to drain off most of the salt. After 3 to 5 hours of soaking remove all of the skin and the bones. Cut the salmon into small pieces and placed in a bowl. Add the diced tomatoes and also add the yellow onion which has been chopped into fairly small pieces. Cover the mixture with ice cubes until ready to serve. Chop the green onions very small and place them on top of the tomato mixture that you will place in the tomato shells to serve. Just as you serve the shells add a little crushed ice. FROM: THEODORE SEDGWICK (XPST31A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Pudding Categories: Desserts Yield: 4 servings * JAN CARGILL * 2 tb Cocoa (Well rounded) 2 c Milk Egg 2/3 c Sugar 1 ts Vanilla 1 tb Flour Salt (dash) 1 tb Corn starch Mix dry ingredients, then add milk and beaten egg and 1 tsp vanilla. Cook until thick. Beat smooth and serve with whipped cream. Micro Instructions: *************** Blend sugar,cornstarch,cocoa,salt and flour together. Slowly stir in milk. Micro on High 5-7 minutes(stir every 3 min). Stir a small amount of hot pudding into beaten egg and return this to pudding, mixing well. Micro at Med Hi 1-3 minutes (Stirring every 1 minute) until smooth and thick. Add vanilla and butter stirring until butter is melted. Pour into 4 dishes. Can be doubled. Pie calls for a doubled recipe but only 3 cups of milk. Remember to adjust times in micro for a doubled recipe. Recipe from Marion Cargill of Island Pond, Vermont ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Alehouse Brisket Categories: Meats Yield: 8 servings 4 lb Beef brisket 1/3 c Ketchup 1/4 ts Pepper 1 c Beer 1 Envelope dry onion soup mix 1 tb Flour 1 c Water Place meat in roasting pan and brown uncovered in oven. Season meat with pepper. Dissolve onion soup mix in water. Mix ketchup and beer together and add to soup mixture. Pour mixture over meat. Cover pan with foil and roast for 2 hours or until tender. Add flour to 1/4 cup pan drippings to make a paste. Stir paste into gravy in pan. to make a thicker gravy, add more flour. Return pan to oven and continue roasting for an additional 30 minutes. Slice meat across grain and serve with gravy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Michigan Pasties Categories: Meats Yield: 6 servings ----------------------------NEVER-FAIL PIE CRUST---------------------------- 6 c All-purpose flour 2 3/4 c Solid vegetable shortening 1 1/2 ts Baking powder 2 Egg 1 1/2 ts Salt 1 1/2 ts Cider vinegar 1 1/2 ts Sugar 3/4 c Cold water ----------------------------------FILLING---------------------------------- 1 lb Boneless beef sirloin * 1 Medium onion; finely chopped 1 lb Boneless pork butt ** 1 ts Salt 1/3 c Ground suet 1 ts Dried thyme 2 Medium carrots;finely minced 1/4 ts Black pepper; fresh ground 2 Potatoes; cut 1/4 inch cubes 1/4 ts Hot red pepper sauce ---------------------------------ADD LATER--------------------------------- 1/2 c Hot water Chili sauce; optional 1/2 c Margarine; melted * The Beef should be cut into 1/2 inch cubes. ** The pork should be coursely ground. NEVER-FAIL PIE CRUST In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about one minute. Form the dough into 6 balls, wrap in waxed paper and refrigerate overnight. FILLING Preheat the oven to 350 F. In a large bowl, combine the meats, vegetables and seasonings. With a knife, divide the mixture into six wedges, like a pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta and Pine Nuts Categories: Pasta Yield: 6 servings 1 c Heavy cream 1/4 c Pine nuts; toasted 1/4 c Butter 1 tb Dill; or 1/4 c Flour 1 ts Basil 1 Shallot; chopped Salt & Pepper to taste 1/2 c White wine 8 oz Pasta; cooked and drained Melt the butter (or margerine) in a saucepan. Whisk in the flour, and whisk until smooth and thickened. Gradually add heavy cream and wine, stirring constantly until smooth. Add dill (or preferred herbs) pine nuts and salt and pepper to taste. Thin the sauce with additional cream if necessary. Toss with prepared noodles. This sauce is also very good served over fish. Barb Day ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nicholas' Souvlaki Categories: Meats Yield: 20 servings Leg of Lamb or Pork 2 x Cloves of garlic,pressed 1/2 c Olive Oil 1 pn Greek oregano 2 x Lemons 1/4 ts Salt 1/2 c White wine-dry 1/4 ts Pepper 1 1/3 x Onions,chopped fine 1 pk Bamboo skewers Place meat in large container ( not aluminum ); pour marinade over meat & stir. Marinate overnite or up to 2 days. Soak bamboo skewers well in water. Place 3 or 4 cubes of marinated meat on each skewer. Grill over charcoal until done to your liking (Medium rare to Medium well for Lamb;Well done for pork.) --Don't overcook or you will dry out the meat. If serving for a large party & you don't want to be grilling at the last minute,earlier in the day grill to rare & then dip in marinate & arrange in a baking dish. Cover and bake to finish cooking to desired doneness just before serving. This is another recipe from Cecile Tenery Deriman's " Our Greek Family Cookbook,March 1991" CeCE's pal,John ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornish Hens with Rum Categories: Poultry Yield: 2 servings 2 Cornish game hens;* 1 Garlic clove; crushed 2 tb Dark rum 1/8 ts Salt 1 Juice of one lime 1 tb Coriander seeds 1 1/2 tb Honey 1/2 ts Black peppercorns * Cut in half lengthwise Wash hens and pat dry. Mix together rum, lime juice, honey, garlic, and salt. Rub mixture all over hens and marinate at least 30 minutes. Coarsely crush coriander seeds and peppercorns together with a mortar and pestle. Remove hens from marinade, reserving the marinade. Press crushed coriander seeds and peppercorns into skin side of hens. Grill over hot coals for 20 - 25 minutes, turning frequently and basting with reserved marinade. Enjoy!!! Dave Sawyer - Auburn, NH FROM: DAVID SAWYER (RJHV41A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallops Fenton Categories: Fish/sea Yield: 4 servings 3 lb Scallops Dash fresh ground pepper 1 1/2 c Dry white wine 4 tb Flour 2 tb Fresh lemon juice 1 c Diced Swiss cheese 3/4 lb Mushrooms; sliced 1/2 c Grated Romano cheese 1 Small green pepper; sliced 1 c Heavy cream, whipped 1/4 c Butter 2 tb Butter for topping 1/2 ts Salt Paprika Bring wine and lemon juice to boil and add scallops, mushrooms, and green pepper. Simmer just until scallops are tender. Be careful not to overcook!!! Drain, reserving liquid. Melt butter in saucepan, blending in salt, pepper, and flour until bubbly. Gradually stir in reserved liquid and cook until thickened. Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended. Remove from heat and fold in whipped cream. Stir in scallop mixture, then divide between eight, individual, buttered scallop shells/baking dishes. Sprinkle tops with remaining Romano, dot with butter and sprinkle with pap- rika. Broil until golden brown. Watch them carefully so as not to burn!!!! This, as you may guess, is sinfully rich and deliciously bad for you. Scallops themselves, however, are very low in cholesterol. If you would also like to try some plainer, New England-style scallop recipes, just let me know. Yours in good food and good fellowship! FROM: DAVID SAWYER (RJHV41A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaroni and Lots of Cheese Categories: Cheese/eggs Yield: 4 servings 1/2 lb Elbow macaroni Egg,beaten 2 tb Butter 2 ts Brown mustard 1 ds Cayenne pepper 1/2 lb Sharp cheddar ch.shredded 1 Salt and fresh pepper to tas 1/2 lb Mild yellow cheddar,shredded 1/3 c Milk Cook macaroni in pleanty of salted water until tender,8 to 10 minutes.Drain.In a large casserole,toss macaroni with butter,cayenne and salt and pepper.Mix the milk with the egg and mustard and mix into the macaroni.Toss the two cheeses together and mix half the cheese with the macaroni.Set aside the remaining cheese. Bake in a preheated 350 deg.oven for 10 minutes.Add half of the remaining cheese and mix well.Bake 5 minutes more.Mix in remaining cheese and bake another 10 minutes.Makes 4 servings... