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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
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---------- 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
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---------- 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.
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---------- 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."]
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---------- 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."]
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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."
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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"
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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 ]
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.....
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---------- 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.
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---------- 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
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---------- 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
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---------- 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"
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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 ]
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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...
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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]
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---------- 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
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---------- 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
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---------- 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.
~-
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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''.
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---------- 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"
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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"
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---------- 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
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---------- 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
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---------- 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]
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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]
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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...
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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_
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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_
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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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
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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
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---------- 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)
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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
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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
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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.
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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
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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
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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
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---------- 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
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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_
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---------- 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
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---------- 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
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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
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---------- 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_
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---------- 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
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---------- 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
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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
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---------- 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
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---------- 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
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---------- 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
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---------- 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)
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---------- 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
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---------- 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
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---------- 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
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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
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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
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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
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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
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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
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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
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---------- 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
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---------- 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
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---------- 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_
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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_
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---------- 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_
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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."
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---------- 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"
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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)
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---------- 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)
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---------- 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>
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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:
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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!!!!!!!!!!
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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)
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---------- 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)
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---------- 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)
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---------- 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,
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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".
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---------- 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.
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---------- 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)
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.)
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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)
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---------- 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
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---------- 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
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---------- 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)
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---------- 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)
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---------- 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)
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---------- 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.
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---------- 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"
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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)
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---------- 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
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---------- 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
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---------- 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
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---------- 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)
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---------- 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.
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---------- 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)
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---------- 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
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---------- 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
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---------- 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
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---------- 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)
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---------- 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
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---------- 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!
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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)
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---------- 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)
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---------- 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)
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.)
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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"
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---------- 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)
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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)
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---------- 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.
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---------- 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)
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
>>>>>
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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"
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---------- 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"
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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"
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---------- 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
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---------- 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.
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---------- 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).
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.)
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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)
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---------- 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
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---------- 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
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---------- 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!)
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---------- 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.
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---------- 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
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---------- 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!
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---------- 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
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---------- 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)
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---------- 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)
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---------- 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
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---------- 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"
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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^^^^^^^^^^^^^^^
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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)
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---------- 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
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---------- 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.
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---------- 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)
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---------- 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
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---------- 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:)
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---------- 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)
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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!!!
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---------- 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.
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---------- 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...
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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....
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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!!!!!
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---------- 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)
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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...
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---------- 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...
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---------- 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.....
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---------- 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.......
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---------- 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.......
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---------- 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.
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---------- 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...
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---------- 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....
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---------- 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....
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---------- 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.....
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---------- 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...
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---------- 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...
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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)
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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!)
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---------- 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
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---------- 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
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---------- 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 *
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---------- 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 *
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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 *
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---------- 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 *
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---------- 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!
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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*
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---------- 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 *
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---------- 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)
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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).
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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).
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---------- 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
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---------- 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.
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---------- 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!
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---------- 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
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---------- 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.
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---------- 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
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---------- 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:
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---------- 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.
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---------- 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!!!
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---------- 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.
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---------- 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!
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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)
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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!
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---------- 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'
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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!!!
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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).
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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."
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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."
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---------- 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.
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---------- 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."
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---------- 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".
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---------- 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".
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.)
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.)
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.)
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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."
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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"
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---------- 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.
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---------- 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
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---------- 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
~-----------
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---------- 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...
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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)
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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"
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---------- 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.
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---------- 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.
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---------- 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.
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---------- 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).
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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
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---------- 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)
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---------- 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)
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---------- 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)
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---------- 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)
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---------- 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
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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
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---------- 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)
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---------- 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)
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---------- 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...
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---------- 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.
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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.
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---------- 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
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---------- 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
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---------- 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....
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---------- 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....
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---------- 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
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---------- 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
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---------- 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
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---------- 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
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---------- 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.
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---------- 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...
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---------- 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.
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---------- 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
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---------- 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...
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---------- 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
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