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Shrimp Categories: Fish/sea Yield: 6 servings 3 lb Medium shrimp,in shells 1 tb Paprika 1/2 c Butter 1 tb Crushed rosemary 1/2 c Olive oil 1 c Flat beer 1 ts Salt Leaves from 1 bunch celery 1 tb Cayenne pepper 1 c Scallions,chopped 1 tb Black pepper Lemon for juice Rinse shrimp well and let drain.Put the remaining ingredients in a 5 quart pot that can be put in the oven.Cook on top of the stove on low heat for 20 minutes,stirring occasionally. Preheat oven to 375 deg.and when sauce is ready,dump shrimp into pot and stir it so shrimp are coated. Sauce won't cover the shrimp completely. Put pot in oven and let cook for 20 to 25 minutes,stirring the shrimp every 5 minutes,so they get well sauced. When shrimp are firm,and pink serve. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Artichokes Categories: Vegetables, Poultry Yield: 4 servings 1/2 c Pine nuts 1/2 ts Garlic powder 4 Large fresh artichokes 1/4 c Bread crumbs 1/2 Lemon 1/4 c Fresh parmesan; grated 3/4 c Low-fat chicken broth;divide 1/2 ts Dried dillweed 1 c Onion; chopped 1/4 ts Ground white pepper 1 c Shrimp; cooked, diced Toast pine nuts.(You can do this in the microwave, if desired. Spread them in one layer on a m/w-safe paper towel on High until lightly browned about 2 to 4 minutes). Cut off artichoke stems so that they are flat on the bottom and will stand up in the baking dish. Snip points off outer leaves. Rub with cut side of lemon. Place artichokes in micro-safe dish and pour 1/4 c of the ckn. broth into bottom of dish. Cover tightly with plastic wrap and cook on High until bottoms are tender when pierced with tip of knife (about 11 minutes). Let stand covered, 3 minutes; drain. When cool enough to handle, pull out center leaves and remove center choke. Cook oil, onion and garlic, uncovered, on High in m/wave for 3 minutes. Add remaining ingredients and another 1/4 c. chicken broth to the onion mixture. Stir until well blended. Spoon mixture into center of artichokes (and in between leaves, if desired). Pour the remaining 1/4 c chicken broth into the bottom of the dish. Place artichokes in broth. Cover with plastic wrap and cook on high until heated through, about 4 minutes. Judy Garnett/pjxg05a Raleigh, NC. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Fried Steak and Gravy Categories: Meats Yield: 8 servings -----------------------------------STEAK----------------------------------- 4 lb Round Steak; 1/2-inch Thick 1/4 ts Black Pepper 1 c Milk 1/4 ts Salt 1 c Flour; unbleached Milk -----------------------------------GRAVY----------------------------------- 4 tb :Fat 1 qt Milk 4 tb Flour; unbleached Tenderize round steak. Dip in milk & then flour, salt & pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir & cook until thickened for steak gravy. From New Mexcio bbs... Enjoy! Kevin Wilson MHDT47A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttermilk Chicken Categories: Poultry Yield: 6 servings 6 Chicken breasts 1/2 ts White pepper 1/2 c Butter milk 1 ts Salt 1 1/2 c Flour 1 Canola oil for frying Wash chicken breasts remove skin and visible fat,leaving the bone. Pat dry with paper towel. Pour buttermilk in shallow bowl. In second bowl, mix flour, pepper and salt. Put skillet on high heat and add canola oil about 1/2" deep. Dip each breast in the buttermilk,making sure it is completely coated. Dip in the bowl off flour,turning to thoroughly coat both sides.Shake each piece to remove loose flour. Place chicken in the hot oil,flesh side down. When skillet is full,turn heat down to medium and let chicken fry until just golden brown and crispy,then turn and let second side get golden.Be careful when turning not to break the buttermilk crust. Reduce the heat to low,cover and cook 25 minutes.Check to make sure heat is not too high and chicken does not brown to fast. Remove lid and turn pieces over once more.Turn heat up-but not too high-- and cook a few minutes longer until crust is crisped. If crust on the sides of the breast is still soft and mushy,turn those pieces on their side in the oil for a minute or two so they can fry up crisp. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Cream Soup Mix Categories: Soups/stews Yield: 9 servings 2 c Powdered nonfat milk 1 ts Basil leaves 3/4 c Cornstarch 1 ts Thyme leaves 1/4 c Instant chicken bouillon 1/2 ts Pepper 2 tb Dried onion flakes NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use. To SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup. Source: The New American Diet, c1986 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Liver Mousse Categories: Poultry Yield: 4 servings 3/4 lb Chicken livers 1/8 ts Ground cinnamon 1 Salt and pepper to taste 1 pn Cayenne pepper 1/4 Bay leaf 1/4 lb Melted chic fat or 1/4 lb.bu 1 Sprig fresh thyme 1/2 c Thinly sliced shallots 1/8 ts Ground allspice 1/4 lb Mushrooms,thin slcd,2 cups 1/2 ts Ground cumin 1 tb Cognac Pick over the livers to remove and discard tough connecting tissue or blemished portions.Put liver in a bowl and add salt,pepper,bay leaf,thyme,allspice,cumin,cinnamon and cayenne. Heat chicken fat (butter) in heavy skillet over medium heat;add shallots and mushrooms.Cook stirring,until mushrooms give up their liquid.Cook until most of this liquid evaporeates.Add livers and seasonings.Cook,stirring occasionally about 10 minutes. Pour and scrape mixture into food processor or blender.Add cognac and blend to a fine puree.Spoon and scrape mixture into a small serving dish.Smooth the top.Serve slightly cooler than room temperature.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Chicken Asparagus Categories: Salads, Vegetables, Poultry Yield: 4 servings 4 Boneless chicken breasts 3/4 lb Fresh asparagus; trimmed 1 tb Fresh lemon juice 1 tb Olive oil 1 ts Salt; optional 2 ts Seasoned dry bread crumbs 1/2 ts Pepper; fresh ground 4 Slices low-fat turkey ham 1/2 ts Grated lemon zest 8 Lemon slices; for garnish In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes). Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat 6gm, Saturated Fat 1gm ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lust At First Bite Categories: Poultry Yield: 2 servings ----------------------------------STEP ONE---------------------------------- 2 Chicken breasts;* Salt & Pepper to taste ----------------------------------STEP TWO---------------------------------- 1 Ripe banana; medium/mashed 1 1/2 ts Lemon juice 1/3 c Orange curacao OR 1/4 c Dark corn syrup 1/3 c Grand Marnier 1/4 ts Salt ---------------------------------STEP THREE--------------------------------- 1/4 c Butter 1/8 ts Salt 1/4 c Chopped walnuts 1/8 ts Pepper 2 tb Raisins 1/2 c Soft bread crumbs ---------------------------------STEP FOUR--------------------------------- 1/2 Banana; sliced * Skinned, and boned Cover chicken breasts with wax paper and flatten breasts with mallet. Season inside and out with salt and pepper. Mix all ingredients together in part two and set aside. Melt butter. Add remaining ingredients in part three and toss to blend. Stuff chicken breasts with mixture and place in au gratin dishes. Pour half of banana mixture over chicken and bake at 350^ for 25 to 30 minutes, basting once. Top breasts with sliced bananas and spoon sauce over. Return to oven for 2 to 3 minutes and serve. Source: Cooking In The Nude--Quickies, c1984 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country Fried Steak Categories: Meats Yield: 4 servings 1 lb Round steak 2 tb Bacon grease or canola oil 1/2 c Flour 2 tb Flour 1/2 ts Salt 2 c Milk 1/4 ts Pepper Trim visible fat from meat and cut into 4 equal serving pieces.Pound steak with a mallet to tenderize it.Mix flour,salt,and pepper in a shallow,wide bowl and dredge each piece of meat in it,coating well on both sides.Heat grease or oil until hot but not smoking in a heavy,wide skillet with a lid. Brown the meat pieces on both sides,turn heat down a bit,cover and let steak fry like chicken for 15 to 20 minutes,until done.Remove cover and let steak crisp for about 5 minutes.Take steak from the pan and drain. Leave about 2 tables.of drippings and all the browned flecks of crust in the pan.Turn the heat a bit lower,sprinkle flour into the drippings and stir to keep from lumping while it browns. Slowly add milk,stirring.Let it cook until thick,about 3 to 5 minutes.Taste and add seasoning,if needed.Serve gravy on the side.Makes 4 servings.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Extra Crusty Macaroni and Cheese Categories: Cheese/eggs Yield: 4 servings 1/2 lb Macaroni 1 Fresh ground pepper to taste 1 c White sauce 2 oz Munster cheese,thin sliced 1 ts Prepared mustard 1/4 c Fresh ground parmesan ch. 1 pn Cayenne pepper 2 tb Breadcrumbs 1/2 lb Sharp cheddar ch.shredded 1 tb Butter,cut in small pieces 1 Salt to taste Cook the macaroni in plenty of salted water until tender,8 to 10 minutes.Drain and cool under cold running water.Prepare the White Sauce,and while still hot,toss all but two tables. of it with the macaroni,mustard,cayenne,Cheddar,salt and pepper.Turn into a large buttered casserole and top with the munster cheese.P Bake in a preheated 375 deg.oven for 15 minutes,or until the top is crusty and brown.Spread the remaining 2 tables. White Sauce over the top.Cover with a layer of parmesan cheese mixed with the breadcrumbs.Dab with the butter.Return to the oven for 10 more minutes.Place under high broiler for 1 minute to brown the top and serve immediately.Makes 4 servings.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fun and Game Hens Categories: Poultry Yield: 2 servings -----------------------------STEP ONE (STUFFING----------------------------- 2 Slices bacon 1/3 c Walnuts; chopped 1/4 c Onion; minced Salt; to taste 1/3 c Mushrooms; chopped 1/4 ts Thyme 1 c Dry bread crumbs 1/4 ts Sage --------------------------STEP TWO (BASTING SAUCE-------------------------- 3 tb Butter 1/4 ts Garlic; minced 2 tb Dry white wine 1/8 ts Sage -----------------------------STEP THREE (SAUCE----------------------------- 1 tb Flour 1/4 ts Dry mustard 1/4 c Dry white wine Salt; to taste 1/4 c Black current jelly Step one: Fry bacon until done. Remove from pan, reserve drippings, and drain on paper towels. Over medium flame saute` onion and mushrooms in bacon drippings until tender. Remove and combine with remaining ingredients, tossing lightly. Stuff hens and close openings with wooden toothpicks. Step two: Preheat oven to 400^. Melt butter in small pan, add remaining ingredients, mix well. Place hens, breast-side down, in roasting pan. Brush with basting sauce. Roast 1 hour; baste occasionally. Remove hens to warm serving platter, cover loosely, keep warm. Step three: Pour off all but 2/3 cup drippings from roasting pan. Place pan on stove top, over medium flame; whisk in flour until smooth. Cook 2 minutes. Add remaining ingredients and bring to a boil; reduce flame and simmer until thickened. Pour sauce into serving boat and pass. Source: Cooking In The Nude--For Men Only, c1987 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Mashed Potatoes Categories: Vegetables Yield: 4 servings 2 Heads of garlic 3 tb Butter 1 c Milk 1 Salt and pepper to taste 2 1/2 lb Potatoes,russets,peeled qtrd Seperate the garlic cloves and drop into saucepan of boiling water.Boil 2 minutes.Drain and peel.In same saucepan,combine the garlic cloves and the milk.simmer very gently for 20 minutes,stirring frequently so that the milk does not scorch When garlic is very soft,pour the milk and garlic into a blender or food processor and process to a smooth puree.(can be made ahead.Reheat before adding to the potatoes.)Boil the potatoes until tender and drain immediately.Put the potatoes through a ricer,letting them ffall back into the saucepan. Place the saucepan over low heat;then with a wooden spoon,beat in the garlic milk,then the butter,salt,pepper.Serve very hot.Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lovers Lure Categories: Fish/sea Yield: 2 servings ----------------------------------STEP ONE---------------------------------- 2 Boned trout; halved 1 To 2 T fresh lemon juice 1/2 c Butter 1/2 Lemon; sliced 1/4 c Flour ----------------------------------STEP TWO---------------------------------- 3/4 c Grand Marnier 2 tb Parsley; chopped 1/3 c Butter; sliced Melt butter over medium high flame in large frypan. Put flour in plastic bag, add trout, one at a time. Shake to coat. Place in pan skin side up, brown 5 minutes. Sprinkle lemon juice over trout. Add lemon slices to pan. Turn trout and brown 1 to 2 minutes. Remove trout and lemons to heated platter. Step two: Pour off any butter in pan, add Grand Marnier. Shake pan, turn flame to low. Ignite Grand Marnier. Allow flames to subside. Whisk butter pieces into pan until sauce thickens. Pour a little sauce over trout, sprinkle with parsley. Pour remaining sauce into serving bowl and pass. Source: Cooking In The Nude--Quickies, c1984 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Menage a Trois Categories: Fish/sea Yield: 2 servings ----------------------------------STEP ONE---------------------------------- 4 Fillet of sole; pat dry 3/4 c Small cooked shrimp 10 Small scallops 1/2 c Monterey Jack cheese; grated 3/4 c Crab meat ----------------------------------STEP TWO---------------------------------- 1/2 c Butter 1/2 ts Dry mustard 2 Egg yolks 1/8 ts Salt 1 tb Lemon juice ---------------------------------STEP THREE--------------------------------- 2 tb Parsley; chopped Paprika In buttered au gratin dishes, place one filet on bottom, top with scallops, crab, shrimp, cheese, and second filet. Set aside. Melt butter. Place remaining ingredients in bowl. With mixer on high, slowly add butter in steady stream until sauce is thickened and creamy. Pour sauce over fillets and bake at 450^ for 10 to 15 minutes. Sprinkle parsley over stuffed fillets and dust with paprika. Source: Cooking In The Nude--Quickies, c1984 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Carnitas Categories: Meats Yield: 4 servings 2 c Canned lima beans,drained 1 ts Ground coriander 2 ts Salt 2 ts Dried savory 1/4 c Olive oil 1 c Milk 1 3/4 lb Cubed,lamb stew meat 2 Medium onions 1 ts Freshly ground pepper 2 Tomatoes 3 Bay leaves 1 Salt and frsh pepper to tast Place limas in oven proof casserole,and barely cover with water.Bake at 350 deg.2 hours,adding 1 tes.salt after 1 hour.Check from time to time,and add water if necessary if beans dry out. Meanwhile,heat one tbles.oil in large,heavy skillet over high heat on stove.Add some lamb without crowding,and brown well in batches on all sides,adding extra oil as necessary. When all the lamb is browned,transfer meat to cast iron Dutch oven or casserole,along with remaining teaspoon salt,pepper,bay leaves,coriander,savory,and 1/2 cup milk.Cover and bake 30 minutes.Remove cover.Add remaining 1/2 cup milk,and continue to cook 45 minutes more,until meat is falling apart and tender.Remove from oven.Cover,and keep warm. Meanwhile,peel onions and halve them from tip to root.Place cut surface down on work surface and sliver each from tip to root.Toss with 1 teas. oil,set aside.Halve the tomatoes crosswise.Sprinkle with salt and pepper,and drizzle with some oil.Set aside. When it's time to put dinner on the table,preheat broiler.Place onions in heat resistant dish,and place under broiler.As tops begin to color,remove from oven,toss onions and then put back into oven.Continue this process,stirring until onions are tender,about 5 minutes.Place tomato halves on top of onions,and return to broiler for about 3 minutes,until they wilt.Do not let them burn. Arrange onions and tomatoes on plate.Serve lamb in one covered casserole and lima beans in another.Scoop up some meat and onions and wrap in tortillas.Serve with sour cream and salsa along with the lima beans as a side dish.Makes 4 servings. I realize there is no oven setting given for the baking.I guess it is an over sight on the part of Michael Roberts.I will try and get same...I.E.S. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orzo Fresh Tomato Sauce Categories: Sauces Yield: 4 servings 4 c Water 1/2 lb Ripe tomatoes,peeled,1/2"cub 1 Salt to taste 1 Fresh ground pepper to taste 3/4 c Orzo 1/4 ts Red pepper flakes 2 tb Olive oil 2 tb Fresh basil,shred,loose pack 1 ts Garlic,finely minced Bring water to a boil in a saucepan and add salt to taste.Add orzo and cook,stirring briefly,10 minutes or until tender.Do not over cook.Drain. Meanwhile,heat oil in a sauce pan and add garlic.Cook stirring.Do not brown.Add tomatoes and sprinkle with salt,pepper and pepper flakes.Stir and bring to a boil.Add orzo and basil.Stir to blend,and serve.Makes 4 servings... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Penne with Chicken Categories: Poultry, Cheese/eggs Yield: 4 servings 3/4 lb Boneless chicken breasts 1 Can Pitted ripe olives;drain 1 1/2 ts Olive oil 1/2 ts Hot pepper flakes; crushed 1/2 c Green onion; chopped 10 oz Penne; or other tube pasta 3 Garlic cloves; crushed 3 oz Part-skim mozzarella; diced 28 oz Ital. tomatoes; with juice 1 tb Fresh parsley; chopped 12 Fresh basil leaves; chopped 1/2 c Fresh Parmesan; grated Earlier in the day, add enough water to the skinned chicken to cover it. Poach chicken in simmering water (uncovered) until chicken is no longer pink. This will take about 8 minutes. Allow chicken to cool in poaching liquid. (I put it in the refrig. rather than leave it at room temp. Cooling it in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces. Save the poaching liquid to add to the water you're going to cook the pasta in. In large non-stick pan, cook the onion and garlic in heated olive oil until softened. Add hot pepper flakes and tomatoes and juice. Cook about 30 minutes over med. heat until sauce thickens. Cook penne in poaching liquid with additional water as needed. Combine chicken with the sauce mixture in serving bowl. Add parsley and cheese. Sprinkle with parmesan and serve immediately. Judy Garnett/pjxg05a *You can add any other combo. of vegs, you desire to this recipe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Promiscuous Prawns Categories: Fish/sea Yield: 2 servings ----------------------------------STEP ONE---------------------------------- 2 To 3 Tablespoons olive oil 2/3 c Sauterne; or dry white wine 1 Clove of garlic; minced 1/2 Lemon; juiced 2 To 3 green onions; chopped 2 tb Parsley; chopped 8 To 10 large prawns;* 1 To 3 Tablespoons butter ----------------------------------STEP TWO---------------------------------- Lemon wedges Parsley sprigs Heat oil in large frypan over medium flame. Saute` garlic and onions until tender. Add prawns and saute` until pink, approximately 3 minutes. Add remaining ingredients, butter last. Stir briefly to give sauce a creamy appearance. Remove to warmed au gartin dishes and garnish with lemon and parsley. Source: Cooking In The Nude--Quickies, c1984 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Sauce for Macaroni Categories: Sauces Yield: 1 servings 2 c Milk 1 Bay leaf,crumbled 2 tb Carrot,finely chopped 2 tb Butter 2 tb Celery,finely chopped 2 tb Flour 4 tb Onion,finely chopped Grating of nutmeg 4 Peppercorns Salt to taste Clove Fresh,pepper to taste In a heavy pot combine the milk,carrot,celery,onion,peppercorns,clove and bay leaf.Heat until bubbles form around edge of pot.Set aside for 5 minutes and strain. Over moderate heat,melt the butter in the saucepan.Add the flour and stir until flour and butter are blended.Cook over moderate heat for 1 minute,stirring constantly.Add the strained milk in a slow steady stream as you stir constantly with a whisk.Switch to a wooden spoon and continue to stir as the mixture comes up to a simmer.Turn heat down and simmer for 5 to 10 minutes,stirring occasionally,until the sauce becomes smooth and thick.Season to taste with nutmeg ans salt and pepper.Makes approximately 1 1/2 cups.... This Sauce Goes With Crusty Macaroni... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Overnight Hashed Brown Potatoe Casserole Categories: Vegetables, Casseroles Yield: 8 servings 2 lb Frozen hashed brown potatoes 8 oz Chedder cheese; shredded 1/4 lb Butter 1 Onion; grated 1 pt Sour cream 3/4 c Milk* (optional) 1 cn Mushroom soup Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9" pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together. TSPN00B-LISA CRAWLEY -----